1
00:00:04,900 --> 00:00:07,667
It might be the winning jar
right here, boys.
2
00:00:08,900 --> 00:00:11,467
We want your best jar
on this table.
3
00:00:11,467 --> 00:00:13,266
Foraged liquor.
4
00:00:13,266 --> 00:00:15,266
[Chuk] We're making
a crawfish pull, baby.
5
00:00:15,266 --> 00:00:17,000
[narrator] Foraging is free...
6
00:00:17,000 --> 00:00:19,266
[Dewey] We got some
blueberry syrup here I made.
7
00:00:19,266 --> 00:00:22,266
[narrator] ...but results
can be unpredictable.
8
00:00:22,266 --> 00:00:24,467
You used a lemon...
What was that?
9
00:00:24,467 --> 00:00:25,567
Lemon verbena.
10
00:00:25,567 --> 00:00:29,266
[narrator] Three distillers
get back to nature...
11
00:00:29,266 --> 00:00:31,767
-You made your own sea salt.
-[Tony] Yes, sir.
12
00:00:31,767 --> 00:00:34,667
[narrator] ...turning wild
harvested ingredients
13
00:00:34,667 --> 00:00:37,400
into award-winning shine.
14
00:00:37,400 --> 00:00:38,700
[Tim] Foraged flavors.
15
00:00:38,700 --> 00:00:41,100
That's what's coming out of
the way he packed
that gin basket.
16
00:00:41,100 --> 00:00:42,800
[narrator] But only
one of them
17
00:00:42,800 --> 00:00:45,934
can be named Master Distiller.
18
00:00:46,467 --> 00:00:47,767
Oh, my God, it's good.
19
00:00:47,767 --> 00:00:50,567
[Digger] That's taken foraging
to the next level.
20
00:01:00,967 --> 00:01:03,133
All right, guys,
welcome to Master Distiller.
21
00:01:03,867 --> 00:01:05,667
This is a wild one.
22
00:01:05,667 --> 00:01:08,567
Today, you guys are gonna
build us a mash
23
00:01:08,567 --> 00:01:11,333
out of what you foraged
out of the wild.
24
00:01:12,367 --> 00:01:13,667
We're looking forward to it.
25
00:01:13,667 --> 00:01:17,100
Foraging's been a big thing
around our world forever,
26
00:01:17,100 --> 00:01:19,867
whether it's
for something to eat
or something to make or drink.
27
00:01:19,867 --> 00:01:21,200
What you've got at stake
28
00:01:21,200 --> 00:01:23,400
is your bragging rights,
first and foremost.
29
00:01:23,400 --> 00:01:24,900
But, beyond that,
30
00:01:24,900 --> 00:01:27,567
if you are crowned
the next Master Distiller,
31
00:01:27,567 --> 00:01:28,900
you get a limited run
32
00:01:28,900 --> 00:01:32,400
of your particular
foraged-produced liquor
33
00:01:32,400 --> 00:01:34,767
on the shelf
at a major distillery.
34
00:01:34,767 --> 00:01:36,667
Some of the best liquor
I've ever run
35
00:01:36,667 --> 00:01:38,367
was stuff that I found
in the woods.
36
00:01:38,367 --> 00:01:42,200
It's always fresh
and it's free.
37
00:01:42,200 --> 00:01:45,200
And then you've always got
a good story to talk about
when you made it.
38
00:01:45,200 --> 00:01:47,900
Tickle, tell us all about it.
39
00:01:47,900 --> 00:01:49,867
[Tickle]
Using foraged ingredients
from the wilderness
40
00:01:49,867 --> 00:01:51,834
isn't just cost-effective,
41
00:01:52,367 --> 00:01:54,066
it adds a unique flavor
42
00:01:54,066 --> 00:01:55,967
and a sense of place
to your spirit.
43
00:01:56,767 --> 00:01:58,300
Distillers around the country
44
00:01:58,300 --> 00:02:01,100
are making their spirits
unique to their origin
45
00:02:01,100 --> 00:02:04,500
by using foraged
ingredients like juniper,
46
00:02:04,500 --> 00:02:05,867
spruce tips,
47
00:02:05,867 --> 00:02:07,867
wild berries, wild fruits.
48
00:02:07,867 --> 00:02:09,800
The possibilities are endless.
49
00:02:09,800 --> 00:02:13,700
If you can
find it in the wild,
you can put it in your spirit.
50
00:02:13,700 --> 00:02:17,166
You know, you just can't beat
Mother Nature at her own game.
51
00:02:19,000 --> 00:02:21,066
Mmm! Now that tastes wild.
52
00:02:23,166 --> 00:02:26,300
Y'all are gonna have one hour
to build your special mash
53
00:02:26,300 --> 00:02:29,900
from the ingredients
you foraged from your areas.
54
00:02:29,900 --> 00:02:32,934
You've got five days
to ferment, but...
55
00:02:33,300 --> 00:02:34,900
Not doing it here.
56
00:02:34,900 --> 00:02:37,767
-We're going to the woods,
guys. Come on with me.
-[Chuk] Yes, sir.
57
00:02:37,767 --> 00:02:39,967
-[Mark] Good luck, man.
-Thank you.
58
00:02:43,767 --> 00:02:44,767
Find your kettle.
59
00:02:46,600 --> 00:02:49,100
All right, guys, I'm really,
really excited to see
60
00:02:49,100 --> 00:02:50,800
what you foraged
from back home.
61
00:02:50,800 --> 00:02:52,500
I think each one
of these ingredients
62
00:02:52,500 --> 00:02:54,000
that you foraged from home
63
00:02:54,000 --> 00:02:55,667
is gonna make a difference
in your mash
64
00:02:55,667 --> 00:02:58,200
and gonna make a difference
in your final quarter.
65
00:02:58,200 --> 00:03:00,767
So, you're gonna have
one hour to mash in
66
00:03:00,767 --> 00:03:02,266
and your time starts now.
67
00:03:12,000 --> 00:03:13,700
[Chuk] We're getting
creative over here.
68
00:03:13,700 --> 00:03:15,500
We're making
a crawfish pull, baby.
69
00:03:15,500 --> 00:03:17,767
My names Big Chuk.
I'm 40 years old.
70
00:03:17,767 --> 00:03:19,266
I'm from Gurdon, Arkansas.
71
00:03:19,266 --> 00:03:21,166
I'm a country rapper.
72
00:03:21,166 --> 00:03:22,600
[rapping] Came up,
beating hard,
73
00:03:22,600 --> 00:03:24,166
y'all raised hell all night,
74
00:03:24,166 --> 00:03:25,767
never got the law called.
75
00:03:25,767 --> 00:03:27,033
The country rap scene
76
00:03:27,033 --> 00:03:29,600
has promoted
the moonshine culture
more than you can imagine.
77
00:03:29,600 --> 00:03:31,367
♪ Livin' in the woods
selling gas♪
78
00:03:31,367 --> 00:03:33,467
♪ I was slinging shine
up across the tracks♪
79
00:03:33,467 --> 00:03:35,100
Every song says it.
80
00:03:35,100 --> 00:03:37,000
Every event
is themed around it.
81
00:03:37,000 --> 00:03:39,133
So, I mean, we were
the moonshine culture.
82
00:03:40,800 --> 00:03:41,867
Boom!
83
00:03:41,867 --> 00:03:43,667
Now we're getting there.
84
00:03:43,667 --> 00:03:46,367
And I've been moonshining
for roughly,
probably, six years.
85
00:03:46,367 --> 00:03:48,200
Big Wynona right here.
86
00:03:48,200 --> 00:03:49,900
It's a liquor-making machine.
87
00:03:49,900 --> 00:03:52,667
When I'm making moonshine,
a lot of times,
what I'll do is
88
00:03:52,667 --> 00:03:54,767
I'll bring an engineer
over to the still house
89
00:03:54,767 --> 00:03:57,367
and I'll sit down
and work there on a beat
and I'll write
90
00:03:57,367 --> 00:04:00,266
and we'll
record a track right there
while the still's rolling.
91
00:04:01,066 --> 00:04:02,333
[Tim] Right, Big Chuk.
92
00:04:03,500 --> 00:04:04,967
It looks like Arkansas to me.
93
00:04:04,967 --> 00:04:06,800
Yes, sir. Yes, sir.
94
00:04:06,800 --> 00:04:08,567
[Tim] I saw you dumping
a lot of stuff in there.
95
00:04:08,567 --> 00:04:11,200
[Chuk] Yeah, I got corn,
I got potatoes,
96
00:04:11,200 --> 00:04:13,400
some peppers,
some seafood stock.
97
00:04:13,400 --> 00:04:15,667
[Tim] You ready for
the main ingredient?
98
00:04:15,667 --> 00:04:18,533
Wouldn't be Arkansas
if I didn't bring something
special from Arkansas.
99
00:04:19,567 --> 00:04:20,967
Oh, is that the
mudhole crawfish?
100
00:04:20,967 --> 00:04:23,133
That's the
mudbugs there, crawfish.
101
00:04:25,100 --> 00:04:28,767
Crawfish can be found in
any little old murky mudhole
down there in Arkansas.
102
00:04:28,767 --> 00:04:31,433
Throw it out there like that.
103
00:04:32,200 --> 00:04:34,166
And you just rake
like you're raking leaves.
104
00:04:34,166 --> 00:04:35,667
But I was able to locate some
105
00:04:35,667 --> 00:04:37,400
in a little
duck-off spot I had
106
00:04:37,400 --> 00:04:38,667
where the water stays warm.
107
00:04:38,667 --> 00:04:40,300
And they're
a little muddy tasting,
108
00:04:40,300 --> 00:04:42,367
but I think
they'll work out for today.
109
00:04:42,367 --> 00:04:43,800
I think it's gonna be spicy
110
00:04:43,800 --> 00:04:46,100
-'cause I can
feel it right now on me.
-You can?
111
00:04:46,100 --> 00:04:48,100
I'm starting to sweat
just standing right here
next to you.
112
00:04:48,100 --> 00:04:49,567
Oh, yeah,
you ain't sweating yet.
113
00:04:49,567 --> 00:04:51,567
-Yeah.
-[laughing] You gotta
taste it first.
114
00:04:51,567 --> 00:04:53,266
One day, I was just
making crawfish
115
00:04:53,266 --> 00:04:55,600
and I said, "You know what?
I'ma ferment it
and see how it goes."
116
00:04:55,600 --> 00:04:56,867
And it turned out amazing
117
00:04:56,867 --> 00:04:59,367
and I've just been
perfecting it along the ways.
118
00:04:59,367 --> 00:05:00,467
Good luck, Chuk.
119
00:05:00,467 --> 00:05:02,400
-All right, man.
-All right.
120
00:05:02,400 --> 00:05:04,800
[Tony] Are you making lunch
or are you making a mash?
121
00:05:04,800 --> 00:05:05,867
[Chuk] Both.
122
00:05:05,867 --> 00:05:07,166
[laughing]
123
00:05:07,166 --> 00:05:08,600
My name is Tony Gugino.
124
00:05:08,600 --> 00:05:09,867
I am 31 years old
125
00:05:09,867 --> 00:05:11,967
and I am from
Manchester, Connecticut.
126
00:05:11,967 --> 00:05:13,300
I am a professional distiller
127
00:05:13,300 --> 00:05:16,667
and I have been
distilling spirits
for four and a half years now.
128
00:05:17,967 --> 00:05:22,100
This is our old but loved
mash tun.
129
00:05:22,100 --> 00:05:24,367
I love foraging because
it's really fun
to be able to bring
130
00:05:24,367 --> 00:05:26,667
what's grown here
and around me
131
00:05:26,667 --> 00:05:28,900
right into my spirits
and get to taste all those.
132
00:05:28,900 --> 00:05:30,667
Getting the sugar
from my molasses,
133
00:05:30,667 --> 00:05:33,400
kinda making
a little herbal rum here.
134
00:05:33,400 --> 00:05:35,066
Is this something
from your region now?
135
00:05:35,066 --> 00:05:36,100
-Yes.
-Yeah?
136
00:05:36,100 --> 00:05:37,967
The dogwood berries,
the beach plums, all there,
137
00:05:37,967 --> 00:05:39,967
and then I've got
the wild mint, the wild basil,
138
00:05:39,967 --> 00:05:41,200
-wild coriander.
-Mmm-hmm.
139
00:05:41,200 --> 00:05:43,567
And then, the lemon verbena,
I grew in my garden.
140
00:05:43,567 --> 00:05:46,467
The botanicals I'm using
are all foraged
from around Connecticut.
141
00:05:47,300 --> 00:05:49,800
That's a total
different combination
142
00:05:49,800 --> 00:05:51,300
to your competition over here,
143
00:05:51,300 --> 00:05:52,867
-I can tell you that.
-Absolutely.
144
00:05:52,867 --> 00:05:54,567
This is definitely
serious business for me.
145
00:05:54,567 --> 00:05:56,600
When a competition
comes along,
146
00:05:56,600 --> 00:05:59,400
you gotta do
everything you can to win.
147
00:05:59,400 --> 00:06:02,767
-Sounds good.
Can't wait to taste it.
-[Tony] Thank you very much.
148
00:06:02,767 --> 00:06:05,166
I've been watching you.
What you got
going in the pot, Dewey?
149
00:06:05,166 --> 00:06:06,800
[Dewey] I've got
some blueberries today.
150
00:06:06,800 --> 00:06:08,100
We're making a blueberry pie.
151
00:06:08,100 --> 00:06:11,066
My name is Dewey Teague.
I'm from Pennsylvania.
152
00:06:11,066 --> 00:06:14,066
I'm a distiller at
a distillery and vineyard.
153
00:06:14,066 --> 00:06:17,867
This still over here
which is my copper pot still.
154
00:06:17,867 --> 00:06:20,166
What got me into moonshining
was my grandfather.
155
00:06:20,166 --> 00:06:22,000
My grandfather made moonshine
156
00:06:22,000 --> 00:06:24,600
and he raised seven kids
from moonshine.
157
00:06:24,600 --> 00:06:26,567
When my grandmother
passed away,
158
00:06:26,567 --> 00:06:28,467
I was left with
my grandfather's recipe.
159
00:06:28,467 --> 00:06:30,400
It really got me
interested in it
160
00:06:30,400 --> 00:06:31,900
and I've been
moonshining ever since.
161
00:06:31,900 --> 00:06:33,900
-[Tim] Dewey.
-Yes, sir.
162
00:06:33,900 --> 00:06:36,567
[Tim] Man, yours is looking
a little bit different
to the other two guys.
163
00:06:36,567 --> 00:06:38,467
Always been a lone wolf.
I do my thing.
164
00:06:38,467 --> 00:06:39,867
[Tim] I see
you like blueberries.
165
00:06:39,867 --> 00:06:41,567
Yes, sir. We've got
some blueberries today,
166
00:06:41,567 --> 00:06:42,900
we're gonna have
some nice syrup.
167
00:06:42,900 --> 00:06:43,967
[Tim] Maple syrup?
168
00:06:43,967 --> 00:06:46,033
[Dewey] Pretty close.
It's homegrown stuff.
169
00:06:47,467 --> 00:06:50,100
The blueberries
are from back home.
170
00:06:50,100 --> 00:06:51,767
They're foraged out of a field
171
00:06:51,767 --> 00:06:53,266
right next to
the forest over there.
172
00:06:53,266 --> 00:06:56,066
The maple syrup,
out of these trees.
173
00:06:56,066 --> 00:06:57,200
Just two ingredients.
174
00:06:57,200 --> 00:06:59,100
The less stuff
you've gotta mess up.
175
00:06:59,100 --> 00:07:00,867
I'm not worried about
my competition
176
00:07:00,867 --> 00:07:03,000
because I have experience
177
00:07:03,000 --> 00:07:05,266
over other
younger competitors.
178
00:07:05,266 --> 00:07:07,467
This is my family's heritage
179
00:07:07,467 --> 00:07:10,200
and my products are the best.
180
00:07:10,200 --> 00:07:12,033
All right, guys,
you've got five minutes.
181
00:07:12,667 --> 00:07:15,000
[Chuk] Ooo-eee.
182
00:07:15,000 --> 00:07:16,700
I'm gonna let 'em
swim for a little bit
183
00:07:16,700 --> 00:07:18,467
but I'm gonna
take 'em out pretty soon.
184
00:07:18,467 --> 00:07:19,734
[Dewey] Okay, and two.
185
00:07:22,166 --> 00:07:23,667
Cook, cook, cook, cook.
186
00:07:23,667 --> 00:07:25,300
My competition,
they're experienced,
187
00:07:25,300 --> 00:07:26,667
they're trained,
they're skilled,
188
00:07:26,667 --> 00:07:28,467
but they ain't never
met nobody like Big Chuk.
189
00:07:28,467 --> 00:07:29,800
I'm gonna beat 'em, man.
190
00:07:29,800 --> 00:07:31,867
All right, I'm good.
That's as good
as it's gonna get.
191
00:07:31,867 --> 00:07:33,834
Crawfish moonshine on the way.
192
00:07:34,567 --> 00:07:36,200
[Tim] Dewey, you good?
Tony, good?
193
00:07:36,200 --> 00:07:38,100
-Good, good.
-All right, we're gonna
get out of here,
194
00:07:38,100 --> 00:07:40,700
let it cool down,
come back and
pitch your yeast later.
195
00:07:40,700 --> 00:07:42,033
[Chuk] Let's roll.
196
00:07:49,166 --> 00:07:50,867
All right, gentlemen.
197
00:07:50,867 --> 00:07:53,266
The ability to run
any setup that you're given
198
00:07:53,266 --> 00:07:55,767
is key to being
a master distiller.
199
00:07:55,767 --> 00:07:58,700
Now, you've been given
just a basic pot still.
200
00:07:58,700 --> 00:08:01,033
No thumper, no frills.
201
00:08:01,667 --> 00:08:03,066
[Tim] Winner of this challenge
202
00:08:03,066 --> 00:08:05,767
is gonna get first choice
to go into the stillhouse
to get parts.
203
00:08:05,767 --> 00:08:07,400
[Digger] All right, guys,
204
00:08:07,400 --> 00:08:09,467
you've got four hours to make
205
00:08:09,467 --> 00:08:11,567
the finest jar of liquor
you've ever made
206
00:08:11,567 --> 00:08:13,500
out of foraged items.
207
00:08:13,500 --> 00:08:16,166
Your four hours begins now.
208
00:08:16,166 --> 00:08:17,734
Good luck, guys,
and get with it.
209
00:08:18,867 --> 00:08:20,634
-They took you serious.
-Yes, they did.
210
00:08:23,900 --> 00:08:25,266
[Chuk] My mash fermented fine.
211
00:08:25,266 --> 00:08:27,000
It looks like
it's completely worked off.
212
00:08:27,000 --> 00:08:28,500
Got a lot of alcohol in it,
213
00:08:28,500 --> 00:08:30,166
all the flavor's
polished through.
214
00:08:30,166 --> 00:08:31,333
Whoa!
215
00:08:33,166 --> 00:08:35,333
[Digger]
Use the littler bucket.
It'll work better.
216
00:08:36,567 --> 00:08:38,233
Yeah, we're gonna make a mess.
217
00:08:39,100 --> 00:08:41,634
-No, you've already
made a mess.
-[all chuckling]
218
00:08:42,667 --> 00:08:44,700
[Chuk] I usually ain't got
no floor underneath me.
219
00:08:44,700 --> 00:08:48,367
-[Tim laughing]
-You know we take points off
for neatness, don't you?
220
00:08:48,367 --> 00:08:50,900
Lord, have mercy.
Who did that?
221
00:08:50,900 --> 00:08:52,467
[Tony] Who did this?
222
00:08:52,467 --> 00:08:54,367
I think it smells good.
223
00:08:54,367 --> 00:08:57,066
I think it smells like
a shrimp bar.
224
00:08:57,567 --> 00:08:58,867
[Tim] I don't smell a thing
225
00:08:58,867 --> 00:09:01,867
'cause all them peppers
done blocked out
my nostrils here.
226
00:09:01,867 --> 00:09:04,066
[Mark] I don't know
what kind of liquor
it'll make,
227
00:09:04,066 --> 00:09:05,700
but, darn,
that jar looks good.
228
00:09:05,700 --> 00:09:08,467
[Tim] Pouring
some more pepper stuff
in there now, look.
229
00:09:08,467 --> 00:09:10,767
He's gonna put a little bit
of straight hot pepper
in there now.
230
00:09:10,767 --> 00:09:12,800
[Chuk] I'm gonna add
a little bit more spice to it
231
00:09:12,800 --> 00:09:15,367
just to bring a little more
flavor profile and nose.
232
00:09:15,367 --> 00:09:16,867
Little special blend,
233
00:09:16,867 --> 00:09:19,000
a little bayou
baby crawfish seasoning.
234
00:09:19,000 --> 00:09:20,634
And I'm excited
about this run.
235
00:09:26,467 --> 00:09:28,800
I am a little concerned about
my mash on this first run
236
00:09:28,800 --> 00:09:30,867
because it didn't work down
as far as I wanted it to,
237
00:09:30,867 --> 00:09:33,100
so I still had some
unfermented sugars in there.
238
00:09:33,100 --> 00:09:36,967
I hope I can make
a decent amount of alcohol
for my base spirit.
239
00:09:36,967 --> 00:09:39,967
-That is a beautiful color
mash right there.
-Yeah. Yeah.
240
00:09:40,467 --> 00:09:41,467
Yeah.
241
00:09:41,467 --> 00:09:43,667
Look at that,
how rich and dark.
242
00:09:43,667 --> 00:09:45,100
How you doing
over there, Dewey?
243
00:09:45,100 --> 00:09:47,000
-Good, man. How about you?
-Getting ready.
244
00:09:47,000 --> 00:09:49,066
My mash is still fermenting.
245
00:09:49,066 --> 00:09:50,900
I see bubbles.
It's still working.
246
00:09:50,900 --> 00:09:52,800
But there's nothing
I can do about it,
247
00:09:52,800 --> 00:09:55,166
so we're gonna run it
the way it is
248
00:09:55,166 --> 00:09:56,467
and hope for the best.
249
00:09:56,467 --> 00:09:58,000
I've done this a lot of times,
250
00:09:58,000 --> 00:10:01,000
so I'm not really
expecting any problems.
251
00:10:01,000 --> 00:10:02,767
Two hours left, gentlemen.
252
00:10:02,767 --> 00:10:04,166
Halfway home.
253
00:10:04,166 --> 00:10:06,166
[Tony] And we got first drips.
254
00:10:06,166 --> 00:10:08,100
He's got a good stream
coming out down there.
255
00:10:08,100 --> 00:10:09,166
[Tony] He does.
256
00:10:09,166 --> 00:10:10,667
[Dewey] All right,
we got something.
257
00:10:11,600 --> 00:10:13,266
[Tony] Dewey's got
something coming.
258
00:10:13,266 --> 00:10:15,867
[grunts] And here I come
right behind you.
259
00:10:16,467 --> 00:10:18,266
[Chuk] I'm rolling, boy.
260
00:10:18,266 --> 00:10:20,166
Dewey, Chuk's already
got his first jar.
261
00:10:21,467 --> 00:10:24,066
I'm running
a little bit slower than
my man Chuk next to me.
262
00:10:25,200 --> 00:10:26,367
Five jars in.
263
00:10:26,367 --> 00:10:27,900
I ain't even filled
a full jar yet.
264
00:10:27,900 --> 00:10:30,266
I like to have a decent amount
of alcohol in the pot
265
00:10:30,266 --> 00:10:31,967
to be able to get through
my botanicals
266
00:10:31,967 --> 00:10:35,467
and really do
my flavor cuts correctly.
267
00:10:35,467 --> 00:10:37,166
I'm playing
the slow game here, gents.
268
00:10:38,400 --> 00:10:39,367
Five jars in.
269
00:10:39,367 --> 00:10:41,367
I ain't even filled
a full jar yet.
270
00:10:41,367 --> 00:10:44,200
I'm running
a little bit slower than
my man Chuk next to me.
271
00:10:44,200 --> 00:10:46,000
But as I've always
told myself,
272
00:10:46,000 --> 00:10:48,266
I only gotta hand
one jar to the judge
273
00:10:48,266 --> 00:10:50,767
so as long as
I get one good jar,
I'm a happy man.
274
00:10:50,767 --> 00:10:52,467
I'm playing
the slow game here, gents.
275
00:10:53,567 --> 00:10:55,000
-Dewey?
-Yes, sir?
276
00:10:55,000 --> 00:10:57,433
You're sitting over there
like you don't have
a concern in the world.
277
00:10:58,400 --> 00:10:59,667
It's churning. [laughs]
278
00:10:59,667 --> 00:11:01,967
You getting
all that blueberry flavor
coming out of there,
279
00:11:01,967 --> 00:11:03,600
getting that good,
sweet aftertaste?
280
00:11:03,600 --> 00:11:06,266
Yes, sir. The blueberry's
coming out really good now.
281
00:11:06,266 --> 00:11:08,400
My flavor's coming in.
282
00:11:08,400 --> 00:11:10,266
I'm not bragging,
but I know what I'm doing.
283
00:11:11,300 --> 00:11:14,166
All right, men,
you've got one hour left.
284
00:11:14,166 --> 00:11:16,333
I hope y'all are getting
where you wanna be.
285
00:11:20,000 --> 00:11:21,767
[Tony] Now my molasses
is coming through.
286
00:11:21,767 --> 00:11:25,000
Tony, I don't see so many jars
over there on your table.
287
00:11:25,000 --> 00:11:26,867
How many are you in to?
288
00:11:26,867 --> 00:11:28,800
[Tony] About jar seven
for me right now.
289
00:11:28,800 --> 00:11:31,100
Flavor you're looking for
is coming through in there?
290
00:11:31,100 --> 00:11:32,867
[Tony] I wish a little bit
more came out of it,
291
00:11:32,867 --> 00:11:34,967
but just gotta make do
with what I got.
292
00:11:34,967 --> 00:11:36,734
Worry changes nothing.
293
00:11:37,367 --> 00:11:39,100
Amen to that.
294
00:11:39,100 --> 00:11:40,734
[Chuk] This might be
the damn jar.
295
00:11:42,266 --> 00:11:44,000
There's a whole lot jars
on that table.
296
00:11:44,000 --> 00:11:45,567
Now, in the backwoods, fellas,
297
00:11:45,567 --> 00:11:47,767
we like to worry about volume.
298
00:11:47,767 --> 00:11:49,900
How many jars you got
run over so far?
299
00:11:49,900 --> 00:11:51,600
[Chuk] We're working on
22 now.
300
00:11:51,600 --> 00:11:54,600
Surely, we can find a quality
in all this quantity.
301
00:11:54,600 --> 00:11:56,700
[Tim] Well, you've got options
over there, anyway.
302
00:11:56,700 --> 00:11:58,600
I've never ran 20 jars.
303
00:11:58,600 --> 00:11:59,867
I'm just rolling.
304
00:11:59,867 --> 00:12:02,166
I just wanna make sure
that I pick the best jar,
you know?
305
00:12:02,867 --> 00:12:04,767
Bring some of that
Arkansas flavor.
306
00:12:04,767 --> 00:12:06,266
Yeah, that's the one
right there.
307
00:12:06,266 --> 00:12:07,400
That's the money maker.
308
00:12:07,400 --> 00:12:09,400
All right, guys,
you've got five minutes left
309
00:12:09,400 --> 00:12:12,166
to put them final
little touches on those jars.
310
00:12:12,166 --> 00:12:13,600
I think I'm ready now.
311
00:12:13,600 --> 00:12:15,867
-[Mark] Bring it in here,
big man.
-[Tim] What in the world?
312
00:12:16,567 --> 00:12:18,000
[Mark] That's a claw.
313
00:12:18,000 --> 00:12:19,567
[Digger] Here comes Dewey.
314
00:12:19,567 --> 00:12:22,000
The clarity and proof
on my jar is excellent.
315
00:12:22,000 --> 00:12:23,567
The blueberry flavors are good
316
00:12:23,567 --> 00:12:26,433
and I'm confident the judges
will like my liquor.
317
00:12:27,667 --> 00:12:29,400
[Tony] I think I've got
some really nice hearts.
318
00:12:29,400 --> 00:12:31,800
I've got some really nice
molasses base, flavor to it,
319
00:12:31,800 --> 00:12:34,333
and I'm pretty confident
that they'll enjoy my spirit.
320
00:12:35,400 --> 00:12:36,500
Here you are, gentlemen.
321
00:12:36,500 --> 00:12:38,033
[Digger] Time to
start drinking.
322
00:12:41,600 --> 00:12:43,734
Foraging. They all brought
something from home.
323
00:12:44,266 --> 00:12:45,467
Tony from Connecticut.
324
00:12:46,600 --> 00:12:48,367
-Rum right here.
-[Mark] Look at that.
325
00:12:48,367 --> 00:12:50,100
Well, this is a rum base.
326
00:12:50,100 --> 00:12:52,400
Got some herbs
and botanicals in it.
327
00:12:52,400 --> 00:12:54,000
Let's see if he know
how to proof it.
328
00:12:54,000 --> 00:12:56,867
Ah! Maybe 90.
329
00:12:56,867 --> 00:12:59,467
I ended up
going with my middle jar.
330
00:12:59,467 --> 00:13:00,567
Just need one.
331
00:13:04,667 --> 00:13:06,266
[Tim] I can pick up rum
out of that.
332
00:13:06,266 --> 00:13:07,600
-[Digger] Yeah.
-[Tim] Yeah.
333
00:13:07,600 --> 00:13:09,600
And I'm getting a little bit
of spearmint in there,
334
00:13:09,600 --> 00:13:12,100
-or peppermint, or some sort
of mint in there.
-[Tim] That may be what...
335
00:13:12,100 --> 00:13:13,767
That's what he was putting in,
the mint.
336
00:13:13,767 --> 00:13:15,600
I'm picking up
a little citrus in there.
337
00:13:15,600 --> 00:13:19,467
I believe he called it
lemon verbena.
338
00:13:19,467 --> 00:13:20,900
Good balance, good proof,
339
00:13:20,900 --> 00:13:23,367
-good jar.
-And you can make
a really, really good,
340
00:13:23,367 --> 00:13:24,700
fruity drink out of that.
341
00:13:24,700 --> 00:13:26,100
-Yeah.
-[Tim] It's really good.
342
00:13:26,100 --> 00:13:28,200
[Digger] Big Chuk's mudbug.
343
00:13:28,200 --> 00:13:30,066
Arkansas crawfish.
344
00:13:30,066 --> 00:13:33,767
Most jars that we've ever seen
ran in any competition.
345
00:13:33,767 --> 00:13:35,867
And one of 'em come out
with a claw in it.
346
00:13:35,867 --> 00:13:37,967
What proof do you think it?
347
00:13:38,667 --> 00:13:39,767
Eighty-five.
348
00:13:39,767 --> 00:13:41,600
There's 24 jars total.
349
00:13:41,600 --> 00:13:44,200
I captured some of the spice
and some of the citrus.
350
00:13:44,200 --> 00:13:46,767
Hopefully, it all came through
to their tastebud
351
00:13:46,767 --> 00:13:47,934
as it did to mine.
352
00:13:51,367 --> 00:13:54,000
[Digger] It's actually got
a little sweet middle
in there.
353
00:13:54,000 --> 00:13:55,667
I mean, he brought
something to the table
354
00:13:55,667 --> 00:13:57,000
that I ain't never
tasted before.
355
00:13:57,000 --> 00:13:58,667
No spice,
there's no peppers, nothing.
356
00:13:58,667 --> 00:14:01,066
-He did a good job.
-And I was really
expecting something
357
00:14:01,066 --> 00:14:03,500
that would really go well
in a Bloody Mary.
358
00:14:03,500 --> 00:14:07,100
It tastes just like
a crawfish liquified.
359
00:14:07,100 --> 00:14:09,934
-I think it tastes
like pot liquor.
-Yeah.
360
00:14:10,467 --> 00:14:11,900
-Like the bowl...
-Yeah.
361
00:14:11,900 --> 00:14:13,467
...that you create
with the onions
362
00:14:13,467 --> 00:14:14,900
and the other vegetables
363
00:14:14,900 --> 00:14:17,467
and the spices
you put in that pot
364
00:14:17,467 --> 00:14:18,867
you boil the crawdads in.
365
00:14:18,867 --> 00:14:20,967
-Dewey.
-[Mark] That's Dewey.
366
00:14:20,967 --> 00:14:23,266
Blueberry and maple surple.
367
00:14:23,266 --> 00:14:25,066
[Tim] Blueberries
from Pennsylvania.
368
00:14:25,066 --> 00:14:26,533
I will say 95.
369
00:14:27,800 --> 00:14:30,467
-I got some good flavors
come out of my blueberry.
-Yeah.
370
00:14:30,467 --> 00:14:32,100
We got about 12 jars today.
371
00:14:32,100 --> 00:14:34,433
-Boy, it smells really good.
-[Digger] Uh-huh.
372
00:14:38,467 --> 00:14:41,900
Probably one of
the nicest drinks I've had
in quite some time.
373
00:14:41,900 --> 00:14:43,667
I'm getting
a little bit more maple.
374
00:14:44,400 --> 00:14:45,767
[Digger] Yeah,
375
00:14:45,767 --> 00:14:48,567
-and the blueberry.
-And it's very surprising
to be 95 proof, too.
376
00:14:48,567 --> 00:14:50,567
I'd love to have
a big old toasted waffle
377
00:14:50,567 --> 00:14:51,767
floating in that.
378
00:14:51,767 --> 00:14:53,700
All three of 'em's
got authenticity
in their own way.
379
00:14:53,700 --> 00:14:54,900
Yeah, they brought it.
380
00:14:54,900 --> 00:14:56,600
And there's plenty of skill.
381
00:14:56,600 --> 00:14:58,166
-Plenty of skill.
-Let's go do it.
382
00:15:10,166 --> 00:15:11,333
[Digger] All right, guys.
383
00:15:11,333 --> 00:15:15,233
I'm telling you we had
some complexity out there
times 10.
384
00:15:17,166 --> 00:15:19,767
We'll start over here
with Big Chuk.
385
00:15:19,767 --> 00:15:21,867
You did something fantastic.
386
00:15:21,867 --> 00:15:24,066
You took a crawdad bowl
387
00:15:24,066 --> 00:15:26,600
and you made
a real sweet liquor out of it.
388
00:15:26,600 --> 00:15:29,500
It had a little bit
of the spice up front,
389
00:15:29,500 --> 00:15:32,567
a little bit of
that crawdad in there,
390
00:15:32,567 --> 00:15:35,266
but just a really,
really smooth finish.
391
00:15:35,266 --> 00:15:37,000
Your proof
was a little bit low.
392
00:15:37,000 --> 00:15:39,867
That crawdad claw in there
might have soaked up
a little of it.
393
00:15:39,867 --> 00:15:42,266
You don't know.
Or it might have drunk it.
Who knows.
394
00:15:42,266 --> 00:15:45,367
I thought it would be
a little bit hotter
than it was, but it wasn't.
395
00:15:45,367 --> 00:15:48,100
It was smooth. It was sweet.
396
00:15:48,100 --> 00:15:49,867
I think it'd make
an outstanding Bloody Mary.
397
00:15:49,867 --> 00:15:50,867
Yeah.
398
00:15:50,867 --> 00:15:52,300
Good job, boss.
399
00:15:52,300 --> 00:15:53,734
Totally unique.
400
00:15:54,967 --> 00:15:56,500
Now Tony here.
401
00:15:56,500 --> 00:15:57,634
Rum.
402
00:15:58,600 --> 00:16:00,800
You used a lemon...
What was that?
403
00:16:00,800 --> 00:16:02,000
Lemon verbena.
404
00:16:02,000 --> 00:16:03,467
[Digger] Man,
it had a finish to it
405
00:16:03,467 --> 00:16:05,467
like I've never seen
on a rum before
406
00:16:05,467 --> 00:16:07,667
and it was wonderful.
407
00:16:07,667 --> 00:16:10,100
That's what foraged flavor
is supposed to be.
408
00:16:10,100 --> 00:16:11,700
[chuckles] Thank you.
409
00:16:11,700 --> 00:16:14,000
Now, then, we get to Dewey.
410
00:16:14,000 --> 00:16:16,066
-Yes, sir.
-[Digger] Blueberry maple.
411
00:16:17,166 --> 00:16:20,266
Hit you like a ton of brick.
412
00:16:20,266 --> 00:16:22,567
-Thank you.
-[Digger] And I believe
your proof
413
00:16:22,567 --> 00:16:25,266
was a little more spot on
than anybody else's.
414
00:16:25,266 --> 00:16:28,367
Uh, but that blueberry flavor
right up front,
415
00:16:28,367 --> 00:16:31,567
and just finished
so smooth and mellow
with that maple.
416
00:16:31,567 --> 00:16:32,867
It was unreal.
417
00:16:32,867 --> 00:16:33,900
Thank you.
418
00:16:33,900 --> 00:16:35,767
I love brandy.
I don't care what it is.
419
00:16:35,767 --> 00:16:36,867
And you did it.
420
00:16:36,867 --> 00:16:38,700
I think the foraged
blueberries come through.
421
00:16:38,700 --> 00:16:42,100
Makes me wanna eat breakfast,
like, four times a day.
422
00:16:42,100 --> 00:16:43,400
Spot on on the proof.
423
00:16:43,400 --> 00:16:44,667
You were very comfortable.
424
00:16:44,667 --> 00:16:47,100
And, you know,
very good job, guys.
425
00:16:47,100 --> 00:16:48,900
And just to remind you all,
426
00:16:48,900 --> 00:16:50,867
nobody's going home.
427
00:16:50,867 --> 00:16:54,066
This is strictly
for still parts pick.
428
00:16:54,066 --> 00:16:56,300
And if there's something
in the stillhouse
429
00:16:56,300 --> 00:16:59,066
that you need to enhance
your flavor more,
430
00:16:59,066 --> 00:17:01,266
you can get it all
if you want it.
431
00:17:01,266 --> 00:17:03,066
Time to give y'all
the pecking order,
432
00:17:08,166 --> 00:17:10,700
and it runs just like
y'all are standing,
433
00:17:10,700 --> 00:17:11,800
just backwards.
434
00:17:11,800 --> 00:17:13,634
Dewey, you're going
in number one.
435
00:17:14,367 --> 00:17:16,166
Tony, you're number two.
436
00:17:16,166 --> 00:17:18,066
And Big Chuk,
you're number three.
437
00:17:18,767 --> 00:17:19,867
Tickle!
438
00:17:21,767 --> 00:17:23,934
All right. How's it going
in here, fellas?
439
00:17:24,567 --> 00:17:26,066
This is foragers.
440
00:17:26,066 --> 00:17:28,367
These guys had to
forage local ingredients
441
00:17:28,367 --> 00:17:30,567
-just like we do in the
backwoods making out liquor.
-Mmm-hmm.
442
00:17:30,567 --> 00:17:32,300
[Tim] They need to go
to the stillhouse.
443
00:17:32,300 --> 00:17:34,300
They need some parts.
444
00:17:34,300 --> 00:17:36,667
Y'all leave y'alls jars here.
Y'all come on with me
445
00:17:36,667 --> 00:17:38,800
-and we'll get y'all
some still parts.
-[Digger] Jars to the front.
446
00:17:38,800 --> 00:17:40,900
Yeah, leave them jars here
'cause you ain't never
get it back.
447
00:17:40,900 --> 00:17:43,634
-We can bring the one
with the crawdad in it, right?
-[Mark] Good luck, fellas.
448
00:17:48,500 --> 00:17:50,000
Y'all fellas are foragers,
449
00:17:50,000 --> 00:17:53,233
so we're gonna see if y'all
can't forage y'all up
some stills, all right?
450
00:17:54,266 --> 00:17:56,166
-Dewey, you're up first.
-Yes, sir.
451
00:17:56,166 --> 00:17:58,500
You are gonna have
three minutes
in the stillhouse.
452
00:17:58,500 --> 00:18:00,767
Your time starts now.
453
00:18:02,100 --> 00:18:04,166
All right, Dewey,
have you got a still yet?
454
00:18:04,166 --> 00:18:06,367
We're working on it.
We're working on it.
455
00:18:06,367 --> 00:18:08,400
I'm very excited being first.
456
00:18:08,400 --> 00:18:10,867
I know what I need.
I know what I'm gonna get.
457
00:18:10,867 --> 00:18:12,667
You've got
two minutes left, Dewey.
458
00:18:12,667 --> 00:18:13,700
All right, Dewey.
459
00:18:13,700 --> 00:18:16,100
Okay, we have got a condenser.
460
00:18:16,100 --> 00:18:18,266
I'm looking to get a pot
and a thumper and a worm.
461
00:18:18,266 --> 00:18:20,433
So we're gonna make
some really good liquor.
462
00:18:21,600 --> 00:18:23,867
All right, and a thumper.
463
00:18:23,867 --> 00:18:26,000
-All right,
are you done? You done?
-I'm done.
464
00:18:26,000 --> 00:18:27,367
-I'm done.
-All right, Good deal.
465
00:18:27,367 --> 00:18:29,767
All right, Tony,
you got three minutes.
466
00:18:29,767 --> 00:18:31,533
Your time starts now.
467
00:18:32,367 --> 00:18:33,367
All right, Tony.
468
00:18:33,367 --> 00:18:34,767
Okay, get on in there
469
00:18:34,767 --> 00:18:36,767
and see if you can't
put a still together.
470
00:18:36,767 --> 00:18:38,500
[Tony] I'm not gonna use
the thumpers.
471
00:18:38,500 --> 00:18:39,800
I don't really ever use 'em,
472
00:18:39,800 --> 00:18:42,367
and why do something that
I'm not comfortable with?
473
00:18:42,367 --> 00:18:44,667
I'm making sure
everything fits now.
474
00:18:44,667 --> 00:18:47,166
You don't got time
to put a whole still
together in there.
475
00:18:47,166 --> 00:18:48,700
I'm telling you you don't.
476
00:18:48,700 --> 00:18:51,100
-Oh, right. There we go, Tony.
-[Tony] I got something.
477
00:18:51,100 --> 00:18:52,800
I'm gonna go for a gin basket
478
00:18:52,800 --> 00:18:55,200
because it would kinda help
capture all those flavors
479
00:18:55,200 --> 00:18:57,567
that I believe
go well into a bottle.
480
00:18:57,567 --> 00:18:59,634
-Great job, Tony. [laughing]
-Thank you very much.
481
00:19:00,767 --> 00:19:03,166
-Big Chuk,
you got three minutes...
-Yes, sir.
482
00:19:03,166 --> 00:19:05,166
...and your time starts now.
483
00:19:06,100 --> 00:19:07,166
All right, Chuk.
484
00:19:07,166 --> 00:19:09,166
-There's all kinds
of still parts in there.
-[grunts]
485
00:19:09,166 --> 00:19:10,867
-And I believe...
-[crashing]
486
00:19:10,867 --> 00:19:13,000
Okay, Chuk ain't
messing around.
487
00:19:13,000 --> 00:19:14,667
'Cause I'm not worried
about going last.
488
00:19:14,667 --> 00:19:16,767
We've got, what, a pot.
All right.
489
00:19:16,767 --> 00:19:19,367
Okay, now we've got a thumper.
All right.
490
00:19:19,367 --> 00:19:21,467
[Chuk] As long as
I get the thumper and a pot,
491
00:19:21,467 --> 00:19:23,500
I can put more
crawfish flavor in there,
492
00:19:23,500 --> 00:19:24,934
give more body to the liquor.
493
00:19:25,667 --> 00:19:27,166
I do liquor
like I know how to do.
494
00:19:27,166 --> 00:19:29,767
I think it'll bring the judges
on my way.
495
00:19:29,767 --> 00:19:31,467
-[grunts]
-[Tickle] I know.
Yeah. [roars]
496
00:19:31,467 --> 00:19:33,300
Even for Big Chuk. [roars]
497
00:19:33,300 --> 00:19:35,767
-I need some help. [grunts]
-[Tickle] Yeah.
498
00:19:35,767 --> 00:19:37,867
Yeah. You know,
you didn't have
much copper weight
499
00:19:37,867 --> 00:19:39,967
until you put that much
into the box, right?
500
00:19:40,600 --> 00:19:42,166
Let's get on back in there
501
00:19:42,166 --> 00:19:44,266
and see if we can't
forage these judges up a good
502
00:19:44,266 --> 00:19:46,233
-run of liquor, all right?
-[Chuk] Yes, sir.
503
00:19:53,467 --> 00:19:55,667
[Tickle] All right, fellas.
504
00:19:55,667 --> 00:19:58,867
We wound up foraging us
some still parts.
505
00:19:58,867 --> 00:19:59,900
Looks like it.
506
00:19:59,900 --> 00:20:02,166
And I reckon
the rest is up to y'all.
507
00:20:02,166 --> 00:20:04,700
-[Digger] You behave.
-Well, see y'all.
508
00:20:04,700 --> 00:20:06,100
[Digger] Welcome back, men.
509
00:20:06,100 --> 00:20:08,767
You're gonna have one hour
to put us together at still
510
00:20:08,767 --> 00:20:10,967
that will add
that extra layer of flavor
511
00:20:10,967 --> 00:20:14,066
from the ingredients
you foraged from your areas.
512
00:20:14,867 --> 00:20:16,400
Your one hour starts now.
513
00:20:16,400 --> 00:20:17,867
Good luck. Get with it, guys.
514
00:20:19,767 --> 00:20:21,233
[Chuk grunts]
515
00:20:24,667 --> 00:20:27,867
I can build a still
with my eyes closed.
516
00:20:27,867 --> 00:20:31,367
-That's as simple as you get
right there, ain't it?
-[Digger] Yep.
517
00:20:31,367 --> 00:20:33,767
[Tony]
My still's a simple still
and I'm comfortable with it
518
00:20:33,767 --> 00:20:35,867
and it gives me confidence
to be able to present
519
00:20:35,867 --> 00:20:37,200
my best jar to the judges.
520
00:20:37,200 --> 00:20:39,567
[Digger] I'm telling you,
if you're not gonna
strip any flavor out,
521
00:20:39,567 --> 00:20:41,467
that's what I'd go with.
522
00:20:41,467 --> 00:20:44,567
Got a gin basket for
a little infusion of flavor
523
00:20:44,567 --> 00:20:48,166
and not a big condenser
to steal all the flavor.
524
00:20:49,367 --> 00:20:51,266
I got the pot, thumper
and condenser,
525
00:20:51,266 --> 00:20:53,166
you know, a traditional setup.
526
00:20:53,166 --> 00:20:54,300
Uh, nothing fancy here.
527
00:20:54,300 --> 00:20:55,767
I'm just hoping
that the thumper does
528
00:20:55,767 --> 00:20:57,367
what the thumper's
supposed to do.
529
00:20:57,367 --> 00:21:00,166
And I added
some additional flavors
that I would,
530
00:21:00,166 --> 00:21:02,033
hopefully, would come
all the way through.
531
00:21:03,500 --> 00:21:04,600
Y'all in trouble.
532
00:21:04,600 --> 00:21:05,967
[Digger] All right, guys,
533
00:21:05,967 --> 00:21:08,100
I'm gonna introduce
our guest judge.
534
00:21:08,100 --> 00:21:10,667
He knows a little bit
about foraging
535
00:21:10,667 --> 00:21:12,300
and building
some good liquor out of it.
536
00:21:12,300 --> 00:21:13,467
Mikey!
537
00:21:15,600 --> 00:21:16,634
Howdy.
538
00:21:17,500 --> 00:21:18,967
I know a little bit
about foraging
539
00:21:18,967 --> 00:21:20,634
and that's why I'm here today.
540
00:21:21,500 --> 00:21:24,000
-Free's always good, ain't it?
-[Daniel] Yeah.
541
00:21:24,000 --> 00:21:26,100
[Mike] To my knowledge,
I don't know of anyone
542
00:21:26,100 --> 00:21:28,100
that's ever made an alcohol
using kudzu.
543
00:21:28,100 --> 00:21:30,433
Oh, yeah, we're safe
to pick 'em now.
544
00:21:32,700 --> 00:21:34,000
Oh, come on, fall.
545
00:21:34,000 --> 00:21:36,266
These little jokers here's
gonna be hard to get in.
546
00:21:36,266 --> 00:21:39,100
They got a flavor
like none other, though.
547
00:21:39,100 --> 00:21:41,367
Bring the best jar of liquor
right here to this table.
548
00:21:41,367 --> 00:21:44,333
Good luck and I wish y'all
all the best.
549
00:21:45,367 --> 00:21:49,200
We want your best jar
of foraged liquor.
550
00:21:49,200 --> 00:21:50,667
That's what we're looking for.
551
00:21:51,100 --> 00:21:52,600
You got four hours.
552
00:21:52,600 --> 00:21:54,100
Your time starts now.
553
00:21:54,100 --> 00:21:56,033
Good luck, men,
and get with it.
554
00:21:59,867 --> 00:22:01,266
[Chuk] Going into this round,
555
00:22:01,266 --> 00:22:04,567
I'm gonna charge my pot
with a lot of distillate,
556
00:22:04,567 --> 00:22:06,967
so I knew I'd have
a higher-proof liquor
coming out.
557
00:22:07,867 --> 00:22:10,567
And I added some
additional cobs in the pot.
558
00:22:10,567 --> 00:22:12,200
-Gotta have that corn.
-[chuckles]
559
00:22:12,200 --> 00:22:13,667
[Chuk] Crawfish, you know,
560
00:22:13,667 --> 00:22:15,634
I'm gonna put 'em in the pot,
in the thumper.
561
00:22:16,567 --> 00:22:18,166
[Digger] He put
a ton of crawdads
562
00:22:18,166 --> 00:22:20,667
-right down in that thumper.
-[Mike] Were they still alive?
563
00:22:20,667 --> 00:22:22,667
[Digger] No, it looked like
564
00:22:22,667 --> 00:22:24,600
he'd already shelf-stabled
and steamed.
565
00:22:24,600 --> 00:22:27,767
-[Mark] I think they've
just been marinated in mash.
-[Mike laughing]
566
00:22:27,767 --> 00:22:30,467
Ooo-hoo.
567
00:22:30,467 --> 00:22:33,367
-[Digger] There's a lot
going on over there.
-Oh, yeah.
568
00:22:33,367 --> 00:22:36,033
[Chuk] We shall call this
"Crawfish Boogie."
569
00:22:37,667 --> 00:22:39,367
I'm looking to knock it
over the fence, man.
570
00:22:39,367 --> 00:22:41,300
I don't... I didn't come here
to play it safe.
571
00:22:41,300 --> 00:22:44,467
This right here, if I can win
with this crawfish moonshine,
572
00:22:44,467 --> 00:22:47,533
I'm gonna prove to everybody,
you know, who I am
and what I do.
573
00:22:48,900 --> 00:22:51,767
[Tony] In this second run,
I am gonna take
my herbal-based rum
574
00:22:51,767 --> 00:22:54,166
and make a molasses-based gin.
575
00:22:54,166 --> 00:22:57,567
Tony, he's making
a botanical rum.
576
00:22:57,567 --> 00:22:59,100
-[Mike] Yeah?
-See that? Look at that.
577
00:22:59,100 --> 00:23:00,867
[Mike] Pretty, ain't it?
578
00:23:00,867 --> 00:23:03,367
Well, the gin basket,
I'm planning to put some basil
579
00:23:03,367 --> 00:23:05,800
wild mint, wild coriander,
wild lavender
580
00:23:05,800 --> 00:23:09,100
and juniper berries that are
all foraged from my area.
581
00:23:09,100 --> 00:23:12,367
I grew lemon verbena
in my garden,
picked some of that.
582
00:23:12,367 --> 00:23:14,467
And those are all from
around Connecticut.
583
00:23:14,467 --> 00:23:16,200
[Mike] That'll be
an interesting flavor.
584
00:23:16,200 --> 00:23:17,500
-Yeah.
-A little bit of gin note
585
00:23:17,500 --> 00:23:20,066
-infused into
a rum-based alcohol.
-Yeah. Yeah. Yeah.
586
00:23:20,066 --> 00:23:21,367
It'll be pretty neat.
587
00:23:21,367 --> 00:23:22,533
On we go.
588
00:23:26,667 --> 00:23:28,967
[Dewey] My strategy
for my flavor run
589
00:23:29,767 --> 00:23:31,567
is going to be really simple.
590
00:23:31,567 --> 00:23:33,433
I'm gonna add a little more
blueberries in there.
591
00:23:34,567 --> 00:23:35,700
Hey, Dewey,
592
00:23:35,700 --> 00:23:37,800
just go ahead and bring us
up to date about your mash.
593
00:23:37,800 --> 00:23:39,500
[Dewey] My last run, you know,
594
00:23:39,500 --> 00:23:41,000
I did some wild blueberries
595
00:23:41,000 --> 00:23:42,700
and got some
maple syrup in there.
596
00:23:42,700 --> 00:23:44,500
Kinda keeping it
really, really simple,
597
00:23:44,500 --> 00:23:48,000
try to get
that blueberry flavor
to really come out of here.
598
00:23:48,000 --> 00:23:51,166
And you can get
your five-gallon bucket
of blueberries picked
599
00:23:51,166 --> 00:23:53,200
-that quick, can't you?
-[Mike laughing] Yeah.
600
00:23:53,200 --> 00:23:54,467
And you turn blue.
601
00:23:54,467 --> 00:23:55,734
[all chuckling]
602
00:23:57,567 --> 00:23:59,166
[Tony] Let's go.
603
00:23:59,166 --> 00:24:01,133
-Chuk, you're pulling.
-[Chuk] Well, look at that.
604
00:24:02,100 --> 00:24:04,567
[grunting] There we are.
605
00:24:04,567 --> 00:24:06,934
-He's always first.
Always first.
-[Dewey] He's down there now.
606
00:24:08,000 --> 00:24:09,834
[Chuk] That liquor
running through that body.
607
00:24:10,500 --> 00:24:12,867
I want them crawfish
taking a bath.
608
00:24:14,300 --> 00:24:16,266
You running, Dewey?
609
00:24:16,266 --> 00:24:18,934
Dewey's got his game face on.
He ain't talking to us
or nothing.
610
00:24:20,200 --> 00:24:21,300
There she goes.
611
00:24:21,300 --> 00:24:23,533
-[Chuk] There we are.
-[Ton grunts] There she goes.
612
00:24:24,767 --> 00:24:26,767
During the second run,
I'm really looking for
613
00:24:26,767 --> 00:24:28,700
what flavor profile I wanted.
614
00:24:28,700 --> 00:24:31,166
I wanted the citrus, mint
and some licorice taste,
615
00:24:31,166 --> 00:24:33,567
and I really wanted
the rum and juniper
to come in too.
616
00:24:34,200 --> 00:24:37,100
That's what I forgot. [bleep]
617
00:24:37,100 --> 00:24:39,467
I just realized
I forgot something that
I wanted to put into it.
618
00:24:39,467 --> 00:24:41,600
I am a little concerned
that I forgot my anise seed,
619
00:24:41,600 --> 00:24:43,100
which is my licorice taste.
620
00:24:43,100 --> 00:24:45,266
Now I'll just have to collect
and blend and see what I get.
621
00:24:45,266 --> 00:24:46,667
Some people hate straight gin,
622
00:24:46,667 --> 00:24:48,300
so that's a risk on my part,
623
00:24:48,300 --> 00:24:51,967
but gotta
take chances. [exhales]
624
00:24:53,467 --> 00:24:55,266
Guys, you're running
slim on time.
625
00:24:55,266 --> 00:24:58,066
You've got one hour left
to get us that perfect jar.
626
00:25:03,000 --> 00:25:05,000
Damn, it looks like
a racoon's been working.
627
00:25:05,000 --> 00:25:06,734
There's dead
crawdads everywhere.
628
00:25:07,266 --> 00:25:08,433
[all chuckling]
629
00:25:12,166 --> 00:25:14,600
[Chuk] Man, the crawfish
really come through this time.
630
00:25:14,600 --> 00:25:17,600
As I'm getting into these jars
and I'm getting down
to the good flavor note,
631
00:25:17,600 --> 00:25:20,700
I want citrus
mixed with pepper
mixed with spice
632
00:25:20,700 --> 00:25:23,467
mixed with meaty flavors
and savory notes.
633
00:25:23,467 --> 00:25:25,467
This is Arkansas flavor
to the table.
634
00:25:25,467 --> 00:25:28,100
That's just how we do it
down there where I'm from.
635
00:25:28,100 --> 00:25:30,467
We just need one good jar,
you know what I mean?
636
00:25:30,467 --> 00:25:32,800
Not trying to put any more
pressure on you guys,
637
00:25:32,800 --> 00:25:34,734
but 30 minutes left.
638
00:25:39,767 --> 00:25:42,367
-How's yours going, Dewey?
-[Dewey] Doing good.
639
00:25:42,367 --> 00:25:43,967
Blueberries are coming through
really good
640
00:25:43,967 --> 00:25:46,767
and it's got
a good nose on it.
641
00:25:46,767 --> 00:25:48,700
Proof's good right now,
so I'm happy.
642
00:25:48,700 --> 00:25:50,367
[Tony] How many jars you at?
643
00:25:50,367 --> 00:25:53,166
I'm not pushing jars.
I'm looking for flavor.
644
00:25:53,166 --> 00:25:57,200
Was that a passive-aggressive
little comment there
you just made there?
645
00:25:57,200 --> 00:26:00,200
I'm not knocking
anybody else's stuff
by no means,
646
00:26:00,200 --> 00:26:01,467
but I think that, you know,
647
00:26:01,467 --> 00:26:03,767
sometimes you can add
too much ingredients
648
00:26:04,400 --> 00:26:05,567
to really offset it
649
00:26:05,567 --> 00:26:07,333
and it wouldn't be a good jar.
650
00:26:08,200 --> 00:26:09,266
[sniffs]
651
00:26:09,266 --> 00:26:10,734
[exhales] Man, that's good.
652
00:26:12,100 --> 00:26:14,100
-Look out, buddy.
-[chuckling]
653
00:26:14,100 --> 00:26:15,367
Look out.
654
00:26:15,367 --> 00:26:17,367
Men, you've got
20 minutes left.
655
00:26:20,200 --> 00:26:22,467
It might be the winning jar
right here, boys.
656
00:26:22,467 --> 00:26:24,400
I came here to be different.
657
00:26:24,400 --> 00:26:26,767
Hopefully, the judges
will see my flavor
658
00:26:26,767 --> 00:26:28,567
and be like, you know,
"This is unique."
659
00:26:29,467 --> 00:26:30,767
[Digger] Another crawdad claw.
660
00:26:30,767 --> 00:26:32,567
[Mike] Here's Dewey.
661
00:26:32,567 --> 00:26:34,300
[Dewey] My jar
is right on point.
662
00:26:34,300 --> 00:26:36,400
My foraged blueberry flavor.
663
00:26:36,400 --> 00:26:37,900
I'm very happy with my jar
664
00:26:37,900 --> 00:26:40,266
and I think the judges
will be happy with it too.
665
00:26:40,266 --> 00:26:42,767
-Thank you, sir.
-Yes, sir. Good luck.
666
00:26:42,767 --> 00:26:45,300
I think that's the one.
It's the one I've been going
back to since the beginning.
667
00:26:45,300 --> 00:26:48,567
I am very greatly pleased
with the citrus note
off the top of it,
668
00:26:48,567 --> 00:26:50,567
and then get the dryness
from the junipers.
669
00:26:50,567 --> 00:26:54,000
It's just
an incredible mouth feel
and flavor and aroma.
670
00:26:54,000 --> 00:26:55,767
Here you are, gentlemen.
671
00:26:55,767 --> 00:26:59,000
Well, men, there's only
one thing left to do.
672
00:26:59,000 --> 00:27:00,533
Let's go taste 'em up.
673
00:27:03,967 --> 00:27:05,900
All right, foraging challenge.
674
00:27:05,900 --> 00:27:07,867
These guys foraged
local ingredients
675
00:27:07,867 --> 00:27:09,967
from their region
from where they're from.
676
00:27:09,967 --> 00:27:12,166
Now, Mike, this is in
your wheelhouse.
677
00:27:12,166 --> 00:27:13,800
Yeah, I've foraged
a lot of stuff.
678
00:27:13,800 --> 00:27:15,467
You wanna choose one first?
679
00:27:15,467 --> 00:27:17,533
-I choose Big Chuk's
here to look at.
-Okay.
680
00:27:18,166 --> 00:27:19,333
Crawfish Boogie.
681
00:27:19,333 --> 00:27:22,100
-He's got that
crawfish claw in there.
-[Mike] Yeah. Claw.
682
00:27:22,100 --> 00:27:23,767
He said he picks it up
out of, like,
683
00:27:23,767 --> 00:27:26,367
a ditch or something
on the side of the road
or something.
684
00:27:26,367 --> 00:27:28,166
That's what you always
look for for crawdads.
685
00:27:28,166 --> 00:27:30,667
You wanna make sure
they're still wiggling
before you cook 'em.
686
00:27:30,667 --> 00:27:33,100
-[Mark] Pretty nice bead.
-[Digger] Yeah.
687
00:27:33,100 --> 00:27:34,200
Was it about 100 proof?
688
00:27:34,200 --> 00:27:36,300
-Yeah. Between 95 and 100.
-Yeah.
689
00:27:36,300 --> 00:27:39,200
The only thing I wish...
I wish the spice woulda came
through a little bit more.
690
00:27:39,200 --> 00:27:41,467
I tried it and, sure,
it finished with the spice.
691
00:27:41,467 --> 00:27:43,834
I usually like the spice
on the front half.
692
00:27:44,467 --> 00:27:45,734
Here we go.
693
00:27:46,867 --> 00:27:48,066
Whoo!
694
00:27:49,266 --> 00:27:51,300
That is aromatic.
695
00:27:51,300 --> 00:27:53,033
It smells good to me.
696
00:27:58,100 --> 00:27:59,567
[Tim] It's actually got a,
697
00:27:59,567 --> 00:28:01,567
I wanna say a buttery,
smooth taste to it.
698
00:28:01,567 --> 00:28:02,867
It does in a way, don't it?
699
00:28:02,867 --> 00:28:05,000
Comes from that juice
out of them crawdad heads.
700
00:28:05,000 --> 00:28:06,400
-[Tim] Is that what it is?
-Yeah.
701
00:28:06,400 --> 00:28:07,667
[Tim] Foraged flavor.
702
00:28:07,667 --> 00:28:09,967
It's almost
a flat flavor, really.
703
00:28:09,967 --> 00:28:12,500
[Mark blows] You sit there
just a little bit, fellas.
704
00:28:12,500 --> 00:28:13,967
You're gonna feel the fire
705
00:28:13,967 --> 00:28:16,166
-start kicking up right here.
-[Tim] Yeah,
it's got some pepper.
706
00:28:16,166 --> 00:28:18,200
-[Mike] It does. It does.
-It's got pepper
on the back end,
707
00:28:18,200 --> 00:28:20,166
-but I got the crawfish
on the front end.
-[Digger] Yeah.
708
00:28:20,166 --> 00:28:21,667
Yeah, it's got pepper
on the back.
709
00:28:21,667 --> 00:28:22,700
Did a fine job.
710
00:28:22,700 --> 00:28:25,300
Just a little too fiery
on the liquor.
711
00:28:25,300 --> 00:28:26,967
He sort of thought
outside the box
712
00:28:26,967 --> 00:28:29,767
because I grew up
in crawfish country
713
00:28:29,767 --> 00:28:33,333
and it's never crossed my mind
to make alcohol out of it.
714
00:28:33,967 --> 00:28:36,166
Are we good?
We move on to Tony?
715
00:28:36,166 --> 00:28:37,367
Rum base.
716
00:28:38,600 --> 00:28:40,767
Clear as a bell, ain't it?
717
00:28:40,767 --> 00:28:42,266
I'm saying that's a heavy 110.
718
00:28:42,266 --> 00:28:44,900
Yeah, he's way north of 100,
I'll give you that.
719
00:28:44,900 --> 00:28:46,567
-Every dime of it.
-Yeah.
720
00:28:46,567 --> 00:28:48,467
I was a bit nervous
not running the thumper.
721
00:28:48,467 --> 00:28:49,967
I've seen
both you guys with it
722
00:28:49,967 --> 00:28:51,300
and have
an experience with it,
723
00:28:51,300 --> 00:28:53,500
but it just wasn't
in my wheelhouse
724
00:28:53,500 --> 00:28:57,100
so I said, "I'm gonna
stick with my botanicals,
throw 'em up in the basket
725
00:28:57,100 --> 00:28:59,166
and see what happens."
726
00:28:59,166 --> 00:29:01,467
Wow, it smells really,
really good.
727
00:29:01,467 --> 00:29:02,567
[Mike exhales]
728
00:29:02,567 --> 00:29:04,100
It smells ginny.
729
00:29:04,100 --> 00:29:05,667
And the juniper's
not too heavy.
730
00:29:05,667 --> 00:29:06,934
[Mike] It's not.
731
00:29:08,266 --> 00:29:10,166
-[Mark] A gin rum.
-[Mike] A gin rum.
732
00:29:11,600 --> 00:29:13,467
Wow.
733
00:29:13,467 --> 00:29:15,467
-Now, that's very smooth.
-That is good.
734
00:29:15,467 --> 00:29:16,667
[Tim] Foraged flavors.
735
00:29:16,667 --> 00:29:17,900
That's what's coming out of
736
00:29:17,900 --> 00:29:19,767
-the way he packed
that gin basket.
-[Mark] Mmm-hmm.
737
00:29:19,767 --> 00:29:22,000
When you've got a jar
that you know
738
00:29:22,000 --> 00:29:24,166
will sell in two locations
739
00:29:24,166 --> 00:29:26,000
-in the same store...
-[Mike] Yeah.
740
00:29:26,000 --> 00:29:27,266
...now that's marketability.
741
00:29:27,266 --> 00:29:29,166
-That's it.
That's what it's all about.
-[Tim] Yeah.
742
00:29:29,166 --> 00:29:31,367
-Dewey.
-This one, I'm excited about.
743
00:29:31,367 --> 00:29:32,800
Dewey from Pennsylvania,
744
00:29:32,800 --> 00:29:34,967
foraged blueberry man.
745
00:29:34,967 --> 00:29:36,000
Clear as a bell.
746
00:29:36,000 --> 00:29:37,634
Can't even tell
there's any liquid in it.
747
00:29:38,767 --> 00:29:41,066
Over 40 years' experience
in that jar.
748
00:29:41,066 --> 00:29:43,266
[Mark] Is that a little high
on the... High above...
749
00:29:43,266 --> 00:29:44,467
North of 100 as well,
750
00:29:44,467 --> 00:29:45,600
-ain't it, Tim?
-Yeah.
751
00:29:45,600 --> 00:29:48,100
Really, really had a good nose
and good taste to it.
752
00:29:48,100 --> 00:29:49,467
I really liked it.
753
00:29:49,467 --> 00:29:52,100
I'm getting a little bit of
that maple syrup in there
for sure.
754
00:29:52,100 --> 00:29:54,266
The maple syrup
has smoothed it out.
755
00:29:54,266 --> 00:29:55,567
-That's what happened.
-Yeah.
756
00:29:55,567 --> 00:29:58,867
It just smoothed out
a 120-proof foraged blueberry.
757
00:29:58,867 --> 00:30:00,100
Mmm-hmm.
758
00:30:00,100 --> 00:30:02,000
We've got three
really good drinks of liquor
in front of us.
759
00:30:02,000 --> 00:30:03,800
-[Tim] We do.
-But we've gotta think about
760
00:30:03,800 --> 00:30:05,300
which one's gonna
fly off the shelf,
761
00:30:05,300 --> 00:30:07,100
which one's gonna
bring profit quicker.
762
00:30:07,100 --> 00:30:08,700
-Exactly.
-And I think that
763
00:30:08,700 --> 00:30:10,166
one that's
sitting on the table
764
00:30:10,166 --> 00:30:12,400
has a really,
really limited market.
765
00:30:12,400 --> 00:30:15,600
It's time to go
to the table with it.
766
00:30:15,600 --> 00:30:17,934
-[Mark] All right, guys,
let's go do it.
-Let's do it. Let's go.
767
00:30:22,567 --> 00:30:24,734
[Digger] All right, men,
come up and get your jars.
768
00:30:29,467 --> 00:30:32,233
All right, men. We told you
we'd be back and here we are.
769
00:30:33,667 --> 00:30:35,867
So, cutting to the chase here.
770
00:30:35,867 --> 00:30:37,166
Big Chuk,
771
00:30:38,100 --> 00:30:39,667
crawfish bowl,
772
00:30:39,667 --> 00:30:42,200
I think that, maybe,
if you'd have
lowered your proof
773
00:30:42,200 --> 00:30:43,867
maybe a little bit more,
774
00:30:43,867 --> 00:30:45,767
might pop through
a little bit better.
775
00:30:45,767 --> 00:30:48,634
But damn fine drink
in its own right.
776
00:30:49,900 --> 00:30:52,000
Props to you
for bringing stuff
777
00:30:52,000 --> 00:30:54,000
from where you're from
to the table
778
00:30:54,000 --> 00:30:56,800
and making something
out of what you thought
would be good.
779
00:30:56,800 --> 00:30:57,867
And it's great,
780
00:30:57,867 --> 00:31:01,233
but a little bit spicy
on the end note for me.
781
00:31:02,400 --> 00:31:04,867
Tony, "Gin Rummy."
782
00:31:04,867 --> 00:31:07,000
That's what I've come up
with that one.
783
00:31:07,000 --> 00:31:08,800
And I think you found
a good balance
784
00:31:08,800 --> 00:31:11,900
with the botanicals
for your gin,
785
00:31:11,900 --> 00:31:13,967
but that rum comes through
really powerful.
786
00:31:13,967 --> 00:31:15,533
That molasses flavor is there.
787
00:31:16,467 --> 00:31:18,266
Your proof is up there,
788
00:31:18,266 --> 00:31:20,967
but it tastes so good
to have a high proof.
789
00:31:20,967 --> 00:31:24,166
So that's a good job,
especially on the still
that you have.
790
00:31:24,166 --> 00:31:26,734
Normally, we don't
see a high proof when
you don't have a thumper.
791
00:31:28,066 --> 00:31:30,266
[chuckling] That daggone
gin rum
792
00:31:30,266 --> 00:31:32,000
you got going on
right there, brother,
793
00:31:32,000 --> 00:31:33,567
all the botanicals and stuff.
794
00:31:33,567 --> 00:31:37,000
Although, you left out
the star anise in your run.
795
00:31:37,000 --> 00:31:38,767
I, personally,
would've loved to taste
796
00:31:38,767 --> 00:31:40,967
some of that licorice note
coming through.
797
00:31:40,967 --> 00:31:43,967
But, all in all,
fabulous jar of liquor.
798
00:31:45,000 --> 00:31:46,667
Now we got Dewey down here.
799
00:31:46,667 --> 00:31:49,266
You had a ton of blueberries
over there.
800
00:31:49,266 --> 00:31:53,166
And I don't know how much
maple syrup you used,
801
00:31:53,600 --> 00:31:54,967
but it kinda outrun it,
802
00:31:54,967 --> 00:31:56,166
which kinda threw me off.
803
00:31:56,166 --> 00:31:57,967
I thought, as many blueberries
you used,
804
00:31:57,967 --> 00:31:59,700
I thought it'd be
blueberry forward.
805
00:31:59,700 --> 00:32:01,100
[Tim] High proof.
806
00:32:01,100 --> 00:32:02,900
We're gonna put you about 120,
807
00:32:02,900 --> 00:32:04,166
which is okay with brandy.
808
00:32:04,166 --> 00:32:05,400
When it's good, it's good.
809
00:32:05,400 --> 00:32:06,900
It is a real clean jar,
810
00:32:06,900 --> 00:32:10,000
probably one of the cleanest
jars in the flight.
811
00:32:10,000 --> 00:32:12,000
The experience
shows in that jar.
812
00:32:12,000 --> 00:32:13,266
Thank you.
813
00:32:13,800 --> 00:32:15,333
Here it goes.
814
00:32:18,100 --> 00:32:22,033
Unfortunately, only two
can advance.
815
00:32:30,100 --> 00:32:32,767
Big Chuk, that jar
bought you a ticket home.
816
00:32:32,767 --> 00:32:34,567
I'm awful sorry, old buddy.
817
00:32:34,567 --> 00:32:36,900
For just an old country boy
rom Arkansas to come up here
818
00:32:36,900 --> 00:32:39,600
and put a little sugar
and crawfish in some water
819
00:32:39,600 --> 00:32:40,867
and make liquor out of it,
820
00:32:40,867 --> 00:32:42,667
I feel like I did
a pretty good job, you know?
821
00:32:42,667 --> 00:32:43,767
Appreciate y'all.
822
00:32:43,767 --> 00:32:45,500
I tried something crazy.
823
00:32:45,500 --> 00:32:48,567
It's definitely a Hail Mary
shot of a liquor, you know,
824
00:32:48,567 --> 00:32:51,667
but I try to be unique
in any craft I'm involved in,
you know?
825
00:32:51,667 --> 00:32:53,667
So, next time,
maybe I'll bring something
826
00:32:53,667 --> 00:32:55,367
a little bit more unique
to the table.
827
00:32:55,367 --> 00:32:56,567
Thank y'all for having me.
828
00:32:56,567 --> 00:32:58,467
It was an honor and privilege
to judge you, young man.
829
00:32:58,467 --> 00:33:01,066
-Nice to meet you, Chuk.
-Yes, sir. Yes, sir.
830
00:33:01,066 --> 00:33:02,000
All right, guys.
831
00:33:02,000 --> 00:33:04,400
Now it's time
to take your foraged spirit
832
00:33:04,400 --> 00:33:06,600
to the next level
with new ingredients.
833
00:33:06,600 --> 00:33:08,066
You got 30 minutes.
834
00:33:08,066 --> 00:33:10,500
Bring us your best
post-distilled,
835
00:33:10,500 --> 00:33:12,567
foraged, flavored spirits
836
00:33:12,567 --> 00:33:15,767
on this table
before that time expires.
837
00:33:15,767 --> 00:33:17,767
You're representing
your region
838
00:33:17,767 --> 00:33:20,066
and what you forage
to put in that jar.
839
00:33:20,066 --> 00:33:22,467
Your time starts now.
840
00:33:22,467 --> 00:33:23,967
Good luck, get with it guys.
841
00:33:27,100 --> 00:33:28,200
[Tony] I'm ready to rock it.
842
00:33:28,200 --> 00:33:30,767
I know that my two ingredients
I'm gonna add to this.
843
00:33:30,767 --> 00:33:32,967
I have a kousa dogwood
berry jam...
844
00:33:33,967 --> 00:33:36,667
...and some foraged sea salt
from Long Island Sound,
845
00:33:36,667 --> 00:33:39,867
and I'm basically just gonna
give a little bit
of fruitiness to it
846
00:33:39,867 --> 00:33:42,767
and add a little bit
of umami feel to the mouth
with the salt,
847
00:33:42,767 --> 00:33:44,900
and take it just one step up,
848
00:33:44,900 --> 00:33:46,367
and I think it's
gonna be something
849
00:33:46,367 --> 00:33:48,500
that they've never
tried before.
850
00:33:48,500 --> 00:33:49,900
-[Mark] A bit of salt.
-Sea salt.
851
00:33:49,900 --> 00:33:51,467
He's putting a little salt.
852
00:33:52,200 --> 00:33:53,867
Tony, what you got
going on over there?
853
00:33:53,867 --> 00:33:56,400
What are putting
in our gin rum?
854
00:33:56,400 --> 00:33:59,166
So, I got some
kousa dogwood berries
855
00:33:59,166 --> 00:34:00,567
that I've made into a jam.
856
00:34:00,567 --> 00:34:03,900
The berries, I was hoping
is gonna add a little bit
of a mouth feel,
857
00:34:03,900 --> 00:34:05,300
a little fresh fruit
on the front.
858
00:34:05,300 --> 00:34:08,400
And then a little bit
of local sea salt.
859
00:34:08,400 --> 00:34:10,266
I took a boat out.
Grabbed some...
860
00:34:10,266 --> 00:34:12,867
five gallons of salt water,
brought it home, filtered it,
861
00:34:12,867 --> 00:34:17,000
and then dehydrated it down
just to get a nice, natural
sea salt. Uh...
862
00:34:17,000 --> 00:34:19,500
-So, you made
your own sea salt?
-Yes, sir.
863
00:34:19,500 --> 00:34:22,166
Bold move, that's something
we've never tried.
864
00:34:22,166 --> 00:34:23,433
And the jam's homemade too.
865
00:34:24,166 --> 00:34:26,333
So, homemade everything,
pretty much.
866
00:34:27,000 --> 00:34:28,233
That's what I like, man.
867
00:34:29,367 --> 00:34:32,033
[Digger] It's pretty special
to make your own sea salt.
868
00:34:33,667 --> 00:34:36,567
That's taking foraging
to the next level.
869
00:34:40,000 --> 00:34:42,867
[Dewey] I'm very excited about
going into the final round.
870
00:34:42,867 --> 00:34:44,467
Uh, I know I'm gonna do good.
871
00:34:44,467 --> 00:34:47,166
I know the flavor's
gonna pop out there.
872
00:34:47,166 --> 00:34:49,667
My strategy, I wanna add
a little more blueberries
in there
873
00:34:49,667 --> 00:34:51,400
and I'm gonna throw a twist
in there sometime too.
874
00:34:51,400 --> 00:34:53,500
I'm gonna put
a little chocolate
and a little mint
875
00:34:53,500 --> 00:34:55,000
just to give it a little of,
876
00:34:55,000 --> 00:34:57,767
"Hmm, boy,
where did that come from?"
877
00:34:57,767 --> 00:35:00,100
[Tickle] Hey, Dewey,
tell me a little bit about
what you done
878
00:35:00,100 --> 00:35:02,200
to make your jar better.
879
00:35:02,200 --> 00:35:05,767
Well, I went ahead and
enhanced the blueberry flavor
a little bit.
880
00:35:05,767 --> 00:35:07,967
-[Tickle] Okay.
-And added
a little chocolate mint to it.
881
00:35:07,967 --> 00:35:10,500
A little bit
of chocolate mint, you say?
882
00:35:10,500 --> 00:35:11,867
-Yes, sir.
-[Mark] Okay.
883
00:35:11,867 --> 00:35:14,367
I wouldn't have thought
about that at all.
884
00:35:14,367 --> 00:35:15,934
[Digger] Fifteen minutes, men.
885
00:35:16,667 --> 00:35:18,467
That time's running out fast.
886
00:35:19,200 --> 00:35:20,367
[Tony] Come on.
887
00:35:21,467 --> 00:35:23,400
Looks like it's clouding up.
888
00:35:23,400 --> 00:35:26,567
I didn't expect my jam
to cloud up that much.
889
00:35:26,567 --> 00:35:27,800
It's, like, drip, drip.
890
00:35:27,800 --> 00:35:29,000
I'm freaking out.
891
00:35:29,000 --> 00:35:30,767
Can I filter it in this time?
892
00:35:30,767 --> 00:35:32,400
Come on, sucker, filter.
893
00:35:32,400 --> 00:35:34,367
I believe he punched a hole
in his filter.
894
00:35:35,467 --> 00:35:36,634
[Tony] Oh, [bleep]!
895
00:35:39,900 --> 00:35:42,266
How does it feel
to sit on this side
of the table?
896
00:35:42,266 --> 00:35:43,367
[Tickle] It feels pretty good.
897
00:35:43,367 --> 00:35:45,467
You know,
I'm a little bit nervous
for these guys.
898
00:35:45,467 --> 00:35:46,800
[Tim] Well, I warned you,
899
00:35:46,800 --> 00:35:49,100
these competitors
that come to these challenges
900
00:35:49,100 --> 00:35:51,467
are getting better and better
each time.
901
00:35:51,467 --> 00:35:54,467
-Absolutely.
-And...and we have to taste
all of their products
902
00:35:54,467 --> 00:35:57,900
over and over
to make sure that we are
choosing the right one.
903
00:35:57,900 --> 00:36:00,400
-Exactly. And I know.
I've been over there before.
-[Tim] Yeah.
904
00:36:00,400 --> 00:36:02,667
-Yeah. Just a little bit.
-I've come up short.
And I've won.
905
00:36:02,667 --> 00:36:04,867
So, you done something
I ain't never done.
906
00:36:04,867 --> 00:36:07,500
I always come up short
over there.
I ain't never won.
907
00:36:07,500 --> 00:36:10,433
-[Tickle] Oh, boy, yeah,
I reckon you have actually.
-[chuckles]
908
00:36:14,867 --> 00:36:16,100
Punch a hole in it.
909
00:36:16,100 --> 00:36:20,367
I'm waiting for it to filter,
and it's drip, drip, drip.
910
00:36:20,367 --> 00:36:21,867
Come on, sucker, filter.
911
00:36:21,867 --> 00:36:24,567
All that in there's
just rotating
912
00:36:24,567 --> 00:36:26,166
-instead of stepping out.
-Yep.
913
00:36:26,166 --> 00:36:29,066
He don't wanna go with that.
He gonna foul it up.
914
00:36:32,000 --> 00:36:33,400
Three minutes, guys.
915
00:36:33,400 --> 00:36:36,100
-Dewey's number two, isn't he?
-Yep.
916
00:36:36,100 --> 00:36:37,567
-[Tim] Dewey?
-Yes, sir.
917
00:36:37,567 --> 00:36:39,867
You got two minutes left.
You think you're gonna
make it?
918
00:36:39,867 --> 00:36:42,867
-I don't know. I'm gonna try
real hard to make it, sir.
-[Tim laughs]
919
00:36:42,867 --> 00:36:44,667
I'm very happy with my jar,
920
00:36:44,667 --> 00:36:46,767
and I think the judges
will love my flavor.
921
00:36:46,767 --> 00:36:50,634
I feel very confident
that I will be the next
Master Distiller.
922
00:36:51,800 --> 00:36:53,000
One minute, guys.
923
00:36:53,000 --> 00:36:56,166
I really hope the judges
get all the botanicals in,
924
00:36:56,166 --> 00:36:57,900
and then finish it
with a nice fruitiness.
925
00:36:57,900 --> 00:36:59,467
And that's really
what I wanna be able to bring
926
00:36:59,467 --> 00:37:01,266
just was my little piece
of back home,
927
00:37:01,266 --> 00:37:03,133
where I really,
truly love to be.
928
00:37:03,500 --> 00:37:05,066
Let's do it.
929
00:37:05,066 --> 00:37:06,266
-[Digger] Here they come.
-Good luck, man.
930
00:37:06,266 --> 00:37:07,333
[Tony] Good luck.
931
00:37:09,367 --> 00:37:11,667
All right, gentleman.
Good luck to both of you.
932
00:37:11,667 --> 00:37:12,767
-[Tony] Thank you.
-Thank you, sir.
933
00:37:14,300 --> 00:37:16,667
All right, guys,
here we go with these forages.
934
00:37:16,667 --> 00:37:18,734
Connecticut and Pennsylvania.
935
00:37:19,567 --> 00:37:22,266
-[Digger] Tony.
-It looks like a jar of honey.
936
00:37:22,266 --> 00:37:26,634
Yeah, I had my jam, and it
clouded up real quick
and got me nervous.
937
00:37:27,867 --> 00:37:29,333
Smells great.
938
00:37:29,767 --> 00:37:31,667
Gin, juniper.
939
00:37:31,667 --> 00:37:32,900
-[smacks lips]
-[Tim] What in the world?
940
00:37:32,900 --> 00:37:36,166
-That is a total
different ball game.
-Oh, my God, it's good.
941
00:37:37,100 --> 00:37:38,867
-Oh, it's good.
-It's a... It's a change.
942
00:37:38,867 --> 00:37:40,567
Like a... Like a tangerine.
943
00:37:40,567 --> 00:37:43,000
This is somewhere
around 90 Proof now.
944
00:37:43,000 --> 00:37:45,467
That right there is delicious.
945
00:37:45,467 --> 00:37:47,400
I think it's that kouse berry.
946
00:37:47,400 --> 00:37:49,867
Yeah, that, that jam
or something he put in there.
947
00:37:49,867 --> 00:37:52,300
And I tell you what,
really, to me,
948
00:37:52,300 --> 00:37:53,433
equaled it out,
949
00:37:54,100 --> 00:37:55,867
is that little touch of salt.
950
00:37:55,867 --> 00:38:00,200
Does it get any more foraged
than turning salt water
into sea salt?
951
00:38:00,200 --> 00:38:01,467
-[Tickle] It does not.
-[chuckles]
952
00:38:01,467 --> 00:38:03,467
-And then bringing
a flavor like this...
-[Tim] Yeah.
953
00:38:03,467 --> 00:38:04,667
...to the party.
954
00:38:04,667 --> 00:38:07,233
-All right.
-Let's see what Dewey
brought to the game.
955
00:38:09,400 --> 00:38:11,867
Well, he changed his color
a little bit too.
956
00:38:11,867 --> 00:38:14,000
But you know,
not in the direction
I really thought.
957
00:38:14,000 --> 00:38:17,533
I mean, that looks like
a strong ice tea color.
958
00:38:18,667 --> 00:38:20,867
[Tony] You had me nervous
sitting there doing it
so quick.
959
00:38:20,867 --> 00:38:22,767
I know what the flavors do.
960
00:38:22,767 --> 00:38:25,767
And I know this flavor
enhances this much
961
00:38:25,767 --> 00:38:27,533
'cause I've used these before.
962
00:38:29,200 --> 00:38:31,433
-[Digger whistles]
-[Tim] Mighty.
963
00:38:32,066 --> 00:38:33,400
It's a very good drink too.
964
00:38:33,400 --> 00:38:35,533
And I can get a little hint
of chocolate.
965
00:38:36,567 --> 00:38:39,200
But I'm just very faint
on that mint,
966
00:38:39,200 --> 00:38:41,066
which is a good thing
in my opinion.
967
00:38:41,066 --> 00:38:43,200
I'm getting a chocolate
on the nose with the maple.
968
00:38:43,200 --> 00:38:45,266
-I'm getting a lot of it
on the palate.
-Mmm.
969
00:38:45,266 --> 00:38:48,100
And I'm telling you
it's still 110 Proof.
970
00:38:48,100 --> 00:38:49,467
No, I like it a lot.
971
00:38:49,467 --> 00:38:51,767
-It's very different.
-It's a good drink.
972
00:38:51,767 --> 00:38:54,700
As far as cocktail goes,
I mean,
973
00:38:54,700 --> 00:38:57,767
this'd be great
for a chocolate martini.
974
00:38:57,767 --> 00:38:59,467
But you know,
chocolate isn't exactly
975
00:38:59,467 --> 00:39:01,667
foraged out of the woods
in Pennsylvania.
976
00:39:01,667 --> 00:39:05,367
-Absolutely.
-All right,
if everybody's rock solid...
977
00:39:05,367 --> 00:39:06,834
-Let's do it.
-...let's go bring it.
978
00:39:12,100 --> 00:39:13,934
All right, guys,
come up and get your jars.
979
00:39:20,000 --> 00:39:21,700
All right, guys, here we are.
980
00:39:21,700 --> 00:39:26,100
We tasted two
outstanding liquors.
981
00:39:26,100 --> 00:39:27,567
And I mean,
all capital letters,
982
00:39:27,567 --> 00:39:29,433
they were that good.
983
00:39:30,300 --> 00:39:32,166
Tony, kouse berry,
984
00:39:32,166 --> 00:39:34,467
-I believe that's what
you said that jam was.
-Yes, sir.
985
00:39:34,467 --> 00:39:35,800
Who knew I liked 'em.
986
00:39:35,800 --> 00:39:37,800
I got kind of
a tangerine flavor,
987
00:39:37,800 --> 00:39:38,867
-is that correct?
-Yeah.
988
00:39:38,867 --> 00:39:40,967
I mean, it's really bright,
really vivid.
989
00:39:40,967 --> 00:39:43,266
It paired off well
with your rum.
990
00:39:43,266 --> 00:39:47,967
Gin, you know,
it all blended together
to a beautiful citrus note.
991
00:39:47,967 --> 00:39:51,700
That was amazing
when you said you went out
and got the seawater,
992
00:39:51,700 --> 00:39:53,166
and you know,
got your own salt.
993
00:39:53,166 --> 00:39:54,467
I mean, you actually
foraged for it.
994
00:39:54,467 --> 00:39:55,800
[Tickle]
Kousa dogwood berries,
995
00:39:55,800 --> 00:39:57,867
I've never had those before,
996
00:39:57,867 --> 00:39:59,667
and I'm a forager myself.
997
00:39:59,667 --> 00:40:01,867
That jam, putting it in there,
998
00:40:01,867 --> 00:40:03,367
really brought it to the table
999
00:40:03,367 --> 00:40:08,567
because citrus, you know,
complements gin
very, very well.
1000
00:40:08,567 --> 00:40:11,900
And there's Dewey over here
with one of my favorite
berries on the planet,
1001
00:40:11,900 --> 00:40:13,066
a blueberry.
1002
00:40:13,867 --> 00:40:16,200
And then paired it up
with chocolate mint.
1003
00:40:16,200 --> 00:40:18,700
When you said mint
it scared me to death.
1004
00:40:18,700 --> 00:40:20,300
I thought it was gonna
overpower it.
1005
00:40:20,300 --> 00:40:22,734
But very, very light.
1006
00:40:23,467 --> 00:40:25,266
I get a lot more
of the maple syrup,
1007
00:40:25,266 --> 00:40:27,467
even in this round as well,
1008
00:40:27,467 --> 00:40:28,767
not so much the blueberry,
1009
00:40:28,767 --> 00:40:30,500
come in on the back,
back side.
1010
00:40:30,500 --> 00:40:33,500
I believe the, the chocolate
kind of complement
the whole drink.
1011
00:40:33,500 --> 00:40:36,200
-Done a fabulous job, man.
-Thank you.
1012
00:40:36,200 --> 00:40:38,266
When we're going into
a situation like this
1013
00:40:38,266 --> 00:40:43,400
where we've got two liquors
that are their entire category
to themselves
1014
00:40:43,400 --> 00:40:47,200
and they both taste
equally as good
1015
00:40:47,200 --> 00:40:50,367
we have to go back
to the old reliable,
that's marketability.
1016
00:40:50,800 --> 00:40:52,066
What's gonna sell?
1017
00:40:53,266 --> 00:40:55,734
There can only be
one Master Distiller.
1018
00:41:01,700 --> 00:41:03,467
Tony, you're the next
Master Distiller.
1019
00:41:03,467 --> 00:41:04,700
Congratulations, young man.
1020
00:41:04,700 --> 00:41:06,300
Whoa, [bleep]!
1021
00:41:06,300 --> 00:41:08,266
It feels amazing to be able
to represent Connecticut,
1022
00:41:08,266 --> 00:41:09,767
especially on the foraging
side of things.
1023
00:41:09,767 --> 00:41:11,800
To take this
Master Distiller title,
1024
00:41:11,800 --> 00:41:14,100
this feeling is amazing
right now.
1025
00:41:14,100 --> 00:41:16,000
I get to show my wife
and kid back home
1026
00:41:16,000 --> 00:41:17,367
that I can do this,
1027
00:41:17,367 --> 00:41:19,667
and look at me,
I'm a Master Distiller now.
1028
00:41:19,667 --> 00:41:21,467
Congratulations
to both of you.
1029
00:41:21,467 --> 00:41:22,667
-Thank you, sir.
-Thank you very much.
1030
00:41:22,667 --> 00:41:25,567
I've never tasted
no two finer liquors
in a final challenge.
1031
00:41:25,567 --> 00:41:27,100
-No, sir.
-Never.
1032
00:41:27,100 --> 00:41:29,600
-Both of them.
-Let's go get us another drink
before they drink it all up.