1
00:00:05,667 --> 00:00:07,266
[Thonya] That's gonna blow
my top off.
2
00:00:07,266 --> 00:00:08,767
Holy [bleep] .
3
00:00:08,767 --> 00:00:11,567
[narrator] Moonshine has
an Irish forefather.
4
00:00:11,567 --> 00:00:14,100
We're going back
before moonshine
was even moonshine.
5
00:00:14,100 --> 00:00:17,066
[narrator] And its
name is poitín.
6
00:00:17,066 --> 00:00:18,834
Look out belly,
here it comes.
7
00:00:19,967 --> 00:00:22,667
[narrator] The high-proof
Irish liquor
8
00:00:22,667 --> 00:00:25,200
that brought moonshine
to America.
9
00:00:25,200 --> 00:00:26,567
It is a different taste.
10
00:00:26,567 --> 00:00:28,667
It's totally me.
11
00:00:28,667 --> 00:00:31,767
[narrator] Three distillers
bring their best recipes...
12
00:00:31,767 --> 00:00:33,600
[Thonya] You're from
the actual place.
13
00:00:33,600 --> 00:00:35,166
He's got something
up his sleeve.
14
00:00:35,166 --> 00:00:36,667
[narrator] And a rebel spirit.
15
00:00:36,667 --> 00:00:38,100
[Platt] Have you
had this before?
16
00:00:38,100 --> 00:00:39,300
Probably too many times.
17
00:00:39,300 --> 00:00:42,867
It is so awesome
just to hear him say
a full sentence. [laughs]
18
00:00:42,867 --> 00:00:45,367
[narrator] And only one
will be crowned
19
00:00:45,367 --> 00:00:46,900
Master Distiller.
20
00:00:46,900 --> 00:00:49,667
Greatest jar of poitín
ever made, by me today.
21
00:01:04,166 --> 00:01:06,233
Welcome to
Master Distiller, guys.
22
00:01:07,266 --> 00:01:09,900
We're fixing to go way,
way back into time,
23
00:01:09,900 --> 00:01:12,667
to the great-great-grandpappy
of moonshine.
24
00:01:12,667 --> 00:01:14,567
Poitín.
25
00:01:14,567 --> 00:01:18,367
The Irish immigrants
that came over
to America years ago,
26
00:01:18,367 --> 00:01:22,000
they brought their skills
of making poitín
to the Appalachians.
27
00:01:22,000 --> 00:01:24,100
And this is how we got
moonshine in the area.
28
00:01:24,100 --> 00:01:25,834
Tickle, tell us all about it.
29
00:01:27,400 --> 00:01:31,100
Poitín, pronounced
puh-teen or puh-cheen,
30
00:01:31,100 --> 00:01:34,467
is the OG great-granddaddy
of moonshine.
31
00:01:34,467 --> 00:01:37,000
First made in Ireland
in the sixth century,
32
00:01:37,000 --> 00:01:39,100
poitín is made
in a pot still
33
00:01:39,100 --> 00:01:41,867
and traditionally made
out of a malt barley base.
34
00:01:41,867 --> 00:01:44,200
But you can
also use potatoes,
35
00:01:44,200 --> 00:01:46,867
crab apples, wheat, beets,
36
00:01:46,867 --> 00:01:48,367
just about anything
you've got.
37
00:01:49,567 --> 00:01:51,367
Around 1660,
38
00:01:51,367 --> 00:01:54,567
England realized
they were broke
after their civil war
39
00:01:54,567 --> 00:01:57,800
and Oliver Cromwell's wars
with Spain and Holland.
40
00:01:57,800 --> 00:02:01,000
They decided the fastest way
for them to make
some quick money
41
00:02:01,000 --> 00:02:03,066
was to start taxing
Irish liquor.
42
00:02:03,066 --> 00:02:05,433
Well, I think we all know
how that went.
43
00:02:06,700 --> 00:02:10,967
Overnight,
Ireland became a country
of illegal distillers
44
00:02:10,967 --> 00:02:12,100
and smugglers.
45
00:02:12,100 --> 00:02:14,967
The untaxed poitín
became known as moonshine.
46
00:02:14,967 --> 00:02:17,767
And no matter how hard
the English tried,
47
00:02:17,767 --> 00:02:20,266
they just couldn't contain
that Irish spirit.
48
00:02:20,967 --> 00:02:22,667
I mean, the one you drank.
49
00:02:22,667 --> 00:02:25,100
And their spirit of defiance.
50
00:02:25,100 --> 00:02:28,266
Poitín is still illegal
to make in Northern Ireland.
51
00:02:28,266 --> 00:02:31,467
But in 1997,
they finally passed a law
52
00:02:31,467 --> 00:02:33,066
where you can make it
in the republic.
53
00:02:34,000 --> 00:02:35,300
Like moonshine,
54
00:02:35,300 --> 00:02:36,967
poitín is sometimes flavored
55
00:02:36,967 --> 00:02:39,867
with local botanicals,
fruits or spices.
56
00:02:39,867 --> 00:02:41,567
And as no coincidence,
57
00:02:41,567 --> 00:02:44,900
poitín's high proof
and sweet, earthy flavor
58
00:02:44,900 --> 00:02:47,233
work especially well
in cocktails.
59
00:02:47,467 --> 00:02:48,567
Sláinte.
60
00:02:51,467 --> 00:02:53,867
You guys are gonna
make us your version
61
00:02:53,867 --> 00:02:56,233
of that historical
Irish spirit.
62
00:02:57,500 --> 00:03:00,100
Whoever comes out
on top of this contest,
63
00:03:00,100 --> 00:03:01,800
you're gonna get
a limited run of your liquor
64
00:03:01,800 --> 00:03:04,166
and all the bragging rights
that you can pull out.
65
00:03:05,066 --> 00:03:07,266
All right guys,
it's time to build that mash.
66
00:03:19,667 --> 00:03:20,734
[Digger] Here we are, guys.
67
00:03:20,734 --> 00:03:24,867
Poitín was made
in a backwoods
environment in Ireland
68
00:03:24,867 --> 00:03:26,867
where it's pretty chilly
as well.
69
00:03:26,867 --> 00:03:30,166
And that's gonna hinder
your mash building capability.
70
00:03:30,166 --> 00:03:33,734
But we want you
to make liquor
like it's made historically.
71
00:03:35,367 --> 00:03:36,700
You have one hour.
72
00:03:36,700 --> 00:03:39,467
Get your signature
poitín mash bill.
73
00:03:39,467 --> 00:03:41,000
This will fly by.
74
00:03:41,000 --> 00:03:42,533
Your one hour starts...
75
00:03:42,867 --> 00:03:43,934
now.
76
00:03:49,900 --> 00:03:51,967
-[Conor] Oh.
-What you pouring
in there, Conor?
77
00:03:51,967 --> 00:03:53,500
Uh, so it's Munich 2 Malt.
78
00:03:53,500 --> 00:03:56,000
-I'm getting a little
Irish accent in there.
-Yup. Yup, yup.
79
00:03:56,000 --> 00:03:58,266
-You're no stranger
to this, then.
-[Conor] No.
80
00:03:58,266 --> 00:03:59,567
My name is Conor McNeice.
81
00:03:59,567 --> 00:04:01,000
I'm from Belfast,
82
00:04:01,000 --> 00:04:02,934
and I'm currently living
in Kansas City, Missouri.
83
00:04:05,767 --> 00:04:07,467
I'm a distiller
and facilities manager
84
00:04:07,467 --> 00:04:09,266
for Restless Spirits
Distilling Co.
85
00:04:11,867 --> 00:04:14,567
And it snowballed
and ended up as a distiller.
86
00:04:14,567 --> 00:04:15,834
All the equipment
we have here.
87
00:04:16,500 --> 00:04:18,467
Essentially beer equipment,
88
00:04:18,467 --> 00:04:21,133
because to make whiskey,
you've gotta make
a beer first.
89
00:04:22,166 --> 00:04:23,367
I do feel like
I have an advantage.
90
00:04:23,367 --> 00:04:25,000
Poitín is a specialty for me.
91
00:04:25,000 --> 00:04:26,200
I make it 3 times a week
92
00:04:26,200 --> 00:04:28,500
and I'm very,
very practiced in doing so.
93
00:04:28,500 --> 00:04:30,233
I come in here pretty,
pretty confident.
94
00:04:31,567 --> 00:04:33,266
That's where you're from,
is Ireland?
95
00:04:33,266 --> 00:04:34,867
-Yeah, from Ireland, yeah.
-[Thonya] Nice.
96
00:04:34,867 --> 00:04:36,567
Yeah, I better
step up my game now,
97
00:04:36,567 --> 00:04:38,166
-if we got someone--
-I was just about to say--
98
00:04:38,166 --> 00:04:39,200
-We got an import
from Ireland.
-[Conor laughs]
99
00:04:39,200 --> 00:04:41,166
-[Thonya] I was just
about to say, "Oh, no."
-Yeah.
100
00:04:41,166 --> 00:04:43,834
I'm Thonya Biage
from Clover, South Carolina.
101
00:04:45,600 --> 00:04:47,800
All right, guys,
you wanna help
Mommy cook dinner?
102
00:04:47,800 --> 00:04:48,800
-Yeah.
-Yes, ma'am.
103
00:04:48,800 --> 00:04:49,667
[Thonya] Okay.
104
00:04:49,667 --> 00:04:51,600
I'm a stay at home mom.
105
00:04:51,600 --> 00:04:54,200
That's it. There you go.
106
00:04:54,200 --> 00:04:55,600
My husband, he works
107
00:04:55,600 --> 00:04:57,667
and on the weekends,
we make liquor,
108
00:04:57,667 --> 00:04:59,433
it's our little hobby to do.
109
00:05:00,266 --> 00:05:02,767
Right here, is a four grain.
110
00:05:02,767 --> 00:05:05,834
We've been distilling
for about four
or five years now.
111
00:05:06,700 --> 00:05:09,900
Barley and rye, corn.
112
00:05:09,900 --> 00:05:13,500
I kinda do the ideas
behind the ingredients
and the flavors.
113
00:05:13,500 --> 00:05:18,200
This is a special,
limited hot chocolate.
114
00:05:18,200 --> 00:05:20,166
And he kind of
is the still hand.
115
00:05:20,166 --> 00:05:22,066
But together,
we make the good liquor.
116
00:05:22,066 --> 00:05:25,100
My first experience
with poitín was
rather shocking.
117
00:05:25,100 --> 00:05:28,367
Came off awfully high proof
and you got to
take it down some.
118
00:05:28,367 --> 00:05:29,667
Here's a finished product,
119
00:05:29,667 --> 00:05:32,200
it's got a little bit
of a cloud to it
from the cold.
120
00:05:32,200 --> 00:05:34,100
But, once I got it
to where it needed to be,
121
00:05:34,100 --> 00:05:35,667
it was so smooth
and so good.
122
00:05:35,667 --> 00:05:39,266
And we're carrying
on a heritage of good people.
123
00:05:39,266 --> 00:05:41,967
It's an exciting thing
to be a part of.
124
00:05:41,967 --> 00:05:44,367
Have y'all ever mashed out
in the woods before?
125
00:05:44,367 --> 00:05:47,400
-Nope.
-That's all we do
back at home in Clover.
126
00:05:47,400 --> 00:05:48,367
How about you, Platt?
127
00:05:48,367 --> 00:05:49,567
Swear I've done it before.
128
00:05:49,567 --> 00:05:52,667
-I don't know.
I drink a lot, too.
-[all laughing]
129
00:05:52,667 --> 00:05:54,934
My name is Platt Robertson.
I'm from Las Vegas, Nevada.
130
00:05:56,900 --> 00:05:58,567
I'm a bartender,
131
00:05:58,567 --> 00:06:01,700
home brewer,
overall lover of booze.
132
00:06:01,700 --> 00:06:04,767
My little baby here,
this is my five gallon
pot still
133
00:06:04,767 --> 00:06:06,166
that I use on my stove.
134
00:06:06,166 --> 00:06:09,367
I originally started
home brewing about
25 years ago
135
00:06:09,367 --> 00:06:11,600
and then progressed
to wine, cider
136
00:06:11,600 --> 00:06:13,166
and like so, eventually,
137
00:06:13,166 --> 00:06:15,867
uh, distillation around
10-12 years ago.
138
00:06:15,867 --> 00:06:17,300
It looks like water,
139
00:06:17,300 --> 00:06:20,767
but this is a jar of
a 100 proof moonshine.
140
00:06:20,767 --> 00:06:22,700
My first experience
with poitín was just,
141
00:06:22,700 --> 00:06:25,900
I was introduced to it
by some Irish friends
who'd told me about it.
142
00:06:25,900 --> 00:06:28,767
And this right here is why
we go through this process.
143
00:06:28,767 --> 00:06:29,834
To moonshine.
144
00:06:31,867 --> 00:06:33,000
Whoo!
145
00:06:33,000 --> 00:06:34,667
Of course, I gave it a try
and just,
146
00:06:34,667 --> 00:06:36,367
kinda got hooked after that.
147
00:06:36,367 --> 00:06:38,300
All right guys,
you burned half your time.
148
00:06:38,300 --> 00:06:39,667
You got 30 minutes left.
149
00:06:39,667 --> 00:06:40,734
Plenty of time.
150
00:06:42,200 --> 00:06:44,367
Now, Conor,
have you had this before?
151
00:06:44,367 --> 00:06:45,567
Probably too many times.
152
00:06:45,567 --> 00:06:46,667
-Honestly.
-[Platt laughs] Okay.
153
00:06:46,667 --> 00:06:48,600
[Conor] Definitely
an acquired taste, spirit.
154
00:06:48,600 --> 00:06:50,266
[Platt] Does anybody do
aged poitín?
155
00:06:50,266 --> 00:06:52,100
Uh, so that would be
a whisky at that point.
156
00:06:52,100 --> 00:06:53,266
So, poitín has to be clear.
157
00:06:53,266 --> 00:06:54,567
It has to be above 80 proof.
158
00:06:54,567 --> 00:06:56,867
Conor's a
professional distiller.
159
00:06:56,867 --> 00:06:58,567
He's from Ireland. [laughs]
160
00:06:58,567 --> 00:07:00,567
Uh, he should definitely
have a leg up.
161
00:07:00,567 --> 00:07:03,066
There's very loose terms
in terms of how you make it.
162
00:07:08,266 --> 00:07:11,166
So my mash bill
is Munich type-2 Malt,
163
00:07:11,166 --> 00:07:12,867
honey malt,
and chocolate malt.
164
00:07:12,867 --> 00:07:15,300
I'm sitting over here
watching you
and worrying.
165
00:07:15,300 --> 00:07:18,066
Grains, I'm not seeing
some that are--
166
00:07:18,066 --> 00:07:19,600
that have been busted.
167
00:07:19,600 --> 00:07:20,834
[Conor speaking]
168
00:07:26,100 --> 00:07:27,767
[Digger] 'Cause I can tell
by the look at your mash,
169
00:07:27,767 --> 00:07:30,233
-you're getting tannins out,
so you're getting flavors.
-Yeah.
170
00:07:31,100 --> 00:07:32,266
-I'm definitely--
-[Digger] But, I'm afraid
171
00:07:32,266 --> 00:07:34,867
-you're not getting enough
convertible sugars there.
-Yeah.
172
00:07:34,867 --> 00:07:36,567
That hard shell
on that grain
173
00:07:36,567 --> 00:07:39,467
makes it hard
for those enzymes
to break down that sugar,
174
00:07:39,467 --> 00:07:41,967
for fermentable sugars
to turn into alcohol.
175
00:07:41,967 --> 00:07:44,000
Do you have
an alternative plan?
176
00:07:44,000 --> 00:07:45,066
[Conor speaking]
177
00:07:50,867 --> 00:07:53,667
[Mark] If anyone
can handle a problem
with poitín mash,
178
00:07:53,667 --> 00:07:56,133
I suspect it would be
our Irish friend.
179
00:07:57,000 --> 00:07:59,567
[Platt] I've probably
made poitín about,
180
00:07:59,567 --> 00:08:01,100
the last three or four years.
181
00:08:01,100 --> 00:08:03,166
One of the difficulties
in dealing with poitín
182
00:08:03,166 --> 00:08:06,000
is it's not
readily available
here in the US.
183
00:08:06,000 --> 00:08:08,367
I have a little dried
malt extract going in,
184
00:08:08,367 --> 00:08:09,900
I've got different
specialty grains.
185
00:08:09,900 --> 00:08:11,967
I've got some
Munich malt, honey malt.
186
00:08:11,967 --> 00:08:13,667
I have little oats.
187
00:08:13,667 --> 00:08:15,667
We look forward to tasting
you liquor, my friend.
188
00:08:15,667 --> 00:08:17,500
-Good luck.
-[Platt] Appreciate it.
189
00:08:17,500 --> 00:08:18,967
[Thonya] I gotta cut
these potatoes.
190
00:08:18,967 --> 00:08:21,767
What else you got going
on your-- apart from
the potato?
191
00:08:21,767 --> 00:08:24,967
Raisins is like,
a poor person's fruit.
192
00:08:24,967 --> 00:08:26,400
-[Conor] Yeah.
-[Thonya] I figured
193
00:08:26,400 --> 00:08:29,767
that'd go back to the 1600s
as far as I could get.
[chuckles]
194
00:08:29,767 --> 00:08:32,367
I'm approaching it just like
any other shiner would.
195
00:08:32,367 --> 00:08:33,867
Your grains and your nutrients
196
00:08:33,867 --> 00:08:37,000
and everything else
and winging it,
just like they would.
197
00:08:37,000 --> 00:08:38,667
[Digger] Tell me
about your plan here.
198
00:08:38,667 --> 00:08:41,700
I'm using malted barley,
white sugar,
199
00:08:41,700 --> 00:08:43,600
dark brown sugar,
with my raisins.
200
00:08:43,600 --> 00:08:45,600
This poitín thing, uh...
201
00:08:45,600 --> 00:08:47,834
I'm gonna try to make it
as good as I can.
202
00:08:49,400 --> 00:08:51,133
Guys, you're down
to three minutes.
203
00:08:55,400 --> 00:08:56,700
[Conor] Uh, I do
feel the pressure
204
00:08:56,700 --> 00:08:58,000
that I'm representing
he country
205
00:08:58,000 --> 00:09:00,166
and producing an--
a spirit
206
00:09:00,166 --> 00:09:02,100
that represents our culture.
207
00:09:02,100 --> 00:09:05,266
But, I am confident
that I can--
I can do it well.
208
00:09:05,266 --> 00:09:11,100
[Digger] Five, four,
three, two one.
209
00:09:11,100 --> 00:09:12,166
You're done, guys.
210
00:09:12,166 --> 00:09:13,867
Step away from your barrels.
211
00:09:17,166 --> 00:09:19,867
Go with us.
We'll come back when
it's time to pitch that yeast.
212
00:09:31,467 --> 00:09:32,900
All right, guys.
Welcome back.
213
00:09:32,900 --> 00:09:34,367
Today's the big day.
214
00:09:34,367 --> 00:09:36,333
Time for y'all to run
y'all's mash.
215
00:09:37,667 --> 00:09:40,667
Make that base spirit
that you're gonna
build your drink on
216
00:09:40,667 --> 00:09:42,066
throughout this competition.
217
00:09:43,500 --> 00:09:45,400
So we're gonna judge you
on your flavor,
218
00:09:45,400 --> 00:09:47,066
your proof, your clarity.
219
00:09:48,567 --> 00:09:51,166
[Mark] The winner
of this flight
220
00:09:51,166 --> 00:09:54,066
will get first choice
into the still house
221
00:09:54,066 --> 00:09:56,066
in order to pick their
still pots.
222
00:09:57,467 --> 00:10:00,367
[Digger] You have three hours
to bring us your best jar.
223
00:10:00,367 --> 00:10:02,066
Your time starts now.
224
00:10:02,066 --> 00:10:03,834
Good luck
and get with it, guys.
225
00:10:11,266 --> 00:10:13,100
[Mark] That's
a dark looking mash
226
00:10:13,100 --> 00:10:14,734
that Platt's putting in there.
227
00:10:16,500 --> 00:10:19,667
[Thonya] Sh-- still got
a big old cap on it.
228
00:10:19,667 --> 00:10:21,467
My barrel,
it still maybe needed,
229
00:10:21,467 --> 00:10:23,200
like a day or two
to work off.
230
00:10:23,200 --> 00:10:25,600
It smells really good.
231
00:10:25,600 --> 00:10:27,967
It's got a lot of
alcohol in it, though.
232
00:10:27,967 --> 00:10:29,266
But I can still run it
233
00:10:29,266 --> 00:10:31,367
and I can also use it
with my second run.
234
00:10:32,767 --> 00:10:35,433
Conor's straining off
a lot of his grains.
235
00:10:36,667 --> 00:10:40,333
He's working
with un-ground grain.
236
00:10:41,667 --> 00:10:43,467
[Conor speaking]
237
00:10:43,467 --> 00:10:45,467
My worry is that
I did not get enough,
238
00:10:45,467 --> 00:10:47,266
and I won't be able to get
those nice flavors
239
00:10:47,266 --> 00:10:49,066
that I'm hoping for
in the higher
alcohol content.
240
00:10:50,200 --> 00:10:51,700
[Digger] Uh, lady
and gentlemen,
241
00:10:51,700 --> 00:10:53,734
one hour down, two to go.
242
00:10:56,300 --> 00:10:58,700
[Platt] Boom, pack a plow,
guess who's got liquor now?
243
00:10:58,700 --> 00:11:00,767
-Nice.
-Yeah, we're running.
244
00:11:00,767 --> 00:11:02,900
[Mark] Platt, are you happy
with your mash?
245
00:11:02,900 --> 00:11:04,667
I am, it--
it tastes a little bit
246
00:11:04,667 --> 00:11:06,800
like a German beer
called a Rauchbier.
247
00:11:06,800 --> 00:11:09,066
They-They use
a little smoked malt,
248
00:11:09,066 --> 00:11:12,300
and that smoke
kinda balances out
the malt sweetness.
249
00:11:12,300 --> 00:11:14,200
So, hopefully,
I've made a good beer
250
00:11:14,200 --> 00:11:15,634
that will turn into
a good spirit.
251
00:11:17,100 --> 00:11:19,166
Maybe if I don't look at it,
it'll start to work.
[chuckles]
252
00:11:19,166 --> 00:11:20,867
-[Conor] Yeah.
-[Thonya chuckles] Mmm!
253
00:11:21,467 --> 00:11:22,500
-I did it.
-[Conor] Nice.
254
00:11:22,500 --> 00:11:24,100
-Oh, there you go!
-I'm looking at it,
so I did it.
255
00:11:24,100 --> 00:11:25,333
[Platt] I knew you were
right behind me.
256
00:11:28,100 --> 00:11:29,400
[Conor] I kind of looked over
and I could hear
257
00:11:29,400 --> 00:11:31,300
the other two
are up and running.
258
00:11:31,300 --> 00:11:32,266
Mine is not doing that.
259
00:11:32,266 --> 00:11:34,266
Now I'm happy.
What about you, Platt?
260
00:11:34,266 --> 00:11:35,767
-You happy back there?
-[Platt] Oh, yeah.
261
00:11:35,767 --> 00:11:37,834
-Yeah.
-How you doing
over there, Conor?
262
00:11:43,900 --> 00:11:46,834
It ain't like
you've got all the time
in the world here.
263
00:11:51,867 --> 00:11:53,300
[Conor] It's sort of
getting up there, but...
264
00:11:53,300 --> 00:11:55,367
I'm really surprised
how long it's taking.
265
00:11:55,367 --> 00:11:57,367
Had a bit of trouble,
getting my pot to heat up.
266
00:11:58,867 --> 00:12:00,667
I think my flames are tiny.
267
00:12:01,500 --> 00:12:03,066
His is pretty small.
268
00:12:05,367 --> 00:12:06,767
[Platt] How are you looking
on temperature?
269
00:12:06,767 --> 00:12:08,400
At about 110.
270
00:12:08,400 --> 00:12:10,867
-Play with that
little needle valve.
-[Conor] Yes.
271
00:12:10,867 --> 00:12:13,266
-That's just--
-[Thonya] There you go.
272
00:12:13,266 --> 00:12:15,266
[Mark] We've all been
on that side of the table.
273
00:12:15,266 --> 00:12:17,900
At home, they're under
no time constraints.
274
00:12:17,900 --> 00:12:20,433
And here you're under
tremendous time constraint.
275
00:12:21,300 --> 00:12:22,634
[Conor speaking]
276
00:12:23,367 --> 00:12:25,367
Look at you running.
Come on, Conor.
277
00:12:25,367 --> 00:12:26,600
Whoo! Whoo! Whoo!
278
00:12:26,600 --> 00:12:28,767
All right, guys,
you're down to one hour.
279
00:12:28,767 --> 00:12:30,266
Better be getting together.
280
00:12:32,100 --> 00:12:34,567
[Thonya] Look at
that pretty thing
right there.
281
00:12:35,400 --> 00:12:37,100
Oh, good Lord.
282
00:12:37,100 --> 00:12:38,000
That was fast.
283
00:12:38,000 --> 00:12:39,834
Yeah, I think
that's gonna be my head.
284
00:12:41,867 --> 00:12:44,500
Oh, my!
Smells good.
285
00:12:44,500 --> 00:12:46,300
Holy moly.
286
00:12:46,300 --> 00:12:48,567
It had that right
fruity flavor
287
00:12:48,567 --> 00:12:50,333
from the raisins
and everything.
288
00:12:50,767 --> 00:12:52,734
That's my poitín.
289
00:12:54,567 --> 00:12:55,567
Oh, wow.
290
00:12:55,567 --> 00:12:58,700
I'm getting good, clean jars
of high proof spirit.
291
00:12:58,700 --> 00:13:00,266
Plenty of alcohol.
292
00:13:00,266 --> 00:13:01,467
[Conor] How's it
tasting, Platt?
293
00:13:01,467 --> 00:13:02,967
[Platt] The smoke's
very faint.
294
00:13:02,967 --> 00:13:04,000
Further down the run,
295
00:13:04,000 --> 00:13:05,767
I started really picking up
those flavors.
296
00:13:05,767 --> 00:13:07,467
The maltiness, the peatiness.
297
00:13:07,467 --> 00:13:09,634
Overall, I think
a well-executed run.
298
00:13:10,700 --> 00:13:13,166
Thirty minutes,
lady and gentlemen.
299
00:13:13,166 --> 00:13:15,567
Conor, over there, daggone.
300
00:13:15,567 --> 00:13:17,266
He's got something
up his sleeve.
301
00:13:17,266 --> 00:13:18,300
What you hiding over there?
302
00:13:18,300 --> 00:13:20,467
-I see you.
-[both laugh]
303
00:13:21,300 --> 00:13:22,767
[Conor speaking]
304
00:13:26,567 --> 00:13:28,367
Just waiting for the flavor
to kind of brighten up a bit.
305
00:13:28,367 --> 00:13:30,367
Right now,
it's got a lot of, uh...
306
00:13:30,367 --> 00:13:31,600
that, kind of,
bitterness to it.
307
00:13:31,600 --> 00:13:34,700
The flavors I'm going for
is a nice, fruity malt
sort of flavor
308
00:13:34,700 --> 00:13:36,600
that you can get
using the malted barley,
309
00:13:36,600 --> 00:13:38,367
honey malt
and chocolate malt.
310
00:13:38,367 --> 00:13:40,367
[Platt] Conor, how you looking
on proof over there?
311
00:13:40,367 --> 00:13:42,867
I'd say I'm at about
115 or so.
312
00:13:44,300 --> 00:13:45,667
It's getting--
starting to drop.
313
00:13:45,667 --> 00:13:47,967
The second jar of proof
drastically drops.
314
00:13:47,967 --> 00:13:49,100
So, I didn't have a lot
to play with.
315
00:13:49,100 --> 00:13:50,700
Some good smells
in this room
right now, guys.
316
00:13:50,700 --> 00:13:52,867
-Yeah.
-[Platt] It does smell good.
317
00:13:52,867 --> 00:13:54,567
[Thonya] A lot of people
normally talk...
318
00:13:55,266 --> 00:13:56,767
about how I talk and stuff,
319
00:13:56,767 --> 00:13:58,567
and they say how much
they like my accent.
320
00:13:58,567 --> 00:14:00,166
I swear to God,
I love your accent.
321
00:14:00,166 --> 00:14:01,367
[laughs] Thank you.
322
00:14:01,367 --> 00:14:03,467
I never thought that I would
actually have a chance
in my life
323
00:14:03,467 --> 00:14:05,867
to say that I love
someone else's accent.
324
00:14:05,867 --> 00:14:08,600
And it happens to be
Conor's Ireland accent.
325
00:14:08,600 --> 00:14:11,567
It is so awesome
just to hear him say
a full sentence.
326
00:14:11,567 --> 00:14:12,834
[all laughing]
327
00:14:14,467 --> 00:14:16,667
I'm used to it by now,
I've been here ten years.
328
00:14:16,667 --> 00:14:18,600
All right, guys,
you got five minutes left.
329
00:14:18,600 --> 00:14:20,533
You should be
buttoning them buttons up.
330
00:14:26,266 --> 00:14:30,266
That is the greatest jar
of poitín ever made,
by me today.
331
00:14:30,266 --> 00:14:32,000
-Okay. Good.
-Wonderful.
332
00:14:32,000 --> 00:14:34,867
I think this is gonna
be her, y'all.
333
00:14:34,867 --> 00:14:36,400
Blending all those
jars together
334
00:14:36,400 --> 00:14:39,100
brought my proof, my clarity
and my flavors,
335
00:14:39,100 --> 00:14:41,100
to bring the best jar
that I could
336
00:14:41,100 --> 00:14:42,600
to the table for the judges.
337
00:14:42,600 --> 00:14:43,667
[Digger] Bring it
in here, sister.
338
00:14:43,667 --> 00:14:45,867
I think I got y'all
something special.
339
00:14:45,867 --> 00:14:47,066
[Digger] Well, we hope so.
340
00:14:48,500 --> 00:14:49,634
[Conor speaking]
341
00:14:54,367 --> 00:14:56,100
[Digger] That's your
prized pony?
342
00:14:56,100 --> 00:14:57,000
I think so.
343
00:14:57,000 --> 00:14:58,767
We've got work to do now.
344
00:14:58,767 --> 00:14:59,934
We got to get busy.
345
00:15:03,900 --> 00:15:05,066
[Tim] Do you wanna
go with Platt?
346
00:15:05,066 --> 00:15:06,333
Since he's closest to me.
347
00:15:08,266 --> 00:15:09,967
It is definitely
a clear jar.
348
00:15:09,967 --> 00:15:12,233
-Looks like a good
100 proof bead to me.
-[Tim] Yeah.
349
00:15:14,166 --> 00:15:17,333
My flavor started
coming in around 190 proof.
350
00:15:18,266 --> 00:15:20,667
[Digger] That smoky essence
right off the bat.
351
00:15:20,667 --> 00:15:22,967
Then it falls into
that caramel note.
352
00:15:22,967 --> 00:15:24,867
-That's good.
-[Tim] That's a sweet-smoky.
353
00:15:24,867 --> 00:15:27,166
It's sweet--
sweet-smoky taste.
354
00:15:27,166 --> 00:15:29,967
It's a little bit
fiery on the back end,
355
00:15:29,967 --> 00:15:32,066
-and that could be
just 'cause of the--
-A little on the front end.
356
00:15:32,066 --> 00:15:34,734
The chocolaty,
but it's not unpleasant.
357
00:15:36,166 --> 00:15:38,033
-All right.
-[Digger] Numero dos.
358
00:15:38,800 --> 00:15:40,000
Another clean jar.
359
00:15:40,000 --> 00:15:41,166
Hey, buddy.
360
00:15:41,166 --> 00:15:43,266
[Tim] Let's see what
this one here looks like.
361
00:15:43,266 --> 00:15:45,433
I think that looks
really good.
362
00:15:46,467 --> 00:15:47,767
[Platt] Thonya,
you have a lot of jars.
363
00:15:47,767 --> 00:15:48,767
Look like you had
a pretty good run.
364
00:15:48,767 --> 00:15:52,500
You too, I mean,
I ain't too worried
about the run.
365
00:15:52,500 --> 00:15:54,233
It-It gave me a good bet.
366
00:15:55,100 --> 00:15:57,266
White,
smooth on the nose.
367
00:15:57,867 --> 00:15:58,700
[Tim] Mmm-hmm.
368
00:16:00,266 --> 00:16:02,567
Got a little fierce
from the front end,
369
00:16:02,567 --> 00:16:04,900
but after your second sip,
370
00:16:04,900 --> 00:16:07,066
that fire on
the front end goes away.
371
00:16:07,066 --> 00:16:08,767
She's got
some alcohol in here.
372
00:16:08,767 --> 00:16:10,367
It's got a lot of
flavor in it, though.
373
00:16:10,367 --> 00:16:12,500
-It has got a lot of flavor.
-[Tim] Lot of fruity flavor.
374
00:16:12,500 --> 00:16:15,000
Fruity flavor,
I guess it's coming
out of the raisins, maybe.
375
00:16:15,000 --> 00:16:16,133
[Mark] I like it.
376
00:16:18,000 --> 00:16:20,166
-Conor.
-Clear.
377
00:16:21,667 --> 00:16:23,900
If anybody
out of the three
378
00:16:23,900 --> 00:16:26,467
should know how to make
a proper poitín,
379
00:16:26,467 --> 00:16:28,567
Conor should be the one.
380
00:16:28,567 --> 00:16:31,567
-[Digger] I mean,
do we just...
-[all exclaiming]
381
00:16:31,567 --> 00:16:34,467
-We got some alcohol there.
[chuckles]
-[all exclaiming]
382
00:16:35,800 --> 00:16:37,967
I'm very happy
I was able to get
as much alcohol as I got
383
00:16:37,967 --> 00:16:39,667
and as much flavor as I got.
384
00:16:39,667 --> 00:16:41,066
Damn fine nose.
385
00:16:42,000 --> 00:16:44,333
A little something
here out of whack.
386
00:16:44,767 --> 00:16:46,000
That is a whole grain.
387
00:16:46,000 --> 00:16:49,066
-He didn't get the conversion
he had hoped for...
-[Tim] Yeah.
388
00:16:49,066 --> 00:16:51,166
...because his grain
wasn't ground.
389
00:16:51,166 --> 00:16:53,100
His grain did not
finish out fermenting.
390
00:16:53,100 --> 00:16:54,467
That's why
we're tasting that--
391
00:16:54,467 --> 00:16:56,900
that earthy green taste.
392
00:16:56,900 --> 00:17:00,166
It didn't get
none of the goodie
out of the husk.
393
00:17:00,166 --> 00:17:02,667
But, good and clear,
looks good.
394
00:17:02,667 --> 00:17:04,233
I think he failed
on the flavor.
395
00:17:05,767 --> 00:17:07,667
I'm one, two and three.
396
00:17:07,667 --> 00:17:09,367
-I'm with you.
-I can live with that.
397
00:17:18,900 --> 00:17:20,867
[Digger] You can see
jar's a little bit lighter.
398
00:17:20,867 --> 00:17:22,467
We had to sample
right smart
399
00:17:22,467 --> 00:17:24,533
to come up
with a good decision.
400
00:17:25,667 --> 00:17:27,767
Conor, you did
an excellent job
401
00:17:27,767 --> 00:17:29,066
for what you had to work with.
402
00:17:30,567 --> 00:17:31,767
[Tim] We can taste the grains,
403
00:17:31,767 --> 00:17:33,400
but we're tasting
the outside of the grain.
404
00:17:33,400 --> 00:17:36,934
-Yeah
-I wanna pat you
on the back, young man.
405
00:17:37,367 --> 00:17:38,867
You went right on in,
406
00:17:38,867 --> 00:17:40,200
you stood your ground,
407
00:17:40,200 --> 00:17:42,500
and you brought us
a fine jar of liquor.
408
00:17:42,500 --> 00:17:44,166
-Thank you.
-I can't wait to see
409
00:17:44,166 --> 00:17:46,400
-you're going, if you've got
something in mind.
-In mind.
410
00:17:46,400 --> 00:17:47,533
Yeah, I've got a plan.
411
00:17:48,000 --> 00:17:49,734
And Thonya, Mama B.
412
00:17:50,500 --> 00:17:51,967
In all them taters,
413
00:17:51,967 --> 00:17:54,667
I was really expecting
a vodka taste.
414
00:17:54,667 --> 00:17:57,400
But, whatever else
you got in there
that worked out,
415
00:17:57,400 --> 00:17:59,400
-it worked out in your favor.
-Thank you.
416
00:17:59,400 --> 00:18:02,867
Proof, I believe
you can proof that jar
with the lights out,
417
00:18:02,867 --> 00:18:04,400
'cause you know
what you're doing on proof.
418
00:18:04,400 --> 00:18:07,567
Thank you so much.
I've been practicing so hard.
419
00:18:07,567 --> 00:18:09,166
[Digger] Platt.
420
00:18:09,166 --> 00:18:11,700
You used
the dry malt extract,
421
00:18:11,700 --> 00:18:14,867
and that brought that
wonderful caramel
note to it.
422
00:18:14,867 --> 00:18:16,900
-Damn fine jar of liquor
right there.
-Thank you.
423
00:18:16,900 --> 00:18:20,500
[Tim] We picked up that--
that smoky flavor,
that you put in there.
424
00:18:20,500 --> 00:18:22,667
The smoothness to it
is incredible.
425
00:18:22,667 --> 00:18:25,066
-I just want it so.
-Yeah, it's okay.
426
00:18:25,066 --> 00:18:27,467
-It's great.
-Thank you.
427
00:18:27,467 --> 00:18:30,233
All three of you,
I'll give you a A,
all of you. Outstanding.
428
00:18:31,567 --> 00:18:33,467
[Mark] Nobody's
going home here.
429
00:18:33,467 --> 00:18:36,266
This is just simply to find
the picking order
430
00:18:36,266 --> 00:18:38,266
for which you'll go
into the still house.
431
00:18:41,567 --> 00:18:43,934
[Digger] And from
the way we judged,
432
00:18:45,000 --> 00:18:47,467
Thonya, you're number one
in the still house,
433
00:18:47,467 --> 00:18:49,066
Platt, you're number two
434
00:18:49,066 --> 00:18:50,667
and Conor, you're
number three.
435
00:18:50,667 --> 00:18:51,667
Tickle!
436
00:18:56,000 --> 00:18:57,867
Yippee ki-yay.
437
00:18:57,867 --> 00:19:00,066
What have we got
going on here?
438
00:19:00,066 --> 00:19:04,400
-[chuckles]
-[Tim] These guys right here
are making us a poitín.
439
00:19:04,400 --> 00:19:07,667
-Okay.
-Which is from the
old country of Ireland.
440
00:19:07,667 --> 00:19:09,600
[Tickle] Well,
I'll tell you what,
I'm looking forward to that.
441
00:19:09,600 --> 00:19:11,767
If y'all got y'all's shoes
in full wheel drive,
442
00:19:11,767 --> 00:19:13,967
y'all drop your jars off
and come with me.
443
00:19:19,667 --> 00:19:20,700
All right.
444
00:19:20,700 --> 00:19:25,166
We are here
today in the rain
to pick still parts.
445
00:19:25,166 --> 00:19:27,467
You're gonna have
three minutes
in the still house.
446
00:19:27,467 --> 00:19:29,300
Thonya, I believe
you're up first.
447
00:19:29,300 --> 00:19:31,066
Starting now.
448
00:19:33,166 --> 00:19:36,100
Three minutes goes by
real quick in there.
449
00:19:36,100 --> 00:19:39,266
[Thonya] So, I totally got
first pick in the still house.
450
00:19:39,266 --> 00:19:41,266
That -That won't make liquor
by itself, Thonya.
451
00:19:41,266 --> 00:19:44,400
And it's not like,
a "lady come first"
type thing.
452
00:19:44,400 --> 00:19:46,867
It's totally me.
453
00:19:46,867 --> 00:19:47,967
[Tickle] Two minutes.
454
00:19:47,967 --> 00:19:49,700
[Thonya] Tickle,
you are killing this.
455
00:19:49,700 --> 00:19:52,767
All right, we have got
a doubler and a pot.
456
00:19:52,767 --> 00:19:54,300
[Thonya] I was able
to get a thumper.
457
00:19:54,300 --> 00:19:56,000
That's something
that I really needed
458
00:19:56,000 --> 00:19:57,667
to incorporate my flavors
459
00:19:57,667 --> 00:20:01,100
over into my oatmeal cookie
that I was reaching for.
460
00:20:01,100 --> 00:20:03,667
-[Tickle] Have you got
what you need?
-[Thonya] I hope so.
461
00:20:03,667 --> 00:20:06,600
All right, Platt,
you are up next.
462
00:20:06,600 --> 00:20:09,333
And your time starts now.
463
00:20:10,166 --> 00:20:12,266
All right, I don't see
a still yet, Platt.
464
00:20:12,266 --> 00:20:14,734
Yeah, I mean, you've had
a grand total of three
or four seconds.
465
00:20:18,000 --> 00:20:20,400
All right, look,
that's the way
I like to see it.
466
00:20:20,400 --> 00:20:21,867
[Platt] It's very intense
picking.
467
00:20:21,867 --> 00:20:23,367
You've never been
in that room before.
468
00:20:23,367 --> 00:20:24,867
There's parts
all over the place.
469
00:20:24,867 --> 00:20:26,300
[Tickle] All right,
we've got a thumper out.
470
00:20:26,300 --> 00:20:27,166
If I'm second,
471
00:20:27,166 --> 00:20:28,900
I probably need to add
some more flavor.
472
00:20:28,900 --> 00:20:30,033
I'm fine on the proof,
473
00:20:30,033 --> 00:20:31,900
but it's probably
a little more flavor
I need to add.
474
00:20:31,900 --> 00:20:33,266
And that thumper
will help out.
475
00:20:33,266 --> 00:20:34,400
[Tickle] Then it's coming down
to it.
476
00:20:34,400 --> 00:20:35,800
-[Platt] All right,
I'm coming out.
-[Tickle] All right.
477
00:20:35,800 --> 00:20:38,166
-Are you good, Platt?
-[Platt] I think I'm good.
478
00:20:38,166 --> 00:20:39,000
All right.
479
00:20:39,000 --> 00:20:40,967
Conor, it's left up to you.
480
00:20:40,967 --> 00:20:44,166
And your time starts now.
481
00:20:47,700 --> 00:20:48,800
But of course, those two guys,
482
00:20:48,800 --> 00:20:50,567
both took the,
the only two thumpers.
483
00:20:50,567 --> 00:20:51,700
All right, here we go.
484
00:20:51,700 --> 00:20:54,834
We've got a condenser
and we have got a pot.
485
00:21:02,567 --> 00:21:04,800
[Tickle]
All you gotta do is connect
these things together
486
00:21:04,800 --> 00:21:06,166
and time is ticking.
487
00:21:09,567 --> 00:21:10,900
Okay, here we go.
488
00:21:10,900 --> 00:21:12,967
Conor, did you get
everything you needed?
489
00:21:12,967 --> 00:21:14,066
[Conor] Uh, we'll find out.
490
00:21:14,066 --> 00:21:15,233
-[laughs]
-[Tickle] All right.
491
00:21:24,900 --> 00:21:27,667
[Tickle] Well, we made it back
492
00:21:27,667 --> 00:21:30,100
through torrential downpour
on your boat.
493
00:21:30,100 --> 00:21:31,667
Nobody drowned or nothing.
494
00:21:31,667 --> 00:21:34,867
I'm gonna leave them
in your semi capable hands.
495
00:21:34,867 --> 00:21:36,634
[Digger] All right.
Adiós, amigo.
496
00:21:38,467 --> 00:21:39,533
All right, guys.
497
00:21:40,367 --> 00:21:41,834
Time for y'all to go to work.
498
00:21:43,567 --> 00:21:46,100
We wanna see
those stills together
499
00:21:46,100 --> 00:21:48,934
in a safe
and functioning manner
500
00:21:49,400 --> 00:21:51,500
in 30 minutes.
501
00:21:51,500 --> 00:21:54,166
Hopefully,
you got everything you need.
502
00:21:55,200 --> 00:21:58,233
Your 30 minutes starts now.
503
00:22:04,066 --> 00:22:07,600
[Mark] Oh, the plant's
gonna have to run hotter
than they did initially,
504
00:22:07,600 --> 00:22:09,734
'cause they didn't have
thumpers to heat up.
505
00:22:11,467 --> 00:22:13,266
[Platt] I got everything
I needed from the still pick
506
00:22:13,266 --> 00:22:15,000
to complete the run
the way I wanted to.
507
00:22:15,000 --> 00:22:16,066
I was very happy with it.
508
00:22:19,100 --> 00:22:22,567
So my still at home,
it's no big fancy thing.
509
00:22:23,467 --> 00:22:26,100
That's not gonna taste
very well.
510
00:22:26,100 --> 00:22:28,000
Working here
is a whole lot different.
511
00:22:28,000 --> 00:22:29,233
It's a bigger scale.
512
00:22:29,233 --> 00:22:32,667
I thought
I'd be a whole lot nervous
because it was bigger.
513
00:22:32,667 --> 00:22:36,066
But I threw myself in there
and I got, I got right to it.
514
00:22:37,367 --> 00:22:40,266
Guys,
you've got 10 minutes in,
20 left.
515
00:22:43,867 --> 00:22:44,934
[Conor] Thought I had a...
516
00:22:44,934 --> 00:22:46,900
Didn't like the flavors
that was coming from my mash.
517
00:22:46,900 --> 00:22:49,066
[Tim] It look like Thonya
going pretty simple, ain't it?
518
00:22:49,066 --> 00:22:51,900
It'll be simple,
but it'll be efficient,
it'll work.
519
00:22:51,900 --> 00:22:54,867
I am confident,
I have ways of figuring out
how to fix it.
520
00:22:54,867 --> 00:22:56,066
[Mark] You're gonna be fine.
521
00:22:56,066 --> 00:22:57,867
You can run slower,
but you're gonna...
522
00:22:57,867 --> 00:23:00,300
-You've got a lot less stuff
to heat up.
-[Conor] Yeah.
523
00:23:00,300 --> 00:23:01,800
There's been a lot
of better liquor
524
00:23:01,800 --> 00:23:04,033
made on less than that,
I promise you.
525
00:23:05,467 --> 00:23:07,867
Looks like everybody's done.
526
00:23:07,867 --> 00:23:10,767
All three of y'all
made a great poitín already.
527
00:23:10,767 --> 00:23:12,500
Now we wanna see
what you can do
528
00:23:12,500 --> 00:23:15,000
to improve your flavors
in this second run.
529
00:23:15,000 --> 00:23:16,367
Four hours,
that's all you've got
530
00:23:16,367 --> 00:23:19,400
to get your very best jar
on our table.
531
00:23:19,400 --> 00:23:21,467
Your time starts now.
532
00:23:21,467 --> 00:23:23,233
Good luck
and get with it, guys.
533
00:23:26,500 --> 00:23:27,767
[Mark] This poitín challenge,
534
00:23:27,767 --> 00:23:31,000
we don't have any particular
flavor profile to look for.
535
00:23:31,000 --> 00:23:33,100
-This is quality,
is what they're looking at.
-Yeah. Yeah.
536
00:23:33,100 --> 00:23:34,467
It's all about quality.
537
00:23:35,800 --> 00:23:38,600
Miss Thonya,
did your mash change any?
538
00:23:38,600 --> 00:23:41,700
It actually sure did, um,
there was no more cap on it.
539
00:23:41,700 --> 00:23:43,000
So, my plan for this run
540
00:23:43,000 --> 00:23:45,467
is I'm just putting
a little bit of my distillate
in the thumper.
541
00:23:45,467 --> 00:23:49,634
I also added some of my mash
into my pot and my thumper.
542
00:23:51,300 --> 00:23:54,066
Just trying to bring over
the brown sugar, the oats,
543
00:23:54,066 --> 00:23:55,367
and just some of the raisins.
544
00:23:55,367 --> 00:23:57,800
This poitín, there's not,
like, a manual.
545
00:23:57,800 --> 00:23:59,800
What have you got
in that mason jar?
546
00:23:59,800 --> 00:24:02,266
It's a little bit
of old fashioned oats.
547
00:24:02,266 --> 00:24:04,000
I just grinded 'em up
a little bit.
548
00:24:04,000 --> 00:24:06,867
I'm hoping
to just bring it out
a little bit stronger.
549
00:24:06,867 --> 00:24:09,166
[Mark] Well,
it was a very good flavor
to start with.
550
00:24:09,166 --> 00:24:11,367
-Don't screw it up. All right.
-[Thonya] Okay.
551
00:24:14,300 --> 00:24:16,000
[Platt] My strategy
with working with poitín
552
00:24:16,000 --> 00:24:18,667
is to extract a little more
of the malt flavor
553
00:24:18,667 --> 00:24:19,667
using the thumper,
554
00:24:19,667 --> 00:24:20,800
keep a little bit of the peat,
555
00:24:20,800 --> 00:24:23,900
but also produce a smooth,
finished product.
556
00:24:23,900 --> 00:24:26,100
[Mark] I like it there,
over there, flat.
557
00:24:26,100 --> 00:24:29,467
-He's sparging that grain bag
into his thumper.
-[Mark] Yeah.
558
00:24:31,600 --> 00:24:32,967
[Platt] I'm using, uh,
one of my bags.
559
00:24:32,967 --> 00:24:35,166
My malt, specifically
the pale ale malt.
560
00:24:35,166 --> 00:24:37,000
I want to kind of rinse
the grains,
561
00:24:37,000 --> 00:24:40,166
pick up more
of that malt flavor
through the thumper
562
00:24:40,800 --> 00:24:42,634
to really intensify
that flavor.
563
00:24:44,266 --> 00:24:46,600
[Digger] I'm seeing
a little orange zest
going on over here.
564
00:24:46,600 --> 00:24:49,367
I hope he's very,
very careful about that,
565
00:24:49,367 --> 00:24:51,000
not getting into that pith.
566
00:24:51,000 --> 00:24:54,367
Conor, I see you're grating
some orange zest over there.
567
00:24:54,367 --> 00:24:56,900
Is that one
of your secret plans
you had?
568
00:24:56,900 --> 00:25:01,166
Yeah, so I've got
some allspice, a little
clove and some orange.
569
00:25:01,166 --> 00:25:02,800
So, I'm gonna try to make
a bit of an orange space.
570
00:25:02,800 --> 00:25:04,000
-Okay.
-[Conor] Kind of a fusion.
571
00:25:04,000 --> 00:25:05,266
This poitín for me
572
00:25:05,266 --> 00:25:08,100
isn't gonna be
your traditional poitín.
573
00:25:08,100 --> 00:25:09,567
I decided not to use
any of my mash.
574
00:25:09,567 --> 00:25:10,767
I didn't like any of the...
575
00:25:10,767 --> 00:25:12,066
Some of the flavors
that came out
in the distillation for--
576
00:25:12,066 --> 00:25:15,000
because of the, er, uh,
the fact that my grain
wasn't milled.
577
00:25:15,000 --> 00:25:16,900
You're using
what spirits you have,
578
00:25:16,900 --> 00:25:20,233
-and you're trying
to re-influence its flavor.
-[Conor] Yeah.
579
00:25:24,166 --> 00:25:26,166
[Thonya] So, the vapors
will pretty much just go up
580
00:25:26,166 --> 00:25:28,100
-and go through the bag
and come over...
-[Conor speaking]
581
00:25:28,100 --> 00:25:29,200
Yeah.
582
00:25:30,567 --> 00:25:33,800
I believe we're about ready
for competition here.
583
00:25:33,800 --> 00:25:36,100
All right, guys,
you're halfway home.
584
00:25:36,100 --> 00:25:38,333
Two hours down,
two more to go.
585
00:25:38,867 --> 00:25:39,667
Ow.
586
00:25:40,567 --> 00:25:41,767
Ow.
587
00:25:41,767 --> 00:25:44,100
Platt, looks like
we're moving right along.
588
00:25:44,100 --> 00:25:45,667
Yeah, I'm up to about 120,
589
00:25:45,667 --> 00:25:47,967
and I start hearing her
thump a little bit.
590
00:25:47,967 --> 00:25:50,200
I think
I'm about to be running.
591
00:25:50,200 --> 00:25:52,166
That's gonna be crazy.
592
00:25:52,166 --> 00:25:53,767
Yep, see? What'd I tell you?
593
00:25:55,100 --> 00:25:56,166
[Conor] Yours going already?
594
00:25:56,166 --> 00:25:57,333
-[Thonya] Yeah.
-[Conor] Nice.
595
00:25:59,667 --> 00:26:00,967
[Thonya] Oh, my God.
596
00:26:00,967 --> 00:26:03,667
-Everything I put in there
came through.
-[Platt] Yeah.
597
00:26:03,667 --> 00:26:06,266
Those old fashioned oats,
they really came through.
598
00:26:06,500 --> 00:26:07,967
God.
599
00:26:07,967 --> 00:26:09,166
They really mixed in good
600
00:26:09,166 --> 00:26:11,367
with those raisins
and everything else.
601
00:26:11,800 --> 00:26:12,634
[Platt] Liftoff.
602
00:26:18,600 --> 00:26:19,433
Hoo!
603
00:26:21,867 --> 00:26:23,166
[Conor] Drippy drips.
604
00:26:23,166 --> 00:26:24,900
[Thonya] What you got
over there?
605
00:26:24,900 --> 00:26:26,700
[Conor] Yeah,
I just started getting
the heads out at the moment.
606
00:26:26,700 --> 00:26:29,000
-[Thonya] Oh, okay.
-[Conor speaking]
607
00:26:29,000 --> 00:26:31,266
[Thonya] You got a good, uh,
notes and flavor, though?
608
00:26:31,266 --> 00:26:32,467
[Conor speaking]
609
00:26:32,467 --> 00:26:35,700
[Thonya]
I ain't gonna lie to you,
Conor was my biggest scare.
610
00:26:35,700 --> 00:26:38,066
Um, I was very intimidated.
611
00:26:38,066 --> 00:26:38,800
[Conor chuckles]
612
00:26:38,800 --> 00:26:40,266
[Thonya] Um, and I still am.
613
00:26:40,266 --> 00:26:42,000
[Conor] Well,
you don't need to be here.
It's tough, dude.
614
00:26:42,000 --> 00:26:43,967
[Thonya] Ain't no telling
what you can still pull
out of that back pocket.
615
00:26:43,967 --> 00:26:45,967
I mean,
you're from the actual place.
616
00:26:45,967 --> 00:26:47,233
You come with a major punch.
617
00:26:48,100 --> 00:26:50,967
One hour left,
lady and gentlemen.
618
00:26:51,200 --> 00:26:52,233
Ooh-ho-ho!
619
00:26:53,567 --> 00:26:54,333
Hot.
620
00:26:59,300 --> 00:27:00,567
Holy, [bleep] .
621
00:27:00,567 --> 00:27:03,066
That's my who-- Whoo.
622
00:27:04,266 --> 00:27:06,066
That's gonna blow my top off.
623
00:27:06,066 --> 00:27:07,567
So, I'm tasting
and I'm blending
624
00:27:07,567 --> 00:27:09,700
and I'm getting something
that I like.
625
00:27:09,700 --> 00:27:13,567
It had that right
fruity flavor from the raisins
and everything.
626
00:27:13,567 --> 00:27:15,066
I'm very,
very proud of myself.
627
00:27:15,066 --> 00:27:16,400
All right, my guys.
628
00:27:16,400 --> 00:27:18,000
I think I got y'all that,
629
00:27:18,000 --> 00:27:20,166
that good old jar
that y'all wanted.
630
00:27:21,367 --> 00:27:23,567
[Platt] Conor,
is that orange zest
coming through?
631
00:27:23,567 --> 00:27:26,066
[Conor] More on the nose,
you get the clove
on the taste.
632
00:27:27,567 --> 00:27:30,133
...just 'cause,
um, it's very easy
to over extract.
633
00:27:32,367 --> 00:27:34,433
So, it is--
It was a risk, but...
634
00:27:37,166 --> 00:27:38,367
There you go, guys.
635
00:27:38,367 --> 00:27:39,967
Beautiful clear jar.
636
00:27:41,667 --> 00:27:43,500
I'm tasting and blending
my spirit.
637
00:27:43,500 --> 00:27:46,767
Been able to get
the alcohol content I need,
the flavor I need.
638
00:27:48,500 --> 00:27:50,734
-Gentlemen.
-There you go.
639
00:27:52,000 --> 00:27:53,500
We've got all our jars in.
640
00:27:53,500 --> 00:27:56,266
We're gonna head outta here,
taste it,
641
00:27:56,266 --> 00:27:59,000
come back and tell you
what decision we've come to.
642
00:27:59,000 --> 00:28:00,567
That's where we're at with it.
643
00:28:00,567 --> 00:28:03,166
-[Mark] Let's do it, Tim.
-[Tim] All right.
644
00:28:07,367 --> 00:28:09,867
Poitín,
the original moonshine.
645
00:28:09,867 --> 00:28:11,000
It's the original moonshine.
646
00:28:11,000 --> 00:28:14,200
We got three
completely different
recipes here.
647
00:28:14,200 --> 00:28:16,567
All right, I wanna start
with this one right here.
648
00:28:16,567 --> 00:28:17,667
-Conor.
-Conor.
649
00:28:17,667 --> 00:28:19,934
[Tim] My man Conor
is from Ireland.
650
00:28:20,867 --> 00:28:22,367
[Mark] And, you know,
651
00:28:22,367 --> 00:28:25,533
Conor has not been happy
from the get go.
652
00:28:28,266 --> 00:28:30,367
[Tim] Well,
he's a little bit low
on proof,
653
00:28:30,367 --> 00:28:31,867
-but let's see
what it tastes like.
-[Mark] Yeah.
654
00:28:33,066 --> 00:28:35,166
[Conor] Feeling okay about it,
not having the thumper.
655
00:28:40,100 --> 00:28:41,867
It's really heavy on the nose.
656
00:28:41,867 --> 00:28:43,600
And it's pretty heavy
on the palate.
657
00:28:43,600 --> 00:28:46,100
This, he had grains
in the beginning.
658
00:28:46,100 --> 00:28:48,066
But now
I don't taste no grains.
659
00:28:48,066 --> 00:28:50,867
He used orange zest,
all spice and clove
660
00:28:50,867 --> 00:28:53,000
Just all that coming
from that little hammock bag.
661
00:28:53,000 --> 00:28:54,367
Yeah, he didn't have
a thumper, did he?
662
00:28:54,367 --> 00:28:56,467
Uh, no,
that little hammock shack.
663
00:28:56,467 --> 00:28:58,900
You know, he was really,
really disappointed
664
00:28:58,900 --> 00:29:01,667
in the fact
that the only flavor profile
he brought
665
00:29:01,667 --> 00:29:05,500
was just the chaff
on the outside
of these grains.
666
00:29:05,500 --> 00:29:07,166
-Yeah, that don't give you
a lot of flavor.
-[Digger] No.
667
00:29:07,166 --> 00:29:08,867
[Digger] And I think
he was really, really trying
668
00:29:08,867 --> 00:29:10,767
to push it to bring
more flavor in.
669
00:29:10,767 --> 00:29:12,400
I think he went
and overdid it.
670
00:29:12,400 --> 00:29:14,900
I can't get past
all the citrus and clove.
671
00:29:14,900 --> 00:29:18,500
The thing about it is,
guys, I like that taste
672
00:29:18,500 --> 00:29:21,367
if it was only half
that taste.
673
00:29:21,367 --> 00:29:22,934
[Tim] Let's try Platt.
674
00:29:24,166 --> 00:29:25,834
Now, Platt's got a pretty jar.
675
00:29:27,600 --> 00:29:29,867
-That's a good beat.
-[Tim] Good beat.
676
00:29:29,867 --> 00:29:30,700
I'm feeling pretty good.
677
00:29:30,700 --> 00:29:33,100
Got my proof down.
Good, clean jar.
678
00:29:33,100 --> 00:29:35,600
Might've lost
a little bit of peatiness
with that thumper,
679
00:29:35,600 --> 00:29:37,266
but I think I picked up
low malt sweetness.
680
00:29:37,266 --> 00:29:39,467
-So, overall
feel pretty decent.
-[Conor] Yeah.
681
00:29:41,867 --> 00:29:42,834
Oh, my.
682
00:29:44,500 --> 00:29:46,967
He said that he was gonna try
683
00:29:46,967 --> 00:29:50,500
to cut back
on just a little bit
on the peatiness of it.
684
00:29:50,500 --> 00:29:51,500
And I think he did it.
685
00:29:51,500 --> 00:29:53,166
-He nailed--
-Mission accomplished.
686
00:29:53,166 --> 00:29:55,100
Because I'm getting
more of a Munich malt...
687
00:29:55,100 --> 00:29:57,100
-I like it, you know.
-...sweeter, earthy flavor.
688
00:29:57,100 --> 00:29:58,600
Very smooth on the back end.
689
00:29:58,600 --> 00:30:00,667
-[Mark] Yes, it is.
-On the back end, very smooth.
690
00:30:00,667 --> 00:30:03,033
On the proof,
tasting like '60s.
691
00:30:04,200 --> 00:30:05,900
Well, we've got one more to...
692
00:30:05,900 --> 00:30:07,567
[Tim] I know, I know, yeah.
693
00:30:07,567 --> 00:30:09,066
-[Digger] ...check out here.
-Thonya.
694
00:30:11,100 --> 00:30:13,000
And it is a clear jar now.
695
00:30:13,000 --> 00:30:15,266
All right, here we go.
696
00:30:15,266 --> 00:30:19,166
-I'd say she's 105
or better, a 110 maybe.
-[Tim] Oh, yeah. Oh, yeah.
697
00:30:20,867 --> 00:30:23,567
[Thonya] I think
my flavors come through.
698
00:30:23,567 --> 00:30:25,867
But it was more
of a challenge.
699
00:30:25,867 --> 00:30:28,333
[sighs] I hope I turned in
a really good jar, guys.
700
00:30:29,567 --> 00:30:32,700
-It is a different taste.
-It is a good taste.
701
00:30:32,700 --> 00:30:35,066
When she threw
all those potatoes in a pot,
702
00:30:35,066 --> 00:30:36,600
I was looking for a vodka.
703
00:30:36,600 --> 00:30:38,800
-It ain't no vodka.
-It ain't no vodka.
704
00:30:38,800 --> 00:30:40,100
[Digger] The raisins,
705
00:30:40,100 --> 00:30:42,000
-I think it's smoothing
it out.
-Smoothing it all out.
706
00:30:42,000 --> 00:30:43,500
Smoothing it all out.
707
00:30:43,500 --> 00:30:45,066
I think it's a good drink.
708
00:30:46,500 --> 00:30:49,233
Well, guys,
we only have to send one
of these guys home.
709
00:30:50,900 --> 00:30:52,100
I hate to see that.
710
00:30:52,100 --> 00:30:53,667
[Mark] So,
we know where we are?
711
00:30:53,667 --> 00:30:56,166
-One hundred percent, sir.
-No doubt.
712
00:30:56,166 --> 00:30:57,367
-[Digger and Tim] All right.
-Here we go.
713
00:30:57,367 --> 00:30:58,567
Let's get with it.
714
00:31:09,367 --> 00:31:11,834
Platt, the mad scientist
over there,
715
00:31:13,166 --> 00:31:14,867
your flavors came through.
716
00:31:14,867 --> 00:31:18,100
And I think that
the really big thing
that helped you
717
00:31:18,100 --> 00:31:20,800
is you sparging
the right grains there
on the last.
718
00:31:20,800 --> 00:31:23,867
-They all just shine
right through.
-Thank you.
719
00:31:23,867 --> 00:31:28,000
I was not a fan of the peat,
smoke, scotchy stuff.
720
00:31:28,000 --> 00:31:31,300
And I did like yours
for some reason, a lot.
721
00:31:31,300 --> 00:31:32,500
Good job, boss.
722
00:31:32,500 --> 00:31:33,900
Pleasure's mine.
723
00:31:33,900 --> 00:31:35,100
Thonya,
724
00:31:36,066 --> 00:31:39,066
I believe all of this stuff
that you put in the thumper
725
00:31:39,066 --> 00:31:41,767
really influenced it a lot.
726
00:31:41,767 --> 00:31:43,400
The sweetness
that came through,
727
00:31:43,400 --> 00:31:46,400
and I'm gonna attribute that
to the raisins,
728
00:31:46,400 --> 00:31:48,600
really brought
that flavor profile.
729
00:31:48,600 --> 00:31:50,967
Boom, I mean,
they just hit you
right in the mouth.
730
00:31:50,967 --> 00:31:53,467
Across the board,
it was just a really
nice drink.
731
00:31:53,467 --> 00:31:54,767
Thank you so much.
732
00:31:54,767 --> 00:31:57,066
Conor, really remarkable.
733
00:31:58,467 --> 00:32:01,166
You recovered well
on that proof.
734
00:32:01,166 --> 00:32:02,467
You brought the alcohol.
735
00:32:02,467 --> 00:32:04,800
You, you were really
under the gun on that.
736
00:32:04,800 --> 00:32:05,967
Thank you.
737
00:32:05,967 --> 00:32:10,400
I think that
your fortitude shows
what a distiller you are.
738
00:32:10,400 --> 00:32:12,367
I like the way
that you went about
739
00:32:12,367 --> 00:32:14,800
trying to correct
that little boo-boo
that we had,
740
00:32:14,800 --> 00:32:18,266
that was absolutely
no fault of your own.
741
00:32:18,266 --> 00:32:19,100
Thank you.
742
00:32:19,100 --> 00:32:22,000
Conor, we can taste
that Irish in that.
743
00:32:22,000 --> 00:32:23,567
You did a little trick
over there.
744
00:32:23,567 --> 00:32:24,467
You put some,
745
00:32:24,467 --> 00:32:26,700
put some cloves
and you put your orange in it.
746
00:32:26,700 --> 00:32:28,667
I would've stayed away
from that,
747
00:32:28,667 --> 00:32:30,900
stayed with the original plan
from the beginning.
748
00:32:30,900 --> 00:32:33,767
I think the orange
should come in the next step.
749
00:32:33,767 --> 00:32:35,667
I think you kinda jumped
the gun a little bit.
750
00:32:35,667 --> 00:32:36,800
But you got a good jar.
751
00:32:36,800 --> 00:32:38,533
You kept it clear and clean.
752
00:32:40,000 --> 00:32:42,934
All across the board,
fine job, every one of you.
753
00:32:44,667 --> 00:32:47,467
But the parades
can't go on forever.
754
00:32:49,000 --> 00:32:51,934
There was just one
that fell a little bit short.
755
00:32:55,100 --> 00:32:56,367
And Conor, unfortunately,
756
00:32:56,367 --> 00:32:58,166
that jar bought you
a ticket home.
757
00:32:59,467 --> 00:33:01,767
And I think
you're a damn fine distiller.
758
00:33:01,767 --> 00:33:05,700
And if all the cards
had been correct in your game
with your grain,
759
00:33:05,700 --> 00:33:08,166
I think we'd be facing
a whole different competition.
760
00:33:08,166 --> 00:33:10,367
Definitely wish
I could go further.
761
00:33:10,367 --> 00:33:13,300
But just to be here,
it's just been a, an honor,
and...
762
00:33:13,300 --> 00:33:14,667
and I hope I do get the chance
to come back
763
00:33:14,667 --> 00:33:16,567
and show you guys
what I actually can do
764
00:33:16,567 --> 00:33:18,166
and what I'm gonna,
what I'm capable of.
765
00:33:19,667 --> 00:33:21,567
[Thonya] Well,
my buddy Conor got eliminated.
766
00:33:21,567 --> 00:33:23,100
I was, of course,
worried about him.
767
00:33:23,100 --> 00:33:24,266
He was from Ireland.
768
00:33:24,266 --> 00:33:25,967
But now it's my turn.
769
00:33:25,967 --> 00:33:28,033
Thonya, you got this.
[chuckles]
770
00:33:35,367 --> 00:33:36,967
Welcome
to your last challenge.
771
00:33:36,967 --> 00:33:38,367
I know the pressure's on.
772
00:33:38,367 --> 00:33:41,300
You've already showed us
you can make a good poitín.
773
00:33:41,300 --> 00:33:43,634
You got nice jars right there
on the table behind you.
774
00:33:44,600 --> 00:33:47,333
We're gonna ask you to make it
into something else.
775
00:33:48,667 --> 00:33:50,367
When I was in Ireland myself,
776
00:33:50,367 --> 00:33:53,367
we drank poitín
after distilling it fresh.
777
00:33:53,367 --> 00:33:55,266
But they brought out lemons,
they brought oranges,
778
00:33:55,266 --> 00:33:57,100
and they also brought
sugar cubes
779
00:33:57,100 --> 00:33:58,300
that they added to it
780
00:33:58,300 --> 00:34:00,433
to maybe kill some
of the harshness.
781
00:34:02,166 --> 00:34:04,967
[Digger]
You're here to build us
your signature cocktail
782
00:34:04,967 --> 00:34:09,133
and compliment it
whatever means
you feel necessary.
783
00:34:10,266 --> 00:34:11,667
You have 30 minutes.
784
00:34:11,667 --> 00:34:13,367
Your time starts now.
785
00:34:13,367 --> 00:34:14,934
Good luck
and get with it, guys.
786
00:34:20,266 --> 00:34:22,100
Ireland, when they do
a cocktail,
787
00:34:22,100 --> 00:34:24,567
is really made out
of whatever's available.
788
00:34:24,567 --> 00:34:26,767
So,
what the next round brings,
I don't know.
789
00:34:26,767 --> 00:34:28,166
I don't know
where they're going.
790
00:34:28,166 --> 00:34:31,767
Working with poitín
and that smoky flavor,
you have to be kinda careful.
791
00:34:31,767 --> 00:34:32,900
[Mark] What is that?
792
00:34:32,900 --> 00:34:34,667
I can't tell if it's basil
or mint.
793
00:34:34,667 --> 00:34:36,266
There's no set rules.
794
00:34:36,266 --> 00:34:37,400
[Digger] Platt,
795
00:34:37,400 --> 00:34:38,500
you care to tell us
796
00:34:38,500 --> 00:34:40,800
-what direction
you're going in, brother?
-[Platt] Yeah.
797
00:34:40,800 --> 00:34:41,967
Whenever you create cocktails,
798
00:34:41,967 --> 00:34:44,767
you kinda break spirits down
in two categories.
799
00:34:44,767 --> 00:34:45,967
Brown and white spirits.
800
00:34:47,400 --> 00:34:50,166
Poitín is really neither one.
801
00:34:50,166 --> 00:34:54,066
But I think the answer
to this dilemma
is the mint julep,
802
00:34:54,066 --> 00:34:56,567
which is one
of the classic cocktails
for a brown spirit.
803
00:34:56,567 --> 00:34:59,600
But if you take
the bourbon out
and throw in a little rum,
804
00:34:59,600 --> 00:35:03,266
you've got a mojito,
a classic white spirit
cocktail.
805
00:35:03,266 --> 00:35:07,500
So, this drink is based
off of the classic mint julep.
806
00:35:07,500 --> 00:35:11,567
For this drink, I'm working
with fresh raspberries,
some sliced peaches,
807
00:35:11,567 --> 00:35:13,367
a little bit of agave nectar,
808
00:35:13,367 --> 00:35:16,567
some, uh, fresh limes
and some fresh mint.
809
00:35:16,567 --> 00:35:18,433
Sounds like
you got a plan, boss.
810
00:35:19,700 --> 00:35:20,667
[sighs]
811
00:35:20,667 --> 00:35:22,767
I'm going against Platt
in this cocktail round,
812
00:35:22,767 --> 00:35:24,166
and he's a bartender.
813
00:35:24,166 --> 00:35:25,734
That's a little bit
intimidating.
814
00:35:27,900 --> 00:35:29,867
But I didn't come here
to lose neither.
815
00:35:29,867 --> 00:35:32,266
We're in Tennessee.
We're in the backwoods.
816
00:35:32,266 --> 00:35:34,166
We're not spinning bottles
over here.
817
00:35:34,166 --> 00:35:35,533
Thonya?
818
00:35:35,533 --> 00:35:38,767
Are you thinking too hard
that you can't tell us
what you're gonna do?
819
00:35:38,767 --> 00:35:41,367
I don't know
if I should keep it a secret
or not.
820
00:35:41,367 --> 00:35:44,367
Well, we'd love to know
if you care to share.
821
00:35:44,367 --> 00:35:47,567
I just added some
of the dark brown sugar,
822
00:35:47,567 --> 00:35:50,967
some more raisins,
some cinnamons,
a little bit of salt,
823
00:35:50,967 --> 00:35:55,300
some, uh, raw honey,
make an oatmeal cookie.
824
00:35:55,300 --> 00:35:56,900
Look out, belly,
here it comes.
825
00:35:56,900 --> 00:35:58,433
[Thonya] Here it comes.
826
00:36:02,100 --> 00:36:04,600
Uh, when muddling
fresh herbs and fruit,
827
00:36:04,600 --> 00:36:07,166
you want to obviously
extract all those flavors.
828
00:36:07,166 --> 00:36:09,467
Muddle it,
but you don't wanna tear
the mint.
829
00:36:09,467 --> 00:36:11,600
Gentlemen, I'll show you
an old bartending trick.
830
00:36:11,600 --> 00:36:12,834
If you'll take mint...
831
00:36:14,000 --> 00:36:15,800
those oils
will start to come out.
832
00:36:15,800 --> 00:36:18,100
And when you go for the drink,
833
00:36:18,100 --> 00:36:20,700
that mint will just hit you
right on the nose.
834
00:36:20,700 --> 00:36:22,767
So, if we like mint,
it'd be a good thing.
835
00:36:22,767 --> 00:36:23,700
I don't like mint.
836
00:36:23,700 --> 00:36:25,266
I don't like mint.
[chuckles softly]
837
00:36:32,300 --> 00:36:33,500
[Digger] Halfway there, guys.
838
00:36:33,500 --> 00:36:37,834
Got 15 minutes to get
that beautiful cocktail ready
for us.
839
00:36:39,500 --> 00:36:41,467
[Thonya] It's smelling
really good over here.
840
00:36:41,467 --> 00:36:43,000
I'm kind of shocking myself.
841
00:36:43,000 --> 00:36:46,667
Every year
I was reaching for that, uh,
raisin oatmeal cookie
842
00:36:46,667 --> 00:36:47,900
and I'm hitting it.
843
00:36:47,900 --> 00:36:49,500
This recipe is a winner to me
844
00:36:49,500 --> 00:36:54,200
because everybody was raised
with oatmeal raisin cookies.
845
00:36:54,200 --> 00:36:55,967
I'm gonna infuse that
in my shine,
846
00:36:55,967 --> 00:36:57,500
and I'm gonna
hopefully give y'all
847
00:36:57,500 --> 00:37:01,600
what's close
to a oatmeal raisin cookie
as I can get.
848
00:37:01,600 --> 00:37:03,100
I don't know
whether to drink it or eat it.
849
00:37:03,100 --> 00:37:05,066
That would be doing both,
I reckon.
850
00:37:05,066 --> 00:37:06,500
That actually seems
like a good idea,
851
00:37:06,500 --> 00:37:08,033
so she's got me
a little worried.
852
00:37:09,767 --> 00:37:12,767
I'm making a version
of a mint julep with my poitín
853
00:37:12,767 --> 00:37:16,400
brought in the fruits
to have a sweet balance
to that smoky flavor.
854
00:37:16,400 --> 00:37:18,667
-I hope he goes light
on the lime.
-Yeah.
855
00:37:18,667 --> 00:37:21,000
-[Tim] That lime,
he can mess it up.
-[Digger] That, that's...
856
00:37:21,000 --> 00:37:23,133
Poitín should not be a sour.
857
00:37:24,867 --> 00:37:26,700
[Digger] Looks like
everybody's where
they need to be.
858
00:37:26,700 --> 00:37:28,834
We've just got to get them
in front of us.
859
00:37:33,400 --> 00:37:36,266
Gentlemen, there you go,
straight from Las Vegas.
860
00:37:36,266 --> 00:37:37,767
Thank you, sir.
861
00:37:37,767 --> 00:37:38,700
All right, my guys,
862
00:37:38,700 --> 00:37:41,867
I got your, uh,
oatmeal raisin cookie.
863
00:37:41,867 --> 00:37:43,367
I hope it does the trick.
864
00:37:43,367 --> 00:37:45,467
Well, you have your seat,
865
00:37:45,467 --> 00:37:47,767
we're gonna go taste
and deliberate,
866
00:37:47,767 --> 00:37:49,266
and we're gonna come back
867
00:37:49,266 --> 00:37:51,066
and name the next
master distiller.
868
00:37:58,200 --> 00:37:59,100
[Mark] I'm telling you,
869
00:37:59,100 --> 00:38:00,867
they don't look
anything alike.
870
00:38:00,867 --> 00:38:03,867
I'm sure they're gonna taste
absolutely nothing alike.
871
00:38:03,867 --> 00:38:06,233
Do you wanna go
with Platt's first, I guess.
872
00:38:08,867 --> 00:38:11,467
-It looks good.
It's a pretty color.
-[Digger] Yeah.
873
00:38:11,467 --> 00:38:13,900
He's a professional bartender
from Las Vegas.
874
00:38:13,900 --> 00:38:16,467
We expected nothing less
than a beautiful drink.
875
00:38:16,467 --> 00:38:18,200
-It's minty.
-[Mark] It's good.
876
00:38:18,200 --> 00:38:20,367
[Digger] It's citrusy.
877
00:38:20,367 --> 00:38:22,767
That first little bit'll lock
your jaws, won't it?
878
00:38:23,166 --> 00:38:24,967
Did mine. Whoo!
879
00:38:24,967 --> 00:38:26,467
It's a refreshing drink.
880
00:38:26,467 --> 00:38:27,600
-It's good.
-[Digger] Yeah.
881
00:38:27,600 --> 00:38:30,567
It's something
like you would get
down in a coastline now.
882
00:38:30,567 --> 00:38:33,066
He distilled
a fine poitín too.
883
00:38:33,066 --> 00:38:33,867
I like that.
884
00:38:34,400 --> 00:38:36,367
Let's move on to Thonya's.
885
00:38:38,700 --> 00:38:39,700
You know, Thonya said,
886
00:38:39,700 --> 00:38:43,367
she was trying to make us
a oatmeal raisin cookie.
887
00:38:44,900 --> 00:38:46,467
Well, ... your alcohol.
888
00:38:46,467 --> 00:38:48,300
-There you are.
-Yeah, boy.
889
00:38:48,300 --> 00:38:50,066
This is very tasty.
890
00:38:50,066 --> 00:38:52,467
And I think she hit her mark
on the oatmeal raisin.
891
00:38:52,467 --> 00:38:53,867
-It's kinda there.
-Yeah. Yeah.
892
00:38:53,867 --> 00:38:55,100
That's pretty standard.
893
00:38:55,100 --> 00:38:57,700
This is just a strong drink.
894
00:38:57,700 --> 00:38:59,767
It had ice cubes
mixed in with it.
895
00:38:59,767 --> 00:39:01,000
That's what I said,
a small rock glass.
896
00:39:01,000 --> 00:39:03,767
-It is rock glass
over a big ball of ice.
-Yeah.
897
00:39:03,767 --> 00:39:05,433
[Digger]
It would've tampered down
a little bit.
898
00:39:06,767 --> 00:39:09,467
Both of these
have done a great job.
899
00:39:09,467 --> 00:39:11,934
They made an excellent poitín.
900
00:39:13,467 --> 00:39:15,900
At the end of the day,
which one's gonna sell more?
901
00:39:15,900 --> 00:39:19,000
I just think that
one has a broader reach
than the other.
902
00:39:19,000 --> 00:39:20,367
-I agree.
-She did now.
903
00:39:26,967 --> 00:39:28,066
Whoo.
904
00:39:28,767 --> 00:39:32,166
We asked you
to make a cocktail
with your poitín,
905
00:39:32,166 --> 00:39:33,767
and you certainly did that.
906
00:39:33,767 --> 00:39:37,266
Platt, that's Key West.
907
00:39:37,266 --> 00:39:39,567
That's on the beach.
Very refreshing.
908
00:39:39,567 --> 00:39:43,367
Obviously,
your bartending skills
have served you well.
909
00:39:43,367 --> 00:39:45,166
Presentation's spot on.
910
00:39:45,166 --> 00:39:47,500
But I'm not gonna say
they served you any better
911
00:39:47,500 --> 00:39:49,000
than your distilling skills.
912
00:39:49,000 --> 00:39:50,567
We've got to judge all of it.
913
00:39:50,567 --> 00:39:53,266
And you absolutely know
what you're doing.
914
00:39:53,266 --> 00:39:57,266
Finish nice, sweet.
Perfect proof.
915
00:39:57,266 --> 00:39:59,967
[Digger] Platt,
underestimate yourself
a little bit.
916
00:39:59,967 --> 00:40:01,767
That right there,
that's layered.
917
00:40:01,767 --> 00:40:02,900
It's beautiful to the eye.
918
00:40:02,900 --> 00:40:05,867
Good taste,
goes down really,
really smooth.
919
00:40:05,867 --> 00:40:08,567
It would sell here
in Gatlinburg, Tennessee,
920
00:40:08,567 --> 00:40:11,433
and just as well
in Key West, Florida.
921
00:40:12,800 --> 00:40:14,467
Miss Thonya,
922
00:40:14,467 --> 00:40:18,266
she made something
that represents exactly where
she comes from,
923
00:40:18,266 --> 00:40:19,367
the backwoods.
924
00:40:19,367 --> 00:40:21,166
The only thing I could've seen
that you...
925
00:40:21,166 --> 00:40:23,467
might've done more
to lighten up a little more
the alcohol
926
00:40:23,467 --> 00:40:26,266
to kind of bring out
more flavor or something else.
927
00:40:26,266 --> 00:40:27,867
But it's a good drink.
928
00:40:27,867 --> 00:40:29,400
[Tim] I mean, it tastes good.
929
00:40:29,400 --> 00:40:31,266
But it does have
a whole lot of alcohol in it.
930
00:40:31,266 --> 00:40:33,667
If you had that
in a small rock glass,
931
00:40:33,667 --> 00:40:35,266
and tuned it down
a little bit,
932
00:40:35,266 --> 00:40:38,200
I think that would be 100.
933
00:40:38,200 --> 00:40:39,667
Outstanding job.
934
00:40:39,667 --> 00:40:41,800
You work with what you know
how to do,
935
00:40:41,800 --> 00:40:43,967
-and you do a good job at it.
-Thank you.
936
00:40:43,967 --> 00:40:45,934
Both of you, outstanding.
937
00:40:47,300 --> 00:40:49,100
Both of you know
what you're doing.
938
00:40:49,100 --> 00:40:50,266
That being said...
939
00:40:53,867 --> 00:40:56,066
Platt, you're the next
master distiller.
940
00:40:57,266 --> 00:40:59,166
-Thank you.
-[Tim] You found
your calling, buddy.
941
00:40:59,166 --> 00:41:01,266
-[Platt laughs] I hope so.
-[Tim] You found your calling.
942
00:41:01,266 --> 00:41:03,166
[Platt] These judges
are legends in the business,
943
00:41:03,166 --> 00:41:07,266
and have them say
they like what I do
is just a great feeling.
944
00:41:07,266 --> 00:41:10,166
My chair, I'm just saying
it was my honor and privilege
945
00:41:10,166 --> 00:41:11,800
to judge both of y'all.
946
00:41:11,800 --> 00:41:13,266
I didn't get the results
I wanted,
947
00:41:13,266 --> 00:41:14,867
but I'm leaving here
948
00:41:14,867 --> 00:41:17,400
like a master distiller
that I know I am.
949
00:41:17,400 --> 00:41:19,900
But hey, I'm a backwoods girl.
950
00:41:19,900 --> 00:41:21,667
I can go right on
back to the backwoods
951
00:41:21,667 --> 00:41:24,066
and do exactly like
I've been doing.
952
00:41:24,066 --> 00:41:25,700
-[Tim] Congratulations
to both of y'all.
-It was an honor.
953
00:41:25,700 --> 00:41:27,200
-Thank you. Honor's all mine.
-[Tim] Head on out.