Yep. Seriously.

Back in 2003 I had a nutty idea: How cool would it be to make photographs through liquids? But not just any liquids. Liquids that were relevant to the subject?

I spent years and stupid amounts of money to find out –– building prototypes, shooting tests, making improvements. I had to work out how to compensate for exposure loss, diffusion, chromatic aberration, and vignetting. And sometimes deal with weird shit like liquids with colors that aren’t stable, others that would separate, particles that would sublimate, secondary fermentation (thank you, craft beers!), and even some stuff that you actually put in your body that would eat through the sealant that kept my contraption together. Plus I had to figure out a way to keep stuff from leaking all over my expensive lenses.

Once I had a gizmo that worked, I took it around the world, shooting Turkey through Turkish coffee, Montrel through maple syrup, Portugal through 20-year-old tawny port, Seattle through Starbucks coffee, the American south through sweet tea… I got lots of practice explaining to TSA officers why they should believe that my doohickey was designed to make photographs, not to take down an airplane. 

But everywhere I went –– and I went to a lot of places –– I got images that were pretty tasty. 

And I’m not the only one who thinks so. I was named Photographer Of The Year by the International Color Awards, plus I won a bunch of other nifty awards, too.

What you see here is a really limited collection –– some of my favorites. If you like what I do and you happen to work for a perfume company or a distiller, why don’t you give me a call? I’d love to shoot Paris through Chanel No. 5 or  the Scottish Highlands through The Macallan.