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[narrator] this time on
master distiller...
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Y'all gonna make us
some historical liquor.
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A rye whiskey recipe
developed by
george washington...
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Rye is a cool grain, man.
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...In the largest distillery
of its day.
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One of the more difficult
challenges of this
whole show, so far.
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[narrator] this revolutionary
american spirit
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is a right of passage
for backwoods shiners.
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Man, that's some clear stuff.
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I'm scared right there.
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And its multiple distillations
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challenge even the most
skilled modern distillers.
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Oh, wow!
That's not good at all.
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Oh [bleep]! Oh [bleep]!
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[narrator] across the country,
a handful of
amateur distillers
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are heirs to
a centuries-old tradition.
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Some operate on
the legal side,
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other practice their craft
beyond the reach of the law.
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Now they'll face off to earn
their place in america's
liquor making legacy.
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Need to try to clean
some of this up.
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Judged by three legendry
moonshiners...
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I think I'll keep
my comments to myself.
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That'd be a first.
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[narrator] they'll go
head to head
in a series of challenges...
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[tim] if they mess this up,
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they've pretty much
done washed out.
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I don't count anybody out.
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[narrator] ...To determine
who has what it takes...
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That is a clean-cut,
stripped rye.
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[narrator] ...To be named
master distiller.
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It's gonna be a hard decision.
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[digger] men, welcome to
master distiller.
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Y'all gonna make us
some historical liquor.
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George washington rye.
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[narrator] rye whiskey,
a peppery grain based spirit
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perfected in colonial america
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where farmers took advantage
of rye's ability to thrive
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the cold climate of the north.
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When the british cut off
access to caribbean molasses
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for making rum during
the revolutionary war,
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distilleries turned to
the reginal favorite.
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And rye whiskey's popularity
exploded with the revolution.
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Captivated by the spirit,
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george washington opened
a distillery at his
mount vernon estate,
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featuring his own
rye whiskey blend.
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Made from 60% rye,
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35% corn,
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and 5% malted barley.
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At its peak,
the five still operation
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churned out 11,000 gallons
of rye whiskey a year.
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The largest of the new nation.
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It didn't last long.
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Washington died
a few short years
after opening
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and the distillery was
destroyed in a fire in 1814.
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But his whiskey recipe
was kept alive by shiners
in the backwoods
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for almost a century.
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Today, the restored
mount vernon distillery
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employs the same colonial era
techniques
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that made the
founding father's rye
an american classic.
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While most modern rye whiskey
is sold oak aged
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to mellow the bite,
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washington's white rye
gets its signature smoothness
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through multiple
distillations.
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And making it has become
a moonshiners'
right of passage.
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All right, guys,
I guess you can see you're
not in the woods anymore.
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This is kinda like,
big city, bright lights.
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Hopefully, you can
make us a mash
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that's gonna make us
a rye whiskey that's gonna be
close to george washington's.
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[mark] you gentlemen
are gonna be
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distilling your mash
three times.
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You're gonna need
all the volume you can get.
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What you got at stake here,
boys,
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is a run of your signature
liquor in a major distillery.
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You got three hours,
count yourself lucky.
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Everybody else gets one,
but because of the grain build
in the mash,
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y'all get three hours.
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And that three hours,
starts now.
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[digger] we expect nothing
less than perfection from
each and every one of you.
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We want a tough decision
on our hands.
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[narrator] rye is dense grain
with a thick husk
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that must be ground and cooked
to break down starches
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and allow for fermentation
to occur.
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While the distillers will use
the same proportions
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of rye, wheat and barley
for their mash bill
as george washington,
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the quality of grains
and how they prepare
their mash
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00:04:29,803 --> 00:04:32,604
will determine the flavors
and volume of alcohol
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they're able to product
over three separate
distillations.
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Peg leg, tell me about that
nickname, brother.
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Lost my leg after
a car accident.
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It don't look like
it's held you up any.
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00:04:44,818 --> 00:04:46,785
Nah, it doesn't bother me,
I haven't stopped since then.
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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.
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00:04:53,260 --> 00:04:56,695
Okay, this is luna.
Got her name
'cause of the moon.
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-So, it's moonshine.
-[bike revs]
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I work for a research company
so I have a background in
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mixing and weighing
things out. What can work,
what can't work together.
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00:05:08,175 --> 00:05:10,075
I've been stilling for
quite a long time
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00:05:10,110 --> 00:05:12,177
and I learnt through
trials and tribulations.
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Chocolate rye,
the yeast is working,
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eating up them sugars
in there.
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What it feels like
when you're mashing in,
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it excites me.
You're bringing something
to life.
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But how it comes out
at the end, you don't know
till the end.
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Ah! Good stuff.
Nice and bitter.
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You can make that same formula
every time,
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and sometimes it just
doesn't work out
the way you want to.
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Is that your rye grain
that's in that bucket,
lorenzo?
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Yes, sir.
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Thought I'd
cook my corn first.
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You know lorenzo,
he works in a distillery.
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My name is lorenzo alvarado
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I'm from fayetteville,
arkansas.
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For the past six years,
I've been in the
distilling industry
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working commercially.
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I've dedicated my life
to making this a career
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and I've enjoyed
every bit of it.
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Learning the process,
there's been some failures
in between there,
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but there's been a lot of
success too.
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I have a lot of whiskey
knowledge, I've made a lot
of whiskey in my day.
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I'm playing
in familiar ground.
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I definitely feel comfortable
in this challenge.
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Winning master distiller
would mean
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bragging rights,
bragging rights,
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uh... And bragging rights.
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Big travis, he's up
in north east tennessee.
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You can look at him,
and he's a country bumpkin.
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Oh, yeah.
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My name's travis shipley.
I'm a plumber. I come from
gray, tennessee.
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I've been distilling
three years by myself
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but it started back
with my great-grandfather
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and my grandfather
since I was 12 years old.
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I'm old school.
I believe in copper pot,
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copper still,
traditional liquor.
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It's where it started at,
that's where it
should be at today.
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My dream is to keep
producing good liquor.
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If I can become a good
legal distiller,
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so be it, if not, then...
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I'll keep on
the bad side of the law.
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-[tim] looks like he's
putting it all in the pot.
-Whoa.
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My recipe, I'm just
old traditional rye.
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Barley, corn... I was feeling
pretty confident with it.
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Going in this thing,
we got three guys that really
know what they're doing.
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[lorenzo] my mash bill
was pretty standard.
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But I wanted to use
a malted rye
instead of a malted barley.
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-Rye is a cool grain, man.
-It gives it
a hell of a flavor.
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[lorenzo] yeah it really does.
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I play with a lot
of different grains,
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and kinda know what to expect
with their flavor profile,
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their temperatures,
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so don't be afraid to do
something different.
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[tim] what's he putting
in there? Is that apples?
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Orange peel.
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-Orange peel?
-Mm-mmm.
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George washington rye,
it's tasty.
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Then I decide to do
my own thing
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and I add some
botanicals to it.
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There's gonna be orange peels,
cloves and palmetto honey.
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-Is that molasses, or extract?
-A little bit of honey.
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Sweeten the batch up
a little bit.
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It comes out beautiful.
It's a nice flavor and taste.
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I'm sure nobody's doing
what I'm making.
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Damn, peg leg, you got
a big ol' bowl of oatmeal.
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[stan] yes, I do.
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I used this malted grain
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but I'm going into
the competition
using this flaked rye
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which I've never used before,
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but it really shouldn't mean
any difference.
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Once that yeast gets in there,
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-it'll bring it down.
-That's a lot better
than it was.
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-I was worried there
for a little while.
-So was I.
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[narrator] in washington's day
mash was left to ferment
in wooden tubs.
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Once fermented, the mash was
distilled in the single pot
copper still
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to produce a raw base spirit.
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The resulting alcohol
was re-run a second time
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to purify and refine
the rye flavor.
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Producing the common whiskey
sold to taverns.
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The best washington rye
was distilled a third time
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to produce a small batch
high end whiskey
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00:09:04,511 --> 00:09:06,278
worth two times the price.
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00:09:07,314 --> 00:09:09,881
All right, boys,
we'll see y'all in five days.
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00:09:09,917 --> 00:09:14,719
But while each additional
distillation increases
the whiskey's value
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it comes with the risk of
stripping the spicy
rye flavor
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from washington's signature
mash bill.
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Welcome back, men.
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Time to run your mash.
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All that's at stake here today
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00:09:35,309 --> 00:09:38,443
is who picks the still parts,
first, second or third.
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Four hours, gentlemen.
190
00:09:41,748 --> 00:09:44,115
Your time starts now.
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Gonna be interesting.
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[narrator] just like at
mount vernon,
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distillers will use identical
single pot stills
194
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without a thump keg
to run their fermented mash.
195
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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.