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.