1
00:00:11,812 --> 00:00:13,278
All right, guys.
2
00:00:13,280 --> 00:00:16,749
We wanna welcome
you all to master distiller
savory spirits.
3
00:00:16,817 --> 00:00:18,150
That's what we're here
to make.
4
00:00:19,587 --> 00:00:23,022
[narrator] Across the countr
a handful of distillers
5
00:00:23,024 --> 00:00:25,557
are heirs to a centuries-
old tradition.
6
00:00:27,061 --> 00:00:29,928
Some operate
on the legal side.
7
00:00:29,930 --> 00:00:33,298
Others practice their craft
beyond the reach of the law
8
00:00:34,235 --> 00:00:35,501
Not like someone's cooking.
9
00:00:35,503 --> 00:00:37,403
And that's a good thing.
He don't like to eat.
10
00:00:37,405 --> 00:00:39,938
[narrator]
Now they'll face off
to earn their place
11
00:00:39,940 --> 00:00:42,107
in America's liquor-
making legacy.
12
00:00:42,109 --> 00:00:44,643
Loaded tater
Nashville hot chicken.
13
00:00:46,147 --> 00:00:49,248
[narrator]
Judged by three legendary
moonshiners...
14
00:00:49,349 --> 00:00:51,517
-I want a stake in a jar.
-[man] Yeah.
15
00:00:51,519 --> 00:00:52,785
[narrator]
...they'll go head to head
16
00:00:52,787 --> 00:00:54,620
in a series of challenges..
17
00:00:54,622 --> 00:00:56,188
[man] You already wasted
five seconds.
18
00:00:56,190 --> 00:00:58,924
[narrator] ...to determine
who has what it takes...
19
00:00:58,926 --> 00:01:01,026
-That's interesting.
-[narrator] ...to be named..
20
00:01:01,028 --> 00:01:02,761
[man] All gonna be about
how we play the game.
21
00:01:02,863 --> 00:01:04,063
[narrator]
...master distiller.
22
00:01:04,065 --> 00:01:05,164
I like that.
23
00:01:05,232 --> 00:01:06,298
That'll make your eyebrows
24
00:01:06,300 --> 00:01:07,833
go back to the back
of your head.
25
00:01:11,338 --> 00:01:12,738
All right, guys.
26
00:01:12,740 --> 00:01:15,541
You know, some people
will tell you that
liquor can't be savory.
27
00:01:15,642 --> 00:01:18,043
You know what I say to that?
Hogwash.
28
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Savory alcohol
is a growing trend
today's liquor market.
29
00:01:22,349 --> 00:01:24,516
But, you know,
this is not a new thing.
30
00:01:24,518 --> 00:01:27,319
Tickle, tell us all about it.
31
00:01:27,321 --> 00:01:29,588
Savory spirits
are having a moment,
32
00:01:29,590 --> 00:01:31,323
but they're nothing new.
33
00:01:31,325 --> 00:01:32,758
In Scandinavia,
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00:01:32,860 --> 00:01:35,260
aquavits flavored
with savory herbs
35
00:01:35,329 --> 00:01:36,829
like caraway and dill,
36
00:01:36,831 --> 00:01:39,298
have been popular since
the 15th century.
37
00:01:39,300 --> 00:01:41,900
And the Chinese
have been making baijiu
38
00:01:41,902 --> 00:01:44,837
with savory soy notes
since the 12th century.
39
00:01:46,707 --> 00:01:49,208
As consumers demonstrate
a desire for more
40
00:01:49,210 --> 00:01:51,743
interesting flavors
for their cocktails,
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00:01:51,845 --> 00:01:55,614
distillers are answering
the call with savory spirits
42
00:01:55,616 --> 00:01:59,651
From elegant saffron liqueur
to sea salt gins
43
00:01:59,720 --> 00:02:03,722
to more modern crowd-pleaser
like dill pickle moonshine
44
00:02:03,724 --> 00:02:05,557
and bacon-washed whiskey.
45
00:02:05,626 --> 00:02:08,527
These spirits
are as good neat and chille
46
00:02:08,529 --> 00:02:10,496
as they are in a cocktail.
47
00:02:10,498 --> 00:02:12,364
I wonder how they get
the pig in the sill.
48
00:02:14,301 --> 00:02:18,737
Well, guys, it's time to go
build your savory liquor mash.
49
00:02:18,806 --> 00:02:19,938
What you got is stake.
50
00:02:19,940 --> 00:02:21,940
First and foremost,
your bragging rights.
51
00:02:21,942 --> 00:02:25,210
But if you are named
the next master distiller,
52
00:02:25,212 --> 00:02:29,815
you get a limited run
of your savory liquor
in a major distillery.
53
00:02:29,817 --> 00:02:31,350
We're headed out to the woods.
54
00:02:31,451 --> 00:02:33,452
Me and Mark's gonna take you
for a little road trip.
55
00:02:44,231 --> 00:02:45,330
All right, guys,
56
00:02:45,332 --> 00:02:48,300
you're gonna build us
a savory mash
57
00:02:48,302 --> 00:02:50,702
to make us some savory liquor.
58
00:02:50,704 --> 00:02:52,905
Your one hour starts now.
59
00:02:52,907 --> 00:02:54,706
-Good luck, y'all.
-[Mark]
Good luck to all of us.
60
00:03:01,916 --> 00:03:03,048
Now that's a fire.
61
00:03:03,050 --> 00:03:04,116
I'm Kara Mackey.
62
00:03:04,118 --> 00:03:06,118
I am 56 years young
63
00:03:06,120 --> 00:03:08,053
and I'm from Corning,
New York.
64
00:03:08,121 --> 00:03:10,722
I am the head distiller
at Barrel House 6 Distiller
65
00:03:10,724 --> 00:03:11,957
in Hammondsport, New York.
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00:03:12,025 --> 00:03:15,527
And I own it with family,
friends.
67
00:03:15,529 --> 00:03:18,597
And we're having
a blast together doing this.
68
00:03:18,599 --> 00:03:20,032
I'm a ceramic engineer
69
00:03:20,034 --> 00:03:22,000
and they call them
frustrated cooks.
70
00:03:22,002 --> 00:03:24,236
They mix together
their materials,
71
00:03:24,338 --> 00:03:25,938
put it in the oven,
see what comes out.
72
00:03:25,940 --> 00:03:28,307
Distilling's
kind of the same thing.
73
00:03:28,309 --> 00:03:31,843
The science is behind
how a still operates valves
74
00:03:31,945 --> 00:03:34,313
temperature gauges,
things like that.
75
00:03:34,315 --> 00:03:36,114
And then at the same time,
76
00:03:36,116 --> 00:03:39,651
every batch
is its own masterpiece.
77
00:03:39,720 --> 00:03:41,453
So that's what
I love about it.
78
00:03:41,555 --> 00:03:43,155
I'm inspired
with every batch I make.
79
00:03:46,160 --> 00:03:47,826
Don't look like
a very safe move to me.
80
00:03:47,828 --> 00:03:48,927
What was that?
81
00:03:48,929 --> 00:03:50,662
That water,
ain't even boiling yet.
82
00:03:50,764 --> 00:03:53,398
She's done dumped
a bucket full of grain in.
83
00:03:53,400 --> 00:03:55,400
And you spell scorch?
84
00:03:55,402 --> 00:03:56,602
Trying not to be nervous.
85
00:03:56,604 --> 00:03:57,703
Don't be nervous.
86
00:03:57,705 --> 00:03:59,004
I don't wanna light
my hair on fire.
87
00:03:59,006 --> 00:04:00,305
I don't wanna scorch
the mash.
88
00:04:00,307 --> 00:04:02,708
Well I'd worry more about
the mash than I would my hair.
89
00:04:02,710 --> 00:04:03,942
-Hair grows back.
-[Digger] Yeah.
90
00:04:04,011 --> 00:04:05,176
[chuckles]
91
00:04:05,212 --> 00:04:08,247
Y'all over there watching
water boil, aren't you?
92
00:04:08,348 --> 00:04:09,615
There's a method
to our madness.
93
00:04:10,651 --> 00:04:11,750
I'm Chad Hunt.
94
00:04:11,852 --> 00:04:13,051
I'm 30 years old,
95
00:04:13,120 --> 00:04:14,820
and I'm from Clay County,
Tennessee.
96
00:04:14,822 --> 00:04:17,322
I'm the head distiller
at our family-owned distille
97
00:04:17,324 --> 00:04:19,424
in Gainesboro, Tennessee.
98
00:04:19,426 --> 00:04:21,393
Stock up on these pickles.
99
00:04:21,395 --> 00:04:22,728
This is my mom.
100
00:04:22,730 --> 00:04:25,597
She is the business owner here
at Roaring River Distillery.
101
00:04:25,599 --> 00:04:28,800
So this is my great
grandfather, Henry Taylor.
102
00:04:28,802 --> 00:04:32,804
He spent two years
in the Alabama federal priso
for moonshining.
103
00:04:32,806 --> 00:04:35,641
Like many others,
he was doing what he had to do
104
00:04:35,742 --> 00:04:38,944
to survive and provide
for his family.
105
00:04:39,046 --> 00:04:41,847
I started distilling about
three and a half years ago.
106
00:04:41,915 --> 00:04:43,015
So this is a Big Bertha,
107
00:04:43,017 --> 00:04:44,449
a 110 gallon
108
00:04:44,551 --> 00:04:46,618
all copper pot
groundhog still.
109
00:04:46,620 --> 00:04:49,321
We try to do everything
the old fashioned way,
110
00:04:49,323 --> 00:04:52,024
to win this competition
and be labeled
111
00:04:52,026 --> 00:04:55,260
as master distiller
would be just amazing.
112
00:04:55,362 --> 00:04:57,129
I believe the possibilities
113
00:04:57,131 --> 00:04:59,131
are endless
of where it can take you.
114
00:05:00,634 --> 00:05:02,601
Chad, tell me about
115
00:05:02,603 --> 00:05:03,902
what you're building here,
buddy.
116
00:05:03,904 --> 00:05:07,739
I am making a traditional
Tennessee moonshine.
117
00:05:07,808 --> 00:05:10,208
It's just a white corn,
sugar and water.
118
00:05:10,210 --> 00:05:11,743
What about your infusion run?
119
00:05:11,812 --> 00:05:13,412
What's that gonna consist of?
120
00:05:13,414 --> 00:05:14,713
Me growing up in Nashville,
121
00:05:14,715 --> 00:05:16,515
one of the most savory foods
122
00:05:16,517 --> 00:05:19,418
that I can think
of was Nashville
hot chicken so...
123
00:05:19,420 --> 00:05:20,719
That is it.
124
00:05:20,721 --> 00:05:22,554
I've never heard
of anyone attempting
125
00:05:22,589 --> 00:05:25,123
a hot chicken style moonshine.
126
00:05:25,125 --> 00:05:27,659
I like being a trailblazer
and doing new things.
127
00:05:27,761 --> 00:05:29,528
Mark Wayne Ramsey's
all time favorite
128
00:05:29,530 --> 00:05:31,963
is Nashville hot chicken,
just so you know.
129
00:05:32,065 --> 00:05:34,399
So he's gonna be
a very tough sale.
130
00:05:34,401 --> 00:05:36,802
-Good luck, Chad.
-Thank you.
131
00:05:36,804 --> 00:05:38,704
How's it coming along
over there, Scott?
132
00:05:38,706 --> 00:05:40,038
So you got
a lot of honey over there?
133
00:05:40,107 --> 00:05:42,708
Yeah.
I got my honey ready to roll.
134
00:05:42,710 --> 00:05:44,443
I'm Scott Hallock.
135
00:05:44,511 --> 00:05:47,713
46-years-old,
hailing from Kingston,
New Hampshire.
136
00:05:47,715 --> 00:05:49,748
And I'm a backwoods
secret moonshiner.
137
00:05:49,817 --> 00:05:52,317
It's a nice benefit
of the small,
138
00:05:52,319 --> 00:05:54,519
transportable rig that I have
139
00:05:54,521 --> 00:05:57,022
is the ability
to find new spots.
140
00:05:57,024 --> 00:05:58,123
Keep it moving.
141
00:05:58,125 --> 00:06:00,359
I've distilled
in storage units,
142
00:06:00,460 --> 00:06:05,397
in sheds, garages,
pool houses, under gazebos,
143
00:06:05,399 --> 00:06:07,099
you name it, I've done it.
144
00:06:07,101 --> 00:06:09,935
So I've been distilling
for seven years
145
00:06:09,937 --> 00:06:11,937
and it's more or less been
146
00:06:11,972 --> 00:06:13,705
a top secret operation
all along.
147
00:06:13,707 --> 00:06:17,309
My kids don't know I do this.
They're 26 and 22.
148
00:06:17,311 --> 00:06:21,012
Now that I'm here,
the cat is officially
out of the bag.
149
00:06:21,014 --> 00:06:22,347
This is what I typically use.
150
00:06:22,416 --> 00:06:23,548
Doesn't take long to set up.
151
00:06:23,617 --> 00:06:25,350
Doesn't take long
to break down.
152
00:06:25,452 --> 00:06:28,487
If I gotta run,
I pull the column,
153
00:06:28,489 --> 00:06:30,655
my copper and I are gone.
154
00:06:30,757 --> 00:06:33,825
I am thrilled
to wow the judges.
155
00:06:33,827 --> 00:06:35,861
I can't wait to have them
try something
156
00:06:35,962 --> 00:06:37,429
they've never tried before.
157
00:06:37,431 --> 00:06:39,398
Time to shine.
158
00:06:39,400 --> 00:06:40,799
-[Digger] Scott.
-[Scott] Hey, Digger.
159
00:06:40,801 --> 00:06:41,933
What you got going on here?
160
00:06:41,935 --> 00:06:43,802
Right now,
I'm heating up some water
161
00:06:43,804 --> 00:06:48,106
to add to my number
two ground cornflour rice.
162
00:06:48,108 --> 00:06:49,808
For my next flavoring,
163
00:06:49,810 --> 00:06:51,543
I'm looking at making
a loaded baked potato.
164
00:06:51,612 --> 00:06:52,811
Hmm.
165
00:06:52,813 --> 00:06:54,212
Now, this is something
you've done before
166
00:06:54,214 --> 00:06:55,414
-or you shooting from the hip.
-Nope.
167
00:06:55,416 --> 00:06:57,716
I'm shooting from the hip
and I'm ready to roll.
168
00:06:57,718 --> 00:06:59,618
Well, you know,
this ain't much of the time
169
00:06:59,620 --> 00:07:01,086
to be doing experiments.
170
00:07:01,088 --> 00:07:03,955
-You realize that, don't you?
-I'm a--
I'm a former chef by trade.
171
00:07:04,024 --> 00:07:05,690
I was a professional chef.
172
00:07:05,692 --> 00:07:07,526
My creativity with food
173
00:07:07,528 --> 00:07:10,362
is how I express myself
artistically.
174
00:07:10,431 --> 00:07:12,798
So when I'm making
moonshine,
175
00:07:12,800 --> 00:07:15,434
I'm putting together
a five-star meal.
176
00:07:15,502 --> 00:07:17,202
-Well, good luck, my friend.
-Thanks, pal.
177
00:07:19,807 --> 00:07:21,940
-[Digger] How are you doing,
ma'am.
-What you got going on here?
178
00:07:22,008 --> 00:07:24,509
I decided to make
a mash you had about 70%.
179
00:07:24,511 --> 00:07:26,311
Number two,
corn is coarse ground.
180
00:07:26,313 --> 00:07:28,013
-I have malted rye.
-Mm-hmm.
181
00:07:28,015 --> 00:07:30,415
And then I have two types of,
what, malted barley.
182
00:07:30,417 --> 00:07:33,151
One's a six-row,
while the other one's
a chocolate malt,
183
00:07:33,253 --> 00:07:35,921
like people would use
in the cocoa quarter beer.
184
00:07:35,923 --> 00:07:37,456
[Digger] So what about
your flavoring run?
185
00:07:37,524 --> 00:07:39,257
It's gonna have
some cocoa nibs
186
00:07:39,359 --> 00:07:40,959
and a little bit of habanero
187
00:07:40,961 --> 00:07:42,327
and a little bit
of smoked chipotle
188
00:07:42,329 --> 00:07:43,628
to get that smoke flavor
in there.
189
00:07:43,630 --> 00:07:44,729
Yeah.
190
00:07:44,731 --> 00:07:46,765
Well, it sounds like something
I'm eager to try.
191
00:07:46,833 --> 00:07:48,800
All right, boys and girls,
192
00:07:48,802 --> 00:07:51,403
30 minutes
to get your mash built,
193
00:07:51,405 --> 00:07:52,804
and in those barrels.
194
00:07:56,310 --> 00:07:57,609
[Mark]
What'd you learn to this?
195
00:07:57,611 --> 00:08:00,111
I learned we've got Nashville
hot chicken coming on.
196
00:08:00,113 --> 00:08:01,213
Hot damn.
197
00:08:01,215 --> 00:08:03,048
From now on out, Chad,
198
00:08:03,149 --> 00:08:05,450
you just refer to that
as Nashville chicken,
199
00:08:05,552 --> 00:08:06,551
don't say hot.
200
00:08:06,620 --> 00:08:07,853
Cause now, Timmy Smith
201
00:08:07,954 --> 00:08:09,955
does not like
any spice whatsoever.
202
00:08:10,056 --> 00:08:11,523
One grain of black pepper
will send him off
203
00:08:11,525 --> 00:08:12,624
whimpering in a corner.
204
00:08:12,626 --> 00:08:13,725
-Oh Lordy.
-Yeah.
205
00:08:13,727 --> 00:08:15,660
Hot peppers is living proof
that your butthole
206
00:08:15,729 --> 00:08:17,329
-has got taste buds.
-Yes, sir.
207
00:08:18,432 --> 00:08:20,031
Guys, you got five minutes.
208
00:08:22,035 --> 00:08:23,935
My only concern is that
I think this might be it
209
00:08:24,004 --> 00:08:25,103
a tiny bit of scorch,
210
00:08:25,105 --> 00:08:27,205
but I'm gonna overcome
that if I had to.
211
00:08:29,142 --> 00:08:30,408
Three.
212
00:08:30,410 --> 00:08:31,576
Two.
213
00:08:31,578 --> 00:08:33,111
One.
214
00:08:33,113 --> 00:08:34,813
Step away
from your mash barrels, guys.
215
00:08:34,815 --> 00:08:36,615
You're done.
216
00:08:36,617 --> 00:08:38,216
I need a shower.
217
00:08:38,218 --> 00:08:40,552
All right, guys,
y'all can chase on out.
218
00:08:40,654 --> 00:08:41,620
We'll pitch your yeast,
219
00:08:41,622 --> 00:08:42,954
when it comes down
to temperature.
220
00:08:43,056 --> 00:08:44,523
-Good luck to everyone.
-[Kara] Thank you.
221
00:08:45,826 --> 00:08:47,626
I tell you what,
damn loaded tater
222
00:08:47,628 --> 00:08:50,128
Nashville hot chicken
and chocolaty pork.
223
00:08:50,130 --> 00:08:51,429
I can just sit around now
224
00:08:51,431 --> 00:08:52,797
and listen
to my arteries harden.
225
00:08:52,799 --> 00:08:54,432
-Yeah, boy.
-[chuckles]
226
00:08:58,805 --> 00:09:00,171
We got to thinking
you guys
227
00:09:00,173 --> 00:09:02,607
get to be complacent
sitting in the same place.
228
00:09:02,609 --> 00:09:05,410
So we decided
we're gonna take you
229
00:09:05,412 --> 00:09:08,046
into Cocke County,
mine and Mark's home County.
230
00:09:08,048 --> 00:09:10,849
This is the pulse
of homemade liquor.
231
00:09:12,052 --> 00:09:13,351
[knocking]
232
00:09:16,590 --> 00:09:17,722
[Digger] Are we ready?
233
00:09:17,724 --> 00:09:19,424
-You're damn right.
-[Digger] Here we go.
234
00:09:19,426 --> 00:09:20,859
-Get in here, guys.
-All right.
235
00:09:25,432 --> 00:09:26,898
You guys take care
and good luck.
236
00:09:26,900 --> 00:09:28,600
-Thank you.
-Thanks again, brother.
237
00:09:29,703 --> 00:09:32,137
All right, guys, here
we are challenge number two.
238
00:09:32,205 --> 00:09:33,805
You got your mash bill.
239
00:09:33,807 --> 00:09:36,608
Now it's time to see
what that mash is gonna do.
240
00:09:36,610 --> 00:09:38,043
You got four hours, guys.
241
00:09:38,045 --> 00:09:41,012
You bring us
your most savory jar
242
00:09:41,014 --> 00:09:43,048
before that
four hours passes.
243
00:09:43,050 --> 00:09:45,050
Your time starts now.
244
00:09:45,052 --> 00:09:46,251
-Good luck.
-Thank you.
245
00:09:47,654 --> 00:09:49,521
[Digger]
Don't be afraid of the poof.
246
00:09:49,523 --> 00:09:50,622
There it is.
247
00:09:50,624 --> 00:09:52,023
[Digger] You were afraid
of the poof?
248
00:09:52,025 --> 00:09:53,224
Means you're lit.
249
00:09:58,665 --> 00:09:59,898
[Kara] Hello, baby.
250
00:09:59,900 --> 00:10:01,399
Oh, that's still going good.
251
00:10:04,504 --> 00:10:06,338
It's gonna be fun.
252
00:10:06,439 --> 00:10:08,640
How's everybody think
their mash is?
253
00:10:08,742 --> 00:10:10,208
She's not quite there.
A couple more hours.
254
00:10:10,343 --> 00:10:12,110
-We would have been done.
-Yeah.
255
00:10:12,112 --> 00:10:14,312
After five days,
my gas barrel
256
00:10:14,314 --> 00:10:16,114
was still working off
just a bit.
257
00:10:16,116 --> 00:10:18,850
It probably could have used
another half a day or so,
258
00:10:18,919 --> 00:10:20,218
but upon tasting it,
259
00:10:20,220 --> 00:10:22,454
I knew that I had some
alcohol in there and--
260
00:10:22,522 --> 00:10:23,655
It looks good and rich.
261
00:10:23,724 --> 00:10:25,824
-It's got plenty of flavor.
-Yeah.
262
00:10:25,826 --> 00:10:27,525
Kara,
how do you feel about yours?
263
00:10:27,527 --> 00:10:29,027
Feeling pretty good.
264
00:10:29,029 --> 00:10:32,631
My job's to be very careful
and run it low and slow
265
00:10:32,633 --> 00:10:35,500
because I want the flavors
from the grains to carry over,
266
00:10:35,502 --> 00:10:36,701
not the scorch.
267
00:10:36,703 --> 00:10:38,303
[Digger] That's a good,
dark mash right there.
268
00:10:38,305 --> 00:10:39,838
Do you see
what the chocolate malt
does to it?
269
00:10:39,939 --> 00:10:41,106
Yeah. Oh, yeah.
270
00:10:41,108 --> 00:10:42,907
It makes
a great smelling mash.
271
00:10:42,909 --> 00:10:44,609
Chad, how do you feel about
your mash?
272
00:10:44,611 --> 00:10:46,277
I believe it's gonna
turn out some good alcohol.
273
00:10:46,279 --> 00:10:48,413
And everybody else
is getting their pot hot.
274
00:10:48,415 --> 00:10:50,815
You ain't even lit yet.
You're not getting nervous?
275
00:10:50,817 --> 00:10:55,053
[Chad speaking]
276
00:10:55,155 --> 00:10:56,421
As long as you're comfortable
with it.
277
00:10:56,423 --> 00:10:58,223
Ain't no skin off my nose.
278
00:10:58,225 --> 00:10:59,524
The mash hasn't come
279
00:10:59,526 --> 00:11:01,826
along as much as
I would have liked it to.
280
00:11:01,828 --> 00:11:03,928
But there is also
the presence of alcohol.
281
00:11:03,930 --> 00:11:06,765
So I do believe I'll still be
able to squeeze out a run.
282
00:11:12,606 --> 00:11:14,506
[Digger]
What are you doing there?
283
00:11:14,508 --> 00:11:17,742
Looks like everybody's fixed
to run a little liquor
in there.
284
00:11:19,680 --> 00:11:22,013
[Scott] I'm dripping.
I got liquor.
285
00:11:22,015 --> 00:11:24,049
-Oh, we're running.
-Oop. I got a drip.
286
00:11:24,051 --> 00:11:25,750
Here we go.
Here we go.
287
00:11:25,852 --> 00:11:28,319
-[Scott] Oh, yeah.
-Right? It's dripping.
288
00:11:28,321 --> 00:11:29,821
All right, boys and girls,
289
00:11:29,823 --> 00:11:31,756
you're halfway
through this run.
290
00:11:31,825 --> 00:11:33,825
You got two hours left.
291
00:11:33,827 --> 00:11:35,160
[Scott] There you go.
292
00:11:35,162 --> 00:11:38,163
You're dripping,
and you got a nice stream now,
buddy.
293
00:11:38,264 --> 00:11:39,631
You're looking good.
294
00:11:40,934 --> 00:11:43,034
Did Kara make any mention
295
00:11:43,103 --> 00:11:45,503
about her little booboo
at the mash end.
296
00:11:45,505 --> 00:11:48,006
You know, that's-- that's kind
of a gentle balance
297
00:11:48,008 --> 00:11:49,340
in there with that
chocolate malt
298
00:11:49,409 --> 00:11:50,542
she's got in there.
299
00:11:50,610 --> 00:11:54,145
[Digger speaking]
300
00:11:54,214 --> 00:11:55,613
Kind of like castor oil.
301
00:11:55,615 --> 00:11:58,016
A little bit goes a long way.
302
00:11:58,018 --> 00:12:00,051
[Kara speaking]
303
00:12:04,524 --> 00:12:06,624
Honestly,
my biggest concern was that
304
00:12:06,626 --> 00:12:08,793
the judges might
not discern the scorch
305
00:12:08,795 --> 00:12:11,062
and the chocolate flavor.
306
00:12:11,064 --> 00:12:13,198
[Scott speaking]
307
00:12:13,200 --> 00:12:15,500
-But it's not.
-[Scott continues speaking]
308
00:12:24,144 --> 00:12:25,276
[Scott speaking]
309
00:12:25,278 --> 00:12:26,811
My biggest concern is that
310
00:12:26,813 --> 00:12:30,615
the judges might not discern
the scorch from the coco malt.
311
00:12:30,617 --> 00:12:32,050
-[Scott speaking]
-But it's not.
312
00:12:32,052 --> 00:12:33,518
[Scott continues speaking]
313
00:12:34,154 --> 00:12:35,320
[Kara speaking]
314
00:12:35,322 --> 00:12:36,621
But it's definitely a base
315
00:12:36,623 --> 00:12:39,324
to those things
that you would find
in a savory spirit.
316
00:12:39,326 --> 00:12:40,658
So I think it's all gonna
come together
317
00:12:40,760 --> 00:12:43,128
and hopefully
they're gonna love it.
318
00:12:50,937 --> 00:12:52,303
All right.
guys, you got an hour left.
319
00:12:52,371 --> 00:12:54,939
I hope everybody's comfortable
with where they're at
right now.
320
00:12:55,041 --> 00:12:56,141
Ooh.
321
00:12:56,242 --> 00:12:58,343
I think I found
some of my magic, I hope.
322
00:12:59,412 --> 00:13:02,413
I don't want
to sacrifice flavor for proof.
323
00:13:02,415 --> 00:13:04,315
My run it's going well.
324
00:13:04,317 --> 00:13:06,851
It's producing better than
I thought it would.
325
00:13:06,920 --> 00:13:09,120
And I'm hoping that
I made the right base
326
00:13:09,122 --> 00:13:12,924
to create my own baked potat
the savory spirit.
327
00:13:12,926 --> 00:13:14,492
-I like it.
-[Kara] Yeah.
328
00:13:14,494 --> 00:13:16,628
I'm coming on to the back end.
I'm done.
329
00:13:16,630 --> 00:13:18,897
-[Scott]
You finished over there?
-[Kara] I'm done.
330
00:13:18,899 --> 00:13:20,064
[Scott] Good. Nice job.
331
00:13:21,401 --> 00:13:23,902
All right, guys.
You're down to 10 minutes.
332
00:13:23,904 --> 00:13:25,837
You might better be buttoning
everything up.
333
00:13:25,906 --> 00:13:28,606
-We're down to the wire.
-Yeah. Don't drop it.
334
00:13:28,608 --> 00:13:30,408
Yeah. Last thing I wanna do
is drop this jar.
335
00:13:31,478 --> 00:13:32,844
I'm pretty happy
with my spirit.
336
00:13:32,946 --> 00:13:34,913
I believe
I've got the right base
337
00:13:34,915 --> 00:13:38,950
and starter for building
my Nashville hot chicken
savory liquor.
338
00:13:38,952 --> 00:13:40,251
Well, guys,
339
00:13:40,320 --> 00:13:42,921
y'all got to pick your
litter selected yet?
340
00:13:42,923 --> 00:13:45,423
-I got my jar.
I'm ready to go.
-All right.
341
00:13:45,425 --> 00:13:47,225
Y'all get your jars
and come with me.
342
00:13:56,002 --> 00:13:57,535
All right, guys.
Welcome back.
343
00:13:57,637 --> 00:13:59,337
Hope y'all were pleased
with your run.
344
00:13:59,406 --> 00:14:00,839
It's judgment time.
345
00:14:00,940 --> 00:14:04,709
As you know, this is just
to get the order
346
00:14:04,711 --> 00:14:06,110
in which each one
of you will go
347
00:14:06,112 --> 00:14:08,279
to the stillhouse
and hopefully
348
00:14:08,281 --> 00:14:10,048
you get the ones you want.
349
00:14:10,050 --> 00:14:11,616
You know, good luck.
350
00:14:11,618 --> 00:14:13,318
-Thank you.
-[Kara] Thank you.
351
00:14:13,320 --> 00:14:16,054
But guys,
we can't judge this liquor
352
00:14:16,056 --> 00:14:19,224
if you don't turn it in,
bring 'em up here
and put 'em in front of us.
353
00:14:19,226 --> 00:14:20,692
Here you go, gentlemen.
354
00:14:20,694 --> 00:14:22,727
Well, we're gonna
slip out of here
355
00:14:22,729 --> 00:14:25,063
to savor this savory liquor.
356
00:14:25,131 --> 00:14:26,297
We get the decision made.
357
00:14:26,299 --> 00:14:27,899
We'll come back,
let you all know.
358
00:14:27,901 --> 00:14:29,234
-[Kara] Thank you.
-Look here Tim.
359
00:14:29,302 --> 00:14:30,401
Three full jars.
360
00:14:30,403 --> 00:14:31,803
That's what
I'm talking about.
361
00:14:35,709 --> 00:14:37,842
Right now, all we're judging
just their base spirit.
362
00:14:37,944 --> 00:14:38,943
Their base spirit.
363
00:14:39,012 --> 00:14:40,578
Every one of these folks
right here,
364
00:14:40,580 --> 00:14:43,047
they're all banking on getting
to the next level
365
00:14:43,149 --> 00:14:45,416
-where they can bring
the flavor.
-Right.
366
00:14:45,418 --> 00:14:47,218
Pour some liquor there, Timmy.
And let's get busy.
367
00:14:47,220 --> 00:14:48,319
All right.
368
00:14:48,321 --> 00:14:50,221
-Chad, right?
-[Mark] Chad.
369
00:14:50,223 --> 00:14:51,422
Run went pretty well.
370
00:14:51,424 --> 00:14:54,726
I was able to distill
a good base spirit.
371
00:14:54,728 --> 00:14:57,295
The spirit itself
at the moment might not be
372
00:14:57,297 --> 00:14:58,630
a savory spirit,
373
00:14:58,632 --> 00:15:02,033
but it's a stepping stone
to build into that
savory spirit.
374
00:15:02,035 --> 00:15:03,801
That's a good,
clear jar liquor.
375
00:15:03,803 --> 00:15:05,103
[Mark] Really nice.
376
00:15:05,105 --> 00:15:06,638
All right, let's see what
they're working with.
377
00:15:06,739 --> 00:15:08,239
-[Tim] Low proof.
-[Digger] Yep.
378
00:15:08,341 --> 00:15:09,908
I got a decent amount
of alcohol.
379
00:15:09,910 --> 00:15:11,709
I was impressed
with what it ran for,
380
00:15:11,711 --> 00:15:13,244
the little time that it had
to ferment so...
381
00:15:13,313 --> 00:15:14,511
Nice job.
382
00:15:14,513 --> 00:15:17,715
It's not much on proof
but it ought to be flavorful.
383
00:15:23,523 --> 00:15:25,857
Kind of just alcohol nose,
ain't it?
384
00:15:25,959 --> 00:15:27,558
Not much nose, is it?
385
00:15:27,627 --> 00:15:28,826
It's real light.
386
00:15:30,030 --> 00:15:32,964
It's almost like it's got
the husks or cob or something.
387
00:15:32,966 --> 00:15:35,099
Yeah. Got a decent flavor.
388
00:15:35,101 --> 00:15:36,501
It just don't have
any backbone.
389
00:15:36,503 --> 00:15:38,202
It got no backbone
for it to ride on.
390
00:15:38,204 --> 00:15:40,605
Is that gonna be
enough backbone to stand up
391
00:15:40,607 --> 00:15:43,841
to get his finished product
that he wants to have?
392
00:15:43,910 --> 00:15:46,144
-You know?
-If he re-distills it, maybe.
393
00:15:46,245 --> 00:15:47,812
-Yeah.
-Moving on the next one,
Tim.
394
00:15:47,814 --> 00:15:48,947
Scott.
395
00:15:48,949 --> 00:15:50,682
And that's a nice jar
right there.
396
00:15:50,684 --> 00:15:52,817
[Digger] Really good jar.
397
00:15:52,819 --> 00:15:54,752
Full almost to the brim.
398
00:15:56,723 --> 00:15:57,755
Wow.
399
00:15:57,857 --> 00:15:59,057
I'm gonna say, we're spot on
400
00:15:59,125 --> 00:16:00,725
right in the neighborhood
of 100,
401
00:16:00,727 --> 00:16:02,026
give or take a couple.
402
00:16:02,028 --> 00:16:05,330
My builds was
a corn rice and honey.
403
00:16:05,332 --> 00:16:07,098
[Kara speaking]
404
00:16:07,100 --> 00:16:10,001
-Yeah. Brown sugar.
-Sugar, sugar, sugar.
405
00:16:10,003 --> 00:16:12,503
[Tim] Nice smell. I like that.
406
00:16:12,505 --> 00:16:15,306
That'll make your eyebrows go
back to the back of your head.
407
00:16:15,308 --> 00:16:17,108
-[Mike] Yeah.
-And a nice, smooth, sweet--
408
00:16:17,110 --> 00:16:18,710
That's what liquor supposed
to be right there.
409
00:16:18,712 --> 00:16:19,811
[Mike] That's good.
410
00:16:19,813 --> 00:16:22,246
I don't think I would be
concerned with this is
411
00:16:22,315 --> 00:16:25,116
on his next run
that he messes it up.
412
00:16:25,118 --> 00:16:27,218
That would be sad.
413
00:16:27,220 --> 00:16:29,153
Timmy, we gotta get
this last one in here.
414
00:16:29,255 --> 00:16:30,521
This is Kara's.
415
00:16:30,523 --> 00:16:32,357
-It's a nice jar.
-[Digger] Yeah.
416
00:16:32,458 --> 00:16:35,126
All right, let's see
what she's working with.
417
00:16:35,128 --> 00:16:37,528
[Digger] I believe that's
snow globe right there.
418
00:16:37,530 --> 00:16:38,730
[Mike] Yeah.
419
00:16:38,732 --> 00:16:40,365
I think she brought us
to the jar of water.
420
00:16:40,433 --> 00:16:42,066
I guess we're getting ready
to find out.
421
00:16:42,068 --> 00:16:43,801
-[Digger] I don't think
that's the right word for that
-We're going to find out.
422
00:16:43,803 --> 00:16:45,803
Very complex
drink right here.
423
00:16:45,805 --> 00:16:47,405
I'm a bit nervous.
424
00:16:47,407 --> 00:16:49,707
I had that little tiny bit
of scorch in there.
425
00:16:49,709 --> 00:16:50,908
Getting a little scorch,
426
00:16:50,910 --> 00:16:52,276
but it may be that
chocolate malt, I mean.
427
00:16:52,278 --> 00:16:53,511
It maybe that... I don't know.
428
00:16:53,513 --> 00:16:56,714
I can't swear that it
is the scorch I'm getting.
429
00:16:56,716 --> 00:16:58,616
That is not chocolate malt.
430
00:16:58,618 --> 00:17:00,018
She can't take it out,
431
00:17:00,020 --> 00:17:01,619
but maybe she can mash
that scorch.
432
00:17:01,621 --> 00:17:02,720
Yeah.
433
00:17:02,722 --> 00:17:05,056
She either got to compliment
it or mask it.
434
00:17:05,158 --> 00:17:06,357
Gonna be interesting.
435
00:17:06,459 --> 00:17:09,227
A lot of different ways
to get to the same end result.
436
00:17:09,229 --> 00:17:11,429
All right, boys.
Y'all on the same cue as I am?
437
00:17:11,431 --> 00:17:12,597
-Yeah, I think so.
-Yeah.
438
00:17:12,599 --> 00:17:14,599
Then let's go
give these folks the news.
439
00:17:25,512 --> 00:17:27,111
Guys, come on up.
Get your jars.
440
00:17:30,150 --> 00:17:31,249
All right, guys.
441
00:17:31,317 --> 00:17:32,583
Time has come.
442
00:17:32,585 --> 00:17:33,951
Nobody's going home.
443
00:17:34,020 --> 00:17:36,621
It's just pecking order
to go to stillhouse.
444
00:17:36,623 --> 00:17:39,023
Chad, good clear
jar of liquor,
445
00:17:39,025 --> 00:17:40,525
flavor all across the board.
446
00:17:40,527 --> 00:17:42,827
But just because
there wasn't a lot of alcohol
447
00:17:42,829 --> 00:17:44,062
to build on in there,
448
00:17:44,064 --> 00:17:46,364
it just didn't have
a really good backbone.
449
00:17:46,399 --> 00:17:47,698
I don't know
what you're gonna do
450
00:17:47,700 --> 00:17:50,401
to bring that
Nashville hot chicken
in there,
451
00:17:50,403 --> 00:17:51,836
but just be careful.
452
00:17:51,905 --> 00:17:54,105
It's gonna be
a delicate dance.
453
00:17:54,107 --> 00:17:57,341
-All in all, good jar liquor.
-Thanks.
454
00:17:57,443 --> 00:17:59,510
Chad, the flavor profile
is there.
455
00:17:59,512 --> 00:18:00,945
The grains is
coming through
456
00:18:01,047 --> 00:18:02,413
and you've got room
to improve.
457
00:18:02,415 --> 00:18:03,714
You're in a good position.
458
00:18:05,051 --> 00:18:07,718
Scott, I'm telling you,
your grain bill,
459
00:18:07,720 --> 00:18:09,120
I don't know
what you put in it,
460
00:18:09,122 --> 00:18:10,955
but everything balanced
out perfect.
461
00:18:10,957 --> 00:18:12,523
But I don't know
what you're gonna do with it.
462
00:18:12,525 --> 00:18:15,259
You said loaded baked potato.
463
00:18:15,361 --> 00:18:18,062
Be careful.
Don't mess up that jar
of liquor.
464
00:18:18,131 --> 00:18:20,164
Scott,
I wouldn't drop that jar.
465
00:18:20,233 --> 00:18:21,999
I've been holding on to
this like my baby.
466
00:18:22,001 --> 00:18:23,901
Be careful
in your next challenge,
467
00:18:23,903 --> 00:18:25,703
you know, you can
mess it up real quick
468
00:18:25,705 --> 00:18:27,205
'cause we've seen it
happen before.
469
00:18:27,207 --> 00:18:29,407
Now Kara, you went
for the chocolate.
470
00:18:29,409 --> 00:18:31,409
You were gonna get
a little savory
471
00:18:31,411 --> 00:18:33,111
and a little sweet
all in there together.
472
00:18:33,113 --> 00:18:36,047
We told you we were concerned
about your scorch.
473
00:18:36,149 --> 00:18:38,549
And I don't think
you quite killed it all out.
474
00:18:40,053 --> 00:18:42,787
But you can overcome
that very easy.
475
00:18:42,789 --> 00:18:44,956
So don't get down on yourself.
476
00:18:45,024 --> 00:18:46,624
All in all, good liquor.
477
00:18:46,626 --> 00:18:47,959
You've got a lot to build on
478
00:18:48,060 --> 00:18:49,427
with what you're
talking about doing.
479
00:18:51,030 --> 00:18:54,098
Kara, honestly,
the chocolate malt
480
00:18:54,100 --> 00:18:56,834
and a little t-tiny bit
of scorch
481
00:18:56,903 --> 00:18:58,836
is not really that
distinguishable.
482
00:18:58,905 --> 00:19:00,004
It's hard to tell.
483
00:19:00,006 --> 00:19:01,239
You're headed
in the right direction.
484
00:19:01,307 --> 00:19:03,541
-So good job.
-Thank you.
485
00:19:03,643 --> 00:19:05,810
Time has come to rip
this Band-Aid off
486
00:19:05,812 --> 00:19:08,212
and tell you what order
you're going
to the stillhouse.
487
00:19:08,214 --> 00:19:11,182
I really need a thumper
or I won't be able to infus
488
00:19:11,184 --> 00:19:13,618
my savory chicken flavor.
489
00:19:13,620 --> 00:19:15,119
[Digger] So the way
it's gonna go...
490
00:19:25,398 --> 00:19:27,498
Time has come to rip
this Band-Aid off
491
00:19:27,500 --> 00:19:29,400
and tell you what order
you're going
to the stillhouse.
492
00:19:30,703 --> 00:19:32,236
So the way it's gonna go...
493
00:19:34,307 --> 00:19:36,007
Scott, you're number one.
494
00:19:36,009 --> 00:19:37,708
Chad, you're number two.
495
00:19:37,710 --> 00:19:39,043
Kara, you're number three.
496
00:19:40,513 --> 00:19:43,047
Now that brings us
to the sad part of the story.
497
00:19:43,149 --> 00:19:44,248
Tickle.
498
00:19:46,085 --> 00:19:47,251
What's up?
499
00:19:47,320 --> 00:19:49,654
Well,
we got exciting group, man.
500
00:19:49,722 --> 00:19:50,855
So we do, right?
501
00:19:50,923 --> 00:19:52,523
And they need some still pots.
502
00:19:52,525 --> 00:19:54,125
Well, you know,
I just so happen to know
503
00:19:54,127 --> 00:19:55,259
where some are.
504
00:19:55,328 --> 00:19:57,028
Guys, just out
of sheer caution,
505
00:19:57,030 --> 00:19:58,763
how about leaving
your jars on the table?
506
00:19:58,831 --> 00:20:00,398
They may disappear
on this ride.
507
00:20:00,400 --> 00:20:01,699
Y'all come on with me.
508
00:20:01,701 --> 00:20:03,000
They don't trust me no more.
509
00:20:03,002 --> 00:20:04,202
Y'all believe that?
510
00:20:04,204 --> 00:20:05,903
I don't know
that we ever trusted him.
511
00:20:07,707 --> 00:20:08,806
All right.
512
00:20:08,808 --> 00:20:11,042
Now, look, I think
there's a badger in here,
513
00:20:11,044 --> 00:20:12,944
but as long as you don't take
514
00:20:12,946 --> 00:20:16,013
the still parts he's laying on
he'll be all right.
515
00:20:16,015 --> 00:20:19,016
Now we're here
to pick your still parts.
516
00:20:19,018 --> 00:20:21,152
You're gonna have
three minutes in there.
517
00:20:21,221 --> 00:20:25,022
Scott, you're up first
and your time starts now.
518
00:20:26,459 --> 00:20:28,326
All right, Scott. 3 minutes.
519
00:20:28,328 --> 00:20:29,860
You already wasted 5 seconds.
520
00:20:29,929 --> 00:20:31,295
-[Scott] Thank you.
-[Tickle] All right.
521
00:20:31,297 --> 00:20:32,830
Are you seeing anything?
522
00:20:32,832 --> 00:20:35,032
All right, well, Scott knows
where the pot is.
523
00:20:35,101 --> 00:20:36,400
All right.
524
00:20:36,402 --> 00:20:38,703
Look, he knows
where the condenser is too.
525
00:20:38,705 --> 00:20:40,805
[Scott] You having the firs
pick in a stillhouse today
526
00:20:40,807 --> 00:20:43,708
is an amazing feeling,
and getting a thumper
527
00:20:43,710 --> 00:20:46,410
is gonna be a major part
of getting my flavors
528
00:20:46,412 --> 00:20:47,712
into my bass distillate.
529
00:20:47,714 --> 00:20:49,647
All right. we've got
a thumper down out here.
530
00:20:49,749 --> 00:20:51,415
You got
all this stuff out here,
531
00:20:51,417 --> 00:20:52,917
but you got to connect it all.
532
00:20:52,919 --> 00:20:54,118
30 seconds.
533
00:20:54,120 --> 00:20:56,020
Time is running down.
534
00:20:56,022 --> 00:20:57,321
Are you good?
535
00:20:57,323 --> 00:20:58,656
All right.
536
00:20:58,725 --> 00:21:00,558
Scott is good.
537
00:21:00,593 --> 00:21:03,427
Chad, you got 3 minutes.
It starts now.
538
00:21:04,631 --> 00:21:06,330
-What have you got in there?
-[Chad] I don't know.
539
00:21:06,332 --> 00:21:09,934
Do you know what you need?
We have got a pot and a cap.
540
00:21:09,936 --> 00:21:12,136
I really need a thumper
with a hook in it.
541
00:21:12,205 --> 00:21:13,304
[Tickle] All right.
542
00:21:13,306 --> 00:21:16,707
Oh, look, now we have got
a condenser and a thumper.
543
00:21:16,709 --> 00:21:18,242
Because I'm hanging
chicken breast
544
00:21:18,344 --> 00:21:21,312
in the actual pot and possibly
the thumper cage.
545
00:21:21,314 --> 00:21:24,749
Time is running out,
but you got what you need.
546
00:21:24,817 --> 00:21:26,217
-I believe so.
-All right.
547
00:21:26,219 --> 00:21:29,020
Well, if you'll take
your stuff over to your spot.
548
00:21:29,022 --> 00:21:31,822
Kara, there's plenty in there
for you to choose from.
549
00:21:31,824 --> 00:21:33,291
Your time starts now.
550
00:21:33,293 --> 00:21:35,159
Come now, Kara.
You're gonna have
to get in there.
551
00:21:35,261 --> 00:21:36,761
You only got 3 minutes.
552
00:21:36,829 --> 00:21:39,597
Are you finding
what you need in there?
553
00:21:39,599 --> 00:21:43,134
-[Kara] Yes, I am.
-All right.
And we've got a pot.
554
00:21:44,404 --> 00:21:46,337
[Kara] Oh, boy.
I got one of these, too.
555
00:21:46,406 --> 00:21:49,040
All right.
That's a doubler or a thumper.
556
00:21:49,141 --> 00:21:50,308
[Kara] I got to get a thumpe
557
00:21:50,310 --> 00:21:53,711
which will help infuse flavor
into this product.
558
00:21:53,713 --> 00:21:56,314
[Tickle] All right.
You've got 45 seconds left.
559
00:21:56,316 --> 00:21:58,049
[Kara] I also can grab
everything else
560
00:21:58,051 --> 00:22:00,251
because maybe
in the heat of 3 minutes,
561
00:22:00,353 --> 00:22:02,320
you could forget something
very simple.
562
00:22:02,322 --> 00:22:03,654
[Tickle] Are you done?
563
00:22:03,723 --> 00:22:05,489
-[Kara] I think so. Yeah.
-[Tickle] All right.
564
00:22:05,491 --> 00:22:06,557
Do you know what all that is?
565
00:22:06,659 --> 00:22:07,958
[Kara] There's a lot of copper
in there.
566
00:22:07,960 --> 00:22:09,060
[Tickle] All right.
567
00:22:09,062 --> 00:22:10,561
Let's get y'all back in there
568
00:22:10,663 --> 00:22:12,997
where y'all can make
some good, savory liquor.
569
00:22:12,999 --> 00:22:14,498
Okay.
570
00:22:14,500 --> 00:22:17,501
Tell you what Kara,
hell a lot of copper
in that box right there.
571
00:22:24,711 --> 00:22:25,943
Well, we made it back.
572
00:22:25,945 --> 00:22:27,044
[Tim] Good.
573
00:22:27,113 --> 00:22:28,913
And I'm gonna let you
have them.
574
00:22:28,915 --> 00:22:30,514
-My job's done.
-[Tim] Good deal.
575
00:22:30,516 --> 00:22:32,817
-Right.
-[Kara] Thank you, Tickle.
576
00:22:32,819 --> 00:22:34,018
You're welcome.
577
00:22:34,020 --> 00:22:35,219
[Digger] All right, guys.
578
00:22:35,221 --> 00:22:39,323
You got one hour
to successfully
build your still.
579
00:22:39,325 --> 00:22:42,193
You're one hour starts now.
580
00:22:42,195 --> 00:22:44,061
Good luck, guys.
Get with it.
581
00:22:49,936 --> 00:22:51,502
[Scott]
Working with a thumper is new,
582
00:22:51,504 --> 00:22:53,804
so my only concern
I'd have would be
583
00:22:53,806 --> 00:22:56,207
some of the flavors
not coming through
584
00:22:56,209 --> 00:22:57,641
in the flavoring run.
585
00:23:00,213 --> 00:23:01,245
[Kara]
Well, that's interesting.
586
00:23:01,347 --> 00:23:02,713
I've been practicing
putting together
587
00:23:02,715 --> 00:23:04,115
a four gallons still at hom
588
00:23:04,117 --> 00:23:06,050
and I'm pretty confident
that I could bring over
589
00:23:06,052 --> 00:23:08,052
a little bit more flavor
to mask the scorch.
590
00:23:12,625 --> 00:23:15,659
[Digger] Kara knows
how to finesse things
into place.
591
00:23:15,728 --> 00:23:17,027
[Scott] I'm good.
592
00:23:18,264 --> 00:23:20,297
-Time to shine.
-Time to shine.
593
00:23:20,299 --> 00:23:21,399
[Scott] You good?
594
00:23:21,401 --> 00:23:22,933
[Chad] I believe
I'm just about done.
595
00:23:23,002 --> 00:23:24,535
[Kara] Oh, I'm done.
596
00:23:24,604 --> 00:23:26,303
[Digger] Everybody's all in,
all done.
597
00:23:26,305 --> 00:23:29,039
[Tim] It looks like all three
of you got the same
still set up.
598
00:23:29,141 --> 00:23:30,908
So really, the only thing
it's gonna do for you,
599
00:23:30,910 --> 00:23:32,810
it's what you put in it
and how you run it.
600
00:23:32,812 --> 00:23:35,045
It's all gonna be about
how we play the game.
601
00:23:35,147 --> 00:23:36,247
[Digger] Alright, guys.
602
00:23:36,348 --> 00:23:38,215
It's time to get busy.
603
00:23:38,217 --> 00:23:41,051
You guys are fixing to add
that extra layer of flavor
604
00:23:41,053 --> 00:23:43,421
for that savory liquor
you want to bring to us.
605
00:23:43,423 --> 00:23:45,623
You got 4 hours.
Get this done.
606
00:23:45,625 --> 00:23:47,625
Your time starts now.
607
00:23:47,627 --> 00:23:49,260
Good luck, guys,
and get with it.
608
00:23:58,838 --> 00:24:00,204
There it goes.
609
00:24:00,206 --> 00:24:01,939
[Scott] Yeah,
I heard it coming.
610
00:24:02,008 --> 00:24:03,507
[Tim] Scott, tell me,
how are you going to
611
00:24:03,509 --> 00:24:06,010
make a loaded baked potato
out of that moonshine
you got there?
612
00:24:06,012 --> 00:24:10,047
Well, first step,
I'm gonna be throwing
some baked potato skin
613
00:24:10,116 --> 00:24:11,415
in my thumper.
614
00:24:11,417 --> 00:24:13,150
I got a few tricks
up my sleeve.
615
00:24:13,219 --> 00:24:18,055
I plan on putting some bacon
some chives and potato peel
616
00:24:18,057 --> 00:24:23,360
to the thumper to bring
those rounded flavors through.
617
00:24:23,462 --> 00:24:24,762
It does smell good.
618
00:24:24,797 --> 00:24:25,930
It's all gonna come together.
619
00:24:25,932 --> 00:24:27,097
[Mark] Hey,
by the time we're done,
620
00:24:27,099 --> 00:24:28,999
we'll have a chicken
and potato dinner.
621
00:24:29,001 --> 00:24:31,302
I haven't ate
and about 6 hours.
622
00:24:31,304 --> 00:24:33,337
You're making me
hungry already.
623
00:24:33,439 --> 00:24:37,107
[Chad] I'm making
the hot chicken
pachuco moonshine.
624
00:24:37,109 --> 00:24:39,810
Pachuco is the spirit
distilled in Mexico
625
00:24:39,812 --> 00:24:42,346
by cooking a chicken
in the pot.
626
00:24:42,415 --> 00:24:43,747
Me being from Tennessee.
627
00:24:43,849 --> 00:24:45,616
I'm going to do it
in a moonshine spirit.
628
00:24:45,618 --> 00:24:46,817
[Mark] Now, Chad,
your chicken,
629
00:24:46,819 --> 00:24:48,352
is it gonna be in the pot
or in your thumper?
630
00:24:48,420 --> 00:24:49,553
[Chad] Both.
631
00:24:49,555 --> 00:24:52,022
I have one that I've injected
with some Cajun butter
632
00:24:52,024 --> 00:24:53,691
in the pot
and one that's not injected
633
00:24:53,693 --> 00:24:55,025
in the thumper.
634
00:24:55,027 --> 00:24:56,627
And also, well,
I'm actually adding
635
00:24:56,629 --> 00:24:58,762
cayenne pepper as well.
636
00:24:58,831 --> 00:25:02,199
And as the still is heating
and that steam is evaporatin
637
00:25:02,201 --> 00:25:04,235
it will actually
cook the chicken
638
00:25:04,303 --> 00:25:06,604
and the juices
from the chicken
will fall back down
639
00:25:06,606 --> 00:25:08,405
and fuse the alcohol
coming through
640
00:25:08,407 --> 00:25:10,040
with that
savory chicken flavor.
641
00:25:10,042 --> 00:25:12,409
[Digger] I can get flavor off
that all the way over here.
642
00:25:12,411 --> 00:25:14,411
After he cooks it,
I'm gonna eat it.
643
00:25:14,413 --> 00:25:16,313
[Tim] It could have been
a dead roadkill or something.
644
00:25:16,315 --> 00:25:17,581
[Digger] That's alright.
645
00:25:17,583 --> 00:25:19,717
I've eaten dead roadkill
before. I ain't scared of it.
646
00:25:22,288 --> 00:25:24,622
[Mark] Kara, is your mash
where you seem to want it?
647
00:25:24,624 --> 00:25:26,590
[Kara] I'm just pouring
some water on it
648
00:25:26,592 --> 00:25:29,326
to get a little bit
of the flavor off the grains
and everything.
649
00:25:29,328 --> 00:25:31,328
[Digger] You're not afraid
any of that little bit of...
650
00:25:32,331 --> 00:25:33,597
what's that word,
We don't like?
651
00:25:33,599 --> 00:25:35,699
-I know. Don't use it.
-[Digger] Yeah.
652
00:25:35,701 --> 00:25:37,935
You weren't afraid
of that scorch coming out too?
653
00:25:39,705 --> 00:25:42,106
[Kara] I really don't believe
it's there in any quantity
654
00:25:42,108 --> 00:25:43,207
that would make a difference.
655
00:25:43,209 --> 00:25:44,441
Is it a teeny bit of scorch
656
00:25:44,510 --> 00:25:46,310
or is it a teeny bit
of the chocolate malt?
657
00:25:46,312 --> 00:25:48,812
I think my unusual
flavor combinations
658
00:25:48,814 --> 00:25:50,047
will overcome that.
659
00:25:50,116 --> 00:25:53,951
I'm gonna be using bacon
with chocolate, rosemary,
660
00:25:54,053 --> 00:25:55,719
cardamom and coriander
661
00:25:55,721 --> 00:25:57,755
and different types
of peppers,
662
00:25:57,823 --> 00:26:00,524
ancho and habanero
and smoked chipotle.
663
00:26:00,526 --> 00:26:02,092
And it really
isn't a lot of heat.
664
00:26:02,094 --> 00:26:03,627
Hold it just a second.
665
00:26:03,629 --> 00:26:06,330
Tim, put your fingers
in your ears
so she can talk about peppers.
666
00:26:06,332 --> 00:26:07,464
Almost passed out.
667
00:26:07,533 --> 00:26:09,199
Doesn't carry over
that much, anyway.
668
00:26:09,201 --> 00:26:11,268
I'm gonna surprise a couple
of the judges
669
00:26:11,270 --> 00:26:14,204
who don't particularly
like spicy.
670
00:26:14,206 --> 00:26:15,940
I'm done packing
these things.
671
00:26:17,209 --> 00:26:18,442
[Scott] I'm dripping.
672
00:26:18,511 --> 00:26:19,610
Yes.
673
00:26:19,612 --> 00:26:21,211
[Kara] You have, like,
a steady stream going.
674
00:26:23,049 --> 00:26:24,248
[Kara speaking]
675
00:26:24,250 --> 00:26:25,416
[Kara] Right?
676
00:26:25,418 --> 00:26:26,850
[Chad] Yeah.
677
00:26:26,919 --> 00:26:28,619
-[Kara] I got a drip.
-[Scott] There you go.
678
00:26:29,655 --> 00:26:31,055
[Kara] And we're off.
679
00:26:31,156 --> 00:26:33,757
All right, lady and gentlemen,
you're halfway there.
680
00:26:33,859 --> 00:26:35,559
2 hours end, two left.
681
00:26:39,131 --> 00:26:42,199
[Mark] You know, the smells
in the stillhouse right now
682
00:26:42,201 --> 00:26:44,435
are altogether different than
what we're used to smell.
683
00:26:44,503 --> 00:26:45,736
Yeah.
684
00:26:45,738 --> 00:26:47,705
[Digger] I mean,
it smells like
a restaurant in here.
685
00:26:47,707 --> 00:26:48,906
Smell like
something's cooking.
686
00:26:48,908 --> 00:26:51,008
And that's a good thing.
Who don't like to eat?
687
00:26:51,010 --> 00:26:53,811
I can have nice hot chicken
or loaded baked potato
688
00:26:53,813 --> 00:26:55,446
delivered in a liquor jar.
689
00:26:55,514 --> 00:26:57,114
Hey, I'm in my Hall of Fame.
690
00:26:57,116 --> 00:26:59,249
I hope these taste
as good as they smell.
691
00:27:00,319 --> 00:27:01,852
All right, guys,
you got 30 minutes left.
692
00:27:01,921 --> 00:27:03,053
Got it.
693
00:27:03,055 --> 00:27:05,322
[Digger] Better be getting
where you want to be.
694
00:27:05,324 --> 00:27:06,457
[Scott] Party's almost over.
695
00:27:06,558 --> 00:27:07,825
[Chad] Mmm mm.
696
00:27:09,829 --> 00:27:11,762
[Chad speaking]
697
00:27:11,830 --> 00:27:13,096
Yeah.
698
00:27:13,098 --> 00:27:14,932
I believe the judges
are gonna be
in for quite a treat
699
00:27:14,934 --> 00:27:16,033
when they try this one.
700
00:27:16,135 --> 00:27:18,502
They're probably gonna be
craving chicken for sure.
701
00:27:18,504 --> 00:27:20,304
[Mark] it would sell, oh,
it's a very good product.
702
00:27:20,306 --> 00:27:21,405
[Kara] Huh!
703
00:27:21,407 --> 00:27:22,506
[Scott]
Everything's there, man.
704
00:27:22,508 --> 00:27:24,842
The chives are there.
The bacon is there.
705
00:27:24,943 --> 00:27:26,243
The potatoes there.
706
00:27:26,312 --> 00:27:29,046
The judges had some
positive reviews of my jar.
707
00:27:29,048 --> 00:27:31,548
It's something that can be
messed up in a heartbeat.
708
00:27:31,650 --> 00:27:34,451
So I got to just
stay on point.
709
00:27:34,553 --> 00:27:36,720
[Kara] Happy that the cocoa
came through the way
710
00:27:36,722 --> 00:27:37,788
it was supposed to.
711
00:27:37,790 --> 00:27:39,957
This is a great tasting jar,
712
00:27:40,059 --> 00:27:42,626
and I think it's gonna
wow those judges.
713
00:27:42,628 --> 00:27:43,861
I'm done.
714
00:27:45,398 --> 00:27:47,031
[Digger] All right.
2 minutes.
715
00:27:47,033 --> 00:27:49,099
Anybody need
those last 2 minutes?
716
00:27:49,101 --> 00:27:50,401
I'm coming to you guys.
717
00:27:50,403 --> 00:27:52,302
[Digger] Y'all bring them up
whenever you're ready.
718
00:27:52,304 --> 00:27:54,004
[Scott] Gentlemen,
I hope you enjoy.
719
00:27:54,006 --> 00:27:55,706
Fine looking jar of liquor,
Scott.
720
00:27:55,708 --> 00:27:57,007
[Scott] Thank you.
721
00:27:58,511 --> 00:28:00,110
[Mark] Big Chad.
722
00:28:00,112 --> 00:28:01,812
-[Chad] Yo!
-[Digger] All right.
723
00:28:01,814 --> 00:28:03,747
We're gonna do a little
sampling and taste
724
00:28:03,816 --> 00:28:06,116
and we'll come back
and give you our decision
here shortly.
725
00:28:06,118 --> 00:28:07,317
-[Chad] Right.
-[Scott] Thank you.
726
00:28:07,319 --> 00:28:08,652
-[Kara] Thank you.
-Get to tasting.
727
00:28:09,922 --> 00:28:11,422
[Scott]
My baby's walking away.
728
00:28:15,961 --> 00:28:18,629
Savory spirit round,
after what I smelled
729
00:28:18,631 --> 00:28:20,798
in there cooking,
I'm eager to try it.
730
00:28:20,800 --> 00:28:22,032
[Tim] Says Chad,
731
00:28:22,101 --> 00:28:24,301
I can't wait to get into it.
732
00:28:24,303 --> 00:28:25,569
[Chad]
I blended my number seven
733
00:28:25,637 --> 00:28:27,037
and number six
together to give it.
734
00:28:27,039 --> 00:28:29,440
Still a higher proof
because I was aiming
735
00:28:29,541 --> 00:28:32,409
for a higher proof
of the next step
if I make it to that step.
736
00:28:32,411 --> 00:28:36,547
But that had the flavors in it
that I wanted together.
737
00:28:36,648 --> 00:28:37,715
[Tim] Clear jar.
738
00:28:37,717 --> 00:28:38,949
[Mark]
Pretty nice looking jar.
739
00:28:39,051 --> 00:28:41,051
No kidding.
740
00:28:41,120 --> 00:28:42,820
What, bro.
741
00:28:42,822 --> 00:28:44,822
That's a hot chicken
at about 140.
742
00:28:44,824 --> 00:28:47,558
At about, but yeah,
that's gonna be a kickin'
chicken right there.
743
00:28:47,626 --> 00:28:49,259
[Tim] That is kickin' chicken
about 140.
744
00:28:49,328 --> 00:28:50,427
[Mark] I'm scared to death.
745
00:28:50,429 --> 00:28:51,829
It's gonna set me on fire.
746
00:28:51,831 --> 00:28:53,230
I like how it smells, but...
747
00:28:53,232 --> 00:28:54,298
I love that nose.
748
00:28:54,300 --> 00:28:55,933
[Mark] There's
some pepper in it.
749
00:28:56,001 --> 00:28:57,901
I don't know why it smells
so much like pepper.
750
00:29:00,339 --> 00:29:01,905
Mother of pearl.
751
00:29:01,907 --> 00:29:03,040
Just wet your tongue
with it Timmy.
752
00:29:03,109 --> 00:29:04,708
Come on now, man up.
753
00:29:07,613 --> 00:29:08,812
It's not that bad.
754
00:29:08,814 --> 00:29:09,913
Yeah, pretty good.
755
00:29:09,915 --> 00:29:11,815
It's got
a great flavor profile.
756
00:29:11,817 --> 00:29:13,050
I mean,
there's so much in there,
757
00:29:13,052 --> 00:29:14,752
but I can't pick anything out.
758
00:29:14,820 --> 00:29:19,022
[Mark] It tastes
just like a bottle
of Nashville hot sauce
759
00:29:19,024 --> 00:29:20,824
that you
put on fried chicken.
760
00:29:20,826 --> 00:29:23,460
If he had knocked that down
about 40 points.
761
00:29:23,529 --> 00:29:24,661
Yeah, 40.
762
00:29:24,730 --> 00:29:25,963
[Mark] I like the taste of it,
763
00:29:26,031 --> 00:29:28,398
but it's way too
high proof to enjoy.
764
00:29:28,400 --> 00:29:30,234
Moving on, Timmy.
765
00:29:30,302 --> 00:29:31,635
Let's go with Scott.
766
00:29:31,737 --> 00:29:34,104
I think everything
went fairly well for me.
767
00:29:34,106 --> 00:29:37,207
Overall, I'm extremely happy
with the jar I turned in.
768
00:29:37,209 --> 00:29:38,809
Scott made us
a load of baked potato...
769
00:29:38,811 --> 00:29:39,976
[Digger] Yeah.
770
00:29:39,978 --> 00:29:42,412
...and that is a real clear
baked potato that was in.
771
00:29:45,217 --> 00:29:46,850
Say, 110.
772
00:29:46,952 --> 00:29:48,852
That ought to be
like a big old French fry
773
00:29:48,954 --> 00:29:50,120
coming out of a fryer.
774
00:29:51,657 --> 00:29:52,723
[Mark] Little bland.
775
00:29:52,725 --> 00:29:53,857
[Digger] Yeah, I just get
776
00:29:53,926 --> 00:29:55,325
a little alcohol smell
on that.
777
00:29:56,829 --> 00:29:58,729
-It's good.
-Tastes good.
778
00:29:58,731 --> 00:29:59,830
That's not too bad.
779
00:29:59,832 --> 00:30:02,032
Even 110 proof,
now that tastes good.
780
00:30:02,034 --> 00:30:03,500
Taste nothing like
it smells.
781
00:30:03,502 --> 00:30:04,635
[Tim] Yeah.
782
00:30:04,736 --> 00:30:07,004
It tastes way better
than it smells, actually.
783
00:30:07,006 --> 00:30:08,906
I'm getting
a buttery baked tater.
784
00:30:08,908 --> 00:30:10,607
-I'm picking up
potato and bacon.
-Yeah.
785
00:30:10,609 --> 00:30:12,843
I think if he'd have dropped
that proof a little bit,
786
00:30:12,912 --> 00:30:14,511
just like Chad,
787
00:30:14,513 --> 00:30:15,712
I think we'd have had
788
00:30:15,714 --> 00:30:17,714
a whole lot more flavorful.
789
00:30:17,716 --> 00:30:19,216
[Digger] Moving on, Timmy.
790
00:30:19,218 --> 00:30:20,717
Kara.
791
00:30:20,719 --> 00:30:21,852
Nice clean jar.
792
00:30:21,954 --> 00:30:24,254
This was like,
probably the best run yet.
793
00:30:24,323 --> 00:30:25,823
[Mark] See what kind of proof
we're looking at.
794
00:30:25,825 --> 00:30:27,825
Let's see what's happening.
795
00:30:27,827 --> 00:30:29,960
-Not too high.
-Won't go to 90.
796
00:30:29,962 --> 00:30:31,461
Another pepper.
797
00:30:31,563 --> 00:30:33,263
Oh, damn.
798
00:30:33,332 --> 00:30:35,199
That's a strange smell.
799
00:30:35,201 --> 00:30:38,202
It's not a really
bad scorched taste,
800
00:30:38,204 --> 00:30:39,403
but it is there.
801
00:30:39,405 --> 00:30:41,138
I get a little
chocolate essence,
802
00:30:41,207 --> 00:30:43,807
and then it plays right out
in the scorched grain.
803
00:30:43,809 --> 00:30:45,042
I don't think she brought
804
00:30:45,044 --> 00:30:46,743
enough cocoa nibs
to the party.
805
00:30:46,812 --> 00:30:48,745
Like the cocoa was stronger
in the beginning
806
00:30:48,814 --> 00:30:51,014
when it was coming through
with the heads.
807
00:30:51,016 --> 00:30:53,417
But then just being able
to take a touch of that
808
00:30:53,419 --> 00:30:55,419
and putting it in like
the thing that's so smooth
809
00:30:55,421 --> 00:30:57,120
and everything,
because I was successful
810
00:30:57,122 --> 00:30:58,856
getting the chocolate
to carry through here.
811
00:30:58,924 --> 00:31:00,924
Positive is, this 95 proof.
812
00:31:00,926 --> 00:31:05,262
It's low enough that
it's tasty and it's not harsh.
813
00:31:05,331 --> 00:31:08,398
All things considered,
she did a really, really
fine job running
814
00:31:08,400 --> 00:31:09,733
a good, clear jar of liquor.
815
00:31:09,835 --> 00:31:10,901
Yeah.
816
00:31:10,903 --> 00:31:12,035
[Digger] Yeah, cause I know
817
00:31:12,037 --> 00:31:13,637
where I'm at on
the number three jar.
818
00:31:13,739 --> 00:31:14,838
And I'm good with that.
819
00:31:14,940 --> 00:31:16,206
Yeah, I'm with you.
Sounds good to me.
820
00:31:16,208 --> 00:31:17,307
[Digger] Oh, yeah.
821
00:31:17,309 --> 00:31:19,009
Let's go do
what we got to do.
822
00:31:24,216 --> 00:31:26,116
All right guys.
Come up and get you jars.
823
00:31:28,721 --> 00:31:30,320
We tasted
a lot of good liquor,
824
00:31:30,322 --> 00:31:32,522
had a lot
of deliberation to do.
825
00:31:32,524 --> 00:31:36,627
These savory flavors
are new to me
in the liquor line,
826
00:31:36,629 --> 00:31:38,028
but I'm digging them.
827
00:31:38,030 --> 00:31:39,663
I'm liking
where they're going,
828
00:31:39,765 --> 00:31:42,132
and I can see
where they're gonna be
very difficult to do.
829
00:31:43,402 --> 00:31:47,237
Chad, you brought the flavor
and it was powerful.
830
00:31:47,339 --> 00:31:49,506
Your proof,
what were you shooting for?
831
00:31:49,508 --> 00:31:50,841
A little north of 100.
832
00:31:50,943 --> 00:31:53,510
You're in the 140 range.
833
00:31:53,512 --> 00:31:55,212
If you brought that
down a little bit,
834
00:31:55,214 --> 00:31:57,114
I believe we'd have seen
a little more of that chicken
835
00:31:57,116 --> 00:31:58,515
walking around in there.
836
00:31:58,517 --> 00:32:01,919
Myself, I'm not too much
into the spicy stuff,
837
00:32:01,921 --> 00:32:04,121
but I'm picking up
what you're putting down.
838
00:32:04,123 --> 00:32:06,356
It is Nashville
hot chicken in there.
839
00:32:06,425 --> 00:32:07,624
You can taste it.
840
00:32:07,626 --> 00:32:10,460
You smell it.
It is really loud on the nose.
841
00:32:10,529 --> 00:32:12,729
I would tweak
it down a little bit.
842
00:32:12,731 --> 00:32:15,532
Scott, good job on you proof.
843
00:32:15,634 --> 00:32:17,134
You were about 110.
844
00:32:17,235 --> 00:32:19,536
Really good job bringing
that potato through there.
845
00:32:19,638 --> 00:32:21,838
-Thank you.
-You don't have a strong bite.
846
00:32:21,940 --> 00:32:24,641
It's flowing right
into your potato.
847
00:32:24,743 --> 00:32:26,543
Don't know
where the rest of it
will come in,
848
00:32:26,612 --> 00:32:28,512
but I'm sure we'll find out
849
00:32:28,514 --> 00:32:30,547
should you get
to move forward.
850
00:32:30,616 --> 00:32:32,416
-Kara.
-Hello.
851
00:32:32,418 --> 00:32:34,351
What were you shooting
for with your proof?
852
00:32:34,453 --> 00:32:36,453
95-ish 100.
853
00:32:36,522 --> 00:32:38,355
[Digger] We pretty much
across the board figured.
854
00:32:38,457 --> 00:32:39,523
Okay.
855
00:32:39,525 --> 00:32:41,825
-You put cocoa nibs in there?
-Yes, I did.
856
00:32:41,827 --> 00:32:43,961
[Digger] And we talked about
the fact you had
857
00:32:43,963 --> 00:32:45,429
a little faux pas
there early on,
858
00:32:45,431 --> 00:32:47,297
that cocoa nibs
were a good thing to mash.
859
00:32:47,299 --> 00:32:48,398
Um-hmm.
860
00:32:48,400 --> 00:32:49,933
It was a good move.
861
00:32:49,935 --> 00:32:51,735
I think if you brought
a little bit more,
862
00:32:51,837 --> 00:32:54,404
it would have completely
masked it altogether.
863
00:32:54,406 --> 00:32:56,406
Sometimes legal distilleries
come in, they're
864
00:32:56,408 --> 00:32:58,041
a little bit like
fish out of water.
865
00:32:58,110 --> 00:32:59,643
You didn't show that.
866
00:32:59,712 --> 00:33:01,712
You had confidence
in what you was doing.
867
00:33:01,714 --> 00:33:04,314
You did a good job,
a nice, clean jar.
868
00:33:05,050 --> 00:33:06,149
I liked it.
869
00:33:06,251 --> 00:33:08,218
-Thank you.
-All right, guys.
870
00:33:08,220 --> 00:33:11,455
We can't have a winner
if we don't run down the lines
871
00:33:11,556 --> 00:33:14,124
and not that somebody's
a loser.
872
00:33:14,126 --> 00:33:15,325
It just that somebody
873
00:33:15,327 --> 00:33:16,760
was just
a little bigger winner.
874
00:33:20,566 --> 00:33:23,233
And all things considered
proof, flavors,
875
00:33:25,404 --> 00:33:26,503
Kara...
876
00:33:26,505 --> 00:33:27,838
I'm going home.
877
00:33:27,906 --> 00:33:29,406
That jar about you,
take it home.
878
00:33:29,408 --> 00:33:31,408
I'm awfully sorry.
879
00:33:31,410 --> 00:33:33,710
-No worries.
-You're doing a fine job.
880
00:33:33,712 --> 00:33:34,945
There were just
a couple more.
881
00:33:35,047 --> 00:33:37,114
Just a little bit
ahead of you.
882
00:33:37,116 --> 00:33:38,248
-Thank you.
-Thank you, Kara
883
00:33:38,317 --> 00:33:39,349
Thank you, Kara.
884
00:33:39,451 --> 00:33:41,118
[Kara]
It's been a great experience
885
00:33:41,120 --> 00:33:46,523
and I learned a ton about
what it's like to distill
on direct flame.
886
00:33:46,525 --> 00:33:48,091
And I'll take the mistakes
887
00:33:48,093 --> 00:33:50,427
that I made
and not do it again.
888
00:33:50,429 --> 00:33:53,563
Just as the old adage goes
and then there were two.
889
00:33:53,632 --> 00:33:55,298
We're moving on
to the next challenge.
890
00:33:55,300 --> 00:33:56,900
We're bringing the heat.
891
00:33:56,902 --> 00:33:58,335
We want to put you
under pressure
892
00:33:58,437 --> 00:33:59,503
and see how good you do.
893
00:34:00,572 --> 00:34:01,905
You've got 30 minutes
894
00:34:01,907 --> 00:34:04,608
to get this savory flavors
you want to see.
895
00:34:04,610 --> 00:34:07,110
Your 30 minutes starts now.
896
00:34:07,112 --> 00:34:08,211
Good luck, guys.
897
00:34:08,213 --> 00:34:09,913
-[Chad] Thanks, guys.
-[Digger] Get with it.
898
00:34:14,953 --> 00:34:16,720
[Scott] My potato,
899
00:34:16,722 --> 00:34:18,622
that's where the baked
potato flavor comes from.
900
00:34:19,658 --> 00:34:21,558
I got some competition
with Chad,
901
00:34:21,626 --> 00:34:23,927
but everything's been
going great,
902
00:34:23,929 --> 00:34:26,763
and I'm looking
to really appeal the palate
903
00:34:26,865 --> 00:34:30,033
of the judges
with the full flavor profile.
904
00:34:30,035 --> 00:34:32,035
I'm skunked around
is that chives?
905
00:34:32,104 --> 00:34:33,203
[Digger] Um-hmm.
906
00:34:33,205 --> 00:34:35,939
[Mark] He's got bacon,
he's got potato peel.
907
00:34:35,941 --> 00:34:38,408
That's everything
that a loaded
baked potato's got.
908
00:34:38,410 --> 00:34:40,744
Except for the sour cream
and the cheddar cheese.
909
00:34:40,846 --> 00:34:42,612
Yeah, he may have a plan
for that, too.
910
00:34:42,614 --> 00:34:43,814
[Digger] Ooh.
911
00:34:43,816 --> 00:34:45,749
[Tim] I think we're getting
ready to see this
912
00:34:45,818 --> 00:34:46,950
taken it to the next step.
913
00:34:46,952 --> 00:34:48,518
[Mark] Hocus pocus, buddy.
914
00:34:49,621 --> 00:34:51,955
I will be putting together
my chicken cream.
915
00:34:52,057 --> 00:34:54,191
It's half
and half sour cream.
916
00:34:54,193 --> 00:34:55,826
I'm gonna use popcorn
seasoning
917
00:34:55,828 --> 00:34:57,627
for my butter and my cheese.
918
00:34:57,629 --> 00:34:59,729
[Digger] Like you brought
the whole kitchen with you.
919
00:34:59,731 --> 00:35:01,064
[Scott] Almost.
920
00:35:01,133 --> 00:35:02,599
I'm also using some
white sugar
921
00:35:02,601 --> 00:35:05,102
to pull a little bit
of savory flavors
out of the corn.
922
00:35:05,104 --> 00:35:08,939
-[Tim] Wonder what is that?
-[Digger] Powdered sugar
and a lot of it.
923
00:35:09,040 --> 00:35:12,042
[Scott] I'm pretty confident
that all the flavors
are dialed in.
924
00:35:12,111 --> 00:35:15,946
It's gonna be hitting
every part of the tongue.
925
00:35:15,948 --> 00:35:17,647
What you got going on?
926
00:35:17,716 --> 00:35:20,250
I'm trying to bring
my proof down a little bit.
927
00:35:20,352 --> 00:35:21,718
I'm nervous about this.
928
00:35:21,720 --> 00:35:24,221
The judges thought my proof
was on the high side,
929
00:35:24,223 --> 00:35:27,157
thought I need to bring
my proof down on my liquor.
930
00:35:27,192 --> 00:35:28,625
[Digger] Well, think,
he's making attempt
931
00:35:28,627 --> 00:35:29,826
to lower his proof.
932
00:35:29,828 --> 00:35:31,094
[Tim] Yeah.
933
00:35:31,096 --> 00:35:32,863
[Digger] As he should.
934
00:35:32,931 --> 00:35:35,365
[Chad] If I make
it miscalculation on my part,
935
00:35:35,433 --> 00:35:36,600
I'm not sure
if I'll be able to get
936
00:35:36,602 --> 00:35:39,202
a product that I want
in the final frame.
937
00:35:42,407 --> 00:35:43,807
[Mark] Chad, not only are you
trying to make
938
00:35:43,809 --> 00:35:45,342
a savory drink here
939
00:35:45,443 --> 00:35:47,043
when all the process is over,
940
00:35:47,045 --> 00:35:48,512
you can eat all the stuff.
941
00:35:48,514 --> 00:35:50,046
I mean,
you can eat the chicken,
942
00:35:50,048 --> 00:35:53,049
you can eat the pickle,
you can have some supper
at the same time.
943
00:35:53,051 --> 00:35:54,217
-Right?
-[Chad] Right.
944
00:35:54,219 --> 00:35:55,519
I usually
don't get lunch breaks.
945
00:35:55,521 --> 00:35:56,686
I work straight through them.
946
00:35:56,688 --> 00:35:59,122
So popping the cap off
at the end of the day
947
00:35:59,124 --> 00:36:01,691
to clean everything up,
you've got a nice, cooked,
948
00:36:01,693 --> 00:36:03,326
juicy chicken there hanging.
949
00:36:03,328 --> 00:36:04,694
It's good and tender too
ain't it?
950
00:36:04,696 --> 00:36:06,429
And it's like putting
something in the crock pot.
951
00:36:06,431 --> 00:36:07,797
It's ready for you
when you get home.
952
00:36:07,799 --> 00:36:08,965
-[Mark] Good deal.
-Yeah.
953
00:36:08,967 --> 00:36:10,267
Save us some of them pickles.
954
00:36:12,304 --> 00:36:13,503
You think you got
you proof down
955
00:36:13,505 --> 00:36:15,605
where those flavors
are going to pop out?
956
00:36:15,641 --> 00:36:18,008
Bout to add these pickles
to it because they actually
957
00:36:18,010 --> 00:36:19,342
bring the proof down
some more.
958
00:36:19,378 --> 00:36:21,444
Soaking up
some of that alcohol and...
959
00:36:21,513 --> 00:36:24,548
Pickles are very important
part of the Nashville
hot Chicken.
960
00:36:24,616 --> 00:36:25,882
They are a joy and a treat.
961
00:36:25,884 --> 00:36:27,050
They...
962
00:36:27,052 --> 00:36:28,818
[Digger]
You got 5 minutes, guys.
963
00:36:28,887 --> 00:36:31,321
[Chad] I believe I'm ready.
964
00:36:32,724 --> 00:36:33,890
[Tim] Keep it simple.
965
00:36:33,892 --> 00:36:35,225
[Mark] That is simple.
966
00:36:35,227 --> 00:36:36,426
It looks nice.
967
00:36:36,428 --> 00:36:39,129
I think I've made a spirit
that is top notch,
968
00:36:39,131 --> 00:36:40,664
different and unique.
969
00:36:40,666 --> 00:36:41,965
It's definitely savory.
970
00:36:41,967 --> 00:36:44,334
So I'm ready to win
this competition.
971
00:36:44,436 --> 00:36:45,602
Bring the trophy home.
972
00:36:45,671 --> 00:36:46,703
You go on back.
973
00:36:46,772 --> 00:36:47,938
Rest your heels.
974
00:36:47,940 --> 00:36:49,539
As soon as we get
the other jar,
975
00:36:49,641 --> 00:36:51,107
we're gonna head out
and taste.
976
00:36:51,109 --> 00:36:52,209
Thank you. Thank you.
977
00:36:53,812 --> 00:36:56,079
[Scott] My loaded baked potato
sipping cream
978
00:36:56,081 --> 00:37:00,317
is something that
they haven't experienced
before.
979
00:37:00,319 --> 00:37:01,718
I think I'm ready.
980
00:37:01,820 --> 00:37:04,287
It's gonna bring
those smiles.
981
00:37:05,424 --> 00:37:07,224
Gentlemen, enjoy.
982
00:37:07,226 --> 00:37:08,692
-Good luck, my friend.
-Thank you.
983
00:37:08,694 --> 00:37:10,427
All right, guys,
we're going to go taste.
984
00:37:10,429 --> 00:37:11,728
And then we shall return.
985
00:37:11,830 --> 00:37:13,730
[Mark] We'll probably be full
when we get back.
986
00:37:13,798 --> 00:37:14,898
[Tim] Yeah.
987
00:37:14,900 --> 00:37:16,099
I might have to take
a little nap.
988
00:37:19,104 --> 00:37:22,973
You know, savory liquor
is supposedly the new rage.
989
00:37:22,975 --> 00:37:25,809
But gosh, there's a lot that
goes into making a man.
990
00:37:25,811 --> 00:37:27,077
[Tim] Yeah.
991
00:37:27,079 --> 00:37:28,211
All right, Scott.
992
00:37:29,781 --> 00:37:31,715
Loaded baked potato.
993
00:37:31,816 --> 00:37:34,217
I'm pretty impressed
with the final product.
994
00:37:34,286 --> 00:37:35,551
It tastes amazing.
995
00:37:35,553 --> 00:37:38,722
He's got a lot of confidence
in himself, and I like that.
996
00:37:43,729 --> 00:37:45,095
Do you smell that?
997
00:37:45,097 --> 00:37:46,296
Yeah, I did.
998
00:37:46,298 --> 00:37:47,564
That's baked potato.
999
00:37:47,599 --> 00:37:49,132
-Baked potato.
-I wanna eat.
1000
00:37:49,200 --> 00:37:50,500
[Tim] Yeah. And chives?
1001
00:37:50,502 --> 00:37:51,801
[Mark] Yeah.
1002
00:37:51,803 --> 00:37:53,403
[Tim] I'm getting bacon.
1003
00:37:53,405 --> 00:37:54,704
I'm getting a potato.
1004
00:37:54,706 --> 00:37:58,174
[Mark] I pick up the butter
and the chives, I can taste.
1005
00:37:58,176 --> 00:38:00,210
Hang on.
I think it's got some there.
1006
00:38:00,212 --> 00:38:01,511
[Mark] It's pretty tasty.
1007
00:38:01,513 --> 00:38:03,413
I guess, actually,
the proper word for it,
1008
00:38:03,415 --> 00:38:04,781
it's savory, ain't it?
1009
00:38:04,783 --> 00:38:06,283
-[Digger] It is.
-It is savory.
1010
00:38:06,285 --> 00:38:08,451
Let's move on, boys.
Move on to Chad.
1011
00:38:08,553 --> 00:38:10,954
We need the entree now.
1012
00:38:10,956 --> 00:38:14,124
[Tim] Nashville hot chicken,
1013
00:38:14,159 --> 00:38:15,925
but it don't look like
a chicken to me.
1014
00:38:15,927 --> 00:38:19,229
Well, if I can do a Nashville
hot chicken pachuco,
1015
00:38:19,331 --> 00:38:20,697
what else is possible?
1016
00:38:20,699 --> 00:38:22,265
It's gonna be a fun
experimenting in the future
1017
00:38:22,267 --> 00:38:23,632
with different things.
1018
00:38:23,634 --> 00:38:27,704
Pickles
are extremely important
in Nashville hot chicken.
1019
00:38:27,773 --> 00:38:29,139
[Tim] But let's see
what we're working with.
1020
00:38:29,141 --> 00:38:30,373
[Mark] There's the pickle.
1021
00:38:30,375 --> 00:38:32,809
[Digger] I'm not getting
the spices like we did once,
1022
00:38:32,811 --> 00:38:34,444
but they're not going
away completely.
1023
00:38:34,512 --> 00:38:36,079
[Mark]
But they're prominent now.
1024
00:38:36,982 --> 00:38:38,682
[Tim] It tastes like
a chicken to me.
1025
00:38:38,684 --> 00:38:40,817
[Mark] I'm telling you,
it's pretty tasty.
1026
00:38:40,886 --> 00:38:42,285
[Tim] Oh, wee!
1027
00:38:42,287 --> 00:38:44,020
And on top of that,
it's got to a alcohol.
1028
00:38:44,022 --> 00:38:45,388
It's got alcohol.
1029
00:38:45,390 --> 00:38:47,424
[Digger] Well, you know,
he was headed in the right
direction.
1030
00:38:47,426 --> 00:38:48,792
But I think
what we're seeing here
1031
00:38:48,794 --> 00:38:50,994
just a little bit too much
dill pickle.
1032
00:38:50,996 --> 00:38:52,629
I mean, what he brought
to the table
1033
00:38:52,731 --> 00:38:54,397
first was... it was great.
1034
00:38:54,399 --> 00:38:55,532
[Tim] Yeah.
1035
00:38:55,633 --> 00:38:57,334
[Mark] Guys, as one
of these jars hits me,
1036
00:38:57,402 --> 00:39:00,103
really in the grease,
all the savory flavor.
1037
00:39:00,105 --> 00:39:02,005
One of them not so much.
1038
00:39:02,007 --> 00:39:03,106
I agree, Mark.
1039
00:39:03,175 --> 00:39:04,708
-[Digger] Yeah.
-Let's go do this.
1040
00:39:04,710 --> 00:39:05,809
[Mark] Let's do it, guys.
1041
00:39:05,811 --> 00:39:07,344
[Digger]
Let's pull the Band-Aid off.
1042
00:39:15,020 --> 00:39:16,219
Well guys.
1043
00:39:16,221 --> 00:39:17,821
We're gonna get right
down to the point.
1044
00:39:17,823 --> 00:39:21,324
Somebody goes out,
somebody's named,
Master Distiller.
1045
00:39:21,326 --> 00:39:24,894
Bragging rights
in the limited run
of your savory spirit
1046
00:39:24,896 --> 00:39:27,664
on a major distillery shelf.
1047
00:39:27,666 --> 00:39:29,699
Chad, what you went through
1048
00:39:29,801 --> 00:39:32,502
with that chicken
was just amazing.
1049
00:39:32,504 --> 00:39:34,704
You brought the flavor,
you brought the spices,
1050
00:39:34,706 --> 00:39:36,439
you brought the chicken
to the table,
1051
00:39:36,508 --> 00:39:39,075
and you put
the pickle in the process.
1052
00:39:39,077 --> 00:39:41,811
It was a really,
really unique drink.
1053
00:39:41,880 --> 00:39:43,413
I've got to say that.
1054
00:39:43,415 --> 00:39:45,115
But when you put the pickles
1055
00:39:45,117 --> 00:39:47,517
in it to kind of accent
the spices
1056
00:39:47,519 --> 00:39:49,119
and the chicken
a little bit more,
1057
00:39:49,121 --> 00:39:51,054
I believe it just didn't bring
out enough of it.
1058
00:39:51,056 --> 00:39:55,625
But all in all, definitely
a fine job on your part.
1059
00:39:55,693 --> 00:39:56,926
Thank you.
1060
00:39:56,928 --> 00:39:59,963
Chad, excellent job
in removing
some of that alcohol.
1061
00:39:59,965 --> 00:40:01,898
You did a great job
at diluting
1062
00:40:01,900 --> 00:40:03,700
it and also keeping it clear.
1063
00:40:03,702 --> 00:40:05,802
I mean, that was...
it's a pretty jar.
1064
00:40:05,804 --> 00:40:08,004
Chad, when you told me,
1065
00:40:08,006 --> 00:40:10,607
is going to make
Nashville hot chicken,
1066
00:40:10,609 --> 00:40:13,943
I thought you was a little bit
off your rocker.
1067
00:40:13,945 --> 00:40:15,678
But you did.
1068
00:40:15,746 --> 00:40:21,217
[Digger] Scott, you told us
you were gonna bring a loaded
baked potato in a jar,
1069
00:40:21,319 --> 00:40:23,219
and that's exactly
what you did.
1070
00:40:23,221 --> 00:40:25,455
That's impressive, young man.
1071
00:40:25,524 --> 00:40:29,359
Scott, I asked you to bring me
a loaded baked potato
in a jar, and you did.
1072
00:40:29,427 --> 00:40:32,095
If I was making it,
I would put a little bit
more alcohol in it.
1073
00:40:32,097 --> 00:40:33,630
It really diluted the alcohol.
1074
00:40:33,698 --> 00:40:36,199
I even though you
was more off your rocker
1075
00:40:36,301 --> 00:40:39,502
when you said
a loaded baked potato.
1076
00:40:39,504 --> 00:40:41,204
[Scott] If you asked me
a couple of months ago,
1077
00:40:41,206 --> 00:40:43,306
I didn't think I'd be making
something like this.
1078
00:40:43,308 --> 00:40:44,974
[Mark]
The flavor was there
1079
00:40:44,976 --> 00:40:46,342
was off the chain.
1080
00:40:46,444 --> 00:40:48,211
Good job to both of you.
1081
00:40:48,213 --> 00:40:50,180
When it's all said and done,
you guys
1082
00:40:50,182 --> 00:40:52,515
are gonna be remembered
as pioneers.
1083
00:40:52,517 --> 00:40:55,318
But there can only be
one master distiller.
1084
00:40:58,723 --> 00:41:01,458
And Scott, you're the next
master distiller, my friend.
1085
00:41:01,526 --> 00:41:02,792
Congratulations.
1086
00:41:02,794 --> 00:41:04,461
-Yeah.
-Congratulations, man.
1087
00:41:04,562 --> 00:41:07,330
I'm on top of the world
being master distiller
right now.
1088
00:41:07,332 --> 00:41:11,267
To be referred
to as a pioneer
in savory spirits,
1089
00:41:11,269 --> 00:41:12,401
it's unreal.
1090
00:41:12,470 --> 00:41:14,904
I have a few other savories
up my sleeve already,
1091
00:41:14,906 --> 00:41:17,073
and I'm looking forward
to getting those into a jar
1092
00:41:17,075 --> 00:41:18,208
in the near future.
1093
00:41:18,276 --> 00:41:19,709
Thanks, guys.
1094
00:41:19,711 --> 00:41:21,311
[Digger] Chase on out
guys, we've got to clean
1095
00:41:21,313 --> 00:41:22,946
this place up.
1096
00:41:22,948 --> 00:41:25,815
A savory spirit,
who would have thunk it.
1097
00:41:25,917 --> 00:41:28,218
Hot chicken
and a buttering liquid.