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 00:01:18,045 --> 00:01:22,247 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, 34 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, 41 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. 66 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.