He's been quietly doing pretty cool stuff over there. He implemented one of the first cocktail herb gardens, has barrel aged cocktails that he is able to sell commercially, and now features the "Cocktails Sur Lie" program.
Cocktail ingredients (minus the base spirit) are fermented like wine, then put into champagne bottles and fermented a second time like champagne. Then they pop off the caps to get rid of the yeast and add base spirit in the 'dosage' step.
As he partnered with a winery production center, he now has the winery do the production work after he develops the recipes, which not only ensures consistency in the bottled beverages, but they can legally sell them at retail.
A truly clever part of this system is that the hotel does tons of events, and having these fancy bottled cocktails that pop open like champagne allows them to serve the same quality cocktails as you'd find in the bar at the events- just pop off the cork.