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[dramatic music playing]
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[narrator]
Before there was bourbon
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and before there was rye,
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the spirit that built America
was rum.
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[Tim] Rum is rum.
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But spiced rum,
that's another animal.
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[narrator]
Three makers of America's
original spirit compete
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for a place in today's
$6 billion spiced rum market.
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[Digger]
They all taste like this,
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I'm a fan.
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[narrator] But only one will
be named Master Distiller.
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You can make money
out of that.
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[tense music playing]
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[Digger] All right, guys.
Welcome to Master Distiller.
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Spiced rum.
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That's what you're here
to make us.
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What you got at stake
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is the ultimate
bragging rights
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and a limited run
of your spiced rum
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at a major distillery.
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That's a big deal.
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Spiced rum has
a market value of $6.2 billion
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and it's growing, guys.
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Tickle, tell us all about it.
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Spiced rum has come a long way
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from its origins
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as the favorite drink
of pirates
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and colonists
in the West Indies.
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Molasses was a byproduct
of sugar cultivation
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in Caribbean plantations
in the 1600s.
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It wasn't long
before someone figured out
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you could ferment molasses
into alcohol.
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The spirit was nicknamed
Kill-Devil and Rumbullion,
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which was later shortened
into rum.
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Caribbean distillers
began refining their drink,
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adding local fruits
and spices
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to make it more flavorful.
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Pretty soon,
taverns and plantations
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began serving their own
special recipe spiced rums.
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It's estimated
that early American settlers
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drink three and a half
gallons a year.
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Darn novices.
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These days, cocktail culture
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and artisanal
liquor production
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have led to a new resurgence
in spiced rum,
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with small batch
Caribbean distilleries
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leading the way in an old
and popular category.
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Now that's spicy.
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[Mark] All right, guys.
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I got a lot of memories
of spiced rum.
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Some good
and some not so good.
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But, you know,
it's a real fine dance
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to blend your botanicals
and stuff
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just the way you want them.
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I can't wait to try
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what you bring to the table.
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It's time to build your mash
for your spiced rum.
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We're not gonna do it inside.
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All right, guys. Come on.
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[Digger]
I'm gonna guard the copper.
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[Mark] All right, guys.
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You know, I guess you thought
you was probably gonna get
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to mash in inside
where it's nice and cozy.
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But you know,
we like to do things
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the way we do them
in the backwoods.
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[Tim] You're making
your signature spiced rum.
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[Mark] At the end
of one hour when Tim calls it,
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put your paddles down.
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Your time starts now.
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Get to work, guys.
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[Donald] You need some help?
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Um, yeah.
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I'll take the help
when you have a minute.
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-[Donald] Yeah, sure.
-Yeah.
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You want the whole thing
in there?
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Yes. I'll take it all.
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My name is Erica Unruh.
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I live in State College,
Pennsylvania.
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Do it.
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I'm a legal distiller,
so I haven't
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had the experience
of doing moonshining.
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This is a 3-year bourbon
barrel that I'm gonna check.
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I'm gonna take a sample of it,
see how it's tasting.
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Day to day, I manage
all the mashes,
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running the still,
filling barrels,
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and then coming up
with some small batch
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whiskey and bourbon
releases as well.
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It has the nice vanilla
caramel notes to it.
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Sweetness from the corn.
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I have some family in Wyoming
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who decided to open up
a family distillery out there.
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And my brother asked me
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if I wanted to be
a distiller,
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so moved out to Wyoming
to do that
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and that's how I got
into distilling.
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If I were to win
this contest,
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I think that, you know,
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having my own distillery
one day would be amazing.
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So that's something
that could be on the horizon
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and winning this would
definitely help me get there.
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-[Donald] You want
the whole thing?
-[Erica] Yes.
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I wonder if that's
blackstrap molasses.
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[Tim] It looks like it.
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All right. You're the best.
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I'm modifying
my 500 gallon recipe
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back to a 25-gallon system.
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The base mash
for my spiced rum
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is black pearl
Caribbean molasses.
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Black pearl molasses
has really strong notes
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of that sweetness
that you really want
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to come through in molasses
and it's a little bit earthy
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and it just has a really
good flavor profile.
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All right, guys,
30 minutes in.
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You're halfway done.
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[Erica]
What you got there, Jeremy?
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[Jeremy]
This is just molasses.
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[Erica] All right.
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[Jeremy] I'm Jeremy Goble.
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I'm from Rocky Mount,
North Carolina.
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I'm an army veteran
that served two deployments,
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received a Purple Heart,
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spent 10 years
in before I retired.
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After I got out
of the military,
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I picked up distilling.
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I run behind my house,
no one messes with me.
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I can do my thing.
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It's on a 10-gallon still,
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so it's nothing big but
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it definitely puts
in some work.
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I started out with
some vodka, some whiskeys.
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I've done some bourbons.
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I like my high proof rum.
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My dream is to open
a military-themed distillery.
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Get a bunch of veterans
that will work with me
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and help build a community.
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So winning Master Distiller
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will be a big step
in the right direction.
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What you putting
in there, Jeremy?
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I got some cloves,
cinnamon sticks,
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brown sugar, sugar,
black peppercorn.
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-[Erica] Okay. Nice.
-[Jeremy] Some licorice root.
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And of course,
some star anise.
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Star anise, yeah.
Don't go heavy on that.
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[Jeremy] Added my spices
in the beginning
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to give them more time
to pull flavors.
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This is nutmeg.
Give it good flavor.
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He's really putting emphasis
on spice.
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It's gonna be spiced.
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How's it going over there,
Donald?
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[Donald] It's going.
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My name is Donald Rely.
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I'm from El Paso, Texas
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and I'm an IT Specialist.
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I work with computers.
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I set up networks,
I incorporate firewalls.
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I'm a home distiller.
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I wanted to see if I can make
some good alcohol
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and it just stuck.
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This is my favorite recipe
right here.
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It's honey infused corn
mash moonshine.
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I'm a fifth generation Texan.
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My family was...
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Has been there
since it was Mexico.
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We have a tradition
of tequila
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and definitely rum.
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And so I'm trying
to incorporate
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as much of the old
tequila heritage
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that comes from Mexico
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with the white lightning
heritage of Texas.
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Mm.
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For my base spirit,
I'm gonna be using molasses
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and pure cane sugar.
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It's a very simple
traditional rum base.
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How are you infusing yours?
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I'm gonna try
and do it in the front keg
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-in the beginning.
-[Erica] Yeah.
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Uh, I'm gonna use a fruit
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-and spice type.
-Yeah.
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-How about you?
-Yeah. Similar, yeah.
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Just a matter of the...
Of the spice profile
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-you put together,
you know what I mean?
-[Erica] Right. Yeah.
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-[Jeremy] Yeah.
-[Erica] Yup.
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My strategy is to build
a base spirit for my rum
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and do the spices
in my second distillation.
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You're down to two minutes.
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Better get it in your barrel
and get ready.
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[intense music playing]
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[Donald] I'm worried about
enough alcohol content
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with the time allotted
but we'll see what happens.
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[Tim] Five, four,
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three, two, one.
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Step away from your barrels.
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If you haven't
pitched your yeast,
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we will take care
of that for you.
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-Just follow us.
-[Mark] Follow us, guys.
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[Digger] All right, guys.
Welcome back.
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Your first run,
you're gonna build us
your base spirit
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that you're gonna build upon
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throughout this
whole competition
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to bring us the best spiced
rum we've ever tasted.
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[Tim] Your mashes
had time to ferment.
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Hopefully it's ready to run.
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All right, lady and gentlemen,
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the winner of this challenge
will receive
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the right to go in
the still house first
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for the pick of still parts.
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Now if you're gonna need
a thumper or something
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for your next run,
you better hope you win.
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[Digger] All right, guys.
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It's time to start
making us some rum.
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Your three hours starts now.
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Good luck
and get with it, guys.
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[intense music playing]
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I open my barrel
and it's looking amazing.
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Not a whole lot of bubbles
in there,
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which tells me
my mash completed.
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Jeremy's the only one that put
spices in his base mash.
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[Jeremy] I'm putting spices
in my base mash
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which is not typical
with a lot of spiced rums.
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Most are done infused
after distillation.
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I have found
if you put it in before,
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you'll get a more flavorful
note when you're done.
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You don't need a lot of flavor
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to infuse a spiced rum,
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so it can be very easy
to over-flavor it.
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It has to have a good balance
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between the sweetness
of the molasses
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and then whatever spices
are being added.
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So I think
that my advantage will come
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when I do the infusion
in the second run.
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My plan for the first run
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is to just get a good
tasting spirit
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and to infuse some
flavors into it.
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Rum is rum.
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But spiced rum
is another animal.
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[Digger] Yes, it is.
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And you can sometimes
over-spice.
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Yup. That's gonna show
where the skills are.
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[Tim] Yeah.
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[Mark] I think Jeremy's
filled his pot
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just a little too full.
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Erica getting ready to get
down with hers too.
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Yeah, buddy.
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[Tim] And they're
all three done lit.
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They mean business.
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I'm hoping mine comes through
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since I've already seasoned
in my spices with it.
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-Right.
-I'm hoping I can get
a little edge
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so I can get in that
still house first.
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Yeah.
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Because I want a thumper.
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I'm hoping to get
a thumper too.
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That's my normal process.
254
00:10:00,166 --> 00:10:01,700
We'll see how it goes.
255
00:10:01,700 --> 00:10:03,667
Going first in the still pick
is pretty important
256
00:10:03,667 --> 00:10:05,500
in this competition
if you wanna infuse.
257
00:10:05,500 --> 00:10:07,500
And to do that,
I need a thumper
258
00:10:07,500 --> 00:10:09,900
in order to not strip away
the sweetness
259
00:10:09,900 --> 00:10:11,100
of the... Of the rum.
260
00:10:11,100 --> 00:10:13,467
Where are you at temp-wise?
261
00:10:13,467 --> 00:10:15,266
I'm at 151.
262
00:10:15,266 --> 00:10:17,100
-Where you at, Erica?
-[Erica] 148.
263
00:10:17,100 --> 00:10:19,500
[Jeremy] I'm like close
to like 110 right now.
264
00:10:19,500 --> 00:10:22,700
Guys, you burn up one hour
a time, you got two to go.
265
00:10:22,700 --> 00:10:25,000
-[Donald] Uh-oh. Uh-oh.
-You got it?
266
00:10:25,000 --> 00:10:26,433
Yes, sir.
267
00:10:27,266 --> 00:10:28,166
-Got drip?
-[Donald] Here we go.
268
00:10:28,166 --> 00:10:29,400
Got a little drip.
269
00:10:29,400 --> 00:10:30,934
-A little drip.
-[Erica] That's exciting.
270
00:10:36,367 --> 00:10:37,734
-[Donald] Now you're running.
-[Erica] Yeah.
271
00:10:39,700 --> 00:10:41,500
[Jeremy] I'm really worried
about getting plenty
272
00:10:41,500 --> 00:10:43,467
to choose from out of the run
273
00:10:43,467 --> 00:10:44,800
before the time's up.
274
00:10:44,800 --> 00:10:47,100
142.
275
00:10:47,100 --> 00:10:48,100
[Donald] Really?
276
00:10:48,100 --> 00:10:49,100
[Jeremy] Yeah.
277
00:10:49,100 --> 00:10:50,233
[Donald]
My first official jar.
278
00:10:51,266 --> 00:10:53,567
[Jeremy] Oh, why am I so slow?
279
00:10:53,567 --> 00:10:56,033
Donald and Erica
are already running liquor.
280
00:10:57,567 --> 00:10:59,834
So I'm a little nervous.
281
00:11:02,066 --> 00:11:03,967
[sighs deeply]
282
00:11:05,400 --> 00:11:06,834
[Jeremy] Donald and Erica
are running right now
283
00:11:06,834 --> 00:11:08,467
and collecting jars.
284
00:11:09,367 --> 00:11:10,934
I need to figure
somethin' out.
285
00:11:13,100 --> 00:11:14,834
I'm backin' it off,
286
00:11:14,834 --> 00:11:17,033
um, I filled a little high
287
00:11:17,033 --> 00:11:21,767
so it's gonna take longer
to get where I need it.
288
00:11:21,767 --> 00:11:24,967
So if I back it off some,
it'll heat up a little faster.
289
00:11:24,967 --> 00:11:26,834
Three hours isn't
a lot of time
290
00:11:26,834 --> 00:11:29,166
when you're doin' a run,
it goes by really fast.
291
00:11:29,166 --> 00:11:32,066
Two hours burnt,
one more to go.
292
00:11:32,066 --> 00:11:33,867
[Erica] Hey, Donald.
How's it goin' over there?
293
00:11:33,867 --> 00:11:36,066
[Donald] Jar number four.
294
00:11:36,066 --> 00:11:38,166
I'm worried about
alcohol content
295
00:11:38,166 --> 00:11:40,467
because the mash
wasn't completely
finished fermenting.
296
00:11:40,467 --> 00:11:43,166
Spiced rum has to
be appropriately spiced,
297
00:11:43,166 --> 00:11:45,667
good flavor to it,
and of course,
298
00:11:45,667 --> 00:11:46,834
it has some alcohol in it.
299
00:11:47,834 --> 00:11:49,800
But it's a good proof
to start with.
300
00:11:50,667 --> 00:11:52,100
Yeah, there's
some alcohol now.
301
00:11:52,100 --> 00:11:55,233
[dramatic music playing]
302
00:11:56,934 --> 00:11:58,100
-[Jeremy] Perfect time.
-[Erica] I know.
303
00:11:58,100 --> 00:11:59,400
-There you go.
-You couldn't have timed
that any better.
304
00:11:59,400 --> 00:12:00,467
There you go.
305
00:12:00,467 --> 00:12:01,500
[Jeremy]
So nerve-wracking when
306
00:12:01,500 --> 00:12:03,467
you're sitting here
and just watching it.
307
00:12:03,467 --> 00:12:05,867
I'm on the clock here,
let's go.
308
00:12:05,867 --> 00:12:07,467
-[Donald] How about you?
-[Erica] I just swapped over
309
00:12:07,467 --> 00:12:08,867
to jar number three, so, um...
310
00:12:08,867 --> 00:12:09,967
[Donald] Okay. Nice.
311
00:12:09,967 --> 00:12:11,467
Looks good and clear.
312
00:12:11,467 --> 00:12:12,400
[Erica]
I really like the molasses
313
00:12:12,400 --> 00:12:13,734
is really comin' through.
314
00:12:13,734 --> 00:12:15,300
It's got that sweet flavor,
315
00:12:15,300 --> 00:12:16,166
a little bit of heat to it.
316
00:12:16,166 --> 00:12:18,100
I'm a little nervous
about proof
317
00:12:18,100 --> 00:12:20,367
because my mash
didn't finish 100%,
318
00:12:20,367 --> 00:12:21,867
and for a spiced rum,
319
00:12:21,867 --> 00:12:24,166
it's really important
that I get a solid rum base
320
00:12:24,166 --> 00:12:26,767
and then to have the right
spices to add in later.
321
00:12:26,767 --> 00:12:29,800
[dramatic music playing]
322
00:12:30,767 --> 00:12:31,767
[Jeremy]
I think the peppercorn
323
00:12:31,767 --> 00:12:33,834
came out a little stronger.
324
00:12:34,734 --> 00:12:36,300
I could feel the burn
on my tongue.
325
00:12:36,300 --> 00:12:40,367
I'm noticing my peppercorn's
a little bit harsh in there,
326
00:12:40,367 --> 00:12:41,834
so I'm gonna have
to find a way
327
00:12:41,834 --> 00:12:43,400
to back this out later on.
328
00:12:43,400 --> 00:12:44,767
[Digger] All right, guys.
329
00:12:44,767 --> 00:12:46,100
You got 30 minutes.
330
00:12:50,266 --> 00:12:53,033
I'm tasting my jars,
I'm checking my proof,
331
00:12:53,033 --> 00:12:54,734
and I feel good
about this jar.
332
00:12:54,734 --> 00:12:56,967
I like the beads on it,
the flavor's there,
333
00:12:56,967 --> 00:12:58,433
I hope the judges
agree with me.
334
00:12:59,767 --> 00:13:01,834
[Jeremy]
As I'm blending and tasting,
335
00:13:01,834 --> 00:13:05,066
that peppercorn is still
comin' through really strong,
336
00:13:05,066 --> 00:13:07,266
so I'm really gonna have
to adjust on this
337
00:13:07,266 --> 00:13:08,200
in my next run.
338
00:13:08,200 --> 00:13:09,367
A little scary right now.
339
00:13:09,367 --> 00:13:10,300
[Erica] Yeah.
340
00:13:10,300 --> 00:13:12,266
Guys, one minute left.
341
00:13:12,266 --> 00:13:15,800
Better be puttin' them buttons
on all them fasteners.
342
00:13:16,600 --> 00:13:18,567
Gentlemen,
this is the jar right here.
343
00:13:18,567 --> 00:13:20,867
Best I could do
in that first run.
344
00:13:20,867 --> 00:13:22,567
Beautiful, clear jar.
345
00:13:22,567 --> 00:13:24,166
-That it?
-This is it.
346
00:13:26,100 --> 00:13:27,500
Good, clear jar as well.
347
00:13:27,500 --> 00:13:28,567
[Mark]
Bring it in here, boss man.
348
00:13:28,567 --> 00:13:29,767
You wanted some spiced rum.
349
00:13:29,767 --> 00:13:30,767
I brought you some spice.
350
00:13:30,767 --> 00:13:32,000
Spiced rum.
351
00:13:32,000 --> 00:13:33,066
[Digger] All right.
352
00:13:33,066 --> 00:13:34,567
We're gonna slip out of here,
353
00:13:34,567 --> 00:13:36,000
taste and deliberate,
354
00:13:36,000 --> 00:13:37,266
come back with the verdict,
355
00:13:37,266 --> 00:13:39,100
and then send you all
to the still house.
356
00:13:39,100 --> 00:13:40,166
-Good luck to you.
-[Donald] Okay.
357
00:13:40,166 --> 00:13:41,467
[Erica] Okay. Thank you.
358
00:13:41,467 --> 00:13:44,100
[dramatic music playing]
359
00:13:44,100 --> 00:13:46,867
Boys, what do you say we drink
a little bit of rum?
360
00:13:46,867 --> 00:13:48,867
We're gonna pick a winner,
we ain't got no choice.
361
00:13:48,867 --> 00:13:51,367
Erica is a legal distiller.
362
00:13:52,600 --> 00:13:54,300
Very, very clear.
363
00:13:54,300 --> 00:13:55,367
Uh-huh.
364
00:13:55,367 --> 00:13:57,200
[Tim] I think
there's some alcohol in there.
365
00:13:57,200 --> 00:13:58,567
[Digger]
That's in the neighborhood
366
00:13:58,567 --> 00:14:00,767
of 115 proof.
367
00:14:00,767 --> 00:14:02,667
I think it came out well,
so I'm happy with it,
368
00:14:02,667 --> 00:14:05,000
I think the molasses
really came through,
369
00:14:05,000 --> 00:14:06,567
and I think my proof
was up there,
370
00:14:06,567 --> 00:14:08,233
so I think I've got
a solid base for it.
371
00:14:10,367 --> 00:14:11,667
Yeah.
372
00:14:11,667 --> 00:14:12,600
Pretty darn good.
373
00:14:12,600 --> 00:14:13,767
[Digger] It's rum.
374
00:14:13,767 --> 00:14:14,867
[Mark] Now it's warming up
375
00:14:14,867 --> 00:14:16,767
a little bit as time goes on.
376
00:14:16,767 --> 00:14:19,867
A little harsh on the back end
but it's got a great taste.
377
00:14:19,867 --> 00:14:22,100
But it's kind of funky.
378
00:14:22,100 --> 00:14:24,600
I mean, that may be
the black pearl molasses
379
00:14:24,600 --> 00:14:25,734
that she was usin'.
380
00:14:25,734 --> 00:14:27,767
The nose on it
makes you not sure
381
00:14:27,767 --> 00:14:29,467
if you really wanna
taste it or not.
382
00:14:29,467 --> 00:14:31,367
-Yeah.
-[Mark] But then
when you taste it,
383
00:14:31,367 --> 00:14:32,266
it's pleasant.
384
00:14:32,266 --> 00:14:35,200
If the proof was down
10 or 15 points,
385
00:14:35,200 --> 00:14:37,100
we'd be tastin'
a different spirit here.
386
00:14:37,100 --> 00:14:39,033
-Yeah.
-I think she's in a good place
387
00:14:39,033 --> 00:14:40,734
to move forward
in this challenge.
388
00:14:40,734 --> 00:14:42,033
Yeah.
389
00:14:42,033 --> 00:14:43,166
Okay.
390
00:14:43,166 --> 00:14:44,100
-Mr. Donald.
-Donald.
391
00:14:44,100 --> 00:14:45,467
Texas.
392
00:14:45,467 --> 00:14:47,333
[Tim] Nice, pretty clean jar.
393
00:14:49,033 --> 00:14:50,233
-[Mark] Uh-huh.
-Yeah.
394
00:14:51,100 --> 00:14:53,100
It got some proof.
395
00:14:53,100 --> 00:14:54,500
[Digger] I'd say we're
in the neighborhood
396
00:14:54,500 --> 00:14:56,567
-of 120 there.
-[Tim laughs] Yeah.
397
00:14:56,567 --> 00:14:59,100
I'm happy with the base
that I have,
398
00:14:59,100 --> 00:15:01,500
but I'm still worried
about my proofing.
399
00:15:01,500 --> 00:15:03,634
I did give them one
of my hotter jars.
400
00:15:05,567 --> 00:15:07,400
Boy, now that's got
a different nose.
401
00:15:07,400 --> 00:15:08,834
That's a caramel nose.
402
00:15:08,834 --> 00:15:10,367
Yeah. It sure is.
403
00:15:10,367 --> 00:15:13,100
That's got the smell
that makes you wanna taste it.
404
00:15:13,100 --> 00:15:14,767
Got a little bite
towards the back.
405
00:15:14,767 --> 00:15:17,967
It's gonna have the backend
fire at this proof.
406
00:15:17,967 --> 00:15:20,266
For the proof it's got,
it's really pleasant.
407
00:15:20,266 --> 00:15:21,600
And it's sweet.
408
00:15:21,600 --> 00:15:23,834
-I like it.
-I like it too, Tim.
409
00:15:23,834 --> 00:15:25,300
I think some of the sweetness
410
00:15:25,300 --> 00:15:27,867
is due to the fact
that his mash
411
00:15:27,867 --> 00:15:29,266
didn't completely ferment.
412
00:15:29,266 --> 00:15:31,100
That is a good base
right there.
413
00:15:31,100 --> 00:15:32,867
It's sellable,
where it's standing right now.
414
00:15:32,867 --> 00:15:34,934
You can make money
out of that.
415
00:15:34,934 --> 00:15:35,967
All right.
416
00:15:35,967 --> 00:15:37,166
Jeremy.
417
00:15:37,166 --> 00:15:39,500
Now this is one
that's already spiced.
418
00:15:39,500 --> 00:15:40,634
[Tim] Mmm-hmm.
419
00:15:41,734 --> 00:15:43,266
118 or above.
420
00:15:43,266 --> 00:15:46,200
Since I was able to mash in
with my spices,
421
00:15:46,200 --> 00:15:48,467
a lot of my flavor
is already there.
422
00:15:48,467 --> 00:15:52,100
So it's just fine-tuning
that last little bit,
423
00:15:52,100 --> 00:15:54,300
but it's all
in the judges' taste.
424
00:15:54,300 --> 00:15:56,033
It's a tiny bit spicy.
425
00:15:56,033 --> 00:15:57,567
Boy, it's spicy.
426
00:15:57,567 --> 00:16:00,266
Ooh. I smell it,
I smell it, I smell it.
427
00:16:00,266 --> 00:16:02,033
[Mark] It's got a lot
of that pepper...
428
00:16:02,033 --> 00:16:04,000
-[Tim] And see he put that
in his mash...
-...on the back end. Yeah.
429
00:16:04,000 --> 00:16:06,000
...so he distilled it,
so he's gonna get
430
00:16:06,000 --> 00:16:08,100
as much flavor
as he can out of it.
431
00:16:08,100 --> 00:16:09,266
-[Mark] Yes.
-And then he can run it again
432
00:16:09,266 --> 00:16:10,567
and clean some of that
out there.
433
00:16:10,567 --> 00:16:12,033
-I sure hope so.
-[Mark] You know,
434
00:16:12,033 --> 00:16:13,500
-if it'll cut that licorice...
-Yeah.
435
00:16:13,500 --> 00:16:14,934
[Mark] ...and pepper
and star anise
436
00:16:14,934 --> 00:16:16,266
by about two-thirds,
437
00:16:16,266 --> 00:16:17,567
we may be talking
a different ballgame.
438
00:16:17,567 --> 00:16:18,734
Yeah.
439
00:16:18,734 --> 00:16:21,834
Well, that pretty much sets
me up to know where I'm at.
440
00:16:21,834 --> 00:16:23,200
I know exactly where I'm at.
441
00:16:23,200 --> 00:16:25,100
We're ready to go
deliver the news?
442
00:16:25,100 --> 00:16:26,133
[Mark] Yes, sir.
443
00:16:27,867 --> 00:16:30,934
[dramatic music playing]
444
00:16:33,934 --> 00:16:35,266
[Digger]
Come up and get your jars.
445
00:16:40,166 --> 00:16:41,734
We'll start over here
with Jeremy.
446
00:16:41,734 --> 00:16:44,734
Jeremy, you brought the spices
and a bunch of 'em.
447
00:16:44,734 --> 00:16:47,300
Sure you got licorice root,
star anise,
448
00:16:47,300 --> 00:16:49,767
and probably some cloves.
449
00:16:49,767 --> 00:16:52,467
You started out
with a really good finish.
450
00:16:52,467 --> 00:16:53,867
The first drink, you knew
you had a good drink
451
00:16:53,867 --> 00:16:55,767
of liquor right there.
452
00:16:55,767 --> 00:16:57,734
Then the spices took over.
453
00:16:57,734 --> 00:16:59,567
I'm not a huge licorice fan,
454
00:16:59,567 --> 00:17:02,000
but it still pulled
through as a good drink.
455
00:17:02,000 --> 00:17:03,100
Thank you.
456
00:17:03,100 --> 00:17:05,033
[Tim] I know Jeremy was
kind of a fish out of water.
457
00:17:05,033 --> 00:17:06,834
You said,
"Well, I know what I'mma do.
458
00:17:06,834 --> 00:17:09,166
I'mma throw all them spices
all in the still.
459
00:17:09,166 --> 00:17:11,567
And it came through,
no doubt about it.
460
00:17:11,567 --> 00:17:14,166
But a little bit too much
at one time.
461
00:17:14,166 --> 00:17:16,066
All you gotta do
is clean it up,
462
00:17:16,066 --> 00:17:18,567
but I think you got a good,
solid base.
463
00:17:18,567 --> 00:17:21,567
[Digger] Erica, your drink
was really, really good.
464
00:17:21,567 --> 00:17:25,166
I had never tasted black pearl
molasses in my life,
465
00:17:25,166 --> 00:17:27,266
and it came through
really well.
466
00:17:27,266 --> 00:17:29,867
[Mark] It had a little smell
on the nose for us,
467
00:17:29,867 --> 00:17:31,600
but after you taste it,
468
00:17:31,600 --> 00:17:33,400
man, all that null and void.
469
00:17:33,400 --> 00:17:36,166
Flavor on it, spot on,
proof is great.
470
00:17:36,166 --> 00:17:38,367
Just a little somethin'
on the nose.
471
00:17:38,367 --> 00:17:39,567
[Digger] Now Donald,
472
00:17:39,567 --> 00:17:41,867
you started out
with blackstrap molasses.
473
00:17:41,867 --> 00:17:42,834
And sugar.
474
00:17:42,834 --> 00:17:44,266
But now did you use raw sugar?
475
00:17:44,266 --> 00:17:45,600
I did use raw sugar.
476
00:17:45,600 --> 00:17:47,033
[Digger] It complemented
the blackstrap
477
00:17:47,033 --> 00:17:48,500
really, really well.
478
00:17:48,500 --> 00:17:50,934
Your proof was up there good,
479
00:17:50,934 --> 00:17:55,300
but it had a really, really
sweet taste front to back
480
00:17:55,300 --> 00:17:56,767
and then that liquor bite
481
00:17:56,767 --> 00:17:58,066
brought all the way
to the aftertaste
482
00:17:58,066 --> 00:18:00,066
which finished really,
really well.
483
00:18:00,066 --> 00:18:02,300
-Thank you. Thank you.
-[Digger] Very good job
on your part.
484
00:18:02,300 --> 00:18:04,066
You already got a lot
of proof right now.
485
00:18:04,066 --> 00:18:06,567
So if you do get a thumper,
486
00:18:06,567 --> 00:18:08,266
you're gonna have to proof it
down a little bit,
487
00:18:08,266 --> 00:18:10,767
so don't mess up the proof,
488
00:18:10,767 --> 00:18:12,667
don't mess up the nose,
489
00:18:12,667 --> 00:18:13,834
don't mess up the spices.
490
00:18:15,000 --> 00:18:16,400
But you're all good
distillers.
491
00:18:16,400 --> 00:18:18,066
-Thank you.
-Thank you very much.
492
00:18:18,066 --> 00:18:19,300
Now comes the time
493
00:18:19,300 --> 00:18:21,867
we gotta send everybody
to the still house
494
00:18:21,867 --> 00:18:24,367
and give you the order
that that's gonna happen.
495
00:18:24,367 --> 00:18:26,467
[dramatic music playing]
496
00:18:26,467 --> 00:18:28,166
The way it stands right now,
497
00:18:28,166 --> 00:18:31,300
as we're goin' in
to the still house is
498
00:18:31,300 --> 00:18:32,967
Donald, you're number one,
499
00:18:32,967 --> 00:18:34,467
Erica, you're number two,
500
00:18:34,467 --> 00:18:35,934
and Jeremy,
you're number three.
501
00:18:36,767 --> 00:18:37,867
Tickle!
502
00:18:37,867 --> 00:18:39,567
Good help's hard to find.
503
00:18:39,567 --> 00:18:40,567
Yeah.
504
00:18:40,567 --> 00:18:43,200
What do we get goin' on today?
505
00:18:43,200 --> 00:18:45,266
Well, we got some rum
distillers here.
506
00:18:45,266 --> 00:18:46,400
-Rum? Oh, yeah.
-Mmm-hmm.
507
00:18:46,400 --> 00:18:47,600
I like some rum.
508
00:18:47,600 --> 00:18:49,767
Tickle's never made a rum
he didn't like.
509
00:18:49,767 --> 00:18:50,834
-[laughs]
-That's for sure.
510
00:18:50,834 --> 00:18:52,934
He's never had to have
an alcohol he didn't like.
511
00:18:52,934 --> 00:18:53,867
[Tickle] All right.
512
00:18:53,867 --> 00:18:55,367
If y'all drop your jars off
513
00:18:55,367 --> 00:18:56,634
and y'all follow me.
514
00:18:58,934 --> 00:19:01,533
[rock music playing]
515
00:19:04,266 --> 00:19:06,166
We are here at the still house
516
00:19:06,166 --> 00:19:10,033
to pick still parts
for your spiced rum.
517
00:19:10,867 --> 00:19:12,100
You're gonna have
three minutes
518
00:19:12,100 --> 00:19:13,867
to get all your still parts,
519
00:19:13,867 --> 00:19:16,834
and Donald,
I believe you are up first.
520
00:19:16,834 --> 00:19:19,500
And your time starts now.
521
00:19:21,533 --> 00:19:23,266
There's all kinds
of still parts in there,
522
00:19:23,266 --> 00:19:24,567
let's see what you can't
come up with.
523
00:19:24,567 --> 00:19:26,066
My strategy
for the still pick...
524
00:19:26,066 --> 00:19:27,967
[Tickle] We don't got time
for just looking around.
525
00:19:27,967 --> 00:19:29,567
[Donald] ...to gather
the parts I need
526
00:19:29,567 --> 00:19:32,100
to incorporate a thump keg
with infusion
527
00:19:32,100 --> 00:19:34,166
to make a good spiced
rum product.
528
00:19:34,166 --> 00:19:37,000
If it was me in there,
I'd already be makin' liquor.
529
00:19:37,000 --> 00:19:38,667
[Donald] And I do use
a thumper at home,
530
00:19:38,667 --> 00:19:41,667
so I need it to win this
portion of this competition
531
00:19:41,667 --> 00:19:44,467
in order to make sure
I can incorporate exactly
532
00:19:44,467 --> 00:19:45,300
what I do at home.
533
00:19:46,133 --> 00:19:47,433
-I think I'm good.
-You're good?
534
00:19:47,433 --> 00:19:48,333
-I think so.
-All right.
535
00:19:48,333 --> 00:19:50,367
Very quick run, Donald.
536
00:19:50,367 --> 00:19:52,767
Erica,
you have got three minutes
537
00:19:52,767 --> 00:19:55,533
and your time starts now.
538
00:19:56,634 --> 00:19:58,433
All right. There's plenty
of still parts in there,
539
00:19:58,433 --> 00:20:00,734
let's see what you can't do to
get us a still put together.
540
00:20:00,734 --> 00:20:02,333
My strategy for the still pick
541
00:20:02,333 --> 00:20:03,767
is to get a thumper
542
00:20:03,767 --> 00:20:05,166
and then just get all
the pieces and parts
543
00:20:05,166 --> 00:20:06,367
that I need to run that
544
00:20:06,367 --> 00:20:08,233
because I want to add
the spices
545
00:20:08,233 --> 00:20:09,834
and some citrus
into the thumper
546
00:20:09,834 --> 00:20:11,467
so that they're balanced
with that sweetness
547
00:20:11,467 --> 00:20:13,000
that comes through
in the molasses.
548
00:20:13,000 --> 00:20:14,166
If you're find
anything in there
549
00:20:14,166 --> 00:20:15,133
you don't know what is,
550
00:20:15,133 --> 00:20:17,300
I suggest using it right now.
551
00:20:18,166 --> 00:20:19,567
Erica? Are you good?
552
00:20:19,567 --> 00:20:20,767
-Do you need anything else?
-[Erica] I'm good.
553
00:20:20,767 --> 00:20:22,734
-You're good? All right.
-No. I'm good.
554
00:20:24,367 --> 00:20:28,433
Jeremy, your time starts now.
555
00:20:29,634 --> 00:20:30,867
You know what a still
looks like.
556
00:20:30,867 --> 00:20:32,066
You can put this thing
together
557
00:20:32,066 --> 00:20:33,567
with your eyes closed,
I'm sure you can.
558
00:20:33,567 --> 00:20:34,734
[Jeremy]
Both of my competitors
559
00:20:34,734 --> 00:20:36,967
got the two thumpers
that were in there,
560
00:20:36,967 --> 00:20:39,567
I'm left with just
this plain pot still
561
00:20:39,567 --> 00:20:41,266
like we had in the beginning.
562
00:20:41,266 --> 00:20:43,333
Jeremy's got a pot. All right.
563
00:20:43,333 --> 00:20:45,333
So I'm gonna change
my strategy up
564
00:20:45,333 --> 00:20:47,367
and, hopefully, I can calm
down that peppercorn.
565
00:20:47,367 --> 00:20:49,367
[Tickle] All right.
We have got a condenser.
566
00:20:49,367 --> 00:20:51,533
All right. Now we gotta
connect all that together.
567
00:20:53,433 --> 00:20:54,433
All right, Jeremy.
568
00:20:54,433 --> 00:20:56,667
Have you got what you need?
569
00:20:56,667 --> 00:20:58,867
Uh, I think you got
what you need
570
00:20:58,867 --> 00:20:59,767
and what they need, too.
571
00:20:59,767 --> 00:21:00,533
[Jeremy] I hope so.
572
00:21:00,533 --> 00:21:01,834
[Tickle]
Let's get our still parts
573
00:21:01,834 --> 00:21:03,767
and we'll get you all
some spiced rum made up.
574
00:21:03,767 --> 00:21:06,934
[dramatic music playing]
575
00:21:09,667 --> 00:21:13,000
[tense music playing]
576
00:21:13,000 --> 00:21:14,100
[Mark] All right, guys.
577
00:21:14,100 --> 00:21:16,333
I hope you got everything
you needed in the still house.
578
00:21:16,333 --> 00:21:17,867
What we're gonna be
watching now
579
00:21:17,867 --> 00:21:18,967
in the next few minutes
580
00:21:18,967 --> 00:21:21,000
is for you to assemble
your still,
581
00:21:21,000 --> 00:21:24,367
it must be able
to function safely.
582
00:21:24,367 --> 00:21:25,367
[Digger] All right, guys.
583
00:21:25,367 --> 00:21:26,233
Thirty minutes.
584
00:21:26,233 --> 00:21:28,634
Your time starts now.
585
00:21:29,367 --> 00:21:30,433
Good luck and get with it.
586
00:21:30,433 --> 00:21:33,533
[dramatic music playing]
587
00:21:39,867 --> 00:21:41,934
[Jeremy] Building my still
is pretty easy,
588
00:21:41,934 --> 00:21:44,734
it's just a simple setup,
pot and condenser.
589
00:21:44,734 --> 00:21:46,734
Hopefully,
this is gonna work out great.
590
00:21:47,367 --> 00:21:48,834
All right.
591
00:21:48,834 --> 00:21:51,166
[tense music playing]
592
00:21:51,166 --> 00:21:52,767
We ain't never
saw this before.
593
00:21:52,767 --> 00:21:54,467
Built from left to right.
594
00:21:54,467 --> 00:21:55,367
Donald.
595
00:21:55,367 --> 00:21:56,767
This is the first time
596
00:21:56,767 --> 00:21:59,266
we've had a still runnin'
in that direction.
597
00:21:59,266 --> 00:22:01,333
[Donald] This is the way
I feel comfortable.
598
00:22:01,867 --> 00:22:02,934
How you doing, Erica?
599
00:22:02,934 --> 00:22:04,266
Uh...
600
00:22:04,266 --> 00:22:06,033
-Not doing too good.
-[still parts clattering]
601
00:22:06,033 --> 00:22:08,834
Can you help me?
What am I doing wrong?
602
00:22:08,834 --> 00:22:11,066
This. You need this lower.
603
00:22:11,066 --> 00:22:12,333
It's too high, that's why,
604
00:22:12,333 --> 00:22:13,734
'cause, you know,
it's at an angle.
605
00:22:13,734 --> 00:22:15,934
You gotta have a shorter arm.
606
00:22:18,467 --> 00:22:20,266
Yeah, that should drop it.
607
00:22:20,266 --> 00:22:21,467
[Digger]
It's still going to put her
608
00:22:21,467 --> 00:22:23,967
condenser arm
at the wrong length.
609
00:22:23,967 --> 00:22:26,667
One, I don't use, you know,
propane gas to light my still
610
00:22:26,667 --> 00:22:29,367
and then it's a lot smaller,
there's different parts to it.
611
00:22:29,367 --> 00:22:31,133
I'm used
to a 500-gallon system,
612
00:22:31,133 --> 00:22:33,333
so this one's just
a little bit tinier.
613
00:22:34,133 --> 00:22:36,533
-All right.
-We're good to go there.
614
00:22:37,867 --> 00:22:39,266
[Digger] All right, guys.
615
00:22:39,266 --> 00:22:41,166
I mean, y'all got any
adjustments you wanna make?
616
00:22:41,166 --> 00:22:42,367
Everybody's good?
617
00:22:42,367 --> 00:22:43,533
[Mark] All right, guys.
618
00:22:43,533 --> 00:22:45,667
This is an elimination round.
619
00:22:45,667 --> 00:22:47,734
[Digger] We brought y'all
in a guest judge.
620
00:22:47,734 --> 00:22:49,467
Award-winning rum guru,
621
00:22:49,467 --> 00:22:51,934
Paul Menta from Key West,
Florida.
622
00:22:51,934 --> 00:22:53,634
Hey, guys, how's it going?
623
00:22:53,634 --> 00:22:54,867
Paul, welcome my friend.
624
00:22:54,867 --> 00:22:56,433
Thanks for inviting me down.
625
00:22:56,433 --> 00:22:58,867
Couldn't find anybody knew
any more about rum
626
00:22:58,867 --> 00:23:00,767
than you, so here we are.
627
00:23:00,767 --> 00:23:02,734
Rum's like the Wild West.
628
00:23:02,734 --> 00:23:03,867
There's no rules...
629
00:23:03,867 --> 00:23:05,000
-[Mark] Right.
-...in rum.
630
00:23:05,000 --> 00:23:07,333
They were running boats
and rum.
631
00:23:07,333 --> 00:23:09,333
We use mangroves
instead of the woods.
632
00:23:09,333 --> 00:23:10,667
Say it's a lot like
the moonshine world.
633
00:23:10,667 --> 00:23:11,867
-[Paul] Yeah, it really is.
-Yeah.
634
00:23:11,867 --> 00:23:14,100
So I have a legal
rum distillery down
635
00:23:14,100 --> 00:23:15,367
in, uh, Key West, Florida.
636
00:23:15,367 --> 00:23:18,133
I make about 11
different kinds of rum
637
00:23:18,133 --> 00:23:20,333
and we do different
flavored rums
638
00:23:20,333 --> 00:23:22,734
and we do a spiced rum
as well.
639
00:23:22,734 --> 00:23:25,133
I'm looking forward to what
you guys got going on here.
640
00:23:25,133 --> 00:23:27,033
Paul is a rum expert.
641
00:23:27,033 --> 00:23:28,367
Definitely it's intimidating
642
00:23:28,367 --> 00:23:30,166
to have someone
who knows nothing else
643
00:23:30,166 --> 00:23:33,100
but rum to come in
and judge us.
644
00:23:33,100 --> 00:23:35,166
Guys, you got four hours.
645
00:23:35,166 --> 00:23:37,467
Bring us your best jar
of spiced rum
646
00:23:37,467 --> 00:23:38,767
before that time passes.
647
00:23:38,767 --> 00:23:40,367
Your time starts now.
648
00:23:40,367 --> 00:23:42,934
Good luck
and get with it, guys.
649
00:23:45,934 --> 00:23:47,166
Rum is about in the finish.
650
00:23:47,166 --> 00:23:50,533
You gotta have a really
solid base going on.
651
00:23:50,533 --> 00:23:52,333
But as you start
to finish it off
652
00:23:52,333 --> 00:23:54,100
and everything and especially
with the spice,
653
00:23:54,100 --> 00:23:55,567
it's not always what you see
in the beginning,
654
00:23:55,567 --> 00:23:56,467
it's what you get at the end.
655
00:23:56,467 --> 00:23:57,233
[Tim] That's right.
656
00:23:59,467 --> 00:24:00,934
[Digger] Everybody's lit.
657
00:24:01,934 --> 00:24:04,233
Coming into this,
my jar's pretty hot.
658
00:24:04,233 --> 00:24:06,266
I wasn't able
to get a thumper
659
00:24:06,266 --> 00:24:08,233
so I need to incorporate
660
00:24:08,233 --> 00:24:11,567
some softer flavors to pull
from the peppercorn.
661
00:24:11,567 --> 00:24:14,500
So after adding my higher
proof jars back into my still,
662
00:24:16,100 --> 00:24:18,166
I'm adding some
shredded coconut
663
00:24:18,166 --> 00:24:20,066
and vanilla beans in my still
664
00:24:20,066 --> 00:24:23,333
to help cool down
the peppercorn flavor.
665
00:24:23,333 --> 00:24:25,266
Are we looking
for a certain proof here?
666
00:24:25,266 --> 00:24:26,767
I'd say 80 to 100.
667
00:24:26,767 --> 00:24:28,667
A high proof spiced rum
668
00:24:28,667 --> 00:24:31,033
isn't generally
what the market wants.
669
00:24:31,033 --> 00:24:34,133
I do my spiced rum
at 80 proof 40%.
670
00:24:34,133 --> 00:24:36,266
[Erica] Spiced rum can be made
a lot of different ways
671
00:24:36,266 --> 00:24:38,367
but I like to add
a fresh vanilla beans.
672
00:24:38,367 --> 00:24:40,333
I'm also gonna add
a little bit of citrus to it.
673
00:24:40,333 --> 00:24:42,266
With the citrus,
I don't want the bitterness
674
00:24:42,266 --> 00:24:43,433
to come through too much.
675
00:24:43,433 --> 00:24:44,767
I want that citrusy flavor
676
00:24:44,767 --> 00:24:46,567
balanced out
with that vanilla.
677
00:24:46,567 --> 00:24:47,934
I also put in the thumper
678
00:24:47,934 --> 00:24:50,333
cloves, allspice,
cinnamon sticks,
679
00:24:50,333 --> 00:24:51,800
and a little bit
of star anise.
680
00:24:52,467 --> 00:24:53,567
Is that cinnamon?
681
00:24:53,567 --> 00:24:55,433
I hope it ain't that much.
682
00:24:56,033 --> 00:24:57,033
[Tim] I guess cinnamon.
683
00:24:57,033 --> 00:24:58,667
Oh, my God.
684
00:24:58,667 --> 00:25:01,166
So Erica, how many
cinnamon sticks you put in?
685
00:25:01,166 --> 00:25:04,033
Uh, I put in eight.
686
00:25:04,033 --> 00:25:06,233
With thumpers,
it really carries over.
687
00:25:06,233 --> 00:25:07,266
[Erica] Yeah.
688
00:25:07,266 --> 00:25:08,634
[Jeremy] And if you're able
to snag like three,
689
00:25:08,634 --> 00:25:10,367
I'd snag three.
690
00:25:10,367 --> 00:25:11,667
It was a challenge scaling
back for me.
691
00:25:11,667 --> 00:25:13,233
I'm used to working
with, you know,
692
00:25:13,233 --> 00:25:16,166
a lot more ingredients
and putting in a ton more.
693
00:25:17,033 --> 00:25:17,967
[Donald] Banana.
694
00:25:17,967 --> 00:25:19,533
I like the tropical.
695
00:25:19,533 --> 00:25:22,033
I'm using a banana,
raspberry puree.
696
00:25:22,033 --> 00:25:25,734
I put some brown sugar,
allspice, cloves,
697
00:25:25,734 --> 00:25:27,834
cinnamon, vanilla,
and bay leaves.
698
00:25:27,834 --> 00:25:30,934
You gotta taste that spice
but it cannot be overpowering.
699
00:25:31,834 --> 00:25:35,133
Is it how much, you know,
cinnamon, and clove,
700
00:25:35,133 --> 00:25:37,266
and star anise
that we need to look for?
701
00:25:37,266 --> 00:25:38,367
Because a lot of times,
you know,
702
00:25:38,367 --> 00:25:40,667
we get too much alcohol,
we lose the flavor.
703
00:25:40,667 --> 00:25:43,033
Or we get too much flavor,
we lose the alcohol.
704
00:25:43,033 --> 00:25:44,133
It's gonna work the same way
705
00:25:44,133 --> 00:25:45,133
-on this, so...
-Yeah.
706
00:25:45,133 --> 00:25:46,533
...I mean, they're gonna have
to balance it.
707
00:25:46,533 --> 00:25:47,867
You know, you really
gotta be careful
708
00:25:47,867 --> 00:25:48,867
with your temperatures
709
00:25:48,867 --> 00:25:51,567
and you better know
what you're heating up.
710
00:25:51,567 --> 00:25:55,634
Lady and gentlemen, y'all have
officially burned up one hour.
711
00:25:58,567 --> 00:26:00,166
[Jeremy]
I was not expecting that,
712
00:26:00,166 --> 00:26:01,233
-it's already coming through.
-Oh, nice.
713
00:26:01,233 --> 00:26:02,767
You're there.
714
00:26:02,767 --> 00:26:04,166
You're running
just your spirit, right?
715
00:26:04,166 --> 00:26:05,567
[Jeremy] It's, uh, water.
716
00:26:05,567 --> 00:26:06,867
The other day's run,
717
00:26:06,867 --> 00:26:08,734
a little bit of my mash
I had left over...
718
00:26:08,734 --> 00:26:09,533
[Donald] Okay.
719
00:26:09,533 --> 00:26:11,066
...and then
the added ingredients.
720
00:26:11,066 --> 00:26:12,367
[Donald] Man,
they're already running.
721
00:26:12,367 --> 00:26:13,433
There you go.
722
00:26:13,433 --> 00:26:15,967
I really need to reduce
that peppercorn flavor,
723
00:26:15,967 --> 00:26:20,400
so I'm praying this coconut
will reduce it.
724
00:26:20,767 --> 00:26:22,066
Here we go.
725
00:26:22,066 --> 00:26:23,266
I'm running.
726
00:26:23,266 --> 00:26:24,533
This could be a challenge
727
00:26:24,533 --> 00:26:26,433
because you brought such
high alcohol
728
00:26:26,433 --> 00:26:27,233
-on the first run.
-Right.
729
00:26:27,233 --> 00:26:29,066
[Tim] Now you got
a thumper in there.
730
00:26:29,066 --> 00:26:31,033
You may come out
with that 151.
731
00:26:31,033 --> 00:26:33,100
But it'll be good tasting 151.
732
00:26:33,100 --> 00:26:34,100
[laughs]
733
00:26:34,100 --> 00:26:36,367
You have to be careful
because this is a run
734
00:26:36,367 --> 00:26:37,567
where you will get eliminated
735
00:26:37,567 --> 00:26:40,600
if you don't provide
the good quality spiced rum.
736
00:26:44,166 --> 00:26:45,233
Ooh.
737
00:26:45,767 --> 00:26:46,567
[Erica] How was it?
738
00:26:46,567 --> 00:26:48,867
I am not liking
that peppercorn burn
739
00:26:48,867 --> 00:26:50,266
in the background.
740
00:26:50,266 --> 00:26:52,467
Peppercorn,
black peppercorn especially,
741
00:26:52,467 --> 00:26:54,867
that's one of 'em that you add
at the end of the cook.
742
00:26:54,867 --> 00:26:57,166
Because that black pepper
becomes bitter.
743
00:26:57,166 --> 00:26:58,734
You gotta watch out
on your finishing
744
00:26:58,734 --> 00:26:59,700
to clear that up.
745
00:27:00,266 --> 00:27:01,634
[Jeremy] Damn, this sucks.
746
00:27:01,634 --> 00:27:04,834
That coconut's just not there.
747
00:27:04,834 --> 00:27:07,100
God, this one's
so horribly wrong.
748
00:27:07,100 --> 00:27:08,266
[sighs]
749
00:27:08,266 --> 00:27:09,066
All right.
750
00:27:10,467 --> 00:27:11,867
[tense music playing]
751
00:27:11,867 --> 00:27:14,567
But I'm not liking
where it's at.
752
00:27:14,567 --> 00:27:16,367
My biggest challenge
right now
753
00:27:16,367 --> 00:27:18,433
is to cool down
that peppercorn
754
00:27:18,433 --> 00:27:20,667
and my coconut's
not really pulling through.
755
00:27:20,667 --> 00:27:22,634
Yup, I know
what I gotta do now.
756
00:27:22,634 --> 00:27:26,266
I'm gonna have to filter
through some coconut
757
00:27:26,266 --> 00:27:28,667
to pull some more flavor
to cool it down.
758
00:27:28,667 --> 00:27:30,100
It's a slippery slope,
you know,
759
00:27:30,100 --> 00:27:31,333
you really gotta be careful
760
00:27:31,333 --> 00:27:32,233
with what you got
going in there...
761
00:27:32,233 --> 00:27:33,567
-[Tim] Yeah.
-[Paul] because at the end,
762
00:27:33,567 --> 00:27:35,867
you might get a whole
other animal out of that.
763
00:27:35,867 --> 00:27:37,033
Halfway home, guys.
764
00:27:37,033 --> 00:27:39,233
Two hours gone, two left.
765
00:27:40,266 --> 00:27:41,066
[Donald] How about you?
766
00:27:41,066 --> 00:27:42,367
[Erica]
Vanilla's coming through.
767
00:27:42,367 --> 00:27:43,133
Good?
768
00:27:43,133 --> 00:27:44,166
[Erica] Yeah.
769
00:27:44,166 --> 00:27:45,467
[Donald]
You mind if I taste it?
770
00:27:45,467 --> 00:27:46,467
[Erica] I'm in my head
a little bit
about the orange peel.
771
00:27:46,467 --> 00:27:47,767
-Mind if I?
-Yeah, go for it.
772
00:27:47,767 --> 00:27:49,266
[Paul] You know,
that pulp might bring out
773
00:27:49,266 --> 00:27:52,166
something really nice
because citrus likes to blend.
774
00:27:52,166 --> 00:27:55,000
[Erica] Let me know if you get
an off flavor from that peel.
775
00:27:56,166 --> 00:27:56,867
It's good.
776
00:27:57,567 --> 00:27:58,934
Like the orange in it
for sure.
777
00:27:59,367 --> 00:28:00,567
So, it's good.
778
00:28:00,567 --> 00:28:02,166
[Erica] It was a challenge
scaling back for me,
779
00:28:02,166 --> 00:28:03,834
so all I can do
is just set myself up
780
00:28:03,834 --> 00:28:05,533
to have the best jars
at the end.
781
00:28:06,533 --> 00:28:08,834
[Donald] Yeah, it's high,
high up there.
782
00:28:08,834 --> 00:28:11,166
My first jars
were really hot, around 150,
783
00:28:11,166 --> 00:28:13,467
but I want it down
to around 110.
784
00:28:13,467 --> 00:28:15,166
High proof is good
as long as it tastes good.
785
00:28:15,166 --> 00:28:16,233
Mine will taste good.
786
00:28:16,233 --> 00:28:18,467
All right, guys,
you got three hours burnt.
787
00:28:18,467 --> 00:28:20,400
You got one more to go.
788
00:28:22,967 --> 00:28:23,934
[Jeremy] It ain't helping.
789
00:28:23,934 --> 00:28:25,266
What if you threw
some of the coconut in it
790
00:28:25,266 --> 00:28:26,667
and let it infuse for an hour?
791
00:28:26,667 --> 00:28:28,100
[Jeremy] Possibly.
792
00:28:28,100 --> 00:28:30,567
So I put the shredded coconut
in my jar,
793
00:28:30,567 --> 00:28:32,467
with the cloudiness
I'm getting,
794
00:28:32,467 --> 00:28:34,734
it's getting pretty hard
to read the jars.
795
00:28:36,967 --> 00:28:38,533
Sucks.
796
00:28:38,533 --> 00:28:40,266
Coconut's really sweet,
797
00:28:40,266 --> 00:28:42,934
but that sugar's I think
working in his advantage.
798
00:28:42,934 --> 00:28:45,734
But you're not gonna have
a clear spiced rum
799
00:28:45,734 --> 00:28:46,934
if that's what
you're looking for,
800
00:28:46,934 --> 00:28:50,033
but I don't necessarily think
that's a really big deal.
801
00:28:50,033 --> 00:28:51,667
Oh, yeah,
it's getting there now.
802
00:28:51,667 --> 00:28:53,867
As I've gone through my run,
my last jars,
803
00:28:53,867 --> 00:28:55,934
they're coming in
around 90 to 110
804
00:28:55,934 --> 00:28:58,133
and that's exactly the proof
I was looking for.
805
00:28:58,133 --> 00:29:00,166
[Erica] My proof is right
where I want it to be.
806
00:29:00,166 --> 00:29:02,567
It's a high proof spirit.
Uh, I want it up there.
807
00:29:02,567 --> 00:29:04,533
That way I have some
flexibility to bring it down
808
00:29:04,533 --> 00:29:05,867
if I'm going on
to the next round.
809
00:29:05,867 --> 00:29:06,967
[Digger] Here comes
our first contestant...
810
00:29:06,967 --> 00:29:08,066
[Tim] Ladies first.
811
00:29:08,066 --> 00:29:08,967
-[Digger] ...bringing one
to the table...
-This is it.
812
00:29:08,967 --> 00:29:10,567
...and it's a beautiful
clear jar.
813
00:29:10,567 --> 00:29:12,100
-[Tim] Full.
-I did listen.
814
00:29:12,100 --> 00:29:14,867
[Jeremy] Come on,
soak up that flavor.
815
00:29:14,867 --> 00:29:17,934
I'm using vanilla beans
and cheesecloth.
816
00:29:17,934 --> 00:29:20,467
I'm using charcoal,
everything.
817
00:29:20,467 --> 00:29:21,333
Think positive.
818
00:29:21,333 --> 00:29:23,033
Don't underestimate anything,
brother.
819
00:29:23,033 --> 00:29:24,033
[Erica] Not done yet.
820
00:29:24,033 --> 00:29:26,100
It's what I got.
821
00:29:26,100 --> 00:29:27,767
Bring it in here, boss man.
822
00:29:27,767 --> 00:29:28,934
There we go.
823
00:29:28,934 --> 00:29:30,166
Look like a jar of lemonade.
824
00:29:30,166 --> 00:29:32,634
This is the best
I think I can do.
825
00:29:33,166 --> 00:29:34,367
[Digger] All right.
826
00:29:34,367 --> 00:29:36,333
We're going to go taste
and deliberate.
827
00:29:36,333 --> 00:29:38,100
We'll be back
as soon as we can.
828
00:29:38,967 --> 00:29:40,333
Good luck, guys.
829
00:29:42,767 --> 00:29:45,133
[Mark]
This is an elimination run.
830
00:29:45,133 --> 00:29:48,300
You got some interesting
looking jars there.
831
00:29:48,567 --> 00:29:50,467
Erica.
832
00:29:50,467 --> 00:29:53,100
-Yeah, it looks pretty clean.
-[Tim] Very clean.
833
00:29:54,533 --> 00:29:56,233
Mmm-hmm. Yeah, this could be.
834
00:29:56,233 --> 00:29:59,433
I'm gonna say she's right
in the neighborhood of 100.
835
00:29:59,433 --> 00:30:01,333
I was a little worried
about that orange peel...
836
00:30:01,333 --> 00:30:02,567
-Okay.
-...and getting
some bitterness,
837
00:30:02,567 --> 00:30:04,166
but I actually think
it balanced out
838
00:30:04,166 --> 00:30:06,967
and I'm glad that I took out
some of those cinnamon sticks.
839
00:30:06,967 --> 00:30:09,634
There's a lot
of nose there, guys.
840
00:30:09,634 --> 00:30:12,266
That cinnamon's on the sides
of my tongue real heavy.
841
00:30:12,266 --> 00:30:14,533
[Tim] Well, I'm glad
she pulled it out.
842
00:30:14,533 --> 00:30:16,033
That citrus just came up now.
843
00:30:16,033 --> 00:30:17,567
Lot of citrus and cinnamon.
844
00:30:17,567 --> 00:30:19,166
-It's balanced.
-Yeah.
845
00:30:19,166 --> 00:30:21,767
-The word in my mouth
is creamsicle.
-Yeah.
846
00:30:21,767 --> 00:30:22,967
[Paul] And that's
that orange...
847
00:30:22,967 --> 00:30:23,867
-Yeah.
-[Paul] ...and that...
848
00:30:23,867 --> 00:30:24,767
-Yeah.
-[Paul] ...vanilla.
849
00:30:24,767 --> 00:30:26,734
-It's very tasty, isn't it?
-Yeah.
850
00:30:26,734 --> 00:30:27,867
Moving on.
851
00:30:27,867 --> 00:30:29,400
We'll go with Donald.
852
00:30:30,667 --> 00:30:33,033
Full, pretty clean jar.
853
00:30:34,333 --> 00:30:38,567
I was afraid that the heat
from the volume of alcohol
854
00:30:38,567 --> 00:30:41,667
could be confused
with the heat from the spices.
855
00:30:41,667 --> 00:30:42,433
Right.
856
00:30:42,433 --> 00:30:44,333
Very light nose.
857
00:30:46,734 --> 00:30:48,533
What do you say that
proof was, Tim?
858
00:30:48,533 --> 00:30:49,433
[Tim] 115.
859
00:30:49,433 --> 00:30:50,333
Yeah.
860
00:30:50,333 --> 00:30:52,066
-[Digger]
About what he was before?
-Yeah.
861
00:30:52,066 --> 00:30:54,567
This is more close
to a Caribbean rum.
862
00:30:54,567 --> 00:30:55,867
And I think for that proof,
863
00:30:55,867 --> 00:30:57,266
it's pleasurable.
864
00:30:57,266 --> 00:30:58,367
Yeah. It's got that spice.
865
00:30:58,367 --> 00:31:00,266
It's almost like
a spice raspberry,
866
00:31:00,266 --> 00:31:01,367
a hot raspberry.
867
00:31:01,367 --> 00:31:03,367
That's a very,
very nice drink.
868
00:31:03,367 --> 00:31:06,066
-[Tim] Moving on.
-Yeah, moving right
along to Jeremy.
869
00:31:06,066 --> 00:31:08,934
[Mark] Now I tell you,
I watched Jeremy filter,
870
00:31:08,934 --> 00:31:10,433
filter, filter, filter.
871
00:31:10,433 --> 00:31:12,367
He filtered
and filtered some more.
872
00:31:12,367 --> 00:31:14,367
If he managed to cut
873
00:31:14,367 --> 00:31:16,667
his spice profile in half,
874
00:31:16,667 --> 00:31:18,166
he'll be in a good place.
875
00:31:18,166 --> 00:31:22,100
I gave them the best jar
I possibly could.
876
00:31:22,100 --> 00:31:24,133
If I kept pushing
that proof...
877
00:31:24,133 --> 00:31:25,567
Right. Right.
878
00:31:25,567 --> 00:31:27,800
...that peppercorn's
gonna come back.
879
00:31:29,367 --> 00:31:30,834
[Paul] I don't
really get the coconut.
880
00:31:30,834 --> 00:31:33,667
I just get little bit
of that licorice.
881
00:31:33,667 --> 00:31:36,133
Yeah. If it's 40 proof,
I'm gonna be shocked.
882
00:31:36,133 --> 00:31:38,667
He pulled the tails in there
pretty strong.
883
00:31:38,667 --> 00:31:39,934
He done a good job
884
00:31:39,934 --> 00:31:43,266
taking away some
of those really main spices
885
00:31:43,266 --> 00:31:45,166
but he lost
a lot of his alcohol.
886
00:31:45,166 --> 00:31:47,166
[Paul] He definitely
put the work in,
887
00:31:47,166 --> 00:31:48,767
but there's a lot of tails.
888
00:31:48,767 --> 00:31:50,700
-Yeah.
-Well, let's go get with it.
889
00:31:52,166 --> 00:31:55,266
[tense music playing]
890
00:31:55,266 --> 00:31:56,734
[Digger] Come up
and get your jars.
891
00:32:04,266 --> 00:32:06,533
We've got
three squared away distillers
892
00:32:06,533 --> 00:32:08,233
standing here in front of us.
893
00:32:08,233 --> 00:32:10,166
I'm gonna start with Jeremy.
894
00:32:10,166 --> 00:32:12,634
You took that hot fiery liquor
895
00:32:12,634 --> 00:32:14,433
and you mettled it
right back down.
896
00:32:14,433 --> 00:32:15,567
I really thought
we were gonna get
897
00:32:15,567 --> 00:32:17,767
a really, really
heavy coconut presence
898
00:32:17,767 --> 00:32:21,266
but it took
the peppercorn out.
899
00:32:21,266 --> 00:32:23,734
You were a little
light on the proof
900
00:32:23,734 --> 00:32:25,867
but, uh, you did
a fine job, son.
901
00:32:25,867 --> 00:32:27,166
[Paul] In distilling,
902
00:32:27,166 --> 00:32:28,867
you make a zillion mistakes.
903
00:32:28,867 --> 00:32:30,467
I've made 10 zillion.
904
00:32:30,467 --> 00:32:32,433
It's a great idea
with the coconut
905
00:32:32,433 --> 00:32:34,533
and the sugar balancing out.
906
00:32:34,533 --> 00:32:35,767
You did a great job.
907
00:32:35,767 --> 00:32:36,767
[Tim] And Erica,
908
00:32:36,767 --> 00:32:38,266
that made me pass out
909
00:32:38,266 --> 00:32:40,433
when you go and broke out
a brick of cinnamon,
910
00:32:40,433 --> 00:32:42,767
like, I was still getting
a little hint of it.
911
00:32:42,767 --> 00:32:45,867
I'm glad that you reached in
and pulled it back out,
912
00:32:45,867 --> 00:32:46,934
but you did good.
913
00:32:46,934 --> 00:32:48,100
Your other spices in there,
914
00:32:48,100 --> 00:32:49,333
kind of made it come alive.
915
00:32:49,333 --> 00:32:50,734
Uh, the citrus,
916
00:32:50,734 --> 00:32:52,166
you caught on a good balance
917
00:32:52,166 --> 00:32:54,834
on that because I almost
got a creamsicle
918
00:32:54,834 --> 00:32:55,767
when I started tasting it
919
00:32:55,767 --> 00:32:57,066
which was really pleasurable.
920
00:32:58,467 --> 00:32:59,867
And my friend, Donald.
921
00:32:59,867 --> 00:33:03,166
Your drink front to back
was really well-balanced.
922
00:33:03,166 --> 00:33:05,667
So, congratulations,
it's a fine jar.
923
00:33:05,667 --> 00:33:07,734
I think maybe,
uh, it's allspice.
924
00:33:07,734 --> 00:33:09,567
-Putting all the allspice
or something in it.
-A little allspice, yes.
925
00:33:09,567 --> 00:33:11,100
Yeah, it's getting me confused
926
00:33:11,100 --> 00:33:13,000
between the spice
and the proof
927
00:33:13,333 --> 00:33:15,266
but, uh, good job.
928
00:33:15,266 --> 00:33:17,166
Thank you.
929
00:33:17,166 --> 00:33:19,667
I'd be happy to work
with any one of you, guys.
930
00:33:19,667 --> 00:33:22,467
So, you should be proud
of what you did here today.
931
00:33:22,467 --> 00:33:25,533
Well, the tough job
always falls to this guy.
932
00:33:26,367 --> 00:33:28,133
We have to let someone go
933
00:33:28,133 --> 00:33:30,533
or we cannot have
a new Master Distiller.
934
00:33:30,533 --> 00:33:31,734
That being said...
935
00:33:35,533 --> 00:33:37,667
Jeremy, that jar brought you
a ticket home, my friend.
936
00:33:37,667 --> 00:33:38,667
I'm awful sorry.
937
00:33:39,867 --> 00:33:42,567
I wish I could've gone further
in this competition
938
00:33:42,567 --> 00:33:44,100
but for me, it's not the end.
939
00:33:44,100 --> 00:33:45,567
I got some
really high praise.
940
00:33:45,567 --> 00:33:47,266
I'm proud of that.
941
00:33:47,266 --> 00:33:49,133
I'm leaving
with my head held high.
942
00:33:52,467 --> 00:33:53,567
[Digger] Alright, guys.
943
00:33:53,567 --> 00:33:54,767
Rapid aging.
944
00:33:54,767 --> 00:33:56,734
Remember,
when you're mixing your wood
945
00:33:56,734 --> 00:33:58,033
that's already been dried,
946
00:33:58,033 --> 00:33:59,734
it's gonna be
a lot more acidic.
947
00:33:59,734 --> 00:34:00,867
Don't go overboard.
948
00:34:00,867 --> 00:34:02,867
[Mark] I'm pulling
for both of you,
949
00:34:02,867 --> 00:34:07,333
but in the end, only one
can be the Master Distiller.
950
00:34:07,333 --> 00:34:10,767
You got 30 minutes to get
that spiced rum on smoke.
951
00:34:10,767 --> 00:34:12,467
Your time starts now.
952
00:34:12,467 --> 00:34:15,166
[tense music playing]
953
00:34:16,467 --> 00:34:17,667
[Donald]
For the final aging round,
954
00:34:17,667 --> 00:34:20,000
I like to seep my botanicals.
955
00:34:20,000 --> 00:34:22,133
I don't want
any of the debris
956
00:34:22,133 --> 00:34:25,133
that's within the seepage bag
to come out.
957
00:34:25,133 --> 00:34:26,767
[Paul] Donald,
you made up a little sachet.
958
00:34:26,767 --> 00:34:28,033
What you got going on?
959
00:34:28,033 --> 00:34:28,967
[Donald] This is gonna be
960
00:34:28,967 --> 00:34:30,367
just a tiny bit of cinnamon,
961
00:34:30,367 --> 00:34:32,934
pure vanilla extract
and some raspberry.
962
00:34:32,934 --> 00:34:36,033
And, uh, the raspberry
is to tame the cinnamon.
963
00:34:36,033 --> 00:34:37,967
A couple of these
have oak chips in them,
964
00:34:37,967 --> 00:34:40,133
I'm gonna give it
the illusion of rapid aging.
965
00:34:41,433 --> 00:34:43,734
[Eric]
So, my strategy is to use,
966
00:34:43,734 --> 00:34:45,567
uh, white
American oak woodchips.
967
00:34:45,567 --> 00:34:47,667
I'm also gonna add
a little bit of vanilla bean
968
00:34:47,667 --> 00:34:49,867
and maybe some cinnamon
into a couple of the jars.
969
00:34:49,867 --> 00:34:51,934
[Paul] Erica, you have
a really nice balance
970
00:34:51,934 --> 00:34:52,867
with the citrus.
971
00:34:52,867 --> 00:34:54,233
Where are you going from here?
972
00:34:54,233 --> 00:34:55,834
What are you...
What are you building on now?
973
00:34:55,834 --> 00:34:58,266
Uh, just have toasted
American oak chips.
974
00:34:58,266 --> 00:35:01,533
So, I wanna pick up some
of the vanilla caramel notes
975
00:35:01,533 --> 00:35:03,934
from the barrel.
So, that's what I'm going for.
976
00:35:03,934 --> 00:35:06,567
Five minutes left
on the time, guys.
977
00:35:06,567 --> 00:35:09,834
[dramatic music playing]
978
00:35:10,266 --> 00:35:11,567
How you feel?
979
00:35:11,567 --> 00:35:13,266
[Erica] I'm feeling good.
980
00:35:13,266 --> 00:35:14,634
I'm definitely nervous
'cause I know
981
00:35:14,634 --> 00:35:16,367
that I have a good
competitor in Donald.
982
00:35:16,367 --> 00:35:17,433
So, all I can do
at this point
983
00:35:17,433 --> 00:35:18,734
is just set myself up to have
984
00:35:18,734 --> 00:35:20,934
the best jars at the end.
985
00:35:20,934 --> 00:35:23,266
That's the best I can do
right there in this time.
986
00:35:23,266 --> 00:35:25,467
Going against Erica
is pretty intimidating.
987
00:35:25,467 --> 00:35:27,066
She's a professional
distiller,
988
00:35:27,066 --> 00:35:28,266
I'm a home brewer.
989
00:35:28,266 --> 00:35:29,867
I'm hoping that my jar
990
00:35:29,867 --> 00:35:31,367
will just meet the standard
991
00:35:31,367 --> 00:35:33,000
and give her a run
for her money.
992
00:35:33,000 --> 00:35:35,266
Five, four,
993
00:35:35,266 --> 00:35:38,700
three, two, one.
994
00:35:40,333 --> 00:35:43,000
Rest it on your table.
We'll lock this place down.
995
00:35:43,000 --> 00:35:44,967
These jars will be safe
and they will be here
996
00:35:44,967 --> 00:35:46,433
when we come back tomorrow.
997
00:35:48,767 --> 00:35:49,867
[Paul] Spiced rum,
you know, it's a mix.
998
00:35:49,867 --> 00:35:51,333
You know, they used to bring
all these sailboats
999
00:35:51,333 --> 00:35:54,166
through all the trade winds,
spice trade,
1000
00:35:54,166 --> 00:35:56,233
things just kind of
went around the world.
1001
00:35:56,233 --> 00:35:58,033
There was a pharmacy
down in Jamaica
1002
00:35:58,033 --> 00:36:00,667
that was making
basically spiced rum
1003
00:36:00,667 --> 00:36:01,867
-and giving out prescription.
-For medicinal?
1004
00:36:01,867 --> 00:36:03,533
Yeah. And it was
for all sorts of ailments
1005
00:36:03,533 --> 00:36:05,133
and stuff like that.
1006
00:36:05,133 --> 00:36:06,967
Eventually, somebody got
smart enough and said,
1007
00:36:06,967 --> 00:36:09,867
"Hey, I wanna buy that recipe
off you because it's working."
1008
00:36:09,867 --> 00:36:11,867
Well, you know,
I've always said that, uh,
1009
00:36:11,867 --> 00:36:13,567
alcohol won't really hurt you.
1010
00:36:13,567 --> 00:36:16,533
There's a lot more old drunks
than there are old doctors.
1011
00:36:25,767 --> 00:36:28,934
Time for that
final filter and blend.
1012
00:36:28,934 --> 00:36:31,800
It's gonna come down
to how you blend.
1013
00:36:32,734 --> 00:36:35,867
And just remember,
at the end of this challenge,
1014
00:36:35,867 --> 00:36:38,934
one of you is gonna be
named Master Distiller.
1015
00:36:38,934 --> 00:36:41,734
You got 30 minutes
to do that final tweaking.
1016
00:36:42,367 --> 00:36:44,667
Your time starts now.
1017
00:36:44,667 --> 00:36:47,300
[tense music playing]
1018
00:36:49,333 --> 00:36:51,100
[Paul] You can see on Erica's
1019
00:36:51,100 --> 00:36:52,667
and you can see
the progression of the colors.
1020
00:36:52,667 --> 00:36:54,233
And that's
some of the different
1021
00:36:54,233 --> 00:36:55,667
spice that's coming out of it.
1022
00:36:55,667 --> 00:36:57,467
What exactly are you looking
1023
00:36:57,467 --> 00:36:59,367
to complement their flavors?
1024
00:36:59,367 --> 00:37:02,867
It's just gonna be a matter
of that spice to come up.
1025
00:37:02,867 --> 00:37:05,133
We're not looking for oak
with some spice, you know,
1026
00:37:05,133 --> 00:37:06,767
we're looking for spice
with just a little bit
1027
00:37:06,767 --> 00:37:08,667
of hint of that oak.
1028
00:37:08,667 --> 00:37:10,266
[Donald] They're exactly
where I wanna be.
1029
00:37:10,266 --> 00:37:12,066
I wanna
just do a little blend,
1030
00:37:12,066 --> 00:37:15,033
keep that sweetness but keep
that little spice right there.
1031
00:37:16,233 --> 00:37:18,867
I ended up infusing
six jars on my spiced rum.
1032
00:37:18,867 --> 00:37:21,233
My first jar had
the most woodchips in it
1033
00:37:21,233 --> 00:37:22,834
and then my last jar
had the least amount in them.
1034
00:37:22,834 --> 00:37:25,600
This will give me
some options,
I'll be able to blend.
1035
00:37:27,100 --> 00:37:29,433
[Paul] If you noticed,
Donald's came together
1036
00:37:29,867 --> 00:37:30,800
with that color.
1037
00:37:32,367 --> 00:37:33,567
Hey, Donald.
1038
00:37:33,567 --> 00:37:35,100
How you making out
of there with those?
1039
00:37:35,100 --> 00:37:37,100
[Donald] I can still taste
the sweet coming across,
1040
00:37:37,100 --> 00:37:38,467
still have
the little bit of spice,
1041
00:37:38,467 --> 00:37:40,000
the proof is still there.
1042
00:37:40,000 --> 00:37:43,066
Gotta put something together
that's really, really special.
1043
00:37:43,066 --> 00:37:45,634
Five minutes
left on your time, guys.
1044
00:37:45,634 --> 00:37:46,934
Erica, how are you?
1045
00:37:46,934 --> 00:37:48,266
[Erica]
I'm tasting and blending.
1046
00:37:48,266 --> 00:37:50,266
Woodchips definitely
gave it some nice colors
1047
00:37:50,266 --> 00:37:52,233
picking up
those barrel aromas.
1048
00:37:52,233 --> 00:37:54,033
It's bringing out those
vanilla and caramel notes
1049
00:37:54,033 --> 00:37:56,266
but it's got the right
balance that I'm looking for
1050
00:37:56,266 --> 00:37:58,567
and I am hoping
the judges are gonna like it.
1051
00:37:58,567 --> 00:37:59,734
-You ready?
-I'm ready.
1052
00:37:59,734 --> 00:38:00,867
Let's turn
in our jars together.
1053
00:38:00,867 --> 00:38:02,066
All right. Sounds good.
1054
00:38:06,266 --> 00:38:07,767
Good luck to both of you all.
1055
00:38:07,767 --> 00:38:08,834
-[Donald] Thank you.
-[Erica] Thank you.
1056
00:38:10,634 --> 00:38:13,266
[tense music playing]
1057
00:38:13,266 --> 00:38:14,867
Well, let's get
with it, Timmy.
1058
00:38:14,867 --> 00:38:16,634
Yeah, we're gonna
start out with Erica.
1059
00:38:17,634 --> 00:38:19,634
Hmm. Let's shake it up, now.
1060
00:38:20,767 --> 00:38:23,066
She's got
a fine bead right there.
1061
00:38:23,066 --> 00:38:25,166
I'm hoping
that the judges pick up
1062
00:38:25,166 --> 00:38:26,867
on the toasted notes
from the woodchips.
1063
00:38:26,867 --> 00:38:28,867
I really want
some caramel vanilla flavors
1064
00:38:28,867 --> 00:38:30,166
to come through, so I'm hoping
1065
00:38:30,166 --> 00:38:31,166
that's what was added by...
1066
00:38:31,166 --> 00:38:32,266
-[Donald] Right.
-...uh, infusing it.
1067
00:38:32,266 --> 00:38:33,467
[Tim] Oh, that's...
1068
00:38:33,467 --> 00:38:34,767
I'm picking up the citrus.
1069
00:38:34,767 --> 00:38:36,667
-Yeah. That was really nice.
-Some citrus.
1070
00:38:36,667 --> 00:38:38,567
I love the nose on this.
1071
00:38:38,567 --> 00:38:40,033
It's spiced rum.
1072
00:38:40,033 --> 00:38:42,467
I'm getting a big
hit of the cinnamon.
1073
00:38:42,467 --> 00:38:44,433
And it's making it
a little bit hot.
1074
00:38:44,433 --> 00:38:47,467
She initially put a lot
of cinnamon in her thump keg
1075
00:38:47,467 --> 00:38:49,133
and she pulled
a lot of it out.
1076
00:38:49,133 --> 00:38:51,266
It may have taken it
this amount of time
1077
00:38:51,266 --> 00:38:53,967
for that cinnamon
to come into its own.
1078
00:38:53,967 --> 00:38:55,667
[Paul] Where I'm from,
what would cure that
1079
00:38:55,667 --> 00:38:57,433
-is an ice cube.
-Yeah, yeah.
1080
00:38:57,433 --> 00:38:59,233
[Paul] Uh, I'm not sure
if this would be a sipper.
1081
00:38:59,233 --> 00:39:01,934
Now as a mixer,
this would be really nice.
1082
00:39:01,934 --> 00:39:03,233
-Yeah.
-[Mark] 'Cause she has
the proof
1083
00:39:03,233 --> 00:39:04,834
and the backbone to stand up
1084
00:39:04,834 --> 00:39:06,900
-to a good cocktail. Yeah.
-[Tim] Got a lot of proof.
1085
00:39:07,934 --> 00:39:08,867
And we have Donald.
1086
00:39:08,867 --> 00:39:09,867
[Mark]
That's really about the color
1087
00:39:09,867 --> 00:39:11,333
of a nice bourbon.
1088
00:39:12,266 --> 00:39:13,834
Pretty nice proof.
1089
00:39:14,467 --> 00:39:16,567
[Digger] I'd say
it's closer to 100
1090
00:39:16,567 --> 00:39:18,467
-than our friend Erica is.
-[Mark] Yeah.
1091
00:39:18,467 --> 00:39:20,266
I typically
don't blend too much.
1092
00:39:20,266 --> 00:39:23,166
I try to go with the jars
that I think are the best
1093
00:39:23,166 --> 00:39:26,333
and then I try to infuse
the flavors there.
1094
00:39:28,767 --> 00:39:31,133
I don't know what a spiced rum
is supposed to taste like
1095
00:39:31,133 --> 00:39:33,233
but if they all
taste like this,
1096
00:39:33,867 --> 00:39:35,166
I'm a fan.
1097
00:39:35,166 --> 00:39:36,834
That raspberry is really
1098
00:39:36,834 --> 00:39:38,166
bringing that together nice.
1099
00:39:38,166 --> 00:39:40,100
Now, this could be a sipper.
1100
00:39:40,100 --> 00:39:41,166
It's not hot anywhere special.
1101
00:39:41,166 --> 00:39:42,100
[Digger] Not harsh.
1102
00:39:42,100 --> 00:39:43,734
I am getting a slight thing
1103
00:39:43,734 --> 00:39:46,266
-in the nose now of tea.
-Tea?
1104
00:39:46,266 --> 00:39:47,867
I think he just used
a little bit
1105
00:39:47,867 --> 00:39:50,266
of that pekoe tea
to add color.
1106
00:39:50,266 --> 00:39:52,767
These are both
really good spiced rums.
1107
00:39:52,767 --> 00:39:54,100
-[Digger] Mmm-hmm.
-[Paul] But I gotta tell you,
1108
00:39:54,100 --> 00:39:55,667
one of these stands out.
1109
00:39:55,667 --> 00:39:57,333
-Me too.
-I agree.
1110
00:39:57,333 --> 00:39:59,233
I think we're all about
on the same page,
1111
00:39:59,233 --> 00:40:00,367
I think, on that.
1112
00:40:00,367 --> 00:40:01,800
[Tim] Let's wind it up.
1113
00:40:02,467 --> 00:40:05,433
[tense music playing]
1114
00:40:09,100 --> 00:40:11,233
[Digger] All right, guys,
come up and get your jars.
1115
00:40:14,567 --> 00:40:18,734
You know, the rum market
is $6.2 billion a year.
1116
00:40:18,734 --> 00:40:21,000
I think
that both of those jars
1117
00:40:21,000 --> 00:40:22,333
have a place in it.
1118
00:40:22,333 --> 00:40:25,767
Erica, the nose on yours
1119
00:40:25,767 --> 00:40:28,867
is amazing where you were able
to get those profiles
1120
00:40:28,867 --> 00:40:29,967
to kind of blend up.
1121
00:40:29,967 --> 00:40:31,767
A little touch
on that cinnamon,
1122
00:40:31,767 --> 00:40:34,734
you feel it right here
but with that citrus,
1123
00:40:34,734 --> 00:40:36,433
you did an incredible job.
1124
00:40:36,433 --> 00:40:39,634
You do have all those
complex flavors in there
1125
00:40:39,634 --> 00:40:41,333
in your blend and
your higher proof.
1126
00:40:41,333 --> 00:40:44,066
Your distilling skills show,
you know what you're doing.
1127
00:40:44,066 --> 00:40:46,166
You should be
proud of that jar.
1128
00:40:46,166 --> 00:40:49,767
Donald, the raspberry
is what stood out to me
1129
00:40:49,767 --> 00:40:51,066
and the way you blended it
1130
00:40:51,066 --> 00:40:53,834
but really had
a nice relaxing flavor.
1131
00:40:53,834 --> 00:40:55,634
It goes down really clean.
1132
00:40:55,634 --> 00:40:56,667
I congratulate you both.
1133
00:40:56,667 --> 00:40:57,667
Thank you.
1134
00:40:57,667 --> 00:40:59,934
I like the smoothness of it.
1135
00:40:59,934 --> 00:41:01,667
Your proof is spot on.
1136
00:41:01,667 --> 00:41:03,100
Congratulations
to both of you.
1137
00:41:03,100 --> 00:41:05,033
Thank you.
1138
00:41:05,033 --> 00:41:07,133
But at the end of the day,
there can only be one.
1139
00:41:07,834 --> 00:41:08,967
And...
1140
00:41:08,967 --> 00:41:11,066
[tense music playing]
1141
00:41:11,066 --> 00:41:12,567
Donald, you, my friend,
1142
00:41:12,567 --> 00:41:14,367
are the next Master Distiller.
1143
00:41:14,367 --> 00:41:15,433
Congratulations.
1144
00:41:15,433 --> 00:41:16,567
[Donald]
I'm in heaven right now.
1145
00:41:16,567 --> 00:41:17,734
It's unbelievable.
1146
00:41:17,734 --> 00:41:19,467
It's given me
enough confidence
1147
00:41:19,467 --> 00:41:22,634
to go forward
and continue to do distilling.
1148
00:41:22,634 --> 00:41:24,767
Congratulations
to both of you all.
1149
00:41:24,767 --> 00:41:26,000
-Thank you.
-[Digger] Now,
you all get on out of here
1150
00:41:26,000 --> 00:41:27,133
before you have us
all squashed.
1151
00:41:27,133 --> 00:41:28,233
-[laughter]
-[Donald] Thank you.
1152
00:41:28,233 --> 00:41:30,433
[judges]
Congratulations, guys.