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.