johnny devenanzio: wow. johnny devenanzio: you take the mediterranean sea water, and then with the help of the sun and the evaporation you're left with pure salt. the creme de la creme. this really is something. and once you've got a taste for the sea, you're not going to want to stop with just the salt. would you consider yourself an oyster expert? yes. johnny devenanzio: the question everyone wants to know, elephant in the room, are oysters an aphrodisiac? yes. oh! [music playing] at their family owned restaurant les saint-bart, floran [inaudible] and his children, daughter fleury, and his son roman are growing some of the most exceptional seafood you've ever tasted. your family seems like you guys are all very, very close-knit. how important do you think that is to the overall experience? johnny devenanzio: fed by the salty mediterranean sea, fresh runoff from the rhone river and the canal du midi, the lagune des [inaudible] maintains a delicate mixture of mineral rich waters ideal for farming shellfish.

johnny devenanzio: among them, marilyn cederoth's oasis, cedar farms. is too bloomed to sell. too bloomed to sell. but the petals are good, and they get their fragrance. ooh, those are fragrant! as long as they smell good, which is going to translate to good flavor, that's all we care about. and we flavor post-distillation, so our spirits have these beautiful colors to them. like the rose liqueur is pink from the rose petals itself. look how pretty that is! johnny devenanzio: and how does the distillery and what you guys offer change throughout the seasons? we do have about a half dozen products that stay all year, and we get more towards the fall. we'll make our pumpkin spice vodka. it's a ton of fresh local pumpkins, organic spices, madagascar vanilla beans, and local organic maple syrup. you had me at pumpkin spice. johnny devenanzio: there seems to be a lot of incredible innovation that's taking place here. it's the perfect place to be at the source of the best ingredients to make our spirits, being part of the farm to table movement, but bringing i