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[dramatic music playing]
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Zero proof,
that's what I use for chaser.
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[narrator] Every distiller
faces ruthless competition
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selling high proof liquor.
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If he makes it this good
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with no alcohol,
people will buy it.
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[narrator]
But today's savviest
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distillers
are leading the pack
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in a booming market
for zero proof spirits.
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There is money to be made
in this zero proof stuff.
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[narrator] It's the fastest
growing segment
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in the adult beverage market.
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It's just hard
for liquor people
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to wrap zero proof
around their head.
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[narrator] Worth
over $11 billion today,
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but making spirits
that deliver on flavor.
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[Ian] I got liquor.
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Thank you, moonshine gods.
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[narrator]
Without the hangover.
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This is more stressful
than the alcoholic version.
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[narrator]
Can be like catching
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lightning in a bottle.
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[Tim] I like it.
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This is a real deal cocktail.
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[Western music playing]
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[Digger]
Welcome to master distiller.
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This one is thinking
way outside the box.
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Zero proof.
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[Tim] COVID, the pandemic.
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You know, people
started looking at
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interesting version
of non-alcoholic spirits
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to cut back
on the alcohol consumption.
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Tickle, tell us all about it.
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[upbeat music playing]
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Zero proof
or non-alcoholic drink
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is a version
of an alcoholic drink
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without the alcohol
or the alcohol removed.
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I know it's crazy.
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Any beverage
that contains 0.5% ABV
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or lower is considered
non-alcoholic.
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The global
non-alcoholic market
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is expected to rise
from 923 million
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in 2020
to 1.7 trillion by 2028.
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A great non-alcoholic drink
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has all the elements
of a great alcoholic drink.
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Liquor has
a distinct burn and body
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that really spreads
across your flavor palate
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just as soon
as it hits your mouth.
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Makers of zero proof alcohol
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use a variety of flavors
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to mimic that burn
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and sometimes use thickeners
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like glycerin
to mimic that mouth feel.
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I won't even hardly
miss the alcohol.
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Well, you know, guys
I love fermentation signs.
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I read different thing
I can find
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and I try to do my own
research, I always have.
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So this hits me
right at my wheelhouse.
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First off, you're gonna run
a top shelf spirit.
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Then you're going
to take that flavor profile
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and mimic it when you run
a zero proof version
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of which we will compare it.
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Now, if you make
the final challenge,
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we're going to see
that that zero proof spirit
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can stand out in a flavor jar
just like the original.
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Whoever's successful,
complete all these challenges
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will be crowned
the next master distiller
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and you're going to get
a limited run
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of your label
at a major distillery.
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You're going to have
one hour to build us
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your mash
for that top shelf spirit,
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but we ain't going
to build that mash here.
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We're going to go outside
where it's
less than comfortable.
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Come with me.
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Watch out for the bears.
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[Western music playing]
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All right, guys, here we are.
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We wanna see your best spirit.
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One alcoholic, one zero proof.
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It's just gonna be up to you
which method you use,
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but you have one hour
to build us your finest mash.
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Your one hour starts now.
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Good luck, guys,
and get with it.
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Yeah.
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Let's go.
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[upbeat music playing]
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[Brittanea] Need help?
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I really should've
gone to the gym.
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Zero proof is basically
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something
that mimics an alcohol.
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I know I can do it.
I know it tastes good.
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My name's Ian Chambers.
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I'm 27 and I'm from
Los Angeles, California.
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Yeah, I got
a good thing coming in.
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I work in the music industry.
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I manage DJs.
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I started moonshining
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because 12 years ago,
I started making beer
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and brewing beer
just isn't that fun,
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four years later
I made the switch.
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I distill in the middle
of our apartment complex.
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This is my 15
and a half gallon keg still
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running into my thumper,
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into my condenser,
pulling water from our tap,
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everything out into my pool.
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Now, we wait.
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I like... I love bluegrass
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and I like the whole
Appalachian, like, culture
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and I was just,
like, I'm in LA.
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I'm never gonna be
able to get moonshine
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so I might
as well make it myself.
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I start in the morning
and then by 3:00
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in the afternoon,
every single neighbor I have
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is like crowded around
the pool drinking.
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[glasses clinking]
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[Ian] To moonshine.
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[Brittanea]
What are you starting with?
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I'll put my sugar in first
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and then I'm gonna
have my corn.
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Oh, very nice,
dissolve the sugar first.
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Yup. Easier to do.
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I'm Greg Lancet.
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I'm 33 years old.
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I'm the assistant distiller
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and batch manager
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at a distiller in Minneapolis.
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Gonna check the proof
on this quick.
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I'm in charge
of helping with mashes,
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helping with fermentations,
helping with distillations.
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I have six
different stills here.
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Today we're running rum.
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I got into distilling
about 10 years ago.
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My grandpa had an old
little bottle collection
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of spirits
from all over the world.
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And it brought out
creativity in me.
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I'm gonna make
a non-alcoholic gimlet.
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You know, we're seeing
a new generation
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who want lower proof spirits
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or no proof and my wife and I
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just found out that
we're actually having a baby.
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I'm really excited.
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It gives me an opportunity
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to make zero proof cocktails,
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so it's great.
I'm here to win.
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That's something
I can attach to my name
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and it carries some clout.
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And when my son is born,
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I can be like,
"I'm a master distiller.
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You're gonna learn from me."
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[Ian] You doing peaches first?
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[Brittanea] Peaches and plums.
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[Ian] How much
you got in there?
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[Brittanea] We're gonna end it
46 pounds.
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If this is an insane
amount of fruits,
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so we keep going.
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My name is Brittanea Belatier.
I'm 33 years old.
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[upbeat music playing]
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[Brittanea]
I'm originally from Colorado
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and relocated
to Louisville, Kentucky.
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Good boy.
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As soon as I moved
to Kentucky,
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I recognize I had
talent for distilling.
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So I started moonshining
about three years ago.
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Right now I'm a total outlaw.
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Everything is covert
operations at the house.
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I threatened
a few of my neighbors
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if they keep talking
about because it
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is an illegal thing.
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These are different rums
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that I've done
in the last couple months.
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My degree is in chemistry.
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That has helped me
in distillation
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because I'm able
to transpose what's going on
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especially for
the non-alcoholic versions.
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I'm able to kind of
formulate more
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and work with the science.
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I wanted to test
a little bit more
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with three grain bills
so I could learn
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what notes there are
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and how it comes off
distill differently.
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My non-alcoholic version
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is going to stand out
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simply because it has
a lot of chemistry into it
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because it's still
trying to mimic an alcohol.
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[Digger] All right.
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Well, you've got
30 minutes left.
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Ian, tell me
about your plan here.
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I'm doing
like a Dutch style gin.
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It's got rye, two row
California barley in there,
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flake corn.
I'm gonna add some sugar
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and I'm gonna do botanicals.
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But we're looking
for zero proof here,
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so heck, you're going
to eliminate that alcohol.
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Okay. I'm gonna distill
the botanicals,
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pull up the oils
and try to make it taste
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as much as my liquor version
of it as possible.
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Are you gonna rerun
the distillate or...
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-No.
-you're gonna use
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-some of your spent mash?
-Yeah.
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00:08:02,071 --> 00:08:04,672
Greg, tell me
about your stir over here.
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00:08:04,672 --> 00:08:06,338
So my base is gonna be corn.
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00:08:07,171 --> 00:08:08,772
I've never seen green corn,
it looked leafy.
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Oh, no. That's kale.
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That's gonna add
some vegetable notes to it
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and that'll land itself
to the non-alcoholic
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version as well.
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00:08:15,905 --> 00:08:17,271
I got some
barley back here too,
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some rye.
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I'm gonna add that
in a minute here.
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-Oh, yeah.
-And then I got
some sugar too in there.
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What's your plan to bring it
down to zero proof,
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drink the alcohol?
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I'm gonna do some
macerations just with water.
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-Uh-huh.
-Do some bittering agents,
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some tannin compounds,
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kind of mimic those fuels
217
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that alcohol
does to your mouth.
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00:08:34,672 --> 00:08:37,472
Brittanea, bring me up
to date on what you're doing.
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00:08:38,372 --> 00:08:40,905
I'm going to do
a stone fruit brandy...
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-Uh-huh.
-for the alcoholic version
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and try and do
a sort of infusion
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-through the thumper...
-Uh-huh
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with additional spices
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and herbs
during the initial run.
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00:08:51,005 --> 00:08:53,505
You're talking about peaches,
nectarines, uh...
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-Plums. Cherries.
-[Digger] plums.
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00:08:55,071 --> 00:08:56,872
Oh, you got cherries in there?
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00:08:56,872 --> 00:08:58,672
Not yet.
That's my secret weapon.
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Cherries is one
of my favorite vegetables.
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00:09:02,772 --> 00:09:05,905
Tell me your plan
on making it a zero proof.
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00:09:05,905 --> 00:09:07,972
Well, I'm kind of up
against time here.
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I'm gonna make a second mash
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at a very low temperature
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with very low sugar,
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um, and the reason to do that
236
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is to create
a low ABV with a yeast.
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I'm gonna throttle
with the yeast.
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00:09:18,271 --> 00:09:20,271
So ultimately I'll have
two different mashes here.
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One for full strength
240
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and one for those
that don't want to indulge.
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Oh, you've got
a solid plan it sounds like.
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00:09:27,805 --> 00:09:30,572
You've got 30 minutes left,
you're halfway there.
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00:09:30,572 --> 00:09:32,472
-All right. Thanks.
-[Digger] You're welcome.
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[Greg] Ian,
you good over there?
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00:09:35,305 --> 00:09:37,005
[Ian] I'm good.
I just wanna scorch it.
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I was really anxious
before I came here,
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but I'm also here to win.
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I'm just gonna bust my butt
249
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trying to make this.
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Go out without a hitch.
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Smells great.
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Yeah, I just need
all the sugar content
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from those jars.
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[Ian] Wanna double up.
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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.