1 00:00:05,166 --> 00:00:08,200 -[narrator] This time on Master Distiller... -[Brad] Oh, wow. 2 00:00:08,200 --> 00:00:11,166 ...two beverages Americans will fight for... 3 00:00:11,166 --> 00:00:13,900 -It's like a moonshine snow globe. -[Kristine] I know. 4 00:00:13,900 --> 00:00:16,700 ...tea and liquor. 5 00:00:16,700 --> 00:00:19,667 One triggered the American Revolution, 6 00:00:19,667 --> 00:00:21,867 and the other, the Whiskey Rebellion. 7 00:00:21,867 --> 00:00:25,100 I think the flavor is outstanding. 8 00:00:25,100 --> 00:00:27,166 [narrator] Three distillers compete 9 00:00:27,166 --> 00:00:30,767 to make two of America's hardest-won beverages 10 00:00:30,767 --> 00:00:33,367 into one top-selling spirit... 11 00:00:33,367 --> 00:00:35,367 Try to keep up with the big dog down here. 12 00:00:35,367 --> 00:00:39,667 ...and a chance to earn the title of Master Distiller. 13 00:00:39,667 --> 00:00:41,166 That's my best right there. 14 00:00:41,166 --> 00:00:43,767 I done already seen things that I ain't never seen before, 15 00:00:43,767 --> 00:00:44,867 and I've seen everything. 16 00:00:55,667 --> 00:00:57,767 [Digger] Welcome to Master Distiller. 17 00:00:57,767 --> 00:00:59,467 Tea-infused liquor, 18 00:00:59,467 --> 00:01:01,100 that's what you're gonna make for us. 19 00:01:01,100 --> 00:01:03,500 By the time this is over, you're gonna show us 20 00:01:03,500 --> 00:01:06,367 which one of you all truly is the Master Distiller. 21 00:01:06,367 --> 00:01:09,266 What's at stake here, of course, is your bragging rights. 22 00:01:09,266 --> 00:01:12,900 But if you are the winner and named Master Distiller, 23 00:01:12,900 --> 00:01:17,266 you'll get a limited run of your tea-infused liquor at a major distillery. 24 00:01:18,300 --> 00:01:20,667 [Tim] Every backwoods distiller worth their salt 25 00:01:20,667 --> 00:01:25,100 knows that a good sweet tea moonshine is a gold mine. 26 00:01:25,100 --> 00:01:27,667 And even commercial distillers, like myself, 27 00:01:27,667 --> 00:01:34,467 we are infusing tea into our moonshine, whiskeys, gins, vodkas out there. 28 00:01:34,467 --> 00:01:36,533 Tickle, tell us all about it. 29 00:01:38,567 --> 00:01:42,266 Hot tea has been popular in America since Colonial times. 30 00:01:42,266 --> 00:01:44,266 But even before the Revolutionary War, 31 00:01:44,266 --> 00:01:46,467 Americans were drinking spiked tea 32 00:01:46,467 --> 00:01:48,867 in the form of high alcohol punches. 33 00:01:48,867 --> 00:01:52,066 Philadelphia Fish House Punch was made with black tea. 34 00:01:52,066 --> 00:01:54,700 Regent's Punch was made with green tea 35 00:01:54,700 --> 00:01:57,767 and five different types of liquors. 36 00:01:57,767 --> 00:02:01,567 During Prohibition, Americans turned to non-alcoholic iced tea, 37 00:02:01,567 --> 00:02:04,100 and iced tea exploded in popularity. 38 00:02:04,100 --> 00:02:07,100 Everything came full circle after World War II, 39 00:02:07,100 --> 00:02:09,567 when suburban cookout culture boomed. 40 00:02:09,567 --> 00:02:12,100 And Americans rediscovered the joy 41 00:02:12,100 --> 00:02:14,600 of putting a little liquor in their sweet tea. 42 00:02:14,600 --> 00:02:16,667 These days, tea-centered spirits 43 00:02:16,667 --> 00:02:19,900 are trending on social media and in the liquor market. 44 00:02:19,900 --> 00:02:24,300 From classic jars of sweet tea moonshine to green tea infused vodkas, 45 00:02:24,300 --> 00:02:28,667 distillers and drinkers alike are seeing how versatile tea can be. 46 00:02:30,900 --> 00:02:33,166 Ah. Now that's down home right there. 47 00:02:33,166 --> 00:02:37,367 All right, guys, at the risk of sounding a little tiny bit corny, 48 00:02:37,367 --> 00:02:39,433 this really is my cup of tea. 49 00:02:40,200 --> 00:02:42,400 It's time to build that mash. 50 00:02:42,400 --> 00:02:45,700 You're gonna do it the way we've always done it, in the backwoods. 51 00:02:45,700 --> 00:02:47,667 [Mark] All right, guys, come with Tim and myself. 52 00:02:58,000 --> 00:03:01,767 All right, guys, gonna mash us in some tea. 53 00:03:01,767 --> 00:03:03,400 And I'm gonna be honest with you, 54 00:03:03,400 --> 00:03:05,867 that's gonna hit Tim Smith right in the crease. 55 00:03:05,867 --> 00:03:08,967 He cut his teeth drinking tea and moonshine liquor. 56 00:03:08,967 --> 00:03:11,266 And even today, I have a RTD on the market. 57 00:03:11,266 --> 00:03:13,567 It has tea and moonshine together. 58 00:03:13,567 --> 00:03:15,567 So, uh, this is your first challenge 59 00:03:15,567 --> 00:03:17,900 of making your infused tea spirit. 60 00:03:17,900 --> 00:03:20,567 You have one hour to finish your mash. 61 00:03:20,567 --> 00:03:22,900 Your time starts now. Get to work. 62 00:03:22,900 --> 00:03:23,967 Good luck, guys. 63 00:03:32,300 --> 00:03:33,200 [Brad] It's getting hot. 64 00:03:33,200 --> 00:03:35,166 So far, that thermometer is pretty accurate. 65 00:03:35,166 --> 00:03:37,100 That one I got on mine at home, just... 66 00:03:37,100 --> 00:03:38,634 It's for looks. For pretties. 67 00:03:39,867 --> 00:03:41,400 My name is Brad Leuenberger. 68 00:03:41,400 --> 00:03:43,166 I'm from Salem, Indiana. 69 00:03:43,166 --> 00:03:47,533 I'm originally from Kentucky. Born and bred Kentucky boy. 70 00:03:49,867 --> 00:03:51,667 This is my newest still here. 71 00:03:51,667 --> 00:03:54,066 And then I've got some inspiration in here, you know. 72 00:03:54,066 --> 00:03:58,166 Popcorn Sutton was the true blue original moonshiner. 73 00:03:58,166 --> 00:04:00,767 I've been around moonshine about my whole life. 74 00:04:00,767 --> 00:04:03,767 My grandpa made liquor, my uncle made liquor. 75 00:04:03,767 --> 00:04:06,467 And then last five years or so, 76 00:04:06,467 --> 00:04:10,266 I've kind of just took what I've learned and started. 77 00:04:11,467 --> 00:04:13,266 The first spirit that I ever made 78 00:04:13,266 --> 00:04:15,600 was just a regular old corn. 79 00:04:15,600 --> 00:04:19,100 And I got my first jar, and I was so happy. 80 00:04:19,100 --> 00:04:21,800 Like, I'm showing my wife, "Mary, Mary, Mary," 81 00:04:21,800 --> 00:04:24,100 and the bottom fell out of it. 82 00:04:24,100 --> 00:04:27,000 Like, literally, the bottom fell out. 83 00:04:27,000 --> 00:04:29,800 But I've made a lot of good jars since. 84 00:04:29,800 --> 00:04:30,800 I think that's good. 85 00:04:31,867 --> 00:04:36,567 So, if I can replicate this, we'll have something. 86 00:04:36,567 --> 00:04:40,266 So, for my liquor, I'm gonna make a sweet tea sweetened with honey, 87 00:04:40,266 --> 00:04:41,867 and, uh, I think it'll be good. 88 00:04:41,867 --> 00:04:44,367 -I got some, uh, flaked corn. -[Mark] Yes, sir. 89 00:04:44,367 --> 00:04:46,967 Some oats, some honey malt. 90 00:04:46,967 --> 00:04:49,100 -Get a little sweet in it. -There you go. 91 00:04:49,100 --> 00:04:50,100 -Good luck, boss. -Thanks. 92 00:04:50,100 --> 00:04:51,400 I'm not looking to go legal, 93 00:04:51,400 --> 00:04:53,567 I'm not looking to open a distillery. 94 00:04:53,567 --> 00:04:56,467 I'm just proud of my liquor, 95 00:04:56,467 --> 00:04:59,533 and I want the world to know how proud I am. 96 00:05:02,266 --> 00:05:03,967 -Chris, have you cooked outside? -[Chris] Oh, yeah. 97 00:05:03,967 --> 00:05:07,467 If I'm not in the distillery at school, I'm standing right by a river. 98 00:05:10,367 --> 00:05:11,900 My name is Chris Williamson, 99 00:05:11,900 --> 00:05:13,867 and I'm from Maple Valley, Washington. 100 00:05:13,867 --> 00:05:15,467 I work as a project manager. 101 00:05:15,467 --> 00:05:17,867 I also attend college full-time 102 00:05:17,867 --> 00:05:19,867 for South Puget Sound Community College's 103 00:05:19,867 --> 00:05:21,700 brewing and distilling program. 104 00:05:21,700 --> 00:05:24,867 And then, uh, making moonshine whenever I have time. 105 00:05:24,867 --> 00:05:29,200 My family's been multigenerational moonshiners for as long as I can remember. 106 00:05:29,200 --> 00:05:31,266 And I've been distilling for over 20 years now. 107 00:05:32,600 --> 00:05:36,066 At the school, I'm learning on a 250 gallon pot still. 108 00:05:36,066 --> 00:05:40,500 And at home, I typically have a 50-gallon column system that I put together. 109 00:05:40,500 --> 00:05:42,667 This is my home modular still. 110 00:05:42,667 --> 00:05:45,600 You'll see these bubble plates filling up with distillate. 111 00:05:45,600 --> 00:05:49,467 And it'll produce a very high proof, high quality spirit. 112 00:05:49,467 --> 00:05:53,066 My experimentation with tea flavors has been a lot of trial and error. 113 00:05:53,066 --> 00:05:57,367 So I have gone back to a grain-based corn whiskey 114 00:05:57,367 --> 00:06:00,567 that I'm planning on blending in with my sweet tea. 115 00:06:02,100 --> 00:06:04,867 Well, it looks like you've got a potful of a cauldron here. 116 00:06:04,867 --> 00:06:06,567 I've got a potful of a cauldron here, sir. 117 00:06:06,567 --> 00:06:10,166 I've got some cracked corn, uh, six-row barley, 118 00:06:10,166 --> 00:06:13,066 some crystal malts for... To give it some added flavor. 119 00:06:13,066 --> 00:06:15,367 [Mark] What's your plan for your endgame? 120 00:06:15,367 --> 00:06:17,467 Well, you know, I think I'm gonna go for just the... 121 00:06:17,467 --> 00:06:21,066 My tried and true, uh, sweet tea moonshine recipe. 122 00:06:21,066 --> 00:06:23,600 Winning Master Distiller, to me would be huge. 123 00:06:23,600 --> 00:06:25,867 Between family and friends and community, 124 00:06:25,867 --> 00:06:29,433 bringing something like this home, I think, would be huge for all of us. 125 00:06:30,800 --> 00:06:32,867 All right, guys, 30 minutes in. 126 00:06:32,867 --> 00:06:34,567 You've got 30 minutes left. 127 00:06:36,300 --> 00:06:38,400 It's taking a long time. 128 00:06:38,400 --> 00:06:40,200 [Brad] What's your temperature at, Kristine? 129 00:06:40,200 --> 00:06:43,934 It's at 38 Celsius. 130 00:06:45,166 --> 00:06:46,367 -[Chris] Gotta remember-- -I use Celsius. 131 00:06:46,367 --> 00:06:47,867 She's a Canadian. 132 00:06:47,867 --> 00:06:50,333 -Let me get my calculator out here. -Yeah. 133 00:06:52,967 --> 00:06:54,266 My name is Kristine Hui. 134 00:06:54,266 --> 00:06:57,967 I'm from Vancouver, British Columbia, Canada. 135 00:06:57,967 --> 00:07:01,100 I do work as a distillery consultant. 136 00:07:01,100 --> 00:07:03,166 I started in the brewing industry, 137 00:07:03,166 --> 00:07:06,500 and then I wanted to get into hard alcohol, 138 00:07:06,500 --> 00:07:11,266 so I spent over a year in Scotland making Scotch whisky, 139 00:07:11,266 --> 00:07:15,667 and then one in Wales and two in England. 140 00:07:15,667 --> 00:07:18,000 I thought the whole experience was very unique 141 00:07:18,000 --> 00:07:21,800 and not something that a lot of people in the world get to have. 142 00:07:21,800 --> 00:07:25,967 So I started making videos on a website to kind of showcase 143 00:07:25,967 --> 00:07:29,100 what it's actually like working in the distilling industry. 144 00:07:29,100 --> 00:07:30,500 Hey, it's Brewbird. 145 00:07:30,500 --> 00:07:32,266 In this video, we're talking about 146 00:07:32,266 --> 00:07:34,467 hydrometers and refractometers. 147 00:07:34,467 --> 00:07:38,000 I really just love the nerdy aspects of it. 148 00:07:38,000 --> 00:07:41,100 And if I put my hydrometer in. 149 00:07:41,100 --> 00:07:43,767 Boop. It will start to float. 150 00:07:43,767 --> 00:07:47,467 For my mash bill, I'm using two-row pale malts, 151 00:07:47,467 --> 00:07:51,000 and my secret ingredient is lychee tea. 152 00:07:51,000 --> 00:07:53,600 Yeah, this is my latest creation, 153 00:07:53,600 --> 00:07:55,500 which I made with some lychees. 154 00:07:55,500 --> 00:07:58,967 Lychees are from Asia. Very sweet. 155 00:07:58,967 --> 00:08:03,166 And I'm excited to introduce everyone to lychees. 156 00:08:04,000 --> 00:08:06,300 Is this your first time brewing outside? 157 00:08:06,300 --> 00:08:09,367 Yes. I've always done it legally. 158 00:08:09,367 --> 00:08:11,000 You've got five minutes. 159 00:08:11,000 --> 00:08:13,567 Five minutes to get your mash in your barrel. 160 00:08:15,667 --> 00:08:17,300 [Brad] How you doing down there, Kristine? 161 00:08:17,300 --> 00:08:18,967 [Kristine] Uh, not good. 162 00:08:18,967 --> 00:08:21,300 My conversion was really bad. 163 00:08:21,300 --> 00:08:22,767 I think the temperatures are off, 164 00:08:22,767 --> 00:08:25,400 so I'm not sure if I'll get enough alcohol. 165 00:08:25,400 --> 00:08:27,667 I wish I had brought some sugar. 166 00:08:27,667 --> 00:08:30,567 I probably got two gallons of inverted sugar 167 00:08:30,567 --> 00:08:32,200 I inverted at home that I'm not gonna use. 168 00:08:32,200 --> 00:08:34,900 I am gonna take you up on that. Thank you so much. 169 00:08:34,900 --> 00:08:36,900 Don't beat me too bad now, 170 00:08:36,900 --> 00:08:39,567 -and I'll give you my secret here. -Oh, thank you. 171 00:08:42,100 --> 00:08:44,634 Oh, Brad, he's putting it in there. He's slopped hogs before. 172 00:08:45,200 --> 00:08:47,266 [Tim chuckling] Yeah. 173 00:08:47,266 --> 00:08:49,000 -Are you ready? -[Brad] Mmm-hmm. 174 00:08:49,000 --> 00:08:50,367 [grunts] Oh, boy. 175 00:08:50,867 --> 00:08:53,767 Five, four, 176 00:08:53,767 --> 00:08:58,200 three, two, one. 177 00:08:58,200 --> 00:08:59,634 Bam, you're done. 178 00:09:00,667 --> 00:09:02,867 All right, guys, we're all done with the mash-in. 179 00:09:02,867 --> 00:09:04,400 Mark will lead the way out of the woods. 180 00:09:04,400 --> 00:09:05,734 Come on, guys. Good job. 181 00:09:14,467 --> 00:09:15,867 All right, guys, welcome back. 182 00:09:15,867 --> 00:09:18,266 It's your first challenge, your first run. 183 00:09:18,266 --> 00:09:21,400 What you're gonna do here right now is run us your base spirit 184 00:09:21,400 --> 00:09:24,000 that you'll build on throughout this competition. 185 00:09:24,000 --> 00:09:26,767 [Mark] You're gonna be running on a basic pot still. 186 00:09:26,767 --> 00:09:28,867 The winner of this challenge 187 00:09:28,867 --> 00:09:31,266 gets to go in the stillhouse first 188 00:09:31,266 --> 00:09:32,700 in order to pick their parts. 189 00:09:32,700 --> 00:09:34,667 So if there's something specific 190 00:09:34,667 --> 00:09:36,600 that you need for your next run, 191 00:09:36,600 --> 00:09:41,166 bring us a good jar in order to get to go in the stillhouse first. 192 00:09:41,166 --> 00:09:46,367 What we're looking for, proof, clarity and flavor. 193 00:09:46,367 --> 00:09:50,667 Three hours, bring us your best jar to this table. 194 00:09:50,667 --> 00:09:53,433 And your three hours start now. 195 00:10:01,166 --> 00:10:03,734 Bradley's got a big old cap that's he's pulling off here. 196 00:10:07,266 --> 00:10:09,266 [Kristine] Holy moly. 197 00:10:09,266 --> 00:10:12,200 -She didn't build a full barrel of maize, did she? -Oh, no. 198 00:10:12,200 --> 00:10:14,700 You know what, I'm just gonna pour it in. 199 00:10:14,700 --> 00:10:17,467 She's like, "Hell with that strainer. I'm just gonna pour it in." 200 00:10:17,467 --> 00:10:19,867 [Kristine] I had some trouble with my mash. 201 00:10:19,867 --> 00:10:21,800 I didn't extract enough sugar. 202 00:10:21,800 --> 00:10:24,600 And of course that means I didn't get enough alcohol. 203 00:10:24,600 --> 00:10:29,734 So going into the still run, I knew I would have, like, a very low ABV. 204 00:10:33,166 --> 00:10:36,567 I opened up my mash barrel, and I was excited that it looked like 205 00:10:36,567 --> 00:10:38,100 it fermented out all the way. 206 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. 208 00:10:43,100 --> 00:10:45,266 It's pretty thick, but I'm getting there. 209 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. 211 00:10:54,066 --> 00:10:55,166 Got two to go. 212 00:10:56,800 --> 00:10:58,433 Kristine's got hers going. 213 00:11:06,500 --> 00:11:08,567 -[Brad] I got liquor dripping. -[Chris] Yeah? 214 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. 216 00:11:12,100 --> 00:11:13,867 [Brad] Try to keep up with the big dog down here. 217 00:11:13,867 --> 00:11:15,200 Trying to keep up with the big dog down there, man. 218 00:11:15,200 --> 00:11:16,634 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. 226 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, 228 00:11:35,600 --> 00:11:38,467 it just seems like they distill a lot at home, 229 00:11:38,467 --> 00:11:41,900 so they definitely have a big leg up on me. 230 00:11:41,900 --> 00:11:44,233 Come on. Come on, come on, come on. 231 00:11:45,000 --> 00:11:46,634 Come on, come on, come on. 232 00:11:50,400 --> 00:11:52,266 [Chris] What temp are you at now, Kristine? 233 00:11:52,266 --> 00:11:55,300 [Kristine] Um, it's at 172. 234 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.