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00:00:01,836 --> 00:00:04,370
Narrator: This time on
"master distiller"...
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00:00:04,372 --> 00:00:06,238
Cherry you want, gentlemen,
cherry you'll get.
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00:00:06,240 --> 00:00:08,273
...Cherry bounce...
Whoa!
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...The legendary
high-proof favorite
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00:00:10,077 --> 00:00:12,277
of george washington himself.
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Started sweetenin' up
pretty good for me.
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Another half-hour,
it'd have been beautiful.
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Sucks, don't it?
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Its secrets survived
the passage of time...
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This is the moment
we've been waiting for.
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...Through shiners
in the backwoods.
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I believe I could find myself
on the floor with this.
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It wouldn't be the first time,
would it?
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But with so many recipes...
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Now, you ain't got
no cherries in yours.
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He's got somethin'
up his sleeve.
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...No two distillers can agree
on how to make it best.
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This smells like
cough medicine.
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I've been in business
a long time, and you don't
wanna sell cough medicine.
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Well, I don't know what kind
of business you've been in,
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but it don't smell
like damn cough medicine.
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-Tickle!
-Y'all call me?
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I told you I'd call,
and he'd come runnin'.
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Narrator: Across the country,
a handful of amateur distillers
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00:00:54,855 --> 00:00:59,291
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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Richard: Darn! Got competition
out of this world now!
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...Judged by three
legendary moonshiners...
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I'm telling ya,
it's like wasabi. Whoo!
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...And an heir
to a cherry-bounce empire.
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They're so good,
maybe I need to
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get drunk on both of 'em
a time or two.
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They'll go head-to-head
in a series of challenges...
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Richard:
Louisiana molasses.
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...To determine...
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This is the moment
we've been waiting for.
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...Who has what it takes...
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Can't forget that thumper,
can we?
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...To be named
master distiller.
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-You need a hand over there?
-I'm good. Thanks.
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I'm worried about you.
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♪♪
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-- captions by vitac --
www.Vitac.Com
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captions paid for by
discovery communications
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digger: Boys, welcome
to "master distiller."
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y'all are gonna make us some
of the finest cherry bounce
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we've ever seen.
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You win this contest,
you gonna get a limited run
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of your liquor
in a major distillery.
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Cherry bounce. Been around
for a long, long time.
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We're talking about
george washington times.
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♪♪
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narrator: Cherry bounce --
a cherry-flavored spirit
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so popular
in colonial america,
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george washington
never left home
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without a canteen full
of his wife's recipe.
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In georgian England,
cherry bounce
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was made by steeping sugar
and cherries in brandy.
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But in the new world,
where whiskey and rum
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ruled the roost, base spirit
was a matter of taste.
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Pioneering shiners took
this flavoring a step further,
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incorporating cherries
directly into the mash
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and fusing them
during distillation
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00:02:47,401 --> 00:02:50,636
and even adding cherry flavor
to the finished spirit.
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Cherry bounce spawned
a multitude of diverse recipes
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passed down through generations,
all united in one thing --
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00:02:58,312 --> 00:03:02,581
rich cherry flavor
and a proof of at least 90.
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00:03:02,583 --> 00:03:05,050
The contestants will build
their cherry bounce
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00:03:05,052 --> 00:03:07,319
using each traditional method,
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from crafting a base spirit
to post-distillation flavor,
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all to deliver
the hallmark cherry flavor
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without a medicinal aftertaste.
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♪♪
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now comes time
you gotta make your mash.
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We're gonna give you two hours.
Your time starts...Now.
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♪♪
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narrator: Distillers will
mash in their signature recipes
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using ingredients
they brought from home.
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The resulting mash is the base
for the entire competition,
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so planning how they'll layer
their cherry forward flavors
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ahead of time is crucial.
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Richard,
he's my kind of people.
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He hunts, he fishes,
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00:03:45,826 --> 00:03:49,061
and he likes to make liquor
and sell it.
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Richard:
My name is richard landry.
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00:03:50,731 --> 00:03:52,998
I'm a truck driver
from new iberia, louisiana.
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But my dream
is to own a distillery.
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00:03:55,669 --> 00:03:57,970
I discovered distilling
10 years ago.
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00:03:57,972 --> 00:04:00,105
This is the first sill
I ever made.
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00:04:00,107 --> 00:04:03,075
The first time I made alcohol,
no one wanted to drink it.
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00:04:03,077 --> 00:04:04,676
I was scared to drink it.
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00:04:04,678 --> 00:04:06,211
But it wound up
being really good.
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00:04:06,213 --> 00:04:07,512
It hooked me after that.
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00:04:07,514 --> 00:04:09,214
How that taste?
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00:04:09,216 --> 00:04:11,516
Whew. Heatin' me up
on this cold day.
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00:04:11,518 --> 00:04:14,219
One time is too much,
and a thousand is not enough.
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00:04:14,221 --> 00:04:15,587
This is an art form.
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00:04:15,589 --> 00:04:18,056
Some people can't sing,
some people can't dance,
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00:04:18,058 --> 00:04:19,958
but this is something that,
really,
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00:04:19,960 --> 00:04:21,627
if you put
your heart and soul to,
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00:04:21,629 --> 00:04:23,996
anybody can do.
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00:04:23,998 --> 00:04:27,599
Tom, he's a home distiller.
He just makes it for himself.
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Doesn't sell it.
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My name is thomas spisak,
I'm from middletown, ohio,
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00:04:32,640 --> 00:04:35,073
and I'm an industrial mechanic
in a paper mill.
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I started distillin'
about 15 years ago
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kind of out of necessity.
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Pretty hard to find a good jar
in middletown, ohio.
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00:04:42,416 --> 00:04:45,350
Then it just blossomed into,
you know, chasing the spirit.
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My family's heritage
was a determining factor
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00:04:47,855 --> 00:04:49,321
in me startin' to distill.
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On my dad's side of the family,
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my great-grandfather,
kelly wills,
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was a true moonshiner.
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On my mom's side of the family,
my actual grandfather,
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00:04:57,364 --> 00:04:59,398
he had a moonshiner conviction.
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I didn't know about it
until 1992
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00:05:01,602 --> 00:05:03,535
when he was awarded
a presidential pardon
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00:05:03,537 --> 00:05:05,971
from george bush
for that conviction.
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Having legacy
on both sides of the family,
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that's why I'm chasing the craft
and I'm looking to be able
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to make some of the best drinks
you ever drank.
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You'll have king kong forearms
this afternoon.
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Adam: I'll tell you what, man,
I should've worked out
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the past two weeks
before I came here.
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I don't know about adam.
He is awful young.
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Mark: But he works
in a legal distillery.
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Working in a legal distillery
don't make you an expert.
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He might just sweep there.
You don't know.
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♪♪
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adam:
My name's adam bachman.
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I'm from tigerville,
south carolina,
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00:05:35,636 --> 00:05:37,336
and I currently am the distiller
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at six & twenty distillery
in greenville, south carolina.
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00:05:40,574 --> 00:05:44,075
So, I started distilling for
the first time when I was 19.
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I guess I figured
I can't buy alcohol;
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I guess it'd be better
to make it.
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00:05:48,182 --> 00:05:49,781
Going to school
for biochemistry
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and being a distiller,
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00:05:51,552 --> 00:05:54,453
you got to kind of be
a jack of all trades in a sense.
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It gives you a leg up
in the competition
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00:05:56,123 --> 00:05:58,557
when you're able to do
lots of different things.
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00:05:58,559 --> 00:06:01,526
Winning "master distiller"
would mean a lot to me.
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00:06:01,528 --> 00:06:03,762
I'd love to own
my own distillery one day,
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00:06:03,764 --> 00:06:06,565
and so I would love
to have a jumping-off point.
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00:06:06,567 --> 00:06:09,501
I would love for this
to be that jumping-off point,
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what's up with
the trash bag, man?
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Any time you're making
something cherry,
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00:06:14,875 --> 00:06:17,442
it's almost hard not to make it
taste like a cough syrup.
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00:06:17,444 --> 00:06:19,344
Now, you ain't got
no cherries in yours,
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and you're makin'
cherry bounce.
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It's not gonna go in
this dip.
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There's malted barley
in here.
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My plan is,
I'm gonna create a malt whiskey.
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00:06:27,087 --> 00:06:29,388
There's a couple
of different types in here.
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There's one called a munich,
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which would be
a little bit chocolatey.
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But most of what's in here
is called carolina gold.
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Secret weapon.
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My plan, the next round,
the flavoring round,
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is to somehow
work in the cherries.
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What about it, there,
slim shady?
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00:06:42,436 --> 00:06:44,002
-How we doin', buddy?
-I'm all right.
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What are you
gonna do here?
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00:06:45,205 --> 00:06:47,639
I'm getting ready
to make an ohio version
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00:06:47,641 --> 00:06:49,408
of cherry bounce,
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sourced with
all local ingredients.
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00:06:51,178 --> 00:06:53,245
I've got about 30 pounds
of cherries.
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I'm doing a mix of
tart and sweet cherries.
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For me, the tart cherries
is what makes it bounce.
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00:06:58,519 --> 00:07:01,753
And then I've got a raw,
unfiltered honey base.
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00:07:01,755 --> 00:07:06,491
Well, the unfiltered honey
is one of my secret weapons.
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I mean, he got a five-gallon
bucket of honey.
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Digger:
Oh, yeah. He's got $1,000
worth of honey over there.
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Honey itself
is a standalone fermenter
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that will just make an
unbelievable liquor by itself.
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Put your sniffer on that.
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00:07:19,640 --> 00:07:21,440
[ speaks indistinctly ]
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that'll make an old man
feel young
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and a young man
just wanna feel.
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[ laughs ]
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-richard.
-Yes, sir.
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00:07:28,282 --> 00:07:30,649
Tell me about your
game plan over here, buddy.
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We're gonna do some rum.
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Really?
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00:07:35,055 --> 00:07:36,955
You're gonna do a cherry rum.
Cherry rum.
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00:07:36,957 --> 00:07:39,224
Bringing a lot of sugar sucrose
from louisiana,
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louisiana honey,
a little bit of brown sugar,
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louisiana cane syrup.
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00:07:43,330 --> 00:07:45,096
Just takes the bitterness off
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of the granulated brown sugar
that you will see.
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You gonna use molasses?
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00:07:48,735 --> 00:07:52,070
Louisiana molasses.
The pure stuff.
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00:07:52,072 --> 00:07:54,606
Louisiana cane syrups
are phenomenal.
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00:07:54,608 --> 00:07:56,608
Digger:
It's just raw sugar-cane syrup.
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00:07:56,610 --> 00:07:59,110
It's got plenty of sugars
to bring to the party
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00:07:59,112 --> 00:08:00,479
and a lot of flavor.
201
00:08:00,481 --> 00:08:02,514
Yeah, that's a tremendous
amount of flavor.
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00:08:02,516 --> 00:08:04,149
Richard:
I'm certain that this recipe
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00:08:04,151 --> 00:08:06,017
is different
from the other guys.
204
00:08:06,019 --> 00:08:09,754
The louisiana that I bring
to it makes it more unique.
205
00:08:09,756 --> 00:08:12,891
You got 30 minutes left
in your mash build, boys.
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Narrator: Once the ingredients
cool, distillers add yeast
207
00:08:16,263 --> 00:08:19,197
and allow the mash to ferment
for five days.
208
00:08:19,199 --> 00:08:20,999
If the conditions are right,
209
00:08:21,001 --> 00:08:24,169
the yeast will consume the sugar
and starches in the mix,
210
00:08:24,171 --> 00:08:26,705
releasing alcohol
as a byproduct.
211
00:08:26,707 --> 00:08:30,876
Once the mash's alcohol content
reaches 10% to 20%,
212
00:08:30,878 --> 00:08:34,112
the yeast dies off
and is ready to distill.
213
00:08:34,114 --> 00:08:35,847
Fermentation time varies
214
00:08:35,849 --> 00:08:38,416
depending on climate
and mash ingredients.
215
00:08:38,418 --> 00:08:41,152
After five days away
from their barrels,
216
00:08:41,154 --> 00:08:43,722
distillers could be in
for a rude awakening
217
00:08:43,724 --> 00:08:45,457
as they return
for their first run.
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00:08:45,459 --> 00:08:47,125
Digger:
Boys, I'm gonna tell you,
219
00:08:47,127 --> 00:08:49,160
I'm gonna be eager
over the next five days.
220
00:08:49,162 --> 00:08:52,531
I'm excited to taste each
and every one of these liquors.
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00:08:52,533 --> 00:08:58,837
♪♪
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00:08:58,839 --> 00:09:01,806
welcome back, men.
It's your first run.
223
00:09:01,808 --> 00:09:03,608
We're looking forward
to tastin' some of this liquor
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00:09:03,610 --> 00:09:05,043
y'all gonna turn out.
225
00:09:05,045 --> 00:09:08,547
Nobody goes home today.
What you stand to win right now
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00:09:08,549 --> 00:09:10,682
is pick of the litter
of all the still parts.
227
00:09:10,684 --> 00:09:13,184
I'm looking for good, rich
flavor profile.
228
00:09:13,186 --> 00:09:15,820
I know you can do it.
You got four hours.
229
00:09:15,822 --> 00:09:17,822
Bring us your best jar.
230
00:09:17,824 --> 00:09:21,026
Your time starts...
231
00:09:21,028 --> 00:09:24,429
Now.
Good luck, boys.
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00:09:24,431 --> 00:09:26,831
Narrator: For the first run,
distillers must produce
233
00:09:26,833 --> 00:09:29,100
a clear, high-proof base spirit
234
00:09:29,102 --> 00:09:31,436
as the foundation
for their cherry flavor,
235
00:09:31,438 --> 00:09:34,239
using simple single-pot stills.
236
00:09:34,241 --> 00:09:37,409
The winner will get first pick
of additional still parts
237
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to use during
the second infusion run.
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00:09:40,447 --> 00:09:43,315
I mean, he just got
a primarily grain build.
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00:09:43,317 --> 00:09:45,717
Adam: Checked my mash.
The mash has worked off.
240
00:09:45,719 --> 00:09:50,322
Bubble here and there, but
pretty much done, ready to go.
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00:09:50,324 --> 00:09:52,524
I need to strain
the grain out real good
242
00:09:52,526 --> 00:09:55,727
to make sure I don't scorch it.
243
00:09:55,729 --> 00:09:59,297
Once I get that fire going,
run it as slow as I can.
244
00:09:59,299 --> 00:10:02,300
Tom: That's a fire.
245
00:10:02,302 --> 00:10:04,235
Narrator: A single-pot setup
246
00:10:04,237 --> 00:10:07,038
allows for only one
distillation.
247
00:10:07,040 --> 00:10:09,941
As the mash approaches
173 degrees,
248
00:10:09,943 --> 00:10:12,377
the heat vaporizes the alcohol,
249
00:10:12,379 --> 00:10:14,779
stripping it from
the remaining liquid.
250
00:10:14,781 --> 00:10:17,182
Without a thunk keg
to repeat this process
251
00:10:17,184 --> 00:10:20,285
and remove additional water,
the alcohol vapors
252
00:10:20,287 --> 00:10:22,654
travel straight
to the condenser,
253
00:10:22,656 --> 00:10:24,389
where they're cooled
into a flavorful
254
00:10:24,391 --> 00:10:26,424
but unrefined base spirit.
255
00:10:26,426 --> 00:10:29,027
Volume-wise, I'm looking
at probably a couple gallons,
256
00:10:29,029 --> 00:10:31,196
and it's gonna take a while
to run that off.
257
00:10:31,198 --> 00:10:33,398
I was hoping to be running
at the two-hour mark.
258
00:10:33,400 --> 00:10:35,934
Hopefully it works out.
259
00:10:35,936 --> 00:10:38,136
Tom: Sweet jars come in
at the end of the run.
260
00:10:38,138 --> 00:10:39,971
Four hours
is a tight time frame.
261
00:10:39,973 --> 00:10:42,407
So I'm gonna have to, you know,
262
00:10:42,409 --> 00:10:44,943
put some heat to it
without scorchin'.
263
00:10:44,945 --> 00:10:46,711
♪♪
264
00:10:46,713 --> 00:10:49,648
and richard needs
to get him a fire built.
265
00:10:49,650 --> 00:10:51,316
I don't know what he got
workin' on over there.
266
00:10:51,318 --> 00:10:55,854
Like, hold on. I'm having
a problem with something.
267
00:10:55,856 --> 00:10:58,690
When I looked in
that mash barrel and
saw it still fermenting,
268
00:10:58,692 --> 00:11:00,191
I just knew I was in trouble.
269
00:11:00,193 --> 00:11:01,559
[bleep]
270
00:11:01,561 --> 00:11:03,528
it's the only time you're
ever gonna hear me say that.
271
00:11:03,530 --> 00:11:06,898
Narrator: Coming up,
two distillers run
their hearts out...
272
00:11:06,900 --> 00:11:08,466
Another half hour,
it'd have been beautiful.
273
00:11:08,468 --> 00:11:10,268
Sucks, don't it?
274
00:11:10,270 --> 00:11:12,837
...While the third attempts
to run out the clock.
275
00:11:12,839 --> 00:11:16,007
Richard, I didn't really like
that look on your face, buddy.
276
00:11:20,247 --> 00:11:23,548
Narrator: A legal distiller,
a backwoods booze maker,
277
00:11:23,550 --> 00:11:26,484
and a legacy shiner
are running the base spirit
278
00:11:26,486 --> 00:11:30,088
for their own takes on the
trickiest of american liquors --
279
00:11:30,090 --> 00:11:32,891
cherry bounce.
280
00:11:32,893 --> 00:11:35,760
Mr. Richard. His mash is
still workin' a little bit.
281
00:11:35,762 --> 00:11:39,264
It hasn't reached
its full abv yet.
282
00:11:39,266 --> 00:11:41,066
Richard: Yeah.
283
00:11:41,068 --> 00:11:43,301
This cane syrup is real pure.
284
00:11:43,303 --> 00:11:45,737
It's a yeast's dream...
285
00:11:45,739 --> 00:11:48,907
...Take that time consuming...
That's slowing the ferment.
286
00:11:48,909 --> 00:11:52,510
Digger: It stopped fermentation.
It slowed it down to a crawl.
287
00:11:52,512 --> 00:11:54,345
Mark:
It ain't ready to run.
288
00:11:54,347 --> 00:11:56,381
Narrator:
During active fermentation,
289
00:11:56,383 --> 00:11:59,217
carbon-dioxide bubbles
released by the yeast
290
00:11:59,219 --> 00:12:01,686
are visible
on the surface of the mash.
291
00:12:01,688 --> 00:12:05,724
Running the mash at this stage
results in a lower-proof spirit,
292
00:12:05,726 --> 00:12:08,460
with a higher potential
for scorching any sugars
293
00:12:08,462 --> 00:12:10,428
that have not been consumed
by the yeast.
294
00:12:10,430 --> 00:12:12,997
Richard: The first thing
I thought of when I knew my mash
295
00:12:12,999 --> 00:12:15,300
wasn't finished fermenting was,
"don't cook all of it."
296
00:12:15,302 --> 00:12:17,368
digger: Well, he didn't use
a lot of mash.
297
00:12:17,370 --> 00:12:19,471
He probably didn't use
half of his mash, did he?
298
00:12:19,473 --> 00:12:23,842
I'm definitely gonna leave
some mash on reserve.
299
00:12:23,844 --> 00:12:26,444
I have to use it
as sparingly as possible
300
00:12:26,446 --> 00:12:29,647
to make sure that I can save
some of it for the later run
301
00:12:29,649 --> 00:12:31,516
when this is finished fermenting
302
00:12:31,518 --> 00:12:34,285
and get as much of the alcohol
out of it as I can.
303
00:12:34,287 --> 00:12:35,987
Workin' out
the nervousness factor.
304
00:12:35,989 --> 00:12:37,956
If that liquor gets drippin'
out of there,
305
00:12:37,958 --> 00:12:41,526
all that nervousness
will go away.
306
00:12:41,528 --> 00:12:44,929
Men, you're two hours
into your run. Halfway there.
307
00:12:44,931 --> 00:12:48,399
♪♪
308
00:12:48,401 --> 00:12:49,901
richard, you need
a hand over there?
309
00:12:49,903 --> 00:12:52,537
I'm good. Thanks.
I'm worried about you.
310
00:12:52,539 --> 00:12:54,239
I think I'm all right
right now
311
00:12:54,241 --> 00:12:55,940
unless I overlooked
something.
312
00:12:55,942 --> 00:12:58,510
It's a learning curve trying
to figure out a new still.
313
00:12:58,512 --> 00:13:01,846
These small stills
are a different animal.
314
00:13:01,848 --> 00:13:04,783
Started to realize I probably
have to bump it up a bit.
315
00:13:04,785 --> 00:13:07,218
Well, it heated up a little bit
slower than I wanted it to,
316
00:13:07,220 --> 00:13:09,020
but keeping it
rolling along right now.
317
00:13:09,022 --> 00:13:11,089
You always gotta be make sure
you don't scorch
318
00:13:11,091 --> 00:13:12,457
anything with grain on it.
319
00:13:12,459 --> 00:13:15,460
You do, the whole thing is
gonna be ruined forever.
320
00:13:15,462 --> 00:13:19,030
♪♪
321
00:13:19,032 --> 00:13:20,965
oh, yeah. Yeah.
That's getting good.
322
00:13:20,967 --> 00:13:22,700
'cause you're
losing the heads.
323
00:13:22,702 --> 00:13:25,170
Right. The heads are -- the
heads are about out of it.
324
00:13:25,172 --> 00:13:27,172
Once you get rid of that bite
and it sweetens up,
325
00:13:27,174 --> 00:13:28,473
then I can pick a jar.
326
00:13:28,475 --> 00:13:31,709
It's just a process.
327
00:13:31,711 --> 00:13:34,279
You go into your heads,
and then it transitions.
328
00:13:34,281 --> 00:13:35,847
Tom, you had any luck?
329
00:13:35,849 --> 00:13:39,450
Yeah, I'm, uh -- jar seven
in there right now.
330
00:13:39,452 --> 00:13:40,985
All right. Good deal.
331
00:13:40,987 --> 00:13:43,822
So, number six,
it started sweetenin' up
pretty good for me.
332
00:13:43,824 --> 00:13:46,157
Another half-hour, it'd
have been beautiful, but...
333
00:13:46,159 --> 00:13:48,059
Sucks, don't it?
334
00:13:48,061 --> 00:13:50,728
♪♪
335
00:13:50,730 --> 00:13:52,263
digger:
Five minutes, fellers.
336
00:13:52,265 --> 00:13:54,232
We're gettin' to the end
pretty quick.
337
00:13:54,234 --> 00:13:57,268
Why didn't time fly like this
when I was in school?
338
00:13:57,270 --> 00:13:59,804
♪♪
339
00:13:59,806 --> 00:14:03,341
whew. That's nice.
I like that.
340
00:14:03,343 --> 00:14:06,678
I'll say that jar right there
is gonna be my magic one.
341
00:14:06,680 --> 00:14:08,646
♪♪
342
00:14:08,648 --> 00:14:10,114
all right.
343
00:14:10,116 --> 00:14:11,649
Digger:
Bring it in here, adam.
344
00:14:11,651 --> 00:14:13,284
There you go.
345
00:14:13,286 --> 00:14:15,653
I'm just gonna deal with
the cards that I've been dealt
346
00:14:15,655 --> 00:14:18,423
and try to make the best hand
out of it.
347
00:14:18,425 --> 00:14:23,127
Richard, I didn't really like
that look on your face, buddy.
348
00:14:23,129 --> 00:14:25,096
As best as I can
right now.
349
00:14:25,098 --> 00:14:27,732
Head on out the cabin. We'll be
to get you in a little bit.
350
00:14:27,734 --> 00:14:31,035
That's mr. Richard's
over here.
351
00:14:31,037 --> 00:14:33,805
Little bit cloudy. I don't think
he got anything in there.
352
00:14:33,807 --> 00:14:35,273
Looks awful low to me.
353
00:14:35,275 --> 00:14:36,908
I'm gonna say
80 proof or lower.
354
00:14:36,910 --> 00:14:38,209
Yeah. It's down there.
355
00:14:38,211 --> 00:14:39,811
Tom: So how you guys
feel about it?
356
00:14:39,813 --> 00:14:42,113
I tried.
[ laughter ]
357
00:14:42,115 --> 00:14:44,148
♪♪
358
00:14:44,150 --> 00:14:45,917
yeah, it's not harsh.
359
00:14:45,919 --> 00:14:48,286
-He ain't got nothing in his.
-No.
360
00:14:48,288 --> 00:14:50,288
♪♪
361
00:14:50,290 --> 00:14:53,091
I think he's playing
possum on us 'cause he knew
362
00:14:53,093 --> 00:14:55,026
that mash wasn't done,
either.
363
00:14:55,028 --> 00:14:57,896
He's lettin' it finish off,
build a little more flavor,
364
00:14:57,898 --> 00:15:00,064
and he's probably gonna
build off of that.
365
00:15:00,066 --> 00:15:02,333
So he knows tomorrow
is gonna be another day.
366
00:15:02,335 --> 00:15:03,835
-All right. Y'all ready?
-Yeah, man.
367
00:15:03,837 --> 00:15:05,403
-Yeah. Pour us another'un.
-Okay.
368
00:15:05,405 --> 00:15:09,107
Tom did an outstanding job
of making it clear.
369
00:15:09,109 --> 00:15:11,476
You know, I kind of had a plan
of where I wanted to be
370
00:15:11,478 --> 00:15:14,212
at certain times and just
tried to hit those numbers.
371
00:15:14,214 --> 00:15:17,148
That's a little bit stouter
than richard's.
372
00:15:17,150 --> 00:15:18,950
Decent. Decent.
373
00:15:18,952 --> 00:15:20,385
-Good liquor.
-Nothing wrong with that.
374
00:15:20,387 --> 00:15:22,553
But that's honey.
That's not cherry.
375
00:15:22,555 --> 00:15:24,289
We're judging the spirit
right now.
376
00:15:24,291 --> 00:15:25,924
We're not judging
cherry bounce.
377
00:15:25,926 --> 00:15:27,892
Good job.
I give him an "a."
378
00:15:27,894 --> 00:15:29,894
[ laughs ]
379
00:15:29,896 --> 00:15:32,297
adam. Now, adam didn't use
any kind of fruit.
380
00:15:32,299 --> 00:15:33,698
Real clear jar.
381
00:15:33,700 --> 00:15:36,167
Pretty liquor.
382
00:15:36,169 --> 00:15:38,703
Adam: I wanted to see
how this run came out
383
00:15:38,705 --> 00:15:41,105
before I made
any decisions.
384
00:15:41,107 --> 00:15:42,573
Mmm-mmm!
385
00:15:42,575 --> 00:15:44,542
Oh, it's got some --
it's got some barley
386
00:15:44,544 --> 00:15:46,277
coming out there
on the top.
387
00:15:46,279 --> 00:15:47,612
-Mm-hmm.
-Oh, yeah.
388
00:15:47,614 --> 00:15:49,847
I mean, you know,
this ain't the same mash.
389
00:15:49,849 --> 00:15:51,749
This is nothin'
like these two.
390
00:15:51,751 --> 00:15:53,251
-Totally different.
-Yeah.
391
00:15:53,253 --> 00:15:55,486
Man, and it sure does show
on the nose.
392
00:15:55,488 --> 00:15:59,457
As far as his liquor goes,
he's made a good grain liquor.
393
00:15:59,459 --> 00:16:02,627
I'm thinking adam
is going the wrong direction.
394
00:16:02,629 --> 00:16:04,662
To make cherry bounce from this,
he's gonna have to --
395
00:16:04,664 --> 00:16:06,297
he's gonna have to
turn some somersaults.
396
00:16:06,299 --> 00:16:08,700
If he can make
cherry bounce out of this.
397
00:16:08,702 --> 00:16:10,802
Then he is
the master distiller.
398
00:16:10,804 --> 00:16:16,074
♪♪
399
00:16:16,076 --> 00:16:19,644
welcome back. We're gonna
tell you where we stand on it.
400
00:16:19,646 --> 00:16:22,780
Then we're gonna tell you where
y'all stand in your rank.
401
00:16:22,782 --> 00:16:24,682
The winner of this round
gets pick of the litter
402
00:16:24,684 --> 00:16:25,850
of the still parts.
403
00:16:25,852 --> 00:16:28,219
Richard...
404
00:16:28,221 --> 00:16:30,688
How'd you feel about your mash
when you looked at it?
405
00:16:30,690 --> 00:16:33,858
Oof. My mash
was still workin' a little.
406
00:16:33,860 --> 00:16:38,596
Your liquor, I think it
suffered because of that.
407
00:16:38,598 --> 00:16:41,199
Everyone fermented
the same length of time,
408
00:16:41,201 --> 00:16:42,700
so it is what it is.
409
00:16:42,702 --> 00:16:45,737
You held back probably
half of your mash
410
00:16:45,739 --> 00:16:50,108
because you knew that
it was not full fermented.
411
00:16:50,110 --> 00:16:51,876
Richard:
I did sacrifice this run.
412
00:16:51,878 --> 00:16:54,045
I knew this was
gonna be the result,
413
00:16:54,047 --> 00:16:55,480
but it's for the greater good.
414
00:16:55,482 --> 00:16:59,017
Now, when we get
over here to adam...
415
00:16:59,019 --> 00:17:01,352
You know, you went
completely against
416
00:17:01,354 --> 00:17:02,954
what these boys were doing.
417
00:17:02,956 --> 00:17:05,556
You went with a grain spirit,
building you some spirit.
418
00:17:05,558 --> 00:17:08,159
And I gotta add,
you got a fine jar up here.
419
00:17:08,161 --> 00:17:10,361
It's got that great barley smell
right off the bat.
420
00:17:10,363 --> 00:17:11,929
I mean,
that nose is strong.
421
00:17:11,931 --> 00:17:16,801
As good of grain spirit
as I've ever tasted, adam.
422
00:17:16,803 --> 00:17:18,369
♪♪
423
00:17:18,371 --> 00:17:22,340
now, on tom's...
424
00:17:22,342 --> 00:17:26,177
It's got a good nose.
It's really good.
425
00:17:26,179 --> 00:17:28,713
I think you got the higher
proof of the three.
426
00:17:28,715 --> 00:17:31,482
I done had two shots of it,
and I'm sweatin' now,
427
00:17:31,484 --> 00:17:33,751
so good job on that.
428
00:17:33,753 --> 00:17:35,653
It's a really good
base spirit
429
00:17:35,655 --> 00:17:39,057
for your end result
that you're looking for.
430
00:17:39,059 --> 00:17:42,126
♪♪
431
00:17:42,128 --> 00:17:46,064
tom, you're gonna be
the first man...
432
00:17:46,066 --> 00:17:50,068
It was a successful start.
Just lit the fire within me.
433
00:17:50,070 --> 00:17:52,804
We gotta get tickle in here
and let him put you to the task
434
00:17:52,806 --> 00:17:54,705
of picking
your still parts, boys.
435
00:17:54,707 --> 00:17:57,375
-Tickle!
-Y'all call me?
436
00:17:57,377 --> 00:18:00,978
Digger: He did. He did.
You see these fellers out here?
437
00:18:00,980 --> 00:18:03,214
-Yes, sir.
-They need still parts.
438
00:18:03,216 --> 00:18:06,784
All right. Fellas,
we's goin' on a detour.
439
00:18:06,786 --> 00:18:08,953
Y'all be safe.
440
00:18:08,955 --> 00:18:11,089
Narrator: Traditional
cherry-bounce ingredients
441
00:18:11,091 --> 00:18:14,225
are costly and difficult
to find off-season,
442
00:18:14,227 --> 00:18:17,495
so moonshiners
often stretch their resources
443
00:18:17,497 --> 00:18:18,963
by introducing cherries
444
00:18:18,965 --> 00:18:21,933
and other high-end additives
during distillation.
445
00:18:21,935 --> 00:18:24,335
This requires
much smaller quantities
446
00:18:24,337 --> 00:18:26,170
than needed to make a mash
447
00:18:26,172 --> 00:18:28,406
but puts the onus
on the shiner's skills
448
00:18:28,408 --> 00:18:31,442
on the still
to achieve the desired result.
449
00:18:31,444 --> 00:18:33,978
I don't care how many apples
you feed that horse,
450
00:18:33,980 --> 00:18:35,880
an apple and a horse turd
just ain't the same thing.
451
00:18:35,882 --> 00:18:39,183
For the second run,
distillers will infuse flavors
452
00:18:39,185 --> 00:18:40,585
into their base spirit
453
00:18:40,587 --> 00:18:43,788
to produce a clear, high-proof
cherry bounce.
454
00:18:43,790 --> 00:18:46,290
To do that,
they'll have to assemble a still
455
00:18:46,292 --> 00:18:49,494
with the limited parts
available from the stillhouse.
456
00:18:49,496 --> 00:18:52,363
The winner of the first
challenge goes first
457
00:18:52,365 --> 00:18:55,733
with extra time to choose,
giving them an advantage.
458
00:18:55,735 --> 00:18:59,770
All right, fellers, we are here
to pick your still parts
459
00:18:59,772 --> 00:19:02,974
for your second run
on your cherry bounce.
460
00:19:02,976 --> 00:19:05,209
Make sure you get
everything you need.
461
00:19:05,211 --> 00:19:07,178
So, tom, you're
the first one up.
462
00:19:07,180 --> 00:19:10,214
You're gonna have five minutes
to get your still parts.
463
00:19:10,216 --> 00:19:11,949
Head to it, tom.
464
00:19:11,951 --> 00:19:15,119
♪♪
465
00:19:15,121 --> 00:19:17,622
tom: I'm looking for
the addition of a thumper,
466
00:19:17,624 --> 00:19:19,757
where I can get
my sugary goodness in,
467
00:19:19,759 --> 00:19:21,425
where I carry the cherries
with it.
468
00:19:21,427 --> 00:19:24,862
That is everything I do need,
I do believe.
469
00:19:24,864 --> 00:19:26,864
I am feeling confident.
470
00:19:26,866 --> 00:19:31,002
I've been at this a long time,
and this is what I'm here to do.
471
00:19:31,004 --> 00:19:34,405
Now it's your turn.
Three minutes, adam.
472
00:19:34,407 --> 00:19:37,441
♪♪
473
00:19:37,443 --> 00:19:40,978
adam: Thinking basic
pot, thumper, worm setup,
474
00:19:40,980 --> 00:19:43,381
but on top of that, I'd like
to get some copper meshings
475
00:19:43,383 --> 00:19:46,350
to put in the pot so I can
get some reflux action going
476
00:19:46,352 --> 00:19:48,252
to help purify my spirit
a little bit.
477
00:19:48,254 --> 00:19:51,355
Richard, I hope they
left you something in there.
478
00:19:51,357 --> 00:19:53,157
I hope so. I hope so.
479
00:19:53,159 --> 00:19:56,093
Three minutes,
richard.
480
00:19:56,095 --> 00:19:58,129
Y'all make sure y'all got
everything y'all need?
481
00:19:58,131 --> 00:19:59,864
Has everybody got clamps?
482
00:19:59,866 --> 00:20:03,501
Yes, sir.
I got...
483
00:20:03,503 --> 00:20:05,469
You know what?
I did forget one clamp.
484
00:20:05,471 --> 00:20:08,539
Adam: Hey, richard, you mind
grabbing an extra 4-inch clamp?
485
00:20:08,541 --> 00:20:09,941
-I got you, bro.
-Appreciate you.
486
00:20:09,943 --> 00:20:11,976
Tickle: There we go.
That's what I'm talking about.
487
00:20:11,978 --> 00:20:16,881
Moonshiners always
help moonshiners.
488
00:20:16,883 --> 00:20:19,083
Richard: The variety of cherry
that I used --
489
00:20:19,085 --> 00:20:21,886
by adding some into the thumper
later on in the next run.
490
00:20:21,888 --> 00:20:24,889
I think that's gonna
bring even more of the
flavor of the cherry.
491
00:20:24,891 --> 00:20:28,426
Definitely by that time, it
should be finished fermenting.
492
00:20:28,428 --> 00:20:30,962
Yeah. Can't forget
that thumper, can we?
493
00:20:30,964 --> 00:20:32,563
-No.
-All right, gentlemen.
494
00:20:32,565 --> 00:20:36,234
Everything else is on
your skill, your knowledge,
495
00:20:36,236 --> 00:20:37,602
a whole lot of luck.
496
00:20:37,604 --> 00:20:39,003
Let's get
this stuff in here
497
00:20:39,005 --> 00:20:42,106
and see if we can't get
some cherry bounce made.
498
00:20:42,108 --> 00:20:43,674
Narrator: Coming up...
Bring it.
499
00:20:43,676 --> 00:20:45,243
...The cherry on top.
500
00:20:45,245 --> 00:20:47,078
This is the moment
we've been waiting for.
501
00:20:47,080 --> 00:20:49,113
This is the introduction
of the cherries.
502
00:20:49,115 --> 00:20:51,549
But one shiner
has to bounce.
503
00:20:51,551 --> 00:20:54,518
-It's the spice.
-No, it's hot.
504
00:20:57,790 --> 00:20:59,590
Digger:
All right, men, time for y'all
505
00:20:59,592 --> 00:21:01,225
to show us
them still-buildin' skills.
506
00:21:01,227 --> 00:21:05,429
You got one hour,
startin' now.
507
00:21:05,431 --> 00:21:07,465
Narrator:
A louisiana liquor man,
508
00:21:07,467 --> 00:21:10,334
a legal distiller,
and a legacy moonshiner...
509
00:21:10,336 --> 00:21:11,469
Tim:
Tom, you get everything?
510
00:21:11,471 --> 00:21:12,803
Tom: I think so.
511
00:21:12,805 --> 00:21:15,206
...Are competing to make
a founding father's
512
00:21:15,208 --> 00:21:17,475
favorite recipe --
cherry bounce.
513
00:21:17,477 --> 00:21:19,877
Hey, adam,
didn't you need a clamp?
514
00:21:19,879 --> 00:21:22,513
Adam: Yes, sir. That'd
be awesome, man. I'd
really appreciate it.
515
00:21:22,515 --> 00:21:25,416
After an initial run
of their own signature mash
516
00:21:25,418 --> 00:21:27,084
to create a base spirit...
517
00:21:27,086 --> 00:21:28,586
Tell you what,
in a speed competition
518
00:21:28,588 --> 00:21:30,221
against you
with your job...
519
00:21:30,223 --> 00:21:33,057
Being an industrial mechanic
does kind of help out a little.
520
00:21:33,059 --> 00:21:36,127
...They're building stills
for the second flavor run
521
00:21:36,129 --> 00:21:38,696
to determine who makes it
to the final round.
522
00:21:38,698 --> 00:21:41,365
All right, boys, you
got those stills put
together in record time.
523
00:21:41,367 --> 00:21:45,036
Now we want
some cherry bounce.
524
00:21:45,038 --> 00:21:47,638
We want something that's
gonna set our taste buds
525
00:21:47,640 --> 00:21:50,908
back on their haunches.
Bring it.
526
00:21:50,910 --> 00:21:53,077
Tim: You showed us what
you can do on your first run.
527
00:21:53,079 --> 00:21:54,945
Now's when you're gonna
have to really do it
528
00:21:54,947 --> 00:21:58,082
because someone
is going home today.
529
00:21:58,084 --> 00:22:00,584
Your time starts now.
530
00:22:00,586 --> 00:22:04,989
♪♪
531
00:22:04,991 --> 00:22:06,257
and they're off.
532
00:22:06,259 --> 00:22:07,525
Mark: Here we go.
533
00:22:07,527 --> 00:22:10,094
You know,
I feel pretty certain,
534
00:22:10,096 --> 00:22:12,630
after all that dilemma
with richard's mash
535
00:22:12,632 --> 00:22:15,900
fermenting slow, I believe
he's where he needs to be now.
536
00:22:15,902 --> 00:22:17,501
He should have a good run.
537
00:22:17,503 --> 00:22:19,370
Already said a prayer,
538
00:22:19,372 --> 00:22:21,639
so my strategy now
is to just do what I do
539
00:22:21,641 --> 00:22:24,175
and cook it like
I'm cooking at home.
540
00:22:24,177 --> 00:22:26,644
♪♪
541
00:22:26,646 --> 00:22:29,447
what's really gonna be
interesting to see --
542
00:22:29,449 --> 00:22:34,085
how you choose to use your
thumper to infuse flavor.
543
00:22:34,087 --> 00:22:35,553
Narrator:
For the second challenge,
544
00:22:35,555 --> 00:22:38,322
distillers will infuse
additional ingredients
545
00:22:38,324 --> 00:22:41,826
into their signature mash
to improve the base flavors.
546
00:22:41,828 --> 00:22:44,495
The resulting spirit
must be crystal clear
547
00:22:44,497 --> 00:22:48,232
and a minimum of 90-proof
with a strong cherry taste
548
00:22:48,234 --> 00:22:50,568
to be considered cherry bounce.
549
00:22:50,570 --> 00:22:55,806
♪♪
550
00:22:55,808 --> 00:22:57,875
I think it's very challenging
for adam
551
00:22:57,877 --> 00:23:00,111
to get that cherry flavor.
552
00:23:00,113 --> 00:23:02,480
'cause he's so concentrated
on grain base.
553
00:23:02,482 --> 00:23:04,815
This is the moment
we've been waiting for.
554
00:23:04,817 --> 00:23:06,817
This is the introduction
of the cherries.
555
00:23:06,819 --> 00:23:08,886
I'm just kind of mashin'
'em up right now.
556
00:23:08,888 --> 00:23:10,588
Starting to be a little juicy
and a little easier
557
00:23:10,590 --> 00:23:12,289
for that flavor
to get out.
558
00:23:12,291 --> 00:23:14,358
So, I put three pounds
of cherries in the thumper.
559
00:23:14,360 --> 00:23:16,527
It's gonna be interesting
trying to find the balance
560
00:23:16,529 --> 00:23:19,797
between the barley
flavors I'm getting off,
as well as the cherries.
561
00:23:19,799 --> 00:23:22,433
I've made a last-minute decision
to put more cherries in.
562
00:23:22,435 --> 00:23:24,802
Tom: Well, it can't hurt.
You said cherry?
563
00:23:24,804 --> 00:23:26,737
That's what I'm saying.
They said cherry.
564
00:23:26,739 --> 00:23:28,139
I'm giving you cherry.
I'll give you cherry.
565
00:23:28,141 --> 00:23:30,174
-Okay.
-I'm looking forward to it.
566
00:23:30,176 --> 00:23:33,377
Some of my favorite liquor
in the world -- cherry.
567
00:23:33,379 --> 00:23:36,280
Richard: I'm gonna put
some of the distillate
back into the mash,
568
00:23:36,282 --> 00:23:37,982
up the alcohol volume,
569
00:23:37,984 --> 00:23:40,551
and get as much flavor into it
as I can.
570
00:23:40,553 --> 00:23:43,120
First reference that I can find
to cherry bounce
571
00:23:43,122 --> 00:23:44,555
came from martha washington,
572
00:23:44,557 --> 00:23:48,225
and her recipe called for
nutmeg, cinnamon, and cloves.
573
00:23:48,227 --> 00:23:50,194
Give it a kind of
a spice-rum texture.
574
00:23:50,196 --> 00:23:52,229
Man, that last couple minutes
before it takes off
575
00:23:52,231 --> 00:23:54,432
is, like, the most
nerve-rackin' part.
576
00:23:54,434 --> 00:23:56,600
I'm not really gonna add
any additional honey
577
00:23:56,602 --> 00:23:58,903
because I had plenty of honey
in my first round,
578
00:23:58,905 --> 00:24:00,671
so I'm focused on the cherry.
579
00:24:00,673 --> 00:24:02,773
I added a lot of cherries
to the thumper.
580
00:24:02,775 --> 00:24:05,476
I used a amish-made
cherry pie filling.
581
00:24:05,478 --> 00:24:07,645
And then I've also got
some toasted wood chips
582
00:24:07,647 --> 00:24:09,013
that I'm gonna put in.
583
00:24:09,015 --> 00:24:11,348
See if I can do this
without making too big a mess.
584
00:24:11,350 --> 00:24:13,918
Gonna give it a nice, light,
smoky flavor on the back end,
585
00:24:13,920 --> 00:24:16,420
hopefully just a hint
on the finish.
586
00:24:16,422 --> 00:24:19,924
And I even snuck a jar
of cherry jam in there.
587
00:24:21,994 --> 00:24:24,462
That'll work.
588
00:24:24,464 --> 00:24:26,630
We are on our way, fellas.
589
00:24:26,632 --> 00:24:30,701
♪♪
590
00:24:30,703 --> 00:24:32,036
what's it taste like, adam?
591
00:24:32,038 --> 00:24:34,171
-Yeah, that flavor...
-Coming in for you?
592
00:24:34,173 --> 00:24:36,040
I mean, the malt
definitely is now.
593
00:24:36,042 --> 00:24:37,942
Like, the malt
always comes through,
594
00:24:37,944 --> 00:24:39,677
like, further on
in the run, you know?
595
00:24:39,679 --> 00:24:42,746
Adam:
So, when the run started going,
you know, I was still getting
596
00:24:42,748 --> 00:24:45,850
some of those awesome notes
from the barley,
597
00:24:45,852 --> 00:24:48,519
but there was never any point
really where I was getting
598
00:24:48,521 --> 00:24:49,854
any great cherry notes.
599
00:24:49,856 --> 00:24:51,689
Think I need to take
some of that liquid out.
600
00:24:51,691 --> 00:24:54,525
Trying to get more of that
cherry in there, you know?
601
00:24:54,527 --> 00:24:56,660
I am a biochemist.
That's always helpful
602
00:24:56,662 --> 00:24:58,696
when you're trying to figure out
the chemistry of things.
603
00:24:58,698 --> 00:25:03,834
If you understand the whys,
it's a lot easier to fix things.
604
00:25:03,836 --> 00:25:06,971
Tom: I was getting
some very subtle notes of cherry
605
00:25:06,973 --> 00:25:08,672
more on the nose
than on the palate.
606
00:25:08,674 --> 00:25:10,307
I was a nervous wreck
over this one.
607
00:25:10,309 --> 00:25:13,777
Let me taste this.
608
00:25:13,779 --> 00:25:16,080
Real soft on the palate,
though. I mean, that's
a real good drink.
609
00:25:16,082 --> 00:25:18,315
Now I get a little bit of
that wood, that cherry wood.
610
00:25:18,317 --> 00:25:19,750
That's what
I was about to say.
611
00:25:19,752 --> 00:25:21,685
Tom: It's starting to -- it's
starting to come on through.
612
00:25:21,687 --> 00:25:24,154
Boys, we're down
to 15 minutes.
613
00:25:24,156 --> 00:25:27,291
♪♪
614
00:25:27,293 --> 00:25:28,959
man, that's high.
615
00:25:28,961 --> 00:25:33,831
♪♪
616
00:25:33,833 --> 00:25:37,334
I'm not even gonna go
with the water.
617
00:25:37,336 --> 00:25:39,169
This is the end of it
right here.
618
00:25:39,171 --> 00:25:41,171
Cherry you want, gentlemen,
cherry you'll get.
619
00:25:41,173 --> 00:25:43,307
Tom: You giving out free
samples like at the fair?
620
00:25:43,309 --> 00:25:44,542
Yes, sir, we are.
621
00:25:44,544 --> 00:25:47,111
Looks like they've enjoyed
each other's company.
622
00:25:47,113 --> 00:25:48,879
Tim: They have.
623
00:25:48,881 --> 00:25:50,481
Yours is
softening, too, bro.
624
00:25:50,483 --> 00:25:52,182
Richard: It's coming down
a little bit.
625
00:25:52,184 --> 00:25:54,518
-It's the spice.
-No, it's hot.
626
00:25:54,520 --> 00:25:56,487
It's just a little bitey.
627
00:25:56,489 --> 00:25:58,522
It's either the clove or --
you got cinnamon in it?
628
00:25:58,524 --> 00:26:01,025
I'm afraid if we vote
any of them off the island,
629
00:26:01,027 --> 00:26:02,393
they're all gonna hate us.
630
00:26:02,395 --> 00:26:04,161
Richard, you got your jar
picked out yet?
631
00:26:04,163 --> 00:26:05,896
Yeah, pretty much.
632
00:26:05,898 --> 00:26:08,666
The more it went, the more
prevalent the flavors got.
633
00:26:08,668 --> 00:26:10,568
Came out to
a real balanced flavor.
634
00:26:10,570 --> 00:26:12,069
I'm good with it.
635
00:26:12,071 --> 00:26:14,805
My grandfather always told me
if it ain't broke, don't fix it.
636
00:26:14,807 --> 00:26:17,041
-Good job.
-I like the way you do business.
637
00:26:17,043 --> 00:26:18,509
Good luck, my friend.
-Thank you.
638
00:26:18,511 --> 00:26:20,277
Mark:
Good luck, richard.
639
00:26:20,279 --> 00:26:23,647
♪♪
640
00:26:23,649 --> 00:26:24,982
tom:
This'll probably be my jar.
641
00:26:24,984 --> 00:26:27,151
Throw some water at that
and see where we're at.
642
00:26:27,153 --> 00:26:29,887
I thought it was a really
nice-tastin' jar of liquor.
643
00:26:29,889 --> 00:26:34,158
That's close right there.
That is close right there.
644
00:26:34,160 --> 00:26:37,361
I knew the proof was gonna be
maybe a little high,
645
00:26:37,363 --> 00:26:40,598
but I'd rather err on the side
of too strong
646
00:26:40,600 --> 00:26:42,433
than not strong enough.
647
00:26:42,435 --> 00:26:43,701
Digger:
Jar number two.
648
00:26:43,703 --> 00:26:45,402
Mark: Big tom.
Bring it in here, buddy.
649
00:26:45,404 --> 00:26:48,072
There it is, fellas.
Straight from southwest ohio.
650
00:26:48,074 --> 00:26:51,141
Some cherry bounce.
651
00:26:51,143 --> 00:26:54,645
I'm kind of flying
by the seat of my pants.
652
00:26:54,647 --> 00:26:56,680
Getting some, like,
almond in it.
653
00:26:56,682 --> 00:26:59,049
You're kind of just in god's
hands at that point in time.
654
00:26:59,051 --> 00:27:00,818
There's not a whole lot
that you can do.
655
00:27:00,820 --> 00:27:02,086
You've kind of swung your bat,
656
00:27:02,088 --> 00:27:04,455
and you're just kind of
hoping to hit it.
657
00:27:04,457 --> 00:27:07,691
-Jar number three.
-All right.
658
00:27:07,693 --> 00:27:10,260
All right, adam.
We're looking forward to it.
659
00:27:10,262 --> 00:27:12,429
Mark: Damn. They all
look good, don't they?
660
00:27:12,431 --> 00:27:13,731
Yes, they do.
661
00:27:13,733 --> 00:27:15,899
Narrator: Coming up...
662
00:27:15,901 --> 00:27:18,936
Whoa!
...Elimination is the pits...
663
00:27:18,938 --> 00:27:22,439
Mark: This is absolutely
the best jar
664
00:27:22,441 --> 00:27:25,342
that I've ever had to
send home not a winner.
665
00:27:25,344 --> 00:27:27,911
...And a cherry-picked
moonshiner decides
666
00:27:27,913 --> 00:27:30,781
which jar holds up
to his family legacy.
667
00:27:30,783 --> 00:27:32,750
He's like a mad scientist
over there.
668
00:27:32,752 --> 00:27:35,819
He's putting a little of this
and a little of that.
669
00:27:41,027 --> 00:27:42,993
Narrator: A legacy shiner,
670
00:27:42,995 --> 00:27:46,163
an illegal-liquor maker,
and an up-and-coming distiller
671
00:27:46,165 --> 00:27:49,533
are competing with their own
original cherry-bounce recipes
672
00:27:49,535 --> 00:27:51,001
for the ultimate title.
673
00:27:51,003 --> 00:27:53,037
Cherry you want, gentlemen,
cherry you'll get.
674
00:27:53,039 --> 00:27:55,139
With jars
on the judges' table,
675
00:27:55,141 --> 00:27:57,708
the two with the most unique
cherry flavor
676
00:27:57,710 --> 00:27:59,543
will make it to the final round.
677
00:27:59,545 --> 00:28:02,346
Richard's jar.
Think it's pretty low.
678
00:28:02,348 --> 00:28:05,282
It's got some
big bubbles in it, though.
679
00:28:05,284 --> 00:28:08,218
That may be a good sign.
680
00:28:08,220 --> 00:28:12,189
I'm nervous the good jar's still
sitting on that table in there.
681
00:28:12,191 --> 00:28:13,557
And it smells good.
682
00:28:13,559 --> 00:28:15,826
Definitely.
It got a good nose.
683
00:28:15,828 --> 00:28:18,896
♪♪
684
00:28:18,898 --> 00:28:21,999
and it tastes like cherry.
685
00:28:22,001 --> 00:28:23,434
Got some alcohol to it,
686
00:28:23,436 --> 00:28:25,002
but it ain't got
a horrible bite.
687
00:28:25,004 --> 00:28:26,804
Very, very pleasant.
688
00:28:26,806 --> 00:28:29,807
It's got a little funny back
taste on the back side there.
689
00:28:29,809 --> 00:28:32,643
That's that cherry.
That's how cherry falls out.
690
00:28:32,645 --> 00:28:35,145
-Yeah.
-Maybe cut that proof
691
00:28:35,147 --> 00:28:36,847
just a little bit more.
692
00:28:36,849 --> 00:28:40,918
I think that cherry wood is
shinin' through a little bit.
693
00:28:40,920 --> 00:28:44,154
Move on.
Let's try another one.
694
00:28:44,156 --> 00:28:45,689
Tom.
695
00:28:45,691 --> 00:28:47,925
-Uh-huh.
-Yeah-huh.
696
00:28:47,927 --> 00:28:50,094
I'm worried about mine
maybe being too hot.
697
00:28:50,096 --> 00:28:51,295
Richard: Yeah.
698
00:28:51,297 --> 00:28:55,332
Whoa! Damn. I'm tellin' ya,
it's like wasabi. Whoo!
699
00:28:55,334 --> 00:28:57,201
I like the taste of it.
700
00:28:57,203 --> 00:28:59,737
Yeah, I mean, it ain't horrible,
but it ain't cherry liquor.
701
00:28:59,739 --> 00:29:02,406
Honey on the front,
and cherry pie on the back.
702
00:29:02,408 --> 00:29:05,175
Let's taste barley boy
down there at the end.
703
00:29:05,177 --> 00:29:09,146
All right, mr. Adam.
Let's see what he's at.
704
00:29:09,148 --> 00:29:12,449
That's a good clear jar.
She's bouncing away pretty fast.
705
00:29:12,451 --> 00:29:15,085
I'm gonna say
he's 110, 115.
706
00:29:15,087 --> 00:29:18,589
I just hope he put
some sugar in it somewhere.
707
00:29:18,591 --> 00:29:20,557
I don't know if they're gonna
see a big-enough change
708
00:29:20,559 --> 00:29:22,459
from the first run
to the second run.
709
00:29:22,461 --> 00:29:25,763
I'm not smelling no fruit,
no cherry, no pie, no nothing.
710
00:29:25,765 --> 00:29:27,998
Mnh. Real, real earthy.
711
00:29:28,000 --> 00:29:29,366
Very little cherry.
712
00:29:29,368 --> 00:29:32,970
There's just a slight
little hint at the end.
713
00:29:32,972 --> 00:29:35,506
All right.
I'm-a go get 'em.
714
00:29:35,508 --> 00:29:41,912
♪♪
715
00:29:41,914 --> 00:29:46,083
welcome back, gentlemen.
You gave us a tough one.
716
00:29:46,085 --> 00:29:50,287
Richard, you found them cherries
in every corner, man.
717
00:29:50,289 --> 00:29:52,923
They were popping out
all over the place.
718
00:29:52,925 --> 00:29:59,463
Good alcohol content.
You did a good job.
719
00:29:59,465 --> 00:30:01,064
Tom. Good job.
About 120 on the proof.
720
00:30:01,066 --> 00:30:03,066
A little bit hot.
You got honey out front.
721
00:30:03,068 --> 00:30:05,536
I'm still looking
for the cherries.
722
00:30:05,538 --> 00:30:07,304
Tom:
My knees started knocking.
723
00:30:07,306 --> 00:30:09,706
I just thought that was
the kiss of death for me.
724
00:30:09,708 --> 00:30:12,242
Adam.
725
00:30:12,244 --> 00:30:16,880
This is a delicious drink
of grain whiskey.
726
00:30:16,882 --> 00:30:18,515
Thank you.
727
00:30:18,517 --> 00:30:19,983
Digger: The unfortunate
part of it --
728
00:30:19,985 --> 00:30:23,320
you didn't bring no cherry
to the table, brother.
729
00:30:23,322 --> 00:30:26,824
Were you any particular barley,
or did you just get barley?
730
00:30:26,826 --> 00:30:29,593
No, I got 30% munich
731
00:30:29,595 --> 00:30:33,096
and then I did
about 70% carolina gold.
732
00:30:33,098 --> 00:30:35,499
If I'd been coming
into this contest
733
00:30:35,501 --> 00:30:38,402
and I knew I was gonna be
making cherry bounce,
734
00:30:38,404 --> 00:30:41,638
I'd have went
for a honey malt.
735
00:30:41,640 --> 00:30:44,041
We gotta
cut somebody loose.
736
00:30:44,043 --> 00:30:46,410
♪♪
737
00:30:46,412 --> 00:30:48,245
adam...
738
00:30:48,247 --> 00:30:52,349
Unfortunately, that jar bought
you a ticket home, old buddy.
739
00:30:52,351 --> 00:30:56,220
This is absolutely
the best jar
740
00:30:56,222 --> 00:30:59,289
that I've ever had to
send home not a winner.
741
00:30:59,291 --> 00:31:03,393
It's really cool to hear how
good the jar of whiskey was.
742
00:31:03,395 --> 00:31:05,963
Thank y'all very much.
743
00:31:05,965 --> 00:31:08,532
Unfortunately, I wasn't able
to get quite the cherry notes
744
00:31:08,534 --> 00:31:12,703
that I needed in the spirit
on that last run.
745
00:31:12,705 --> 00:31:14,371
Digger:
Well, y'all head on out,
746
00:31:14,373 --> 00:31:16,573
get ready for that
post-distilling flavorin'.
747
00:31:16,575 --> 00:31:19,643
And we're looking
forward to it.
748
00:31:19,645 --> 00:31:21,345
Narrator:
For the final challenge,
749
00:31:21,347 --> 00:31:23,313
distillers will have one hour
750
00:31:23,315 --> 00:31:26,316
to add their own unique
post-distillation concoction
751
00:31:26,318 --> 00:31:27,784
to their clear spirit.
752
00:31:27,786 --> 00:31:30,287
The ability to layer
additional flavors
753
00:31:30,289 --> 00:31:32,656
without overpowering
the base bounce
754
00:31:32,658 --> 00:31:36,159
is a test for even
the most experienced distiller.
755
00:31:36,161 --> 00:31:38,495
♪♪
756
00:31:38,497 --> 00:31:42,299
digger: Welcome back, men.
Final round -- cherry bounce.
757
00:31:42,301 --> 00:31:44,902
You might look around,
you see a strange face in here.
758
00:31:44,904 --> 00:31:49,506
Josh owens. He's the mack
daddy of cherry bounce.
759
00:31:49,508 --> 00:31:52,109
Narrator: Josh owens
is a fourth-generation shiner
760
00:31:52,111 --> 00:31:56,146
known for his hot temper and
famous cherry-bounce recipe.
761
00:31:56,148 --> 00:31:58,515
Man: Famous family recipe.
You gonna show it to me?
762
00:31:58,517 --> 00:32:00,717
Well, I've changed it up
a bit.
763
00:32:00,719 --> 00:32:03,754
Josh's great-great-uncle,
amos owens,
764
00:32:03,756 --> 00:32:05,022
bought a stretch of land
765
00:32:05,024 --> 00:32:07,157
in rutherford county,
north carolina,
766
00:32:07,159 --> 00:32:08,625
known as cherry mountain.
767
00:32:08,627 --> 00:32:10,661
After the harvest each June,
768
00:32:10,663 --> 00:32:13,463
owens would combine
the wild cherries with corn
769
00:32:13,465 --> 00:32:15,899
and locally sourced
wild-wood honey
770
00:32:15,901 --> 00:32:18,502
to create his legendary elixir,
771
00:32:18,504 --> 00:32:22,139
a backwoods tradition
josh carries on to this day.
772
00:32:22,141 --> 00:32:27,277
Men, you got one hour.
Your one hour starts now.
773
00:32:27,279 --> 00:32:30,781
♪♪
774
00:32:30,783 --> 00:32:32,282
good luck, my brother.
775
00:32:32,284 --> 00:32:34,885
Good luck to you,
too, man.
776
00:32:34,887 --> 00:32:36,586
What was that you
just dumped in there?
777
00:32:36,588 --> 00:32:40,424
Cherry juice.
Freshly squeezed.
778
00:32:40,426 --> 00:32:41,725
This is agave.
779
00:32:41,727 --> 00:32:45,462
That's lemon juice.
Crystallized honey. Very fine.
780
00:32:45,464 --> 00:32:48,332
Look like richard making
a complicated drink over there.
781
00:32:48,334 --> 00:32:50,167
Josh: He's like
a mad scientist over there.
782
00:32:50,169 --> 00:32:52,669
He's putting a little of this
and a little of that.
783
00:32:52,671 --> 00:32:53,971
What was that?
784
00:32:53,973 --> 00:32:55,472
Richard:
That was cherry pits.
785
00:32:55,474 --> 00:32:57,040
My secret weapon
was the cherry pits.
786
00:32:57,042 --> 00:32:59,376
It comes from martha
washington's recipe, of course.
787
00:32:59,378 --> 00:33:01,979
The cherry pits offer
a little complexity to it.
788
00:33:01,981 --> 00:33:03,947
It does give it
a real smoky flavor
789
00:33:03,949 --> 00:33:05,382
it gives it
a different essence.
790
00:33:05,384 --> 00:33:07,918
I was always told when
you cook down seeds,
791
00:33:07,920 --> 00:33:09,586
it makes cyanide.
792
00:33:09,588 --> 00:33:12,689
I tried to do a good job at
not giving you cyanide today.
793
00:33:12,691 --> 00:33:14,791
I've never put the pits
in mine myself,
794
00:33:14,793 --> 00:33:17,427
but from what I understand,
it gives it kind of like a --
795
00:33:17,429 --> 00:33:20,497
like a roasted nut flavor
or something or other.
796
00:33:20,499 --> 00:33:22,966
Tom's over there filleting
a vanilla bean.
797
00:33:22,968 --> 00:33:27,137
For post-distillation flavor,
I wanted to keep it simple.
798
00:33:27,139 --> 00:33:30,207
You know, I wanted to make
something not too complex
799
00:33:30,209 --> 00:33:32,542
and just let the spirit
speak for itself.
800
00:33:32,544 --> 00:33:34,311
What all you puttin'
in yours over there?
801
00:33:34,313 --> 00:33:37,614
I've got some tart cherries
and some sweet cherries.
802
00:33:37,616 --> 00:33:39,549
Predominantly
the sweet cherries.
803
00:33:39,551 --> 00:33:41,284
About a handful
of the tart ones.
804
00:33:41,286 --> 00:33:42,986
-I like that.
-And then I've also got
805
00:33:42,988 --> 00:33:47,090
about a half a pound of
a reconstituted dried cherry.
806
00:33:47,092 --> 00:33:49,326
Give it a real soft,
nice flavor.
807
00:33:49,328 --> 00:33:53,230
And then I'm also using raw,
unfiltered, pure cane sugar.
808
00:33:53,232 --> 00:33:55,599
We oughta have some
cherry taste in it this time.
809
00:33:55,601 --> 00:33:57,034
I am bringing
the cherries.
810
00:33:57,036 --> 00:33:59,069
Bring the cherries, tom.
811
00:33:59,071 --> 00:34:02,739
30 minutes, boys.
812
00:34:02,741 --> 00:34:04,875
Richard's trying to decide
which one of them jars
813
00:34:04,877 --> 00:34:06,410
he's gonna put that in,
ain't he?
814
00:34:06,412 --> 00:34:08,044
I've been making this
for a decade.
815
00:34:08,046 --> 00:34:10,213
I've been down the wrong roads
and I've had a chance
816
00:34:10,215 --> 00:34:12,416
to see what works
and what doesn't work.
817
00:34:12,418 --> 00:34:15,252
Tom: That smells like
fried ice cream.
818
00:34:15,254 --> 00:34:17,788
That cinnamon
is strong.
819
00:34:17,790 --> 00:34:21,224
♪♪
820
00:34:21,226 --> 00:34:23,860
there. I'm catching
some vanilla.
821
00:34:23,862 --> 00:34:26,363
I'm more worried about
getting the heat back off of it
822
00:34:26,365 --> 00:34:28,231
once I get it
strained and --
823
00:34:28,233 --> 00:34:30,000
I'd rather not set
a jar of hot liquor
824
00:34:30,002 --> 00:34:31,835
on the table for you guys.
825
00:34:31,837 --> 00:34:33,336
I like mine
right out of the freezer.
826
00:34:33,338 --> 00:34:36,473
I like it when my lips
freeze to the jar.
827
00:34:36,475 --> 00:34:38,141
[ laughter ]
828
00:34:38,143 --> 00:34:40,010
-how we doing, man?
-Awesome.
829
00:34:40,012 --> 00:34:43,647
I'm taking this off the heat,
gonna let it sit.
830
00:34:43,649 --> 00:34:49,753
♪♪
831
00:34:49,755 --> 00:34:51,321
let me try that.
832
00:34:51,323 --> 00:34:53,090
♪♪
833
00:34:53,092 --> 00:34:54,958
okay.
834
00:34:54,960 --> 00:34:57,360
♪♪
835
00:34:57,362 --> 00:34:59,463
that's real good, tom.
We can market that.
836
00:34:59,465 --> 00:35:02,032
We could make a new snow cone
or something with it.
837
00:35:02,034 --> 00:35:03,366
It's bringing the cherry.
838
00:35:03,368 --> 00:35:06,303
-The cherry brothers' bounce.
-Hey, I like that.
839
00:35:06,305 --> 00:35:09,172
♪♪
840
00:35:09,174 --> 00:35:10,740
10 minutes, gentlemen.
841
00:35:10,742 --> 00:35:13,243
Torn between two lovers
feelin' like a fool.
842
00:35:13,245 --> 00:35:16,113
I love them both,
and I don't know which
one to let y'all have.
843
00:35:16,115 --> 00:35:18,115
I want you to try
something for me, tom.
844
00:35:18,117 --> 00:35:20,350
Free samples?
845
00:35:20,352 --> 00:35:23,453
A free opinion.
A true, honest opinion.
846
00:35:23,455 --> 00:35:26,323
♪♪
847
00:35:26,325 --> 00:35:27,524
will it start a party?
848
00:35:27,526 --> 00:35:29,126
And finish one.
849
00:35:29,128 --> 00:35:30,994
Man, you got a lot of
different spices in there
850
00:35:30,996 --> 00:35:32,696
than what I got.
851
00:35:32,698 --> 00:35:36,233
Martha made george come home
from war for his stuff.
852
00:35:36,235 --> 00:35:38,101
[ laughter ]
853
00:35:41,573 --> 00:35:43,640
you don't want no cherries
that taste like cantaloupe.
854
00:35:43,642 --> 00:35:45,008
No.
855
00:35:45,010 --> 00:35:47,244
It wouldn't be a cherry then,
would it? [ laughs ]
856
00:35:47,246 --> 00:35:48,945
tim: You know,
honey will taste like
857
00:35:48,947 --> 00:35:50,614
that if you got
cantaloupes around.
858
00:35:50,616 --> 00:35:52,682
-Do what now?
-The honey would taste like that
859
00:35:52,684 --> 00:35:54,417
if you had
cantaloupes around.
860
00:35:54,419 --> 00:35:57,787
'cause the bees go to the --
when they bloom.
861
00:35:57,789 --> 00:35:59,890
Pollinate. And that's
when they go back.
862
00:35:59,892 --> 00:36:03,059
I learned that
planting cucumbers and
cantaloupes together.
863
00:36:03,061 --> 00:36:04,661
You don't wanna
do that, neither.
864
00:36:04,663 --> 00:36:05,695
No way.
865
00:36:05,697 --> 00:36:07,130
Cantaloupe tastes
like cucumber.
866
00:36:07,132 --> 00:36:09,299
[ laughs ]
you're pulling my leg.
867
00:36:09,301 --> 00:36:11,735
No, cucumbers
are dominant.
868
00:36:11,737 --> 00:36:14,604
It will make your cantaloupe
taste like cucumber.
869
00:36:14,606 --> 00:36:16,873
-How did I not know that?
-I just told you.
870
00:36:16,875 --> 00:36:19,109
I think he's the only one
that knows that.
871
00:36:19,111 --> 00:36:21,278
I mean, I'm a country boy.
I ain't never heard that.
872
00:36:21,280 --> 00:36:22,746
I ain't never
told a lie to you.
873
00:36:22,748 --> 00:36:24,147
I never told a lie
in my life.
874
00:36:24,149 --> 00:36:26,449
I just change my mind
a lot.
875
00:36:28,987 --> 00:36:30,954
Narrator:
Two moonshiners are locked
876
00:36:30,956 --> 00:36:34,424
in a cherry-bounce battle
to be named master distiller.
877
00:36:34,426 --> 00:36:36,092
I'm ready for
the slaughter, man.
878
00:36:36,094 --> 00:36:37,861
I think we ought to
do it together.
879
00:36:37,863 --> 00:36:39,029
Let's go.
880
00:36:39,031 --> 00:36:40,730
Mark: I like the way
you boys do business.
881
00:36:40,732 --> 00:36:43,466
Here we go, fellas.
That's the best we got.
882
00:36:43,468 --> 00:36:46,002
Well, let's get
to drinkin'.
883
00:36:46,004 --> 00:36:49,873
It looks like both of 'em
pretty equal on color.
884
00:36:49,875 --> 00:36:51,875
I can't get over how they
made it so much different,
885
00:36:51,877 --> 00:36:56,012
but, yeah, they come out
the same dang color.
886
00:36:56,014 --> 00:36:57,781
Tom: How you feeling
about it, man?
887
00:36:57,783 --> 00:36:59,449
Should you have done
anything different?
888
00:36:59,451 --> 00:37:01,585
-No,
-this is gonna be richard.
889
00:37:01,587 --> 00:37:04,321
Mark: That's richard.
890
00:37:04,323 --> 00:37:06,456
Digger: Hey, it's not harsh
on cinnamon.
891
00:37:06,458 --> 00:37:07,791
Oh, my.
892
00:37:07,793 --> 00:37:09,059
Plenty of liquor in it.
893
00:37:09,061 --> 00:37:11,061
Josh: I smell
a little cinnamon.
894
00:37:11,063 --> 00:37:13,163
♪♪
895
00:37:13,165 --> 00:37:16,066
you're gonna taste
a little cinnamon, too.
896
00:37:16,068 --> 00:37:17,834
It's good. I like it.
897
00:37:17,836 --> 00:37:20,203
The fine line between
too much cinnamon
898
00:37:20,205 --> 00:37:21,905
and just enough cinnamon
899
00:37:21,907 --> 00:37:23,506
is about like this crack
right here.
900
00:37:23,508 --> 00:37:25,342
-You ain't kiddin'.
-I'm following martha.
901
00:37:25,344 --> 00:37:27,444
Martha said do this.
And not martha stewart.
902
00:37:27,446 --> 00:37:29,012
Martha washington said,
"do this."
903
00:37:29,014 --> 00:37:30,680
the original martha?
904
00:37:30,682 --> 00:37:32,749
Richard definitely
put a lot of love into it.
905
00:37:32,751 --> 00:37:34,851
I think it's pretty good,
no doubt.
906
00:37:34,853 --> 00:37:37,120
I believe I could find myself
on the floor with this.
907
00:37:37,122 --> 00:37:39,556
It wouldn't be the first time,
would it?
908
00:37:39,558 --> 00:37:41,358
I hope tom brought
his "a"-game.
909
00:37:41,360 --> 00:37:43,627
I wanna taste
something better.
910
00:37:43,629 --> 00:37:45,428
♪♪
911
00:37:45,430 --> 00:37:47,697
tim: Now, this is tom.
He chilled his a whole lot.
912
00:37:47,699 --> 00:37:49,132
I can feel the jar.
913
00:37:49,134 --> 00:37:50,634
Josh: You can see
the difference in color
914
00:37:50,636 --> 00:37:51,935
now that it's
a little smaller.
915
00:37:51,937 --> 00:37:53,303
I can smell
a little bit of honey,
916
00:37:53,305 --> 00:37:54,704
and I smell
a little bit of cherry.
917
00:37:54,706 --> 00:37:56,139
You can definitely
smell the honey.
918
00:37:56,141 --> 00:37:58,742
Tom: Man, I was needing to bring
the cherries. I hope I did it.
919
00:37:58,744 --> 00:38:01,411
They wanted a touchdown.
You gave 'em a touchdown.
920
00:38:01,413 --> 00:38:03,647
Stand-up double, anyway.
Hey.
921
00:38:03,649 --> 00:38:05,715
I don't know.
They're both good, boys.
922
00:38:05,717 --> 00:38:08,285
They are good. When you first
take a drink out of it,
923
00:38:08,287 --> 00:38:11,988
it's got a "pow" to it, but
it seems like it smoothes out
924
00:38:11,990 --> 00:38:13,857
just after it hits your tongue,
you know?
925
00:38:13,859 --> 00:38:15,759
Yeah, it's good.
926
00:38:15,761 --> 00:38:18,662
Damn. It's actually
really smooth.
927
00:38:18,664 --> 00:38:21,731
I'm smelling that honey,
and when I smell the cherry,
928
00:38:21,733 --> 00:38:23,800
it reminds me
of the cough medicine.
929
00:38:23,802 --> 00:38:26,836
I mean, if you smell the
cherries, it's cough medicine.
930
00:38:26,838 --> 00:38:28,772
If you don't smell
the cherries, it's honey.
931
00:38:28,774 --> 00:38:30,073
You can't have it
both way.
932
00:38:30,075 --> 00:38:31,775
But you gotta
smell it right.
933
00:38:31,777 --> 00:38:34,811
This smells like
cough medicine.
934
00:38:34,813 --> 00:38:37,414
I've been in business
a long time, and you don't
wanna sell cough medicine.
935
00:38:37,416 --> 00:38:39,349
Well, I don't know what kind
of business you've been in,
936
00:38:39,351 --> 00:38:41,718
but it don't smell
like damn cough medicine.
937
00:38:41,720 --> 00:38:43,253
It smells like liquor.
938
00:38:43,255 --> 00:38:45,488
I think richard's was
a little flatter than tom's.
939
00:38:45,490 --> 00:38:47,390
They're so good.
Maybe I need to get drunk
940
00:38:47,392 --> 00:38:49,092
on both of them
a time or two.
941
00:38:49,094 --> 00:38:52,228
[ laughs ] well,
welcome to the table, josh.
942
00:38:52,230 --> 00:38:58,835
♪♪
943
00:38:58,837 --> 00:39:00,704
tough decision we faced.
944
00:39:00,706 --> 00:39:03,006
And I think you can tell
by the amount of alcohol
945
00:39:03,008 --> 00:39:04,607
gone out of your jars,
946
00:39:04,609 --> 00:39:07,777
we kind of enjoyed our
deliberations just a bit.
947
00:39:07,779 --> 00:39:11,614
Richard,
right off the bat,
948
00:39:11,616 --> 00:39:13,249
cherry -- boom --
all over your tongue.
949
00:39:13,251 --> 00:39:14,851
You had the cinnamon.
950
00:39:14,853 --> 00:39:17,354
It was good and strong
but not overpowered.
951
00:39:17,356 --> 00:39:21,191
We were worried about that
because it's easily overdone.
952
00:39:21,193 --> 00:39:23,893
You are the spice king.
953
00:39:23,895 --> 00:39:26,930
I mean, it's obvious --
you know more about spices
954
00:39:26,932 --> 00:39:29,132
than the damn jackrabbit
knows about runnin'.
955
00:39:29,134 --> 00:39:30,633
It's totally different --
956
00:39:30,635 --> 00:39:32,736
totally different
than anything I ever had.
957
00:39:32,738 --> 00:39:35,538
It seemed like a whiskey
that I would sit down
and start drinking...
958
00:39:35,540 --> 00:39:40,143
And find myself on the floor
before I got up.
959
00:39:40,145 --> 00:39:43,580
Now, tom...
960
00:39:43,582 --> 00:39:47,050
All in all, real good drink
front to back.
961
00:39:47,052 --> 00:39:49,285
Tom, you make
a great liquor.
962
00:39:49,287 --> 00:39:51,354
When I first take a sip
out of it,
963
00:39:51,356 --> 00:39:55,859
yours just seemed like it hit me
harder off the rip.
964
00:39:55,861 --> 00:39:57,494
I like honey.
965
00:39:57,496 --> 00:39:59,896
And I like the fact
the vanilla bean --
966
00:39:59,898 --> 00:40:02,732
you know, I like the way
that softened it up a lot.
967
00:40:02,734 --> 00:40:04,234
It's a good drink,
968
00:40:04,236 --> 00:40:06,236
but it's a little bit
like a medicine.
969
00:40:06,238 --> 00:40:08,004
It reminds me
of a cough medicine
970
00:40:08,006 --> 00:40:10,573
when you added
that cherry to it.
971
00:40:10,575 --> 00:40:13,276
That cherry wasn't
up front and poppin'
972
00:40:13,278 --> 00:40:17,480
right at the front like
cherry bounce should be.
973
00:40:17,482 --> 00:40:20,049
Honestly, I like both
of your guys' liquor.
974
00:40:20,051 --> 00:40:21,618
-Thank you. Thank you.
-Thank you very much.
975
00:40:21,620 --> 00:40:24,154
Outstanding job.
976
00:40:24,156 --> 00:40:25,989
♪♪
977
00:40:25,991 --> 00:40:30,026
digger: Well, boys, I reckon
you know what time has come.
978
00:40:30,028 --> 00:40:34,864
We're fixin' to crown
the next master distiller.
979
00:40:34,866 --> 00:40:37,333
Richard...
980
00:40:37,335 --> 00:40:39,969
You're the next
master distiller, my friend.
981
00:40:39,971 --> 00:40:41,604
Tom:
Congratulations, bro.
982
00:40:41,606 --> 00:40:44,340
Richard: My mission in life
is to teach the next generation,
983
00:40:44,342 --> 00:40:46,176
to pass this art form on,
984
00:40:46,178 --> 00:40:48,211
and winning "master distiller"
is just affirmation
985
00:40:48,213 --> 00:40:49,913
that I'm teaching them
the correct things.
986
00:40:49,915 --> 00:40:51,381
I learned so much
from this man.
987
00:40:51,383 --> 00:40:53,249
He's got nothing
to be ashamed.
988
00:40:53,251 --> 00:40:55,585
Tom: I'm on the quest
looking for the perfect jar.
989
00:40:55,587 --> 00:40:57,220
Unfortunately, this wasn't it.
990
00:40:57,222 --> 00:41:00,323
Y'all were like an old team
of mules working in unison.
991
00:41:00,325 --> 00:41:01,891
That was outstanding
in our eyes.
992
00:41:01,893 --> 00:41:03,293
We had a good example.
993
00:41:03,295 --> 00:41:05,361
Well, we don't always
agree on everything.
994
00:41:05,363 --> 00:41:07,330
Richard: I met a real good
friend in tom, and who knows --
995
00:41:07,332 --> 00:41:08,832
we might go into business
together one day.
996
00:41:08,834 --> 00:41:10,733
Digger: We hid some of your
liquor, and we're gonna drink
997
00:41:10,735 --> 00:41:12,469
some more of it,
so y'all get on outta here.
998
00:41:12,471 --> 00:41:14,204
-Thank yinz, gentlemen.
-Thank you.
999
00:41:14,206 --> 00:41:17,106
Narrator: Next time
on "master distiller"...
1000
00:41:17,108 --> 00:41:19,876
It's not just about having
a drink. It's an experience.
1001
00:41:19,878 --> 00:41:21,778
...Absinthe...
It's a little tricky.
1002
00:41:21,780 --> 00:41:24,214
...The green fairy...
Man: The clouding effect.
1003
00:41:24,216 --> 00:41:27,684
...A barely legal spirit
whose mystery is matched
1004
00:41:27,686 --> 00:41:30,553
only by the difficulty it takes
to distill.
1005
00:41:30,555 --> 00:41:33,957
Whoa! This is a completely
different deal. I love it!