All right, guys.
We wanna welcome you all to master distiller savory spirits.
That's what we're here to make.
[narrator] Across the countr a handful of distillers
are heirs to a centuries- old tradition.
Some operate on the legal side.
Others practice their craft beyond the reach of the law
Not like someone's cooking.
And that's a good thing. He don't like to eat.
[narrator] Now they'll face off to earn their place
in America's liquor- making legacy.
Loaded tater Nashville hot chicken.
[narrator] Judged by three legendary moonshiners...
-I want a stake in a jar. -[man] Yeah.
[narrator] ...they'll go head to head
in a series of challenges..
[man] You already wasted five seconds.
[narrator] ...to determine who has what it takes...
-That's interesting. -[narrator] ...to be named..
[man] All gonna be about how we play the game.
[narrator] ...master distiller.
I like that.
That'll make your eyebrows
go back to the back of your head.
All right, guys.
You know, some people will tell you that liquor can't be savory.
You know what I say to that? Hogwash.
Savory alcohol is a growing trend today's liquor market.
But, you know, this is not a new thing.
Tickle, tell us all about it.
Savory spirits are having a moment,
but they're nothing new.
In Scandinavia,
aquavits flavored with savory herbs
like caraway and dill,
have been popular since the 15th century.
And the Chinese have been making baijiu
with savory soy notes since the 12th century.
As consumers demonstrate a desire for more
interesting flavors for their cocktails,
distillers are answering the call with savory spirits
From elegant saffron liqueur to sea salt gins
to more modern crowd-pleaser like dill pickle moonshine
and bacon-washed whiskey.
These spirits are as good neat and chille
as they are in a cocktail.
I wonder how they get the pig in the sill.
Well, guys, it's time to go build your savory liquor mash.
What you got is stake.
First and foremost, your bragging rights.
But if you are named the next master distiller,
you get a limited run of your savory liquor in a major distillery.
We're headed out to the woods.
Me and Mark's gonna take you for a little road trip.
All right, guys,
you're gonna build us a savory mash
to make us some savory liquor.
Your one hour starts now.
-Good luck, y'all. -[Mark] Good luck to all of us.
Now that's a fire.
I'm Kara Mackey.
I am 56 years young
and I'm from Corning, New York.
I am the head distiller at Barrel House 6 Distiller
in Hammondsport, New York.
And I own it with family, friends.
And we're having a blast together doing this.
I'm a ceramic engineer
and they call them frustrated cooks.
They mix together their materials,
put it in the oven, see what comes out.
Distilling's kind of the same thing.
The science is behind how a still operates valves
temperature gauges, things like that.
And then at the same time,
every batch is its own masterpiece.
So that's what I love about it.
I'm inspired with every batch I make.
Don't look like a very safe move to me.
What was that?
That water, ain't even boiling yet.
She's done dumped a bucket full of grain in.
And you spell scorch?
Trying not to be nervous.
Don't be nervous.
I don't wanna light my hair on fire.
I don't wanna scorch the mash.
Well I'd worry more about the mash than I would my hair.
-Hair grows back. -[Digger] Yeah.
[chuckles]
Y'all over there watching water boil, aren't you?
There's a method to our madness.
I'm Chad Hunt.
I'm 30 years old,
and I'm from Clay County, Tennessee.
I'm the head distiller at our family-owned distille
in Gainesboro, Tennessee.
Stock up on these pickles.
This is my mom.
She is the business owner here at Roaring River Distillery.
So this is my great grandfather, Henry Taylor.
He spent two years in the Alabama federal priso for moonshining.
Like many others, he was doing what he had to do
to survive and provide for his family.
I started distilling about three and a half years ago.
So this is a Big Bertha,
a 110 gallon
all copper pot groundhog still.
We try to do everything the old fashioned way,
to win this competition and be labeled
as master distiller would be just amazing.
I believe the possibilities
are endless of where it can take you.
Chad, tell me about
what you're building here, buddy.
I am making a traditional Tennessee moonshine.
It's just a white corn, sugar and water.
What about your infusion run?
What's that gonna consist of?
Me growing up in Nashville,
one of the most savory foods
that I can think of was Nashville hot chicken so...
That is it.
I've never heard of anyone attempting
a hot chicken style moonshine.
I like being a trailblazer and doing new things.
Mark Wayne Ramsey's all time favorite
is Nashville hot chicken, just so you know.
So he's gonna be a very tough sale.
-Good luck, Chad. -Thank you.
How's it coming along over there, Scott?
So you got a lot of honey over there?
Yeah. I got my honey ready to roll.
I'm Scott Hallock.
46-years-old, hailing from Kingston, New Hampshire.
And I'm a backwoods secret moonshiner.
It's a nice benefit of the small,
transportable rig that I have
is the ability to find new spots.
Keep it moving.
I've distilled in storage units,
in sheds, garages, pool houses, under gazebos,
you name it, I've done it.
So I've been distilling for seven years
and it's more or less been
a top secret operation all along.
My kids don't know I do this. They're 26 and 22.
Now that I'm here, the cat is officially out of the bag.
This is what I typically use.
Doesn't take long to set up.
Doesn't take long to break down.
If I gotta run, I pull the column,
my copper and I are gone.
I am thrilled to wow the judges.
I can't wait to have them try something
they've never tried before.
Time to shine.
-[Digger] Scott. -[Scott] Hey, Digger.
What you got going on here?
Right now, I'm heating up some water
to add to my number two ground cornflour rice.
For my next flavoring,
I'm looking at making a loaded baked potato.
Hmm.
Now, this is something you've done before
-or you shooting from the hip. -Nope.
I'm shooting from the hip and I'm ready to roll.
Well, you know, this ain't much of the time
to be doing experiments.
-You realize that, don't you? -I'm a-- I'm a former chef by trade.
I was a professional chef.
My creativity with food
is how I express myself artistically.
So when I'm making moonshine,
I'm putting together a five-star meal.
-Well, good luck, my friend. -Thanks, pal.
-[Digger] How are you doing, ma'am. -What you got going on here?
I decided to make a mash you had about 70%.
Number two, corn is coarse ground.
-I have malted rye. -Mm-hmm.
And then I have two types of, what, malted barley.
One's a six-row, while the other one's a chocolate malt,
like people would use in the cocoa quarter beer.
[Digger] So what about your flavoring run?
It's gonna have some cocoa nibs
and a little bit of habanero
and a little bit of smoked chipotle
to get that smoke flavor in there.
Yeah.
Well, it sounds like something I'm eager to try.
All right, boys and girls,
30 minutes to get your mash built,
and in those barrels.
[Mark] What'd you learn to this?
I learned we've got Nashville hot chicken coming on.
Hot damn.
From now on out, Chad,
you just refer to that as Nashville chicken,
don't say hot.
Cause now, Timmy Smith
does not like any spice whatsoever.
One grain of black pepper will send him off
whimpering in a corner.
-Oh Lordy. -Yeah.
Hot peppers is living proof that your butthole
-has got taste buds. -Yes, sir.
Guys, you got five minutes.
My only concern is that I think this might be it
a tiny bit of scorch,
but I'm gonna overcome that if I had to.
Three.
Two.
One.
Step away from your mash barrels, guys.
You're done.
I need a shower.
All right, guys, y'all can chase on out.
We'll pitch your yeast,
when it comes down to temperature.
-Good luck to everyone. -[Kara] Thank you.
I tell you what, damn loaded tater
Nashville hot chicken and chocolaty pork.
I can just sit around now
and listen to my arteries harden.
-Yeah, boy. -[chuckles]
We got to thinking you guys
get to be complacent sitting in the same place.
So we decided we're gonna take you
into Cocke County, mine and Mark's home County.
This is the pulse of homemade liquor.
[knocking]
[Digger] Are we ready?
-You're damn right. -[Digger] Here we go.
-Get in here, guys. -All right.
You guys take care and good luck.
-Thank you. -Thanks again, brother.
All right, guys, here we are challenge number two.
You got your mash bill.
Now it's time to see what that mash is gonna do.
You got four hours, guys.
You bring us your most savory jar
before that four hours passes.
Your time starts now.
-Good luck. -Thank you.
[Digger] Don't be afraid of the poof.
There it is.
[Digger] You were afraid of the poof?
Means you're lit.
[Kara] Hello, baby.
Oh, that's still going good.
It's gonna be fun.
How's everybody think their mash is?
She's not quite there. A couple more hours.
-We would have been done. -Yeah.
After five days, my gas barrel
was still working off just a bit.
It probably could have used another half a day or so,
but upon tasting it,
I knew that I had some alcohol in there and--
It looks good and rich.
-It's got plenty of flavor. -Yeah.
Kara, how do you feel about yours?
Feeling pretty good.
My job's to be very careful and run it low and slow
because I want the flavors from the grains to carry over,
not the scorch.
[Digger] That's a good, dark mash right there.
Do you see what the chocolate malt does to it?
Yeah. Oh, yeah.
It makes a great smelling mash.
Chad, how do you feel about your mash?
I believe it's gonna turn out some good alcohol.
And everybody else is getting their pot hot.
You ain't even lit yet. You're not getting nervous?
[Chad speaking]
As long as you're comfortable with it.
Ain't no skin off my nose.
The mash hasn't come
along as much as I would have liked it to.
But there is also the presence of alcohol.
So I do believe I'll still be able to squeeze out a run.
[Digger] What are you doing there?
Looks like everybody's fixed to run a little liquor in there.
[Scott] I'm dripping. I got liquor.
-Oh, we're running. -Oop. I got a drip.
Here we go. Here we go.
-[Scott] Oh, yeah. -Right? It's dripping.
All right, boys and girls,
you're halfway through this run.
You got two hours left.
[Scott] There you go.
You're dripping, and you got a nice stream now, buddy.
You're looking good.
Did Kara make any mention
about her little booboo at the mash end.
You know, that's-- that's kind of a gentle balance
in there with that chocolate malt
she's got in there.
[Digger speaking]
Kind of like castor oil.
A little bit goes a long way.
[Kara speaking]
Honestly, my biggest concern was that
the judges might not discern the scorch
and the chocolate flavor.
[Scott speaking]
-But it's not. -[Scott continues speaking]
[Scott speaking]
My biggest concern is that
the judges might not discern the scorch from the coco malt.
-[Scott speaking] -But it's not.
[Scott continues speaking]
[Kara speaking]
But it's definitely a base
to those things that you would find in a savory spirit.
So I think it's all gonna come together
and hopefully they're gonna love it.
All right. guys, you got an hour left.
I hope everybody's comfortable with where they're at right now.
Ooh.
I think I found some of my magic, I hope.
I don't want to sacrifice flavor for proof.
My run it's going well.
It's producing better than I thought it would.
And I'm hoping that I made the right base
to create my own baked potat the savory spirit.
-I like it. -[Kara] Yeah.
I'm coming on to the back end. I'm done.
-[Scott] You finished over there? -[Kara] I'm done.
[Scott] Good. Nice job.
All right, guys. You're down to 10 minutes.
You might better be buttoning everything up.
-We're down to the wire. -Yeah. Don't drop it.
Yeah. Last thing I wanna do is drop this jar.
I'm pretty happy with my spirit.
I believe I've got the right base
and starter for building my Nashville hot chicken savory liquor.
Well, guys,
y'all got to pick your litter selected yet?
-I got my jar. I'm ready to go. -All right.
Y'all get your jars and come with me.
All right, guys. Welcome back.
Hope y'all were pleased with your run.
It's judgment time.
As you know, this is just to get the order
in which each one of you will go
to the stillhouse and hopefully
you get the ones you want.
You know, good luck.
-Thank you. -[Kara] Thank you.
But guys, we can't judge this liquor
if you don't turn it in, bring 'em up here and put 'em in front of us.
Here you go, gentlemen.
Well, we're gonna slip out of here
to savor this savory liquor.
We get the decision made.
We'll come back, let you all know.
-[Kara] Thank you. -Look here Tim.
Three full jars.
That's what I'm talking about.
Right now, all we're judging just their base spirit.
Their base spirit.
Every one of these folks right here,
they're all banking on getting to the next level
-where they can bring the flavor. -Right.
Pour some liquor there, Timmy. And let's get busy.
All right.
-Chad, right? -[Mark] Chad.
Run went pretty well.
I was able to distill a good base spirit.
The spirit itself at the moment might not be
a savory spirit,
but it's a stepping stone to build into that savory spirit.
That's a good, clear jar liquor.
[Mark] Really nice.
All right, let's see what they're working with.
-[Tim] Low proof. -[Digger] Yep.
I got a decent amount of alcohol.
I was impressed with what it ran for,
the little time that it had to ferment so...
Nice job.
It's not much on proof but it ought to be flavorful.
Kind of just alcohol nose, ain't it?
Not much nose, is it?
It's real light.
It's almost like it's got the husks or cob or something.
Yeah. Got a decent flavor.
It just don't have any backbone.
It got no backbone for it to ride on.
Is that gonna be enough backbone to stand up
to get his finished product that he wants to have?
-You know? -If he re-distills it, maybe.
-Yeah. -Moving on the next one, Tim.
Scott.
And that's a nice jar right there.
[Digger] Really good jar.
Full almost to the brim.
Wow.
I'm gonna say, we're spot on
right in the neighborhood of 100,
give or take a couple.
My builds was a corn rice and honey.
[Kara speaking]
-Yeah. Brown sugar. -Sugar, sugar, sugar.
[Tim] Nice smell. I like that.
That'll make your eyebrows go back to the back of your head.
-[Mike] Yeah. -And a nice, smooth, sweet--
That's what liquor supposed to be right there.
[Mike] That's good.
I don't think I would be concerned with this is
on his next run that he messes it up.
That would be sad.
Timmy, we gotta get this last one in here.
This is Kara's.
-It's a nice jar. -[Digger] Yeah.
All right, let's see what she's working with.
[Digger] I believe that's snow globe right there.
[Mike] Yeah.
I think she brought us to the jar of water.
I guess we're getting ready to find out.
-[Digger] I don't think that's the right word for that -We're going to find out.
Very complex drink right here.
I'm a bit nervous.
I had that little tiny bit of scorch in there.
Getting a little scorch,
but it may be that chocolate malt, I mean.
It maybe that... I don't know.
I can't swear that it is the scorch I'm getting.
That is not chocolate malt.
She can't take it out,
but maybe she can mash that scorch.
Yeah.
She either got to compliment it or mask it.
Gonna be interesting.
A lot of different ways to get to the same end result.
All right, boys. Y'all on the same cue as I am?
-Yeah, I think so. -Yeah.
Then let's go give these folks the news.
Guys, come on up. Get your jars.
All right, guys.
Time has come.
Nobody's going home.
It's just pecking order to go to stillhouse.
Chad, good clear jar of liquor,
flavor all across the board.
But just because there wasn't a lot of alcohol
to build on in there,
it just didn't have a really good backbone.
I don't know what you're gonna do
to bring that Nashville hot chicken in there,
but just be careful.
It's gonna be a delicate dance.
-All in all, good jar liquor. -Thanks.
Chad, the flavor profile is there.
The grains is coming through
and you've got room to improve.
You're in a good position.
Scott, I'm telling you, your grain bill,
I don't know what you put in it,
but everything balanced out perfect.
But I don't know what you're gonna do with it.
You said loaded baked potato.
Be careful. Don't mess up that jar of liquor.
Scott, I wouldn't drop that jar.
I've been holding on to this like my baby.
Be careful in your next challenge,
you know, you can mess it up real quick
'cause we've seen it happen before.
Now Kara, you went for the chocolate.
You were gonna get a little savory
and a little sweet all in there together.
We told you we were concerned about your scorch.
And I don't think you quite killed it all out.
But you can overcome that very easy.
So don't get down on yourself.
All in all, good liquor.
You've got a lot to build on
with what you're talking about doing.
Kara, honestly, the chocolate malt
and a little t-tiny bit of scorch
is not really that distinguishable.
It's hard to tell.
You're headed in the right direction.
-So good job. -Thank you.
Time has come to rip this Band-Aid off
and tell you what order you're going to the stillhouse.
I really need a thumper or I won't be able to infus
my savory chicken flavor.
[Digger] So the way it's gonna go...
Time has come to rip this Band-Aid off
and tell you what order you're going to the stillhouse.
So the way it's gonna go...
Scott, you're number one.
Chad, you're number two.
Kara, you're number three.
Now that brings us to the sad part of the story.
Tickle.
What's up?
Well, we got exciting group, man.
So we do, right?
And they need some still pots.
Well, you know, I just so happen to know
where some are.
Guys, just out of sheer caution,
how about leaving your jars on the table?
They may disappear on this ride.
Y'all come on with me.
They don't trust me no more.
Y'all believe that?
I don't know that we ever trusted him.
All right.
Now, look, I think there's a badger in here,
but as long as you don't take
the still parts he's laying on he'll be all right.
Now we're here to pick your still parts.
You're gonna have three minutes in there.
Scott, you're up first and your time starts now.
All right, Scott. 3 minutes.
You already wasted 5 seconds.
-[Scott] Thank you. -[Tickle] All right.
Are you seeing anything?
All right, well, Scott knows where the pot is.
All right.
Look, he knows where the condenser is too.
[Scott] You having the firs pick in a stillhouse today
is an amazing feeling, and getting a thumper
is gonna be a major part of getting my flavors
into my bass distillate.
All right. we've got a thumper down out here.
You got all this stuff out here,
but you got to connect it all.
30 seconds.
Time is running down.
Are you good?
All right.
Scott is good.
Chad, you got 3 minutes. It starts now.
-What have you got in there? -[Chad] I don't know.
Do you know what you need? We have got a pot and a cap.
I really need a thumper with a hook in it.
[Tickle] All right.
Oh, look, now we have got a condenser and a thumper.
Because I'm hanging chicken breast
in the actual pot and possibly the thumper cage.
Time is running out, but you got what you need.
-I believe so. -All right.
Well, if you'll take your stuff over to your spot.
Kara, there's plenty in there for you to choose from.
Your time starts now.
Come now, Kara. You're gonna have to get in there.
You only got 3 minutes.
Are you finding what you need in there?
-[Kara] Yes, I am. -All right. And we've got a pot.
[Kara] Oh, boy. I got one of these, too.
All right. That's a doubler or a thumper.
[Kara] I got to get a thumpe
which will help infuse flavor into this product.
[Tickle] All right. You've got 45 seconds left.
[Kara] I also can grab everything else
because maybe in the heat of 3 minutes,
you could forget something very simple.
[Tickle] Are you done?
-[Kara] I think so. Yeah. -[Tickle] All right.
Do you know what all that is?
[Kara] There's a lot of copper in there.
[Tickle] All right.
Let's get y'all back in there
where y'all can make some good, savory liquor.
Okay.
Tell you what Kara, hell a lot of copper in that box right there.
Well, we made it back.
[Tim] Good.
And I'm gonna let you have them.
-My job's done. -[Tim] Good deal.
-Right. -[Kara] Thank you, Tickle.
You're welcome.
[Digger] All right, guys.
You got one hour to successfully build your still.
You're one hour starts now.
Good luck, guys. Get with it.
[Scott] Working with a thumper is new,
so my only concern I'd have would be
some of the flavors not coming through
in the flavoring run.
[Kara] Well, that's interesting.
I've been practicing putting together
a four gallons still at hom
and I'm pretty confident that I could bring over
a little bit more flavor to mask the scorch.
[Digger] Kara knows how to finesse things into place.
[Scott] I'm good.
-Time to shine. -Time to shine.
[Scott] You good?
[Chad] I believe I'm just about done.
[Kara] Oh, I'm done.
[Digger] Everybody's all in, all done.
[Tim] It looks like all three of you got the same still set up.
So really, the only thing it's gonna do for you,
it's what you put in it and how you run it.
It's all gonna be about how we play the game.
[Digger] Alright, guys.
It's time to get busy.
You guys are fixing to add that extra layer of flavor
for that savory liquor you want to bring to us.
You got 4 hours. Get this done.
Your time starts now.
Good luck, guys, and get with it.
There it goes.
[Scott] Yeah, I heard it coming.
[Tim] Scott, tell me, how are you going to
make a loaded baked potato out of that moonshine you got there?
Well, first step, I'm gonna be throwing some baked potato skin
in my thumper.
I got a few tricks up my sleeve.
I plan on putting some bacon some chives and potato peel
to the thumper to bring those rounded flavors through.
It does smell good.
It's all gonna come together.
[Mark] Hey, by the time we're done,
we'll have a chicken and potato dinner.
I haven't ate and about 6 hours.
You're making me hungry already.
[Chad] I'm making the hot chicken pachuco moonshine.
Pachuco is the spirit distilled in Mexico
by cooking a chicken in the pot.
Me being from Tennessee.
I'm going to do it in a moonshine spirit.
[Mark] Now, Chad, your chicken,
is it gonna be in the pot or in your thumper?
[Chad] Both.
I have one that I've injected with some Cajun butter
in the pot and one that's not injected
in the thumper.
And also, well, I'm actually adding
cayenne pepper as well.
And as the still is heating and that steam is evaporatin
it will actually cook the chicken
and the juices from the chicken will fall back down
and fuse the alcohol coming through
with that savory chicken flavor.
[Digger] I can get flavor off that all the way over here.
After he cooks it, I'm gonna eat it.
[Tim] It could have been a dead roadkill or something.
[Digger] That's alright.
I've eaten dead roadkill before. I ain't scared of it.
[Mark] Kara, is your mash where you seem to want it?
[Kara] I'm just pouring some water on it
to get a little bit of the flavor off the grains and everything.
[Digger] You're not afraid any of that little bit of...
what's that word, We don't like?
-I know. Don't use it. -[Digger] Yeah.
You weren't afraid of that scorch coming out too?
[Kara] I really don't believe it's there in any quantity
that would make a difference.
Is it a teeny bit of scorch
or is it a teeny bit of the chocolate malt?
I think my unusual flavor combinations
will overcome that.
I'm gonna be using bacon with chocolate, rosemary,
cardamom and coriander
and different types of peppers,
ancho and habanero and smoked chipotle.
And it really isn't a lot of heat.
Hold it just a second.
Tim, put your fingers in your ears so she can talk about peppers.
Almost passed out.
Doesn't carry over that much, anyway.
I'm gonna surprise a couple of the judges
who don't particularly like spicy.
I'm done packing these things.
[Scott] I'm dripping.
Yes.
[Kara] You have, like, a steady stream going.
[Kara speaking]
[Kara] Right?
[Chad] Yeah.
-[Kara] I got a drip. -[Scott] There you go.
[Kara] And we're off.
All right, lady and gentlemen, you're halfway there.
2 hours end, two left.
[Mark] You know, the smells in the stillhouse right now
are altogether different than what we're used to smell.
Yeah.
[Digger] I mean, it smells like a restaurant in here.
Smell like something's cooking.
And that's a good thing. Who don't like to eat?
I can have nice hot chicken or loaded baked potato
delivered in a liquor jar.
Hey, I'm in my Hall of Fame.
I hope these taste as good as they smell.
All right, guys, you got 30 minutes left.
Got it.
[Digger] Better be getting where you want to be.
[Scott] Party's almost over.
[Chad] Mmm mm.
[Chad speaking]
Yeah.
I believe the judges are gonna be in for quite a treat
when they try this one.
They're probably gonna be craving chicken for sure.
[Mark] it would sell, oh, it's a very good product.
[Kara] Huh!
[Scott] Everything's there, man.
The chives are there. The bacon is there.
The potatoes there.
The judges had some positive reviews of my jar.
It's something that can be messed up in a heartbeat.
So I got to just stay on point.
[Kara] Happy that the cocoa came through the way
it was supposed to.
This is a great tasting jar,
and I think it's gonna wow those judges.
I'm done.
[Digger] All right. 2 minutes.
Anybody need those last 2 minutes?
I'm coming to you guys.
[Digger] Y'all bring them up whenever you're ready.
[Scott] Gentlemen, I hope you enjoy.
Fine looking jar of liquor, Scott.
[Scott] Thank you.
[Mark] Big Chad.
-[Chad] Yo! -[Digger] All right.
We're gonna do a little sampling and taste
and we'll come back and give you our decision here shortly.
-[Chad] Right. -[Scott] Thank you.
-[Kara] Thank you. -Get to tasting.
[Scott] My baby's walking away.
Savory spirit round, after what I smelled
in there cooking, I'm eager to try it.
[Tim] Says Chad,
I can't wait to get into it.
[Chad] I blended my number seven
and number six together to give it.
Still a higher proof because I was aiming
for a higher proof of the next step if I make it to that step.
But that had the flavors in it that I wanted together.
[Tim] Clear jar.
[Mark] Pretty nice looking jar.
No kidding.
What, bro.
That's a hot chicken at about 140.
At about, but yeah, that's gonna be a kickin' chicken right there.
[Tim] That is kickin' chicken about 140.
[Mark] I'm scared to death.
It's gonna set me on fire.
I like how it smells, but...
I love that nose.
[Mark] There's some pepper in it.
I don't know why it smells so much like pepper.
Mother of pearl.
Just wet your tongue with it Timmy.
Come on now, man up.
It's not that bad.
Yeah, pretty good.
It's got a great flavor profile.
I mean, there's so much in there,
but I can't pick anything out.
[Mark] It tastes just like a bottle of Nashville hot sauce
that you put on fried chicken.
If he had knocked that down about 40 points.
Yeah, 40.
[Mark] I like the taste of it,
but it's way too high proof to enjoy.
Moving on, Timmy.
Let's go with Scott.
I think everything went fairly well for me.
Overall, I'm extremely happy with the jar I turned in.
Scott made us a load of baked potato...
[Digger] Yeah.
...and that is a real clear baked potato that was in.
Say, 110.
That ought to be like a big old French fry
coming out of a fryer.
[Mark] Little bland.
[Digger] Yeah, I just get
a little alcohol smell on that.
-It's good. -Tastes good.
That's not too bad.
Even 110 proof, now that tastes good.
Taste nothing like it smells.
[Tim] Yeah.
It tastes way better than it smells, actually.
I'm getting a buttery baked tater.
-I'm picking up potato and bacon. -Yeah.
I think if he'd have dropped that proof a little bit,
just like Chad,
I think we'd have had
a whole lot more flavorful.
[Digger] Moving on, Timmy.
Kara.
Nice clean jar.
This was like, probably the best run yet.
[Mark] See what kind of proof we're looking at.
Let's see what's happening.
-Not too high. -Won't go to 90.
Another pepper.
Oh, damn.
That's a strange smell.
It's not a really bad scorched taste,
but it is there.
I get a little chocolate essence,
and then it plays right out in the scorched grain.
I don't think she brought
enough cocoa nibs to the party.
Like the cocoa was stronger in the beginning
when it was coming through with the heads.
But then just being able to take a touch of that
and putting it in like the thing that's so smooth
and everything, because I was successful
getting the chocolate to carry through here.
Positive is, this 95 proof.
It's low enough that it's tasty and it's not harsh.
All things considered, she did a really, really fine job running
a good, clear jar of liquor.
Yeah.
[Digger] Yeah, cause I know
where I'm at on the number three jar.
And I'm good with that.
Yeah, I'm with you. Sounds good to me.
[Digger] Oh, yeah.
Let's go do what we got to do.
All right guys. Come up and get you jars.
We tasted a lot of good liquor,
had a lot of deliberation to do.
These savory flavors are new to me in the liquor line,
but I'm digging them.
I'm liking where they're going,
and I can see where they're gonna be very difficult to do.
Chad, you brought the flavor and it was powerful.
Your proof, what were you shooting for?
A little north of 100.
You're in the 140 range.
If you brought that down a little bit,
I believe we'd have seen a little more of that chicken
walking around in there.
Myself, I'm not too much into the spicy stuff,
but I'm picking up what you're putting down.
It is Nashville hot chicken in there.
You can taste it.
You smell it. It is really loud on the nose.
I would tweak it down a little bit.
Scott, good job on you proof.
You were about 110.
Really good job bringing that potato through there.
-Thank you. -You don't have a strong bite.
It's flowing right into your potato.
Don't know where the rest of it will come in,
but I'm sure we'll find out
should you get to move forward.
-Kara. -Hello.
What were you shooting for with your proof?
95-ish 100.
[Digger] We pretty much across the board figured.
Okay.
-You put cocoa nibs in there? -Yes, I did.
[Digger] And we talked about the fact you had
a little faux pas there early on,
that cocoa nibs were a good thing to mash.
Um-hmm.
It was a good move.
I think if you brought a little bit more,
it would have completely masked it altogether.
Sometimes legal distilleries come in, they're
a little bit like fish out of water.
You didn't show that.
You had confidence in what you was doing.
You did a good job, a nice, clean jar.
I liked it.
-Thank you. -All right, guys.
We can't have a winner if we don't run down the lines
and not that somebody's a loser.
It just that somebody
was just a little bigger winner.
And all things considered proof, flavors,
Kara...
I'm going home.
That jar about you, take it home.
I'm awfully sorry.
-No worries. -You're doing a fine job.
There were just a couple more.
Just a little bit ahead of you.
-Thank you. -Thank you, Kara
Thank you, Kara.
[Kara] It's been a great experience
and I learned a ton about what it's like to distill on direct flame.
And I'll take the mistakes
that I made and not do it again.
Just as the old adage goes and then there were two.
We're moving on to the next challenge.
We're bringing the heat.
We want to put you under pressure
and see how good you do.
You've got 30 minutes
to get this savory flavors you want to see.
Your 30 minutes starts now.
Good luck, guys.
-[Chad] Thanks, guys. -[Digger] Get with it.
[Scott] My potato,
that's where the baked potato flavor comes from.
I got some competition with Chad,
but everything's been going great,
and I'm looking to really appeal the palate
of the judges with the full flavor profile.
I'm skunked around is that chives?
[Digger] Um-hmm.
[Mark] He's got bacon, he's got potato peel.
That's everything that a loaded baked potato's got.
Except for the sour cream and the cheddar cheese.
Yeah, he may have a plan for that, too.
[Digger] Ooh.
[Tim] I think we're getting ready to see this
taken it to the next step.
[Mark] Hocus pocus, buddy.
I will be putting together my chicken cream.
It's half and half sour cream.
I'm gonna use popcorn seasoning
for my butter and my cheese.
[Digger] Like you brought the whole kitchen with you.
[Scott] Almost.
I'm also using some white sugar
to pull a little bit of savory flavors out of the corn.
-[Tim] Wonder what is that? -[Digger] Powdered sugar and a lot of it.
[Scott] I'm pretty confident that all the flavors are dialed in.
It's gonna be hitting every part of the tongue.
What you got going on?
I'm trying to bring my proof down a little bit.
I'm nervous about this.
The judges thought my proof was on the high side,
thought I need to bring my proof down on my liquor.
[Digger] Well, think, he's making attempt
to lower his proof.
[Tim] Yeah.
[Digger] As he should.
[Chad] If I make it miscalculation on my part,
I'm not sure if I'll be able to get
a product that I want in the final frame.
[Mark] Chad, not only are you trying to make
a savory drink here
when all the process is over,
you can eat all the stuff.
I mean, you can eat the chicken,
you can eat the pickle, you can have some supper at the same time.
-Right? -[Chad] Right.
I usually don't get lunch breaks.
I work straight through them.
So popping the cap off at the end of the day
to clean everything up, you've got a nice, cooked,
juicy chicken there hanging.
It's good and tender too ain't it?
And it's like putting something in the crock pot.
It's ready for you when you get home.
-[Mark] Good deal. -Yeah.
Save us some of them pickles.
You think you got you proof down
where those flavors are going to pop out?
Bout to add these pickles to it because they actually
bring the proof down some more.
Soaking up some of that alcohol and...
Pickles are very important part of the Nashville hot Chicken.
They are a joy and a treat.
They...
[Digger] You got 5 minutes, guys.
[Chad] I believe I'm ready.
[Tim] Keep it simple.
[Mark] That is simple.
It looks nice.
I think I've made a spirit that is top notch,
different and unique.
It's definitely savory.
So I'm ready to win this competition.
Bring the trophy home.
You go on back.
Rest your heels.
As soon as we get the other jar,
we're gonna head out and taste.
Thank you. Thank you.
[Scott] My loaded baked potato sipping cream
is something that they haven't experienced before.
I think I'm ready.
It's gonna bring those smiles.
Gentlemen, enjoy.
-Good luck, my friend. -Thank you.
All right, guys, we're going to go taste.
And then we shall return.
[Mark] We'll probably be full when we get back.
[Tim] Yeah.
I might have to take a little nap.
You know, savory liquor is supposedly the new rage.
But gosh, there's a lot that goes into making a man.
[Tim] Yeah.
All right, Scott.
Loaded baked potato.
I'm pretty impressed with the final product.
It tastes amazing.
He's got a lot of confidence in himself, and I like that.
Do you smell that?
Yeah, I did.
That's baked potato.
-Baked potato. -I wanna eat.
[Tim] Yeah. And chives?
[Mark] Yeah.
[Tim] I'm getting bacon.
I'm getting a potato.
[Mark] I pick up the butter and the chives, I can taste.
Hang on. I think it's got some there.
[Mark] It's pretty tasty.
I guess, actually, the proper word for it,
it's savory, ain't it?
-[Digger] It is. -It is savory.
Let's move on, boys. Move on to Chad.
We need the entree now.
[Tim] Nashville hot chicken,
but it don't look like a chicken to me.
Well, if I can do a Nashville hot chicken pachuco,
what else is possible?
It's gonna be a fun experimenting in the future
with different things.
Pickles are extremely important in Nashville hot chicken.
[Tim] But let's see what we're working with.
[Mark] There's the pickle.
[Digger] I'm not getting the spices like we did once,
but they're not going away completely.
[Mark] But they're prominent now.
[Tim] It tastes like a chicken to me.
[Mark] I'm telling you, it's pretty tasty.
[Tim] Oh, wee!
And on top of that, it's got to a alcohol.
It's got alcohol.
[Digger] Well, you know, he was headed in the right direction.
But I think what we're seeing here
just a little bit too much dill pickle.
I mean, what he brought to the table
first was... it was great.
[Tim] Yeah.
[Mark] Guys, as one of these jars hits me,
really in the grease, all the savory flavor.
One of them not so much.
I agree, Mark.
-[Digger] Yeah. -Let's go do this.
[Mark] Let's do it, guys.
[Digger] Let's pull the Band-Aid off.
Well guys.
We're gonna get right down to the point.
Somebody goes out, somebody's named, Master Distiller.
Bragging rights in the limited run of your savory spirit
on a major distillery shelf.
Chad, what you went through
with that chicken was just amazing.
You brought the flavor, you brought the spices,
you brought the chicken to the table,
and you put the pickle in the process.
It was a really, really unique drink.
I've got to say that.
But when you put the pickles
in it to kind of accent the spices
and the chicken a little bit more,
I believe it just didn't bring out enough of it.
But all in all, definitely a fine job on your part.
Thank you.
Chad, excellent job in removing some of that alcohol.
You did a great job at diluting
it and also keeping it clear.
I mean, that was... it's a pretty jar.
Chad, when you told me,
is going to make Nashville hot chicken,
I thought you was a little bit off your rocker.
But you did.
[Digger] Scott, you told us you were gonna bring a loaded baked potato in a jar,
and that's exactly what you did.
That's impressive, young man.
Scott, I asked you to bring me a loaded baked potato in a jar, and you did.
If I was making it, I would put a little bit more alcohol in it.
It really diluted the alcohol.
I even though you was more off your rocker
when you said a loaded baked potato.
[Scott] If you asked me a couple of months ago,
I didn't think I'd be making something like this.
[Mark] The flavor was there
was off the chain.
Good job to both of you.
When it's all said and done, you guys
are gonna be remembered as pioneers.
But there can only be one master distiller.
And Scott, you're the next master distiller, my friend.
Congratulations.
-Yeah. -Congratulations, man.
I'm on top of the world being master distiller right now.
To be referred to as a pioneer in savory spirits,
it's unreal.
I have a few other savories up my sleeve already,
and I'm looking forward to getting those into a jar
in the near future.
Thanks, guys.
[Digger] Chase on out guys, we've got to clean
this place up.
A savory spirit, who would have thunk it.
Hot chicken and a buttering liquid.