1
00:00:01,435 --> 00:00:03,102
Narrator: This time on
"master distiller"...
2
00:00:03,104 --> 00:00:05,938
It's not just about having
a drink, it's an experience.
3
00:00:05,940 --> 00:00:07,773
Narrator: ...Absinthe...
It's a little tricky.
4
00:00:07,775 --> 00:00:09,708
...The notorious green spirit.
5
00:00:09,710 --> 00:00:12,011
Mykala: Bring in a little
cardamom to the party.
6
00:00:12,013 --> 00:00:14,013
Narrator: Banned for
almost a century.
7
00:00:14,015 --> 00:00:15,280
We heard nothing good.
8
00:00:15,282 --> 00:00:17,950
Its mystery is matched
only by the difficulty
9
00:00:17,952 --> 00:00:19,585
it takes to distill.
10
00:00:19,587 --> 00:00:20,819
Whoa.
11
00:00:20,821 --> 00:00:22,921
Man, and this is a
completely different deal.
12
00:00:22,923 --> 00:00:24,323
I love it.
13
00:00:24,325 --> 00:00:28,360
Across the country,
a handful of amateur distillers
14
00:00:28,362 --> 00:00:32,698
are heirs to
a centuries-old tradition.
15
00:00:32,700 --> 00:00:35,300
Some operate on the legal side.
16
00:00:35,302 --> 00:00:38,971
Others practice their craft
beyond the reach of the law.
17
00:00:38,973 --> 00:00:40,706
Ooh!
18
00:00:40,708 --> 00:00:43,108
Now they'll face off
to earn their place
19
00:00:43,110 --> 00:00:45,577
in america's
liquor-making legacy...
20
00:00:45,579 --> 00:00:48,380
Did you get detained when you
come through the airport?
21
00:00:48,382 --> 00:00:51,417
...Judged by three
legendary moonshiners...
22
00:00:51,419 --> 00:00:52,851
We thought we really
done something
23
00:00:52,853 --> 00:00:54,520
when we colored
outside the lines.
24
00:00:54,522 --> 00:00:57,523
They'll go head-to-head
in a series of challenges...
25
00:00:57,525 --> 00:00:59,358
You may be able to
build a second still.
26
00:00:59,360 --> 00:01:01,360
-...To determine...
-The clouding effect...
27
00:01:01,362 --> 00:01:02,995
...Who has what it takes...
28
00:01:02,997 --> 00:01:05,597
It's like a combination
of radishes and seaweed.
29
00:01:05,599 --> 00:01:07,599
...To be named...
The electric daisy button.
30
00:01:07,601 --> 00:01:09,134
...Master distiller.
31
00:01:09,136 --> 00:01:10,936
Looks like milk.
32
00:01:10,938 --> 00:01:12,738
It's a mouth opener.
33
00:01:12,740 --> 00:01:15,741
-- Captions by vitac --
www.Vitac.Com
34
00:01:15,743 --> 00:01:19,945
captions paid for by
discovery communications
35
00:01:19,947 --> 00:01:21,947
hey, guys, welcome
to "master distiller."
36
00:01:21,949 --> 00:01:24,750
I'm digger, my friend tim smith,
37
00:01:24,752 --> 00:01:27,086
and my best friend,
mark wayne ramsey down there.
38
00:01:27,088 --> 00:01:29,555
And we're really stoked about
what we're fixin' to build here.
39
00:01:29,557 --> 00:01:32,124
Y'all gonna make us
an absinthe.
40
00:01:32,126 --> 00:01:34,593
Narrator: Absinthe,
a distinctively green
41
00:01:34,595 --> 00:01:38,797
licorice-flavored spirit rumored
to induce hallucinations.
42
00:01:38,799 --> 00:01:42,401
Its active ingredient
is wormwood, a european herb
43
00:01:42,403 --> 00:01:45,571
used as a medicine
since ancient times.
44
00:01:45,573 --> 00:01:48,340
In the 1830s,
absinthe was prescribed
45
00:01:48,342 --> 00:01:52,444
to french soldiers in north
africa to treat malaria.
46
00:01:52,446 --> 00:01:55,814
Its exotic appeal quickly
spread through european
47
00:01:55,816 --> 00:01:58,317
social and artistic circles,
48
00:01:58,319 --> 00:02:01,687
who created a ritual
for drinking it.
49
00:02:01,689 --> 00:02:07,025
Tempering the high proof liquor
with ice water and sugar.
50
00:02:07,027 --> 00:02:09,394
Tales of its psychedelic
properties
51
00:02:09,396 --> 00:02:11,096
added to the mystique,
52
00:02:11,098 --> 00:02:14,600
earning it the nickname
"the green fairy."
53
00:02:14,602 --> 00:02:16,635
but the spell couldn't last.
54
00:02:16,637 --> 00:02:18,937
Starting in 1915,
55
00:02:18,939 --> 00:02:21,140
governments in the united states
and europe
56
00:02:21,142 --> 00:02:22,474
outlawed the spirit,
57
00:02:22,476 --> 00:02:24,810
driving production
to backwoods stills
58
00:02:24,812 --> 00:02:27,079
on both sides of the atlantic.
59
00:02:27,081 --> 00:02:30,682
Finally, legal in the u.S.
In 2007,
60
00:02:30,684 --> 00:02:34,887
absinthe made a triumphant
comeback in craft cocktails,
61
00:02:34,889 --> 00:02:38,590
though it never fully shed
its wicked reputation.
62
00:02:38,592 --> 00:02:42,361
Now, this mysterious potion that
you are going to create here,
63
00:02:42,363 --> 00:02:45,931
I've had some of it
in the backwoods
64
00:02:45,933 --> 00:02:47,399
and not in the united states.
65
00:02:47,401 --> 00:02:52,037
I've had both that you bought
legally and illegally.
66
00:02:52,039 --> 00:02:54,573
If we name you
master distiller,
67
00:02:54,575 --> 00:02:56,575
you're going win
your bragging rights
68
00:02:56,577 --> 00:02:58,377
and a limited run of your liquor
69
00:02:58,379 --> 00:03:00,245
at sugarlands
distilling company.
70
00:03:00,247 --> 00:03:03,782
Here's the dealio, guys,
you got one hour
71
00:03:03,784 --> 00:03:06,852
to make your mash.
You got five days to ferment.
72
00:03:06,854 --> 00:03:09,755
Your time starts now.
73
00:03:09,757 --> 00:03:13,192
Narrator: Because absinthe can
be made from any base spirit,
74
00:03:13,194 --> 00:03:15,827
anything goes when it
comes to the mash,
75
00:03:15,829 --> 00:03:19,765
as long as it yields
a high volume of alcohol.
76
00:03:19,767 --> 00:03:21,967
Tim: It's almost like
gloves is off.
77
00:03:21,969 --> 00:03:24,636
Right now they're just trying
to create that base.
78
00:03:24,638 --> 00:03:27,372
Narrator: To make absinthe,
fermented mash is distilled
79
00:03:27,374 --> 00:03:29,074
in a stripping
run to create
80
00:03:29,076 --> 00:03:31,276
a high proof base spirit.
81
00:03:31,278 --> 00:03:34,580
The resulting base spirit
is then macerated with herbs
82
00:03:34,582 --> 00:03:39,318
and botanicals such as star
anise, hyssop, and wormwood.
83
00:03:39,320 --> 00:03:44,256
After 24 hours, it's redistilled
in a second spirit run.
84
00:03:44,258 --> 00:03:47,292
Finally, the clear high proof
white absinthe
85
00:03:47,294 --> 00:03:50,028
is infused with additional herbs
to produce
86
00:03:50,030 --> 00:03:53,999
the notorious green color
and finished absinthe flavors.
87
00:03:54,001 --> 00:03:57,402
All three of them, just from
what I'm seeing already,
88
00:03:57,404 --> 00:04:00,239
is going to make something
that's very different
89
00:04:00,241 --> 00:04:02,441
than probably any of us
has ever tasted before.
90
00:04:02,443 --> 00:04:05,978
It's gonna be good.
I'm excited about it.
91
00:04:05,980 --> 00:04:07,613
Digger: You look like you
got some trout
92
00:04:07,615 --> 00:04:08,981
out of the creek
there, mykala.
93
00:04:08,983 --> 00:04:11,083
It'll look like that
when I'm done for sure.
94
00:04:11,085 --> 00:04:13,051
Looks like
a flattened out cat.
95
00:04:13,053 --> 00:04:15,787
My name is mykala stinson.
96
00:04:15,789 --> 00:04:19,057
I'm from portland, oregon,
and I'm a distiller.
97
00:04:19,059 --> 00:04:22,027
The thing that I really like
about distilling spirits
98
00:04:22,029 --> 00:04:24,563
is the look of satisfaction
people get
99
00:04:24,565 --> 00:04:27,699
when they drink what I've made.
100
00:04:27,701 --> 00:04:31,036
It's really satisfying to create
something like absinthe,
101
00:04:31,038 --> 00:04:34,206
which is not everyone's
cup of wormwood tea,
102
00:04:34,208 --> 00:04:38,810
but if you can take an absinthe
and engineer it into something
103
00:04:38,812 --> 00:04:40,812
that appeals
to the broadest audience,
104
00:04:40,814 --> 00:04:44,182
then it's definitely
worth undertaking.
105
00:04:44,184 --> 00:04:47,953
Winning master distiller would
mean pretty much everything.
106
00:04:47,955 --> 00:04:51,657
A huge amount of validation
for all of the hard work
107
00:04:51,659 --> 00:04:54,293
trying to get into the industry
in the first place.
108
00:04:54,295 --> 00:04:55,927
I really hope I win.
109
00:04:58,899 --> 00:05:00,766
Tim: Tell you what, if she
open up any more packs
110
00:05:00,768 --> 00:05:02,267
she wanting
to get a bigger pot.
111
00:05:02,269 --> 00:05:03,869
Digger: How much of that is
a fermentable
112
00:05:03,871 --> 00:05:05,203
or is that all flavor?
113
00:05:05,205 --> 00:05:08,840
Beets usually have like a 20%
fermentable sugar ratio.
114
00:05:08,842 --> 00:05:11,810
So supplementing with the sugar
because I didn't want to fly
115
00:05:11,812 --> 00:05:14,513
with a 1,000 pounds of beets.
116
00:05:14,515 --> 00:05:16,348
-1,000 pounds?
-Wow.
117
00:05:16,350 --> 00:05:19,685
We only need you
to make us one quart.
118
00:05:19,687 --> 00:05:24,222
I was doing a lot of research
on how some of the older styles
119
00:05:24,224 --> 00:05:25,857
of absinthe were made
120
00:05:25,859 --> 00:05:29,428
and I had been considering
using beets as a ferment.
121
00:05:29,430 --> 00:05:31,763
You could do so many different
things to it,
122
00:05:31,765 --> 00:05:34,266
but much like absinthe
sort of has the stigma
123
00:05:34,268 --> 00:05:36,935
of like "ew, beets."
124
00:05:36,937 --> 00:05:39,738
mark: Digger, you're on
that end of the table there,
125
00:05:39,740 --> 00:05:41,807
what's dylan been putting in his
or do you know?
126
00:05:41,809 --> 00:05:43,642
I can't see a thing.
He's kept his lid on his.
127
00:05:43,644 --> 00:05:46,144
He's kind of secretive about
what he's doing over there.
128
00:05:46,146 --> 00:05:47,679
You know what they say
about a watched pot.
129
00:05:47,681 --> 00:05:50,048
-Yeah.
-They never boil, do they?
130
00:05:50,050 --> 00:05:52,384
My name is dylan carney.
131
00:05:52,386 --> 00:05:55,220
I'm from napa, california,
and I am a distiller.
132
00:05:55,222 --> 00:05:57,656
I graduated with a material
science and engineering degree
133
00:05:57,658 --> 00:06:00,559
and I developed a passion
for how alcohol was made.
134
00:06:00,561 --> 00:06:02,661
I went to heriot-watt university
in scotland
135
00:06:02,663 --> 00:06:06,064
and I made the recipe for
scotland's first ever absinthe.
136
00:06:08,635 --> 00:06:12,170
Distilling has just
a little black magic to it.
137
00:06:12,172 --> 00:06:14,940
Absinthe of all spirits
exemplifies that.
138
00:06:14,942 --> 00:06:17,008
The mysticism to it, the ritual.
139
00:06:17,010 --> 00:06:19,144
Everyone comes into absinthe
with a preconceived notion,
140
00:06:19,146 --> 00:06:21,713
but if you give someone
a good version of anything,
141
00:06:21,715 --> 00:06:25,117
they usually change their mind.
It's always been a dream of mine
142
00:06:25,119 --> 00:06:28,019
to share my love of absinthe
with as many people as possible.
143
00:06:28,021 --> 00:06:29,755
So to win master distiller
144
00:06:29,757 --> 00:06:32,057
would be an immense
honor for me.
145
00:06:32,059 --> 00:06:36,495
-This is it right here.
-Yeah, here we go.
146
00:06:36,497 --> 00:06:39,531
Got some torrified wheat, so
some pretty gelatinized wheat,
147
00:06:39,533 --> 00:06:40,932
and I'm going to add that in
148
00:06:40,934 --> 00:06:42,834
at the same temperature
as I add my barley.
149
00:06:42,836 --> 00:06:44,102
Okay.
Let it stand
150
00:06:44,104 --> 00:06:45,570
for about 20 minutes.
So wheat and barley --
151
00:06:45,572 --> 00:06:47,139
that's where you're getting
your alcohol from.
152
00:06:47,141 --> 00:06:50,742
And I've got some chardonnay
grape concentrate.
153
00:06:50,744 --> 00:06:55,414
Mark: Mena's taking notes.
She's writing stuff down.
154
00:06:55,416 --> 00:06:58,049
My name is mena killough pratt.
155
00:06:58,051 --> 00:07:00,018
I'm the head distiller
at the wooden grain project
156
00:07:00,020 --> 00:07:02,020
in charlotte, north carolina.
157
00:07:02,022 --> 00:07:04,623
I distill floral waters,
also called hydrosol.
158
00:07:04,625 --> 00:07:07,759
They're botanical waters
from plants.
159
00:07:07,761 --> 00:07:11,029
Hydrosols to spirits
became a natural bridge.
160
00:07:11,031 --> 00:07:13,732
I started discovering
the therapeutic values
161
00:07:13,734 --> 00:07:17,302
of the spirits, and that
just resonated with me.
162
00:07:17,304 --> 00:07:19,404
I do feel a little bit
like a wizard
163
00:07:19,406 --> 00:07:22,340
imagining what it's going to do
for the person
164
00:07:22,342 --> 00:07:25,010
and how it's going to change
and elevate their mood
165
00:07:25,012 --> 00:07:28,146
or just, you know, have
an amazing, fun night.
166
00:07:28,148 --> 00:07:32,584
The cool thing with absinthe
is that it's a neurotropic,
167
00:07:32,586 --> 00:07:35,487
which means it stimulates
the creative center.
168
00:07:35,489 --> 00:07:37,923
It is aligned with
the divine feminine,
169
00:07:37,925 --> 00:07:40,492
the green fairy,
the green goddess.
170
00:07:40,494 --> 00:07:44,095
You're just not only creating
these amazing flavors,
171
00:07:44,097 --> 00:07:46,832
but you're also creating a mood.
172
00:07:46,834 --> 00:07:48,266
Winning master distiller
173
00:07:48,268 --> 00:07:50,101
would just open
up opportunities
174
00:07:50,103 --> 00:07:54,473
to show the world
how amazing absinthe is.
175
00:07:54,475 --> 00:07:56,775
You're making a magical potion
over here?
176
00:07:56,777 --> 00:08:02,714
Yeah, I'm doing a sugar wash,
some dehydrated grapes.
177
00:08:02,716 --> 00:08:08,086
My recipe for absinthe is very
much inspired by older recipes.
178
00:08:08,088 --> 00:08:12,090
I really feel compelled to honor
the history of the spirit
179
00:08:12,092 --> 00:08:16,761
and spend a lot more time
like in the experience
180
00:08:16,763 --> 00:08:18,830
of walking this path
181
00:08:18,832 --> 00:08:22,234
the distillers before me
have walked.
182
00:08:22,236 --> 00:08:23,969
Guys, y'all got
five minutes left
183
00:08:23,971 --> 00:08:25,537
of your mash time.
184
00:08:25,539 --> 00:08:27,038
Hope y'all are getting
buttoned up.
185
00:08:27,040 --> 00:08:29,741
It goes really fast
when you need more of it.
186
00:08:29,743 --> 00:08:34,813
♪♪
187
00:08:34,815 --> 00:08:39,784
5, 4, 3, 2, 1.
188
00:08:39,786 --> 00:08:42,654
Step away from
your mash barrels.
189
00:08:42,656 --> 00:08:45,023
Looking forward to tasting
your products, guys.
190
00:08:45,025 --> 00:08:47,726
We'll see you in five days.
191
00:08:47,728 --> 00:08:51,263
Narrator: Fermentation time
typically varies by ingredients
192
00:08:51,265 --> 00:08:53,932
as yeast consumes starches
at a slower rate
193
00:08:53,934 --> 00:08:55,300
than simple sugars,
194
00:08:55,302 --> 00:08:58,069
releasing alcohol
as a byproduct.
195
00:08:58,071 --> 00:09:02,207
♪♪
196
00:09:02,209 --> 00:09:05,810
after five days, distillers
returned to find out
197
00:09:05,812 --> 00:09:09,147
if there's enough alcohol
in their mash to distill
198
00:09:09,149 --> 00:09:12,684
and if the flavors of their raw
ingredients shine through.
199
00:09:12,686 --> 00:09:16,121
Digger: Your strip and run time,
hoping that mash is ready to go.
200
00:09:16,123 --> 00:09:19,090
Our decision will be based
on your proof gallons.
201
00:09:19,092 --> 00:09:21,893
That means your volume
at 100 proof.
202
00:09:21,895 --> 00:09:23,929
Your still should heat up
very quickly
203
00:09:23,931 --> 00:09:25,997
because you're not
heating up a thumper.
204
00:09:25,999 --> 00:09:30,101
Bring us all the volume that
you possibly can safely.
205
00:09:30,103 --> 00:09:33,204
After you run your spirits,
you will have time
206
00:09:33,206 --> 00:09:35,840
to macerate your botanicals
if you so choose.
207
00:09:35,842 --> 00:09:39,244
Whoever's got the most volume
at 100 proof,
208
00:09:39,246 --> 00:09:42,380
you get to go to the still parts
first off the bat.
209
00:09:42,382 --> 00:09:44,849
You've got three hours,
push your stills hard,
210
00:09:44,851 --> 00:09:48,053
but not too hard that they
puke over into your condenser.
211
00:09:48,055 --> 00:09:50,288
And your time starts now.
212
00:09:50,290 --> 00:09:59,230
♪♪
213
00:09:59,232 --> 00:10:01,466
mykala, she's got a lot
of stuff in there.
214
00:10:01,468 --> 00:10:03,401
I guess she figured
she'd be better to go ahead
215
00:10:03,403 --> 00:10:06,605
and pull out them solids
and then try to strain it.
216
00:10:06,607 --> 00:10:10,342
It's like a combination
of radishes and seaweed.
217
00:10:12,512 --> 00:10:14,646
Dylan's over here
isn't finished off
218
00:10:14,648 --> 00:10:17,682
and is primarily like a grain.
Look good.
219
00:10:17,684 --> 00:10:19,217
All he's got to do
is put it in the still.
220
00:10:19,219 --> 00:10:20,919
And mena, she could do
the same thing,
221
00:10:20,921 --> 00:10:24,022
but she's got a lot of
raisins floating on top.
222
00:10:24,024 --> 00:10:27,559
Mykala's got a lot of solids
going in her pot.
223
00:10:27,561 --> 00:10:30,528
Mykala: My hope is to get
the highest proof spirit
224
00:10:30,530 --> 00:10:33,531
and not overcook the beets.
225
00:10:33,533 --> 00:10:36,401
I tried straining it
a little bit, in there,
226
00:10:36,403 --> 00:10:39,004
but I think it's light enough
and it's little enough
227
00:10:39,006 --> 00:10:41,840
that everything's
going to be okay.
228
00:10:44,945 --> 00:10:46,511
Whoa!
229
00:10:46,513 --> 00:10:49,881
Whew! Smells like burning hair
all of a sudden.
230
00:10:49,883 --> 00:10:51,349
My man!
231
00:10:51,351 --> 00:10:54,919
Filtering a little bit.
I wasn't too precious with it.
232
00:10:54,921 --> 00:10:56,154
When I made my mash up,
233
00:10:56,156 --> 00:10:58,490
I was really focused
on the ingredients
234
00:10:58,492 --> 00:11:00,091
and the flavor profile
they're going to deliver.
235
00:11:00,093 --> 00:11:01,426
Whoa!
236
00:11:01,428 --> 00:11:03,395
So I knew that
some of the things I was using
237
00:11:03,397 --> 00:11:05,330
weren't going to yield
as much available sugars
238
00:11:05,332 --> 00:11:08,333
and so I wasn't going
to get much alcohol out of it.
239
00:11:08,335 --> 00:11:10,035
But I really like the flavor
of what I got out of it.
240
00:11:10,037 --> 00:11:13,004
This round it's all
about proof gallon volume.
241
00:11:13,006 --> 00:11:14,539
We got to have volume,
242
00:11:14,541 --> 00:11:16,508
volume, guys.
243
00:11:16,510 --> 00:11:18,376
Completely different deal.
I love it.
244
00:11:18,378 --> 00:11:20,145
I can't wait to see how it'll
turn out, man.
245
00:11:22,149 --> 00:11:23,848
Digger: Mykala's working.
246
00:11:23,850 --> 00:11:26,351
She's waiting on liquor.
247
00:11:26,353 --> 00:11:28,920
Mena:
Oh, mine is dribbling.
248
00:11:28,922 --> 00:11:32,891
My technique was initially to go
like a nice medium pace,
249
00:11:32,893 --> 00:11:36,127
so I'd have the volume
and a short amount of time
250
00:11:36,129 --> 00:11:37,829
and have the proof.
251
00:11:37,831 --> 00:11:40,665
But I was a little
behind everyone else,
252
00:11:40,667 --> 00:11:43,535
so I just went for it.
253
00:11:43,537 --> 00:11:45,804
In hindsight, I probably
should have released
254
00:11:45,806 --> 00:11:49,774
some of my volume
to make up for time.
255
00:11:49,776 --> 00:11:52,377
No, you'll be okay still,
you're not that far behind.
256
00:11:54,915 --> 00:11:56,548
Oh, here we go.
257
00:12:00,187 --> 00:12:03,021
Oh, you got some
coming out, mena.
258
00:12:03,023 --> 00:12:04,089
Yeah!
259
00:12:04,091 --> 00:12:05,623
I think you're missing
your jar, though.
260
00:12:05,625 --> 00:12:07,692
Mykala: Oh, yep. It looks like
it's splashing on the rim.
261
00:12:07,694 --> 00:12:09,094
Oh!
262
00:12:11,231 --> 00:12:13,398
Smells like booze,
tastes like beets.
263
00:12:13,400 --> 00:12:14,733
Smell good?
264
00:12:14,735 --> 00:12:18,036
Yeah, yeah, I'm happy now.
265
00:12:18,038 --> 00:12:20,905
Alright, guys,
one hour.
266
00:12:20,907 --> 00:12:22,107
Is your proof holding up?
267
00:12:22,109 --> 00:12:24,075
I know that
it's disappearing quickly.
268
00:12:24,077 --> 00:12:25,977
You've sent your problems
down the line.
269
00:12:28,715 --> 00:12:31,316
Narrator: Coming up,
strategies stack up...
270
00:12:31,318 --> 00:12:32,650
Building that high...
271
00:12:32,652 --> 00:12:34,052
Timber.
272
00:12:34,054 --> 00:12:35,920
...And a crushing
elimination.
273
00:12:35,922 --> 00:12:37,856
Somebody has to go.
274
00:12:39,993 --> 00:12:41,159
Narrator:
Two legal liquor makers
275
00:12:41,161 --> 00:12:43,061
and one botanical distiller
276
00:12:43,063 --> 00:12:46,564
stripped down their signature
mash to create a base spirit
277
00:12:46,566 --> 00:12:48,600
for their original
absinthe recipes.
278
00:12:48,602 --> 00:12:49,968
Here you go, judges.
279
00:12:49,970 --> 00:12:51,870
The one with the most
proof gallons wins
280
00:12:51,872 --> 00:12:56,341
first pick of the stills
for the second maceration run.
281
00:12:56,343 --> 00:12:59,310
Alright, tim smith, get busy
with your mathematical
282
00:12:59,312 --> 00:13:00,879
geniuses over there.
283
00:13:00,881 --> 00:13:02,647
Dylan's first.
284
00:13:02,649 --> 00:13:05,717
Narrator: To calculate
individual proof gallons,
285
00:13:05,719 --> 00:13:07,252
each bucket is weighed
286
00:13:07,254 --> 00:13:11,456
and the alcohol content
is measured using a hydrometer.
287
00:13:11,458 --> 00:13:13,925
The weight of each bucket
is then multiplied
288
00:13:13,927 --> 00:13:16,494
by the percent
of alcohol by volume.
289
00:13:16,496 --> 00:13:20,865
This number is then multiplied
by 2 and divided by 100,
290
00:13:20,867 --> 00:13:22,500
a complicated process
291
00:13:22,502 --> 00:13:25,203
that involves
a shiner's least used tool--
292
00:13:25,205 --> 00:13:27,238
a pen.
293
00:13:27,240 --> 00:13:29,841
Alright, guys. I've got it.
294
00:13:29,843 --> 00:13:30,942
Go get them.
295
00:13:33,580 --> 00:13:36,247
Alright, girls and boy,
welcome back.
296
00:13:36,249 --> 00:13:38,583
This is for pick
of still parts.
297
00:13:38,585 --> 00:13:43,721
Mena, you had
2.6 proof gallons.
298
00:13:43,723 --> 00:13:50,461
Mykala, you had
a proof gallon of 1.47.
299
00:13:50,463 --> 00:13:55,133
Dylan, you had a proof
gallon of 1.10.
300
00:13:55,135 --> 00:13:59,103
Mena, you get first
still pick.
301
00:13:59,105 --> 00:14:02,373
I was excited
that I won the challenge.
302
00:14:02,375 --> 00:14:04,342
It was a little bit
of a confidence builder
303
00:14:04,344 --> 00:14:06,044
because I am so nervous.
304
00:14:06,046 --> 00:14:10,348
Mykala, you're second, you
watch what she brings out.
305
00:14:10,350 --> 00:14:13,084
Dylan, you watch what
both of them bring out.
306
00:14:13,086 --> 00:14:15,520
Tickle!
307
00:14:15,522 --> 00:14:17,388
Did you call?
I did.
308
00:14:17,390 --> 00:14:19,123
We need for you to take them
to the stillhouse,
309
00:14:19,125 --> 00:14:20,258
get some still parts.
310
00:14:20,260 --> 00:14:21,593
I got to get still parts?
311
00:14:21,595 --> 00:14:23,528
They need to modify them
for the next run.
312
00:14:23,530 --> 00:14:25,563
Well, I'll tell y'all what,
y'all come on with me.
313
00:14:25,565 --> 00:14:26,731
We'll see if we can't find us
314
00:14:26,733 --> 00:14:28,700
some extra parts for
them stills, alright?
315
00:14:28,702 --> 00:14:29,834
-Alright.
-Alright.
316
00:14:29,836 --> 00:14:30,869
Alright, y'all
come on this way.
317
00:14:30,871 --> 00:14:32,337
Good luck, guys.
318
00:14:32,339 --> 00:14:33,805
Narrator: Although
absinthe can be made
319
00:14:33,807 --> 00:14:35,240
with any type of still,
320
00:14:35,242 --> 00:14:38,676
alembic or column stills are
the traditional choices.
321
00:14:38,678 --> 00:14:41,212
These stills allow a portion
of the distillate
322
00:14:41,214 --> 00:14:44,215
to fall back into the pot
known as reflux,
323
00:14:44,217 --> 00:14:48,086
which increases alcohol content
and refines the flavor.
324
00:14:48,088 --> 00:14:51,089
For the second challenge,
distillers will build the still
325
00:14:51,091 --> 00:14:52,991
using parts from the stillhouse
326
00:14:52,993 --> 00:14:56,394
to rerun their distillate
with their own botanical recipe
327
00:14:56,396 --> 00:14:58,596
to create a white absinthe.
328
00:14:58,598 --> 00:15:00,965
Tickle: Ladies and gentle-sir,
329
00:15:00,967 --> 00:15:04,836
now, there's plenty of different
sized connecting arms.
330
00:15:04,838 --> 00:15:09,908
Make sure everything fits.
Mena, you're up first.
331
00:15:09,910 --> 00:15:11,309
See what you can do there.
332
00:15:11,311 --> 00:15:14,112
Mena: I chose the setup
that I did from the stillhouse
333
00:15:14,114 --> 00:15:17,382
because it's closest
to an alembic.
334
00:15:17,384 --> 00:15:20,919
When I run on an alembic
I feel like I get more flavors.
335
00:15:20,921 --> 00:15:23,288
It's an older world
feeling as well
336
00:15:23,290 --> 00:15:25,757
with a couple
little new techniques.
337
00:15:25,759 --> 00:15:27,859
Mykala, go ahead
and get your parts.
338
00:15:27,861 --> 00:15:30,761
Three minutes.
339
00:15:30,763 --> 00:15:33,498
Honestly, not going first
probably suited me better
340
00:15:33,500 --> 00:15:37,802
because I get in my head,
get frazzled, forget something.
341
00:15:37,804 --> 00:15:41,439
Okay, dylan, hopefully they
left you a few parts in there.
342
00:15:41,441 --> 00:15:44,242
Three minutes.
343
00:15:44,244 --> 00:15:46,878
I started with the basic setup
that we had.
344
00:15:46,880 --> 00:15:48,346
I knew that would run.
345
00:15:48,348 --> 00:15:50,281
I was able to find
all the pieces right away,
346
00:15:50,283 --> 00:15:53,117
and then I ran around and found
as many cool parts as I could.
347
00:15:55,188 --> 00:15:56,654
Grabbed some spare parts.
348
00:15:56,656 --> 00:15:57,922
[ mykala laughs ]
349
00:15:57,924 --> 00:15:59,824
-okay, are you done?
-I'm done.
350
00:15:59,826 --> 00:16:03,428
I think you may be able
to build a second still there.
351
00:16:03,430 --> 00:16:07,565
♪♪
352
00:16:07,567 --> 00:16:11,102
alright, guys, welcome back.
Still building.
353
00:16:11,104 --> 00:16:13,738
Y'all got to put them rascals
together now.
354
00:16:13,740 --> 00:16:15,707
Correctly, I might add.
355
00:16:15,709 --> 00:16:19,610
You got one hour to play with.
Your time starts now.
356
00:16:19,612 --> 00:16:24,015
♪♪
357
00:16:24,017 --> 00:16:27,352
mark:
Looks like I see some new parts
we ain't seen before in here.
358
00:16:29,522 --> 00:16:31,122
Ol' dylan's moving
right along.
359
00:16:31,124 --> 00:16:33,624
He's stretching
outside the box here.
360
00:16:33,626 --> 00:16:35,660
He's building a column.
361
00:16:35,662 --> 00:16:37,996
What we've witnessed
before with people building
362
00:16:37,998 --> 00:16:39,564
that high...
363
00:16:39,566 --> 00:16:43,201
Timber. They fall.
364
00:16:43,203 --> 00:16:44,702
Mykala: I've been really
enjoying working
365
00:16:44,704 --> 00:16:46,471
with these copper still setups.
366
00:16:46,473 --> 00:16:51,109
I have a one gallon pilot still,
that I have some familiarity,
367
00:16:51,111 --> 00:16:54,078
but not so much
with a direct fire.
368
00:16:54,080 --> 00:16:55,913
I like the way she done that.
You see the way she just
369
00:16:55,915 --> 00:16:59,117
split that clamp
around there right in place.
370
00:16:59,119 --> 00:17:01,953
Digger: She handles those track
lamps as good as you do, mark.
371
00:17:01,955 --> 00:17:04,188
You know,
she seems to have chosen
372
00:17:04,190 --> 00:17:06,791
to make her still
as simple as possible.
373
00:17:06,793 --> 00:17:10,695
Mm-hmm.
374
00:17:10,697 --> 00:17:13,431
Mykala's done, she went back
to the old reliables,
375
00:17:13,433 --> 00:17:16,567
and in four minutes,
record time, I might add.
376
00:17:16,569 --> 00:17:19,037
She's ready to
run her business.
377
00:17:19,039 --> 00:17:20,738
Let's do this.
378
00:17:20,740 --> 00:17:22,173
I loved legos as a kid.
379
00:17:22,175 --> 00:17:24,242
Still parts are basically
adult legos.
380
00:17:24,244 --> 00:17:25,943
Here we go.
381
00:17:25,945 --> 00:17:27,612
Tim:
He going to make it happen.
382
00:17:27,614 --> 00:17:30,081
I think he's going to have
to jack something up.
383
00:17:30,083 --> 00:17:32,984
I knew if I sat down and thought
a little bit outside the box,
384
00:17:32,986 --> 00:17:36,521
I'd be able to figure it out.
385
00:17:36,523 --> 00:17:37,622
There's one thing about it,
386
00:17:37,624 --> 00:17:39,057
if he can get
that rascal hooked up,
387
00:17:39,059 --> 00:17:40,625
it looks impressive, don't it?
388
00:17:40,627 --> 00:17:44,695
We got faith in you, dylan.
Get with it.
389
00:17:44,697 --> 00:17:47,365
Tim: You'll get there.
390
00:17:47,367 --> 00:17:48,699
Two minutes.
391
00:17:48,701 --> 00:17:51,569
♪♪
392
00:17:51,571 --> 00:17:54,072
dylan: We're just about there.
I think that might be it.
393
00:17:56,543 --> 00:17:57,675
Here we go.
394
00:17:57,677 --> 00:17:59,343
I like somebody
willing to take a chance.
395
00:17:59,345 --> 00:18:02,046
Good deal. I believe they've
got them, tim.
396
00:18:02,048 --> 00:18:04,749
Thank the lord
for stills and buckets, huh?
397
00:18:04,751 --> 00:18:07,518
We move on to the next step --
maceration.
398
00:18:07,520 --> 00:18:08,653
Tim:
You got all your goodies,
399
00:18:08,655 --> 00:18:10,021
all your spices.
400
00:18:10,023 --> 00:18:11,889
Whatever you need,
you better have it.
401
00:18:11,891 --> 00:18:13,958
Grind it up and
get it steeping.
402
00:18:13,960 --> 00:18:17,295
Your one hour starts now.
403
00:18:17,297 --> 00:18:20,131
Narrator: Distillers break down
the herbs and botanicals
404
00:18:20,133 --> 00:18:23,401
they brought from home
to release the essential oils.
405
00:18:23,403 --> 00:18:26,204
These ingredients will then soak
in their base spirit
406
00:18:26,206 --> 00:18:29,307
for 24 hours to infuse it
with flavors
407
00:18:29,309 --> 00:18:31,943
such as wormwood,
anise, and hyssop.
408
00:18:31,945 --> 00:18:34,645
This process,
known as maceration,
409
00:18:34,647 --> 00:18:37,882
sets the stage
for the final taste profile
410
00:18:37,884 --> 00:18:39,250
when the resulting spirit
411
00:18:39,252 --> 00:18:43,121
is redistilled to produce
a drinkable white absinthe.
412
00:18:43,123 --> 00:18:46,491
Now that's wormwood right there,
that come out of nowhere.
413
00:18:46,493 --> 00:18:48,926
Mena, she's a bona fide,
certified...
414
00:18:48,928 --> 00:18:51,262
Herbalogist.
...Herbalologist.
415
00:18:51,264 --> 00:18:54,031
My plan is to tone
the star anise back
416
00:18:54,033 --> 00:18:56,734
and bring the fennel out,
holding in line
417
00:18:56,736 --> 00:18:59,604
with the tradition
pre-absinthe prohibition.
418
00:19:01,975 --> 00:19:04,442
Is this your recipe or
something you just came up with?
419
00:19:04,444 --> 00:19:06,978
I took a journey to switzerland
where I met
420
00:19:06,980 --> 00:19:09,280
with some distillers there,
and I've taken that and modified
421
00:19:09,282 --> 00:19:10,615
that over the last couple
of years,
422
00:19:10,617 --> 00:19:11,916
perfected it to be
how I like it to be.
423
00:19:11,918 --> 00:19:13,017
Outstanding.
424
00:19:13,019 --> 00:19:15,219
I think that I have
the skills
425
00:19:15,221 --> 00:19:17,655
and the experience
to make a traditional absinthe,
426
00:19:17,657 --> 00:19:19,557
I have the knowledge
to do so.
427
00:19:19,559 --> 00:19:20,858
But I also have the creativity
428
00:19:20,860 --> 00:19:22,727
to add my own little
flair to it.
429
00:19:22,729 --> 00:19:25,763
And I think that I can make
something interesting and great.
430
00:19:29,802 --> 00:19:32,069
I'm surprised mykala made it
through the airport
431
00:19:32,071 --> 00:19:34,338
with them little baggies
with that green stuff in it.
432
00:19:34,340 --> 00:19:37,074
Did you get detained when you
come through the airport?
433
00:19:37,076 --> 00:19:41,179
I was asked some questions.
434
00:19:41,181 --> 00:19:45,483
My recipe consists of anise.
Fennel, wormwood,
435
00:19:45,485 --> 00:19:47,885
bringing a little cardamom
to the party.
436
00:19:47,887 --> 00:19:49,320
Nice little minty finish.
437
00:19:49,322 --> 00:19:53,224
Didn't want to go too crazy,
but just a little crazy.
438
00:19:53,226 --> 00:19:56,527
Cardamom is one of my favorite
spices to cook with,
439
00:19:56,529 --> 00:19:58,863
distill with,
and I really wanted to try
440
00:19:58,865 --> 00:20:02,833
and find a way to bring it
into my absinthe recipe
441
00:20:02,835 --> 00:20:06,470
and kind of play
around with that.
442
00:20:06,472 --> 00:20:08,506
They're not grinding
up powder fine,
443
00:20:08,508 --> 00:20:10,308
they're bruising their
botanicals,
444
00:20:10,310 --> 00:20:11,542
letting the oils out.
Opening it up.
445
00:20:15,281 --> 00:20:17,248
You know,
if anybody in the world
446
00:20:17,250 --> 00:20:19,951
deserves to win
on their labors,
447
00:20:19,953 --> 00:20:22,119
it's mykala,
and you can tell
448
00:20:22,121 --> 00:20:24,222
she's passionate
about what she's doing.
449
00:20:24,224 --> 00:20:27,858
She's an honest working person
I've seen come in this.
450
00:20:27,860 --> 00:20:29,560
And then those beets.
Yeah.
451
00:20:29,562 --> 00:20:31,262
She bought the beets.
She did.
452
00:20:31,264 --> 00:20:34,065
I mean, no one else has
brought beets in here.
453
00:20:34,067 --> 00:20:36,400
Dylan,
he's got his ducks in a row,
454
00:20:36,402 --> 00:20:37,969
but I believe
he's up against the wall
455
00:20:37,971 --> 00:20:39,570
when it comes to knowing
his herbs
456
00:20:39,572 --> 00:20:40,871
and spices like mena.
457
00:20:40,873 --> 00:20:44,675
But dylan's got a degree
in absinthe.
458
00:20:44,677 --> 00:20:47,211
Well, guys, looks like
everybody's all buttoned up.
459
00:20:47,213 --> 00:20:50,381
You guys chase out, be here
bright and early in the morning.
460
00:20:53,419 --> 00:20:56,921
Narrator: Coming up, a spirit
run clouds the judgment.
461
00:20:56,923 --> 00:20:59,890
-It should begin to cloud.
-Look at the layers.
462
00:20:59,892 --> 00:21:01,626
Tim:
Definitely looks like milk.
463
00:21:03,997 --> 00:21:04,996
Narrator:
Three legal distillers
464
00:21:04,998 --> 00:21:06,564
from opposite ends
of the country
465
00:21:06,566 --> 00:21:08,266
are ready for a spirit run
466
00:21:08,268 --> 00:21:11,135
of america's last
legalized liquor --
467
00:21:11,137 --> 00:21:12,169
absinthe.
468
00:21:12,171 --> 00:21:13,371
It's run day.
469
00:21:13,373 --> 00:21:15,239
You've macerated all that.
470
00:21:15,241 --> 00:21:17,541
Y'all have the greatest flavor
in the world.
471
00:21:17,543 --> 00:21:19,777
Now, we've got
our special judge
472
00:21:19,779 --> 00:21:22,179
that we're relying on
for our knowledge -- ted breaux.
473
00:21:22,181 --> 00:21:23,981
A few short years ago,
474
00:21:23,983 --> 00:21:27,018
there were very few people
on the planet
475
00:21:27,020 --> 00:21:29,620
that knew how to
properly distill it.
476
00:21:29,622 --> 00:21:32,123
Narrator: Ted breaux is
a chemist from new orleans --
477
00:21:32,125 --> 00:21:36,861
the epicenter of the american
pre-prohibition absinthe craze.
478
00:21:36,863 --> 00:21:40,564
He conclusively proved
that absinthe is safe to drink
479
00:21:40,566 --> 00:21:43,601
and reversed
a 95-year-old ban.
480
00:21:43,603 --> 00:21:45,636
His pioneering work
led him to start
481
00:21:45,638 --> 00:21:48,339
his own brand
of absinthe -- lucid,
482
00:21:48,341 --> 00:21:53,010
the first legal absinthe sold
in the united states.
483
00:21:53,012 --> 00:21:56,314
Regretfully,
at the end of this run,
484
00:21:56,316 --> 00:21:58,416
we're gonna say bye-bye
to one of you.
485
00:21:58,418 --> 00:21:59,617
We got four hours.
486
00:21:59,619 --> 00:22:03,187
Get us a jar of your
best white absinthe
487
00:22:03,189 --> 00:22:06,557
here on our table
in less than that four hours.
488
00:22:06,559 --> 00:22:08,993
Your time starts now.
489
00:22:08,995 --> 00:22:10,294
Good luck, guys.
490
00:22:10,296 --> 00:22:12,163
Narrator: For this
elimination challenge,
491
00:22:12,165 --> 00:22:14,932
distillers will rerun
their macerated spirits
492
00:22:14,934 --> 00:22:17,835
in the stills they built
to produce a white absinthe
493
00:22:17,837 --> 00:22:20,738
with a minimum of 110 proof.
494
00:22:20,740 --> 00:22:24,141
The two winning distillers
will move on to the final round,
495
00:22:24,143 --> 00:22:27,712
adding true absinthe's
signature green color.
496
00:22:27,714 --> 00:22:31,248
So, mykala is using a
sugar beet-based alcohol.
497
00:22:31,250 --> 00:22:34,285
That's interesting because
as much sugar beet spirit
498
00:22:34,287 --> 00:22:36,620
as one finds in europe,
I don't really ever
499
00:22:36,622 --> 00:22:39,957
encounter anyone who's making
their own sugar beet spirit.
500
00:22:39,959 --> 00:22:42,460
♪♪
501
00:22:42,462 --> 00:22:43,461
whew!
502
00:22:43,463 --> 00:22:47,398
♪♪
503
00:22:47,400 --> 00:22:48,599
dylan: There we go.
504
00:22:48,601 --> 00:22:51,502
I was expecting more
of botanical variation,
505
00:22:51,504 --> 00:22:52,870
and while that's there,
506
00:22:52,872 --> 00:22:55,306
there's so much variation
in base spirits.
507
00:22:56,642 --> 00:22:58,042
How are you doing
over there?
508
00:22:58,044 --> 00:22:59,276
Good.
509
00:22:59,278 --> 00:23:02,446
Trying to make sure I don't
bring it up too hot.
510
00:23:02,448 --> 00:23:04,882
It's doing its thing.
I did my thing. [ laughs ]
511
00:23:04,884 --> 00:23:08,285
I have worked quite a bit
with botanicals --
512
00:23:08,287 --> 00:23:10,121
dried herbs, seeds,
things like that --
513
00:23:10,123 --> 00:23:13,624
so my basic premise
going into this was,
514
00:23:13,626 --> 00:23:14,925
treat it like
I know how to.
515
00:23:14,927 --> 00:23:17,395
I threw a couple of little
curveballs in there --
516
00:23:17,397 --> 00:23:19,163
using two different
types of cardamom.
517
00:23:19,165 --> 00:23:22,233
I'm excited to see
what the judges think of it.
518
00:23:22,235 --> 00:23:26,404
Just wans that one
beautiful jar.
519
00:23:26,406 --> 00:23:29,407
Normally, I like to run
my botanicals in the pot.
520
00:23:29,409 --> 00:23:33,177
I do have a tendency to run
at a lower temperature,
521
00:23:33,179 --> 00:23:36,881
and maybe if the volatile
flavors aren't coming through,
522
00:23:36,883 --> 00:23:38,282
I'll crank up
the temperature
523
00:23:38,284 --> 00:23:41,318
so it brings it
through the still.
524
00:23:41,320 --> 00:23:43,387
♪♪
525
00:23:43,389 --> 00:23:44,789
dylan:
Low volume to work with.
526
00:23:44,791 --> 00:23:49,293
I wanted to make sure that I
took some really small fractions
527
00:23:49,295 --> 00:23:50,561
and watch them
really carefully.
528
00:23:50,563 --> 00:23:52,596
I have the advantage
for this competition --
529
00:23:52,598 --> 00:23:54,298
where I only have to make
one really good jar --
530
00:23:54,300 --> 00:23:56,267
and so, I want to make
the best possible thing.
531
00:23:56,269 --> 00:23:59,837
Dylan, using his combination
of grain and grape
532
00:23:59,839 --> 00:24:02,706
and his attempt to
rectify that a bit --
533
00:24:02,708 --> 00:24:06,444
to do a little stripping
in the final distillation --
534
00:24:06,446 --> 00:24:08,579
you know, I mean, he's stepping
through a minefield.
535
00:24:08,581 --> 00:24:12,216
♪♪
536
00:24:12,218 --> 00:24:15,252
ladies and gentlemen,
you've got one hour left.
537
00:24:15,254 --> 00:24:18,522
♪♪
538
00:24:18,524 --> 00:24:21,759
I'm getting down
to the tails of my run.
539
00:24:21,761 --> 00:24:24,829
There are a lot of really nice
oils that I want to preserve,
540
00:24:24,831 --> 00:24:26,764
help give the absinthe
some flavor.
541
00:24:26,766 --> 00:24:30,568
I'd say probably
two more jars...
542
00:24:30,570 --> 00:24:32,436
And then I'll be set.
543
00:24:32,438 --> 00:24:34,839
I'm starting to reach
into the tails,
544
00:24:34,841 --> 00:24:37,408
so I just dropped down
my temperature --
545
00:24:37,410 --> 00:24:39,109
letting it just drip-drop
546
00:24:39,111 --> 00:24:42,112
so I can get as high proof
and a clean flavor.
547
00:24:42,114 --> 00:24:44,348
In the meantime, I'm kind of
blending on the jars
548
00:24:44,350 --> 00:24:45,950
that I'm really
happy with.
549
00:24:45,952 --> 00:24:47,651
Now I'm just playing.
[ laughs ]
550
00:24:47,653 --> 00:24:49,186
tim: Ah, look like
dylan coming up.
551
00:24:49,188 --> 00:24:51,922
Judges, here's my
contribution.
552
00:24:51,924 --> 00:24:52,923
Breaux: Hand it over.
553
00:24:52,925 --> 00:24:54,158
I'm really proud of it,
554
00:24:54,160 --> 00:24:55,526
and I hope you enjoy it
half as much as I do.
555
00:24:55,528 --> 00:24:56,660
I hope we do, too.
556
00:24:56,662 --> 00:24:58,128
Mark:
Good luck to you, son.
557
00:24:58,130 --> 00:24:59,296
Dylan:
Thank you, gentlemen.
558
00:24:59,298 --> 00:25:03,334
♪♪
559
00:25:03,336 --> 00:25:04,902
she's not a full jar,
560
00:25:04,904 --> 00:25:07,004
but she's my best jar.
Cheers.
561
00:25:07,006 --> 00:25:09,440
Doesn't have to be full.
We just need a taste.
562
00:25:09,442 --> 00:25:10,508
-Alright.
-Thank you.
563
00:25:10,510 --> 00:25:11,642
-Thank you.
-Good job.
564
00:25:11,644 --> 00:25:15,279
♪♪
565
00:25:15,281 --> 00:25:17,848
judges, hope you enjoy.
566
00:25:17,850 --> 00:25:19,783
-Thank you.
-I'm sure we will.
567
00:25:19,785 --> 00:25:21,418
-Thank you, mykala.
-Beautiful clear jar.
568
00:25:21,420 --> 00:25:24,555
Thank you.
Good luck, mykala.
569
00:25:24,557 --> 00:25:26,390
♪♪
570
00:25:26,392 --> 00:25:28,392
ted: The logical place to go
is for me
571
00:25:28,394 --> 00:25:30,728
to bring my absinthe fountain
here with ice water.
572
00:25:30,730 --> 00:25:32,296
And I guess
you got one of them, right?
573
00:25:32,298 --> 00:25:35,232
We're basically gon'
water-temper our drinks.
574
00:25:35,234 --> 00:25:37,067
Yeah.
575
00:25:37,069 --> 00:25:39,937
Now, absinthe was always
bottled as a concentrate.
576
00:25:39,939 --> 00:25:42,973
So, high-proof -- never meant
to be drank that way.
577
00:25:42,975 --> 00:25:44,475
You always added ice water to it
578
00:25:44,477 --> 00:25:46,043
unless you used it
in a cocktail.
579
00:25:46,045 --> 00:25:50,748
So we add slowly,
and it should begin to cloud.
580
00:25:50,750 --> 00:25:52,917
If it has
good botanical content,
581
00:25:52,919 --> 00:25:57,087
those essences are soluble
in ethanol
582
00:25:57,089 --> 00:25:58,155
but not water.
583
00:25:58,157 --> 00:25:59,690
The temperature
of the water --
584
00:25:59,692 --> 00:26:02,693
-that's correct.
-This is dylan.
585
00:26:02,695 --> 00:26:05,462
So, I'm not seeing too much
in the way of clouding,
586
00:26:05,464 --> 00:26:08,399
which tells me the content
is a little bit light.
587
00:26:08,401 --> 00:26:11,402
Really happy with how the smell
and taste came through.
588
00:26:11,404 --> 00:26:13,971
I can see it clouding up
somewhat.
589
00:26:13,973 --> 00:26:16,040
Little bit. If it has
good botanical content,
590
00:26:16,042 --> 00:26:19,577
it should cloud quite heavily.
591
00:26:19,579 --> 00:26:21,579
♪♪
592
00:26:21,581 --> 00:26:25,482
so, what I'm tasting there is
very, very light, botanically.
593
00:26:25,484 --> 00:26:27,217
Tastes to me
like the distillation
594
00:26:27,219 --> 00:26:28,986
was definitely run a bit far.
595
00:26:28,988 --> 00:26:32,590
I'm getting some of the after
flavors associated with that,
596
00:26:32,592 --> 00:26:34,158
some of the off flavors a bit.
597
00:26:34,160 --> 00:26:37,127
Either the botanical content
was light to begin with
598
00:26:37,129 --> 00:26:39,763
or a lot of botanical content
was stripped
599
00:26:39,765 --> 00:26:43,067
by the step that he had to put
in the distillation,
600
00:26:43,069 --> 00:26:45,836
yeah, to help recover quality
from the base spirit.
601
00:26:45,838 --> 00:26:48,238
Okay, so, let's move on
to mena's sample.
602
00:26:48,240 --> 00:26:52,343
It was a little weak,
but green anise showed through.
603
00:26:52,345 --> 00:26:54,612
Now, right away,
just a few drops of water.
604
00:26:54,614 --> 00:26:56,580
Look how cloudy that became.
Yeah.
605
00:26:56,582 --> 00:26:58,282
You've got clouting
at the bottom
606
00:26:58,284 --> 00:27:02,152
and a layer of neat liquor
that's still floating on top.
607
00:27:02,154 --> 00:27:03,921
So that means she put a lot
of stuff in.
608
00:27:03,923 --> 00:27:06,023
Exactly.
Mena: I was getting too much
609
00:27:06,025 --> 00:27:09,126
of the volatile oil, so I was
trying to, like, run a balance.
610
00:27:09,128 --> 00:27:11,495
Ted: Botanical content
is definitely higher.
611
00:27:11,497 --> 00:27:12,896
Definitely.
Looks like milk.
612
00:27:12,898 --> 00:27:14,999
Look how it layers. Yeah.
Mm-hmm.
613
00:27:15,001 --> 00:27:17,501
I'm getting the sweetness
of the anise and the fennel.
614
00:27:17,503 --> 00:27:19,003
That's good.
But I've got some structure.
615
00:27:19,005 --> 00:27:22,206
It's got some backbone.
It doesn't taste like candy.
616
00:27:22,208 --> 00:27:24,441
It's got the illusion
of sweetness.
617
00:27:24,443 --> 00:27:25,909
But there's no sugar.
618
00:27:25,911 --> 00:27:27,778
And it's half proof,
then we don't taste it.
619
00:27:27,780 --> 00:27:29,446
That's right.
And that's the beauty of it,
620
00:27:29,448 --> 00:27:31,749
because absinthe done well,
621
00:27:31,751 --> 00:27:33,651
you really don't taste
the proof.
622
00:27:33,653 --> 00:27:35,386
And that's part of the beauty.
623
00:27:35,388 --> 00:27:37,855
Well, I think she did it.
[ chuckles ]
624
00:27:37,857 --> 00:27:39,289
that's really pleasant.
625
00:27:39,291 --> 00:27:42,159
Yeah. Everything we've read
or seen or heard
626
00:27:42,161 --> 00:27:46,730
about absinthe is kind of
out the door at this point.
627
00:27:46,732 --> 00:27:48,666
Wow. That's crazy.
628
00:27:48,668 --> 00:27:50,401
So, mykala.
629
00:27:50,403 --> 00:27:53,470
-We see no --
-and not much.
630
00:27:53,472 --> 00:27:55,239
A little bit of clouding.
631
00:27:55,241 --> 00:27:57,007
Mykala:
I think that I came up to temp
632
00:27:57,009 --> 00:27:59,376
a little bit sooner
than I wanted,
633
00:27:59,378 --> 00:28:02,680
but I was able to correct
a little bit.
634
00:28:02,682 --> 00:28:04,281
Mark:
Almost the same as dylan's.
635
00:28:04,283 --> 00:28:07,284
Yeah, it's starting to get just
a little bit of a blue tint.
636
00:28:07,286 --> 00:28:09,553
Exactly. And I don't want to add
too much water,
637
00:28:09,555 --> 00:28:11,789
because it's clear
that continuing to add water
638
00:28:11,791 --> 00:28:13,624
is not really
going to enhance it.
639
00:28:13,626 --> 00:28:16,326
Just ended up being
light on the botanicals.
640
00:28:16,328 --> 00:28:17,361
And high proof.
641
00:28:17,363 --> 00:28:18,896
That's it.
And high proof.
642
00:28:18,898 --> 00:28:22,833
And I prove I'm probably closer
in that like 135, 140 range.
643
00:28:22,835 --> 00:28:24,702
That was a little higher
than you were aiming for, right?
644
00:28:24,704 --> 00:28:25,803
Yeah.
645
00:28:25,805 --> 00:28:27,071
I think I'm just getting
some artifacts
646
00:28:27,073 --> 00:28:28,839
of the unusual base spirit.
647
00:28:28,841 --> 00:28:31,942
Not unpleasant.
Just not too much there.
648
00:28:31,944 --> 00:28:33,911
It tastes like
a little butterscotch.
649
00:28:33,913 --> 00:28:35,479
Just really flat,
isn't it?
650
00:28:35,481 --> 00:28:40,217
Dylan clouded up a considerable
amount more than mykala did.
651
00:28:40,219 --> 00:28:41,618
All the precision
in the world,
652
00:28:41,620 --> 00:28:43,887
although it may work out
mathematically,
653
00:28:43,889 --> 00:28:49,326
what you get in the end may not
be what you were shooting for.
654
00:28:49,328 --> 00:28:51,862
Narrator: Coming up,
the final two distillers
655
00:28:51,864 --> 00:28:53,597
meet the green fairy.
656
00:28:53,599 --> 00:28:57,868
Unfortunately, your jar
bought you a ticket home.
657
00:29:00,406 --> 00:29:01,805
Narrator: Three legal distillers
658
00:29:01,807 --> 00:29:03,741
have turned in their best jars
659
00:29:03,743 --> 00:29:07,444
of the world's
most mythical spirit, absinthe.
660
00:29:07,446 --> 00:29:10,447
Before they can turn
this white fairy green,
661
00:29:10,449 --> 00:29:12,049
one of them is going home.
662
00:29:12,051 --> 00:29:15,719
Well, we learned a lot,
and it totally went
663
00:29:15,721 --> 00:29:18,589
against everything
that we had read and been told,
664
00:29:18,591 --> 00:29:22,459
and falsehood about this drink,
665
00:29:22,461 --> 00:29:24,995
dylan?
666
00:29:24,997 --> 00:29:27,998
I think it's
extremely strong.
667
00:29:28,000 --> 00:29:31,301
And maybe that's because
of your column-style still
668
00:29:31,303 --> 00:29:33,537
you got rigged up
over there
669
00:29:33,539 --> 00:29:35,739
and I know you was
a little bit low in the proof
670
00:29:35,741 --> 00:29:37,207
in the beginning,
671
00:29:37,209 --> 00:29:39,576
but I think you did it here.
You know, you made it.
672
00:29:39,578 --> 00:29:42,513
The botanical content
is a little bit --
673
00:29:42,515 --> 00:29:44,214
a little bit stripped maybe.
674
00:29:44,216 --> 00:29:49,186
This drink should cloud
as it has water added to it.
675
00:29:49,188 --> 00:29:53,624
We didn't see as much in yours,
but still, it was a good drink.
676
00:29:53,626 --> 00:29:57,661
Mena, I found your product
has good mouthfeel.
677
00:29:57,663 --> 00:30:00,931
Clouds nicely,
has good botanical content.
678
00:30:00,933 --> 00:30:03,834
Mykala,
I found your spirit
679
00:30:03,836 --> 00:30:07,371
to be really interesting,
very floral,
680
00:30:07,373 --> 00:30:10,107
had a really smooth taste,
plenty of fruit.
681
00:30:10,109 --> 00:30:12,843
Everything that was in there
was pleasant.
682
00:30:12,845 --> 00:30:15,479
It was what
an absinthe should be.
683
00:30:15,481 --> 00:30:18,148
But I don't think your math
was exactly right
684
00:30:18,150 --> 00:30:21,585
to really bring it
way to the front.
685
00:30:21,587 --> 00:30:23,253
Unfortunately,
686
00:30:23,255 --> 00:30:26,190
mykala, your jar
bought you a ticket home.
687
00:30:26,192 --> 00:30:27,591
I'm awful sorry, hon.
688
00:30:27,593 --> 00:30:29,626
You worked
extremely hard, honey,
689
00:30:29,628 --> 00:30:32,496
and it's been an honor
to taste your spirit.
690
00:30:32,498 --> 00:30:35,766
I know that I'm going home
with two forever friends
691
00:30:35,768 --> 00:30:39,303
at the very least. I've enjoyed
this experience immensely.
692
00:30:39,305 --> 00:30:41,905
I've learned so,
so much from it.
693
00:30:41,907 --> 00:30:45,209
Most important of all,
like, I'm on the right track.
694
00:30:45,211 --> 00:30:48,612
Ted: Well, you two definitely
have a challenge moving forward.
695
00:30:48,614 --> 00:30:52,049
The next step
is the coloration step.
696
00:30:52,051 --> 00:30:57,821
♪♪
697
00:30:57,823 --> 00:31:01,425
welcome back, guys.
The last leg of our journey,
698
00:31:01,427 --> 00:31:03,360
it's not just about
having a drink,
699
00:31:03,362 --> 00:31:04,862
it's an experience
700
00:31:04,864 --> 00:31:08,465
dylan, mena, honestly,
there is no advice here
701
00:31:08,467 --> 00:31:11,168
I can offer you two.
Be interesting to see
702
00:31:11,170 --> 00:31:12,703
how you change
the color on it
703
00:31:12,705 --> 00:31:14,171
and enhance the flavor.
704
00:31:14,173 --> 00:31:16,807
It should come naturally
from botanicals.
705
00:31:16,809 --> 00:31:18,342
Originally probably incidental,
706
00:31:18,344 --> 00:31:21,578
but became something
that consumers demanded.
707
00:31:21,580 --> 00:31:24,248
It's a little tricky,
because you already have
708
00:31:24,250 --> 00:31:26,183
a good product right now.
709
00:31:26,185 --> 00:31:27,918
It's -- it's just clear.
710
00:31:27,920 --> 00:31:30,854
You could hurt
that taste profile
711
00:31:30,856 --> 00:31:33,457
and make it a perfect color.
712
00:31:33,459 --> 00:31:35,893
So, you know, good luck.
713
00:31:35,895 --> 00:31:38,562
We're giving you all two hours.
Okay.
714
00:31:38,564 --> 00:31:42,132
And your time starts now.
715
00:31:42,134 --> 00:31:43,700
Good luck, guys.
716
00:31:43,702 --> 00:31:47,471
♪♪
717
00:31:47,473 --> 00:31:50,807
it's like an apothecary
shop in here.
718
00:31:50,809 --> 00:31:53,877
Back in the old days,
the unscrupulous producers,
719
00:31:53,879 --> 00:31:55,712
they would color it green,
but the thing is,
720
00:31:55,714 --> 00:32:01,551
they would use substances like
copper sulfate to make it green.
721
00:32:01,553 --> 00:32:04,955
It's not a good business
practice to kill your customer.
722
00:32:04,957 --> 00:32:08,492
No.
[ laughs ]
723
00:32:08,494 --> 00:32:10,661
got them finely chopped
in there?
724
00:32:10,663 --> 00:32:12,062
Yeah, yeah.
725
00:32:12,064 --> 00:32:15,432
I really do love doing
a percolation with herbs,
726
00:32:15,434 --> 00:32:18,635
but two hours is not
a lot of time to do it.
727
00:32:18,637 --> 00:32:20,437
Normally, I do it in 12.
728
00:32:20,439 --> 00:32:22,205
I got some nice, green color
coming in,
729
00:32:22,207 --> 00:32:25,742
but it's pretty gentle
right now.
730
00:32:25,744 --> 00:32:27,277
Mark:
Man, this is just --
731
00:32:27,279 --> 00:32:31,815
this is damn chemistry
at its best over here.
732
00:32:31,817 --> 00:32:33,550
Digger: We thought we were
really doing something
733
00:32:33,552 --> 00:32:35,485
when we colored
outside the lines a little bit.
734
00:32:35,487 --> 00:32:37,120
-Yeah.
-[ chuckles ]
735
00:32:37,122 --> 00:32:40,123
not ideal,
but I'll make it work.
736
00:32:40,125 --> 00:32:42,859
During a makeshift
percolation.
737
00:32:42,861 --> 00:32:44,394
It's a quick way to extract
herbs.
738
00:32:44,396 --> 00:32:46,897
The chartreuse color
is yarrow.
739
00:32:46,899 --> 00:32:50,734
Emerald, I have a blend
of lemon balm and yarrow,
740
00:32:50,736 --> 00:32:55,739
and for the deeper olive green,
I have roman wormwood.
741
00:32:55,741 --> 00:32:58,909
Southern wormwood,
lemon balm, and yarrow, as well.
742
00:32:58,911 --> 00:33:01,845
We'll just see if this
works out. I'm hopeful.
743
00:33:01,847 --> 00:33:04,181
I've got a little
lemon verbena, mint,
744
00:33:04,183 --> 00:33:06,450
and just a sprinkling
of dill.
745
00:33:06,452 --> 00:33:09,086
I'm worried about
doing it under heat.
746
00:33:09,088 --> 00:33:10,821
Seeing if I can get --
I'm thinking I can get
747
00:33:10,823 --> 00:33:12,389
a nice, subtle,
green hint.
748
00:33:12,391 --> 00:33:16,193
I heard the criticism from the
judges about a lack of louche.
749
00:33:16,195 --> 00:33:17,494
So I've taken
some star anise
750
00:33:17,496 --> 00:33:20,297
and some of my other
blending components,
751
00:33:20,299 --> 00:33:22,833
and I'm doing that
at a pretty low simmer.
752
00:33:22,835 --> 00:33:24,634
Got it at about 110 now
753
00:33:24,636 --> 00:33:26,770
so I can get
those oils concentrated,
754
00:33:26,772 --> 00:33:29,206
string these out,
and titrate that in.
755
00:33:29,208 --> 00:33:32,809
Add it slowly without throwing
the flavors off-balance.
756
00:33:32,811 --> 00:33:34,845
I've got a cool
special ingredient
757
00:33:34,847 --> 00:33:37,280
to share with the judges
758
00:33:37,282 --> 00:33:39,316
that I'm going to add
at the very ending stage.
759
00:33:39,318 --> 00:33:42,686
Alright, guys, you're at
your halfway point. One hour.
760
00:33:42,688 --> 00:33:46,023
♪♪
761
00:33:46,025 --> 00:33:49,192
that particular small bottle
of mena's --
762
00:33:49,194 --> 00:33:52,195
she's got a little
test tube experiment
763
00:33:52,197 --> 00:33:53,563
to see where she's at.
764
00:33:53,565 --> 00:33:56,299
Mena: My background as an
herbalist gave me the advantage,
765
00:33:56,301 --> 00:33:58,402
just really
knowing the botanicals.
766
00:33:58,404 --> 00:34:01,972
Mugwort, I know
how quick it extracts.
767
00:34:01,974 --> 00:34:04,241
I know, like,
the flavor profile.
768
00:34:04,243 --> 00:34:07,210
I drink a lot of it.
I smoke mugwort.
769
00:34:07,212 --> 00:34:09,846
It looked like
she's where she needs to be,
770
00:34:09,848 --> 00:34:11,314
if the flavor's there.
771
00:34:11,316 --> 00:34:12,916
Tim:
What is dylan doing to his?
772
00:34:12,918 --> 00:34:18,455
Well, we're seeing
some different hues and tints.
773
00:34:18,457 --> 00:34:19,523
Ted: Dylan?
774
00:34:19,525 --> 00:34:22,559
I have a secret weapon
botanical,
775
00:34:22,561 --> 00:34:23,960
which you may or may not
have heard of --
776
00:34:23,962 --> 00:34:25,462
the electric daisy button?
777
00:34:25,464 --> 00:34:28,432
The electric daisy,
it's the acmella species.
778
00:34:28,434 --> 00:34:31,401
It's an annual herb, I think
originally from south america.
779
00:34:31,403 --> 00:34:33,637
Creates an anesthetizing,
a numbing effect
780
00:34:33,639 --> 00:34:35,739
in the -- in the mouth.
A tickle.
781
00:34:35,741 --> 00:34:37,841
Yeah, yeah, interesting.
Like sichuan pepper.
782
00:34:37,843 --> 00:34:39,676
Mm-hmm. So I'm using
783
00:34:39,678 --> 00:34:41,812
a real light extraction
of that, as well.
784
00:34:41,814 --> 00:34:43,213
It'll add
an interesting component.
785
00:34:43,215 --> 00:34:45,115
Definitely
an eclectic mix.
786
00:34:45,117 --> 00:34:49,619
♪♪
787
00:34:49,621 --> 00:34:51,421
there are quite a few
wrinkles in here.
788
00:34:51,423 --> 00:34:54,491
Complete honesty is this
is going to be interesting.
789
00:34:58,197 --> 00:35:01,498
There is a difference in
bad absinthe and good absinthe.
790
00:35:01,500 --> 00:35:05,435
I hope that what you bring
to the table is way better
791
00:35:05,437 --> 00:35:08,839
than what jeff and lance
tried to create.
792
00:35:20,619 --> 00:35:22,686
[ sputters ]
793
00:35:25,958 --> 00:35:28,658
[ grunts ]
whew!
794
00:35:36,068 --> 00:35:37,968
[ retches, spits ]
795
00:35:37,970 --> 00:35:39,002
[ sighs ]
796
00:35:41,173 --> 00:35:43,173
narrator:
It's a green fairy fight
797
00:35:43,175 --> 00:35:45,342
as an herbalist
turned liquor maker
798
00:35:45,344 --> 00:35:47,244
and a legal distiller compete
799
00:35:47,246 --> 00:35:50,447
to master
the infamous spirit absinthe.
800
00:35:50,449 --> 00:35:52,616
30 minutes.
Mena: 30 minutes. Alright.
801
00:35:52,618 --> 00:35:55,152
Yes, ma'am.
Time is drawing nigh.
802
00:35:55,154 --> 00:36:01,258
♪♪
803
00:36:01,260 --> 00:36:03,793
mena: Used to shaking
from bartending.
804
00:36:03,795 --> 00:36:06,229
Feels more comfortable
standing up.
805
00:36:06,231 --> 00:36:08,932
♪♪
806
00:36:08,934 --> 00:36:10,167
tim: Here comes dylan.
807
00:36:10,169 --> 00:36:12,169
-Bring it up, dylan.
-Judges?
808
00:36:12,171 --> 00:36:14,504
It's been an honor.
It's been a pleasure.
809
00:36:14,506 --> 00:36:17,374
Thank you, judges.
Alright. Good luck, dylan.
810
00:36:17,376 --> 00:36:20,377
♪♪
811
00:36:20,379 --> 00:36:23,680
8 minutes to spare.
812
00:36:23,682 --> 00:36:25,949
Brought that up
like it was a new baby.
813
00:36:25,951 --> 00:36:28,285
It is a new baby.
Exactly.
814
00:36:28,287 --> 00:36:30,353
And my heart's
overflowing with gratitude.
815
00:36:30,355 --> 00:36:32,556
Thank you so much,
each and every one of you.
816
00:36:32,558 --> 00:36:33,590
-You're certainly welcome.
-Good job.
817
00:36:33,592 --> 00:36:35,292
-Very kind words.
-Thank you.
818
00:36:35,294 --> 00:36:37,694
Good luck. Good luck.
Excellent. Thank you.
819
00:36:37,696 --> 00:36:39,829
Look at the difference
in those things.
820
00:36:39,831 --> 00:36:41,398
Tim:
There is a difference.
821
00:36:41,400 --> 00:36:43,500
Behold,
822
00:36:43,502 --> 00:36:45,702
the absinthe fountain.
823
00:36:45,704 --> 00:36:47,437
Alright, here we go.
824
00:36:47,439 --> 00:36:49,839
Do first neat and then we'll
add a little ice water.
825
00:36:49,841 --> 00:36:50,974
Ladies first.
826
00:36:50,976 --> 00:36:53,977
Mena's has a deep,
bright emerald color,
827
00:36:53,979 --> 00:36:55,212
little bit cloudy,
828
00:36:55,214 --> 00:36:56,613
even though
I had the green color,
829
00:36:56,615 --> 00:36:58,114
I think in the process
830
00:36:58,116 --> 00:37:02,919
that I lost some of the
aromatics and the mouthfeel.
831
00:37:02,921 --> 00:37:04,588
-Okay.
-Wow, it smells good.
832
00:37:04,590 --> 00:37:06,556
-Good licorice.
-Interesting.
833
00:37:06,558 --> 00:37:09,693
♪♪
834
00:37:09,695 --> 00:37:11,728
-whoa.
-It's a mouth opener,
835
00:37:11,730 --> 00:37:13,296
comes in a little hot.
836
00:37:13,298 --> 00:37:15,065
You've got
herbal flavors in there.
837
00:37:15,067 --> 00:37:16,466
It's got a nice structure.
838
00:37:16,468 --> 00:37:18,602
Tastes just like
it should taste.
839
00:37:18,604 --> 00:37:20,337
We'll add some water.
840
00:37:20,339 --> 00:37:22,038
And it's got the layers.
841
00:37:22,040 --> 00:37:23,240
The clouding effect.
842
00:37:23,242 --> 00:37:24,507
And that's a good sign.
843
00:37:24,509 --> 00:37:28,445
I've done extractions
that were a year,
844
00:37:28,447 --> 00:37:31,881
so two hours,
I was losing my mind.
845
00:37:31,883 --> 00:37:33,817
♪♪
846
00:37:33,819 --> 00:37:36,353
adding ice water
mellowed it right down.
847
00:37:36,355 --> 00:37:38,421
-It did.
-That's what I'm talking about.
848
00:37:38,423 --> 00:37:42,058
Got refreshing anise and fennel
and those --
849
00:37:42,060 --> 00:37:44,027
that's crazy,
the way that does that.
850
00:37:44,029 --> 00:37:45,695
It actually spreads
the flavors out
851
00:37:45,697 --> 00:37:47,330
where they're
a little more discernible.
852
00:37:47,332 --> 00:37:48,465
Yeah, I think
she did well.
853
00:37:48,467 --> 00:37:50,934
I didn't have a big problem
with it
854
00:37:50,936 --> 00:37:53,103
before the ice water
was added.
855
00:37:53,105 --> 00:37:55,171
Yeah, it was right on the money.
That's right.
856
00:37:55,173 --> 00:37:58,942
But this I can see would be
more pleasant in the long run.
857
00:37:58,944 --> 00:37:59,976
Yes.
858
00:37:59,978 --> 00:38:02,545
This is a standalone
taste for me.
859
00:38:02,547 --> 00:38:05,849
I mean, really,
I've never had nothing like that
860
00:38:05,851 --> 00:38:09,019
when I've heard absinthe
my entire life...
861
00:38:09,021 --> 00:38:11,087
We heard nothing good.
I went back to the bad things.
862
00:38:11,089 --> 00:38:12,589
Right, right.
863
00:38:12,591 --> 00:38:14,591
Thank you for busting
those myths.
864
00:38:14,593 --> 00:38:15,759
If you need
any corn liquor,
865
00:38:15,761 --> 00:38:18,161
you call on us.
We'll return the favor.
866
00:38:18,163 --> 00:38:20,196
-So, dylan.
-Please.
867
00:38:20,198 --> 00:38:22,032
I don't think I made
as good of a product
868
00:38:22,034 --> 00:38:24,100
as I normally could have,
869
00:38:24,102 --> 00:38:27,904
but I definitely am proud of
what I was able to make with it.
870
00:38:27,906 --> 00:38:32,309
I'm concerned that I couldn't
quite get the louche
871
00:38:32,311 --> 00:38:33,710
the judges were looking for.
872
00:38:33,712 --> 00:38:35,779
-That smells nothing like --
-I don't see where he changed --
873
00:38:35,781 --> 00:38:37,447
that's not
what I would expect.
874
00:38:37,449 --> 00:38:39,082
I don't see where
he changed his nose any.
875
00:38:39,084 --> 00:38:40,850
And it smells
nothing like mena's.
876
00:38:40,852 --> 00:38:44,421
I'm still getting this artifact,
and it's where he made the cut
877
00:38:44,423 --> 00:38:46,356
when he was doing
that base spirit.
878
00:38:46,358 --> 00:38:48,491
It's still there.
His nose stayed the same.
879
00:38:48,493 --> 00:38:49,526
Hmm.
880
00:38:49,528 --> 00:38:53,229
I tried to
split the difference
881
00:38:53,231 --> 00:38:54,898
and do a cold extraction
882
00:38:54,900 --> 00:38:57,100
and get some nice,
delicate flavors in there
883
00:38:57,102 --> 00:38:58,368
and some light color.
884
00:38:58,370 --> 00:38:59,969
Hopefully it's green enough
and white enough,
885
00:38:59,971 --> 00:39:02,706
but I think it tastes
really good.
886
00:39:02,708 --> 00:39:03,740
Too hot.
I don't know.
887
00:39:03,742 --> 00:39:04,741
It's a little spicy.
888
00:39:04,743 --> 00:39:06,276
-It's quite hot.
-Yeah, it's spicy.
889
00:39:06,278 --> 00:39:07,610
It's anesthetizing.
890
00:39:07,612 --> 00:39:10,880
I'm not getting a concentration
of anise and fennel
891
00:39:10,882 --> 00:39:12,782
that I would expect.
892
00:39:12,784 --> 00:39:15,652
No, the taste
is nothing like the smell.
893
00:39:15,654 --> 00:39:17,887
Now, you see? Not getting
the clouding effect.
894
00:39:17,889 --> 00:39:19,389
-Yep.
-And that's a factor
895
00:39:19,391 --> 00:39:21,891
of his concentration.
In the coloration step,
896
00:39:21,893 --> 00:39:24,094
he was -- he was adding
some anise to it
897
00:39:24,096 --> 00:39:26,563
in an attempt to get more
of that in there.
898
00:39:26,565 --> 00:39:28,832
Of course, the coloration's
not the right place to do it.
899
00:39:28,834 --> 00:39:31,868
I mean, it's fiery still
right now. My goodness.
900
00:39:31,870 --> 00:39:33,737
Did mention
the electric daisy,
901
00:39:33,739 --> 00:39:35,972
which does give
an anesthetizing mouthfeel.
902
00:39:35,974 --> 00:39:38,308
But my question is,
903
00:39:38,310 --> 00:39:40,410
I'm not so sure
I would want to use that.
904
00:39:40,412 --> 00:39:42,078
With a strong spirit
like absinthe,
905
00:39:42,080 --> 00:39:44,547
because I think
it might give you the impression
906
00:39:44,549 --> 00:39:46,383
that the proof
is higher than it is.
907
00:39:46,385 --> 00:39:50,653
It was an interesting idea.
The bottom line is it's flawed.
908
00:39:50,655 --> 00:39:52,655
Yep.
He gets props for creativity.
909
00:39:52,657 --> 00:39:55,358
He colored outside the box
from day 1.
910
00:39:55,360 --> 00:39:57,660
I mean, that right there
just confirms it.
911
00:39:57,662 --> 00:39:59,529
You know, just looking at that,
that confirms it right there.
912
00:39:59,531 --> 00:40:01,231
You know, I agree.
913
00:40:01,233 --> 00:40:06,236
♪♪
914
00:40:06,238 --> 00:40:07,470
digger:
Guys, welcome back.
915
00:40:07,472 --> 00:40:10,740
There can only be
one master distiller.
916
00:40:10,742 --> 00:40:12,509
Dylan, I think that
917
00:40:12,511 --> 00:40:15,178
looking at the wrinkles
that you were throwing in,
918
00:40:15,180 --> 00:40:17,914
really quite interesting.
Tasting yours, dylan,
919
00:40:17,916 --> 00:40:21,384
it seems to be
the same taste profile
920
00:40:21,386 --> 00:40:23,453
I was tasting
in the beginning, really,
921
00:40:23,455 --> 00:40:25,188
it's the best I could do with
the tools I had to work with.
922
00:40:25,190 --> 00:40:26,689
Best you could do?
Yeah.
923
00:40:26,691 --> 00:40:29,993
Mena, I think you did
an outstanding job.
924
00:40:29,995 --> 00:40:31,628
It's a great taste.
925
00:40:31,630 --> 00:40:34,898
This something else.
I mean, it -- it really shows
926
00:40:34,900 --> 00:40:37,133
what we were supposed
to experience. Clouded up,
927
00:40:37,135 --> 00:40:40,670
and just like one of those eye-
opening experiences, like wow.
928
00:40:40,672 --> 00:40:44,240
And it's come to that time.
929
00:40:44,242 --> 00:40:45,708
Mena,
930
00:40:45,710 --> 00:40:47,911
you knocked it
over the fence, girl.
931
00:40:47,913 --> 00:40:50,146
You are our next
master distiller.
932
00:40:50,148 --> 00:40:51,648
Congratulations.
933
00:40:51,650 --> 00:40:52,682
Thank you.
934
00:40:52,684 --> 00:40:55,118
I'm proud.
This whole competition
935
00:40:55,120 --> 00:40:59,756
has really shined a light
and uplifted absinthe.
936
00:40:59,758 --> 00:41:02,926
Now, dylan, you're right
in there, buddy.
937
00:41:02,928 --> 00:41:06,029
You just fell a tiny bit short.
So don't get down on yourself.
938
00:41:06,031 --> 00:41:07,664
You all stand head and shoulders
939
00:41:07,666 --> 00:41:09,766
above the rest in your field,
I feel certain.
940
00:41:09,768 --> 00:41:11,267
Thank you so much.
941
00:41:11,269 --> 00:41:14,137
Dylan:
Thank you, judges.
942
00:41:14,139 --> 00:41:16,773
Narrator: Next time
on "master distiller"...
943
00:41:16,775 --> 00:41:18,208
Yo, ho, ho,
we're making rum.
944
00:41:18,210 --> 00:41:19,709
Narrator:
...Navy strength rum...
945
00:41:19,711 --> 00:41:20,877
The best smell in the world.
946
00:41:20,879 --> 00:41:22,779
Narrator:
...The 114-proof liquor
947
00:41:22,781 --> 00:41:24,714
that fueled
the british empire...
948
00:41:24,716 --> 00:41:26,683
You can have all the flavor
in the world you want to.
949
00:41:26,685 --> 00:41:29,752
Narrator: ...And forces every
distiller to prove their worth.
950
00:41:29,754 --> 00:41:33,990
But if it don't meet that
minimum 114 navy strength, out.