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And me, as a cook, that's what i want. >> rene: these are two year old cherries with the cherry pits and wild roses -- five years old wild roses now, very deep, intense. >> alessandro: this is amazing. amazing. >> anthony: they're not just thinking about what tastes good now, they're talking about, "will this taste good in 2 years if we ferment it, or age it, or dry it?" >> rene: we like to ferment it. we add bacteria to it. so that it needs 3 years of time, and then it becomes utter delicious. >> ben: the diversity available to us through looking at fermentations, and looking at different bac...

>> anthony: so, it's hallucinogenic fish sauce potentially? >> ben: in theory. some of the things we're doing, really, i mean, they are just pure experimentation for experimentation's sake. >> rene: and it's pretty damn delicious. >> anthony: i like that. >> rene: it's another food item on your shelf. and me, as a cook, that's what i want. >> rene: these are two year old cherries with the cherry pits and wild roses -- five years old wild roses now, very deep, intense. >> alessandro: this is amazing. amazing. >> anthony: they're not just thinking about what tastes good now, they're talking abou...

And me, as a cook, that's what i want. >> rene: these are two year old cherries with the cherry pits and wild roses -- five years old wild roses now, very deep, intense. >> alessandro: this is amazing. amazing. >> anthony: they're not just thinking about what tastes good now, they're talking about, "will this taste good in 2 years if we ferment it, or age it, or dry it?" >> rene: we like to ferment it. we add bacteria to it. so that it needs 3 years of time, and then it becomes utter delicious. >> ben: the diversity available to us through looking at fermentations, and looking at different bac...

Charge here. >> nutmeg is a bit of a hallucinogenic. so i decided to make something with a lot of nutmeg and leave it a while and see what happens. >> hallucinogenic fish sauce potentially? >> in theory. some of the things we are doing, really they are just pure experimentation for experimentation's sake. >> and it's pretty damn delicious. >> i like that. >> it's another food item on your shelf. me as a cook, that's what i want. these are two years old cherries with the cherry pits and wild roses. five years old wild roses. >> this is amazing. >> they're not just thinking about what tastes goo...

>> hallucinogenic fish sauce potentially? >> in theory. some of the things we are doing, really they are just pure experimentation for experimentation's sake. >> and it's pretty damn delicious. >> i like that. >> it's another food item on your shelf. me as a cook, that's what i want. these are two years old cherries with the cherry pits and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> they're not just thinking about what tastes good now but they're talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it....