1
00:00:00,768 --> 00:00:01,900
Whoa!
2
00:00:01,936 --> 00:00:04,536
One spirit commands
high prices in the backwoods.
3
00:00:04,572 --> 00:00:06,438
Got a little peach
on the nose.
4
00:00:06,474 --> 00:00:09,441
Yet it's rarely found
on liquor store shelves.
5
00:00:09,477 --> 00:00:10,576
It's freaking me out.
6
00:00:10,611 --> 00:00:14,013
Authentic peach brandy
is dry, not sweet.
7
00:00:14,048 --> 00:00:18,117
It did look just like
what a good peach brandy mash
should look like.
8
00:00:18,152 --> 00:00:21,153
Once, more popular
in the old south than whiskey.
9
00:00:21,188 --> 00:00:24,423
I'm just going to offer you
a litt advice. Just be careful
and don't overdo it.
10
00:00:24,458 --> 00:00:26,058
You can overdo this real easy.
11
00:00:26,093 --> 00:00:29,962
Its seasonal ingredients
are too costly
for mass production.
12
00:00:29,997 --> 00:00:31,330
When so we start drinking?
13
00:00:31,365 --> 00:00:34,767
But after decades
in the shadows, distillers
are reviving
14
00:00:34,802 --> 00:00:36,035
this colonial spirit.
15
00:00:36,070 --> 00:00:38,637
And bringing lost recipes
back to life.
16
00:00:38,672 --> 00:00:40,072
It don't matter
what they put in it.
17
00:00:40,107 --> 00:00:43,042
It better
taste like peach brandy.
18
00:00:43,077 --> 00:00:46,779
Across the country, a handful
of amateur distillers
19
00:00:46,814 --> 00:00:50,115
are heirs
to a centuries old tradition.
20
00:00:51,152 --> 00:00:53,685
Some operate
on the legal side,
21
00:00:53,721 --> 00:00:57,956
others practice their craft
beyond the reach of the law.
22
00:00:57,992 --> 00:01:00,259
Now they'll face off
to earn their place
23
00:01:00,294 --> 00:01:03,095
in america's
liquor making legacy.
24
00:01:03,130 --> 00:01:05,431
Gotta switch strategies now,
after digger's advice.
25
00:01:05,466 --> 00:01:08,634
Judged by
three legendary moonshiners,
26
00:01:08,669 --> 00:01:11,203
it's really, really complex.
27
00:01:11,238 --> 00:01:13,906
And the master
of backwoods brandy.
28
00:01:13,941 --> 00:01:15,274
We're kind of oldschool.
29
00:01:15,309 --> 00:01:18,343
Our peach brandy
don't have all that
extra in it.
30
00:01:18,379 --> 00:01:21,747
They'll go head to head
in a series of challenges.
31
00:01:21,782 --> 00:01:23,682
Everyones still
got their fingers?
32
00:01:23,717 --> 00:01:26,085
-To determine...
-Ooh, that bucket's hot.
33
00:01:26,120 --> 00:01:27,619
...Who has what it takes...
34
00:01:27,655 --> 00:01:29,288
If you make it
less than a hundred proof,
35
00:01:29,323 --> 00:01:30,622
the spirit
will come after you.
36
00:01:30,658 --> 00:01:31,757
...To be named...
37
00:01:31,792 --> 00:01:33,592
Can add
a little bit of funk to it.
38
00:01:33,627 --> 00:01:34,893
...Master distiller.
39
00:01:34,929 --> 00:01:36,862
-Well, now...
-That's impressive,
right there.
40
00:01:41,635 --> 00:01:43,235
Moonshine
41
00:01:43,270 --> 00:01:45,537
roaming
man
42
00:01:45,573 --> 00:01:48,407
fellas, I want to
welcome y'all
to master distiller.
43
00:01:48,442 --> 00:01:52,444
My friend mark ramsey.
Tim smith. Of course,
I'm digger.
44
00:01:52,480 --> 00:01:54,246
You're here to make us
a little peach brandy.
45
00:01:55,349 --> 00:01:59,017
True, peach brandy is a dry,
oak-finished spirit
46
00:01:59,053 --> 00:02:01,687
that dates back to
america's first settlers.
47
00:02:03,524 --> 00:02:05,891
Traditional hard cider
ingredients,
48
00:02:05,926 --> 00:02:09,161
apples and pears,
only flourished in the north,
49
00:02:09,196 --> 00:02:11,096
so resourceful
southern colonists
50
00:02:11,132 --> 00:02:15,067
used the peaches that had been
planted by spanish explorers
51
00:02:15,136 --> 00:02:17,302
a century earlier.
52
00:02:17,338 --> 00:02:21,707
The new peach cider called
mabi turned quickly
in the warm climate.
53
00:02:21,742 --> 00:02:25,744
To make it last,
they distilled it
in copper pot stills,
54
00:02:25,779 --> 00:02:30,782
storing the resulting
high proof alcohol
in oak casks.
55
00:02:30,818 --> 00:02:34,887
Aged peach brandy
became a favorite
in colonial cocktails
56
00:02:34,922 --> 00:02:37,956
such as kentucky's original
mint julep.
57
00:02:37,992 --> 00:02:39,591
And by the seventeen eighties
58
00:02:39,627 --> 00:02:42,227
it was worth more than
any american spirit.
59
00:02:43,197 --> 00:02:45,531
But the high price
was its downfall.
60
00:02:47,968 --> 00:02:50,636
Grain-based whiskey
was cheaper to distill.
61
00:02:50,671 --> 00:02:54,039
And the spent mash
doubled as livestock feed.
62
00:02:54,074 --> 00:02:57,576
By prohibition, heritage
peach brandy recipes
63
00:02:57,611 --> 00:03:00,245
survived only
in backwoods stills.
64
00:03:00,281 --> 00:03:05,417
With few distillers daring
to resurrect
this iconic american spirit.
65
00:03:05,452 --> 00:03:07,920
If we name you
master distiller,
66
00:03:07,955 --> 00:03:09,922
you're going to win
a limited run of your liquor
67
00:03:09,957 --> 00:03:11,456
in sugarland's
distilling company.
68
00:03:12,359 --> 00:03:14,693
Now all of y'all
are equal standing here.
69
00:03:15,262 --> 00:03:16,728
You get the same stills.
70
00:03:16,764 --> 00:03:19,831
You get same house smashed
peach base.
71
00:03:19,867 --> 00:03:22,534
So only thing that's going to
differ you
at the end of the day is,
72
00:03:22,570 --> 00:03:23,802
what skills you bring.
73
00:03:23,837 --> 00:03:26,872
When it's said and done,
winner of this round,
74
00:03:26,907 --> 00:03:29,274
first barrel picked choice
goes to you.
75
00:03:29,310 --> 00:03:33,011
You will pick your barrel
for aging, you leave.
76
00:03:33,047 --> 00:03:37,115
Just bear in mind what we base
our decision on
is the appearance,
77
00:03:37,151 --> 00:03:38,984
and the marketability
of your liquor.
78
00:03:39,019 --> 00:03:40,719
So we want to see your best.
79
00:03:40,754 --> 00:03:44,189
You got four hours
to run this mash,
bring us your finest jar.
80
00:03:44,892 --> 00:03:47,593
And your time starts... Now.
81
00:03:49,697 --> 00:03:52,331
Like the southern clonists
before them,
82
00:03:52,366 --> 00:03:55,767
the distillers will transform
the turn cider mash
83
00:03:55,803 --> 00:03:58,237
into clear, high-proof
peach brandy
84
00:03:58,272 --> 00:04:02,007
that will be oak-aged
in the second
elimination round.
85
00:04:02,042 --> 00:04:04,443
Doug's the only one
who's got a strainer.
86
00:04:04,478 --> 00:04:06,245
Ain't nobody else
is using a strainer.
87
00:04:06,280 --> 00:04:10,582
Tyler's got
a straining bag down inside
the neck of his case.
88
00:04:10,618 --> 00:04:12,417
They're putting
their solids down in there.
89
00:04:12,453 --> 00:04:14,052
They are putting
everything in there.
90
00:04:14,088 --> 00:04:16,288
That's better for taste
but, boy, it makes it
91
00:04:16,323 --> 00:04:17,723
easier to scorch.
92
00:04:19,827 --> 00:04:22,027
How much volume
to put in that thumper?
I've never used a thumper.
93
00:04:22,062 --> 00:04:24,563
I kind of put through in
two buckets.
94
00:04:24,598 --> 00:04:26,131
Warning buckets.
95
00:04:26,166 --> 00:04:28,634
Tyler, he works
in a legal distillery.
96
00:04:28,669 --> 00:04:31,403
More than likely
he's probably got
a bigger set up than this.
97
00:04:31,438 --> 00:04:33,639
Oh, yeah, he's used to
flipping switches.
98
00:04:33,674 --> 00:04:36,241
Flipping switches
and things just going.
99
00:04:36,277 --> 00:04:37,809
Kalamazoo
100
00:04:37,845 --> 00:04:40,045
my name tyler glasser
and I'm from
kalamazoo, michigan.
101
00:04:40,080 --> 00:04:44,249
Right now, I'm currently
the head distiller
at a small craft distillery
102
00:04:44,285 --> 00:04:45,684
called green door
distilling company.
103
00:04:45,719 --> 00:04:47,552
Got an art history degree
and want to design,
104
00:04:47,588 --> 00:04:49,655
so I'm very creative person.
105
00:04:49,690 --> 00:04:51,657
After art school,
I bartended for ten years.
106
00:04:51,692 --> 00:04:53,925
And that's where I channeled
my creativity at the time,
107
00:04:53,961 --> 00:04:57,729
creating craft cocktails,
and then, distilling
was just one step deeper.
108
00:04:57,765 --> 00:05:00,799
If it'll ferment,
I'll probably try
to run it through a still.
109
00:05:00,834 --> 00:05:03,869
Distilling is kind of
a multi generational thing
110
00:05:03,904 --> 00:05:05,370
passed down
from family to family.
111
00:05:05,406 --> 00:05:08,674
Recipes like that,
I had to create
my own peach brandy and stuff.
112
00:05:08,709 --> 00:05:10,542
I'm kind of starting
with a blank slate.
113
00:05:10,577 --> 00:05:12,377
I think winning
master distiller
114
00:05:12,413 --> 00:05:14,079
would just be
an incredible boost
115
00:05:14,114 --> 00:05:17,082
to my validation
as a young craft distiller.
116
00:05:17,117 --> 00:05:21,053
And make sure I belong
in the same room as all
of these awesome distillers.
117
00:05:22,289 --> 00:05:23,922
And if that fills up
with peaches,
118
00:05:23,957 --> 00:05:25,590
he's not going to be
able to get it out.
119
00:05:28,762 --> 00:05:30,862
Got myself in trouble here.
120
00:05:30,898 --> 00:05:34,199
You bust that you know
you're in a pickle then,
don't ya?
121
00:05:34,234 --> 00:05:38,236
And if you get your arm
stuck in there, we may
have to call somebody else.
122
00:05:38,272 --> 00:05:40,605
Oh, christ!
It's a birdie.
123
00:05:40,641 --> 00:05:42,140
There you go,
you worked it out of there.
124
00:05:42,176 --> 00:05:43,875
Kind of like birthing a baby,
wasn't it?
125
00:05:44,511 --> 00:05:45,911
Kinda like pulling a calf.
126
00:05:46,547 --> 00:05:47,779
Smell pretty good.
127
00:05:49,149 --> 00:05:51,616
Well, leo, he owns a brewery.
128
00:05:51,652 --> 00:05:55,787
My name is leo sawadogo.
I live in beautiful
montclair, new jersey.
129
00:05:55,823 --> 00:05:59,324
I'm the head brewere
to my brewery
and the founder
130
00:05:59,360 --> 00:06:01,059
alongside my wife.
131
00:06:01,095 --> 00:06:02,761
I learned to brew for my mom.
132
00:06:02,796 --> 00:06:05,564
She's the one that taught me
everything about brewing.
133
00:06:05,599 --> 00:06:08,500
I was born and raised
in the city called ouagadougou
134
00:06:08,535 --> 00:06:11,503
in a country
called burkina fasso.
That's in west africa.
135
00:06:11,538 --> 00:06:14,840
Brewing in burkina
is being handled by women.
136
00:06:16,243 --> 00:06:20,412
My plan is to go back
to west africa
and help this women
137
00:06:20,447 --> 00:06:22,848
and teach them
how to make alcohol.
138
00:06:22,883 --> 00:06:24,416
Because alcohol
is more valuable.
139
00:06:24,451 --> 00:06:27,652
Not only for drinking,
but you can do
so many different things
140
00:06:27,688 --> 00:06:28,553
with alcohol.
141
00:06:28,589 --> 00:06:31,189
Beer making
and moonshine making
142
00:06:31,825 --> 00:06:32,691
not much difference.
143
00:06:35,262 --> 00:06:37,028
Anything that go wrong.
144
00:06:37,064 --> 00:06:40,132
Any beer flavor
that I don't like
I'd more distill.
145
00:06:40,167 --> 00:06:41,633
That's what I'm talking about.
146
00:06:41,668 --> 00:06:46,405
My recipe of prach brandy is,
I put my heart and soul
into that recipe.
147
00:06:47,908 --> 00:06:49,441
Winning the title
of master distiller
148
00:06:49,476 --> 00:06:52,577
would prove to me that
I really have a good product.
149
00:06:52,613 --> 00:06:54,613
It would allow me
to open a distillery.
150
00:06:57,518 --> 00:07:01,953
Doug, he's a retired mechanic,
so he may have
the skills to work on it
151
00:07:01,989 --> 00:07:03,355
if something needs to be.
152
00:07:03,390 --> 00:07:05,891
But he's a mechanic.
We know he's got
the patience for it.
153
00:07:06,493 --> 00:07:07,492
Man, you're sweating!
154
00:07:10,464 --> 00:07:13,298
My name's doug taylor,
and I'm from
the east side of cincinnati.
155
00:07:13,333 --> 00:07:15,200
I was a mechanic
for about forty years.
156
00:07:15,235 --> 00:07:18,603
I actually ride with
the ayola's mc
out of cincinnati.
157
00:07:18,639 --> 00:07:21,573
And my nickname in the club
is actually shiner.
158
00:07:21,608 --> 00:07:24,876
And them guys, they love
every bit of my moonshine
I bring to them.
159
00:07:24,912 --> 00:07:29,281
My skills as a mechanic
has actually added into
me for designing my own still.
160
00:07:29,316 --> 00:07:30,382
Now this is the hospital.
161
00:07:30,417 --> 00:07:32,451
I call my still at home
the hospital.
162
00:07:32,486 --> 00:07:34,820
One of the reasons
for that is, you take
a couple of drinks
163
00:07:34,855 --> 00:07:36,621
and it will cure anything
that you got.
164
00:07:37,891 --> 00:07:40,759
My great uncle used to make
some of
the best liquor in town.
165
00:07:40,794 --> 00:07:43,061
I'm going to give it my best,
and, hopefully,
166
00:07:43,096 --> 00:07:45,096
my family tradition
will come out and show.
167
00:07:45,766 --> 00:07:46,631
Whoa!
168
00:07:49,036 --> 00:07:51,069
-There you go.
-Alright.
169
00:07:51,071 --> 00:07:54,706
A friend of mine told me.
Says, "you ain't a moonshiner,
if you ain't got coon pecker."
170
00:07:54,741 --> 00:07:55,807
and he gave you one?
171
00:07:55,843 --> 00:07:56,608
-Yeah.
-That's cool.
172
00:07:56,643 --> 00:07:58,043
Such a good friend.
173
00:07:58,078 --> 00:07:59,311
Now we're having a party.
174
00:08:01,181 --> 00:08:02,614
I just feel like I'm feeling
a lot of heat
175
00:08:02,649 --> 00:08:05,283
I'm making sure,
my gaskets are on all thw way.
176
00:08:05,319 --> 00:08:06,885
Oh, you'll feel heat
from the copper.
177
00:08:06,920 --> 00:08:07,853
Just the copper.
178
00:08:07,888 --> 00:08:09,821
You'll feel the heat
coming off the copper.
179
00:08:09,857 --> 00:08:11,490
Then flames
come around the still.
180
00:08:11,525 --> 00:08:14,593
I'm used to using
a six hundred-gallon
hybrid still.
181
00:08:14,628 --> 00:08:17,896
Never a little, tiny,
full copper still.
182
00:08:17,931 --> 00:08:19,431
Direct heat.
183
00:08:19,466 --> 00:08:22,033
I gotta go on pretty
full bore down there.
184
00:08:22,069 --> 00:08:23,134
I got that gas going.
185
00:08:23,170 --> 00:08:25,337
It's hot. I'll turn it down
when it gets one thirty.
186
00:08:25,372 --> 00:08:26,738
These stills are brand new
to them,
187
00:08:26,773 --> 00:08:29,641
they're not what they've got
at home, I'm sure.
188
00:08:29,676 --> 00:08:32,377
Probably could distill it
pretty fast, I think,
in a thumper.
189
00:08:32,412 --> 00:08:35,280
-Let's get up, pretty quick.
-Yeah.
190
00:08:35,315 --> 00:08:37,782
I've never distilled
with a copper still.
191
00:08:37,818 --> 00:08:38,884
Everything is
totally different.
192
00:08:38,919 --> 00:08:41,586
I was walking
into a new territory for me.
193
00:08:41,622 --> 00:08:43,321
I think I'm starting
to feel something.
194
00:08:48,529 --> 00:08:49,661
Oh, that's your water?
195
00:08:49,696 --> 00:08:53,532
Yeah, this one's kinda hard
to get adjusted?
196
00:08:53,567 --> 00:08:56,835
I've never run on
a copper still,
I always use stainless.
197
00:08:56,870 --> 00:08:58,870
But a stainless takes
a lot longer to heat up,
198
00:08:58,906 --> 00:09:01,840
so it's going to be
a big trial for me.
199
00:09:01,875 --> 00:09:05,477
Copper, though, more expensive
than stainless steel,
200
00:09:05,512 --> 00:09:07,379
has been
the preferred material
201
00:09:07,414 --> 00:09:10,048
for making stills
for centuries.
202
00:09:10,083 --> 00:09:13,818
During fermentation, the yeast
and the mash produces alcohol
203
00:09:13,854 --> 00:09:16,221
along with
better-tasting sulfur.
204
00:09:16,256 --> 00:09:19,658
When the mash is distilled,
the sulfur reacts with copper
205
00:09:19,693 --> 00:09:21,593
to produce copper sulphate,
206
00:09:21,628 --> 00:09:23,395
which sticks to the still
207
00:09:23,430 --> 00:09:25,630
removing it
from the alcohol vapors
208
00:09:25,666 --> 00:09:28,500
to produce a smoother-tasting
final product.
209
00:09:29,636 --> 00:09:31,136
It's a waiting game.
210
00:09:31,171 --> 00:09:33,505
But because copper
conducts heat at a rate
211
00:09:33,540 --> 00:09:36,241
twenty times
greater than stainless steel,
212
00:09:36,276 --> 00:09:39,945
proper temperature control
is essential
to prevent scorching.
213
00:09:40,948 --> 00:09:42,213
Well, we got liquor flowing.
214
00:09:42,649 --> 00:09:43,949
Keeping that hot.
215
00:09:43,984 --> 00:09:45,550
It shouldn't be hot like that.
216
00:09:46,420 --> 00:09:47,819
You know,
for how quickly run--
217
00:09:47,854 --> 00:09:48,987
I mean, down here, it's okay.
218
00:09:49,022 --> 00:09:51,656
But, I mean, right in here,
she's pretty hot.
219
00:09:53,527 --> 00:09:56,161
These small stills
are different animals.
220
00:09:56,196 --> 00:09:58,997
They're more panicky,
ain't they?
221
00:09:59,032 --> 00:10:02,167
They leave
way less room for error.
222
00:10:02,202 --> 00:10:04,869
Very touchy.
Very sensitive still.
223
00:10:04,905 --> 00:10:06,738
Oh, yeah. That's some
big bubbles in there
224
00:10:07,808 --> 00:10:09,507
if you make it less
than a hundred proof,
225
00:10:09,543 --> 00:10:10,609
the spirit
will come after you.
226
00:10:14,448 --> 00:10:15,614
You're running pretty fast.
227
00:10:15,649 --> 00:10:18,617
Are there, like,
seven-eight jars in here?
228
00:10:18,652 --> 00:10:20,652
When do we start drinking?
229
00:10:21,888 --> 00:10:23,788
The fact that
the peer pressure here,
230
00:10:23,824 --> 00:10:26,324
they're running
a race against each other.
231
00:10:26,360 --> 00:10:28,360
They're in a race
against the clock.
232
00:10:28,395 --> 00:10:29,928
I'm on my twelveth jar.
233
00:10:29,963 --> 00:10:31,830
Boys, are you
seeing all of them jars?
234
00:10:32,399 --> 00:10:33,865
I'm good. I'm just antsy.
235
00:10:33,934 --> 00:10:36,034
Just turned his still wide up
and just ran.
236
00:10:37,004 --> 00:10:38,336
What the hell's going on?
237
00:10:40,240 --> 00:10:41,373
I was going a little too fast.
238
00:10:41,408 --> 00:10:43,675
About an hour in,
when I was already...
239
00:10:43,710 --> 00:10:45,243
Probably had a jar or two.
240
00:10:47,781 --> 00:10:49,047
[bleep] that's, like, 150.
241
00:10:51,818 --> 00:10:54,252
[narrator] a brewer,
a legal distiller,
242
00:10:54,287 --> 00:10:56,554
and a motorcycling moonshiner
243
00:10:56,590 --> 00:10:59,290
are finishing a house run
of peach brandy.
244
00:10:59,326 --> 00:11:01,860
-[tyler] is that
the good stuff, leo?
-[leo] that's excellent stuff.
245
00:11:01,895 --> 00:11:03,995
[narrator] the one
with the best jar of the dry,
246
00:11:04,031 --> 00:11:07,432
high-proof raw spirit will win
first pick of equipment
247
00:11:07,467 --> 00:11:09,567
to rapidly age their brandy
248
00:11:09,603 --> 00:11:13,238
and complete
the colonial classic.
249
00:11:13,273 --> 00:11:17,042
[digger] I hope that all this
tastin', tastin', tastin',
250
00:11:17,077 --> 00:11:20,045
has not confused his palate.
251
00:11:20,080 --> 00:11:22,247
[mark] and alcohol will
cloud good judgment.
252
00:11:22,916 --> 00:11:24,716
Oh, I think we got her here.
253
00:11:24,751 --> 00:11:26,217
It's all good and clear.
254
00:11:27,754 --> 00:11:29,421
[digger] don't get into
that too much.
255
00:11:29,456 --> 00:11:31,122
It blows my mind.
256
00:11:31,158 --> 00:11:33,291
You get to a point,
I wouldn't be able
to determine
257
00:11:33,326 --> 00:11:36,127
which one I really wanted
to bring forward.
258
00:11:36,163 --> 00:11:37,862
You know,
I know they're nervous,
259
00:11:38,565 --> 00:11:40,665
and time's getting short,
260
00:11:40,734 --> 00:11:43,968
but there's such a thing
as messing with it too much.
261
00:11:44,037 --> 00:11:45,470
Hope you don't pick up
the wrong jar.
262
00:11:46,506 --> 00:11:47,972
[mark] we've had it
happening...
263
00:11:49,476 --> 00:11:50,642
More than once.
264
00:11:59,720 --> 00:12:01,319
-All righty, sir.
-Doug.
265
00:12:01,354 --> 00:12:02,787
All right. Good. Thank you.
266
00:12:02,823 --> 00:12:04,589
Here comes tyler.
267
00:12:05,125 --> 00:12:06,524
That's the one, huh?
268
00:12:06,560 --> 00:12:08,193
Here comes leo.
269
00:12:08,228 --> 00:12:09,861
-That it, leo?
-Liquid of the goddess.
270
00:12:09,896 --> 00:12:11,362
-Yeah?
-Yes.
271
00:12:11,398 --> 00:12:12,564
All righty, buddy.
272
00:12:13,266 --> 00:12:14,265
Tim, pour some liquor.
273
00:12:14,334 --> 00:12:16,434
-Let's get to it.
-All right. Well, this is leo.
274
00:12:16,470 --> 00:12:17,936
-That's leo?
-Yeah.
275
00:12:17,971 --> 00:12:19,337
Good, clear jar.
276
00:12:22,509 --> 00:12:25,376
[mark] now, they didn't
none of them temper with
any water, did they?
277
00:12:25,412 --> 00:12:26,711
[tim] no. I don't think
none of them did.
278
00:12:26,747 --> 00:12:28,246
[mark] I don't think
they did either.
279
00:12:28,281 --> 00:12:30,181
[digger] got a good
brandy nose on him.
280
00:12:30,217 --> 00:12:31,649
[tim] what the hell?
281
00:12:32,719 --> 00:12:34,552
Different smell
than I'm used to.
282
00:12:34,588 --> 00:12:36,955
I think it just
has a mean bite to it.
283
00:12:36,990 --> 00:12:39,124
I think he's got
some of his heads in.
284
00:12:39,159 --> 00:12:41,993
The first one's never
gonna be totally perfect.
285
00:12:42,028 --> 00:12:44,229
[tim] over there,
he's got a table full of jars.
286
00:12:45,766 --> 00:12:47,031
I think
he's got the wrong jar.
287
00:12:47,934 --> 00:12:49,734
That'd make a bulldog
break his chain.
288
00:12:50,937 --> 00:12:53,872
-Movin' on.
-[tim] mr. Tyler here.
289
00:12:53,907 --> 00:12:55,039
[tyler] it's so many
out there,
290
00:12:55,075 --> 00:12:56,207
I had 12 different jars.
291
00:12:56,243 --> 00:12:57,308
Hope it's not too harsh.
292
00:13:01,047 --> 00:13:03,815
It's not unpleasant,
but I can tell the way
293
00:13:03,850 --> 00:13:06,384
-it flashes across
my tongue, it's hot.
-I mean, it's warming.
294
00:13:06,920 --> 00:13:08,386
Movin' on.
295
00:13:08,421 --> 00:13:09,888
Think doug is gonna
make a difference?
296
00:13:09,923 --> 00:13:11,756
I hope he does.
297
00:13:11,792 --> 00:13:13,725
[tim] I gave you
a little bit more there.
298
00:13:14,394 --> 00:13:15,827
I hope it's good.
299
00:13:18,832 --> 00:13:21,266
It's gonna be kinda
interesting to see what
the judges think.
300
00:13:21,835 --> 00:13:22,767
Still fiery.
301
00:13:26,940 --> 00:13:28,640
And it's got peach
on the back end,
302
00:13:28,675 --> 00:13:30,141
there's a aftertaste.
303
00:13:30,177 --> 00:13:31,576
I think it's good.
304
00:13:33,513 --> 00:13:35,146
All right, I'ma go fetch 'em.
305
00:13:38,652 --> 00:13:40,218
Gentlemen, welcome back.
306
00:13:41,087 --> 00:13:43,021
[mark] before we send you off
307
00:13:43,056 --> 00:13:45,456
to the barrelhouse
to choose your wood
308
00:13:45,492 --> 00:13:46,791
with tickle,
309
00:13:46,827 --> 00:13:49,527
I'ma gonna tell you
the order that we've decided
310
00:13:49,563 --> 00:13:50,895
to rate your liquor.
311
00:13:50,931 --> 00:13:53,231
Leo, very clear.
312
00:13:53,266 --> 00:13:54,699
Good high-proof.
313
00:13:54,734 --> 00:13:57,702
Taste on yours
was a little bit harsh.
314
00:13:59,139 --> 00:14:00,672
It's a little fiery
315
00:14:00,707 --> 00:14:02,674
going down the goozle.
316
00:14:02,709 --> 00:14:04,409
[digger] you made
some fine brandy.
317
00:14:04,444 --> 00:14:06,110
Unfortunately,
I think it's over there.
318
00:14:06,980 --> 00:14:09,981
[leo] I try it,
and it was smooth,
319
00:14:10,016 --> 00:14:13,952
and I thought probably
I brought the wrong jar.
320
00:14:13,987 --> 00:14:16,855
I was thinking, "I see
that jar's still there."
321
00:14:16,890 --> 00:14:17,722
I'm gonna find it.
322
00:14:17,757 --> 00:14:19,257
And, hopefully,
the judges like it.
323
00:14:19,292 --> 00:14:20,291
[mark] tyler,
324
00:14:20,327 --> 00:14:24,696
yours was just
a little less fiery.
325
00:14:24,731 --> 00:14:26,898
It still had plenty
of fire in it.
326
00:14:26,933 --> 00:14:28,533
Doug,
327
00:14:28,568 --> 00:14:31,603
yours, by far,
nice, nice, clear jar.
328
00:14:31,638 --> 00:14:34,239
And the taste, it's good.
329
00:14:34,274 --> 00:14:36,541
Doug, you're gonna get
the first pick of the wood.
330
00:14:38,278 --> 00:14:41,579
Tyler, you'll go second.
Leo, you'll go third.
331
00:14:41,615 --> 00:14:45,049
You pick your tools
that you need to disassemble
332
00:14:45,085 --> 00:14:47,418
and toast the wood
that's in your barrel.
333
00:14:47,454 --> 00:14:50,421
Take your jars that you have,
age it up,
334
00:14:50,457 --> 00:14:52,223
and let's, let's move forward.
335
00:14:53,093 --> 00:14:54,158
Tickle!
336
00:14:55,328 --> 00:14:57,028
-Did you call me?
-Yeah, man.
337
00:14:57,063 --> 00:14:58,897
You know where
that barrelhouse is?
338
00:14:58,932 --> 00:15:01,699
Yeah. You know what?
I can't think of a better
place to get wood
339
00:15:01,735 --> 00:15:03,635
to age brandy
than a barrelhouse.
340
00:15:03,670 --> 00:15:05,536
-Yep.
-[steve] y'all ready?
341
00:15:05,572 --> 00:15:07,105
-Ready.
-Y'all come on with me.
342
00:15:07,140 --> 00:15:09,274
This is gonna be fun.
343
00:15:09,309 --> 00:15:11,376
[narrator] rapid aging
is a technique used
344
00:15:11,411 --> 00:15:12,944
by backwoods shiners
345
00:15:12,979 --> 00:15:16,447
to speed up
the barrel aging process.
346
00:15:16,483 --> 00:15:19,817
Instead of putting the liquor
into charred oak barrels,
347
00:15:19,853 --> 00:15:23,388
they put charred oak chips
into the liquor itself.
348
00:15:23,423 --> 00:15:25,857
As the liquor soaks
into the oak chips,
349
00:15:25,892 --> 00:15:29,193
the caramelized sugars
in the wood impart sweetness,
350
00:15:29,229 --> 00:15:31,162
and the carbon
in the charred wood
351
00:15:31,197 --> 00:15:34,032
filters out sulfites
and fusel oils.
352
00:15:34,067 --> 00:15:36,334
The effect is similar
to barrel aging,
353
00:15:36,369 --> 00:15:39,737
except the much greater
surface area of the oak chips
354
00:15:39,773 --> 00:15:41,372
speeds up the process,
355
00:15:41,408 --> 00:15:45,376
resulting in a peach brandy
with a smooth, savory flavor
356
00:15:45,412 --> 00:15:48,913
and rich brown color
in just a matter of days.
357
00:15:50,550 --> 00:15:53,384
Using barrels and tools
from the stillhouse,
358
00:15:53,420 --> 00:15:57,121
distillers will make their own
oak pieces to rapidly age
359
00:15:57,157 --> 00:16:00,058
their distillate
from the first round.
360
00:16:00,093 --> 00:16:03,394
Gentlemen, we got oak barrels.
We have goggles.
361
00:16:03,430 --> 00:16:06,464
We have everything
that you will need in there.
362
00:16:06,499 --> 00:16:07,465
Doug, you're up first.
363
00:16:08,802 --> 00:16:11,736
You have five minutes.
364
00:16:11,771 --> 00:16:14,472
[doug] I'm hoping with
some of the woods
that I'm gonna use...
365
00:16:14,507 --> 00:16:16,574
Then I'm gonna reblend
a few of my chars,
366
00:16:16,609 --> 00:16:18,176
that I'll be able to take that
367
00:16:18,211 --> 00:16:20,511
and see if we can't get
a better flavor
for the judges.
368
00:16:20,547 --> 00:16:22,647
-[steve] hey, damn,
doug's coming out already.
-[leo] he did it.
369
00:16:22,682 --> 00:16:24,482
You got everything you needed
in one minute?
370
00:16:24,517 --> 00:16:25,950
I think I've got
everything I need.
371
00:16:25,986 --> 00:16:29,153
That means, tyler...
It's your turn.
372
00:16:30,223 --> 00:16:32,290
Tyler, you have three minutes.
373
00:16:33,893 --> 00:16:35,693
[tyler] this next challenge,
I am definitely gonna try
374
00:16:35,729 --> 00:16:36,861
to bring them
something better.
375
00:16:36,896 --> 00:16:38,162
The wood is very forgiving.
376
00:16:38,198 --> 00:16:39,764
We all know that
in the whiskey world.
377
00:16:39,799 --> 00:16:41,032
The wood hides
a lot of mistakes,
378
00:16:41,067 --> 00:16:43,968
but I'm hoping I can at least
create something better.
379
00:16:47,040 --> 00:16:48,373
Hope he leave me something.
380
00:16:48,408 --> 00:16:50,375
-[steve] yeah, he's in there
for a while.
-Yeah.
381
00:16:50,410 --> 00:16:52,543
-He might not have left you
anything, leo.
-[laughs]
382
00:16:52,579 --> 00:16:55,380
-okay, I think I got it.
-[steve] all right, tyler.
383
00:16:55,415 --> 00:16:57,515
-He might have left you
something, leo.
-He might.
384
00:16:57,550 --> 00:17:00,151
-All right. You know what
that means, leo.
-[leo] yes.
385
00:17:00,186 --> 00:17:02,387
That means
you've got three minutes.
386
00:17:05,158 --> 00:17:07,358
[leo] there's multiple way
of rapid aging.
387
00:17:08,962 --> 00:17:10,495
You wanna have the flavor
388
00:17:10,530 --> 00:17:12,530
and all the sugar
that the wood have,
389
00:17:12,565 --> 00:17:14,232
in order to taste perfect.
390
00:17:14,267 --> 00:17:16,067
[steve] all right, leo!
391
00:17:16,102 --> 00:17:18,503
See... You believe
you got everything you need?
392
00:17:18,538 --> 00:17:19,837
I got everything.
393
00:17:19,906 --> 00:17:22,006
[steve] okay, gentlemen,
let's go do this.
394
00:17:22,042 --> 00:17:23,641
I'm ready to taste
some of this stuff.
395
00:17:26,246 --> 00:17:29,347
[digger] y'all are gonna
make you some chips
to aid your liquor with.
396
00:17:29,382 --> 00:17:33,584
You're gonna have two hours
to disassemble these barrels,
397
00:17:33,620 --> 00:17:35,053
get it in the fashion
you want,
398
00:17:35,088 --> 00:17:37,989
that's gonna be small enough
to go into your jars
399
00:17:38,024 --> 00:17:39,457
to rapid age this liquor.
400
00:17:41,361 --> 00:17:43,094
Instead of them putting
the liquor in the barrel,
401
00:17:43,129 --> 00:17:46,097
they're just gonna put
the barrel in the liquor.
402
00:17:46,132 --> 00:17:48,733
[digger] but what we expect
to come to our table
403
00:17:48,768 --> 00:17:52,070
is some fine,
rapid-aged peach brandy.
404
00:17:52,105 --> 00:17:54,839
Your two hours
is gonna start now.
405
00:18:03,550 --> 00:18:05,650
[mark] he's about to make
some headway there, doug.
406
00:18:11,658 --> 00:18:13,825
[leo] my plan is
to find a great jar,
407
00:18:13,860 --> 00:18:16,661
and then finally,
put it to age,
408
00:18:16,696 --> 00:18:18,429
and bring it back
to the judge.
409
00:18:20,133 --> 00:18:21,866
Everyone still
got their fingers?
410
00:18:26,940 --> 00:18:30,441
[steve] we definitely got some
charring going on over here.
411
00:18:30,477 --> 00:18:33,377
[tim] yeah, well,
he's doing it right.
He got the little sticks.
412
00:18:33,413 --> 00:18:37,315
-[steve] the more surface
area you got right there...
-Yeah, yeah.
413
00:18:37,350 --> 00:18:39,517
...That's charred,
the faster it's gonna char
414
00:18:39,552 --> 00:18:41,586
and the better job
it's gonna do.
415
00:18:41,621 --> 00:18:44,455
[doug] aging my moonshine,
yeah, that's one of the things
I do know.
416
00:18:44,491 --> 00:18:46,023
Been doing that
for a little while now,
417
00:18:46,059 --> 00:18:47,425
and it turns out pretty good.
418
00:18:49,496 --> 00:18:52,997
They don't need a horrible
amount of charring on 'em.
419
00:18:56,970 --> 00:19:00,371
[digger] when you char wood
really, really bad,
420
00:19:00,406 --> 00:19:03,040
and don't rinse it,
put it in the liquor.
421
00:19:03,076 --> 00:19:05,877
What you end up with
is something that...
422
00:19:05,912 --> 00:19:08,779
You know how a house fire
smells after you get it
extinguished,
423
00:19:08,815 --> 00:19:10,047
and it stinks?
424
00:19:11,518 --> 00:19:13,351
That's what
that liquor tastes like.
425
00:19:17,624 --> 00:19:19,757
I'm gonna toast
and char the chips,
426
00:19:19,792 --> 00:19:21,292
try to get somewhere
in the middle ground.
427
00:19:21,327 --> 00:19:23,227
Get those good oak notes
from the char,
428
00:19:23,263 --> 00:19:25,630
but also those toasty
kind of mellower notes
429
00:19:25,665 --> 00:19:28,199
to get a good-tasting char.
430
00:19:29,769 --> 00:19:31,202
[tyler] ooh,
that bucket's hot.
431
00:19:37,143 --> 00:19:39,343
I'm just hoping I can create
something that's better
432
00:19:39,379 --> 00:19:41,112
than what I started with,
433
00:19:41,147 --> 00:19:43,247
that I can use that oak
and that wood
434
00:19:43,283 --> 00:19:47,084
to at least hide
some of those early mistakes.
435
00:19:47,120 --> 00:19:49,520
Tyler, where you at
with your, brother?
436
00:19:49,556 --> 00:19:51,522
I'm pretty happy with how
this is probably gonna go,
437
00:19:51,558 --> 00:19:53,224
but I'm gonna do another jar
with, like,
438
00:19:53,259 --> 00:19:55,059
-really heavy char on it...
-Uh-huh.
439
00:19:55,094 --> 00:19:56,394
...And maybe one with toasted,
440
00:19:56,429 --> 00:19:58,596
that I might kind of
come in the middle
and make something...
441
00:19:58,631 --> 00:20:00,631
You, uh, rinsing your chips
for a little bit
442
00:20:00,667 --> 00:20:02,500
before you put it
in the liquor you wanna keep?
443
00:20:03,336 --> 00:20:04,368
I have not been.
444
00:20:06,806 --> 00:20:08,072
You, uh, rinsing your chips?
445
00:20:08,107 --> 00:20:09,106
I have not been.
446
00:20:09,142 --> 00:20:10,541
[narrator] a craft distiller,
447
00:20:10,577 --> 00:20:14,245
a seasoned shiner, and
a brewer-turned-liquor maker
448
00:20:14,280 --> 00:20:16,414
are all gauging
their best jars
449
00:20:16,449 --> 00:20:18,983
of their house-made
peach brandy.
450
00:20:19,018 --> 00:20:20,952
You might wanna consider that.
451
00:20:21,354 --> 00:20:22,320
Okay.
452
00:20:22,355 --> 00:20:25,256
It'll save you
a lot of heartache in the end.
453
00:20:25,291 --> 00:20:27,858
I've gotta switch strategies
now, after digger's advice.
454
00:20:27,894 --> 00:20:29,927
I never rapid aged before
at the distillery or anything,
455
00:20:29,963 --> 00:20:31,796
so it's a whole new ballpark.
456
00:20:33,633 --> 00:20:37,435
I've often said if you don't
learn something making
a run of liquor,
457
00:20:37,470 --> 00:20:40,304
did I really make
that run of liquor?
458
00:20:40,340 --> 00:20:43,441
[leo] that smell,
it's incredible.
459
00:20:43,476 --> 00:20:47,178
What I'm doing, instead of
doing one jar, I'm doing
the second one
460
00:20:47,213 --> 00:20:50,047
just in case I back
the first one out.
461
00:20:50,083 --> 00:20:52,149
-How you feeling
back there, leo?
-I feel great
462
00:20:52,185 --> 00:20:53,117
good deal.
463
00:20:54,220 --> 00:20:55,886
I'm just gonna offer you
a little advice.
464
00:20:55,922 --> 00:21:00,524
It's not that alligator char
that really mellows the liquor
and gives it the flavor.
465
00:21:00,560 --> 00:21:03,594
-It's that toast
of the natural sugars.
-[leo] right, exactly.
466
00:21:03,630 --> 00:21:05,997
The sap in the tree that
give it the color.
467
00:21:06,032 --> 00:21:08,866
-That's right.
-Just be careful and
don't overdo it.
468
00:21:08,901 --> 00:21:10,568
'cause you can overdo
this real easy.
469
00:21:12,171 --> 00:21:13,804
[doug] hopefully
this right here
will be the jar.
470
00:21:13,840 --> 00:21:16,173
[man] yeah, you look like
you've already got
some good color over there.
471
00:21:16,209 --> 00:21:19,710
Then I took a few pieces out.
472
00:21:19,712 --> 00:21:21,646
Put a few of those just
regular ones in it too.
473
00:21:21,681 --> 00:21:25,449
[tyler] so okay, I'm not going
to keep looking at your jars.
474
00:21:25,485 --> 00:21:26,417
It's freaking me out.
475
00:21:26,452 --> 00:21:28,085
Usually all's you need
is about enough wood
476
00:21:28,121 --> 00:21:30,454
for the palm of your hand
to put into a jar.
477
00:21:30,490 --> 00:21:32,323
In that case,
that's reassuring.
478
00:21:38,398 --> 00:21:39,797
[digger] all right, gentlemen.
479
00:21:39,832 --> 00:21:41,732
Time's up. Set those
jars down.
480
00:21:44,404 --> 00:21:46,771
It's time to leave
everything else
up to mother nature.
481
00:21:46,806 --> 00:21:48,239
But we're going to let that
sit overnight.
482
00:21:48,274 --> 00:21:51,175
Come back here early
in the morning, let y'all
strain your liquor out,
483
00:21:51,210 --> 00:21:53,978
get it in a jar,
bring it to us.
484
00:21:59,452 --> 00:22:00,885
[digger] welcome back, men.
485
00:22:00,920 --> 00:22:04,021
You ran your liquor and
put your little oak on it.
486
00:22:04,057 --> 00:22:07,091
You gonna tamper that
liquor down a little bit and
blend you another bottle.
487
00:22:07,126 --> 00:22:09,360
We don't care how dark or
how light it is.
488
00:22:09,395 --> 00:22:11,095
Today someone
will be eliminated.
489
00:22:11,130 --> 00:22:12,296
You only got 30 minutes,
490
00:22:12,332 --> 00:22:14,532
but use that time wisely.
491
00:22:14,567 --> 00:22:16,500
Your time starts now.
492
00:22:18,604 --> 00:22:23,841
[jeremy] for the final blend,
distillers must present
a flavorful aged spirit
493
00:22:23,876 --> 00:22:28,012
that best matches
a traditional
colonial-style peach brandy
494
00:22:28,047 --> 00:22:29,647
at a minimum of 80 proof.
495
00:22:36,255 --> 00:22:38,089
I'm gonna go back to this jar
496
00:22:38,124 --> 00:22:42,927
and try to get to the color
and the taste that
the judges probably want.
497
00:22:42,962 --> 00:22:44,328
I think I can redeem myself.
498
00:22:45,231 --> 00:22:47,598
Leo has two, doug has two.
499
00:22:47,633 --> 00:22:51,435
-And tyler over there
has four.
- [man] tyler's got four.
500
00:22:51,471 --> 00:22:53,637
My plan is to re assess
all of my jars
501
00:22:53,673 --> 00:22:57,174
and to create a lower proof,
getting it down to, like 90
502
00:22:57,210 --> 00:22:59,176
just to get a little more
smoothness coming through.
503
00:23:02,782 --> 00:23:07,051
Looks like he's blending now,
and filtering
at the same time.
504
00:23:08,821 --> 00:23:12,456
Well, I'm going to tell you
something about filtering,
especially in peach brandy.
505
00:23:12,492 --> 00:23:17,161
Now moonshine, you could
do this, but in peach brandy
you'll filter your flavor out.
506
00:23:21,734 --> 00:23:24,902
Ten minutes, ticked
off the clock, boys.
You got 20 minutes.
507
00:23:27,874 --> 00:23:30,207
I'm looking at doug's, man.
It looks good from here.
508
00:23:32,145 --> 00:23:34,211
Well, I'll probably temper it
with some of the tails.
509
00:23:34,247 --> 00:23:36,714
I don't like adding water
to my stuff.
510
00:23:36,749 --> 00:23:38,916
I like using what comes
out of the still,
511
00:23:38,951 --> 00:23:40,785
makes it a lot better
and a lot better-tasting.
512
00:23:45,158 --> 00:23:46,991
They keep tasting and
smelling and all that.
513
00:23:47,026 --> 00:23:48,492
I'm gonna bring one over here
to the table.
514
00:23:50,496 --> 00:23:52,496
It looks like we got us a jar.
515
00:23:52,532 --> 00:23:55,433
[man] we got a turner-inner.
[man] all right.
516
00:23:55,468 --> 00:24:01,238
Tyler. Leo, you got
15 minutes. Take all
the time you want. No hurry.
517
00:24:04,777 --> 00:24:07,478
[digger] here comes leo.
518
00:24:07,513 --> 00:24:08,946
Yes, sir. Leo, come on up
with your jar.
519
00:24:08,981 --> 00:24:13,083
-Yes, sir.
-Oh, that's beautiful honey
color. Beautiful honey color.
520
00:24:13,119 --> 00:24:14,985
[digger] nine minutes, tyler.
521
00:24:15,021 --> 00:24:18,956
-Take all the time you want.
-As long as it's within
nine minutes.
522
00:24:23,029 --> 00:24:24,528
[man] that's
a good-looking jar.
523
00:24:24,564 --> 00:24:25,463
Good luck.
524
00:24:25,498 --> 00:24:26,931
-Thank you.
-[man] good luck.
525
00:24:26,966 --> 00:24:29,166
This is mr. Doug.
526
00:24:32,705 --> 00:24:34,038
It's nice and clear.
527
00:24:34,073 --> 00:24:35,906
-[man] all right.
-I do get a big, heavy
528
00:24:35,942 --> 00:24:38,242
vanilla and cinnamon in there,
right off the bat,
on the nose.
529
00:24:38,277 --> 00:24:39,443
[man] yeah.
530
00:24:41,047 --> 00:24:43,347
And this is really
a good brandy.
531
00:24:43,382 --> 00:24:46,584
-Good run and brandy.
-I got a bite that the fruit's
a little high on this.
532
00:24:46,619 --> 00:24:49,353
[man] followed by the 115.
533
00:24:49,388 --> 00:24:51,822
I think mine down about 100
on some peach brandy.
534
00:24:51,858 --> 00:24:54,325
So far, it's the best liquor
we've tasted.
535
00:24:54,360 --> 00:24:57,394
-So far, but it's the first.
-We got leo.
536
00:24:57,430 --> 00:25:02,199
-[man] it's not as dark.
-I don't get no cinnamon
or vanilla,
537
00:25:02,235 --> 00:25:04,568
but I get citrus notes there.
538
00:25:04,604 --> 00:25:08,105
But now he's actually improved
his flavor a tremendous.
539
00:25:08,140 --> 00:25:09,173
Yes, it has.
540
00:25:09,208 --> 00:25:11,141
There's nobody that did
this smooth,
541
00:25:11,177 --> 00:25:13,544
but it's a little lower proof
than what I would like.
542
00:25:13,579 --> 00:25:17,114
Though it is way
easier on your tongue.
543
00:25:17,149 --> 00:25:18,382
Oh, it is smooth.
544
00:25:18,417 --> 00:25:23,287
-Within this.
-It's a good drink,
and low proof liquor.
545
00:25:23,322 --> 00:25:26,023
-[man] let's shoot with tyler.
-[man] let's see what tyler's
got going on there.
546
00:25:26,058 --> 00:25:28,192
It's pretty good
on the nose, boys.
547
00:25:28,227 --> 00:25:29,326
Real light on the nose.
548
00:25:31,831 --> 00:25:35,366
-Well, now.
-That's impressive,
right there.
549
00:25:35,401 --> 00:25:41,839
It's a little weak on
the flavor profile, but it's
pretty doggone smooth.
550
00:25:41,874 --> 00:25:44,742
Tyler got a strong bite,
even though it's 100 proof.
551
00:25:44,777 --> 00:25:46,544
In my opinion, a little bite's
good.
552
00:25:46,579 --> 00:25:48,679
You know you're drinking down
liquor instead of lemonade.
553
00:25:48,714 --> 00:25:51,382
I think it hit the mark
on the proof, it hit
the mark on looks.
554
00:25:53,152 --> 00:25:56,186
But I think he filtered
his taste profile
out of the jar.
555
00:25:59,292 --> 00:26:03,761
-[jeremy] coming up...
-Very clean liquor.
556
00:26:03,796 --> 00:26:06,263
-[jeremy] softened flavors
and a hard blow.
-But unfortunately...
557
00:26:06,299 --> 00:26:09,133
We've got to let
one of you go home.
558
00:26:11,804 --> 00:26:14,538
[jeremy] a brewery owner
turned home distiller,
559
00:26:14,574 --> 00:26:18,542
a legal liquor maker,
and a motorcycling moonshiner
560
00:26:18,578 --> 00:26:22,713
have turned in their best jars
of rapidly-aged colonial-style
561
00:26:22,748 --> 00:26:28,385
peach brandy, but only two
will move on to run their own
signature recipe.
562
00:26:31,757 --> 00:26:37,294
First off, I want to commend
you all. Every one of you
did a great job.
563
00:26:37,330 --> 00:26:40,631
Well, leo, you went tremendous
with this right here.
564
00:26:40,666 --> 00:26:45,636
I mean, it's incredible, the
taste profile that you created
from what you had yesterday.
565
00:26:45,671 --> 00:26:48,305
You know, yesterday
I would not have
bought your jar.
566
00:26:49,308 --> 00:26:50,708
Today I would drink your jar.
567
00:26:53,145 --> 00:26:54,912
I do think it's a little bit
low proof.
568
00:26:57,183 --> 00:27:00,384
I like a little bit
higher proof, because
if I want to make a cocktail
569
00:27:00,419 --> 00:27:02,987
out of it or something,
I got something
I can work with.
570
00:27:03,022 --> 00:27:05,322
Right now I can just drink it.
571
00:27:05,358 --> 00:27:09,493
Tyler, very clean liquor.
572
00:27:09,528 --> 00:27:12,663
You filtered it very well.
573
00:27:12,698 --> 00:27:17,568
But with peach brandy,
there's a such thing
as overfiltering.
574
00:27:17,603 --> 00:27:22,306
You can lose some of your
flavor profile, but it's still
got a good taste to it.
575
00:27:22,341 --> 00:27:27,244
You could drink that
straight out of the freezer,
or you could mix it.
576
00:27:27,279 --> 00:27:32,349
Doug, I think your jar
has the nicest color
of the three.
577
00:27:34,253 --> 00:27:36,987
It looks like it's been aged
a long time.
578
00:27:37,023 --> 00:27:40,624
The profiles are for the smell
and the taste.
579
00:27:40,660 --> 00:27:43,794
Yours is... Yours is really
pretty proofy.
580
00:27:43,829 --> 00:27:48,666
I mean, I'm a-thinking
115, maybe 110.
581
00:27:48,701 --> 00:27:50,668
That makes it more versatile.
582
00:27:50,703 --> 00:27:53,637
You can do
more things with it.
583
00:27:53,673 --> 00:27:58,075
But unfortunately, it comes
the time that we've
got to let one of you go home.
584
00:28:03,783 --> 00:28:07,751
Leo, unfortunately, buddy,
this jar bought you
a ticket home.
585
00:28:07,787 --> 00:28:09,386
-We appreciate you, buddy.
-Thank you very much.
586
00:28:09,422 --> 00:28:10,521
You know what you're doing.
587
00:28:10,556 --> 00:28:13,090
You just wasn't
the most marketable jar.
588
00:28:13,125 --> 00:28:15,359
-Good luck.
-It is what it is.
Thank you very much.
589
00:28:15,394 --> 00:28:19,196
In the beginning,
my jar was so higher proof
590
00:28:19,231 --> 00:28:23,367
and I thought I might
turn it down a little bit.
591
00:28:23,402 --> 00:28:27,304
-Probably, that's probably
why.
-It's a good drink, though.
592
00:28:27,339 --> 00:28:29,540
-Thank you.
-It's a good drink,
no doubt about it.
593
00:28:29,575 --> 00:28:31,175
Good drink.
594
00:28:31,210 --> 00:28:35,112
With everything that I
learned here, I'm excited
to go create a distillery.
595
00:28:35,147 --> 00:28:37,881
So this is, it's
just the beginning for me.
596
00:28:39,452 --> 00:28:42,386
All right boys,
you're down to two.
597
00:28:42,421 --> 00:28:45,355
That means that you've got
a 50% chance of
going home now.
598
00:28:49,161 --> 00:28:53,530
This is the time in this game
that you're going to show us
your skills with your mash.
599
00:28:53,566 --> 00:28:55,032
You've got one hour
to build it,
600
00:28:55,067 --> 00:28:56,633
five days to let it firm in.
601
00:28:56,669 --> 00:28:58,736
After that,
we're running some liquor.
602
00:28:58,771 --> 00:28:59,903
We want to see your best.
603
00:28:59,939 --> 00:29:03,674
You've got one hour,
starting now.
604
00:29:07,279 --> 00:29:09,480
The thing about it is,
it don't matter
what they put in it.
605
00:29:09,515 --> 00:29:11,181
It better taste like
peach brandy.
606
00:29:12,218 --> 00:29:14,685
You know, tim and I,
we're kind of old-school.
607
00:29:16,388 --> 00:29:20,891
-All peach brandy don't have
all that extra in it.
-Yeah.
608
00:29:20,926 --> 00:29:23,260
[jeremy] tickle set out
to learn heritage
peach brandy recipes
609
00:29:23,295 --> 00:29:26,864
from veteran outlaw henry law.
610
00:29:27,800 --> 00:29:29,633
-Brandy season.
-Brandy season.
611
00:29:29,668 --> 00:29:32,970
We need to get it going
'cause the peaches
are starting to get soft.
612
00:29:33,005 --> 00:29:37,574
[jeremy] law is a legacy
franklin county shiner
who's family has used
613
00:29:37,610 --> 00:29:41,211
traditional backwood brandy
techniques for generations...
614
00:29:41,247 --> 00:29:43,847
-Damn good.
-Sounds like what?
Sounds like...
615
00:29:43,883 --> 00:29:45,149
Sounds like money.
616
00:29:45,184 --> 00:29:48,519
[jeremy] to create their
famously-smooth clear liquor.
617
00:29:48,554 --> 00:29:53,624
It's a family tradition, and
I'm glad I'm right here
keeping it on with you all.
618
00:29:53,659 --> 00:29:56,860
[jeremy] following in
this tradition
for the final round,
619
00:29:56,896 --> 00:30:01,131
distillers will mash in
their peach brandy
recipes from scratch
620
00:30:01,167 --> 00:30:06,837
and present their
signature spirit
to the judges unaided.
621
00:30:06,872 --> 00:30:11,642
My peach brandy today
is going to be kind of,
pulling from eastern flavors.
622
00:30:11,677 --> 00:30:15,078
I got about 30 pounds
of michigan-grown peaches
in there,
623
00:30:15,114 --> 00:30:18,749
20 pounds of michigan sugar,
and then I went totally
crazy with it
624
00:30:18,784 --> 00:30:22,119
and added lemongrass,
star anise, ginger.
625
00:30:23,422 --> 00:30:26,123
Bet you guys never used
umeboshi plums before.
626
00:30:27,726 --> 00:30:29,193
What did you
say that is, tyler?
627
00:30:29,228 --> 00:30:31,795
[tyler] japanese salted
fermented plums.
628
00:30:31,831 --> 00:30:33,463
Gonna add a little bit
of funk to it.
629
00:30:33,499 --> 00:30:35,499
Damn, I was always
under the impression
630
00:30:35,534 --> 00:30:37,467
you wanted to keep the funk
out of your mind.
631
00:30:37,503 --> 00:30:38,802
[all laughing]
632
00:30:40,773 --> 00:30:41,905
oh, yeah,
that's tasting great.
633
00:30:45,010 --> 00:30:47,978
My signature mash
is canned peaches.
634
00:30:48,013 --> 00:30:49,313
Makes it a little bit sweeter.
635
00:30:49,348 --> 00:30:50,814
I use regular peaches.
636
00:30:50,850 --> 00:30:52,549
It's going to have
honey in it.
637
00:30:52,585 --> 00:30:53,884
[tim] did you make
that honey?
638
00:30:53,919 --> 00:30:56,253
-No, no, I got it from
a friend of mine.
-Got it from a friend?
639
00:30:56,288 --> 00:30:57,187
Yeah.
640
00:30:57,223 --> 00:30:59,423
Then I throw in
a little bit of cinnamon,
641
00:30:59,458 --> 00:31:01,191
little bit of vanilla in it.
642
00:31:01,227 --> 00:31:03,560
And the big kicker,
instead of using
regular sugar,
643
00:31:03,596 --> 00:31:05,095
I'm putting
brown sugar in it.
644
00:31:06,732 --> 00:31:09,733
Give it a little bit of
rum flavor to it.
645
00:31:09,768 --> 00:31:12,035
Looked like a big old
peach cobbler. [laughs]
646
00:31:15,708 --> 00:31:17,374
[tyler] how's it going
over there, doug?
647
00:31:17,409 --> 00:31:19,243
-It's getting there, buddy.
-Good enough to win?
648
00:31:20,479 --> 00:31:22,279
I think so. [laughs]
649
00:31:24,383 --> 00:31:25,649
boys, your time's up.
650
00:31:30,155 --> 00:31:33,190
[narrator] if conditions
are right
during fermentation,
651
00:31:33,225 --> 00:31:36,793
the yeast will consume
the sugars and starches
and the mash
652
00:31:36,829 --> 00:31:39,730
releasing alcohol
as a byproduct.
653
00:31:39,765 --> 00:31:42,566
But the effects
of fermentation on pectin,
654
00:31:42,601 --> 00:31:45,469
a starch found
in the cell wall of fruits,
655
00:31:45,504 --> 00:31:47,537
also produces methanol,
656
00:31:47,573 --> 00:31:51,141
a dangerous compound
that's harmful in high doses.
657
00:31:51,176 --> 00:31:53,710
So distillers must take
extra caution
658
00:31:53,746 --> 00:31:55,646
when it comes time to distill.
659
00:31:58,617 --> 00:32:00,484
[digger] welcome back, boys.
660
00:32:00,519 --> 00:32:04,087
Whatever happens today,
somebody's going to be
the master distiller.
661
00:32:04,123 --> 00:32:06,556
You're going to run
your signature peach brandy.
662
00:32:06,592 --> 00:32:07,658
We're looking for the best.
663
00:32:08,928 --> 00:32:10,260
You got a four hours.
664
00:32:10,296 --> 00:32:12,262
Your time starts now.
665
00:32:16,902 --> 00:32:17,834
Oh, it smells good.
666
00:32:17,870 --> 00:32:18,835
Smells great.
667
00:32:22,641 --> 00:32:23,974
Look, that's a pretty
fell around.
668
00:32:24,009 --> 00:32:25,275
Always. Yeah.
669
00:32:25,311 --> 00:32:28,712
It looks just like what
a good peach brandy mash
should look.
670
00:32:28,747 --> 00:32:30,347
-[mark] yeah.
-Yeah, so...
671
00:32:30,382 --> 00:32:31,682
I'm excited about that.
672
00:32:33,018 --> 00:32:35,319
Makes my damn liver
throwing a smack right now.
673
00:32:36,355 --> 00:32:37,888
[tim] let me taste
some of your mash here.
674
00:32:41,060 --> 00:32:42,592
I mean, tyler over here,
675
00:32:42,628 --> 00:32:44,061
you know, he started
lot of spices
676
00:32:44,096 --> 00:32:46,863
that he's added
to influence his mash.
677
00:32:46,899 --> 00:32:48,432
You know,
that could change everything,
678
00:32:48,467 --> 00:32:49,933
it could be
a different ball game.
679
00:32:49,969 --> 00:32:52,469
Well, that's really bold
when this is at stake.
680
00:32:52,504 --> 00:32:53,570
[mark] yeah.
[tim]yeah.
681
00:32:53,605 --> 00:32:56,106
The more amount
of ingredients you got,
682
00:32:56,141 --> 00:32:58,342
the more amounts
of chances it is
683
00:32:58,377 --> 00:33:00,677
-to overdo one just lightly.
-That's right.
684
00:33:03,048 --> 00:33:05,115
And what is doug doing
here now?
685
00:33:05,150 --> 00:33:07,217
-Putting honey in?
-Little bit everything.
686
00:33:07,252 --> 00:33:08,585
Hey, doug, you care to tell us
687
00:33:08,620 --> 00:33:10,053
what you throwing
in that thumper?
688
00:33:10,089 --> 00:33:12,289
This is from my mash
when I originally made it.
689
00:33:12,324 --> 00:33:13,590
[digger] ah.
690
00:33:13,625 --> 00:33:15,359
Hopefully, it'll carry
little more of the flavor
on through.
691
00:33:15,394 --> 00:33:18,628
Oh, you got some of that
good sweet mash in there.
692
00:33:19,331 --> 00:33:20,063
Yeah.
693
00:33:23,335 --> 00:33:26,670
Once he put it,
he just put his mash
in his thumper as well.
694
00:33:29,041 --> 00:33:32,743
Tyler's charging his thumper
with fermented mash,
695
00:33:32,778 --> 00:33:35,412
-so it will have some
alcohol in it.
-Yeah.
696
00:33:35,447 --> 00:33:38,582
Doug chose to charge
his thumper
697
00:33:38,617 --> 00:33:39,850
with unfermented mash,
698
00:33:39,885 --> 00:33:41,551
it won't have
any alcohol in it,
699
00:33:41,587 --> 00:33:42,786
so it is a good change.
700
00:33:42,821 --> 00:33:44,654
It'll rob a little
of his alcohol.
701
00:33:44,690 --> 00:33:45,689
Yeah, yeah.
702
00:33:48,093 --> 00:33:51,328
That fire underneath that pot
is not roaring.
703
00:33:51,964 --> 00:33:53,363
[digger] eating it up slow.
704
00:33:53,399 --> 00:33:56,299
Low and slow is the way to go
when it comes to moonshine.
705
00:34:01,540 --> 00:34:04,107
Tyler just got his
whiskers trimmed.
706
00:34:04,143 --> 00:34:05,709
I don't wanna see nothing
come out of the worm
707
00:34:05,744 --> 00:34:06,977
for an hour
and a half a at least.
708
00:34:07,012 --> 00:34:08,979
Yeah.
709
00:34:09,014 --> 00:34:11,681
I got to throw ice cubes
on top of that thing
to keep it cold.
710
00:34:11,717 --> 00:34:13,417
And I brought my secret
luck charm too.
711
00:34:13,452 --> 00:34:14,885
There it is.
712
00:34:16,755 --> 00:34:17,621
[narrator] coming up...
713
00:34:17,656 --> 00:34:19,089
Crank that up.
714
00:34:19,124 --> 00:34:20,457
I barely have the propane on.
715
00:34:20,492 --> 00:34:23,460
[narrator] a slow burn
to the perfect peach.
716
00:34:23,495 --> 00:34:25,195
You're the next
master distiller.
717
00:34:27,199 --> 00:34:28,665
What did he have?
718
00:34:28,734 --> 00:34:29,866
-Got a little...
-Coon pecker.
719
00:34:29,902 --> 00:34:31,134
-Oh...
-Yeah, coon pecker.
720
00:34:31,170 --> 00:34:32,502
Oh, yeah,
I see it there now.
721
00:34:33,806 --> 00:34:36,039
Was that road kill
or intentional kill?
722
00:34:36,075 --> 00:34:37,307
That was a catch and kill.
723
00:34:37,342 --> 00:34:38,708
-Okay.
-I'll call them volunteers.
724
00:34:39,578 --> 00:34:41,278
Yeah.
725
00:34:41,313 --> 00:34:43,346
[tim] I got a roadkill
one time off the road,
726
00:34:43,382 --> 00:34:45,015
took it in the hospital
and thinking
727
00:34:45,050 --> 00:34:47,484
as I was going to open it up
and I stuck the knife in
728
00:34:47,519 --> 00:34:49,586
and it been dead
for a couple of days.
729
00:34:49,621 --> 00:34:51,588
And it done blew up
with a lot of that gas in
730
00:34:51,623 --> 00:34:53,757
and, you know,
when it went poof
like that, you know,
731
00:34:53,792 --> 00:34:55,525
come out into
the kitchen.
732
00:34:55,561 --> 00:34:57,661
-My wife said,
don't do that again.
-Yeah.
733
00:34:57,696 --> 00:35:00,697
And then and then he found out
it was a girl coon.
734
00:35:00,732 --> 00:35:01,765
[all laughing]
735
00:35:06,071 --> 00:35:08,405
-it's heating up now.
-[tim] so he's really done
736
00:35:08,440 --> 00:35:10,006
jumped ahead.
737
00:35:10,042 --> 00:35:12,576
[narrator] it's a midwestern
match up as a michigan
738
00:35:12,611 --> 00:35:14,311
craft distiller faces off
739
00:35:14,346 --> 00:35:16,546
against an ohio shiner
740
00:35:16,582 --> 00:35:18,548
to bring the best
original jar
741
00:35:18,584 --> 00:35:21,017
of the southern staple
peach brandy.
742
00:35:25,924 --> 00:35:27,958
Crank that up.
743
00:35:27,993 --> 00:35:29,526
[tyler] I barely have
the propane on.
744
00:35:37,202 --> 00:35:38,268
Oh, we're getting liquor.
745
00:35:40,172 --> 00:35:41,571
Pretty stream
you got there, doug.
746
00:35:43,175 --> 00:35:44,908
Damn, coon pecker
would've helped me out here,
747
00:35:44,943 --> 00:35:46,977
this damn flows
like in the middle
of my pan.
748
00:35:49,548 --> 00:35:51,214
I'm getting peaches,
thank god.
749
00:35:53,185 --> 00:35:54,050
How are you feeling, doug?
750
00:35:54,620 --> 00:35:55,819
[doug] I don't know.
751
00:35:55,854 --> 00:35:58,121
-[chuckles]
-[tyler] you don't know?
752
00:35:58,157 --> 00:36:00,323
You getting nervous
about, like, flavors?
753
00:36:02,728 --> 00:36:04,494
One hour left, guys.
754
00:36:04,530 --> 00:36:06,096
[doug] hoping the cinnamon's
not too much,
755
00:36:06,131 --> 00:36:08,131
and overtakes the peach in it,
so...
756
00:36:08,200 --> 00:36:10,600
I'm trying to get into
my tails where
I can proof it down with that,
757
00:36:10,636 --> 00:36:12,035
and if not, then I'm going
to have to use
758
00:36:12,070 --> 00:36:13,336
the spring water.
759
00:36:13,372 --> 00:36:15,205
I usually don't like using
spring water.
760
00:36:15,240 --> 00:36:17,073
I like using
what comes right out
of the still.
761
00:36:19,044 --> 00:36:20,911
I'm feeling pretty good
762
00:36:20,946 --> 00:36:22,078
about my tails,
763
00:36:22,114 --> 00:36:23,280
so, I'm at the end of the run.
764
00:36:24,883 --> 00:36:27,083
The umeboshi
didn't come through
nearly as much
765
00:36:27,119 --> 00:36:29,219
as I kind of wanted it to,
but I use such little
766
00:36:29,254 --> 00:36:31,988
'cause I was afraid
of overdoing that flavor.
767
00:36:32,024 --> 00:36:34,124
But, uh, it's kind of like
a whisper in there...
768
00:36:35,227 --> 00:36:36,126
Ten minutes.
769
00:36:36,728 --> 00:36:37,994
Get it bucked up.
770
00:36:40,132 --> 00:36:41,531
[tyler] I think
I'm gonna kill this.
771
00:36:41,567 --> 00:36:42,732
Think I've got enough
to work with.
772
00:36:50,609 --> 00:36:52,242
-Here comes doug.
-[digger] here comes doug.
773
00:36:52,277 --> 00:36:53,410
All right.
774
00:36:53,445 --> 00:36:55,145
That's your jar, man.
775
00:36:55,180 --> 00:36:56,580
-[doug] I hope so.
-All right. [chuckles]
776
00:36:56,615 --> 00:36:58,248
-all right, brother.
-Thank you, good luck.
777
00:36:58,283 --> 00:36:59,249
[doug] thank you.
778
00:37:03,555 --> 00:37:06,156
He keep drinking that,
then he'll make it over
to the table.
779
00:37:10,662 --> 00:37:12,896
[sighs] bring it in here,
big man.
780
00:37:12,931 --> 00:37:14,631
-All right.
-All right, tyler.
781
00:37:14,666 --> 00:37:17,534
-Let's see what you got.
-[digger] two seconds
to spare.
782
00:37:17,569 --> 00:37:18,501
[laughs]
783
00:37:21,974 --> 00:37:22,973
hmm, that's tyler.
784
00:37:24,977 --> 00:37:26,643
Got a little peach
on the nose...
785
00:37:26,678 --> 00:37:29,045
-Yeah.
-Got a lot of alcohol
on the note.
786
00:37:29,081 --> 00:37:29,980
Mm-hmm.
787
00:37:32,851 --> 00:37:34,718
Finish is peachy.
788
00:37:34,753 --> 00:37:37,921
Got that good alcohol bite
and finish is real nice.
789
00:37:37,956 --> 00:37:40,557
It lingers on the tongue
a long time.
790
00:37:40,592 --> 00:37:42,492
-It does, yes.
-Almost like...
791
00:37:42,527 --> 00:37:44,694
It's complex,
that's star anise.
792
00:37:44,730 --> 00:37:47,631
-Yeah.
-It comes in hot
and finishes kind of sweet
793
00:37:47,666 --> 00:37:49,232
and temporary, really.
794
00:37:49,268 --> 00:37:51,234
Why do I need pepper
in peach brandy?
795
00:37:54,039 --> 00:37:57,307
It's not something
you normally find
in a peach brandy.
796
00:37:57,342 --> 00:37:58,441
I thought about
playing it safe
797
00:37:58,477 --> 00:38:00,577
and just making
a peach pie kind of thing,
798
00:38:00,612 --> 00:38:02,679
but that's not my style
and so I had to just...
799
00:38:03,415 --> 00:38:04,547
Lay it out there.
800
00:38:04,583 --> 00:38:06,650
Well, you know,
when they first started
their run,
801
00:38:06,685 --> 00:38:09,486
we were talking about
the complexity
802
00:38:09,521 --> 00:38:11,454
of tyler's recipe.
803
00:38:11,490 --> 00:38:13,189
-Yeah.
-Yeah, I was telling
y'all that,
804
00:38:13,225 --> 00:38:14,858
you know, that's just...
805
00:38:14,893 --> 00:38:17,327
Makes it that much easier
for one ingredient
806
00:38:17,362 --> 00:38:19,162
to overpower something.
807
00:38:19,197 --> 00:38:21,364
And I think that's what
he's done with his anise.
808
00:38:21,400 --> 00:38:24,234
What people a lot of times
failed to get
809
00:38:24,269 --> 00:38:26,102
is when you're putting
something in there
810
00:38:26,138 --> 00:38:27,503
that's going
to complement that
811
00:38:27,506 --> 00:38:29,839
peach flavor,
it's got to be subtle.
812
00:38:29,875 --> 00:38:32,042
It's really, really complex.
813
00:38:35,080 --> 00:38:36,513
This is doug's.
814
00:38:39,418 --> 00:38:42,185
-That's nice.
-It's got more fruity.
815
00:38:42,220 --> 00:38:44,554
-Mm-hmm.
-At least on the nose.
816
00:38:44,589 --> 00:38:45,755
Yeah, it's got fruit.
817
00:38:48,694 --> 00:38:49,926
This right here.
818
00:38:50,996 --> 00:38:52,762
This is tasting
like a medicine.
819
00:38:53,598 --> 00:38:55,432
It's sweet.
820
00:38:55,467 --> 00:38:57,067
-You know.
-Get your alcohol bite,
821
00:38:57,102 --> 00:38:58,468
but it's still sweet
in the end.
822
00:38:58,503 --> 00:39:01,237
It's got more
peach flavor in it.
823
00:39:01,273 --> 00:39:03,840
In my opinion,
than what tyler's has got.
824
00:39:03,875 --> 00:39:06,843
I agree, he's got
something else in there.
825
00:39:06,878 --> 00:39:09,279
You got honey
and cinnamon.
826
00:39:09,314 --> 00:39:11,381
That's it,
that's the cinnamon.
827
00:39:11,416 --> 00:39:13,383
But it's smooth,
the heat I'm getting
828
00:39:13,418 --> 00:39:15,218
is coming in afterwards.
829
00:39:15,253 --> 00:39:17,053
This is really good.
830
00:39:17,089 --> 00:39:18,755
Yeah, it's smooth. Yeah.
831
00:39:19,358 --> 00:39:21,191
Are we in agreement?
832
00:39:21,226 --> 00:39:22,525
I think we're good.
833
00:39:22,561 --> 00:39:25,028
I'm glad we get fellows
who see it the same way I do.
834
00:39:26,832 --> 00:39:28,064
[digger] welcome back, man.
835
00:39:29,601 --> 00:39:31,167
We finally came
to our decision.
836
00:39:31,837 --> 00:39:33,036
Now, tyler,
837
00:39:34,406 --> 00:39:39,008
I'm getting a note
of star anise in here.
838
00:39:39,044 --> 00:39:42,178
It's a little different
peach brandy
than I've ever had,
839
00:39:42,214 --> 00:39:43,780
but again,
you was asked to do
840
00:39:43,815 --> 00:39:45,682
your interpretation
of peach brandy
841
00:39:45,717 --> 00:39:47,851
-and...
-It was a very hard decision
for me,
842
00:39:47,886 --> 00:39:50,153
to not play it safe
843
00:39:50,188 --> 00:39:51,755
and not go with like
a traditional,
844
00:39:51,790 --> 00:39:54,524
I was, like, I fought it
in my head for weeks,
845
00:39:54,559 --> 00:39:56,860
-like...
-I can imagine, I can imagine,
846
00:39:56,895 --> 00:39:58,395
but very, very good.
847
00:39:58,430 --> 00:40:01,097
Well done. You.
848
00:40:01,133 --> 00:40:03,066
Your flavor profile
was really good,
849
00:40:03,101 --> 00:40:05,568
I got notes of peach
in here, you know,
850
00:40:05,604 --> 00:40:07,604
there was a lot of peach
in there,
851
00:40:07,973 --> 00:40:09,172
but, um...
852
00:40:10,375 --> 00:40:12,609
You've also got
cinnamon in here.
853
00:40:12,644 --> 00:40:13,943
It's very good.
854
00:40:15,280 --> 00:40:18,548
We based our decision
on the one that had
855
00:40:18,583 --> 00:40:20,150
the most peach forward flavor
856
00:40:20,185 --> 00:40:22,385
that carried
all the way through.
857
00:40:22,421 --> 00:40:23,686
You had star anise,
858
00:40:23,722 --> 00:40:25,522
the licorice overpowered
the flavor
859
00:40:25,557 --> 00:40:26,489
through and through.
860
00:40:26,525 --> 00:40:30,360
You had cinnamon,
but it's damn fine liquor.
861
00:40:30,395 --> 00:40:33,863
It's a great job on perhaps
both of your efforts.
862
00:40:33,899 --> 00:40:35,732
You have got what it takes.
863
00:40:35,767 --> 00:40:36,633
It's obvious.
864
00:40:38,370 --> 00:40:41,538
And it's my job...
865
00:40:41,573 --> 00:40:44,307
To let you all know
who the next
master distiller is.
866
00:40:48,613 --> 00:40:51,481
Doug, you're the next
master distiller.
867
00:40:51,516 --> 00:40:53,550
Thank you heaps,
thank you, guys.
868
00:40:53,585 --> 00:40:54,918
[all] good job.
869
00:40:54,953 --> 00:40:56,686
[tyler] I was very
disappointed obviously
about the outcome,
870
00:40:56,721 --> 00:40:58,521
but I have learned so much
871
00:40:58,557 --> 00:40:59,889
that I'm going to go on
and make some
872
00:40:59,925 --> 00:41:00,957
very cool stuff.
873
00:41:01,626 --> 00:41:02,659
Good job, buddy.
874
00:41:02,694 --> 00:41:05,128
Yeah, I'm still in awe,
I'm very proud of myself.
875
00:41:05,163 --> 00:41:07,063
I feel that I'm keeping
the honor
876
00:41:07,098 --> 00:41:08,665
from all my family members
877
00:41:08,700 --> 00:41:09,899
that made it back
in the days
878
00:41:09,935 --> 00:41:11,334
up in the hills in kentucky
879
00:41:11,336 --> 00:41:12,535
and I'm just keeping
it going.
880
00:41:14,406 --> 00:41:16,773
[narrator] next time
on master distiller.
881
00:41:16,808 --> 00:41:19,909
-Let's get lit.
-Ultra-high proof shine.
882
00:41:19,945 --> 00:41:22,879
That is slap on
180 proof.
883
00:41:22,914 --> 00:41:25,181
It brings big bucks
to the back woods,
884
00:41:25,217 --> 00:41:28,151
-[exhales] that's hot.
-But this liquor is so hot,
885
00:41:28,186 --> 00:41:29,819
mark, you're going
to taste it first, right?
886
00:41:29,855 --> 00:41:32,322
It's dangerous to drink
without tempering.
887
00:41:32,357 --> 00:41:33,957
[mark] oh,
I ain't scared of it.