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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. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, you're looking at fermentations and different bacteria, looking at differe...

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. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, you're looking at fermentations and different bacteria, looking at different molds, yeast, all sorts. it's absolutely enormous. >> there is stuff rotting in jars and vats that these experiments...

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. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, you're looking at fermentations and different bacteria, looking at different molds, yeast, all sorts. it's absolutely enormous. >> there is stuff rotting in jars and vats that these exper...

Sauce, potentially? >> in theory. some of the things we are doing, they are pure experimentation for experimentation 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. 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. we add bacteria to it, so in ...

They are pure experimentation for experimentation 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. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, you're looking ...