I think he calls it Wet Milling, but he describes their milling technique as being what sounds like Kai Troester-style Malt Conditioning, as opposed to what I know of as Wet Milling.
Wet milling isn't quite the same thing as malt conditioning. Wet milling generally involves spraying the malt in a hydration collar to about 20-30% moisture content immediately before milling. It's actually fairly common in large breweries where crush speed and dust production are major concerns. Conditioning involves barely wetting the husks with something like <5% water.
What he described, that Deschutes does, was Malt Conditioning, not
Wet Milling. He talked specifically about limiting the percentage of water to only rehydrate the husks and not the endosperm. I think he just used the term wet milling as a generalization, probably because it's a term he might expect people to have heard of before. He went into enough detail to distinguish it as Malt Conditioning.
Actually, if you fast forward past the first half hour or so of shenanigans before he comes on, the interview is excellent and worth the time.
As I recall, he was mostly touting the lautering advantages, but he also seemed to believe that the crush was better due to something like the husks compressing the endosperm slightly so that it shattered in some more effective way, or whatsis. Personally, I think it may improve beer clarity by reducing tannin extraction from shredded husks.