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[Smith] Welcome
to Master Distiller.
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Today we're gonna be making
a Civil War era shine
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that was
almost lost in time.
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Jimmy Red corn.
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We've had
a lot of competitions
over the years,
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but you've never seen
anything like this.
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[narrator]
America loves its corn,
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but nothing
tastes like Jimmy Red.
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[Jones] If it has
that robust, nutty,
earthy flavor...
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Ooh!
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...we know we're tasting
Jimmy Red corn.
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[narrator]
Three outlaw shiners
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take on one of America's
rarest breeds.
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[Daniel]
Taking all my grains,
are you?
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No, I'm not taking--
I left you plenty.
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[narrator] Born of the ashes
of the Civil War...
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It's that red
in that Jimmy Red going.
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[Smith] Look at that.
Look at that.
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...and almost lost to history.
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It's really important
to bring something
like this back.
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Don't screw it up.
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[narrator]
They'll compete to capture
its unparalleled flavor...
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It's like a butter biscuit
with a lot of butter on it.
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...in their own
whiskey recipe.
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-Wow.
-It is Jimmy Red all the way.
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Hey, guys, I'm Tim Jones,
international spirits judge.
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In the industry, there's not
a lot of Jimmy Red corn
on the shelf.
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But it's a really
important part
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of American
moonshine history.
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[narrator] As the ravages
of the Civil War
and reconstruction
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limited access
to raw ingredients
across the South,
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moonshiners from
Saint James Island,
South Carolina,
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began cultivating
and distilling
an unusual strain
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of magenta hued,
peanuty-flavored corn
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believed to originate
from Appalachia.
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Jimmy Red moonshine
proliferated across
the Lowcountry until 1920,
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when national prohibition
turned distillers
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to cheaper
industrial varieties of corn
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to meet the boom
in moonshine demand.
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By the time the last
bootlegger to grow it
passed away,
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only two cobs
of Jimmy Red corn survived.
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But thankfully,
the seeds were saved.
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That corn was pretty much
saved from extinction
by farmers and distillers.
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So it is an American
comeback story.
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I had actually never heard
of Jimmy Red corn.
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I have heard of Jimmy Red,
but I never worked with it.
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[Daniel] Only one time
before I had worked
with Jimmy Red corn.
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I had plenty of difficulties.
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And probably
the worst thing
I've ever made.
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Tim and I
have had the pleasure
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of making
a Jimmy Red moonshine
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just like they did
back in the 1800s.
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We gotta find out about
this Jimmy Red moonshine.
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I ain't never heard
of Jimmy Red corn.
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I've never seen a corn
have so much oil as this.
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[man]
It just adds a real good
viscosity to the whiskey.
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A quarter century ago,
only bootleggers had it.
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Got a little seed
from everybody
and started growing it.
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And now,
it's growing exponentially
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because the hooch
is so good.
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-[Smith] Put it in there.
-[Tickle] Looks good.
All right.
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Now, there you go.
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[man] So y'all wanna create
1900 and earlier style
moonshine,
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you gotta hand-crank it.
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[Smith] Yeah, I got
a whole bucket full there.
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Today is the day for us
to run this Jimmy Red
moonshine.
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I think we've got
some drops coming out.
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Look at it.
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Just like it was made
during the Civil War.
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[Tickle]
That is good right there.
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There's more corn flavoring
than any other liquor
I have ever tasted.
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I'll have to say this is
one of the rarest corns
I've ever used.
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Please be careful.
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And don't outshine
this corn.
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Now, first off, all of y'all
are gonna create your own
Jimmy Red corn mash.
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Then we're going
to test that mash
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to see what your
alcohol by volume is.
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Now, the winner of that
will get first pick
at their stills
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to run their signature
run of liquor.
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[Smith] The winner
of this competition
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not only will get
bragging rights,
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but you'll get
your own limited run
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of Jimmy Red corn spirit
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at Two Trees
Distilling Company.
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But right now,
we want you to get a taste
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of how it was to prepare
their corn back in the 1800s.
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[Tickle] Behind you,
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you will see three
hand-cranked grain mills.
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You got a Mason jar sitting
on your box behind you.
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Your task
is to get that jar full.
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You cannot light your fires
or start heating any water
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until you have ground
all of your corn.
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[Jones]
You can use other grains.
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But don't screw it up.
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Jimmy Red corn
has a great mouth feel,
big nutty flavor,
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and I want to make sure
I still taste
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the Jimmy Red corn.
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All right, you got one hour.
Time starts now.
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[Daniel] Being able to work
with a heritage corn
like Jimmy Red,
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it's an honor, really,
and a privilege.
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Look at that.
Daniel, he's pretty fast now.
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But it makes me
extremely nervous
for this competition.
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That is not easy.
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This is a workout.
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My name is Daniel Stevens.
I'm 47 years old.
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I'm from Bennett,
North Carolina.
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Hi, baby.
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I have a 150-acre farm
where we commercially raise
chickens and cattle.
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These are my chickens.
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I got 140,000 of these.
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I'm a farmer,
but I'm also a moonshiner.
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I've been distilling
for ten years.
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I usually run
on my 20 gallon
copper pot still.
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I'm a self-taught distiller.
I learned it all on my own.
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I didn't want
to ask questions.
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I didn't want nobody
knowing what I did.
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My family history
mostly is bootlegging
and drinking it.
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I was the first one
in my family to actually
start distilling.
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I'm competing
to get my name out there
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and expand my platform
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so I can teach
the younger generation
how to distill
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so we don't lose this.
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All right. Now, Julia
is losing more than
she's capturing.
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Yeah. She's got it going
all over the place.
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I'm Julia Register.
I'm 48.
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And I'm from Hickory,
North Carolina.
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I am a former
worship administrator
at a church.
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And I am a musician.
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I love singing.
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And I love hanging out
with my family
and my friends.
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But my secret passion
is moonshining.
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I built this brew room.
That's what we call it.
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I've just pitched
the yeast in here,
which is a corn mash.
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My husband and I
have brewed beer
for 12 years.
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And messing around
with different mash bills
for my beer,
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that next step
is just take that beer
and don't put hops in it,
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and distill it.
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This was actually
a cab sav wine,
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uh, that I distilled
and then rapid aged it
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to make it,
kind of, a cognac style,
and it's really good.
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I'm excited to work
with Jimmy Red corn.
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I think
it's very important
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to maintain
heritage ingredients
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just because we need
to preserve that legacy.
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[Smith]
Anthony, so he's getting
the entire thing out.
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He's gonna tear that handle
pulling off that thing.
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My name is
Anthony Deon Jefferson,
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and I'm from Henderson,
North Carolina.
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I've been distilling
a little bit over ten years.
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Self-taught.
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This is the poor man's
Pappy Van Winkle.
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It's at 125 proof.
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Barrel ready.
Ready to go.
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After running liquor
for a couple of years,
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I come to find out
that my grandparents
were bootleggers.
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What I love about distilling
is the science,
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the knowledge
that you have to know.
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This is a peach brandy.
It started out clear.
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If you had Smell-O-Vision,
that smells so damn good.
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It would mean
the world to me
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to be the next
Master Distiller
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to open up doors
that have not been opened
ever in my family.
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So I think this will give me
the opportunity to do so.
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Five minutes in.
You got 55 to go.
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There we go.
Daniel has got a jar already.
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All right, Daniel,
go to work.
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[Tickle] All right.
You can go to work.
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-All right.
-[Smith] There you go,
Anthony.
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[Tickle]
There you go, Anthony.
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-[Smith] Julia, she's got--
-[Jones] All right.
Julia has a full jar.
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-All right, Julia.
-[Smith] Go to work.
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Daniel's got his lit.
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Daniel's got his lit.
Anthony's lighting.
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[Jones] They were all
given the same amount
of Jimmy Red.
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Twenty-five pounds.
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-[Jones] Twenty-five pounds.
-Yeah.
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Now, wait a minute.
He's putting his
grain in already.
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He just put the water in,
putting the grain in.
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You don't want to put
that grain in that water.
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You use that pot
to just heat your water,
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and you use
that barrel to mash in.
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-That's right. You can't
scorch nothing that way.
-Yeah.
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Anthony, we noticed
you're the only one
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that started
with water and grain.
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[Anthony] Normally,
I let my water warm up.
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But in this case,
we only have an hour.
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I'm actually doing my process
a little bit different
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than my other competitors.
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Because I'm staying
on the fire,
and I'm cooking it.
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Just making sure
it don't scorch.
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00:09:04,100 --> 00:09:05,300
-Julia.
-[Julia] Yup.
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You're making
some decisions already?
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00:09:06,867 --> 00:09:09,867
[Julia] I am making
decisions already.
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00:09:09,867 --> 00:09:13,400
I ended up picking
some of the Southern Select
and the Base Camp,
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which are both
two-row barleys.
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And also
I used Crystal malt
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because I know that's got
a nice honey flavor to it.
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00:09:18,967 --> 00:09:20,667
And I wanted
to bring out that sweetness.
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00:09:22,066 --> 00:09:22,934
Taking all my grains,
are you?
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00:09:22,934 --> 00:09:25,467
No, I'm not taking--
I left you plenty.
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[Daniel] I go up
to the grain bin,
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00:09:27,400 --> 00:09:29,567
and I pick up
Hickory King White corn,
203
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Cumberland corn
and Crystal malt.
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Because I thought
with the Jimmy Red
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00:09:33,166 --> 00:09:36,967
that it would give it
sweeter notes on the front,
middle and back.
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And the barley would help
get fermented in five days.
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A little goes a long way.
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Bloody butcher.
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I choose Bloody Butcher,
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Crystal, southern select
and basecamp.
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00:09:52,567 --> 00:09:54,500
I was looking for the crystal
to come through
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00:09:54,500 --> 00:09:56,367
with a sweet
flavor profile
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00:09:56,367 --> 00:09:58,000
to add towards
the bloody butcher.
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00:09:58,000 --> 00:10:00,967
I hope that they complement
the jimmy red corn.
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00:10:00,967 --> 00:10:03,767
[Jones] Not one person
did a 100% jimmy red.
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00:10:03,767 --> 00:10:05,600
They're complementing it
with other grains.
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00:10:05,600 --> 00:10:07,767
[Tim] That can get
the jimmy red corn
218
00:10:07,767 --> 00:10:09,667
the base they're
working with confused.
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00:10:09,667 --> 00:10:13,266
-Yeah.
-If you start getting
something else,
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00:10:13,266 --> 00:10:16,066
[Tickle] I Want to make
sure I still taste
the jimmy red corn.
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00:10:16,066 --> 00:10:17,967
All right, guys,
you got five minutes left.
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00:10:20,000 --> 00:10:21,467
[Anthony] Work fast,
work fast.
223
00:10:21,467 --> 00:10:23,967
Jimmy red
has more oils in it,
224
00:10:23,967 --> 00:10:26,000
which I was a little bit
nervous about.
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00:10:27,767 --> 00:10:28,667
Ooh...
226
00:10:28,667 --> 00:10:31,567
Not sure my mash
will give me the alcohol
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00:10:31,567 --> 00:10:33,033
and the flavor
that I wanted out of it.
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00:10:35,467 --> 00:10:38,000
[Daniel] I'm hoping
that I get a good
conversion.
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00:10:38,000 --> 00:10:39,967
Plenty of alcohol
and a new flavor
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00:10:39,967 --> 00:10:41,066
that nobody's tried before.
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00:10:43,467 --> 00:10:46,066
[Anthony] When I dumped
my pot into the bucket,
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00:10:46,066 --> 00:10:48,266
I was kind of nervous
about scorch.
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00:10:49,567 --> 00:10:51,000
Oh, looks good.
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00:10:51,000 --> 00:10:52,867
Walking away
from my mash.
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I really hope that it sets in
within the next five days.
236
00:10:56,667 --> 00:10:58,667
[Tim] Everybody's done,
everybody's in?
237
00:11:01,200 --> 00:11:02,567
-We're done.
-We're done
238
00:11:02,567 --> 00:11:05,367
Man, y'all did a whole lot
in one hour, I tell you that.
239
00:11:05,367 --> 00:11:06,467
We'll give you a mash.
240
00:11:06,467 --> 00:11:08,166
Five days to work off.
241
00:11:08,166 --> 00:11:09,367
Head on out, then
242
00:11:21,600 --> 00:11:23,367
2
It's been five days
since you mashed
243
00:11:23,367 --> 00:11:24,800
in your jimmy red corn.
244
00:11:24,800 --> 00:11:27,300
Today we're gonna measure
your alcohol by volume.
245
00:11:28,767 --> 00:11:31,400
Each one of you
are gonna bring us one jar
246
00:11:31,400 --> 00:11:33,867
of your mash
from your jimmy red corn,
247
00:11:33,867 --> 00:11:35,367
and we're gonna calculate
248
00:11:35,367 --> 00:11:38,300
who got the most the alcohol
out of your mash.
249
00:11:38,300 --> 00:11:40,166
That will determine the order
that you get to pick
250
00:11:40,166 --> 00:11:41,700
your stills
for your first run.
251
00:11:42,867 --> 00:11:44,667
[Tim] All right, guys,
you're gonna have two minutes
252
00:11:44,667 --> 00:11:46,500
to bring us the jar of mash
out of your barrel.
253
00:11:47,800 --> 00:11:48,867
Your time starts now.
254
00:11:54,500 --> 00:11:55,567
[sniffs]
255
00:11:55,567 --> 00:11:57,867
[Julia] When I opened
the lid on my mash,
256
00:11:57,867 --> 00:11:59,867
I saw the color
and I knew
257
00:11:59,867 --> 00:12:01,667
that it had done
what I wanted it to do.
258
00:12:01,667 --> 00:12:03,667
I'm very happy
with how it turned out.
259
00:12:06,100 --> 00:12:08,500
I know my mash
could have worked off
a couple more days.
260
00:12:09,667 --> 00:12:11,667
But I'm ready
to give it a chance
261
00:12:12,400 --> 00:12:13,600
and see what it do.
262
00:12:14,867 --> 00:12:17,166
All right. One minute in.
You got one minute left.
263
00:12:19,000 --> 00:12:20,166
Danny ain't messing around.
264
00:12:20,166 --> 00:12:22,400
[Jones] Wow, it's almost
like a grapefruit juice.
265
00:12:22,400 --> 00:12:23,667
[Daniel] Coming back
after five days,
266
00:12:23,667 --> 00:12:25,200
I thought the mash
would be really pink,
267
00:12:25,200 --> 00:12:26,400
but it was a little more
white pink.
268
00:12:26,400 --> 00:12:27,567
Which made me
interested in
269
00:12:27,567 --> 00:12:29,200
what flavor would
come out of that.
270
00:12:30,200 --> 00:12:31,800
[Jones] Julia's is different.
271
00:12:31,800 --> 00:12:32,900
Look at hers.
272
00:12:32,900 --> 00:12:34,467
[Tickle] It's that red
in that jimmy red.
273
00:12:34,467 --> 00:12:35,967
-I know.
-Look at that.
Look at that.
274
00:12:37,667 --> 00:12:39,266
All right, guys,
you got 10 seconds.
275
00:12:40,367 --> 00:12:42,367
Make sure you got
your name on your jar.
276
00:12:43,300 --> 00:12:48,700
Five, four three, two one.
277
00:12:51,166 --> 00:12:51,934
[Tim] Outstanding.
278
00:12:51,934 --> 00:12:53,467
Three different
colors of mash.
279
00:12:53,467 --> 00:12:56,400
-Three different things
going on here.
-[Tickle] Mmm-hmm.
280
00:12:56,400 --> 00:12:58,000
[Tim] All right, guys,
we're going to do
281
00:12:58,000 --> 00:13:00,367
a alcohol by volume
calculation on it.
282
00:13:00,367 --> 00:13:02,066
We're gonna find out
how much of your sugars
283
00:13:02,066 --> 00:13:03,867
has convert over
to alcohol
284
00:13:03,867 --> 00:13:05,500
and rank you
one, two, three.
285
00:13:06,567 --> 00:13:07,867
So we start with Daniel.
286
00:13:10,100 --> 00:13:11,867
-[Tickle] Somewhere
around there.
-[Tim] Yeah.
287
00:13:11,867 --> 00:13:14,000
Let's just see
what's gonna happen here.
288
00:13:15,100 --> 00:13:16,500
[Daniel] I was thinking
with my ABV
289
00:13:16,500 --> 00:13:21,500
I would land
somewhere around
like a 78% alcohol.
290
00:13:21,500 --> 00:13:23,800
[Tickle] All right.
Let's just see what Anthony
got going on here.
291
00:13:27,467 --> 00:13:28,834
I can smell it.
292
00:13:28,834 --> 00:13:32,000
[Anthony] The pick
of the still will determine
this competition
293
00:13:32,000 --> 00:13:35,367
and just a couple of stills
that I got my eyes on.
294
00:13:35,367 --> 00:13:37,066
[Tickle] Let's see
what Julia's got.
295
00:13:41,367 --> 00:13:42,700
Mmm.
296
00:13:42,700 --> 00:13:45,467
[Julia] I'm thinking
that I might be
in the middle,
297
00:13:45,467 --> 00:13:48,467
possibly even in the bottom,
with my ABV.
298
00:13:48,467 --> 00:13:50,166
But I think my flavors
are gonna be great.
299
00:13:51,100 --> 00:13:52,000
[Tim] All right, guys,
300
00:13:52,000 --> 00:13:53,700
we did some
calculations here and there.
301
00:13:54,266 --> 00:13:54,967
Anthony?
302
00:13:56,000 --> 00:13:57,767
You came in third with 6.0.
303
00:13:58,767 --> 00:14:01,300
Uh, but we have
a problem.
304
00:14:03,767 --> 00:14:05,700
We have a tie
between first place
305
00:14:07,767 --> 00:14:10,166
Daniel, you've got 8.29
306
00:14:10,166 --> 00:14:13,000
and then Julia,
you have an 8.29
307
00:14:14,967 --> 00:14:16,800
Best way to solve
a dispute like this
308
00:14:16,800 --> 00:14:18,500
is an old fashioned
coin flip.
309
00:14:19,700 --> 00:14:21,467
Julia, do you want
to call it?
310
00:14:21,467 --> 00:14:22,667
-Sure.
-[Jones] All right.
311
00:14:24,000 --> 00:14:25,300
[Julia] Heads.
312
00:14:27,767 --> 00:14:29,166
-[Tim] It's heads.
-[Jones] It's heads. Hey.
313
00:14:29,166 --> 00:14:30,500
-All right.
-[Jones] Let's go.
314
00:14:31,600 --> 00:14:34,767
So, Julia, you win
the corn toss.
315
00:14:34,767 --> 00:14:37,467
Julia, no
two stills are alike.
316
00:14:38,467 --> 00:14:40,567
The first still pot
with a thumper.
317
00:14:40,567 --> 00:14:43,100
It's great for upping
your proofing, your flavor.
318
00:14:43,100 --> 00:14:45,266
Now second, we have
a classic steel pot
319
00:14:45,266 --> 00:14:47,100
with a condenser.
320
00:14:47,100 --> 00:14:49,367
Lastly, we have a pot still
with a diamond cap,
321
00:14:49,367 --> 00:14:51,166
condenser
and parrot attachment.
322
00:14:53,367 --> 00:14:55,066
Which one you picked?
323
00:14:55,066 --> 00:14:56,266
I want the one
with the thumper.
324
00:14:57,467 --> 00:14:59,000
[Tim] Going with
the thumper, old fashioned.
325
00:14:59,000 --> 00:15:01,367
All right, Daniel,
which one you pick?
326
00:15:01,367 --> 00:15:02,867
I'll take
the straight pots still.
327
00:15:02,867 --> 00:15:04,867
Straight pots still.
with the condenser.
328
00:15:04,867 --> 00:15:05,867
No thumper.
329
00:15:05,867 --> 00:15:07,800
All right. Anthony,
which one you gonna pick?
330
00:15:07,800 --> 00:15:09,166
[Anthony] I'm taking
the one with the parrot.
331
00:15:09,166 --> 00:15:11,867
I'm trying to bring up
my alcohol volume,
so that will help.
332
00:15:13,567 --> 00:15:15,100
[Tim] All right, guys.
333
00:15:15,100 --> 00:15:16,500
You've selected your stills.
334
00:15:16,500 --> 00:15:19,066
You've got four hours
to make this jimmy red corn.
335
00:15:20,100 --> 00:15:21,900
But unfortunately,
336
00:15:21,900 --> 00:15:25,266
only two of you is gonna
move on to the next challenge.
337
00:15:25,266 --> 00:15:27,300
Jimmy red corn,
it's got an amazing history.
338
00:15:27,300 --> 00:15:29,400
It's really important
to bring something
like this back.
339
00:15:29,400 --> 00:15:31,867
We're also looking
for that big nutty flavor.
340
00:15:31,867 --> 00:15:33,667
Great mouthfeel in that jar.
341
00:15:33,667 --> 00:15:36,367
So I'm really excited
to see what the outcome is.
342
00:15:38,166 --> 00:15:39,300
Time starts now.
343
00:15:43,467 --> 00:15:44,667
That still big as that.
344
00:15:52,867 --> 00:15:55,367
Anthony ain't playing around.
He got fire going.
345
00:15:55,367 --> 00:15:58,467
I'm starting my process
a little bit different
than the competitors.
346
00:15:58,467 --> 00:16:02,300
It takes about three hours
from a still to run a parrot.
347
00:16:02,300 --> 00:16:04,033
So I'm really
pressed for time.
348
00:16:06,500 --> 00:16:08,800
So, Julia, in the beginning,
we talked about
349
00:16:08,800 --> 00:16:11,767
how important it is
to showcase jimmy red.
350
00:16:11,767 --> 00:16:13,266
How are you
going to do that?
351
00:16:14,700 --> 00:16:17,500
I saved some jimmy red
that was not in the mash.
352
00:16:17,500 --> 00:16:20,467
It's just straight jimmy red,
I'm gonna put it in there with
353
00:16:20,467 --> 00:16:23,767
some of my mash
to get even more
of that good corn flavor.
354
00:16:24,867 --> 00:16:27,667
I'm putting jimmy red
raw cracked corn.
355
00:16:27,667 --> 00:16:30,000
The stuff that I made
from the cracking challenge
356
00:16:30,000 --> 00:16:31,767
at the very beginning
in my thumper,
357
00:16:31,767 --> 00:16:36,600
along with some of my mash
in there to get extra flavor.
358
00:16:36,600 --> 00:16:40,266
So she's going to get
a big second kick of that
jimmy red corn.
359
00:16:40,266 --> 00:16:41,266
Mmm-hmm.
360
00:16:42,000 --> 00:16:43,500
Well, this is gonna
be tough.
361
00:16:48,100 --> 00:16:49,467
[Julia] Oh, yeah!
362
00:16:49,467 --> 00:16:52,667
Well, it looks like everybody
has got fire under their pots.
363
00:16:52,667 --> 00:16:54,200
How much of y'all's
mash did you put in
364
00:16:54,867 --> 00:16:56,600
About fifteen sixteen?
365
00:16:56,600 --> 00:16:59,967
I put about 15 gallons
of mash into my pot.
366
00:16:59,967 --> 00:17:01,767
Because I don't want
to overflow the pot.
367
00:17:01,767 --> 00:17:04,100
And I think that will still
give me plenty of alcohol.
368
00:17:04,800 --> 00:17:06,667
Two hours in,
two hours ago.
369
00:17:07,467 --> 00:17:09,000
Man, come on, bro.
Come on.
370
00:17:09,000 --> 00:17:11,400
I need mine
to come on out.
371
00:17:11,400 --> 00:17:12,667
Oh, look,
we got alcohol.
372
00:17:13,667 --> 00:17:14,867
We got a drip.
373
00:17:16,667 --> 00:17:17,867
That stuff tastes great.
374
00:17:18,700 --> 00:17:20,000
[Julia] Oh, oh.
375
00:17:20,000 --> 00:17:21,367
[Anthony] You got your
liquor going?
376
00:17:21,767 --> 00:17:23,266
I got liquor.
377
00:17:23,266 --> 00:17:25,467
[Anthony] I just hope mine
won't be too far behind.
378
00:17:27,066 --> 00:17:29,300
The other contenders
today are running
379
00:17:29,300 --> 00:17:30,567
are starting before mine,
380
00:17:30,567 --> 00:17:32,000
so I'm actually
getting nervous.
381
00:17:32,867 --> 00:17:33,934
Come on up here.
382
00:17:33,934 --> 00:17:35,667
That's the only thing
I didn't like about that one
383
00:17:35,667 --> 00:17:37,767
is the time
it takes to do it.
384
00:17:37,767 --> 00:17:39,000
[Julia] Because it has
so much reflux before--
385
00:17:39,000 --> 00:17:40,333
[Daniel] It has
so much reflux.
386
00:17:40,333 --> 00:17:43,667
Better to get your
ABV up if you ain't
on a four hour time limit.
387
00:17:43,667 --> 00:17:45,667
-It's awesome.
-Yeah, come on, baby.
388
00:17:46,500 --> 00:17:47,967
Let's make some liquor.
389
00:17:49,200 --> 00:17:52,367
[Julia] I'm already
getting the mouthfeel
that I wanted to get.
390
00:17:52,367 --> 00:17:56,000
It's coating my mouth
more than other
corn mashes will do.
391
00:17:56,000 --> 00:17:58,467
And so I'm very excited
on how it's turning out.
392
00:18:00,900 --> 00:18:04,500
[Daniel] Not as much
jimmy red as I would hoped
in the first few jars
393
00:18:04,500 --> 00:18:06,100
and getting into the hearts
I was really concerned
394
00:18:06,100 --> 00:18:07,867
because the flavor
wasn't coming through
like I liked it.
395
00:18:09,900 --> 00:18:11,367
You ain't the only one
got drip.
396
00:18:12,367 --> 00:18:13,867
Whoo-hoo!
We got drip.
397
00:18:13,867 --> 00:18:14,900
Let's go.
398
00:18:14,900 --> 00:18:18,100
My run starts,
but I'm pretty nervous
399
00:18:18,100 --> 00:18:20,000
about my flavors
coming through.
400
00:18:20,000 --> 00:18:21,967
I'm really
pressed for time.
401
00:18:21,967 --> 00:18:22,967
[Julia] I'm in tails.
402
00:18:22,967 --> 00:18:24,200
Just taste it
a little bit
403
00:18:24,200 --> 00:18:26,000
and you're gonna get
a lot of sweet notes in it.
404
00:18:26,000 --> 00:18:28,100
I've been tasting
the sweet, yeah.
405
00:18:28,100 --> 00:18:30,166
I took a couple
of my favorite jars
406
00:18:30,166 --> 00:18:31,400
from the middle
of the run.
407
00:18:31,400 --> 00:18:34,000
I put just a little bit
of the nice, clear,
408
00:18:34,000 --> 00:18:35,600
sweet part of the tails.
409
00:18:35,600 --> 00:18:38,000
To give it more flavor,
and then I ended up having
410
00:18:38,000 --> 00:18:39,767
to put a little water in it
because it was still too hot.
411
00:18:41,166 --> 00:18:43,100
Last little sploosh.
412
00:18:43,100 --> 00:18:45,467
But now I have a perfect
jar at 90 proof.
413
00:18:45,467 --> 00:18:46,667
Yeah, we're done
in five minutes.
414
00:18:46,667 --> 00:18:49,266
You put the name on the lid
and screw it on the top.
415
00:18:51,667 --> 00:18:52,834
All right, first jar.
416
00:18:52,834 --> 00:18:55,667
Here you go.
Best jar I've ever made
of jimmy red corn.
417
00:18:55,667 --> 00:18:57,700
It's clean, it's clear.
418
00:18:57,700 --> 00:18:59,967
And I hope the judges
will love it as much as I do.
419
00:18:59,967 --> 00:19:01,367
[Anthony] How you
looking over there, bro?
420
00:19:01,367 --> 00:19:02,900
[Daniel] I'm looking good.
How are you looking?
421
00:19:02,900 --> 00:19:04,500
[Anthony] I'm looking great.
Yes, sir.
422
00:19:06,567 --> 00:19:08,767
[Daniel] During the run,
I actually got
a 90-proof jar,
423
00:19:08,767 --> 00:19:11,767
which helped a lot,
it brought 130 proof
jars down
424
00:19:11,767 --> 00:19:13,300
to help blend them.
425
00:19:13,300 --> 00:19:14,266
That's it.
426
00:19:14,900 --> 00:19:16,000
Daniel's coming in.
427
00:19:17,066 --> 00:19:18,300
Best I can do, fellas.
428
00:19:18,300 --> 00:19:19,567
The flavor was there,
429
00:19:19,567 --> 00:19:21,800
so I thought it was
a perfect jar to turn in.
430
00:19:21,800 --> 00:19:24,066
[Tim] Anthony,
you need to start
tightening up over there.
431
00:19:24,066 --> 00:19:25,066
Yes, sir.
432
00:19:25,066 --> 00:19:26,533
You got two minutes left.
433
00:19:27,800 --> 00:19:30,300
[Anthony] The crystal
was coming through
with a sweeter note
434
00:19:30,300 --> 00:19:32,800
kind of enhanced
the bloody butcher.
435
00:19:32,800 --> 00:19:36,567
But the other
characters were fighting
with jimmy red,
436
00:19:36,567 --> 00:19:39,367
I had to do some--
Some tweaking a little bit.
437
00:19:40,200 --> 00:19:41,667
Don't overthink it, Anthony.
438
00:19:41,667 --> 00:19:42,467
You got this.
439
00:19:43,700 --> 00:19:45,166
I'm really pressed for time
440
00:19:45,166 --> 00:19:47,467
and you know
it's nerve racking.
441
00:19:48,767 --> 00:19:51,200
Anthony, you need to get
that top lid on that jar.
442
00:19:51,200 --> 00:19:52,867
[Anthony] Okay.
Just give me one second.
Okay.
443
00:19:54,867 --> 00:19:56,100
[whispers] You got this?
You got this.
444
00:19:56,100 --> 00:19:58,000
You got this. You got this.
You got this
445
00:20:00,467 --> 00:20:03,467
2
[whispers] You got this?
You got this. You got this.
446
00:20:03,467 --> 00:20:04,800
Anthony might
run out of time.
447
00:20:04,800 --> 00:20:08,000
[Anthony] I was looking
for my jimmy red corn
to come through.
448
00:20:08,000 --> 00:20:09,266
I don't know what's
going on over there.
449
00:20:09,266 --> 00:20:11,700
[Anthony] I had to do some
some tweaking a little bit.
450
00:20:11,700 --> 00:20:13,467
[Tim] We want
a nice clean jar,
451
00:20:13,467 --> 00:20:14,700
but don't take
the flavor out now.
452
00:20:14,700 --> 00:20:15,667
[Anthony] No, sir.
453
00:20:15,667 --> 00:20:17,266
I did use a lot of my tales.
454
00:20:17,266 --> 00:20:19,867
And the jimmy red
came proved more prominent
455
00:20:19,867 --> 00:20:22,567
than any other grain
that I had in there.
456
00:20:22,567 --> 00:20:29,166
[Tim] Ten, nine,
eight, seven, six, five.
457
00:20:29,767 --> 00:20:31,433
Yes, sir.
458
00:20:33,900 --> 00:20:36,467
We're gonna go
and do some tasting myself,
459
00:20:36,467 --> 00:20:37,567
and we'll be back
with our verdict.
460
00:20:43,166 --> 00:20:45,467
This is a jimmy red
corn challenge.
461
00:20:45,467 --> 00:20:47,767
They had to have 51%
jimmy red corn.
462
00:20:47,767 --> 00:20:51,700
If it has that robust,
nutty, earthy flavor,
463
00:20:51,700 --> 00:20:53,700
We know we're tasting
a jimmy red corn.
464
00:20:55,600 --> 00:20:56,867
Let's try Daniel.
465
00:20:58,400 --> 00:21:00,100
Yeah, I would say
that's a nice pretty jar.
466
00:21:00,100 --> 00:21:00,900
[Tickle] Mmm-hmm.
467
00:21:00,900 --> 00:21:02,300
I mean, really,
look at that.
468
00:21:02,300 --> 00:21:03,200
-It is really.
-[Tickle] Mmm-hmm.
469
00:21:05,367 --> 00:21:07,300
[Tim] And I would say
it's high proof.
470
00:21:07,867 --> 00:21:09,233
[Daniel] With the jimmy red
471
00:21:09,233 --> 00:21:11,567
-mine could have used
just a little bit more of it.
-[Julia] Yeah.
472
00:21:11,567 --> 00:21:12,867
[Daniel] It was right there.
473
00:21:17,000 --> 00:21:19,700
-It's got that sweet,
buttery finish.
-[Tickle] Mmm.
474
00:21:19,700 --> 00:21:21,367
Just like jimmy red
should have.
475
00:21:23,066 --> 00:21:25,600
It's like a butter biscuit
with a lot of butter on it.
476
00:21:27,500 --> 00:21:31,400
I'm not pulling out
the earthy notes I think
477
00:21:31,400 --> 00:21:33,166
is normally there
with jimmy red,
478
00:21:33,166 --> 00:21:34,767
but everything else
is there.
479
00:21:34,767 --> 00:21:35,800
It's almost perfect.
480
00:21:36,600 --> 00:21:38,166
Let's see
what we've got here.
481
00:21:41,967 --> 00:21:44,000
Yeah, and that tastes
like jimmy red to me, too.
482
00:21:44,000 --> 00:21:47,000
But it may have been wise
to let that hickory king out
483
00:21:47,000 --> 00:21:50,300
-because jimmy red
has such a bold flavor.
-Yeah.
484
00:21:50,300 --> 00:21:51,900
You really want it
to stand out?
485
00:21:51,900 --> 00:21:54,300
I think if it was
proof down
just a little bit,
486
00:21:54,300 --> 00:21:56,266
maybe that jimmy red
487
00:21:56,266 --> 00:21:57,767
or some of those
flavor profiles
488
00:21:57,767 --> 00:21:59,467
would have stood out
a little bit more.
489
00:22:00,300 --> 00:22:01,600
Let's look at Anthony.
490
00:22:01,600 --> 00:22:04,300
-It is not clear, clear.
But yeah pretty.
-Yeah.
491
00:22:05,400 --> 00:22:07,066
It's going away
pretty fast too.
492
00:22:08,967 --> 00:22:11,767
Just getting it to run.
It took me a very long time.
493
00:22:11,767 --> 00:22:13,066
You guys were
already running.
494
00:22:13,066 --> 00:22:15,400
Just hope that the liquor
speaks for itself.
495
00:22:15,400 --> 00:22:17,800
I don't know what that is,
but-- It's got jimmy red.
496
00:22:17,800 --> 00:22:20,367
But there's
something else there.
497
00:22:20,367 --> 00:22:22,800
[Tickle] He's got
different kinds
of barley in here
498
00:22:22,800 --> 00:22:25,467
that could compete
with the jimmy red.
499
00:22:25,467 --> 00:22:27,166
It tastes really good,
500
00:22:27,166 --> 00:22:29,767
but I think he's got
too much going on
in that jar.
501
00:22:32,100 --> 00:22:34,867
[Jones] There is a distinct
flavor profile on this.
502
00:22:34,867 --> 00:22:37,266
-[Tim] Yeah.
-[Jones] And it is
very earthy.
503
00:22:37,800 --> 00:22:39,567
It is very funky.
504
00:22:40,166 --> 00:22:41,567
You know, I'm with Tim.
505
00:22:41,567 --> 00:22:43,800
I think his mash
got too busy.
506
00:22:45,700 --> 00:22:48,867
-Julia, that's a very
clean job.
-[Jones] Very clean.
507
00:22:49,367 --> 00:22:51,100
They brought it.
508
00:22:51,100 --> 00:22:53,867
Yeah, yeah, I don't
I don't think above 80.
509
00:22:53,867 --> 00:22:55,166
I was afraid
of overdoing it.
510
00:22:55,166 --> 00:22:56,667
-[Daniel] Yeah, but--
-So I didn't put
a ton in there.
511
00:22:56,667 --> 00:22:59,700
But 120 proof tasted
like-- like 40 proof.
512
00:22:59,700 --> 00:23:00,867
I mean, it really did.
513
00:23:00,867 --> 00:23:03,000
I think we all have been
challenged here today.
514
00:23:03,900 --> 00:23:06,000
It's a little bit lighter
than other guys.
515
00:23:06,000 --> 00:23:07,200
[Tickle] Hmm.
516
00:23:07,200 --> 00:23:08,467
Now, definitely
jimmy red.
517
00:23:13,867 --> 00:23:17,000
-Now hers has got alcohol
all the way through.
-[Tickle] Hmm.
518
00:23:17,000 --> 00:23:19,467
It's a little bit on the front
and all the way to the end.
519
00:23:19,467 --> 00:23:21,600
I think she's using more
jimmy red corn
520
00:23:21,600 --> 00:23:22,934
than the rest of them.
521
00:23:22,934 --> 00:23:25,266
Yeah, well, you know,
she added jimmy red grain
to the doubler.
522
00:23:25,266 --> 00:23:26,867
-[Tickle] To the doubler.
She sure did.
-She did.
523
00:23:26,867 --> 00:23:30,066
-Raw grains not cook mash.
-Yeah.
524
00:23:30,066 --> 00:23:33,400
I'm curious if that's
where some of the spices
come from, Tim.
525
00:23:33,400 --> 00:23:35,567
Yeah, you're gonna see.
There's some spice in there.
526
00:23:35,567 --> 00:23:38,066
Even though it's still
in the 90-proof range.
527
00:23:39,166 --> 00:23:42,500
See, I love--
I think this is jimmy
red forward.
528
00:23:42,500 --> 00:23:44,567
-Even on the nose.
-Yeah. Yeah.
529
00:23:47,800 --> 00:23:48,767
Yeah, I enjoyed that one.
530
00:23:49,967 --> 00:23:51,367
We've got a competition.
531
00:23:51,367 --> 00:23:54,500
It's a much
stronger jimmy red
four forward I think.
532
00:23:54,500 --> 00:23:56,100
[Tickle] Mmm, you know
there's a fine line between
533
00:23:56,100 --> 00:23:58,800
proof and flavor,
and I think she hit that mark.
534
00:23:59,767 --> 00:24:02,467
Jimmy red corn
is there on all three jars.
535
00:24:02,467 --> 00:24:03,867
There's just one
that fell a little short.
536
00:24:04,900 --> 00:24:06,500
-[Tim] All right.
Let's go.
-All right.
537
00:24:19,767 --> 00:24:22,166
We had three
really good jars.
538
00:24:22,166 --> 00:24:24,367
Unfortunately,
this is a competition,
539
00:24:24,367 --> 00:24:28,367
and it was not an easy
decision to make.
540
00:24:28,367 --> 00:24:30,900
Two of you is gonna
move ahead
to the next challenge.
541
00:24:30,900 --> 00:24:32,867
One of you will be
going home today.
542
00:24:34,166 --> 00:24:37,367
[Jones] Julia,
I was intrigued
by your mash,
543
00:24:37,367 --> 00:24:39,900
and I was excited to taste
your distillate.
544
00:24:40,667 --> 00:24:44,200
On the nose it was
jimmy red forward.
545
00:24:44,200 --> 00:24:47,200
We could smell it,
and on the taste
I could taste it,
546
00:24:47,200 --> 00:24:49,567
but it was still
a little crowded.
547
00:24:49,567 --> 00:24:51,867
But you did get
the mouthfeel we
were looking for.
548
00:24:51,867 --> 00:24:55,867
Julia, we've seen
people put all kinds
of stuff in the thumper,
549
00:24:55,867 --> 00:24:57,300
but you put grain in it.
550
00:24:58,667 --> 00:25:01,367
That was something different,
and it did add to the flavor.
551
00:25:01,367 --> 00:25:03,867
I think it added
a little spicy note to it.
552
00:25:04,266 --> 00:25:05,266
Really good.
553
00:25:05,867 --> 00:25:08,000
Anthony, jimmy red corn,
554
00:25:09,700 --> 00:25:11,000
it's there on the nose,
555
00:25:11,000 --> 00:25:12,667
and it's there
on the flavor palette.
556
00:25:13,500 --> 00:25:15,266
You brought
a whole lot of extra grains
557
00:25:15,266 --> 00:25:18,767
to the table today,
bold move.
558
00:25:18,767 --> 00:25:20,467
And so when you
bring multiple
ingredients together,
559
00:25:20,467 --> 00:25:22,200
it's hard
to balance out.
560
00:25:22,200 --> 00:25:25,400
I always like to say
this much over
just enough is too much.
561
00:25:26,667 --> 00:25:29,100
On the nose for me
it was there.
562
00:25:29,100 --> 00:25:30,600
There was jimmy red
right there.
563
00:25:31,467 --> 00:25:32,767
But it wasn't mingling.
564
00:25:32,767 --> 00:25:35,900
It wasn't playing well
with the other grains,
565
00:25:35,900 --> 00:25:38,467
so the balance
was probably a little off
566
00:25:38,467 --> 00:25:40,700
Overall that's
a really nice try.
567
00:25:40,700 --> 00:25:43,533
Daniel, you created
some high proof stuff.
568
00:25:46,000 --> 00:25:47,667
But you have a good
mouth feel
569
00:25:47,667 --> 00:25:49,700
that jimmy red
really overpowers it.
570
00:25:49,700 --> 00:25:51,900
It always has
that buttery taste,
571
00:25:51,900 --> 00:25:54,600
and that's
what you want.
572
00:25:54,600 --> 00:25:58,166
Daniel you told us
you was gonna deliver
a high proof jar.
573
00:25:58,166 --> 00:25:59,700
You said you sell alcohol,
not flavors.
574
00:25:59,700 --> 00:26:01,166
Yeah.
575
00:26:01,166 --> 00:26:04,567
But yet it still had plenty
of jimmy red corn in there.
576
00:26:04,567 --> 00:26:06,100
Good job.
577
00:26:06,100 --> 00:26:07,900
All three of you.
Great job.
578
00:26:09,400 --> 00:26:13,667
And it was very difficult
for us to make a decision
579
00:26:13,667 --> 00:26:16,300
because all three
of you great distillers,
580
00:26:16,300 --> 00:26:18,500
all three of you,
brought us a good product.
581
00:26:18,500 --> 00:26:22,700
Unfortunately, one of you
will have to go home today
582
00:26:22,700 --> 00:26:25,266
and the other two
will move forward
in the next challenge.
583
00:26:30,800 --> 00:26:34,700
Anthony that jar there
brought you a ticket home.
584
00:26:34,700 --> 00:26:35,767
It's quite all right.
585
00:26:37,000 --> 00:26:38,900
I was expecting
what I heard.
586
00:26:38,900 --> 00:26:41,100
My spirits were
very complex,
587
00:26:41,100 --> 00:26:43,367
and I believe
that's really what hurt me
a little bit.
588
00:26:44,467 --> 00:26:46,100
Good job
and good to meet you.
589
00:26:46,100 --> 00:26:47,567
[Anthony] Even though
I'm going home,
590
00:26:47,567 --> 00:26:49,200
I'm still taking
home a jar
591
00:26:49,200 --> 00:26:51,367
where I can be able
to work on that recipe.
592
00:26:51,367 --> 00:26:53,266
You haven't seen
the last of me.
593
00:26:55,300 --> 00:26:57,767
All right, guys,
we're gonna take this
jimmy red corn
594
00:26:57,767 --> 00:26:59,033
and turn it
into a whiskey.
595
00:27:01,166 --> 00:27:04,000
But now you're gonna
have opportunity
to really bring out
596
00:27:04,000 --> 00:27:06,300
that jimmy red flavor
and another run.
597
00:27:06,300 --> 00:27:08,200
But at the end
of the four hours,
598
00:27:08,200 --> 00:27:09,467
you're gonna
have to age it.
599
00:27:10,767 --> 00:27:13,367
You'll be running
on identical pot stills
600
00:27:13,367 --> 00:27:15,200
with a thumper.
601
00:27:17,667 --> 00:27:19,567
[Jones] This round
is to really showcase
602
00:27:19,567 --> 00:27:20,633
all your decision making
603
00:27:20,633 --> 00:27:23,700
with your distillate mash
and what chips you choose.
604
00:27:25,200 --> 00:27:29,600
[Tim] Now we have got
18 different wood chips
over there.
605
00:27:29,600 --> 00:27:31,467
You can use
your previous run.
606
00:27:31,467 --> 00:27:32,767
You can use
your mash,
607
00:27:32,767 --> 00:27:34,467
whatever you want
to experiment with.
608
00:27:34,467 --> 00:27:38,467
But within four hours
we need a jar on the table
with the chips in it,
609
00:27:38,467 --> 00:27:41,467
And we're gonna
let them rest overnight.
610
00:27:41,467 --> 00:27:43,700
We really want to see
this jimmy red showcase.
611
00:27:46,166 --> 00:27:48,867
All right, four hours
starts now.
612
00:27:50,000 --> 00:27:51,266
No turning back now.
613
00:27:52,467 --> 00:27:55,567
I go up to the chips
and I grab the amburana
for sure
614
00:27:55,567 --> 00:27:57,300
because I have
had that before.
615
00:27:57,300 --> 00:27:58,967
Gives a nice sweet note.
616
00:28:00,400 --> 00:28:02,400
[Tim] I hope you remember
what you're getting.
617
00:28:02,400 --> 00:28:04,266
[Julia] Yeah, that's why
I'm putting them
in different spots.
618
00:28:04,667 --> 00:28:05,367
Okay.
619
00:28:05,800 --> 00:28:07,200
All right, Daniel.
620
00:28:09,467 --> 00:28:10,700
I'm like a kid
in a candy store.
621
00:28:10,700 --> 00:28:12,100
I'm grabbing
anything I can,
622
00:28:12,100 --> 00:28:13,567
even though
if I ain't gonna use it,
623
00:28:13,567 --> 00:28:14,567
I want to try it
a little bit.
624
00:28:14,567 --> 00:28:16,567
I'm just gonna try them
in different jars
625
00:28:16,567 --> 00:28:19,033
to see which one
works best for me.
626
00:28:21,467 --> 00:28:24,500
This is the first time
that we give them
chips during the run.
627
00:28:24,500 --> 00:28:25,967
It's gonna come down
to who makes
628
00:28:25,967 --> 00:28:27,800
the right choice
on these wood chips.
629
00:28:27,800 --> 00:28:30,567
If they don't have
the right combination
of these chips.
630
00:28:34,100 --> 00:28:35,467
We're gonna lose
jimmy red.
631
00:28:40,100 --> 00:28:41,667
2
They're gonna take
this jimmy red
632
00:28:41,667 --> 00:28:43,100
that they're gonna
clean it up
633
00:28:43,100 --> 00:28:44,867
and they're gonna
put it on chips.
634
00:28:49,667 --> 00:28:51,667
Well, we've got
both pots literally.
635
00:28:53,767 --> 00:28:56,700
[Daniel] For this run,
I put about five gallons
of original mash
636
00:28:56,700 --> 00:28:58,867
in some spared
jimmy red grains,
637
00:28:58,867 --> 00:29:00,266
and I put almost
all the alcohol
638
00:29:00,266 --> 00:29:02,066
from the first run in.
639
00:29:02,066 --> 00:29:03,400
My strategy
is to clean it up,
640
00:29:03,400 --> 00:29:04,667
bring a little more
jimmy red flavor.
641
00:29:06,500 --> 00:29:08,200
Just get a better profile,
642
00:29:09,166 --> 00:29:10,600
[Jones] He's breaking
down that
643
00:29:10,600 --> 00:29:12,266
and put distillate
and the corn.
644
00:29:12,266 --> 00:29:13,867
He's got distillate
and jimmy red.
645
00:29:16,000 --> 00:29:17,567
Daniel, what are you
putting in your thumper?
646
00:29:17,567 --> 00:29:19,800
I'm putting uh,
some grains I didn't
use in the mash.
647
00:29:19,800 --> 00:29:23,000
-And then I'm uh, little bit
of the old mash, too.
-Yeah.
648
00:29:23,000 --> 00:29:24,400
[Daniel] Try to put a little
cooked corn in it,
649
00:29:24,400 --> 00:29:25,700
maybe bit of jimmy red.
650
00:29:25,700 --> 00:29:27,367
It'll bring
that flavor over.
651
00:29:27,367 --> 00:29:29,166
For this runoff
I've got Thumper,
and I really think
652
00:29:29,166 --> 00:29:31,467
it's gonna help bring
jimmy red forward.
653
00:29:31,467 --> 00:29:33,500
I've charged thumpers before,
but this is the first time
654
00:29:33,500 --> 00:29:35,266
I've ever used raw
grains in a thumper.
655
00:29:36,467 --> 00:29:38,100
That should
carry over great.
656
00:29:38,100 --> 00:29:40,500
You see, they're not putting
that much in the still
657
00:29:40,500 --> 00:29:42,667
because they--
they don't have
that much neither.
658
00:29:44,000 --> 00:29:45,166
[Julia] I went ahead
and filled my pot
659
00:29:45,166 --> 00:29:46,867
with all the rest
of the liquor
660
00:29:46,867 --> 00:29:48,266
that came off
the previous run.
661
00:29:48,266 --> 00:29:52,300
Along with some mash
that I had already
strained off and reserved.
662
00:29:52,300 --> 00:29:53,800
And just a little bit
of water so that
663
00:29:53,800 --> 00:29:55,767
it wasn't totally
overtaken with alcohol.
664
00:29:57,467 --> 00:30:00,266
Julius got some distilling
going over into her doubler.
665
00:30:00,667 --> 00:30:01,900
All right.
666
00:30:01,900 --> 00:30:04,900
[Julia] My thumper.
I poured my
perfect jar of tails
667
00:30:04,900 --> 00:30:07,000
because that also
brings more flavor.
668
00:30:07,000 --> 00:30:09,867
Then I poured mash
from the barrel
that had grain in it
669
00:30:09,867 --> 00:30:11,567
because I wanted to get
more grain flavor.
670
00:30:12,166 --> 00:30:14,166
I kept my one good jar
671
00:30:14,166 --> 00:30:17,100
-that I had turned in
last time.
-Yeah. Yeah, yeah.
672
00:30:17,100 --> 00:30:20,567
And my plan is to get
that one started aging now.
673
00:30:20,567 --> 00:30:21,400
Yeah.
674
00:30:21,400 --> 00:30:23,166
While the res
t of this is running,
675
00:30:23,166 --> 00:30:26,300
She's taking a risk
of putting chips
in her jar already.
676
00:30:27,166 --> 00:30:28,066
[Daniel] Oh, I'm running.
677
00:30:28,500 --> 00:30:29,467
[Julia] Nice.
678
00:30:29,467 --> 00:30:30,467
Whoo-hoo!
679
00:30:30,467 --> 00:30:31,600
I got liquor.
680
00:30:34,467 --> 00:30:35,433
Liking it?
681
00:30:35,433 --> 00:30:37,000
[Daniel] Lot more from
jimmy red on the front.
682
00:30:39,200 --> 00:30:41,266
Well, the first
couple of jars
had me worried.
683
00:30:41,266 --> 00:30:43,400
They weren't tasting
like I thought they should.
684
00:30:43,400 --> 00:30:45,500
They were sweet.
They were a little hot.
685
00:30:45,500 --> 00:30:46,767
They were high proof.
686
00:30:46,767 --> 00:30:48,266
But then it started
calming down
687
00:30:48,266 --> 00:30:50,567
and the jars
got better each one.
688
00:30:50,567 --> 00:30:52,567
I tried several different
chip combinations
689
00:30:52,567 --> 00:30:54,567
and char combinations
on each jar
690
00:30:54,567 --> 00:30:56,467
just to see what each one
does tomorrow.
691
00:30:56,467 --> 00:30:58,166
And for a final blend
in the final jar,
692
00:31:02,800 --> 00:31:03,867
[Tim] How you
doing, Julia?
693
00:31:03,867 --> 00:31:05,166
[Julia] Doing pretty good.
694
00:31:05,166 --> 00:31:07,767
-Looks like a clean,
clear jar there.
-[Julia] Yeah.
695
00:31:08,467 --> 00:31:10,266
What's going on
in your run here?
696
00:31:10,266 --> 00:31:12,767
[Julia] I've already got
some blends started.
697
00:31:12,767 --> 00:31:14,867
-All right.
-[Julia] Um, that's some
of my really good hearts jars,
698
00:31:14,867 --> 00:31:18,767
and that's where
I'm gonna mix
my different chips in
699
00:31:18,767 --> 00:31:21,100
to get the different
flavors that I want.
700
00:31:23,567 --> 00:31:24,900
That's all the damage
I can do.
701
00:31:26,100 --> 00:31:27,867
All in all, I think
it was a good blend.
702
00:31:27,867 --> 00:31:31,467
I did the best I could
and with what I had
and just hope for the best.
703
00:31:35,900 --> 00:31:38,266
[Tim] All right, guys,
It looks like
you're all done.
704
00:31:39,667 --> 00:31:41,467
I think you can
head on out
705
00:31:41,467 --> 00:31:44,000
Tomorrow we'll come back,
get that one perfect jar.
706
00:32:02,900 --> 00:32:05,266
[Tim] Up until this point,
you've been making this
707
00:32:05,266 --> 00:32:07,200
jimmy red corn shine.
708
00:32:07,200 --> 00:32:10,300
Today we're gonna
get the taste of jimmy
red corn whiskey.
709
00:32:11,767 --> 00:32:14,500
The jimmy red
category is small,
710
00:32:14,500 --> 00:32:16,567
so if you bring us
something that's complex
711
00:32:16,567 --> 00:32:18,367
but still highlights
jimmy red corn,
712
00:32:19,166 --> 00:32:20,166
it's a great opportunity.
713
00:32:21,467 --> 00:32:22,667
[Tim] Now the last challenge.
714
00:32:22,667 --> 00:32:26,300
You'll have 30 minutes
to strain and clean your jar.
715
00:32:26,300 --> 00:32:28,667
Present it back to us
as a whisky,
716
00:32:28,667 --> 00:32:29,800
and we'll do some tasting.
717
00:32:29,800 --> 00:32:31,567
The winner
of this competition,
718
00:32:31,567 --> 00:32:33,300
we're gonna name
the next Master Distiller.
719
00:32:34,367 --> 00:32:35,700
You'll have 30 min.
720
00:32:36,700 --> 00:32:37,967
Your time starts now.
721
00:32:41,200 --> 00:32:43,867
Well, it looks like
they had a plan.
722
00:32:49,467 --> 00:32:52,000
And now I see some jars
really, really dark.
723
00:32:52,000 --> 00:32:53,967
That could be really,
really good
724
00:32:53,967 --> 00:32:56,000
or that could be
really, really not so good.
725
00:32:57,166 --> 00:32:59,667
She's gonna filter
each one of the jars
726
00:32:59,667 --> 00:33:01,100
and separate that wood.
727
00:33:02,667 --> 00:33:05,100
[Julia] My strategy
for the final blend
728
00:33:05,100 --> 00:33:07,867
I want to make sure
that I get everything
filtered first,
729
00:33:07,867 --> 00:33:10,367
then I'll start
blending together
730
00:33:10,367 --> 00:33:12,600
what I think
tastes best.
731
00:33:12,600 --> 00:33:14,000
How did the amburana
come out?
732
00:33:14,000 --> 00:33:15,400
-Good, Good
-[Daniel] Good?
733
00:33:15,400 --> 00:33:16,600
-I just tasted it.
-[Daniel] I tasted yesterday.
734
00:33:16,600 --> 00:33:18,400
I'd like to have a jar of it
just by itself.
735
00:33:18,400 --> 00:33:20,467
[Julia] Oh, my gosh,
it's amazing.
736
00:33:20,467 --> 00:33:22,767
Amburana has a little
nutty quality to it.
737
00:33:22,767 --> 00:33:26,000
It's almost-- It's almost
like toasted almonds
or something.
738
00:33:26,000 --> 00:33:27,367
Daniel, how
are you doing it?
739
00:33:27,367 --> 00:33:29,266
It actually had more
color than I thought
it was gonna have.
740
00:33:29,266 --> 00:33:30,367
-A lot more.
-[Julia] Uh, mine too.
741
00:33:30,367 --> 00:33:31,633
Mine, too.
742
00:33:31,633 --> 00:33:34,367
So I guess it's time
to taste a little
and see how it tastes.
743
00:33:34,367 --> 00:33:36,567
Jimmy red
is traditional Carolinas,
744
00:33:36,567 --> 00:33:38,900
so I just want
to stay traditional
American with it.
745
00:33:38,900 --> 00:33:41,000
[Tickle] Daniel went
with more traditional woods
746
00:33:41,000 --> 00:33:42,100
with lighter tones.
747
00:33:42,100 --> 00:33:43,367
And we know
where it's proven
748
00:33:43,367 --> 00:33:45,667
-that that does work
with jimmy red corn.
-Yeah.
749
00:33:47,400 --> 00:33:49,000
[Daniel] I used
a French American
750
00:33:49,000 --> 00:33:51,867
light toasted
and American
medium toast.
751
00:33:51,867 --> 00:33:54,100
Hopefully I can do
jimmy red justice.
752
00:33:55,166 --> 00:33:57,266
All right, guys,
you've got 13 min left.
753
00:33:59,400 --> 00:34:01,667
When I started blending,
754
00:34:01,667 --> 00:34:04,500
I used a good bit
of the amburana, actually
755
00:34:04,500 --> 00:34:07,667
because it turned out softer
than I expected it to.
756
00:34:07,667 --> 00:34:09,667
In another jar
I had a pecan.
757
00:34:09,667 --> 00:34:12,166
And then
I had heavy toast,
758
00:34:12,166 --> 00:34:15,066
mainly for that oak flavor
and the color.
759
00:34:15,066 --> 00:34:18,467
And then I had
a blend of the vanilla oak
and amburana
760
00:34:19,600 --> 00:34:22,767
Julia, are you happy
with the jar
that you blended?
761
00:34:22,767 --> 00:34:24,000
I am.
762
00:34:24,000 --> 00:34:27,367
I feel like it really
brings out the sweetness
of the corn.
763
00:34:27,367 --> 00:34:28,567
I hope
y'all getting close.
764
00:34:28,567 --> 00:34:29,900
You got two minutes.
765
00:34:31,000 --> 00:34:31,767
All right.
766
00:34:33,567 --> 00:34:34,700
I'm good.
767
00:34:34,700 --> 00:34:37,367
I was so nervous,
but at the same time,
768
00:34:37,367 --> 00:34:38,600
so relieved
that I was done.
769
00:34:38,600 --> 00:34:40,500
I'm very happy
with my jar.
770
00:34:40,500 --> 00:34:42,867
It tastes amazing.
And I can't wait to see
what they say.
771
00:34:44,000 --> 00:34:46,066
Best jar of jimmy red
I've ever made.
772
00:34:46,567 --> 00:34:47,667
[Tim] Yeah, Julia.
773
00:34:49,100 --> 00:34:52,767
Well Daniel, you're down
to 20 sec over here, buddy.
774
00:34:52,767 --> 00:34:54,066
[Daniel] If I had more time,
I would have blended
775
00:34:54,066 --> 00:34:56,667
a little differently,
maybe to please
the judges,
776
00:34:56,667 --> 00:34:58,700
but I was trying
to balance the flavor
777
00:34:58,700 --> 00:35:00,467
and the alcohol content.
778
00:35:00,467 --> 00:35:03,066
[Tim] Five, four,
779
00:35:03,066 --> 00:35:05,767
three, two
and there's Daniel.
780
00:35:06,467 --> 00:35:08,367
Outstanding, Daniel.
You made it.
781
00:35:08,367 --> 00:35:10,500
All right. Head on back
to your stations.
782
00:35:10,500 --> 00:35:11,900
[Jones] Good luck
to the both of you,
783
00:35:11,900 --> 00:35:14,000
and I'm really
excited to try
both these jars.
784
00:35:23,367 --> 00:35:25,200
2
We all know that
most of the corn
785
00:35:25,200 --> 00:35:26,767
that's used
for distillations
786
00:35:26,767 --> 00:35:28,900
bred or grown
for alcohol.
787
00:35:28,900 --> 00:35:30,767
-[Tim] Mostly yellow corn.
-Mostly yellow corn.
788
00:35:30,767 --> 00:35:32,000
There's not a ton
of flavor in it.
789
00:35:32,000 --> 00:35:34,066
[Tickle] The thing
that's interesting about
this jimmy red,
790
00:35:34,066 --> 00:35:36,467
not only can you make
alcohol out of it,
but you can eat it, too.
791
00:35:36,467 --> 00:35:39,066
[Tickle] So all of this
is made with jimmy red?
792
00:35:39,066 --> 00:35:40,266
[man] Every single one.
793
00:35:40,266 --> 00:35:42,367
That oil it
shines through.
794
00:35:42,367 --> 00:35:43,767
It just-- it raises
the dish.
795
00:35:43,767 --> 00:35:44,633
[woman] You're in Charleston,
796
00:35:44,633 --> 00:35:46,166
so you have to have
shrimp and grits.
797
00:35:46,166 --> 00:35:49,100
These are cornmeal
pancakes with some
fried chicken on top.
798
00:35:49,100 --> 00:35:50,166
Corndogs.
799
00:35:50,166 --> 00:35:51,767
Jimmy red, sugar cookies.
800
00:35:51,767 --> 00:35:53,300
Your jimmy red
cornbread.
801
00:35:53,900 --> 00:35:55,000
Mmm.
802
00:35:55,000 --> 00:35:56,767
[Tickle] If we can extract
the same amount
803
00:35:56,767 --> 00:35:57,900
of flavor
in this cornbread
804
00:35:57,900 --> 00:35:59,500
over into our alcohol,
805
00:35:59,500 --> 00:36:00,767
we're really gonna
have something.
806
00:36:00,767 --> 00:36:02,567
There's a great
flavor to it.
807
00:36:02,567 --> 00:36:05,266
Most corn for distillation,
you don't want to eat.
808
00:36:10,367 --> 00:36:12,900
2
Well, guys, you know,
this is jimmy red corn.
809
00:36:12,900 --> 00:36:14,667
[Tickle] Now their
very first run
810
00:36:14,667 --> 00:36:16,467
they maybe overpowered
the jimmy red
811
00:36:16,467 --> 00:36:18,100
just a little bit
and lost it.
812
00:36:18,100 --> 00:36:19,667
But with this
second distillation,
813
00:36:19,667 --> 00:36:22,700
hopefully, they
were able to bring
814
00:36:22,700 --> 00:36:25,100
the jimmy red out
a little bit more,
pronounced.
815
00:36:27,567 --> 00:36:28,767
That's Julia.
816
00:36:30,166 --> 00:36:32,166
-Real nice dark jar.
-Yeah.
817
00:36:32,600 --> 00:36:33,367
Mmm-hmm
818
00:36:36,667 --> 00:36:37,767
It's a good read.
819
00:36:37,767 --> 00:36:39,800
Around a 100
820
00:36:41,300 --> 00:36:44,467
I'm getting a nice,
nice, sweet vanilla.
821
00:36:44,967 --> 00:36:46,266
Maybe a little cinnamon
822
00:36:48,600 --> 00:36:50,000
Spicy up front.
823
00:36:50,667 --> 00:36:52,967
Uh, it mellows out
really good.
824
00:36:52,967 --> 00:36:54,700
What you smell
is what you're
gonna taste.
825
00:36:54,700 --> 00:36:57,400
It's nice caramel
vanilla finish.
826
00:36:57,400 --> 00:36:59,867
The jimmy red
is clearly there.
827
00:36:59,867 --> 00:37:01,400
It did not cover it up.
828
00:37:01,400 --> 00:37:03,467
I would say
very much complimented.
829
00:37:04,667 --> 00:37:05,667
That's a good jar.
830
00:37:05,667 --> 00:37:06,467
[chuckles]
831
00:37:06,467 --> 00:37:07,800
That's delicious.
832
00:37:07,800 --> 00:37:10,300
It's got a big
graham cracker
taste to it,
833
00:37:10,300 --> 00:37:11,867
but I think
she did a good job.
834
00:37:13,000 --> 00:37:14,867
Highlighting jimmy red,
835
00:37:14,867 --> 00:37:16,867
but bringing something
new to the table.
836
00:37:16,867 --> 00:37:18,166
-Yeah.
-[Tickle] All right.
837
00:37:18,166 --> 00:37:19,567
Y'all made this jar
sound wonderful.
838
00:37:19,567 --> 00:37:22,100
-[chuckles] It is.
-It is good.
839
00:37:22,100 --> 00:37:23,367
Oh, wow!
840
00:37:23,367 --> 00:37:25,600
The nose
on that is great.
841
00:37:25,600 --> 00:37:26,867
I'm getting jimmy red.
842
00:37:26,867 --> 00:37:28,867
But all of these
other sweet notes
843
00:37:28,867 --> 00:37:30,200
that y'all
are talking about
844
00:37:30,200 --> 00:37:31,567
caramel, vanilla,
845
00:37:31,567 --> 00:37:32,266
[sniffs]
846
00:37:32,266 --> 00:37:33,767
-even cinnamon.
-Marshmallow.
847
00:37:33,767 --> 00:37:37,000
-cinnamon, marshmallow.
-I mean, it's all there
848
00:37:37,000 --> 00:37:39,467
[Tim] Hey, you almost want
to just drink that jar?
849
00:37:39,467 --> 00:37:40,867
Yeah, it's a dangerous jar.
850
00:37:42,467 --> 00:37:43,300
Wow.
851
00:37:44,500 --> 00:37:45,700
That is smooth.
852
00:37:45,700 --> 00:37:46,767
That's good.
853
00:37:46,767 --> 00:37:49,867
Daniel, he's calling
this unfiltered, uncut.
854
00:37:50,266 --> 00:37:51,166
Mmm.
855
00:37:51,166 --> 00:37:52,100
Interesting.
856
00:37:53,100 --> 00:37:54,367
Okay.
857
00:37:54,367 --> 00:37:56,367
He was going to lower
our proof down to about 100.
858
00:37:56,367 --> 00:37:57,333
Let's see if he did it.
859
00:37:59,800 --> 00:38:02,266
-I'd give him 90.
-[Tickle] Mmm-hmm
860
00:38:02,266 --> 00:38:04,567
-But that's
a nice gold color.
-It is.
861
00:38:06,100 --> 00:38:08,467
[Jones] I expect the big
jimmy red mouthfeel
862
00:38:08,467 --> 00:38:09,767
and flavor out of that jar.
863
00:38:10,266 --> 00:38:11,900
Let's hope so.
864
00:38:11,900 --> 00:38:13,567
I think he was
really targeted.
865
00:38:14,667 --> 00:38:16,500
Smooth butter finish.
866
00:38:18,100 --> 00:38:19,367
Really nice.
867
00:38:19,367 --> 00:38:21,000
There's a lot
of jimmy red there.
868
00:38:21,300 --> 00:38:22,400
On the nose.
869
00:38:23,667 --> 00:38:24,967
It's definitely
jimmy red.
870
00:38:24,967 --> 00:38:26,567
There's nothing
covering it up.
871
00:38:32,900 --> 00:38:34,200
It's definitely
there on the flavor.
872
00:38:34,200 --> 00:38:36,300
It's complemented
really well with the wood.
873
00:38:37,100 --> 00:38:39,166
But it's got
that little rye spice
874
00:38:39,166 --> 00:38:41,000
that jimmy red brings
to the table, too.
875
00:38:41,266 --> 00:38:42,033
Yeah.
876
00:38:42,033 --> 00:38:44,967
Not nearly
as complex as Julia's.
877
00:38:44,967 --> 00:38:45,934
Mmm-hmm.
878
00:38:45,934 --> 00:38:48,000
but I think he
pretty much
hit the target.
879
00:38:48,667 --> 00:38:50,266
That's g-o-o-d good.
880
00:38:54,367 --> 00:38:55,400
Wow.
881
00:38:55,400 --> 00:38:57,166
That's almost
like a buttered ear
882
00:38:57,166 --> 00:38:59,900
-of jimmy red corn
in a glass.
-[chuckles]
883
00:38:59,900 --> 00:39:01,367
Mmm. Mmm.
884
00:39:01,367 --> 00:39:03,400
We've got a real
,tough decision
on our hands.
885
00:39:03,400 --> 00:39:06,900
[Tickle] One is more
traditional,
and we've got another
886
00:39:06,900 --> 00:39:08,567
that's trying
something new.
887
00:39:08,567 --> 00:39:10,000
Mmm-mmm.
888
00:39:10,000 --> 00:39:13,100
And we have one that's
really above the other
889
00:39:13,100 --> 00:39:15,767
Yeah, there's one jar
on this table
that I could sell
890
00:39:15,767 --> 00:39:17,867
and it would
fly off the shelves.
891
00:39:17,867 --> 00:39:19,367
Let's go ahead
and tell them
which one it is.
892
00:39:20,100 --> 00:39:22,000
-All right.
-All right, let's do it.
893
00:39:31,567 --> 00:39:32,367
Hi, guys.
894
00:39:33,667 --> 00:39:35,266
Someone's gonna go home.
895
00:39:35,266 --> 00:39:37,367
Someone's gonna
become a master distiller.
896
00:39:38,600 --> 00:39:40,000
You made it
hard on us.
897
00:39:40,000 --> 00:39:41,900
Both of you made
a perfect jar.
898
00:39:44,367 --> 00:39:47,867
Daniel you stay traditional
899
00:39:47,867 --> 00:39:51,667
and your jar
is a little bit
light on proof,
900
00:39:51,667 --> 00:39:53,867
but unless you
taste profile comes in.
901
00:39:55,000 --> 00:39:57,467
We asked you
to bring jimmy red
corn back.
902
00:39:58,266 --> 00:39:59,300
And forward.
903
00:39:59,300 --> 00:40:00,500
You highlighted it.
904
00:40:00,500 --> 00:40:01,767
You didn't overpower it,
905
00:40:01,767 --> 00:40:03,667
and you didn't
overcomplicate it.
906
00:40:03,667 --> 00:40:06,266
And Daniel, I think going down
that traditional path,
907
00:40:06,266 --> 00:40:07,500
there was a risk there.
908
00:40:07,500 --> 00:40:09,400
I think you took
the assignment
909
00:40:09,400 --> 00:40:11,100
and you delivered.
910
00:40:11,100 --> 00:40:15,000
You not only showcased
what jimmy red corn is,
911
00:40:15,000 --> 00:40:18,200
but you showcased
what jimmy red corn can be.
912
00:40:19,400 --> 00:40:24,166
Julia you have
an exceptional palate
for good spirits.
913
00:40:24,166 --> 00:40:28,266
The other thing is,
your blending skills
are just as exceptional.
914
00:40:29,467 --> 00:40:30,667
Really good job on that.
915
00:40:30,667 --> 00:40:34,700
Your blending skills
and your aging skills.
916
00:40:34,700 --> 00:40:38,100
You showcased them
extremely well today.
917
00:40:39,266 --> 00:40:42,000
Both of these jars
are very marketable,
918
00:40:42,000 --> 00:40:45,266
but I can only
put jimmy red corn
on one of them.
919
00:40:46,800 --> 00:40:48,266
Both of you know
what you're doing.
920
00:40:48,266 --> 00:40:50,600
You should be
proud of yourself.
921
00:40:50,600 --> 00:40:52,567
[sighs] And you know,
there comes a time when
922
00:40:52,567 --> 00:40:54,367
someone has to be
named Master Distiller.
923
00:40:59,900 --> 00:41:02,667
And Daniel,
you're the next
Master Distiller.
924
00:41:02,667 --> 00:41:03,667
[Julia] Congratulations.
925
00:41:05,367 --> 00:41:07,166
[Daniel] I feel happy.
I'm relieved.
926
00:41:07,166 --> 00:41:09,000
It's an honor
just to be here.
927
00:41:09,000 --> 00:41:11,166
And even more
of an honor to win it.
928
00:41:11,166 --> 00:41:12,367
Julia is a tough competitor.
929
00:41:12,367 --> 00:41:13,500
It could have gone
either way,
930
00:41:13,500 --> 00:41:15,567
and if we did it again
tomorrow, she might win.
931
00:41:15,567 --> 00:41:16,400
Good job, sir.
932
00:41:16,400 --> 00:41:17,567
-Thank you.
-Outstanding.
933
00:41:17,567 --> 00:41:21,166
Next up for me
is a limited run of my
liquor in a store.
934
00:41:21,166 --> 00:41:22,667
One of the very
few times
935
00:41:22,667 --> 00:41:23,767
I wish we could
have named
936
00:41:23,767 --> 00:41:25,200
-two Master Distillers.
-[Tim] Yeah.