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-[narrator] This time
on Master Distiller...
-[Brad] Oh, wow.
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00:00:08,200 --> 00:00:11,166
...two beverages
Americans will fight for...
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00:00:11,166 --> 00:00:13,900
-It's like
a moonshine snow globe.
-[Kristine] I know.
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...tea and liquor.
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One triggered
the American Revolution,
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and the other,
the Whiskey Rebellion.
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I think
the flavor is outstanding.
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[narrator]
Three distillers compete
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00:00:27,166 --> 00:00:30,767
to make two of America's
hardest-won beverages
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into one top-selling spirit...
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Try to keep up
with the big dog down here.
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...and a chance
to earn the title
of Master Distiller.
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That's my best right there.
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I done already seen things
that I ain't never
seen before,
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and I've seen everything.
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[Digger]
Welcome to Master Distiller.
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Tea-infused liquor,
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that's what
you're gonna make for us.
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By the time this is over,
you're gonna show us
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which one of you all
truly is the Master Distiller.
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What's at stake here,
of course, is your
bragging rights.
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But if you are the winner
and named Master Distiller,
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you'll get a limited run
of your tea-infused liquor
at a major distillery.
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[Tim] Every backwoods
distiller worth their salt
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knows that a good
sweet tea moonshine
is a gold mine.
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And even commercial
distillers, like myself,
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we are infusing tea
into our moonshine, whiskeys,
gins, vodkas out there.
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Tickle, tell us all about it.
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Hot tea
has been popular in America
since Colonial times.
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But even before
the Revolutionary War,
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Americans were drinking
spiked tea
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in the form of
high alcohol punches.
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Philadelphia Fish House Punch
was made with black tea.
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Regent's Punch
was made with green tea
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and five different types
of liquors.
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During Prohibition,
Americans turned to
non-alcoholic iced tea,
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and iced tea exploded
in popularity.
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Everything came full circle
after World War II,
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when suburban
cookout culture boomed.
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And Americans
rediscovered the joy
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of putting a little liquor
in their sweet tea.
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These days,
tea-centered spirits
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are trending on social media
and in the liquor market.
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From classic jars
of sweet tea moonshine
to green tea infused vodkas,
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distillers and drinkers alike
are seeing how versatile
tea can be.
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Ah. Now that's down home
right there.
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All right, guys,
at the risk of sounding
a little tiny bit corny,
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this really is my cup of tea.
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It's time to build that mash.
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You're gonna do it the way
we've always done it,
in the backwoods.
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[Mark] All right, guys,
come with Tim and myself.
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All right, guys,
gonna mash us in some tea.
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And I'm gonna
be honest with you,
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that's gonna hit Tim Smith
right in the crease.
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He cut his teeth drinking tea
and moonshine liquor.
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And even today, I have
a RTD on the market.
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It has tea
and moonshine together.
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So, uh, this is
your first challenge
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of making
your infused tea spirit.
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You have one hour
to finish your mash.
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Your time starts now.
Get to work.
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Good luck, guys.
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[Brad] It's getting hot.
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So far, that thermometer
is pretty accurate.
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That one I got on mine
at home, just...
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It's for looks. For pretties.
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My name is Brad Leuenberger.
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I'm from Salem, Indiana.
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I'm originally from Kentucky.
Born and bred Kentucky boy.
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This is my newest still here.
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And then I've got some
inspiration in here, you know.
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Popcorn Sutton
was the true blue
original moonshiner.
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I've been around moonshine
about my whole life.
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My grandpa made liquor,
my uncle made liquor.
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And then
last five years or so,
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I've kind of just took
what I've learned and started.
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The first spirit
that I ever made
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was just a regular old corn.
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And I got my first jar,
and I was so happy.
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Like, I'm showing my wife,
"Mary, Mary, Mary,"
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and the bottom fell out of it.
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Like, literally,
the bottom fell out.
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But I've made
a lot of good jars since.
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I think that's good.
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So, if I can replicate this,
we'll have something.
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So, for my liquor,
I'm gonna make a sweet tea
sweetened with honey,
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and, uh,
I think it'll be good.
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-I got some, uh, flaked corn.
-[Mark] Yes, sir.
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Some oats, some honey malt.
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-Get a little sweet in it.
-There you go.
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-Good luck, boss.
-Thanks.
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I'm not looking to go legal,
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I'm not looking
to open a distillery.
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I'm just proud of my liquor,
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and I want the world to know
how proud I am.
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-Chris, have you
cooked outside?
-[Chris] Oh, yeah.
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If I'm not
in the distillery at school,
I'm standing right by a river.
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My name is Chris Williamson,
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and I'm from
Maple Valley, Washington.
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I work as a project manager.
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I also attend
college full-time
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for South Puget Sound
Community College's
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brewing
and distilling program.
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And then, uh,
making moonshine
whenever I have time.
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My family's been
multigenerational moonshiners
for as long as I can remember.
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And I've been distilling
for over 20 years now.
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At the school, I'm learning
on a 250 gallon pot still.
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And at home, I typically have
a 50-gallon column system
that I put together.
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This is my home modular still.
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You'll see these bubble plates
filling up with distillate.
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And it'll produce
a very high proof,
high quality spirit.
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My experimentation
with tea flavors has been
a lot of trial and error.
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So I have gone back
to a grain-based corn whiskey
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that I'm planning
on blending in
with my sweet tea.
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Well, it looks like you've got
a potful of a cauldron here.
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I've got a potful
of a cauldron here, sir.
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I've got some cracked corn,
uh, six-row barley,
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some crystal malts for...
To give it some added flavor.
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[Mark] What's your plan
for your endgame?
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Well, you know,
I think I'm gonna go
for just the...
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My tried and true, uh,
sweet tea moonshine recipe.
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Winning Master Distiller,
to me would be huge.
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Between family
and friends and community,
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bringing something
like this home, I think,
would be huge for all of us.
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All right, guys,
30 minutes in.
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You've got 30 minutes left.
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It's taking a long time.
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[Brad] What's your
temperature at, Kristine?
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It's at 38 Celsius.
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-[Chris] Gotta remember--
-I use Celsius.
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She's a Canadian.
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-Let me get
my calculator out here.
-Yeah.
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My name is Kristine Hui.
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I'm from Vancouver,
British Columbia, Canada.
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I do work
as a distillery consultant.
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I started
in the brewing industry,
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and then I wanted
to get into hard alcohol,
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so I spent
over a year in Scotland
making Scotch whisky,
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and then one in Wales
and two in England.
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I thought the whole experience
was very unique
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and not something
that a lot of people
in the world get to have.
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So I started making
videos on a website
to kind of showcase
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what it's actually like
working in the
distilling industry.
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Hey, it's Brewbird.
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In this video,
we're talking about
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hydrometers
and refractometers.
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I really just love
the nerdy aspects of it.
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And if I put
my hydrometer in.
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Boop. It will start to float.
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For my mash bill,
I'm using two-row pale malts,
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and my secret ingredient
is lychee tea.
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Yeah, this is
my latest creation,
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which I made
with some lychees.
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Lychees are from Asia.
Very sweet.
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And I'm excited to introduce
everyone to lychees.
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Is this your first time
brewing outside?
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Yes.
I've always done it legally.
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You've got five minutes.
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Five minutes to get your mash
in your barrel.
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[Brad] How you doing
down there, Kristine?
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[Kristine] Uh, not good.
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My conversion was really bad.
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I think
the temperatures are off,
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so I'm not sure
if I'll get enough alcohol.
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I wish
I had brought some sugar.
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I probably got
two gallons of inverted sugar
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I inverted at home
that I'm not gonna use.
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I am gonna
take you up on that.
Thank you so much.
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Don't beat me too bad now,
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-and I'll give you
my secret here.
-Oh, thank you.
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Oh, Brad,
he's putting it in there.
He's slopped hogs before.
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[Tim chuckling] Yeah.
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-Are you ready?
-[Brad] Mmm-hmm.
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[grunts] Oh, boy.
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Five, four,
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three, two, one.
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Bam, you're done.
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All right, guys,
we're all done
with the mash-in.
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Mark will lead the way
out of the woods.
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Come on, guys. Good job.
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All right, guys,
welcome back.
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It's your first challenge,
your first run.
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What you're gonna
do here right now is
run us your base spirit
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that you'll build on
throughout this competition.
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[Mark] You're gonna be running
on a basic pot still.
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The winner of this challenge
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00:09:28,867 --> 00:09:31,266
gets to go
in the stillhouse first
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in order to pick their parts.
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So if there's
something specific
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00:09:34,667 --> 00:09:36,600
that you need
for your next run,
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00:09:36,600 --> 00:09:41,166
bring us a good jar
in order to get to go
in the stillhouse first.
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What we're looking for,
proof, clarity and flavor.
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Three hours, bring us
your best jar to this table.
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00:09:50,667 --> 00:09:53,433
And your three hours
start now.
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Bradley's got a big old cap
that's he's pulling off here.
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00:10:07,266 --> 00:10:09,266
[Kristine] Holy moly.
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00:10:09,266 --> 00:10:12,200
-She didn't build a full
barrel of maize, did she?
-Oh, no.
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00:10:12,200 --> 00:10:14,700
You know what,
I'm just gonna pour it in.
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00:10:14,700 --> 00:10:17,467
She's like,
"Hell with that strainer.
I'm just gonna pour it in."
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00:10:17,467 --> 00:10:19,867
[Kristine] I had
some trouble with my mash.
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00:10:19,867 --> 00:10:21,800
I didn't extract enough sugar.
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00:10:21,800 --> 00:10:24,600
And of course that means
I didn't get enough alcohol.
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00:10:24,600 --> 00:10:29,734
So going into the still run,
I knew I would have, like,
a very low ABV.
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00:10:33,166 --> 00:10:36,567
I opened up my mash barrel,
and I was excited
that it looked like
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00:10:36,567 --> 00:10:38,100
it fermented out all the way.
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00:10:38,100 --> 00:10:39,300
A little bit nervous
207
00:10:39,300 --> 00:10:43,100
because I still had
a pretty thick, uh,
cap of barley.
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00:10:43,100 --> 00:10:45,266
It's pretty thick,
but I'm getting there.
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00:10:48,166 --> 00:10:50,533
[Brad] Now you got some heat.
210
00:10:51,967 --> 00:10:54,066
All right, guys,
you burned up one hour.
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00:10:54,066 --> 00:10:55,166
Got two to go.
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00:10:56,800 --> 00:10:58,433
Kristine's got hers going.
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00:11:06,500 --> 00:11:08,567
-[Brad] I got liquor dripping.
-[Chris] Yeah?
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00:11:08,567 --> 00:11:10,567
Yes, sir.
215
00:11:10,567 --> 00:11:12,100
I'm not too far behind you.
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00:11:12,100 --> 00:11:13,867
[Brad] Try to keep up
with the big dog down here.
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00:11:13,867 --> 00:11:15,200
Trying to keep up
with the big dog
down there, man.
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I'm getting nervous, though.
219
00:11:17,667 --> 00:11:19,567
Oh, look it,
I'm already collecting.
220
00:11:19,567 --> 00:11:21,166
[Digger] You're halfway home.
221
00:11:21,166 --> 00:11:24,000
Hour and a half left
in your run.
222
00:11:24,000 --> 00:11:25,667
[Chris] Feeling pretty good
about it, Kristine?
223
00:11:25,667 --> 00:11:26,900
[Kristine]
I'm a little bit worried.
224
00:11:26,900 --> 00:11:29,200
Why is it taking so long?
225
00:11:29,200 --> 00:11:31,667
I don't distill
at home at all.
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00:11:31,667 --> 00:11:33,367
I'm only a legal distiller.
227
00:11:33,367 --> 00:11:35,600
Brad and Chris,
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00:11:35,600 --> 00:11:38,467
it just seems like
they distill a lot at home,
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00:11:38,467 --> 00:11:41,900
so they definitely have
a big leg up on me.
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00:11:41,900 --> 00:11:44,233
Come on.
Come on, come on, come on.
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00:11:45,000 --> 00:11:46,634
Come on, come on, come on.
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00:11:50,400 --> 00:11:52,266
[Chris] What temp
are you at now, Kristine?
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00:11:52,266 --> 00:11:55,300
[Kristine] Um, it's at 172.
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00:11:55,300 --> 00:11:56,567
[Chris] Feel where
your steam is?
235
00:11:56,567 --> 00:11:57,867
You should be able to feel
where the heat is.
236
00:11:57,867 --> 00:12:00,133
It's, like, it's hot.
Yeah, it is hot.
237
00:12:00,967 --> 00:12:01,967
It's working its way down.
238
00:12:01,967 --> 00:12:03,567
It's just,
it takes it a little bit.
239
00:12:03,567 --> 00:12:06,667
Is it? It's coming. Yay!
240
00:12:10,767 --> 00:12:11,867
So far...
241
00:12:11,867 --> 00:12:13,266
I had the perfect stream.
242
00:12:13,266 --> 00:12:15,000
It was, uh, clear.
243
00:12:15,000 --> 00:12:17,567
Everything was just,
I mean, money.
244
00:12:17,567 --> 00:12:19,166
What was that?
What do you think?
245
00:12:19,166 --> 00:12:20,266
-[Brad] 140.
-Oh, you think so?
246
00:12:20,266 --> 00:12:22,100
-[Brad] 130.
-Oh, really?
247
00:12:22,100 --> 00:12:24,166
-This is
my first jar of hearts.
-[Chris] Yeah.
248
00:12:26,367 --> 00:12:28,367
All right, guys,
you're down to one hour.
249
00:12:28,367 --> 00:12:30,634
I hope you're getting
toward that sweet jar.
250
00:12:34,367 --> 00:12:37,266
-[Brad]
What jar are you on, Chris?
-[Chris] Going on number five.
251
00:12:37,266 --> 00:12:38,567
It's definitely mellowing out,
252
00:12:38,567 --> 00:12:40,300
and I think
it's getting to that flavor
that I'm looking for.
253
00:12:40,300 --> 00:12:41,567
-So...
-[Brad] Right.
254
00:12:41,567 --> 00:12:44,100
[Kristine] It was
tasting really nice,
good and fruity,
255
00:12:44,100 --> 00:12:47,767
but I didn't get
a high enough proof
in my distillate.
256
00:12:47,767 --> 00:12:50,233
[Chris] I've never seen
anybody proof like that
before, Kristine.
257
00:12:52,467 --> 00:12:55,166
[Tim] She has a new technique,
tornado proofing.
258
00:12:55,166 --> 00:12:57,266
[Digger] Kristine, you know,
you're going to have
to explain to me
259
00:12:57,266 --> 00:12:59,767
about that
little cyclonic action.
260
00:12:59,767 --> 00:13:01,767
[Kristine] Yeah.
So when I was preparing,
261
00:13:01,767 --> 00:13:03,867
I was trying to learn
how to read the beads.
262
00:13:03,867 --> 00:13:07,600
And we found it worked best
if we, like, made a tornado
263
00:13:07,600 --> 00:13:10,800
and see how fast
the bubbles disappear.
264
00:13:10,800 --> 00:13:11,967
So the higher the proof,
265
00:13:11,967 --> 00:13:13,300
the faster
the bubbles disappear?
266
00:13:13,300 --> 00:13:15,066
Yes, exactly.
267
00:13:15,066 --> 00:13:18,367
-It's like
a moonshine snow globe.
-[Kristine] I know.
268
00:13:18,367 --> 00:13:19,800
Fifteen minutes, guys.
269
00:13:19,800 --> 00:13:22,867
If you ain't
where you need to be,
you probably ain't gonna be.
270
00:13:22,867 --> 00:13:25,367
[Brad] Yep,
she's starting to get cloudy.
271
00:13:26,767 --> 00:13:30,533
I'm in the tails now,
so I just need to pick a jar.
272
00:13:33,567 --> 00:13:35,734
-This is it, boys. My best.
-That it?
273
00:13:37,767 --> 00:13:40,266
We're gonna go taste
and deliberate.
274
00:13:40,266 --> 00:13:42,600
And then we'll come back
and tell you our decision.
275
00:13:42,600 --> 00:13:44,066
Good luck to all of you.
276
00:13:47,767 --> 00:13:49,600
-[Tim] This is
that base spirit.
-[Digger] Yup.
277
00:13:49,600 --> 00:13:51,567
No tea involved yet.
278
00:13:51,567 --> 00:13:53,467
Where do you want
to start at, boss?
279
00:13:53,467 --> 00:13:56,000
Well, I just thought
the one closest to me.
280
00:13:56,000 --> 00:13:58,867
-Chris. Seattle, Washington.
-Seattle.
281
00:13:58,867 --> 00:14:01,400
Nice-looking jar
of base spirit.
282
00:14:01,400 --> 00:14:02,567
[Digger] Good and clear.
283
00:14:02,567 --> 00:14:03,800
[Tim] We got low proof.
284
00:14:03,800 --> 00:14:05,667
[Mark] Low proof in that one.
285
00:14:05,667 --> 00:14:07,667
-Somewhere around 80, maybe.
-[Mark] Yeah.
286
00:14:07,667 --> 00:14:08,900
I got a little spooked,
287
00:14:08,900 --> 00:14:10,266
but once I do
a spirit run on it,
288
00:14:10,266 --> 00:14:12,166
I think it's gonna
turn out really well.
289
00:14:12,166 --> 00:14:14,867
He got a good conversion.
It's real light on the nose.
290
00:14:14,867 --> 00:14:16,867
You know, Chris was talking
about some caramel notes
291
00:14:16,867 --> 00:14:18,867
that he was going
to bring to the table,
292
00:14:18,867 --> 00:14:20,600
and I think
he just brought it out.
293
00:14:20,600 --> 00:14:25,066
Honestly,
I could see this pairing
very nice with sweet tea.
294
00:14:25,066 --> 00:14:28,467
I'm anxious to see
where Chris goes with this.
295
00:14:28,467 --> 00:14:30,300
All right, Kristine.
296
00:14:30,300 --> 00:14:31,200
[Digger] Yeah, I'm seeing
297
00:14:31,200 --> 00:14:33,300
-a little cloudiness
in that jar
-Yeah.
298
00:14:33,300 --> 00:14:35,367
She didn't get
to get to conversion
299
00:14:35,367 --> 00:14:37,467
from her grains
that she wanted to get.
300
00:14:37,467 --> 00:14:42,000
I don't know, like,
how successfully I learned
how to read the bead,
301
00:14:42,000 --> 00:14:44,900
so I think
mine is pretty low, actually.
302
00:14:44,900 --> 00:14:46,266
[Tim] I mean,
I'm getting that lychee
303
00:14:46,266 --> 00:14:48,767
on the palate
and also on the nose.
304
00:14:48,767 --> 00:14:51,100
And that's what she said
she was going to make.
305
00:14:51,100 --> 00:14:52,667
I like what she brought
to the table.
306
00:14:52,667 --> 00:14:54,266
And it's got
a little bit of alcohol.
307
00:14:54,266 --> 00:14:55,867
I'm gonna give her 60.
308
00:14:55,867 --> 00:14:57,200
It's not much.
309
00:14:57,200 --> 00:14:59,867
But there's zero wrong
with the flavor.
310
00:14:59,867 --> 00:15:01,000
Excellent flavor.
311
00:15:01,000 --> 00:15:03,100
She just needs to learn
how to proof.
312
00:15:03,100 --> 00:15:04,667
She's doing
the tornado twist on it.
313
00:15:04,667 --> 00:15:06,200
[Digger]
Yeah, that don't work.
314
00:15:06,200 --> 00:15:09,300
Moving right along,
Possum Holler.
315
00:15:09,300 --> 00:15:13,567
Now that right yonder
is a A1 clear jar.
316
00:15:13,567 --> 00:15:15,033
[Tim] No doubt about it.
317
00:15:15,867 --> 00:15:17,567
[Digger] Ah, it makes
my heart feel good
318
00:15:17,567 --> 00:15:20,867
-to see it bead
like that, right there.
-[Tim] Mmm-hmm.
319
00:15:20,867 --> 00:15:23,767
[Brad] I was
super nervous at first,
320
00:15:23,767 --> 00:15:27,033
but mine, kind of, just went
the way I expected it to go.
321
00:15:28,667 --> 00:15:31,200
That is genuine excellent.
322
00:15:31,200 --> 00:15:33,867
Yeah, I can't find
the negative
in that anywhere.
323
00:15:33,867 --> 00:15:35,467
That's spot on 100 proof.
324
00:15:35,467 --> 00:15:39,166
That's as smooth
a drink of corn liquor
325
00:15:39,166 --> 00:15:41,100
that I believe I've ever had.
326
00:15:41,100 --> 00:15:42,367
I know where I'm at now.
327
00:15:42,367 --> 00:15:44,767
-I know exactly where I'm at.
-[Tim] Mmm-hmm.
328
00:15:44,767 --> 00:15:46,000
All right, guys.
329
00:15:46,000 --> 00:15:48,233
-Here we go.
-Let's do it.
330
00:15:56,066 --> 00:15:58,266
[Mark] You know,
the challenge here is tea.
331
00:15:58,266 --> 00:16:03,000
I think all of you have
a fine base spirit
to do that with.
332
00:16:03,000 --> 00:16:07,100
Right now, the task at hand
is simply to rate you guys
333
00:16:07,100 --> 00:16:10,367
to see what order
you go into the stillhouse.
334
00:16:10,367 --> 00:16:13,000
Brad, good drink
of liquor right there,
335
00:16:13,000 --> 00:16:14,367
-I'm telling you.
-Thank you.
336
00:16:14,367 --> 00:16:16,867
Now, didn't you say you used
a little honey malt in there
as well?
337
00:16:16,867 --> 00:16:19,266
-I did use
a little honey malt.
-And it came through well.
338
00:16:19,266 --> 00:16:21,266
It complimented it
really, really well.
339
00:16:21,266 --> 00:16:24,100
[Mark] You know, I can taste
Kentucky in that jar.
340
00:16:24,100 --> 00:16:27,800
What's in that jar
is corn liquor,
and very good corn liquor.
341
00:16:27,800 --> 00:16:31,700
I have to say it's one of
the best-tasting jars
that we've tasted a long time.
342
00:16:31,700 --> 00:16:33,000
Well, thank you, sir.
343
00:16:33,000 --> 00:16:37,166
Kristine, you struggled
a little bit on your mash
coming in,
344
00:16:37,166 --> 00:16:39,000
and it showed up
in your jar.
345
00:16:39,000 --> 00:16:40,567
But your flavor was great.
346
00:16:40,567 --> 00:16:46,166
It really brought
a really fruity floral note
to the nose and the palate.
347
00:16:46,166 --> 00:16:49,600
You got the flavor,
you don't have the alcohol.
348
00:16:49,600 --> 00:16:52,700
You brought
a good, flavorful jar,
a little low on proof.
349
00:16:52,700 --> 00:16:54,433
We'll worry about that
in the next round.
350
00:16:56,000 --> 00:16:59,000
Chris, you're in
distilling school.
351
00:16:59,000 --> 00:17:00,967
So let me say this.
352
00:17:02,000 --> 00:17:05,567
If you're paying money
to go to that school,
353
00:17:05,567 --> 00:17:07,767
-it was worth it.
-Well, thank you.
354
00:17:07,767 --> 00:17:10,467
-All in all, fine drink.
-Thank you, sir.
355
00:17:10,467 --> 00:17:12,500
All three of you,
outstanding jobs.
356
00:17:12,500 --> 00:17:14,166
All three of you know
what you're doing.
357
00:17:14,166 --> 00:17:15,900
I look forward
to tasting the next jar.
358
00:17:15,900 --> 00:17:19,634
And like I said,
this is strictly
for stillhouse picks.
359
00:17:20,600 --> 00:17:22,967
And good luck moving into
the next challenge.
360
00:17:22,967 --> 00:17:24,667
[Digger] Brad,
you're going in number one,
361
00:17:24,667 --> 00:17:26,800
Chris, you're going in
number two.
362
00:17:26,800 --> 00:17:29,200
And, Kristine,
you're number three
unfortunately.
363
00:17:29,200 --> 00:17:31,367
But don't let that
count you out.
364
00:17:31,367 --> 00:17:35,533
We've had winners coming in
third out of the stillhouse
many times.
365
00:17:35,767 --> 00:17:37,066
Tickle.
366
00:17:40,767 --> 00:17:43,400
This is how y'all are getting
to the stillhouse.
367
00:17:43,400 --> 00:17:44,567
The best way you can.
368
00:17:44,567 --> 00:17:45,667
[Tickle]
We'll get in this boat,
369
00:17:45,667 --> 00:17:47,600
and we'll see
if we can find us
some still parts.
370
00:17:47,600 --> 00:17:48,800
-Come on with me.
-Good luck.
371
00:17:48,800 --> 00:17:50,600
-Good luck, y'all.
-They make you leave
your jars here.
372
00:17:50,600 --> 00:17:52,066
They're afraid I'll drink 'em.
373
00:17:53,567 --> 00:17:57,500
All right. We are here
to pick still parts.
374
00:17:57,500 --> 00:17:59,667
-Ooh. And not fall down.
-[Kristine laughing]
375
00:17:59,667 --> 00:18:03,467
For your
tea-infused moonshine.
376
00:18:03,467 --> 00:18:06,567
Each one of you
are gonna have three minutes
in the stillhouse.
377
00:18:06,567 --> 00:18:08,667
And, Brad,
I believe you are up first.
378
00:18:08,667 --> 00:18:11,867
And your time starts now.
379
00:18:11,867 --> 00:18:13,367
You know what you got
going on in here.
380
00:18:13,367 --> 00:18:15,266
You know
what a still looks like.
381
00:18:15,266 --> 00:18:18,700
When Digger told me
that I had got
the first still pick,
382
00:18:18,700 --> 00:18:21,166
it was like on cloud nine.
383
00:18:21,166 --> 00:18:22,967
[Tickle] I'm hearing
a whole lot
of sounds in there.
384
00:18:22,967 --> 00:18:25,000
Here we go.
We have got a condenser.
385
00:18:25,000 --> 00:18:26,166
Brad's got a condenser out.
386
00:18:26,166 --> 00:18:28,567
My strategy going in
was to make sure
I get a thumper
387
00:18:28,567 --> 00:18:29,867
to infuse my honey with.
388
00:18:29,867 --> 00:18:31,767
Brad has got a doubler.
389
00:18:31,767 --> 00:18:34,266
You're missing
one key component
that I can see of right now.
390
00:18:34,266 --> 00:18:36,166
-Uh-uh.
-[Tickle] All right?
Yes, you are.
391
00:18:36,166 --> 00:18:38,467
[Brad] It's just going to be
what I'm used to running on.
392
00:18:38,467 --> 00:18:40,200
I know I can run
good liquor on it.
393
00:18:40,200 --> 00:18:41,433
Keep it simple.
394
00:18:42,400 --> 00:18:46,000
-That's the part
I was looking for, Brad.
-[Chris] Attaboy.
395
00:18:46,000 --> 00:18:49,667
Chris, your time starts now.
396
00:18:49,667 --> 00:18:50,900
See what you can do in there.
397
00:18:50,900 --> 00:18:52,567
-Get it.
-Oh, yeah.
398
00:18:55,266 --> 00:18:57,467
Typically, people would
just run for those thumpers,
399
00:18:57,467 --> 00:18:59,066
and I actually went
for the column.
400
00:18:59,066 --> 00:19:00,266
[Tickle] Have you got
a still together?
401
00:19:00,266 --> 00:19:01,700
-Anything like that?
-Oh, yeah. Oh, yeah.
402
00:19:01,700 --> 00:19:04,567
My strategy is
to try to clean up
what I originally made.
403
00:19:04,567 --> 00:19:06,000
The edge could be taken off.
404
00:19:06,000 --> 00:19:09,100
Running a column,
it would give me
that opportunity
405
00:19:09,100 --> 00:19:10,467
to kind of
refine that down.
406
00:19:10,467 --> 00:19:12,367
Coming out.
Coming out, huh?
407
00:19:12,367 --> 00:19:13,667
Is that all
you're going to get?
408
00:19:13,667 --> 00:19:15,166
Yes, sir. I think I got it.
409
00:19:15,166 --> 00:19:17,100
-[Tickle] All right then.
If you think so.
-[Chris] Yes, sir. Oh, yeah.
410
00:19:17,100 --> 00:19:18,700
Okay, Kristine.
411
00:19:18,700 --> 00:19:21,867
You see how much
I helped them out, Kristine?
412
00:19:21,867 --> 00:19:23,667
I'm gonna help you
just as much.
413
00:19:23,667 --> 00:19:25,166
-All right, Kristine?
-[Kristine] Okay.
414
00:19:25,166 --> 00:19:27,400
[Tickle] Your time
starts now.
415
00:19:27,400 --> 00:19:29,667
You've got full advantage
in here now.
416
00:19:29,667 --> 00:19:33,166
The judges said that
my alcohol was too low proof,
417
00:19:33,166 --> 00:19:35,400
so I'm luckily able
to get a thumper,
418
00:19:35,400 --> 00:19:37,900
just to try to get
a little bit more alcohol.
419
00:19:37,900 --> 00:19:40,066
She's come out here,
she's throwing still parts.
420
00:19:40,066 --> 00:19:44,600
I'm last. I don't need
to be considerate
of anyone coming after me,
421
00:19:44,600 --> 00:19:47,166
so I might as well
just take everything.
422
00:19:47,166 --> 00:19:49,967
Good girl.
Okay, Kristine.
423
00:19:53,467 --> 00:19:56,000
You got this, Kristine.
Time is ticking.
424
00:19:56,000 --> 00:19:57,867
-All right.
-[Chris] She has bad knees.
425
00:19:57,867 --> 00:19:59,934
All right. Wow!
426
00:20:00,467 --> 00:20:02,467
Okay.
427
00:20:02,467 --> 00:20:03,767
Oh, are you all right?
428
00:20:03,767 --> 00:20:05,467
Do you have
everything you need?
429
00:20:05,467 --> 00:20:06,834
-I hope so.
-Oh.
430
00:20:08,166 --> 00:20:11,900
Well, we're not gonna get
any tea-infused liquor
made out here.
431
00:20:11,900 --> 00:20:14,200
Let's get these still parts
back in there
432
00:20:14,200 --> 00:20:16,433
and see what we can't get
made for y'all, all right?
433
00:20:22,867 --> 00:20:24,967
[Digger] Time to light
this candle, guys.
434
00:20:24,967 --> 00:20:26,266
You've got 30 minutes
435
00:20:26,266 --> 00:20:28,567
to build us
a functioning still.
436
00:20:28,567 --> 00:20:30,667
Your 30 minutes starts... now.
437
00:20:30,667 --> 00:20:32,233
Good luck
and get with it, guys.
438
00:20:38,367 --> 00:20:39,767
And, Kristine,
If you need to,
439
00:20:39,767 --> 00:20:41,467
you can move
your whole bench.
440
00:20:41,467 --> 00:20:43,367
Oh, right. Okay. Thanks.
441
00:20:43,367 --> 00:20:47,000
I just grabbed everything
out of the stillhouse.
442
00:20:47,000 --> 00:20:50,166
So, I'll be surprised
if I didn't get everything
I needed.
443
00:20:51,367 --> 00:20:53,166
I've worked with a couple
444
00:20:53,166 --> 00:20:55,166
of stills with thumpers
in the past,
445
00:20:55,166 --> 00:20:56,900
so I knew how to build it.
446
00:20:56,900 --> 00:20:58,634
So, I wasn't worried
about that.
447
00:21:01,767 --> 00:21:02,767
Damn.
448
00:21:02,767 --> 00:21:06,467
I mean, I don't think
that we've ever seen
449
00:21:06,467 --> 00:21:09,066
all of this apparatus
assembled. Do you...
450
00:21:09,066 --> 00:21:10,467
Do you guys ever
remember seeing
451
00:21:10,467 --> 00:21:11,867
all of that put together?
452
00:21:11,867 --> 00:21:13,934
I've seen people try
to put it together.
453
00:21:15,266 --> 00:21:17,000
For me,
there's a lot more control
454
00:21:17,000 --> 00:21:18,400
with a...
a column-style system,
455
00:21:18,400 --> 00:21:20,166
because you have two
different water sources.
456
00:21:20,166 --> 00:21:22,166
So, you have two different
forms of control, you know?
457
00:21:22,166 --> 00:21:24,667
And you can kind of, uh,
adjust the two as needed
458
00:21:24,667 --> 00:21:27,066
for flavor, for proofing,
and all that jazz.
459
00:21:27,567 --> 00:21:28,367
[Mark] Bam!
460
00:21:28,367 --> 00:21:29,433
He's done.
461
00:21:32,467 --> 00:21:35,200
Looks like Brad's got
to find him another part.
462
00:21:35,200 --> 00:21:36,567
[Brad] So, as I'm building
my still,
463
00:21:36,567 --> 00:21:37,900
I couldn't get it level.
464
00:21:37,900 --> 00:21:40,100
I have two of these stills
at home.
465
00:21:40,100 --> 00:21:41,467
It should be easy.
466
00:21:41,467 --> 00:21:44,166
Do y'all have...
One of y'all have
a shorter thump post?
467
00:21:44,166 --> 00:21:45,166
[indistinct conversation]
468
00:21:45,166 --> 00:21:47,700
-What about you, Kristine?
-Probably, but...
469
00:21:47,700 --> 00:21:50,367
What are you looking at?
I'm not sure what you...
Just look for it. Yeah.
470
00:21:50,367 --> 00:21:51,900
I think
that'll teach you, Brad.
471
00:21:51,900 --> 00:21:53,433
[Tim] Yeah, you right now.
472
00:21:54,100 --> 00:21:55,867
[Brad] That fits
a little better.
473
00:21:57,367 --> 00:21:59,900
[Digger] Well, guys,
I don't see any more activity,
474
00:21:59,900 --> 00:22:01,600
and everybody looks peaceful.
475
00:22:01,600 --> 00:22:02,900
Ready to make some liquor?
476
00:22:02,900 --> 00:22:04,367
[Chris] Yes, sir.
477
00:22:04,367 --> 00:22:07,166
All right, Well, we've got
a special guest judge coming
to help us out,
478
00:22:07,166 --> 00:22:10,066
who knows a little more
about this tea infusion
than we do.
479
00:22:10,066 --> 00:22:13,100
So, bring us your best jar,
your second run up here.
480
00:22:13,100 --> 00:22:14,867
Don't forget,
somebody's going home
481
00:22:14,867 --> 00:22:16,066
at the end of this challenge.
482
00:22:17,066 --> 00:22:19,000
Your time starts... now.
483
00:22:19,000 --> 00:22:20,634
Good luck
and get with it, guys.
484
00:22:29,700 --> 00:22:31,066
[Chris]
For my second distillation,
485
00:22:31,066 --> 00:22:33,767
it's literally just
going to be pouring
a little bit of wash,
486
00:22:33,767 --> 00:22:35,767
blending it
with my low wines,
487
00:22:35,767 --> 00:22:37,233
and putting the heat to it.
488
00:22:44,767 --> 00:22:47,400
[Digger] Kristine, can I ask
what you're measuring
out there?
489
00:22:47,400 --> 00:22:48,600
[Kristine] I am measuring
490
00:22:48,600 --> 00:22:51,100
-the lychee tea.
-[Digger] Ah.
491
00:22:51,100 --> 00:22:52,166
[Kristine] For the second run,
492
00:22:52,166 --> 00:22:55,700
I'm going with lychee
tea-infused liquor.
493
00:22:55,700 --> 00:22:57,900
I chose lychee
because I thought
494
00:22:57,900 --> 00:23:00,300
no one would replicate
what I was doing,
495
00:23:00,300 --> 00:23:02,900
and I really love drinking
lychee tea.
496
00:23:02,900 --> 00:23:04,300
I think it's a beautiful tea,
497
00:23:04,300 --> 00:23:06,266
and I wanted to showcase it.
498
00:23:06,266 --> 00:23:09,367
Kristine, is that
the dried lychee fruit?
499
00:23:09,367 --> 00:23:10,567
Yes, it is.
500
00:23:10,567 --> 00:23:11,600
[Chris] That is something.
501
00:23:11,600 --> 00:23:13,000
[Kristine]
Have you had them before?
502
00:23:13,000 --> 00:23:14,567
I... No.
To be honest with you,
503
00:23:14,567 --> 00:23:15,900
I... I could try a lychee.
504
00:23:15,900 --> 00:23:18,367
-[Kristine] I'll get nice,
juicy ones for you.
-Oh, my goodness.
505
00:23:18,900 --> 00:23:20,667
They definitely look strange.
506
00:23:20,667 --> 00:23:22,300
[Kristine]
They're delicious, though.
507
00:23:22,300 --> 00:23:23,467
They're in syrup.
508
00:23:26,500 --> 00:23:27,500
[Chris] They taste good.
509
00:23:27,500 --> 00:23:29,333
-The texture is strange.
-[Kristine] They are good!
510
00:23:30,367 --> 00:23:32,166
-Aw! I saw that!
-[laughter]
511
00:23:32,166 --> 00:23:33,900
-I saw that!
-[Brad laughing] Sorry!
512
00:23:33,900 --> 00:23:35,867
I did turn around,
my back to her,
513
00:23:35,867 --> 00:23:38,400
and chewed it up
and spit it in my mash barrel.
514
00:23:38,400 --> 00:23:39,500
It's good!
515
00:23:39,500 --> 00:23:40,300
[Brad] With a weird texture
516
00:23:40,300 --> 00:23:41,600
and taste.
517
00:23:41,600 --> 00:23:44,433
And she busted me out,
so I had to eat another one.
518
00:23:45,000 --> 00:23:46,133
There go the honey.
519
00:23:46,667 --> 00:23:48,166
Honey going in the thumper.
520
00:23:48,900 --> 00:23:50,567
Hopefully, that carries over,
521
00:23:51,000 --> 00:23:52,333
to go into my...
522
00:23:52,767 --> 00:23:54,467
Honey Sweet Tea Moonshine.
523
00:23:54,467 --> 00:23:56,166
-Mmm-hmm.
-[Brad] Pretty simple.
524
00:23:57,166 --> 00:23:59,000
It's getting hot
in here now, y'all.
525
00:23:59,000 --> 00:24:02,400
[Digger] I'm glad we've got
that guest judge coming in,
526
00:24:02,400 --> 00:24:04,667
because we definitely have
527
00:24:04,667 --> 00:24:07,900
a stiff competition
going on here.
528
00:24:07,900 --> 00:24:09,200
I done already
seen things
529
00:24:09,200 --> 00:24:10,400
that I ain't
never seen before,
530
00:24:10,400 --> 00:24:11,567
and I've seen everything.
531
00:24:14,967 --> 00:24:16,667
-Gentlemen.
-Richard.
532
00:24:16,667 --> 00:24:18,400
-How y'all doing?
-[Mark] Hey, Richard.
533
00:24:18,400 --> 00:24:19,834
[Tim] Come on in
and have a seat.
534
00:24:21,266 --> 00:24:23,000
What have we got
going on here?
535
00:24:23,000 --> 00:24:24,734
[Tim] We're making moonshine
and tea.
536
00:24:25,367 --> 00:24:26,667
[Richard] Moonshine and tea?
537
00:24:26,667 --> 00:24:28,000
That some things that I like.
538
00:24:28,000 --> 00:24:31,000
Your Manglier tea
is one of the biggest sellers
you have, isn't it?
539
00:24:31,000 --> 00:24:32,100
Oh, my God.
540
00:24:32,100 --> 00:24:34,300
I don't even know how there's
a Manglier tea tree left
541
00:24:34,300 --> 00:24:35,700
-in Louisiana.
-[faint laughter]
542
00:24:35,700 --> 00:24:39,867
I think we're living
in the golden age of alcohol
right now, Richard.
543
00:24:39,867 --> 00:24:41,166
And we get a chance to see it.
544
00:24:41,166 --> 00:24:43,000
-[Digger] We get a chance
to see it.
-[Mark] Yep.
545
00:24:43,000 --> 00:24:44,500
[Brad] Oh, [bleep].
Got liquor running.
546
00:24:44,500 --> 00:24:45,667
-[Chris] Already?
-[Kristine] Wow.
547
00:24:45,667 --> 00:24:46,467
[Chris]
I'm really impressed, man.
548
00:24:46,467 --> 00:24:47,600
That didn't take very long.
549
00:24:47,600 --> 00:24:48,567
[Brad] Beat you, didn't I?
550
00:24:48,567 --> 00:24:49,567
[Chris] Yeah, you did.
551
00:24:50,300 --> 00:24:51,166
[Kristine] Oh! Look!
552
00:24:51,166 --> 00:24:52,266
It's coming!
553
00:24:52,266 --> 00:24:54,100
[Brad] You really got this
running slow, don't you?
554
00:24:54,100 --> 00:24:58,266
I'm gonna get as much alcohol
out of it as I can.
555
00:24:59,166 --> 00:25:00,266
So, I decided
556
00:25:00,266 --> 00:25:02,767
to just run it
really low and slow,
557
00:25:02,767 --> 00:25:04,300
and just collect drip by drip.
558
00:25:04,300 --> 00:25:06,567
That way,
I'm favoring the collection
559
00:25:06,567 --> 00:25:09,667
of very high ABV alcohol.
560
00:25:09,667 --> 00:25:11,667
Chris, did you put
any tea in yours?
561
00:25:11,667 --> 00:25:13,667
[Chris] No. When I was
at home experimenting,
562
00:25:13,667 --> 00:25:14,767
I was getting
too many tannins.
563
00:25:14,767 --> 00:25:16,166
And honestly,
I kind of scared myself
564
00:25:16,166 --> 00:25:19,567
out of putting tea directly
into my wash to distill over.
565
00:25:19,567 --> 00:25:22,100
You know,
I actually had reflux going
for a little bit,
566
00:25:22,100 --> 00:25:25,166
and it almost tasted
like I was pulling too much
of the flavor out.
567
00:25:25,166 --> 00:25:27,100
So, I actually stopped
all the reflux
568
00:25:27,100 --> 00:25:30,700
and just pretty much ran it,
what you would consider,
in a pot still mode.
569
00:25:30,700 --> 00:25:32,467
[Brad] Is it running up
through the bubble plates yet?
570
00:25:32,467 --> 00:25:33,900
-Yeah. Oh, yeah. Yeah.
-[Brad] Or through
those sight glasses?
571
00:25:33,900 --> 00:25:35,000
-Yeah.
-Can I come down
and see...
572
00:25:35,000 --> 00:25:36,433
-Of course you can.
-...while I've got a minute?
573
00:25:37,667 --> 00:25:38,767
See? So, what's going on
right now,
574
00:25:38,767 --> 00:25:40,367
-is you got the vapor
coming up, right?
-Yeah.
575
00:25:40,367 --> 00:25:42,400
And this is... This is running
cool water through all these.
576
00:25:42,400 --> 00:25:44,266
-It's like a...
a mini shotgun.
-Okay. Okay.
577
00:25:44,266 --> 00:25:45,533
[Chris] So, the condensate is
falling back down
578
00:25:45,533 --> 00:25:48,367
into the pot,
and it's just, what's called,
"doing some reflux."
579
00:25:48,367 --> 00:25:50,767
-Oh, look it.
I'm already collecting.
-[Brad] Huh.
580
00:25:50,767 --> 00:25:52,367
Interesting.
This is interesting.
581
00:25:52,367 --> 00:25:54,567
[Chris] I think that using
a column system
582
00:25:54,567 --> 00:25:56,567
is gonna probably be
an advantage for me
583
00:25:56,567 --> 00:25:57,667
because I can get a...
584
00:25:57,667 --> 00:26:00,066
a really good,
high alcohol distillate
585
00:26:00,066 --> 00:26:02,634
that I can proof down
and be able to turn in
to the judges.
586
00:26:04,667 --> 00:26:06,200
This is head two.
587
00:26:06,200 --> 00:26:08,000
[whistles]
588
00:26:08,000 --> 00:26:09,567
A little wet a whistle
of yours?
589
00:26:10,000 --> 00:26:11,333
All right. Yeah.
590
00:26:14,767 --> 00:26:15,934
Oh, wow.
591
00:26:15,934 --> 00:26:17,567
-Definitely taste
that tea. Yeah.
-This is a sleeper, son.
592
00:26:17,567 --> 00:26:19,166
-I'm telling you.
-[Chris] Yeah. I know.
593
00:26:19,166 --> 00:26:20,433
What jar is that?
594
00:26:20,867 --> 00:26:22,367
This is four.
595
00:26:22,367 --> 00:26:24,967
I think I was able to get
the proof up this time.
596
00:26:24,967 --> 00:26:27,266
And you've 100% got
your proof up.
597
00:26:27,266 --> 00:26:28,734
-Still high proof.
-Definitely magic
of a thumper.
598
00:26:30,700 --> 00:26:31,967
Lady and gentlemen,
599
00:26:31,967 --> 00:26:34,100
ten minutes.
That's all you've got left.
600
00:26:34,100 --> 00:26:36,634
If you ain't buttoned up,
you ain't gonna be.
601
00:26:37,700 --> 00:26:39,266
[Richard] This is gonna be
a good competition.
602
00:26:39,266 --> 00:26:40,166
Kristine, here,
603
00:26:40,166 --> 00:26:41,867
she's chosen a flavor profile
604
00:26:41,867 --> 00:26:43,567
that I would run away from.
605
00:26:43,567 --> 00:26:46,300
So, Brad went for simple
honey-flavored tea.
606
00:26:46,300 --> 00:26:48,500
Chris, his still choice...
607
00:26:48,500 --> 00:26:51,367
just surprised
the heck out of me.
608
00:26:51,367 --> 00:26:54,066
These are
three professionals here.
609
00:26:54,066 --> 00:26:55,834
My father's money.
610
00:26:57,100 --> 00:26:58,967
It's a little high-proof,
611
00:26:58,967 --> 00:27:00,667
but I kind of did that
on purpose,
612
00:27:00,667 --> 00:27:02,567
because it was super smooth.
613
00:27:02,567 --> 00:27:03,867
And I've got
a little something down here
614
00:27:03,867 --> 00:27:05,567
to prove in these mountains.
615
00:27:05,567 --> 00:27:07,834
-All right, guys. This is it.
-[Digger] Bring it
in here, Brad.
616
00:27:08,400 --> 00:27:10,166
That's my best right there.
617
00:27:11,000 --> 00:27:13,100
Gosh, man,
I'm still so high.
618
00:27:13,100 --> 00:27:15,400
My last five minutes
of the run, there was
good flavors there,
619
00:27:15,400 --> 00:27:17,066
but I felt like my alcohol
was too high.
620
00:27:17,066 --> 00:27:18,700
-[judges chatting
indistinctly]
-Yeah.
621
00:27:18,700 --> 00:27:21,266
Trying to prove it down
to 100 proof.
622
00:27:21,266 --> 00:27:22,967
Hopefully, it's a...
a winning recipe.
623
00:27:25,100 --> 00:27:28,033
-Another fine, clear jar.
-[Mark] Yes, sir.
624
00:27:30,100 --> 00:27:32,800
[Kristine] I really like
the lychee flavors
coming through.
625
00:27:32,800 --> 00:27:33,967
Really unique.
626
00:27:33,967 --> 00:27:35,967
So, I'm hoping
that'll stand out
627
00:27:35,967 --> 00:27:37,600
to the judges.
628
00:27:37,600 --> 00:27:41,333
Kristine, you're down
to five, four,
629
00:27:41,567 --> 00:27:43,266
three...
630
00:27:43,266 --> 00:27:44,367
Just under the wire.
631
00:27:44,367 --> 00:27:45,367
-[Mark] You made it.
-[Kristine chuckles]
632
00:27:45,367 --> 00:27:46,867
[Mark] All right, guys.
Just know,
633
00:27:46,867 --> 00:27:48,700
when we return
with our decision,
634
00:27:48,700 --> 00:27:51,166
one of you
will be going home.
635
00:27:51,166 --> 00:27:52,533
Good luck to all of you.
636
00:27:56,900 --> 00:27:59,166
[Mark] Let me
officially welcome you
637
00:27:59,166 --> 00:28:00,467
to the judge's table, Richard.
638
00:28:00,467 --> 00:28:01,600
-[laughter]
-Thank you. Thank you.
639
00:28:01,600 --> 00:28:03,166
I think we'll start
with Kristine.
640
00:28:03,567 --> 00:28:04,467
Mmm.
641
00:28:05,700 --> 00:28:07,000
[Mark] It looks to be high.
642
00:28:07,000 --> 00:28:08,967
But if she's got proof
like that
643
00:28:08,967 --> 00:28:11,467
from as low a proof
as she started with,
644
00:28:11,467 --> 00:28:13,100
she's a distilling genius.
645
00:28:13,100 --> 00:28:15,000
I think it was sweet.
646
00:28:15,000 --> 00:28:18,467
It was fruity,
and the ABV was up there.
647
00:28:18,467 --> 00:28:19,300
[Digger] Ooh!
648
00:28:19,300 --> 00:28:20,834
That's "damn it, man."
649
00:28:21,266 --> 00:28:23,567
I'mma saying that's 150.
650
00:28:23,567 --> 00:28:25,700
[Richard]
And this was the lady
that turned in low-proof?
651
00:28:25,700 --> 00:28:27,066
Yeah, it was about 50.
652
00:28:27,066 --> 00:28:28,867
It's almost like
she just wanted to show you,
653
00:28:28,867 --> 00:28:30,867
like, "I can bring this back
from the grave."
654
00:28:30,867 --> 00:28:32,000
[Mark] She did.
655
00:28:32,000 --> 00:28:34,467
I think the flavor
is outstanding.
656
00:28:34,467 --> 00:28:35,600
-Yeah.
-[Richard] Yes, it is.
657
00:28:35,600 --> 00:28:37,266
And what you're tasting,
is that tea.
658
00:28:37,266 --> 00:28:39,667
But she's got
a solid foundation here
to work with.
659
00:28:39,667 --> 00:28:41,300
If she can make it
to the next round,
660
00:28:41,300 --> 00:28:43,200
she can do
a whole lot with this.
661
00:28:43,200 --> 00:28:44,734
Let's go on to Chris.
662
00:28:45,367 --> 00:28:46,667
Mr. Chris.
663
00:28:46,667 --> 00:28:48,400
It's clean, pretty jar.
664
00:28:48,400 --> 00:28:49,667
I hope it's 100 proof,
665
00:28:49,667 --> 00:28:51,133
so it'll cool that one down.
666
00:28:53,000 --> 00:28:54,367
[Richard] He's 100.
667
00:28:54,367 --> 00:28:55,600
[Chris] I waited
for a long time
668
00:28:55,600 --> 00:28:57,000
to get into what I thought
669
00:28:57,000 --> 00:28:58,767
was something worthy
of turning in,
670
00:28:58,767 --> 00:29:00,266
but I... I think
I finally did it.
671
00:29:00,266 --> 00:29:01,967
It's got a nose on it.
672
00:29:01,967 --> 00:29:02,967
[Richard] That's interesting.
673
00:29:04,467 --> 00:29:06,100
It's a good grain flavor.
674
00:29:06,100 --> 00:29:09,867
It'll have to have
a lot of tea infusion...
675
00:29:10,567 --> 00:29:12,100
to hide from that grain
676
00:29:12,100 --> 00:29:13,100
just a little bit.
677
00:29:13,100 --> 00:29:14,467
But, it's a good drink.
678
00:29:14,467 --> 00:29:16,967
-I like it.
-That's a good bottle
right there.
679
00:29:16,967 --> 00:29:18,367
All right,
well, look at this.
680
00:29:18,367 --> 00:29:19,967
Possum Holler liquor.
681
00:29:19,967 --> 00:29:21,967
-Possum Holler liquor?
-Brad.
682
00:29:21,967 --> 00:29:25,400
[Richard] That is
a clear, clean jar
of liquor right there.
683
00:29:25,400 --> 00:29:26,667
[Digger] Now, that's
pretty big.
684
00:29:26,667 --> 00:29:29,233
-High 120s to 130.
-[Mark] Yep.
685
00:29:33,467 --> 00:29:34,667
Wow.
686
00:29:34,667 --> 00:29:35,667
Very light.
687
00:29:35,667 --> 00:29:36,967
But, man, that's pleasant.
688
00:29:36,967 --> 00:29:39,667
And that honey
is just spot on.
689
00:29:39,667 --> 00:29:41,300
Damn, this is good.
690
00:29:41,300 --> 00:29:43,367
I could drink that
with some sweet tea.
691
00:29:43,367 --> 00:29:45,266
Now, you've got
to make a decision.
692
00:29:45,266 --> 00:29:47,467
Which one of these guys
you gonna send home?
693
00:29:47,467 --> 00:29:50,166
If you bring this to me,
I could do so much with it.
694
00:29:51,367 --> 00:29:53,567
I can only go
around the corner with this.
695
00:29:53,567 --> 00:29:55,734
Yeah. I'll follow your play
on that, sir.
696
00:29:56,400 --> 00:29:58,400
Yeah. Yeah, I'm good.
697
00:29:58,400 --> 00:29:59,634
All right. Let's go.
698
00:30:00,567 --> 00:30:01,367
Here we go.
699
00:30:14,767 --> 00:30:15,867
Here we are,
700
00:30:15,867 --> 00:30:18,867
after a long,
hard deliberation.
701
00:30:20,400 --> 00:30:22,166
We'll start with Brad,
702
00:30:22,166 --> 00:30:25,300
the Kentucky-Indiana
moonshiner extraordinaire.
703
00:30:25,300 --> 00:30:27,867
You've got "backwoods" written
all over it.
704
00:30:27,867 --> 00:30:30,367
And you know
I wouldn't expected
anything less.
705
00:30:30,367 --> 00:30:33,400
I think the honey
really came in good on it.
706
00:30:33,400 --> 00:30:35,000
[Mark] A little high
on the proof,
707
00:30:35,000 --> 00:30:37,667
but it drank really smooth.
708
00:30:37,667 --> 00:30:40,200
[Digger] That speaks highly
of your skills right there.
709
00:30:40,200 --> 00:30:42,567
It hit the palate
really well.
710
00:30:42,567 --> 00:30:43,700
It's not the first time
you've dealt
711
00:30:43,700 --> 00:30:44,667
with that honey malt.
712
00:30:44,667 --> 00:30:46,567
The flavor is
off the charts.
713
00:30:46,567 --> 00:30:48,767
I was really pleased
with that jar right there.
714
00:30:48,767 --> 00:30:50,066
[Mark] Good job, boss.
715
00:30:50,700 --> 00:30:51,500
Kristine,
716
00:30:51,500 --> 00:30:53,767
the flavor was in there.
717
00:30:53,767 --> 00:30:56,166
It was mid-range
and finished off well.
718
00:30:56,166 --> 00:30:57,600
The tea is there.
719
00:30:57,600 --> 00:30:59,500
I could smell it,
I could taste it.
720
00:30:59,500 --> 00:31:01,166
It's in the aftertaste of it.
721
00:31:01,166 --> 00:31:03,266
That's an awesome job.
722
00:31:03,266 --> 00:31:06,767
Outstanding coming
from the last challenge
to this challenge.
723
00:31:06,767 --> 00:31:08,934
Can I ask you
where you think
your proof was at?
724
00:31:09,100 --> 00:31:10,400
110.
725
00:31:10,400 --> 00:31:12,000
You were headed
in the right direction.
726
00:31:12,000 --> 00:31:14,266
You were at 150 proof.
727
00:31:14,266 --> 00:31:15,967
[gasping and laughing]
Oh, my God!
728
00:31:15,967 --> 00:31:18,600
And usually when it's
as high proof as yours is,
729
00:31:18,600 --> 00:31:20,567
it destroys the flavor.
730
00:31:20,567 --> 00:31:21,967
But it did not.
731
00:31:21,967 --> 00:31:23,567
[Digger] Good job.
732
00:31:23,567 --> 00:31:25,467
And here's
big Chris down here
733
00:31:25,467 --> 00:31:27,266
with the rocket ship
that he built
734
00:31:27,266 --> 00:31:28,767
that nobody has ever built.
735
00:31:28,767 --> 00:31:29,967
[Mark] And honestly,
736
00:31:30,600 --> 00:31:32,367
your proof is spot on.
737
00:31:32,367 --> 00:31:33,500
Excellent job.
738
00:31:33,500 --> 00:31:35,066
That's a grain jar
right there.
739
00:31:35,066 --> 00:31:36,200
That's all grains.
740
00:31:36,200 --> 00:31:38,000
I could almost
taste them separately.
741
00:31:38,000 --> 00:31:39,567
Sometimes people
throw grains in
742
00:31:39,567 --> 00:31:41,500
and they just clash
with each other.
743
00:31:41,500 --> 00:31:44,266
These really met well.
They marry together well.
744
00:31:44,266 --> 00:31:46,000
Chris, you did a great job,
745
00:31:46,000 --> 00:31:47,266
all the way
from the beginning
746
00:31:47,266 --> 00:31:48,367
and all the way
to the end.
747
00:31:48,367 --> 00:31:49,600
Outstanding jar.
748
00:31:49,600 --> 00:31:51,266
Three really good jars.
749
00:31:52,066 --> 00:31:53,800
All right,
lady and gentlemen.
750
00:31:53,800 --> 00:31:56,166
Two get to stay,
and one has to go.
751
00:31:56,166 --> 00:31:59,166
So, uh, we'll just cut
to the chase.
752
00:32:03,166 --> 00:32:04,667
Kristine, I'm awful sorry,
753
00:32:04,667 --> 00:32:06,667
but that jar bought you
a ticket home.
754
00:32:06,667 --> 00:32:08,367
Okay.
755
00:32:08,367 --> 00:32:11,166
And it wasn't the fact
the lack of flavor. I think
756
00:32:11,166 --> 00:32:12,967
your proof was just
a little...
757
00:32:13,467 --> 00:32:14,266
High.
758
00:32:14,266 --> 00:32:15,667
-High, high.
-High, high.
759
00:32:15,667 --> 00:32:17,266
After the first distillation,
760
00:32:17,266 --> 00:32:21,066
the judges said that
my alcohol was too low-proof.
761
00:32:21,066 --> 00:32:24,266
So, I tend
to overcompensate sometimes.
762
00:32:24,266 --> 00:32:27,100
But, I was really happy
with my lychee flavors.
763
00:32:27,100 --> 00:32:29,266
And obviously,
Brad and Chris,
764
00:32:29,266 --> 00:32:31,700
they're awesome guys,
so I'm happy
765
00:32:31,700 --> 00:32:33,166
for either of them to win.
766
00:32:33,166 --> 00:32:35,367
[Digger] Your skills are
to be commended.
767
00:32:35,367 --> 00:32:39,100
And I'm expecting
to see big things
out of you in the future.
768
00:32:39,100 --> 00:32:39,867
[Richard] Good job.
769
00:32:39,867 --> 00:32:40,800
-Thank you, ma'am.
-Bye!
770
00:32:40,800 --> 00:32:41,934
[Richard] Very good job.
771
00:32:43,667 --> 00:32:45,100
Final challenge.
772
00:32:45,100 --> 00:32:46,800
"Tea infusion."
773
00:32:46,800 --> 00:32:50,467
Whatever additives
you're gonna use
to complement that tea,
774
00:32:50,467 --> 00:32:52,300
make sure
you don't mess it up.
775
00:32:52,300 --> 00:32:55,166
There's a fine line
between "compliment"
776
00:32:55,166 --> 00:32:56,533
and "contaminate."
777
00:32:58,367 --> 00:33:00,567
You want to bring the taste
of the tea out, definitely.
778
00:33:00,567 --> 00:33:02,467
But we want to taste
the alcohol also.
779
00:33:02,467 --> 00:33:03,567
And bring us your best,
780
00:33:03,567 --> 00:33:06,500
because at the end
of this challenge,
781
00:33:06,500 --> 00:33:10,333
one of you gentlemen
will be named
"Master Distiller."
782
00:33:11,000 --> 00:33:12,100
[Digger] All right, men.
783
00:33:12,100 --> 00:33:14,367
Time to infuse that alcohol
784
00:33:14,367 --> 00:33:16,700
with some delicious
tea goodness.
785
00:33:16,700 --> 00:33:19,467
You've got 30 minutes
to get that prepared
786
00:33:19,467 --> 00:33:20,767
and on our table.
787
00:33:20,767 --> 00:33:23,200
Your 30 minutes starts...
788
00:33:23,200 --> 00:33:25,533
now. Good luck
and get with it, guys.
789
00:33:31,300 --> 00:33:33,367
Brad, what is that
you put in that jar?
790
00:33:33,367 --> 00:33:34,767
Just concentrated tea.
791
00:33:34,767 --> 00:33:36,767
It looks a little grody
right now, don't it?
792
00:33:36,767 --> 00:33:39,266
My final strategy is flavor.
793
00:33:39,266 --> 00:33:40,266
Half pitcher of tea
794
00:33:40,266 --> 00:33:43,066
with honey.
Add my corn liquor to it.
795
00:33:43,066 --> 00:33:44,834
It's simple,
but they're gonna love it.
796
00:33:46,266 --> 00:33:47,300
[whistling] Whew.
797
00:33:47,300 --> 00:33:50,166
I say they've got a battle
on their hands, really.
798
00:33:51,100 --> 00:33:52,233
[Chris] It is the final round,
799
00:33:52,233 --> 00:33:55,467
and it's just me and Brad.
And I am nervous
as all get up.
800
00:33:55,467 --> 00:33:57,967
This is Seattle
versus Possum Holler.
801
00:33:57,967 --> 00:33:59,066
You know,
we're gonna throw it down.
802
00:33:59,066 --> 00:34:00,867
First thing I'm gonna do,
is start proofing down.
803
00:34:00,867 --> 00:34:02,767
I have a lot of high alcohols.
804
00:34:02,767 --> 00:34:06,033
And from there,
then I'll start working
on a... an actual recipe.
805
00:34:06,700 --> 00:34:08,066
[Tim] It looks like Bradley
is dumping
806
00:34:08,066 --> 00:34:09,233
more honey in there.
807
00:34:12,000 --> 00:34:13,767
The problem with putting
all that honey in,
808
00:34:13,767 --> 00:34:15,266
it can be so bold
and heavy
809
00:34:15,266 --> 00:34:17,000
that you're not
gonna taste the tea.
810
00:34:17,000 --> 00:34:19,567
I think he had
a good base to start with.
811
00:34:19,567 --> 00:34:22,133
I just hope he don't
"overhoney" that too much.
812
00:34:22,800 --> 00:34:23,967
[Brad] I'm a Southern boy.
813
00:34:23,967 --> 00:34:26,400
We drink sweet tea.
That's what I like.
814
00:34:26,400 --> 00:34:28,700
I think I've strategized good
all the way
815
00:34:28,700 --> 00:34:31,266
from my mash
up to this final product.
816
00:34:31,266 --> 00:34:33,000
Hopefully, I'll walk away
817
00:34:33,000 --> 00:34:34,266
with Master Distiller.
818
00:34:36,300 --> 00:34:37,266
[Digger] Gentlemen,
819
00:34:37,266 --> 00:34:38,467
you're halfway there.
820
00:34:38,467 --> 00:34:41,967
Fifteen minutes burned,
fifteen left.
821
00:34:41,967 --> 00:34:43,867
[Chris] For my final product,
I'm just doing a blend.
822
00:34:43,867 --> 00:34:45,800
I'm using
a Tennessee black tea
823
00:34:45,800 --> 00:34:48,200
that I picked up
from a local tea shop,
824
00:34:48,200 --> 00:34:51,333
with, uh, a simple syrup
and honey to sweeten.
825
00:34:52,200 --> 00:34:53,367
It's important that I, uh,
826
00:34:53,367 --> 00:34:55,567
bring a balanced drink
to the table.
827
00:34:55,567 --> 00:34:56,967
It's something
that's going to have
828
00:34:56,967 --> 00:34:58,467
the alcohol note
with the flavor,
829
00:34:58,467 --> 00:35:00,700
and the sweet note
behind it, I think, is key.
830
00:35:00,700 --> 00:35:01,700
Chris, what you
got going on?
831
00:35:01,700 --> 00:35:03,200
You got a lot of jars
on the table.
832
00:35:03,200 --> 00:35:06,266
Yeah, so I did
a few different variations
of a... a sweet tea.
833
00:35:06,266 --> 00:35:08,100
And each one is
a different proof.
834
00:35:08,100 --> 00:35:10,367
Just trying to... figure out
what the balance plan is.
835
00:35:10,367 --> 00:35:11,967
Five minutes, folks.
836
00:35:14,367 --> 00:35:15,467
[Richard] Brad.
837
00:35:15,467 --> 00:35:17,467
What kind of proof
do you think
you're gonna pull?
838
00:35:17,467 --> 00:35:19,467
It tastes like 40
or 50, maybe.
839
00:35:19,467 --> 00:35:20,567
[Richard] And you're happy
with that?
840
00:35:20,567 --> 00:35:22,600
Well, y'all got me spooked
a little bit
841
00:35:22,600 --> 00:35:24,867
by saying "there's
a fine line." So...
842
00:35:24,867 --> 00:35:26,700
I'm gonna see how it tastes
when it gets cold.
843
00:35:26,700 --> 00:35:29,266
See if I just need
to add a little bit more
something, something.
844
00:35:30,867 --> 00:35:31,867
Ten,
845
00:35:31,867 --> 00:35:33,100
nine,
846
00:35:33,100 --> 00:35:34,266
eight,
847
00:35:34,266 --> 00:35:37,500
seven, six, five,
848
00:35:37,500 --> 00:35:38,600
four,
849
00:35:38,600 --> 00:35:40,834
three, two...
850
00:35:41,867 --> 00:35:44,300
-By God,
that's cutting it close.
-[faint chuckle]
851
00:35:44,300 --> 00:35:47,367
So, our job falls now
to us going taste
852
00:35:47,367 --> 00:35:48,967
these tea-infused liquors.
853
00:35:48,967 --> 00:35:51,166
And then we're
going to come back
and let you all know
854
00:35:51,166 --> 00:35:54,667
who the next Master Distiller
is gonna be.
855
00:36:01,300 --> 00:36:03,166
[Brad] Let me take
a drink of it and see
what it tastes like.
856
00:36:03,166 --> 00:36:04,567
Here, I need some
of yours now.
857
00:36:04,567 --> 00:36:07,567
-A little
Possum Holler liquor.
-Possum Holler liquor.
858
00:36:07,567 --> 00:36:09,066
It probably ain't the proof.
859
00:36:10,867 --> 00:36:12,367
Smooth.
860
00:36:12,367 --> 00:36:14,100
It's good.
You can taste the honey.
861
00:36:14,100 --> 00:36:15,166
You can taste the liquor,
862
00:36:15,166 --> 00:36:16,567
and you can taste
the tea, I think.
863
00:36:16,567 --> 00:36:18,467
Now, if they're looking
for sweet tea,
864
00:36:18,467 --> 00:36:20,166
-sweet, sweet tea...
-Yeah?
865
00:36:20,166 --> 00:36:21,600
...you probably got me.
866
00:36:21,600 --> 00:36:22,967
I wish you
the best, brother.
867
00:36:22,967 --> 00:36:24,200
-[Brad] I wish you the best.
-You got this.
868
00:36:24,200 --> 00:36:25,700
-I'm... No, no,
I think you got it.
-One way or the other,
869
00:36:25,700 --> 00:36:27,767
-you got this.
-Well, it's whatever
it is, right?
870
00:36:27,767 --> 00:36:28,667
I've already won,
871
00:36:28,667 --> 00:36:30,433
-'cause I'm here.
-We both won.
872
00:36:36,166 --> 00:36:37,300
All right, guys.
873
00:36:37,300 --> 00:36:39,100
Tea-infused liquor.
874
00:36:39,100 --> 00:36:40,867
[Mark] This is strictly...
875
00:36:41,467 --> 00:36:42,567
flavor challenge.
876
00:36:42,567 --> 00:36:44,000
It is. A tea flavor.
877
00:36:44,000 --> 00:36:45,400
[Digger] No proof set,
878
00:36:45,400 --> 00:36:47,767
no particular type
of tea needed.
879
00:36:47,767 --> 00:36:49,667
No particular sweetener
needed.
880
00:36:49,667 --> 00:36:51,100
Just your choice.
881
00:36:51,100 --> 00:36:52,367
[Tim] All right,
let's look at Chris.
882
00:36:53,166 --> 00:36:55,567
Uh, he's got more
of a honey color.
883
00:36:55,567 --> 00:36:56,700
I'm feeling a little nervous.
884
00:36:56,700 --> 00:36:57,800
-You are?
-Yeah.
885
00:36:57,800 --> 00:36:58,767
I hope I made something
886
00:36:58,767 --> 00:37:01,300
that all the judges
will appreciate.
887
00:37:01,300 --> 00:37:03,667
You know,
being the Northwest kid,
888
00:37:03,667 --> 00:37:05,367
over here on the other side,
889
00:37:05,367 --> 00:37:07,166
you know, I have a lot
to prove over here.
890
00:37:09,300 --> 00:37:11,600
So, Chris used
a Tennessee black tea in here.
891
00:37:11,600 --> 00:37:13,667
That's something you guys
should be familiar with.
892
00:37:13,667 --> 00:37:15,734
It smells good, got good nose.
893
00:37:16,967 --> 00:37:18,367
I taste the honey for sure.
894
00:37:18,367 --> 00:37:21,567
It really complements
that tea flavor really well.
895
00:37:21,567 --> 00:37:24,400
-It didn't run the liquor
or the tea out of the picture.
-[Mark] No,
896
00:37:24,400 --> 00:37:27,300
and I still taste
a pleasant amount of alcohol.
897
00:37:27,300 --> 00:37:28,367
-Do you agree?
-Yes.
898
00:37:28,367 --> 00:37:30,600
I'll tell you what we got.
We got a good balance.
899
00:37:30,600 --> 00:37:33,266
I'm gonna say
he's 40-to-50 proof.
900
00:37:33,266 --> 00:37:35,700
-[Tim] Yep.
-[Richard] Mmm-hmm.
He talked about citrus.
901
00:37:35,700 --> 00:37:37,667
If he would have brought
some citrus to the table
with this,
902
00:37:37,667 --> 00:37:39,567
this would be outstanding.
903
00:37:39,567 --> 00:37:43,166
Just about any kind of fruit,
really, will complement a tea.
904
00:37:43,166 --> 00:37:45,467
I like it just the way
it is, just fine.
905
00:37:45,467 --> 00:37:46,400
Good job.
906
00:37:46,400 --> 00:37:47,367
Very good job.
907
00:37:47,367 --> 00:37:48,867
Well, let's move on.
908
00:37:48,867 --> 00:37:51,266
Let's take a ride
up Possum Holler.
909
00:37:52,400 --> 00:37:54,667
[Digger] Now, that looks more
like traditional tea.
910
00:37:54,667 --> 00:37:55,834
That looks like tea.
911
00:37:58,166 --> 00:37:59,767
Here we go.
912
00:37:59,767 --> 00:38:02,333
Mmm-hmm. And it smells
like a traditional tea.
913
00:38:03,300 --> 00:38:05,667
Yeah, it's got
a tea nose on it.
914
00:38:05,667 --> 00:38:07,233
Not as strong alcohol.
915
00:38:10,767 --> 00:38:11,500
I like it.
916
00:38:11,500 --> 00:38:12,667
I like it too, Tim.
917
00:38:12,667 --> 00:38:14,667
And it's
not overpoweringly sweet,
918
00:38:14,667 --> 00:38:16,567
which a lot of times,
that's what people do.
919
00:38:16,567 --> 00:38:19,066
They'll sugar it down,
sweeten it down too much.
920
00:38:19,066 --> 00:38:21,300
But my biggest question is,
921
00:38:21,300 --> 00:38:22,567
"Where's the alcohol?"
922
00:38:22,567 --> 00:38:24,800
I mean, he started out
with that real honey flavor
923
00:38:24,800 --> 00:38:26,200
-in that liquor.
-Mmm-hmm.
924
00:38:26,200 --> 00:38:28,867
But, he just diluted it down.
925
00:38:28,867 --> 00:38:30,467
He broke it down
too much. He...
926
00:38:30,467 --> 00:38:31,767
-He used too much--
-He should have been
using liquor
927
00:38:31,767 --> 00:38:34,400
instead of water
to thin that honey down.
928
00:38:34,400 --> 00:38:36,000
-Yeah.
-[Richard] And the water's
coming through more...
929
00:38:36,000 --> 00:38:38,567
-Yep.
-...than the alcohol
is coming through right now.
930
00:38:38,567 --> 00:38:39,667
Well, you know, guys,
931
00:38:40,200 --> 00:38:41,300
both of these contestants
932
00:38:41,300 --> 00:38:44,166
started out with a very,
very good base.
933
00:38:44,166 --> 00:38:46,967
But really, only one of them
reminds me of home.
934
00:38:46,967 --> 00:38:48,767
We're good? We know
where we're at here?
935
00:38:48,767 --> 00:38:50,000
-[Richard] I'm definitely...
-100%.
936
00:38:50,000 --> 00:38:51,867
-100%, definitely.
-No doubt.
937
00:38:51,867 --> 00:38:53,867
Well, let's go name
our next Master Distiller.
938
00:38:53,867 --> 00:38:54,867
[Digger] That's our job.
939
00:38:54,867 --> 00:38:56,033
-[all straining]
-Let's go in.
940
00:39:10,367 --> 00:39:11,667
Now, I'm going
to tell you what,
941
00:39:11,667 --> 00:39:13,467
y'all brought your A game.
942
00:39:13,467 --> 00:39:15,367
I promise you.
943
00:39:15,367 --> 00:39:18,667
Both of you, to bring
the product that you came,
you brought to the table,
944
00:39:18,667 --> 00:39:19,800
outstanding job.
945
00:39:19,800 --> 00:39:21,166
-Yeah.
-[Brad] Thanks.
946
00:39:21,166 --> 00:39:24,300
We go right over here
to Brad first. Possum Holler.
947
00:39:24,300 --> 00:39:26,467
-Possum Holler.
-[Digger] I'm telling you,
948
00:39:26,467 --> 00:39:30,166
when you open that up
and you smell that, man,
that's sweet tea.
949
00:39:30,166 --> 00:39:33,100
This is Sunday dinner
with the family.
950
00:39:33,100 --> 00:39:36,967
And that's what you expect
your tea to taste like.
951
00:39:36,967 --> 00:39:39,166
I would like
to have seen a little bit
more alcohol in it.
952
00:39:39,667 --> 00:39:41,500
Still, a real good job,
953
00:39:41,500 --> 00:39:43,066
something to definitely
be proud of.
954
00:39:44,367 --> 00:39:45,467
Chris,
955
00:39:45,467 --> 00:39:47,867
I know you went and bought
some local, uh, tea
956
00:39:47,867 --> 00:39:48,867
you said you got.
957
00:39:48,867 --> 00:39:51,266
And, uh, I think
that was a benefit.
958
00:39:51,667 --> 00:39:52,667
Thank you.
959
00:39:52,667 --> 00:39:55,166
You know, your base spirit
was incredibly good.
960
00:39:55,166 --> 00:39:56,500
You enhanced it well.
961
00:39:56,500 --> 00:39:58,900
You brought some alcohol
to the party.
962
00:39:58,900 --> 00:40:00,367
You balanced it all real well.
963
00:40:00,367 --> 00:40:03,100
I would say
you're probably 40, 50 proof.
964
00:40:03,100 --> 00:40:05,200
A fine job on your part
as well.
965
00:40:05,200 --> 00:40:06,867
Thank you, sir.
966
00:40:06,867 --> 00:40:08,500
Both of you
should be proud of yourself.
967
00:40:08,500 --> 00:40:09,867
-Thank you.
-Thank you, Tim.
968
00:40:09,867 --> 00:40:11,567
[Digger] Guys, I'm...
I'm sincere with this,
969
00:40:11,567 --> 00:40:14,300
and I say it's
my honor and privilege
to judge both y'all.
970
00:40:14,300 --> 00:40:16,367
But with all that
being said,
971
00:40:16,367 --> 00:40:18,734
there can only be
one Master Distiller.
972
00:40:21,667 --> 00:40:24,200
And, Chris, you are
the new Master Distiller,
my friend.
973
00:40:24,200 --> 00:40:25,166
-Congratulations.
-Thank you, sir.
974
00:40:25,166 --> 00:40:27,000
-Congratulations.
-Thank you.
975
00:40:27,000 --> 00:40:30,367
-Ah, man. That was tough.
-That was tough.
976
00:40:30,367 --> 00:40:32,166
It was a tough competition.
977
00:40:32,166 --> 00:40:33,500
Possum Holler, y'all.
978
00:40:33,500 --> 00:40:35,667
-[chuckles softly]
-[Chris]
Winning Master Distiller
979
00:40:35,667 --> 00:40:39,100
is, you know, probably one
of the most validating things
I've done to date
980
00:40:39,100 --> 00:40:41,867
with my journey
within this... this industry.
981
00:40:41,867 --> 00:40:44,367
To be able to get
the approval of the icons
982
00:40:44,367 --> 00:40:46,500
of... of our industry
right now,
983
00:40:46,500 --> 00:40:48,166
you know, I mean,
there's nothing better
than that.
984
00:40:48,166 --> 00:40:50,166
I learned this craft
from my family.
985
00:40:50,166 --> 00:40:52,700
You know, I'm hopefully
gonna pass it on
to... to my children.
986
00:40:52,700 --> 00:40:55,800
I hope that, you know,
there's more Master Distillers
to come...
987
00:40:55,800 --> 00:40:56,800
in our bloodline.
988
00:40:56,800 --> 00:40:59,467
You all are fine distillers
in your own right.
989
00:40:59,467 --> 00:41:01,266
And I think y'all
both brought
990
00:41:01,266 --> 00:41:03,500
a superior product
to the table.
991
00:41:03,500 --> 00:41:05,600
[Brad] I've had a good time
down here in Tennessee.
992
00:41:05,600 --> 00:41:07,300
I come down and do
what I want to do,
993
00:41:07,300 --> 00:41:09,967
prove that I can run
straight liquor.
994
00:41:09,967 --> 00:41:11,500
My tea was just a little off.
995
00:41:11,500 --> 00:41:12,900
Chris beat me fair and square.
996
00:41:12,900 --> 00:41:14,266
But I will get that title
997
00:41:14,266 --> 00:41:15,767
of Master Distiller.
998
00:41:15,767 --> 00:41:17,000
It just wasn't this time.
999
00:41:17,000 --> 00:41:18,867
-Congratulations
to both of you.
-[indistinct conversation]
1000
00:41:18,867 --> 00:41:19,734
Good job.
1001
00:41:21,266 --> 00:41:23,100
[Richard] I don't envy
you guys' job.
1002
00:41:23,100 --> 00:41:24,100
-I really don't.
-[chuckling]
1003
00:41:24,100 --> 00:41:26,500
We still don't get booed
like the referees do.
1004
00:41:26,500 --> 00:41:27,667
-Think about it there, boss.
-[laughter]
1005
00:41:27,667 --> 00:41:28,567
That's true.
1006
00:41:28,567 --> 00:41:30,400
-Let's go get us a drink.
-Let's do it.