1 00:00:02,300 --> 00:00:04,533 [country music playing] 2 00:00:05,367 --> 00:00:07,467 United base of America. 3 00:00:07,467 --> 00:00:09,600 [narrator] George Thorpe was the first American 4 00:00:09,600 --> 00:00:11,500 to distill corn liquor. 5 00:00:11,500 --> 00:00:13,467 You get something to shine through 6 00:00:13,467 --> 00:00:15,400 and not just taste corn in this, 7 00:00:15,400 --> 00:00:17,600 they're really gonna have to know what they're doing. 8 00:00:17,600 --> 00:00:19,467 [narrator] And his base recipe spawned 9 00:00:19,467 --> 00:00:21,166 1,000 flavored shines. 10 00:00:21,166 --> 00:00:23,100 Hot apple. Ain't heard of it. 11 00:00:23,100 --> 00:00:24,567 [narrator] Now, three distillers 12 00:00:24,567 --> 00:00:27,000 will use the same heritage corn... 13 00:00:27,000 --> 00:00:28,166 [Mark] It's a really pretty mash. 14 00:00:28,166 --> 00:00:30,367 [narrator] to create their own moonshine legacy. 15 00:00:30,367 --> 00:00:33,166 I'll have to say, that is a beautiful color. 16 00:00:33,166 --> 00:00:35,834 It's got legs to stand on its own. 17 00:00:40,200 --> 00:00:42,567 [country music playing] 18 00:00:47,266 --> 00:00:48,867 Gentlemen, I wanna welcome y'all 19 00:00:48,867 --> 00:00:52,667 to the most historical Master Distiller to date. 20 00:00:52,667 --> 00:00:55,467 We're gonna give you the first liquor 21 00:00:55,467 --> 00:00:58,266 supposedly run in these United States, 22 00:00:58,266 --> 00:01:00,667 George Thorpe's original recipe. 23 00:01:00,667 --> 00:01:03,467 [Mark] This is a choose your own adventure. 24 00:01:03,467 --> 00:01:06,700 You guys are all starting on the same page 25 00:01:06,700 --> 00:01:09,800 but where you take it is entirely up to you. 26 00:01:09,800 --> 00:01:12,767 We want to see how just like George Thorpe 27 00:01:12,767 --> 00:01:14,667 you can take simple ingredients 28 00:01:14,667 --> 00:01:16,767 and old-school distilling knowledge, 29 00:01:16,767 --> 00:01:19,500 and create a new classic spirit. 30 00:01:19,500 --> 00:01:21,367 As you can see, each one of you 31 00:01:21,367 --> 00:01:23,567 have the ingredients for mash base. 32 00:01:23,567 --> 00:01:27,467 This is the first ever recipe made in the United States, 33 00:01:27,467 --> 00:01:31,200 in Virginia, in 1620, and it's simple. 34 00:01:31,200 --> 00:01:35,100 It's Indian corn, spring water, and yeast. 35 00:01:35,100 --> 00:01:36,400 Tickle, tell 'em a little bit about it. 36 00:01:36,400 --> 00:01:39,667 Well, Tickle from yesterday, tell us all about it. 37 00:01:41,100 --> 00:01:42,567 George Thorpe was an investor 38 00:01:42,567 --> 00:01:44,600 in the Virginia Company of London. 39 00:01:44,600 --> 00:01:47,166 In 1619, a company of settlers 40 00:01:47,166 --> 00:01:49,400 sailed to Virginia, and George Thorpe, 41 00:01:49,400 --> 00:01:51,166 well, he set out to build a college there. 42 00:01:51,166 --> 00:01:53,066 The college didn't last 43 00:01:53,066 --> 00:01:56,200 but George Thorpe gave us an even better legacy, 44 00:01:56,200 --> 00:01:59,467 when he distilled the very first corn whiskey. 45 00:01:59,467 --> 00:02:02,266 It's not a hybrid, it's a straight Indian corn, 46 00:02:02,266 --> 00:02:04,166 the same ones they used back in 1600s. 47 00:02:04,166 --> 00:02:05,667 So you mean this is George Thorpe, 48 00:02:05,667 --> 00:02:07,066 -this guy standing here? -[man] Oh, yeah, that... 49 00:02:07,066 --> 00:02:08,100 That's a picture of him. 50 00:02:08,100 --> 00:02:09,166 He's the master distiller [indistinct] 51 00:02:09,166 --> 00:02:11,266 -[man 1] That's a still? -[man 2] That is a still. 52 00:02:11,266 --> 00:02:14,467 [Tickle] When George Thorpe swapped Old World grains 53 00:02:14,467 --> 00:02:17,000 for New World corn, he started a tradition 54 00:02:17,000 --> 00:02:20,300 of using a corn base with local ingredients 55 00:02:20,300 --> 00:02:23,200 to create entirely new American spirits. 56 00:02:23,200 --> 00:02:24,533 Here's to you, George. 57 00:02:26,700 --> 00:02:28,734 Hmm, now, that's corn liquor. 58 00:02:30,500 --> 00:02:34,667 Guys, this is what you're gonna be working with today. 59 00:02:34,667 --> 00:02:36,400 You guys will go to the farm stand 60 00:02:36,400 --> 00:02:39,266 to choose your ingredients to add to this base 61 00:02:39,266 --> 00:02:41,066 to make this spirit your own. 62 00:02:41,066 --> 00:02:43,266 Now, George Thorpe couldn't have the still corn 63 00:02:43,266 --> 00:02:46,967 if he didn't ferment it first, so the highest ABV mash 64 00:02:46,967 --> 00:02:49,867 will get the first pick of still parts for their run. 65 00:02:49,867 --> 00:02:52,667 Just like George Thorpe's original variation 66 00:02:52,667 --> 00:02:55,166 has spawned 1,000 recipes. 67 00:02:55,166 --> 00:02:58,700 We can't wait to see what you guys bring to the table. 68 00:02:58,700 --> 00:03:00,066 Y'all fellers come on with me. 69 00:03:00,066 --> 00:03:01,000 All right. 70 00:03:01,000 --> 00:03:03,700 [country music playing] 71 00:03:03,700 --> 00:03:05,867 [Tickle] United base of America. 72 00:03:05,867 --> 00:03:08,367 Now, you've got your base of Indian corn, 73 00:03:08,367 --> 00:03:09,767 that's just your base. 74 00:03:09,767 --> 00:03:12,000 We're here to build up on that. 75 00:03:12,000 --> 00:03:13,467 I'm gonna give y'all five minutes. 76 00:03:13,467 --> 00:03:16,567 Johnny, your time starts now. 77 00:03:16,567 --> 00:03:19,667 All right, Johnny. You got some honey there, 78 00:03:19,667 --> 00:03:20,867 that's a darn good start. 79 00:03:20,867 --> 00:03:23,166 My name's John Cumberland, I'm 52, 80 00:03:23,166 --> 00:03:24,567 I'm from Dandridge, Tennessee. 81 00:03:24,567 --> 00:03:27,100 Come here. Gracie, come here. 82 00:03:27,100 --> 00:03:30,000 I am a concrete masonry contractor. 83 00:03:30,000 --> 00:03:32,467 Ain't that like putting the moonshine still together? 84 00:03:32,467 --> 00:03:35,600 I started moonshining five or six years ago. 85 00:03:35,600 --> 00:03:37,000 It's pretty simple setup. 86 00:03:37,000 --> 00:03:38,867 I really don't have any special tricks, 87 00:03:38,867 --> 00:03:40,166 going straight old-school. 88 00:03:40,166 --> 00:03:42,000 I think it's made some good batches. 89 00:03:42,000 --> 00:03:43,867 I'd love to carry on the tradition 90 00:03:43,867 --> 00:03:45,266 of making moonshine. 91 00:03:45,266 --> 00:03:46,367 -That is damn good. -Yeah. 92 00:03:46,367 --> 00:03:48,667 [Johnny] It's a big fat science project to me 93 00:03:48,667 --> 00:03:49,867 and I have a good time doing it. 94 00:03:49,867 --> 00:03:51,467 I think I can win 'cause I can make 95 00:03:51,467 --> 00:03:53,266 some pretty smooth liquor. 96 00:03:53,266 --> 00:03:55,200 This is the best. 97 00:03:55,200 --> 00:03:57,000 I am very confident in myself. 98 00:03:57,000 --> 00:03:58,867 What kind of base are you gonna build in there? 99 00:03:58,867 --> 00:03:59,800 All right. 100 00:03:59,800 --> 00:04:02,166 Oh, it just depends on what we got going. 101 00:04:02,166 --> 00:04:04,500 [Johnny] George Thorpe gave us a base to work with. 102 00:04:04,500 --> 00:04:06,667 All of us have Indian corn in our base 103 00:04:06,667 --> 00:04:08,166 and I'm trying to get peaches. 104 00:04:08,166 --> 00:04:09,567 [Tickle] You're gonna go and getting sugar 105 00:04:09,567 --> 00:04:11,300 and you've got some peaches. 106 00:04:11,300 --> 00:04:12,567 What I like about peaches 107 00:04:12,567 --> 00:04:14,700 is it breaks down easier than apples 108 00:04:14,700 --> 00:04:17,200 and some of the harder fruits 'cause they're softer. 109 00:04:17,200 --> 00:04:19,266 They just ferment pretty good. 110 00:04:19,266 --> 00:04:20,367 You can take this lost boy right there. 111 00:04:20,367 --> 00:04:21,500 -[Johnny] I'm done. -[Tickle] Oh, you're done? 112 00:04:21,500 --> 00:04:22,767 -I'm done. -All right. 113 00:04:22,767 --> 00:04:24,867 I think they're gonna love this peach moonshine 114 00:04:24,867 --> 00:04:27,700 'cause it's a recipe that I've done several times. 115 00:04:27,700 --> 00:04:29,900 Johnny come through in plenty of time. 116 00:04:29,900 --> 00:04:31,967 Jason, You are up next. 117 00:04:31,967 --> 00:04:34,200 And your time starts now. 118 00:04:34,200 --> 00:04:36,266 [Jason] My name is Jason Biaggi. 119 00:04:36,266 --> 00:04:40,066 I am 35 years old from Clover, South Carolina. 120 00:04:40,066 --> 00:04:42,100 Make sure I can still hit something. 121 00:04:42,100 --> 00:04:43,867 My career is HVAC. 122 00:04:43,867 --> 00:04:46,900 I'm a installer, putting heating and air. 123 00:04:46,900 --> 00:04:50,000 So this is a four-grain mash. 124 00:04:50,000 --> 00:04:51,900 I got into the moonshine world, 125 00:04:51,900 --> 00:04:53,567 really, I like to drink moonshine. 126 00:04:53,567 --> 00:04:55,166 I haven't ever ran a four-grain 127 00:04:55,166 --> 00:04:57,700 moonshine before, I've done three-grain. 128 00:04:57,700 --> 00:04:59,867 I've been doing it for five years. 129 00:04:59,867 --> 00:05:02,500 This is just corn and malted barley. 130 00:05:02,500 --> 00:05:04,266 Something I enjoy doing, 131 00:05:04,266 --> 00:05:05,500 experiment with different things. 132 00:05:05,500 --> 00:05:06,700 Nothing too fancy. 133 00:05:06,700 --> 00:05:08,400 I'm excited to produce alcohol 134 00:05:08,400 --> 00:05:11,467 based off of George Thorpe's original corn recipe. 135 00:05:11,467 --> 00:05:13,166 You can smell the oat. 136 00:05:13,166 --> 00:05:15,066 [Jason] I really like to win Master Distiller, 137 00:05:15,066 --> 00:05:16,367 take that back home, 138 00:05:16,367 --> 00:05:18,500 maybe help push my product a little better, 139 00:05:18,500 --> 00:05:19,967 people will have more confidence 140 00:05:19,967 --> 00:05:21,467 in what I'm putting out. 141 00:05:21,467 --> 00:05:22,800 There you go. 142 00:05:22,800 --> 00:05:24,400 I think I deserve to win 143 00:05:24,400 --> 00:05:27,567 because I've got five people at home depending on me. 144 00:05:27,567 --> 00:05:29,867 I've been doing it for a short period of time 145 00:05:29,867 --> 00:05:31,767 but I've put a lot of heart and soul into 146 00:05:31,767 --> 00:05:34,367 what I do, and make good product. 147 00:05:34,367 --> 00:05:36,000 This is, like, medium to heavy toast. 148 00:05:36,000 --> 00:05:36,967 [woman] Yeah. 149 00:05:36,967 --> 00:05:38,200 [Jason] An incredible opportunity 150 00:05:38,200 --> 00:05:40,467 to have our product out there on the shelves 151 00:05:40,467 --> 00:05:43,767 and legal stores, not just backwoods. 152 00:05:43,767 --> 00:05:45,100 What are you looking at? 153 00:05:45,100 --> 00:05:46,400 -All right. -Some apples. 154 00:05:46,400 --> 00:05:49,166 I did try a couple of runs of Indian corn, 155 00:05:49,166 --> 00:05:50,767 didn't have any fruit or anything, 156 00:05:50,767 --> 00:05:52,567 but it turned out really good. 157 00:05:52,567 --> 00:05:53,900 Apples, now I tell you what, 158 00:05:53,900 --> 00:05:55,367 you know they take a long time to work off. 159 00:05:55,367 --> 00:05:58,100 I really wanna do some apple infusion into it. 160 00:05:58,100 --> 00:05:59,667 You got four minutes left. 161 00:05:59,667 --> 00:06:01,967 And it's gonna complement the corn real well. 162 00:06:01,967 --> 00:06:04,100 [Tickle] Sugar? Hey, hey, wise choice. 163 00:06:04,100 --> 00:06:05,867 -I think I'm done. -[Tickle] You're done? 164 00:06:05,867 --> 00:06:07,867 -[Jason] Yeah, I'm done. -[Tickle] Satisfied. 165 00:06:07,867 --> 00:06:11,367 Okay, fellers. That is two mash builds down. 166 00:06:11,367 --> 00:06:13,767 Nate, you've got five minutes. 167 00:06:13,767 --> 00:06:16,200 Your time starts now. 168 00:06:16,200 --> 00:06:17,200 Come on in there, Nate. 169 00:06:17,200 --> 00:06:18,600 [rock music playing] 170 00:06:18,600 --> 00:06:20,000 My name is Nate Newbrough, 171 00:06:20,000 --> 00:06:23,000 42 years old, I'm from Milwaukee, Wisconsin. 172 00:06:23,000 --> 00:06:25,000 Just mixing grain with hot water 173 00:06:25,000 --> 00:06:26,300 to make some whiskey. 174 00:06:26,300 --> 00:06:28,600 I distill for Great Lakes Distillery. 175 00:06:28,600 --> 00:06:30,467 New product. Gotta push the new products. 176 00:06:30,467 --> 00:06:31,367 Started helping them out, 177 00:06:31,367 --> 00:06:32,467 kind of like a apprenticeship. 178 00:06:32,467 --> 00:06:34,166 "Show up one day and you help bottle, 179 00:06:34,166 --> 00:06:36,967 show up tomorrow and help us bottle and sweep the floors." 180 00:06:36,967 --> 00:06:39,266 And then, it snowballed into 2015, 181 00:06:39,266 --> 00:06:41,000 I took over production. 182 00:06:41,000 --> 00:06:42,767 I got interested in moonshining 183 00:06:42,767 --> 00:06:44,700 'cause of the process, taking the ingredients, 184 00:06:44,700 --> 00:06:47,567 creating a recipe, and be able to preserve that 185 00:06:47,567 --> 00:06:49,066 for years to come. 186 00:06:49,066 --> 00:06:52,200 Pushes you back a little bit that this George Thorpe 187 00:06:52,200 --> 00:06:54,500 corn whiskey is almost 500 years old, 188 00:06:54,500 --> 00:06:56,767 gives you a little perspective on how a lot 189 00:06:56,767 --> 00:06:58,767 of people have been doing this in America. 190 00:06:58,767 --> 00:07:00,367 [Tickle] What are you... What are you... 191 00:07:00,367 --> 00:07:01,567 What you are looking, at some of them grapes? 192 00:07:01,567 --> 00:07:02,767 -I'm just getting a snack. -You're just getting a snack? 193 00:07:02,767 --> 00:07:04,200 Well, you only got five minutes. 194 00:07:04,200 --> 00:07:05,400 Now is not the time to snack. 195 00:07:05,400 --> 00:07:09,166 Going in third, I tried to calculate a mash 196 00:07:09,166 --> 00:07:11,767 using ingredients that are up there. 197 00:07:11,767 --> 00:07:14,667 [Tickle] Corn. All right. And some sugar and some honey. 198 00:07:14,667 --> 00:07:15,867 We got some brown sugar. 199 00:07:15,867 --> 00:07:17,667 Are you gonna look at putting any fruit in there 200 00:07:17,667 --> 00:07:19,066 of any sort of kind? 201 00:07:19,066 --> 00:07:20,667 Nate's really more interested in eating. 202 00:07:20,667 --> 00:07:23,066 The main idea is to taste them 203 00:07:23,066 --> 00:07:25,166 and just gonna take what tastes better. 204 00:07:25,166 --> 00:07:26,900 You've got four minutes left, Nate. 205 00:07:26,900 --> 00:07:28,767 Four minutes left. 206 00:07:28,767 --> 00:07:29,567 I'm looking for malt... 207 00:07:29,567 --> 00:07:32,100 [Tickle] Okay. He's got rye malt, 208 00:07:32,100 --> 00:07:33,200 very good choice. 209 00:07:33,200 --> 00:07:35,767 [Nate] ... to take off of the corn a little bit. 210 00:07:35,767 --> 00:07:37,100 That malt really helps that fruit 211 00:07:37,100 --> 00:07:38,767 break down in your mash. 212 00:07:38,767 --> 00:07:41,400 [Nate] I'm looking for some kind of aromatics. 213 00:07:41,400 --> 00:07:43,500 Now with the addition of that rye malt, 214 00:07:43,500 --> 00:07:45,667 any fruit in there is gonna turn into mush. 215 00:07:45,667 --> 00:07:48,367 [Nate] Red muscadine work better than the green. 216 00:07:48,367 --> 00:07:51,100 Look, first time ever I've ever seen anybody 217 00:07:51,100 --> 00:07:52,467 put an ingredient back. 218 00:07:52,467 --> 00:07:54,767 Okay. And add some maple syrup. 219 00:07:54,767 --> 00:07:57,467 Time is ticking down. 220 00:07:57,467 --> 00:07:59,900 We're not gonna have a farm stand left 221 00:07:59,900 --> 00:08:02,266 if I keep letting Nate... 222 00:08:02,266 --> 00:08:04,266 No, you might oughta take that one. 223 00:08:04,266 --> 00:08:05,266 All right. 224 00:08:05,266 --> 00:08:06,467 [laughs] 225 00:08:06,467 --> 00:08:08,667 You still got two and a half minutes left. 226 00:08:08,667 --> 00:08:10,266 Have you figured out everything you need? 227 00:08:10,266 --> 00:08:13,200 All right. Done with two minutes. 228 00:08:13,200 --> 00:08:14,900 All y'all guys really look like y'all know 229 00:08:14,900 --> 00:08:15,867 what y'all were doing. 230 00:08:15,867 --> 00:08:17,367 Let's get back in there and see 231 00:08:17,367 --> 00:08:18,867 what kind of mash still y'all gonna make. 232 00:08:18,867 --> 00:08:21,367 [dramatic music playing] 233 00:08:26,900 --> 00:08:28,300 [Digger] All right, guys. 234 00:08:28,300 --> 00:08:31,000 Hopefully, y'all found enough stuff in that farm stand. 235 00:08:31,000 --> 00:08:34,266 You're gonna have one hour to build the finest mash 236 00:08:34,266 --> 00:08:35,700 of your liquor making careers. 237 00:08:35,700 --> 00:08:38,367 We'll give you five days to ferment. 238 00:08:38,367 --> 00:08:40,266 Then we're gonna test your mash, 239 00:08:40,266 --> 00:08:43,100 we'll see which one has the highest ABV. 240 00:08:43,100 --> 00:08:44,800 That will determine the order 241 00:08:44,800 --> 00:08:47,000 in which everybody goes to the still hatch. 242 00:08:47,000 --> 00:08:48,767 Anybody got any questions? 243 00:08:48,767 --> 00:08:51,367 -No, sir. -[Digger] All right. 244 00:08:51,367 --> 00:08:53,400 Your one hour starts now. 245 00:08:53,400 --> 00:08:54,467 Good luck, guys. 246 00:08:54,467 --> 00:08:57,066 [dramatic music playing] 247 00:08:59,100 --> 00:09:01,066 [Nate] It's hot. 248 00:09:01,066 --> 00:09:02,934 [dramatic music playing] 249 00:09:07,567 --> 00:09:09,100 [Digger] There you are. 250 00:09:09,100 --> 00:09:10,467 You're in business, boss. 251 00:09:10,467 --> 00:09:12,934 [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.