1 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. 12 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. 16 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, 19 00:00:59,567 --> 00:01:00,000 that's the test of a true distiller. 20 00:01:00,000 --> 00:01:01,967 that's the test of a true distiller. 21 00:01:01,967 --> 00:01:05,400 [narrator] Three contenders will craft top-shelf spirits. 22 00:01:05,467 --> 00:01:09,000 That looks like the healthiest drink of mash I've ever witnessed in my life. 23 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. 28 00:01:29,200 --> 00:01:30,000 Now, as you all know, in our country right now, 29 00:01:30,000 --> 00:01:31,567 Now, as you all know, in our country right now, 30 00:01:31,567 --> 00:01:34,166 it's unbelievable, the waste that goes on. 31 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. 34 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, 36 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. 49 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. 51 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. 53 00:02:34,867 --> 00:02:37,166 Me and the wife really, really like it. 54 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. 56 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. 58 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. 60 00:02:51,767 --> 00:02:53,400 -Hyde. -[Hyde] Yes, sir. 61 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. 63 00:02:58,567 --> 00:03:00,000 [Hyde] It's an amazing opportunity to be able to come back and try again 64 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 66 00:03:04,066 --> 00:03:08,467 now that I'm not constrained by own fear of not being good enough. 67 00:03:08,467 --> 00:03:10,200 I know that I'm good enough to be here. 68 00:03:10,266 --> 00:03:12,467 Now I just need to be good enough to win. 69 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? 71 00:03:19,867 --> 00:03:22,000 Those are peaches and those are peaches. 72 00:03:22,000 --> 00:03:23,100 Yeah, there's two big-- 73 00:03:23,100 --> 00:03:24,767 [Hyde] I'm really looking for peaches. 74 00:03:24,767 --> 00:03:27,266 I've worked them before, I know how it's supposed to taste. 75 00:03:27,266 --> 00:03:28,467 Just my comfort zone. 76 00:03:30,867 --> 00:03:33,000 I've never fermented honey before, 77 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. 79 00:03:36,800 --> 00:03:38,100 And walnuts. 80 00:03:38,100 --> 00:03:41,300 I've used pecans at home to create, like, a buttery mouthfeel. 81 00:03:41,367 --> 00:03:43,667 And I was hoping that walnuts will kinda do the same thing here. 82 00:03:44,400 --> 00:03:45,567 Calling it all done? 83 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. 86 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. 89 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. 132 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. 136 00:05:41,166 --> 00:05:43,166 I wasn't super great in school. 137 00:05:43,166 --> 00:05:44,867 Not great with formal education, 138 00:05:44,867 --> 00:05:47,166 but I just fell in love with it from the first time I did it. 139 00:05:47,166 --> 00:05:50,367 [Digger] One minute down, four to go, Kevin. 140 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. 142 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... 144 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. 151 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.