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00:00:00,978 --> 00:00:01,977
[tim] watch out.
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[narrator]
this time on master distiller.
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00:00:04,448 --> 00:00:06,748
[tim] this is a good drink
after you've been drinking.
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[narrator]
the legendary moonshine
of eastern europe, slivovitz.
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When it's made right,
it brings the flavor
of fresh plums.
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[narrator] kept alive
for decades behind
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the iron curtain
by shiners
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who risked prison
to keep this high proof
spirit alive.
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Ooh.
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[narrator]
now, three top distillers
put their recipes to the test.
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It's plum good,
plum strong.
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[narrator] to see who makes
the best slivovitz.
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You'll be plum drunk
if you drank enough of it.
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[narrator] across the country,
a handful of amateur
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distillers are heirs
to a centuries old tradition.
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Some operate
on the legal side.
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Others practice
their craft beyond
the reach of the law.
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Now they'll face off
to earn their place
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in america's liquor
making legacy.
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[tim]
keith, what are you trying
to kill in that mash barrel?
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[narrator] judged by three
legendary moonshiners,
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they'll go head to head
in a series of challenges.
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He's got this thing
set up over there
like a rocket ship.
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That's what
we like to see.
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[narrator] to determine who
has what it takes.
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He like to live dangerous,
don't he?
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To be named master distiller.
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Daniel's got the
poker face from hell.
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You gonna let us know
what that is?
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-[nicole] special water.
-[tim] that's really nice.
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[mark] it smells really,
really good.
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[digger] guys, welcome
to master distiller.
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Slivovitz,
the backwoods bounty
of eastern europe.
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Y'all gonna build us
a run of it.
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We're going to find out
what it's all about.
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It's a whole different
process from what
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we're used to.
And this whole panel
right here,
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we're stoked for this one.
What you're going to win?
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A limited run
of your slivovitz at
a major distillery.
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You know, I'm going
to be honest
with you guys.
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I don't know a whole lot
about slivovitz,
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but what I do know
is when it's made right,
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it brings the flavor
of fresh plums.
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Now when
it is made badly,
it tastes like gasoline.
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So do not
bring us gasoline.
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In eastern europe,
they've been making slivovitz
for a long, long time.
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Tickle, tell us about it.
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Slivovitz
is a plum brandy.
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This is basically
the moonshine
of eastern europe.
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Plums were first distilled
into alcohol around
the 15th century.
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Slivovitz was made
in small batches
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with plums
from family orchards.
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It can be clear,
it can be aged,
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and some people even infuse
it with honey.
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In the late 1800s,
commercial
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slivovitz distilleries
opened up,
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but many of the
slivovitz distilleries
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were taken over
by the nazis
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during world war ii
and the communists
after that.
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00:03:01,558 --> 00:03:04,059
Thankfully,
the backwoods' tradition
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00:03:04,061 --> 00:03:06,494
of making slivovitz
never stopped.
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Those are the moonshiners
that kept the backwoods
recipes alive.
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Slivovitz is really having
a big comeback now
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and now people
all over the world
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are getting to know
what eastern europeans
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have known
for a long time.
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But this right here,
that's some damn good liquor.
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[digger] all right, guys,
you've heard everything
we've got to say.
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You got one hour
to build this mash.
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You'll have five days
for it to work.
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We want the best possible
slivovitz we can get
on our table.
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Your time starts now.
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Good luck, guys.
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-[nicole] safety first.
-Haircut, coming up.
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Sam, you've actually
drank it.
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[tim] yeah, I drink it
and made it
and everything.
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You smell plum, right?
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00:04:01,518 --> 00:04:05,120
And you taste plum
after you wake up
from taking a shot.
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00:04:05,122 --> 00:04:07,756
-Really?
-Yeah, because
this is really strong.
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00:04:07,758 --> 00:04:09,524
But it's plum going
and coming.
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00:04:09,526 --> 00:04:11,526
It's plum good,
plum strong.
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You'd be plum drunk
if you drank
enough of it.
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00:04:15,465 --> 00:04:18,333
What's that you're fixing
to dump out there, nicole?
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00:04:18,335 --> 00:04:22,170
I'm using puree
because puree
is made from...
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00:04:22,172 --> 00:04:23,505
Cut out
the middleman.
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00:04:23,507 --> 00:04:26,941
...The best sourced fruit
at the exact right time
and it's aseptic
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so there'll be nothing else
growing in it.
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00:04:28,779 --> 00:04:31,046
So, hopefully
I'll just be my yeast.
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00:04:31,048 --> 00:04:32,247
I like timesaving.
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00:04:32,249 --> 00:04:34,215
I like the way
you're doing business.
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00:04:34,217 --> 00:04:35,583
My name
is dr. Nicole schreiner
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00:04:35,585 --> 00:04:37,319
and I'm from
east lansing, michigan.
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Some people
call me doc.
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00:04:38,555 --> 00:04:40,355
My friends and family
call me tricky nikki.
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I have a bachelor's
in chemical engineering,
phd in chemical engineering.
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00:04:44,961 --> 00:04:48,430
I'd say I'm pretty badass
in chemistry and engineering
and brewing.
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00:04:48,432 --> 00:04:50,832
Right now, I am going
to be checking
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00:04:50,834 --> 00:04:53,968
the sulfur content
of the wine that we
made here in class.
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00:04:53,970 --> 00:04:56,871
At michigan state here,
I lead the fermented
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00:04:56,873 --> 00:04:58,306
beverage program,
which includes
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00:04:58,308 --> 00:05:01,242
a fermented beverage class,
a winemaking course,
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00:05:01,244 --> 00:05:02,777
and a brewing
and distilling course.
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I'd say that's
a little over carbonated.
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I want to win it
for my students
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00:05:08,952 --> 00:05:11,152
so they know
that they're getting
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an education from one
of the best in the business.
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I think she got some
nitroglycerin in that one.
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Are you going
to let us know
what that is in there?
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Special water.
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00:05:22,265 --> 00:05:24,866
-Oh, it's running down
your shirt right now.
-[nicole] that's okay.
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00:05:24,868 --> 00:05:28,370
I want to get it up to
about 40 degrees celsius,
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00:05:28,372 --> 00:05:30,538
and then I'm gonna
start making
my yeast starter.
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It's di water, deionized,
so there's nothing else.
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Chlorine will be really
bad for the yeast, so.
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[mark] I'm looking forward
to trying this.
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Slivovitz is a really
high proof spirit
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so the importance
of when you distill it
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is to keep that
plum character.
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You're looking for the flavor
and the aromatics
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00:05:46,723 --> 00:05:49,457
of a really fresh ripe plum
that you would
want to eat
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and then I'll distill it
and make the best
slivovitz possible.
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Daniel's got enough buckets
here to float down
a barge.
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I see your plan
to win this competition
is to remove all plums
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so that your competitors
couldn't have any.
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Right?
Yeah, I bought up the market.
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00:06:06,977 --> 00:06:09,177
Yeah, you got
all the plums.
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00:06:09,179 --> 00:06:11,012
My name is daniel reason.
I'm from portland, oregon.
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Currently, I'm
a consultant for distilleries
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00:06:13,016 --> 00:06:16,017
for making pear brandy,
apple brandy, slivovitz.
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00:06:16,019 --> 00:06:17,285
This is going to be
our bottling room
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and then over here's
where our still house
is going to be.
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While I was in college,
I did a cultural
exchange program
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to germany when
my host parents took me
out and he said,
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"oh, you got
to try this stuff."
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and it was actually slivovitz
and I tried it,
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I was like,
"I never tasted
anything like this before."
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yeah, magic's gonna
to happen soon.
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What I love about slivovitz
is they're able
to capture the essence
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of the fruit any time
of the year.
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00:06:37,340 --> 00:06:39,974
You open the bottle
and it's just
fresh fruit aromatic
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00:06:39,976 --> 00:06:41,176
that you get out of it.
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When you drink
that spirit,
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00:06:42,312 --> 00:06:44,312
you know where it's from,
its history behind it.
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I find
that pretty fascinating.
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Gonna be one of the most
expensive running liquor
in history right here.
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[daniel] fresh fruit
isn't cheap.
That's all worth it.
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You know,
you gotta get
the high quality fruit
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to produce
high quality brandy.
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00:06:56,226 --> 00:06:59,093
Keith, what are you trying
to kill in that mash barrel?
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00:06:59,095 --> 00:07:01,396
[keith] it's a lot easier
to do with a drill,
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00:07:01,398 --> 00:07:03,731
but I'm mashing
them up.
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My name's keith miller
from fairfield, california.
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There is this history
of distilling in my family.
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My great grandfather
was a doer.
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His inheritance didn't make it
down to me,
but it's in my blood.
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This was my very first...
Very first liquor
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I ever
made right there.
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I was in the air force
as a firefighter
traveled around,
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00:07:24,988 --> 00:07:27,689
bartended, bounced,
and I have a buddy
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that lives in prague.
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I really wanted
to try different moonshines
from different countries.
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So it became a priority
of mine to get over there
and try as many
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00:07:37,167 --> 00:07:39,834
different peoples' slivovitz
as I could
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and made me interested
in learning how to make it.
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[dagger] guys, you're
30 minutes in,
halfway done.
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[nicole] getting ready
to rehydrate my yeast.
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[tim] and do you heat
this up or this is it?
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-[nicole] it's ready to go?
-It's ready.
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00:07:52,516 --> 00:07:54,249
So you're gonna
put the yeast
in and that's it.
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-[nicole] yep. Yep.
-[tim] and done.
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[mark] we might be
in the wrong kind
of business, tim.
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We cook, cook, cook
and heat and cook.
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[tim] she just poured in
and put the yeast.
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00:08:02,926 --> 00:08:07,462
Well the puree has probably
been pasteurized
so it's already cooked.
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00:08:07,464 --> 00:08:09,464
Hi, keith.
Tell me what
you're working with here.
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00:08:09,466 --> 00:08:11,633
Just trying to get
these plums busted up.
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00:08:11,635 --> 00:08:13,201
How many plums
you got in there?
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00:08:13,203 --> 00:08:15,637
62 pounds.
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00:08:15,639 --> 00:08:18,239
You got anything
else in there?
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00:08:18,241 --> 00:08:21,476
Not yet.
We'll have some prunes
coming in with it too.
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00:08:21,478 --> 00:08:23,211
-Prunes.
-Yep.
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00:08:23,213 --> 00:08:25,413
-You're trying to make
somebody go to the bathroom.
-Dried plumes.
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00:08:28,351 --> 00:08:29,784
Daniel being careful.
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00:08:29,786 --> 00:08:31,386
He's... He don't
want to scorch that.
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00:08:32,689 --> 00:08:35,557
I don't know what
scorched plums taste like.
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00:08:35,559 --> 00:08:39,060
No, probably would be
no better than
scorched anything else.
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00:08:40,230 --> 00:08:43,164
One minute, guys,
you're getting close.
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00:08:43,166 --> 00:08:44,566
I hope y'all are
where you need to be.
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00:08:44,568 --> 00:08:46,000
Oh, yeah, getting there.
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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.
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00:08:57,213 --> 00:09:00,014
We'll move your barrels
in the mash house for you.
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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.
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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.