[jeremy] this time on moonshiners...
-Dang. -Yellowjackets' nest.
-No [bleep] -[digger laughs]
[digger] you know, it's gonna be a little bit of a chore
getting this mash prepared.
Our job here is just to make sure this isn't a total failure.
-[beaz] damn. -Poor son of a bitch.
[huck] you think this'll fix that liquor up, amanda?
[amanda] I think it'll give it a real good taste.
Amanda, she impressed me pretty good
on the way she's infusing the liquors and stuff,
and got me to thinking, she can help me to move this stuff down.
-[amanda] oh. -Worked for a minute.
[tim] sweet tea and moonshine.
If I could bottle it,
can it, I think I got something to bring to market.
These are those 200 milliliter cans.
-[tim] technology, man. -[chad] I know.
Ahh! Woah, woah.
[chad] oh! There you go. The handle's off.
[man 1] this is how we make the moonshine.
[mark 1] I ate enough slop for her to haul.
-Beaz. -That's fourth time.
-What's he want? -I don't know. He ain't leaving no message.
-Oh, hell. -Oh, hell.
Maybe we don't have to call him.
[mark 1] you know, I don't really know why beaz is here,
but you can bet your ass that, uh,
it'll be something that will cause us a little bit of misery.
Beasley.
Oh, man. Hey, I've been trying to call y'all.
-We know. -No [bleep]
we've been trying to ignore you.
W... Well, good to see you too.
I need y'alls help. Come here, I gotta show you something.
I gotta show you this.
Our old stand-up comic buddy killer beaz, he's back again.
-[digger] stand back. Soccer balls go everywhere. -[beaz laughs]
[digger] he's a little excited.
Beaz is like a little dog with a full bladder.
He's just bouncing all over the place.
[beaz] I have been foraging around
the southeast.
I've got huge figs.
This is peaches and kiwifruit.
-[mark 1] yes. -[digger] looks like throw up.
In here, it does for now.
-Uh-- -[mark 1] shrimps?
That was bananas.
-[mark 1] uh. -[digger] beaz, boy, they're not attractive now.
[beaz] the reason I'm showing y'all all this, my wife's birthday is coming up.
She loves fruit salad and stuff like that.
And I wanna make a batch of fruit brandy
-called ambrosia shine. -Oh, that's what you're gonna call it.
What I'm here for is to ask you guys if you'll help me do it.
I've never mixed a bunch of fruits together,
so there's some uncharted territory for me.
Ambrosia, to me,
is to be the stuff that you got on the salad bar
that had different color, uh, fruit in it
and different little bitty baby marshmallows and stuff.
We always called it heavenly hash.
This is scuppnines like a really tough skinned grape.
Well, it's a muscadine.
[beaz] kinda like a muscadine they're in the same family.
They grow crazy-wild all over the southeast.
-So-- -well, I've heard of scuppernongs.
-[digger] yeah. -It's the same thing,
but the people home call it scuppernine.
-Scuppnines. -They won't say nog,
they go, "man, I'm full up of scuppnines."
scuppnines. You be at the walmart,
you're in the pajama bottoms going, "man I'm full of scuppnines."
well, around here, what beaz is calling a scuppernine
is actually a scupperdine, which is in the muscadine family,
and they come scuppernogs around here.
You know, that's more in the wine category.
But you know, if you make wine, you can make liquor out of it.
So maybe a little flavor will carry through with it.
Normally, we wouldn't take all this time to do this for you
because it's a gallon or so.
-Right. -And you're very capable of doing it.
But
-since it is terry's birthday, I think we can make it work. -[beaz] cool.
And, and I'll say this, it would mean even more to her
to know that you guys helped to do it.
We've got some things we've got to get squared away
before we obligate to this. Let's meet back down here in the morning.
-Okay. -And then we'll get busy with it.
I wish that I could say it's good to see you.
-Well, I will say it's good to see, y'all then. -[mark 1] no.
-Thank you. -[mark 1] it's good to see you, too.
We're planning on going back to our old steel site.
We haven't been back to it yet this year,
and I think it's high time we get back to production there.
-See you beaz. -All right. I'll see you later, guys.
See you in the morning.
[howard] all right.
Well, the water looks good,
the sun getting ready to drop,
and the fish getting ready to bite.
Tim I got something for you to try.
[tim] man, I hooked something over there a while go.
-[howard] I got something special for you, tim. -[tim] yeah, what you got.
I got some of the best moonshine...
-Yeah? -You want to drink in your life.
[tim] yeah? Okay.
-Pretty good. -Yes!
-[tim] uh-huh. -I have got it.
But, you know what would make it better?
If you put it with some of this tea right here.
-A little tea? -Yeah, you gotta mix it with some tea, eh.
[tim] I tell howard,
the moonshine is good,
but he needs to mix the moonshine with some tea.
Yeah. Put in the sweet tea in this cup.
-[howard] how much? -[tim] it don't matter,
because you gotta mix it in your mouth. Can't mix in the cup.
-What? -You gotta mix it like this.
-So, you gotta, you know-- -I don't understand it.
No you gotta do it like this. Look.
Mmm-hmm?
And the technique is don't fill your mouth up with moonshine.
Just get a little bit of it, that's all you want.
Mmm-hmm?
You put some sweet tea behind it and it kinda mixes in your mouth.
-[howard] well, lemme try it. -[tim] you got that.
Then you put there some tea in there.
Then you swallow together, see like that.
Yeah.
You got the best palate ever.
I mean, what, what brought you to the damn,
-sweet tea. -That's my mom, did that.
'cause I couldn't drink it, it was too strong.
Back in the day when I was young.
You know, I wanna be adult and I can handle it, you know?
But I couldn't do it.
And my dad, he want you to drink that straight moonshine.
So, you know what the true taste it is, what it tastes like.
But then when you went to swallow it, phew, it was too much.
So, she made me sweet tea and she said,
"that ain't cheating 'cause you still drinking the moonshine."
I do love sweet tea,
I do love moonshine,
the marriage of the two together blows my mind.
You oughta damn, put this in a can and sell it 'cause this is amazing.
I've put in jars and jugs, but ain't done putting it in a can.
The rave nowadays, man, is everybody's damn making these drinks.
They're making these little shot... Hot shots to call 'em.
You blend the two together, makes it perfect.
It's like a marriage,
and you sell this stuff and you will, you will make a killing off this.
If you do a sweet tea and moonshine together,
-it's going to sell. -You're right.
Oh, I know.
Howard's got a great idea,
mixing it, putting it in a can
and, you know, grab and go and sell it right off the shelf.
But I've gotta find some kind of way to replicate that taste profile
that I'm getting in my mouth, but put it in a can.
You can actually do this.
Well, I got some guys who can work on it,
but I mean, you know, it's, it's hard to get that taste profile right.
[amanda] boy, I can't believe you guys just have walnuts growing around here like this.
-I don't have that back home, -[huck] really?
No, and no kinds of nuts grow unless you plant them, you know.
[jeremy] in graham county, north carolina...
[amanda] kind of like looking for easter eggs.
[jeremy] ...After joining forces
with moonshine innovator, amanda,
mark and huck gather fresh nuts
to make an infused liquor for a customer.
[amanda] I think he'll like this, and you guys will, too.
[jason] I've been looking for something a little different.
-[huck] something flavored? -[jason] yeah.
I'm looking to get it pretty quick.
I met amanda at master distiller.
She impressed me pretty good
on the way she infused the liquors and stuff,
and got me to thinking she can help me smooth this stuff down
maybe a walnut honey flavor.
There you go. That works. Some walnuts.
So, I got to see how mark and huck do corn liquor,
and I was really grateful that they trusted me enough to let me do that.
So, an opportunity like this,
it's really good for me to see that,
maybe I could teach them a little bit something as well.
Should just need a few pounds of these guys
to flavor the liquor with.
They're still green, though.
That's okay. They smell kinda citrusy,
that it gives it more flavor
like nocello, italian walnut liquor.
They actually use green walnuts and ripened walnuts in it.
Oh.
And you pick them early in the season.
When they're green, they're softer and they're full of juice,
and it'll give us a really good flavor profile.
[mark 2] yeah, I don't really understand, you know,
with nuts and stuff like that
about making liquor, 'cause I never really fooled with it.
Nuts can be finicky and really hard to concentrate that flavor
and have it infused into the liquor in the end.
Hopefully, this is exactly what this guy is looking for.
[huck] you think this'll fix that liquor up, amanda?
[amanda] I think it'll give it a real good taste.
We'll leave it up to you. Let's just start cracking some walnuts.
Yeah, and now the hard work starts.
If she can get flavor out of 'em, it might make a good tasting liquor.
I don't know.
All right, guys, now we gotta figure out
some way to crack these walnuts.
-[huck] about that, will that work? -[amanda] perfect. Thank you.
The other alcohol, don't strip the taste of it?
[amanda] you know the alcohol is astringent,
so it absorbs it and it pulls it all out,
flavor and the oils and all the benefits.
I never worried much about it.
I just take a drink, let my liver separate everything.
[amanda] my idea is to just cook down the walnuts and the honey,
and essentially, we're just gonna make like an all natural-extract
and then use that to infuse the moonshine with.
[huck] phew. Well, it's a lot of walnuts, amanda.
[amanda] this is gonna be our secret ingredient.
I have some wildflower honey.
[mark] so, you just gonna cook that honey in this.
Well, it does smell good.
[amanda] I'm gonna put a little bit of water in there and keep it from burning
and the rest of the honey.
So, we can light this up.
We're gonna simmer it till we've reduced the liquid a little bit.
The heat will help extract all the flavor from the walnuts into the honey,
and we can add that to the alcohol.
All right, guys, I think that's probably simmered long enough.
Well, smells good, mark.
You get this flavor in that liquor workin'?
I got a trick. I'm gonna show you.
We can just let that cool down
and we'll just mix this with the alcohol.
-[huck] okay. -[amanda] we can pour it in the alcohol,
and it would absorb the flavor,
it'll probably take a week or two
for the alcohol, really, to penetrate the solids.
So, when you don't have a lot of time, this is the way to go.
-Hmm. -[amanda] so this is just a whipped cream maker.
You know, in a regular restaurant, you put cream in here.
That's nitrogen dioxide.
So, we're gonna pressurize
and we're just gonna force the alcohol into the walnuts
and it'll just rapidly speed up the process of flavoring.
[huck] you know, this is confusing to me.
Damn, this thing I've ever seen.
She got all kinds of little gadgets,
trinkets, you know, little cups,
bottles of gas,
about like being in a science lab, you know.
[amanda] we're gonna use no2 or nitrogen dioxide
in the whipped cream canister and pressurize
and then feel it, it got cold.
-Oh! We do. -[amanda] and we're gonna force the liquor
right into the hard part of the nuts.
Best way to learn is to do it yourself, right, mark?
-[mark 2] yeah. -[amanda] the more you shake it too,
it's forcing a millions of little bubbles in here.
Mmm, howdy.
[amanda] and then we just let that sit
under the pressure for like 10 to 20 minutes.
Now the fancy part,
we put a ton of pressure on there,
when we release the pressure,
it's gonna be like a second pressurization.
So, two times it's gonna force flavor.
[mark 2] sounded like a cap started leaking, didn't it?
[huck] yeah [laughs] pretty fun.
Science, you know. You wanna see how much bubbles is coming?
-[huck] oh yeah. -[amanda] so, we've essentially carbonated it,
but we do it with nitrogen.
-Rapid infusion 101. -I hear you, but I still don't understand.
[amanda] it all will make sense when you finally taste it in the end.
We gotta let this stuff set overnight,
she says, we'll really be a believer
when we see the other end of it. Don't know.
I'm still wondering about it.
Cap these off and check 'em out tomorrow.
This is our favorite, old site, beaz. I love it here.
We're going back to our old still site.
There's no evidence that it's ever been burnt.
Nobody around. Nobody's been here that we can tell.
[beaz] well, it's a pain getting back here, for one thing.
[digger] I mean, really, is your wife worth it?
Yeah. Her credit score, man, is way up there. I gotta treat her right.
You know, killer beaz, he's all time up to something,
and he's trying to make a special shine for terry,
who is his wife's birthday.
Gonna help him, we're excited about it.
And we'll get mashed in with his version of what he calls ambrosia.
[tim] you know, back in the day,
we always had sweet tea chaser moonshine.
I want everybody else to experience that too.
I'm headed to north carolina, meet with chad.
Chad is actually the guy who helped me with the wood-fired whiskey.
[tim] are y'all sure about this thing?
[chad] so, this system here turns moonshine into aged whiskey.
-[tim] that's good. -That's real good.
[tim] he's like a mad scientist at,
at blending and mixing stuff together and making things happen.
He's the genius, you know? And, and if anyone can do this,
chad can.
Well, well.
-How you doin', chad, huh? -How you doin' man?
-[chad] come by to bartend or something today? -Yeah.
Well, I got a bright idea.
Sweet tea and moonshine, if I could, you know, commercialize this
bottle it, can it. I think I got something to bring to market.
First, you gotta experience this.
Now I gotta get chad on board.
He needs to go ahead and do the ritual.
Mmm.
The ritual is putting moonshine in your mouth,
taking a drink of sweet tea,
mixing it and swallowing it together.
All right, look, you do it.
-Take the moonshine first. -Yeah.
[tim] moonshine's first.
-Mmm? -Mmm.
-That's interesting. -[tim] it changes it.
Yeah, it does. I did not expect it to change it that much.
-This is my vision. -[chad] okay.
How can we sell it like this commercially,
but tastes like I just showed you what it tastes like?
I need chad to figure out,
why if I mix sweet tea and moonshine together in my mouth,
why does it taste so much different with the same product.
You could have a higher-end product
than 99.9% of the people on the market.
This is exciting.
Think about we're gonna make something nobody else have ever made.
We're gonna bring the backwoods to the commercial line.
Every racetrack, tailgate porter
-in the whole united states... -Yup.
...Is gonna want this.
Grab-and-go cocktail, ready to go.
-Oh, like the whole rtd thing that's taken off. -Yeah.
The ready-to-drink cocktail.
This is the hot thing going right now.
When you go into a store, this is what you see.
You see these grab-and-go, the rtds, they're ready to drink.
So, we're talking,
aluminum can, high-end cocktail, ready to go.
The only difference will be the temperature,
but it will taste exactly the same as it does when it's warm.
But, you think you can do it, all right?
[chad] uh, yes I think so.
Good. See, I knew you could do it. I knew you could.
That's why I got you.
Wha... Wha... What about, how long,
uh, is it gonna take you to get it done?
Gimme two weeks. I'll, I'll have it done in two weeks.
[tim] I told chad the ritual, how to taste it and drink it.
He knows the taste profile,
but now the science, he's gotta figure that out.
-Let's do it. You got this. -All right.
[mark 1] man, it's nice back here.
[digger] see look how pretty it is when you get that seed out there,
and now just so you'll know,
I mean, we're gonna use some enzymes,
-they break this down. -[beaz] mmm-hmm.
That's what them enzymes do.
So, I chew pieces up and spit 'em in the...
No, the enzymes are doing the chewing.
Oh, okay.
Beaz, he wants a special birthday brandy for his wife, terry.
Our job here
is just to make sure that this isn't a total failure.
[beaz] this is actually kinda fun.
So, we're gonna be using scuppnines,
bananas, figs, kiwifruit and peaches.
-Just so you know... -Yeah.
...When you make liquor out of fruit,
-[beaz] yes. -It's a time consuming project.
Let me see here.
Oh, dang.
Once you get into a psa?
-Uh, yeah, oh... -Oh, we're in a yellowjackets' nest.
No [bleep]
-[beaz] crap. -[mark 1] they're protective as hell
of their domain.
[digger] you're getting ready to blackout or anything?
[beaz] no, but I'm gonna walk up to the truck and see--
-[digger] hey beaz. -[beaz] I wanna look at this...
Shortcut route through here.
[beaz] I mean, I don't know this path. I'll get lost
and then I'll die.
Poor son of a bitch.
It's kinda ironic that a yellowjacket would sting somebody
named killer beaz.
Well, do they know that they're trespassing on our still site?
Go over and tell them. You gotta get really close.
-Yellowjackets' -now they've got good ears.
[mark 1] they've got some good ears.
They got great eyes, no good ears.
[digger] beaz, he's,
he's, he's incapacitated at this point.
-[mark 1] damn it. -[digger] so, it's up to me and mark
to go on a recon mission
and slip in behind the enemy lines and get this mash out.
[mark 1] well, let's get this damn mash made.
This just like you getting stung. That's the pits.
[beaz] such a wordsmith.
I'll tell you what, guys, terry is gonna love this.
Aw! We thank the world for terry.
I mean, she's gotta be nominated for sainthood,
hell she lives and puts up with you.
Quit eating the damn bananas
it ain't gonna have no banana flavor if you eat all of them.
You've begrudged me one bite of one little banana.
[digger] one bite? Hell, far, you looked like
"debbie does dallas" when you took that bite.
[laughter]
well, I've got all the peaches, I reckon that's all of it.
[beaz] excellent. Oh, wait, wait, wait, the scuppnines.
-Oh, that's your secret ingredient. -[beaz] yes, it is.
All right, let's get her. Let's get something cooking.
[beaz] they've got a killer flavor,
it tastes like a grape that has allspice or something in it.
So, this is kind of my major ingredient
-for this was scoring the the scuppnine. -You want this to
be the dominant flavor?
Maybe. I've never run this before.
[mark 1] we ain't never made no liquor with them. Have we digger?
[digger] we have not.
Who's to say that, that wouldn't make a standalone liquor?
Well, kind of what I'mma thinking.
[digger] let's see how the flavor comes through on them on this little run.
But one thing I'm certain of, you gotta have a little pectic enzyme.
It will break down this fruit and liquefy it a little more.
Basically, what it's doing, it's pre-chewing up
the carbohydrates and proteins in here.
They'll make everything break down,
like the amylase enzyme does to corn.
[beaz] and we're using corn syrup
instead of granulated cane sugar.
We brought corn syrup into this mash
simply because it's 100 percent fermentable.
And anybody that's made corn liquor knows
that corn flavor is sweet in liquor.
So, we're not just getting sugar liquor, we're getting corn sugar, liquor.
All that needs right now
-baby man is, yeast. -No, you need way more than that.
We want to kick off quick. We want it to work out fast.
You know, this is a complicated mash.
-We're done here, let's... -[digger] let's go.
I like all the fruit that's in it.
But when you combine all these, who knows what you're gonna develop,
what kind of taste profile you're gonna get.
Get your cooler here dip [bleep]
-oh. Is that polite to say to somebody? -[digger] I mean, beaz.
[mark 1 laughs]
[amanda] all right, guys.
These are the filters that I brought for us
to filter the honey walnut moonshine with.
We just let that alcohol and the walnuts steep together overnight.
All the solids should've settled
and the fats risen to the top.
So, we're just gonna build, you know, basically like a simple water filter
like you would have in your house.
Amanda brought all kinds of filters, and blinds, and pumps.
These are micron filters. Five microns is the rating,
so it means how tightly they're bound.
It's just cotton bound up real, real tight.
Hopefully, we can pump our infusion
through the filters and we'll have it all nice and clear in the end.
Let's see how this settled overnight.
-[mark 2] got a good flavor. -It does.
Now, all we have to do is get the clear liquor back out of here
and leave the flavor in it.
Step one, we'll attach this to something,
and then we'll just build everything off of this.
I'm pretty confident that the micron filters will work.
I've used them numerous times on a small scale.
It's gonna go into this chamber,
filter it out one time, second time.
We're gonna use the water recirculating pump
and that'll force the alcohol through this filter here.
Yeah just like fixing a rig, something that'd give us dialysis or something.
I need a bucket to collect our filtered alcohol in.
I love this stuff.
It's still this bad as it was the day before,
it's gonna take something to strain that out. I'll tell you.
-Look like a muddy mess to me. -[huck] it makes me nervous.
I think they might be a little bit scared
at what we're doing and how it's gonna look.
In theory, it should just filter perfectly.
But when you're building and inventing,
you know, there's a lot of trial and error that goes along with that.
Ready. All right. I'm feeling good about this guys.
It's working.
This filter needs a second to get saturated. Let's see.
Oh. Damn.
Worked for a minute, didn't it?
[amanda] son of a bitch.
It's working.
-Damn. -Worked for a minute, didn't it?
[amanda] son of a bitch.
-[mark 2] did that lock? -[amanda] unplug it for a second.
Let me ask the question,
-since that's got all them nuts and everything in it... -Yup.
...Would it be better to strain that into another bucket, and
-then shoot it through them filters? -It may be.
[huck] 'cause that's a lot of solids in there.
-[amanda] yeah. -[mark 2] pump's cloggin' up.
I think she can straighten everything and I hope she can.
My job here now is to prove to them that a little bit of science,
a little bit of old school techniques,
a little bit of new school techniques together,
and we can solve problems.
Ready? The moment of truth.
Take two.
Oh, my god, it's actually working.
That is amazing.
Ooh. Oh, god.
Everything in the filters was cloudy,
and I thought, there's no way
this is gonna come out clear on the other end,
but it did.
Oh. [chuckles]
that alcohol burns.
Get it in the eye?
Tastes good tough.
[amanda] all right. One more bucket.
-[mark 2] one more bucket. -[amanda] okay.
What do you think, guys?
-Working. -[huck] working.
[mark 2] god, I never would've believed it.
Comin' out nice and clear.
[huck] look at that.
[amanda] well, it looks good.
Moment of truth.
[amanda] need your honest opinion, guys.
We may not want to sell this.
May wanna keep it.
-What do you think? -We might not sell.
It's absolutely perfect.
It's good and clear.
It still had the same kick about it.
Not bad. You think he's gonna like it?
If he don't like it right there. You can't make him happy.
I'm pretty confident that the customer's gonna love it.
If he doesn't, mark and huck can keep it and sell it to someone else
because it's delicious.
I'm probably fixing to say something dumb,
if I am, you just tell me.
Could we not do something like that on a bigger scale?
[amanda] that would work.
Me and huck usually we get to think about something...
If we could get a whole lot bigger scale,
make a lot more liquor, you know, and put in a real good flavor,
it'd be a money-maker.
Making liquor with these seasoned vets of moonshining,
is beyond anything that I could have asked for.
Knowledge is really a shared thing.
You share it with someone else. They share it with you.
And that's how you learn and you grow.
In the meanwhile, let's see if we make jason happy now and get us some money.
I'll guarantee we'll make him happy.
[tim] today, I'm going down to see chad.
Chad's been working on my flavor profile
for the sweet tea moonshine.
Chad calls me up. He says, "hey, I got it."
he's done did his magic.
He done did his science.
He's done figured out the taste profile.
So, I can't wait to taste it.
Chad. I'm excited, man.
I wanna taste what you got, what you're working with here.
You only gave me two weeks, remember, you gave me two weeks.
So, I'm still, like, trying to nail this, but I think I've got it.
[chad] this has actually been the longest two weeks of my life,
I've consumed hundreds of gallons of sweet tea
and I can't tell you how much moonshine
and I finally think I have something.
So, what I did is I took this sweet tea...
-Sweet tea and moonshine-- -I see that. ...And moonshine. Yeah.
You remember when we were talking about the, um, ritual thing...
-Yeah. -...The difference that you, put it in your mouth
-and hold it and the tea... -Yeah, yeah, yeah.
-...And then you drink it. -Yeah.
But then you pour it in a glass...
-It's different. -It tastes totally different.
-So... -Yeah.
...This is mimicking like if somebody left it open for a little while,
we'll see what it would taste like when it's exposed to the oxygen.
Then I made a highly-concentrated lemon juice,
and we'll add it to it like that.
Try it and see what you think.
All right, you got a drink. I got a drink. Cheers. Yup. All right.
Not too bad. A little bit lemony.
You know, I... I taste the sweet tea,
a little bit of the moonshine, but I'm tasting a whole lot of lemon.
Well you gotta put some more moonshine in there.
You gotta, you know, do something with it, you know?
-You think the lemon, cut back on lemon? -Yeah. Cut back on the lemon.
Well, that was... We'll mix some.
[tim] you know, we're gonna have to tweak it a little bit better.
We got to get a little bit closer
because this is not it right now.
It just doesn't have that right taste profile.
[chad] I'll just drop the mls in half.
So now we're gonna do four and a half instead of nine,
-half of the lemon. -Put this in here.
And then I see he's got a jar of the tea
and the moonshine. He's got everything in front of him.
He's got it all right there.
So, I just basically start just mixing some stuff together.
[chad] see what this is like.
Mmm. That's pretty good, eh.
-See, I kinda dilute it with that moonshine. -Yeah.
But, but when I put the moonshine, I raised the proof.
-Let's see. -[tim] so that's the thing
we gotta keep strong enough,
but a good taste profile, but I wanna taste the sweet tea.
[chad] okay, that's 21% alcohol.
So, we're really, really close, so...
I'm actually smelling it.
I'm tasting it and I'm looking at it.
So, I... I'm taking those three characteristics
that, what I learned growing up.
Look, try some of that.
Mmm?
It's actually not bad.
I just put a little this and a little that, uh,
a dab of that and a pinch of this,
and once I tweaked it,
I got it.
-I still don't know what you put in it, though. -Well, I don't know neither.
I took some of this,
-it was about half a tube of this out of that... -[chad laughs]
...And I put it here and there's other two things you had sitting here,
-I put that in there, whatever that is. -It's like a five?
-Yeah, I did a five, I don't know-- -of which one?
-It was a five of this one. -So, five on that
-came from this? -[tim] yup.
Okay. Let's start there.
But, this thing was like full.
So, you poured that in. You didn't...
-I poured this in there. -[chad] okay.
I just didn't write it down.
Chad has to go back in reverse.
He's gotta pull that, what I put in that drawer.
You know, chad's got the paper and the pen.
All he's gotta do is look at what I'm doing and take some measurements
and you pull it right back out write it down,
and, you know, you got it.
-Actually it is really good. -[tim] looks good, it smells good.
And the next thing, we're gonna be canning this stuff.
I'm excited.
-You're signing off. This is good to go? -Good.
-We're good. That's it? -Yeah.
-Call me when it get it ready. -I'll call you
-when we're ready to can, all right? -[tim] see you.
[digger] look right here, baby man. We may be ambitious.
[beaz] this is gonna mean a lot to her that you guys helped do this.
Beaz, he's got a skip in his step today.
[digger] oh, looky here. Oh yeah.
[beaz] nice.
That's sweet, that's sour...
Today's the day we're gonna run his birthday present for terry.
Wow!
She is gonna have a...
I hope it comes out tasting anything like that.
We took the lid off that mash barrel.
We tasted it
and it had that wine
that, that fruit wine taste, with a lot of alcohol,
you could feel the proof.
-That's some fine mash. -[digger] yes, it is.
I can't believe though he's lucky enough.
As sweet as it was and all that fruit
we didn't attract a bear.
Usually, if you've got good mash, you'll have good liquor.
So you're getting down to the fruit now.
[digger] that being said, this mash tastes wonderful.
If it had a little bit of sweet whipped cream in it,
it would taste just like ambrosia salad.
A lot of times you should cut the torch on.
[mark 1] give it a 10 count and then put the flame to it.
[mark 1 laughs]
gee...
[digger] we're gonna have to put you through 101 school again.
Being a small batch, one of run,
we're just gonna use a little old small 30 gallon steel
and make quick work of this.
-Killer? -Yeah, man.
Me and digger took a vote,
we decided, you're gonna get an additional lesson
-in condensation. -Nice.
-Instead of catching the heads in a jar
and throwing them off, we're just gonna leave
the, the cooling tub empty, void of water.
-Okay. -And let it
push all the vapors out and out the worm.
It'll clean out the worm. It'll clean out the worm arm
and blow the heads up.
[mark 1] you'll see if go from steam coming out of the worm
and turning into liquid, which will be your liquor.
We want beaz to see the transformation
from steam to liquid.
And this steam in there, here I wanna show you.
-[beaz] oh, okay. -[mark 1] see that steam coming way out here?
It'll always condense a little on its own.
-Right, right. -[mark 1] see how it just
-spurting now having it going. -[beaz] uh-huh.
-This is your head's going up in there. -Got you.
[mark 1] I'm gonna introduce water to it slowly
and you'll see the steam go completely away.
[beaz] well, that's hot in there, isn't it?
[mark 1] you ain't teasing, it's hot in there.
Now, looky here. See what it's done to our stream?
Right, right.
Yep. I'm seeing very little.
Nothing.
[mark 1] ain't that crazy?
[digger] instantly when, when that entire worm is, is engulfed in cold water,
it immediately goes from a vapor to a stream of liquor.
-[mark 1] but it's coming? -[beaz] yeah, it is.
Swap 'em jars, hell, you're wasting liquor.
-[mark 1] crystal clear, ain't it? -[beaz] yes, it is, brother.
[mark 1] that ought to be full of flavor.
Whoa! Scuppernong.
-[digger] scuppernong. -[beaz] scuppernong.
There's always the moment of truth when you taste the rum.
-Holy! -Mackerel king fish.
What stands out most to me is...
The taste of the scuppernongs seem to outrun the other fruits,
which is really a good flavor.
[digger] man, that's outstanding.
-Wow. -That grape, wild grape scuppernong flavor,
it's in there through to through, you know front to back, it's great.
I think terry is gonna absolutely love this moonshine.
She's gonna be so surprised.
Really amazes me
that no more of the peach comes through.
-I mean, I taste them... -Yeah.
...Scuppernongs...
-Scuppernong. -...More than anything.
I mean, really, that's the damn, that's the dominant flavor
even though they didn't, weren't the most volume.
Right, right.
They would make a dandy wine, wouldn't it?
I'm sure.
Tell you what, they'd make dandy and that's brandy
or cognac, cognac.
[mark 2] oh, I hope he likes this stuff, it good.
-[huck] I'll tell you what... -[mark 2] yeah?
...If he don't like it right there, he just... Can't make him happy.
That's right.
[huck] that's good stuff, good flavor.
[mark 2] yeah, we're taking this liquor out here to jason.
He's wanting a different flavor.
I don't know anybody who's got any walnut-flavored moonshine.
He oughta be happy with it.
Yeah, there he comes. Done good, didn't we?
-Hi there, bud. -Hello, jason.
-[jason speaking] -good, you?
[jason speaking]
-that busy? -[jason speaking]
-[huck] I bet you're gonna like that. -[jason speaking]
[huck] think he loves that.
-[mark 2] a lot of hard work in that. -[huck] yeah.
You wouldn't believe what we have been through to get that flavour.
[jason speaking]
[huck] is that what you're looking for?
[jason speaking]
[mark 2] that's what you want. We've got your ten gallon.
-[jason speaking] -[huck] looks like we had to to go up
on a little bit, 'cause we got a lot of work in it, you know?
$1500, that's ten gallon.
You still make money on that if you want to resell it.
Especially type of people you deal with.
[jason speaking]
-[huck] all right. -[mark 2] you got cash, I'll get you it.
-[jason speaking] -[mark 2] yeah, boy.
That's a lot of money right there.
[huck] yeah, I trust you.
-[mark 2] we'll be talking at you. -[jason speaking]
-[mark 2] all right, see ya. -[jason speaking]
[mark 2] the sale went really good.
The man that worked hard,
and I figure half the money's gonna be hers.
-[huck] got no hesitation paying a foot. -[mark 2] no.
[tim] gettin' back down here and see chad.
We're gonna put this sweet tea and moonshine in a can
get it out to, to the market.
Get it out to some of the retail stores and make some money.
We got the formula. We submitted it to the government.
We got it approved. Where my man, chad at?
I think we have created the perfect recipe.
We're gonna put this stuff in a can
and we're gonna call it, the ritual.
That is my man, chad.
So this is the ritual being canned.
Tim smith's moon chasers, the ritual. Sweet tea and moonshine.
Starting down here, these are those 200 milliliter cans.
So we got 47,000 cans this run
comin' down through this feeder,
and you'll like this part a lot,
we programmed these in
with your name printed on the bottom of that.
That's what I'm talking about. That's all right, right there.
-Yeah that's kinda cool, isn't it? -Technology man.
I know. For the best part of it,
let's go watch the stuff goin' in the can.
[tim] then it goes on down.
So now they're all getting dosed and filled.
[tim] what's all that smoke going on there?
It's liquid nitrogen.
Liquid nitrogen?
[chad] pushes all the oxygen out.
You can it with that
the can doesn't have a long of a shelf life,
the product won't last long.
[tim] if the air level is too high,
bacteria can grow in there.
So if you got bacteria growing in it,
they're just gonna make it go bad.
[chad] so the finished product
will look like that.
[tim] yeah, that's what I'm talking about.
You ready to try and see what you think of the can, the finished product.
-Cheers to you, sir. -[tim] all right.
Oh, wow! That is nice.
-Yeah. -I can just tell, right off, I think we nailed it.
No one's ever heard of the moonshiner sweet tea,
and we've already mastered that,
we got the profile down, we got it in a can.
-Cheers to the ritual. -[tim laughs]
now it's gonna be available to anyone in the public and you can drink it.
For me, these just look like little spinning dollar signs coming off of this.
-[chad] yeah. -But they got this weird dude's picture on them.
-I don't know what-- -that's that dude getting all them dollar bills.
[chad] ooh!
[man 1] I'm getting a high reading on my dissolved oxygen meter.
[chad] all right. Let me see what I can do.
I'm gonna go ahead and purge it with nitrogen.
[tim] just like over there, right?
-[chad] yeah. -There's too much oxygen in the tote.
So we have this liquid nitrogen there
with a, a adapter that they have made to,
to put on the end of it and they push liquid nitrogen into it
which actually pushes the air out the top.
Ahhh! Woah! Woah!
[chad] oh, there you go. The handle's off, the handle blew off.
[tim] I know there's a fish over there, I know.
They can smell it. I don't know they hear you sometimes, too, I think
it's like when you hit it in the water and you throw it in and it goes, bang!
[howard] the line's bobbing. We got a bite, son.
Sucked it underneath that rock there.
Oh!
God! Damn, man. You got me hemmed up.
Hey, wait a minute, did you see that?
-Bang. -[howard] look at that.
Watch him, uh, watch it again.
Oh, she biting, she's on, son, really? Gettin' tight?
[tim] jumped under that stick,
maybe under that stick. Can you net him for me, net him.
-That's all. -You gotta net it.
-Let me show you how it's done. -You don't break the line.
I mean, you caught a hell of a hammer.
-Stick fish. -Now you put 'em back in the water again.
-[howard] 'cause that's what we gotta do. -Now I gotta catch him again.
How much shine you drink today?
[chad] woah! Woah!
Oh, there you go! The handle blew off.
Never seen that happen before.
When everything looks like it's going real smooth,
you know, it tastes good and looks good
it's going in a can and then bang!
[chad] we can't turn it off here,
-[tim] you can't cut it off. -[chad] the whole entire handle blew off.
I don't know what happened, but the handle
blew out of the cut off.
[chad] that means there's no way to drain this out of the tank.
And then we couldn't cut it off
and we couldn't cut it on.
-I've never seen that happen before. -[tim] wow.
We got the tote full of mix
and we can't do nothing with it.
-Let me see that thing. -[chad] you got a light?
[tim] it's gotta go all way down in there.
[chad] yeah, without breaking that off.
[tim] I gotta find out where's the off.
-Out here. -All right.
-[tim] I got it in now. -[chad] you think you got it?
-All right, now open it up. -[chad] it's on.
-It's on, it's on. -[tim] all right, I fixed it, ooh!
-It's, it's good. -[tim] well I'm
not sure about purging this tote again.
Take the top off before you do it.
So we figured out the problem and we fixed it, and get back to roll.
-[chad] gonna need a lot of straw boys. -[tim] yeah.
Well, there goes about $200.
[chad] I hate watching all of this go down the drain.
Yeah, that's money down the drain.
[tim] but now, you know, everything looks like it's doing okay.
This machine is doing 36 cans a minute.
Imma load up some, I'm gonna show it howard.
And we're gonna go meet some people.
How many can I take?
I don't know, they got your name on it.
-Okay, well, here's the first three goin' with me. -All right.
Wait, you're leaving me on the canning line by myself?
Thanks, tim.
[mark 1] we made cognac one time...
We did, we just made it out of regular old...
-Grapes. -Grapes and muscadines.
The grapes that they used for the cognac
coming from the cognac region of France,
they're are white grape.
Well, so were these scuppernongs.
I can get way more of them scuppernongs
they're all over the place, back home.
Get those barrels filled up.
Okay, you wanna do that?
-You wanna do a... -Hell, yeah.
This could be a big improvement
to the, to the cognac we made in the past.
How do you make cognac anyway?
Well, you gotta make your wine
and you make it into liquor and put it in a barrel.
Gotta be a barrel.
I wanna, I wanna be in on that.
So you have to a... Age, cognac.
Oh, yeah. Now that we've got a way
to see aged liquor in the mountains
I think it's worth a try, digger.
I know it's worth a try.
Cognac, see, that sounds fancy.
-So that would be a... -Yeah, that is fancy.
...That'd be a good product to hit nashville with.
It'd be real good.
[beaz] doesn't cognac sound expensive?
You'd think you'd pay more for cognac
than you would for rum.
-I wanna do that. -We get all that tampered up and blended up.
There'll be some finest selections...
[digger] you know, I love terry beasley, you know
she's a great person and this is a great surprise for her.
Would you hand me my honey pecker out of that there spout, please?
-That's your... -That's my graduation...
-...Your graduation present. -Yeah.
Let's skedaddle outta here.
[beaz] let's do it. Man, I can't believe this.
-Hi there. -Tim, what's up, old buddy?
[tim] I'm going to this mexican restaurant,
howard's gonna meet me there
and, uh, I wanna show him the ritual.
Dude, you know what? I couldn't wait no longer, man, you took forever.
I can't wait until he tastes it.
Oh, yeah. I love that. Lot of traffic, man.
-I got your menu, got some chips. -[tim] yeah.
-What you got here? -Oh, that's the ritual man.
[howard] he's actually brought what we talked about in passing
and made it reality. Holy moly, man.
I'mma see if it tastes as good as it did back in the woods.
Damn, tim, this right here is knock your socks off, great.
He's taken a sweet tea and a moonshine blended it,
it is the perfect cocktail. It blows my mind.
I can already feel it, my earlobe's getting warm, tim.
Yeah, and that's a good sign.
I let howard taste it,
and I can just tell you right off, I think we nailed it.
-Oh, look at this right here. -[woman 1] lime frozen.
Now that's what I'm cooking with.
-My god. -[tim] howard's been drinking some
and I'm like, okay,
you know howard's just trying to get drunk.
[howard] I'm telling you that is the bomb.
-That's really good, man. -[tim] wow.
This could be the next product that we put in a can.
I mean, this could be like a series,
not just, just one can.
This could be a, a, a brand of moon chasers.
I might have to investigate this tequila world too, mexico.
[howard] man, I'mma tell you right here,
if I drink one more of these, I'mma be on my knees.