1 00:00:02,467 --> 00:00:05,467 [dramatic music playing] 2 00:00:05,467 --> 00:00:07,667 [narrator] Before there was bourbon 3 00:00:07,667 --> 00:00:10,166 and before there was rye, 4 00:00:10,166 --> 00:00:13,567 the spirit that built America was rum. 5 00:00:13,567 --> 00:00:14,967 [Tim] Rum is rum. 6 00:00:14,967 --> 00:00:17,066 But spiced rum, that's another animal. 7 00:00:17,066 --> 00:00:21,367 [narrator] Three makers of America's original spirit compete 8 00:00:21,367 --> 00:00:26,467 for a place in today's $6 billion spiced rum market. 9 00:00:26,467 --> 00:00:28,100 [Digger] They all taste like this, 10 00:00:28,100 --> 00:00:29,300 I'm a fan. 11 00:00:29,300 --> 00:00:33,166 [narrator] But only one will be named Master Distiller. 12 00:00:33,166 --> 00:00:34,834 You can make money out of that. 13 00:00:40,100 --> 00:00:42,233 [tense music playing] 14 00:00:49,066 --> 00:00:51,634 [Digger] All right, guys. Welcome to Master Distiller. 15 00:00:52,567 --> 00:00:53,767 Spiced rum. 16 00:00:53,767 --> 00:00:55,300 That's what you're here to make us. 17 00:00:55,300 --> 00:00:56,667 What you got at stake 18 00:00:56,667 --> 00:00:58,367 is the ultimate bragging rights 19 00:00:58,367 --> 00:01:00,166 and a limited run of your spiced rum 20 00:01:00,166 --> 00:01:01,367 at a major distillery. 21 00:01:01,367 --> 00:01:02,900 That's a big deal. 22 00:01:02,900 --> 00:01:07,100 Spiced rum has a market value of $6.2 billion 23 00:01:07,100 --> 00:01:08,567 and it's growing, guys. 24 00:01:08,567 --> 00:01:10,533 Tickle, tell us all about it. 25 00:01:11,367 --> 00:01:13,100 Spiced rum has come a long way 26 00:01:13,100 --> 00:01:14,400 from its origins 27 00:01:14,400 --> 00:01:16,100 as the favorite drink of pirates 28 00:01:16,100 --> 00:01:18,500 and colonists in the West Indies. 29 00:01:18,500 --> 00:01:20,967 Molasses was a byproduct of sugar cultivation 30 00:01:20,967 --> 00:01:24,300 in Caribbean plantations in the 1600s. 31 00:01:24,300 --> 00:01:26,567 It wasn't long before someone figured out 32 00:01:26,567 --> 00:01:29,166 you could ferment molasses into alcohol. 33 00:01:29,166 --> 00:01:32,867 The spirit was nicknamed Kill-Devil and Rumbullion, 34 00:01:32,867 --> 00:01:34,967 which was later shortened into rum. 35 00:01:34,967 --> 00:01:37,266 Caribbean distillers began refining their drink, 36 00:01:37,266 --> 00:01:39,600 adding local fruits and spices 37 00:01:39,600 --> 00:01:41,000 to make it more flavorful. 38 00:01:41,000 --> 00:01:43,166 Pretty soon, taverns and plantations 39 00:01:43,166 --> 00:01:46,367 began serving their own special recipe spiced rums. 40 00:01:46,367 --> 00:01:48,767 It's estimated that early American settlers 41 00:01:48,767 --> 00:01:50,667 drink three and a half gallons a year. 42 00:01:50,667 --> 00:01:52,667 Darn novices. 43 00:01:52,667 --> 00:01:54,467 These days, cocktail culture 44 00:01:54,467 --> 00:01:56,100 and artisanal liquor production 45 00:01:56,100 --> 00:01:58,500 have led to a new resurgence in spiced rum, 46 00:01:58,500 --> 00:02:00,767 with small batch Caribbean distilleries 47 00:02:00,767 --> 00:02:04,333 leading the way in an old and popular category. 48 00:02:05,467 --> 00:02:07,233 Now that's spicy. 49 00:02:08,300 --> 00:02:09,367 [Mark] All right, guys. 50 00:02:09,367 --> 00:02:12,400 I got a lot of memories of spiced rum. 51 00:02:12,400 --> 00:02:14,867 Some good and some not so good. 52 00:02:14,867 --> 00:02:17,166 But, you know, it's a real fine dance 53 00:02:17,166 --> 00:02:19,166 to blend your botanicals and stuff 54 00:02:19,166 --> 00:02:20,400 just the way you want them. 55 00:02:20,400 --> 00:02:22,467 I can't wait to try 56 00:02:22,467 --> 00:02:24,066 what you bring to the table. 57 00:02:25,000 --> 00:02:27,767 It's time to build your mash for your spiced rum. 58 00:02:27,767 --> 00:02:29,233 We're not gonna do it inside. 59 00:02:30,166 --> 00:02:31,100 All right, guys. Come on. 60 00:02:31,100 --> 00:02:32,533 [Digger] I'm gonna guard the copper. 61 00:02:36,767 --> 00:02:37,867 [Mark] All right, guys. 62 00:02:37,867 --> 00:02:39,767 You know, I guess you thought you was probably gonna get 63 00:02:39,767 --> 00:02:42,467 to mash in inside where it's nice and cozy. 64 00:02:42,467 --> 00:02:44,300 But you know, we like to do things 65 00:02:44,300 --> 00:02:47,300 the way we do them in the backwoods. 66 00:02:47,300 --> 00:02:49,867 [Tim] You're making your signature spiced rum. 67 00:02:49,867 --> 00:02:52,367 [Mark] At the end of one hour when Tim calls it, 68 00:02:52,367 --> 00:02:53,533 put your paddles down. 69 00:02:54,567 --> 00:02:55,734 Your time starts now. 70 00:02:56,767 --> 00:02:57,934 Get to work, guys. 71 00:03:01,800 --> 00:03:02,700 [Donald] You need some help? 72 00:03:02,700 --> 00:03:04,467 Um, yeah. 73 00:03:04,467 --> 00:03:05,567 I'll take the help when you have a minute. 74 00:03:05,567 --> 00:03:06,834 -[Donald] Yeah, sure. -Yeah. 75 00:03:09,500 --> 00:03:10,700 You want the whole thing in there? 76 00:03:10,700 --> 00:03:11,967 Yes. I'll take it all. 77 00:03:13,467 --> 00:03:14,967 My name is Erica Unruh. 78 00:03:14,967 --> 00:03:18,266 I live in State College, Pennsylvania. 79 00:03:18,266 --> 00:03:19,166 Do it. 80 00:03:19,166 --> 00:03:20,667 I'm a legal distiller, so I haven't 81 00:03:20,667 --> 00:03:22,400 had the experience of doing moonshining. 82 00:03:22,400 --> 00:03:24,900 This is a 3-year bourbon barrel that I'm gonna check. 83 00:03:24,900 --> 00:03:27,367 I'm gonna take a sample of it, see how it's tasting. 84 00:03:27,367 --> 00:03:29,767 Day to day, I manage all the mashes, 85 00:03:29,767 --> 00:03:32,200 running the still, filling barrels, 86 00:03:32,200 --> 00:03:34,100 and then coming up with some small batch 87 00:03:34,100 --> 00:03:36,000 whiskey and bourbon releases as well. 88 00:03:36,000 --> 00:03:38,767 It has the nice vanilla caramel notes to it. 89 00:03:38,767 --> 00:03:40,266 Sweetness from the corn. 90 00:03:40,266 --> 00:03:41,667 I have some family in Wyoming 91 00:03:41,667 --> 00:03:44,967 who decided to open up a family distillery out there. 92 00:03:44,967 --> 00:03:46,400 And my brother asked me 93 00:03:46,400 --> 00:03:47,700 if I wanted to be a distiller, 94 00:03:47,700 --> 00:03:50,266 so moved out to Wyoming to do that 95 00:03:50,266 --> 00:03:52,800 and that's how I got into distilling. 96 00:03:52,800 --> 00:03:54,300 If I were to win this contest, 97 00:03:54,300 --> 00:03:55,400 I think that, you know, 98 00:03:55,400 --> 00:03:58,000 having my own distillery one day would be amazing. 99 00:03:58,000 --> 00:03:59,967 So that's something that could be on the horizon 100 00:03:59,967 --> 00:04:02,333 and winning this would definitely help me get there. 101 00:04:03,200 --> 00:04:04,467 -[Donald] You want the whole thing? -[Erica] Yes. 102 00:04:04,467 --> 00:04:07,000 I wonder if that's blackstrap molasses. 103 00:04:07,000 --> 00:04:08,333 [Tim] It looks like it. 104 00:04:09,100 --> 00:04:10,667 All right. You're the best. 105 00:04:10,667 --> 00:04:13,166 I'm modifying my 500 gallon recipe 106 00:04:13,166 --> 00:04:14,967 back to a 25-gallon system. 107 00:04:14,967 --> 00:04:16,767 The base mash for my spiced rum 108 00:04:16,767 --> 00:04:18,900 is black pearl Caribbean molasses. 109 00:04:18,900 --> 00:04:22,000 Black pearl molasses has really strong notes 110 00:04:22,000 --> 00:04:23,867 of that sweetness that you really want 111 00:04:23,867 --> 00:04:26,567 to come through in molasses and it's a little bit earthy 112 00:04:26,567 --> 00:04:28,467 and it just has a really good flavor profile. 113 00:04:28,467 --> 00:04:29,767 All right, guys, 30 minutes in. 114 00:04:29,767 --> 00:04:30,967 You're halfway done. 115 00:04:30,967 --> 00:04:32,200 [Erica] What you got there, Jeremy? 116 00:04:32,200 --> 00:04:33,400 [Jeremy] This is just molasses. 117 00:04:33,400 --> 00:04:34,333 [Erica] All right. 118 00:04:35,166 --> 00:04:36,467 [Jeremy] I'm Jeremy Goble. 119 00:04:36,467 --> 00:04:38,867 I'm from Rocky Mount, North Carolina. 120 00:04:38,867 --> 00:04:41,867 I'm an army veteran that served two deployments, 121 00:04:41,867 --> 00:04:43,166 received a Purple Heart, 122 00:04:43,166 --> 00:04:45,200 spent 10 years in before I retired. 123 00:04:45,200 --> 00:04:47,100 After I got out of the military, 124 00:04:47,100 --> 00:04:48,767 I picked up distilling. 125 00:04:48,767 --> 00:04:51,767 I run behind my house, no one messes with me. 126 00:04:51,767 --> 00:04:53,266 I can do my thing. 127 00:04:53,266 --> 00:04:54,367 It's on a 10-gallon still, 128 00:04:54,367 --> 00:04:56,066 so it's nothing big but 129 00:04:56,066 --> 00:04:57,867 it definitely puts in some work. 130 00:04:57,867 --> 00:05:00,867 I started out with some vodka, some whiskeys. 131 00:05:00,867 --> 00:05:02,867 I've done some bourbons. 132 00:05:02,867 --> 00:05:04,700 I like my high proof rum. 133 00:05:04,700 --> 00:05:08,667 My dream is to open a military-themed distillery. 134 00:05:08,667 --> 00:05:11,567 Get a bunch of veterans that will work with me 135 00:05:11,567 --> 00:05:13,300 and help build a community. 136 00:05:13,300 --> 00:05:15,367 So winning Master Distiller 137 00:05:15,367 --> 00:05:18,200 will be a big step in the right direction. 138 00:05:18,200 --> 00:05:19,967 What you putting in there, Jeremy? 139 00:05:19,967 --> 00:05:22,867 I got some cloves, cinnamon sticks, 140 00:05:22,867 --> 00:05:26,000 brown sugar, sugar, black peppercorn. 141 00:05:26,000 --> 00:05:28,266 -[Erica] Okay. Nice. -[Jeremy] Some licorice root. 142 00:05:28,266 --> 00:05:30,500 And of course, some star anise. 143 00:05:30,500 --> 00:05:32,767 Star anise, yeah. Don't go heavy on that. 144 00:05:32,767 --> 00:05:35,467 [Jeremy] Added my spices in the beginning 145 00:05:35,467 --> 00:05:37,500 to give them more time to pull flavors. 146 00:05:37,500 --> 00:05:39,900 This is nutmeg. Give it good flavor. 147 00:05:39,900 --> 00:05:42,200 He's really putting emphasis on spice. 148 00:05:42,200 --> 00:05:43,867 It's gonna be spiced. 149 00:05:43,867 --> 00:05:45,500 How's it going over there, Donald? 150 00:05:45,500 --> 00:05:46,700 [Donald] It's going. 151 00:05:46,700 --> 00:05:47,867 My name is Donald Rely. 152 00:05:47,867 --> 00:05:49,200 I'm from El Paso, Texas 153 00:05:49,200 --> 00:05:50,867 and I'm an IT Specialist. 154 00:05:50,867 --> 00:05:51,967 I work with computers. 155 00:05:51,967 --> 00:05:54,500 I set up networks, I incorporate firewalls. 156 00:05:54,500 --> 00:05:55,767 I'm a home distiller. 157 00:05:55,767 --> 00:05:58,000 I wanted to see if I can make some good alcohol 158 00:05:58,000 --> 00:05:59,166 and it just stuck. 159 00:05:59,166 --> 00:06:01,166 This is my favorite recipe right here. 160 00:06:01,166 --> 00:06:04,667 It's honey infused corn mash moonshine. 161 00:06:04,667 --> 00:06:06,800 I'm a fifth generation Texan. 162 00:06:06,800 --> 00:06:07,600 My family was... 163 00:06:07,600 --> 00:06:09,367 Has been there since it was Mexico. 164 00:06:09,367 --> 00:06:11,567 We have a tradition of tequila 165 00:06:11,567 --> 00:06:12,867 and definitely rum. 166 00:06:12,867 --> 00:06:14,567 And so I'm trying to incorporate 167 00:06:14,567 --> 00:06:17,266 as much of the old tequila heritage 168 00:06:17,266 --> 00:06:18,467 that comes from Mexico 169 00:06:18,467 --> 00:06:20,667 with the white lightning heritage of Texas. 170 00:06:22,100 --> 00:06:23,166 Mm. 171 00:06:24,367 --> 00:06:27,166 For my base spirit, I'm gonna be using molasses 172 00:06:27,166 --> 00:06:28,700 and pure cane sugar. 173 00:06:28,700 --> 00:06:31,367 It's a very simple traditional rum base. 174 00:06:31,367 --> 00:06:33,066 How are you infusing yours? 175 00:06:33,066 --> 00:06:34,500 I'm gonna try and do it in the front keg 176 00:06:34,500 --> 00:06:35,900 -in the beginning. -[Erica] Yeah. 177 00:06:35,900 --> 00:06:38,000 Uh, I'm gonna use a fruit 178 00:06:38,000 --> 00:06:40,100 -and spice type. -Yeah. 179 00:06:40,100 --> 00:06:42,467 -How about you? -Yeah. Similar, yeah. 180 00:06:42,467 --> 00:06:43,900 Just a matter of the... Of the spice profile 181 00:06:43,900 --> 00:06:45,400 -you put together, you know what I mean? -[Erica] Right. Yeah. 182 00:06:45,400 --> 00:06:46,567 -[Jeremy] Yeah. -[Erica] Yup. 183 00:06:46,567 --> 00:06:49,000 My strategy is to build a base spirit for my rum 184 00:06:49,000 --> 00:06:51,667 and do the spices in my second distillation. 185 00:06:51,667 --> 00:06:52,967 You're down to two minutes. 186 00:06:52,967 --> 00:06:55,667 Better get it in your barrel and get ready. 187 00:06:55,667 --> 00:06:58,166 [intense music playing] 188 00:06:59,266 --> 00:07:01,767 [Donald] I'm worried about enough alcohol content 189 00:07:01,767 --> 00:07:06,600 with the time allotted but we'll see what happens. 190 00:07:06,600 --> 00:07:09,567 [Tim] Five, four, 191 00:07:09,567 --> 00:07:13,500 three, two, one. 192 00:07:13,500 --> 00:07:15,166 Step away from your barrels. 193 00:07:15,166 --> 00:07:16,900 If you haven't pitched your yeast, 194 00:07:16,900 --> 00:07:18,600 we will take care of that for you. 195 00:07:18,600 --> 00:07:20,533 -Just follow us. -[Mark] Follow us, guys. 196 00:07:37,767 --> 00:07:39,400 [Digger] All right, guys. Welcome back. 197 00:07:39,400 --> 00:07:42,100 Your first run, you're gonna build us your base spirit 198 00:07:42,100 --> 00:07:43,467 that you're gonna build upon 199 00:07:43,467 --> 00:07:45,500 throughout this whole competition 200 00:07:45,500 --> 00:07:49,367 to bring us the best spiced rum we've ever tasted. 201 00:07:49,367 --> 00:07:51,166 [Tim] Your mashes had time to ferment. 202 00:07:51,166 --> 00:07:52,700 Hopefully it's ready to run. 203 00:07:52,700 --> 00:07:54,200 All right, lady and gentlemen, 204 00:07:54,200 --> 00:07:57,000 the winner of this challenge will receive 205 00:07:57,000 --> 00:07:59,467 the right to go in the still house first 206 00:07:59,467 --> 00:08:01,200 for the pick of still parts. 207 00:08:01,200 --> 00:08:02,700 Now if you're gonna need a thumper or something 208 00:08:02,700 --> 00:08:05,734 for your next run, you better hope you win. 209 00:08:06,300 --> 00:08:07,266 [Digger] All right, guys. 210 00:08:07,266 --> 00:08:09,734 It's time to start making us some rum. 211 00:08:10,600 --> 00:08:13,100 Your three hours starts now. 212 00:08:13,100 --> 00:08:15,000 Good luck and get with it, guys. 213 00:08:15,000 --> 00:08:17,433 [intense music playing] 214 00:08:21,166 --> 00:08:23,667 I open my barrel and it's looking amazing. 215 00:08:23,667 --> 00:08:25,567 Not a whole lot of bubbles in there, 216 00:08:25,567 --> 00:08:28,834 which tells me my mash completed. 217 00:08:30,900 --> 00:08:36,000 Jeremy's the only one that put spices in his base mash. 218 00:08:36,000 --> 00:08:38,400 [Jeremy] I'm putting spices in my base mash 219 00:08:38,400 --> 00:08:41,900 which is not typical with a lot of spiced rums. 220 00:08:41,900 --> 00:08:45,266 Most are done infused after distillation. 221 00:08:45,266 --> 00:08:48,467 I have found if you put it in before, 222 00:08:48,467 --> 00:08:51,567 you'll get a more flavorful note when you're done. 223 00:08:53,166 --> 00:08:54,667 You don't need a lot of flavor 224 00:08:54,667 --> 00:08:56,300 to infuse a spiced rum, 225 00:08:56,300 --> 00:08:58,300 so it can be very easy to over-flavor it. 226 00:08:58,300 --> 00:08:59,767 It has to have a good balance 227 00:08:59,767 --> 00:09:01,867 between the sweetness of the molasses 228 00:09:01,867 --> 00:09:04,467 and then whatever spices are being added. 229 00:09:04,467 --> 00:09:06,200 So I think that my advantage will come 230 00:09:06,200 --> 00:09:08,467 when I do the infusion in the second run. 231 00:09:09,567 --> 00:09:11,166 My plan for the first run 232 00:09:11,166 --> 00:09:13,900 is to just get a good tasting spirit 233 00:09:13,900 --> 00:09:16,266 and to infuse some flavors into it. 234 00:09:16,266 --> 00:09:17,767 Rum is rum. 235 00:09:17,767 --> 00:09:19,500 But spiced rum is another animal. 236 00:09:19,500 --> 00:09:20,667 [Digger] Yes, it is. 237 00:09:20,667 --> 00:09:22,800 And you can sometimes over-spice. 238 00:09:22,800 --> 00:09:25,266 Yup. That's gonna show where the skills are. 239 00:09:25,266 --> 00:09:26,166 [Tim] Yeah. 240 00:09:26,166 --> 00:09:29,200 [Mark] I think Jeremy's filled his pot 241 00:09:29,200 --> 00:09:30,767 just a little too full. 242 00:09:34,700 --> 00:09:36,767 Erica getting ready to get down with hers too. 243 00:09:39,367 --> 00:09:40,533 Yeah, buddy. 244 00:09:41,567 --> 00:09:43,667 [Tim] And they're all three done lit. 245 00:09:43,667 --> 00:09:45,100 They mean business. 246 00:09:45,100 --> 00:09:46,800 I'm hoping mine comes through 247 00:09:46,800 --> 00:09:49,867 since I've already seasoned in my spices with it. 248 00:09:49,867 --> 00:09:52,600 -Right. -I'm hoping I can get a little edge 249 00:09:52,600 --> 00:09:54,400 so I can get in that still house first. 250 00:09:54,400 --> 00:09:55,467 Yeah. 251 00:09:55,467 --> 00:09:56,567 Because I want a thumper. 252 00:09:56,567 --> 00:09:58,467 I'm hoping to get a thumper too. 253 00:09:58,467 --> 00:10:00,166 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.