When we shoot these episodes, we embed ourselves with the people we are covering for five days. I schedule two travel days and three intense roughly 12-hour shoot days. Typically, we rent a house and meet up with our sources first thing each morning, but in the high desert of Colorado, where Jack Rabbit Hill Farm is located, there aren’t any houses to rent or any hotels, for that matter.
Read MoreWe had a ton of fun shooting with Lance on his vineyard in Colorado, and we have the video to prove it :)
Read MoreLance’s vineyard sits on the edge of what would be considered a viable growing region for grapes and yet his vineyard is vibrant. The reason? The health of his soil.
Read MoreThe licorice root that flavors Peak Spirits’ Caprock Bitter, an amaro-style vermouth, can only be found growing wild in the aspen forests in the mountains that surround Jack Rabbit Hill Farm. We drove to a thick forest of aspens at a 9,000-foot elevation to forage for the pungent roots with Robert, an extreme skier, photographer and former professional forager.
Read MoreThe culinary team from Tap and Burger Concepts, LLC drove the four-plus hours from the city to host a feast that featured ingredients from the farmers we met over our five-day stay. It was the perfect way to cap off our Colorado experience. It was an unforgettable tribute to the farmers, makers and chefs who make up this desert community.
Read MoreLance grows the grapes for his wines in his biodynamic vineyard. For his ciders, perrys, brandies, eau de vie and gin, Lance sources organic fruit directly from nearby orchards.
Read MorePulling from across the state of Colorado, vendors include Jack Rabbit Hill alongside Red Wolf Collective, Rising Sun Distillery, State 38 Distilling, Wood’s High Mountain Distillery and 3 Hundred Days of Shine.
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