1 00:00:01,372 --> 00:00:03,071 [dramatic music playing] 2 00:00:04,772 --> 00:00:08,372 Zero proof, that's what I use for chaser. 3 00:00:08,372 --> 00:00:11,605 [narrator] Every distiller faces ruthless competition 4 00:00:11,605 --> 00:00:13,472 selling high proof liquor. 5 00:00:13,472 --> 00:00:14,872 If he makes it this good 6 00:00:14,872 --> 00:00:16,672 with no alcohol, people will buy it. 7 00:00:16,672 --> 00:00:17,872 [narrator] But today's savviest 8 00:00:17,872 --> 00:00:20,605 distillers are leading the pack 9 00:00:20,605 --> 00:00:23,672 in a booming market for zero proof spirits. 10 00:00:23,672 --> 00:00:26,538 There is money to be made in this zero proof stuff. 11 00:00:27,472 --> 00:00:29,472 [narrator] It's the fastest growing segment 12 00:00:29,472 --> 00:00:31,372 in the adult beverage market. 13 00:00:31,372 --> 00:00:33,305 It's just hard for liquor people 14 00:00:33,305 --> 00:00:35,372 to wrap zero proof around their head. 15 00:00:35,372 --> 00:00:38,872 [narrator] Worth over $11 billion today, 16 00:00:38,872 --> 00:00:42,105 but making spirits that deliver on flavor. 17 00:00:42,105 --> 00:00:43,171 [Ian] I got liquor. 18 00:00:43,171 --> 00:00:44,872 Thank you, moonshine gods. 19 00:00:44,872 --> 00:00:46,405 [narrator] Without the hangover. 20 00:00:46,405 --> 00:00:48,872 This is more stressful than the alcoholic version. 21 00:00:48,872 --> 00:00:50,005 [narrator] Can be like catching 22 00:00:50,005 --> 00:00:51,872 lightning in a bottle. 23 00:00:51,872 --> 00:00:52,872 [Tim] I like it. 24 00:00:52,872 --> 00:00:54,538 This is a real deal cocktail. 25 00:01:00,105 --> 00:01:02,872 [Western music playing] 26 00:01:09,005 --> 00:01:11,472 [Digger] Welcome to master distiller. 27 00:01:11,472 --> 00:01:14,672 This one is thinking way outside the box. 28 00:01:14,672 --> 00:01:16,138 Zero proof. 29 00:01:17,005 --> 00:01:18,472 [Tim] COVID, the pandemic. 30 00:01:18,472 --> 00:01:20,205 You know, people started looking at 31 00:01:20,205 --> 00:01:23,405 interesting version of non-alcoholic spirits 32 00:01:23,405 --> 00:01:25,305 to cut back on the alcohol consumption. 33 00:01:25,305 --> 00:01:27,305 Tickle, tell us all about it. 34 00:01:27,305 --> 00:01:29,105 [upbeat music playing] 35 00:01:29,105 --> 00:01:31,805 Zero proof or non-alcoholic drink 36 00:01:31,805 --> 00:01:34,305 is a version of an alcoholic drink 37 00:01:34,305 --> 00:01:37,472 without the alcohol or the alcohol removed. 38 00:01:37,472 --> 00:01:39,639 I know it's crazy. 39 00:01:40,872 --> 00:01:44,605 Any beverage that contains 0.5% ABV 40 00:01:44,605 --> 00:01:47,005 or lower is considered non-alcoholic. 41 00:01:47,005 --> 00:01:49,205 The global non-alcoholic market 42 00:01:49,205 --> 00:01:52,372 is expected to rise from 923 million 43 00:01:52,372 --> 00:01:56,839 in 2020 to 1.7 trillion by 2028. 44 00:01:58,105 --> 00:01:59,872 A great non-alcoholic drink 45 00:01:59,872 --> 00:02:02,538 has all the elements of a great alcoholic drink. 46 00:02:04,005 --> 00:02:07,271 Liquor has a distinct burn and body 47 00:02:07,271 --> 00:02:09,672 that really spreads across your flavor palate 48 00:02:09,672 --> 00:02:11,772 just as soon as it hits your mouth. 49 00:02:11,772 --> 00:02:13,572 Makers of zero proof alcohol 50 00:02:13,572 --> 00:02:15,372 use a variety of flavors 51 00:02:15,372 --> 00:02:17,005 to mimic that burn 52 00:02:17,005 --> 00:02:18,772 and sometimes use thickeners 53 00:02:18,772 --> 00:02:21,639 like glycerin to mimic that mouth feel. 54 00:02:24,472 --> 00:02:26,438 I won't even hardly miss the alcohol. 55 00:02:27,772 --> 00:02:30,772 Well, you know, guys I love fermentation signs. 56 00:02:30,772 --> 00:02:32,505 I read different thing I can find 57 00:02:32,505 --> 00:02:34,872 and I try to do my own research, I always have. 58 00:02:34,872 --> 00:02:37,338 So this hits me right at my wheelhouse. 59 00:02:38,505 --> 00:02:41,972 First off, you're gonna run a top shelf spirit. 60 00:02:41,972 --> 00:02:44,672 Then you're going to take that flavor profile 61 00:02:44,672 --> 00:02:47,372 and mimic it when you run a zero proof version 62 00:02:47,372 --> 00:02:49,171 of which we will compare it. 63 00:02:50,505 --> 00:02:52,672 Now, if you make the final challenge, 64 00:02:52,672 --> 00:02:55,105 we're going to see that that zero proof spirit 65 00:02:55,105 --> 00:02:59,672 can stand out in a flavor jar just like the original. 66 00:02:59,672 --> 00:03:02,572 Whoever's successful, complete all these challenges 67 00:03:02,572 --> 00:03:05,105 will be crowned the next master distiller 68 00:03:05,105 --> 00:03:08,105 and you're going to get a limited run 69 00:03:08,105 --> 00:03:10,739 of your label at a major distillery. 70 00:03:11,872 --> 00:03:13,872 You're going to have one hour to build us 71 00:03:13,872 --> 00:03:15,872 your mash for that top shelf spirit, 72 00:03:15,872 --> 00:03:18,005 but we ain't going to build that mash here. 73 00:03:18,005 --> 00:03:20,572 We're going to go outside where it's less than comfortable. 74 00:03:20,572 --> 00:03:21,572 Come with me. 75 00:03:21,572 --> 00:03:22,772 Watch out for the bears. 76 00:03:22,772 --> 00:03:25,672 [Western music playing] 77 00:03:35,071 --> 00:03:36,672 All right, guys, here we are. 78 00:03:36,672 --> 00:03:38,572 We wanna see your best spirit. 79 00:03:38,572 --> 00:03:40,872 One alcoholic, one zero proof. 80 00:03:40,872 --> 00:03:43,972 It's just gonna be up to you which method you use, 81 00:03:45,171 --> 00:03:48,205 but you have one hour to build us your finest mash. 82 00:03:48,205 --> 00:03:50,905 Your one hour starts now. 83 00:03:50,905 --> 00:03:52,305 Good luck, guys, and get with it. 84 00:03:52,305 --> 00:03:53,438 Yeah. 85 00:03:53,905 --> 00:03:54,705 Let's go. 86 00:03:54,705 --> 00:03:57,839 [upbeat music playing] 87 00:03:59,171 --> 00:04:00,372 [Brittanea] Need help? 88 00:04:00,372 --> 00:04:01,639 I really should've gone to the gym. 89 00:04:04,105 --> 00:04:06,105 Zero proof is basically 90 00:04:06,105 --> 00:04:08,071 something that mimics an alcohol. 91 00:04:09,071 --> 00:04:11,438 I know I can do it. I know it tastes good. 92 00:04:12,572 --> 00:04:13,805 My name's Ian Chambers. 93 00:04:13,805 --> 00:04:16,405 I'm 27 and I'm from Los Angeles, California. 94 00:04:16,405 --> 00:04:18,405 Yeah, I got a good thing coming in. 95 00:04:18,405 --> 00:04:20,105 I work in the music industry. 96 00:04:20,105 --> 00:04:21,839 I manage DJs. 97 00:04:23,972 --> 00:04:25,405 I started moonshining 98 00:04:25,405 --> 00:04:27,972 because 12 years ago, I started making beer 99 00:04:27,972 --> 00:04:30,005 and brewing beer just isn't that fun, 100 00:04:30,005 --> 00:04:32,271 four years later I made the switch. 101 00:04:32,271 --> 00:04:35,705 I distill in the middle of our apartment complex. 102 00:04:35,705 --> 00:04:38,972 This is my 15 and a half gallon keg still 103 00:04:38,972 --> 00:04:40,405 running into my thumper, 104 00:04:40,405 --> 00:04:43,005 into my condenser, pulling water from our tap, 105 00:04:43,005 --> 00:04:45,372 everything out into my pool. 106 00:04:45,372 --> 00:04:46,639 Now, we wait. 107 00:04:48,105 --> 00:04:49,905 I like... I love bluegrass 108 00:04:49,905 --> 00:04:52,905 and I like the whole Appalachian, like, culture 109 00:04:52,905 --> 00:04:54,205 and I was just, like, I'm in LA. 110 00:04:54,205 --> 00:04:55,672 I'm never gonna be able to get moonshine 111 00:04:55,672 --> 00:04:57,939 so I might as well make it myself. 112 00:04:58,805 --> 00:05:01,005 I start in the morning and then by 3:00 113 00:05:01,005 --> 00:05:02,905 in the afternoon, every single neighbor I have 114 00:05:02,905 --> 00:05:04,872 is like crowded around the pool drinking. 115 00:05:04,872 --> 00:05:06,405 [glasses clinking] 116 00:05:06,405 --> 00:05:07,672 [Ian] To moonshine. 117 00:05:07,672 --> 00:05:08,772 [Brittanea] What are you starting with? 118 00:05:08,772 --> 00:05:10,205 I'll put my sugar in first 119 00:05:10,205 --> 00:05:11,605 and then I'm gonna have my corn. 120 00:05:11,605 --> 00:05:13,372 Oh, very nice, dissolve the sugar first. 121 00:05:13,372 --> 00:05:14,705 Yup. Easier to do. 122 00:05:14,705 --> 00:05:15,672 I'm Greg Lancet. 123 00:05:15,672 --> 00:05:17,171 I'm 33 years old. 124 00:05:19,105 --> 00:05:20,672 I'm the assistant distiller 125 00:05:20,672 --> 00:05:21,772 and batch manager 126 00:05:21,772 --> 00:05:23,538 at a distiller in Minneapolis. 127 00:05:25,505 --> 00:05:27,705 Gonna check the proof on this quick. 128 00:05:27,705 --> 00:05:29,772 I'm in charge of helping with mashes, 129 00:05:29,772 --> 00:05:32,672 helping with fermentations, helping with distillations. 130 00:05:32,672 --> 00:05:34,905 I have six different stills here. 131 00:05:34,905 --> 00:05:36,171 Today we're running rum. 132 00:05:36,171 --> 00:05:38,071 I got into distilling about 10 years ago. 133 00:05:38,071 --> 00:05:40,705 My grandpa had an old little bottle collection 134 00:05:40,705 --> 00:05:42,905 of spirits from all over the world. 135 00:05:42,905 --> 00:05:45,271 And it brought out creativity in me. 136 00:05:45,271 --> 00:05:47,839 I'm gonna make a non-alcoholic gimlet. 137 00:05:48,972 --> 00:05:50,872 You know, we're seeing a new generation 138 00:05:50,872 --> 00:05:52,905 who want lower proof spirits 139 00:05:52,905 --> 00:05:55,171 or no proof and my wife and I 140 00:05:55,171 --> 00:05:57,271 just found out that we're actually having a baby. 141 00:05:57,271 --> 00:05:58,672 I'm really excited. 142 00:05:58,672 --> 00:06:00,105 It gives me an opportunity 143 00:06:00,105 --> 00:06:01,772 to make zero proof cocktails, 144 00:06:01,772 --> 00:06:03,572 so it's great. I'm here to win. 145 00:06:03,572 --> 00:06:05,572 That's something I can attach to my name 146 00:06:05,572 --> 00:06:06,772 and it carries some clout. 147 00:06:06,772 --> 00:06:08,772 And when my son is born, 148 00:06:08,772 --> 00:06:11,305 I can be like, "I'm a master distiller. 149 00:06:11,305 --> 00:06:13,038 You're gonna learn from me." 150 00:06:13,772 --> 00:06:15,071 [Ian] You doing peaches first? 151 00:06:15,071 --> 00:06:16,372 [Brittanea] Peaches and plums. 152 00:06:16,372 --> 00:06:18,105 [Ian] How much you got in there? 153 00:06:18,105 --> 00:06:20,805 [Brittanea] We're gonna end it 46 pounds. 154 00:06:20,805 --> 00:06:22,672 If this is an insane amount of fruits, 155 00:06:22,672 --> 00:06:24,005 so we keep going. 156 00:06:24,005 --> 00:06:26,572 My name is Brittanea Belatier. I'm 33 years old. 157 00:06:26,572 --> 00:06:29,572 [upbeat music playing] 158 00:06:29,572 --> 00:06:31,071 [Brittanea] I'm originally from Colorado 159 00:06:31,071 --> 00:06:32,972 and relocated to Louisville, Kentucky. 160 00:06:32,972 --> 00:06:34,105 Good boy. 161 00:06:34,105 --> 00:06:35,372 As soon as I moved to Kentucky, 162 00:06:35,372 --> 00:06:37,171 I recognize I had talent for distilling. 163 00:06:37,171 --> 00:06:39,505 So I started moonshining about three years ago. 164 00:06:39,505 --> 00:06:41,271 Right now I'm a total outlaw. 165 00:06:41,271 --> 00:06:44,672 Everything is covert operations at the house. 166 00:06:44,672 --> 00:06:46,271 I threatened a few of my neighbors 167 00:06:46,271 --> 00:06:48,305 if they keep talking about because it 168 00:06:48,305 --> 00:06:49,872 is an illegal thing. 169 00:06:49,872 --> 00:06:51,372 These are different rums 170 00:06:51,372 --> 00:06:53,939 that I've done in the last couple months. 171 00:06:54,872 --> 00:06:56,405 My degree is in chemistry. 172 00:06:56,405 --> 00:06:58,472 That has helped me in distillation 173 00:06:58,472 --> 00:07:01,672 because I'm able to transpose what's going on 174 00:07:01,672 --> 00:07:03,572 especially for the non-alcoholic versions. 175 00:07:03,572 --> 00:07:05,305 I'm able to kind of formulate more 176 00:07:05,305 --> 00:07:06,772 and work with the science. 177 00:07:06,772 --> 00:07:08,605 I wanted to test a little bit more 178 00:07:08,605 --> 00:07:10,505 with three grain bills so I could learn 179 00:07:10,505 --> 00:07:12,205 what notes there are 180 00:07:12,205 --> 00:07:14,672 and how it comes off distill differently. 181 00:07:14,672 --> 00:07:16,271 My non-alcoholic version 182 00:07:16,271 --> 00:07:17,905 is going to stand out 183 00:07:17,905 --> 00:07:20,772 simply because it has a lot of chemistry into it 184 00:07:20,772 --> 00:07:23,538 because it's still trying to mimic an alcohol. 185 00:07:24,071 --> 00:07:25,071 [Digger] All right. 186 00:07:25,071 --> 00:07:26,472 Well, you've got 30 minutes left. 187 00:07:29,705 --> 00:07:33,071 Ian, tell me about your plan here. 188 00:07:33,071 --> 00:07:35,372 I'm doing like a Dutch style gin. 189 00:07:35,372 --> 00:07:38,772 It's got rye, two row California barley in there, 190 00:07:38,772 --> 00:07:40,905 flake corn. I'm gonna add some sugar 191 00:07:40,905 --> 00:07:42,171 and I'm gonna do botanicals. 192 00:07:42,171 --> 00:07:44,372 But we're looking for zero proof here, 193 00:07:44,372 --> 00:07:46,672 so heck, you're going to eliminate that alcohol. 194 00:07:46,672 --> 00:07:48,572 Okay. I'm gonna distill the botanicals, 195 00:07:48,572 --> 00:07:51,005 pull up the oils and try to make it taste 196 00:07:51,005 --> 00:07:53,572 as much as my liquor version of it as possible. 197 00:07:53,572 --> 00:07:57,005 Are you gonna rerun the distillate or... 198 00:07:57,005 --> 00:07:58,872 -No. -you're gonna use 199 00:07:58,872 --> 00:08:01,038 -some of your spent mash? -Yeah. 200 00:08:02,071 --> 00:08:04,672 Greg, tell me about your stir over here. 201 00:08:04,672 --> 00:08:06,338 So my base is gonna be corn. 202 00:08:07,171 --> 00:08:08,772 I've never seen green corn, it looked leafy. 203 00:08:08,772 --> 00:08:10,472 Oh, no. That's kale. 204 00:08:10,472 --> 00:08:12,672 That's gonna add some vegetable notes to it 205 00:08:12,672 --> 00:08:14,805 and that'll land itself to the non-alcoholic 206 00:08:14,805 --> 00:08:15,905 version as well. 207 00:08:15,905 --> 00:08:17,271 I got some barley back here too, 208 00:08:17,271 --> 00:08:18,372 some rye. 209 00:08:18,372 --> 00:08:19,772 I'm gonna add that in a minute here. 210 00:08:19,772 --> 00:08:21,572 -Oh, yeah. -And then I got some sugar too in there. 211 00:08:21,572 --> 00:08:23,872 What's your plan to bring it down to zero proof, 212 00:08:23,872 --> 00:08:25,205 drink the alcohol? 213 00:08:25,205 --> 00:08:27,572 I'm gonna do some macerations just with water. 214 00:08:27,572 --> 00:08:29,171 -Uh-huh. -Do some bittering agents, 215 00:08:29,171 --> 00:08:30,572 some tannin compounds, 216 00:08:30,572 --> 00:08:32,071 kind of mimic those fuels 217 00:08:32,071 --> 00:08:33,639 that alcohol does to your mouth. 218 00:08:34,672 --> 00:08:37,472 Brittanea, bring me up to date on what you're doing. 219 00:08:38,372 --> 00:08:40,905 I'm going to do a stone fruit brandy... 220 00:08:40,905 --> 00:08:42,572 -Uh-huh. -for the alcoholic version 221 00:08:42,572 --> 00:08:46,205 and try and do a sort of infusion 222 00:08:46,205 --> 00:08:47,505 -through the thumper... -Uh-huh 223 00:08:47,505 --> 00:08:49,105 with additional spices 224 00:08:49,105 --> 00:08:51,005 and herbs during the initial run. 225 00:08:51,005 --> 00:08:53,505 You're talking about peaches, nectarines, uh... 226 00:08:53,505 --> 00:08:55,071 -Plums. Cherries. -[Digger] plums. 227 00:08:55,071 --> 00:08:56,872 Oh, you got cherries in there? 228 00:08:56,872 --> 00:08:58,672 Not yet. That's my secret weapon. 229 00:08:58,672 --> 00:09:00,939 Cherries is one of my favorite vegetables. 230 00:09:02,772 --> 00:09:05,905 Tell me your plan on making it a zero proof. 231 00:09:05,905 --> 00:09:07,972 Well, I'm kind of up against time here. 232 00:09:07,972 --> 00:09:09,305 I'm gonna make a second mash 233 00:09:09,305 --> 00:09:10,872 at a very low temperature 234 00:09:10,872 --> 00:09:12,271 with very low sugar, 235 00:09:12,271 --> 00:09:13,705 um, and the reason to do that 236 00:09:13,705 --> 00:09:16,505 is to create a low ABV with a yeast. 237 00:09:16,505 --> 00:09:18,271 I'm gonna throttle with the yeast. 238 00:09:18,271 --> 00:09:20,271 So ultimately I'll have two different mashes here. 239 00:09:20,271 --> 00:09:21,572 One for full strength 240 00:09:21,572 --> 00:09:23,939 and one for those that don't want to indulge. 241 00:09:25,271 --> 00:09:27,805 Oh, you've got a solid plan it sounds like. 242 00:09:27,805 --> 00:09:30,572 You've got 30 minutes left, you're halfway there. 243 00:09:30,572 --> 00:09:32,472 -All right. Thanks. -[Digger] You're welcome. 244 00:09:34,071 --> 00:09:35,305 [Greg] Ian, you good over there? 245 00:09:35,305 --> 00:09:37,005 [Ian] I'm good. I just wanna scorch it. 246 00:09:37,005 --> 00:09:39,305 I was really anxious before I came here, 247 00:09:39,305 --> 00:09:40,505 but I'm also here to win. 248 00:09:40,505 --> 00:09:41,772 I'm just gonna bust my butt 249 00:09:41,772 --> 00:09:43,005 trying to make this. 250 00:09:43,005 --> 00:09:44,238 Go out without a hitch. 251 00:09:45,872 --> 00:09:47,472 Smells great. 252 00:09:47,472 --> 00:09:49,305 Yeah, I just need all the sugar content 253 00:09:49,305 --> 00:09:50,405 from those jars. 254 00:09:50,405 --> 00:09:51,972 [Ian] Wanna double up. 255 00:09:51,972 --> 00:09:53,372 [Brittanea] I would appreciate it. 256 00:09:53,372 --> 00:09:55,505 Flavors and mimicking 257 00:09:55,505 --> 00:09:57,271 another product is very hard 258 00:09:57,271 --> 00:10:00,305 and that takes patience and different sciences. 259 00:10:00,305 --> 00:10:01,772 A little sugar as possible. 260 00:10:01,772 --> 00:10:03,505 But with the chemistry background, 261 00:10:03,505 --> 00:10:05,105 I'm able to kind of formulate more 262 00:10:05,105 --> 00:10:06,405 and work with the science 263 00:10:06,405 --> 00:10:09,105 to get flavors and mouthfeel out of that. 264 00:10:09,105 --> 00:10:11,972 All right, guys, five minutes left. 265 00:10:11,972 --> 00:10:14,005 Might all be picking up the pace. 266 00:10:14,005 --> 00:10:17,238 [tense music playing] 267 00:10:20,972 --> 00:10:22,672 I'm here to win. I'm a distiller, 268 00:10:22,672 --> 00:10:24,905 so my skillset will translate 269 00:10:24,905 --> 00:10:27,372 quite well to what we're working with here. 270 00:10:27,372 --> 00:10:28,939 Oh, you're a lifesaver. 271 00:10:33,905 --> 00:10:35,872 [Digger] Step away from your barrels, guys, 272 00:10:35,872 --> 00:10:36,905 you are done with. 273 00:10:36,905 --> 00:10:38,071 [Greg] Phew! 274 00:10:38,071 --> 00:10:39,505 [Brittanea] Woo. 275 00:10:39,505 --> 00:10:41,405 All right, guys. We're gonna have five days 276 00:10:41,405 --> 00:10:43,705 to let this run. We can't do anything now, 277 00:10:43,705 --> 00:10:46,105 so come with me. We're done here. 278 00:10:46,105 --> 00:10:48,472 [Western music playing] 279 00:10:52,171 --> 00:10:53,805 All right, guys. 280 00:10:53,805 --> 00:10:56,171 You're gonna have four hours to make your initial run 281 00:10:56,171 --> 00:10:59,271 of your mash and bring us that alcoholic spirit. 282 00:11:00,772 --> 00:11:02,872 This is going to be the benchmark spirit 283 00:11:03,705 --> 00:11:05,939 that we're gonna be comparing your liquor to. 284 00:11:06,705 --> 00:11:08,005 So make it great. 285 00:11:08,005 --> 00:11:09,405 Winner of this challenge. 286 00:11:09,405 --> 00:11:11,171 It's gonna get first pick of still parts 287 00:11:11,171 --> 00:11:12,505 when you get to the still house. 288 00:11:12,505 --> 00:11:15,672 This is when you distill your zero proof liquor. 289 00:11:15,672 --> 00:11:18,572 Your four hours start now. 290 00:11:18,572 --> 00:11:21,472 [tense music playing] 291 00:11:21,472 --> 00:11:23,672 Don't know exactly how this is gonna work. 292 00:11:23,672 --> 00:11:25,672 It's just hard for liquor 293 00:11:25,672 --> 00:11:27,672 people to wrap zero proof around their head. 294 00:11:28,772 --> 00:11:31,672 This is gonna be a learning curve for us, Tim Smith. 295 00:11:32,271 --> 00:11:33,572 I think we handle that. 296 00:11:34,772 --> 00:11:37,672 [tense music playing] 297 00:11:38,472 --> 00:11:41,171 Your four hours start now. 298 00:11:41,171 --> 00:11:44,338 [Western music playing] 299 00:11:47,372 --> 00:11:49,572 I have to come up with a spirit 300 00:11:49,572 --> 00:11:51,105 and then I have to run 301 00:11:51,105 --> 00:11:54,105 another non-alcoholic version of that spirit. 302 00:11:54,105 --> 00:11:55,472 [Brittanea] You look like a baker over there. 303 00:11:55,472 --> 00:11:56,872 [Ian] Right. I'm kneading my dough. 304 00:11:56,872 --> 00:11:58,271 [Tim] It's almost like he's got oatmeal. 305 00:11:58,271 --> 00:12:00,105 That should give him a good bowl of flavor. 306 00:12:00,105 --> 00:12:01,171 [Ian] I'm doing like a Geneva, 307 00:12:01,171 --> 00:12:03,171 so it's like a malt-style gin. 308 00:12:03,171 --> 00:12:05,505 I'm gonna replicate the same botanicals 309 00:12:05,505 --> 00:12:07,105 in my... In my zero proof. 310 00:12:07,105 --> 00:12:08,772 Kind of have to use botanicals. 311 00:12:08,772 --> 00:12:11,105 You need like to have that extra flavor in there 312 00:12:11,105 --> 00:12:13,171 to cover up the fact that there's no liquor in there. 313 00:12:13,171 --> 00:12:15,005 He's got another juniper boiling over there 314 00:12:15,005 --> 00:12:16,405 for 10-barrel still. 315 00:12:16,405 --> 00:12:17,372 [Ian] For this one, I'm gonna... 316 00:12:17,372 --> 00:12:18,572 I'm gonna throw them in the thumper 317 00:12:18,572 --> 00:12:20,071 and when I do my zero proof, 318 00:12:20,071 --> 00:12:22,271 I'll distill some of the botanicals 319 00:12:22,271 --> 00:12:24,372 in this kind of tea I'm gonna make. 320 00:12:24,372 --> 00:12:26,105 Botanicals are pretty good to cross over. 321 00:12:26,105 --> 00:12:27,705 The flavor will come out in the alcohol one 322 00:12:27,705 --> 00:12:29,438 and the flavor will come out in the non-alcoholic one. 323 00:12:30,905 --> 00:12:32,071 [Brittanea] You got fire in the hole? 324 00:12:32,071 --> 00:12:33,505 -[Greg] Yeah, lit up. -[Brittanea] You're good. 325 00:12:33,505 --> 00:12:36,472 I think it's gonna be really hard to replicate flavors. 326 00:12:36,472 --> 00:12:38,872 I did a sweeter apple, honey crisp, 327 00:12:38,872 --> 00:12:40,005 got a little tartness, 328 00:12:40,005 --> 00:12:41,905 carry some of that sweetness over. 329 00:12:41,905 --> 00:12:44,872 So just doing it how I usually would. 330 00:12:47,572 --> 00:12:50,171 Brittanea, what have you got going on over there? 331 00:12:50,772 --> 00:12:52,372 [Brittanea] I did two mashes. 332 00:12:52,372 --> 00:12:56,005 One, I really throttled the sugar and the yeast in it. 333 00:12:56,005 --> 00:12:57,872 So it's a very small amount of yeast, 334 00:12:57,872 --> 00:12:59,005 a very large amount of water. 335 00:12:59,005 --> 00:13:02,705 My plan here is to do a stone fruit 336 00:13:02,705 --> 00:13:05,772 with ginger and vanilla added into it. 337 00:13:05,772 --> 00:13:07,105 Reason I chose stone fruits 338 00:13:07,105 --> 00:13:09,071 is because they're very low in sugar. 339 00:13:09,071 --> 00:13:10,772 I want very little sugar, more water 340 00:13:10,772 --> 00:13:12,872 but I'm still gonna get some alcohol. 341 00:13:12,872 --> 00:13:14,805 All right, guys. We're two hours. 342 00:13:14,805 --> 00:13:17,872 You got half your time burnt, half of it left. 343 00:13:17,872 --> 00:13:19,105 [Ian] I got liquor. 344 00:13:19,105 --> 00:13:20,572 Is it clear? 345 00:13:20,572 --> 00:13:23,739 Oh, thank you, God. Thank you, moonshine gods. 346 00:13:31,271 --> 00:13:33,171 [Brittanea] Are you starting the magic over there? 347 00:13:33,171 --> 00:13:34,572 [Ian] Yeah. I'm trying to get a vibe 348 00:13:34,572 --> 00:13:36,572 for when everything smells like what botanicals 349 00:13:36,572 --> 00:13:37,772 showing up and where. 350 00:13:37,772 --> 00:13:39,572 I started blending based on, 351 00:13:39,572 --> 00:13:41,205 you know, where I taste the juniper, 352 00:13:41,205 --> 00:13:42,672 where I tasted the most citrus, 353 00:13:42,672 --> 00:13:45,071 where I tasted the rye, where I tasted the malt. 354 00:13:45,071 --> 00:13:46,171 Tell me what you think. 355 00:13:46,872 --> 00:13:48,271 Oh, it smells really sweet. 356 00:13:50,071 --> 00:13:51,839 [Ian] It's got that rye burn. 357 00:13:53,071 --> 00:13:54,839 Oh, I think the proof is dead on. 358 00:13:56,405 --> 00:13:58,905 We have one hour left in your run. 359 00:13:58,905 --> 00:14:00,672 I'm gonna try my fifth jar. 360 00:14:01,171 --> 00:14:02,372 Proof it down a bit. 361 00:14:06,572 --> 00:14:08,005 Yeah, it's lower proof than I thought. 362 00:14:08,005 --> 00:14:09,105 Hmm. 363 00:14:09,105 --> 00:14:10,572 I added a little more water. 364 00:14:10,572 --> 00:14:11,872 I was shooting for a 100 proof 365 00:14:11,872 --> 00:14:13,872 and I definitely think it's lower 366 00:14:13,872 --> 00:14:16,105 but my flavors are great, aromas are great, 367 00:14:16,105 --> 00:14:17,405 my clarity is on point 368 00:14:17,405 --> 00:14:18,839 but I'm a little worried about my proof. 369 00:14:20,271 --> 00:14:22,472 -Okay. Cheers. -[Brittanea] Cheers. 370 00:14:22,472 --> 00:14:23,872 Cheers. You guys wanna 371 00:14:23,872 --> 00:14:25,205 -drop them off together? -Yeah. 372 00:14:25,205 --> 00:14:27,839 Three lifelong friends created here. 373 00:14:29,605 --> 00:14:31,271 We're gonna go do a little sampling. 374 00:14:31,271 --> 00:14:33,105 Looks like we've got three fine jars. 375 00:14:33,105 --> 00:14:35,839 [dramatic music playing] 376 00:14:38,672 --> 00:14:40,472 Zero proof but this has got proof. 377 00:14:40,472 --> 00:14:42,672 Yeah. This is about who can make 378 00:14:42,672 --> 00:14:44,872 the best high proof spirit 379 00:14:44,872 --> 00:14:46,605 because they're gonna have to mimic it 380 00:14:46,605 --> 00:14:48,438 in the zero proof round. 381 00:14:49,105 --> 00:14:50,105 Brittanea. 382 00:14:50,105 --> 00:14:51,605 It's a nice clean, clear jar, 383 00:14:51,605 --> 00:14:52,572 I'll tell you that. 384 00:14:52,572 --> 00:14:53,672 It is. 385 00:14:53,672 --> 00:14:55,205 [Tim] Well, let's see what it tastes like. 386 00:14:55,205 --> 00:14:56,572 I smell it already. 387 00:14:57,872 --> 00:14:59,772 [Brittanea] The finish product is where I wanted it. 388 00:14:59,772 --> 00:15:01,372 -Vanilla came through a lot. -[Greg] Yeah. 389 00:15:01,372 --> 00:15:02,672 I was hoping the ginger would come through 390 00:15:02,672 --> 00:15:04,872 a bit more. But I think that'll play more 391 00:15:04,872 --> 00:15:06,672 -into the non-alcoholic side. -Yeah. 392 00:15:06,672 --> 00:15:08,605 [Brittanea] Getting that burn that we're so accustomed to. 393 00:15:08,605 --> 00:15:10,171 There's a little trick here going on, 394 00:15:10,171 --> 00:15:12,572 because looking at it, it's like 75, 80 proof 395 00:15:12,572 --> 00:15:15,205 but when you state it, felt a little spike to it. 396 00:15:15,205 --> 00:15:16,772 It got some fire. 397 00:15:16,772 --> 00:15:19,005 I believe it was run just a little bit too hot. 398 00:15:19,005 --> 00:15:20,705 The alcohol level is a bit low. 399 00:15:20,705 --> 00:15:22,005 -Right. -But overall, 400 00:15:22,005 --> 00:15:23,205 the taste profile is good, 401 00:15:23,205 --> 00:15:24,538 it's good and clear. 402 00:15:25,005 --> 00:15:26,238 Well, let's move on. 403 00:15:27,071 --> 00:15:28,772 [Tim] Ian. 404 00:15:28,772 --> 00:15:31,271 Ian's done a good job on presentation. 405 00:15:31,271 --> 00:15:33,071 At the end of the day, I wanted to make liquor 406 00:15:33,071 --> 00:15:33,972 and I made liquor. 407 00:15:36,071 --> 00:15:37,972 It's pepper to me. Hot. 408 00:15:37,972 --> 00:15:40,872 He muddled those juniper berries 409 00:15:40,872 --> 00:15:42,071 and he should've cut them in 410 00:15:42,071 --> 00:15:44,372 about a fourth of what he used. 411 00:15:44,372 --> 00:15:45,772 It's got a good taste 412 00:15:45,772 --> 00:15:47,905 but it doesn't really balance that 413 00:15:47,905 --> 00:15:49,572 with all the botanicals that he put in it. 414 00:15:49,572 --> 00:15:51,071 Well, moving on. 415 00:15:51,071 --> 00:15:52,372 Greg. 416 00:15:52,372 --> 00:15:53,872 All three of them been clear. 417 00:15:53,872 --> 00:15:55,372 Yeah, you can't take clarity 418 00:15:55,372 --> 00:15:56,872 away from any of these guys. 419 00:15:56,872 --> 00:15:59,071 I needed those honey crisp apples 420 00:15:59,071 --> 00:16:00,305 for the sweetness 421 00:16:00,305 --> 00:16:01,672 and I think I got more flavor 422 00:16:01,672 --> 00:16:02,672 than I thought I would. 423 00:16:02,672 --> 00:16:04,472 You can taste everything 424 00:16:04,472 --> 00:16:06,071 I put in it, which is cool. 425 00:16:06,071 --> 00:16:08,171 There's some rye in there and I get that spice. 426 00:16:08,171 --> 00:16:10,205 -Yeah, but not overpowering. -[Greg] But not overpowering. 427 00:16:10,205 --> 00:16:11,739 It goes well with the apple. 428 00:16:12,872 --> 00:16:14,271 [Tim] Good flavor too. 429 00:16:14,271 --> 00:16:15,505 Yes, it is. 430 00:16:15,505 --> 00:16:18,271 That is a good grain finish moonshine. 431 00:16:18,271 --> 00:16:19,372 It's really good. 432 00:16:19,372 --> 00:16:21,572 I could enjoy a little glass that 433 00:16:21,572 --> 00:16:23,705 over ice without alcohol in it. 434 00:16:23,705 --> 00:16:25,271 And it's got an excellent flavor. 435 00:16:25,271 --> 00:16:27,572 And if he makes it this good with no alcohol, 436 00:16:27,572 --> 00:16:29,372 people will buy it. We know where we're at? 437 00:16:29,372 --> 00:16:30,271 Oh, hell yeah. 438 00:16:30,271 --> 00:16:31,438 -Let's do it. -[Tim] Yeah. 439 00:16:39,505 --> 00:16:42,372 We did quite a bit of tasting up there. 440 00:16:42,372 --> 00:16:44,105 All three of you brought alcohol. 441 00:16:44,105 --> 00:16:47,205 All three of you bought nice, clean, clear jars 442 00:16:47,205 --> 00:16:49,472 and you bought a flavor profile. 443 00:16:49,472 --> 00:16:50,672 All different. 444 00:16:50,672 --> 00:16:51,872 And we can see where you're going 445 00:16:51,872 --> 00:16:52,772 with the zero proof. 446 00:16:52,772 --> 00:16:54,672 So I will start with Ian. 447 00:16:55,372 --> 00:16:57,105 The grains you picked out 448 00:16:57,105 --> 00:16:58,572 came across really well. 449 00:16:58,572 --> 00:17:00,405 -Thank you. -Outstanding job 450 00:17:00,405 --> 00:17:02,105 -of making a gin. -Thank you. 451 00:17:02,105 --> 00:17:05,205 Got something to work with headed towards zero proof. 452 00:17:05,205 --> 00:17:06,472 Thanks, Mark. 453 00:17:06,472 --> 00:17:08,472 Brittanea, stone fruit. 454 00:17:08,472 --> 00:17:09,672 Plum forward. 455 00:17:09,672 --> 00:17:11,271 To me, that's a really good brandy. 456 00:17:11,271 --> 00:17:12,171 Yes. 457 00:17:12,171 --> 00:17:13,472 -Brittanae. -Yes, sir. 458 00:17:13,472 --> 00:17:14,672 [Mark] Excellent clear job, 459 00:17:14,672 --> 00:17:16,305 nice jar, good flavor. 460 00:17:16,305 --> 00:17:17,739 It was plum good. 461 00:17:18,772 --> 00:17:20,572 You proofed it right on the money. 462 00:17:20,572 --> 00:17:23,405 You did a good job of making us a brandy. 463 00:17:23,405 --> 00:17:24,705 Plum brandy. 464 00:17:24,705 --> 00:17:26,105 But I can see where you're going 465 00:17:26,105 --> 00:17:27,171 with the zero proof. 466 00:17:27,171 --> 00:17:28,572 -Greg. -Hi, Tim. 467 00:17:28,572 --> 00:17:30,105 [Tim] You was low on the proof. 468 00:17:30,105 --> 00:17:31,672 Out of the three, you were the lowest. 469 00:17:31,672 --> 00:17:33,905 Your taste and your grain profile, 470 00:17:33,905 --> 00:17:35,105 excellent. 471 00:17:35,105 --> 00:17:37,105 If you was an outlaw in the woods, 472 00:17:37,105 --> 00:17:38,472 you could sell every jar. 473 00:17:38,472 --> 00:17:40,171 I don't know if it was that kale 474 00:17:40,171 --> 00:17:42,872 but that had one of the smoothest finish 475 00:17:42,872 --> 00:17:45,672 on a grain alcohol that I've seen. 476 00:17:45,672 --> 00:17:47,405 I'd like to see that in a barrel 477 00:17:47,405 --> 00:17:48,705 for about two years. 478 00:17:48,705 --> 00:17:51,105 We would see big money coming in right there. 479 00:17:51,105 --> 00:17:52,672 -Thank you. -[Digger] You know, everybody 480 00:17:52,672 --> 00:17:55,271 that's standing before us right now in my opinion, 481 00:17:55,271 --> 00:17:57,772 you've really gotten something that's gonna be 482 00:17:57,772 --> 00:17:59,071 easy to work with I think 483 00:17:59,071 --> 00:18:01,205 going forward with their zero proof. 484 00:18:01,205 --> 00:18:02,472 Nobody goes home. 485 00:18:02,472 --> 00:18:04,305 That's the happy part about this 486 00:18:04,305 --> 00:18:05,972 is it's simply pecking order 487 00:18:05,972 --> 00:18:08,171 in which you will be taken into the still house 488 00:18:08,171 --> 00:18:10,772 and it's gonna be Greg, Brittanae, Ian. 489 00:18:10,772 --> 00:18:12,872 That's the order y'all are going in. 490 00:18:12,872 --> 00:18:14,372 Tickle. 491 00:18:14,372 --> 00:18:15,572 How's it going there, Tim? 492 00:18:15,572 --> 00:18:17,372 These guys need to go to the still house 493 00:18:17,372 --> 00:18:18,972 and get some parts. 494 00:18:18,972 --> 00:18:20,872 One, two, three, just like the stand. 495 00:18:20,872 --> 00:18:22,171 And when they come back, 496 00:18:22,171 --> 00:18:24,672 they're gonna make us zero proof spirit. 497 00:18:24,672 --> 00:18:26,772 Now I've heard everything. 498 00:18:26,772 --> 00:18:28,171 Come with me, all right? 499 00:18:28,171 --> 00:18:29,672 -[Digger] Good luck guys. -[all] Thank you. 500 00:18:29,672 --> 00:18:31,305 [Tickle] I don't know how to run a still 501 00:18:31,305 --> 00:18:33,338 and make no alcohol come out. 502 00:18:33,805 --> 00:18:35,572 I'm kind of at a loss 503 00:18:35,572 --> 00:18:37,171 on why we're doing a still pick 504 00:18:37,171 --> 00:18:38,338 for zero proof. 505 00:18:38,805 --> 00:18:40,472 Nonetheless, 506 00:18:40,472 --> 00:18:42,271 we are here to pick still parts. 507 00:18:42,271 --> 00:18:44,005 You're each gonna have three minutes 508 00:18:44,005 --> 00:18:45,171 in the still house. 509 00:18:45,171 --> 00:18:46,705 Greg, you're up first. 510 00:18:46,705 --> 00:18:48,271 You got three minutes. 511 00:18:48,271 --> 00:18:50,271 Your time starts now. 512 00:18:50,271 --> 00:18:53,505 [tense music playing] 513 00:18:53,505 --> 00:18:55,905 There's a lot of aspects of alcohol 514 00:18:55,905 --> 00:18:59,005 that don't translate to a non-alcoholic spirit. 515 00:18:59,005 --> 00:19:00,772 Are you finding anything that you know 516 00:19:00,772 --> 00:19:02,005 -what to do with? -Nothing. 517 00:19:02,005 --> 00:19:03,805 There's the burn and the flavor 518 00:19:03,805 --> 00:19:06,672 will probably be a little bit less than what I want. 519 00:19:06,672 --> 00:19:08,805 Hey, there we go. 520 00:19:08,805 --> 00:19:10,171 All right. He's got a thumper. 521 00:19:10,171 --> 00:19:11,472 So I needed to get a thumper 522 00:19:11,472 --> 00:19:13,205 and hopefully use some of these apples 523 00:19:13,205 --> 00:19:15,505 that I brought to get the best flavors. 524 00:19:15,505 --> 00:19:17,572 All right, Greg. 525 00:19:17,572 --> 00:19:19,405 Well, you are up next, Brittanea, all right? 526 00:19:19,405 --> 00:19:20,672 You got three minutes. 527 00:19:20,672 --> 00:19:22,772 Your time starts now. 528 00:19:22,772 --> 00:19:25,605 [Western music playing] 529 00:19:25,605 --> 00:19:27,271 I'm sure you can find something 530 00:19:27,271 --> 00:19:28,572 to not make alcohol with. 531 00:19:28,572 --> 00:19:31,105 To make a non-alcoholic version just as flavorful, 532 00:19:31,105 --> 00:19:34,171 like my brandy involves a bunch of different sciences. 533 00:19:34,171 --> 00:19:35,772 I've made liquor for so long 534 00:19:35,772 --> 00:19:37,372 and any time it come out and didn't have 535 00:19:37,372 --> 00:19:38,872 no alcohol in it, I threw it away. 536 00:19:38,872 --> 00:19:40,372 What I cannot work without 537 00:19:40,372 --> 00:19:41,672 is definitely the thumper 538 00:19:41,672 --> 00:19:42,805 because that's where I'm gonna do most 539 00:19:42,805 --> 00:19:44,905 of my fusion of flavors. 540 00:19:44,905 --> 00:19:46,171 [Tickle] Zero proof. 541 00:19:46,171 --> 00:19:47,472 That's what I use for chaser. 542 00:19:47,472 --> 00:19:49,905 That will hopefully kind of bridge that gap 543 00:19:49,905 --> 00:19:52,105 between the mouthfeel of what you're losing 544 00:19:52,105 --> 00:19:53,972 with the alcohol being absent. 545 00:19:53,972 --> 00:19:56,472 There we go. She... You were right at the door. 546 00:19:56,472 --> 00:19:58,105 Just couldn't get it. Arms were full. 547 00:19:58,105 --> 00:20:00,772 Ian, you've got three minutes 548 00:20:00,772 --> 00:20:03,972 in and your time starts now. 549 00:20:03,972 --> 00:20:06,572 All right, Ian. See what you can kind of... 550 00:20:06,572 --> 00:20:08,705 There's a bunch of stuff over there on that side 551 00:20:08,705 --> 00:20:10,005 that I don't even know what does. 552 00:20:10,005 --> 00:20:12,672 There we go. We got a pot out. 553 00:20:12,672 --> 00:20:14,572 Going into the still pick, 554 00:20:14,572 --> 00:20:17,071 I'm just gonna shoot for a boiler and condenser 555 00:20:17,071 --> 00:20:19,372 because I'm just gonna run botanicals through it. 556 00:20:19,372 --> 00:20:20,872 Fill that box up 557 00:20:20,872 --> 00:20:22,105 and get on out here 558 00:20:22,105 --> 00:20:23,705 because we've got no liquor to make. 559 00:20:23,705 --> 00:20:25,205 And I think I'm probably gonna put 560 00:20:25,205 --> 00:20:27,171 a little grain steeping in my boiler, 561 00:20:27,171 --> 00:20:28,472 so I don't really need a thumper. 562 00:20:28,472 --> 00:20:30,105 [Tickle] All right. That's what we've got. 563 00:20:30,105 --> 00:20:31,805 We got a lot of no liquor to make. 564 00:20:31,805 --> 00:20:34,171 Now y'all got all of your still parts, 565 00:20:34,171 --> 00:20:35,805 see if we can make some good zero proof 566 00:20:35,805 --> 00:20:37,071 for these judges, all right? 567 00:20:41,005 --> 00:20:43,538 [tense music playing] 568 00:20:45,405 --> 00:20:46,672 Well, fellers, 569 00:20:46,672 --> 00:20:48,071 I got them some still parts 570 00:20:48,071 --> 00:20:49,271 and I'm not sure why 571 00:20:49,271 --> 00:20:51,171 because they're making y'all zero proof. 572 00:20:51,171 --> 00:20:52,639 Can't even begin to understand. 573 00:20:53,772 --> 00:20:55,872 -Well, see y'all. -Thank you, Tickle. 574 00:20:55,872 --> 00:20:57,271 Welcome back. 575 00:20:57,705 --> 00:20:58,872 You have one hour. 576 00:20:58,872 --> 00:21:00,472 Build us your still. 577 00:21:01,205 --> 00:21:03,872 Your one hour begins now. 578 00:21:03,872 --> 00:21:05,472 Good luck and get with it, guys. 579 00:21:08,572 --> 00:21:09,805 An hour is more than enough. 580 00:21:09,805 --> 00:21:11,005 All I have is a boiler, 581 00:21:11,005 --> 00:21:12,372 I connect it right to my condenser. 582 00:21:12,372 --> 00:21:14,839 I just need to be able to hang my botanical, my grains. 583 00:21:16,572 --> 00:21:18,472 I'm not used to fancy equipment 584 00:21:18,472 --> 00:21:20,472 but building it, I feel very confident 585 00:21:20,472 --> 00:21:23,505 and everything came together exactly how I expected it to. 586 00:21:23,505 --> 00:21:24,872 -We gotta win. -[Digger] All right. 587 00:21:24,872 --> 00:21:26,005 You brought us a good spirit. 588 00:21:26,005 --> 00:21:28,372 Now we wanna see one at zero proof. 589 00:21:28,372 --> 00:21:30,071 You got three hours to run 590 00:21:30,071 --> 00:21:33,105 your zero proof version of your original spirit. 591 00:21:33,105 --> 00:21:35,639 Your three hours starts now. 592 00:21:39,772 --> 00:21:42,205 [Tim] Oh, it's interesting, guys, already. 593 00:21:42,205 --> 00:21:44,305 What's gonna happen then? 594 00:21:44,305 --> 00:21:45,805 [Digger] You know, I don't envy these guys. 595 00:21:45,805 --> 00:21:48,105 They've gotta come up with a flavor and a burn 596 00:21:48,105 --> 00:21:50,872 just like alcohol without having alcohol. 597 00:21:50,872 --> 00:21:53,472 Looks to me like the only way to do that 598 00:21:53,472 --> 00:21:56,572 would be mash like Brittanea's that had no yeast in it. 599 00:21:56,572 --> 00:21:59,038 Get ready to see what the second mash did. 600 00:22:00,505 --> 00:22:02,005 Oh, no. 601 00:22:02,005 --> 00:22:03,105 What up? 602 00:22:03,105 --> 00:22:04,472 [Brittanea] It's not good. 603 00:22:04,472 --> 00:22:06,205 It's all mold. 604 00:22:06,205 --> 00:22:08,271 Brittanea, clue us in on what's going on over there? 605 00:22:08,271 --> 00:22:09,405 You said not good. 606 00:22:09,405 --> 00:22:10,572 [Brittanea] All mold. 607 00:22:10,572 --> 00:22:12,372 [Digger] Let me take a gander at that. 608 00:22:12,372 --> 00:22:14,605 It's on from the woods, we're gonna say. 609 00:22:14,605 --> 00:22:16,071 Uh, yeah. 610 00:22:16,071 --> 00:22:18,071 I'm gonna say that it was probably something 611 00:22:18,071 --> 00:22:20,005 that was on outside that fruits you used. 612 00:22:20,005 --> 00:22:22,271 Yeah. We're just gonna cover this and put it to rest. 613 00:22:22,271 --> 00:22:23,739 Good deal. 614 00:22:25,205 --> 00:22:26,805 You know, I think it's a good move. 615 00:22:26,805 --> 00:22:30,438 Her initial idea doing a very low fermentation. 616 00:22:35,071 --> 00:22:36,505 [Tim] I wonder what she's gonna do now 617 00:22:36,505 --> 00:22:38,005 to get a zero proof. 618 00:22:38,005 --> 00:22:40,105 [Brittanea] My plan at this point is just reuse 619 00:22:40,105 --> 00:22:42,672 my first run closer to the tails. 620 00:22:42,672 --> 00:22:43,872 On this run, 621 00:22:43,872 --> 00:22:46,105 it's all about heat and speed. 622 00:22:46,105 --> 00:22:47,805 Getting it brewed, so as fast as possible, 623 00:22:47,805 --> 00:22:49,605 stripping the alcohol out of it. 624 00:22:49,605 --> 00:22:52,772 This is more stressful than the alcoholic version. 625 00:22:55,105 --> 00:22:57,305 What you got going on over here, Greg? 626 00:22:57,305 --> 00:22:58,872 [Greg] I have a little bit of alcohol in there 627 00:22:58,872 --> 00:22:59,772 from my previous run. 628 00:22:59,772 --> 00:23:01,405 Jars seven and eight. 629 00:23:01,405 --> 00:23:02,772 You both put alcohol in there. 630 00:23:02,772 --> 00:23:04,405 How are you gonna make sure it's gone? 631 00:23:04,405 --> 00:23:06,739 I don't know about you, Greg, but dilution, right? 632 00:23:07,305 --> 00:23:08,405 A little bit of dilution 633 00:23:08,405 --> 00:23:10,171 but, uh, I'm gonna run it out. 634 00:23:10,171 --> 00:23:11,572 I have no liquors. 635 00:23:11,572 --> 00:23:14,338 So, my strategy to make a non-alcoholic version 636 00:23:16,005 --> 00:23:18,271 is I'm gonna distill some botanicals 637 00:23:18,271 --> 00:23:20,372 and soak some of my grain in my boiler. 638 00:23:20,372 --> 00:23:22,271 You're still it, is it producing water? 639 00:23:22,271 --> 00:23:23,372 [Greg] It can infuse water. 640 00:23:23,372 --> 00:23:25,872 But yours is gonna be more of a gin water? 641 00:23:25,872 --> 00:23:27,672 -[Greg] Yeah, a gin water. -[Tim] I'll take it. 642 00:23:27,672 --> 00:23:29,705 We're learning. We're learning. 643 00:23:29,705 --> 00:23:31,171 I'm focused on flavors. 644 00:23:32,772 --> 00:23:35,672 [Digger] But he's putting a ton of botanicals in his bag. 645 00:23:35,672 --> 00:23:37,572 Well, he's trying to get those flavors stewed in, 646 00:23:37,572 --> 00:23:38,972 that's what he's going for. 647 00:23:38,972 --> 00:23:41,372 So, my strategy to match my flavor 648 00:23:41,372 --> 00:23:43,772 is I'm gonna distill some botanicals 649 00:23:43,772 --> 00:23:45,872 and soak some of my grain at my boiler. 650 00:23:45,872 --> 00:23:48,105 I'm gonna do a tea with all the same botanicals 651 00:23:48,105 --> 00:23:49,605 that I've put in the boiler. 652 00:23:49,605 --> 00:23:51,171 I'm gonna put that on top of it 653 00:23:51,171 --> 00:23:52,405 to kind of cook that down, boil it 654 00:23:52,405 --> 00:23:53,739 so I have that flavor. 655 00:23:54,572 --> 00:23:56,372 If he can carry that gin flavor through 656 00:23:56,372 --> 00:23:58,772 into non-alcohol or zero proof, 657 00:23:58,772 --> 00:23:59,872 bully for him. 658 00:23:59,872 --> 00:24:01,705 Brittanea, 659 00:24:01,705 --> 00:24:03,672 tell me about your game plan over there. 660 00:24:03,672 --> 00:24:05,271 [Brittanea] Well, I hung a bag with peaches 661 00:24:05,271 --> 00:24:06,872 -and some plums and some ginger... -[Digger] Okay. 662 00:24:06,872 --> 00:24:08,005 [Brittanea] and some vanilla. 663 00:24:08,005 --> 00:24:10,005 I'm just making a makeshift solvent 664 00:24:10,005 --> 00:24:12,171 with glycerin and citric acid 665 00:24:12,171 --> 00:24:14,372 to extract out just ginger flavors and vanilla. 666 00:24:14,372 --> 00:24:16,171 And then I'm going to kill off the citrus 667 00:24:16,171 --> 00:24:18,171 with sodium bicarbonate or baking soda. 668 00:24:18,171 --> 00:24:20,572 Your education's worth every penny. 669 00:24:20,572 --> 00:24:22,472 Brittanea brings a whole different background 670 00:24:22,472 --> 00:24:24,405 to this with her chemistry background. 671 00:24:24,405 --> 00:24:25,739 So, I'm worried about her. 672 00:24:26,972 --> 00:24:28,939 I'm worried how I'm gonna get my flavors. 673 00:24:31,505 --> 00:24:33,271 So, I'm doing the same mash, 674 00:24:33,271 --> 00:24:35,105 uh, that I use for my regular mash. 675 00:24:35,105 --> 00:24:36,872 Uh, so, I have all my grain in there. 676 00:24:36,872 --> 00:24:38,171 This time, I just brought it up 677 00:24:38,171 --> 00:24:39,605 to 120 degrees. 678 00:24:39,605 --> 00:24:42,105 Trying not to get the sugar converted. 679 00:24:42,105 --> 00:24:44,171 I added that little bit into my thumper. 680 00:24:44,171 --> 00:24:45,705 I'm hoping I can draw as much flavor 681 00:24:45,705 --> 00:24:47,205 from the grains as I need. 682 00:24:47,205 --> 00:24:49,872 Threw an apple in my thumper, a little bit of cinnamon. 683 00:24:49,872 --> 00:24:51,472 So, hopefully I draw out enough flavor 684 00:24:51,472 --> 00:24:52,672 and I have enough time. 685 00:24:54,005 --> 00:24:56,138 All right, guys. You have two hours. 686 00:24:56,905 --> 00:24:58,372 [Greg] Run her hot. 687 00:24:59,405 --> 00:25:00,672 [Ian] Yeast pouring. 688 00:25:03,205 --> 00:25:05,372 [Greg] I'm gonna go clear as I can. 689 00:25:05,372 --> 00:25:06,905 [Brittanea] It came out exactly what I was hoping. 690 00:25:06,905 --> 00:25:09,171 Very plum forward and it has that spice 691 00:25:09,171 --> 00:25:11,472 from the ginger and not very much vanilla. 692 00:25:12,772 --> 00:25:14,472 [Ian] I know I got that rye 693 00:25:14,472 --> 00:25:16,672 and that kind of malty flavor coming through. 694 00:25:16,672 --> 00:25:18,438 I'm really going for the juniper nose. 695 00:25:19,572 --> 00:25:22,071 I'm getting the grain flavor that I want, 696 00:25:22,071 --> 00:25:24,572 uh, from the steeping that I did early on. 697 00:25:25,572 --> 00:25:27,905 My second and third jars are starting to show 698 00:25:27,905 --> 00:25:30,872 more of those, uh, like apple sweet notes that I wanted. 699 00:25:30,872 --> 00:25:33,171 One hour, guys. 700 00:25:35,005 --> 00:25:37,605 Right now, I'm trying to get the mouthfeel right. 701 00:25:37,605 --> 00:25:40,105 I made a chipotle pepper tincture 702 00:25:40,105 --> 00:25:41,472 to try to replicate that spice. 703 00:25:41,472 --> 00:25:43,271 It's just real tough. 704 00:25:43,271 --> 00:25:45,772 That, I would say is probably the hardest part. 705 00:25:45,772 --> 00:25:48,005 You're looking for that palate burn 706 00:25:48,005 --> 00:25:49,572 and your throat or your chest burn. 707 00:25:49,572 --> 00:25:51,271 We always call it a Kentucky Hug. 708 00:25:51,271 --> 00:25:53,305 I'm adding in, um, pepper corn 709 00:25:53,305 --> 00:25:56,005 which I have put in my original distillate... 710 00:25:56,005 --> 00:25:57,872 -Okay. -to extract out that spice. 711 00:25:57,872 --> 00:26:00,105 So not necessarily, like, a pepper spice 712 00:26:00,105 --> 00:26:01,405 where it's gonna be on the back of your throat 713 00:26:01,405 --> 00:26:02,672 but more on the front of your tongue 714 00:26:02,672 --> 00:26:03,705 like you get with alcohol. 715 00:26:03,705 --> 00:26:05,505 I'm gonna use some pepper seeds 716 00:26:05,505 --> 00:26:07,171 to try to emulate 717 00:26:07,171 --> 00:26:09,538 that burn on your throat. 718 00:26:12,572 --> 00:26:13,972 That's hot. 719 00:26:13,972 --> 00:26:16,105 I added a little bit of vegetable glycerin too 720 00:26:16,105 --> 00:26:17,772 which takes off a little bit of burn. 721 00:26:17,772 --> 00:26:19,105 Mine got way too hot. 722 00:26:19,105 --> 00:26:20,905 [Ian] I just want enough 723 00:26:20,905 --> 00:26:23,171 to where it's a little bit burn on your tongue. 724 00:26:23,171 --> 00:26:24,905 -[Greg] Yeah, I know. -Just a tiny bit. 725 00:26:24,905 --> 00:26:26,572 It's harder than it seems. 726 00:26:30,105 --> 00:26:32,171 Ah, lady and gentlemen, 727 00:26:32,171 --> 00:26:34,005 you've got 10 minutes left 728 00:26:34,005 --> 00:26:35,271 to get where you need to be. 729 00:26:35,271 --> 00:26:36,872 You better be scrambling. 730 00:26:36,872 --> 00:26:38,005 There we go. 731 00:26:38,005 --> 00:26:39,805 -Got yours? -That's it. 732 00:26:39,805 --> 00:26:41,972 -[Brittanea] You're filtering? -Yeah, just a little bit. 733 00:26:41,972 --> 00:26:43,505 There are some floaters in there. 734 00:26:43,505 --> 00:26:45,071 I just wanna get them out. 735 00:26:45,071 --> 00:26:46,672 [Ian] So, I filtered mine three times. 736 00:26:46,672 --> 00:26:48,572 Yeah, there's... I can't. 737 00:26:48,572 --> 00:26:50,872 What they would do, if they wanted zero, 738 00:26:50,872 --> 00:26:52,505 we'd distill all the alcohol out of it, 739 00:26:52,505 --> 00:26:54,772 throw it away, and save the spent mash. 740 00:26:54,772 --> 00:26:56,005 [Digger] Pretty much. 741 00:26:56,005 --> 00:26:57,672 Greg is done. 742 00:26:58,105 --> 00:26:59,672 Well, cheers. 743 00:26:59,672 --> 00:27:01,372 Go bump. 744 00:27:01,372 --> 00:27:02,572 -Okay. Let's do it. -Let's go. 745 00:27:04,105 --> 00:27:05,505 -[Greg] Here we go. -[Ian] There you go. 746 00:27:05,505 --> 00:27:06,872 [Tim] All right, guys. 747 00:27:06,872 --> 00:27:09,205 We're gonna compare your zero proof 748 00:27:09,205 --> 00:27:11,772 to your proof then we're gonna compare 749 00:27:11,772 --> 00:27:14,505 the zero proof drinks to one another. 750 00:27:14,505 --> 00:27:16,705 You know, when we come back, 751 00:27:16,705 --> 00:27:19,505 one of you guys won't be here after this challenge. 752 00:27:19,505 --> 00:27:21,538 [tense music playing] 753 00:27:28,171 --> 00:27:29,505 [Mark] Zero proof. 754 00:27:29,505 --> 00:27:31,605 We need to get us, uh, a little taste 755 00:27:31,605 --> 00:27:33,205 of the original spirit 756 00:27:33,205 --> 00:27:34,672 -so that we can compare... -Okay. 757 00:27:34,672 --> 00:27:36,105 the zero proof to it. 758 00:27:36,105 --> 00:27:37,538 [Tim] Get them both poured up. 759 00:27:39,772 --> 00:27:42,605 That is a good grain finish whiskey. 760 00:27:42,605 --> 00:27:44,572 That's very drinkable just the way it is. 761 00:27:44,572 --> 00:27:47,238 Obviously, this young man know what way he was going. 762 00:27:48,572 --> 00:27:50,672 And he brought us a clear jar 763 00:27:50,672 --> 00:27:53,005 to duplicate his original spirit. 764 00:27:53,005 --> 00:27:54,772 That's something that none of the other two did. 765 00:27:54,772 --> 00:27:57,772 And he probably got as clear as he could possibly get. 766 00:27:57,772 --> 00:28:01,205 Well, he was using a chipotle oil. 767 00:28:01,205 --> 00:28:04,205 [Mark] He was trying to just replicate the heat 768 00:28:04,205 --> 00:28:07,305 -from the alcohol without actually having any alcohol... -Yeah. 769 00:28:07,305 --> 00:28:10,171 -[Mark] or fire taste in this fresh spirit. -[Tim] Correct. 770 00:28:11,772 --> 00:28:13,472 [Greg] I don't know. I think I concentrated 771 00:28:13,472 --> 00:28:15,305 too much on clarity, to be honest. 772 00:28:15,305 --> 00:28:16,772 But that's unique. That gives you an edge 773 00:28:16,772 --> 00:28:19,271 because you have the clarity that none of us have. 774 00:28:19,271 --> 00:28:22,372 I ended up adding more water than I have, like, wanted 775 00:28:22,372 --> 00:28:24,872 because I needed to use jars from the beginning. 776 00:28:24,872 --> 00:28:27,205 There was more flavor there, you know? 777 00:28:27,205 --> 00:28:28,472 It's just not possible to get that flavor... 778 00:28:28,472 --> 00:28:29,672 -It's not. -Yeah. 779 00:28:29,672 --> 00:28:30,839 without watering it down. 780 00:28:31,705 --> 00:28:34,105 Wow. Nose is on the money. 781 00:28:34,105 --> 00:28:35,772 Maybe you taste it. 782 00:28:38,105 --> 00:28:39,271 [Tim] It's got some flavor. 783 00:28:39,271 --> 00:28:41,171 You get that fullness of the grain. 784 00:28:41,605 --> 00:28:43,171 Nope. I get water. 785 00:28:43,171 --> 00:28:45,739 You can't taste it like you're tasting alcohol 786 00:28:46,271 --> 00:28:47,572 because you're scared of it. 787 00:28:47,572 --> 00:28:49,572 I get a little of that pepper, Tim, 788 00:28:49,572 --> 00:28:51,472 but I think that he needed to steep 789 00:28:51,472 --> 00:28:54,572 a whole lot more grain to really get that prominent. 790 00:28:54,572 --> 00:28:56,605 Moving on. Time for Ian. 791 00:28:56,605 --> 00:28:58,472 [Mark] Gin. This is our gin, man. 792 00:28:58,472 --> 00:28:59,805 It's gonna be the gin. 793 00:28:59,805 --> 00:29:02,105 [tense music playing] 794 00:29:02,105 --> 00:29:06,005 I think he really overdid it with the juniper. 795 00:29:06,005 --> 00:29:07,872 Every facet of it, front, 796 00:29:07,872 --> 00:29:10,572 middle, tongue, back, it's juniper 797 00:29:10,572 --> 00:29:12,872 but his zero proof 798 00:29:12,872 --> 00:29:15,672 -looks exactly like an apple pie, don't it? -[Tim] Mmm-hmm. 799 00:29:16,972 --> 00:29:18,872 [Ian] It was really hard 800 00:29:18,872 --> 00:29:20,972 to get that juniper flavor to come through. 801 00:29:20,972 --> 00:29:23,305 And definitely, by like that ninth jar, 802 00:29:23,305 --> 00:29:26,238 there's... It was still grainy but nothing else. 803 00:29:27,772 --> 00:29:29,071 More peppery. 804 00:29:29,071 --> 00:29:31,171 Man, light juniper. Light gin. 805 00:29:31,171 --> 00:29:33,271 [Digger] He's got some spice in there, 806 00:29:33,271 --> 00:29:35,372 he got some aromatics but he left the juniper 807 00:29:35,372 --> 00:29:37,071 -out of it. -[Mark] Yeah, it's the juniper added. 808 00:29:37,071 --> 00:29:39,105 It's a pleasant taste 809 00:29:39,105 --> 00:29:41,472 but I don't think it matches his original spirit. 810 00:29:41,472 --> 00:29:42,639 All right. Give me another drink. 811 00:29:43,372 --> 00:29:45,639 -Okay. Brittanea. -[Mark] Brittanea. 812 00:29:46,705 --> 00:29:47,772 [Tim] Peach brandy. 813 00:29:47,772 --> 00:29:48,772 [Mark] Yes, the flavor is good, 814 00:29:48,772 --> 00:29:50,005 I'm not getting any of the peaches. 815 00:29:50,005 --> 00:29:50,772 [Tim] I like it. 816 00:29:50,772 --> 00:29:52,238 -I like it too. -[Tim] Oh, my. 817 00:29:53,372 --> 00:29:56,005 Zero proof. Brandy from Kentucky. 818 00:29:56,005 --> 00:29:58,472 [Brittanea] I think, like, the key of it is the oils. 819 00:29:58,472 --> 00:29:59,672 -Yeah. -Yeah. 820 00:29:59,672 --> 00:30:01,071 Like, it all comes down to oils. 821 00:30:01,071 --> 00:30:02,472 Like, if you can extract oils 822 00:30:02,472 --> 00:30:04,171 and get them in there, the flavor... 823 00:30:04,171 --> 00:30:06,505 Like, if you're gonna think of a scientific way 824 00:30:06,505 --> 00:30:07,672 -of doing it. -Yeah. 825 00:30:07,672 --> 00:30:10,171 There's absolutely no nose in this. 826 00:30:11,572 --> 00:30:13,672 I get a little plum on the palate. 827 00:30:13,672 --> 00:30:16,505 Her base spirit is really kind of special. 828 00:30:16,505 --> 00:30:18,171 It's really good. 829 00:30:18,171 --> 00:30:19,572 Her original spirit, 830 00:30:19,572 --> 00:30:20,905 when you taste it 831 00:30:20,905 --> 00:30:22,005 and as it finishes, 832 00:30:22,005 --> 00:30:23,505 -it's going away. -Mmm-hmm. 833 00:30:23,505 --> 00:30:26,305 -You get the same taste. -[Tim] Yeah. 834 00:30:26,305 --> 00:30:28,772 It's the aftertaste in the spirit. 835 00:30:28,772 --> 00:30:31,105 But it's all the way across the palate 836 00:30:31,105 --> 00:30:32,772 on this zero proof. 837 00:30:32,772 --> 00:30:34,705 I mean, think of it as just as difficult 838 00:30:34,705 --> 00:30:35,872 for them to make this 839 00:30:35,872 --> 00:30:37,905 as it difficult for us to judge this. 840 00:30:37,905 --> 00:30:39,772 Man, I don't see how it can be any harder. 841 00:30:39,772 --> 00:30:42,005 -Well, we gotta cut one of these guys loose? -[Mark] Yeah. 842 00:30:42,005 --> 00:30:45,171 [tense music playing] 843 00:30:50,005 --> 00:30:51,972 [Digger] All right, guys. Come up and get your jars. 844 00:30:58,071 --> 00:31:00,372 Ian, your initial spirit, 845 00:31:00,372 --> 00:31:02,705 very, very juniper forward. 846 00:31:02,705 --> 00:31:04,205 I mean, it would just bam 847 00:31:04,205 --> 00:31:06,105 just like a punch in the mouth. 848 00:31:06,105 --> 00:31:07,905 And I think that scared you 849 00:31:07,905 --> 00:31:10,205 and you backed off way too much 850 00:31:10,205 --> 00:31:12,672 -in your zero proof. -Yeah. 851 00:31:12,672 --> 00:31:16,505 Now, we got an array of spices in there. 852 00:31:16,505 --> 00:31:18,105 I don't know what else you put in there 853 00:31:18,105 --> 00:31:19,205 but I'm telling you, 854 00:31:19,205 --> 00:31:21,271 it brought the flavor game to it. 855 00:31:21,271 --> 00:31:23,705 So, I think you reached your mark. 856 00:31:23,705 --> 00:31:26,372 You've made a flavorful zero proof drink. 857 00:31:26,372 --> 00:31:29,405 -Thank you. -Which is really unusual in that order. 858 00:31:29,405 --> 00:31:31,472 -Yeah. -You can't call it gin now 859 00:31:31,472 --> 00:31:34,005 but it looks good, it taste good. 860 00:31:34,005 --> 00:31:35,171 So, good job. 861 00:31:35,171 --> 00:31:36,071 Thanks, Tim. 862 00:31:36,071 --> 00:31:37,071 Brittanea. 863 00:31:37,905 --> 00:31:39,372 It was fruity. 864 00:31:39,372 --> 00:31:40,972 It was floral on the nose. 865 00:31:40,972 --> 00:31:42,372 I watched how many plums. 866 00:31:42,372 --> 00:31:44,672 I believe it was plums you were cutting up. 867 00:31:44,672 --> 00:31:47,472 Had you put them in your pot to let them steep 868 00:31:47,472 --> 00:31:49,405 and get in there as well, it might've brought 869 00:31:49,405 --> 00:31:50,872 a little bit more flavor in the party 870 00:31:50,872 --> 00:31:52,271 but, you know, all in all, 871 00:31:52,271 --> 00:31:53,772 really good job. 872 00:31:53,772 --> 00:31:55,105 Greg. 873 00:31:55,105 --> 00:31:57,271 You're the only one that chose to bring 874 00:31:57,271 --> 00:31:59,071 your zero proof version 875 00:31:59,071 --> 00:32:01,105 in its original color which was clear. 876 00:32:01,105 --> 00:32:03,672 That must be extremely hard to do. 877 00:32:03,672 --> 00:32:05,071 Good job. 878 00:32:05,071 --> 00:32:07,271 Greg, you steeped your grains 879 00:32:07,271 --> 00:32:08,472 to bring that grain out 880 00:32:08,472 --> 00:32:10,105 and it really came out on the nose. 881 00:32:10,105 --> 00:32:11,772 On the palate, not so much. 882 00:32:11,772 --> 00:32:13,805 I think maybe if you got your temperature, 883 00:32:13,805 --> 00:32:16,271 your water up a little bit, maybe heated it up. 884 00:32:16,271 --> 00:32:17,505 I think you were really worried 885 00:32:17,505 --> 00:32:18,705 of what happen to clarity 886 00:32:18,705 --> 00:32:20,305 more than you were of the grain flavor. 887 00:32:20,305 --> 00:32:21,672 Guys, you heard all the chatter, 888 00:32:21,672 --> 00:32:22,772 you're gonna hear all the buzz. 889 00:32:22,772 --> 00:32:24,171 At the end of the day, 890 00:32:24,171 --> 00:32:27,205 we based our decisions solely on marketability, 891 00:32:27,205 --> 00:32:28,572 who's gonna buy it, 892 00:32:28,572 --> 00:32:30,705 who's gonna come back to buy the second time, 893 00:32:30,705 --> 00:32:34,271 what bars are gonna buy to make a mocktail out of. 894 00:32:34,271 --> 00:32:36,205 So all that being considered, 895 00:32:36,205 --> 00:32:38,872 only two people can advance. 896 00:32:38,872 --> 00:32:40,438 And, Greg, 897 00:32:41,271 --> 00:32:43,605 your zero spirit bought you a ticket home. 898 00:32:43,605 --> 00:32:45,372 -I'm awful sorry, young man. -That's okay. 899 00:32:46,005 --> 00:32:47,205 I'm disappointed. 900 00:32:47,205 --> 00:32:48,271 Kill it, guys. 901 00:32:48,271 --> 00:32:49,672 -Thanks, Greg. -Love you, Greg. 902 00:32:49,672 --> 00:32:52,372 I love making alcohol, but it is completely different 903 00:32:52,372 --> 00:32:54,171 to make a zero spirit 904 00:32:54,171 --> 00:32:55,872 and I tried my best, so I'm happy. 905 00:32:57,271 --> 00:32:59,772 Now, don't get your hopes up too big 906 00:32:59,772 --> 00:33:01,672 because there wasn't a lot of margin 907 00:33:01,672 --> 00:33:03,639 separating anybody here. 908 00:33:05,305 --> 00:33:06,605 It's your final challenge. 909 00:33:06,605 --> 00:33:08,305 I hope y'all brought out your skills 910 00:33:08,305 --> 00:33:10,472 because you are gonna need them. 911 00:33:10,472 --> 00:33:12,505 We want you to build us a cocktail 912 00:33:12,505 --> 00:33:15,705 with your zero proof and your base spirit. 913 00:33:15,705 --> 00:33:18,872 Put them as a beverage like you would serve them over ice. 914 00:33:18,872 --> 00:33:21,205 it'll be your job to make your two cocktails 915 00:33:21,205 --> 00:33:23,872 match perfectly ready to drink. 916 00:33:23,872 --> 00:33:25,105 You got 30 minutes. 917 00:33:25,105 --> 00:33:27,472 Your timer starts now. Good luck. 918 00:33:27,472 --> 00:33:29,105 -Good luck. -Good luck. 919 00:33:29,105 --> 00:33:32,305 Strategy is definitely to keep some of the spirit's flavor, 920 00:33:32,305 --> 00:33:34,205 the non-alcoholic and the original, 921 00:33:34,205 --> 00:33:36,572 make the two versions align perfectly 922 00:33:36,572 --> 00:33:38,972 so you can't really tell the difference between them, 923 00:33:38,972 --> 00:33:40,772 and then, complementary flavors 924 00:33:40,772 --> 00:33:43,472 to kick your taste buds into overdrive. 925 00:33:43,472 --> 00:33:44,572 All right, Ian. You gotta talk, 926 00:33:44,572 --> 00:33:45,672 you gotta say something. 927 00:33:45,672 --> 00:33:46,905 [chuckles] I'm too nervous. 928 00:33:46,905 --> 00:33:48,372 [laughs] 929 00:33:48,372 --> 00:33:50,372 So my mocktail, I went in with the goal of making it sour 930 00:33:50,372 --> 00:33:52,472 and I wanted to add in that creamy note 931 00:33:52,472 --> 00:33:54,705 that pairs really well with stone fruits and ginger. 932 00:33:54,705 --> 00:33:56,705 And to accomplish that, I used egg whites. 933 00:33:56,705 --> 00:33:58,305 It adds this frothiness. 934 00:33:58,305 --> 00:34:00,105 So using that, I was able to bring 935 00:34:00,105 --> 00:34:01,605 your palate to life with the lemon, 936 00:34:01,605 --> 00:34:04,071 smooth it out with the creamy, and then, on the back, 937 00:34:04,071 --> 00:34:06,205 you get all the flavors of the non-alcoholic. 938 00:34:06,205 --> 00:34:07,772 What's your cocktail gonna be? 939 00:34:07,772 --> 00:34:11,071 It's going to be a sour. 940 00:34:11,071 --> 00:34:13,672 What I'm doing right now is trying to make a simple syrup 941 00:34:13,672 --> 00:34:15,872 to put stone fruits back in there 942 00:34:15,872 --> 00:34:18,805 with some ginger and vanilla undertones. 943 00:34:18,805 --> 00:34:19,872 What about you? 944 00:34:19,872 --> 00:34:23,605 I am doing a blueberry basil 945 00:34:23,605 --> 00:34:24,872 gin and tonic. 946 00:34:24,872 --> 00:34:27,372 Oh, that sounds delicious and refreshing. 947 00:34:29,105 --> 00:34:31,505 The way I'm gonna match my base spirit 948 00:34:31,505 --> 00:34:33,472 is I'm really going for the juniper nose, 949 00:34:33,472 --> 00:34:35,271 I'm gonna use some pepper seeds 950 00:34:35,271 --> 00:34:38,605 to try to emulate that burn on your throat. 951 00:34:38,605 --> 00:34:41,772 I'm hoping that the rye comes through. 952 00:34:41,772 --> 00:34:43,772 [Digger] Is that just a little carbonation 953 00:34:43,772 --> 00:34:46,005 -you're trying to put in them? -It's tonic. 954 00:34:46,005 --> 00:34:48,472 -[Mark] Okay. Tonic. -So, give a little bit of flavor. 955 00:34:48,472 --> 00:34:50,805 I'm going for, like, a basil blueberry 956 00:34:50,805 --> 00:34:52,605 gin and tonic and then, 957 00:34:52,605 --> 00:34:55,572 a basil blueberry gin mocktail. 958 00:34:55,572 --> 00:34:57,338 Oh, yeah. Okay. 959 00:34:58,672 --> 00:34:59,805 Five minutes left. 960 00:34:59,805 --> 00:35:01,071 If y'all ain't where you need to be, 961 00:35:01,071 --> 00:35:02,772 I don't believe you will be. 962 00:35:02,772 --> 00:35:04,472 [tense music playing] 963 00:35:04,472 --> 00:35:05,905 Almost. I got this little bit left. 964 00:35:05,905 --> 00:35:07,038 You almost done? 965 00:35:08,472 --> 00:35:10,405 -Surprisingly really good. -How are you tasting? 966 00:35:10,405 --> 00:35:11,538 I mean, not surprisingly. 967 00:35:12,171 --> 00:35:13,672 The colors are a little bit off 968 00:35:13,672 --> 00:35:15,205 but the flavors are almost identical. 969 00:35:15,205 --> 00:35:17,338 Ultimately, they're gonna love it. I loved it. 970 00:35:19,071 --> 00:35:20,472 -All right. -All right. 971 00:35:20,472 --> 00:35:22,705 [Digger] We're gonna go taste, deliberate. 972 00:35:22,705 --> 00:35:24,005 When we return, 973 00:35:24,005 --> 00:35:26,238 one of you will be named Master Distiller. 974 00:35:30,171 --> 00:35:31,271 There's people that can't have alcohol 975 00:35:31,271 --> 00:35:32,372 due to allergies. 976 00:35:32,372 --> 00:35:33,672 There's some people that can't 977 00:35:33,672 --> 00:35:35,372 due to health reason, just, 978 00:35:35,372 --> 00:35:36,972 you know, can't enjoy alcohol. 979 00:35:36,972 --> 00:35:38,605 I mean, you know, there's always the folks 980 00:35:38,605 --> 00:35:41,872 that, like, they enjoy the flavor a cocktail, 981 00:35:41,872 --> 00:35:43,305 but they just don't want that alcohol in it. 982 00:35:43,305 --> 00:35:44,305 -Right. -[Tim] Yeah. 983 00:35:44,305 --> 00:35:45,372 -[Digger] They've never been drinkers. -Yeah. 984 00:35:45,372 --> 00:35:47,105 They probably don't need to be drinkers. 985 00:35:47,105 --> 00:35:48,672 Well, whether they do or they don't, 986 00:35:48,672 --> 00:35:50,105 you know, that's their preference, 987 00:35:50,105 --> 00:35:52,672 so this way, they have something available to them. 988 00:35:52,672 --> 00:35:54,305 -Mmm-hmm. -They'd walk in this door, 989 00:35:54,305 --> 00:35:56,705 pick one of these mocktails up off the shelf, 990 00:35:56,705 --> 00:35:58,305 and that's a market. 991 00:35:58,305 --> 00:35:59,538 Mmm-hmm. 992 00:36:00,572 --> 00:36:02,505 [dramatic music playing] 993 00:36:02,505 --> 00:36:04,505 You know, this is new territory to us 994 00:36:04,505 --> 00:36:06,305 a little bit but like you said, 995 00:36:06,305 --> 00:36:08,505 there's money to be made in this zero proof stuff. 996 00:36:08,505 --> 00:36:10,005 If there's money to be made, 997 00:36:10,005 --> 00:36:11,271 I think we need to take note of it. 998 00:36:11,271 --> 00:36:12,105 -[Mark] Yeah. -Yeah. 999 00:36:12,105 --> 00:36:14,171 Let's start with the original spirit 1000 00:36:14,171 --> 00:36:15,672 -with the alcohol in it. -Yes, I agree on that. 1001 00:36:15,672 --> 00:36:17,872 -[Mark] Brittanea's. -[Tim] Mmm-hmm. Mmm-hmm. Mmm-hmm. 1002 00:36:17,872 --> 00:36:20,105 It almost looks like a milkshake. 1003 00:36:20,105 --> 00:36:22,005 Well, that's kind of the mouthfeel 1004 00:36:22,005 --> 00:36:24,271 that that egg white gives the cocktail. 1005 00:36:24,271 --> 00:36:26,271 [Tim] I would say it's about 72. 1006 00:36:27,572 --> 00:36:29,071 Let me see what happens here. 1007 00:36:29,672 --> 00:36:31,171 Pour it over the ice. 1008 00:36:31,171 --> 00:36:32,305 [Digger] Oh, there it came. 1009 00:36:32,305 --> 00:36:33,772 Looks like a cocktail, doesn't it? 1010 00:36:33,772 --> 00:36:35,205 [Tim] Doesn't that look good? 1011 00:36:35,205 --> 00:36:37,405 Yeah. Well, this one actually is a cocktail, isn't it? 1012 00:36:37,405 --> 00:36:40,472 It is a cocktail. It got some alcohol in there. 1013 00:36:40,472 --> 00:36:41,705 -[Mark] Yeah. -Ooh. 1014 00:36:41,705 --> 00:36:43,071 Maybe a little lemon in there. 1015 00:36:43,405 --> 00:36:44,672 [Mark] I like it. 1016 00:36:44,672 --> 00:36:46,105 There is something different there. 1017 00:36:46,105 --> 00:36:47,572 Lemon, ginger, 1018 00:36:47,572 --> 00:36:49,572 and of course the egg white that she put in... 1019 00:36:49,572 --> 00:36:51,105 -[Tim] Mmm-hmm. -for the viscosity. 1020 00:36:51,105 --> 00:36:52,872 You know, her base in there is plum. 1021 00:36:52,872 --> 00:36:54,472 Yeah. 1022 00:36:54,472 --> 00:36:56,271 Damn, I'm gonna be honest with you. 1023 00:36:56,271 --> 00:36:59,472 -[Tim] Mmm-hmm. -If her zero proof tastes anything like this... 1024 00:36:59,472 --> 00:37:00,772 -[Tim] Mmm-hmm. -she's onto something. 1025 00:37:00,772 --> 00:37:01,872 -Yeah. -[Digger] Mmm-hmm. 1026 00:37:01,872 --> 00:37:04,372 This next one is the one that counts. 1027 00:37:04,372 --> 00:37:06,205 All right. There we go. Look at that stuff up there. 1028 00:37:06,205 --> 00:37:07,872 -That's [indistinct] ain't it? -[Digger] I mean, that's merengue. 1029 00:37:07,872 --> 00:37:09,438 That's merengue. 1030 00:37:10,372 --> 00:37:11,872 [Tim] Here you go. 1031 00:37:11,872 --> 00:37:14,505 Ah, beautiful. Thank you, bartender. 1032 00:37:14,505 --> 00:37:17,005 Looks like I see a little cinnamon or something. 1033 00:37:17,005 --> 00:37:18,772 [Mark] Both of these look right at home 1034 00:37:18,772 --> 00:37:20,805 in a glass with ice. 1035 00:37:20,805 --> 00:37:22,505 [Digger] It still got the good flavor 1036 00:37:22,505 --> 00:37:24,271 -that carries through. -[Mark] I'm telling you. 1037 00:37:24,271 --> 00:37:27,105 It's got more on the nose than the one with the alcohol. 1038 00:37:27,105 --> 00:37:28,672 I think other than the alcohol, 1039 00:37:28,672 --> 00:37:30,872 -it's exactly like it. -[Digger] Yeah. 1040 00:37:31,372 --> 00:37:32,872 She put ginger in there. 1041 00:37:32,872 --> 00:37:34,271 You know, ginger can be overdone. 1042 00:37:34,271 --> 00:37:35,405 To make it hot. 1043 00:37:35,405 --> 00:37:36,805 And it's perfect for it. 1044 00:37:36,805 --> 00:37:38,071 -It carries... -It's perfect. 1045 00:37:38,071 --> 00:37:39,572 [Digger] the flavors through. 1046 00:37:39,572 --> 00:37:40,672 I would buy that. 1047 00:37:40,672 --> 00:37:42,672 I'm a gin man. I can't wait for this one. 1048 00:37:42,672 --> 00:37:44,105 [Digger] Let's get busy. 1049 00:37:44,105 --> 00:37:46,005 All I know is Ian better bring it. 1050 00:37:46,005 --> 00:37:47,672 Okay. Here is the real deal. 1051 00:37:47,672 --> 00:37:49,672 Let's go with it first again. 1052 00:37:49,672 --> 00:37:51,805 How did you land on blueberries and basil? 1053 00:37:51,805 --> 00:37:54,005 I was trying to find cocktails 1054 00:37:54,005 --> 00:37:55,572 that you could go with the juniper in a gin 1055 00:37:55,572 --> 00:37:57,872 because there's some malt flavor to my "gin". 1056 00:37:57,872 --> 00:37:58,972 [Tim] That's nice. 1057 00:37:58,972 --> 00:38:01,672 [Mark] Man, that looks so appetizing in the glass. 1058 00:38:01,672 --> 00:38:03,372 [Digger] All right. 1059 00:38:04,672 --> 00:38:06,305 Well, now, we need this jar 1060 00:38:06,305 --> 00:38:08,505 with gin front to back, that's his original spirit. 1061 00:38:08,505 --> 00:38:10,171 I'm picking up more basil than I am gin 1062 00:38:10,171 --> 00:38:11,605 right off the nose. 1063 00:38:11,605 --> 00:38:13,271 A little peppery in there. 1064 00:38:13,271 --> 00:38:14,672 -Well... -It's bold. 1065 00:38:14,672 --> 00:38:16,505 [Tim] I think he loaded it with a lot of basil. 1066 00:38:16,505 --> 00:38:18,472 At this point, I like them both really good. 1067 00:38:18,472 --> 00:38:20,105 -[chuckles] -We just gotta see 1068 00:38:20,105 --> 00:38:21,071 if this mocktail... 1069 00:38:21,071 --> 00:38:22,639 -It's the one we're judging. -[Digger] Yeah. 1070 00:38:23,905 --> 00:38:26,105 Yeah, that looks just like the same thing at this point. 1071 00:38:26,105 --> 00:38:27,071 [Tim] They look identical. 1072 00:38:27,071 --> 00:38:28,205 It looks exactly the same. 1073 00:38:28,205 --> 00:38:29,472 [Tim] Light on the nose now. 1074 00:38:29,472 --> 00:38:31,405 I don't get any of the juniper 1075 00:38:31,405 --> 00:38:33,705 which makes it run away from a gin. 1076 00:38:33,705 --> 00:38:35,872 Because I spilled so much mash 1077 00:38:35,872 --> 00:38:37,372 and my main spirit 1078 00:38:37,372 --> 00:38:39,672 has a very heavy juniper flavor, 1079 00:38:40,872 --> 00:38:42,171 I'm... You know, you can taste it. 1080 00:38:42,171 --> 00:38:43,405 I hoping they like this. 1081 00:38:43,405 --> 00:38:46,472 Just a couple of little juniper berries in this jar 1082 00:38:46,472 --> 00:38:48,438 would've brought the flavor we needed. 1083 00:38:49,171 --> 00:38:50,271 But it's good. 1084 00:38:50,271 --> 00:38:52,472 This is a real deal cocktail here, no joke. 1085 00:38:52,472 --> 00:38:55,005 But when I go his non-alcohol, 1086 00:38:55,005 --> 00:38:56,271 I'm losing his flavor 1087 00:38:56,271 --> 00:38:58,071 -that he was trying to carry over. -[Digger] Yeah. 1088 00:38:58,071 --> 00:38:59,171 It changed. 1089 00:38:59,171 --> 00:39:00,505 This is sweet blueberry now. 1090 00:39:00,505 --> 00:39:03,372 I'm a gin man, Tim. 1091 00:39:03,372 --> 00:39:05,805 And I don't get gin in this mocktail. 1092 00:39:05,805 --> 00:39:07,705 Ten people won Master Distiller here. 1093 00:39:07,705 --> 00:39:09,205 I know where I'm at. 1094 00:39:09,205 --> 00:39:11,605 Yeah, yeah. I know, too. 1095 00:39:11,605 --> 00:39:14,472 All right. Are we ready to go break it to them? 1096 00:39:14,472 --> 00:39:15,472 -Mmm-hmm. -Let's go. 1097 00:39:15,472 --> 00:39:16,672 I'm ready to deliver the news. 1098 00:39:17,572 --> 00:39:20,639 [dramatic music playing] 1099 00:39:24,472 --> 00:39:26,105 [Digger] All right, guys. Come up and get your jars. 1100 00:39:26,105 --> 00:39:29,238 [tense music playing] 1101 00:39:31,271 --> 00:39:33,171 Ian, 1102 00:39:33,171 --> 00:39:35,271 you're gonna need to call that a blueberry explosion. 1103 00:39:35,271 --> 00:39:37,405 I mean, that right there would fly off 1104 00:39:37,405 --> 00:39:39,472 liquor store shelves as a mixer. 1105 00:39:39,472 --> 00:39:41,205 Yeah, it would be a mocktail, 1106 00:39:41,205 --> 00:39:43,171 but it could serve well as a mixer. 1107 00:39:43,171 --> 00:39:45,472 And all I can say is, damn fine job. 1108 00:39:45,472 --> 00:39:46,605 Thank you. 1109 00:39:46,605 --> 00:39:47,705 Outstanding. 1110 00:39:47,705 --> 00:39:50,805 Your flavor profile is spot on, 1111 00:39:50,805 --> 00:39:53,705 color's beautiful in the glass over the ice cube. 1112 00:39:53,705 --> 00:39:55,105 -Thank you. -I don't think 1113 00:39:55,105 --> 00:39:57,805 that your juniper was quite as forward 1114 00:39:57,805 --> 00:39:59,472 in your zero proof, 1115 00:39:59,472 --> 00:40:01,805 but I could never see myself 1116 00:40:01,805 --> 00:40:04,605 buying a zero proof cocktail, 1117 00:40:04,605 --> 00:40:06,005 now I can. 1118 00:40:06,005 --> 00:40:07,972 -Thank you for that. -Thank you. 1119 00:40:07,972 --> 00:40:11,472 Brittanea, changed up on us just a little bit. 1120 00:40:11,472 --> 00:40:13,105 It's really, really tight, you know, 1121 00:40:13,105 --> 00:40:14,572 because you had the zero proof 1122 00:40:14,572 --> 00:40:16,171 and you had the one with the alcohol in it, 1123 00:40:16,171 --> 00:40:18,772 but you nailed it on the taste profile. 1124 00:40:18,772 --> 00:40:21,105 I think they're both outstanding 1125 00:40:21,105 --> 00:40:23,305 and I think there is a market 1126 00:40:23,305 --> 00:40:25,171 for each one of you. 1127 00:40:25,171 --> 00:40:28,672 I don't know where you came up with this concoction. 1128 00:40:28,672 --> 00:40:30,572 To me, it was like a half melted 1129 00:40:30,572 --> 00:40:32,171 frozen lemon custard 1130 00:40:32,171 --> 00:40:34,472 and the flavor boom, hits you right at the mouth. 1131 00:40:34,472 --> 00:40:36,805 Not that much difference between the mocktail 1132 00:40:36,805 --> 00:40:38,372 and your true cocktail. 1133 00:40:38,372 --> 00:40:41,271 I mean, outstanding job on both y'all have. 1134 00:40:42,405 --> 00:40:43,672 For first time ever, 1135 00:40:43,672 --> 00:40:46,071 we're gonna have a Master Distiller 1136 00:40:46,071 --> 00:40:47,605 for not bringing in any liquor to the table. 1137 00:40:47,605 --> 00:40:48,805 [laughter] 1138 00:40:48,805 --> 00:40:50,872 Which I find totally unorthodox 1139 00:40:50,872 --> 00:40:52,105 but here we go. 1140 00:40:52,105 --> 00:40:53,805 We are crowning the first ever 1141 00:40:53,805 --> 00:40:56,639 zero proof Master Distiller. 1142 00:40:59,105 --> 00:41:01,338 And, Brittanea, that would be you, young lady. 1143 00:41:02,271 --> 00:41:03,705 [laughs] 1144 00:41:03,705 --> 00:41:05,271 -I'm a big zero. -Cheers. 1145 00:41:05,271 --> 00:41:06,572 [laughs] 1146 00:41:06,572 --> 00:41:08,171 The non-alcoholic market is booming 1147 00:41:08,171 --> 00:41:10,405 and it's mind-boggling to even be able 1148 00:41:10,405 --> 00:41:12,772 to have these guys taste it and enjoy it 1149 00:41:12,772 --> 00:41:15,171 'cause a lot of things on the market right now are not palatable. 1150 00:41:15,171 --> 00:41:16,505 Congrats. 1151 00:41:16,505 --> 00:41:18,872 So to be able to make a palatable version 1152 00:41:18,872 --> 00:41:20,972 of the non-alcoholic is... 1153 00:41:20,972 --> 00:41:22,705 That's exciting that they were even able 1154 00:41:22,705 --> 00:41:26,238 to stomach it and enjoy it is huge. 1155 00:41:27,305 --> 00:41:29,472 [Digger] Top-shelf folks right there, guys. 1156 00:41:29,472 --> 00:41:30,672 [Tim] No doubt.