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00:00:13,266 --> 00:00:14,767
[Digger] All right, guys,
here were are.
2
00:00:14,767 --> 00:00:16,200
You're gonna have
five minutes each
3
00:00:16,266 --> 00:00:19,600
to get in here, scavenge
what you can out of
this culled produce,
4
00:00:19,667 --> 00:00:23,000
make us a mash like
we ain't never seen
before in our lives.
5
00:00:25,467 --> 00:00:28,800
[narrator] Across the country,
a handful of distillers
6
00:00:28,867 --> 00:00:30,000
are heirs to
a centuries-old tradition.
7
00:00:30,000 --> 00:00:31,467
are heirs to
a centuries-old tradition.
8
00:00:33,266 --> 00:00:35,867
Some operate
on the legal side,
9
00:00:35,867 --> 00:00:39,700
others practice their craft
beyond the reach of the law.
10
00:00:40,700 --> 00:00:41,800
Chaos. Controlled chaos.
11
00:00:41,867 --> 00:00:43,100
Yeah, dude.
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00:00:43,100 --> 00:00:45,700
[narrator] Now they'll
face off to earn their place
13
00:00:45,767 --> 00:00:48,266
in America's
liquor making legacy.
14
00:00:48,266 --> 00:00:50,266
Down in the backwoods,
you gotta work with
15
00:00:50,266 --> 00:00:51,567
whatever ingredients
that you have.
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00:00:51,567 --> 00:00:53,900
[narrator] Using only
unsold ingredients
17
00:00:53,967 --> 00:00:55,266
destined for the dumpster.
18
00:00:55,266 --> 00:00:59,567
When you have absolutely
no control over
your mash build,
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00:00:59,567 --> 00:01:00,000
that's the test of
a true distiller.
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00:01:00,000 --> 00:01:01,967
that's the test of
a true distiller.
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00:01:01,967 --> 00:01:05,400
[narrator] Three contenders
will craft top-shelf spirits.
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00:01:05,467 --> 00:01:09,000
That looks like the healthiest
drink of mash I've ever
witnessed in my life.
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00:01:09,066 --> 00:01:12,000
[narrator] But only one
will have what it takes
24
00:01:12,000 --> 00:01:15,000
-to be named...
-This is crazy.
25
00:01:15,066 --> 00:01:16,567
[narrator] ...Master Distiller.
26
00:01:16,567 --> 00:01:19,567
We came from fruits
destined for the dumpster...
27
00:01:19,567 --> 00:01:20,667
To a good jar of liquor.
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00:01:29,200 --> 00:01:30,000
Now, as you all know,
in our country right now,
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00:01:30,000 --> 00:01:31,567
Now, as you all know,
in our country right now,
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00:01:31,567 --> 00:01:34,166
it's unbelievable,
the waste that goes on.
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00:01:35,800 --> 00:01:37,900
But moonshiners
been taking food waste
32
00:01:37,967 --> 00:01:39,300
and turning it
into liquid gold
33
00:01:39,367 --> 00:01:42,367
since before they came
to this country.
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00:01:42,367 --> 00:01:46,367
So, what we're gonna do,
you're gonna have
five minutes each.
35
00:01:46,367 --> 00:01:50,200
Get in here,
scavenge what you can
out of this cold produce,
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00:01:50,266 --> 00:01:53,400
make us a mash like
we ain't never seen
before in our lives.
37
00:01:55,000 --> 00:01:56,867
-All right,
is everybody ready?
-Yes, sir.
38
00:01:56,867 --> 00:01:59,600
Hyde, your time starts now.
39
00:02:00,066 --> 00:02:01,166
Get with it.
40
00:02:02,867 --> 00:02:05,266
My name is Hyde,
I'm 26 years old,
41
00:02:05,266 --> 00:02:06,667
and I'm from
Dawsonville, Georgia.
42
00:02:06,667 --> 00:02:07,700
Hey.
43
00:02:09,667 --> 00:02:12,100
Currently, I am
a commercial electrician,
44
00:02:12,166 --> 00:02:15,867
but I am here to
compete on behalf of
45
00:02:15,867 --> 00:02:18,367
all the outlaws still
out in the woods running it.
46
00:02:18,367 --> 00:02:21,967
My interest in distilling
started off because of
family history.
47
00:02:21,967 --> 00:02:25,266
My family came over here
on the second voyage
of the Mayflower,
48
00:02:25,266 --> 00:02:27,967
and ever since we been here,
we've been making moonshine.
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00:02:27,967 --> 00:02:30,000
So, this is the test still.
50
00:02:30,000 --> 00:02:30,367
So, this is the test still.
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00:02:30,367 --> 00:02:31,834
I'll run a small batch
of stuff in this
52
00:02:31,834 --> 00:02:34,800
to make sure that
the recipe turns out good,
the flavors are good.
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00:02:34,867 --> 00:02:37,166
Me and the wife really,
really like it.
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00:02:37,166 --> 00:02:39,900
I would say my specialty
in distilling is brandies.
55
00:02:39,967 --> 00:02:41,467
Specifically
mountain brandies.
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00:02:41,467 --> 00:02:43,367
I'm pretty confident
that whatever I find,
57
00:02:43,367 --> 00:02:44,767
I can turn it into
something delicious.
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00:02:46,000 --> 00:02:48,000
Being on Master Distiller
before
59
00:02:48,000 --> 00:02:51,700
opened up way more
doors than I thought
it ever would.
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00:02:51,767 --> 00:02:53,400
-Hyde.
-[Hyde] Yes, sir.
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00:02:53,467 --> 00:02:54,900
Good tasting liquor.
62
00:02:54,900 --> 00:02:58,567
We're expecting to hear
and see good things
out of you, young man.
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00:02:58,567 --> 00:03:00,000
[Hyde] It's an amazing
opportunity to be able
to come back and try again
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00:03:00,000 --> 00:03:01,867
[Hyde] It's an amazing
opportunity to be able
to come back and try again
65
00:03:01,867 --> 00:03:04,066
and show the judges
what I can really do
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00:03:04,066 --> 00:03:08,467
now that I'm not constrained
by own fear of not
being good enough.
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00:03:08,467 --> 00:03:10,200
I know that I'm good
enough to be here.
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00:03:10,266 --> 00:03:12,467
Now I just need to be
good enough to win.
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00:03:12,467 --> 00:03:14,700
Better pay attention
to your time,
you're at two minutes.
70
00:03:17,367 --> 00:03:19,867
Is it gonna mess y'all up
if I grab more peaches
or y'all gonna be all right?
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00:03:19,867 --> 00:03:22,000
Those are peaches
and those are peaches.
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00:03:22,000 --> 00:03:23,100
Yeah, there's two big--
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00:03:23,100 --> 00:03:24,767
[Hyde] I'm really looking
for peaches.
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00:03:24,767 --> 00:03:27,266
I've worked them before,
I know how it's
supposed to taste.
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00:03:27,266 --> 00:03:28,467
Just my comfort zone.
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00:03:30,867 --> 00:03:33,000
I've never fermented
honey before,
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00:03:33,066 --> 00:03:34,867
but I know it ferments well.
78
00:03:34,867 --> 00:03:36,266
So, that's coming with me.
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00:03:36,800 --> 00:03:38,100
And walnuts.
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00:03:38,100 --> 00:03:41,300
I've used pecans at home
to create, like,
a buttery mouthfeel.
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00:03:41,367 --> 00:03:43,667
And I was hoping that
walnuts will kinda
do the same thing here.
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00:03:44,400 --> 00:03:45,567
Calling it all done?
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00:03:46,367 --> 00:03:47,266
I'm good.
84
00:03:47,266 --> 00:03:48,200
[Digger] We'll move along.
85
00:03:48,266 --> 00:03:49,467
All right, Jeremy.
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00:03:49,467 --> 00:03:51,200
It's your time, five minutes.
87
00:03:52,000 --> 00:03:53,867
Same protocol.
88
00:03:53,867 --> 00:03:55,333
[Jeremy] My name's
Jeremy Myers.
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00:03:55,367 --> 00:03:58,867
I'm 47 years old,
and I currently live in
Southampton, Pennsylvania.
90
00:04:00,300 --> 00:04:02,867
Right now behind
me a 500-liter still.
91
00:04:02,867 --> 00:04:04,867
It's a combination
hybrid still, plate still,
92
00:04:04,867 --> 00:04:06,767
but we can also run it
as a pot still as well.
93
00:04:06,767 --> 00:04:09,100
Started when I was 16,
distilling brandy
94
00:04:09,166 --> 00:04:11,100
in my buddy's
grandma's basement.
95
00:04:11,100 --> 00:04:14,367
Was literally just
taking grape juice
and fermented grape juice
96
00:04:14,367 --> 00:04:17,667
and running to a pretty
rudimentary homemade still.
97
00:04:17,667 --> 00:04:19,700
There's a million different
ways to make liquor,
98
00:04:19,767 --> 00:04:21,066
so for me that's
part of the adventure.
99
00:04:21,066 --> 00:04:23,000
That's part of the fun,
is always trying new things.
100
00:04:24,567 --> 00:04:26,367
Winning Master Distiller
would be great,
because for me,
101
00:04:26,367 --> 00:04:29,367
a lot of this is about
the creativity
and the fun of all this,
102
00:04:29,367 --> 00:04:30,000
so not that it
would validate that,
103
00:04:30,000 --> 00:04:30,667
so not that it
would validate that,
104
00:04:30,667 --> 00:04:32,467
but it's like I keep on
pushing in that direction
105
00:04:32,467 --> 00:04:34,767
and progressing and,
and trying new things.
106
00:04:34,767 --> 00:04:36,767
One minute burned,
you got four left.
107
00:04:39,166 --> 00:04:40,767
I like using things
from the land,
108
00:04:40,767 --> 00:04:43,467
and whether it's fresh,
whether it's just
about to spoil,
109
00:04:43,467 --> 00:04:46,266
using that, that's to me
the ultimate goal.
110
00:04:46,266 --> 00:04:47,967
Minute and a half, Jeremy.
111
00:04:48,700 --> 00:04:50,166
I worked at a farm distillery,
112
00:04:50,166 --> 00:04:52,200
so to be on a farm and distill
and see that connection
113
00:04:52,266 --> 00:04:53,667
with the land I think
is really important.
114
00:04:56,266 --> 00:04:57,266
[Digger] 30 seconds.
115
00:04:57,266 --> 00:04:58,266
I'm good.
116
00:04:58,266 --> 00:04:59,667
-[Digger] You're good, Jeremy?
-I think so.
117
00:04:59,667 --> 00:05:00,000
[Digger] All right, we'll
move right on to Kevin.
118
00:05:00,000 --> 00:05:02,767
[Digger] All right, we'll
move right on to Kevin.
119
00:05:02,767 --> 00:05:05,100
Kevin, you might think
pickings are slim right there,
120
00:05:05,100 --> 00:05:07,266
but I see a lot of
good liquor in my eyes.
121
00:05:07,266 --> 00:05:09,500
All right, you've got
five minutes as well.
122
00:05:09,567 --> 00:05:11,500
Your time starts now.
123
00:05:11,567 --> 00:05:12,967
Get with it, buddy.
124
00:05:13,700 --> 00:05:15,000
[Kevin] My name is Kevin Ford.
125
00:05:15,066 --> 00:05:18,100
I'm 26 years old, and I'm
from Buffalo, New York.
126
00:05:18,100 --> 00:05:20,300
I am a professional distiller.
127
00:05:20,367 --> 00:05:22,467
I do it fulltime,
it's all I do.
128
00:05:22,467 --> 00:05:24,700
We run a whiskey
innovation program.
129
00:05:24,767 --> 00:05:26,700
So, we're doing
a lot of experimenting,
130
00:05:26,767 --> 00:05:30,000
filling a few barrels a month
just to see how
those barrels go.
131
00:05:30,000 --> 00:05:31,667
filling a few barrels a month
just to see how
those barrels go.
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00:05:31,667 --> 00:05:34,467
I started making booze
when I was about 16 years old.
133
00:05:34,467 --> 00:05:37,100
Making a little bit
of beer quickly led to
134
00:05:37,166 --> 00:05:39,600
building a little moonshine
still on my dad's patio.
135
00:05:39,667 --> 00:05:41,166
I loved everything about it.
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00:05:41,166 --> 00:05:43,166
I wasn't super
great in school.
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00:05:43,166 --> 00:05:44,867
Not great with
formal education,
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00:05:44,867 --> 00:05:47,166
but I just fell in love
with it from
the first time I did it.
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00:05:47,166 --> 00:05:50,367
[Digger] One minute down,
four to go, Kevin.
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00:05:50,367 --> 00:05:52,667
[Kevin] More than anything,
I've been watching
these judges
141
00:05:52,667 --> 00:05:54,100
since I started
doing what I do.
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00:05:54,166 --> 00:05:56,400
The opportunity to
have three legends
143
00:05:56,467 --> 00:05:58,100
like Mark, Digger, and Tim
taste this...
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00:05:59,567 --> 00:06:00,000
...I got chills right now.
145
00:06:00,000 --> 00:06:01,000
...I got chills right now.
146
00:06:02,467 --> 00:06:04,200
I'm trying to get
through ingredients.
147
00:06:04,266 --> 00:06:06,867
I'm grabbing things,
and at first I'm just doing,
like, squeezes.
148
00:06:06,867 --> 00:06:08,667
I'm tasting a couple grapes.
149
00:06:08,667 --> 00:06:10,166
I'm taking a look
at that honey,
150
00:06:10,166 --> 00:06:12,367
and seeing what
I got to work with.
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00:06:12,367 --> 00:06:14,000
Try before you buy.
152
00:06:14,066 --> 00:06:16,500
I think what I got
is exactly what I need.
153
00:06:17,000 --> 00:06:18,000
I'm all set.
154
00:06:18,066 --> 00:06:19,266
-You good?
-[Kevin] Yup.
155
00:06:19,266 --> 00:06:20,367
[Digger] All right.
156
00:06:20,367 --> 00:06:22,600
Well, guys, let's get ready
to load this back up
157
00:06:22,667 --> 00:06:25,166
-in the vehicle, head up
the back woods.
-Sounds good.
158
00:06:34,000 --> 00:06:35,367
[Digger] All right,
men, here we go.
159
00:06:35,367 --> 00:06:38,000
We're taking things
that otherwise
would have been cast off
160
00:06:38,066 --> 00:06:40,066
into a ditch
and left to finish rot.
161
00:06:40,066 --> 00:06:41,767
Now it's gonna
make fine liquor.
162
00:06:41,767 --> 00:06:43,900
You got one hour
to build the finest mash
163
00:06:43,967 --> 00:06:46,000
from these ingredients
from the farm.
164
00:06:46,000 --> 00:06:48,166
You'll have five days
to ferment,
165
00:06:48,166 --> 00:06:49,600
then we're gonna
test your mash
166
00:06:49,667 --> 00:06:52,100
to see how much
potential alcohol
you could produce.
167
00:06:52,100 --> 00:06:55,066
One hour, your mash
has gotta be in your barrel.
168
00:06:55,066 --> 00:06:57,266
That hour starts...
169
00:06:57,266 --> 00:06:59,367
...now. Good luck, guys,
and get with it.
170
00:07:05,367 --> 00:07:06,367
Light her up.
171
00:07:08,867 --> 00:07:09,967
There she goes.
172
00:07:12,300 --> 00:07:14,000
Oh, here comes
the purple haze.
173
00:07:14,066 --> 00:07:16,166
For my mash, I took
40 pounds of blueberries,
174
00:07:16,166 --> 00:07:18,967
ten pounds of honey,
about three, four pounds
of peaches,
175
00:07:18,967 --> 00:07:20,800
a few blackberries,
a few plums.
176
00:07:20,867 --> 00:07:22,867
I'm super happy with what I...
You know, what I got.
177
00:07:22,867 --> 00:07:24,266
Anybody need some extra honey?
178
00:07:24,266 --> 00:07:25,767
Since I got this barrel
of sugar over here too.
179
00:07:25,767 --> 00:07:27,100
-I'll take one.
-[Hyde] One.
180
00:07:27,100 --> 00:07:28,300
[Kevin] I'd take two of 'em.
181
00:07:28,367 --> 00:07:29,467
-One, two.
-Thank you, sir.
182
00:07:29,467 --> 00:07:30,000
[Hyde] Yeah, man.
183
00:07:30,000 --> 00:07:30,667
[Hyde] Yeah, man.
184
00:07:30,667 --> 00:07:34,266
For my mash, I got a basket
of white muscadine grapes,
185
00:07:34,266 --> 00:07:35,567
got a little bit of honey.
186
00:07:35,567 --> 00:07:36,767
I got a lot of cornmeal.
187
00:07:37,967 --> 00:07:40,000
I know I picked last,
but fortunately,
188
00:07:40,066 --> 00:07:42,767
the guys were kind to me,
so I got everything I needed.
189
00:07:46,367 --> 00:07:48,900
[Digger] Good thing about
those peaches being
so late right there,
190
00:07:48,967 --> 00:07:50,166
they squish up easy.
191
00:07:50,166 --> 00:07:51,266
Oh, yeah.
192
00:07:51,266 --> 00:07:54,567
Today I am bringing
a twist on a brandy.
193
00:07:54,567 --> 00:07:58,266
I'm doing a peach, honey,
and black walnut.
194
00:07:58,266 --> 00:08:00,000
With these ingredients
together mashed in,
195
00:08:00,000 --> 00:08:00,800
With these ingredients
together mashed in,
196
00:08:00,867 --> 00:08:05,467
the final product should
have the flavor and feel
197
00:08:05,467 --> 00:08:08,166
of something like
a peach cobbler
or a peach pie.
198
00:08:08,166 --> 00:08:10,000
This is tasty.
199
00:08:10,066 --> 00:08:12,266
Smooth, buttery mouthfeel.
200
00:08:12,266 --> 00:08:15,500
Great on the palate,
just super peachy
all over the place,
201
00:08:15,567 --> 00:08:18,467
and I'm starting to get
really comfortable
with how this is going.
202
00:08:20,967 --> 00:08:22,500
Five minutes, gentlemen.
203
00:08:22,567 --> 00:08:24,667
Better be getting
the button buttoned up.
204
00:08:27,800 --> 00:08:28,867
-Ready?
-Oh. [groans]
205
00:08:28,867 --> 00:08:29,867
All right, here we go.
206
00:08:33,500 --> 00:08:35,266
I believe Kevin's all in.
207
00:08:35,266 --> 00:08:36,200
[Kevin] All in.
208
00:08:36,266 --> 00:08:37,400
-You're all in there?
-[Kevin] Oh, yeah.
209
00:08:37,467 --> 00:08:39,100
I'm hoping
my yeast finish is dry.
210
00:08:39,166 --> 00:08:41,867
I'm shooting for
about 12% alcohol.
211
00:08:41,867 --> 00:08:42,867
It's what I'm
comfortable with.
212
00:08:44,000 --> 00:08:45,166
Nice.
213
00:08:45,166 --> 00:08:48,200
[Digger] Three, two, one.
214
00:08:48,266 --> 00:08:50,000
Step away from
your barrels, gentlemen,
215
00:08:50,066 --> 00:08:51,767
you are done.
216
00:08:51,767 --> 00:08:55,667
Looking at all
these culled fruits
that y'all made mash out of,
217
00:08:55,667 --> 00:08:58,867
I see nothing but
top-shelf mash right here.
218
00:08:58,867 --> 00:09:00,000
Chase on out,
get you a little rest,
we'll take care of the rest.
219
00:09:00,000 --> 00:09:02,467
Chase on out,
get you a little rest,
we'll take care of the rest.
220
00:09:10,066 --> 00:09:11,066
All right, fellows.
221
00:09:11,066 --> 00:09:12,567
-First, Hyde.
-Yes, sir.
222
00:09:12,567 --> 00:09:14,567
I don't know what
strings you pulled
223
00:09:14,567 --> 00:09:17,467
to get yourself
back here, but, uh.
224
00:09:17,467 --> 00:09:19,100
-bully for you.
-Thank you, sir.
225
00:09:19,100 --> 00:09:20,667
-Good to see you, old friend.
-Thank you, sir.
226
00:09:20,667 --> 00:09:24,567
All right, that mash has had
five days to work off.
227
00:09:24,567 --> 00:09:26,967
So hopefully you're
where you need to be.
228
00:09:26,967 --> 00:09:30,000
It's easy enough to put
your mash together
229
00:09:30,000 --> 00:09:30,266
It's easy enough to put
your mash together
230
00:09:30,266 --> 00:09:32,667
from a tried and true recipe,
231
00:09:32,667 --> 00:09:37,100
but when you have
absolutely no control
over your mash build,
232
00:09:37,166 --> 00:09:39,367
that's the test
of a true distiller.
233
00:09:39,367 --> 00:09:42,000
Now, guys, we're gonna be
tasting your mash for flavor.
234
00:09:42,066 --> 00:09:44,166
And we're gonna use
a Brix hydrometer
235
00:09:44,166 --> 00:09:46,266
to measure the density
of the mash.
236
00:09:46,266 --> 00:09:49,867
And this is gonna tell us
the actual ABV
237
00:09:49,867 --> 00:09:52,500
of what you potentially could
make when you distill it.
238
00:09:52,567 --> 00:09:55,467
This will simply determine
in what order you will
239
00:09:55,467 --> 00:09:57,867
go into the still house
to pick still parts.
240
00:09:57,867 --> 00:10:00,000
So, if you're banking
on getting a thumper,
241
00:10:00,000 --> 00:10:00,700
So, if you're banking
on getting a thumper,
242
00:10:00,767 --> 00:10:03,166
you better hope your mash
has worked out.
243
00:10:03,166 --> 00:10:05,100
What we need you
to do for us right now
244
00:10:05,100 --> 00:10:07,767
strain us off a jar
full of your mash,
245
00:10:07,767 --> 00:10:10,500
bring it up here
on this table, and we'll
head out and test it.
246
00:10:10,567 --> 00:10:11,900
-Yup.
-All right, get with it, men.
247
00:10:13,100 --> 00:10:15,266
Please be done,
please be done,
please be done.
248
00:10:18,367 --> 00:10:19,867
[sighs in relief]
249
00:10:21,367 --> 00:10:23,367
Crack it open,
I take a big whiff,
250
00:10:23,367 --> 00:10:26,166
I smell booze, I smell
a little bit of acid,
251
00:10:26,166 --> 00:10:28,867
I smell white wine,
and I'm feeling good.
252
00:10:28,867 --> 00:10:30,000
[Jeremy] I'm super happy with
what I got out of the mash.
253
00:10:30,000 --> 00:10:30,700
[Jeremy] I'm super happy with
what I got out of the mash.
254
00:10:30,767 --> 00:10:32,367
When I opened the drum
and, you know, saw the cap,
255
00:10:32,367 --> 00:10:34,100
it felt like it tasted great
when I mashed it.
256
00:10:34,100 --> 00:10:35,000
It tastes great right now.
257
00:10:35,066 --> 00:10:36,600
It tastes like
a blueberry pastry.
258
00:10:36,600 --> 00:10:38,867
It's still got a little bit
more to go,
but it's got some hump to it.
259
00:10:41,200 --> 00:10:43,567
Mine is still rocking
and rolling hard.
260
00:10:44,600 --> 00:10:46,266
As soon as I crack
open my fermenter,
261
00:10:46,266 --> 00:10:48,767
I always check the cap of it
to see if I've still
262
00:10:48,767 --> 00:10:50,500
got a lot of fruits
floating on top.
263
00:10:50,567 --> 00:10:53,800
And I'm checking the taste
to make sure that my peaches
have gone sour.
264
00:10:53,867 --> 00:10:55,700
I'm a little worried
that it's not done
265
00:10:55,767 --> 00:10:57,467
with all the carbonation
that I'm seeing
266
00:10:57,467 --> 00:10:59,033
and all the CO2 popping off,
267
00:10:59,033 --> 00:11:00,000
but if I'm not dead on zero,
done fermenting,
I'm at least close.
268
00:11:00,000 --> 00:11:04,500
but if I'm not dead on zero,
done fermenting,
I'm at least close.
269
00:11:12,500 --> 00:11:13,300
All right.
270
00:11:14,166 --> 00:11:15,266
All right, bud, thank you.
271
00:11:16,767 --> 00:11:18,500
Good rich jar of mash.
272
00:11:18,567 --> 00:11:19,767
-Mmm-hmm, looking good.
-[Kevin] Thank you.
273
00:11:22,166 --> 00:11:23,233
[Jeremy] Here you go.
274
00:11:23,233 --> 00:11:24,467
[Digger] All right, well,
we're gonna head on out.
275
00:11:24,467 --> 00:11:26,467
We're gonna
taste 'em, test 'em.
276
00:11:26,467 --> 00:11:28,200
Then we'll be back
to give y'all an order.
277
00:11:28,266 --> 00:11:29,867
Good luck to all of you.
278
00:11:29,867 --> 00:11:30,000
[Mark] Good luck, guys.
279
00:11:30,000 --> 00:11:30,700
[Mark] Good luck, guys.
280
00:11:30,767 --> 00:11:32,467
Let's go do this, men.
281
00:11:39,900 --> 00:11:41,066
Well.
282
00:11:41,066 --> 00:11:42,300
-Timmy.
-[Tim] Yeah.
283
00:11:42,367 --> 00:11:43,834
Let's get with it.
284
00:11:43,834 --> 00:11:46,367
Let's see if that
culled produce from the farm
made us any alcohol.
285
00:11:46,367 --> 00:11:48,467
Okay, well I think it says
Kevin on it.
286
00:11:48,467 --> 00:11:50,300
That's a beautiful, rich mash.
287
00:11:52,367 --> 00:11:54,867
-I wanted to add a ton
of grapes for the flavor.
-Mmm-hmm.
288
00:11:54,867 --> 00:11:58,266
But I was real worried
about the yeast
that those had on 'em.
289
00:11:58,700 --> 00:11:59,700
Whoa.
290
00:11:59,767 --> 00:12:01,367
-Damn.
-[Digger] That is...
291
00:12:01,367 --> 00:12:04,066
...wall to wall alcohol.
292
00:12:04,066 --> 00:12:05,928
Yeah, I'd say he's
pretty well zeroed out.
293
00:12:05,928 --> 00:12:06,567
Yeah, I'd say he's
pretty well zeroed out.
294
00:12:06,567 --> 00:12:08,467
-[Mark] Oh, it's rich,
ain't it?
-[Digger] Mmm-hmm.
295
00:12:08,467 --> 00:12:13,266
All right, Digger,
his beginning gravity
was 1.088.
296
00:12:13,266 --> 00:12:15,967
Well, his potential ABV
from where he started
297
00:12:15,967 --> 00:12:18,000
is gonna be right at 12%.
298
00:12:18,066 --> 00:12:19,867
Excellent jar of mash.
299
00:12:19,867 --> 00:12:21,667
-Excellent, excellent.
-He did a great jar of mash.
300
00:12:21,667 --> 00:12:24,600
Let's move onto this one,
I believe this one's gonna...
301
00:12:24,667 --> 00:12:26,166
-[Tim] All right.
-[Digger] It just
needs drinking.
302
00:12:26,166 --> 00:12:27,400
-[Mark] Jeremy.
-[Digger] This is Jeremy.
303
00:12:27,467 --> 00:12:29,900
I was nervous at first,
but I mean, once
we got picking,
304
00:12:29,967 --> 00:12:31,266
-I, I felt fine.
-[Hyde] Right.
305
00:12:31,266 --> 00:12:32,266
Especially, I was worried
you were gonna take
306
00:12:32,266 --> 00:12:34,000
the blueberry, I wanted
the blueberries.
307
00:12:34,066 --> 00:12:35,600
Oh, it smells good. Wow.
308
00:12:35,667 --> 00:12:35,928
That makes you hungry,
smelling that.
309
00:12:35,928 --> 00:12:36,900
That makes you hungry,
smelling that.
310
00:12:36,967 --> 00:12:38,900
[Mark] Good, yeah,
smells excellent.
311
00:12:38,967 --> 00:12:40,567
Still got a lot
of sweet in it.
312
00:12:40,567 --> 00:12:41,767
Got a lot of sweet taste.
313
00:12:41,767 --> 00:12:43,333
A lot of sugar still there,
we need that.
314
00:12:43,333 --> 00:12:45,667
[Digger] There's a lot
more work to be done,
where it's a little yeasty.
315
00:12:47,000 --> 00:12:52,367
Well, see right there's
where he was
starting out at 1.100.
316
00:12:52,367 --> 00:12:56,166
Right, he's right at 10% ABV.
317
00:12:56,166 --> 00:12:58,166
-[Tim] He just needs
some more yeast.
-We got one more to go.
318
00:12:58,166 --> 00:13:00,400
[Mark] This is our
old buddy, Hyde.
319
00:13:00,467 --> 00:13:01,567
[Digger] Buddy Hyde.
320
00:13:01,567 --> 00:13:03,567
I was gonna do
peaches and rye,
321
00:13:03,567 --> 00:13:05,367
but since there
was no rye in there,
322
00:13:05,367 --> 00:13:05,928
I've with with peaches...
323
00:13:05,928 --> 00:13:06,767
I've with with peaches...
324
00:13:07,266 --> 00:13:08,100
...multiple times.
325
00:13:08,667 --> 00:13:09,800
It's peachy.
326
00:13:10,667 --> 00:13:12,667
It is peachy, yes, sir.
327
00:13:12,667 --> 00:13:14,500
Finished out pretty good
too, I believe.
328
00:13:14,567 --> 00:13:16,400
-[Mark] Yeah, yeah.
-There's a little sweetness
in there, but not a lot.
329
00:13:17,367 --> 00:13:24,100
His beginning gravity
is 1.072.
330
00:13:24,166 --> 00:13:29,200
[Digger] He is right
at 9% ABV.
331
00:13:29,266 --> 00:13:30,667
He's gonna be all right.
332
00:13:30,667 --> 00:13:33,367
They're all excellent
on flavor.
333
00:13:33,367 --> 00:13:34,867
Yeah, they're across
the board pretty even.
334
00:13:34,867 --> 00:13:35,928
[Mark] I mean,
all the flavor is good.
335
00:13:35,928 --> 00:13:36,400
[Mark] I mean,
all the flavor is good.
336
00:13:36,467 --> 00:13:37,867
-Here we go.
-[Tim] Here we go.
337
00:13:44,967 --> 00:13:46,900
All right, guys,
come up and get your jars.
338
00:13:53,000 --> 00:13:55,266
Digger took you to
our friend Kent's farm,
339
00:13:55,266 --> 00:13:59,367
where you were able to
pick ingredients from a load
of culled fruits and grains
340
00:13:59,367 --> 00:14:00,767
to build your mash with.
341
00:14:00,767 --> 00:14:02,967
And I'm proud of you,
you've done a great job.
342
00:14:02,967 --> 00:14:05,928
When we've got
three different mashes
that are so good,
343
00:14:05,928 --> 00:14:06,400
When we've got
three different mashes
that are so good,
344
00:14:06,467 --> 00:14:07,867
we don't have a lot
to separate 'em,
345
00:14:07,867 --> 00:14:09,567
therefore we rely
on the science.
346
00:14:09,567 --> 00:14:10,900
The numbers never lie.
347
00:14:10,967 --> 00:14:15,367
Hyde, your ABV
potential is 9%.
348
00:14:15,367 --> 00:14:17,600
Jeremy, 10%.
349
00:14:18,166 --> 00:14:20,800
Kevin, 12%.
350
00:14:20,867 --> 00:14:23,066
So, with that being said...
351
00:14:23,066 --> 00:14:25,667
...Kevin, you're going
in the still house first.
352
00:14:26,367 --> 00:14:28,166
Jeremy, you're going second.
353
00:14:28,166 --> 00:14:30,467
Hyde, you're going third.
Good luck.
354
00:14:30,967 --> 00:14:32,467
Tickle!
355
00:14:32,467 --> 00:14:34,066
Well, how's it going
there, fellows?
356
00:14:34,066 --> 00:14:35,700
What do we got here today?
357
00:14:35,767 --> 00:14:35,928
Well, these guys need a still.
358
00:14:35,928 --> 00:14:37,767
Well, these guys need a still.
359
00:14:37,767 --> 00:14:39,400
Oh, well, we can fix them up.
360
00:14:39,467 --> 00:14:41,367
It just so happens I know
where some still parts is.
361
00:14:41,367 --> 00:14:43,166
Come on with me, fellows.
362
00:14:50,266 --> 00:14:52,600
All right, fellows, y'all
have been out to the farm
363
00:14:52,667 --> 00:14:55,967
and picked y'all some fruit,
now it's time to pick
some still parts.
364
00:14:55,967 --> 00:14:59,100
-Kevin, I believe
you are up first, right?
-Yes, sir.
365
00:14:59,166 --> 00:15:01,166
Then your time starts...
366
00:15:01,166 --> 00:15:03,000
...now. All right, Kevin,
367
00:15:03,066 --> 00:15:04,667
you should have
a still together already.
368
00:15:04,667 --> 00:15:05,928
All right?
369
00:15:05,928 --> 00:15:06,166
All right?
370
00:15:06,166 --> 00:15:08,166
[Kevin] I'm going into
the still house first
to pick parts.
371
00:15:08,166 --> 00:15:09,200
I feel good about that.
372
00:15:09,266 --> 00:15:10,600
All right, we've got a pot.
373
00:15:10,667 --> 00:15:13,200
[Kevin] I know that
the muscadines I had in there
374
00:15:13,266 --> 00:15:14,600
were falling to the back,
375
00:15:14,667 --> 00:15:17,000
so I'm hoping that I can
bring those a little more
376
00:15:17,066 --> 00:15:18,166
to the front with my thumper.
377
00:15:19,500 --> 00:15:20,300
[Tickle] Let's see
what we got.
378
00:15:20,367 --> 00:15:22,467
All right, we have
got a thumper.
379
00:15:22,467 --> 00:15:25,100
One and a half minutes
left, all right?
380
00:15:25,667 --> 00:15:27,867
We have got a condenser.
381
00:15:27,867 --> 00:15:29,800
Come on, Kevin,
you've got this.
382
00:15:29,867 --> 00:15:31,200
Here we go.
383
00:15:31,266 --> 00:15:32,700
-Right on.
-All right.
384
00:15:34,867 --> 00:15:35,928
Okay, Jeremy.
385
00:15:35,928 --> 00:15:36,266
Okay, Jeremy.
386
00:15:36,800 --> 00:15:38,266
You've got three minutes.
387
00:15:38,266 --> 00:15:40,567
And your time starts now.
388
00:15:40,567 --> 00:15:42,066
[Jeremy] We're only
doing one run on this.
389
00:15:42,066 --> 00:15:44,200
So, I'm gonna go in a look
and see if they have a column.
390
00:15:44,266 --> 00:15:45,867
If they have a column
with plates, that'd be great
391
00:15:45,867 --> 00:15:47,667
because we aren't
stripping this, we're
going straight spirits,
392
00:15:47,667 --> 00:15:49,300
so we'll see whether
or not that works out.
393
00:15:49,367 --> 00:15:52,367
You're wasting valuable
seconds running in and out.
394
00:15:52,367 --> 00:15:54,667
In and out, and here he is
back out again.
395
00:15:54,667 --> 00:15:56,667
You've got a box, Jeremy!
396
00:15:56,667 --> 00:15:59,367
30 seconds. It's coming
down to it now.
397
00:15:59,367 --> 00:16:00,700
There's a thermometer.
398
00:16:02,300 --> 00:16:04,100
All right, are you good,
Jeremy?
399
00:16:04,100 --> 00:16:05,567
-I hope so.
-You are good.
400
00:16:06,166 --> 00:16:08,166
-All right.
-[groans]
401
00:16:08,166 --> 00:16:10,800
Hyde, it is now up to you.
402
00:16:10,867 --> 00:16:13,100
You've got three minutes
to get your still parts.
403
00:16:13,100 --> 00:16:15,700
And your time starts now.
404
00:16:15,767 --> 00:16:17,600
[Kevin] Getting last pick
of the still house is...
405
00:16:18,100 --> 00:16:19,100
...stressful.
406
00:16:19,100 --> 00:16:20,467
[Tickle] Come on, Hyde.
407
00:16:20,467 --> 00:16:21,867
All right.
408
00:16:21,867 --> 00:16:25,166
I am praying to
the moonshine gods
that there's a thumper left.
409
00:16:25,166 --> 00:16:27,867
That's... I, I could take
a pot, thumper, and a worm,
410
00:16:27,867 --> 00:16:29,400
and just the simple set up,
and I'm happy.
411
00:16:32,100 --> 00:16:34,300
[Tickle] We've got a pot
and we've got
a condenser out here.
412
00:16:34,367 --> 00:16:35,928
All right, we've
got a thumper.
413
00:16:35,928 --> 00:16:36,066
All right, we've
got a thumper.
414
00:16:36,066 --> 00:16:37,133
There's a thumper.
415
00:16:37,166 --> 00:16:39,000
Couldn't have asked
for a better situation.
416
00:16:39,000 --> 00:16:42,400
[Tickle] All right, Hyde,
your time is done.
417
00:16:42,467 --> 00:16:43,166
[Hyde] Thank you.
418
00:16:43,166 --> 00:16:44,567
All right.
419
00:16:45,800 --> 00:16:48,266
All right, fellows,
now that y'all have
got y'all still parts,
420
00:16:48,266 --> 00:16:50,166
let's get 'em back in there
and see what kind of liquor
421
00:16:50,166 --> 00:16:52,667
y'all can make from
that culled fruit from
the farm, all right?
422
00:17:03,767 --> 00:17:05,667
All right, guys, welcome back.
423
00:17:05,667 --> 00:17:05,928
You're going to have one hour
to assemble those stills.
424
00:17:05,928 --> 00:17:08,767
You're going to have one hour
to assemble those stills.
425
00:17:08,767 --> 00:17:11,200
Make sure that you do
put the still together
426
00:17:11,266 --> 00:17:13,667
how you're gonna get
that flavor that you want.
427
00:17:13,667 --> 00:17:15,467
There's one run,
somebody's going home.
428
00:17:15,467 --> 00:17:17,800
Your hour starts now.
429
00:17:17,867 --> 00:17:19,667
-Good luck, men.
-[Mark] Get busy.
430
00:17:23,200 --> 00:17:24,867
Jeremy.
431
00:17:24,867 --> 00:17:28,066
You wouldn't happen to have,
like, big thick to big thick,
do you got a spare?
432
00:17:28,066 --> 00:17:30,467
-Oh, man.
-I got two more
if you wanted two.
433
00:17:33,567 --> 00:17:35,400
[Hyde] I've built plenty
of stills in the woods.
434
00:17:35,467 --> 00:17:35,928
I've done
modular stuff like this.
435
00:17:35,928 --> 00:17:37,600
I've done
modular stuff like this.
436
00:17:37,667 --> 00:17:40,000
I'm shooting for
just the simple,
437
00:17:40,066 --> 00:17:41,467
Kentucky-style pot still.
438
00:17:41,467 --> 00:17:43,567
Pot, thumper, worm.
439
00:17:43,567 --> 00:17:45,967
I'm just really
looking at Jeremy.
440
00:17:45,967 --> 00:17:47,867
He's got a lot
of stuff going on.
441
00:17:49,266 --> 00:17:50,667
[Jeremy] I don't think
it's a fancy still.
442
00:17:50,667 --> 00:17:52,166
It's just a column still
with a plate.
443
00:17:52,166 --> 00:17:54,000
I mean, yeah, maybe
it just looks cool
444
00:17:54,000 --> 00:17:56,100
'cause it's definitely
different than what
the two other guys are making.
445
00:17:58,300 --> 00:17:59,000
Here we go.
446
00:17:59,767 --> 00:18:01,600
She's together.
447
00:18:01,667 --> 00:18:04,000
All right, guys, looks like
everybody's ready.
448
00:18:04,066 --> 00:18:05,928
It's easy enough
to build a mash
449
00:18:05,928 --> 00:18:05,967
It's easy enough
to build a mash
450
00:18:05,967 --> 00:18:07,767
that you're making
all the time,
451
00:18:07,767 --> 00:18:10,166
something you're used to
with grains and fruits
452
00:18:10,166 --> 00:18:12,166
you've worked with
many times before.
453
00:18:12,166 --> 00:18:14,166
Shooting from the hip's
a whole lot different.
454
00:18:14,166 --> 00:18:15,367
It throws you a curve ball.
455
00:18:15,367 --> 00:18:16,700
You're gonna have four hours.
456
00:18:16,767 --> 00:18:18,667
Show us that
that mash you made
457
00:18:18,667 --> 00:18:20,467
from what you found
at the farm
458
00:18:20,467 --> 00:18:23,667
can turn out a good enough jar
to keep you
in the competition.
459
00:18:23,667 --> 00:18:25,200
All right, guys, remember now,
460
00:18:25,266 --> 00:18:26,767
you only get one run.
461
00:18:26,767 --> 00:18:30,600
At the end of this run,
one of your fellows
is going home.
462
00:18:30,667 --> 00:18:32,700
Your time starts...
463
00:18:32,767 --> 00:18:34,567
...now. Good luck,
men, get with it.
464
00:18:38,500 --> 00:18:40,066
[Kevin] Hello, darling.
465
00:18:44,467 --> 00:18:47,467
I'm gonna say there's gonna be
a little peach flavor
in there somewhere.
466
00:18:50,166 --> 00:18:53,967
I'm not super stressed
about getting enough
booze to turn in.
467
00:18:53,967 --> 00:18:57,100
I'm more stressed about
how this flavor's
gonna turn out.
468
00:18:57,100 --> 00:19:00,100
Now that's gonna make it
a little less full,
I can tell you that.
469
00:19:00,100 --> 00:19:03,367
He is putting everything that
he can find in that still.
470
00:19:03,367 --> 00:19:04,967
Let's get this thing fired up.
471
00:19:08,166 --> 00:19:09,166
Now we're going.
472
00:19:09,166 --> 00:19:11,200
Guys, y'all have burned
30 minutes of your time.
473
00:19:17,100 --> 00:19:19,367
Jeremy's mash
is a pretty color, ain't it?
474
00:19:19,367 --> 00:19:21,567
[Digger] Yeah, it's beautiful.
475
00:19:21,567 --> 00:19:23,700
40 pounds of
blueberries in there.
476
00:19:24,100 --> 00:19:24,900
[exclaims]
477
00:19:24,967 --> 00:19:26,100
Thumble.
478
00:19:26,166 --> 00:19:27,300
Little aggressive.
479
00:19:28,300 --> 00:19:30,300
For my mash, it was primarily
a honey and blueberry.
480
00:19:30,367 --> 00:19:32,066
40 pounds of blueberry
in my wash.
481
00:19:32,066 --> 00:19:33,767
I'm definitely gonna
get some
high-proof liquor out of it.
482
00:19:33,767 --> 00:19:35,000
I'm excited about that.
483
00:19:35,000 --> 00:19:35,928
[Tim] My bet's Jeremy
makes the most product.
484
00:19:35,928 --> 00:19:37,200
[Tim] My bet's Jeremy
makes the most product.
485
00:19:37,266 --> 00:19:39,300
Yeah, 'cause he's gonna
make liquor quicker.
486
00:19:39,367 --> 00:19:40,900
He ain't got near
the stuff to heat up.
487
00:19:50,100 --> 00:19:53,667
-And Kevin's putting
the solution in his thumper.
-Puts that muscadine.
488
00:19:53,667 --> 00:19:55,500
[Mark] There's probably
a good market for it.
489
00:19:55,567 --> 00:19:56,834
[Digger] Yeah,
it's marketable.
490
00:19:56,867 --> 00:19:59,166
[Jeremy] Oh, I'm seeing
a little bit of
steam out of this.
491
00:19:59,166 --> 00:20:00,367
Oh, yeah.
492
00:20:00,367 --> 00:20:02,867
Oh, that's definitely some,
some heads.
493
00:20:02,867 --> 00:20:05,900
[Digger] All right, guys,
you've burned one hour,
you got three left.
494
00:20:07,967 --> 00:20:10,800
[Kevin] I'm just getting ready
to hit my condenser,
495
00:20:10,867 --> 00:20:14,867
and I start to get
a vapor leak
out of my thumper.
496
00:20:15,867 --> 00:20:17,767
I'm struggling a little bit.
497
00:20:17,767 --> 00:20:20,100
So, I'm nervous.
I'm sweating.
498
00:20:20,166 --> 00:20:21,266
Without a doubt.
499
00:20:26,567 --> 00:20:29,767
I start to get a vapor leak
out of my thumper.
500
00:20:29,767 --> 00:20:31,266
We're gonna try...
501
00:20:31,266 --> 00:20:32,900
So, I'm looking
at a jar of oatmeal.
502
00:20:32,967 --> 00:20:34,667
Looking at a gallon of water,
503
00:20:34,667 --> 00:20:37,266
okay, this is what
we're doing.
504
00:20:37,266 --> 00:20:40,066
I've not only not worked
with a thumper before,
505
00:20:40,066 --> 00:20:43,166
but I've definitely never
worked with pasting.
506
00:20:43,166 --> 00:20:45,867
It's just these couple
little spots up here.
507
00:20:45,867 --> 00:20:47,266
I can give you a hand.
508
00:20:47,266 --> 00:20:48,900
So, way too much.
509
00:20:48,967 --> 00:20:50,100
-Yeah.
-So, like...
510
00:20:52,467 --> 00:20:53,355
-You wanna kinda
squeeze it into your union.
-Oh.
511
00:20:53,355 --> 00:20:54,767
-You wanna kinda
squeeze it into your union.
-Oh.
512
00:20:54,767 --> 00:20:56,767
-Gotcha.
-Rather than
just on top of it.
513
00:20:56,767 --> 00:20:57,667
[Kevin] All right.
514
00:20:59,367 --> 00:21:00,567
-Thanks.
-Yeah, man.
515
00:21:01,800 --> 00:21:03,767
This is awesome.
This works great.
516
00:21:03,767 --> 00:21:04,700
I'm telling you.
517
00:21:04,700 --> 00:21:06,667
Us city boys learn
a thing or two out here.
518
00:21:06,667 --> 00:21:08,233
[Hyde] Know what I'm saying.
519
00:21:10,166 --> 00:21:12,867
[Jeremy] All right,
one more stir and then
I think I'm capping off here.
520
00:21:12,867 --> 00:21:14,900
Since his mash hasn't
fully worked off,
521
00:21:14,967 --> 00:21:17,200
how hard will it be to
peak through that thing?
522
00:21:17,266 --> 00:21:19,266
-He's packed it
with that mash.
-Yeah, mash.
523
00:21:19,266 --> 00:21:20,867
So, that's gonna
bust it up a little bit.
524
00:21:20,867 --> 00:21:23,355
[Tim] But he's got a lot
of elevation right there
if he runs it right.
525
00:21:23,355 --> 00:21:23,967
[Tim] But he's got a lot
of elevation right there
if he runs it right.
526
00:21:23,967 --> 00:21:25,166
[Mark] And don't
fill it to the top.
527
00:21:25,166 --> 00:21:26,567
Yeah, he'll be all right.
528
00:21:26,567 --> 00:21:28,467
Oh, [bleep].
I'm at 180 it says.
529
00:21:28,967 --> 00:21:31,367
Wow. Holy crap.
530
00:21:31,367 --> 00:21:33,467
Oh, yeah, that should
be getting drip, man.
531
00:21:33,467 --> 00:21:34,600
You're fixing to.
532
00:21:34,667 --> 00:21:35,500
[Jeremy] Let me
see if I got it.
533
00:21:35,567 --> 00:21:36,567
Oh, there it is. We good.
534
00:21:36,567 --> 00:21:38,166
[Hyde] There she is.
535
00:21:41,700 --> 00:21:44,266
A lot of blueberry,
a lot of caramel.
536
00:21:44,266 --> 00:21:46,667
You caramelizing that honey,
your mash worked.
537
00:21:48,367 --> 00:21:49,767
-You gonna drop yet?
-[Kevin] Mmm-hmm.
538
00:21:49,767 --> 00:21:51,166
-Do you?
-[Kevin] Mmm-hmm.
539
00:21:51,166 --> 00:21:52,700
Hey!
540
00:21:52,767 --> 00:21:53,355
And you didn't say nothing.
541
00:21:53,355 --> 00:21:54,300
And you didn't say nothing.
542
00:21:54,300 --> 00:21:57,200
I'm looking at the distillate
and a huge weight
comes off my shoulders.
543
00:21:57,266 --> 00:21:58,533
I give it a taste.
544
00:21:58,533 --> 00:22:01,266
There's a lot of different
flavors going on in that mash.
545
00:22:01,266 --> 00:22:04,000
I'm tasting grapes,
got a little bit of honey.
546
00:22:04,066 --> 00:22:05,166
I got a lot of cornmeal.
547
00:22:05,166 --> 00:22:08,700
That's just straight up,
100% good corn liquor.
548
00:22:08,767 --> 00:22:10,567
I hope I get some of
that honey on the back.
549
00:22:10,567 --> 00:22:11,900
[Hyde] I think once you get
into your hearts,
550
00:22:11,900 --> 00:22:13,567
-I think you're gonna
start picking that up.
-[Kevin] Yeah.
551
00:22:17,467 --> 00:22:19,266
[Digger] All right, guys,
you're halfway home.
552
00:22:19,266 --> 00:22:22,400
Two hours left, two burned.
553
00:22:22,467 --> 00:22:23,355
[Hyde] I've decided to
crack open my thumper
554
00:22:23,355 --> 00:22:24,467
[Hyde] I've decided to
crack open my thumper
555
00:22:24,467 --> 00:22:27,800
and hit it with a lot
of mashed up peaches.
556
00:22:27,867 --> 00:22:29,600
I'm a gambling man,
I'm gonna put all of them in.
557
00:22:29,667 --> 00:22:31,000
[Jeremy] Do it, man.
558
00:22:31,000 --> 00:22:33,367
[Hyde] I can inject my still
with this nice, peachy flavor.
559
00:22:33,367 --> 00:22:35,700
And once I really
start getting into
the good part of my hearts,
560
00:22:35,767 --> 00:22:37,166
I know my peach note's
gonna be there,
561
00:22:37,166 --> 00:22:38,200
and it's gonna
be there strong.
562
00:22:38,266 --> 00:22:40,367
[Mark] He popped the top
off of the thumper.
563
00:22:40,367 --> 00:22:43,700
When you're getting down
to this time limit,
not a lot of jars.
564
00:22:43,767 --> 00:22:46,867
Do you wanna take the time
to lose all that momentum?
565
00:22:46,867 --> 00:22:49,500
[Digger] I mean,
it's gonna have to
heat all those peaches up.
566
00:22:49,567 --> 00:22:50,500
-That's a bold move...
-Yeah.
567
00:22:50,567 --> 00:22:51,433
-...in my opinion.
-Yeah.
568
00:22:51,433 --> 00:22:52,900
Moment of truth,
let's see how it goes.
569
00:22:54,300 --> 00:22:56,000
I hate this,
'cause it's sort of like
570
00:22:56,066 --> 00:22:57,967
putting nitrous in a car
and I... I... you know what...
571
00:22:57,967 --> 00:23:00,066
That's almost cheating
except for the fact
that it's not.
572
00:23:02,400 --> 00:23:04,700
I just don't like it
'cause I didn't think of it.
573
00:23:04,767 --> 00:23:06,500
I'm only gonna run
one more jar,
574
00:23:06,567 --> 00:23:07,567
then everything's done.
575
00:23:07,567 --> 00:23:09,000
I would consider
this my tails.
576
00:23:09,066 --> 00:23:10,800
I'm happy with
a bunch of the jars.
577
00:23:10,867 --> 00:23:12,000
They're all tasting
really good
578
00:23:12,000 --> 00:23:14,667
First hearts cut,
I was super high proof.
579
00:23:14,667 --> 00:23:17,467
Second and the third
cuts were the ones
I liked the most.
580
00:23:17,467 --> 00:23:19,967
So, I think that's what
I'm gonna end up, you know,
doing something with.
581
00:23:22,667 --> 00:23:23,355
Hit it with, like, just
one good shake real quick.
582
00:23:23,355 --> 00:23:24,567
Hit it with, like, just
one good shake real quick.
583
00:23:25,567 --> 00:23:26,634
You're up there.
584
00:23:26,634 --> 00:23:28,967
-Yeah.
-I'd say you're north
of 145 on that.
585
00:23:28,967 --> 00:23:31,767
-[Jeremy] I'd say it's maybe,
like, 150 to 160.
-[Hyde] Yeah.
586
00:23:31,767 --> 00:23:33,667
-What do you think this is?
-[Hyde] Let me see.
587
00:23:33,667 --> 00:23:34,900
Bring it on down the line.
588
00:23:34,967 --> 00:23:36,700
Let the old backwoods
boy see it.
589
00:23:36,767 --> 00:23:38,066
-Like 130?
-Damn.
590
00:23:38,066 --> 00:23:39,667
[Jeremy] I really like where
this is tasting right now.
591
00:23:39,667 --> 00:23:41,767
[Kevin] Reading the bead
is a huge challenge.
592
00:23:41,767 --> 00:23:43,967
I'm not even gonna
lie about that.
593
00:23:43,967 --> 00:23:45,300
I'm not even gonna
try to lie about that.
594
00:23:45,367 --> 00:23:47,667
[Hyde] You're probably
north of 130.
595
00:23:47,667 --> 00:23:49,500
-You might actually be
around 140.
-[Kevin] Yeah.
596
00:23:49,567 --> 00:23:51,767
To be honest,
the past few weeks,
597
00:23:51,767 --> 00:23:53,355
I've had a jar of 100-proof
shine on my nightstand,
598
00:23:53,355 --> 00:23:54,500
I've had a jar of 100-proof
shine on my nightstand,
599
00:23:54,567 --> 00:23:57,166
and I've been shaking it
while I'm sending emails.
600
00:23:57,166 --> 00:23:59,100
100-proof, that's
what I'm looking for.
601
00:23:59,967 --> 00:24:02,266
All right, gentlemen,
30 minutes.
602
00:24:02,266 --> 00:24:03,467
[Hyde] It's heavy tails.
603
00:24:03,467 --> 00:24:04,467
Found it.
604
00:24:05,000 --> 00:24:06,100
Found the tails.
605
00:24:08,000 --> 00:24:09,200
[Hyde] That's
straight cornbread.
606
00:24:09,266 --> 00:24:11,467
This jar is exactly
what I'm going for.
607
00:24:11,467 --> 00:24:12,867
It's exactly
what the plan was.
608
00:24:12,900 --> 00:24:16,200
But that doesn't mean
there aren't two
better jars on that table.
609
00:24:16,266 --> 00:24:18,100
[Hyde] I'm gonna see where
I'm at on this one real quick.
610
00:24:19,767 --> 00:24:23,355
[exclaims]
611
00:24:23,355 --> 00:24:23,800
[exclaims]
612
00:24:23,867 --> 00:24:27,066
Holy hell, fire,
and brimstone,
that is delicious.
613
00:24:27,066 --> 00:24:28,667
I'm gonna, I think
I'm gonna kill mine.
614
00:24:28,667 --> 00:24:31,467
I think I'm pretty happy
where I'm at right now.
615
00:24:31,467 --> 00:24:33,467
Men, y'all are down
to five minutes.
616
00:24:37,000 --> 00:24:38,467
I dunno, I think
that's the jar.
617
00:24:38,467 --> 00:24:39,667
-Think that's it?
-Ah.
618
00:24:43,767 --> 00:24:45,600
[Hyde] Now that
I can live with.
619
00:24:46,600 --> 00:24:48,467
All right, guys, you're
down to one minute.
620
00:24:48,467 --> 00:24:50,700
If you ain't got it,
you probably ain't
gonna have it.
621
00:24:50,767 --> 00:24:52,000
-You good?
-[Jeremy] Yeah, I'm good,
you good?
622
00:24:52,000 --> 00:24:53,000
-Let's do it.
-[Kevin] Let's do it.
623
00:24:53,000 --> 00:24:53,355
[Mark] Bring 'em
in here, fellows.
624
00:24:53,355 --> 00:24:54,467
[Mark] Bring 'em
in here, fellows.
625
00:24:55,667 --> 00:24:56,900
Good deal.
626
00:24:56,900 --> 00:24:59,900
-[Digger] Three good
clear jars.
-[Mark] Looks good.
627
00:24:59,967 --> 00:25:01,767
We're gonna go
do a little tasting.
628
00:25:01,767 --> 00:25:04,367
When we come back, guys,
one of you's going home.
629
00:25:04,367 --> 00:25:07,800
Good luck, men, we'll be back
after a while.
630
00:25:07,867 --> 00:25:09,667
[Mark] Make
yourself comfortable.
631
00:25:09,667 --> 00:25:11,066
[Kevin] That I can do.
632
00:25:14,100 --> 00:25:17,700
Guys, I took 'em up to
Kent's and got 'em
some culled out fruit,
633
00:25:17,767 --> 00:25:19,767
and, uh, now
we got the liquor.
634
00:25:19,767 --> 00:25:21,700
[Mark] Start anywhere
you want to, Tim.
635
00:25:21,767 --> 00:25:23,100
I think I'm gonna
start in the middle.
636
00:25:23,100 --> 00:25:23,355
Jeremy.
637
00:25:23,355 --> 00:25:24,100
Jeremy.
638
00:25:25,367 --> 00:25:27,200
That is a nice, clean jar.
639
00:25:27,867 --> 00:25:29,000
Pretty jar.
640
00:25:29,066 --> 00:25:30,400
It's very high proof.
641
00:25:30,467 --> 00:25:32,000
[Mark] 120.
642
00:25:32,066 --> 00:25:33,667
I really wish I had
another day or two
643
00:25:33,667 --> 00:25:35,767
to see that thing finish, too,
'cause it was gonna be
644
00:25:35,767 --> 00:25:38,166
north of 13, almost 14%.
645
00:25:38,166 --> 00:25:40,166
[Hyde] Oh, you would have
gotten so much more liquor.
646
00:25:40,166 --> 00:25:41,667
I would've ran this
a little bit harder too
647
00:25:41,667 --> 00:25:43,166
-and not, you know,
not worried about it.
-Yeah.
648
00:25:46,367 --> 00:25:47,867
Ain't that right nice?
649
00:25:48,467 --> 00:25:50,400
Yes, it is.
650
00:25:50,467 --> 00:25:52,600
I'm picking up honey
and blueberry.
651
00:25:52,667 --> 00:25:53,355
It's a little bit high.
652
00:25:53,355 --> 00:25:53,800
It's a little bit high.
653
00:25:53,867 --> 00:25:56,000
I'm gonna, I'm gonna
put him at 125.
654
00:25:56,000 --> 00:25:57,600
-[Mark] It's high.
-[Tim] It's up there.
655
00:25:57,667 --> 00:26:00,266
Can you imagine what kind
of flavor it would have
656
00:26:00,266 --> 00:26:02,166
if it was backed
off 20 points?
657
00:26:02,166 --> 00:26:04,300
So he has
a combination problem.
658
00:26:04,367 --> 00:26:06,767
He has a lot of honey
and, and the blueberry,
659
00:26:06,767 --> 00:26:08,567
and then he didn't
have the thumper
660
00:26:08,567 --> 00:26:11,700
so he could infuse that flavor
the other guys had.
661
00:26:11,767 --> 00:26:16,000
Had he left most of that
if not all of that honey
out of that blueberry,
662
00:26:16,000 --> 00:26:17,767
he would've had
an outstanding liquor.
663
00:26:17,767 --> 00:26:20,100
-He would have
blueberry brandy.
-[Mark] Yeah.
664
00:26:20,100 --> 00:26:21,200
Let's move on.
665
00:26:21,200 --> 00:26:22,700
Let's try to find one
that's a little bit cooler.
666
00:26:22,767 --> 00:26:23,355
Let's go to Kevin.
667
00:26:23,355 --> 00:26:23,600
Let's go to Kevin.
668
00:26:25,100 --> 00:26:26,400
[Mark] Nice jar.
669
00:26:26,467 --> 00:26:28,367
I believe he's higher.
670
00:26:29,066 --> 00:26:31,467
Yeah, he, he's 125.
671
00:26:31,467 --> 00:26:34,667
Maybe they're looking at
they're gonna proof it
down on the next run,
672
00:26:34,667 --> 00:26:35,867
but they gotta get
through this run first.
673
00:26:35,867 --> 00:26:37,367
They gotta get through
this one first.
674
00:26:37,367 --> 00:26:39,100
[Kevin] That first day,
standing on the farm,
675
00:26:39,100 --> 00:26:40,000
not knowing
what we're in for...
676
00:26:40,066 --> 00:26:42,300
-Yeah, yeah.
-...and what came of that,
677
00:26:42,367 --> 00:26:45,266
what booze came of that,
what people came of that,
what friendships.
678
00:26:45,266 --> 00:26:45,967
Yeah.
679
00:26:46,400 --> 00:26:47,266
It's good.
680
00:26:47,900 --> 00:26:49,100
Smells nice.
681
00:26:49,100 --> 00:26:50,367
Corn liquor.
682
00:26:54,066 --> 00:26:55,367
Excellent flavor.
683
00:26:55,367 --> 00:26:56,700
It, it's real smooth.
684
00:26:56,767 --> 00:26:59,467
The muscadines he put
in that thumper worked.
685
00:26:59,467 --> 00:27:02,300
It, it's high proof,
but it don't have
that fire as bad...
686
00:27:02,367 --> 00:27:03,600
-[Tim] yeah.
-...on the back end,
does it, Tim?
687
00:27:03,667 --> 00:27:05,367
That's right.
He's got high proof,
688
00:27:05,367 --> 00:27:08,000
-and he's got smooth taste.
-[Mark] Good flavor.
689
00:27:08,066 --> 00:27:09,567
-I like it.
-[Tim] Yeah.
690
00:27:09,567 --> 00:27:13,266
[Digger] I'm getting
the muscadine right
on the middle of the corn.
691
00:27:13,266 --> 00:27:14,767
Man, it's good.
692
00:27:14,767 --> 00:27:17,867
You know, we've got
two fine liquors right here.
693
00:27:17,867 --> 00:27:21,600
They're just both about
25 points too high
694
00:27:21,667 --> 00:27:23,000
-on that proof.
-At least.
695
00:27:23,066 --> 00:27:23,355
Well, let's move right along.
696
00:27:23,355 --> 00:27:25,400
Well, let's move right along.
697
00:27:25,467 --> 00:27:26,367
[Mark] Buddy Hyde.
698
00:27:26,367 --> 00:27:28,266
Now, his is a little cloudy.
699
00:27:28,266 --> 00:27:31,000
When it was coming
out of his worm,
it was running right over.
700
00:27:31,667 --> 00:27:32,667
Peaches.
701
00:27:32,667 --> 00:27:34,100
-And he's high too.
-[Tim] Yup.
702
00:27:34,166 --> 00:27:37,400
Well, he thinks that's 100,
and it's 125.
703
00:27:37,467 --> 00:27:40,967
[Mark] It's high, high proof,
it's 100, it might be 130.
704
00:27:40,967 --> 00:27:42,600
I'm gonna bet on 130.
705
00:27:46,667 --> 00:27:47,900
Whoo.
706
00:27:48,367 --> 00:27:49,800
[Mark exclaims]
707
00:27:49,867 --> 00:27:51,467
-Oh, it's hot, ain't it?
-It's a little different.
708
00:27:51,467 --> 00:27:53,355
It does have
a decent taste, but gosh.
709
00:27:53,355 --> 00:27:54,066
It does have
a decent taste, but gosh.
710
00:27:54,066 --> 00:27:56,867
Well, all you need
is a lighter,
you'll be a flame thrower.
711
00:27:56,867 --> 00:28:00,066
Honestly, I like the flavor
of this really, really well.
712
00:28:00,066 --> 00:28:02,200
I like Hyde's, uh,
finish of it.
713
00:28:02,266 --> 00:28:03,767
-[Mark] I do too.
-A really smooth finish.
714
00:28:03,767 --> 00:28:06,400
It doesn't go away fast.
715
00:28:06,467 --> 00:28:09,000
You get, then you get back
into that peach again.
716
00:28:09,000 --> 00:28:12,867
I can tell where Hyde was
going here, I can tell that
it was peach.
717
00:28:12,867 --> 00:28:15,667
I mean, they all three
brought their game.
718
00:28:16,567 --> 00:28:18,867
But, you know,
at the end of the day,
719
00:28:18,867 --> 00:28:20,367
one of 'em has to go.
720
00:28:31,300 --> 00:28:32,467
[Digger] All right, guys.
721
00:28:32,467 --> 00:28:33,767
Took us long enough,
didn't it?
722
00:28:34,467 --> 00:28:35,467
[Hyde] Yeah.
723
00:28:35,467 --> 00:28:39,000
I took you to a farm,
you picked out fruit
724
00:28:39,000 --> 00:28:43,667
that was culled out of
the fruit that someone
would have sold otherwise,
725
00:28:43,667 --> 00:28:46,800
and you made a delicious
drink out of it.
726
00:28:48,467 --> 00:28:50,367
I mean, that's outstanding.
727
00:28:50,367 --> 00:28:52,000
What y'all are
looking at right there
728
00:28:52,066 --> 00:28:53,334
are three really good
jars of liquor.
729
00:28:53,334 --> 00:28:53,767
are three really good
jars of liquor.
730
00:28:55,467 --> 00:28:58,867
But, you know, this part
of our job we don't
particularly enjoy,
731
00:28:58,867 --> 00:29:01,166
because we end up having
to send somebody home.
732
00:29:01,166 --> 00:29:02,000
So, Hyde...
733
00:29:03,367 --> 00:29:04,667
...fine job, buddy.
734
00:29:04,667 --> 00:29:06,967
Good tasting jar
of whiskey right there.
735
00:29:06,967 --> 00:29:09,667
You brought plenty of peach
into the process.
736
00:29:09,667 --> 00:29:13,600
Only problem I saw out of it
is your proofing skills.
737
00:29:13,667 --> 00:29:15,500
-You need to hone them up.
-Yeah.
738
00:29:15,567 --> 00:29:17,100
Where do you
think you were at?
739
00:29:17,166 --> 00:29:18,000
High.
740
00:29:18,066 --> 00:29:19,767
Yeah, you were north of 120.
741
00:29:21,066 --> 00:29:23,066
I don't hate
a high-proof drink,
742
00:29:23,066 --> 00:29:23,334
but, you know, we set
the bench mark at 100.
743
00:29:23,334 --> 00:29:25,767
but, you know, we set
the bench mark at 100.
744
00:29:27,000 --> 00:29:30,166
It's not as clear that
I would think, like,
745
00:29:30,166 --> 00:29:32,000
a peach brandy
would be real clear.
746
00:29:33,467 --> 00:29:36,367
You know, you said you was
gonna hot shot it,
I believe you called it.
747
00:29:36,367 --> 00:29:38,200
-[Hyde] Yeah.
-You opened it up
and put your peaches in
748
00:29:38,266 --> 00:29:40,166
after the run had started.
749
00:29:40,166 --> 00:29:42,867
I was concerned with that
but honestly, Hyde...
750
00:29:44,100 --> 00:29:45,967
-...great job at distilling.
-Thank you.
751
00:29:45,967 --> 00:29:47,567
Now we come to Jeremy.
752
00:29:47,567 --> 00:29:49,100
Where do you feel you're at?
753
00:29:49,100 --> 00:29:52,166
Uh, I thought I was, like,
maybe 100, 110.
754
00:29:52,166 --> 00:29:53,334
Yeah, you were
a little north of that.
755
00:29:53,334 --> 00:29:53,767
Yeah, you were
a little north of that.
756
00:29:55,200 --> 00:29:58,467
I really think this column
set up hurts you.
757
00:29:58,467 --> 00:30:02,767
Because, uh, you know,
you still in the same range
of proof as these guys,
758
00:30:02,767 --> 00:30:04,567
but I think it
kinda cleaned it up.
759
00:30:04,567 --> 00:30:07,367
-Yeah.
-[Tim] Maybe it masked
some of the flavors.
760
00:30:07,367 --> 00:30:09,500
But I would have rather seen
more of the blueberries
761
00:30:09,567 --> 00:30:11,367
stay in there a lot longer
and finish out.
762
00:30:11,367 --> 00:30:14,066
But, you know, it's,
it's still a good drink.
763
00:30:15,367 --> 00:30:17,100
[Mark] Honestly...
764
00:30:17,166 --> 00:30:20,467
...as clean and pretty a jar
as I've ever seen.
765
00:30:20,467 --> 00:30:22,300
-Thank you.
-It looks outstanding.
766
00:30:22,367 --> 00:30:23,334
Now we go over here to Kevin.
767
00:30:23,334 --> 00:30:23,700
Now we go over here to Kevin.
768
00:30:25,166 --> 00:30:26,367
Corn liquor.
769
00:30:26,367 --> 00:30:30,166
I mean, as fine a corn liquor
as we've seen in a while.
770
00:30:30,166 --> 00:30:33,266
I think your, your proof
is maybe 120 also.
771
00:30:33,266 --> 00:30:37,266
Uh, the muscadine did help
you on the flavor profile
772
00:30:37,266 --> 00:30:40,000
because, again,
the high proof,
you got that strong bite.
773
00:30:41,367 --> 00:30:44,567
All three of you
are outstanding
and know what you're doing,
774
00:30:44,567 --> 00:30:46,166
except proofing.
775
00:30:46,166 --> 00:30:49,166
But all in all,
across the board, fine job,
every one of you.
776
00:30:50,967 --> 00:30:53,334
Splitting hairs. That's
the only way we could
really come to a decision.
777
00:30:53,334 --> 00:30:55,266
Splitting hairs. That's
the only way we could
really come to a decision.
778
00:30:55,266 --> 00:30:57,567
All three of your liquors
were that good.
779
00:30:57,567 --> 00:31:01,066
But, uh, two get to stay,
and one has to go.
780
00:31:01,066 --> 00:31:03,667
So, uh, we'll just
cut to the chase.
781
00:31:06,867 --> 00:31:10,367
Jeremy, that jar
bought you a ticket home.
782
00:31:11,700 --> 00:31:14,600
And I promise you, we've not
seen the last of you.
783
00:31:14,667 --> 00:31:15,867
Appreciate that,
appreciate that.
784
00:31:15,867 --> 00:31:17,467
I felt like I had
a really good spirit
785
00:31:17,467 --> 00:31:19,000
and a really good
liquor on the table.
786
00:31:19,066 --> 00:31:21,266
And I wanted to move forward,
but the number one thing
787
00:31:21,266 --> 00:31:23,334
I've learned about,
whether it's making liquor,
788
00:31:23,334 --> 00:31:23,467
I've learned about,
whether it's making liquor,
789
00:31:23,467 --> 00:31:25,467
whether it's making beer,
no matter what is that
790
00:31:25,467 --> 00:31:26,767
if you're not learning,
you're done.
791
00:31:28,266 --> 00:31:31,467
All right, fellows, after
this upcoming challenge
792
00:31:31,467 --> 00:31:34,166
one of your guys will be
named the Master Distiller.
793
00:31:35,367 --> 00:31:37,700
What's gonna happen here
for the final step
794
00:31:37,767 --> 00:31:41,400
you will make it your own
with a final flavoring.
795
00:31:41,467 --> 00:31:43,000
You're gonna have 30 minutes.
796
00:31:43,066 --> 00:31:45,000
Do your very best,
enhance your spirit
797
00:31:45,066 --> 00:31:48,000
with what's available to you,
just like you did at the farm.
798
00:31:48,000 --> 00:31:51,066
And turn in your best jar
of flavored liquor.
799
00:31:51,066 --> 00:31:53,334
Just remember what
we told you last challenge.
800
00:31:53,334 --> 00:31:53,600
Just remember what
we told you last challenge.
801
00:31:54,900 --> 00:31:56,800
Proof and flavor go together.
802
00:31:56,867 --> 00:31:59,166
You get too much on one,
you lose the other.
803
00:31:59,166 --> 00:32:00,467
You need a happy medium.
804
00:32:00,467 --> 00:32:01,867
That's all you
gonna hear from us.
805
00:32:03,100 --> 00:32:04,867
Your time starts...
806
00:32:04,867 --> 00:32:06,767
...now. Good luck, men,
get with it.
807
00:32:06,767 --> 00:32:07,667
[Hyde] Good luck, dog.
808
00:32:07,667 --> 00:32:09,600
[Kevin] 30 minutes...mercy.
809
00:32:13,767 --> 00:32:15,867
[Hyde] Hearing Mark,
Tim, and Digger all say
810
00:32:15,867 --> 00:32:17,700
that my brandy's
too high-proof.
811
00:32:17,767 --> 00:32:20,200
I probably should have
brought it down
a little bit more.
812
00:32:20,266 --> 00:32:23,334
So, I'm gonna take some
peaches, sugar, honey,
813
00:32:23,334 --> 00:32:23,567
So, I'm gonna take some
peaches, sugar, honey,
814
00:32:23,567 --> 00:32:27,467
all spice, and cinnamon,
and get that into my spirit.
815
00:32:27,467 --> 00:32:29,467
Proof it down a little bit
with maybe
a little bit of water,
816
00:32:29,467 --> 00:32:30,400
and send it.
817
00:32:32,100 --> 00:32:33,667
[Tim] Both guys
heating up stuff.
818
00:32:33,667 --> 00:32:36,567
They all looking like
they're going in
different directions.
819
00:32:36,567 --> 00:32:38,166
[Kevin] Going into
the flavoring round,
820
00:32:38,166 --> 00:32:39,567
I'm really trying to
keep it simple.
821
00:32:39,567 --> 00:32:42,600
I have ingredients that
I know all work well
822
00:32:42,667 --> 00:32:46,000
with the base spirit and
the ingredients
I used in the mash.
823
00:32:46,000 --> 00:32:48,500
I'm trying to bring
the original flavors
824
00:32:48,567 --> 00:32:50,367
of my spirit to a new level...
825
00:32:51,767 --> 00:32:53,334
...and give them
a little more life.
826
00:32:53,334 --> 00:32:53,767
...and give them
a little more life.
827
00:32:53,767 --> 00:32:55,500
-How you feeling there, bud?
-Feeling good.
828
00:32:55,567 --> 00:32:56,567
-Yeah?
-How about you?
829
00:32:58,100 --> 00:33:00,100
-Fair to middling.
-[Kevin] All right.
830
00:33:00,166 --> 00:33:02,900
This is madness,
complete madness.
831
00:33:04,100 --> 00:33:05,700
My hands are shaking
from the anxiety.
832
00:33:05,767 --> 00:33:08,066
Now that aspect's
taken care of.
833
00:33:08,066 --> 00:33:10,900
I'm looking over at Kevin
to see what he's doing,
834
00:33:10,967 --> 00:33:13,867
and I have no idea how he's
just sitting there, just...
835
00:33:13,867 --> 00:33:15,100
...slowly working.
836
00:33:18,467 --> 00:33:21,800
Guys, just so you know,
you're down to 15 minutes.
837
00:33:25,367 --> 00:33:27,467
Hyde looks like he's
concentrating on them peaches,
838
00:33:27,467 --> 00:33:29,266
but he's bringing some
walnuts, some pecans.
839
00:33:29,266 --> 00:33:30,500
[Digger] I think
that's pecans.
840
00:33:30,567 --> 00:33:32,667
[Tim] Is that pecans
he's bringing to the table?
841
00:33:34,367 --> 00:33:37,166
I'm not sure about Kevin here,
he's worrying me with that,
842
00:33:37,166 --> 00:33:39,867
is that a citrus fruit
or something he's got there?
843
00:33:39,867 --> 00:33:41,000
Orange.
844
00:33:41,066 --> 00:33:43,266
And there comes
a bottle of something.
845
00:33:43,266 --> 00:33:44,967
I bet that's vanilla extract.
846
00:33:46,567 --> 00:33:47,867
[Kevin] I have a system.
847
00:33:47,867 --> 00:33:49,100
I have a formula.
848
00:33:50,667 --> 00:33:53,266
And I'm not gonna say
that this isn't how I operate
849
00:33:53,266 --> 00:33:53,334
when I'm developing
flavored products like this,
850
00:33:53,334 --> 00:33:55,667
when I'm developing
flavored products like this,
851
00:33:55,667 --> 00:33:56,600
which are my bread and butter.
852
00:33:58,166 --> 00:33:59,867
I thrive in chaos.
853
00:33:59,867 --> 00:34:01,367
Three minutes, gentlemen.
854
00:34:06,767 --> 00:34:07,767
[Hyde] How you feeling, buddy?
855
00:34:07,767 --> 00:34:09,567
-Feeling good.
-Yeah?
856
00:34:09,567 --> 00:34:12,367
[Kevin] Now it's just
a little splash of this,
a little splash of that.
857
00:34:15,200 --> 00:34:16,500
What in the world?
858
00:34:18,300 --> 00:34:20,767
They gonna be close to
the same color, ain't they?
859
00:34:28,867 --> 00:34:30,767
[Tim] Kevin brought his jar.
860
00:34:34,867 --> 00:34:39,567
Five, four, three, two...
861
00:34:39,567 --> 00:34:41,166
-One.
-...one.
862
00:34:41,166 --> 00:34:44,266
-Congratulations, sir.
-Thank you, brother.
863
00:34:44,266 --> 00:34:46,100
It feels good to actually
put a jar on the table
864
00:34:46,166 --> 00:34:47,166
in the third round,
I will say.
865
00:34:47,166 --> 00:34:48,266
Yes, sir.
866
00:34:48,266 --> 00:34:50,367
We'll be back with
our decision, gentlemen.
867
00:34:57,967 --> 00:34:59,033
Hey, Hyde.
868
00:34:59,033 --> 00:35:01,000
-Yes, sir.
-[Mark] You ain't
recently watched
869
00:35:01,000 --> 00:35:03,100
Cocktail with
Tom Cruise have you?
870
00:35:03,166 --> 00:35:05,166
Be honest with you,
never heard of it.
871
00:35:05,166 --> 00:35:06,767
Really?
872
00:35:06,767 --> 00:35:11,367
You look like you had a little
fancy bartending skills
a time or two, have you?
873
00:35:11,367 --> 00:35:13,767
I bartended at a couple
backwoods parties
once or twice.
874
00:35:13,767 --> 00:35:16,867
Well, that don't really
require no fancy
bartending skills.
875
00:35:16,867 --> 00:35:19,767
But if you wanna flip 'em
up there and catch 'em
behind your back,
876
00:35:19,767 --> 00:35:20,655
we're gonna be
highly impressed.
877
00:35:20,655 --> 00:35:21,000
we're gonna be
highly impressed.
878
00:35:21,066 --> 00:35:25,000
If it weren't down
to the wire,
I'd probably try it.
879
00:35:25,066 --> 00:35:27,166
I don't doubt that
for some reason.
880
00:35:27,166 --> 00:35:29,667
There ain't a doubt
in my scientific mind.
881
00:35:31,767 --> 00:35:32,967
That's all you get.
882
00:35:33,467 --> 00:35:34,567
Good enough.
883
00:35:39,667 --> 00:35:41,100
[Digger] Hyde and Kevin.
884
00:35:41,166 --> 00:35:43,800
Well, I'm gonna tell you guys,
coming from
885
00:35:43,867 --> 00:35:46,867
culled fruit that was fixing
to be thrown out
886
00:35:46,867 --> 00:35:50,467
in a ditch to rot
and be fertilized
for next year's crop,
887
00:35:50,467 --> 00:35:55,867
we've come a long way to
making two good-looking jars
of post-flavored liquor.
888
00:35:55,867 --> 00:35:58,667
All we're looking at here,
fellows, is just...
889
00:35:58,667 --> 00:36:01,767
...strictly flavor
and a tolerable proof.
890
00:36:01,767 --> 00:36:03,200
All right, here we go.
891
00:36:04,467 --> 00:36:05,366
That does have
a beautiful apple juice
from concentrate tint to it.
892
00:36:05,366 --> 00:36:10,166
That does have
a beautiful apple juice
from concentrate tint to it.
893
00:36:10,166 --> 00:36:13,667
I promise you, the proof's
gonna be a sight better
than it was before.
894
00:36:13,667 --> 00:36:16,667
-I hope so. I hope it
got a little bit more flavor.
-Yeah.
895
00:36:16,667 --> 00:36:18,967
I was hoping that
the local honey I grabbed
896
00:36:18,967 --> 00:36:20,667
was gonna be something floral,
897
00:36:20,667 --> 00:36:22,000
-something big and bright.
-Yeah.
898
00:36:22,000 --> 00:36:24,667
But I open it up,
and it's definitely got...
899
00:36:24,667 --> 00:36:26,500
...at least 80% buckwheat
in there.
900
00:36:26,567 --> 00:36:29,767
-So, yeah, chaos.
Controlled chaos.
-Yeah, dude.
901
00:36:31,467 --> 00:36:34,000
Pretty decent
right there on the nose.
902
00:36:34,066 --> 00:36:35,366
[Mark] Mmm-hmm,
don't smell a lot different
than it did.
903
00:36:35,366 --> 00:36:37,500
[Mark] Mmm-hmm,
don't smell a lot different
than it did.
904
00:36:38,467 --> 00:36:40,700
I get a little honey in there.
905
00:36:40,767 --> 00:36:43,500
Honey is an altogether
different taste
906
00:36:43,567 --> 00:36:46,200
when you're using it for
post-distillation flavoring...
907
00:36:46,266 --> 00:36:47,900
-Mmm-hmm.
-...than it is distilling it.
908
00:36:47,967 --> 00:36:50,467
-Yeah.
-I mean, this
is not two sweet,
909
00:36:50,467 --> 00:36:52,600
still got plenty of
legs under it.
910
00:36:52,667 --> 00:36:54,567
-I, I like it a lot.
-[Digger] I like it.
911
00:36:54,567 --> 00:36:55,934
I like it real good.
912
00:36:55,967 --> 00:36:58,900
And I'm telling you
though, it's still got
some liquor in it.
913
00:36:58,967 --> 00:37:00,300
-[Tim] Still got alcohol.
-[Mark] Yeah.
914
00:37:00,367 --> 00:37:03,000
I'm gonna say it's 90-proof.
915
00:37:03,066 --> 00:37:05,366
I would just back
you right up on that.
916
00:37:05,366 --> 00:37:05,667
I would just back
you right up on that.
917
00:37:05,667 --> 00:37:07,667
-He listened well.
-Well, I think he's listened
918
00:37:07,667 --> 00:37:09,567
-to what you told him, Tim.
-Yeah, yeah.
919
00:37:09,567 --> 00:37:11,700
He put some lemon zest and...
920
00:37:12,467 --> 00:37:14,700
...orange zest in there again.
921
00:37:14,767 --> 00:37:16,000
But I'm not getting it.
922
00:37:16,066 --> 00:37:17,400
No, if he put it in there,
923
00:37:17,467 --> 00:37:19,166
-it wasn't enough
to make it harsh.
-[Digger] Very sly.
924
00:37:19,166 --> 00:37:20,367
But I don't think he hurt it.
925
00:37:20,367 --> 00:37:22,166
-[Mark] No, he didn't hurt it.
-Didn't hurt it at all.
926
00:37:22,166 --> 00:37:24,367
-[Mark] Yeah.
-I would buy a jar
and then go back
927
00:37:24,367 --> 00:37:25,767
when it was empty
and get another.
928
00:37:25,767 --> 00:37:29,367
-Well, let's move right along.
-Buddy Hyde.
929
00:37:29,367 --> 00:37:31,066
Is there anything you
wish you would have had?
930
00:37:31,867 --> 00:37:33,166
I wish I had peach juice.
931
00:37:33,166 --> 00:37:35,366
-[Kevin] Yeah.
-Just, just straight up
clear peach juice.
932
00:37:35,366 --> 00:37:35,667
-[Kevin] Yeah.
-Just, just straight up
clear peach juice.
933
00:37:35,667 --> 00:37:36,867
If I had straight up
clear peach juice,
934
00:37:36,867 --> 00:37:40,266
I could have just
dump, heat, spices,
935
00:37:40,266 --> 00:37:43,166
honey, sugar, done,
and I would have been...
936
00:37:43,166 --> 00:37:44,867
I would have been
sitting back, chilling.
937
00:37:44,867 --> 00:37:47,867
Well, let's see if he pulled
a rabbit out the hat.
938
00:37:47,867 --> 00:37:51,500
Well, you know,
he told us he was
going after that peach pie.
939
00:37:51,567 --> 00:37:52,900
When you smell it...
940
00:37:52,967 --> 00:37:54,166
...you smell peaches.
941
00:37:54,166 --> 00:37:55,967
He distilled peaches,
he crushed peaches,
942
00:37:55,967 --> 00:37:58,300
he put peaches in it,
I think he did it.
943
00:37:58,367 --> 00:37:59,667
He made it warm.
944
00:37:59,667 --> 00:38:02,100
-Proof-wise, yeah.
-[Tim] It's about 140-proof
945
00:38:02,166 --> 00:38:05,166
You know, he did get
some more peach flavor
in there, guys,
946
00:38:05,166 --> 00:38:05,366
but I don't think he lowered
the proof hardly any.
947
00:38:05,366 --> 00:38:08,066
but I don't think he lowered
the proof hardly any.
948
00:38:08,066 --> 00:38:09,200
[Tim] But it's got flavor.
949
00:38:09,266 --> 00:38:11,266
Well, he did a great job,
I can tell you that.
950
00:38:11,266 --> 00:38:13,800
Well, we came from fruits...
951
00:38:14,767 --> 00:38:16,867
...that were destined
for the dumpster...
952
00:38:17,500 --> 00:38:18,900
...to some fine liquor.
953
00:38:18,967 --> 00:38:20,266
[Mark] To a good
jar of liquor.
954
00:38:20,266 --> 00:38:23,166
So, you know, to me,
all around it's
mission accomplished.
955
00:38:23,166 --> 00:38:24,500
They done a good job,
both of them.
956
00:38:24,567 --> 00:38:25,667
Both of them did good.
957
00:38:25,667 --> 00:38:27,000
We good here, guys?
958
00:38:27,066 --> 00:38:28,367
-Oh, yeah.
-[Digger] I know where I'm at.
959
00:38:28,367 --> 00:38:29,166
Yup.
960
00:38:29,166 --> 00:38:30,367
Let's go.
961
00:38:40,367 --> 00:38:42,100
All right, guys.
962
00:38:42,100 --> 00:38:44,600
First thing I'm
gonna say, flavor.
963
00:38:44,667 --> 00:38:46,767
Y'all brought it, both of you.
964
00:38:46,767 --> 00:38:49,867
[Mark] You know,
the thing about
this challenge was...
965
00:38:49,867 --> 00:38:52,100
...neither one of you got to
bring your tried and true
966
00:38:52,166 --> 00:38:54,000
mash recipe that
you use all the time.
967
00:38:54,066 --> 00:38:56,967
You took what was
thrown at you and ran with it.
968
00:38:56,967 --> 00:38:59,867
And you did a very,
very fine job at it.
969
00:38:59,867 --> 00:39:02,500
Hyde, your flavor is spot on.
970
00:39:03,166 --> 00:39:04,367
I'm telling you...
971
00:39:04,367 --> 00:39:05,366
...I see exactly what
you meant to do,
972
00:39:05,366 --> 00:39:06,367
...I see exactly what
you meant to do,
973
00:39:06,367 --> 00:39:07,767
and I think you done it.
974
00:39:07,767 --> 00:39:08,900
I think you done it very well.
975
00:39:08,967 --> 00:39:10,500
Hyde...
976
00:39:10,567 --> 00:39:12,400
...you know,
you made it further...
977
00:39:12,467 --> 00:39:15,767
...than you had before,
and you showed
your colors, son.
978
00:39:15,767 --> 00:39:16,700
I mean it.
979
00:39:16,767 --> 00:39:18,767
Toasting those pecans
just a little bit
980
00:39:18,767 --> 00:39:20,900
and then running that liquor
over top of it,
981
00:39:20,967 --> 00:39:24,000
I think that balanced
everything out
really, really well.
982
00:39:24,066 --> 00:39:25,767
You enhanced it very well.
983
00:39:25,767 --> 00:39:29,300
It give us a sweetness,
but you also kept with
some alcohol in there.
984
00:39:29,367 --> 00:39:32,667
Sometimes when
you get it too sweet,
you lose all your alcohol.
985
00:39:32,667 --> 00:39:34,667
You know, you messed it
the opposite direction.
986
00:39:34,667 --> 00:39:35,366
You know, I think it's
incredible that you
did what you did.
987
00:39:35,366 --> 00:39:37,567
You know, I think it's
incredible that you
did what you did.
988
00:39:37,567 --> 00:39:38,900
Kevin...
989
00:39:38,967 --> 00:39:42,667
Muscadines, my favorite
grape on the planet.
990
00:39:44,166 --> 00:39:45,867
You balanced them out.
991
00:39:45,867 --> 00:39:50,266
Everything was front to back
just in the right proportions.
992
00:39:50,266 --> 00:39:53,600
And that little honey,
just that little sweet finish.
993
00:39:53,900 --> 00:39:55,100
Fine job.
994
00:39:55,100 --> 00:39:56,900
Now, Kevin, you had
some grain, right,
995
00:39:56,967 --> 00:39:58,166
-in the beginning?
-Yeah, some cornmeal.
996
00:39:58,166 --> 00:40:00,000
Yeah, you got
a good, clean jar,
997
00:40:00,000 --> 00:40:03,367
even though, they,
they colored,
but it's, it's still clean.
998
00:40:03,367 --> 00:40:04,867
It's clean in its own way.
999
00:40:04,867 --> 00:40:05,366
The flavor was there
through and through.
1000
00:40:05,366 --> 00:40:07,266
The flavor was there
through and through.
1001
00:40:07,266 --> 00:40:09,767
Front to center,
sideways and back.
1002
00:40:11,166 --> 00:40:12,400
Outstanding job.
1003
00:40:12,867 --> 00:40:14,000
All right, guys.
1004
00:40:15,567 --> 00:40:17,100
Time has come.
1005
00:40:17,166 --> 00:40:21,000
Whoever we tell is the winner,
don't get swelled up
with yourself,
1006
00:40:21,000 --> 00:40:23,000
because it's a fine line.
1007
00:40:24,567 --> 00:40:27,367
Both of you brought
the flavor.
1008
00:40:27,367 --> 00:40:29,100
I can't stress that enough.
1009
00:40:29,867 --> 00:40:31,567
I'll just cut to the chase.
1010
00:40:33,700 --> 00:40:35,366
Kevin, congratulations,
you're next Master Distiller,
young man.
1011
00:40:35,366 --> 00:40:37,166
Kevin, congratulations,
you're next Master Distiller,
young man.
1012
00:40:37,166 --> 00:40:38,967
-Way to go, dog.
-[Digger] Damn fine job.
1013
00:40:38,967 --> 00:40:39,967
Way to go.
1014
00:40:40,867 --> 00:40:42,667
-Thank you.
-Proud of you, man.
1015
00:40:42,667 --> 00:40:45,367
[Kevin] When Digger said,
"You are Master Distiller,"
1016
00:40:45,367 --> 00:40:47,667
hearing those words
mean a lot.
1017
00:40:47,667 --> 00:40:49,200
I came here for my family,
1018
00:40:49,266 --> 00:40:52,900
and I've had a lot
of challenges,
a lot of hurdles...
1019
00:40:52,967 --> 00:40:56,367
...in my distillation career,
and it was all worth it.
1020
00:40:56,367 --> 00:40:59,266
Go out and share each other's
drink with each other.
1021
00:40:59,266 --> 00:41:02,667
I want you to see what
a choice we had here.
1022
00:41:02,667 --> 00:41:03,734
Yeah.
1023
00:41:03,734 --> 00:41:05,366
It would be amazing to
actually walk out of here
1024
00:41:05,366 --> 00:41:06,066
It would be amazing to
actually walk out of here
1025
00:41:06,066 --> 00:41:08,100
with that title and with
those bragging rights,
1026
00:41:08,100 --> 00:41:11,900
but going up against
two complete powerhouses
1027
00:41:11,967 --> 00:41:15,467
like Kevin and like Jeremy,
I haven't lost anything.
1028
00:41:15,467 --> 00:41:17,800
I just came back,
had a bunch of fun,
1029
00:41:17,867 --> 00:41:20,367
and now I'm gonna go home
and get back to work.
1030
00:41:20,367 --> 00:41:22,367
Both of you, congratulations.
1031
00:41:22,367 --> 00:41:24,667
Get out of here and go
enjoy them jars together.
1032
00:41:25,800 --> 00:41:26,867
Let's go, cowboy.