1 00:00:00,978 --> 00:00:01,977 [tim] watch out. 2 00:00:01,979 --> 00:00:04,446 [narrator] this time on master distiller. 3 00:00:04,448 --> 00:00:06,748 [tim] this is a good drink after you've been drinking. 4 00:00:06,750 --> 00:00:12,320 [narrator] the legendary moonshine of eastern europe, slivovitz. 5 00:00:12,322 --> 00:00:16,425 When it's made right, it brings the flavor of fresh plums. 6 00:00:16,427 --> 00:00:18,293 [narrator] kept alive for decades behind 7 00:00:18,295 --> 00:00:20,562 the iron curtain by shiners 8 00:00:20,564 --> 00:00:23,498 who risked prison to keep this high proof spirit alive. 9 00:00:23,500 --> 00:00:24,933 Ooh. 10 00:00:25,169 --> 00:00:28,770 [narrator] now, three top distillers put their recipes to the test. 11 00:00:28,772 --> 00:00:30,806 It's plum good, plum strong. 12 00:00:30,808 --> 00:00:33,742 [narrator] to see who makes the best slivovitz. 13 00:00:33,744 --> 00:00:36,445 You'll be plum drunk if you drank enough of it. 14 00:00:37,981 --> 00:00:40,982 [narrator] across the country, a handful of amateur 15 00:00:40,984 --> 00:00:44,286 distillers are heirs to a centuries old tradition. 16 00:00:45,989 --> 00:00:48,557 Some operate on the legal side. 17 00:00:48,559 --> 00:00:52,928 Others practice their craft beyond the reach of the law. 18 00:00:52,930 --> 00:00:55,063 Now they'll face off to earn their place 19 00:00:55,065 --> 00:00:57,833 in america's liquor making legacy. 20 00:00:57,835 --> 00:01:00,435 [tim] keith, what are you trying to kill in that mash barrel? 21 00:01:00,437 --> 00:01:03,738 [narrator] judged by three legendary moonshiners, 22 00:01:03,740 --> 00:01:07,042 they'll go head to head in a series of challenges. 23 00:01:07,044 --> 00:01:09,845 He's got this thing set up over there like a rocket ship. 24 00:01:09,847 --> 00:01:11,213 That's what we like to see. 25 00:01:11,215 --> 00:01:14,449 [narrator] to determine who has what it takes. 26 00:01:14,451 --> 00:01:16,251 He like to live dangerous, don't he? 27 00:01:16,854 --> 00:01:19,387 To be named master distiller. 28 00:01:20,891 --> 00:01:22,891 Daniel's got the poker face from hell. 29 00:01:22,893 --> 00:01:24,559 You gonna let us know what that is? 30 00:01:24,561 --> 00:01:27,162 -[nicole] special water. -[tim] that's really nice. 31 00:01:27,164 --> 00:01:28,663 [mark] it smells really, really good. 32 00:01:42,146 --> 00:01:44,579 [digger] guys, welcome to master distiller. 33 00:01:44,581 --> 00:01:48,049 Slivovitz, the backwoods bounty of eastern europe. 34 00:01:48,752 --> 00:01:50,452 Y'all gonna build us a run of it. 35 00:01:50,454 --> 00:01:52,087 We're going to find out what it's all about. 36 00:01:52,823 --> 00:01:54,389 It's a whole different process from what 37 00:01:54,391 --> 00:01:56,057 we're used to. And this whole panel right here, 38 00:01:56,059 --> 00:01:59,161 we're stoked for this one. What you're going to win? 39 00:01:59,163 --> 00:02:02,464 A limited run of your slivovitz at a major distillery. 40 00:02:02,466 --> 00:02:04,332 You know, I'm going to be honest with you guys. 41 00:02:04,334 --> 00:02:06,268 I don't know a whole lot about slivovitz, 42 00:02:06,270 --> 00:02:09,004 but what I do know is when it's made right, 43 00:02:09,006 --> 00:02:12,507 it brings the flavor of fresh plums. 44 00:02:12,509 --> 00:02:16,711 Now when it is made badly, it tastes like gasoline. 45 00:02:17,814 --> 00:02:22,050 So do not bring us gasoline. 46 00:02:22,052 --> 00:02:25,020 In eastern europe, they've been making slivovitz for a long, long time. 47 00:02:25,923 --> 00:02:27,522 Tickle, tell us about it. 48 00:02:28,325 --> 00:02:31,226 Slivovitz is a plum brandy. 49 00:02:31,228 --> 00:02:34,429 This is basically the moonshine of eastern europe. 50 00:02:34,431 --> 00:02:39,134 Plums were first distilled into alcohol around the 15th century. 51 00:02:39,136 --> 00:02:42,003 Slivovitz was made in small batches 52 00:02:42,005 --> 00:02:44,306 with plums from family orchards. 53 00:02:44,308 --> 00:02:47,442 It can be clear, it can be aged, 54 00:02:47,444 --> 00:02:50,111 and some people even infuse it with honey. 55 00:02:50,113 --> 00:02:52,380 In the late 1800s, commercial 56 00:02:52,382 --> 00:02:54,482 slivovitz distilleries opened up, 57 00:02:54,484 --> 00:02:56,718 but many of the slivovitz distilleries 58 00:02:56,720 --> 00:02:57,986 were taken over by the nazis 59 00:02:58,055 --> 00:03:01,556 during world war ii and the communists after that. 60 00:03:01,558 --> 00:03:04,059 Thankfully, the backwoods' tradition 61 00:03:04,061 --> 00:03:06,494 of making slivovitz never stopped. 62 00:03:06,496 --> 00:03:11,333 Those are the moonshiners that kept the backwoods recipes alive. 63 00:03:11,335 --> 00:03:15,437 Slivovitz is really having a big comeback now 64 00:03:15,439 --> 00:03:17,939 and now people all over the world 65 00:03:17,941 --> 00:03:20,075 are getting to know what eastern europeans 66 00:03:20,077 --> 00:03:21,876 have known for a long time. 67 00:03:21,878 --> 00:03:24,579 But this right here, that's some damn good liquor. 68 00:03:28,619 --> 00:03:31,820 [digger] all right, guys, you've heard everything we've got to say. 69 00:03:31,822 --> 00:03:34,422 You got one hour to build this mash. 70 00:03:34,424 --> 00:03:37,025 You'll have five days for it to work. 71 00:03:37,027 --> 00:03:41,029 We want the best possible slivovitz we can get on our table. 72 00:03:41,498 --> 00:03:43,665 Your time starts now. 73 00:03:45,068 --> 00:03:46,167 Good luck, guys. 74 00:03:48,205 --> 00:03:50,739 -[nicole] safety first. -Haircut, coming up. 75 00:03:53,510 --> 00:03:55,744 Sam, you've actually drank it. 76 00:03:55,746 --> 00:03:57,712 [tim] yeah, I drink it and made it and everything. 77 00:03:59,016 --> 00:04:01,516 You smell plum, right? 78 00:04:01,518 --> 00:04:05,120 And you taste plum after you wake up from taking a shot. 79 00:04:05,122 --> 00:04:07,756 -Really? -Yeah, because this is really strong. 80 00:04:07,758 --> 00:04:09,524 But it's plum going and coming. 81 00:04:09,526 --> 00:04:11,526 It's plum good, plum strong. 82 00:04:11,528 --> 00:04:13,628 You'd be plum drunk if you drank enough of it. 83 00:04:15,465 --> 00:04:18,333 What's that you're fixing to dump out there, nicole? 84 00:04:18,335 --> 00:04:22,170 I'm using puree because puree is made from... 85 00:04:22,172 --> 00:04:23,505 Cut out the middleman. 86 00:04:23,507 --> 00:04:26,941 ...The best sourced fruit at the exact right time and it's aseptic 87 00:04:26,943 --> 00:04:28,777 so there'll be nothing else growing in it. 88 00:04:28,779 --> 00:04:31,046 So, hopefully I'll just be my yeast. 89 00:04:31,048 --> 00:04:32,247 I like timesaving. 90 00:04:32,249 --> 00:04:34,215 I like the way you're doing business. 91 00:04:34,217 --> 00:04:35,583 My name is dr. Nicole schreiner 92 00:04:35,585 --> 00:04:37,319 and I'm from east lansing, michigan. 93 00:04:37,321 --> 00:04:38,553 Some people call me doc. 94 00:04:38,555 --> 00:04:40,355 My friends and family call me tricky nikki. 95 00:04:40,357 --> 00:04:44,959 I have a bachelor's in chemical engineering, phd in chemical engineering. 96 00:04:44,961 --> 00:04:48,430 I'd say I'm pretty badass in chemistry and engineering and brewing. 97 00:04:48,432 --> 00:04:50,832 Right now, I am going to be checking 98 00:04:50,834 --> 00:04:53,968 the sulfur content of the wine that we made here in class. 99 00:04:53,970 --> 00:04:56,871 At michigan state here, I lead the fermented 100 00:04:56,873 --> 00:04:58,306 beverage program, which includes 101 00:04:58,308 --> 00:05:01,242 a fermented beverage class, a winemaking course, 102 00:05:01,244 --> 00:05:02,777 and a brewing and distilling course. 103 00:05:03,513 --> 00:05:05,413 I'd say that's a little over carbonated. 104 00:05:07,384 --> 00:05:08,950 I want to win it for my students 105 00:05:08,952 --> 00:05:11,152 so they know that they're getting 106 00:05:11,154 --> 00:05:13,555 an education from one of the best in the business. 107 00:05:14,391 --> 00:05:16,691 I think she got some nitroglycerin in that one. 108 00:05:17,961 --> 00:05:19,728 Are you going to let us know what that is in there? 109 00:05:20,831 --> 00:05:22,230 Special water. 110 00:05:22,265 --> 00:05:24,866 -Oh, it's running down your shirt right now. -[nicole] that's okay. 111 00:05:24,868 --> 00:05:28,370 I want to get it up to about 40 degrees celsius, 112 00:05:28,372 --> 00:05:30,538 and then I'm gonna start making my yeast starter. 113 00:05:30,540 --> 00:05:33,375 It's di water, deionized, so there's nothing else. 114 00:05:33,377 --> 00:05:35,910 Chlorine will be really bad for the yeast, so. 115 00:05:35,912 --> 00:05:37,979 [mark] I'm looking forward to trying this. 116 00:05:37,981 --> 00:05:40,382 Slivovitz is a really high proof spirit 117 00:05:40,384 --> 00:05:42,951 so the importance of when you distill it 118 00:05:42,953 --> 00:05:44,452 is to keep that plum character. 119 00:05:44,454 --> 00:05:46,721 You're looking for the flavor and the aromatics 120 00:05:46,723 --> 00:05:49,457 of a really fresh ripe plum that you would want to eat 121 00:05:49,459 --> 00:05:53,027 and then I'll distill it and make the best slivovitz possible. 122 00:05:54,931 --> 00:05:59,167 Daniel's got enough buckets here to float down a barge. 123 00:05:59,169 --> 00:06:03,505 I see your plan to win this competition is to remove all plums 124 00:06:03,507 --> 00:06:05,774 so that your competitors couldn't have any. 125 00:06:05,776 --> 00:06:06,975 Right? Yeah, I bought up the market. 126 00:06:06,977 --> 00:06:09,177 Yeah, you got all the plums. 127 00:06:09,179 --> 00:06:11,012 My name is daniel reason. I'm from portland, oregon. 128 00:06:11,014 --> 00:06:13,014 Currently, I'm a consultant for distilleries 129 00:06:13,016 --> 00:06:16,017 for making pear brandy, apple brandy, slivovitz. 130 00:06:16,019 --> 00:06:17,285 This is going to be our bottling room 131 00:06:17,287 --> 00:06:19,120 and then over here's where our still house is going to be. 132 00:06:19,122 --> 00:06:21,856 While I was in college, I did a cultural exchange program 133 00:06:21,858 --> 00:06:24,392 to germany when my host parents took me out and he said, 134 00:06:24,394 --> 00:06:25,827 "oh, you got to try this stuff." 135 00:06:25,829 --> 00:06:28,062 and it was actually slivovitz and I tried it, 136 00:06:28,064 --> 00:06:30,198 I was like, "I never tasted anything like this before." 137 00:06:30,200 --> 00:06:32,967 yeah, magic's gonna to happen soon. 138 00:06:32,969 --> 00:06:35,370 What I love about slivovitz is they're able to capture the essence 139 00:06:35,372 --> 00:06:37,338 of the fruit any time of the year. 140 00:06:37,340 --> 00:06:39,974 You open the bottle and it's just fresh fruit aromatic 141 00:06:39,976 --> 00:06:41,176 that you get out of it. 142 00:06:41,178 --> 00:06:42,277 When you drink that spirit, 143 00:06:42,312 --> 00:06:44,312 you know where it's from, its history behind it. 144 00:06:44,314 --> 00:06:46,848 I find that pretty fascinating. 145 00:06:46,850 --> 00:06:50,385 Gonna be one of the most expensive running liquor in history right here. 146 00:06:50,387 --> 00:06:52,287 [daniel] fresh fruit isn't cheap. That's all worth it. 147 00:06:52,289 --> 00:06:53,922 You know, you gotta get the high quality fruit 148 00:06:53,924 --> 00:06:55,290 to produce high quality brandy. 149 00:06:56,226 --> 00:06:59,093 Keith, what are you trying to kill in that mash barrel? 150 00:06:59,095 --> 00:07:01,396 [keith] it's a lot easier to do with a drill, 151 00:07:01,398 --> 00:07:03,731 but I'm mashing them up. 152 00:07:03,733 --> 00:07:06,434 My name's keith miller from fairfield, california. 153 00:07:06,436 --> 00:07:10,004 There is this history of distilling in my family. 154 00:07:10,006 --> 00:07:11,873 My great grandfather was a doer. 155 00:07:11,875 --> 00:07:14,709 His inheritance didn't make it down to me, but it's in my blood. 156 00:07:15,912 --> 00:07:19,914 This was my very first... Very first liquor 157 00:07:19,916 --> 00:07:21,749 I ever made right there. 158 00:07:21,751 --> 00:07:24,986 I was in the air force as a firefighter traveled around, 159 00:07:24,988 --> 00:07:27,689 bartended, bounced, and I have a buddy 160 00:07:27,691 --> 00:07:29,390 that lives in prague. 161 00:07:29,392 --> 00:07:33,094 I really wanted to try different moonshines from different countries. 162 00:07:33,096 --> 00:07:37,165 So it became a priority of mine to get over there and try as many 163 00:07:37,167 --> 00:07:39,834 different peoples' slivovitz as I could 164 00:07:39,836 --> 00:07:43,071 and made me interested in learning how to make it. 165 00:07:43,073 --> 00:07:45,874 [dagger] guys, you're 30 minutes in, halfway done. 166 00:07:45,876 --> 00:07:48,276 [nicole] getting ready to rehydrate my yeast. 167 00:07:48,278 --> 00:07:51,079 [tim] and do you heat this up or this is it? 168 00:07:51,081 --> 00:07:52,514 -[nicole] it's ready to go? -It's ready. 169 00:07:52,516 --> 00:07:54,249 So you're gonna put the yeast in and that's it. 170 00:07:54,251 --> 00:07:55,850 -[nicole] yep. Yep. -[tim] and done. 171 00:07:55,852 --> 00:07:57,952 [mark] we might be in the wrong kind of business, tim. 172 00:07:57,954 --> 00:08:01,122 We cook, cook, cook and heat and cook. 173 00:08:01,124 --> 00:08:02,924 [tim] she just poured in and put the yeast. 174 00:08:02,926 --> 00:08:07,462 Well the puree has probably been pasteurized so it's already cooked. 175 00:08:07,464 --> 00:08:09,464 Hi, keith. Tell me what you're working with here. 176 00:08:09,466 --> 00:08:11,633 Just trying to get these plums busted up. 177 00:08:11,635 --> 00:08:13,201 How many plums you got in there? 178 00:08:13,203 --> 00:08:15,637 62 pounds. 179 00:08:15,639 --> 00:08:18,239 You got anything else in there? 180 00:08:18,241 --> 00:08:21,476 Not yet. We'll have some prunes coming in with it too. 181 00:08:21,478 --> 00:08:23,211 -Prunes. -Yep. 182 00:08:23,213 --> 00:08:25,413 -You're trying to make somebody go to the bathroom. -Dried plumes. 183 00:08:28,351 --> 00:08:29,784 Daniel being careful. 184 00:08:29,786 --> 00:08:31,386 He's... He don't want to scorch that. 185 00:08:32,689 --> 00:08:35,557 I don't know what scorched plums taste like. 186 00:08:35,559 --> 00:08:39,060 No, probably would be no better than scorched anything else. 187 00:08:40,230 --> 00:08:43,164 One minute, guys, you're getting close. 188 00:08:43,166 --> 00:08:44,566 I hope y'all are where you need to be. 189 00:08:44,568 --> 00:08:46,000 Oh, yeah, getting there. 190 00:08:50,006 --> 00:08:54,442 [dagger] five, four, three, two one. 191 00:08:54,444 --> 00:08:57,211 Step away from your barrels, guys, time's up. 192 00:08:57,213 --> 00:09:00,014 We'll move your barrels in the mash house for you. 193 00:09:00,016 --> 00:09:02,150 Let this run five days and y'all all going 194 00:09:02,152 --> 00:09:04,852 to come back and run us some slivovitz. 195 00:09:04,854 --> 00:09:06,421 See y'all in five days. 196 00:09:16,533 --> 00:09:17,999 [mark] all right, guys, welcome back. 197 00:09:19,035 --> 00:09:22,003 One of the things that enables you to be able to wear 198 00:09:22,005 --> 00:09:27,008 the title of master distiller is your ability to work 199 00:09:27,010 --> 00:09:29,744 with whatever equipment that's given you. 200 00:09:29,746 --> 00:09:32,046 You all have identical stills. 201 00:09:32,048 --> 00:09:35,717 They're simple, no thumper, no frills. 202 00:09:35,719 --> 00:09:39,287 [tim] the winner of this challenge gets first pick at still pots. 203 00:09:39,289 --> 00:09:43,057 If you need that double or a thumper to add, you better win this. 204 00:09:43,059 --> 00:09:45,360 So do the right thing, take your time. 205 00:09:45,362 --> 00:09:46,995 You've got a lot at stake. 206 00:09:46,997 --> 00:09:50,131 You've got four hours to get your best jar up here on the table. 207 00:09:50,133 --> 00:09:52,100 Your time starts now. 208 00:09:56,006 --> 00:09:57,138 Mine's still fermenting. 209 00:09:57,140 --> 00:09:58,973 When I first walked in, I saw my mash, 210 00:09:58,975 --> 00:10:01,309 I noticed that it wasn't done fermenting yet. 211 00:10:01,311 --> 00:10:03,211 As soon as I put my plunger in there, 212 00:10:03,213 --> 00:10:05,113 all these bubbles came out. 213 00:10:05,115 --> 00:10:06,948 Everyone's worked out, but yours. 214 00:10:06,950 --> 00:10:08,049 Yours are still working. 215 00:10:08,051 --> 00:10:09,751 May not have the alcohol content. 216 00:10:09,753 --> 00:10:13,087 But there's not really any options because we've got to do it today. 217 00:10:13,089 --> 00:10:14,255 You're backed in a corner, 218 00:10:14,257 --> 00:10:15,790 you got to fight your way out. 219 00:10:18,028 --> 00:10:19,627 My mash wasn't done fermenting yet. 220 00:10:21,197 --> 00:10:22,930 But there's not really any options because 221 00:10:22,932 --> 00:10:24,565 we've got to do it today. 222 00:10:24,567 --> 00:10:27,535 [mark] do you know if... Your mash isn't fully fermented, 223 00:10:27,537 --> 00:10:29,937 what the old timers called it running wild 224 00:10:29,939 --> 00:10:32,173 in the pot like boiling a pot of spaghetti. 225 00:10:32,175 --> 00:10:33,441 [dagger] yeah. Or taters. 226 00:10:36,179 --> 00:10:38,012 [nicole] I'm using 100% plum puree. 227 00:10:38,014 --> 00:10:40,114 I also added some sugar. 228 00:10:40,116 --> 00:10:42,183 That's to bring up the sugar content 229 00:10:42,185 --> 00:10:44,285 to make more alcohol at the end. 230 00:10:44,287 --> 00:10:46,087 When I have control over that, 231 00:10:46,089 --> 00:10:47,755 I will make the flavors that I want. 232 00:10:50,860 --> 00:10:53,494 [tim] well, it looks like keith's doing a pretty good job 233 00:10:53,496 --> 00:10:55,463 of filtering it and pouring it all in there. 234 00:10:55,465 --> 00:10:57,398 First saw my mash, I was stoked. 235 00:10:57,400 --> 00:11:00,268 It smelled great, tasted great. 236 00:11:00,270 --> 00:11:02,170 I think it might have been a little low in alcohol, 237 00:11:02,172 --> 00:11:04,238 but I can fix that later. 238 00:11:07,010 --> 00:11:09,944 Water is your friend when it comes to thick mash. 239 00:11:09,946 --> 00:11:11,412 All right, I'm gonna put water in again. 240 00:11:12,215 --> 00:11:13,681 You're gonna put the water, huh? 241 00:11:13,683 --> 00:11:15,116 [nicole] yeah, it's a little thick. 242 00:11:15,118 --> 00:11:17,385 I don't want it to burn, and that would suck. 243 00:11:17,387 --> 00:11:19,220 I'm not used to having open flame 244 00:11:19,222 --> 00:11:21,756 when I'm distilling, and I didn't want any scorching. 245 00:11:21,758 --> 00:11:24,459 So I added a little water to make sure it wasn't too thick. 246 00:11:25,195 --> 00:11:26,928 There we go. 247 00:11:26,930 --> 00:11:29,564 [dagger] guys, you burned a full hour. You've got three left. 248 00:11:33,737 --> 00:11:35,503 Keith over here, he's producing alcohol. 249 00:11:37,140 --> 00:11:38,506 Not to the good stuff yet though. 250 00:11:43,246 --> 00:11:44,645 See, I don't know whether you noticed, 251 00:11:44,647 --> 00:11:46,714 but both of their stills are lit. 252 00:11:46,716 --> 00:11:47,749 Hint, hint. 253 00:11:58,328 --> 00:11:59,494 It's not quite there yet, 254 00:11:59,496 --> 00:12:01,229 I've still got some heads in there. 255 00:12:01,231 --> 00:12:03,030 Daniel is getting ready to light up. 256 00:12:04,134 --> 00:12:05,800 I may not have a lot experience with direct fire, 257 00:12:05,802 --> 00:12:07,735 but I do know that once you scorch, 258 00:12:07,737 --> 00:12:09,871 that flavor is gonna transfer over into the spirit 259 00:12:09,873 --> 00:12:12,774 and it's gonna be next to impossible to remove it. 260 00:12:14,544 --> 00:12:17,111 I started mixing it as much as possible just to keep 261 00:12:17,113 --> 00:12:20,748 that convection flowing, and so I didn't get any scorching on the bottom. 262 00:12:20,750 --> 00:12:22,416 I'm almost ready to make my second cut. 263 00:12:22,418 --> 00:12:25,653 -You haven't even put your cap on yet. -I know, right? 264 00:12:29,325 --> 00:12:32,160 Uh-oh. [nicole] that's interesting. 265 00:12:32,162 --> 00:12:33,861 You don't want to be boiling that much. 266 00:12:33,863 --> 00:12:35,062 You blew over? 267 00:12:35,064 --> 00:12:36,697 [nicole] oh, no, I just ruined everything. 268 00:12:39,235 --> 00:12:40,768 I got too much in my pot. 269 00:12:42,138 --> 00:12:43,337 Oh, you puked. 270 00:12:43,339 --> 00:12:45,640 Yeah, it's a little... Little too hot. 271 00:12:45,642 --> 00:12:48,309 That is not what you want to see coming out your worm spout. 272 00:12:48,311 --> 00:12:49,443 [nicole] no, no. 273 00:12:49,445 --> 00:12:52,013 I was waiting so long for it to heat up 274 00:12:52,015 --> 00:12:56,350 and I was getting impatient so I turned up the heat a little more 275 00:12:56,352 --> 00:12:59,487 and when it started boiling, it just started boiling too vigorously. 276 00:12:59,489 --> 00:13:00,955 Now we're back. 277 00:13:00,957 --> 00:13:03,624 Still a little colorful, but it's heads anyways. 278 00:13:04,961 --> 00:13:06,327 Guys, two hours left. 279 00:13:08,431 --> 00:13:10,398 -[mark] starting to get some liquor. -[nicole] nice. 280 00:13:13,703 --> 00:13:17,171 [mark] keith, you blending us that perfect jar we're looking for. 281 00:13:17,173 --> 00:13:21,442 The taste is good, but little lower proof than I had wanted. 282 00:13:21,444 --> 00:13:23,010 I was aiming for about a 110 283 00:13:23,012 --> 00:13:26,247 proof and I didn't... 284 00:13:26,249 --> 00:13:29,483 It didn't taste like it, and it tasted low. 285 00:13:29,485 --> 00:13:31,118 I think I'm about ready to cut this off. 286 00:13:32,455 --> 00:13:33,721 30 minutes, y'all. 287 00:13:36,392 --> 00:13:38,826 [mark] are you happy with your product so far? 288 00:13:38,828 --> 00:13:40,228 [daniel] yeah, my heart's came out great. 289 00:13:40,230 --> 00:13:41,762 I think it's going to turn out really well. 290 00:13:44,000 --> 00:13:45,333 [daniel] you in tails or-- 291 00:13:45,335 --> 00:13:46,467 yeah, I'm in tails. 292 00:13:49,973 --> 00:13:52,139 So, I probably am nearly water at this point. 293 00:13:52,141 --> 00:13:55,209 But it still tastes really good like plum water almost. 294 00:13:55,211 --> 00:13:57,211 I think I'm done. All right, guys. 295 00:13:58,414 --> 00:13:59,780 That's your final decision? 296 00:13:59,782 --> 00:14:00,915 Yep, that's it. 297 00:14:00,917 --> 00:14:02,450 -That's the one? -That's the winner. 298 00:14:03,386 --> 00:14:05,987 All right, guys. Ten minutes left in your time. 299 00:14:05,989 --> 00:14:07,889 Better be getting us a jar picked out. 300 00:14:07,891 --> 00:14:09,090 [nicole] good luck, guys. 301 00:14:12,328 --> 00:14:16,030 [keith] on the first run, it's tough to keep 302 00:14:16,032 --> 00:14:17,765 the proof up and the flavor. 303 00:14:19,102 --> 00:14:20,568 That's your final decision? 304 00:14:20,570 --> 00:14:21,736 About what I can do, so. 305 00:14:24,073 --> 00:14:25,740 You got two minutes, daniel. 306 00:14:29,078 --> 00:14:31,312 He likes to live dangerous, don't he? 307 00:14:31,314 --> 00:14:35,983 I felt like my heart's right at, you know, probably 110 maybe, maybe a 100. 308 00:14:35,985 --> 00:14:38,986 -You guys enjoy it. That's it. -That's your final decision? 309 00:14:38,988 --> 00:14:41,489 Gather up that little bar and take a break on us. 310 00:14:41,491 --> 00:14:42,990 Good luck, daniel. 311 00:14:42,992 --> 00:14:45,059 Let's get busy tasting this other stuff. 312 00:14:45,995 --> 00:14:47,695 Well, the first one here is daniel. 313 00:14:47,697 --> 00:14:49,797 -[mark] that might be that 160 proof. -It may be. 314 00:14:49,799 --> 00:14:53,434 [tim] it has no bead, so it's water or alcohol one of two? 315 00:14:53,436 --> 00:14:57,305 Yeah, probably for our sake, we'd be better off it's water. 316 00:14:57,307 --> 00:14:59,407 We'll say a little prayer before we start drinking. 317 00:14:59,409 --> 00:15:01,208 Like they always say, you know, 318 00:15:01,210 --> 00:15:03,477 you can't drink all day unless you get started. 319 00:15:03,479 --> 00:15:05,112 You can't drink all day drinking them 320 00:15:05,281 --> 00:15:07,014 jet fuel either. 321 00:15:07,016 --> 00:15:10,885 Look through the nose first. Does it have plum coming in? 322 00:15:10,887 --> 00:15:13,921 -Yeah. -I wish I had like maybe two more minutes 323 00:15:13,923 --> 00:15:16,490 just to kind of dial it in so we'll see what we get. 324 00:15:17,427 --> 00:15:18,759 That's a pretty good drink. 325 00:15:18,761 --> 00:15:20,428 I'm thinking that's really a low proof. 326 00:15:20,430 --> 00:15:21,629 It is. 327 00:15:21,631 --> 00:15:23,264 Or it would be a whole lot harder on your nose. 328 00:15:23,800 --> 00:15:25,132 Let's get keith. 329 00:15:25,134 --> 00:15:28,402 [mark] now keith made mention that his proof was a little low. 330 00:15:28,404 --> 00:15:30,104 [keith] I tried to make it a little bit hotter. 331 00:15:30,106 --> 00:15:32,173 I used one of the higher hearts. 332 00:15:32,175 --> 00:15:34,041 I'm not at 140 I can tell you that. 333 00:15:34,043 --> 00:15:35,943 [laughter] 334 00:15:35,945 --> 00:15:38,045 I would say we got a little water with some flavor in it. 335 00:15:38,047 --> 00:15:39,413 Low proof liquor. 336 00:15:39,415 --> 00:15:41,349 Oh, I got good nose. 337 00:15:41,351 --> 00:15:43,951 It'd tastes good if it had some alcohol in it. 338 00:15:43,953 --> 00:15:45,252 [mark] I don't taste any plum. 339 00:15:45,254 --> 00:15:47,021 I think we've got two jars have been blended. 340 00:15:47,023 --> 00:15:48,322 Yeah, way in. 341 00:15:48,324 --> 00:15:51,092 I think they're blended, tails with more tails. 342 00:15:51,094 --> 00:15:52,393 I think we move on to nicole. 343 00:15:53,396 --> 00:15:56,464 It looks like the same jar, same problem. 344 00:15:56,966 --> 00:15:57,965 No alcohol in it. 345 00:15:57,967 --> 00:15:59,767 [keith] I noticed yours was a little cloudy. 346 00:15:59,769 --> 00:16:03,471 Mine was really cloudy, and I'm used to that in practice. 347 00:16:03,473 --> 00:16:04,972 But your guys' were really clear 348 00:16:04,974 --> 00:16:06,807 and that made me really nervous. 349 00:16:06,809 --> 00:16:09,243 Smells okay. I believe she's high proof. 350 00:16:10,179 --> 00:16:12,747 She's got some alcohol in it, but it's not high proof. 351 00:16:12,749 --> 00:16:14,949 No, it's not high proof. Maybe, maybe 60 to 70. 352 00:16:14,951 --> 00:16:17,551 We got a little something to judge on now though. 353 00:16:17,553 --> 00:16:20,654 I think we need a true reading with a hydrometer. 354 00:16:20,656 --> 00:16:22,223 I think all of them are very low proof. 355 00:16:22,225 --> 00:16:23,424 I agree. 356 00:16:23,426 --> 00:16:24,458 Nicole is probably the highest. 357 00:16:24,460 --> 00:16:26,060 I agree. 358 00:16:26,062 --> 00:16:29,463 [dagger] that is daniel and we're at 67. 359 00:16:30,566 --> 00:16:35,002 We're going to keith, 35 proof. 360 00:16:35,004 --> 00:16:38,572 And nicole, nicole is 71 proof. 361 00:16:39,375 --> 00:16:40,808 Hopefully, they're going to bring 362 00:16:41,077 --> 00:16:43,477 a little more alcohol to the party where we got a little something. 363 00:16:43,479 --> 00:16:45,946 [mark] right now, keep that flavor. 364 00:16:45,948 --> 00:16:47,314 They've all got flavor there. 365 00:16:47,316 --> 00:16:49,083 They just got to get some alcohol in it. 366 00:16:55,124 --> 00:16:56,390 Well, you had a little break. 367 00:16:56,392 --> 00:16:59,260 Mark and dick and I went over your three jars. 368 00:16:59,262 --> 00:17:01,295 We just went by taste profile. 369 00:17:01,297 --> 00:17:04,432 What this gives us is the pecking order that you all go 370 00:17:04,434 --> 00:17:06,367 with the still house and pick your parts. 371 00:17:07,770 --> 00:17:10,738 Daniel and keith both have similar taste profiles. 372 00:17:10,740 --> 00:17:14,408 Keith, your nose is pretty strong more than your proof. 373 00:17:14,410 --> 00:17:16,577 Your proof is actually lower than what you think it is. 374 00:17:18,414 --> 00:17:20,481 35. 375 00:17:20,483 --> 00:17:24,018 And daniel, yours is good too with the nose and it tastes as good. 376 00:17:24,787 --> 00:17:27,321 Your proof is low too, 67. 377 00:17:28,124 --> 00:17:29,223 And we kind of look at it, 378 00:17:29,225 --> 00:17:31,692 nicole is more of a higher proof 71. 379 00:17:31,694 --> 00:17:33,394 I don't know how she did it with so many jars, 380 00:17:33,396 --> 00:17:36,263 but I think she must have picked that one out of the first jars 381 00:17:36,265 --> 00:17:38,966 that come out where maybe keith and daniel, 382 00:17:38,968 --> 00:17:41,268 you all did some blending and that may have 383 00:17:41,270 --> 00:17:43,070 took down the proof a little bit. 384 00:17:43,072 --> 00:17:45,706 So you will have a long ways to go to catch up. 385 00:17:47,844 --> 00:17:50,778 [mark] but what you have to keep in mind here is what kind of 386 00:17:50,780 --> 00:17:54,682 still parts do you need to assemble to get your proof where it needs to be. 387 00:17:56,919 --> 00:17:59,587 [dagger] keith, you're number three in the line. 388 00:17:59,589 --> 00:18:02,223 Daniel, you're number two. Nicole, you're number one. 389 00:18:04,260 --> 00:18:06,293 Tickle? 390 00:18:06,929 --> 00:18:08,562 [tickle] what's going on? 391 00:18:08,564 --> 00:18:12,500 I've got three candidates here and they need to get some more still parts. 392 00:18:12,502 --> 00:18:14,335 Hey, I'll tell you what, we got this. 393 00:18:14,337 --> 00:18:16,103 -Y'all come on with me. -There you go. 394 00:18:18,908 --> 00:18:20,141 [narrator] coming up. 395 00:18:20,143 --> 00:18:21,509 [nicole] what in the hell? 396 00:18:21,511 --> 00:18:23,344 Nicole, are you second guessing yourself? 397 00:18:24,013 --> 00:18:24,979 You got one hour. 398 00:18:24,981 --> 00:18:26,247 That's all we have left? 399 00:18:32,355 --> 00:18:35,422 You know, that's when the monkey gave the football back, 400 00:18:35,424 --> 00:18:38,092 but the problem was nobody really wanted to touch it. 401 00:18:38,327 --> 00:18:39,493 All right. 402 00:18:40,163 --> 00:18:43,063 We are here to pick your still parts. 403 00:18:43,065 --> 00:18:46,133 Y'all know what y'all have got to do with your liquor, 404 00:18:46,135 --> 00:18:47,968 so pick these parts accordingly. 405 00:18:47,970 --> 00:18:50,137 Nicole, you are up first. 406 00:18:50,139 --> 00:18:53,507 You're going to have five minutes starting now. 407 00:18:56,879 --> 00:18:58,846 [nicole] I have to bring up the proof a lot. 408 00:18:58,848 --> 00:19:01,549 So any time that you can add more rectification, 409 00:19:01,551 --> 00:19:03,350 you can bring up the proof a little bit. 410 00:19:03,352 --> 00:19:05,219 So a column is the best way to do that. 411 00:19:06,756 --> 00:19:08,222 Y'all better hope she don't get everything. 412 00:19:08,224 --> 00:19:09,290 [daniel] yeah. 413 00:19:09,292 --> 00:19:10,925 Because if she gets everything, 414 00:19:10,927 --> 00:19:12,526 then you better hope she's nice. 415 00:19:12,528 --> 00:19:14,628 Nicole, you've got three minutes. 416 00:19:16,299 --> 00:19:18,599 Oh, it's really getting noisy in there now. 417 00:19:19,368 --> 00:19:21,569 Yeah. Here we go. Here we go. 418 00:19:21,571 --> 00:19:25,005 Oh, there you go. She's swapping some stuff out. 419 00:19:25,007 --> 00:19:26,373 I won't take it all from you guys. 420 00:19:26,375 --> 00:19:32,980 All right. Five, four, three, two, one. 421 00:19:32,982 --> 00:19:36,750 All right, nicole. That is your time. Hopefully, we're good. 422 00:19:36,752 --> 00:19:39,520 Daniel, you've got five minutes. 423 00:19:39,522 --> 00:19:41,488 Your time starts right now. 424 00:19:44,126 --> 00:19:45,926 I'm going to get a thumper this time 425 00:19:45,928 --> 00:19:48,262 just to make sure I can get that proof up and also maybe 426 00:19:48,264 --> 00:19:50,030 some of those aromatics will get in there. 427 00:19:50,032 --> 00:19:53,000 All right. Okay. 428 00:19:53,002 --> 00:19:55,836 Doubler, condenser. I see three big parts, 429 00:19:55,838 --> 00:19:57,605 but I don't see anything else. 430 00:19:57,607 --> 00:19:59,373 Are you finding what you need in there, daniel? 431 00:19:59,375 --> 00:20:01,108 I'm feeling good. I'm grabbing stuff. 432 00:20:01,110 --> 00:20:02,676 -[tickle] you're grabbing stuff. -You're grabbing stuff. 433 00:20:02,678 --> 00:20:04,144 Well, okay. 434 00:20:04,146 --> 00:20:06,580 I will let you know that's a step in the right direction, daniel. 435 00:20:06,582 --> 00:20:08,282 Let's see what we got going on. 436 00:20:08,284 --> 00:20:10,284 Okay. Your time's up. 437 00:20:10,286 --> 00:20:13,320 We'll let keith have a shot at whatever you left him. 438 00:20:13,322 --> 00:20:15,022 Yeah. You're going to have five minutes 439 00:20:15,024 --> 00:20:17,358 and your time starts right now, brother. 440 00:20:18,861 --> 00:20:19,893 [keith] I was shocked, 441 00:20:19,895 --> 00:20:22,029 when they told me I was at 35. 442 00:20:22,031 --> 00:20:26,200 I knew that I was lower than what I was expecting. 443 00:20:26,202 --> 00:20:28,369 But I didn't think it was 35. 444 00:20:28,371 --> 00:20:31,038 [tickle] all right, let's see what else keith's got here. 445 00:20:31,040 --> 00:20:32,539 -I got what's left. -You got what's left? 446 00:20:32,541 --> 00:20:33,874 Is there anything else in there? 447 00:20:33,876 --> 00:20:35,109 [nicole] nice. You got everything. 448 00:20:35,111 --> 00:20:36,844 I still see a few still parts. 449 00:20:36,846 --> 00:20:38,045 Are you sure you don't want them. 450 00:20:38,047 --> 00:20:39,780 -You've got time. -Might as well, right? 451 00:20:39,782 --> 00:20:43,284 The worst thing that can happen is somebody else needs it. 452 00:20:43,286 --> 00:20:44,985 It doesn't matter if you know what it is. 453 00:20:44,987 --> 00:20:46,186 -Put it in the box. -Right. 454 00:20:46,188 --> 00:20:48,956 Somebody else might. It's not that hard, keith. 455 00:20:48,958 --> 00:20:50,190 -There's three parts in there. -Right. 456 00:20:50,192 --> 00:20:51,558 All right. 457 00:20:52,962 --> 00:20:53,961 -[keith] are you good? -I'm good. 458 00:20:53,963 --> 00:20:55,129 All right. 459 00:20:55,131 --> 00:20:57,164 Y'all do the best you can to grab all that stuff. 460 00:20:57,166 --> 00:20:58,532 We're gonna head back in here and see 461 00:20:58,534 --> 00:21:00,234 if we can get these things put together. 462 00:21:00,236 --> 00:21:01,735 -All right. -[tickle] all right. 463 00:21:06,342 --> 00:21:08,542 -All right, fellas. -All right. 464 00:21:08,544 --> 00:21:11,779 They have got all kinds of goodies 465 00:21:11,781 --> 00:21:12,846 to build some stills with. 466 00:21:12,848 --> 00:21:14,148 I can see that. 467 00:21:14,150 --> 00:21:16,317 If they can't make it with that, they're out of luck. 468 00:21:16,319 --> 00:21:17,985 We'll see you. 469 00:21:19,388 --> 00:21:23,457 [tim] well, we've seen what you can do with your recipe with a simple still. 470 00:21:23,459 --> 00:21:25,359 Now we're going to get a little bit more complicated, 471 00:21:26,228 --> 00:21:28,128 but I have to say y'all have bought 472 00:21:28,130 --> 00:21:29,997 the most parts from the still house 473 00:21:29,999 --> 00:21:32,266 that we've ever seen. 474 00:21:32,268 --> 00:21:35,035 I'm looking forward to seeing what you put together. 475 00:21:35,037 --> 00:21:38,739 You've got one hour starting now. Good luck, guys. 476 00:21:42,311 --> 00:21:43,977 Everybody got a still pot. 477 00:21:43,979 --> 00:21:47,514 Yeah. Nicole, what's the plan? 478 00:21:47,516 --> 00:21:50,751 Not sure yet. I'm just trying to figure out how to get here to here now. 479 00:21:50,753 --> 00:21:52,353 You going to use that thumper? 480 00:21:52,355 --> 00:21:54,755 Do you want it? Yeah, if you don't need it. 481 00:21:54,757 --> 00:21:56,724 My biggest concern is the proof. 482 00:21:56,726 --> 00:22:00,294 Initially I wasn't going to run a thumper, but now I got to roll the dice 483 00:22:00,296 --> 00:22:02,896 and work with a thumper even though I'm unfamiliar with it. 484 00:22:02,898 --> 00:22:04,765 I'll figure it out. 485 00:22:04,767 --> 00:22:07,234 Guys, you're 30 minutes in, halfway down. 486 00:22:12,141 --> 00:22:13,741 [nicole] what in the hell? 487 00:22:13,743 --> 00:22:15,542 [tim] nicole, are you second guessing yourself? 488 00:22:16,545 --> 00:22:18,879 You're overlooking something very simple. 489 00:22:18,881 --> 00:22:21,115 There's got to be a way to get to here to here. 490 00:22:21,117 --> 00:22:23,384 [keith] you can move this over there. 491 00:22:23,386 --> 00:22:24,551 -Just go straight down? -Yeah. 492 00:22:24,553 --> 00:22:29,390 Wow, wow. 493 00:22:29,392 --> 00:22:32,192 Sometimes you can't see the forest for the trees, can you? 494 00:22:32,194 --> 00:22:33,360 Keith, thank you. 495 00:22:33,362 --> 00:22:34,428 You're welcome. 496 00:22:35,564 --> 00:22:37,398 I'm ready. 497 00:22:40,236 --> 00:22:41,802 [daniel] nicole, she got that column which 498 00:22:41,804 --> 00:22:44,037 is the one thing I knew would help my proof. 499 00:22:44,039 --> 00:22:47,241 So I looked at it, I say, "okay, I'm going to get one of those too." 500 00:22:47,243 --> 00:22:50,110 guys, you got ten minutes. [nicole] I'm happy with mine. 501 00:22:50,112 --> 00:22:52,413 We're just waiting on daniel, see where he lands. 502 00:22:52,415 --> 00:22:54,081 It's a makeover for sure. 503 00:22:54,083 --> 00:22:56,750 He's got this thing set up over there like a rocket ship. 504 00:22:59,955 --> 00:23:02,456 I just hope it doesn't blow up. 505 00:23:02,458 --> 00:23:04,324 [daniel] it's a different looking critter, isn't it? 506 00:23:04,326 --> 00:23:05,959 It would be my first time running 507 00:23:05,961 --> 00:23:07,094 a thumper like this. 508 00:23:07,096 --> 00:23:08,896 It is a risk because I've never done it before, 509 00:23:08,898 --> 00:23:10,497 but I feel pretty confident in where I'm at. 510 00:23:10,499 --> 00:23:12,266 I'm gonna run it nice and clean, 511 00:23:12,268 --> 00:23:14,001 get that proof up like the judges wanted, 512 00:23:14,003 --> 00:23:16,737 and I think I'll be solid to win this thing. 513 00:23:16,739 --> 00:23:18,439 Y'all brought your recipes with you. 514 00:23:18,441 --> 00:23:20,874 Now you built your stills the way you want them. 515 00:23:20,876 --> 00:23:23,043 Time to make some slivovitz. 516 00:23:23,045 --> 00:23:27,147 We want you best jar on this table right over here in four hours. 517 00:23:27,149 --> 00:23:29,550 Your time starts now. 518 00:23:40,930 --> 00:23:43,964 You sure you got enough hoses over there, daniel? 519 00:23:43,966 --> 00:23:48,502 Yeah, I think so. There's nine connections in his still. 520 00:23:48,504 --> 00:23:50,003 Everywhere that there's a in, 521 00:23:50,005 --> 00:23:52,039 you know, there's a chance for a leak. 522 00:23:56,579 --> 00:24:00,747 [tim] keith is putting the whole mash in his thumper to get some taste profile. 523 00:24:00,749 --> 00:24:02,216 Very good idea. 524 00:24:02,218 --> 00:24:04,284 [keith] this will be my first time running with the thumper. 525 00:24:04,286 --> 00:24:06,887 So I'm looking forward to trying it out. 526 00:24:06,889 --> 00:24:09,356 I need to get my proof up and I think that'll help. 527 00:24:11,660 --> 00:24:14,795 [daniel] I kept my mash behind so that way I can try my thumper with it. 528 00:24:14,797 --> 00:24:16,597 [tim] talk to me, daniel. How's it going? 529 00:24:16,599 --> 00:24:19,466 Yeah, right now I'm just straining out the plum mash 530 00:24:19,468 --> 00:24:20,501 I still have leftover, 531 00:24:20,503 --> 00:24:23,237 trying to up my proof a little bit more. 532 00:24:23,239 --> 00:24:25,105 [tim] okay. That's a good plan if it works. 533 00:24:25,107 --> 00:24:26,273 [daniel] yeah, we'll see. 534 00:24:26,275 --> 00:24:28,842 All right, guys, you got 3 hours and 25 minutes. 535 00:24:28,844 --> 00:24:30,777 Y'all are making good time. 536 00:24:33,015 --> 00:24:38,952 I should start getting a drip any second. There it goes. 537 00:24:38,954 --> 00:24:40,954 -[daniel] are you getting product already? -[keith] yeah. 538 00:24:40,956 --> 00:24:42,489 How much are you expecting on this one? 539 00:24:42,491 --> 00:24:44,758 [nicole] I think a 110 milliliters of heads. 540 00:24:45,895 --> 00:24:48,028 I'm a nerd and I also am very analytical 541 00:24:48,030 --> 00:24:50,297 and I like to write things down consistently. 542 00:24:50,299 --> 00:24:52,032 It could help me make a decision down the road. 543 00:24:52,034 --> 00:24:53,767 At the end of the day, it's all about sensory, 544 00:24:53,769 --> 00:24:55,035 but I like to have something 545 00:24:55,037 --> 00:24:57,738 else to look back on and you can never have too much data. 546 00:25:01,010 --> 00:25:04,478 Oh, you're leaking at the top by your condenser, by your thumper. 547 00:25:05,948 --> 00:25:08,415 [daniel] that's a problem. 548 00:25:09,485 --> 00:25:11,418 Too many connections. 549 00:25:12,154 --> 00:25:13,620 You got water going everywhere. 550 00:25:16,959 --> 00:25:18,559 [nicole] oh, you're leaking at the top. 551 00:25:18,561 --> 00:25:20,127 [daniel] that's a problem. 552 00:25:20,129 --> 00:25:21,228 There's a lot of pieces, right? 553 00:25:21,230 --> 00:25:23,397 A lot of hoses running here and back and forth. 554 00:25:23,399 --> 00:25:26,266 The water system's so different. Not what I'm used to doing. 555 00:25:27,970 --> 00:25:29,269 You doing all right, daniel? 556 00:25:29,271 --> 00:25:30,604 [daniel] think so. 557 00:25:32,074 --> 00:25:34,308 But I was able to get the hoses together and plug everything in 558 00:25:34,310 --> 00:25:35,742 and tighten everything down 559 00:25:35,744 --> 00:25:38,612 so the flow of the water would continue through the system. 560 00:25:38,614 --> 00:25:41,515 I'm going to cut the depth right here. 561 00:25:43,218 --> 00:25:44,985 Well, I tried it. 562 00:25:45,487 --> 00:25:47,087 Guys, two hours left. 563 00:25:48,123 --> 00:25:49,990 [nicole] come on, little buddy. 564 00:25:49,992 --> 00:25:52,759 Beautiful. That's what we like to see. 565 00:25:54,964 --> 00:25:58,732 I think I'm starting to get close to the end of my heads. 566 00:25:58,734 --> 00:26:02,002 [tim] all right. And my man, keith, 567 00:26:02,004 --> 00:26:05,038 you think you're going to get a little bit above 35 this time? 568 00:26:05,040 --> 00:26:07,074 I hope to get at least 40. 569 00:26:09,812 --> 00:26:13,347 It's still fricking good, fricking sweet right now. 570 00:26:17,620 --> 00:26:20,520 Just to keep you on point, you got one hour. 571 00:26:20,522 --> 00:26:21,722 That's all we have left? 572 00:26:25,160 --> 00:26:26,426 [man] feels very low for daniel. 573 00:26:27,363 --> 00:26:29,463 Yeah, extremely low. Yeah. 574 00:26:36,005 --> 00:26:37,604 [nicole] looks like you got something. 575 00:26:39,141 --> 00:26:41,108 All right. Got some action finally. 576 00:26:43,312 --> 00:26:45,545 I can taste the plums in there. 577 00:26:48,050 --> 00:26:49,616 [nicole] flavor wise, I felt pretty good. 578 00:26:49,618 --> 00:26:53,286 It changed a lot throughout the run and I kept second guessing myself 579 00:26:53,288 --> 00:26:55,022 whether that was tails or not. 580 00:26:55,024 --> 00:26:56,923 But I kept taking really small cuts. 581 00:26:56,925 --> 00:27:00,460 It's good. All right, fellows, I'm done. 582 00:27:00,462 --> 00:27:02,496 -[tim] is that the one? All right. -[nicole] that's the one. 583 00:27:02,498 --> 00:27:03,964 All right. Feel good about it? 584 00:27:03,966 --> 00:27:06,533 [nicole] yeah, I think so. It's pretty hot. 585 00:27:06,535 --> 00:27:11,304 When you hit that bar, you get the first drink today. It's on tim smith. 586 00:27:11,306 --> 00:27:14,241 [tim] I believe keith has decided on one. 587 00:27:14,243 --> 00:27:16,276 -[keith] I found it. -[tim] looks like it. 588 00:27:16,278 --> 00:27:18,011 Got this for you guys. 589 00:27:18,013 --> 00:27:19,179 All right. 590 00:27:19,181 --> 00:27:21,748 [keith] the flavor coming out of there was great. 591 00:27:21,750 --> 00:27:26,453 Proof is important, but the flavor to me is more important. 592 00:27:28,190 --> 00:27:30,457 Daniel, 25 minutes. 593 00:27:30,459 --> 00:27:32,426 Bill, what is he doing over there? I can't see nothing. 594 00:27:32,428 --> 00:27:34,394 -[bill] he's nosing his liquor. -He's nosing his liquor. 595 00:27:34,396 --> 00:27:36,029 He's mixing together. 596 00:27:36,031 --> 00:27:40,300 No, he's just sniffing each one of them and taking a little nose reading on them. 597 00:27:40,302 --> 00:27:43,136 [daniel] I smelled, it and I knew it was a really high quality spirit. 598 00:27:43,138 --> 00:27:44,838 [tim] you think you're going to get it up to 140? 599 00:27:44,840 --> 00:27:47,240 [daniel] I'm going to come close. 600 00:27:47,242 --> 00:27:49,509 -[tim] yeah, okay. With that setup, you should. -[daniel] I was happy. 601 00:27:49,511 --> 00:27:54,381 I got my proof up and I got good flavor and aroma, so mission accomplished. 602 00:27:55,017 --> 00:27:57,217 My friends, I think I got it. 603 00:27:57,219 --> 00:27:59,186 All righty, dan, you set her up there. 604 00:27:59,188 --> 00:28:02,522 Head on out to them other folks, get you a drink on tim smith tonight. 605 00:28:02,524 --> 00:28:03,690 Yeah. All right. 606 00:28:03,692 --> 00:28:05,225 -Run a bill up. -[daniel] thank you. 607 00:28:05,227 --> 00:28:08,962 I'm going to tell you I see three clear jars of distill in here. 608 00:28:08,964 --> 00:28:10,530 That is some clear stuff. 609 00:28:10,532 --> 00:28:13,867 Timmy, we ain't gonna get done if we don't get started. 610 00:28:13,869 --> 00:28:15,368 [tim] all right, let's get keith. 611 00:28:15,370 --> 00:28:18,105 I'll tell you, that is one clear jar right there. 612 00:28:18,107 --> 00:28:20,340 [man 1] yeah, he shook the wheels off of it before 613 00:28:20,342 --> 00:28:23,343 he brought it over here and it got a little oxygen dissolved in it. 614 00:28:23,345 --> 00:28:24,444 [tim] it looks pretty. 615 00:28:24,446 --> 00:28:26,446 [man 1] you got oxygen dissolved in there like that 616 00:28:26,448 --> 00:28:28,749 that shows a lot of water content. 617 00:28:28,751 --> 00:28:30,550 [tim] I don't know if it's even needed. 618 00:28:30,552 --> 00:28:33,553 Can smell it, it's got a good aroma coming out already. 619 00:28:34,389 --> 00:28:35,689 [nicole] you happy with yours? 620 00:28:36,058 --> 00:28:39,326 [keith] I am. I just threw a splash of the tails and a splash 621 00:28:39,328 --> 00:28:41,094 of the spring water in there. 622 00:28:42,164 --> 00:28:44,765 -Good flavor. -Smell like slivovitz to me. 623 00:28:44,767 --> 00:28:49,536 -Wow. -It's good, but it ain't got no alcohol much in it. 624 00:28:49,538 --> 00:28:53,340 Lower proof gives you a better flavor, but to be slivovitz, 625 00:28:53,342 --> 00:28:56,676 it's got to be 100 to 140 and he ain't there. 626 00:28:56,678 --> 00:29:01,081 I'd call that plum brandy. Well, let's move on to the next one. Nicole. 627 00:29:01,083 --> 00:29:04,518 Wow, that's a super clean jar. 628 00:29:04,520 --> 00:29:08,155 -[bill] yep. -[tim] that's probably up 120, 115, 120. 629 00:29:08,157 --> 00:29:10,157 It's in the ballpark of what we're looking for. 630 00:29:10,159 --> 00:29:11,792 [nicole] I'm a little nervous about the proof. 631 00:29:11,794 --> 00:29:13,960 It was as high as I could get it and I know I blended 632 00:29:13,962 --> 00:29:16,596 my fractions right and I know what they're looking for. 633 00:29:16,598 --> 00:29:21,434 And I was debating whether to water down or not. So I guess we'll see. 634 00:29:21,436 --> 00:29:22,536 That's really nice. 635 00:29:22,538 --> 00:29:27,007 Yeah. That's almost like a real intense plum. 636 00:29:27,009 --> 00:29:30,911 Ooh. Yeah, there's some alcohol in that, boys. 637 00:29:30,913 --> 00:29:34,047 Daniel, that's a good looking jar of liquor. 638 00:29:34,049 --> 00:29:37,117 -That is one clean jar. -Yeah. 639 00:29:39,221 --> 00:29:41,421 Wow, we're probably 120. 640 00:29:41,423 --> 00:29:44,991 And that big contraption of a still he put together has paid off for him. 641 00:29:44,993 --> 00:29:47,594 -[tim] and that's a full jar. -Yeah, it's a full jar. 642 00:29:47,596 --> 00:29:49,162 [daniel] I think I got the proof 643 00:29:49,164 --> 00:29:51,531 close enough to 140. 644 00:29:51,533 --> 00:29:54,801 I don't know if I hit 140 by the time I blended. 645 00:29:54,803 --> 00:29:56,236 He's got a different smell. 646 00:29:56,238 --> 00:29:59,239 I get sweet and I get a tiny bit of fire. 647 00:29:59,241 --> 00:30:00,373 Fire in the front end. 648 00:30:00,375 --> 00:30:03,410 And then it follows, nothing, there's no aftertaste. 649 00:30:03,412 --> 00:30:06,479 He's got the proof. Yeah, he's got proof. 650 00:30:06,481 --> 00:30:07,814 [man 2] now I'm telling you, he's-- 651 00:30:07,816 --> 00:30:09,950 -it's hot. -That's pretty amazing. 652 00:30:09,952 --> 00:30:12,452 We don't need to place one, two, and three here. 653 00:30:12,454 --> 00:30:14,187 We just got to eliminate one. 654 00:30:14,189 --> 00:30:15,455 [tim] that's pretty easy then. 655 00:30:15,457 --> 00:30:16,823 I'm going to go fetch them. 656 00:30:16,825 --> 00:30:18,191 -Go get them. -All right. 657 00:30:29,104 --> 00:30:32,739 Welcome back, guys. We've reached a verdict. 658 00:30:32,741 --> 00:30:36,343 All I have to say, we had a lot of flavor. Start with keith. 659 00:30:36,345 --> 00:30:39,813 When you put your finished mash back into your doubler, 660 00:30:39,815 --> 00:30:43,250 that really enhanced that profile that we're looking for. 661 00:30:44,186 --> 00:30:47,854 You can definitely distinguish the plum out of there. 662 00:30:47,856 --> 00:30:54,494 Proof might have been lacking a little bit on it, but still had great flavor. 663 00:30:56,098 --> 00:31:00,767 Nicole, crisp clean on the money, high proof. 664 00:31:00,769 --> 00:31:05,438 A lot of flavor, front to end and all in all, a good jar. 665 00:31:05,440 --> 00:31:07,007 -Real good jar. -Thank you. 666 00:31:07,009 --> 00:31:08,275 -Daniel... -Yeah. 667 00:31:08,277 --> 00:31:10,243 ...I'm telling you, you pulled a rabbit out of a hat. 668 00:31:10,245 --> 00:31:11,478 I know you were over there sweating. 669 00:31:11,480 --> 00:31:12,779 [daniel] yeah, I was a little bit. 670 00:31:12,781 --> 00:31:14,481 -Just a little, you know? -[nicole] yeah. I saw that. 671 00:31:14,483 --> 00:31:18,218 Fine job, doubled your proof. 672 00:31:18,220 --> 00:31:21,821 It was flavorful, had a great nose on it. 673 00:31:21,823 --> 00:31:25,492 Mad hatter scientist, engineer, whatever. 674 00:31:25,494 --> 00:31:29,896 During a competition, I don't know that that's the time to experiment. 675 00:31:29,898 --> 00:31:34,234 -It's in my nature. -But you did, and it paid off for you. 676 00:31:34,236 --> 00:31:38,071 One of you is leaving here today, but do not leave here 677 00:31:38,073 --> 00:31:39,639 with your tail between your legs. 678 00:31:42,911 --> 00:31:46,313 Keith, we have to see better than 100 proof, 679 00:31:46,315 --> 00:31:48,081 that jar bought you a ticket home. 680 00:31:48,083 --> 00:31:49,816 I'm awfully sorry, buddy. 681 00:31:49,818 --> 00:31:53,753 Being able to bring a jar that the judges liked the taste, 682 00:31:53,755 --> 00:31:57,223 I think is a big accomplishment for a home distiller. 683 00:31:57,225 --> 00:31:58,892 You got nothing to be ashamed of. 684 00:31:58,894 --> 00:32:02,062 Hopefully, I'll get a shot at bringing another jar in front of them someday 685 00:32:02,064 --> 00:32:05,265 because I'd really like to give it another chance. 686 00:32:05,267 --> 00:32:08,368 Now comes the time that you flavored for those spirits, 687 00:32:08,370 --> 00:32:12,205 and we want to see what creativity you come up with. 688 00:32:12,207 --> 00:32:16,142 [narrator] backwoods distillers in eastern europe will sometimes infuse 689 00:32:16,144 --> 00:32:19,346 their slivovitz with fruits and other local ingredients 690 00:32:19,348 --> 00:32:24,417 to enhance the flavor, and honey slivovitz is a best seller. 691 00:32:24,419 --> 00:32:27,854 For this challenge, distillers will create their own take 692 00:32:27,856 --> 00:32:31,925 on an infused slivovitz with their choice of ingredients. 693 00:32:31,927 --> 00:32:36,896 Their goal is to complement and enhance the plum flavor. 694 00:32:36,898 --> 00:32:40,300 Drop your jars off the table and we'll be back here in the morning 695 00:32:40,302 --> 00:32:42,068 to let y'all flavor those spirits. 696 00:32:42,070 --> 00:32:44,270 Congratulations, y'all head on out. 697 00:32:44,272 --> 00:32:45,705 [nicole] thank you. 698 00:32:54,649 --> 00:32:56,216 Welcome back, guys. 699 00:32:56,318 --> 00:33:01,921 As if y'all didn't have enough to worry about, we have a special guest judge. 700 00:33:01,923 --> 00:33:03,056 My name is robert bokuvka. 701 00:33:03,058 --> 00:33:05,658 [robert speaking] 702 00:33:10,065 --> 00:33:14,501 he knows everything about making slivovitz, drinking slivovitz. 703 00:33:14,503 --> 00:33:16,169 Hell, he knows more about slivovitz than 704 00:33:16,171 --> 00:33:17,771 a jackrabbit knows about running. 705 00:33:17,773 --> 00:33:23,977 [robert speaking] 706 00:33:23,979 --> 00:33:26,279 having someone sitting there that actually makes slivovitz 707 00:33:26,281 --> 00:33:28,081 in czech republic means a lot. 708 00:33:28,083 --> 00:33:31,217 You got one hour. Your time starts now. 709 00:33:36,958 --> 00:33:39,893 Both of these folks have done their homework, 710 00:33:39,895 --> 00:33:43,029 they have notes, they're working very methodically. 711 00:33:43,031 --> 00:33:44,964 They're in it to win it. 712 00:33:44,966 --> 00:33:49,436 [nicole] my slivovitz recipe. I want it to be aged so I grab the chips. 713 00:33:49,438 --> 00:33:51,805 American untoasted, plus a little bit 714 00:33:51,807 --> 00:33:55,675 of french oak heavy toast to get some of those toasted flavors. 715 00:33:58,680 --> 00:34:02,515 And then I'm also making a little tea with a little bit of raisins. 716 00:34:04,419 --> 00:34:06,786 And then at the end, I'm gonna add some wildflower honey. 717 00:34:08,156 --> 00:34:11,324 [robert speaking] 718 00:34:11,326 --> 00:34:13,726 [daniel] going to start with french oak because I like the vanilla 719 00:34:13,728 --> 00:34:17,063 and the sweetness, that lighter toast, I'm gonna use some ginger. 720 00:34:17,065 --> 00:34:19,232 Ginger has kind of like this citrusy aroma. 721 00:34:19,234 --> 00:34:21,234 I think pairs well with the plum brandy. 722 00:34:21,236 --> 00:34:25,105 And then a little bit of lime and then for sweetness, 723 00:34:25,107 --> 00:34:27,240 I'm going to hit it with a little bit of the honey. 724 00:34:27,242 --> 00:34:33,546 [robert speaking] 725 00:34:38,887 --> 00:34:41,221 we're 30 minutes in, 30 minutes left. 726 00:34:46,428 --> 00:34:48,495 -[nicole] oh, [bleep]. -Watch out. 727 00:34:49,598 --> 00:34:52,332 [nicole] well, that bursted. Oh, it broke. 728 00:34:55,337 --> 00:34:56,970 Bottom popped off of it. 729 00:34:56,972 --> 00:34:59,372 That throws a hitch in your get along, don't it? 730 00:35:00,575 --> 00:35:04,077 [nicole] I had my tea bags and some water and some prunes 731 00:35:04,079 --> 00:35:06,079 and some raisins that I was trying to heat up 732 00:35:06,081 --> 00:35:08,648 and all of a sudden, I hear this pop. 733 00:35:08,650 --> 00:35:12,152 The bottom completely came out of the jar and I lost everything that I was making. 734 00:35:15,690 --> 00:35:18,725 [robert speaking] 735 00:35:28,270 --> 00:35:29,269 yeah. 736 00:35:29,271 --> 00:35:32,205 [robert speaking] 737 00:35:32,207 --> 00:35:34,774 -yeah. -[robert speaking] 738 00:35:42,417 --> 00:35:44,284 she's gonna live to 100. 739 00:35:44,286 --> 00:35:47,720 -[robert speaking] -nothing like a little liquor to kick you in gear. 740 00:35:49,324 --> 00:35:52,559 [nicole] well, that bursted. The bottom completely came out of the jar 741 00:35:52,561 --> 00:35:57,030 and I lost everything that I was making. We'll just have to start over. 742 00:35:58,200 --> 00:35:59,532 Twenty minutes, guys. 743 00:36:03,004 --> 00:36:05,738 Daniel's in his own little zone over here, ain't he? 744 00:36:06,274 --> 00:36:07,974 I see him with the lime. 745 00:36:07,976 --> 00:36:09,309 [daniel] I'm going to use a lime 746 00:36:09,311 --> 00:36:11,844 because the aromatics of the citrus I think kind of pairs well 747 00:36:11,846 --> 00:36:15,014 with the plum brandy and also to add a little acidity 748 00:36:15,016 --> 00:36:16,749 so when you drink, it's a little more balanced. 749 00:36:21,156 --> 00:36:24,224 I don't think I've ever seen a flavoring this intense. 750 00:36:25,760 --> 00:36:27,026 I mean they're measuring. 751 00:36:27,028 --> 00:36:29,762 They're weighing, they're sipping, they're tasting, 752 00:36:29,764 --> 00:36:31,297 they're pinching, and dubbing. 753 00:36:31,299 --> 00:36:33,466 -I mean it's crazy. Yeah. -Very precise. 754 00:36:36,037 --> 00:36:37,670 That little seal of approval... 755 00:36:37,672 --> 00:36:40,206 I think she's lacking. What's the use to taste it? 756 00:36:42,611 --> 00:36:44,611 I'd drink it. 757 00:36:46,114 --> 00:36:48,114 All right, guys, here we are. 758 00:36:48,116 --> 00:36:50,984 With time to spare. We'll be out to get you in a little bit. 759 00:36:50,986 --> 00:36:52,252 All right. 760 00:36:54,256 --> 00:36:55,255 Good luck, daniel. 761 00:36:55,257 --> 00:36:56,489 [daniel] thanks. 762 00:36:56,491 --> 00:36:58,391 Right now, daniel's got the poker face from hell. 763 00:36:58,393 --> 00:36:59,626 Yeah. 764 00:36:59,628 --> 00:37:02,195 You can't tell if he's liking it, if he hates it. 765 00:37:04,132 --> 00:37:06,833 Absolutely stoic. 766 00:37:06,835 --> 00:37:10,436 He's going to lower the proof 50 milliliters of water. 767 00:37:11,306 --> 00:37:14,407 Think I'm ready. All right. Is that it? 768 00:37:14,409 --> 00:37:15,308 Got it, yeah. 769 00:37:15,310 --> 00:37:17,043 -Good luck to you, daniel. -Good luck. 770 00:37:17,045 --> 00:37:20,246 Let's get some glasses and get started tasting this right here. 771 00:37:21,783 --> 00:37:24,117 -Nicole's first up. -I was dialed in. 772 00:37:24,119 --> 00:37:25,518 I didn't even look over at you. 773 00:37:25,520 --> 00:37:28,121 I was like, I got to get my stuff done. 774 00:37:28,123 --> 00:37:29,756 -I'm on a clock. -[daniel] right, exactly. 775 00:37:29,758 --> 00:37:33,126 -She started at 117. I believe. -She did. 776 00:37:33,962 --> 00:37:36,496 Smells really, really good. 777 00:37:36,498 --> 00:37:40,166 You get your nose there, you smell plum, sweet plum. 778 00:37:40,168 --> 00:37:43,503 [robert speaking] 779 00:37:48,176 --> 00:37:49,175 get the smell. 780 00:37:49,177 --> 00:37:51,344 [robert speaking] 781 00:37:54,783 --> 00:37:56,182 yeah, there's quite a bit of alcohol. 782 00:37:56,184 --> 00:38:00,386 -It's pretty high proof. -I get honey, I get raisin on nicole's. 783 00:38:00,388 --> 00:38:02,588 It's buttery on the finish. I like it. 784 00:38:02,590 --> 00:38:04,924 It tastes great. It tastes good. 785 00:38:04,926 --> 00:38:06,559 [tim] this is good slivovitz. 786 00:38:06,561 --> 00:38:09,062 Let's try ol' daniel's out here, timmy. 787 00:38:09,064 --> 00:38:12,532 Daniel, still 100 proof easy. 788 00:38:13,768 --> 00:38:15,635 It smells altogether different than hers. 789 00:38:15,637 --> 00:38:17,970 -Citrusy. -Citrus, yeah. 790 00:38:17,972 --> 00:38:19,939 Yeah, I get that lime, don't you? 791 00:38:19,941 --> 00:38:23,276 [robert speaking] 792 00:38:26,948 --> 00:38:28,314 I like the taste of it. 793 00:38:28,316 --> 00:38:32,218 Well, it's a lot of ginger and I'm not digging that. 794 00:38:32,220 --> 00:38:35,254 Used a little bit more of the ginger, but it was clouding up 795 00:38:35,256 --> 00:38:36,789 so I didn't want to push it too hard. 796 00:38:36,791 --> 00:38:40,159 Yeah, it's again, for me, it's too much alcohol. 797 00:38:40,161 --> 00:38:44,831 Daniel's is easier on the nose, but it's more harsh on the palate. 798 00:38:44,833 --> 00:38:48,735 Yeah, it's going to be a bad decision because I really like both of them. 799 00:38:48,737 --> 00:38:52,038 -I know where I'm at. -Well, if we're locked in, I'll go get them. 800 00:38:52,040 --> 00:38:53,439 All right. 801 00:39:05,420 --> 00:39:09,689 Nicole, daniel, I got to hand it to y'all. 802 00:39:09,691 --> 00:39:15,194 I've never seen anything more methodical in the history of this show. 803 00:39:15,196 --> 00:39:20,566 It was impressive. Just the meticulousness which you approached 804 00:39:20,568 --> 00:39:22,402 this kind of blew me away. 805 00:39:22,404 --> 00:39:26,005 I'm an old moonshiner, you know, and we don't really do things that way. 806 00:39:26,007 --> 00:39:31,177 But with that being said, daniel, you gave nothing away. 807 00:39:31,179 --> 00:39:34,213 A little trickery went on with you though, you started adding some 808 00:39:34,215 --> 00:39:37,683 different ingredients that for me I think you covered up the plum. 809 00:39:38,553 --> 00:39:40,620 But it tastes really good. 810 00:39:40,622 --> 00:39:42,588 [robert speaking] 811 00:39:46,461 --> 00:39:47,593 oh, really? 812 00:39:47,595 --> 00:39:50,029 [robert speaking] 813 00:39:50,031 --> 00:39:51,464 okay. Yeah. 814 00:39:51,466 --> 00:39:53,065 [robert speaking] 815 00:39:53,067 --> 00:39:54,934 it held together front to back. 816 00:39:54,936 --> 00:39:58,237 The ginger was, like he said, a little harsh, but you could still pull the honey 817 00:39:58,239 --> 00:40:00,006 and the lime out, you know. 818 00:40:00,008 --> 00:40:03,242 Taking everything into consideration, I think it's a pretty marketable drink. 819 00:40:03,244 --> 00:40:04,277 Thank you. 820 00:40:04,279 --> 00:40:07,346 Nicole. Now yours was very, very good. 821 00:40:07,348 --> 00:40:10,983 It was honey forward, hit me right in the crease. 822 00:40:10,985 --> 00:40:15,421 Your fruity flavor comes out on the nose and then you get the alcohol 823 00:40:15,423 --> 00:40:20,059 when you taste it and then on the back of the palate, there we go, we got plum. 824 00:40:20,061 --> 00:40:22,061 So we got plum all the way through. 825 00:40:22,063 --> 00:40:24,063 So all in all, it was a great drink. 826 00:40:24,065 --> 00:40:25,398 [nicole] thank you. 827 00:40:25,400 --> 00:40:29,235 Well, guys, you've heard everything that's been said right here. 828 00:40:29,237 --> 00:40:31,671 Unfortunately, somebody gets cut. 829 00:40:31,673 --> 00:40:35,608 But the master distiller, you're going to win your bragging rights. 830 00:40:35,610 --> 00:40:40,213 Beyond that, you'll win a limited run of your liquor at sugar lands distilling co. 831 00:40:40,215 --> 00:40:42,048 In gatlinburg, tennessee. 832 00:40:44,319 --> 00:40:48,488 Nicole, you're the next master distiller. Congratulations. 833 00:40:48,490 --> 00:40:49,755 -Congratulations. -[nicol] thank you. 834 00:40:49,757 --> 00:40:51,491 Thank you. Thank you. 835 00:40:51,493 --> 00:40:55,328 I'm gonna bring everything that I've learned here and bring it back to my students 836 00:40:55,330 --> 00:40:58,030 and hopefully teach them a thing or two about moonshining 837 00:40:58,032 --> 00:40:59,765 and I'm excited to actually have something 838 00:40:59,767 --> 00:41:02,268 that people can buy and put that to my name. 839 00:41:02,270 --> 00:41:05,371 [robert speaking] 840 00:41:10,211 --> 00:41:13,479 see you maybe in the czech republic in our distillery over there. 841 00:41:14,482 --> 00:41:17,783 And congratulations to you and congratulations to you. 842 00:41:17,785 --> 00:41:20,319 You all represented well, did a fine job indeed. 843 00:41:20,321 --> 00:41:22,088 -Knocked it out of the park. -Thank you. 844 00:41:22,090 --> 00:41:24,390 I wasn't named master distiller, but I definitely learned a lot here. 845 00:41:24,392 --> 00:41:26,425 -It was a great experience. -Y'all head on out. 846 00:41:26,427 --> 00:41:28,594 -We'll clean this mess up. -Thank you, guys so much. 847 00:41:28,596 --> 00:41:30,229 -[daniel] thank you very much. -[nicole] thank you.