1
00:00:01,302 --> 00:00:02,801
We put a lot of stuff
in our stills
2
00:00:02,803 --> 00:00:04,103
to give it
a little different flavor,
3
00:00:04,105 --> 00:00:07,006
and I've never put
a chicken in still pot.
4
00:00:07,008 --> 00:00:09,908
Narrator: This time
on "master distiller"...
5
00:00:14,348 --> 00:00:16,382
...The spirits head south
of the border
6
00:00:16,384 --> 00:00:19,284
as the competition
tackles mezcal,
7
00:00:19,286 --> 00:00:22,021
the moonshine of mexico...
8
00:00:22,023 --> 00:00:24,957
They're hiding in the forest.
Like us.
9
00:00:24,959 --> 00:00:27,159
...Using indigenous
agave mash
10
00:00:27,161 --> 00:00:29,328
and ancient
distillation techniques.
11
00:00:29,330 --> 00:00:30,829
Jerrod: I don't know if
the judges are gonna like
12
00:00:30,831 --> 00:00:32,998
that much of a bite to it.
13
00:00:33,000 --> 00:00:35,934
Narrator: Tackling this
traditionally small-batch booze
14
00:00:35,936 --> 00:00:37,970
will show once and for all...
15
00:00:37,972 --> 00:00:39,338
Well, hello, beautiful.
16
00:00:39,340 --> 00:00:43,208
...That a true master distiller
can master any recipe.
17
00:00:43,210 --> 00:00:45,077
This jar bought you
a ticket home.
18
00:00:45,079 --> 00:00:49,181
♪
19
00:00:49,183 --> 00:00:52,785
across the country,
a handful of amateur distillers
20
00:00:52,787 --> 00:00:57,189
are heirs
to a centuries-old tradition.
21
00:00:57,191 --> 00:00:59,758
Some operate on the legal side,
22
00:00:59,760 --> 00:01:03,662
others practice their craft
beyond the reach of the law.
23
00:01:03,664 --> 00:01:05,998
Now they'll face off to earn
their place
24
00:01:06,000 --> 00:01:08,300
in america's
liquor-making legacy...
25
00:01:08,302 --> 00:01:10,536
Digger: Jar's on the table,
no more piddling with it.
26
00:01:10,538 --> 00:01:13,405
...Judged by three
legendary moonshiners,
27
00:01:13,407 --> 00:01:16,575
they'll go head to head
in a series of challenges...
28
00:01:16,577 --> 00:01:19,745
He put his two jars of tails
in his thumper.
29
00:01:19,747 --> 00:01:20,813
Whoo!
30
00:01:20,815 --> 00:01:23,215
...To determine who has
what it takes...
31
00:01:23,217 --> 00:01:24,183
Whoa!
32
00:01:24,185 --> 00:01:26,685
...To be named
master distiller.
33
00:01:26,687 --> 00:01:28,787
Seems to me like me and you
need to hang a possum
34
00:01:28,789 --> 00:01:30,155
in our still pot.
[ laughs ]
35
00:01:30,157 --> 00:01:33,158
-- captions by vitac --
www.Vitac.Com
36
00:01:33,160 --> 00:01:36,161
captions paid for by
discovery communications
37
00:01:36,163 --> 00:01:39,765
♪
38
00:01:39,767 --> 00:01:42,034
y'all know why we're here.
We're gonna find out
39
00:01:42,036 --> 00:01:44,603
which one of you all
is the master distiller.
40
00:01:44,605 --> 00:01:46,271
The winner's gonna get
the bragging rights,
41
00:01:46,273 --> 00:01:48,307
and you're gonna get
a limited run
42
00:01:48,309 --> 00:01:49,808
of your signature liquor.
43
00:01:49,810 --> 00:01:52,211
Here at sugar lands
distilling company,
44
00:01:52,213 --> 00:01:53,445
we're gonna do something
that's got all of us
45
00:01:53,447 --> 00:01:55,414
pretty stoked up.
46
00:01:55,416 --> 00:01:57,716
Y'all, we're gonna make
some agave-based spirit.
47
00:01:57,718 --> 00:02:00,085
Tim: You'll be making
a pechuga mezcal,
48
00:02:00,087 --> 00:02:02,321
so you'll have
to triple distill it.
49
00:02:02,323 --> 00:02:05,991
Mezcal is the moonshine
of mexico.
50
00:02:05,993 --> 00:02:08,093
Narrator:
Mezcal is a mexican spirit,
51
00:02:08,095 --> 00:02:10,529
distilled from the native
agave plant.
52
00:02:10,531 --> 00:02:15,267
The best known type of mezcal
is tequila made from blue agave.
53
00:02:15,269 --> 00:02:18,804
Mezcal is traditionally produced
in small villages
54
00:02:18,806 --> 00:02:21,273
using old family recipes.
55
00:02:21,275 --> 00:02:24,943
The heart of the agave plant,
or peña, is harvested
56
00:02:24,945 --> 00:02:27,246
and then cooked
in an underground pit.
57
00:02:27,248 --> 00:02:30,816
Once cooked, the peña is crushed
to break down the sugars
58
00:02:30,818 --> 00:02:33,218
and starches,
combined with water,
59
00:02:33,220 --> 00:02:37,256
and left uncovered to allow
wild fermentation to occur.
60
00:02:37,258 --> 00:02:39,658
Like the backwoods shiners
of appalachia
61
00:02:39,660 --> 00:02:43,529
infuse their spirits,
the mezcaleros add fruits, nuts,
62
00:02:43,531 --> 00:02:46,064
and, in some cases,
meat to their stills
63
00:02:46,066 --> 00:02:48,133
during the final distillation.
64
00:02:48,135 --> 00:02:50,202
This style, known as pechuga,
65
00:02:50,204 --> 00:02:52,905
produces a rich,
complex finished flavor,
66
00:02:52,907 --> 00:02:55,974
rarely made outside of mexico.
67
00:02:55,976 --> 00:02:57,643
Digger: Ladies and gentlemen,
68
00:02:57,645 --> 00:03:01,113
first, you're gonna
make you a blue agave mash.
69
00:03:01,115 --> 00:03:03,482
Then you're gonna run it
on three identical stills.
70
00:03:03,484 --> 00:03:05,184
Nobody's got
the upper hand.
71
00:03:05,186 --> 00:03:07,052
The only thing that's gonna
separate you all
72
00:03:07,054 --> 00:03:08,687
is gonna be
your skill set --
73
00:03:08,689 --> 00:03:10,756
what you brought with you
in your hip pocket.
74
00:03:10,758 --> 00:03:12,391
Let's go make some mash.
75
00:03:14,361 --> 00:03:18,497
You're gonna have one hour,
and your time starts now.
76
00:03:18,499 --> 00:03:23,902
♪
77
00:03:23,904 --> 00:03:26,138
narrator: Using the same
three ingredients --
78
00:03:26,140 --> 00:03:30,242
water, agave concentrate,
and yeast --
79
00:03:30,244 --> 00:03:33,779
distillers must produce a mash
that yields enough alcohol
80
00:03:33,781 --> 00:03:36,448
to last through
three separate distillations
81
00:03:36,450 --> 00:03:38,517
over the course
of the competition.
82
00:03:38,519 --> 00:03:44,356
♪
83
00:03:44,358 --> 00:03:47,226
there we go. Whoo!
84
00:03:47,228 --> 00:03:48,894
Digger: You know, I think
it's pretty evident
85
00:03:48,896 --> 00:03:50,963
that jerrod
didn't take safety in mind
86
00:03:50,965 --> 00:03:52,864
whenever he got dressed
this morning,
87
00:03:52,866 --> 00:03:54,499
being around
the open flame.
88
00:03:54,501 --> 00:03:56,101
[ laughter ]
89
00:03:56,103 --> 00:03:58,303
it's a little fancier pot
than what I'm used to,
90
00:03:58,305 --> 00:04:00,239
but, you know, we'll make do.
91
00:04:02,243 --> 00:04:06,445
My name is jerrod, and I live in
los fresnos, texas.
92
00:04:06,447 --> 00:04:08,247
Distilling is really my passion.
93
00:04:08,249 --> 00:04:09,648
It's what I think
about at night.
94
00:04:09,650 --> 00:04:12,484
I spend my weekends
working inside the shop,
95
00:04:12,486 --> 00:04:13,752
perfecting my craft.
96
00:04:13,754 --> 00:04:16,355
My first real job
was actually running moonshine.
97
00:04:16,357 --> 00:04:19,958
Now, I did have a few run-ins
with the law.
98
00:04:19,960 --> 00:04:24,796
In here we have, oh, right now,
about 40 gallons of mash.
99
00:04:24,798 --> 00:04:27,699
I ended up picking up some kegs
that were left at a party
100
00:04:27,701 --> 00:04:29,701
on south padre island
one time.
101
00:04:29,703 --> 00:04:32,404
I started designing
my own stills and still parts
102
00:04:32,406 --> 00:04:34,406
and doing my own copper work.
103
00:04:34,408 --> 00:04:37,676
I do have some experience
with making mezcal.
104
00:04:37,678 --> 00:04:39,311
That's a good, clear mash.
105
00:04:39,313 --> 00:04:43,115
My wife is from
san miguel de allende,
106
00:04:43,117 --> 00:04:46,385
which is in
the northern part of mexico.
107
00:04:46,387 --> 00:04:49,054
I love to incorporate
the tropical flavors,
108
00:04:49,056 --> 00:04:50,322
the fruits and vegetables
109
00:04:50,324 --> 00:04:52,924
and things that come from
mexico, into my spirits.
110
00:04:52,926 --> 00:04:54,660
Mexican vanilla
is one thing I like
111
00:04:54,662 --> 00:04:56,295
to add in a lot of my stuff.
112
00:04:56,297 --> 00:04:58,397
There are mexican
hillbillies too,
113
00:04:58,399 --> 00:05:02,668
and I tend to identify
with those people.
114
00:05:02,670 --> 00:05:04,703
Have y'all done
y'all's agave?
115
00:05:04,705 --> 00:05:07,072
-Oh, yeah, we weighed it out.
-I got yours.
116
00:05:07,074 --> 00:05:08,206
Okay,
I haven't done mine.
117
00:05:08,208 --> 00:05:10,042
Just go ahead and do
what you got to do.
118
00:05:10,044 --> 00:05:11,543
We're a little short
on the agave,
119
00:05:11,545 --> 00:05:14,012
so I'm gonna improvise it
and just wing it and go by eye.
120
00:05:14,014 --> 00:05:16,281
Let me get
out of your way.
121
00:05:16,283 --> 00:05:19,384
That's how you got to do it
out in the sticks.
122
00:05:19,386 --> 00:05:21,586
Y'all came out of the gate
looking out for one another.
123
00:05:21,588 --> 00:05:27,526
You know, whether it's mezcal or
moonshine, there's still a code.
124
00:05:27,528 --> 00:05:29,328
Are you doing okay
over there?
125
00:05:29,330 --> 00:05:30,929
Doing great,
how about you?
126
00:05:30,931 --> 00:05:33,532
I am delightful.
I'm just stirring my yeast.
127
00:05:33,534 --> 00:05:35,567
Okay.
128
00:05:35,569 --> 00:05:39,271
Miranda is proving a point
that liquor people,
129
00:05:39,273 --> 00:05:41,606
teetotalers have said
for years.
130
00:05:41,608 --> 00:05:43,642
That's all they're doing
is sitting on their ass,
131
00:05:43,644 --> 00:05:45,243
making liquor.
132
00:05:45,245 --> 00:05:46,578
[ laughter ]
133
00:05:48,082 --> 00:05:50,749
my name is miranda,
and I'm from lizella, georgia.
134
00:05:50,751 --> 00:05:54,453
This is my setup,
using an induction plate.
135
00:05:54,455 --> 00:05:56,655
Once the still comes up
to temperature,
136
00:05:56,657 --> 00:05:59,358
it's just a standard
10-gallon still.
137
00:05:59,360 --> 00:06:02,461
Monday through Friday
is full-time job,
138
00:06:02,463 --> 00:06:04,029
take the kids
to and from school.
139
00:06:04,031 --> 00:06:06,298
I can swap to the next jar.
140
00:06:06,300 --> 00:06:07,966
Sunday is my day.
141
00:06:07,968 --> 00:06:10,268
We started taking
little distillery tours
142
00:06:10,270 --> 00:06:13,205
as we went
on vacation places,
143
00:06:13,207 --> 00:06:14,506
and started going
through the process
144
00:06:14,508 --> 00:06:16,174
of learning a little bit,
deciding, "you know what?
145
00:06:16,176 --> 00:06:17,275
I really enjoy this."
146
00:06:17,277 --> 00:06:19,010
thank you.
That was it for me.
147
00:06:19,012 --> 00:06:21,613
We're gonna open
a distillery.
148
00:06:21,615 --> 00:06:23,515
This is a blue form mixture,
which is what we're hoping
149
00:06:23,517 --> 00:06:25,951
to feature out
of our distillery here.
150
00:06:25,953 --> 00:06:27,753
I'm here to compete
and show tim, mark,
151
00:06:27,755 --> 00:06:30,989
and digger that women
are strong competitors
152
00:06:30,991 --> 00:06:32,557
and we're here to win.
153
00:06:32,559 --> 00:06:36,995
♪
154
00:06:36,997 --> 00:06:38,797
got a good smell to it.
155
00:06:38,799 --> 00:06:40,399
It smells nice.
156
00:06:40,401 --> 00:06:43,835
This is more
of a sickly sweet.
157
00:06:43,837 --> 00:06:45,170
Well, he said
he had a brewery.
158
00:06:45,172 --> 00:06:46,238
Mark: He had a brewery,
yeah.
159
00:06:46,240 --> 00:06:49,074
That's a different ballgame.
160
00:06:49,076 --> 00:06:52,210
My name is lawrence
and I'm from napoleon, ohio.
161
00:06:52,212 --> 00:06:55,447
I own and operate the flatrock
brewing company.
162
00:06:55,449 --> 00:06:57,849
We opened the brewery
here in 2014.
163
00:06:57,851 --> 00:06:59,851
Now, we're transitioning
away from craft
164
00:06:59,853 --> 00:07:02,220
brewing into distilling.
165
00:07:02,222 --> 00:07:04,022
These are our three
and a half barrel fermenters.
166
00:07:04,024 --> 00:07:05,424
We use these
for beer fermenting,
167
00:07:05,426 --> 00:07:06,625
but now they can hold
the mashes
168
00:07:06,627 --> 00:07:09,728
and the washes
for the distilling process.
169
00:07:09,730 --> 00:07:12,197
This is my grandfather,
lawrence albert prichard.
170
00:07:12,199 --> 00:07:14,933
He was a moonshiner
during the great depression.
171
00:07:14,935 --> 00:07:16,234
When I opened my brewery,
172
00:07:16,236 --> 00:07:17,869
I really didn't know
my grandfather
173
00:07:17,871 --> 00:07:20,338
was this famous moonshiner.
When I was younger, I mean,
174
00:07:20,340 --> 00:07:22,040
you're just playing catch
with your grandpa.
175
00:07:22,042 --> 00:07:23,875
He's not gonna come out
and say, "oh, yeah.
176
00:07:23,877 --> 00:07:26,178
By the way,
I was making illegal liquor
177
00:07:26,180 --> 00:07:29,648
and, you know, distributing it
during the great depression."
178
00:07:29,650 --> 00:07:31,917
in southern ohio,
there was a lot of farmers
179
00:07:31,919 --> 00:07:33,185
that had to do that,
180
00:07:33,187 --> 00:07:34,853
because farming
wasn't profitable
181
00:07:34,855 --> 00:07:37,756
during the depression.
182
00:07:37,758 --> 00:07:40,325
Let's go in, it's cold.
183
00:07:40,327 --> 00:07:41,960
There was really a lot
184
00:07:41,962 --> 00:07:44,729
of really great
african-american distillers,
185
00:07:44,731 --> 00:07:48,633
but they just don't get the same
notoriety as their counterparts.
186
00:07:48,635 --> 00:07:50,235
For me to win master distiller,
187
00:07:50,237 --> 00:07:53,872
I think, will enable me
to kind of tell my story
188
00:07:53,874 --> 00:07:58,643
and tell about their
contribution into distilling.
189
00:07:58,645 --> 00:08:02,147
All she wrote.
190
00:08:02,149 --> 00:08:05,517
Narrator: During fermentation,
the yeast consumes the sugars
191
00:08:05,519 --> 00:08:07,786
and starches
from the agave mash,
192
00:08:07,788 --> 00:08:10,489
releasing alcohol
as a byproduct.
193
00:08:10,491 --> 00:08:12,824
The fermented mash,
called mosto,
194
00:08:12,826 --> 00:08:14,593
is then ready to distill.
195
00:08:14,595 --> 00:08:16,561
For the first stripping run,
196
00:08:16,563 --> 00:08:20,031
the mosto is heated
to 173 degrees,
197
00:08:20,033 --> 00:08:23,602
separating the alcohol vapors
from the remaining liquid.
198
00:08:23,604 --> 00:08:26,738
It then travels through the arm
into the condenser,
199
00:08:26,740 --> 00:08:29,307
where it's cooled
into liquid alcohol.
200
00:08:29,309 --> 00:08:31,843
The weak alcohol produced
during this run
201
00:08:31,845 --> 00:08:35,280
is then re-distilled
in a second spirit run.
202
00:08:35,282 --> 00:08:39,150
Finally, the resulting
clear high-proof mezcal blanco
203
00:08:39,152 --> 00:08:41,486
is distilled for a third time,
204
00:08:41,488 --> 00:08:45,657
using unique pechuga recipes
to produce the finished flavors.
205
00:08:45,659 --> 00:08:51,296
♪
206
00:08:51,298 --> 00:08:53,064
digger: Alright, guys,
your mash is ready.
207
00:08:53,066 --> 00:08:54,799
I've checked it myself.
208
00:08:54,801 --> 00:08:56,735
Time to get over
and put them stills to work.
209
00:08:56,737 --> 00:08:58,236
You've got your equipment
behind you.
210
00:08:58,238 --> 00:09:00,472
This run
is the stripping run,
211
00:09:00,474 --> 00:09:03,909
and the goal is to make
as much product as you can.
212
00:09:03,911 --> 00:09:05,343
You bring us
your finished product,
213
00:09:05,345 --> 00:09:06,611
we're gonna weigh it.
214
00:09:06,613 --> 00:09:08,079
We're gonna figure out
the proof gallons,
215
00:09:08,081 --> 00:09:11,516
and this is gonna determine
first, second, and third place.
216
00:09:11,518 --> 00:09:15,287
Who gets first place gets
the first pick of the still pot.
217
00:09:15,289 --> 00:09:19,391
You've got four hours,
starting now.
218
00:09:19,393 --> 00:09:23,428
♪
219
00:09:23,430 --> 00:09:24,896
lawrence:
Looking at the mash this
morning, I was pretty happy.
220
00:09:24,898 --> 00:09:26,231
It was already starting
to clear up.
221
00:09:26,233 --> 00:09:28,800
I think my mash
actually finished fermenting.
222
00:09:28,802 --> 00:09:31,469
As a brewer, I make yeast
starters all the time.
223
00:09:31,471 --> 00:09:33,238
I actually added a little bit
of a concentrate
224
00:09:33,240 --> 00:09:35,206
to the yeast starter,
225
00:09:35,208 --> 00:09:37,175
and I think that really helped
the yeast kind of take off
226
00:09:37,177 --> 00:09:39,444
because it has something
to eat and multiply.
227
00:09:39,446 --> 00:09:43,815
♪
228
00:09:43,817 --> 00:09:45,150
she's got stuff
running out.
229
00:09:45,152 --> 00:09:47,786
She's got her drain open,
just running out.
230
00:09:47,788 --> 00:09:49,621
She is.
She left the drain open.
231
00:09:49,623 --> 00:09:51,256
Are you kidding?
232
00:09:51,258 --> 00:09:52,390
[bleep]
233
00:09:52,392 --> 00:09:54,759
she done lost some
tonic already.
234
00:09:54,761 --> 00:09:55,894
Miranda: I didn't
double-check myself
235
00:09:55,896 --> 00:09:57,262
when I started loading the pot.
236
00:09:57,264 --> 00:09:59,364
That was my fault.
237
00:09:59,366 --> 00:10:00,765
Much too, too late.
238
00:10:00,767 --> 00:10:02,000
Lawrence: Mine cleared up
from the tox.
239
00:10:02,002 --> 00:10:04,269
I think it was done fermenting.
240
00:10:04,271 --> 00:10:06,838
He left somewhere around
the same amount, okay.
241
00:10:06,840 --> 00:10:08,406
I need as much
as I can pull.
242
00:10:08,408 --> 00:10:11,543
I just don't want to burn
anything on the bottom.
243
00:10:11,545 --> 00:10:13,411
Straining to light that out.
Was there a lot in there?
244
00:10:13,413 --> 00:10:14,746
A lot of particles?
245
00:10:14,748 --> 00:10:17,148
Yeah. I've got a little
less mash,
246
00:10:17,150 --> 00:10:21,620
so I've got to work
with it.
247
00:10:21,622 --> 00:10:23,154
Got you open there.
248
00:10:23,156 --> 00:10:24,623
Tim: He's getting ready to light
up something over there.
249
00:10:24,625 --> 00:10:27,292
Get ready. You may catch
on fire over there.
250
00:10:27,294 --> 00:10:28,860
That comes on now.
251
00:10:28,862 --> 00:10:30,261
Coming now.
There you go.
252
00:10:30,263 --> 00:10:32,831
Whew.
What else do you want?
253
00:10:32,833 --> 00:10:33,999
Less hair.
254
00:10:34,001 --> 00:10:35,400
That's what I am,
the problem solver.
255
00:10:35,402 --> 00:10:37,035
[ chuckles ]
you're a good man.
256
00:10:39,840 --> 00:10:41,239
-Whoo!
-Whoa.
257
00:10:41,241 --> 00:10:42,273
We got fire.
258
00:10:45,679 --> 00:10:47,545
Then we've got
a new technique here.
259
00:10:47,547 --> 00:10:49,714
We have a new technique.
260
00:10:49,716 --> 00:10:53,051
He's taking a wrench and putting
against it and listening to it.
261
00:10:53,053 --> 00:10:54,986
Oh, yeah. She's starting
to move in there now.
262
00:10:54,988 --> 00:10:57,022
What'd that monkey wrench
have to say?
263
00:10:57,024 --> 00:10:58,456
My ears are 50 years old.
264
00:10:58,458 --> 00:11:00,458
They've been around
too many diesel engines,
265
00:11:00,460 --> 00:11:03,361
and I don't hear
so good anymore.
266
00:11:03,363 --> 00:11:05,630
I've worked on commercial
fishing boats.
267
00:11:05,632 --> 00:11:08,066
I've owned a commercial
shrimp vessel.
268
00:11:08,068 --> 00:11:10,268
Right now, I drive a truck.
269
00:11:10,270 --> 00:11:13,171
I usually just put a towel on it
and lay my ear on it.
270
00:11:13,173 --> 00:11:15,006
Driving a truck isn't what
I'd like to do
271
00:11:15,008 --> 00:11:16,274
with the rest of my life.
272
00:11:16,276 --> 00:11:20,178
I would prefer to open up
a palenque and distill,
273
00:11:20,180 --> 00:11:22,881
legally, if possible,
in south texas.
274
00:11:25,719 --> 00:11:27,919
Lawrence, it looks like you've
got something on the move, man.
275
00:11:27,921 --> 00:11:29,387
Yep.
Got product coming out now.
276
00:11:29,389 --> 00:11:30,989
Yes, you have.
Yeah.
277
00:11:33,293 --> 00:11:34,993
Jerrod:
Doing this strip and run,
278
00:11:34,995 --> 00:11:38,863
we're trying to get
as much volume out as we can.
279
00:11:38,865 --> 00:11:42,267
I'm gonna try and run it hot
and fast on this one.
280
00:11:42,269 --> 00:11:44,002
You know, we hope
we don't scorch this liquor
281
00:11:44,004 --> 00:11:45,937
and come out
with a good product.
282
00:11:48,842 --> 00:11:51,176
I love low and slow.
This is not a process
283
00:11:51,178 --> 00:11:54,479
I feel like you should rush,
even doing a stripping run.
284
00:11:54,481 --> 00:11:55,714
How many jars
do you have?
285
00:11:55,716 --> 00:11:57,382
Working on my fifth.
286
00:11:57,384 --> 00:11:59,617
I'm slowly getting there,
but I'm at one.
287
00:12:02,489 --> 00:12:03,888
Narrator: Coming up...
288
00:12:03,890 --> 00:12:05,690
Miranda: I need to get into
that room first
289
00:12:05,692 --> 00:12:07,525
and get my still parts
to get the parts
290
00:12:07,527 --> 00:12:08,927
that I'm comfortable with.
291
00:12:08,929 --> 00:12:11,596
Narrator: ...The stripping run
bares all.
292
00:12:11,598 --> 00:12:14,499
I am a risk taker.
I like to gamble.
293
00:12:17,771 --> 00:12:18,770
Digger: Alright,
boys and girls.
294
00:12:18,772 --> 00:12:20,805
You're at the one hour
left mark.
295
00:12:20,807 --> 00:12:23,908
Narrator: Three of the country's
top amateur distillers
296
00:12:23,910 --> 00:12:26,244
are competing
in uncharted territory
297
00:12:26,246 --> 00:12:29,547
for the title
of master distiller.
298
00:12:29,549 --> 00:12:31,149
Lawrence: Smells good.
I'm happy with it.
299
00:12:31,151 --> 00:12:32,650
Sometimes that wash smells good
300
00:12:32,652 --> 00:12:35,487
and when it comes out
that worm, smells like hell.
301
00:12:35,489 --> 00:12:37,922
Narrator: With the goal to make
the best triple-distilled
302
00:12:37,924 --> 00:12:42,327
mezcal de pechuga from
a single barrel of agave mash,
303
00:12:42,329 --> 00:12:45,730
the competitors are first
facing off in a stripping run
304
00:12:45,732 --> 00:12:51,002
to determine who can produce
the most alcohol by volume.
305
00:12:51,004 --> 00:12:53,438
-Got another little rag?
-Yeah.
306
00:12:55,041 --> 00:12:56,407
Tie that around that.
307
00:12:56,409 --> 00:13:00,311
Keep this because it's getting
some splash in it.
308
00:13:00,313 --> 00:13:02,914
This is what I'd like
to see right there.
309
00:13:02,916 --> 00:13:04,115
He's over there
helping him.
310
00:13:04,117 --> 00:13:06,684
Tim: He's gonna him
his last rag he had.
311
00:13:06,686 --> 00:13:07,986
Digger: He's right,
right there.
312
00:13:07,988 --> 00:13:10,054
I mean, that cold water
will soak up in that rag,
313
00:13:10,056 --> 00:13:12,624
and won't
contaminate his liquor.
314
00:13:12,626 --> 00:13:15,960
Plus it'll cool that spout
as well as the rest of the worm.
315
00:13:18,598 --> 00:13:21,032
Lawrence: Look at that.
316
00:13:21,034 --> 00:13:22,400
Getting in tails.
317
00:13:22,402 --> 00:13:24,536
Jerrod: Yeah,
it's already cloudy.
318
00:13:24,538 --> 00:13:25,937
I think what I would like to do
is save
319
00:13:25,939 --> 00:13:27,238
a little bit of a tail,
320
00:13:27,240 --> 00:13:29,307
it's the pit in my doubler
for the next run.
321
00:13:31,378 --> 00:13:33,044
Jerrod, where are you at,
brother?
322
00:13:33,046 --> 00:13:35,013
We started to get
a little cloud in there.
323
00:13:35,015 --> 00:13:37,182
We got a little bit
of water in the liquor.
324
00:13:37,184 --> 00:13:40,618
I'll mark that as tails
and save that.
325
00:13:40,620 --> 00:13:44,322
My plan with my tails is that
if I make it to that last round,
326
00:13:44,324 --> 00:13:45,723
I want to add
a little character
327
00:13:45,725 --> 00:13:49,027
to my mezcal de pechuga
in the end run.
328
00:13:49,029 --> 00:13:51,830
A lot, a lot, a lot of water
in this, low proof.
329
00:13:51,832 --> 00:13:55,200
I'm willing to sacrifice
for volume now to get
330
00:13:55,202 --> 00:13:56,668
where I need to be later.
331
00:13:56,670 --> 00:13:59,437
I'm looking to win the war.
Not the battle.
332
00:13:59,439 --> 00:14:04,108
Y'all got 20 minutes. I hope
y'all where you need to be.
333
00:14:04,110 --> 00:14:05,677
Miranda:
Honestly my temp just jumped.
334
00:14:05,679 --> 00:14:07,378
That tells me
I'm heading into water
335
00:14:07,380 --> 00:14:09,414
so I may be done
after this draw.
336
00:14:09,416 --> 00:14:10,748
I'm about to stop too.
337
00:14:10,750 --> 00:14:12,750
Yeah, I think I'm gonna
finish this jar 'cause
338
00:14:12,752 --> 00:14:15,220
I just don't want
to mess anything up.
339
00:14:15,222 --> 00:14:16,754
Nice and clear.
Smells good.
340
00:14:16,756 --> 00:14:18,790
Tastes good.
Couldn't be happier.
341
00:14:18,792 --> 00:14:20,692
I didn't run as hard and fast
as they did.
342
00:14:20,694 --> 00:14:22,827
I knew we had
the same amount of time
343
00:14:22,829 --> 00:14:27,966
and I wanted as much clean,
good product is I could get.
344
00:14:27,968 --> 00:14:29,767
I need to get
into that room first
345
00:14:29,769 --> 00:14:31,603
and get my still parts
to get the parts
346
00:14:31,605 --> 00:14:33,271
that I'm comfortable with.
347
00:14:35,275 --> 00:14:36,608
Thank you, sir.
-Alright, guys.
348
00:14:36,610 --> 00:14:37,742
-Appreciate it.
-Good deal.
349
00:14:37,744 --> 00:14:38,576
-We'll be with you shortly.
-Good luck.
350
00:14:38,578 --> 00:14:39,844
Thank you.
351
00:14:39,846 --> 00:14:41,045
Here's a bucket.
352
00:14:41,047 --> 00:14:42,714
Digger: You got a big bucket
full plus some.
353
00:14:42,716 --> 00:14:44,048
Sure do.
354
00:14:44,050 --> 00:14:45,617
-Alright, lawrence. Thank you.
-Thank you.
355
00:14:45,619 --> 00:14:47,252
-Good luck, buddy.
-Thank you.
356
00:14:47,254 --> 00:14:49,120
Miranda.
357
00:14:49,122 --> 00:14:51,055
Did you get the volume
you wished for?
358
00:14:51,057 --> 00:14:53,424
Time will tell.
Thank you.
359
00:14:53,426 --> 00:14:55,627
♪
360
00:14:55,629 --> 00:14:57,061
yep.
361
00:14:57,063 --> 00:15:00,698
How about 25.2?
362
00:15:00,700 --> 00:15:04,202
Mark: 25.2 pounds
for jerrod.
363
00:15:04,204 --> 00:15:06,971
Narrator: To calculate
individual proof gallons,
364
00:15:06,973 --> 00:15:08,506
each bucket is weighed,
365
00:15:08,508 --> 00:15:12,644
and the alcohol content
is measured using a hydrometer.
366
00:15:12,646 --> 00:15:15,113
The weight of each bucket
is then multiplied
367
00:15:15,115 --> 00:15:17,682
by the percent
of alcohol by volume.
368
00:15:17,684 --> 00:15:22,153
This number is then multiplied
by two and divided by 100.
369
00:15:22,155 --> 00:15:25,256
A complicated equation
not usually attempted
370
00:15:25,258 --> 00:15:27,792
by shiners
in the backwoods.
371
00:15:30,096 --> 00:15:33,631
Here we go, guys,
nobody goes home on this round,
372
00:15:33,633 --> 00:15:37,101
but the winner will get
their pick of still parts.
373
00:15:37,103 --> 00:15:39,003
Here is the total.
Jerry.
374
00:15:39,005 --> 00:15:40,271
Sir.
375
00:15:40,273 --> 00:15:42,807
I see that you've kept quart
to the tails.
376
00:15:42,809 --> 00:15:46,778
You had 2.1 proof gallons.
377
00:15:46,780 --> 00:15:48,546
Lawrence.
378
00:15:48,548 --> 00:15:52,850
You held out two
additional quarts of tail.
379
00:15:52,852 --> 00:15:58,156
You come free with
1.8 proof gallons.
380
00:15:58,158 --> 00:16:01,559
Miranda.
381
00:16:01,561 --> 00:16:04,996
You chose to hold out
none of your tails.
382
00:16:04,998 --> 00:16:06,331
Correct.
383
00:16:06,333 --> 00:16:07,565
Put it all in the bucket.
Put it all in the bucket.
384
00:16:07,567 --> 00:16:11,836
So if that was the plan
of winning this first step
385
00:16:11,838 --> 00:16:15,340
of this contest,
386
00:16:15,342 --> 00:16:17,542
it was successful.
387
00:16:17,544 --> 00:16:22,880
You have 2.3 proof gallons
in your stripping run.
388
00:16:22,882 --> 00:16:25,817
So all of you are going
to the next round.
389
00:16:25,819 --> 00:16:28,987
They're all gonna make us
some mezcal,
390
00:16:28,989 --> 00:16:32,190
but you're simply gonna get
first pick of your still parts.
391
00:16:32,192 --> 00:16:35,660
Jerrod, you're going to get
second pick of your still parts,
392
00:16:35,662 --> 00:16:38,363
and, lawrence,
you'll get third pick.
393
00:16:38,365 --> 00:16:39,831
Miranda: This just
kind of guaranteed
394
00:16:39,833 --> 00:16:41,165
a little bit of a leg up
395
00:16:41,167 --> 00:16:44,769
since I can choose the parts
that I'm familiar with.
396
00:16:44,771 --> 00:16:47,238
Narrator: Unlike tequila,
which has been mass produced
397
00:16:47,240 --> 00:16:49,240
in mexico for decades,
398
00:16:49,242 --> 00:16:52,343
mezcal is still
traditionally distilled in clay
399
00:16:52,345 --> 00:16:56,114
or copper pots connected
directly to the condenser.
400
00:16:56,116 --> 00:16:58,282
But like their
moonshiner counterparts
401
00:16:58,284 --> 00:16:59,684
north of the border,
402
00:16:59,686 --> 00:17:02,286
many mezcaleros
have long operated
403
00:17:02,288 --> 00:17:03,955
under the cover of darkness
404
00:17:03,957 --> 00:17:06,724
to keep from
the prying eyes of the law.
405
00:17:06,726 --> 00:17:10,695
This means they learn to build
stills quickly out of anything.
406
00:17:10,697 --> 00:17:12,296
To carry on this tradition
407
00:17:12,298 --> 00:17:15,066
and truly make
the moonshine of mexico,
408
00:17:15,068 --> 00:17:17,802
distillers will have to build
a working still out
409
00:17:17,804 --> 00:17:20,238
of whatever they find.
410
00:17:20,240 --> 00:17:22,340
Alright, miranda,
go get what you need, girl.
411
00:17:22,342 --> 00:17:24,042
Alright.
Five minutes.
412
00:17:26,446 --> 00:17:28,946
I'm going back,
just a basic build,
413
00:17:28,948 --> 00:17:31,149
just like I use it at home,
a carbon copy of it,
414
00:17:31,151 --> 00:17:35,686
so I'm gonna use a thumper
and keep it simple.
415
00:17:35,688 --> 00:17:37,155
Use what you know.
416
00:17:37,157 --> 00:17:39,323
Pack it up, miranda.
You're done.
417
00:17:39,325 --> 00:17:43,961
Alright, cuz, you've got
five minutes from now.
418
00:17:43,963 --> 00:17:46,631
Jerrod: I personally felt
comfortable with the still setup
419
00:17:46,633 --> 00:17:48,332
that was there,
420
00:17:48,334 --> 00:17:51,069
and I think I will probably
follow the very same line
421
00:17:51,071 --> 00:17:52,837
and run the very
same thing again.
422
00:17:52,839 --> 00:17:58,876
Alright, lawrence, you're up.
Five minutes starts now.
423
00:17:58,878 --> 00:18:02,413
Lawrence: Gonna grab a doubler
and a shotgun condenser 'cause
424
00:18:02,415 --> 00:18:04,282
I'm used to using
those as well.
425
00:18:04,284 --> 00:18:07,218
And that way also I can kind of
really focus on the drip.
426
00:18:07,220 --> 00:18:09,387
I want to be really,
really low and slow.
427
00:18:09,389 --> 00:18:12,290
Be able to taste, that way
I can make my cuts properly.
428
00:18:12,292 --> 00:18:15,126
Alright, lawrence.
Bring it out. Set it down.
429
00:18:18,798 --> 00:18:20,164
Tim: Alright, guys.
430
00:18:20,166 --> 00:18:22,934
It's time to show us
that you can build a still.
431
00:18:22,936 --> 00:18:24,268
Get to it.
432
00:18:24,270 --> 00:18:32,343
♪
433
00:18:32,345 --> 00:18:34,579
miranda: In georgia, I have
a store-bought still
434
00:18:34,581 --> 00:18:35,880
instead of making
one of my own.
435
00:18:35,882 --> 00:18:38,282
So this was a first
for me today.
436
00:18:41,721 --> 00:18:44,989
Tim: Lawrence, you see he's
getting a little complicated
437
00:18:44,991 --> 00:18:48,259
with his setup,
but he knows what he's doing.
438
00:18:48,261 --> 00:18:50,328
He understands the importance
of a thumper
439
00:18:50,330 --> 00:18:55,166
in a situation like this.
440
00:18:55,168 --> 00:18:56,834
Jerrod: I went
with a traditional design,
441
00:18:56,836 --> 00:18:59,804
just the pot, head, worm.
442
00:18:59,806 --> 00:19:02,406
The mash we ran on
that stripping run
443
00:19:02,408 --> 00:19:03,708
had a very nice flavor.
444
00:19:03,710 --> 00:19:06,944
I'd like to retain
as much of that as possible.
445
00:19:06,946 --> 00:19:08,212
Mark: Three stills, boys,
446
00:19:08,214 --> 00:19:11,249
three different
complete still setups, yep.
447
00:19:13,453 --> 00:19:15,186
Narrator: Coming up...
448
00:19:15,188 --> 00:19:17,155
Tim: And he's putting a special
449
00:19:17,157 --> 00:19:18,689
something from
the mason jar in there.
450
00:19:18,691 --> 00:19:21,692
Narrator: ...Three jars
of mezcal and one last shot
451
00:19:21,694 --> 00:19:23,594
at making it
to the final round.
452
00:19:23,596 --> 00:19:25,163
Do you ever do
anything fast?
453
00:19:25,165 --> 00:19:27,098
Only when it's necessary.
454
00:19:27,100 --> 00:19:28,566
Miranda: I'm going to open
a distillery.
455
00:19:28,568 --> 00:19:30,468
There's no if, ands, or buts.
456
00:19:30,470 --> 00:19:32,136
This is on the money.
457
00:19:35,175 --> 00:19:36,674
It's time to start the second
phase of your process.
458
00:19:36,676 --> 00:19:40,211
Narrator: One texas shiner,
one legacy liquor maker,
459
00:19:40,213 --> 00:19:45,149
and one distillation aficionado
are starting a mezcal spirit run
460
00:19:45,151 --> 00:19:49,353
and a battle for the title
of master distiller.
461
00:19:49,355 --> 00:19:51,722
That's running that second run.
We need to get busy.
462
00:19:51,724 --> 00:19:53,257
We ain't gonna get done.
463
00:19:53,259 --> 00:19:56,527
You got four hours
starting...
464
00:19:56,529 --> 00:19:58,629
Now.
465
00:19:58,631 --> 00:20:00,798
Narrator: For this
elimination challenge,
466
00:20:00,800 --> 00:20:02,867
contestants will use the alcohol
467
00:20:02,869 --> 00:20:06,170
collected in the first
stripping run of the agave mosto
468
00:20:06,172 --> 00:20:10,474
to produce a clear
flavorful mezcal blanco.
469
00:20:10,476 --> 00:20:13,110
The top two will advance
to the final round
470
00:20:13,112 --> 00:20:16,814
to make mezcal de pechuga
by infusing the mezcal
471
00:20:16,816 --> 00:20:20,117
with an original mix
of fruit, nuts, and meat.
472
00:20:24,224 --> 00:20:26,357
I'm looking forward to see
if lawrence can work this out.
473
00:20:26,359 --> 00:20:29,627
I like that setup.
474
00:20:29,629 --> 00:20:31,229
Lawrence: I took the tails
from the stripping run,
475
00:20:31,231 --> 00:20:32,997
so that it has
a lot of flavor,
476
00:20:32,999 --> 00:20:35,499
and that's gonna carry
over into the jars.
477
00:20:35,501 --> 00:20:38,803
♪
478
00:20:38,805 --> 00:20:42,106
miranda just poured
that mash into her thump keg.
479
00:20:42,108 --> 00:20:46,077
It is going to change
the taste profile,
480
00:20:46,079 --> 00:20:49,146
and then it also gonna change
the way the run comes out,
481
00:20:49,148 --> 00:20:51,282
head, hearts, and tails.
482
00:20:51,284 --> 00:20:53,618
Miranda: I used the leftover
from the still
483
00:20:53,620 --> 00:20:56,020
before to load
into the thumper
484
00:20:56,022 --> 00:20:58,289
because I didn't hold
any tails back.
485
00:21:00,460 --> 00:21:02,126
Jerrod: I didn't add tails
into this run
486
00:21:02,128 --> 00:21:05,696
because this is traditionally
a second distillation
487
00:21:05,698 --> 00:21:08,833
that's kind of saved
for your final distillation.
488
00:21:08,835 --> 00:21:10,601
I think I'll come out fine
with my hearts,
489
00:21:10,603 --> 00:21:13,137
and then I'm gonna leave
those faints to add in
490
00:21:13,139 --> 00:21:15,373
if I make it
to that last round.
491
00:21:15,375 --> 00:21:17,041
He done turned it
right up,
492
00:21:17,043 --> 00:21:20,411
so get ready.
493
00:21:20,413 --> 00:21:23,881
Boom.
494
00:21:23,883 --> 00:21:25,016
I love seeing flames
495
00:21:25,018 --> 00:21:26,684
when there's a lot
of alcohol vapor around.
496
00:21:26,686 --> 00:21:31,389
I'm telling you.
497
00:21:31,391 --> 00:21:35,893
We've got ignition over here.
Everybody's hot.
498
00:21:35,895 --> 00:21:36,961
You don't get excited?
499
00:21:36,963 --> 00:21:38,596
Oh, he ain't stressed
at all.
500
00:21:38,598 --> 00:21:40,264
-Hey, jerrod?
-Sir?
501
00:21:40,266 --> 00:21:43,000
Do you ever do
anything fast?
502
00:21:43,002 --> 00:21:45,136
I ain't seen
your pace change yet.
503
00:21:45,138 --> 00:21:47,238
Only when it's necessary.
504
00:21:47,240 --> 00:21:53,377
♪
505
00:21:53,379 --> 00:21:55,012
jerrod: I know what I'm looking
to produce,
506
00:21:55,014 --> 00:22:00,051
and I think I have the strategy
and the game plan to get there.
507
00:22:00,053 --> 00:22:03,821
Now, you had a little bit
leftover tails.
508
00:22:03,823 --> 00:22:05,589
I charged
the thumper with that.
509
00:22:05,591 --> 00:22:06,824
Okay, alright.
510
00:22:06,826 --> 00:22:08,359
So the vapor is gonna go
through there and --
511
00:22:08,361 --> 00:22:09,460
I see right there.
512
00:22:09,462 --> 00:22:13,431
Yeah, pick up a little bit
of that flavor.
513
00:22:13,433 --> 00:22:14,932
This probably don't worry
any of you,
514
00:22:14,934 --> 00:22:16,801
but you've got
two hours left.
515
00:22:16,803 --> 00:22:18,202
Tim: Smell something burning
other than
516
00:22:18,204 --> 00:22:20,938
what's supposed to be burning --
your bucket's on fire.
517
00:22:22,642 --> 00:22:25,776
I knew it was something burning.
Your bucket's on fire.
518
00:22:25,778 --> 00:22:29,547
Already told you my nose
don't work.
519
00:22:29,549 --> 00:22:31,349
Thought you said
your hearing was off.
520
00:22:31,351 --> 00:22:34,819
That don't either.
And my eyes are bad.
521
00:22:34,821 --> 00:22:36,187
Lawrence: Selective hearing.
522
00:22:36,189 --> 00:22:37,888
Everything else works fine.
523
00:22:37,890 --> 00:22:39,990
[ laughter ]
524
00:22:44,697 --> 00:22:46,297
digger: Yeah,
we got liquor flowing.
525
00:22:46,299 --> 00:22:50,134
♪
526
00:22:50,136 --> 00:22:51,569
you doing okay?
527
00:22:51,571 --> 00:22:53,771
Yep. I'm moving heads now,
it's moving right along.
528
00:22:53,773 --> 00:22:55,039
Jerrod: How's the taste?
529
00:22:55,041 --> 00:22:56,674
Tastes pretty good.
530
00:22:56,676 --> 00:22:57,842
I still taste the mash
in there.
531
00:22:57,844 --> 00:23:01,145
It's got like a spice to it,
a little pepper.
532
00:23:01,147 --> 00:23:03,547
The key to a master distiller
533
00:23:03,549 --> 00:23:06,217
is really watching
for the taste and smell.
534
00:23:06,219 --> 00:23:09,186
I think over time,
your palate kind of gets...
535
00:23:09,188 --> 00:23:12,490
Evolves to a point
where you can taste the cuts.
536
00:23:12,492 --> 00:23:15,126
Narrator: During a spirit run,
additional water
537
00:23:15,128 --> 00:23:17,862
is separated
from the distillate, refining
538
00:23:17,864 --> 00:23:21,699
and purifying the resulting
alcohol in the process.
539
00:23:21,701 --> 00:23:24,268
First off, the stills
is the heads
540
00:23:24,270 --> 00:23:28,339
containing the highest alcohol
content and harshest bite.
541
00:23:28,341 --> 00:23:31,976
Next is the hearts, the purest,
smoothest ethanol,
542
00:23:31,978 --> 00:23:35,346
followed by the flavorful
but lower-proof tails.
543
00:23:35,348 --> 00:23:36,981
Finding the right cut of hearts
544
00:23:36,983 --> 00:23:39,550
and blending it
with a small amount of tails
545
00:23:39,552 --> 00:23:42,353
is key to
a balanced final product.
546
00:23:42,355 --> 00:23:47,191
♪
547
00:23:47,193 --> 00:23:49,660
tim: We only need one jar,
one jar each now.
548
00:23:49,662 --> 00:23:53,030
Don't bring us no two cases
over here, lawrence.
549
00:23:53,032 --> 00:23:56,767
Okay. What I would like to do
is move our family name
550
00:23:56,769 --> 00:23:59,069
from illegal distilling
to legal.
551
00:23:59,071 --> 00:24:01,138
Learning that my grandfather
was this famous moonshiner
552
00:24:01,140 --> 00:24:03,808
really made me want to learn
the trade from the ground up
553
00:24:03,810 --> 00:24:08,045
and I think my grandfather would
probably laugh his head off
554
00:24:08,047 --> 00:24:11,382
to know that I have a bottle
legally on the shelf.
555
00:24:11,384 --> 00:24:12,917
Guys,
just so you all know,
556
00:24:12,919 --> 00:24:17,254
you're at 25 minutes away from
tables covered in pretty jars.
557
00:24:17,256 --> 00:24:19,056
I'll bring in the jar
that I don't empty.
558
00:24:19,058 --> 00:24:20,224
Okay.
559
00:24:20,226 --> 00:24:21,592
We've seen that happen.
560
00:24:21,594 --> 00:24:22,993
[ laughs ]
561
00:24:22,995 --> 00:24:26,497
for me, my family has been
a huge encouragement to this.
562
00:24:26,499 --> 00:24:28,933
When I turned to my husband
and saying,
563
00:24:28,935 --> 00:24:30,468
"I think I want
to be a distiller
564
00:24:30,470 --> 00:24:32,303
and I want to open
a distillery,"
565
00:24:32,305 --> 00:24:35,940
and without missing a beat,
he said, "okay, let's do it."
566
00:24:35,942 --> 00:24:39,977
♪
567
00:24:39,979 --> 00:24:43,214
support is everything.
568
00:24:43,216 --> 00:24:47,151
I'm going to open a distillery.
There's no if, ands, or buts.
569
00:24:47,153 --> 00:24:48,452
That your jar?
570
00:24:48,454 --> 00:24:50,087
It's a jar.
571
00:24:50,089 --> 00:24:51,889
You happy with that?
572
00:24:51,891 --> 00:24:53,557
About as happy as
I'm gonna get.
573
00:24:53,559 --> 00:25:00,431
♪
574
00:25:00,433 --> 00:25:01,265
is that the one?
575
00:25:01,267 --> 00:25:02,600
That's the one.
576
00:25:02,602 --> 00:25:04,702
Alright, we're gonna take
your word for it.
577
00:25:07,573 --> 00:25:10,140
Alright, here they come.
They didn't use up all the time.
578
00:25:10,142 --> 00:25:11,642
Thank you, lawrence.
Yep. Thank you.
579
00:25:11,644 --> 00:25:13,811
Digger: Thank y'all. Y'all head
out and wait on the back porch
580
00:25:13,813 --> 00:25:15,145
and I'll come get you here
in little bit.
581
00:25:15,147 --> 00:25:17,147
Good luck
to all of you.
582
00:25:17,149 --> 00:25:20,718
Well, boys.
The time is nigh.
583
00:25:20,720 --> 00:25:23,053
Jerrod -- it's real low.
It ain't got big bubbles in it.
584
00:25:23,055 --> 00:25:24,522
It's got all in bubbles
in it,
585
00:25:24,524 --> 00:25:26,657
he's done put too much
water in that thing.
586
00:25:26,659 --> 00:25:29,994
♪
587
00:25:29,996 --> 00:25:33,631
well, it's smooth.
588
00:25:33,633 --> 00:25:36,033
That's because
ain't no alcohol in it.
589
00:25:39,839 --> 00:25:42,139
I mean, it's got
a good taste to it.
590
00:25:42,141 --> 00:25:43,841
That tastes like
weak backin's.
591
00:25:43,843 --> 00:25:45,209
Yeah,
it's a good drink,
592
00:25:45,211 --> 00:25:47,244
it's got tails in it,
that's what it is.
593
00:25:47,246 --> 00:25:51,448
It's good.
It's got a great taste.
594
00:25:51,450 --> 00:25:53,884
Now, miranda's has got
a little liquor in it.
595
00:25:53,886 --> 00:25:55,185
It's gonna about
to make you sneeze,
596
00:25:55,187 --> 00:25:56,987
there's so much vapor
coming up.
597
00:26:00,426 --> 00:26:02,459
It's kind of rye spicy
on the end.
598
00:26:02,461 --> 00:26:04,495
You get a little floral
up front.
599
00:26:04,497 --> 00:26:06,797
A little fruity
in the middle,
600
00:26:06,799 --> 00:26:09,967
and a whole lot of alcohol
on the back bite.
601
00:26:09,969 --> 00:26:12,703
Tim: I think I liked that one.
It's probably 110 proof.
602
00:26:12,705 --> 00:26:16,640
I'm thinking it's between
more than one team.
603
00:26:16,642 --> 00:26:17,875
Lord have mercy.
604
00:26:17,877 --> 00:26:19,376
It's heatin' you up,
ain't it?
605
00:26:19,378 --> 00:26:22,179
Yeah, I'm damn hotter
than doughnut grease.
606
00:26:22,181 --> 00:26:25,182
It's supposed to be prized
for its smoothness.
607
00:26:25,184 --> 00:26:27,484
That ain't smooth.
Ain't got no smooth.
608
00:26:27,486 --> 00:26:29,520
Yeah, it'll burn the piss
out of you.
609
00:26:29,522 --> 00:26:30,621
Lawrence.
610
00:26:33,793 --> 00:26:36,193
Honestly,
this is sippable.
611
00:26:38,331 --> 00:26:39,897
Tim: Now I'm getting a little
pepper on this one.
612
00:26:39,899 --> 00:26:41,699
Yep. There at that back end,
you've got a ball of pepper.
613
00:26:41,701 --> 00:26:43,233
Got a little pepper
on the back end.
614
00:26:43,235 --> 00:26:45,269
I got a little fruit
on the front.
615
00:26:45,271 --> 00:26:46,704
Yep.
616
00:26:46,706 --> 00:26:47,838
Lawrence is the one,
617
00:26:47,840 --> 00:26:52,376
he put his two jars
of tails in his thumper.
618
00:26:52,378 --> 00:26:55,713
I can even smell some of that
hint of the pepper.
619
00:26:55,715 --> 00:26:57,581
-Go get them.
-Go get them, digger.
620
00:26:57,583 --> 00:26:58,549
Narrator: Coming up...
621
00:26:58,551 --> 00:27:00,017
They're hiding
in the forest.
622
00:27:00,019 --> 00:27:01,518
Like us.
623
00:27:01,520 --> 00:27:04,521
...It's no foods barred
as the distillers face judgment
624
00:27:04,523 --> 00:27:06,557
from a true mezcal master.
625
00:27:06,559 --> 00:27:08,993
Be careful about how much
sugar you add in to it.
626
00:27:08,995 --> 00:27:10,928
That can be extremely spicy.
627
00:27:13,232 --> 00:27:16,000
Narrator: A booze traveler,
a legal distiller,
628
00:27:16,002 --> 00:27:18,035
and an aspiring distillery owner
629
00:27:18,037 --> 00:27:20,638
have brought
their best jar of mezcal blanco
630
00:27:20,640 --> 00:27:22,506
to the table for judging.
631
00:27:22,508 --> 00:27:25,275
We had a tough decision to make.
It was pretty hard.
632
00:27:25,277 --> 00:27:28,078
Only two will make it
to the final round.
633
00:27:28,080 --> 00:27:32,883
Lawrence, you know, this thing
has got a fantastic nose on it.
634
00:27:32,885 --> 00:27:36,387
It starts
and finishes well.
635
00:27:36,389 --> 00:27:38,689
You get a little bit of fruit,
tiny bit of floral.
636
00:27:38,691 --> 00:27:41,792
At the end, you get a spicy bite
like a rye, really.
637
00:27:41,794 --> 00:27:46,030
Mezcal is to be kissed.
It's a sipping drink.
638
00:27:46,032 --> 00:27:50,768
It's not meant to be harsh.
So this is on the money.
639
00:27:50,770 --> 00:27:52,870
You've got the
number one jar buddy.
640
00:27:52,872 --> 00:27:55,639
Jerrod, you got
a pleasant drink here.
641
00:27:55,641 --> 00:27:57,307
I mean, it comes out,
you know,
642
00:27:57,309 --> 00:28:01,378
you get that initial little burn
on your tongue
643
00:28:01,380 --> 00:28:03,080
and then it finishes weak.
644
00:28:03,082 --> 00:28:04,081
Yes, sir.
645
00:28:04,083 --> 00:28:06,216
I didn't add
tails into this run.
646
00:28:06,218 --> 00:28:10,287
I am a risk taker
and I like to gamble.
647
00:28:10,289 --> 00:28:14,291
We're gonna find out if that
was the right move or not.
648
00:28:14,293 --> 00:28:18,362
Miranda, you know, that's
a beautiful jar of liquor,
649
00:28:18,364 --> 00:28:22,032
crystal clear. It had a good
initial flavor on it...
650
00:28:24,537 --> 00:28:26,637
But unfortunately, it finishes
a little harsh.
651
00:28:26,639 --> 00:28:27,838
Right.
652
00:28:27,840 --> 00:28:29,940
What'd you think your proof
was at?
653
00:28:29,942 --> 00:28:32,443
I'm hoping
it was around 90.
654
00:28:32,445 --> 00:28:35,946
Okay. Well, you were
actually at 115.
655
00:28:35,948 --> 00:28:36,914
I was way off.
656
00:28:36,916 --> 00:28:38,382
-Yes, you were.
-Pretty high.
657
00:28:38,384 --> 00:28:40,884
You've been sampling
too much.
658
00:28:40,886 --> 00:28:44,421
And as much as it pains me
to do it,
659
00:28:44,423 --> 00:28:46,690
this jar bought you
a ticket home.
660
00:28:46,692 --> 00:28:48,726
If I had just proofed it down,
661
00:28:48,728 --> 00:28:50,360
it would have been
a much harder decision.
662
00:28:50,362 --> 00:28:51,361
Thank y'all.
Thank you, honey.
663
00:28:51,363 --> 00:28:52,463
It was nice meeting you.
664
00:28:52,465 --> 00:28:53,464
-Nice to meet y'all too.
-Good luck to you.
665
00:28:53,466 --> 00:28:55,966
Thank you.
I have the skills
666
00:28:55,968 --> 00:28:58,001
and the instincts
to get a distillery open,
667
00:28:58,003 --> 00:29:00,237
and that's what
we're gonna do.
668
00:29:00,239 --> 00:29:02,573
Let's get on it, y'all.
We're here for one purpose
669
00:29:02,575 --> 00:29:04,074
and one purpose only,
670
00:29:04,076 --> 00:29:07,111
to figure out which one of you
all is master distiller.
671
00:29:07,113 --> 00:29:12,783
So you'll be making a pechuga
mezcal, for your final run.
672
00:29:12,785 --> 00:29:16,220
Narrator: Like the regional
moonshine recipes of appalachia,
673
00:29:16,222 --> 00:29:19,356
mezcal de pechuga is crafted
in small batches
674
00:29:19,358 --> 00:29:23,727
using old family recipes,
made for celebrations.
675
00:29:23,729 --> 00:29:25,796
Fruits, grains,
and nuts are added
676
00:29:25,798 --> 00:29:29,066
directly to the pod
of double-distilled spirit,
677
00:29:29,068 --> 00:29:31,468
and meat is hung
from the still cath.
678
00:29:31,470 --> 00:29:33,570
The raw meat is cooked
during the third
679
00:29:33,572 --> 00:29:35,272
and final distillation,
680
00:29:35,274 --> 00:29:37,808
infusing the liquor
with flavor from the fats
681
00:29:37,810 --> 00:29:40,511
and juices dripping back
into the pot,
682
00:29:40,513 --> 00:29:43,714
and adding body
to the final product.
683
00:29:43,716 --> 00:29:45,916
For the third
and final distillation,
684
00:29:45,918 --> 00:29:49,253
the remaining contestants have
brought ingredients from home
685
00:29:49,255 --> 00:29:51,488
to make their own
unique pechuga recipe
686
00:29:51,490 --> 00:29:53,557
to flavor their mezcal blanco,
687
00:29:53,559 --> 00:29:57,094
and determine
the next master distiller.
688
00:29:57,096 --> 00:30:00,497
Welcome back, boys.
We phoned a friend here,
689
00:30:00,499 --> 00:30:04,268
world-renowned
erick rodriguez.
690
00:30:04,270 --> 00:30:06,737
And he is gonna help us
refine our skills
691
00:30:06,739 --> 00:30:11,308
to know what we're looking for,
so we fairly judge you two.
692
00:30:11,310 --> 00:30:14,444
Narrator: Known as
the indiana jones of mezcal,
693
00:30:14,446 --> 00:30:18,916
erick rodriguez travels
to remote villages across mexico
694
00:30:18,918 --> 00:30:23,220
searching for mezcaleros who
distill in the ancient style.
695
00:30:23,222 --> 00:30:25,389
Driven to preserve
this heritage,
696
00:30:25,391 --> 00:30:28,425
he brings their small-batch
products to market,
697
00:30:28,427 --> 00:30:31,829
and holds tastings
at a storefront in mexico city
698
00:30:31,831 --> 00:30:34,865
to educate clients
about true mezcal.
699
00:30:34,867 --> 00:30:37,768
I'm glad to see that you guys
making pechuga.
700
00:30:37,770 --> 00:30:40,904
I'm here just to help
master distillers
701
00:30:40,906 --> 00:30:43,674
to know what is mezcal,
what is the true mezcal.
702
00:30:43,676 --> 00:30:45,676
Wish you luck
for both of you.
703
00:30:45,678 --> 00:30:47,277
Thank you.
704
00:30:47,279 --> 00:30:48,846
Today's the day we're
gonna find out
705
00:30:48,848 --> 00:30:51,815
which one of y'all truly
is the master distiller.
706
00:30:51,817 --> 00:30:53,317
Now,
that's not just a title,
707
00:30:53,319 --> 00:30:54,785
you're gonna get
the bragging rights,
708
00:30:54,787 --> 00:30:57,821
and you're also gonna get
a limited run of your liquor
709
00:30:57,823 --> 00:30:59,556
in a major distillery.
710
00:30:59,558 --> 00:31:01,091
You've got four hours,
711
00:31:01,093 --> 00:31:03,594
and that four hour starts...
712
00:31:03,596 --> 00:31:05,863
Now.
713
00:31:05,865 --> 00:31:09,333
Now, in mexico, do the
distillers in the villages,
714
00:31:09,335 --> 00:31:11,668
do they face
legal repercussions?
715
00:31:11,670 --> 00:31:13,804
Is it illegal? Is it illegal
for them to just...
716
00:31:16,508 --> 00:31:17,774
As it should be, here.
717
00:31:17,776 --> 00:31:19,576
Erick: One of the ones
that I work,
718
00:31:19,578 --> 00:31:21,845
they're hiding in the forest,
until now.
719
00:31:21,847 --> 00:31:23,480
Like us, yeah.
720
00:31:25,684 --> 00:31:26,950
Jerrod: My plan
for the final run
721
00:31:26,952 --> 00:31:31,255
is to make a traditional
mezcal de pechuga.
722
00:31:31,257 --> 00:31:32,923
I use turkey,
723
00:31:32,925 --> 00:31:37,561
star anise, pineapple,
banana, almond, and rice.
724
00:31:37,563 --> 00:31:39,730
And what I can recommend is,
725
00:31:39,732 --> 00:31:42,132
this one, they need
to be cleaned perfectly.
726
00:31:42,134 --> 00:31:45,002
Any of the white part
is gone. Yeah.
727
00:31:45,004 --> 00:31:51,642
♪
728
00:31:51,644 --> 00:31:53,577
I'm using tails
in the blend.
729
00:31:53,579 --> 00:31:56,413
Think of it is as sharing
a little from the first run,
730
00:31:56,415 --> 00:31:58,215
and add body to the spirit.
731
00:32:01,387 --> 00:32:03,487
Hey, alright.
732
00:32:03,489 --> 00:32:05,122
-What's going on?
-What do we have here?
733
00:32:05,124 --> 00:32:07,157
I'm gonna toast
to my henry county, ohio,
734
00:32:07,159 --> 00:32:10,227
sweet corn, drizzle a little bit
of the raw honey over it,
735
00:32:10,229 --> 00:32:14,064
add in my spices, let it cook up
a little bit, strain it,
736
00:32:14,066 --> 00:32:16,667
and add it to the doubler.
737
00:32:16,669 --> 00:32:18,702
The mash didn't have that
deep smokiness
738
00:32:18,704 --> 00:32:20,704
that we were looking for,
so I made sure
739
00:32:20,706 --> 00:32:23,440
that I had a smoked chicken
to go in as well,
740
00:32:23,442 --> 00:32:25,909
and hopefully it picks up
some of the smoky notes
741
00:32:25,911 --> 00:32:27,110
once it goes
through the doubler.
742
00:32:27,112 --> 00:32:28,879
You need to be careful about
how much sugar
743
00:32:28,881 --> 00:32:30,347
you're adding to it.
Right.
744
00:32:30,349 --> 00:32:32,883
Because when I distill
something really sweet,
745
00:32:32,885 --> 00:32:35,285
let's say
we have spicy and mangoes,
746
00:32:35,287 --> 00:32:36,954
they can be
extremely spicy
747
00:32:36,956 --> 00:32:41,391
and pretty aggressive
to your taste.
748
00:32:41,393 --> 00:32:43,160
Once it's done distilling?
Yes, it is too...
749
00:32:43,162 --> 00:32:44,628
Okay, thank you.
750
00:32:44,630 --> 00:32:49,933
♪
751
00:32:49,935 --> 00:32:55,238
♪
752
00:32:55,240 --> 00:32:57,240
lawrence: I didn't put anything
into the pot,
753
00:32:57,242 --> 00:33:00,944
because it's a precious amount
of alcohol in there.
754
00:33:00,946 --> 00:33:02,980
So I just wanted to...
Just a nice clean run,
755
00:33:02,982 --> 00:33:06,350
and let it kind of go through
the extract that I made,
756
00:33:06,352 --> 00:33:10,988
instead of putting it into
the pot, and risking scorching.
757
00:33:10,990 --> 00:33:12,956
Digger: We put a lot of stuff
in our stills
758
00:33:12,958 --> 00:33:14,558
to give it
a little different flavor,
759
00:33:14,560 --> 00:33:15,892
and make it
the next big thing,
760
00:33:15,894 --> 00:33:19,763
but I've never put a chicken
in the still pot.
761
00:33:19,765 --> 00:33:20,964
What happened is...
762
00:33:32,544 --> 00:33:33,810
It seems to me
like you and me
763
00:33:33,812 --> 00:33:35,979
need to hang a possum
in our still pot.
764
00:33:35,981 --> 00:33:38,048
[ laughs ]
765
00:33:38,050 --> 00:33:44,154
♪
766
00:33:44,156 --> 00:33:50,227
♪
767
00:33:50,229 --> 00:33:52,129
jerrod: And it's on.
768
00:33:55,000 --> 00:33:59,136
Men,
you've got one hour left.
769
00:33:59,138 --> 00:34:00,737
Hope y'all are where
you need to be,
770
00:34:00,739 --> 00:34:02,406
time's getting short
on you.
771
00:34:05,511 --> 00:34:07,411
Oh, the liquors nice
and clear.
772
00:34:07,413 --> 00:34:09,446
I'm guessing 130 or 140,
773
00:34:09,448 --> 00:34:14,017
130 coming off that pot.
I might've made a mistake
774
00:34:14,019 --> 00:34:15,552
putting a little
too much anise in there.
775
00:34:15,554 --> 00:34:17,020
I don't know if the judges
are going to like
776
00:34:17,022 --> 00:34:20,524
that much of a bite to it,
but at this point,
777
00:34:20,526 --> 00:34:21,825
I'm committed.
778
00:34:25,831 --> 00:34:27,064
Lawrence: So I'm getting out
the hearts right now,
779
00:34:27,066 --> 00:34:28,999
so I'm really watching the drip.
780
00:34:29,001 --> 00:34:31,701
It's getting
a little bit sweeter.
781
00:34:31,703 --> 00:34:34,037
So I'm probably gonna make
that transition now.
782
00:34:34,039 --> 00:34:42,412
♪
783
00:34:42,414 --> 00:34:44,815
lawrence: Definitely going to
add a little bit of tails back.
784
00:34:44,817 --> 00:34:46,349
It just depends
on the flavor of it.
785
00:34:46,351 --> 00:34:48,785
I really don't know what the
tails are going to taste like.
786
00:34:48,787 --> 00:34:52,422
♪
787
00:34:52,424 --> 00:34:53,290
do you see the color?
788
00:34:53,292 --> 00:34:55,192
Yeah.
789
00:34:56,929 --> 00:34:59,896
I think he added too much tails
into this one.
790
00:35:03,235 --> 00:35:05,035
I hope it's the only one.
791
00:35:05,037 --> 00:35:06,136
Narrator: Coming up...
792
00:35:06,138 --> 00:35:08,839
This one tastes like
a normal tequila.
793
00:35:08,841 --> 00:35:11,108
Narrator: ...The third
distillation is the charm
794
00:35:11,110 --> 00:35:14,845
for the first-ever
mezcal master distiller.
795
00:35:14,847 --> 00:35:16,746
Mark: Right off the bat,
I just smell cinnamon.
796
00:35:16,748 --> 00:35:19,282
For me, it's just real hot
on the back.
797
00:35:19,284 --> 00:35:20,917
You're the next
master distiller, my friend.
798
00:35:23,222 --> 00:35:26,256
Really, pechuga, it is
for specific celebrations.
799
00:35:26,258 --> 00:35:28,725
They make this pechuga
to impress the people
800
00:35:28,727 --> 00:35:30,360
are coming to the house.
801
00:35:30,362 --> 00:35:32,496
It's special.
It's special.
802
00:35:32,498 --> 00:35:35,298
Do people tend to keep track
of their recipe?
803
00:35:35,300 --> 00:35:36,399
Yes.
804
00:35:36,401 --> 00:35:38,435
Or do they just haphazard
through it?
805
00:35:38,437 --> 00:35:40,303
No, they have recipes. Yeah.
806
00:35:40,305 --> 00:35:42,105
We do a lot of things.
And unfortunately,
807
00:35:42,107 --> 00:35:44,975
you know, we try
to keep track of them now,
808
00:35:44,977 --> 00:35:47,177
but back in the day,
we weren't real --
809
00:35:47,179 --> 00:35:48,879
digger and I was
on a little pot still,
810
00:35:48,881 --> 00:35:50,780
a little bit bigger
than one of these, one time.
811
00:35:50,782 --> 00:35:53,483
And we took what we had,
we threw it in,
812
00:35:53,485 --> 00:35:56,586
didn't measure nothing,
and our mash fermented it all.
813
00:35:56,588 --> 00:35:59,389
Oh, I can't wait to come back
in here and taste this.
814
00:35:59,391 --> 00:36:02,659
Honestly, it was some of
the best liquor we ever tasted.
815
00:36:02,661 --> 00:36:03,894
Oh, it's fine liquor.
816
00:36:03,896 --> 00:36:06,129
But we ain't got no idea
how to replicate it,
817
00:36:06,131 --> 00:36:08,064
because we don't remember
what we put in, you know?
818
00:36:08,066 --> 00:36:08,899
Of course, yeah.
819
00:36:08,901 --> 00:36:11,201
You know, so...
820
00:36:14,406 --> 00:36:15,505
[ sighs ]
821
00:36:15,507 --> 00:36:17,941
one minute, men.
822
00:36:17,943 --> 00:36:19,709
Narrator:
It's a mexican standoff,
823
00:36:19,711 --> 00:36:23,480
as a texas booze bandito
and a legal distiller
824
00:36:23,482 --> 00:36:28,518
craft their own
mezcal de pechuga recipes...
825
00:36:28,520 --> 00:36:30,287
Here comes jerrod.
826
00:36:30,289 --> 00:36:34,324
...But only one can be named
master distiller.
827
00:36:34,326 --> 00:36:35,725
Thank you, I hope
you like the fillers.
828
00:36:35,727 --> 00:36:36,526
-Good luck, jerrod.
-Good luck.
829
00:36:36,528 --> 00:36:38,161
Thanks, guys.
830
00:36:40,933 --> 00:36:42,566
Digger: Y'all brought it
right down to the wire.
831
00:36:42,568 --> 00:36:43,600
Yep.
832
00:36:43,602 --> 00:36:44,935
I like people
that use their time.
833
00:36:44,937 --> 00:36:46,136
We'll come get you
when we reach our decision.
834
00:36:46,138 --> 00:36:48,205
We appreciate it.
Alright, thanks.
835
00:36:48,207 --> 00:36:50,840
Gentlemen, we've got
to figure out
836
00:36:50,842 --> 00:36:52,709
which one of these
is the top.
837
00:36:55,581 --> 00:36:58,815
Tim: Check it. And you call it
the pearls?
838
00:36:58,817 --> 00:37:00,116
-Perlas, yes.
-Pearls.
839
00:37:00,118 --> 00:37:01,451
And we have the beads.
840
00:37:01,453 --> 00:37:03,587
In some of the areas,
it's the eye of a snake.
841
00:37:03,589 --> 00:37:05,789
Yeah, a frog eye,
we say a frog eye.
842
00:37:05,791 --> 00:37:07,424
The eye of the frog.
A frog, okay.
843
00:37:07,426 --> 00:37:10,794
This is the moonshine
of mexico.
844
00:37:10,796 --> 00:37:12,395
That's the coolest part.
845
00:37:12,397 --> 00:37:15,232
Mark: I guesstimate it's 65%.
846
00:37:15,234 --> 00:37:17,634
-Were you're right?
-65%.
847
00:37:17,636 --> 00:37:19,269
Erick: 65%, yeah.
848
00:37:22,474 --> 00:37:25,475
Jerrod: I know it's a hot jar,
but it's a smooth jar.
849
00:37:25,477 --> 00:37:26,576
And I guess at this point,
850
00:37:26,578 --> 00:37:28,511
I just have to see
what the judges say.
851
00:37:28,513 --> 00:37:30,146
It's a little spicy.
852
00:37:30,148 --> 00:37:32,315
And it does have something
to do with the fruits,
853
00:37:32,317 --> 00:37:33,850
the specific fruit.
854
00:37:33,852 --> 00:37:35,552
Like I mentioned before,
I think it's pineapples,
855
00:37:35,554 --> 00:37:37,120
the one that brings
this really spicy.
856
00:37:37,122 --> 00:37:39,456
Too much sugar.
In the front.
857
00:37:39,458 --> 00:37:43,326
But the after taste,
I think, is really good.
858
00:37:43,328 --> 00:37:48,832
All of the fruits going on,
a lot of after taste.
859
00:37:48,834 --> 00:37:51,701
Somebody can sip this one.
860
00:37:51,703 --> 00:37:54,971
For me, it's real smooth,
which is high proof.
861
00:37:54,973 --> 00:37:58,908
But it has a pepper
in the back, a little bit.
862
00:37:58,910 --> 00:38:01,578
What you really want to do
in pechuga
863
00:38:01,580 --> 00:38:02,979
is just to strike
all the flavors
864
00:38:02,981 --> 00:38:08,118
and oils all the sugars,
everything the fruits provide,
865
00:38:08,120 --> 00:38:09,986
even the chicken.
866
00:38:09,988 --> 00:38:11,187
Mm-hmm.
867
00:38:11,189 --> 00:38:12,622
Digger: Nice.
Let's look at lawrence.
868
00:38:12,624 --> 00:38:14,491
We've got jerrod
all figured out.
869
00:38:14,493 --> 00:38:16,893
Mark: Let's see what happens
with lawrence's.
870
00:38:19,197 --> 00:38:20,196
Full jar.
871
00:38:20,198 --> 00:38:21,531
Yeah.
872
00:38:21,533 --> 00:38:29,105
♪
873
00:38:29,107 --> 00:38:32,108
this one tastes like...
874
00:38:32,110 --> 00:38:34,878
Just like a normal tequila
for me.
875
00:38:34,880 --> 00:38:36,846
Like it has been
watered down.
876
00:38:36,848 --> 00:38:40,917
But this is specific aromas
that you can find here,
877
00:38:40,919 --> 00:38:43,787
distilled from the agave.
878
00:38:43,789 --> 00:38:46,823
Some people say it's a hobby,
but for a lot of us, it's not.
879
00:38:46,825 --> 00:38:48,024
It's a way of life and --
880
00:38:48,026 --> 00:38:49,259
it's an obsession.
881
00:38:49,261 --> 00:38:50,794
Yeah. You can't call it a hobby
when you have
882
00:38:50,796 --> 00:38:53,229
that much tradition
and heritage invested in it.
883
00:38:53,231 --> 00:38:54,531
Yeah, no.
884
00:38:54,533 --> 00:38:56,132
It's a different taste
than I'm used to.
885
00:38:56,134 --> 00:38:58,068
Let me and tim get a little
pour of it.
886
00:38:58,070 --> 00:38:59,636
Tim: Alright, you want
to let this...
887
00:38:59,638 --> 00:39:03,406
It isn't harsh on the back end
at all because it's weak.
888
00:39:05,544 --> 00:39:07,143
Right off the bat,
I just smell cinnamon.
889
00:39:07,145 --> 00:39:08,478
The cinnamon that he used,
but --
890
00:39:08,480 --> 00:39:09,979
did he use
some cinnamon?
891
00:39:09,981 --> 00:39:14,284
I think that helps a little bit
with the flavor.
892
00:39:14,286 --> 00:39:17,287
Yeah. I mean,
lawrence's is smooth,
893
00:39:17,289 --> 00:39:21,491
and not too strong
on the nose, you know?
894
00:39:21,493 --> 00:39:24,828
Nice, nice drink.
895
00:39:24,830 --> 00:39:27,464
Well?
I've got my winner.
896
00:39:27,466 --> 00:39:28,431
Yeah, I'm good.
Me too.
897
00:39:28,433 --> 00:39:29,466
I've got my choice.
898
00:39:29,468 --> 00:39:31,601
Well, boys, I'm gonna go
get them,
899
00:39:31,603 --> 00:39:34,270
and unfortunately
swing that ax.
900
00:39:34,272 --> 00:39:35,605
Somebody's
got to go home.
901
00:39:35,607 --> 00:39:42,078
♪
902
00:39:42,080 --> 00:39:43,747
boys, welcome back.
903
00:39:43,749 --> 00:39:45,782
Since erick understands
them so well,
904
00:39:45,784 --> 00:39:48,251
I'm gonna let him
bring them to you all.
905
00:39:48,253 --> 00:39:53,490
Lawrence, I think it is really
low in proof.
906
00:39:53,492 --> 00:39:54,891
Mark: It's 70 proof.
907
00:39:54,893 --> 00:39:57,060
You taste
a lot of the heads,
908
00:39:57,062 --> 00:39:59,963
and you lost your palate,
basically.
909
00:39:59,965 --> 00:40:01,698
So they have
really good flavors,
910
00:40:01,700 --> 00:40:04,000
but it is really,
really low proof.
911
00:40:04,002 --> 00:40:06,336
Tim: You have more of the tail
flavor into it,
912
00:40:06,338 --> 00:40:10,707
but you don't have that bite
or that oomph.
913
00:40:10,709 --> 00:40:14,043
Alright, jerrod, when you take
the top off of this one,
914
00:40:14,045 --> 00:40:15,512
you really smell it,
915
00:40:15,514 --> 00:40:18,181
and then when you taste it,
the taste carries on.
916
00:40:18,183 --> 00:40:20,583
Your product is
really outstanding.
917
00:40:20,585 --> 00:40:23,686
You can really taste
the depth of this product.
918
00:40:23,688 --> 00:40:26,890
Even though it is, for me,
a little bit high.
919
00:40:26,892 --> 00:40:30,427
120, 121 is ideal,
you hit it at one 125.
920
00:40:30,429 --> 00:40:32,061
I would have said 110.
921
00:40:32,063 --> 00:40:34,664
This is the part of the job
we don't like,
922
00:40:34,666 --> 00:40:37,934
and you all both know
one of you has got to go home.
923
00:40:37,936 --> 00:40:40,437
It's the only way we can come up
with the master distiller.
924
00:40:40,439 --> 00:40:43,773
In light of everything...
925
00:40:43,775 --> 00:40:44,841
Jerrod...
926
00:40:46,845 --> 00:40:49,446
You're the next
master distiller, my friend.
927
00:40:49,448 --> 00:40:51,414
Thank you, guys.
Yes, sir.
928
00:40:51,416 --> 00:40:52,615
Congratulations, man.
929
00:40:52,617 --> 00:40:54,050
I'm gonna take what I learned
from them
930
00:40:54,052 --> 00:40:55,251
and take it back to ohio,
931
00:40:55,253 --> 00:40:57,520
and continue on
in my journey distilling.
932
00:40:57,522 --> 00:40:59,022
Congratulations,
jerrod.
933
00:40:59,024 --> 00:41:00,623
Thank you.
934
00:41:00,625 --> 00:41:01,825
I just couldn't be happier.
935
00:41:01,827 --> 00:41:03,560
My wife and sons
are gonna be proud.
936
00:41:03,562 --> 00:41:05,862
I've done a good job
in my life of accepting
937
00:41:05,864 --> 00:41:07,130
and blending
with other cultures,
938
00:41:07,132 --> 00:41:09,299
and I would hope
that everybody else that sees
939
00:41:09,301 --> 00:41:12,135
and hears this would be
more willing to look into,
940
00:41:12,137 --> 00:41:15,138
and accept, other cultures that
are around them as they can.
941
00:41:15,140 --> 00:41:18,007
Narrator: Next time,
on "master distiller"...
942
00:41:18,009 --> 00:41:19,442
Man: This is
the mountain brandy.
943
00:41:19,444 --> 00:41:21,978
Narrator: ...Mountain brandy,
the hillbilly hybrid
944
00:41:21,980 --> 00:41:23,746
of fruit and grain...
945
00:41:23,748 --> 00:41:24,881
Gonna be real cinnamon-y.
946
00:41:24,883 --> 00:41:27,183
...Gets the top-shelf treatment.
947
00:41:27,185 --> 00:41:28,284
Tim: There you go.
948
00:41:28,286 --> 00:41:30,520
...But only one original,
regional recipe
949
00:41:30,522 --> 00:41:32,489
scores the ultimate prize.
950
00:41:32,491 --> 00:41:34,157
Digger: If I were you,
I'd be concerned.