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00:00:05,667 --> 00:00:09,634
What we asked of these three
was just damn near impossible.
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00:00:11,166 --> 00:00:14,567
[narrator] Few experts can
taste an unknown spirit...
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00:00:14,567 --> 00:00:17,767
Mimic that recipe.
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00:00:17,767 --> 00:00:21,100
...and reverse engineer
the recipe to make it.
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So I happen to be the holder
of the original mash bill.
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[narrator]
For the first time, three
experienced distillers...
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Let the games begin.
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00:00:31,300 --> 00:00:33,100
...take on the challenge.
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I just ruined
my two best jars.
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Ooh.
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[narrator] But only one
will be crowned...
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This is hard.
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...Master Distiller.
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Bagdag, I think he's got it.
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All right, guys.
Welcome to Master Distiller.
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You all are about to
participate in
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00:01:06,166 --> 00:01:08,533
in the toughest challenge
to date.
18
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Reverse engineering.
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By the time it's over with,
we're gonna know
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00:01:14,200 --> 00:01:18,100
which one of you all
is the next Master Distiller.
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[Mark] Me and old Digger
know firsthand
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how difficult this
reverse engineering is.
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We had to reverse engineer
a recipe of Popcorn Sutton's.
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Tempt your palate with that.
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Wow, that's some of
the best liquor
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I've ever drank in my life.
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[Digger]
I wanna make some of this.
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Dude, we can deconstruct
this liquor
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and reverse engineer it.
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We're gonna make
the money off it.
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We were successful at it.
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00:01:41,667 --> 00:01:44,266
But just know
it takes a lot of work.
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First, you gotta
do the tasting.
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00:01:47,300 --> 00:01:50,100
So you wanna come up,
get two jars each.
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One of 'em is your spirit.
One of 'em is your mash.
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[Dalton] Trying the mash,
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it tastes like it has more
of a sugar wash base.
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It's a much more delicate
flavor profile.
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A lot of nuance to it.
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00:02:09,266 --> 00:02:11,967
I'm pretty confident
in my palate ability.
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It's tasty.
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00:02:13,100 --> 00:02:15,467
I feel like there's
some layers to it.
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00:02:15,467 --> 00:02:17,467
I'm getting some floral notes,
a little fruit.
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00:02:17,467 --> 00:02:20,734
And I think the proof is
somewhere around 90%.
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[Jelani] Tasting the spirit
and the mash,
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00:02:23,266 --> 00:02:24,500
I definitely
got a lot of orange,
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maybe some peach, apple.
48
00:02:26,567 --> 00:02:28,700
There's definitely a
fruit medley going on there.
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00:02:28,700 --> 00:02:31,100
You got your good solid
game plan.
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00:02:31,100 --> 00:02:33,567
You got everything
figured out in your head.
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00:02:33,567 --> 00:02:34,567
If you make it to the end,
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you're gonna find out
the original recipe.
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But, for now,
y'all are going with Tim
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00:02:38,166 --> 00:02:39,567
and pick out some stuff.
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Get what you need
to reproduce that mash
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00:02:42,667 --> 00:02:43,834
and that spirit.
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00:02:51,867 --> 00:02:54,000
You tasted the mash.
You tasted the spirit.
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00:02:54,000 --> 00:02:55,900
You figured it out. You got it
in your head, right?
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00:02:55,900 --> 00:02:57,800
Next test is get over there
and get some ingredients
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to make what you tasted.
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Crash, you ready?
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Born ready.
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00:03:01,667 --> 00:03:03,867
All right,
your time starts now.
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00:03:04,667 --> 00:03:07,300
I'm Renee Newton,
AKA Crash Nasty.
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00:03:07,300 --> 00:03:11,333
I'm 39 and I currently live
in Tamarindo, Costa Rica.
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00:03:14,300 --> 00:03:17,567
I got the name Crash Nasty
from playing roller derby.
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00:03:18,767 --> 00:03:20,967
I am extremely competitive.
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00:03:20,967 --> 00:03:22,467
I grew up playing sports.
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00:03:22,467 --> 00:03:24,166
When I started
playing roller derby,
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00:03:24,166 --> 00:03:27,000
I really got to see that
competitive side of me
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00:03:27,000 --> 00:03:28,967
just go up
a couple notches.
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00:03:31,200 --> 00:03:35,100
I've been distilling rum
for about 10 years.
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00:03:35,100 --> 00:03:37,667
I'm gonna go with some
of the dark rum I made.
74
00:03:37,667 --> 00:03:40,867
So I was trained on making
high-altitude rum,
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00:03:40,867 --> 00:03:43,967
uh, Louisiana sugar cane
and molasses.
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00:03:43,967 --> 00:03:46,934
I started doing that
in Crested Butte, Colorado.
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00:03:47,567 --> 00:03:49,767
At the distillery in Colorado,
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00:03:49,767 --> 00:03:55,233
I alone was averaging about
two full 55-gallon barrels
a week.
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00:03:56,100 --> 00:03:58,767
Rum itself has
a very advanced palate.
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00:03:58,767 --> 00:04:00,700
I'm really hoping that
that's gonna help me excel
81
00:04:00,700 --> 00:04:01,600
at this challenge.
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00:04:01,600 --> 00:04:02,767
[Tim] Now that's
what I'm talking about.
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00:04:02,767 --> 00:04:04,100
Get stuff in a jar.
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00:04:04,100 --> 00:04:06,533
I'm tryin', Tim. I tryin'.
85
00:04:07,567 --> 00:04:10,700
I picked up a lot of sugar
and a lot of peaches,
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00:04:10,700 --> 00:04:12,567
um, in our initial tasting.
87
00:04:12,567 --> 00:04:15,200
So I'm grabbing peaches,
I'm grabbing honey,
88
00:04:15,200 --> 00:04:17,967
I'm grabbing a different
couple kinds of sugar,
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00:04:17,967 --> 00:04:19,266
a little bit of other fruit.
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00:04:19,266 --> 00:04:24,200
Five, four, three,
two, one seconds.
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00:04:24,200 --> 00:04:26,166
You're done.
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00:04:26,166 --> 00:04:27,934
Now you gotta figure out
how to get that over there.
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00:04:30,900 --> 00:04:33,100
So, Dalton,
you got five minutes.
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Your time starts now. Go.
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00:04:34,700 --> 00:04:37,000
My name is Dalton Holm.
I'm 26 years old.
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00:04:37,000 --> 00:04:38,634
And I'm from Paris, Illinois.
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00:04:43,567 --> 00:04:44,667
I'm a brake press operator.
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00:04:44,667 --> 00:04:46,900
I bend sheet metal
for like grain bins
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and agricultural equipment.
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00:04:48,467 --> 00:04:50,166
So I started
distilling moonshine,
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00:04:50,166 --> 00:04:51,934
uh, when I was 15 years old.
102
00:04:53,667 --> 00:04:56,266
My first setup, I had
a 5-gallon stainless steel
stock pot.
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I just welded the lid
onto it.
104
00:04:57,867 --> 00:05:00,200
That would sit, I had
a wood fire underneath it.
105
00:05:00,200 --> 00:05:01,767
Hence, why it's all black.
106
00:05:01,767 --> 00:05:03,567
And then I had this sittin'
over far enough away
107
00:05:03,567 --> 00:05:04,467
so it wouldn't get hot.
108
00:05:04,467 --> 00:05:06,000
And I'd just fill it up
from the creek.
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So the first spirit
I ever made
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was just straight
corn liquor...
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00:05:09,700 --> 00:05:13,166
using cane sugar
and cornmeal.
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It was not good.
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It was liquor,
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but it needed
some improvement.
115
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And it started
a life-long journey
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00:05:22,166 --> 00:05:25,266
to work on making
better liquor each time.
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Bready, malty, sweet.
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There, you can smell
the sugar in it.
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00:05:29,567 --> 00:05:32,767
I want to start my own
distillery one of these days
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and I wanna make sure it's
a product that people like.
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[Tim] You got one minute left.
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[Dalton] It won't
be lacking ingredients.
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00:05:41,166 --> 00:05:42,166
So going to the farmstand,
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I might have tasted
a stone fruit, like peach.
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Tasted a little bit of citrus,
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so I ended up getting
some oranges,
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00:05:46,767 --> 00:05:47,767
picked up peaches.
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I knew there was some corn.
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I knew I needed
some extra sugar
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00:05:50,066 --> 00:05:51,500
'cause it was definitely
a sugar wash.
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And that's about
all I could think of.
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Jelani, guess what.
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You up next, boss.
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00:05:56,500 --> 00:05:57,367
Time to clean up.
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00:05:57,367 --> 00:05:58,900
Your time starts now.
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00:05:58,900 --> 00:06:01,567
These guys left me with
next to nothing though, huh.
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00:06:01,567 --> 00:06:02,767
My name's Jelani Johnson.
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00:06:02,767 --> 00:06:04,967
I'm 32 years old and
I'm from Brooklyn, New York.
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00:06:08,767 --> 00:06:10,600
I've been working
as a distiller
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00:06:10,600 --> 00:06:12,100
for the past six years.
141
00:06:12,100 --> 00:06:14,767
I started off as a bartender
in the craft cocktail scene
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00:06:14,767 --> 00:06:17,000
and then pivoted over
to production side,
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00:06:17,000 --> 00:06:19,467
making bourbon at the first
legal whiskey distillery
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00:06:19,467 --> 00:06:20,934
in Manhattan
since prohibition.
145
00:06:22,066 --> 00:06:24,567
I started making beer actually
when I was just a teenager
146
00:06:24,567 --> 00:06:27,166
'cause I figured it was the
easiest way for me to get beer
147
00:06:27,166 --> 00:06:28,467
was to make it myself.
148
00:06:28,467 --> 00:06:30,667
I'd say my favorite spirit
to make is rye.
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00:06:30,667 --> 00:06:32,266
It's easier to work with
than corn.
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00:06:32,266 --> 00:06:33,934
I love the way it tastes
and smells.
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00:06:34,967 --> 00:06:36,033
I'm a big fan of rye whiskey,
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00:06:36,033 --> 00:06:40,233
even though rum really is
my, uh... my spirit spirit.
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00:06:41,967 --> 00:06:44,266
'Cause of my background
in craft cocktails,
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00:06:44,266 --> 00:06:45,767
I've had to
taste a million things
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00:06:45,767 --> 00:06:48,867
and train my palate
to discern what things are.
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00:06:48,867 --> 00:06:52,900
So I'll be pretty well poised
to know what I'm tasting.
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00:06:52,900 --> 00:06:55,000
Hopefully that'll aid me
in this challenge
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00:06:55,000 --> 00:06:57,567
where we have to
reverse engineer a spirit
from scratch.
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00:06:57,567 --> 00:06:59,100
[Tim] You picking up
bags of brown sugar.
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00:06:59,100 --> 00:07:00,667
-You're making rum.
-I'm supposed to be makin'...
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00:07:00,667 --> 00:07:02,533
Yeah. That's all the sugar
that's left.
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00:07:04,667 --> 00:07:06,567
I'm definitely lookin' to grab
some fruit for my mash,
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00:07:06,567 --> 00:07:08,767
apples, oranges
and peaches, predominantly.
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00:07:08,767 --> 00:07:11,100
I'm goin' with
what my palate's tellin' me.
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00:07:11,100 --> 00:07:12,800
Do you know
what's in them cans?
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I do now.
167
00:07:13,867 --> 00:07:15,266
And then I'm gonna grab
enough sugar
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00:07:15,266 --> 00:07:17,767
to make it a nice
high-alcohol mash.
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00:07:19,700 --> 00:07:21,266
I think I got
everything I need.
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All right, guys, follow me.
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00:07:22,700 --> 00:07:24,367
We gotta go
back through the woods.
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00:07:24,367 --> 00:07:26,133
Gotta get up here
what we can mash in.
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00:07:37,166 --> 00:07:39,367
All right, guys, you got
a lot of ingredients.
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I just hope you got
the right ingredients.
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00:07:43,500 --> 00:07:45,000
[Digger] Once you get
your mash in your barrel,
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00:07:45,000 --> 00:07:46,700
you've got five days
to ferment.
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We'll get in here
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00:07:47,500 --> 00:07:49,600
and we'll see
how close you've got
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00:07:49,600 --> 00:07:51,433
to the mash that
we're shootin' you for.
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00:07:52,767 --> 00:07:55,000
What we're gonna test for
is your taste
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00:07:55,000 --> 00:07:57,700
and your potential alcohol
by volume.
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Everybody clear on that part?
183
00:07:59,900 --> 00:08:01,700
We're makin' it
harder on you, guys.
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00:08:01,700 --> 00:08:03,200
It's time to get with it.
185
00:08:03,200 --> 00:08:05,467
Your one hour starts now.
186
00:08:05,467 --> 00:08:06,667
Good luck and get with it.
187
00:08:15,300 --> 00:08:16,667
Oh, there we go.
188
00:08:16,667 --> 00:08:18,333
[Digger] Everybody's off
and runnin'.
189
00:08:20,567 --> 00:08:22,567
Dalton, is that amylase?
190
00:08:22,567 --> 00:08:24,600
Yeah, I gotta get
those starches converted.
191
00:08:24,600 --> 00:08:26,400
What else is
your game plan here?
192
00:08:26,400 --> 00:08:28,533
I see peaches, of course.
193
00:08:31,066 --> 00:08:32,100
There's a lot of sugar
in peach
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00:08:32,100 --> 00:08:34,266
and that's the main flavor
I was gettin' out of it.
195
00:08:34,266 --> 00:08:36,300
A lot of flavor in 'em too.
196
00:08:36,300 --> 00:08:37,533
[Dalton] Yes, there is.
197
00:08:40,667 --> 00:08:42,767
Crash, what do I see
in that little jar
198
00:08:42,767 --> 00:08:44,967
next to the honey?
I can't read that label.
199
00:08:44,967 --> 00:08:46,800
This one is lemon peel.
200
00:08:46,800 --> 00:08:48,767
-Ooh.
-I don't know about that.
201
00:08:48,767 --> 00:08:50,100
I grabbed it at the time.
202
00:08:50,100 --> 00:08:53,166
Sometimes it can be
really harsh in spirits.
203
00:08:53,166 --> 00:08:54,967
Yeah, I just kind of
grabbed some things
204
00:08:54,967 --> 00:08:56,400
that maybe I picked up on.
205
00:08:56,400 --> 00:08:59,066
I'm not sure if they're
gonna go in there though.
206
00:09:00,767 --> 00:09:04,233
You've got 26 minutes left,
folks.
207
00:09:08,867 --> 00:09:11,767
You've worked in a kitchen
before, haven't you, Jelani?
208
00:09:11,767 --> 00:09:13,900
Uh, it's my
bartending background.
209
00:09:13,900 --> 00:09:17,467
You know what that white pit
does for flavor, don't you?
210
00:09:17,467 --> 00:09:18,767
Especially in a distillate.
211
00:09:18,767 --> 00:09:20,500
Yeah, it just blows up
out of proportion.
212
00:09:20,500 --> 00:09:22,066
Oh, it gets horrible.
213
00:09:23,800 --> 00:09:25,000
[Jelani] Based off
the mash that I tasted,
214
00:09:25,000 --> 00:09:27,100
I'm looking for a nice
high ABV mash.
215
00:09:27,100 --> 00:09:29,033
[Crash] Ooh,
that's gonna be good.
216
00:09:29,667 --> 00:09:31,700
-[Jelani chuckles]
-That smells good.
217
00:09:31,700 --> 00:09:32,800
I figure I might as well
mash it up
218
00:09:32,800 --> 00:09:33,967
and get all that juice
out of there
219
00:09:33,967 --> 00:09:36,266
'cause the solids
will really take.
220
00:09:36,266 --> 00:09:38,033
Six minutes, guys.
221
00:09:43,266 --> 00:09:44,767
That's pretty right there.
222
00:09:44,767 --> 00:09:47,200
That's gonna make
a good rich mash.
223
00:09:47,200 --> 00:09:48,667
[Jelani]
I'm going for the dump.
224
00:09:48,667 --> 00:09:50,367
It's my workout for the day.
225
00:09:51,500 --> 00:09:52,567
[grunts]
226
00:09:52,567 --> 00:09:54,667
None of us have a solid grasp
of what is in this.
227
00:09:54,667 --> 00:09:56,233
-Ready?
-One, two, three.
228
00:09:57,800 --> 00:09:59,400
[Dalton] We all have
to speculate.
229
00:09:59,400 --> 00:10:01,934
But none of us truly know
what we are dealing with.
230
00:10:04,967 --> 00:10:08,467
-[Digger] Five, four, three...
-[Crash] Whoo!
231
00:10:08,467 --> 00:10:09,867
...two, one.
232
00:10:09,867 --> 00:10:12,033
Guys, step away.
You're done.
233
00:10:12,467 --> 00:10:13,867
Whoo!
234
00:10:13,867 --> 00:10:15,867
We'll monitor the temperature
of your mash.
235
00:10:15,867 --> 00:10:17,867
If y'all wanna pitch
your yeast, that's up to you.
236
00:10:17,867 --> 00:10:19,667
Or we'll pitch it for you.
237
00:10:19,667 --> 00:10:21,100
Y'all head on out,
238
00:10:21,100 --> 00:10:22,767
get you a little
cooling off time.
239
00:10:22,767 --> 00:10:25,400
We'll come get you
when that mash comes down.
240
00:10:25,400 --> 00:10:27,000
We'll see you in five days.
241
00:10:27,000 --> 00:10:28,567
-All right, thanks, guys.
-All righty. Thank you.
242
00:10:28,567 --> 00:10:31,000
-Good luck, guys.
-Good luck
to every one of you.
243
00:10:31,000 --> 00:10:32,367
[Mark] You're gonna need it.
244
00:10:42,100 --> 00:10:44,066
All right, lady and gentlemen,
welcome back.
245
00:10:46,266 --> 00:10:48,767
We gave you a mash
and a spirit
246
00:10:48,767 --> 00:10:51,600
and asked you
to reverse engineer it
247
00:10:51,600 --> 00:10:54,567
with the ingredients you
picked from the farmstand.
248
00:10:55,867 --> 00:10:58,166
We wanna see
how close you get
249
00:10:58,166 --> 00:11:00,767
to the flavor notes
and the aroma notes
250
00:11:00,767 --> 00:11:02,667
of that original mash.
251
00:11:03,900 --> 00:11:07,000
Then we're gonna use
a specific gravity hydrometer
252
00:11:07,000 --> 00:11:09,567
to compare your mash now
253
00:11:09,567 --> 00:11:11,567
to what it was
when you first made it.
254
00:11:11,567 --> 00:11:14,667
And that is gonna tell us
how much alcohol by volume
255
00:11:14,667 --> 00:11:16,467
you can make
when you distill it.
256
00:11:16,467 --> 00:11:19,300
Whoever comes up
with the highest potential ABV
257
00:11:19,300 --> 00:11:22,634
gets first pick for
still parts for the run.
258
00:11:23,266 --> 00:11:24,166
[Digger]
What we need you to do
259
00:11:24,166 --> 00:11:27,467
is bring us a clean jar
of your mash.
260
00:11:27,467 --> 00:11:28,533
Get with it, guys.
261
00:11:30,600 --> 00:11:31,734
[Crash] I'm nervous.
262
00:11:32,600 --> 00:11:33,634
[Jelani] Whoo.
263
00:11:37,166 --> 00:11:39,000
Ooh!
264
00:11:39,000 --> 00:11:40,767
So I'm opening
my fermenter
265
00:11:40,767 --> 00:11:43,200
and the first thing I smell
is peaches.
266
00:11:43,200 --> 00:11:44,667
Oh, it's alive.
267
00:11:44,667 --> 00:11:46,066
So I feel really good.
268
00:11:46,066 --> 00:11:47,634
She's bubbly.
269
00:11:48,500 --> 00:11:51,100
I can tell some of my yeast
is still active
270
00:11:51,100 --> 00:11:52,567
'cause I'm seeing
some bubbling,
271
00:11:52,567 --> 00:11:55,367
I'm smelling a bit of
that CO2.
272
00:11:55,367 --> 00:11:56,500
[Jelani] She's alive.
273
00:11:56,500 --> 00:11:57,700
[Crash] How is it?
274
00:11:57,700 --> 00:11:59,100
It's good.
275
00:11:59,100 --> 00:12:01,033
I'm really happy with
how my fermentation looks.
276
00:12:04,100 --> 00:12:05,800
Uh, it definitely smells
alcoholic.
277
00:12:05,800 --> 00:12:07,000
It's still a little bubbly.
278
00:12:07,000 --> 00:12:08,367
But in terms of
the smell and taste,
279
00:12:08,367 --> 00:12:10,367
I think it might be pretty
similar to the original,
280
00:12:10,367 --> 00:12:11,667
which is peachy.
281
00:12:11,667 --> 00:12:15,200
Originally, I was going for
an ABV of around 10 to 12.
282
00:12:15,200 --> 00:12:18,266
And based off of
how it smells and looks,
283
00:12:18,266 --> 00:12:21,033
I think I might be right on
the mark to get 10% alcohol.
284
00:12:23,100 --> 00:12:24,000
[Crash] How's yours taste?
285
00:12:24,000 --> 00:12:25,567
[Dalton] It's all right.
It'll make liquor.
286
00:12:25,567 --> 00:12:28,367
Now, I feel confident that
my mash was pretty close
to zero.
287
00:12:28,367 --> 00:12:29,667
There was a little bit
of residual sweetness,
288
00:12:29,667 --> 00:12:30,433
but not much.
289
00:12:33,500 --> 00:12:34,567
Smells good.
290
00:12:35,867 --> 00:12:37,433
Ooh. That's not bad.
291
00:12:42,166 --> 00:12:43,533
Jelani's comin' up.
292
00:12:45,767 --> 00:12:48,400
All right, Jelani. You feel
good about what you got here?
293
00:12:48,400 --> 00:12:49,467
I'm feeling good about it,
yeah.
294
00:12:53,600 --> 00:12:55,500
Good-lookin' jar of mash,
Dalton.
295
00:12:55,500 --> 00:12:56,967
-Good luck.
-Thank you.
296
00:12:57,500 --> 00:12:58,500
Bring it on in here, Crash.
297
00:12:58,500 --> 00:12:59,867
Gentlemen.
298
00:12:59,867 --> 00:13:01,000
[Digger] All right.
299
00:13:01,000 --> 00:13:02,433
Let's go, men.
300
00:13:08,867 --> 00:13:11,266
This is what they've
reverse engineered.
301
00:13:11,266 --> 00:13:12,467
Right.
302
00:13:12,467 --> 00:13:15,200
[Tim] They had to figure out
what is this.
303
00:13:15,200 --> 00:13:18,100
They'll find out later
what the actual recipe was.
304
00:13:18,100 --> 00:13:20,934
But, for now, let's see
how close it tastes.
305
00:13:21,567 --> 00:13:22,867
-All right?
-Let's get with it.
306
00:13:22,867 --> 00:13:23,834
Start with Crash.
307
00:13:25,066 --> 00:13:28,567
We have white sugar,
brown sugar, fresh peaches,
308
00:13:28,567 --> 00:13:31,367
green apple, oats,
cornmeal, honey.
309
00:13:31,367 --> 00:13:34,166
All right. I'm looking at
total different colors.
310
00:13:34,166 --> 00:13:37,266
Doesn't have the alcohol
that the control does.
311
00:13:37,266 --> 00:13:39,400
No, it's a little different.
312
00:13:39,400 --> 00:13:41,100
-This is a much sweeter back.
-Real sweet.
313
00:13:41,100 --> 00:13:42,867
-Yeah.
-Yeah.
314
00:13:42,867 --> 00:13:45,300
Like it didn't completely
ferment out.
315
00:13:45,300 --> 00:13:46,800
[Tim]
Well, it tastes good.
316
00:13:46,800 --> 00:13:48,166
You could drink it.
317
00:13:48,166 --> 00:13:51,767
[Digger] And she started off
at 1.050.
318
00:13:52,567 --> 00:13:58,367
And she is right around
5 ABV right now.
319
00:13:58,367 --> 00:14:00,400
All right, who are
we moving on to now?
320
00:14:00,400 --> 00:14:01,400
[Tim] Jelani.
321
00:14:01,400 --> 00:14:03,900
Okay, y'all got
a good look at that?
322
00:14:03,900 --> 00:14:06,700
Looks like a peach
or a corn mash.
323
00:14:06,700 --> 00:14:10,100
-[Tim] Yeah.
-Well, now, he does have
10 pounds of cornmeal,
324
00:14:10,100 --> 00:14:13,934
sugar, honey, peaches,
oranges and apples.
325
00:14:14,667 --> 00:14:15,800
Thank you.
326
00:14:15,800 --> 00:14:18,367
Nowhere near alike in color.
327
00:14:18,367 --> 00:14:20,967
No. Not even the ballpark.
328
00:14:20,967 --> 00:14:23,500
-It's got a good smell.
-I am telling it.
329
00:14:23,500 --> 00:14:25,467
-[Mark] It's real close.
-Close.
330
00:14:25,467 --> 00:14:28,266
[Mark]
Jelani's beginning gravity
331
00:14:28,266 --> 00:14:30,700
is 1.080.
332
00:14:30,700 --> 00:14:33,667
[Digger] All right, let's see
what Jelani's looking at.
333
00:14:34,767 --> 00:14:37,367
He's got potential at 10 ABV.
334
00:14:37,367 --> 00:14:40,367
But that's a good job.
That's a good mash.
335
00:14:40,367 --> 00:14:43,033
-I don't know what that means,
but--
-That's Dalton's.
336
00:14:45,000 --> 00:14:46,166
Same problem.
337
00:14:46,767 --> 00:14:47,467
[Mark] Yeah.
338
00:14:47,467 --> 00:14:49,600
The color's really,
really light
339
00:14:49,600 --> 00:14:52,100
compared to the control.
340
00:14:52,100 --> 00:14:54,266
Here is Dalton's ingredients.
341
00:14:54,266 --> 00:14:58,000
Corn, oats, brown sugar,
white sugar, peaches,
342
00:14:58,000 --> 00:15:00,934
two oranges, one lime,
and apples.
343
00:15:02,100 --> 00:15:04,333
It don't taste like
it finished out neither.
344
00:15:05,100 --> 00:15:06,867
I think it...
345
00:15:06,867 --> 00:15:11,000
Dalton's matches the taste
of the control jar.
346
00:15:11,000 --> 00:15:12,667
[Digger] Or it's close.
347
00:15:12,667 --> 00:15:16,367
[Mark] Beginning gravity
is 1.060.
348
00:15:16,367 --> 00:15:18,634
[Digger] So you're right
smack-dab...
349
00:15:19,900 --> 00:15:23,400
on 8 ABV, it looks like.
350
00:15:23,400 --> 00:15:26,467
Look, guys.
You know how hard this is.
351
00:15:26,467 --> 00:15:28,100
-[Mark] Oh, yeah.
-To reverse engineer,
352
00:15:28,100 --> 00:15:29,567
to go back
and taste something...
353
00:15:29,567 --> 00:15:31,700
-Yeah.
-...and then try to figure out
how they made it,
354
00:15:31,700 --> 00:15:33,000
what they made it from.
355
00:15:33,000 --> 00:15:34,900
But the number's not
gonna lie.
356
00:15:34,900 --> 00:15:36,467
-Right.
-Put 'em in order,
357
00:15:36,467 --> 00:15:37,834
one, two, three.
358
00:15:37,834 --> 00:15:39,367
-And that's where they're
gonna go into the still kit.
-And it's fire.
359
00:15:39,367 --> 00:15:40,467
-It's fire.
-Yeah. Yeah.
360
00:15:40,467 --> 00:15:42,033
Let's go tell 'em where
they're at.
361
00:15:48,700 --> 00:15:49,567
[Crash] Thank you.
362
00:15:49,567 --> 00:15:51,166
You're very welcome.
363
00:15:51,166 --> 00:15:53,600
All right, guys,
all three of those mashes
364
00:15:53,600 --> 00:15:56,266
are really, really close
365
00:15:56,266 --> 00:15:58,900
to the control that
we gave you all to match.
366
00:15:58,900 --> 00:16:01,767
[Mark] We simply had
to rely on the numbers
367
00:16:01,767 --> 00:16:05,133
to see how close you got to
the sample that we gave you.
368
00:16:06,066 --> 00:16:09,333
Crash, your potential ABV...
369
00:16:10,467 --> 00:16:12,066
5%.
370
00:16:12,066 --> 00:16:16,734
Jelani, your potential ABV
is 10%.
371
00:16:17,867 --> 00:16:22,834
Dalton, so your potential ABV
is 8%.
372
00:16:23,467 --> 00:16:24,767
That being said,
373
00:16:24,767 --> 00:16:27,100
Jelani, you're in
the still house first.
374
00:16:27,100 --> 00:16:28,667
Dalton, you're second.
375
00:16:28,667 --> 00:16:29,867
Crash, you're third.
376
00:16:30,467 --> 00:16:31,734
Tickle!
377
00:16:34,000 --> 00:16:34,867
And there he is.
378
00:16:34,867 --> 00:16:36,567
How's it goin' there, fellers?
379
00:16:36,567 --> 00:16:38,100
We've been doing great.
380
00:16:38,100 --> 00:16:40,867
So, these guys
was reverse engineering.
381
00:16:40,867 --> 00:16:43,166
And these guys has made
some good mash.
382
00:16:43,166 --> 00:16:44,200
-All right.
-The problem is
383
00:16:44,200 --> 00:16:45,700
they need enough parts
to build a still
384
00:16:45,700 --> 00:16:46,667
to run their mash.
385
00:16:46,667 --> 00:16:48,800
It just so happens
I know where we can
386
00:16:48,800 --> 00:16:50,066
get them still parts
387
00:16:50,066 --> 00:16:51,967
and we can remedy
this situation.
388
00:16:51,967 --> 00:16:54,500
Y'all drop your jars off
at your tables,
389
00:16:54,500 --> 00:16:55,567
follow me
390
00:16:55,567 --> 00:16:57,333
and we'll get us some
still parts.
391
00:16:57,767 --> 00:16:59,367
[Tim] Outstanding.
392
00:16:59,367 --> 00:17:00,667
Wear your seatbelt.
393
00:17:03,467 --> 00:17:05,800
[Tickle] All right,
this right here,
394
00:17:05,800 --> 00:17:07,367
this should be the easy part.
395
00:17:07,367 --> 00:17:09,767
You're gonna have three
minutes in the still house.
396
00:17:09,767 --> 00:17:11,400
Jelani, you're up first.
397
00:17:11,400 --> 00:17:13,667
And your time starts now.
398
00:17:13,667 --> 00:17:15,066
All right,
timing three minutes
399
00:17:15,066 --> 00:17:17,100
goes a whole lot faster
than you think it does.
400
00:17:17,100 --> 00:17:18,600
All right. All right, well,
Jelani's got a pot.
401
00:17:18,600 --> 00:17:20,367
All right,
that's a good start.
402
00:17:20,367 --> 00:17:21,867
Uh, because
I had the highest ABV,
403
00:17:21,867 --> 00:17:22,767
I get to go first,
404
00:17:22,767 --> 00:17:24,100
and there's only
two thumpers available.
405
00:17:24,100 --> 00:17:25,567
I'm definitely gonna
take one of those.
406
00:17:25,567 --> 00:17:27,700
I'm gonna add some more
peach flavor in the middle
407
00:17:27,700 --> 00:17:30,000
and try to get as close
to that flavor profile
as possible
408
00:17:30,000 --> 00:17:31,200
of the original spirit.
409
00:17:31,200 --> 00:17:33,667
Two and a half minutes.
30 seconds has you left.
410
00:17:33,667 --> 00:17:35,100
[Jelani] My mash came in
a little dry.
411
00:17:35,100 --> 00:17:36,767
So I think maybe I might
have to reincorporate
412
00:17:36,767 --> 00:17:38,600
a little bit of flavor
in the thumper
413
00:17:38,600 --> 00:17:39,867
to make sure that
my finished spirit
414
00:17:39,867 --> 00:17:41,567
comes out as fruity as
I want it to be.
415
00:17:41,567 --> 00:17:44,233
All right,
five seconds to spare.
416
00:17:45,367 --> 00:17:47,367
-I took the thumper.
-[Crash] You took my thumper.
417
00:17:47,367 --> 00:17:49,400
-[Tickle laughing]
-All right,
leave me something.
418
00:17:49,400 --> 00:17:50,700
Leave me something.
419
00:17:50,700 --> 00:17:54,266
-All right, Dalton,
you've got three minutes.
-All right.
420
00:17:54,266 --> 00:17:56,767
And your time starts now.
421
00:17:56,767 --> 00:17:58,567
Let's get us
a still together, Dalton.
422
00:17:58,567 --> 00:17:59,567
All right.
423
00:17:59,567 --> 00:18:01,000
In the still house,
I end up getting a thump,
424
00:18:01,000 --> 00:18:02,000
a lyne arm.
425
00:18:02,000 --> 00:18:05,567
Just regular still setup
with a thumper.
426
00:18:05,567 --> 00:18:06,900
I'm hoping the thumper
will pay off
427
00:18:06,900 --> 00:18:08,767
if I can cut up some peaches
and throw in there
428
00:18:08,767 --> 00:18:10,800
and give it more of that peach
flavor they're looking for.
429
00:18:10,800 --> 00:18:13,166
All right,
perfect tie with Jelani.
430
00:18:13,166 --> 00:18:15,700
Five seconds left.
431
00:18:15,700 --> 00:18:19,433
-Ooh, he took all the--
-Yeah, did y'all
leave me anything?
432
00:18:20,000 --> 00:18:20,767
[Dalton] Thread.
433
00:18:20,767 --> 00:18:22,667
-[Tickle laughing]
-Really? Okay.
434
00:18:23,467 --> 00:18:25,266
All right, Crash,
435
00:18:25,266 --> 00:18:28,100
I know there's plenty of stuff
in there to build you a still.
436
00:18:28,100 --> 00:18:32,266
All right, your three minutes
starts now.
437
00:18:32,266 --> 00:18:33,400
All right, Crash, come on.
438
00:18:33,400 --> 00:18:34,667
-Let's see what you can do.
-[Crash] Ooh, ooh, ooh.
439
00:18:34,667 --> 00:18:36,767
Dalton and Jelani
both took the thumpers,
440
00:18:36,767 --> 00:18:38,767
so I'm feeling
a little bit stressed out.
441
00:18:38,767 --> 00:18:41,066
So I'm really hoping
to pick up a little column
442
00:18:41,066 --> 00:18:43,300
to get that
alcohol percentage up
443
00:18:43,300 --> 00:18:46,900
to get close to the proof
I'm reverse engineering.
444
00:18:46,900 --> 00:18:48,467
All right,
we have got a pot.
445
00:18:48,467 --> 00:18:49,433
I'm telling you,
446
00:18:49,433 --> 00:18:50,767
you're gonna have
to be moving faster than that.
447
00:18:50,767 --> 00:18:52,767
I'm just grabbing everything.
448
00:18:52,767 --> 00:18:55,367
Jelani, Dalton and I
have really been getting along
449
00:18:55,367 --> 00:18:56,266
and bonding,
450
00:18:56,266 --> 00:18:58,567
so I'm hoping that
if I'm missing a piece,
451
00:18:58,567 --> 00:19:00,166
that we can do
a little bit of bartering
452
00:19:00,166 --> 00:19:01,667
and work something out.
453
00:19:01,667 --> 00:19:04,233
All right, you've got a neck.
454
00:19:04,667 --> 00:19:06,000
I see it right there.
455
00:19:06,000 --> 00:19:07,266
All right, well,
let's get in there
456
00:19:07,266 --> 00:19:09,867
and see if we can't reverse
engineer up some moonshine.
457
00:19:12,567 --> 00:19:14,900
[Mark] Guys, you know
what we asked of these three
458
00:19:14,900 --> 00:19:17,166
was just damn near impossible.
459
00:19:18,500 --> 00:19:22,100
I happen to be the holder
of the original mash bill.
460
00:19:22,100 --> 00:19:24,166
You all finally
get to figure out
461
00:19:24,166 --> 00:19:25,834
what you were trying
to emulate.
462
00:19:26,166 --> 00:19:27,367
Finally.
463
00:19:36,800 --> 00:19:39,767
Well, now, I know they can
reverse engineer some liquor.
464
00:19:39,767 --> 00:19:42,800
Let's, uh, see if they can
actually engineer a still.
465
00:19:42,800 --> 00:19:44,500
I'm gonna leave them
in y'all's
466
00:19:44,500 --> 00:19:46,166
so-called capable hands.
467
00:19:46,166 --> 00:19:48,467
-See ya, boss.
-[Digger] All right,
468
00:19:48,467 --> 00:19:50,066
here's what you gotta do
from this point.
469
00:19:50,066 --> 00:19:52,166
Put all those parts together,
470
00:19:52,166 --> 00:19:54,100
then we're gonna move
right into running the liquor.
471
00:19:54,100 --> 00:19:56,000
You got one hour.
472
00:19:56,000 --> 00:19:58,233
Your time starts now.
473
00:20:07,100 --> 00:20:09,266
[Jelani] Building a still
is actually a little easier
than I thought.
474
00:20:10,667 --> 00:20:12,000
I understand
the basic principles of it,
475
00:20:12,000 --> 00:20:14,934
so I guess it really paid off
to go first.
476
00:20:16,567 --> 00:20:17,800
[Dalton]
We're setting up the still.
477
00:20:17,800 --> 00:20:19,266
I'm pretty confident in it.
478
00:20:19,266 --> 00:20:21,700
I mean, it's like putting
together a puzzle.
479
00:20:21,700 --> 00:20:23,467
All the pieces just
fit together.
480
00:20:23,467 --> 00:20:25,400
[Mark] Crash was third
in the still house,
481
00:20:25,400 --> 00:20:28,333
so she's grabbed everything
that she possibly could.
482
00:20:29,867 --> 00:20:31,100
[Crash] I'm pretty nervous.
483
00:20:31,100 --> 00:20:32,667
The pieces are
a lot different than
484
00:20:32,667 --> 00:20:34,300
what I'm used to working with.
485
00:20:34,300 --> 00:20:37,667
No thumper, I'm not sure
I got everything I needed.
486
00:20:39,367 --> 00:20:41,000
I think she's got
a nice setup
487
00:20:41,000 --> 00:20:42,533
if she puts it all together.
488
00:20:44,700 --> 00:20:46,667
Even though I didn't get
a thumper in the still house,
489
00:20:46,667 --> 00:20:48,700
I did manage to pick up
a column.
490
00:20:48,700 --> 00:20:51,066
I saw some places
I could hang a little fruit
491
00:20:51,066 --> 00:20:52,767
if I wanna add some back.
492
00:20:52,767 --> 00:20:55,567
So I feel really good about
the still I put together.
493
00:20:55,567 --> 00:20:58,066
It's looking like everybody's
where they're needed to be.
494
00:20:59,667 --> 00:21:02,100
Now, you've built that
reverse engineered mash.
495
00:21:02,100 --> 00:21:04,967
Now we want that
reverse engineered liquor
496
00:21:04,967 --> 00:21:06,066
out of that mash.
497
00:21:07,667 --> 00:21:08,867
And at the end of this run,
498
00:21:08,867 --> 00:21:10,333
somebody will go.
499
00:21:11,367 --> 00:21:13,767
[Mark] Then you will have
one final challenge,
500
00:21:13,767 --> 00:21:15,000
final flavoring.
501
00:21:15,000 --> 00:21:18,500
I suggest you bring us as
close to the sample
502
00:21:18,500 --> 00:21:19,867
as we gave you.
503
00:21:19,867 --> 00:21:21,200
You got four hours.
504
00:21:21,200 --> 00:21:23,100
That time starts now.
505
00:21:23,100 --> 00:21:24,967
Good luck
and get with it, guys.
506
00:21:24,967 --> 00:21:27,166
Should we see what
we're reverse engineering?
507
00:21:27,166 --> 00:21:28,634
[Jelani]
Let's take another look.
508
00:21:29,767 --> 00:21:31,900
[Dalton]
The judges were saying this is
the toughest challenge to date
509
00:21:31,900 --> 00:21:33,100
and I can definitely see that.
510
00:21:33,100 --> 00:21:34,900
It's not gonna be easy.
511
00:21:34,900 --> 00:21:36,567
There's a lot of nuance to it.
512
00:21:36,567 --> 00:21:38,634
There's a lot to pick up.
513
00:21:43,867 --> 00:21:46,266
[Mark] Things change when
you put it in the still.
514
00:21:46,266 --> 00:21:48,400
Especially with this outfit
to Crash's run.
515
00:21:48,400 --> 00:21:51,166
I mean, you know, that's
a whole nother ball game.
516
00:21:51,166 --> 00:21:54,100
My big goal is gonna be
to keep my flavors
517
00:21:54,100 --> 00:21:56,667
close to the spirit
we had to sample.
518
00:21:56,667 --> 00:21:59,467
So in my still pot,
I put my mash
519
00:21:59,467 --> 00:22:01,667
and then I just put
one or two peaches
520
00:22:01,667 --> 00:22:03,166
into the little column
521
00:22:03,166 --> 00:22:05,567
to add a little bit of flavor
to that vapor.
522
00:22:05,567 --> 00:22:07,734
My first column ever.
523
00:22:08,467 --> 00:22:11,100
-Wow.
-I've never used a column.
524
00:22:11,100 --> 00:22:12,367
[Tim] She had to get
what she could get,
525
00:22:12,367 --> 00:22:15,467
and she did a great job
in connecting it all together.
526
00:22:15,467 --> 00:22:17,533
She took what she had
and made it work.
527
00:22:21,266 --> 00:22:23,200
I'm filling my thumper
with mostly mash,
528
00:22:23,200 --> 00:22:26,266
a can of peaches,
a little bit of orange
529
00:22:26,266 --> 00:22:27,767
and an apple
that I sliced up,
530
00:22:27,767 --> 00:22:29,634
trying to get as close
to that original spirit.
531
00:22:31,967 --> 00:22:35,066
Yeah, I'm seeing Dalton put
a ton of peaches in there,
532
00:22:35,066 --> 00:22:38,667
and it looks like he's getting
another can of peaches
with syrup.
533
00:22:38,667 --> 00:22:40,467
That'll really
bring the flavor.
534
00:22:40,467 --> 00:22:42,266
[Dalton] I'm throwing some
peach in a thump
535
00:22:42,266 --> 00:22:44,367
and a lot of the fruit
out of my cap,
536
00:22:44,367 --> 00:22:46,767
thinking that, you know,
that should be right on task
537
00:22:46,767 --> 00:22:48,533
for that reverse
engineered spirit.
538
00:22:55,567 --> 00:22:57,166
[Jelani] I'm feeling pretty
good about my still setup.
539
00:22:57,166 --> 00:22:59,300
My plan is to just run it
slow and low
540
00:22:59,300 --> 00:23:02,300
and try to get as much alcohol
as I can out of this.
541
00:23:02,300 --> 00:23:04,000
[Crash] How are you doin'
over there, Dalton?
542
00:23:04,000 --> 00:23:05,567
[Jelani] Putting a little zest
in there, huh?
543
00:23:05,567 --> 00:23:06,734
[Dalton] Yeah, a little bit.
544
00:23:06,734 --> 00:23:10,900
That charcoal and that copper
will scrub flavor out of this.
545
00:23:10,900 --> 00:23:12,000
So that's why I'm trying
to make sure
546
00:23:12,000 --> 00:23:14,266
all my flavor's in my thumper
past that,
547
00:23:14,266 --> 00:23:16,467
so that way,
it still comes through.
548
00:23:16,467 --> 00:23:18,300
I'm just being careful
not to get any pit.
549
00:23:18,300 --> 00:23:21,800
You know what that white pit
does for flavor, don't you?
550
00:23:21,800 --> 00:23:25,100
[Dalton] Yup. It'll add
undesirable flavors.
551
00:23:25,100 --> 00:23:26,667
Orange is very tricky to do.
552
00:23:26,667 --> 00:23:28,834
But, when done right,
it can be good.
553
00:23:30,600 --> 00:23:32,467
Guys, you burned
two hours of your time.
554
00:23:32,467 --> 00:23:33,867
You got two more left.
555
00:23:36,200 --> 00:23:38,834
[Crash gasps] So exciting!
556
00:23:40,700 --> 00:23:42,667
I start getting
some liquor out.
557
00:23:42,667 --> 00:23:45,100
I can smell some of
the peach flavors,
558
00:23:45,100 --> 00:23:46,467
which makes me really happy.
559
00:23:46,467 --> 00:23:47,300
[Jelani] Oh, there we go.
560
00:23:47,300 --> 00:23:48,600
[Crash] Oh, look at you.
561
00:23:48,600 --> 00:23:50,100
[Dalton] That's what you get
with high alcohol.
562
00:23:50,100 --> 00:23:52,967
He did get 10% ABV on his.
563
00:23:52,967 --> 00:23:54,367
[Jelani] As soon as
it starts coming over,
564
00:23:54,367 --> 00:23:56,500
I'm immediately smelling
all that fruit flavor.
565
00:23:56,500 --> 00:23:58,100
I mean, it's a little headsy,
566
00:23:58,100 --> 00:23:59,367
-but it's the peach flavor
I think I'm gonna wanna add...
-It's headsy, but, yeah.
567
00:23:59,367 --> 00:24:00,967
...to the finished product.
568
00:24:00,967 --> 00:24:02,533
I know I'm about to have
some really good liquor.
569
00:24:04,567 --> 00:24:05,800
[Crash] Dalton,
got some alcohol?
570
00:24:05,800 --> 00:24:06,934
Yeah.
571
00:24:10,367 --> 00:24:11,867
That's a face.
572
00:24:11,867 --> 00:24:13,066
-Yeah.
-What's goin' on?
573
00:24:13,066 --> 00:24:14,567
Getting quite a bit of orange,
which, I mean,
574
00:24:14,567 --> 00:24:16,100
I put orange in it, but...
575
00:24:16,100 --> 00:24:17,000
a little more
than I was thinking.
576
00:24:17,000 --> 00:24:18,433
What do you think?
577
00:24:19,000 --> 00:24:20,433
Orange heavy.
578
00:24:22,600 --> 00:24:26,000
I'm realizing that I had
gotten orange on my finger
from this morning.
579
00:24:26,000 --> 00:24:28,166
And when I was tasting
the sample jar,
580
00:24:28,166 --> 00:24:30,200
all I was doing was smelling
the orange on my hand.
581
00:24:30,200 --> 00:24:32,166
So I decided to put orange
in the still
582
00:24:32,166 --> 00:24:34,367
and it just-- I overdid it.
583
00:24:34,367 --> 00:24:35,400
[Crash] You're going for it?
584
00:24:35,400 --> 00:24:36,967
[Dalton]
Yeah, I'm going for it.
585
00:24:36,967 --> 00:24:38,367
I'm going to open up my thump,
586
00:24:38,367 --> 00:24:40,867
which I'll have
to cool the still down,
587
00:24:40,867 --> 00:24:43,000
which is a huge risk.
It's gonna take time.
588
00:24:43,000 --> 00:24:44,667
But I'm hoping it'll pay off
589
00:24:44,667 --> 00:24:46,467
if I can cut up some peaches
and throw in there
590
00:24:46,467 --> 00:24:49,467
and maybe, you know,
counteract some of that orange
591
00:24:49,467 --> 00:24:51,634
and give it more of that peach
flavor they're looking for.
592
00:24:53,266 --> 00:24:54,467
[Crash] How'd it go, Dalton?
593
00:24:54,467 --> 00:24:55,767
[Dalton] I got 'em in there.
594
00:24:55,767 --> 00:24:56,867
Didn't lose too much heat,
595
00:24:56,867 --> 00:24:59,100
but don't have it runnin'
just yet again.
596
00:24:59,100 --> 00:25:00,867
All right, lady and gentlemen,
597
00:25:00,867 --> 00:25:03,533
time's a-gettin' slight.
30 minutes.
598
00:25:08,166 --> 00:25:09,000
[Dalton]
How's yours comin' along?
599
00:25:09,000 --> 00:25:10,000
-[Crash] Good.
-Good?
600
00:25:10,000 --> 00:25:11,600
Yeah. I'm getting
a lot of peach.
601
00:25:11,600 --> 00:25:13,667
So I think the sample
they gave us
602
00:25:13,667 --> 00:25:15,266
that we were
reverse engineering
603
00:25:15,266 --> 00:25:17,233
was somewhere around 90%.
604
00:25:18,200 --> 00:25:19,500
Read the bead.
605
00:25:19,500 --> 00:25:22,667
So I was shooting for my jar
to be in that range.
606
00:25:22,667 --> 00:25:24,066
This is hard.
607
00:25:24,066 --> 00:25:25,667
[Dalton] I mean, you got
how many jars already?
608
00:25:25,667 --> 00:25:26,767
[Crash] I'm doing okay.
609
00:25:26,767 --> 00:25:28,634
Not as many as Jelani.
610
00:25:31,266 --> 00:25:33,266
[Jelani] Yeah,
I'm pumping it out over here.
611
00:25:33,266 --> 00:25:36,066
The spirit that's coming
off the still
is really light and neutral,
612
00:25:36,066 --> 00:25:37,967
so I'm adding flavors
on the back end.
613
00:25:37,967 --> 00:25:39,300
I took a little bit
of cinnamon.
614
00:25:39,300 --> 00:25:41,200
I took a little bit
of orange peel and some sugar
615
00:25:41,200 --> 00:25:42,567
to kind of
round out the flavors
616
00:25:42,567 --> 00:25:44,867
and add a little bit more
fruit and spice
components to this.
617
00:25:44,867 --> 00:25:47,967
But it's a little worrisome
that it's not clear.
618
00:25:47,967 --> 00:25:49,567
I think I'm gonna try
this charcoal.
619
00:25:51,500 --> 00:25:54,166
Hey, Crash, is it okay
if I steal one more peach?
620
00:25:54,166 --> 00:25:55,467
Help yourself, Dalton.
621
00:25:55,467 --> 00:25:57,266
[Dalton] So I'm feeling
that I'm definitely
622
00:25:57,266 --> 00:25:58,467
in the back of the group
623
00:25:58,467 --> 00:26:00,600
with the amount of citrus
I've got in there.
624
00:26:00,600 --> 00:26:03,500
I decide there, last-minute,
to cut up another peach...
625
00:26:03,500 --> 00:26:05,066
[Crash] You gonna put it
in the final product?
626
00:26:05,066 --> 00:26:06,000
[Dalton] I'm just gonna
rinse it.
627
00:26:06,000 --> 00:26:08,233
...and wash it with spirit.
628
00:26:09,367 --> 00:26:12,634
Dalton is cutting peaches.
629
00:26:14,900 --> 00:26:17,567
Jelani has a full bar set up.
630
00:26:17,567 --> 00:26:20,367
But I'm not doing anything
extra to my jars.
631
00:26:20,367 --> 00:26:22,667
I'm already getting
that flavor.
632
00:26:22,667 --> 00:26:24,166
So I'm feeling good about it.
633
00:26:28,800 --> 00:26:30,266
That's my jar.
634
00:26:31,066 --> 00:26:32,033
[Crash] Y'all ready?
635
00:26:32,800 --> 00:26:34,333
It's gonna be
what it's gonna be.
636
00:26:35,567 --> 00:26:37,000
Gentlemen.
637
00:26:37,000 --> 00:26:39,567
Just remember, guys,
when we come back in...
638
00:26:41,400 --> 00:26:43,066
one of youse is goin' home.
639
00:26:48,100 --> 00:26:51,367
Well, gentlemen,
we've got our control,
640
00:26:51,367 --> 00:26:53,100
which was the original spirit.
641
00:26:53,100 --> 00:26:56,000
I think it's time that we all
take our little jars--
642
00:26:56,000 --> 00:26:57,500
So we have something
to compare 'em to.
643
00:26:57,500 --> 00:26:58,433
Yeah.
644
00:27:00,867 --> 00:27:02,934
Well, tastes pretty good
so far.
645
00:27:03,500 --> 00:27:05,500
[Digger] Well...
646
00:27:05,500 --> 00:27:08,200
Where do you wanna start at,
whiskey pusher?
647
00:27:08,200 --> 00:27:10,133
This one closest to me here.
648
00:27:10,667 --> 00:27:12,400
Crash. Nice clean jar.
649
00:27:12,400 --> 00:27:14,767
And full as it can be.
650
00:27:14,767 --> 00:27:17,400
It's excellent,
as far as looks.
651
00:27:17,400 --> 00:27:20,266
Ruh-roh,
Houston, we have a problem.
652
00:27:21,867 --> 00:27:25,400
I'm feeling
like reverse engineering
was a tough challenge.
653
00:27:25,400 --> 00:27:28,567
But I feel like I got
some good booze.
654
00:27:28,567 --> 00:27:30,900
My "read the beads"
needs some work.
655
00:27:30,900 --> 00:27:32,567
[Mark] The flavor, I think,
is good.
656
00:27:32,567 --> 00:27:34,667
She definitely has the flavor.
657
00:27:34,667 --> 00:27:36,967
-Definitely has the smell.
-Yeah, she does. She does.
658
00:27:36,967 --> 00:27:40,266
But there is
not any alcohol in it.
659
00:27:40,266 --> 00:27:42,500
You know, the control spirit
was about 90 proof.
660
00:27:42,500 --> 00:27:45,000
But I think she's about
40 proof short.
661
00:27:45,000 --> 00:27:46,667
[Digger] When you're
reverse engineering,
662
00:27:46,667 --> 00:27:49,367
I mean, you can't just
hit this one and this one
663
00:27:49,367 --> 00:27:50,867
and skip that one.
664
00:27:50,867 --> 00:27:53,867
You've gotta hit the nose.
You've gotta hit the palate.
665
00:27:53,867 --> 00:27:55,333
You've gotta hit the proof.
666
00:27:56,200 --> 00:27:57,266
[Mark] What have we got here?
667
00:27:57,266 --> 00:27:59,100
-We've got Dalton's.
-[Mark] That says "Dalton."
668
00:27:59,100 --> 00:28:01,100
And he's got little things
floating around in it.
669
00:28:01,100 --> 00:28:02,967
[Digger] He's got a lot
in particular there.
670
00:28:02,967 --> 00:28:04,600
He got a lot of stuff
on the bottom too.
671
00:28:04,600 --> 00:28:06,266
He's got a lot of cloudy.
672
00:28:06,266 --> 00:28:07,600
[Tim] Mmm-hmm.
673
00:28:07,600 --> 00:28:10,900
[Digger]
He's gettin' a little closer
to what we're looking for.
674
00:28:10,900 --> 00:28:12,367
He may be a little high on it,
675
00:28:12,367 --> 00:28:14,867
but he's closer
than the other one was.
676
00:28:14,867 --> 00:28:15,967
[Dalton]
I was feeling real good
677
00:28:15,967 --> 00:28:17,400
until I was
just walking up there
678
00:28:17,400 --> 00:28:18,767
and realized that
I didn't filter
679
00:28:18,767 --> 00:28:20,000
as well as I thought I did.
680
00:28:20,000 --> 00:28:21,567
I should have used
a coffee filter.
681
00:28:21,567 --> 00:28:23,567
-A little cloudy?
-Yeah.
682
00:28:23,567 --> 00:28:25,467
I don't know why,
683
00:28:25,467 --> 00:28:27,867
but I'm gettin'
a lot of orange.
684
00:28:27,867 --> 00:28:29,000
[Digger]
I'm gonna tell you why.
685
00:28:29,000 --> 00:28:30,700
There was an orange.
It hadn't been cut,
686
00:28:30,700 --> 00:28:32,667
but it had all
the zest scraped off to it--
687
00:28:32,667 --> 00:28:34,266
-Yeah, he scraped
all that off.
-...down to the pit.
688
00:28:34,266 --> 00:28:37,367
He don't have any taste
or flavor profile
689
00:28:37,367 --> 00:28:39,467
to match the control.
690
00:28:39,467 --> 00:28:42,166
He was not really
satisfied with his flavor.
691
00:28:42,166 --> 00:28:44,066
And he tried
to adjust that flavor
692
00:28:44,066 --> 00:28:46,066
as he was making the run.
693
00:28:46,066 --> 00:28:48,266
Now I know
what he was talking about.
694
00:28:48,266 --> 00:28:49,266
Right.
695
00:28:49,266 --> 00:28:50,634
Jelani.
696
00:28:51,667 --> 00:28:54,367
I mean, he's got a color
profile that's not clear.
697
00:28:56,400 --> 00:28:59,000
I'm thinking he's 85.
698
00:28:59,000 --> 00:29:00,867
I had too much time
at the end.
699
00:29:00,867 --> 00:29:02,400
My run only lasted
three hours.
700
00:29:02,400 --> 00:29:04,867
And then for that last hour,
I was just sittin' there
701
00:29:04,867 --> 00:29:07,000
blending and overthinking it.
702
00:29:07,000 --> 00:29:08,367
It smells really good.
703
00:29:08,367 --> 00:29:09,700
[Tim] It has a good nose.
704
00:29:09,700 --> 00:29:11,467
Now we'll go
and see what it looks like
705
00:29:11,467 --> 00:29:12,634
on your tongue.
706
00:29:15,100 --> 00:29:17,166
Bagdag, I think he's got it.
707
00:29:17,166 --> 00:29:19,800
It don't look right,
but it tastes right.
708
00:29:19,800 --> 00:29:24,000
His flavor, his nose...
709
00:29:24,000 --> 00:29:25,967
it's pretty good.
He's a little low on proof.
710
00:29:25,967 --> 00:29:28,867
He's low on proof,
but he's got flavor.
711
00:29:28,867 --> 00:29:31,333
[Mark] Guys, you know, what
we asked of these three...
712
00:29:32,667 --> 00:29:34,767
was just damn near impossible.
713
00:29:34,767 --> 00:29:38,100
To reverse engineer somethin',
it's really hard.
714
00:29:38,100 --> 00:29:42,066
But two of 'em have come
really, really close,
715
00:29:42,066 --> 00:29:44,100
and one of 'em's
come kind of close.
716
00:29:44,100 --> 00:29:46,000
-We know where we are.
-Oh, yeah.
717
00:29:46,000 --> 00:29:48,834
All right,
let's go deliver some news.
718
00:29:58,467 --> 00:30:01,166
All right, guys,
what you all did
719
00:30:01,166 --> 00:30:02,934
was really remarkable.
720
00:30:04,000 --> 00:30:05,667
You were given
a taste of liquor
721
00:30:05,667 --> 00:30:07,667
that you've never seen
before in your lives.
722
00:30:07,667 --> 00:30:09,767
And you dissected it
with your palates
723
00:30:09,767 --> 00:30:12,567
and did your very best
to come up with something
724
00:30:12,567 --> 00:30:14,367
that would match that.
725
00:30:15,667 --> 00:30:18,900
It was a fine job on
each and every one of you.
726
00:30:18,900 --> 00:30:20,767
Dalton.
727
00:30:20,767 --> 00:30:24,000
Your flavor was good.
You had a little bit of
particulate in it.
728
00:30:24,000 --> 00:30:26,567
I think you were filtering
over some peaches.
729
00:30:26,567 --> 00:30:29,400
You got your proof,
you know, pretty good.
730
00:30:29,400 --> 00:30:31,800
-Yeah.
-Well, Dalton,
I think the peach is great.
731
00:30:31,800 --> 00:30:33,767
But, uh, the way you put
the orange peel in that
732
00:30:33,767 --> 00:30:34,767
somewhere along the line,
733
00:30:34,767 --> 00:30:37,300
that kind of adjusted things
a little bit
734
00:30:37,300 --> 00:30:38,667
to not in your favor.
735
00:30:39,367 --> 00:30:42,200
But, uh,
you've come really close.
736
00:30:42,200 --> 00:30:43,767
Crash.
737
00:30:43,767 --> 00:30:45,834
You fell real short
on your proof.
738
00:30:47,367 --> 00:30:49,467
No doubt you got
the lowest jar there.
739
00:30:49,467 --> 00:30:51,200
You know,
we're looking at 90 proof.
740
00:30:51,200 --> 00:30:53,100
Uh, you're a long ways
from 90 proof.
741
00:30:53,100 --> 00:30:57,100
Somewhere over there
in your jars,
742
00:30:57,100 --> 00:30:58,867
you got a little more proof.
743
00:30:58,867 --> 00:31:02,667
But, flavor, you're the mayor
of flavor town to that point.
744
00:31:02,667 --> 00:31:03,867
Thank you.
745
00:31:04,266 --> 00:31:06,200
Jelani.
746
00:31:06,200 --> 00:31:08,767
You got a floor full of liquor
sittin' over there,
747
00:31:08,767 --> 00:31:10,767
probably 25 jars.
748
00:31:10,767 --> 00:31:14,000
I don't really know
how you can come up with one
749
00:31:14,000 --> 00:31:15,700
out of that many.
750
00:31:15,700 --> 00:31:17,200
But, you know, good job.
751
00:31:17,200 --> 00:31:19,500
Didn't really like
the color you put in there.
752
00:31:19,500 --> 00:31:22,233
But, you know, that's not
a deal-killer at all.
753
00:31:24,000 --> 00:31:26,266
For the challenge
you were presented,
754
00:31:26,266 --> 00:31:29,100
this old judge is
extremely proud of you,
755
00:31:29,100 --> 00:31:30,233
all of you.
756
00:31:31,367 --> 00:31:32,867
Now, that being said,
757
00:31:32,867 --> 00:31:34,266
one of you is going home.
758
00:31:34,266 --> 00:31:35,400
Two of you are gonna go on
759
00:31:35,400 --> 00:31:38,166
and learn what that liquor
really was made out of.
760
00:31:41,800 --> 00:31:43,200
And, Dalton, unfortunately,
761
00:31:43,200 --> 00:31:44,800
that jar bought you
a ticket home.
762
00:31:44,800 --> 00:31:46,667
I'm sorry about this.
763
00:31:46,667 --> 00:31:48,266
Coming down here,
this experience,
764
00:31:48,266 --> 00:31:51,066
I mean, it's-- I wouldn't
trade it for nothin'.
765
00:31:51,066 --> 00:31:52,567
I always distill by myself.
766
00:31:52,567 --> 00:31:53,400
Good job, Dalton.
767
00:31:53,400 --> 00:31:54,567
I've learned so much from you.
768
00:31:54,567 --> 00:31:55,567
Thanks.
769
00:31:55,567 --> 00:31:57,867
So it's wonderful that
I have two new people
770
00:31:57,867 --> 00:32:00,266
that I can talk to
and nerd out about this
771
00:32:00,266 --> 00:32:01,800
and really just, you know,
772
00:32:01,800 --> 00:32:03,533
I feel like
I've found my people.
773
00:32:05,200 --> 00:32:07,066
All right, guys,
final flavoring.
774
00:32:08,066 --> 00:32:09,567
Whatever went wrong before,
775
00:32:09,567 --> 00:32:12,000
now is your chance to fix it.
776
00:32:12,000 --> 00:32:15,166
Pay attention to your proof
and your flavor.
777
00:32:15,166 --> 00:32:16,467
That's what we're looking for.
778
00:32:16,467 --> 00:32:21,200
Mimic that recipe
we gave you a sample of.
779
00:32:21,200 --> 00:32:24,700
[Mark] This challenge
was almost impossible.
780
00:32:24,700 --> 00:32:26,867
I think it's pretty
outstanding for you two
781
00:32:26,867 --> 00:32:29,600
to be standing here
with the jars that you had.
782
00:32:29,600 --> 00:32:31,900
But in the end,
there can be just one of you
783
00:32:31,900 --> 00:32:33,767
named Master Distiller.
784
00:32:33,767 --> 00:32:35,500
Thirty minutes,
that's all you've got
785
00:32:35,500 --> 00:32:38,967
to bring us your perfect
reverse engineered spirit
786
00:32:38,967 --> 00:32:40,233
on this table.
787
00:32:41,300 --> 00:32:43,100
Your time starts now.
788
00:32:43,100 --> 00:32:44,667
Good luck
and get with it, guys.
789
00:32:54,166 --> 00:32:55,667
[Jelani] I didn't love
the discoloration of
790
00:32:55,667 --> 00:32:57,667
the final jar
that I gave them.
791
00:32:57,667 --> 00:32:59,467
So my game plan
here in this challenge
792
00:32:59,467 --> 00:33:01,767
is to hand in something
that tastes as similar
793
00:33:01,767 --> 00:33:03,166
to the last jar I handed in
794
00:33:03,166 --> 00:33:05,467
and just clean it up and
make it as clear as possible.
795
00:33:06,667 --> 00:33:07,967
[Digger] Jelani,
796
00:33:07,967 --> 00:33:10,367
what it is that you muddled up
and put into that filter?
797
00:33:10,367 --> 00:33:11,467
[Jelani] That's charcoal.
798
00:33:11,467 --> 00:33:12,767
I'm going for clarity.
799
00:33:12,767 --> 00:33:14,266
I know that charcoal filtering
800
00:33:14,266 --> 00:33:15,867
can really
render a spirit clear
801
00:33:15,867 --> 00:33:18,233
and I'm hoping
that'll work for me.
802
00:33:21,867 --> 00:33:24,200
The initial notes
the judges had given me
803
00:33:24,200 --> 00:33:25,567
was that my proof was too low
804
00:33:25,567 --> 00:33:27,600
but I had a lot
of the right flavors.
805
00:33:27,600 --> 00:33:29,600
Hey, Crash, what's your plan?
806
00:33:29,600 --> 00:33:33,100
I'm just trying to make sure
the proof of my jar today
807
00:33:33,100 --> 00:33:36,200
is similar to the proof
of the sample jar.
808
00:33:36,200 --> 00:33:38,367
I think that's a solid plan.
809
00:33:38,367 --> 00:33:40,300
And then I had
a bunch of good flavor.
810
00:33:40,300 --> 00:33:42,667
So I'm just trying to do
a little nose blending.
811
00:33:42,667 --> 00:33:45,367
I don't think I'm gonna add
any additives
812
00:33:45,367 --> 00:33:46,367
or sugar or anything.
813
00:33:46,367 --> 00:33:48,767
I think I'm just gonna
stick with my spirit.
814
00:33:48,767 --> 00:33:51,100
I'm picking jars
that I like the flavor
815
00:33:51,100 --> 00:33:52,600
and the smell profile...
816
00:33:52,600 --> 00:33:53,367
Whoo!
817
00:33:53,367 --> 00:33:54,867
...putting them
into my bucket,
818
00:33:54,867 --> 00:33:56,166
rinsing them around,
819
00:33:56,166 --> 00:33:58,600
trying not to taste
too much of the spirit
820
00:33:58,600 --> 00:34:00,100
so I didn't burn my tongue.
821
00:34:02,867 --> 00:34:04,266
The charcoal isn't working.
822
00:34:04,266 --> 00:34:06,634
Oh, that's not taking
too much color out, huh.
823
00:34:08,266 --> 00:34:11,166
I just ruined
my two best jars.
824
00:34:14,767 --> 00:34:15,767
[Jelani]
I'm not gonna lie.
825
00:34:15,767 --> 00:34:17,667
I've never done the shake test
and the bubble test.
826
00:34:17,667 --> 00:34:18,900
I'm gonna do it off taste
827
00:34:18,900 --> 00:34:20,700
-'cause that's
how I know how to do it.
-Yeah, I love it.
828
00:34:20,700 --> 00:34:22,467
Dalton's getting ready to
light up something over there.
829
00:34:22,467 --> 00:34:23,500
Look at this. Watch this.
830
00:34:23,500 --> 00:34:24,667
[Crash] What are you doin'?
831
00:34:24,667 --> 00:34:26,300
[Dalton] The fire test.
832
00:34:26,300 --> 00:34:29,066
-It just lights off
immediately, so--
-Oh, yeah, look at that.
833
00:34:30,767 --> 00:34:32,600
That helps tell you
how high a proof it is.
834
00:34:32,600 --> 00:34:36,166
The orange is showing that
it's got a little bit of heads
in it still.
835
00:34:36,166 --> 00:34:37,200
Okay.
836
00:34:37,200 --> 00:34:38,300
Yeah, that says about 160
837
00:34:38,300 --> 00:34:39,600
about how much
that burned off there.
838
00:34:39,600 --> 00:34:42,634
All right. Man, Dalton's just
hittin' us with the knowledge.
839
00:34:45,900 --> 00:34:48,600
I just ruined
my two best jars.
840
00:34:48,600 --> 00:34:50,767
Yeah, we was observing
you crushing it up there
841
00:34:50,767 --> 00:34:52,467
and I was wondering
why you was doing that.
842
00:34:52,467 --> 00:34:54,500
What I tried to do was
clean up my original jar.
843
00:34:54,500 --> 00:34:57,367
But crushing it up
only made it black.
844
00:34:57,367 --> 00:34:59,667
-So--
-And what's your plan here?
845
00:34:59,667 --> 00:35:01,700
Uh, so instead,
I'm going from...
846
00:35:01,700 --> 00:35:02,767
my collection of jars
847
00:35:02,767 --> 00:35:05,567
and I'm gonna try
to approximate the flavor
848
00:35:05,567 --> 00:35:07,300
just based off
of what I distilled
849
00:35:07,300 --> 00:35:09,467
without adding
too many additives
850
00:35:09,467 --> 00:35:10,667
and changing the color again.
851
00:35:10,667 --> 00:35:12,867
Jelani, it sounds like
you're just starting over.
852
00:35:12,867 --> 00:35:13,834
I am.
853
00:35:17,166 --> 00:35:19,100
All right, guys,
you're down to five minutes.
854
00:35:19,100 --> 00:35:21,333
You better be polishing
those jars up.
855
00:35:27,567 --> 00:35:29,100
No pressure.
856
00:35:29,100 --> 00:35:31,166
-You got your jar?
-I think so.
857
00:35:31,166 --> 00:35:32,967
[Crash] I got a lot of
the same flavors
858
00:35:32,967 --> 00:35:34,367
from the sample jar.
859
00:35:34,367 --> 00:35:37,867
My proof, it's not 100%
by any means,
860
00:35:37,867 --> 00:35:39,100
but it's pretty close.
861
00:35:39,100 --> 00:35:40,867
And there's
a lot of peach there
862
00:35:40,867 --> 00:35:43,567
and that's the note
I was really trying
to bring forward.
863
00:35:43,567 --> 00:35:44,967
I think I'm done.
864
00:35:46,967 --> 00:35:48,567
I'm really proud about
the jar I'm handing in.
865
00:35:48,567 --> 00:35:51,767
But I took a little bit of
cinnamon and orange peel
and some sugar
866
00:35:51,767 --> 00:35:53,667
to add a little bit more
fruit and spice components.
867
00:35:53,667 --> 00:35:56,700
So, it's a little worrisome
that it's not clear.
868
00:35:56,700 --> 00:35:58,300
But I think that
everything that I added
869
00:35:58,300 --> 00:36:00,767
has brought it really close
to the original flavor.
870
00:36:00,767 --> 00:36:02,000
So I'm proud of
how it tastes,
871
00:36:02,000 --> 00:36:03,567
but I wonder
how they're gonna think
872
00:36:03,567 --> 00:36:04,867
how it looks.
873
00:36:04,867 --> 00:36:06,433
-You got it.
-Yeah.
874
00:36:08,166 --> 00:36:10,500
One of you guys
is one step closer
875
00:36:10,500 --> 00:36:12,233
to being Master Distiller.
876
00:36:17,867 --> 00:36:19,600
Reverse engineering.
877
00:36:19,600 --> 00:36:22,000
We gave 'em
a very difficult challenge.
878
00:36:22,000 --> 00:36:24,800
Even if they
hit the ingredients exactly,
879
00:36:24,800 --> 00:36:27,567
every one, they didn't know
the quantities.
880
00:36:27,567 --> 00:36:29,667
That's what I'm saying.
There's a list of...
881
00:36:29,667 --> 00:36:31,166
-this, variables...
-Variables. Yeah.
882
00:36:31,166 --> 00:36:32,934
...that has to go
into play in that.
883
00:36:34,867 --> 00:36:36,500
Well, let's go
with Jelani first.
884
00:36:36,500 --> 00:36:38,800
[Mark] Jelani's cleaned
that jar up a lot.
885
00:36:38,800 --> 00:36:40,100
-[Tim] Mmm-hmm.
-It looks good
886
00:36:40,100 --> 00:36:41,567
and a pretty decent beads.
887
00:36:41,567 --> 00:36:42,600
Good proof, yeah.
888
00:36:42,600 --> 00:36:44,467
What do you think?
How'd you do?
889
00:36:44,467 --> 00:36:47,066
-I don't know. Your jar looked
so much clearer than mine.
-Yeah.
890
00:36:47,066 --> 00:36:49,567
And I'm relying on
all these flavors I've got
891
00:36:49,567 --> 00:36:50,967
for extras,
892
00:36:50,967 --> 00:36:53,000
and I hope I was able
to approximate the spirit
893
00:36:53,000 --> 00:36:54,000
that we were given.
894
00:36:54,000 --> 00:36:55,667
Well, you know,
we've gotta base everything
895
00:36:55,667 --> 00:36:57,433
-on this control.
-[Mark] Right.
896
00:36:59,000 --> 00:37:02,066
-It smells pretty good.
-It's similar on the nose.
897
00:37:02,066 --> 00:37:03,467
[Mark] Yes, it is.
898
00:37:07,567 --> 00:37:10,500
Honestly, I think Jelani's
is better than the control.
899
00:37:10,500 --> 00:37:12,100
I would have to say that.
900
00:37:12,100 --> 00:37:13,767
[Mark] Jelani's working
something there.
901
00:37:13,767 --> 00:37:16,667
I mean, really,
that's a fine drink, ain't it?
902
00:37:16,667 --> 00:37:18,567
-And it's very, very similar.
-It is. It is.
903
00:37:18,567 --> 00:37:21,066
-It is very similar.
-I'd say 99.9.
904
00:37:21,066 --> 00:37:23,000
[Mark]
The flavor's outstanding.
905
00:37:23,000 --> 00:37:23,867
I mean, Jelani, you know,
906
00:37:23,867 --> 00:37:25,400
he has experience
as a bartender.
907
00:37:25,400 --> 00:37:28,667
He's got plenty experience
at replicating things.
908
00:37:28,667 --> 00:37:30,667
And I think
that's what we're seeing here.
909
00:37:30,667 --> 00:37:32,367
Well, let's move along.
910
00:37:32,367 --> 00:37:33,433
All right. Crash.
911
00:37:35,000 --> 00:37:36,667
One thing about it,
it's clean.
912
00:37:36,667 --> 00:37:39,300
It looks way clearer
than Jelani's.
913
00:37:39,300 --> 00:37:41,934
It is. Much clearer jar
than Jelani's.
914
00:37:45,266 --> 00:37:46,367
How do you feel about yours?
915
00:37:46,367 --> 00:37:48,000
I didn't wanna be low.
916
00:37:48,000 --> 00:37:49,567
I figured I'd rather be high.
917
00:37:49,567 --> 00:37:50,667
But I'm...
918
00:37:50,667 --> 00:37:52,734
I'm nervous
that now it's too high.
919
00:37:53,700 --> 00:37:55,767
I mean,
she's close on the nose.
920
00:37:56,166 --> 00:37:57,233
Yup.
921
00:37:58,767 --> 00:37:59,867
-[Mark] Not bad.
-Not bad.
922
00:37:59,867 --> 00:38:02,066
I mean,
she's in the 80-85 range.
923
00:38:02,066 --> 00:38:03,567
[Mark] It's really good.
924
00:38:03,567 --> 00:38:05,867
Flavor-wise, I think we're
looking at a tie.
925
00:38:05,867 --> 00:38:07,467
[Mark]
She's opened up her proof
926
00:38:07,467 --> 00:38:08,967
and maintained the flavor.
927
00:38:08,967 --> 00:38:11,200
She came a long way
from where she was.
928
00:38:11,200 --> 00:38:12,900
And really clean,
that's the thing.
929
00:38:12,900 --> 00:38:14,400
-That's the thing about it.
-Yeah, it really stands out.
930
00:38:14,400 --> 00:38:15,800
[Digger]
There's your marketability.
931
00:38:15,800 --> 00:38:19,367
I mean, put that
in a clear bottle on a shelf,
932
00:38:19,367 --> 00:38:21,500
it's gonna
catch somebody's eye.
933
00:38:21,500 --> 00:38:24,300
You know, guys,
we grade it on the control.
934
00:38:24,300 --> 00:38:27,200
You know, we need proof,
nose, flavor
935
00:38:27,200 --> 00:38:28,600
and we need clarity.
936
00:38:28,600 --> 00:38:31,000
-Mmm.
-And one of the contestants
937
00:38:31,000 --> 00:38:33,600
just fell this much short
on one of those.
938
00:38:33,600 --> 00:38:36,100
It's splitting hairs, boys.
That's what we've done.
939
00:38:36,100 --> 00:38:38,567
Gentlemen,
let's go do our job.
940
00:38:38,567 --> 00:38:40,233
-Let's do it.
-Let's go, men.
941
00:38:50,100 --> 00:38:51,834
[Digger]
Come up and get your jars.
942
00:38:54,166 --> 00:38:55,667
Thank you.
943
00:38:55,667 --> 00:38:57,133
[Crash chuckles]
944
00:38:57,900 --> 00:38:59,667
All right, first and foremost,
945
00:38:59,667 --> 00:39:02,066
I happen to be the holder
946
00:39:02,066 --> 00:39:03,867
of the original mash bill.
947
00:39:03,867 --> 00:39:05,767
You all finally
get to figure out
948
00:39:05,767 --> 00:39:07,467
what you were trying
to emulate.
949
00:39:09,300 --> 00:39:11,200
You're looking at
20 gallons of water,
950
00:39:11,200 --> 00:39:13,967
18 pounds of white sugar,
951
00:39:13,967 --> 00:39:16,166
10 pounds of brown sugar,
952
00:39:16,166 --> 00:39:18,066
peach nectar, one quart.
953
00:39:18,066 --> 00:39:21,800
Fresh peaches, there were
85 pounds of those rascals
954
00:39:21,800 --> 00:39:23,800
that were pulverized.
955
00:39:23,800 --> 00:39:26,467
And, uh, basic old
distiller's yeast,
956
00:39:26,467 --> 00:39:28,100
about 30 grams.
957
00:39:28,100 --> 00:39:29,367
So there you have it.
958
00:39:29,367 --> 00:39:31,867
That's what you were
looking to mimic.
959
00:39:31,867 --> 00:39:33,266
It was all peach.
960
00:39:33,266 --> 00:39:37,767
It was incredible for you guys
to just taste something
961
00:39:37,767 --> 00:39:39,967
and you recreated it
all the way from the mash bill
962
00:39:39,967 --> 00:39:42,000
all the way
to the finished jar.
963
00:39:42,000 --> 00:39:43,567
An outstanding job.
964
00:39:43,567 --> 00:39:44,500
Thank you.
965
00:39:44,500 --> 00:39:46,867
Crash, we told you
to start with
966
00:39:46,867 --> 00:39:49,266
it did not have
the alcohol it needed.
967
00:39:49,266 --> 00:39:51,767
So I think you've
corrected that pretty good.
968
00:39:51,767 --> 00:39:53,767
Yeah, your proof of scale
was a little bit off.
969
00:39:53,767 --> 00:39:57,266
But outstanding bringing
an extra-clean jar.
970
00:39:57,266 --> 00:40:01,000
Crash, you made a steep
180 from your first run.
971
00:40:01,000 --> 00:40:03,634
This is as good an improvement
as we've seen in a while.
972
00:40:05,500 --> 00:40:07,567
Now that brings me
to you, Jelani.
973
00:40:07,567 --> 00:40:09,867
You brought the flavor
from the beginning.
974
00:40:09,867 --> 00:40:11,667
Your palate is extraordinary.
975
00:40:11,667 --> 00:40:12,867
And there's no doubt
in my mind
976
00:40:12,867 --> 00:40:15,000
that you could emulate
everything you've done.
977
00:40:15,000 --> 00:40:18,867
You could repeat this again
with no problem whatsoever.
978
00:40:18,867 --> 00:40:21,367
Now, when it was time
to clean it up
979
00:40:21,367 --> 00:40:23,767
with this last charcoal round,
980
00:40:23,767 --> 00:40:25,767
things went a little bit south
on you there.
981
00:40:25,767 --> 00:40:27,467
But you didn't grumble
about it.
982
00:40:27,467 --> 00:40:28,867
You jumped up
and you fixed it.
983
00:40:28,867 --> 00:40:31,700
That's what you do.
But you bounced back.
984
00:40:31,700 --> 00:40:33,333
You recovered.
985
00:40:34,000 --> 00:40:35,500
And all in all,
986
00:40:35,500 --> 00:40:37,700
for such
a difficult challenge,
987
00:40:37,700 --> 00:40:40,100
you guys really need
to be proud of yourself
988
00:40:40,100 --> 00:40:41,600
and you need
to be proud of each other
989
00:40:41,600 --> 00:40:44,767
because y'all
some outstanding distillers.
990
00:40:44,767 --> 00:40:50,166
We had to split hairs to
come up with a winner on this.
991
00:40:50,166 --> 00:40:53,667
And all that leads up
to the fact that...
992
00:41:00,567 --> 00:41:02,600
Crash, you're the next
Master Distiller.
993
00:41:02,600 --> 00:41:04,066
Congratulations, ma'am.
994
00:41:04,066 --> 00:41:05,967
Thank you!
995
00:41:05,967 --> 00:41:07,867
I feel extremely validated
996
00:41:07,867 --> 00:41:10,567
just winning the title
Master Distiller.
997
00:41:10,567 --> 00:41:13,967
These judges have
such extensive knowledge.
998
00:41:13,967 --> 00:41:17,867
To have them acknowledge that
I made a good clean spirit
999
00:41:17,867 --> 00:41:19,266
that they enjoyed drinking
1000
00:41:19,266 --> 00:41:21,400
just is kind of breathtaking.
1001
00:41:21,400 --> 00:41:23,166
Congratulations
to both of you.
1002
00:41:23,166 --> 00:41:24,400
I'm looking at two winners,
1003
00:41:24,400 --> 00:41:26,867
one just happened to be
going away with the title.
1004
00:41:26,867 --> 00:41:28,200
All right, thanks guys.
1005
00:41:28,200 --> 00:41:29,200
-Good job, guys.
-[Jelani] Thank you, guys.
1006
00:41:29,200 --> 00:41:30,266
Good job.