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[country music playing]
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United base of America.
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[narrator] George Thorpe
was the first American
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to distill corn liquor.
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You get something
to shine through
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and not just taste corn
in this,
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they're really gonna have
to know what they're doing.
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[narrator]
And his base recipe spawned
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1,000 flavored shines.
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Hot apple.
Ain't heard of it.
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[narrator]
Now, three distillers
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will use the same
heritage corn...
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[Mark]
It's a really pretty mash.
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[narrator] to create
their own moonshine legacy.
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I'll have to say,
that is a beautiful color.
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It's got legs
to stand on its own.
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[country music playing]
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Gentlemen,
I wanna welcome y'all
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to the most historical
Master Distiller to date.
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We're gonna give you
the first liquor
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supposedly run
in these United States,
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George Thorpe's
original recipe.
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[Mark] This is a choose
your own adventure.
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You guys are all starting
on the same page
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but where you take it
is entirely up to you.
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We want to see
how just like George Thorpe
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you can take
simple ingredients
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and old-school
distilling knowledge,
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and create
a new classic spirit.
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As you can see,
each one of you
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have the ingredients
for mash base.
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This is the first ever recipe
made in the United States,
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in Virginia,
in 1620, and it's simple.
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It's Indian corn,
spring water, and yeast.
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Tickle, tell 'em
a little bit about it.
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Well, Tickle from yesterday,
tell us all about it.
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George Thorpe was an investor
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in the Virginia Company
of London.
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In 1619,
a company of settlers
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sailed to Virginia,
and George Thorpe,
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well, he set out
to build a college there.
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The college didn't last
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but George Thorpe gave us
an even better legacy,
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when he distilled
the very first corn whiskey.
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It's not a hybrid,
it's a straight Indian corn,
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the same ones
they used back in 1600s.
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So you mean
this is George Thorpe,
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-this guy standing here?
-[man] Oh, yeah, that...
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That's a picture of him.
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He's the master distiller
[indistinct]
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-[man 1] That's a still?
-[man 2] That is a still.
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[Tickle] When George Thorpe
swapped Old World grains
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for New World corn,
he started a tradition
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of using a corn base
with local ingredients
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to create entirely
new American spirits.
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Here's to you, George.
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Hmm, now, that's corn liquor.
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Guys, this is what you're
gonna be working with today.
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You guys will go
to the farm stand
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to choose your ingredients
to add to this base
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to make this spirit your own.
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Now, George Thorpe
couldn't have the still corn
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if he didn't ferment it first,
so the highest ABV mash
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will get the first pick
of still parts for their run.
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Just like George Thorpe's
original variation
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has spawned 1,000 recipes.
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We can't wait to see what
you guys bring to the table.
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Y'all fellers come on with me.
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All right.
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[country music playing]
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[Tickle]
United base of America.
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Now, you've got
your base of Indian corn,
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that's just your base.
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We're here
to build up on that.
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I'm gonna give y'all
five minutes.
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Johnny, your time starts now.
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All right, Johnny.
You got some honey there,
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that's a darn good start.
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My name's John Cumberland,
I'm 52,
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I'm from Dandridge,
Tennessee.
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Come here. Gracie, come here.
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I am a concrete
masonry contractor.
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Ain't that like putting
the moonshine still together?
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I started moonshining
five or six years ago.
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It's pretty simple setup.
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I really don't have
any special tricks,
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going straight old-school.
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I think
it's made some good batches.
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I'd love
to carry on the tradition
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of making moonshine.
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-That is damn good.
-Yeah.
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[Johnny] It's a big
fat science project to me
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and I have a good time
doing it.
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I think I can win
'cause I can make
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some pretty smooth liquor.
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This is the best.
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I am very confident in myself.
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What kind of base
are you gonna build in there?
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All right.
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Oh, it just depends
on what we got going.
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[Johnny] George Thorpe
gave us a base to work with.
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All of us
have Indian corn in our base
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and I'm trying to get peaches.
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[Tickle] You're gonna go
and getting sugar
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and you've got some peaches.
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What I like about peaches
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is it breaks down easier
than apples
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and some of the harder fruits
'cause they're softer.
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They just ferment
pretty good.
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You can take
this lost boy right there.
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-[Johnny] I'm done.
-[Tickle] Oh, you're done?
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-I'm done.
-All right.
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I think they're gonna love
this peach moonshine
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'cause it's a recipe
that I've done several times.
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Johnny come through
in plenty of time.
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Jason, You are up next.
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And your time starts now.
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[Jason]
My name is Jason Biaggi.
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I am 35 years old
from Clover, South Carolina.
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Make sure I can still
hit something.
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My career is HVAC.
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I'm a installer,
putting heating and air.
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So this is a four-grain mash.
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I got
into the moonshine world,
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really, I like
to drink moonshine.
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I haven't ever ran
a four-grain
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moonshine before,
I've done three-grain.
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I've been doing it
for five years.
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This is just corn
and malted barley.
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Something I enjoy doing,
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experiment
with different things.
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Nothing too fancy.
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I'm excited
to produce alcohol
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based off of George Thorpe's
original corn recipe.
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You can smell the oat.
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[Jason] I really like
to win Master Distiller,
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take that back home,
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maybe help push my product
a little better,
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people will have
more confidence
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in what I'm putting out.
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There you go.
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I think I deserve to win
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because I've got five people
at home depending on me.
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I've been doing it
for a short period of time
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but I've put a lot
of heart and soul into
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what I do,
and make good product.
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This is, like,
medium to heavy toast.
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[woman] Yeah.
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[Jason]
An incredible opportunity
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to have our product
out there on the shelves
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and legal stores,
not just backwoods.
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What are you looking at?
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-All right.
-Some apples.
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I did try a couple of runs
of Indian corn,
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didn't have any fruit
or anything,
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but it turned out really good.
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Apples, now I tell you what,
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you know they take
a long time to work off.
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I really wanna do
some apple infusion into it.
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You got four minutes left.
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And it's gonna complement
the corn real well.
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[Tickle] Sugar?
Hey, hey, wise choice.
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-I think I'm done.
-[Tickle] You're done?
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-[Jason] Yeah, I'm done.
-[Tickle] Satisfied.
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Okay, fellers.
That is two mash builds down.
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Nate, you've got five minutes.
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Your time starts now.
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Come on in there, Nate.
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[rock music playing]
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My name is Nate Newbrough,
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42 years old,
I'm from Milwaukee, Wisconsin.
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Just mixing grain
with hot water
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to make some whiskey.
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I distill
for Great Lakes Distillery.
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New product.
Gotta push the new products.
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Started helping them out,
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kind of like
a apprenticeship.
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"Show up one day
and you help bottle,
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show up tomorrow and help us
bottle and sweep the floors."
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And then,
it snowballed into 2015,
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I took over production.
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I got interested
in moonshining
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'cause of the process,
taking the ingredients,
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creating a recipe,
and be able to preserve that
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for years to come.
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Pushes you back a little bit
that this George Thorpe
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corn whiskey
is almost 500 years old,
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gives you a little
perspective on how a lot
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of people have been doing this
in America.
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[Tickle] What are you...
What are you...
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What you are looking,
at some of them grapes?
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-I'm just getting a snack.
-You're just getting a snack?
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Well, you only got
five minutes.
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Now is not the time to snack.
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Going in third,
I tried to calculate a mash
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using ingredients
that are up there.
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[Tickle] Corn. All right.
And some sugar and some honey.
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We got some brown sugar.
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Are you gonna look
at putting any fruit in there
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of any sort of kind?
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Nate's really more interested
in eating.
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The main idea
is to taste them
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and just gonna take
what tastes better.
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You've got
four minutes left, Nate.
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Four minutes left.
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I'm looking for malt...
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[Tickle] Okay.
He's got rye malt,
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very good choice.
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[Nate] ... to take off
of the corn a little bit.
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That malt really helps
that fruit
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break down in your mash.
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[Nate] I'm looking
for some kind of aromatics.
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Now with the addition
of that rye malt,
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any fruit in there
is gonna turn into mush.
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[Nate] Red muscadine
work better than the green.
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Look, first time ever
I've ever seen anybody
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put an ingredient back.
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Okay.
And add some maple syrup.
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Time is ticking down.
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We're not gonna have
a farm stand left
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if I keep letting Nate...
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No, you might
oughta take that one.
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All right.
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[laughs]
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You still got
two and a half minutes left.
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Have you figured out
everything you need?
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All right.
Done with two minutes.
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All y'all guys
really look like y'all know
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what y'all were doing.
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Let's get back in there
and see
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what kind of mash
still y'all gonna make.
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[dramatic music playing]
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[Digger] All right, guys.
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Hopefully, y'all found enough
stuff in that farm stand.
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You're gonna have one hour
to build the finest mash
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of your liquor making careers.
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We'll give you five days
to ferment.
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Then we're gonna test
your mash,
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we'll see
which one has the highest ABV.
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That will determine the order
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in which everybody
goes to the still hatch.
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Anybody got any questions?
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-No, sir.
-[Digger] All right.
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Your one hour starts now.
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Good luck, guys.
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[dramatic music playing]
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[Nate] It's hot.
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[dramatic music playing]
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[Digger] There you are.
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You're in business, boss.
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[dramatic music playing]
252
00:09:15,767 --> 00:09:16,900
Oh, those are muscadines.
253
00:09:16,900 --> 00:09:18,767
They're pretty muscadines.
254
00:09:18,767 --> 00:09:20,000
What are you doing over there,
Nate?
255
00:09:20,000 --> 00:09:25,166
[Nate] Doing a little honey,
muscadine, kind of a blend.
256
00:09:25,166 --> 00:09:28,867
There's not a whole lot
I haven't fermented.
257
00:09:28,867 --> 00:09:32,467
Fruits, grains,
molasses, all of it.
258
00:09:32,467 --> 00:09:33,767
Looks like he's eating
about as many
259
00:09:33,767 --> 00:09:34,734
as he gets in there.
260
00:09:35,667 --> 00:09:37,367
Now, Johnny over here...
261
00:09:37,367 --> 00:09:38,367
[Mark] Peaches.
262
00:09:38,367 --> 00:09:40,000
it's gonna be a peach rum.
263
00:09:40,000 --> 00:09:42,100
[Jason] Johnny,
what's your recipe down there?
264
00:09:42,100 --> 00:09:47,567
Oh, it's my old lady's
granny's stuff.
265
00:09:47,567 --> 00:09:50,000
I'm gonna try
to sweeten it up just a hair
266
00:09:50,000 --> 00:09:51,166
and keep the proof right.
267
00:09:51,166 --> 00:09:52,667
[Jason]
What's that consist of?
268
00:09:52,667 --> 00:09:55,367
Oh, it's got peaches,
honey, corn.
269
00:09:55,367 --> 00:09:56,300
Right on.
270
00:09:56,300 --> 00:09:58,000
-[Mark] Johnny.
-[Johnny] Yes, sir.
271
00:09:58,000 --> 00:09:59,667
I tell a lot of people this,
272
00:09:59,667 --> 00:10:01,900
this really ain't the time
to experiment,
273
00:10:01,900 --> 00:10:03,166
do what you know.
274
00:10:03,166 --> 00:10:05,266
Have you ever worked with any
of the Indian corn before?
275
00:10:05,266 --> 00:10:06,367
[Johnny] Yup.
276
00:10:06,367 --> 00:10:08,100
[Mark] It makes a really
pretty mash, don't it?
277
00:10:08,100 --> 00:10:09,900
Hope it tastes good.
278
00:10:09,900 --> 00:10:11,467
Well, it will.
279
00:10:11,467 --> 00:10:12,867
Good look to you, man.
280
00:10:12,867 --> 00:10:13,967
All right, buddy.
281
00:10:15,166 --> 00:10:16,567
[Johnny] Jason,
what are you making?
282
00:10:16,567 --> 00:10:19,600
I'm gonna do a little apple
and honey infusion
283
00:10:19,600 --> 00:10:21,000
along with my corn.
284
00:10:21,000 --> 00:10:23,000
I'm looking to bring
to the table
285
00:10:23,000 --> 00:10:25,000
something that the judges
haven't ever had before.
286
00:10:25,000 --> 00:10:26,700
I feel good
about where we're heading
287
00:10:26,700 --> 00:10:29,200
and I think all my flavors are
gonna complement really well.
288
00:10:29,200 --> 00:10:30,400
-[Mark] Jason...
-[Jason] Yes, sir.
289
00:10:30,400 --> 00:10:32,100
what do you got
going on here, boss?
290
00:10:32,100 --> 00:10:33,567
Just cooking down some apples.
291
00:10:33,567 --> 00:10:36,266
Have you ever worked
with Indian corn before?
292
00:10:36,266 --> 00:10:37,567
-A couple of times.
-[Mark] Okay.
293
00:10:37,567 --> 00:10:38,667
This came out pretty good.
294
00:10:38,667 --> 00:10:40,867
Never tried apples in with it,
so this will be something.
295
00:10:40,867 --> 00:10:43,100
Well, the thing about it
is you can't go wrong
296
00:10:43,100 --> 00:10:44,400
with an apple.
297
00:10:44,400 --> 00:10:48,166
And you put your corn
in your mash barrel,
298
00:10:48,166 --> 00:10:49,266
so you're just gonna steep it?
299
00:10:49,266 --> 00:10:50,200
Yes, sir.
300
00:10:50,200 --> 00:10:52,066
That's probably
a good move, I like that.
301
00:10:52,066 --> 00:10:53,667
Yes, sir.
I don't want any spores.
302
00:10:53,667 --> 00:10:56,367
All right, boss.
Looking forward to tasting it.
303
00:10:56,367 --> 00:10:58,734
Nate, you care to share
some of that malt?
304
00:11:00,700 --> 00:11:02,000
[Nate] Here you go, bud.
305
00:11:02,000 --> 00:11:04,100
[Johnny] Thank you, brother.
306
00:11:04,100 --> 00:11:07,900
-Be careful here, Johnny.
-Mmm-hmm. That's about right.
307
00:11:07,900 --> 00:11:09,700
Proof of 30 gallon of rum,
308
00:11:09,700 --> 00:11:11,400
make sure
to make it all right.
309
00:11:11,400 --> 00:11:13,567
[Nate] Johnny, you're gonna
use all them peaches?
310
00:11:13,567 --> 00:11:15,000
[Johnny] Yeah,
get your handful.
311
00:11:15,000 --> 00:11:17,166
-Go ahead.
-Thank you.
312
00:11:17,166 --> 00:11:18,967
Here you go, brother.
313
00:11:18,967 --> 00:11:20,433
Appreciate it.
314
00:11:22,000 --> 00:11:23,066
You're gonna overflow
that thing.
315
00:11:24,367 --> 00:11:25,767
-Yeah, probably.
-[chuckles]
316
00:11:27,567 --> 00:11:28,667
[Mark] Big Nate.
317
00:11:28,667 --> 00:11:29,467
Yellow.
318
00:11:29,467 --> 00:11:31,500
In addition to the corn,
319
00:11:31,500 --> 00:11:33,467
you've put muscadines.
320
00:11:33,467 --> 00:11:34,667
I've got some honey in there.
321
00:11:34,667 --> 00:11:36,200
[Mark] Honey,
yeah, I saw some honey.
322
00:11:36,200 --> 00:11:38,600
[Nate] Everything else kind
of threw there on the fire.
323
00:11:38,600 --> 00:11:41,300
You and John both put
your corn in your cooking pot.
324
00:11:41,300 --> 00:11:42,500
Yes, sir.
325
00:11:42,500 --> 00:11:43,967
You know,
that's all well and good,
326
00:11:43,967 --> 00:11:45,400
but be very careful,
327
00:11:45,400 --> 00:11:47,166
and you know
what I'm talking about.
328
00:11:47,166 --> 00:11:48,667
You're talking
about scorching the bottom?
329
00:11:48,667 --> 00:11:50,767
Oh, yeah,
with the bottom-fired pot.
330
00:11:50,767 --> 00:11:51,900
Good luck to you, big man.
331
00:11:51,900 --> 00:11:53,066
Thank you.
332
00:11:55,000 --> 00:11:57,266
And you got 10 minutes, guys.
333
00:11:57,266 --> 00:11:58,533
[grunts]
334
00:11:59,867 --> 00:12:01,367
[Digger] Ooh.
335
00:12:01,367 --> 00:12:04,767
-Easy now.
-[Nate] You're all right.
336
00:12:04,767 --> 00:12:08,734
[Digger] Yup. There's that
tell-tale charcoal.
337
00:12:10,100 --> 00:12:12,100
A little bit of scorch.
338
00:12:12,100 --> 00:12:13,600
I mean, hell,
we're not a stranger to it,
339
00:12:13,600 --> 00:12:15,300
we've scorched
our share of liquor.
340
00:12:15,300 --> 00:12:16,767
Yeah.
341
00:12:16,767 --> 00:12:18,200
[Digger]
Time is closing in, guys.
342
00:12:18,200 --> 00:12:20,166
You got less than a minute
to finish your take
343
00:12:20,166 --> 00:12:23,567
on George Thorpe's
original corn mash recipe.
344
00:12:23,567 --> 00:12:26,033
[dramatic music playing]
345
00:12:27,100 --> 00:12:29,500
[Digger] Three, two, one.
346
00:12:29,500 --> 00:12:31,100
You guys are done, gentlemen.
347
00:12:31,100 --> 00:12:32,133
All right.
348
00:12:35,667 --> 00:12:36,934
[dramatic music playing]
349
00:12:37,567 --> 00:12:38,700
[Mark] Welcome back,
gentlemen.
350
00:12:38,700 --> 00:12:41,367
We gave you George Thorpe's
351
00:12:41,367 --> 00:12:45,467
1620 Indian corn recipe
for you to make your own.
352
00:12:45,467 --> 00:12:47,400
If you can make
good mash right there,
353
00:12:47,400 --> 00:12:49,400
it'll turn out good liquor,
354
00:12:49,400 --> 00:12:52,266
and that's what we're
gonna test first is that mash.
355
00:12:52,266 --> 00:12:54,200
If you would please,
go ahead and strain us
356
00:12:54,200 --> 00:12:56,133
off a jar
and bring it to the table.
357
00:12:57,367 --> 00:13:00,967
We're gonna test everything
from taste to gravity,
358
00:13:00,967 --> 00:13:02,367
and we'll give you
all a true reading
359
00:13:02,367 --> 00:13:04,867
on your ABV when we get back.
360
00:13:04,867 --> 00:13:06,634
[dramatic music playing]
361
00:13:08,166 --> 00:13:09,066
Here, boss.
362
00:13:09,066 --> 00:13:10,634
All right, Johnny.
363
00:13:13,266 --> 00:13:15,000
And Nate brings it in hot.
364
00:13:15,000 --> 00:13:17,233
Pretty jar of mash.
365
00:13:18,200 --> 00:13:19,367
-Bring it in here, Jason.
-Here you go, gentlemen.
366
00:13:19,367 --> 00:13:20,367
Jason.
367
00:13:20,367 --> 00:13:21,467
All right.
368
00:13:21,467 --> 00:13:23,800
And we'll be back here
just shortly.
369
00:13:23,800 --> 00:13:25,634
Good luck, fellers,
all of yous.
370
00:13:27,000 --> 00:13:28,867
[dramatic music playing]
371
00:13:28,867 --> 00:13:30,367
United base of America.
372
00:13:30,367 --> 00:13:31,967
-George Thorpe.
-George Thorpe's
373
00:13:31,967 --> 00:13:34,600
original Indian corn base.
374
00:13:34,600 --> 00:13:37,567
This is the original
moonshine recipe
375
00:13:37,567 --> 00:13:38,867
in this country.
376
00:13:38,867 --> 00:13:42,300
And I'm glad to see
people going back to it.
377
00:13:42,300 --> 00:13:44,667
What's to say, you know,
you add other grains to it,
378
00:13:44,667 --> 00:13:46,600
you can get
a George Washington rye.
379
00:13:46,600 --> 00:13:48,767
-Or add fruits to it...
-[Tim] Yeah.
380
00:13:48,767 --> 00:13:50,600
-You got a brandy.
-[Mark] You get a brandy.
381
00:13:50,600 --> 00:13:52,166
You know,
if you love your country,
382
00:13:52,166 --> 00:13:53,467
you've gotta love
this recipe right here.
383
00:13:53,467 --> 00:13:55,367
I heard a feller
say that one time.
384
00:13:55,367 --> 00:13:57,200
I've heard him
say it two or three times.
385
00:13:57,200 --> 00:13:58,667
[chuckles]
386
00:13:58,667 --> 00:14:01,166
So let's taste it and see
what it tastes like, Tim.
387
00:14:01,166 --> 00:14:02,867
You know, boys,
George Thorpe discovered
388
00:14:02,867 --> 00:14:05,266
that corn makes good liquor
'cause it makes a good mash.
389
00:14:05,266 --> 00:14:07,467
Let's see which one of these
followed in his footsteps
390
00:14:07,467 --> 00:14:09,867
and got the highest ABV
and the best flavor.
391
00:14:09,867 --> 00:14:11,166
[Mark] That's Nate?
392
00:14:11,166 --> 00:14:13,467
[Tickle] That's Nate.
It's a nice looking mash.
393
00:14:13,467 --> 00:14:14,867
-[Mark] Yeah. It's pretty.
-Yeah.
394
00:14:14,867 --> 00:14:17,000
That smells scorched corn.
395
00:14:17,000 --> 00:14:19,367
-Yes, I do too.
-A nice, fruity smell.
396
00:14:19,367 --> 00:14:20,800
It's been overcome
a time or two.
397
00:14:20,800 --> 00:14:21,867
[Jim]
And it tastes really good.
398
00:14:21,867 --> 00:14:24,066
I mean, can you all
taste the fruity taste?
399
00:14:24,066 --> 00:14:25,000
[Tickle] On the...
400
00:14:25,000 --> 00:14:26,767
You know, on the back,
I'm starting to get
401
00:14:26,767 --> 00:14:29,400
some of that peach
and, uh, orange in there.
402
00:14:29,400 --> 00:14:30,567
[Digger] You can tell
there's a little bit
403
00:14:30,567 --> 00:14:31,867
-of alcohol in there...
-[Jim] Not much.
404
00:14:31,867 --> 00:14:32,967
[Digger] but not a lot.
405
00:14:32,967 --> 00:14:37,100
And he has completely
zeroed out, so he's at .9990.
406
00:14:37,100 --> 00:14:38,200
See? See?
407
00:14:38,200 --> 00:14:42,367
As he's starting gravity
of 1.035,
408
00:14:42,367 --> 00:14:45,567
he's got 5% ABV...
Potential ABV.
409
00:14:45,567 --> 00:14:47,000
If you look at it,
back in the day,
410
00:14:47,000 --> 00:14:49,000
when George Thorpe
was doing this,
411
00:14:49,000 --> 00:14:51,266
it's very possible about what
he might have been getting.
412
00:14:51,266 --> 00:14:52,734
Move on to Johnny.
413
00:14:56,867 --> 00:14:59,100
I mean, really, it's got
a good corn mash taste.
414
00:14:59,100 --> 00:15:01,266
[Tickle] I smell peach,
but I taste corn.
415
00:15:01,266 --> 00:15:02,667
And I'm not upset at that.
416
00:15:02,667 --> 00:15:05,467
[Jim] Going by the taste,
he's gonna have a little bit
417
00:15:05,467 --> 00:15:06,867
-more alcohol in it.
-[Mark] I think so.
418
00:15:06,867 --> 00:15:07,900
[Digger]
Might have a little more.
419
00:15:07,900 --> 00:15:10,900
But, you know,
he used 14 more pounds
420
00:15:10,900 --> 00:15:12,700
-of sugar than Nate did.
-[Digger] Yeah.
421
00:15:12,700 --> 00:15:13,767
And used .990...
422
00:15:13,767 --> 00:15:15,200
[Tickle]
Like measured that out.
423
00:15:15,200 --> 00:15:17,266
Basically zeroed out too,
didn't he?
424
00:15:17,266 --> 00:15:21,767
Johnny 100% zeroed out,
rock bottom at .990.
425
00:15:21,767 --> 00:15:22,667
What does that mean?
426
00:15:22,667 --> 00:15:23,767
What kind of percent
has he got?
427
00:15:23,767 --> 00:15:24,967
-With his...
-[Digger] Beginning gravity.
428
00:15:24,967 --> 00:15:26,800
.052.
429
00:15:26,800 --> 00:15:29,100
And he's between
7% and 8% ABV...
430
00:15:29,100 --> 00:15:31,700
-[Mark] Closer to 8%.
-so he's closer to 8%
431
00:15:31,700 --> 00:15:33,367
than he is 7%,
so we'll go with 8%.
432
00:15:33,367 --> 00:15:34,467
[Mark] Okay.
433
00:15:34,467 --> 00:15:35,500
[Digger] There's a good
jar of liquor
434
00:15:35,500 --> 00:15:36,967
-in there somewhere, I'm sure.
-Sure they are.
435
00:15:36,967 --> 00:15:38,900
[Digger] I say
we move on and taste Jason's.
436
00:15:38,900 --> 00:15:40,333
[Mark] Jason's.
437
00:15:41,467 --> 00:15:43,066
I'm getting the apples.
438
00:15:43,066 --> 00:15:45,166
Getting the apple on the mash,
not so much grain.
439
00:15:45,166 --> 00:15:47,100
Boy, now that's a good jar
of beer right there.
440
00:15:47,100 --> 00:15:48,567
[Tickle] Mmm-hmm.
441
00:15:48,567 --> 00:15:49,767
[Digger] That's some alcohol.
442
00:15:51,767 --> 00:15:53,166
He hit the bottom
pretty quick,
443
00:15:53,166 --> 00:15:55,166
so I'm gonna say he zeroed out
pretty good, too.
444
00:15:55,166 --> 00:15:59,767
So at his starting gravity
of 1.038,
445
00:15:59,767 --> 00:16:04,700
so his potential ABV
is 5% as well.
446
00:16:04,700 --> 00:16:06,867
All right, guys.
At the end of the day,
447
00:16:06,867 --> 00:16:08,166
the numbers don't lie.
448
00:16:08,166 --> 00:16:09,467
That's why I rely on 'em.
449
00:16:09,467 --> 00:16:12,166
Uh, I can't see any other way
to judge it, Mark.
450
00:16:12,166 --> 00:16:14,133
I think that that's good.
451
00:16:24,066 --> 00:16:29,333
Two of you guys
had identical potential ABVs.
452
00:16:30,166 --> 00:16:32,400
I mean, exactly the same.
453
00:16:32,400 --> 00:16:34,800
One stood out
just a little bit more.
454
00:16:34,800 --> 00:16:38,100
And the two
with the identical ABVs,
455
00:16:38,100 --> 00:16:41,567
it simply came down
to one flavor
456
00:16:41,567 --> 00:16:44,834
was just this much better.
457
00:16:45,767 --> 00:16:51,200
Nate, and you have a 5%
potential ABV. All right?
458
00:16:51,200 --> 00:16:55,166
Johnny, and you have
a potential ABV of 8%.
459
00:16:55,166 --> 00:17:00,634
Jason, your potential ABV
was also 5%.
460
00:17:02,467 --> 00:17:04,634
Johnny, you're going
in the stillhouse first.
461
00:17:05,700 --> 00:17:09,367
Jason, you're going second.
Nate, you're going third.
462
00:17:09,367 --> 00:17:11,667
You guys
are only gonna get one run,
463
00:17:11,667 --> 00:17:13,500
so make this one count.
464
00:17:13,500 --> 00:17:15,800
Now comes the part
where you get to take
465
00:17:15,800 --> 00:17:17,767
a ride with Tickle,
which is always an adventure.
466
00:17:17,767 --> 00:17:19,800
All right, fellers.
Y'all come on with me.
467
00:17:19,800 --> 00:17:21,467
[dramatic music playing]
468
00:17:23,767 --> 00:17:25,166
All right, fellers.
469
00:17:25,166 --> 00:17:28,166
You guys are here
to pick your still parts,
470
00:17:28,166 --> 00:17:32,100
to make George Thorpe's recipe
your recipe.
471
00:17:32,100 --> 00:17:33,900
Johnny,
you're up first, right?
472
00:17:33,900 --> 00:17:34,900
Yes, sir.
473
00:17:34,900 --> 00:17:35,900
You've got three minutes,
474
00:17:35,900 --> 00:17:38,367
and your time starts now.
475
00:17:38,367 --> 00:17:39,400
Johnny,
you're not in there yet?
476
00:17:39,400 --> 00:17:40,266
Nope.
477
00:17:40,266 --> 00:17:41,500
My plan
going into the stillhouse
478
00:17:41,500 --> 00:17:43,367
is I'm just gonna build
a real traditional still.
479
00:17:43,367 --> 00:17:45,100
All right.
Well, we've got a pot, right?
480
00:17:45,100 --> 00:17:46,400
[Johnny] I've got a condenser,
481
00:17:46,400 --> 00:17:48,600
a thumper
for flavor, and a pot.
482
00:17:48,600 --> 00:17:50,266
One and a half
minutes left, Johnny.
483
00:17:50,266 --> 00:17:53,166
I can put this together
pretty easy, I think,
484
00:17:53,166 --> 00:17:55,166
so I don't think
it's gonna be too hard.
485
00:17:55,166 --> 00:17:56,667
We're still missing
one key component
486
00:17:56,667 --> 00:17:58,367
that I can see right here.
487
00:17:58,367 --> 00:17:59,867
All right. One key component.
488
00:17:59,867 --> 00:18:01,066
If you don't know what it is,
489
00:18:01,066 --> 00:18:02,100
you don't belong
in this competition.
490
00:18:02,100 --> 00:18:03,400
Oh, [bleep].
491
00:18:03,400 --> 00:18:06,367
[Tickle] But you have got
one minute left.
492
00:18:06,367 --> 00:18:08,800
-Now, what's going on?
-All right.
493
00:18:08,800 --> 00:18:10,667
There we go, Johnny.
All right.
494
00:18:10,667 --> 00:18:12,266
-[indistinct]
-[Tickle]
Fort-five seconds left.
495
00:18:12,266 --> 00:18:13,367
Are you good?
496
00:18:13,367 --> 00:18:14,166
-All right.
-I think so.
497
00:18:14,166 --> 00:18:15,867
-Was I a big help?
-Yeah.
498
00:18:15,867 --> 00:18:18,200
-[Tickle] Oh, was I?
-[Johnny] Is that right?
499
00:18:18,200 --> 00:18:19,000
[Tickle] All right.
500
00:18:19,000 --> 00:18:21,000
-Jason, you are up.
-All right.
501
00:18:21,000 --> 00:18:22,200
You've got three minutes
502
00:18:22,200 --> 00:18:24,367
and your time starts now.
503
00:18:24,367 --> 00:18:26,567
Come on, Jason.
Show us what you got.
504
00:18:26,567 --> 00:18:28,400
I definitely just wanna get
the base components.
505
00:18:28,400 --> 00:18:30,000
If I can get a thumper,
I would definitely
506
00:18:30,000 --> 00:18:30,700
like to get a thumper.
507
00:18:30,700 --> 00:18:31,867
Okay.
508
00:18:31,867 --> 00:18:33,400
[Jason] The reason
I like to use a thumper,
509
00:18:33,400 --> 00:18:36,567
not just to infuse flavors
into your final product
510
00:18:36,567 --> 00:18:39,300
but also it's another
distillation process.
511
00:18:39,300 --> 00:18:41,500
[Tickle]
You got 45 seconds left.
512
00:18:41,500 --> 00:18:43,900
Forty-five seconds left there,
Jason.
513
00:18:43,900 --> 00:18:46,166
I'm used to running
all small pot systems,
514
00:18:46,166 --> 00:18:47,467
I'm used to direct flame.
515
00:18:47,467 --> 00:18:48,967
It's what
I'm comfortable with.
516
00:18:48,967 --> 00:18:50,000
-[Tickle] All right.
-All right.
517
00:18:50,000 --> 00:18:50,767
You got everything you need
in there?
518
00:18:50,767 --> 00:18:52,667
-I think I am good.
-All right.
519
00:18:52,667 --> 00:18:55,166
Well, take your stuff,
Jason, and set it over there.
520
00:18:55,166 --> 00:18:57,467
All right. Nate,
you've got three minutes,
521
00:18:57,467 --> 00:18:59,600
your time starts now.
522
00:18:59,600 --> 00:19:00,900
So the first two guys,
523
00:19:00,900 --> 00:19:02,266
they took the thumpers
in there,
524
00:19:02,266 --> 00:19:03,600
just like I thought
they would.
525
00:19:03,600 --> 00:19:05,066
[Tickle] All right.
Let's see what you got.
526
00:19:05,066 --> 00:19:06,867
Uh-oh. All right. Well...
527
00:19:06,867 --> 00:19:09,166
So I just got everything.
528
00:19:09,166 --> 00:19:10,967
[Tickle]
Two and a half minutes left.
529
00:19:10,967 --> 00:19:12,467
[Nate] Figured something
would fit together.
530
00:19:12,467 --> 00:19:16,300
Well, you have got a pot
and we have got a condenser.
531
00:19:16,300 --> 00:19:18,266
You know, I was looking
for extra copper
532
00:19:18,266 --> 00:19:21,200
because I don't have
the thump keg to rely on.
533
00:19:21,200 --> 00:19:23,467
[Tickle] You got
a minute and 45 seconds.
534
00:19:23,467 --> 00:19:25,567
A minute
and 45 seconds left, Nate.
535
00:19:25,567 --> 00:19:27,834
Need more surface area
to get a cleaner product,
536
00:19:29,166 --> 00:19:30,700
so I had to figure
something else out.
537
00:19:30,700 --> 00:19:33,000
[Tickle] All right, all right.
Well... Oh, oh, oh.
538
00:19:33,000 --> 00:19:34,667
There we go.
539
00:19:34,667 --> 00:19:36,166
All right.
540
00:19:36,166 --> 00:19:37,767
Nate's got [bleep]
to build something.
541
00:19:37,767 --> 00:19:38,767
All right, fellers.
542
00:19:38,767 --> 00:19:40,400
You all have got
y'all still parts,
543
00:19:40,400 --> 00:19:42,700
let's get it on back in there
so y'all can make
544
00:19:42,700 --> 00:19:45,333
y'all's take on the very first
moonshine in this country.
545
00:19:47,367 --> 00:19:48,867
All right.
546
00:19:50,900 --> 00:19:51,934
All right.
547
00:19:56,667 --> 00:19:58,567
[Digger] Guys, I hope
you got everything you needed.
548
00:19:58,567 --> 00:20:00,166
It looks like Nate
got all the pots.
549
00:20:00,166 --> 00:20:02,000
-Yes, sir.
-[Digger] All right, men.
550
00:20:02,000 --> 00:20:05,000
You're gonna have one hour
to get your still assembled.
551
00:20:05,000 --> 00:20:06,367
Anybody got any questions?
552
00:20:06,367 --> 00:20:09,467
All right.
Your time starts now.
553
00:20:09,467 --> 00:20:10,834
Good luck, get with it, men.
554
00:20:14,100 --> 00:20:18,000
There's so much in there,
you got so many options.
555
00:20:18,000 --> 00:20:19,166
It's overwhelmin'.
556
00:20:20,867 --> 00:20:23,467
[Jason] I got my pot,
my thumper,
my worm,
557
00:20:23,467 --> 00:20:24,767
I know I have all my parts.
558
00:20:24,767 --> 00:20:26,166
I'm ready to build a still.
559
00:20:27,667 --> 00:20:29,500
[Johnny] I'm just gonna build
a real traditional still.
560
00:20:29,500 --> 00:20:32,233
I got a thumper,
a condenser, and a pot.
561
00:20:33,400 --> 00:20:34,867
I don't know
what Nate is doin',
562
00:20:34,867 --> 00:20:36,533
but I guess he's got a plan.
563
00:20:38,867 --> 00:20:40,667
He's doing good.
564
00:20:40,667 --> 00:20:42,166
Maybe he's got an idea.
565
00:20:42,166 --> 00:20:44,100
[Nate] The box
was about 80 pounds.
566
00:20:44,100 --> 00:20:45,400
Might have overdid it
a little bit,
567
00:20:45,400 --> 00:20:46,600
but I wanna be sure
568
00:20:46,600 --> 00:20:48,700
I had something
that made a good product.
569
00:20:48,700 --> 00:20:50,634
[Jim] I think he had
to put a couple more of 'em.
570
00:20:51,367 --> 00:20:52,567
Well...
571
00:20:52,567 --> 00:20:54,266
I got a little bit
of a gin basket in there
572
00:20:54,266 --> 00:20:56,266
just to get a lot
of surface area,
573
00:20:56,266 --> 00:20:58,600
and I just gotta figure out
how to, uh,
574
00:20:58,600 --> 00:20:59,967
how to fit it all together.
575
00:21:00,867 --> 00:21:02,467
[Johnny] What you got
going on, Nate?
576
00:21:03,467 --> 00:21:05,333
Just need it to connect.
577
00:21:07,367 --> 00:21:09,000
And there we go.
578
00:21:09,000 --> 00:21:10,367
Couldn't have measured it
any perfect?
579
00:21:10,367 --> 00:21:12,166
[Tim] No, I'm sure you could
not have, could you?
580
00:21:12,166 --> 00:21:14,333
Yeah. The eyeball
calibrated that one.
581
00:21:14,800 --> 00:21:16,133
I'm not sure...
582
00:21:17,266 --> 00:21:19,300
what Nate has got
going on here
583
00:21:19,300 --> 00:21:22,166
in this column
but it appears he does.
584
00:21:22,166 --> 00:21:23,266
Nice.
585
00:21:23,266 --> 00:21:24,667
Should be all right.
586
00:21:24,667 --> 00:21:27,200
All right, men.
It looks like everybody's
ready to run liquor.
587
00:21:27,200 --> 00:21:30,066
Sir, you feel good about that?
588
00:21:30,066 --> 00:21:32,266
You know what, sir?
I'll take some more time.
589
00:21:32,266 --> 00:21:33,567
[Digger]
I couldn't agree more.
590
00:21:33,567 --> 00:21:36,333
You realized that rascal
is upside down, hadn't you?
591
00:21:36,967 --> 00:21:38,233
Yes, sir. [chuckles]
592
00:21:40,667 --> 00:21:41,867
It looks like everybody's
ready to run liquor.
593
00:21:41,867 --> 00:21:43,266
You know what, sir?
I'll take some more time.
594
00:21:43,266 --> 00:21:44,266
[Digger]
I couldn't agree more.
595
00:21:44,266 --> 00:21:45,767
You realized that rascal
596
00:21:45,767 --> 00:21:46,967
is upside down, hadn't you?
597
00:21:47,500 --> 00:21:48,867
Yes, sir. [chuckles]
598
00:21:50,467 --> 00:21:52,367
[Tickle] I think he's missin'
a few little pieces.
599
00:21:52,367 --> 00:21:54,467
You can miss one small part
600
00:21:54,467 --> 00:21:57,367
and have to rethink
everything.
601
00:22:03,000 --> 00:22:04,033
[Tim] I know that'll work.
602
00:22:04,567 --> 00:22:06,166
Yes, sir.
603
00:22:06,166 --> 00:22:07,667
-Sorry, guys.
-[Johnny] All right.
604
00:22:07,667 --> 00:22:09,300
[Jason] Took too long.
605
00:22:09,300 --> 00:22:11,266
Nate, looks like
you've got a rig
606
00:22:11,266 --> 00:22:15,000
that will safely operate,
you satisfied?
607
00:22:15,000 --> 00:22:16,800
95% confident...
608
00:22:16,800 --> 00:22:19,567
-[chuckles]
-Well, it's time
to get busy then.
609
00:22:19,567 --> 00:22:22,000
Looks like we're about
to have a contest, guys.
610
00:22:22,000 --> 00:22:24,467
Your mash is right over here
where we put it.
611
00:22:24,467 --> 00:22:27,300
You got four hours,
bring us your best jar.
612
00:22:27,300 --> 00:22:29,000
Fellers, you got anything
you wanna say?
613
00:22:29,000 --> 00:22:31,667
-Yeah.
I always got somethin' to say.
-[Digger] Yes, you do.
614
00:22:31,667 --> 00:22:33,367
[Mark] This is where
you're gonna share with us
615
00:22:33,367 --> 00:22:36,600
how you can take the oldest
corn recipe in America
616
00:22:36,600 --> 00:22:39,166
and turn it into a unique,
modern,
617
00:22:39,166 --> 00:22:42,467
marketable,
hundred-proof spirit.
618
00:22:42,467 --> 00:22:43,467
Good luck.
619
00:22:43,467 --> 00:22:45,700
Your four hours starts now.
620
00:22:45,700 --> 00:22:47,567
Good luck, guys,
and get it with it.
621
00:22:47,567 --> 00:22:49,767
My mash is still workin',
is y'all's?
622
00:22:49,767 --> 00:22:51,033
[Jason] Mine's still workin'.
623
00:22:53,100 --> 00:22:54,233
Deader than a doornail.
624
00:22:54,567 --> 00:22:56,567
Peach wine.
625
00:22:56,567 --> 00:22:58,000
[Jason] When it comes
to makin' a good jar,
626
00:22:58,000 --> 00:23:00,066
my beliefs are,
you gotta take pride
627
00:23:00,066 --> 00:23:02,367
in your ingredients,
you want it to be fresh,
628
00:23:02,367 --> 00:23:03,667
a jar that somebody...
629
00:23:03,667 --> 00:23:06,100
Someone out there who wanna
come back and get more of.
630
00:23:06,100 --> 00:23:07,367
[Tim]
Johnny is pouring his in,
631
00:23:07,367 --> 00:23:08,467
-a jar at a time.
-[Digger] One at a time.
632
00:23:08,467 --> 00:23:10,266
That's gonna take a while,
man.
633
00:23:10,266 --> 00:23:12,500
[Johnny]
My mash tastes real good
because, uh,
634
00:23:12,500 --> 00:23:14,367
it just tastes like peach
wine, really.
635
00:23:14,367 --> 00:23:17,100
I know my first jar
is gonna be high proof.
636
00:23:17,100 --> 00:23:19,166
I know my second jar is gonna
be pretty high proof.
637
00:23:19,166 --> 00:23:21,567
And if I get
eight to ten jars,
638
00:23:21,567 --> 00:23:22,767
I'm gonna go to my middle.
639
00:23:22,767 --> 00:23:24,467
I'm gonna go
to jar five or six,
640
00:23:24,467 --> 00:23:27,367
blend probably those two.
641
00:23:27,367 --> 00:23:28,467
Nate's gonna be harder
642
00:23:28,467 --> 00:23:31,367
in runnin' liquor
before Jason and John.
643
00:23:31,367 --> 00:23:32,767
[Digger] Yeah.
Maybe, maybe not.
644
00:23:32,767 --> 00:23:35,500
He's got a tremendous amount
of copper to heat up.
645
00:23:35,500 --> 00:23:37,767
That's gonna reflux
back in that pot.
646
00:23:37,767 --> 00:23:40,266
[Nate] What I'm runnin',
I have like a 65-gallon,
647
00:23:40,266 --> 00:23:43,567
and also
about 260-gallon still,
648
00:23:43,567 --> 00:23:45,667
so my problem goin' into this,
649
00:23:45,667 --> 00:23:48,367
is makin' sure that I keep
this small still running
650
00:23:48,367 --> 00:23:50,634
like I know
how to run those stills.
651
00:23:53,000 --> 00:23:53,867
[Mark] Now see?
652
00:23:53,867 --> 00:23:54,767
There's Jason,
653
00:23:54,767 --> 00:23:56,467
before he ran
his hot mash out,
654
00:23:56,467 --> 00:23:57,900
he killed his flames.
655
00:23:57,900 --> 00:23:59,300
He won the safety award.
656
00:23:59,300 --> 00:24:00,967
[Jason] I put hot corn mash
657
00:24:00,967 --> 00:24:03,400
and apple slaw
into my thumper.
658
00:24:03,400 --> 00:24:06,100
I think it's gonna carry over
the flavor real well
659
00:24:06,100 --> 00:24:08,300
and hit what flavor
I'm trying to hit.
660
00:24:08,300 --> 00:24:09,667
Men, you've burned one hour.
661
00:24:09,667 --> 00:24:10,867
You got three left.
662
00:24:10,867 --> 00:24:13,467
You guys got that keg
in the middle,
663
00:24:14,100 --> 00:24:15,967
that surface area of copper,
664
00:24:15,967 --> 00:24:17,867
and you charged
a little extra,
665
00:24:17,867 --> 00:24:19,300
I'm basically counting on this
666
00:24:19,300 --> 00:24:20,667
-and this and this...
-Just make sure--
667
00:24:20,667 --> 00:24:22,467
-Just make sure--
-the biggest camp I can find.
668
00:24:22,467 --> 00:24:25,567
All the surface area are
for vapors to hit copper.
669
00:24:25,567 --> 00:24:26,600
-[Nate] Yeah.
-Yeah.
670
00:24:26,600 --> 00:24:27,667
-I got...
-[Johnny]
Come through there and--
671
00:24:27,667 --> 00:24:29,367
this one filled with mash.
672
00:24:29,367 --> 00:24:30,567
-Oh, you did fill it?
-[Nate] Yeah.
673
00:24:30,567 --> 00:24:32,467
-[Jason] Oh, you got
some mash in there?
-Yeah.
674
00:24:32,467 --> 00:24:34,867
And it won't take long when it
gets up to 100 degrees,
675
00:24:34,867 --> 00:24:36,000
it's going somewhere.
676
00:24:36,000 --> 00:24:37,100
You're right about that.
677
00:24:37,100 --> 00:24:39,200
-It's goin' up.
-It's goin' up.
678
00:24:39,200 --> 00:24:41,200
[Jason] Woo! Here we come.
679
00:24:41,200 --> 00:24:44,066
Oh, it's not gonna long, boys.
680
00:24:44,066 --> 00:24:45,734
[Tickle] We got liquor, boys.
681
00:24:47,467 --> 00:24:49,066
[Jason] Mine's basically
fixin' to start--
682
00:24:49,066 --> 00:24:51,767
-[Tickle] There it goes.
-[Johnny] It's actually comin'
out of this one too.
683
00:24:51,767 --> 00:24:55,100
-[Jason] We runnin'. Nice.
-[Johnny] There she is.
684
00:24:55,100 --> 00:24:57,166
[Jason] I'mma cut mine
back just a hair.
685
00:24:57,166 --> 00:24:58,667
[Digger] All right, guys.
You got two hours left
686
00:24:58,667 --> 00:24:59,767
in your run.
687
00:25:06,600 --> 00:25:07,567
Yippies.
688
00:25:07,567 --> 00:25:08,867
[Jason] Where you on, Johnny?
689
00:25:08,867 --> 00:25:09,934
Number four?
690
00:25:10,600 --> 00:25:12,266
I'm on number 14.
691
00:25:12,266 --> 00:25:13,567
Comin' off the still,
692
00:25:13,567 --> 00:25:15,500
I was gonna get a lot
of brandy flavor first
693
00:25:15,500 --> 00:25:16,900
with my high alcohols,
694
00:25:16,900 --> 00:25:19,300
then it would move
into a sweeter
695
00:25:19,300 --> 00:25:21,467
where the corn would come out,
696
00:25:21,467 --> 00:25:23,400
and then the honey
would come on the back end,
697
00:25:23,400 --> 00:25:26,967
so I needed that,
I needed to blend down a jar
698
00:25:26,967 --> 00:25:29,467
of all three
of those components.
699
00:25:29,467 --> 00:25:32,100
All right, men.
You got one hour left.
700
00:25:32,100 --> 00:25:34,600
Plenty of time to bring us
that perfect jar.
701
00:25:34,600 --> 00:25:36,233
Don't lose track.
702
00:25:37,600 --> 00:25:41,467
We wanna taste the evolution
of George Thorpe's base recipe
703
00:25:41,467 --> 00:25:44,000
in the new top-shelf spirit.
704
00:25:44,000 --> 00:25:47,166
[tense music playing]
705
00:25:47,166 --> 00:25:48,467
Tryin' to get my proof right,
706
00:25:48,467 --> 00:25:50,567
that's about,
really, my only concern.
707
00:25:50,567 --> 00:25:52,100
[Nate] It's so confusing.
708
00:25:52,100 --> 00:25:54,467
That's a zipper on a rocking
chair, that's what that is.
709
00:25:54,467 --> 00:25:58,266
The jar I'm going to turn
in is going to be
710
00:25:58,266 --> 00:26:00,266
90% based on flavor.
711
00:26:00,266 --> 00:26:02,000
Fifteen minutes, men.
712
00:26:02,000 --> 00:26:03,800
If you ain't got pinky liver,
713
00:26:03,800 --> 00:26:05,567
you probably
ain't gon' have it.
714
00:26:05,567 --> 00:26:06,800
[Nate] Got it, fellas.
715
00:26:06,800 --> 00:26:08,367
-Bring it in here, Nate.
-Here you go.
716
00:26:08,367 --> 00:26:10,900
[Nate] It might be a little
under proof, that's fine,
717
00:26:10,900 --> 00:26:12,100
it still tastes good.
718
00:26:12,100 --> 00:26:13,533
[Digger] Good luck, my friend.
719
00:26:14,100 --> 00:26:15,166
All right, fellers.
720
00:26:16,700 --> 00:26:18,800
Feel like that's a winner?
721
00:26:18,800 --> 00:26:20,500
-I feel pretty good about it.
-[Digger] Good deal.
722
00:26:20,500 --> 00:26:21,734
[Mark] Yeah. Good luck, boss.
723
00:26:22,700 --> 00:26:24,166
Ten minutes, Jason.
724
00:26:24,166 --> 00:26:27,266
[tense music playing]
725
00:26:28,500 --> 00:26:29,800
[sighs]
726
00:26:29,800 --> 00:26:31,467
All right, gentlemen.
727
00:26:31,467 --> 00:26:33,667
[Digger] Good luck to each
and every one of you guys.
728
00:26:33,667 --> 00:26:35,667
Fellers,
looking forward to this.
729
00:26:35,667 --> 00:26:39,667
[Tickle] I've been looking
forward to tasting this
the whole time.
730
00:26:39,667 --> 00:26:41,800
[Mark] All right, guys.
Based off of George Thorpe,
731
00:26:41,800 --> 00:26:44,867
they put their own touch
on the original recipe.
732
00:26:44,867 --> 00:26:47,166
To get somethin'
to shine through
733
00:26:47,166 --> 00:26:49,467
and not just taste corn
in this,
734
00:26:49,467 --> 00:26:51,900
they're really gonna have
to know what they're doing.
735
00:26:51,900 --> 00:26:53,266
All right. This is Johnny.
736
00:26:53,266 --> 00:26:55,266
-Good-lookin' clear jar.
-[Digger] Yeah.
737
00:26:55,266 --> 00:26:57,767
He strained well,
filtered well.
738
00:26:57,767 --> 00:26:58,867
I don't know.
739
00:26:58,867 --> 00:27:00,667
I'm pretty confident
with this.
740
00:27:00,667 --> 00:27:02,300
-Ninety?
-[Digger] Yeah. He did--
741
00:27:02,300 --> 00:27:03,500
I'm not going to disagree.
742
00:27:03,500 --> 00:27:04,767
He did a good-looking proof.
743
00:27:04,767 --> 00:27:07,367
I don't know about you all,
but I've took enough sifts,
744
00:27:07,367 --> 00:27:09,100
I could feel that sweat
on my head.
745
00:27:09,100 --> 00:27:10,667
-[laughs]
-I'm sweatin' out here.
746
00:27:10,667 --> 00:27:13,100
It is definitely
a little peachy.
747
00:27:13,100 --> 00:27:15,500
It takes a lot
to overcome corn.
748
00:27:15,500 --> 00:27:17,367
I'm pickin' up
both corn and peachy.
749
00:27:17,367 --> 00:27:19,166
[Tickle] I'm pickin' up
both right there.
750
00:27:19,166 --> 00:27:20,567
I'm tastin' both too.
751
00:27:20,567 --> 00:27:23,266
-And they bounce really,
really well.
-[Tickle] Very nice.
752
00:27:23,266 --> 00:27:24,500
Pretty pleasant drink,
ain't it?
753
00:27:24,500 --> 00:27:26,100
Smooth on the back...
On the back end.
754
00:27:26,100 --> 00:27:27,266
[Mark] No fire.
755
00:27:27,266 --> 00:27:29,266
Well, it's got just
enough bite too
756
00:27:29,266 --> 00:27:31,100
to let you know
you're drinking a good liquor.
757
00:27:31,100 --> 00:27:32,667
Yeah. I like it.
758
00:27:32,667 --> 00:27:34,500
Let's move on to Nate.
759
00:27:34,500 --> 00:27:35,567
You ever had a scorch run
760
00:27:35,567 --> 00:27:37,266
all the way
through your distillation?
761
00:27:37,266 --> 00:27:39,500
-No.
-No? Hmm.
762
00:27:39,500 --> 00:27:41,300
-[Digger] Pretty good
clear jar.
-Looks clean.
763
00:27:41,300 --> 00:27:43,266
I don't know if there's enough
brandy in there,
764
00:27:43,266 --> 00:27:44,467
but it tastes good.
765
00:27:44,467 --> 00:27:46,667
-Proof look a little low.
-[Digger] Yeah.
766
00:27:46,667 --> 00:27:48,867
Tried to catch up
to you two in the copper.
767
00:27:48,867 --> 00:27:50,567
[Tim] There's definitely
honey in this jar.
768
00:27:50,567 --> 00:27:54,300
Nate scorched
the hell out of his mash.
769
00:27:54,300 --> 00:27:55,867
Maybe he was tryin'
to influence the flavor?
770
00:27:55,867 --> 00:27:58,166
-I'm not tastin' it.
-I'm pickin' it up.
771
00:27:58,166 --> 00:27:59,200
[Tickle] Are you?
772
00:27:59,200 --> 00:28:00,667
[Digger]
Maybe he noticed it too
773
00:28:00,667 --> 00:28:02,567
and that may have been why
he tempered down slow.
774
00:28:02,567 --> 00:28:05,100
I'm gonna get the muscadine
flavor on the back end.
775
00:28:05,100 --> 00:28:06,100
I am.
776
00:28:06,100 --> 00:28:07,767
It helped him on that scorch.
777
00:28:07,767 --> 00:28:08,867
-It helped him.
-Yeah.
778
00:28:08,867 --> 00:28:11,367
I don't think the scorch
is the deal killer here.
779
00:28:11,367 --> 00:28:14,266
I honestly think that it's
somewhere around 80 proof.
780
00:28:14,266 --> 00:28:17,867
But in George Thorpe's
original recipe,
781
00:28:17,867 --> 00:28:19,367
the benchmark's 100.
782
00:28:19,367 --> 00:28:22,767
It's really good and smooth
but it is... It's lower proof.
783
00:28:22,767 --> 00:28:25,767
I think that's simply
the reason it is so smooth
784
00:28:25,767 --> 00:28:28,700
and the flavors are
because it is 80 proof.
785
00:28:28,700 --> 00:28:30,100
Yeah. This is Jason.
786
00:28:30,100 --> 00:28:32,100
How you feeling over
there, Jason?
787
00:28:32,100 --> 00:28:34,200
Good.
Quiet but confident, I guess.
788
00:28:34,200 --> 00:28:35,567
It's a nice clear jar.
789
00:28:35,567 --> 00:28:37,367
[Johnny] You feel good
about your proof?
790
00:28:37,367 --> 00:28:40,400
Ah, I feel like mine's
a little high.
791
00:28:40,400 --> 00:28:42,767
That's a little low too,
I'm afraid.
792
00:28:42,767 --> 00:28:44,934
[Jason] I'm used to using
the hydrometer, so.
793
00:28:45,367 --> 00:28:46,400
Same here.
794
00:28:46,400 --> 00:28:48,000
Now you're showing
your skills.
795
00:28:48,000 --> 00:28:50,300
Plenty of alcohol on the nose.
796
00:28:50,300 --> 00:28:51,967
[Tim] Got a nice nose.
797
00:28:51,967 --> 00:28:54,166
I can't really pinpoint
anything.
798
00:28:54,166 --> 00:28:56,100
I'm getting a subtle hint
on that apple.
799
00:28:56,100 --> 00:28:59,867
I'm not getting any corn,
just a subtle, subtle hint.
800
00:28:59,867 --> 00:29:01,266
-Take your second drink.
-[Tickle] I'm getting honey.
801
00:29:01,266 --> 00:29:02,100
Mmm-hmm.
802
00:29:02,100 --> 00:29:03,467
Honey on the nose.
803
00:29:03,467 --> 00:29:04,867
Nice flavor.
804
00:29:04,867 --> 00:29:07,834
The second drink
really opens the flavor up.
805
00:29:08,166 --> 00:29:09,300
Apple honey.
806
00:29:09,300 --> 00:29:12,066
Again, I think because
the flavor is so good,
807
00:29:12,066 --> 00:29:13,667
because the proof
is a little low,
808
00:29:13,667 --> 00:29:16,467
but it's a killer,
killer good flavor.
809
00:29:16,467 --> 00:29:18,066
[Tim] He's got all the three
flavors in there.
810
00:29:18,066 --> 00:29:19,900
-Right.
-Honey, he's got apple...
811
00:29:19,900 --> 00:29:21,266
-Mmm-hmm.
-and he's got the corn.
812
00:29:21,266 --> 00:29:24,266
Yeah. He's married them
together very well.
813
00:29:24,266 --> 00:29:26,200
The bead might have been
misleading on that.
814
00:29:26,200 --> 00:29:27,967
It's still got plenty
of alcohol.
815
00:29:27,967 --> 00:29:30,000
[Tickle] I'm feeling a good
punch from it. It's getting--
816
00:29:30,000 --> 00:29:32,900
I mean, it's got legs
to stand on too.
817
00:29:32,900 --> 00:29:34,100
[Tickle]
It's an excellent drink.
818
00:29:34,100 --> 00:29:35,767
Oh, we've got three good
distillers here.
819
00:29:35,767 --> 00:29:37,567
They've all done
an outstanding job
820
00:29:37,567 --> 00:29:39,066
running their stills.
821
00:29:39,066 --> 00:29:40,967
This is all good spirits
822
00:29:40,967 --> 00:29:43,667
but one of them stands
above the other two.
823
00:29:43,667 --> 00:29:46,767
I couldn't agree more,
but here's what we gotta do.
824
00:29:46,767 --> 00:29:49,367
We gotta figure out the one
that stands out the least.
825
00:29:49,367 --> 00:29:50,667
I think we're all right there
826
00:29:50,667 --> 00:29:52,934
on the same pew
singing the same song.
827
00:29:57,066 --> 00:29:58,467
[tense music playing]
828
00:30:08,667 --> 00:30:11,667
Well, I just wanna commend
all of y'all for making
829
00:30:11,667 --> 00:30:14,000
y'all's own rendition
830
00:30:14,000 --> 00:30:16,667
of George Thorpe's original
corn liquor,
831
00:30:16,667 --> 00:30:18,500
and putting your own
spin on this.
832
00:30:18,500 --> 00:30:20,600
Now, you got the notes
of the peaches,
833
00:30:20,600 --> 00:30:22,767
the apples, the muscadines.
834
00:30:22,767 --> 00:30:25,767
That's no easy task
right there,
835
00:30:25,767 --> 00:30:26,900
because let's face it,
836
00:30:26,900 --> 00:30:28,600
corn liquor is corn liquor up
one side
837
00:30:28,600 --> 00:30:29,867
and down the other,
838
00:30:29,867 --> 00:30:31,900
and it's hard
to make it anything else.
839
00:30:31,900 --> 00:30:34,166
And all I can say,
840
00:30:34,166 --> 00:30:36,467
is it's a damn shame
we've gotta let one of you go.
841
00:30:36,467 --> 00:30:39,767
Jason, really nice,
clear, clean jar.
842
00:30:39,767 --> 00:30:44,066
Apple finishes really well
to me on the back end.
843
00:30:44,567 --> 00:30:46,166
It don't outrun the corn.
844
00:30:46,166 --> 00:30:48,567
You know, corn's the dominant
flavor here
845
00:30:48,567 --> 00:30:51,600
and that was George Thorpe's
original recipe.
846
00:30:51,600 --> 00:30:54,767
But I think you made wise
choices at the farmstand.
847
00:30:54,767 --> 00:30:57,567
And then the end
brought us a nice jar,
848
00:30:57,567 --> 00:30:59,433
a good drinkin' liquor.
849
00:31:00,166 --> 00:31:01,500
-Good job.
-Thank you.
850
00:31:01,500 --> 00:31:04,500
Nate, outstanding job
of assembling your still
851
00:31:04,500 --> 00:31:06,100
differently
from the other guys.
852
00:31:06,100 --> 00:31:08,000
You brought
the flavor through.
853
00:31:08,000 --> 00:31:10,467
It's hard to get that flavor
to come through
854
00:31:10,467 --> 00:31:12,300
with the setup of still
that you had.
855
00:31:12,300 --> 00:31:14,000
And because
of your column setup,
856
00:31:14,000 --> 00:31:15,867
I think you got
the cleanest jar.
857
00:31:15,867 --> 00:31:18,500
A little bit lighter proof
than Jason.
858
00:31:18,500 --> 00:31:20,800
We set a benchmark
of 100 proof.
859
00:31:20,800 --> 00:31:23,367
We got you in the low 80s.
860
00:31:23,367 --> 00:31:25,166
[Tim] But still, outstanding.
861
00:31:25,166 --> 00:31:27,300
It's a nice, clean jar.
862
00:31:27,300 --> 00:31:28,767
Nice, good flavor.
863
00:31:28,767 --> 00:31:31,166
Johnny, I'm from Virginia.
864
00:31:31,166 --> 00:31:32,200
I'm like Tim.
865
00:31:32,200 --> 00:31:33,867
What can I say about peaches
866
00:31:33,867 --> 00:31:35,066
other than we love 'em?
867
00:31:35,066 --> 00:31:37,100
We call this a cut brandy.
868
00:31:37,100 --> 00:31:38,967
And you did a fine job
869
00:31:38,967 --> 00:31:41,567
of bringing
that peach level out
870
00:31:41,567 --> 00:31:43,266
and it's giving you
the alcohol.
871
00:31:43,266 --> 00:31:45,467
And you have a little bit
of the corn in there.
872
00:31:45,467 --> 00:31:47,900
I believe one
of your best moves
873
00:31:47,900 --> 00:31:50,567
was barring a little bit
of that malted rye
874
00:31:50,567 --> 00:31:52,667
and throwing it in
with your peaches
875
00:31:52,667 --> 00:31:55,300
to really kick off
that fermentation process.
876
00:31:55,300 --> 00:31:57,166
All in all,
every one of y'all,
877
00:31:57,767 --> 00:31:59,266
fine jars of liquor.
878
00:31:59,266 --> 00:32:02,066
I'd love to sit on my back
porch and sip in any of 'em.
879
00:32:02,066 --> 00:32:03,266
At the end of the day,
880
00:32:03,266 --> 00:32:05,467
we can't move forward
if somebody doesn't go home
881
00:32:05,467 --> 00:32:06,667
and it was just a...
882
00:32:06,667 --> 00:32:09,200
Just the slightest difference
in proof.
883
00:32:09,200 --> 00:32:11,634
Just a few drops of water
would've made the difference.
884
00:32:12,867 --> 00:32:14,166
And Nate,
885
00:32:16,200 --> 00:32:19,567
sorry but that jar bought
you a ticket home, old buddy.
886
00:32:19,567 --> 00:32:21,467
-But you did a damn fine job.
-Okay.
887
00:32:21,467 --> 00:32:22,600
-Yup.
-[Tim] Fine job.
888
00:32:22,600 --> 00:32:23,467
[Nate] Being here,
889
00:32:23,467 --> 00:32:24,800
I showed these guys
890
00:32:24,800 --> 00:32:27,166
I'm willing
to get down and do
891
00:32:27,166 --> 00:32:29,867
back porch distilling
just like everybody else.
892
00:32:30,800 --> 00:32:33,100
All right, guys,
here we are, last challenge,
893
00:32:33,100 --> 00:32:34,667
final flavoring.
894
00:32:34,667 --> 00:32:36,900
Somebody gets
to be Master Distiller
895
00:32:36,900 --> 00:32:38,667
after this challenge.
896
00:32:38,667 --> 00:32:40,000
Don't let your guard down.
897
00:32:40,000 --> 00:32:41,867
You two have come a long way
898
00:32:41,867 --> 00:32:44,166
with a recipe
that's come a long way.
899
00:32:44,166 --> 00:32:46,066
[Tim] You started off
with the Indian corn
900
00:32:46,066 --> 00:32:48,767
and the spring water
and yeast, plain-Jane.
901
00:32:48,767 --> 00:32:51,300
You added your apples to it.
You added your peaches to it.
902
00:32:51,300 --> 00:32:53,667
Now it's time to add that
a little bit more
903
00:32:53,667 --> 00:32:55,767
that's gonna make you
master distiller.
904
00:32:55,767 --> 00:32:58,867
Enhance the flavor
but don't destroy it.
905
00:32:58,867 --> 00:33:00,066
Good luck, guys.
906
00:33:00,066 --> 00:33:02,266
All right guys,
you got 30 minutes.
907
00:33:02,266 --> 00:33:04,266
Your time starts now.
908
00:33:04,266 --> 00:33:05,734
Good luck,
and get with it, guys.
909
00:33:09,667 --> 00:33:11,467
[Tim] They're gonna warm up
a pot of water.
910
00:33:11,467 --> 00:33:12,667
[Tickle] I believe they are.
911
00:33:14,300 --> 00:33:16,367
[Tim] You know that's a good
peach when you can do that.
912
00:33:16,367 --> 00:33:17,867
We're making this stuff
up here.
913
00:33:17,867 --> 00:33:19,400
We're gonna post-distill
this stuff
914
00:33:19,400 --> 00:33:21,000
and I'm squishing
my peaches up,
915
00:33:21,000 --> 00:33:23,166
cooking it, throw a little
water in there,
916
00:33:23,166 --> 00:33:25,066
a little sugar, little honey.
917
00:33:25,066 --> 00:33:27,767
Take it away from just
a classic corn liquor
918
00:33:27,767 --> 00:33:30,367
just to give it
a little different flavor.
919
00:33:31,767 --> 00:33:33,100
[Jason]
So we only got 30 minutes
920
00:33:33,100 --> 00:33:34,900
to do our post-distillation
flavoring.
921
00:33:34,900 --> 00:33:36,000
I know what I'm gonna do,
922
00:33:36,000 --> 00:33:37,266
you know, keep it simple.
923
00:33:37,266 --> 00:33:38,200
I got some water in my pot,
924
00:33:38,200 --> 00:33:39,767
apples all mashed up.
925
00:33:39,767 --> 00:33:41,867
-[Tim] We got a block
of wood down.
-Uh-huh.
926
00:33:41,867 --> 00:33:44,166
Really you get a lot of your
flavor outta that peel.
927
00:33:44,166 --> 00:33:45,400
[Jason] Some honey in there,
928
00:33:45,400 --> 00:33:46,667
some brown sugar,
some white sugar.
929
00:33:46,667 --> 00:33:48,767
The entire place
is smelling good.
930
00:33:48,767 --> 00:33:50,967
I'm looking forward
to seeing what comes out.
931
00:33:53,200 --> 00:33:54,767
[Digger] And Tim,
it looks like they both went
932
00:33:54,767 --> 00:33:57,200
with just enhancing
their original flavors.
933
00:33:57,200 --> 00:33:58,800
-[Mark] I think you're right.
-I like it.
934
00:33:58,800 --> 00:34:01,533
-I mean--
-Jason's sticking
with apples and sugar and--
935
00:34:02,200 --> 00:34:03,500
Jason doing some sugar.
936
00:34:03,500 --> 00:34:06,000
He may be even gonna
make an apple pie.
937
00:34:06,000 --> 00:34:07,900
[Tim] Johnny's stickin'
with peaches.
938
00:34:07,900 --> 00:34:10,000
Looks like they both
put in some honey.
939
00:34:10,000 --> 00:34:11,567
[Mark] You know you gotta be
a little careful
940
00:34:11,567 --> 00:34:13,767
with that honey
in post-distillation.
941
00:34:19,767 --> 00:34:21,500
[Digger]
I just saw Johnny pick up
942
00:34:21,500 --> 00:34:23,767
a jar of high proof liquor.
943
00:34:23,767 --> 00:34:27,166
I watched him beat it
and it flashed off real fast.
944
00:34:27,166 --> 00:34:29,734
[tense music playing]
945
00:34:34,767 --> 00:34:36,066
[Tickle]
Look like Jason's setting up
946
00:34:36,066 --> 00:34:38,400
for some kind
of filtering process here.
947
00:34:38,400 --> 00:34:40,166
Jason's going through
some straining there,
948
00:34:40,166 --> 00:34:41,400
some hot apple.
949
00:34:41,400 --> 00:34:43,200
[Mark] And honey.
950
00:34:43,200 --> 00:34:46,166
Men, you got 15 minutes,
you're halfway there.
951
00:34:47,166 --> 00:34:48,634
[Jason] Smells really good.
952
00:34:52,166 --> 00:34:53,367
What you think?
953
00:34:53,367 --> 00:34:55,166
-How's it taste?
-It's all right.
954
00:34:55,166 --> 00:34:56,567
Definitely worried
about Johnny over there.
955
00:34:56,567 --> 00:35:00,400
Presentation-wise, he's got
a beautiful peach hue.
956
00:35:00,400 --> 00:35:02,467
[Johnny] I'm not used
to flavorin' this stuff.
957
00:35:02,467 --> 00:35:05,767
Oh, Johnny has got him
some canned peaches.
958
00:35:05,767 --> 00:35:07,967
[Tim] Oh, is that canned
peach or pineapple?
959
00:35:07,967 --> 00:35:10,000
Oh, I'm just gonna
try to keep my proof up
960
00:35:10,000 --> 00:35:12,767
and just mix as good as I can.
961
00:35:12,767 --> 00:35:16,467
Well, Johnny, I see
you're going with just peach.
962
00:35:16,467 --> 00:35:18,200
How's it going over there?
963
00:35:18,200 --> 00:35:19,600
Yeah, I'm good with it.
964
00:35:19,600 --> 00:35:21,467
What proof do you think
you got there?
965
00:35:21,467 --> 00:35:23,867
I know it gets difficult
when you start adding fruit.
966
00:35:23,867 --> 00:35:25,400
I think it's close to 100.
967
00:35:25,400 --> 00:35:28,567
Jason, so what is your
profile you're going for here?
968
00:35:28,567 --> 00:35:30,166
Like a honey apple crisp.
969
00:35:30,166 --> 00:35:31,367
Okay.
970
00:35:31,367 --> 00:35:34,867
[dramatic music playing]
971
00:35:34,867 --> 00:35:36,400
Five minutes, gentlemen.
972
00:35:36,400 --> 00:35:38,467
[Johnny] I'm done with it.
973
00:35:38,467 --> 00:35:40,233
-[Digger] Here comes, Johnny.
-Bring it in here, boss.
974
00:35:41,967 --> 00:35:43,066
You got peaches in it.
975
00:35:43,066 --> 00:35:45,066
Hope you got
your best in there.
976
00:35:45,467 --> 00:35:46,333
I get them.
977
00:35:47,667 --> 00:35:49,000
[Tim] Bring it in here, Jason.
978
00:35:49,000 --> 00:35:50,767
-Yes, guys.
-[Mark] Yes, sir.
979
00:35:50,767 --> 00:35:52,166
We've got both jars.
980
00:35:52,166 --> 00:35:54,834
Now all we gotta do is name
us the Master Distiller.
981
00:35:57,767 --> 00:35:58,333
You know what we ought to do?
982
00:35:58,333 --> 00:35:58,900
You take a drink of mine,
983
00:35:58,900 --> 00:35:59,867
I take a drink of yours.
984
00:35:59,867 --> 00:36:00,767
Yeah.
985
00:36:00,767 --> 00:36:02,667
You wanna go from the top,
high test?
986
00:36:02,667 --> 00:36:04,266
-[Jason] That's fine.
-All right.
987
00:36:04,266 --> 00:36:06,400
Burn your face off.
988
00:36:06,400 --> 00:36:08,367
-All right. Good luck.
-To Master Distillers.
989
00:36:10,900 --> 00:36:12,867
To me, they both tastes good.
990
00:36:12,867 --> 00:36:13,767
They're good.
991
00:36:13,767 --> 00:36:16,000
Just hoping that my proof
is high enough,
992
00:36:16,000 --> 00:36:17,900
to satisfy 'em.
993
00:36:17,900 --> 00:36:20,100
Did you mix any
of your top jars?
994
00:36:20,100 --> 00:36:21,900
The highest I went was five.
995
00:36:21,900 --> 00:36:23,066
Maybe.
996
00:36:24,467 --> 00:36:26,500
I'mma take another drink
'cause yours is good.
997
00:36:26,500 --> 00:36:28,567
[chuckles] Back at you.
998
00:36:29,767 --> 00:36:31,567
Both of these spirits
started out with flint corn,
999
00:36:31,567 --> 00:36:33,467
George Thorpe's base recipe.
1000
00:36:33,467 --> 00:36:35,600
Now we have to pick the spirit
1001
00:36:35,600 --> 00:36:37,667
that took that legacy
corn base
1002
00:36:37,667 --> 00:36:39,967
and turned it
into a new classic.
1003
00:36:39,967 --> 00:36:41,467
And you know,
you always hear people
1004
00:36:41,467 --> 00:36:43,200
comparing apples and oranges,
1005
00:36:43,200 --> 00:36:45,500
-we're comparing apples
and peaches.
-[Tickle chuckles] Yeah.
1006
00:36:45,500 --> 00:36:47,700
All right.
That's Jason with his apple.
1007
00:36:47,700 --> 00:36:50,967
-I think that he said those
are honey crisp apples.
-Mmm-hmm.
1008
00:36:50,967 --> 00:36:52,967
Worried that my proof might
not be high enough.
1009
00:36:52,967 --> 00:36:54,900
-[Tickle] Well,
it smells good and he's...
-[Tim] He did.
1010
00:36:54,900 --> 00:36:56,667
got apple
and he's got alcohol.
1011
00:36:56,667 --> 00:36:58,467
-[Mark] He did.
-[Digger] He does in fact.
1012
00:36:58,467 --> 00:36:59,967
He got the right
smart alcohol.
1013
00:36:59,967 --> 00:37:02,100
I think overall,
I had a really good flavor.
1014
00:37:02,100 --> 00:37:03,266
He didn't oversweet,
1015
00:37:03,266 --> 00:37:05,967
he didn't put too much apple
in there
1016
00:37:05,967 --> 00:37:07,567
and he didn't take
anything away
1017
00:37:07,567 --> 00:37:09,667
-from that good spirit he had.
-I'm picking up a little
bit of honey on it.
1018
00:37:09,667 --> 00:37:11,500
He put a lot of honey in.
1019
00:37:11,500 --> 00:37:13,266
-He put a lot smart honey
in there.
-[Tim] Yeah.
1020
00:37:13,266 --> 00:37:15,367
But that right there is a fine
drink of liquor, guys.
1021
00:37:15,367 --> 00:37:16,467
[Tim] Fine drink.
1022
00:37:16,467 --> 00:37:17,867
Johnny's gonna have
to bring it.
1023
00:37:17,867 --> 00:37:19,667
So, you have any concerns
at all?
1024
00:37:19,667 --> 00:37:22,266
[exhales] Just if mine's
better than yours?
1025
00:37:23,200 --> 00:37:24,767
Well, Johnny put
some peaches in it.
1026
00:37:24,767 --> 00:37:25,867
[Mark] He did.
1027
00:37:25,867 --> 00:37:28,367
[Tickle] I'll have to say
that is a beautiful color.
1028
00:37:28,367 --> 00:37:30,166
I didn't wanna change mine
up too much at all...
1029
00:37:30,166 --> 00:37:33,100
-[Jason] Yeah.
-because I was happy with it
just the way it was.
1030
00:37:33,100 --> 00:37:36,700
It looks a little thick and
so it wouldn't wanna come out.
1031
00:37:36,700 --> 00:37:38,867
Them peaches is pluggin'
the hole.
1032
00:37:38,867 --> 00:37:40,367
Mmm-hmm.
1033
00:37:40,367 --> 00:37:41,800
[Digger]
He's got alcohol in there.
1034
00:37:41,800 --> 00:37:43,100
What do you think, Jason,
1035
00:37:43,100 --> 00:37:44,867
here making
George Thorpe liquor,
1036
00:37:44,867 --> 00:37:46,800
both of us come
outta the damn sticks?
1037
00:37:46,800 --> 00:37:49,800
Getting to do a spin
on an old time recipe.
1038
00:37:49,800 --> 00:37:51,266
Original moonshine.
1039
00:37:51,266 --> 00:37:52,567
-Yup.
-The OG.
1040
00:37:52,567 --> 00:37:53,567
It's been awesome.
1041
00:37:53,567 --> 00:37:55,166
[Tickle]
You can taste the corn.
1042
00:37:55,166 --> 00:37:57,166
-It's a nice drink
and jar of liquor.
-[Mark] Yeah.
1043
00:37:57,166 --> 00:37:59,266
-[Tickle] It is real good.
-[Mark] It is really
good drink.
1044
00:37:59,266 --> 00:38:00,767
[Tickle] I'm not upset
at that at all.
1045
00:38:00,767 --> 00:38:03,000
He's got a good flavor
front to back.
1046
00:38:03,000 --> 00:38:05,700
It don't break down.
It holds up in the alcohol.
1047
00:38:05,700 --> 00:38:08,266
-The alcohol's spot on.
-Yeah.
1048
00:38:08,266 --> 00:38:10,166
The peach flavor
is still there.
1049
00:38:10,166 --> 00:38:12,467
It's just not the flavor
in the original jar.
1050
00:38:12,467 --> 00:38:14,500
-[Tim] He's got... He's...
-I mean,
he's done a great job.
1051
00:38:14,500 --> 00:38:16,667
He took some high shots
and put it in, is what he did.
1052
00:38:16,667 --> 00:38:18,467
You got the notes of the corn,
1053
00:38:18,467 --> 00:38:20,166
every bit of that
came through.
1054
00:38:20,166 --> 00:38:22,767
Both guys done that
recipe proud.
1055
00:38:22,767 --> 00:38:25,467
I mean, he took a spirit
that's already wonderful
1056
00:38:25,467 --> 00:38:27,367
and maybe enhanced it
a little bit.
1057
00:38:27,367 --> 00:38:29,467
[Digger] It is extremely hard
1058
00:38:29,467 --> 00:38:32,867
to make corn liquor taste
like anything but corn liquor,
1059
00:38:32,867 --> 00:38:36,300
both of them jars
to infuse your flavor in there
1060
00:38:36,300 --> 00:38:39,567
where it didn't just
completely cover up the corn.
1061
00:38:39,567 --> 00:38:42,100
They've both done
a fine, fine job
1062
00:38:42,100 --> 00:38:43,467
but, you know,
that we can't name
1063
00:38:43,467 --> 00:38:45,634
both of them Master Distiller.
1064
00:38:46,000 --> 00:38:46,834
Argh!
1065
00:38:48,367 --> 00:38:50,333
[intense music playing]
1066
00:38:58,100 --> 00:38:59,000
[Digger] All right, guys.
1067
00:38:59,000 --> 00:39:00,567
We finally made it back.
1068
00:39:00,567 --> 00:39:02,734
We told you to make it
a tough one
1069
00:39:03,600 --> 00:39:05,667
and I damn sure got my wish.
1070
00:39:05,667 --> 00:39:07,967
I'm impressed
with both of these jars
1071
00:39:07,967 --> 00:39:11,400
as I was your original spirits
that you turned in.
1072
00:39:11,400 --> 00:39:13,700
Jason, you said
you was kind of going
1073
00:39:13,700 --> 00:39:15,667
for a honey crisp apple,
1074
00:39:15,667 --> 00:39:17,166
and that's what you did.
1075
00:39:17,166 --> 00:39:20,066
I mean, it's really a nice,
nice drink.
1076
00:39:20,066 --> 00:39:21,600
You maintained your proof,
1077
00:39:21,600 --> 00:39:23,467
you blended it very nicely.
1078
00:39:23,467 --> 00:39:25,400
You made the best
of both worlds
1079
00:39:25,400 --> 00:39:26,967
and I think
you made it work for you.
1080
00:39:26,967 --> 00:39:28,667
-Good job.
-Thank you.
1081
00:39:28,667 --> 00:39:30,567
When you were mixing up
apples over there,
1082
00:39:30,567 --> 00:39:33,100
I thought, "Here we go,
just another apple pie."
1083
00:39:33,100 --> 00:39:34,567
And it is not.
1084
00:39:34,567 --> 00:39:37,266
You sweetened it up
but you didn't overpower it.
1085
00:39:37,266 --> 00:39:39,867
Got just enough apple,
you can tell it's there.
1086
00:39:39,867 --> 00:39:41,500
It tastes really good.
1087
00:39:41,500 --> 00:39:43,600
I think you tried to influence
it with the honey,
1088
00:39:43,600 --> 00:39:44,900
and you did. You did.
1089
00:39:44,900 --> 00:39:46,166
Your proof is there.
1090
00:39:46,166 --> 00:39:49,100
It's a very good flavor
profile on it
1091
00:39:49,100 --> 00:39:52,100
and all in all,
a great jar of liquor.
1092
00:39:52,100 --> 00:39:55,166
Johnny, I would've stayed away
from the canned peaches.
1093
00:39:55,166 --> 00:39:56,266
You know, you came in first.
1094
00:39:56,266 --> 00:39:58,066
I saw you,
you started crushing up,
1095
00:39:58,066 --> 00:40:00,066
you know,
fresh peaches in the pot
1096
00:40:00,066 --> 00:40:01,767
and cooking them down.
1097
00:40:01,767 --> 00:40:03,567
I think that fresh peach
in a jar
1098
00:40:03,567 --> 00:40:06,667
would've been better
than opening up a can
1099
00:40:06,667 --> 00:40:08,667
and putting it in
because, you know,
1100
00:40:08,667 --> 00:40:11,200
I'm thinking about going back
to original, originality,
1101
00:40:11,200 --> 00:40:13,367
go back to George Thorpe
back in the day,
1102
00:40:13,367 --> 00:40:14,600
they didn't have canned
peaches.
1103
00:40:14,600 --> 00:40:17,900
-No.
-But now I love peach brandy.
1104
00:40:17,900 --> 00:40:19,900
So, you know,
you got my heart there.
1105
00:40:19,900 --> 00:40:21,967
I think your proof
is right on it.
1106
00:40:21,967 --> 00:40:23,200
You know what you're doing.
1107
00:40:23,200 --> 00:40:25,367
You and Jason,
both are outstanding.
1108
00:40:25,367 --> 00:40:26,967
You took your Indian corn,
1109
00:40:26,967 --> 00:40:28,800
you added your own twist
on it.
1110
00:40:28,800 --> 00:40:32,767
And both of y'all
did a great job.
1111
00:40:32,767 --> 00:40:35,700
All in all, I am really,
really proud
1112
00:40:35,700 --> 00:40:37,300
of both of you guys.
1113
00:40:37,300 --> 00:40:39,567
I know George Thorpe
would be too.
1114
00:40:39,567 --> 00:40:40,533
Thank you.
1115
00:40:41,066 --> 00:40:42,867
All right, guys.
1116
00:40:42,867 --> 00:40:45,567
The sorry part of the job
comes to me.
1117
00:40:45,567 --> 00:40:46,867
At the end of the day,
1118
00:40:46,867 --> 00:40:49,667
there can only be one
Master Distiller.
1119
00:40:49,667 --> 00:40:52,467
Nobody here has anything
to be ashamed of.
1120
00:40:52,467 --> 00:40:54,166
Two damn fine jars of liquor.
1121
00:40:54,166 --> 00:40:55,100
Mmm-hmm.
1122
00:40:55,100 --> 00:40:59,233
And, um, as it stands now,
1123
00:41:00,500 --> 00:41:02,967
Jason, you're the next
Master Distiller, young man.
1124
00:41:02,967 --> 00:41:04,300
-Congratulations.
-[Jason] Awesome.
1125
00:41:04,300 --> 00:41:05,367
There you go, brother.
1126
00:41:05,367 --> 00:41:06,500
[Jason]
Throughout the process,
1127
00:41:06,500 --> 00:41:08,166
everybody kind of looked at me
1128
00:41:08,166 --> 00:41:10,000
as the quiet, shy one.
1129
00:41:10,000 --> 00:41:11,567
-Good job, young man.
-[Jason] Thank you.
1130
00:41:11,567 --> 00:41:13,867
Definitely didn't think
I was gonna win at first,
1131
00:41:13,867 --> 00:41:16,266
but it's like I tried
to tell everybody, you know,
1132
00:41:16,266 --> 00:41:18,000
I was in deep thought.
1133
00:41:18,000 --> 00:41:19,667
I just wanted to try
to stay focused
1134
00:41:19,667 --> 00:41:21,000
and put the best jar
on the table
1135
00:41:21,000 --> 00:41:22,166
at the end of the day.
1136
00:41:22,166 --> 00:41:24,100
Y'all leave a jar
in here, all right?
1137
00:41:24,100 --> 00:41:25,266
[laughter]
1138
00:41:25,266 --> 00:41:26,266
All right.
1139
00:41:26,266 --> 00:41:27,767
-Take that jar.
-No.
1140
00:41:27,767 --> 00:41:29,600
Congratulations, men.