1 00:00:01,869 --> 00:00:03,869 [narrator] this time on master distiller... 2 00:00:03,904 --> 00:00:06,672 Y'all gonna make us some historical liquor. 3 00:00:06,707 --> 00:00:10,542 A rye whiskey recipe developed by george washington... 4 00:00:10,578 --> 00:00:12,378 Rye is a cool grain, man. 5 00:00:12,413 --> 00:00:14,780 ...In the largest distillery of its day. 6 00:00:14,815 --> 00:00:19,284 One of the more difficult challenges of this whole show, so far. 7 00:00:20,921 --> 00:00:23,522 [narrator] this revolutionary american spirit 8 00:00:23,557 --> 00:00:26,025 is a right of passage for backwoods shiners. 9 00:00:26,060 --> 00:00:27,726 Man, that's some clear stuff. 10 00:00:27,762 --> 00:00:28,894 I'm scared right there. 11 00:00:28,929 --> 00:00:30,929 And its multiple distillations 12 00:00:30,965 --> 00:00:33,866 challenge even the most skilled modern distillers. 13 00:00:33,901 --> 00:00:37,002 Oh, wow! That's not good at all. 14 00:00:37,038 --> 00:00:40,039 Oh [bleep]! Oh [bleep]! 15 00:00:40,074 --> 00:00:43,809 [narrator] across the country, a handful of amateur distillers 16 00:00:43,844 --> 00:00:46,311 are heirs to a centuries-old tradition. 17 00:00:48,215 --> 00:00:50,649 Some operate on the legal side, 18 00:00:50,684 --> 00:00:54,653 other practice their craft beyond the reach of the law. 19 00:00:54,688 --> 00:00:59,658 Now they'll face off to earn their place in america's liquor making legacy. 20 00:00:59,693 --> 00:01:01,727 Need to try to clean some of this up. 21 00:01:01,762 --> 00:01:04,797 Judged by three legendry moonshiners... 22 00:01:04,832 --> 00:01:06,732 I think I'll keep my comments to myself. 23 00:01:06,767 --> 00:01:08,167 That'd be a first. 24 00:01:08,202 --> 00:01:10,869 [narrator] they'll go head to head in a series of challenges... 25 00:01:10,905 --> 00:01:12,504 [tim] if they mess this up, 26 00:01:12,540 --> 00:01:14,406 they've pretty much done washed out. 27 00:01:14,442 --> 00:01:16,108 I don't count anybody out. 28 00:01:16,143 --> 00:01:18,610 [narrator] ...To determine who has what it takes... 29 00:01:18,646 --> 00:01:21,947 That is a clean-cut, stripped rye. 30 00:01:21,949 --> 00:01:24,149 [narrator] ...To be named master distiller. 31 00:01:24,185 --> 00:01:25,551 It's gonna be a hard decision. 32 00:01:39,500 --> 00:01:41,500 [digger] men, welcome to master distiller. 33 00:01:41,535 --> 00:01:43,368 Y'all gonna make us some historical liquor. 34 00:01:43,404 --> 00:01:44,803 George washington rye. 35 00:01:48,342 --> 00:01:51,276 [narrator] rye whiskey, a peppery grain based spirit 36 00:01:51,312 --> 00:01:53,645 perfected in colonial america 37 00:01:53,681 --> 00:01:57,182 where farmers took advantage of rye's ability to thrive 38 00:01:57,218 --> 00:01:59,017 the cold climate of the north. 39 00:01:59,053 --> 00:02:03,055 When the british cut off access to caribbean molasses 40 00:02:03,090 --> 00:02:06,525 for making rum during the revolutionary war, 41 00:02:06,560 --> 00:02:09,094 distilleries turned to the reginal favorite. 42 00:02:09,130 --> 00:02:12,865 And rye whiskey's popularity exploded with the revolution. 43 00:02:13,767 --> 00:02:15,467 Captivated by the spirit, 44 00:02:15,503 --> 00:02:19,605 george washington opened a distillery at his mount vernon estate, 45 00:02:19,640 --> 00:02:21,940 featuring his own rye whiskey blend. 46 00:02:21,976 --> 00:02:23,976 Made from 60% rye, 47 00:02:24,011 --> 00:02:25,644 35% corn, 48 00:02:25,679 --> 00:02:28,614 and 5% malted barley. 49 00:02:28,649 --> 00:02:31,717 At its peak, the five still operation 50 00:02:31,752 --> 00:02:35,420 churned out 11,000 gallons of rye whiskey a year. 51 00:02:35,456 --> 00:02:37,589 The largest of the new nation. 52 00:02:38,492 --> 00:02:40,225 It didn't last long. 53 00:02:40,261 --> 00:02:43,495 Washington died a few short years after opening 54 00:02:43,531 --> 00:02:47,766 and the distillery was destroyed in a fire in 1814. 55 00:02:47,801 --> 00:02:52,204 But his whiskey recipe was kept alive by shiners in the backwoods 56 00:02:52,239 --> 00:02:53,639 for almost a century. 57 00:02:54,842 --> 00:02:57,809 Today, the restored mount vernon distillery 58 00:02:57,845 --> 00:03:00,512 employs the same colonial era techniques 59 00:03:00,548 --> 00:03:04,316 that made the founding father's rye an american classic. 60 00:03:04,351 --> 00:03:07,486 While most modern rye whiskey is sold oak aged 61 00:03:07,521 --> 00:03:08,954 to mellow the bite, 62 00:03:08,989 --> 00:03:12,157 washington's white rye gets its signature smoothness 63 00:03:12,193 --> 00:03:14,159 through multiple distillations. 64 00:03:14,195 --> 00:03:17,663 And making it has become a moonshiners' right of passage. 65 00:03:19,133 --> 00:03:21,733 All right, guys, I guess you can see you're not in the woods anymore. 66 00:03:21,769 --> 00:03:23,535 This is kinda like, big city, bright lights. 67 00:03:23,571 --> 00:03:25,204 Hopefully, you can make us a mash 68 00:03:25,239 --> 00:03:29,141 that's gonna make us a rye whiskey that's gonna be close to george washington's. 69 00:03:31,679 --> 00:03:33,512 [mark] you gentlemen are gonna be 70 00:03:33,547 --> 00:03:35,948 distilling your mash three times. 71 00:03:35,983 --> 00:03:39,284 You're gonna need all the volume you can get. 72 00:03:40,955 --> 00:03:42,821 What you got at stake here, boys, 73 00:03:42,856 --> 00:03:46,525 is a run of your signature liquor in a major distillery. 74 00:03:46,560 --> 00:03:49,127 You got three hours, count yourself lucky. 75 00:03:49,163 --> 00:03:52,664 Everybody else gets one, but because of the grain build in the mash, 76 00:03:52,700 --> 00:03:54,132 y'all get three hours. 77 00:03:54,969 --> 00:03:58,437 And that three hours, starts now. 78 00:04:03,010 --> 00:04:06,612 [digger] we expect nothing less than perfection from each and every one of you. 79 00:04:06,647 --> 00:04:09,014 We want a tough decision on our hands. 80 00:04:11,685 --> 00:04:14,453 [narrator] rye is dense grain with a thick husk 81 00:04:14,488 --> 00:04:17,122 that must be ground and cooked to break down starches 82 00:04:17,157 --> 00:04:19,491 and allow for fermentation to occur. 83 00:04:19,526 --> 00:04:22,461 While the distillers will use the same proportions 84 00:04:22,496 --> 00:04:26,365 of rye, wheat and barley for their mash bill as george washington, 85 00:04:26,400 --> 00:04:29,768 the quality of grains and how they prepare their mash 86 00:04:29,803 --> 00:04:32,604 will determine the flavors and volume of alcohol 87 00:04:32,640 --> 00:04:36,141 they're able to product over three separate distillations. 88 00:04:38,879 --> 00:04:41,380 Peg leg, tell me about that nickname, brother. 89 00:04:41,415 --> 00:04:43,081 Lost my leg after a car accident. 90 00:04:43,117 --> 00:04:44,783 It don't look like it's held you up any. 91 00:04:44,818 --> 00:04:46,785 Nah, it doesn't bother me, I haven't stopped since then. 92 00:04:46,820 --> 00:04:48,186 It's been 25 years. 93 00:04:50,224 --> 00:04:53,225 My name is stan wisniewski and I'm from raritan, new jersey. 94 00:04:53,260 --> 00:04:56,695 Okay, this is luna. Got her name 'cause of the moon. 95 00:04:56,730 --> 00:04:58,597 -So, it's moonshine. -[bike revs] 96 00:04:59,867 --> 00:05:02,734 I work for a research company so I have a background in 97 00:05:02,770 --> 00:05:06,538 mixing and weighing things out. What can work, what can't work together. 98 00:05:08,175 --> 00:05:10,075 I've been stilling for quite a long time 99 00:05:10,110 --> 00:05:12,177 and I learnt through trials and tribulations. 100 00:05:12,212 --> 00:05:14,279 Chocolate rye, the yeast is working, 101 00:05:14,315 --> 00:05:15,814 eating up them sugars in there. 102 00:05:15,849 --> 00:05:17,716 What it feels like when you're mashing in, 103 00:05:17,751 --> 00:05:20,319 it excites me. You're bringing something to life. 104 00:05:20,354 --> 00:05:23,488 But how it comes out at the end, you don't know till the end. 105 00:05:23,557 --> 00:05:25,557 Ah! Good stuff. Nice and bitter. 106 00:05:25,592 --> 00:05:28,393 You can make that same formula every time, 107 00:05:28,429 --> 00:05:31,463 and sometimes it just doesn't work out the way you want to. 108 00:05:33,467 --> 00:05:36,468 Is that your rye grain that's in that bucket, lorenzo? 109 00:05:36,503 --> 00:05:37,703 Yes, sir. 110 00:05:37,738 --> 00:05:39,738 Thought I'd cook my corn first. 111 00:05:39,773 --> 00:05:42,974 You know lorenzo, he works in a distillery. 112 00:05:45,112 --> 00:05:47,112 My name is lorenzo alvarado 113 00:05:47,147 --> 00:05:48,413 I'm from fayetteville, arkansas. 114 00:05:49,817 --> 00:05:53,251 For the past six years, I've been in the distilling industry 115 00:05:53,287 --> 00:05:54,686 working commercially. 116 00:05:54,722 --> 00:05:58,190 I've dedicated my life to making this a career 117 00:05:58,225 --> 00:06:00,459 and I've enjoyed every bit of it. 118 00:06:00,494 --> 00:06:03,995 Learning the process, there's been some failures in between there, 119 00:06:04,031 --> 00:06:05,864 but there's been a lot of success too. 120 00:06:05,899 --> 00:06:09,134 I have a lot of whiskey knowledge, I've made a lot of whiskey in my day. 121 00:06:11,205 --> 00:06:13,138 I'm playing in familiar ground. 122 00:06:13,173 --> 00:06:15,474 I definitely feel comfortable in this challenge. 123 00:06:15,509 --> 00:06:17,576 Winning master distiller would mean 124 00:06:18,579 --> 00:06:21,380 bragging rights, bragging rights, 125 00:06:21,415 --> 00:06:23,281 uh... And bragging rights. 126 00:06:24,485 --> 00:06:27,753 Big travis, he's up in north east tennessee. 127 00:06:27,788 --> 00:06:30,722 You can look at him, and he's a country bumpkin. 128 00:06:30,758 --> 00:06:31,890 Oh, yeah. 129 00:06:35,162 --> 00:06:38,563 My name's travis shipley. I'm a plumber. I come from gray, tennessee. 130 00:06:40,768 --> 00:06:43,301 I've been distilling three years by myself 131 00:06:43,337 --> 00:06:45,470 but it started back with my great-grandfather 132 00:06:45,506 --> 00:06:48,039 and my grandfather since I was 12 years old. 133 00:06:48,075 --> 00:06:50,842 I'm old school. I believe in copper pot, 134 00:06:50,878 --> 00:06:52,677 copper still, traditional liquor. 135 00:06:52,713 --> 00:06:55,046 It's where it started at, that's where it should be at today. 136 00:06:56,283 --> 00:06:58,817 My dream is to keep producing good liquor. 137 00:06:58,852 --> 00:07:01,920 If I can become a good legal distiller, 138 00:07:01,955 --> 00:07:03,922 so be it, if not, then... 139 00:07:03,957 --> 00:07:06,258 I'll keep on the bad side of the law. 140 00:07:07,828 --> 00:07:10,629 -[tim] looks like he's putting it all in the pot. -Whoa. 141 00:07:12,199 --> 00:07:15,233 My recipe, I'm just old traditional rye. 142 00:07:15,269 --> 00:07:19,838 Barley, corn... I was feeling pretty confident with it. 143 00:07:19,873 --> 00:07:24,209 Going in this thing, we got three guys that really know what they're doing. 144 00:07:24,244 --> 00:07:26,578 [lorenzo] my mash bill was pretty standard. 145 00:07:26,613 --> 00:07:30,615 But I wanted to use a malted rye instead of a malted barley. 146 00:07:30,651 --> 00:07:33,919 -Rye is a cool grain, man. -It gives it a hell of a flavor. 147 00:07:33,954 --> 00:07:35,120 [lorenzo] yeah it really does. 148 00:07:35,155 --> 00:07:36,922 I play with a lot of different grains, 149 00:07:36,957 --> 00:07:40,759 and kinda know what to expect with their flavor profile, 150 00:07:40,794 --> 00:07:42,327 their temperatures, 151 00:07:42,362 --> 00:07:44,796 so don't be afraid to do something different. 152 00:07:47,768 --> 00:07:50,001 [tim] what's he putting in there? Is that apples? 153 00:07:50,437 --> 00:07:51,903 Orange peel. 154 00:07:51,939 --> 00:07:54,706 -Orange peel? -Mm-mmm. 155 00:07:55,943 --> 00:07:58,677 George washington rye, it's tasty. 156 00:07:59,446 --> 00:08:01,279 Then I decide to do my own thing 157 00:08:01,315 --> 00:08:02,948 and I add some botanicals to it. 158 00:08:02,983 --> 00:08:06,184 There's gonna be orange peels, cloves and palmetto honey. 159 00:08:06,220 --> 00:08:09,054 -Is that molasses, or extract? -A little bit of honey. 160 00:08:09,089 --> 00:08:10,455 Sweeten the batch up a little bit. 161 00:08:10,491 --> 00:08:13,692 It comes out beautiful. It's a nice flavor and taste. 162 00:08:13,727 --> 00:08:16,027 I'm sure nobody's doing what I'm making. 163 00:08:18,298 --> 00:08:21,700 Damn, peg leg, you got a big ol' bowl of oatmeal. 164 00:08:21,735 --> 00:08:23,101 [stan] yes, I do. 165 00:08:23,136 --> 00:08:25,637 I used this malted grain 166 00:08:25,672 --> 00:08:29,274 but I'm going into the competition using this flaked rye 167 00:08:29,309 --> 00:08:30,709 which I've never used before, 168 00:08:30,744 --> 00:08:33,144 but it really shouldn't mean any difference. 169 00:08:33,180 --> 00:08:34,646 Once that yeast gets in there, 170 00:08:34,681 --> 00:08:36,314 -it'll bring it down. -That's a lot better than it was. 171 00:08:36,350 --> 00:08:38,884 -I was worried there for a little while. -So was I. 172 00:08:38,919 --> 00:08:42,854 [narrator] in washington's day mash was left to ferment in wooden tubs. 173 00:08:42,890 --> 00:08:47,425 Once fermented, the mash was distilled in the single pot copper still 174 00:08:47,461 --> 00:08:49,494 to produce a raw base spirit. 175 00:08:49,530 --> 00:08:52,697 The resulting alcohol was re-run a second time 176 00:08:52,733 --> 00:08:55,534 to purify and refine the rye flavor. 177 00:08:55,569 --> 00:08:58,436 Producing the common whiskey sold to taverns. 178 00:08:58,472 --> 00:09:01,940 The best washington rye was distilled a third time 179 00:09:01,975 --> 00:09:04,476 to produce a small batch high end whiskey 180 00:09:04,511 --> 00:09:06,278 worth two times the price. 181 00:09:07,314 --> 00:09:09,881 All right, boys, we'll see y'all in five days. 182 00:09:09,917 --> 00:09:14,719 But while each additional distillation increases the whiskey's value 183 00:09:14,755 --> 00:09:18,423 it comes with the risk of stripping the spicy rye flavor 184 00:09:18,458 --> 00:09:20,825 from washington's signature mash bill. 185 00:09:27,701 --> 00:09:29,668 Welcome back, men. 186 00:09:29,703 --> 00:09:31,169 Time to run your mash. 187 00:09:32,639 --> 00:09:35,273 All that's at stake here today 188 00:09:35,309 --> 00:09:38,443 is who picks the still parts, first, second or third. 189 00:09:39,947 --> 00:09:41,713 Four hours, gentlemen. 190 00:09:41,748 --> 00:09:44,115 Your time starts now. 191 00:09:48,488 --> 00:09:50,088 Gonna be interesting. 192 00:09:50,123 --> 00:09:51,790 [narrator] just like at mount vernon, 193 00:09:51,825 --> 00:09:55,026 distillers will use identical single pot stills 194 00:09:55,062 --> 00:09:58,063 without a thump keg to run their fermented mash. 195 00:09:58,098 --> 00:10:00,899 The one with the clearest, best tasting base spirit 196 00:10:00,934 --> 00:10:03,635 will win first pic of new copper still parts 197 00:10:03,670 --> 00:10:05,036 for the second run, 198 00:10:05,072 --> 00:10:08,306 to create a common george washington rye whiskey. 199 00:10:14,047 --> 00:10:16,915 [lorenzo] so, looking at my mash, I was really happy about it. 200 00:10:16,950 --> 00:10:20,051 All of the grains seemed to have gelatinized like they should have. 201 00:10:22,622 --> 00:10:25,090 Travis is struggling over there. 202 00:10:25,125 --> 00:10:28,393 [travis] my bag fell down in through the tunnel. 203 00:10:28,428 --> 00:10:29,828 [mark] hope you don't burst your bag. 204 00:10:29,863 --> 00:10:31,429 [travis] I had to pull it out. 205 00:10:31,465 --> 00:10:34,566 -Ripped the bag... -[mark] if fit falls in, it against the heat, 206 00:10:34,601 --> 00:10:36,301 it's gonna scorch and burn 207 00:10:36,336 --> 00:10:38,703 and taste like ass. 208 00:10:38,739 --> 00:10:41,940 Few grains got in there, but you just gotta push through it, 209 00:10:41,975 --> 00:10:43,742 and wipe it off and keep on going. 210 00:10:45,145 --> 00:10:47,278 I got to see my mash for the first time. 211 00:10:47,314 --> 00:10:49,414 It was pretty thick, looked like oatmeal. 212 00:10:49,449 --> 00:10:51,883 They're running their mash as their first run. 213 00:10:51,918 --> 00:10:55,387 If they mess this up, they're pretty much done washed out. 214 00:10:55,422 --> 00:10:57,789 Rye is finicky, it's tough, 215 00:10:57,824 --> 00:11:00,659 and it take a lot of care and concern. 216 00:11:00,694 --> 00:11:02,694 You know, a really, really small flame. 217 00:11:04,297 --> 00:11:07,465 Patience. I mean, the patience of job. 218 00:11:10,971 --> 00:11:13,171 Temperature's climbing good now. 219 00:11:13,206 --> 00:11:15,206 -[lorenzo] where you at? -About 140. 220 00:11:15,242 --> 00:11:17,942 About 165-170, it should start. 221 00:11:17,978 --> 00:11:20,912 Get off that throttle a little bit, you ain't running no race. 222 00:11:20,947 --> 00:11:26,051 When I first started the run, I was setting hat temperature around 135-140, 223 00:11:28,021 --> 00:11:29,587 and it started getting drips. 224 00:11:29,623 --> 00:11:31,556 Maybe I lied, lorenzo. 225 00:11:31,591 --> 00:11:33,591 -It coming over? -Yeah. 226 00:11:33,627 --> 00:11:35,093 -Little dribbles. -Oh, yeah. 227 00:11:36,730 --> 00:11:38,630 You ready to rock n' roll over there? 228 00:11:38,665 --> 00:11:40,298 Oh, wow. 229 00:11:40,333 --> 00:11:42,500 -That's not good at all. -[lorenzo] you puked. 230 00:11:44,504 --> 00:11:46,504 Oh, [bleep]. Oh, [bleep]! 231 00:11:51,945 --> 00:11:54,212 Oh, wow. That's not good at all. 232 00:11:54,247 --> 00:11:56,481 Oh, [bleep]. Oh, [bleep]! 233 00:11:56,516 --> 00:11:58,450 -That's scary. -There's mash 234 00:11:58,485 --> 00:12:00,418 just shooting straight out the worm. 235 00:12:02,689 --> 00:12:04,689 Let that clear up. Do you see that? 236 00:12:04,725 --> 00:12:05,957 Yeah, I did. Started puking. 237 00:12:05,992 --> 00:12:07,258 Better turn yours down. 238 00:12:10,697 --> 00:12:13,598 [travis] yeah, it just started puking, and the temperature shot from 239 00:12:13,633 --> 00:12:16,735 120-130 to it's up about 190 now. 240 00:12:19,239 --> 00:12:21,473 It's what we call puking over. 241 00:12:21,508 --> 00:12:23,074 I mean, we see it all the time. 242 00:12:23,110 --> 00:12:25,910 [narrator] when too much heat is applied to a pot still, 243 00:12:25,946 --> 00:12:28,079 connected directly to the condenser 244 00:12:28,115 --> 00:12:31,583 it can cause the mash to boil over into the worm. 245 00:12:31,618 --> 00:12:34,486 This "puking" results in cloudy liquor. 246 00:12:34,521 --> 00:12:37,355 Until the heat is reduced and the alcohol vapor 247 00:12:37,390 --> 00:12:39,457 can clear the worm of residual mash. 248 00:12:40,994 --> 00:12:44,729 You know, it's a delicate balance to keep your pot running where it needs to, 249 00:12:44,765 --> 00:12:46,731 but still builds you enough pressure to over the bill 250 00:12:46,767 --> 00:12:48,633 to get your vapor over into your column. 251 00:12:49,202 --> 00:12:51,002 Calmed back down now. 252 00:12:51,037 --> 00:12:53,638 Everything's smoothing back out a little bit. 253 00:12:53,673 --> 00:12:56,674 It ran couple of jars, and straightened right out, cleaned up. 254 00:12:56,710 --> 00:13:00,011 Just throw it back into the mash and use it for second distillation. 255 00:13:03,183 --> 00:13:06,317 Men, you're two hours into your run. Halfway there. 256 00:13:08,989 --> 00:13:11,256 We're having a little vapor coming out. 257 00:13:11,291 --> 00:13:13,324 It's probably 'cause the mash is so thick. 258 00:13:13,360 --> 00:13:15,093 Oh, interesting. 259 00:13:15,128 --> 00:13:17,729 He's got smoke, he's got mash. All right. 260 00:13:17,764 --> 00:13:21,399 So, working with open flame was a little bit of a curveball to me. 261 00:13:21,434 --> 00:13:24,135 My past is more working with steam. 262 00:13:24,171 --> 00:13:25,804 Steam is a little bit more forgiving. 263 00:13:25,839 --> 00:13:28,173 It's making me double check my stuff, 264 00:13:28,208 --> 00:13:31,109 making sure that, you know, I'm doing everything that I can... 265 00:13:31,711 --> 00:13:33,311 To get a good run. 266 00:13:34,948 --> 00:13:37,615 All right, I'm ready. It's coming out 267 00:13:37,951 --> 00:13:38,917 clear. 268 00:13:40,187 --> 00:13:41,286 Here she comes. 269 00:13:42,222 --> 00:13:43,988 That's a good little stream too. 270 00:13:44,024 --> 00:13:46,558 Get peg leg to run, and we'll be good to go. 271 00:13:46,593 --> 00:13:49,127 [narrator] to judge the base flavors from the mash, 272 00:13:49,162 --> 00:13:53,097 distillers only have to find the best jar of drinkable ethanol 273 00:13:53,133 --> 00:13:54,799 in the heart of the run. 274 00:13:54,835 --> 00:13:58,203 As the rest of the base spirit will be re-distilled 275 00:13:58,238 --> 00:14:01,973 to create a common whiskey fit for a colonial tavern. 276 00:14:02,008 --> 00:14:04,242 [stan] I got some drips. 277 00:14:04,277 --> 00:14:08,112 He likes to run it slow... I mean, drip, drip, drip, drip. 278 00:14:08,148 --> 00:14:10,481 Nice drip is all you need on that still. 279 00:14:10,517 --> 00:14:13,618 I've run thick batches before of mash, 280 00:14:13,653 --> 00:14:15,520 and you take them up very slow 281 00:14:15,555 --> 00:14:17,589 but I was a little nervous. 282 00:14:21,161 --> 00:14:22,260 There ain't no alcohol in there. 283 00:14:23,663 --> 00:14:25,797 I get the first jar coming out 284 00:14:25,832 --> 00:14:27,832 and there's no alcohol in it, tastes like water. 285 00:14:28,768 --> 00:14:30,768 Yep. 286 00:14:30,804 --> 00:14:34,339 -[travis] it's pure water? None at all? No alcohol? -No alcohol at all. So... 287 00:14:36,109 --> 00:14:38,610 -That don't make no sense. -Did you reserve any mash? 288 00:14:38,645 --> 00:14:41,379 [stan] it's just a lot in, I couldn't get much more outta there. 289 00:14:41,414 --> 00:14:42,947 There's a lot in there. 290 00:14:42,983 --> 00:14:46,084 -I don't know, man. -Run it through, and see what happens. 291 00:14:46,720 --> 00:14:49,153 [sighs] really sucks. 292 00:14:51,091 --> 00:14:53,291 I didn't make any cuts for the first run. 293 00:14:53,326 --> 00:14:55,093 No heads or tails kinda cuts. 294 00:14:55,128 --> 00:14:56,761 I felt good about it. 295 00:14:56,796 --> 00:14:57,962 All right. 296 00:15:00,400 --> 00:15:03,034 -[tim] coming out clear now? -Oh, that's coming out. 297 00:15:03,069 --> 00:15:04,469 [mark] oh, there you go. 298 00:15:04,504 --> 00:15:07,005 Like spring water, 'cause I was expecting 299 00:15:07,040 --> 00:15:09,841 three or four jars to come out real, real cloudy 300 00:15:09,876 --> 00:15:12,243 because of the mess that it made inside of the worm. 301 00:15:12,279 --> 00:15:14,512 But, once it straightened up, it started running better. 302 00:15:14,547 --> 00:15:16,748 I felt very, very, very confident. 303 00:15:16,783 --> 00:15:18,383 Hello, mr. Travis. 304 00:15:18,418 --> 00:15:19,951 Bring it in here, big t. 305 00:15:21,988 --> 00:15:24,455 Hmm, nice. Pretty. Clear. 306 00:15:26,860 --> 00:15:29,294 After the first jar, I started getting water. 307 00:15:29,329 --> 00:15:31,629 I brought everything up extra slow 308 00:15:31,665 --> 00:15:35,099 and went to like four jars. 309 00:15:35,135 --> 00:15:36,301 And it was till all water. 310 00:15:38,338 --> 00:15:39,604 Here comes peg. 311 00:15:41,641 --> 00:15:43,107 There's my jar. 312 00:15:45,745 --> 00:15:47,812 All I got was green water coming out. 313 00:15:49,482 --> 00:15:51,282 So, I'm taking myself out of the competition. 314 00:15:53,486 --> 00:15:55,453 Peg leg, that's pretty honorable, buddy. 315 00:15:56,990 --> 00:15:59,457 Why compete against guys when I'm running water. 316 00:15:59,492 --> 00:16:02,327 It's just the right thing to do. 317 00:16:02,362 --> 00:16:05,563 I see a lot that tells me a story. 318 00:16:05,598 --> 00:16:07,432 Why don't you tell me your story. 319 00:16:07,467 --> 00:16:10,535 I was out in the woods malting my rye 320 00:16:10,570 --> 00:16:13,504 and let it go overnight on a blanket and everything, 321 00:16:13,540 --> 00:16:16,674 with some burlap on top, came back the next morning, 322 00:16:16,710 --> 00:16:18,009 it's all over, everywhere. 323 00:16:18,044 --> 00:16:20,778 Looks like a bear got it. I went looking around, 324 00:16:20,814 --> 00:16:22,547 rye right now is hard to find. 325 00:16:22,582 --> 00:16:25,984 Only thing I could come up with was flake dry, which I'd never used before. 326 00:16:26,019 --> 00:16:28,152 Which, probably shouldn't be a difference, 327 00:16:28,855 --> 00:16:30,922 but I guess it was to me. 328 00:16:31,591 --> 00:16:32,957 So, I'm gonna go bear hunting. 329 00:16:33,426 --> 00:16:35,026 [all chuckle] 330 00:16:35,061 --> 00:16:36,894 I'd love to come back and do this again. 331 00:16:37,697 --> 00:16:40,631 Show what I really can do, 332 00:16:40,667 --> 00:16:42,367 and how good my liquor really is. 333 00:16:42,402 --> 00:16:45,870 I expect to see you back in here sometime competing. 334 00:16:45,905 --> 00:16:46,938 I hope so. 335 00:16:46,973 --> 00:16:49,540 -Thank you, peg leg. -Good to meet you, peg leg. 336 00:16:53,380 --> 00:16:56,914 That took more guts than anybody else in here, I'm telling you. 337 00:16:56,950 --> 00:16:58,616 We need to just continue on, 338 00:16:58,651 --> 00:17:01,019 and eliminate as we originally planned. 339 00:17:01,054 --> 00:17:04,455 -Master distiller on the third run. -Yeah. 340 00:17:04,491 --> 00:17:08,259 All right, digger, you can take that on back to your home place there. 341 00:17:08,294 --> 00:17:10,528 Oh, this is lorenzo. 342 00:17:12,165 --> 00:17:13,564 [digger] I can smell it over here. 343 00:17:13,600 --> 00:17:14,599 [travis] how'd your run turn out? 344 00:17:14,634 --> 00:17:16,434 I think it did pretty good. 345 00:17:16,469 --> 00:17:18,436 I got a lot of volume I was hoping to get. 346 00:17:21,007 --> 00:17:23,408 -[mark] that's rye. -It does smell like rye. 347 00:17:23,443 --> 00:17:24,809 I hope he got rye in it. 348 00:17:24,844 --> 00:17:27,979 Oh, yeah. Now, that's really good rye, 349 00:17:28,014 --> 00:17:29,680 and it's not fiery. 350 00:17:30,283 --> 00:17:31,949 Plenty of alcohol. 351 00:17:31,985 --> 00:17:33,684 Smooth. Smooth. 352 00:17:33,720 --> 00:17:35,753 It does weigh, makes you wanna have another run. 353 00:17:35,789 --> 00:17:37,555 Makes good bloody mary in my opinion. 354 00:17:37,590 --> 00:17:39,257 Oh, I'd make a bloody mary so good 355 00:17:39,292 --> 00:17:41,392 -you'd have to lay down to drink it. -All right. 356 00:17:41,828 --> 00:17:43,027 Tavis... 357 00:17:44,330 --> 00:17:45,897 -Pretty clear. -[digger] pretty jar of liquor. 358 00:17:47,967 --> 00:17:49,500 Pretty good on proof too. 359 00:17:49,536 --> 00:17:52,136 At first I was nervous, tank puked out. 360 00:17:52,172 --> 00:17:53,805 My stomach was a-rollin'. 361 00:17:55,008 --> 00:17:56,641 Hmm. 362 00:17:56,676 --> 00:18:00,044 -It's got a little... -There's a little funk there. 363 00:18:00,080 --> 00:18:02,580 -Honestly... -[tim] a little something on the nose, ain't it? 364 00:18:02,615 --> 00:18:05,483 I think that he just, like, this much, 365 00:18:05,518 --> 00:18:08,286 just that much to scorching it a little bit. 366 00:18:08,321 --> 00:18:09,954 It's not a horrible taste. 367 00:18:09,989 --> 00:18:12,957 I'd say, if he didn't quit when he did, he probably would have scorched it. 368 00:18:14,661 --> 00:18:16,928 It actually tastes better than it smells. 369 00:18:16,963 --> 00:18:18,596 [mark] it does. I agree with that, tim. 370 00:18:20,467 --> 00:18:22,233 And this is step one, guys. 371 00:18:22,268 --> 00:18:25,503 It's step one. This guys get to distill this two more times. 372 00:18:25,538 --> 00:18:26,604 They do. 373 00:18:27,740 --> 00:18:30,274 Rye is very, very tricky. 374 00:18:30,310 --> 00:18:33,611 It's best distilled on steam. 375 00:18:33,646 --> 00:18:35,847 This is old fashioned backwoods distilling 376 00:18:35,882 --> 00:18:38,850 george washington style, no thumper, 377 00:18:38,885 --> 00:18:41,352 straight to the condenser. 378 00:18:41,387 --> 00:18:44,322 -It is tricky. -George washington rye challenge 379 00:18:44,357 --> 00:18:47,091 is one of the more difficult challenges 380 00:18:47,127 --> 00:18:49,260 of this whole show so far. 381 00:18:54,134 --> 00:18:56,934 Welcome back, men. We're down one competitor. 382 00:18:56,970 --> 00:19:02,206 Which effectively makes y'all's jobs a whole lot tougher. 383 00:19:02,242 --> 00:19:04,709 And, boys, I'm gonna tell you, these are both 384 00:19:04,744 --> 00:19:06,911 two fine jars of liquor right here. 385 00:19:06,946 --> 00:19:08,379 You both are to be commended. 386 00:19:08,414 --> 00:19:10,047 Lorenzo... 387 00:19:10,083 --> 00:19:12,717 Yours came out real good, real clear. 388 00:19:14,020 --> 00:19:15,720 I think you hit it right on the proof. 389 00:19:15,755 --> 00:19:18,789 Lorenzo, good job. Great on the nose, 390 00:19:18,825 --> 00:19:21,192 finished real well. Job well done. 391 00:19:22,862 --> 00:19:24,428 Travis... 392 00:19:25,131 --> 00:19:27,565 There's a little bit of a 393 00:19:27,634 --> 00:19:29,901 sour note in there somewhere and I think 394 00:19:29,936 --> 00:19:31,936 you were just on the verge of scorching. 395 00:19:32,906 --> 00:19:36,073 When you were ringing that drain bag out, 396 00:19:36,109 --> 00:19:38,576 you were putting more sediment in there. 397 00:19:38,611 --> 00:19:41,579 You were putting more solids, and that gravitates to the bottom. 398 00:19:41,614 --> 00:19:43,281 And I think it was caramelizing. 399 00:19:43,316 --> 00:19:45,783 It hadn't quite scorched yet, but it was getting there. 400 00:19:47,520 --> 00:19:50,254 You can patch that up and get over it. 401 00:19:50,290 --> 00:19:52,156 You still got some more runs to make. 402 00:19:52,192 --> 00:19:53,758 I think you'll be able to pull it out. 403 00:19:54,894 --> 00:19:58,529 All that taken into consideration, 404 00:19:58,565 --> 00:20:01,766 lorenzo, you're going to be the first man to the still house. 405 00:20:02,969 --> 00:20:05,670 It was definitely a great feeling to win the first round, 406 00:20:05,705 --> 00:20:09,607 but I think even more so, it was great to hear the judges' feedback. 407 00:20:09,642 --> 00:20:11,409 Travis, you'd be the second man. 408 00:20:11,444 --> 00:20:14,645 We're not gonna lay no eggs yet. We ain't got the chicken, right. 409 00:20:14,681 --> 00:20:18,049 Now, travis, he's just a little bit slow coming out the gate right now. 410 00:20:18,084 --> 00:20:20,184 [travis] and I had to work a little harder. 411 00:20:20,220 --> 00:20:23,187 I'm representing my family. That's my family's name. 412 00:20:26,226 --> 00:20:27,725 [narrator] coming up... 413 00:20:27,760 --> 00:20:30,561 I swear, the mosquitos around here is big enough to carry off a small dog. 414 00:20:30,597 --> 00:20:33,364 [narrator] ...Two left to double down. 415 00:20:33,399 --> 00:20:36,000 I hope they're bringing us a jar better than the last jar. 416 00:20:36,035 --> 00:20:38,336 [mark] I don't believe lorenzo liked your comment. 417 00:20:41,507 --> 00:20:44,208 [narrator] after a master distiller first... 418 00:20:44,244 --> 00:20:46,010 So, I'm taking myself out of the competition. 419 00:20:47,280 --> 00:20:50,214 [narrator] a backwoods shiner and a legal liquor maker 420 00:20:50,250 --> 00:20:54,151 are continuing on to the second stage of the competition. 421 00:20:54,187 --> 00:20:57,688 To make george washington's famous rye whiskey. 422 00:20:57,724 --> 00:21:01,158 [digger] lorenzo, you're gonna be the first man to the still house, 423 00:21:01,194 --> 00:21:03,227 travis, you'd be the second man. 424 00:21:03,263 --> 00:21:05,596 Time to get your tour guide in here. 425 00:21:05,632 --> 00:21:06,931 Tickle! 426 00:21:08,334 --> 00:21:11,002 -Are y'all in need of my services? -Yeah. 427 00:21:11,037 --> 00:21:13,037 [overlapping voices] 428 00:21:13,072 --> 00:21:14,872 your taxi service is needed. 429 00:21:14,907 --> 00:21:17,041 -[tim] they need some still parts. -Still parts? 430 00:21:17,076 --> 00:21:19,010 -All right. -No doubler. 431 00:21:19,045 --> 00:21:21,312 -No doubler? -Don't give them no doubler. 432 00:21:21,347 --> 00:21:22,580 Don't give 'em no doubler. 433 00:21:22,615 --> 00:21:24,849 All right, well, that's gonna limit your still parts. 434 00:21:24,884 --> 00:21:27,051 There's plenty of other stuff in there. 435 00:21:27,086 --> 00:21:29,353 Y'all come on with me and we'll get y'all some stuff. 436 00:21:30,723 --> 00:21:33,090 [narrator] ubiquitous in the backwoods, 437 00:21:33,126 --> 00:21:36,827 thump kegs complete a second distillation during s single run 438 00:21:36,863 --> 00:21:38,296 to increase proof. 439 00:21:38,331 --> 00:21:41,899 But they weren't standard equipment in george washington's day. 440 00:21:41,934 --> 00:21:45,102 Damn, all mighty! I swear, the mosquitoes around here 441 00:21:45,138 --> 00:21:47,238 is big enough to carry off a small dog. 442 00:21:47,273 --> 00:21:51,309 [narrator] instead they ran liquor in the same pot up to four times 443 00:21:51,344 --> 00:21:55,246 to refine the flavors and purify the alcohol content. 444 00:21:55,281 --> 00:21:57,081 Following in this tradition, 445 00:21:57,116 --> 00:21:59,817 distillers must build a single pot still 446 00:21:59,852 --> 00:22:04,789 using parts from the still house for their second and third distillations. 447 00:22:04,824 --> 00:22:07,491 Lorenzo, you have got five minutes. 448 00:22:11,431 --> 00:22:14,365 Going into the still pick, I definitely wanna see the options. 449 00:22:14,434 --> 00:22:16,500 I'm trying to see what's available. 450 00:22:16,536 --> 00:22:20,071 I see he's checking his fittings. That's a good sign. 451 00:22:20,106 --> 00:22:23,307 But I also really like the setup that's put together now. 452 00:22:23,343 --> 00:22:25,509 Two minutes. 453 00:22:25,545 --> 00:22:27,845 The whole thing about making whiskey is to keep it simple. 454 00:22:27,880 --> 00:22:30,314 I think we're there already. 455 00:22:30,350 --> 00:22:33,818 Okay, travis, he left you plenty of stuff in there. 456 00:22:33,853 --> 00:22:36,153 You've got three minutes. 457 00:22:36,189 --> 00:22:38,923 Going into the still house, I'm gonna keep it simple. 458 00:22:38,958 --> 00:22:41,225 He appears to be moving pretty quickly in there as well. 459 00:22:41,260 --> 00:22:44,762 I'm gonna go back with the same setup that I had. 460 00:22:44,797 --> 00:22:47,565 A simple keg, worm, condenser. 461 00:22:47,600 --> 00:22:48,899 [tickle] one minute left, travis. 462 00:22:51,070 --> 00:22:53,304 -You're done? -Yes, sir. I think we're good. 463 00:22:53,339 --> 00:22:57,341 All right. I believe I see every clamp in there, 464 00:22:57,377 --> 00:22:59,977 and you know what, that's a good thing. 465 00:23:00,012 --> 00:23:02,480 Y'all both have a clamp for everything you need. 466 00:23:06,319 --> 00:23:09,754 Welcome back, men. That brings the point here 467 00:23:09,789 --> 00:23:11,689 where we're gonna run a little liquor. 468 00:23:11,724 --> 00:23:13,324 George washington rye. 469 00:23:14,293 --> 00:23:17,428 Now, peg leg took himself out, we all know, 470 00:23:17,463 --> 00:23:20,364 so nobody goes home. 471 00:23:20,400 --> 00:23:24,235 So we decided, maybe there's something y'all need to strive for. 472 00:23:24,270 --> 00:23:28,172 So, we got you all a little bit of cutting edge technology 473 00:23:28,207 --> 00:23:31,675 from 1790, when george washington had been making his liquor. 474 00:23:33,212 --> 00:23:35,980 Hydrometer, and a test jar. 475 00:23:36,015 --> 00:23:39,950 [narrator] hydrometers measure the density of the liquid compared to water 476 00:23:39,986 --> 00:23:42,620 in order to determine alcohol content. 477 00:23:42,655 --> 00:23:46,157 Adopted as the industry standard in 1790, 478 00:23:46,192 --> 00:23:50,628 hydrometers are used at every stage of the distillation process. 479 00:23:50,663 --> 00:23:53,297 From testing alcohol content in a mash, 480 00:23:53,332 --> 00:23:55,933 to the proof of a final bottle blend. 481 00:23:55,968 --> 00:23:58,402 They're especially useful in rye whiskey 482 00:23:58,438 --> 00:24:01,338 to help distinguish the spicy rye bite 483 00:24:01,374 --> 00:24:03,441 from a high alcohol burn. 484 00:24:03,476 --> 00:24:06,110 Giving the winner of this challenge an advantage 485 00:24:06,145 --> 00:24:07,945 heading into the final round. 486 00:24:07,980 --> 00:24:10,214 [digger] four hours, two good jars of liquor, 487 00:24:10,249 --> 00:24:11,749 one from each one of you. 488 00:24:11,784 --> 00:24:13,851 Your time starts now. 489 00:24:15,154 --> 00:24:17,922 [mark] with them not permitted to run a thumper, 490 00:24:17,957 --> 00:24:20,758 that just one less thing for them to worry about. 491 00:24:20,793 --> 00:24:23,194 [narrator] using their new single pot stills 492 00:24:23,229 --> 00:24:26,764 distillers will re-run their base spirit from the first round 493 00:24:26,799 --> 00:24:30,768 to create a flavorful double-distilled common rye whiskey 494 00:24:30,803 --> 00:24:32,937 worthy of washington's legacy. 495 00:24:32,972 --> 00:24:35,406 I hope they bring us a jar better than the last jar. 496 00:24:35,441 --> 00:24:37,341 [mark] yeah, the second round ought to make it better. 497 00:24:37,376 --> 00:24:40,211 -And the next one needs to be even better still. -Needs to better than that. 498 00:24:40,246 --> 00:24:43,214 I don't believe lorenzo liked your comment. 499 00:24:43,249 --> 00:24:45,483 Going into the next round, I'm feeling pretty good. 500 00:24:45,518 --> 00:24:47,985 I have a little bit of mash left... 501 00:24:48,020 --> 00:24:50,821 -[mark] he doesn't have much distilling to do. -[tim] no. 502 00:24:50,857 --> 00:24:52,823 All of it was in those jars. 503 00:24:52,859 --> 00:24:57,394 I didn't make any cuts from the first run, besides what we gave to the judges. 504 00:24:57,430 --> 00:25:00,030 So, my plan for this run 505 00:25:00,066 --> 00:25:03,234 was to use all my distillate, and then I added a little bit of water in there, 506 00:25:03,269 --> 00:25:06,203 just to bring the volume up. I didn't want the pot to get too hot. 507 00:25:08,541 --> 00:25:11,909 Travis, is he putting a straining bag over that other bucket? 508 00:25:14,747 --> 00:25:17,281 [travis] yesterday I turned in a bad jar, 509 00:25:17,316 --> 00:25:18,883 but it's only gonna get better from here. 510 00:25:18,918 --> 00:25:22,186 He learned his lesson about straining with that still bag down in that neck. 511 00:25:22,221 --> 00:25:24,488 [mark] yeah, he putting it in the bucket, not the still. 512 00:25:26,559 --> 00:25:28,325 'cause I don't have a lot more mash left, 513 00:25:28,361 --> 00:25:32,897 I saved the distillate that I ran from my first run to throw in there. 514 00:25:33,966 --> 00:25:36,066 [digger] mason jars are going in this still pot. 515 00:25:36,102 --> 00:25:39,537 Getting rid of the scorching, I need to be slow and steady. 516 00:25:39,572 --> 00:25:42,072 Let the temperature rise up gradually, 517 00:25:42,108 --> 00:25:43,941 it gets rid of all the bad odors. 518 00:25:43,976 --> 00:25:45,309 Time to light them puppies. 519 00:25:47,346 --> 00:25:49,713 -[tim] whoa. There you go. -Fire in the hole. 520 00:25:55,254 --> 00:25:58,322 -[exhales] -good to go, brother? 521 00:25:58,357 --> 00:26:00,658 -Yeah, how you doing? You all set up? -Yeah, bud. 522 00:26:00,693 --> 00:26:04,295 The still design is still a little challenging, 523 00:26:04,330 --> 00:26:08,365 but as a distiller, you should be able to pivot and work on different systems. 524 00:26:09,702 --> 00:26:12,136 Now, dialing it in is a whole other animal. 525 00:26:12,171 --> 00:26:14,838 Two hours into your run, halfway there. 526 00:26:21,847 --> 00:26:23,113 [lorenzo] smells weird. 527 00:26:23,149 --> 00:26:25,316 There was a little funky smell in there. 528 00:26:25,351 --> 00:26:27,084 I could not pinpoint the smell. 529 00:26:27,119 --> 00:26:29,486 Almost have that scorched smell in a way. 530 00:26:29,522 --> 00:26:31,889 Like it has to be carrying over, you know? 531 00:26:31,924 --> 00:26:34,091 -[tim] did you strain it? -Oh, yeah. 532 00:26:34,126 --> 00:26:35,326 Something's wrong. 533 00:26:35,361 --> 00:26:38,629 [tim] you're gonna have a very difficult time fixing that. 534 00:26:38,664 --> 00:26:40,531 You can't take bad and make it better. 535 00:26:40,566 --> 00:26:43,534 -[digger] that's not a good sign. -No, it's not a good sign. 536 00:26:48,774 --> 00:26:50,541 Hmm. That's interesting. 537 00:26:51,544 --> 00:26:52,676 [tim] crank it up a little bit? 538 00:26:52,712 --> 00:26:54,445 [digger] I don't count anybody out. 539 00:26:54,480 --> 00:26:56,080 You never know what kinda tricks 540 00:26:56,115 --> 00:26:58,048 somebody's gonna pull out from out their sleeves. 541 00:26:59,952 --> 00:27:01,485 [lorenzo] started checking everything. 542 00:27:01,520 --> 00:27:04,088 Making sure everything that I knew was correct. 543 00:27:05,157 --> 00:27:07,891 Might have to do a little bit of blending here. 544 00:27:07,927 --> 00:27:12,062 I ended up with about four jars of hearts 545 00:27:12,098 --> 00:27:16,233 and there was some notes that were a little bit different. 546 00:27:16,268 --> 00:27:18,702 It's just like right there, right where I want it. 547 00:27:18,738 --> 00:27:21,238 The worst thing you can do in a situation like this 548 00:27:21,273 --> 00:27:24,141 is second guess yourself. Always go with your gut. 549 00:27:24,176 --> 00:27:27,044 There was still a little funk in there that I didn't really like 550 00:27:27,079 --> 00:27:30,280 so I tried to blend, but overall the taste, 551 00:27:30,316 --> 00:27:32,282 everything else was there that I liked. 552 00:27:33,252 --> 00:27:34,818 [mark] ready? 553 00:27:34,854 --> 00:27:36,587 So I ran with it. 554 00:27:38,124 --> 00:27:40,324 -Good, pretty jar. Looks good. -Yeah. 555 00:27:40,359 --> 00:27:43,961 Lorenzo has been distilling for ten years professionally. 556 00:27:43,996 --> 00:27:45,796 I had my work cut out for me. 557 00:27:48,534 --> 00:27:50,567 But that's where our wheelhouse is different. 558 00:27:50,603 --> 00:27:52,703 'cause I've stuck to the backwoods. 559 00:27:52,738 --> 00:27:54,805 It's got a nice smell to that. 560 00:27:54,840 --> 00:27:56,507 Got a little bit of high proof to it. 561 00:27:56,542 --> 00:27:58,842 He's used to steam. I'm used to flame. 562 00:27:58,878 --> 00:28:01,178 Turkey burners, copper stills. 563 00:28:01,213 --> 00:28:02,880 Feel like I've got a little bit of an advantage. 564 00:28:02,915 --> 00:28:05,249 Done, done, done, done. 565 00:28:05,284 --> 00:28:06,684 [digger] bring it in here, travis. 566 00:28:08,587 --> 00:28:12,489 -[digger] good, clear drink of liquor right there. -That's a real clear jar. 567 00:28:12,525 --> 00:28:15,693 -[narrator] coming up. -[tim] some reason, I just don't get the rye. 568 00:28:15,728 --> 00:28:17,661 And then I get some kind of off taste. 569 00:28:17,697 --> 00:28:20,898 [narrator] george washington rye tells no lies. 570 00:28:20,933 --> 00:28:22,700 You get to use the hydrometer. 571 00:28:27,173 --> 00:28:29,440 [lorenzo] it's just like right there, right where I want it. 572 00:28:29,475 --> 00:28:33,143 [narrator] it's a commercial distiller versus a tennessee shiner... 573 00:28:33,179 --> 00:28:35,079 [travis] it's got a nice smell to that. 574 00:28:35,114 --> 00:28:39,083 [narrator] ...In a war to make the best george washington rye whiskey. 575 00:28:39,118 --> 00:28:41,852 The one who brought the best spicy rye flavor 576 00:28:41,887 --> 00:28:44,188 wins a hydrometer to help them blend 577 00:28:44,223 --> 00:28:48,225 to a washington-worthy 80 to 90 proof in the final round. 578 00:28:49,595 --> 00:28:53,063 We've got similarities in everything that we've done. 579 00:28:53,099 --> 00:28:55,666 If I was a judge it would be hard for me to pick. 580 00:28:55,701 --> 00:28:58,268 That's lorenzo. All right, here we go. 581 00:28:58,270 --> 00:28:59,903 Right close to a hundred. 582 00:28:59,939 --> 00:29:02,406 -Pretty nice bead. -That's really good. 583 00:29:02,441 --> 00:29:03,407 Good in the jar. 584 00:29:03,442 --> 00:29:05,209 What's it good when we take it out the jar? 585 00:29:05,244 --> 00:29:06,977 Man, I feel like I had a good run. 586 00:29:07,012 --> 00:29:08,712 The first part I got a little worried 587 00:29:08,748 --> 00:29:11,181 but I think once we got the temperature down then 588 00:29:11,217 --> 00:29:12,816 -overall felt good about it. -Oh, yeah. 589 00:29:12,852 --> 00:29:14,184 Well, that's rye. 590 00:29:14,220 --> 00:29:16,787 I can taste that malted barley there on the end. 591 00:29:16,822 --> 00:29:18,088 You taste it. 592 00:29:18,124 --> 00:29:19,556 Tastes good. You swallow it. 593 00:29:19,592 --> 00:29:21,759 You think it's gone and then it rears its head up 594 00:29:21,794 --> 00:29:23,060 and kicks you in the butt, don't it? 595 00:29:23,095 --> 00:29:25,395 -Oh, god. -[digger] I didn't quite get that. 596 00:29:25,431 --> 00:29:28,565 That lorenzo just set my damn noggin' afire. 597 00:29:28,634 --> 00:29:29,833 Oh, boy. 598 00:29:29,869 --> 00:29:31,435 I don't know about that aftertaste. 599 00:29:33,139 --> 00:29:34,404 Got a little scorch on it. 600 00:29:34,440 --> 00:29:36,540 I don't taste no scorch in it. 601 00:29:36,575 --> 00:29:39,376 Are you tasting it? Are you really swallowing it? 602 00:29:39,411 --> 00:29:40,477 Yeah. 603 00:29:40,513 --> 00:29:42,379 Oh, my god. I don't know about this one. 604 00:29:42,414 --> 00:29:44,548 Think I'll keep my comments to myself. 605 00:29:45,184 --> 00:29:46,283 That'd be a first. 606 00:29:46,318 --> 00:29:47,551 [chuckling] 607 00:29:49,021 --> 00:29:51,221 before we get carried away here, 608 00:29:51,257 --> 00:29:52,689 let's move on to this other one here. 609 00:29:52,725 --> 00:29:54,758 This is travis'. 610 00:29:54,794 --> 00:29:57,261 A lot smoother than the first run. 611 00:29:57,296 --> 00:30:02,032 My proof point, I was shootin' to proof at mid '90s. 612 00:30:02,968 --> 00:30:04,201 Definitely low proof. 613 00:30:08,541 --> 00:30:10,474 That don't smell like any rye to me. 614 00:30:10,509 --> 00:30:12,643 No. That's just an alcohol smell. 615 00:30:12,678 --> 00:30:14,711 There's no grain in it anywhere. 616 00:30:14,747 --> 00:30:17,648 Travis' taste more like rye than I do on lorenzo's. 617 00:30:17,683 --> 00:30:19,883 Lorenzo's got a smell of rye. 618 00:30:19,919 --> 00:30:21,518 Travis' tastes like rye. 619 00:30:21,554 --> 00:30:24,555 I think travis' is a little cooler. 620 00:30:24,590 --> 00:30:27,291 [digger] it's a little cooler, it's lighter proof. 621 00:30:27,326 --> 00:30:30,093 That maybe the word I'm looking for, lighter and cooler. 622 00:30:30,129 --> 00:30:33,664 But it's gotta a little bit closer taste profile 623 00:30:33,699 --> 00:30:35,566 to what I'm looking for in a rye. 624 00:30:37,036 --> 00:30:38,836 If that's the case, I'm gonna go get 'em. 625 00:30:38,871 --> 00:30:39,670 [tim] go get 'em. 626 00:30:49,481 --> 00:30:51,081 [digger] boys, welcome back. 627 00:30:51,116 --> 00:30:53,951 We took a little time on this deliberation. 628 00:30:53,986 --> 00:30:55,853 It was... It was kinda tough. 629 00:30:57,356 --> 00:30:58,488 Lorenzo. 630 00:30:59,658 --> 00:31:01,859 For some reason, I just don't get the rye. 631 00:31:01,894 --> 00:31:03,994 And then I get some kind of off-taste. 632 00:31:05,231 --> 00:31:06,797 [digger] it's not a scorch. 633 00:31:06,832 --> 00:31:09,666 It's something we never, none of us could pin it down. 634 00:31:09,702 --> 00:31:11,668 We didn't get that on the first run. 635 00:31:11,704 --> 00:31:13,537 But we got it on this one. 636 00:31:13,572 --> 00:31:16,940 And travis, yours has a... 637 00:31:16,976 --> 00:31:18,408 Little bit better taste. 638 00:31:18,444 --> 00:31:20,844 On the positive side, I'm tasting rye, but it's weak. 639 00:31:22,314 --> 00:31:25,782 Rye is a very spicy, peppery grain. 640 00:31:25,818 --> 00:31:28,185 Heat and fire is to be expected. 641 00:31:28,220 --> 00:31:29,653 When I first tasted it, 642 00:31:29,688 --> 00:31:31,555 yours had a little smoother taste, 643 00:31:31,590 --> 00:31:33,257 a little easier on the palate, 644 00:31:34,293 --> 00:31:35,826 but very little liquor. 645 00:31:35,861 --> 00:31:39,062 One of you is gonna get this hydrometer, 646 00:31:40,332 --> 00:31:42,399 which I think is gonna give you a little edge 647 00:31:42,434 --> 00:31:43,867 on the next run. 648 00:31:46,105 --> 00:31:48,438 Travis, you were the number one jar. 649 00:31:49,475 --> 00:31:51,441 You get to use the hydrometer. 650 00:31:51,477 --> 00:31:54,478 I'm feeling relieved that I won this round. 651 00:31:54,513 --> 00:31:57,781 It's gonna be a little bit of an advantage having the hydrometer. 652 00:31:57,816 --> 00:31:59,650 You both know where you're at, 653 00:31:59,685 --> 00:32:02,219 this third round will really tell the tale 654 00:32:02,254 --> 00:32:04,087 that at the end of the next run, 655 00:32:04,123 --> 00:32:07,591 only one of you guys can be master distiller. 656 00:32:07,626 --> 00:32:09,860 [narrator] while doubled distilled rye whiskey 657 00:32:09,895 --> 00:32:12,429 made up the bulk of george washington's sales, 658 00:32:12,464 --> 00:32:15,299 batches that were distilled three times or more, 659 00:32:15,334 --> 00:32:17,434 were worth twice as much. 660 00:32:17,469 --> 00:32:20,237 The extra time it took to re-run common whiskey 661 00:32:20,272 --> 00:32:22,139 to create a smoother product 662 00:32:22,174 --> 00:32:24,074 was well worth it for washington. 663 00:32:24,109 --> 00:32:27,811 Since he was taxed only at the capacity of the stills 664 00:32:27,846 --> 00:32:29,646 and not by the gallons produced, 665 00:32:29,682 --> 00:32:32,516 the more top-value whiskey he could distill, 666 00:32:32,551 --> 00:32:34,351 the more profit he pocketed. 667 00:32:43,329 --> 00:32:45,062 Today is the end of the road right here. 668 00:32:45,097 --> 00:32:47,798 You ready to run that last of george washington rye, 669 00:32:47,833 --> 00:32:49,499 that's what we're looking for? 670 00:32:49,535 --> 00:32:52,035 At the end of this four-hour run, 671 00:32:52,071 --> 00:32:55,038 one of you guys is gonna be crowned master distiller. 672 00:32:56,408 --> 00:32:57,808 Four hours. 673 00:32:57,843 --> 00:33:01,545 We want one jar of your best george washington rye. 674 00:33:01,580 --> 00:33:04,014 Your all's time starts now. 675 00:33:06,819 --> 00:33:08,785 [travis] my plans going into my final run, 676 00:33:08,821 --> 00:33:11,888 I saved a jar from my first run 677 00:33:11,924 --> 00:33:14,091 to throw in there as well 678 00:33:14,126 --> 00:33:16,159 as the distillate that I ran yesterday. 679 00:33:16,195 --> 00:33:18,862 [tim] so we got travis adding a whole lot of water. 680 00:33:18,897 --> 00:33:21,331 A tremendous amount of water to his mash. 681 00:33:21,367 --> 00:33:22,799 [travis] ' cause I don't have any mash left, 682 00:33:22,835 --> 00:33:26,903 I used ring water, that's gonna give me a little more volume. 683 00:33:26,939 --> 00:33:29,773 That's a new strategy we haven't seen. 684 00:33:32,144 --> 00:33:34,711 Where it looks like lorenzo's not doing that. 685 00:33:36,115 --> 00:33:37,581 [lorenzo] I think the funkiness came 686 00:33:37,616 --> 00:33:39,416 from the mash that I added to my batch. 687 00:33:39,451 --> 00:33:42,686 In my final run, it'll be no mash, it'll be just distillate. 688 00:33:42,721 --> 00:33:44,855 Did he put any water in his? 689 00:33:44,890 --> 00:33:46,623 [tim] I didn't see him put any water in. 690 00:33:46,658 --> 00:33:50,460 It looks like he's just going with his distillate from last round. 691 00:33:50,496 --> 00:33:51,661 It's gonna clean it up a lot. 692 00:33:51,697 --> 00:33:53,864 Bring that sweetness and spiciness 693 00:33:53,899 --> 00:33:56,266 to the front of the palate. 694 00:33:56,301 --> 00:33:58,802 And should be a good spirit overall. 695 00:34:04,777 --> 00:34:07,010 These boys are serious about it today. 696 00:34:07,046 --> 00:34:09,346 It's much quieter. They're more focused, ain't they? 697 00:34:09,381 --> 00:34:10,347 Concentrating. 698 00:34:10,382 --> 00:34:11,548 -Did you put some water in? -[travis] yeah. 699 00:34:11,583 --> 00:34:14,184 -How much water? -Um, about there. 700 00:34:14,219 --> 00:34:16,086 I feel like I got a little bit of an advantage, 701 00:34:16,121 --> 00:34:17,487 but at the end of the day, 702 00:34:17,523 --> 00:34:19,189 whatever comes out the worm, 703 00:34:19,224 --> 00:34:22,092 that's who's gonna go home master distiller. 704 00:34:23,729 --> 00:34:27,431 But I need to try to clean some of this up, you know, 705 00:34:27,466 --> 00:34:29,199 so I didn't wanna put any water in there. 706 00:34:29,234 --> 00:34:30,834 You didn't do no water at all? 707 00:34:30,869 --> 00:34:33,003 I need to go as high as this thing will let me. 708 00:34:33,038 --> 00:34:35,839 [lorenzo] we are friendly in this competition, 709 00:34:35,874 --> 00:34:38,942 maybe need to be not so friendly for the last one. 710 00:34:40,079 --> 00:34:42,079 -Are we coming out? -Who? 711 00:34:42,114 --> 00:34:43,480 The thing, where we at? 712 00:34:43,515 --> 00:34:45,048 Looks pretty clear from here. 713 00:34:47,586 --> 00:34:49,753 I only need to present one good jar, 714 00:34:49,788 --> 00:34:51,788 so definitely need to bring my a-game. 715 00:34:51,824 --> 00:34:54,091 Okay. I like that smell. 716 00:34:54,126 --> 00:34:55,325 Clean it up some? 717 00:34:55,360 --> 00:34:57,127 Yeah, now we in business. 718 00:34:58,063 --> 00:34:59,329 [narrator] coming up... 719 00:34:59,364 --> 00:35:00,630 It's still a little high. 720 00:35:01,333 --> 00:35:02,799 [narrator] one distiller earns 721 00:35:02,835 --> 00:35:05,669 their presidential whiskey seal of approval. 722 00:35:05,704 --> 00:35:08,972 From where you came, I mean, it's outstanding. 723 00:35:15,647 --> 00:35:17,047 What extra pieces did you have? 724 00:35:17,082 --> 00:35:18,448 I got an extra thermometer. 725 00:35:18,484 --> 00:35:20,984 You got the thermometer that he had. 726 00:35:21,019 --> 00:35:23,620 You wanna change it out? It's there. 727 00:35:23,655 --> 00:35:26,490 Ah, that's good. I like to see them work together. 728 00:35:26,525 --> 00:35:29,960 Little switcheroo-ski. I like to see the celsius. 729 00:35:29,995 --> 00:35:32,529 You know, this is just a challenge. 730 00:35:32,564 --> 00:35:35,532 This will come and go, but friends last forever. 731 00:35:35,567 --> 00:35:36,933 Or they should. 732 00:35:36,969 --> 00:35:40,003 I'm glad you think I'm gonna last forever. Friends last forever. 733 00:35:40,038 --> 00:35:42,139 Yeah. What was it you said? 734 00:35:42,174 --> 00:35:44,107 "a good friend will help you move, 735 00:35:44,143 --> 00:35:46,877 -but a true friend will... -[both] ...Help you move the bodies. 736 00:35:46,912 --> 00:35:47,744 -That's right. -[chuckles] 737 00:35:48,814 --> 00:35:49,913 appreciate you, dude. 738 00:35:53,552 --> 00:35:55,552 Get you a whole jar of heads off there? 739 00:35:55,587 --> 00:35:57,721 -Yeah. -Man, that's some clear stuff. 740 00:35:57,756 --> 00:36:00,190 I'm scared, right there... 741 00:36:00,225 --> 00:36:03,860 Don't sweat the petty things, don't pet the sweaty things. 742 00:36:03,896 --> 00:36:07,297 [narrator] it's backwoods moonshiner versus craft distiller 743 00:36:07,332 --> 00:36:08,565 in the final battle 744 00:36:08,634 --> 00:36:13,303 to master george washington's revolutionary rye whiskey. 745 00:36:13,338 --> 00:36:15,772 You're still running right along there, travis. 746 00:36:15,807 --> 00:36:18,775 Yeah, it's getting pretty close to tails. 747 00:36:18,810 --> 00:36:22,078 [narrator] the jar with the best blend of spicy rye bite 748 00:36:22,114 --> 00:36:25,582 and a smooth sippable proof wins the title. 749 00:36:26,785 --> 00:36:29,920 I see a lot of concentration going on over there. 750 00:36:31,856 --> 00:36:34,658 [tim] I see travis is using the hydrometer now. 751 00:36:34,693 --> 00:36:37,127 I like my drinking liquor about 90, 95. 752 00:36:37,162 --> 00:36:39,095 It's still a little high, so... 753 00:36:39,131 --> 00:36:42,966 The hydrometer will help you with getting your proof in alcohol volume. 754 00:36:43,001 --> 00:36:44,501 But at the end of the day, 755 00:36:44,536 --> 00:36:47,971 it comes out to what you run in the still for flavor. 756 00:36:48,006 --> 00:36:49,306 I got it where I want it. 757 00:36:49,341 --> 00:36:51,875 I'm looking forward to tasting the piss out of it. 758 00:36:51,910 --> 00:36:54,544 I'mma let mark taste what he wants to taste, 759 00:36:54,580 --> 00:36:55,779 I just want some liquor. 760 00:36:55,814 --> 00:36:58,815 [mark] I may have misspoke there just a tiny bit. 761 00:36:58,850 --> 00:37:01,751 [lorenzo] I didn't use any tails, I had two different heads 762 00:37:01,787 --> 00:37:04,888 and I had two hearts, so I just kinda played with them. 763 00:37:04,923 --> 00:37:07,691 The mouth feel, the taste, 764 00:37:07,726 --> 00:37:09,793 everything else was there that I liked, 765 00:37:09,828 --> 00:37:11,861 so I ran with it. 766 00:37:11,897 --> 00:37:13,463 -Let's do it. -Let's do it. 767 00:37:13,498 --> 00:37:16,166 I think I put my best foot forward and, um, 768 00:37:16,201 --> 00:37:18,535 put a good jar in front of the judges. 769 00:37:18,570 --> 00:37:20,437 -All right. Good luck. -[lorenzo] thanks, guys. 770 00:37:20,472 --> 00:37:22,439 When I went and set my jar on the table... 771 00:37:22,474 --> 00:37:24,241 A pretty clear jar for you guys. 772 00:37:24,276 --> 00:37:26,576 -Yes it is. -Looks pretty good. 773 00:37:26,612 --> 00:37:29,379 [travis] ...I am just overly excited. 774 00:37:29,414 --> 00:37:30,747 At the end of the day, 775 00:37:30,782 --> 00:37:33,617 I'm here to get my name out and win. 776 00:37:34,553 --> 00:37:36,453 Them bubbles are going away fast. 777 00:37:36,488 --> 00:37:37,621 [mark] little bit lower proof. 778 00:37:37,656 --> 00:37:40,423 [tim] I mean, he had a hydrometer, so if he said 90, 779 00:37:40,459 --> 00:37:41,691 it's probably 90. 780 00:37:42,894 --> 00:37:44,794 I used it on the last jar just to make sure 781 00:37:44,830 --> 00:37:46,963 I was where I wanted to be to turn in to the judges. 782 00:37:46,999 --> 00:37:48,365 I got rye on the nose. 783 00:37:48,867 --> 00:37:50,700 Real strong rye. 784 00:37:50,736 --> 00:37:53,737 It smells spicy, but it's not overpowering. 785 00:37:55,474 --> 00:37:56,573 [digger] right there on the end, 786 00:37:56,608 --> 00:37:58,608 there is that black pepper finish. 787 00:37:58,644 --> 00:38:00,076 Right off the bat, I'mma say 788 00:38:00,112 --> 00:38:02,512 that's the best jar we've tasted so far. 789 00:38:02,547 --> 00:38:04,881 Lot of peppery taste, ain't it? 790 00:38:04,916 --> 00:38:07,550 It's perfect on the tongue, I'm telling you. 791 00:38:09,621 --> 00:38:11,187 This would be lorenzo's. 792 00:38:13,558 --> 00:38:15,191 -Pretty good bead. -[mark] pretty good bead. 793 00:38:15,227 --> 00:38:16,126 Nothing wrong with that. 794 00:38:18,030 --> 00:38:19,129 Pretty high proof. 795 00:38:19,164 --> 00:38:20,997 And I think that's what he was trying to do. 796 00:38:21,033 --> 00:38:23,233 He was trying to get enough high proof to clean it up. 797 00:38:23,268 --> 00:38:24,501 [lorenzo] I feel good about mine. 798 00:38:24,536 --> 00:38:26,770 I did a little blending, uh, a lot of blending. 799 00:38:27,339 --> 00:38:28,972 That smells good. 800 00:38:29,007 --> 00:38:30,173 [tim] smells really good. 801 00:38:30,208 --> 00:38:32,409 [digger] it's not mean on the nose, is it? 802 00:38:32,444 --> 00:38:34,244 That's good start to finish. 803 00:38:34,279 --> 00:38:36,179 -I like that. -[digger] I'm shocked. 804 00:38:37,049 --> 00:38:38,248 I'm shocked too. 805 00:38:39,217 --> 00:38:41,551 Yeah, it's definitely good rye now. 806 00:38:41,586 --> 00:38:43,286 He's done a pretty good job in nailing 807 00:38:43,322 --> 00:38:44,921 the george washington rye. 808 00:38:44,956 --> 00:38:48,224 That is a clean-cut, stripped rye. 809 00:38:48,260 --> 00:38:51,461 I think he got him a jar out of his hearts 810 00:38:51,496 --> 00:38:53,963 and brought it up with a little bit of his 811 00:38:53,999 --> 00:38:56,566 front liquor, his shots, 812 00:38:56,601 --> 00:38:58,368 and I think that paid off for him. 813 00:38:58,403 --> 00:38:59,636 It's gonna be a hard decision. 814 00:38:59,671 --> 00:39:02,972 Really is, them two both are... Those are drinkable. 815 00:39:03,008 --> 00:39:04,240 [clicks tongue] oh, boy. 816 00:39:15,887 --> 00:39:17,787 [digger] welcome back, boys. 817 00:39:17,823 --> 00:39:21,858 Just once, I wish somebody would screw up really bad 818 00:39:21,893 --> 00:39:23,860 and make our job so much easier. 819 00:39:25,063 --> 00:39:26,563 Here's what we came up with. 820 00:39:27,165 --> 00:39:28,164 Lorenzo. 821 00:39:29,768 --> 00:39:32,869 We tasted your liquor and right off the bat, you know, I was just like... 822 00:39:33,839 --> 00:39:35,472 Wow, where'd that come from? 823 00:39:36,942 --> 00:39:38,942 You certainly knew what you were doing 824 00:39:38,977 --> 00:39:40,944 bringing this liquor back up from where it was. 825 00:39:40,979 --> 00:39:42,112 Thank you. 826 00:39:42,147 --> 00:39:44,314 Excellent jar of liquor, young man. 827 00:39:44,349 --> 00:39:48,118 This is a delicious george washington rye. 828 00:39:48,820 --> 00:39:50,987 It smells good, looks good. 829 00:39:51,022 --> 00:39:53,423 It's spicy. The taste profile is perfect. 830 00:39:55,427 --> 00:39:56,493 You did a good job. 831 00:39:56,528 --> 00:39:58,261 Travis. 832 00:39:58,296 --> 00:40:00,230 I like the way you ran the still, 833 00:40:00,265 --> 00:40:02,132 it's good as anybody I've ever seen. 834 00:40:02,167 --> 00:40:04,501 This taste is what I thought 835 00:40:04,536 --> 00:40:06,669 george washington rye would be. 836 00:40:06,705 --> 00:40:08,772 Great job. 837 00:40:08,807 --> 00:40:11,341 You know, I taste rye from the beginning to the end. 838 00:40:11,376 --> 00:40:12,876 Good smooth drinking liquor. 839 00:40:12,911 --> 00:40:15,945 Good, fiery bite on it. You taste it 840 00:40:15,981 --> 00:40:19,716 right front to back, then that sweet finish. 841 00:40:20,652 --> 00:40:22,619 You boys did a damn fine job. 842 00:40:24,356 --> 00:40:27,390 From where you came, I mean, it's outstanding. 843 00:40:28,660 --> 00:40:32,028 Unfortunately, there can only be one master distiller. 844 00:40:32,764 --> 00:40:34,297 In this situation, 845 00:40:34,332 --> 00:40:36,232 there's one that rises to the top. 846 00:40:37,569 --> 00:40:40,470 Travis, you're the next master distiller. 847 00:40:41,840 --> 00:40:43,273 -Appreciate it. -Thank you, man. 848 00:40:43,308 --> 00:40:44,541 [travis] I can't believe I won. 849 00:40:44,576 --> 00:40:47,310 It feels like a dream I'm gonna wake up from any day. 850 00:40:47,345 --> 00:40:50,547 Loved the feedback, honest feedback from every one of you guys. 851 00:40:50,582 --> 00:40:52,882 I have a newfound respect for all the fellas 852 00:40:52,918 --> 00:40:54,751 who are doing it at home or backwoods. 853 00:40:54,786 --> 00:40:57,020 They've definitely inspired me 854 00:40:57,055 --> 00:40:59,088 to look into home distillation. 855 00:40:59,124 --> 00:41:00,890 I've got a friend for life right here. 856 00:41:00,926 --> 00:41:02,392 That's what it's all about, son. 857 00:41:02,427 --> 00:41:04,594 [travis] winning master distiller is gonna open up 858 00:41:04,629 --> 00:41:06,162 a lot of opportunities. 859 00:41:06,231 --> 00:41:07,630 It's gonna change my life 860 00:41:07,666 --> 00:41:10,366 'cause I'm carrying on my grandfather's legacy. 861 00:41:10,402 --> 00:41:12,135 Cut on out and go share a drink together. 862 00:41:14,072 --> 00:41:16,372 [narrator] next time on master distiller... 863 00:41:16,408 --> 00:41:18,341 -That smells like home. -[narrator] ...Vodka. 864 00:41:18,376 --> 00:41:19,943 You can make vodka out of about anything. 865 00:41:19,978 --> 00:41:22,145 [narrator] the moonshine of eastern europe 866 00:41:22,180 --> 00:41:24,747 is now america's most popular liquor. 867 00:41:24,783 --> 00:41:26,249 You got to risk it to get the biscuit. 868 00:41:26,284 --> 00:41:28,785 [narrator] famous for having no flavor at all, 869 00:41:28,820 --> 00:41:30,987 mastering this enigma of a spirit 870 00:41:31,022 --> 00:41:33,923 could be the holy grail of high-proof distilling.