1 00:00:06,073 --> 00:00:09,041 [narrator] this time on moonshiners... 2 00:00:09,043 --> 00:00:12,277 This has been done for hundreds of years. 3 00:00:12,312 --> 00:00:15,214 This is an earth oven. You put in these lava rocks 4 00:00:15,216 --> 00:00:17,816 And put the agave on top of it. 5 00:00:17,885 --> 00:00:20,319 It's like a masterpiece, just like artwork. 6 00:00:20,321 --> 00:00:22,688 This is a cherokee white eagle corn. 7 00:00:22,690 --> 00:00:25,557 This corn is very rare, 8 00:00:25,559 --> 00:00:27,559 And it was actually carried by the cherokee people 9 00:00:27,561 --> 00:00:28,827 Through the appalachian mountains 10 00:00:28,829 --> 00:00:31,063 When they were removed from the lower southern states. 11 00:00:31,065 --> 00:00:34,666 You're looking at 25 to 30 different spices 12 00:00:34,702 --> 00:00:36,835 -That goes into some of these gins. -Seriously? 13 00:00:36,870 --> 00:00:38,637 We gonna have to amp things up, 14 00:00:38,639 --> 00:00:42,007 So I think it's a no-braine that we get the column stil set up. 15 00:00:42,043 --> 00:00:44,576 We're back in business with big bertha, baby. 16 00:00:44,578 --> 00:00:45,978 [bottle rattles] 17 00:00:46,046 --> 00:00:49,381 This is how we make the moonshine! 18 00:00:53,954 --> 00:00:56,522 -Amanda ought to show up here any time. -Yeah. 19 00:00:56,590 --> 00:00:58,824 Don't know exactly what she's up to, but... 20 00:00:58,826 --> 00:01:02,094 Pretty long drive from pennsylvania down here, ain't it? 21 00:01:02,096 --> 00:01:04,930 Got a phone call from mark's little buddy, amanda. 22 00:01:04,932 --> 00:01:05,997 Look, there she comes. 23 00:01:05,999 --> 00:01:08,000 She's got some kind of real special corn, 24 00:01:08,002 --> 00:01:09,701 She's wanting us to help he malt it. 25 00:01:09,703 --> 00:01:12,204 She don't know much about the malting process, so, uh, 26 00:01:12,206 --> 00:01:14,006 We'll see if we can help her out there. 27 00:01:14,008 --> 00:01:15,574 -Amanda. -Hi, guys! 28 00:01:15,576 --> 00:01:17,810 -How you doing? -Good, good. 29 00:01:17,812 --> 00:01:19,044 I'm glad you made it. 30 00:01:19,046 --> 00:01:20,612 -Oh, I missed you guys. -Hey, amanda. 31 00:01:20,681 --> 00:01:21,914 Hey, mark. 32 00:01:21,916 --> 00:01:23,215 [amanda] since I've met mark and huck, 33 00:01:23,217 --> 00:01:25,250 They've taught me a lot about the heritage of moonshining 34 00:01:25,252 --> 00:01:27,786 And the old-school technique that they still use today. 35 00:01:27,822 --> 00:01:29,955 All right, I'll show you the precious cargo. 36 00:01:29,957 --> 00:01:31,090 They're two very seasoned moonshiners 37 00:01:31,158 --> 00:01:32,157 That I can go to for help. 38 00:01:32,159 --> 00:01:34,393 I think it's something special. 39 00:01:35,729 --> 00:01:38,063 You come all the way down here for one bag of corn? 40 00:01:38,065 --> 00:01:39,932 -I sure did. -[chuckles] 41 00:01:39,934 --> 00:01:42,367 [mark] if I was going to com 14 hour drive 42 00:01:42,369 --> 00:01:44,136 I'd bring a load of corn. 43 00:01:44,138 --> 00:01:45,671 [softly] okay. 44 00:01:45,673 --> 00:01:46,672 [amanda] all right guys. 45 00:01:46,674 --> 00:01:47,940 [mark] what you got there, amanda? 46 00:01:47,975 --> 00:01:50,075 [amanda] this is a cherokee white eagle corn. 47 00:01:50,077 --> 00:01:51,477 [huck] there you go. 48 00:01:51,479 --> 00:01:54,012 Some good-looking corn. 49 00:01:54,081 --> 00:01:56,281 -[mark] I fooled with indian corn before. -Yeah. 50 00:01:56,350 --> 00:01:58,016 It's a lot more red, ain't it, than that? 51 00:01:58,085 --> 00:01:59,317 Never seen none of that. 52 00:01:59,319 --> 00:02:03,655 So, this was actually carried by the cherokee indians 53 00:02:03,657 --> 00:02:04,990 On the trail of tears, 54 00:02:04,992 --> 00:02:07,025 Through north carolina right through the town. 55 00:02:07,027 --> 00:02:08,927 -Through here, through these mountains. -Absolutely. 56 00:02:08,929 --> 00:02:11,897 The corn is the trail of tears corn 57 00:02:11,965 --> 00:02:14,867 Because it was actually carried by the cherokee peop 58 00:02:14,935 --> 00:02:16,067 Through the appalachian mountains 59 00:02:16,069 --> 00:02:17,803 When they were removed from the lower southern states. 60 00:02:17,805 --> 00:02:19,905 They carried this corn for provisions through the winter. 61 00:02:19,907 --> 00:02:21,974 And then they had to preserve some of it, 62 00:02:21,976 --> 00:02:23,809 To start growing once they reached oklahoma. 63 00:02:23,877 --> 00:02:26,578 But only a small amount of it really survived. 64 00:02:26,580 --> 00:02:29,848 It's been cultivated over almost 200 years now 65 00:02:29,884 --> 00:02:31,016 In very small amounts. 66 00:02:31,018 --> 00:02:32,151 I live in cherokee county. 67 00:02:32,219 --> 00:02:33,685 The cherokees, you know, 68 00:02:33,687 --> 00:02:35,888 Is native to this area right here. 69 00:02:35,890 --> 00:02:38,924 And this is where the corn come from in the beginning. 70 00:02:38,926 --> 00:02:40,859 I really wanna pay respect to the grain, 71 00:02:40,928 --> 00:02:41,827 And the cherokee people. 72 00:02:41,829 --> 00:02:43,228 So I felt like it was a good thing 73 00:02:43,230 --> 00:02:45,631 To bring it back here to make a really special liquor with it. 74 00:02:45,699 --> 00:02:48,700 It's very important that I do right by the corn. 75 00:02:48,702 --> 00:02:50,569 I really wanna extract all the flavor from this corn 76 00:02:50,571 --> 00:02:52,804 And pay homage to the whole story of it. 77 00:02:52,806 --> 00:02:55,007 So, I'd like to try to malt some of this. 78 00:02:55,009 --> 00:02:56,909 I think malting it will kind of ensure that 79 00:02:56,911 --> 00:02:59,912 We have all the enzymes we need to break it down 80 00:02:59,914 --> 00:03:02,414 And get as much alcohol and flavor as we can out of this corn. 81 00:03:02,816 --> 00:03:04,383 [mark] we got malted corn. 82 00:03:04,385 --> 00:03:06,785 That's the only way to get the true taste of moonshine. 83 00:03:06,853 --> 00:03:09,655 [amanda] I think mark and hu are the best people to bring this corn to. 84 00:03:09,723 --> 00:03:12,291 I don't know anyone that's made more corn liquor than these guys have. 85 00:03:12,326 --> 00:03:14,960 And also it's my chance to kind of give them a corn 86 00:03:14,962 --> 00:03:16,895 And make a corn liquor that they've never tasted before. 87 00:03:16,897 --> 00:03:18,964 I don't think we need to malt all of the corn. 88 00:03:18,966 --> 00:03:21,700 Um, I'd like to grind some of it into cornmeal, 89 00:03:21,702 --> 00:03:24,803 And we can mix the malted corn and the cornmeal. 90 00:03:24,805 --> 00:03:27,005 It would be good to possibly grind it, 91 00:03:27,007 --> 00:03:28,207 You know, in the old-fashioned way 92 00:03:28,209 --> 00:03:29,841 With a stone mill, 'cause there's no heat. 93 00:03:29,843 --> 00:03:32,978 It'll help preserve all the flavor in it. 94 00:03:32,980 --> 00:03:34,213 [huck] with a lot of your old-timers around here, 95 00:03:34,215 --> 00:03:35,547 You know, they still use 96 00:03:35,616 --> 00:03:37,749 The old grass mills, the old stone mills. 97 00:03:37,751 --> 00:03:39,751 -Yeah. -I know where there's a couple old stone mills 98 00:03:39,753 --> 00:03:41,653 That are still in operation. 99 00:03:41,655 --> 00:03:42,688 All right, so I'll get started. 100 00:03:42,690 --> 00:03:44,122 I'll go grab the materials that I brought 101 00:03:44,124 --> 00:03:46,391 -And we can start malting it. -That'll work. 102 00:04:02,876 --> 00:04:05,244 [speaking spanish] 103 00:04:05,879 --> 00:04:07,279 Let's start the fire. 104 00:04:07,281 --> 00:04:09,147 -You wanna start the fire? -Yeah. 105 00:04:09,149 --> 00:04:10,749 [narrator] in oaxaca, mexico 106 00:04:10,751 --> 00:04:13,919 Along with veteran distiller xaime and oscar, 107 00:04:13,921 --> 00:04:18,023 Tim gets hands-on making a traditional outlaw recipe 108 00:04:18,025 --> 00:04:20,826 For turning agave into high-proof mezcal. 109 00:04:20,828 --> 00:04:22,127 Now, you know, I'm a firefighter. 110 00:04:22,129 --> 00:04:24,896 I stop the fire, I don't start the fire, you know? 111 00:04:24,898 --> 00:04:27,566 -Well, you're gonna start it right now. -Gonna start the fire. 112 00:04:27,568 --> 00:04:29,968 [tim] we in mexico, and I'm trying to get 113 00:04:30,004 --> 00:04:32,004 Firsthand experience making mezcal. 114 00:04:32,006 --> 00:04:34,773 Today we gonna prep the oven. This is an earth oven. 115 00:04:34,808 --> 00:04:36,842 They have dug this big hole out. 116 00:04:36,844 --> 00:04:39,611 You know, the agave is full of starch. 117 00:04:39,680 --> 00:04:40,979 Just like making moonshine out of corn, 118 00:04:41,048 --> 00:04:43,615 You gotta heat it up, then the sugars come out. 119 00:04:43,617 --> 00:04:46,952 And this is what you need to make alcohol. 120 00:04:46,954 --> 00:04:50,555 So, we're gonna start the oven with the heads of the mezcal. 121 00:04:50,557 --> 00:04:52,591 This is 80 abv, so... 122 00:04:52,593 --> 00:04:54,893 -160 proof? -Yeah. 123 00:04:54,895 --> 00:04:57,963 They save the heads and they use that to start the fire. 124 00:04:57,965 --> 00:05:01,400 I can understand that. I've actually did it myself. 125 00:05:03,003 --> 00:05:04,670 The heads is high flammable. 126 00:05:04,672 --> 00:05:07,673 That's the highest proof alcohol that's produced from the still. 127 00:05:07,675 --> 00:05:10,008 So they're using all their resources. 128 00:05:10,044 --> 00:05:11,843 And we on the smoky side so we should go on that side. 129 00:05:11,912 --> 00:05:14,980 But the smoke is gonna follow us. 130 00:05:14,982 --> 00:05:17,783 I mean, that's what it is when you're so good-looking, the smoke comes to you. 131 00:05:17,785 --> 00:05:19,551 [speaks spanish] 132 00:05:19,553 --> 00:05:20,919 It's the other way. 133 00:05:20,921 --> 00:05:22,688 -It's the other way. -Wait a minute, oscar. 134 00:05:22,690 --> 00:05:25,090 [laughter] 135 00:05:25,993 --> 00:05:28,760 This part of the process is what makes 136 00:05:28,762 --> 00:05:30,862 The smoky part of mezcal. 137 00:05:30,864 --> 00:05:34,299 This has been done for hundreds of years. 138 00:05:34,301 --> 00:05:36,868 Back in the days, there was no gas. 139 00:05:36,870 --> 00:05:38,937 Ovens, like, it was just this. 140 00:05:39,005 --> 00:05:40,071 -Yeah, wood. -It was just wood. 141 00:05:40,073 --> 00:05:42,074 They use an oak and they use a mesquite wood. 142 00:05:42,076 --> 00:05:45,043 The oak kinda favors making, like, bourbon. 143 00:05:45,045 --> 00:05:48,013 You know, we use oak barrels to age our bourbon in, 144 00:05:48,015 --> 00:05:49,748 But here, they using the oak wood 145 00:05:49,750 --> 00:05:52,250 To actually put that smoke flavor in it. 146 00:05:52,252 --> 00:05:53,752 [xaime] most of the maestros mezcaleros, 147 00:05:53,820 --> 00:05:54,753 Not only oscar, 148 00:05:54,755 --> 00:05:56,321 They come from the legal tradition. 149 00:05:56,356 --> 00:05:58,123 This is the beauty about mezcal, 150 00:05:58,125 --> 00:06:00,425 That it keeps this tradition just alive. 151 00:06:00,427 --> 00:06:02,060 [oscar speaking spanish] 152 00:06:02,096 --> 00:06:05,197 Oscar is saying "it's ready. Now we have to throw rocks." 153 00:06:05,199 --> 00:06:07,866 -You throw rocks into it? -You put volcanic rocks. 154 00:06:07,868 --> 00:06:10,702 The rocks are gonna absorb the heat. 155 00:06:10,704 --> 00:06:12,537 Then you put the agave and then you cover it. 156 00:06:12,606 --> 00:06:14,473 -The wood is under the rocks. -Exactly. 157 00:06:14,875 --> 00:06:16,341 Let's go, tim. 158 00:06:18,779 --> 00:06:20,912 [tim] they're using this volcanic rock 159 00:06:20,914 --> 00:06:22,046 'cause it retains the heat, 160 00:06:22,048 --> 00:06:23,715 And they want it to last as long as possible 161 00:06:23,717 --> 00:06:25,317 To bake this agave. 162 00:06:25,319 --> 00:06:27,786 [xaime] over here there is a lot of volcanic areas, 163 00:06:27,788 --> 00:06:29,755 So we just bring the rocks 164 00:06:29,823 --> 00:06:31,957 -From places near here. -[tim] there? 165 00:06:31,959 --> 00:06:35,160 You know, oscar's father and generations behind him, 166 00:06:35,195 --> 00:06:38,230 They was illegally making the mezcal. 167 00:06:38,232 --> 00:06:40,766 This whole process is very authentic, 168 00:06:40,801 --> 00:06:42,300 But hard work. 169 00:06:42,369 --> 00:06:43,802 I mean, you gotta dig this hole, 170 00:06:43,870 --> 00:06:45,203 You gotta get those rocks, 171 00:06:45,205 --> 00:06:47,539 You gotta cut the wood, you gotta build a fire. 172 00:06:47,541 --> 00:06:49,074 But just think about 173 00:06:49,076 --> 00:06:51,643 They've waited for the agave to grow for eight years 174 00:06:51,711 --> 00:06:52,844 Before they got to this. 175 00:06:52,846 --> 00:06:56,081 This kind of work has been passed to oscar 176 00:06:56,083 --> 00:06:58,016 From generations to generations. 177 00:06:58,018 --> 00:07:00,986 So there's four generations behind all this knowledge. 178 00:07:01,054 --> 00:07:04,055 [oscar speaks spanish] 179 00:07:04,224 --> 00:07:05,957 -Vamos. -Chop, chop. 180 00:07:05,992 --> 00:07:08,059 -We gotta split the pina. -Si. 181 00:07:11,198 --> 00:07:13,565 -[oscar speaks spanish] -oh! 182 00:07:13,567 --> 00:07:16,001 -No problem. -[laughs] 183 00:07:16,937 --> 00:07:19,037 It's a lot of work involved here. 184 00:07:19,039 --> 00:07:20,839 [xaime] oscar says that you're hired. 185 00:07:20,841 --> 00:07:22,207 [tim] oh, good. 186 00:07:22,209 --> 00:07:23,775 But this is what you gotta do. 187 00:07:23,777 --> 00:07:25,544 This is traditional method 188 00:07:25,612 --> 00:07:28,780 Because that's what makes this mezcal so special. 189 00:07:28,849 --> 00:07:30,015 Muy bien. 190 00:07:30,017 --> 00:07:31,149 [oscar speaks spanish] 191 00:07:31,151 --> 00:07:35,020 [xaime] now that you see the big hard labor 192 00:07:35,022 --> 00:07:36,154 Cultivating the agave, 193 00:07:36,190 --> 00:07:38,957 Bring it up, starting the oven, 194 00:07:38,959 --> 00:07:40,692 -Cutting the oven. -Cutting and splitting it. 195 00:07:40,727 --> 00:07:41,993 -And we only halfway. -Yeah. 196 00:07:41,995 --> 00:07:43,528 Four more hours to go on the oven, 197 00:07:43,597 --> 00:07:44,863 So let's go relax 198 00:07:44,931 --> 00:07:46,298 -And we'll come back over here. -I'm with you. 199 00:07:46,300 --> 00:07:48,333 -Man, a siesta, huh? -Yeah. 200 00:07:48,335 --> 00:07:49,801 We're in mexico. 201 00:07:49,870 --> 00:07:51,036 [tim laughs] 202 00:07:51,038 --> 00:07:53,505 [folk music playing] 203 00:08:03,383 --> 00:08:05,083 We'll get these jars cleaned out, won't we? 204 00:08:05,085 --> 00:08:06,150 Yeah. 205 00:08:06,152 --> 00:08:08,053 You know, me and jerry, we had our final push 206 00:08:08,055 --> 00:08:09,821 To make a lot of money before the end of the season. 207 00:08:09,823 --> 00:08:11,556 We've gotta make a big run 208 00:08:11,558 --> 00:08:12,891 So we can set up for the winter. 209 00:08:12,893 --> 00:08:15,460 You never did tell me how your trip to asheville went. 210 00:08:15,462 --> 00:08:17,562 -Are you talking about me and jenna? -Yeah. 211 00:08:17,564 --> 00:08:19,898 -It went pretty damn good. -Oh, yeah? 212 00:08:19,900 --> 00:08:21,399 Where'd y'all end up going? 213 00:08:21,435 --> 00:08:25,136 Well, we went to this damn gin joint. 214 00:08:25,606 --> 00:08:26,771 Gin joint? 215 00:08:26,773 --> 00:08:29,875 A gin joint where they serve nothing but damn gin. 216 00:08:29,877 --> 00:08:32,777 Asheville is a pretty unique town. 217 00:08:32,779 --> 00:08:34,613 It's a little on the weird side for me. 218 00:08:34,615 --> 00:08:36,982 Lot of health nuts and scientists and stuff. 219 00:08:37,050 --> 00:08:40,085 But, you know, it's somethin I get to do some research 220 00:08:40,120 --> 00:08:41,987 And see how people think, what they like to drink. 221 00:08:42,055 --> 00:08:46,625 They have a long damn menu of different types of gins 222 00:08:46,627 --> 00:08:49,227 They had forest-based mashes and stuff, you know? 223 00:08:49,229 --> 00:08:53,131 They had, what did they call that? Quinoa? 224 00:08:53,199 --> 00:08:54,533 Quinoa? 225 00:08:54,535 --> 00:08:56,268 There was all these high roller guys 226 00:08:56,336 --> 00:08:59,804 In there, sitting around drinking all types of gins, 227 00:08:59,873 --> 00:09:01,172 Blowing money like nobody's business, 228 00:09:01,174 --> 00:09:03,241 And that's what just struck the idea to me, 229 00:09:03,243 --> 00:09:06,044 Hell, I could make these folks spend money too. 230 00:09:06,112 --> 00:09:07,879 Why couldn't we make one, man? 231 00:09:07,881 --> 00:09:09,114 Let's do a damn gin. 232 00:09:09,116 --> 00:09:10,348 [sighs through teeth] 233 00:09:10,350 --> 00:09:13,251 You know where to get this quin... Quinoa? 234 00:09:13,253 --> 00:09:14,953 No, but we'll find it. 235 00:09:15,021 --> 00:09:17,022 And we'll get it. 236 00:09:17,057 --> 00:09:18,757 Gin, most of them have grain bases. 237 00:09:18,825 --> 00:09:20,325 I mean, if this is considered a grain, 238 00:09:20,393 --> 00:09:22,060 Then hey, it might work. 239 00:09:22,062 --> 00:09:23,261 What all's in gin? 240 00:09:23,330 --> 00:09:25,764 Well, main ingredient's juniper berries. 241 00:09:25,832 --> 00:09:28,199 But spices, man. Botanicals. 242 00:09:28,201 --> 00:09:31,169 A lot of the same properties that we done here 243 00:09:31,171 --> 00:09:32,971 -With the spice liquor. -Hmm. 244 00:09:32,973 --> 00:09:35,807 But you're looking at 25 to 30 245 00:09:35,809 --> 00:09:37,776 Different types of flavors and spices 246 00:09:37,778 --> 00:09:41,046 -That goes into some of these gins. -Seriously? 247 00:09:41,048 --> 00:09:43,748 We're gonna have to wrap up production just to pay for that kind of stuff. 248 00:09:43,750 --> 00:09:45,850 We'll have to make a lot of this stuff, make it good, 249 00:09:45,852 --> 00:09:48,119 And not back down on our prices. 250 00:09:48,121 --> 00:09:50,488 We ain't gonna be able to do it on this little pot here. 251 00:09:50,490 --> 00:09:51,990 You don't think? 252 00:09:51,992 --> 00:09:53,892 You know the only way we're gonna achieve what you're wanting to do? 253 00:09:53,927 --> 00:09:56,861 -What? -The column still. 254 00:09:56,863 --> 00:09:58,930 Our column still's a pretty special piece of equipment 255 00:09:58,999 --> 00:10:00,498 That most people in the backwoods 256 00:10:00,500 --> 00:10:01,866 Have never seen before. 257 00:10:01,868 --> 00:10:04,769 This thing has actually got four chambers, 12 jars, 258 00:10:04,838 --> 00:10:06,204 And a 150-gallon pot. 259 00:10:06,272 --> 00:10:09,174 It'll pump out plenty of alcohol and tremendous flavor. 260 00:10:09,176 --> 00:10:10,909 To the stores building we go. 261 00:10:10,977 --> 00:10:12,711 You know, we gonna have to amp things up, 262 00:10:12,713 --> 00:10:15,080 And our column still holds three times the amount of mash 263 00:10:15,148 --> 00:10:17,215 Than what our old barrel still will. 264 00:10:17,283 --> 00:10:19,851 So I think it's a no-brainer that we get the column still 265 00:10:19,919 --> 00:10:20,986 Back out and get it set up. 266 00:10:20,988 --> 00:10:22,954 Get 'em loaded up, son. 267 00:10:23,023 --> 00:10:25,724 This column rig has got to b set up inside 268 00:10:25,726 --> 00:10:26,891 This time of the year. 269 00:10:26,960 --> 00:10:30,161 The weather's variating with each day right now. 270 00:10:30,163 --> 00:10:32,530 With a little bit of wind, little bit of coolness, 271 00:10:32,599 --> 00:10:35,233 It's just gonna condense down, fall back into the pot, 272 00:10:35,301 --> 00:10:36,935 And you just, you're not gonna 273 00:10:36,937 --> 00:10:38,503 Run no alcohol with this thing. 274 00:10:39,239 --> 00:10:41,139 Running indoors, it's a big risk, 275 00:10:41,141 --> 00:10:43,108 But if we can make this happen, 276 00:10:43,176 --> 00:10:45,844 We can potentially set up a new client base, 277 00:10:45,846 --> 00:10:48,146 And make a lot of money, fas 278 00:10:48,148 --> 00:10:49,881 Jerry, he's got a big warehouse shop, 279 00:10:49,883 --> 00:10:51,549 Got a lot of tools and stuff 280 00:10:51,585 --> 00:10:53,184 We gonna just head over to jerry's shop 281 00:10:53,186 --> 00:10:54,352 And put this thing together 282 00:10:54,354 --> 00:10:55,954 And put it back to use. 283 00:10:57,057 --> 00:10:58,123 Oh, yeah. 284 00:10:58,125 --> 00:11:00,592 Oh, man, I'm getting excited now. 285 00:11:00,660 --> 00:11:02,961 Here we go! 286 00:11:04,831 --> 00:11:07,232 Yeah, you know, gin, it calls for a lot of flavors. 287 00:11:07,300 --> 00:11:10,035 And this column still is capable 288 00:11:10,037 --> 00:11:13,238 Of running those flavors and maintaining those flavors. 289 00:11:13,240 --> 00:11:14,939 [drilling] 290 00:11:14,941 --> 00:11:18,009 -There she is, baby. -Good deal. 291 00:11:18,912 --> 00:11:22,914 We'll go get all of our spices and botanicals, 292 00:11:22,916 --> 00:11:26,351 And we'll make some quinoa gin, baby. 293 00:11:26,353 --> 00:11:28,987 We're back in business with big bertha, baby. 294 00:11:38,832 --> 00:11:39,964 [xaime] come on, tim. 295 00:11:39,966 --> 00:11:40,999 You wanna help oscar? 296 00:11:41,001 --> 00:11:43,168 [tim] it's hot over here. 297 00:11:43,170 --> 00:11:45,837 The wood is burned down, they put the lava rocks on I 298 00:11:45,839 --> 00:11:47,839 And that is just really hot. 299 00:11:47,841 --> 00:11:51,676 Putting the remaining fibers of the previous fermentations 300 00:11:51,745 --> 00:11:52,843 And distillations, 301 00:11:52,845 --> 00:11:56,781 The moisture cools down a little bit, the oven, 302 00:11:56,783 --> 00:11:58,817 So this will help the agave 303 00:11:58,852 --> 00:12:02,921 To have a more even cooking process. 304 00:12:02,923 --> 00:12:04,989 [tim] oscar's making his legal mezcal, 305 00:12:05,024 --> 00:12:08,126 But he's still doing it the illegal-fashion. 306 00:12:08,128 --> 00:12:12,263 The same traditional process is being put into this mezcal. 307 00:12:12,265 --> 00:12:14,666 [xaime] they put one facing up, 308 00:12:14,734 --> 00:12:17,035 Because the leaves part 309 00:12:17,103 --> 00:12:18,770 Can actually support better the heat. 310 00:12:18,772 --> 00:12:22,207 And then the rest ones facing down. 311 00:12:22,209 --> 00:12:27,378 So then a ritual that oscar makes in all of his cookings. 312 00:12:27,380 --> 00:12:29,180 -Chili. -Chili? 313 00:12:29,182 --> 00:12:30,915 Uh-huh. Chili. 314 00:12:30,917 --> 00:12:32,083 -And perule. -Perule. 315 00:12:32,085 --> 00:12:34,486 For good luck. There it goes. 316 00:12:35,021 --> 00:12:36,988 So all of this is going on it? 317 00:12:37,023 --> 00:12:38,957 Yeah, yeah, yeah. We have to fit everything. 318 00:12:39,025 --> 00:12:39,524 So probably 319 00:12:40,627 --> 00:12:42,060 Okay. 320 00:12:42,696 --> 00:12:44,763 -[xaime] two days it's gonna be cooked. -[tim] uh-huh. 321 00:12:44,831 --> 00:12:46,598 -But if you open in two days the oven... -[oscar speaking spanish] 322 00:12:46,600 --> 00:12:48,233 ...It can be dangerous. 323 00:12:48,301 --> 00:12:52,737 So, basically, you wait two more days, so everything is off. 324 00:12:52,739 --> 00:12:54,139 [tim] now, you say dangerous... 325 00:12:54,141 --> 00:12:55,774 It's going to catch on fire? 326 00:12:55,776 --> 00:12:59,844 Yeah. If there is still like a little heat over there, 327 00:12:59,846 --> 00:13:02,881 -If oxygen flows again, voom! -[tim] uh-huh. 328 00:13:02,883 --> 00:13:04,682 That's why you need four days to... 329 00:13:04,684 --> 00:13:06,284 Everything stops. 330 00:13:06,286 --> 00:13:07,952 -[tim] safety zone. -[xaime] and then... Exactly. 331 00:13:09,656 --> 00:13:11,890 It's like a masterpiece. Just like artwork. 332 00:13:11,892 --> 00:13:14,259 -[tim] oscar, you're a genius. -[oscar laughing] 333 00:13:14,261 --> 00:13:16,828 [tim] genius! I'm glad to be with you. 334 00:13:16,830 --> 00:13:20,765 [xaime speaking spanish] 335 00:13:20,801 --> 00:13:22,033 Yes. Thank you. Gracias. 336 00:13:22,101 --> 00:13:23,535 [oscar speaking spanish] 337 00:13:24,871 --> 00:13:26,805 So, I just really want you guys to show me 338 00:13:26,873 --> 00:13:28,573 The best way to malt this corn. 339 00:13:28,575 --> 00:13:32,143 I know you could malt it for too long and you could malt it for not long enough, 340 00:13:32,145 --> 00:13:35,146 So I wanna make sure that it's malted for the right amount of time. 341 00:13:35,148 --> 00:13:36,347 This specific strain of cor 342 00:13:36,349 --> 00:13:37,982 Was carried along the trail of tears. 343 00:13:37,984 --> 00:13:41,986 This corn is pretty rare, so I feel very lucky to have gotten this. 344 00:13:42,055 --> 00:13:44,689 And I'm really eager to see what kind of liquor we can make with this. 345 00:13:44,691 --> 00:13:46,791 [mark] spread her thin. Don't get it too thick. 346 00:13:46,860 --> 00:13:49,160 [huck] fold 'em over and put another layer in there. 347 00:13:49,196 --> 00:13:50,695 [mark] just keep making layers with it. 348 00:13:50,697 --> 00:13:52,831 [huck] that'll hold the moisture in there. 349 00:13:52,899 --> 00:13:55,033 We're trying to copy what mother nature does with the seeds in the ground. 350 00:13:55,035 --> 00:13:56,768 Covered up, it'll sprout. 351 00:13:56,770 --> 00:14:00,305 When it rains, it activates the process which starts germination. 352 00:14:00,373 --> 00:14:03,775 You want a good inch and a half, two-inch shoots on it, 353 00:14:03,777 --> 00:14:04,976 But once it starts getting green, 354 00:14:04,978 --> 00:14:06,144 That's when you need to stop. 355 00:14:06,146 --> 00:14:07,846 In the germination process, 356 00:14:07,848 --> 00:14:09,881 That seed starts to release enzymes. 357 00:14:09,883 --> 00:14:12,917 We're gonna stop it in mid-process 358 00:14:12,953 --> 00:14:15,119 As soon as we get those enzymes at its fullest point. 359 00:14:15,121 --> 00:14:17,188 And instead of it growing a plant, 360 00:14:17,190 --> 00:14:18,623 It's gonna make tons of alcohol for us. 361 00:14:18,625 --> 00:14:21,626 If you let your sprouts grow too long and it starts getting green, 362 00:14:21,694 --> 00:14:23,094 You'll mess your liquor up on the taste. 363 00:14:23,096 --> 00:14:25,296 -'cause then it's gone too far. -Yeah. 364 00:14:25,298 --> 00:14:28,166 Once it starts turning green, you need to quit right there. 365 00:14:28,168 --> 00:14:30,969 If you don't do it just righ you've ruined your whole batch of liquor. 366 00:14:30,971 --> 00:14:33,137 -Just like watering a garden. -Yep. 367 00:14:33,373 --> 00:14:34,806 That oughta do it. 368 00:14:34,841 --> 00:14:38,009 [amanda] so, now we just let it sit for a couple days, right? 369 00:14:38,011 --> 00:14:40,245 I'd take it over by the heater and set her down 370 00:14:40,313 --> 00:14:41,946 -Just so it'll stay warm. -Yeah. 371 00:14:41,948 --> 00:14:43,447 Surely go to sprout. 372 00:14:43,917 --> 00:14:46,017 -And we'll probably add a little bit of water to this. -Every day. 373 00:14:46,052 --> 00:14:47,518 It'll soak up a lot of water, 374 00:14:47,587 --> 00:14:48,953 But we'll keep it next to this heater over here 375 00:14:48,955 --> 00:14:51,122 And I'll keep that heater going. 376 00:14:51,124 --> 00:14:53,958 We started the malting process now with these seeds. 377 00:14:53,960 --> 00:14:54,993 We have them near a wood-burning stove 378 00:14:55,061 --> 00:14:57,128 To keep it constantly warm, 379 00:14:57,196 --> 00:14:59,864 And just give it, like, the best environment for them to malt in. 380 00:14:59,866 --> 00:15:01,866 [mark] follow us and we'll take you to the mill. 381 00:15:01,868 --> 00:15:03,268 [amanda] show me the way. 382 00:15:12,145 --> 00:15:13,311 [mike] yo, jerry! 383 00:15:13,313 --> 00:15:15,079 I got our stuff we've been talking about. 384 00:15:15,148 --> 00:15:16,681 So, quinoa, huh? 385 00:15:16,683 --> 00:15:19,284 You're looking at $100 plus tax per bucket. 386 00:15:19,352 --> 00:15:20,418 Man, have you lost your damn mind? 387 00:15:20,486 --> 00:15:22,219 $100 a bucket? 388 00:15:22,221 --> 00:15:25,323 Do you realize we could have got a 50 pound sack of corn for, like, 8 or 9 bucks? 389 00:15:25,325 --> 00:15:26,824 Everybody's had corn liquor. 390 00:15:26,893 --> 00:15:28,259 I do realize that. 391 00:15:28,261 --> 00:15:32,397 Nobody around here has had damn backwood quinoa alcohol. 392 00:15:32,999 --> 00:15:35,033 But, hey, let's get her inside. 393 00:15:35,835 --> 00:15:37,101 You know, quinoa is all the rage now. 394 00:15:37,103 --> 00:15:39,437 People are seeking out to get this stuff. 395 00:15:42,175 --> 00:15:44,976 Since our stash house got compromised last season, 396 00:15:45,044 --> 00:15:47,312 We've been taking it very dadgum easy this year 397 00:15:47,314 --> 00:15:50,782 On a way smaller scale than ever before. 398 00:15:50,784 --> 00:15:53,017 [mike] well, we're up to a boil. Now we're ready to add our grain. 399 00:15:53,053 --> 00:15:55,787 It's time for me and jerry to get back to what we're used to doing 400 00:15:55,789 --> 00:15:57,555 And that's going bigger, 401 00:15:57,557 --> 00:15:59,590 Making a lot of alcohol at one time, 402 00:15:59,592 --> 00:16:00,791 Trying to be on top. 403 00:16:00,793 --> 00:16:02,660 [jerry] okay. Well, we'll put that beta-amylase in. 404 00:16:02,662 --> 00:16:04,128 That yeast is gonna have a field day in there, ain't it. 405 00:16:04,130 --> 00:16:07,065 They'll be going to recess. That's for sure. 406 00:16:07,067 --> 00:16:08,967 [mike] that yeast can't really eat on starch. 407 00:16:09,035 --> 00:16:11,970 It's about like a damn pissant trying to eat a basketball. 408 00:16:11,972 --> 00:16:13,638 You've gotta break this stuff down 409 00:16:13,706 --> 00:16:15,306 And the amylase that we're gonna put in it 410 00:16:15,342 --> 00:16:18,009 Will break that starch down into fermentable sugars, 411 00:16:18,011 --> 00:16:20,078 Which creates alcohol. 412 00:16:20,080 --> 00:16:21,145 [jerry] we want that amylase to do its job 413 00:16:21,213 --> 00:16:24,182 And it does it the best at around 155-158, so... 414 00:16:24,184 --> 00:16:26,851 I'm just gonna aerate it. That'll help cool it off. 415 00:16:26,853 --> 00:16:30,054 If you pitch this amylase over a 160 degrees, 416 00:16:30,056 --> 00:16:31,556 It will just plumb kill it. 417 00:16:31,558 --> 00:16:32,957 The board stands up in it. 418 00:16:32,959 --> 00:16:34,025 Golly. 419 00:16:34,160 --> 00:16:35,526 [jerry] and now with this stuff cooked up, 420 00:16:35,595 --> 00:16:37,061 It's really thick and hard to stir. 421 00:16:37,063 --> 00:16:38,830 Now we're gonna add this alpha enzyme to it 422 00:16:38,898 --> 00:16:40,364 And see if this stuff starts to break down. 423 00:16:41,901 --> 00:16:45,703 -Want me to stir it? -All right. Let's see that conversion happening. 424 00:16:45,772 --> 00:16:49,674 [mike] I could instantly fee it thinning up as I'm stirring it. 425 00:16:49,676 --> 00:16:51,843 As soon as we pitched the amylase into this quinoa, 426 00:16:51,845 --> 00:16:54,345 It turned in from like a thick oatmeal 427 00:16:54,414 --> 00:16:58,016 Into a brothy soup and that's what we're looking for. 428 00:17:00,153 --> 00:17:01,486 Mmm. 429 00:17:02,889 --> 00:17:05,823 -It actually got a good sweet taste to it. -It does. 430 00:17:05,825 --> 00:17:07,959 It actually is very, very flavorful. 431 00:17:09,562 --> 00:17:11,062 It's already kinda sweet. 432 00:17:11,064 --> 00:17:13,731 It's a lot better than, say, cooked down corn. 433 00:17:13,800 --> 00:17:14,998 I love this stuff. 434 00:17:15,000 --> 00:17:17,435 About time to get some yeast throwed to 'em, ain't it? 435 00:17:17,437 --> 00:17:19,804 -[jerry] throw some magic dust to it and... -[mike] mmm-hmm. 436 00:17:19,806 --> 00:17:21,205 ...We're ready to let her sit. 437 00:17:21,941 --> 00:17:23,808 Feeling real confident about this run. 438 00:17:23,810 --> 00:17:25,610 It's looking good, smelling good, 439 00:17:25,612 --> 00:17:27,779 Tasting damn good. 440 00:17:27,814 --> 00:17:30,548 We're done. All we gotta do now is go try to find 441 00:17:30,616 --> 00:17:33,818 Some botanicals and some spices to go in this quinoa gin 442 00:17:33,820 --> 00:17:35,153 So we can run it's alcohol off. 443 00:17:35,221 --> 00:17:36,521 Good job, brother. 444 00:17:36,589 --> 00:17:38,156 Hell, yeah. 445 00:17:46,666 --> 00:17:50,134 [xaime] so, that's a petate that's a palm mat. 446 00:17:50,236 --> 00:17:52,937 And you'll see we'll cover up with this dirt. 447 00:17:52,939 --> 00:17:55,173 When the agave is in the hole and it's all stacked up, 448 00:17:55,175 --> 00:17:56,674 Then we have to cover it. 449 00:17:56,676 --> 00:17:58,810 [tim] so, is this wet? This is wet? 450 00:17:58,878 --> 00:18:00,044 [xaime] yeah, a little bit wet. Yeah. 451 00:18:00,046 --> 00:18:02,113 -So, you see the smoke? -[tim] yeah, yeah, yeah. 452 00:18:02,181 --> 00:18:03,781 [xaime] this is why it's smoking. 453 00:18:03,783 --> 00:18:07,185 But it should be balanced between the agave flavor and the smoky flavor. 454 00:18:07,187 --> 00:18:08,886 So it's not the strong wood flavor. 455 00:18:08,888 --> 00:18:11,556 It's agave and the wood combination 456 00:18:11,558 --> 00:18:14,225 -And slow with the heat. -Exactly. Exactly. 457 00:18:14,260 --> 00:18:17,762 I understand no spanish, 458 00:18:17,764 --> 00:18:19,831 But I understand when oscar speak 459 00:18:19,866 --> 00:18:21,165 -Then you listen. -[oscar chuckling] 460 00:18:21,167 --> 00:18:22,567 [xaime] yeah. 461 00:18:22,569 --> 00:18:25,136 With oscar, we have a common denominator here. 462 00:18:25,138 --> 00:18:28,806 We're both carrying on our heritage and tradition of making our product. 463 00:18:28,875 --> 00:18:31,142 The love and passion he's put into that product 464 00:18:31,144 --> 00:18:33,644 To make sure it tastes really good 465 00:18:33,646 --> 00:18:35,713 From what his father had taught him how to make it.. 466 00:18:35,715 --> 00:18:37,548 I did the same thing with moonshine. 467 00:18:37,617 --> 00:18:39,884 -The mountain is built. -It's already built. 468 00:18:39,952 --> 00:18:42,520 So it's gonna stay there for four days. 469 00:18:42,555 --> 00:18:44,655 Well, you know, looking at this whole process, 470 00:18:44,657 --> 00:18:47,391 They build a fire in the ground in a big hole 471 00:18:47,393 --> 00:18:49,694 And then they put these volcano lava rocks. 472 00:18:49,696 --> 00:18:53,564 They grab some of the fiber and they put the agave pina on top of it, 473 00:18:53,566 --> 00:18:56,601 And they close it up with tarps and dirt. 474 00:18:56,603 --> 00:18:58,970 When they get done with it, it looks like a mound. 475 00:18:58,972 --> 00:19:02,140 -This is secret. No one knows what's under there. -Nope. 476 00:19:02,175 --> 00:19:03,908 -No one knows. -Only the neighbors. 477 00:19:03,910 --> 00:19:04,842 -Only the neighbor. -[xaime chuckling] 478 00:19:04,844 --> 00:19:06,277 So, are we finished here? Is it okay? 479 00:19:06,279 --> 00:19:08,779 Yeah, we're all, like... It's done. 480 00:19:08,848 --> 00:19:10,748 -Is this mescal time? -Yes. 481 00:19:10,816 --> 00:19:13,918 [oscar speaking spanish] 482 00:19:13,986 --> 00:19:16,087 -I'm with you, oscar. -Vamos. 483 00:19:16,089 --> 00:19:17,388 -You're the boss. -[oscar speaking spanish] 484 00:19:26,166 --> 00:19:28,499 [mike] go in here and see what they got. 485 00:19:28,534 --> 00:19:30,568 I heard they got some good variety of stuff in here. 486 00:19:30,904 --> 00:19:31,936 [mike] I reckon. 487 00:19:33,907 --> 00:19:37,041 We found a local co-op that we can go to 488 00:19:37,109 --> 00:19:41,512 And they're pretty much known for having more spices and botanicals 489 00:19:41,514 --> 00:19:43,714 Than anywhere on the east coast. 490 00:19:43,716 --> 00:19:45,783 You're not gonna get a bag of dadgum tater chips and chewing gum 491 00:19:45,785 --> 00:19:47,852 And a damn candy bar. That's for sure. 492 00:19:47,854 --> 00:19:51,389 But they'll have all the damn spices to go in this quinoa gin. 493 00:19:52,325 --> 00:19:54,125 -What do you think? -That smells like damn... 494 00:19:54,193 --> 00:19:55,826 Live crickets. 495 00:19:55,828 --> 00:19:56,994 [laughs] 496 00:19:56,996 --> 00:19:58,062 Oh, my god. 497 00:19:58,731 --> 00:19:59,763 Shoo! 498 00:19:59,832 --> 00:20:03,067 -Here we go. Butterfly pee. -[mike chuckling] 499 00:20:03,135 --> 00:20:06,571 [mike] I ain't never seen so much stuff in my damn life, jerry. 500 00:20:08,208 --> 00:20:10,775 -No. We're not... Uh-uh. -[jerry chuckling] 501 00:20:10,777 --> 00:20:12,577 A lot of this stuff, it's not... 502 00:20:12,579 --> 00:20:13,778 Don't have a good nose at all. 503 00:20:13,780 --> 00:20:15,680 That smells like... 504 00:20:15,682 --> 00:20:17,715 Moldy damn pocket lint or something. 505 00:20:17,717 --> 00:20:19,717 And hell, it looks like it, too. 506 00:20:19,719 --> 00:20:23,955 It smells nasty or either bland or like a dirty sock 507 00:20:23,957 --> 00:20:25,823 Or somebody's jockstrap, so to speak. 508 00:20:25,825 --> 00:20:28,259 I mean, this is bad stuff. A lot of it is. 509 00:20:28,327 --> 00:20:30,595 What in the hell are people eating around here? 510 00:20:31,531 --> 00:20:33,064 Golly. 511 00:20:33,066 --> 00:20:36,901 Overall, the flavor profile that I'm looking to seek here with the gin 512 00:20:36,936 --> 00:20:40,304 Is, uh, something peppery. 513 00:20:40,306 --> 00:20:42,206 We're getting uptown with me now. 514 00:20:42,241 --> 00:20:43,407 Cayenne pepper. 515 00:20:43,409 --> 00:20:45,810 Something, uh, on the citrus note. 516 00:20:45,812 --> 00:20:47,411 Mango green. 517 00:20:48,047 --> 00:20:49,480 Oh, my god. Smell that. 518 00:20:50,650 --> 00:20:52,049 That smells like gin. 519 00:20:52,051 --> 00:20:54,018 I wanted to strike that complex flavor 520 00:20:54,020 --> 00:20:55,253 That nobody's ever tasted before. 521 00:20:55,255 --> 00:20:56,954 Licorice. 522 00:20:57,257 --> 00:20:58,756 That's it exactly. Oh, yeah, boy. 523 00:20:58,758 --> 00:21:00,691 We'll have some of that for sure. 524 00:21:00,693 --> 00:21:03,961 We've got a lot of ingredien on the table that we picked out to use for our gin, 525 00:21:03,963 --> 00:21:06,931 But the most important ingredient here is 526 00:21:06,966 --> 00:21:09,400 The juniper berry that we've got to try to find. 527 00:21:11,104 --> 00:21:12,503 -Jerry. -Yeah. 528 00:21:14,941 --> 00:21:16,107 Are you kidding me? 529 00:21:16,109 --> 00:21:17,742 I mean, can we make gin without juniper berries? 530 00:21:17,777 --> 00:21:19,076 Not that I know of. 531 00:21:19,078 --> 00:21:21,312 This ain't good. We need to find juniper berries. 532 00:21:21,314 --> 00:21:24,515 We got every other ingredient that it can take to make a gin, 533 00:21:24,517 --> 00:21:25,849 Except for juniper berries. 534 00:21:25,851 --> 00:21:28,185 You wouldn't happen to have any juniper berries, would you? 535 00:21:28,187 --> 00:21:29,687 We don't. We're out. 536 00:21:29,689 --> 00:21:30,888 Sorry about that. 537 00:21:30,890 --> 00:21:32,055 These people have got everything. 538 00:21:32,057 --> 00:21:34,058 I mean, there's hardly any spice they haven't got. 539 00:21:34,126 --> 00:21:35,793 If this co-op don't have juniper berries, 540 00:21:35,861 --> 00:21:38,029 We're not gonna be able to find them anywhere. 541 00:21:39,632 --> 00:21:41,565 -[mill owner] what's going on, huck? -This is amanda. 542 00:21:41,567 --> 00:21:43,134 She's the one that's got this corn she needs ground. 543 00:21:43,136 --> 00:21:44,168 -Hi. -Glad to meet you, ma'am. 544 00:21:44,170 --> 00:21:46,070 This corn is a cherokee white eagle corn. 545 00:21:46,072 --> 00:21:47,705 This was carried with the indians 546 00:21:47,773 --> 00:21:49,774 And it sustained them and it fed them. 547 00:21:49,776 --> 00:21:53,210 They actually carried this strain of corn over the trail of tears. 548 00:21:53,279 --> 00:21:55,613 I did reserve about half of the corn. 549 00:21:55,681 --> 00:21:56,980 It doesn't all have to be malted, 550 00:21:56,982 --> 00:21:59,283 So we're going to grind the rest of it into cornmeal 551 00:21:59,285 --> 00:22:02,053 It's special, so we want to make sure that we grind it up the right way 552 00:22:02,055 --> 00:22:04,055 And, you know, we get the best flavor out of it. 553 00:22:04,123 --> 00:22:06,223 [mill owner] yeah, come on in. We'll take a look at the mill here. 554 00:22:06,259 --> 00:22:07,725 All right. Thank you so much. 555 00:22:07,793 --> 00:22:08,959 -I can carry it for you. -Sure. 556 00:22:09,028 --> 00:22:10,795 -What a gentleman. -[chuckling] 557 00:22:10,863 --> 00:22:12,563 Now, this is the mill here. 558 00:22:12,565 --> 00:22:13,831 So, two round stones 559 00:22:13,866 --> 00:22:15,032 And now that's got grooves in it 560 00:22:15,034 --> 00:22:16,067 And that's what crushes the corn. 561 00:22:16,135 --> 00:22:17,802 [amanda] okay. Interesting. 562 00:22:17,804 --> 00:22:19,303 -[huck] you can adjust it though. -Oh, yeah. 563 00:22:19,305 --> 00:22:20,771 How would you want that ground? 564 00:22:20,773 --> 00:22:22,573 -[mark] I'd make it a little coarse. -Yeah. 565 00:22:22,575 --> 00:22:24,175 What are you gonna use this for? 566 00:22:24,177 --> 00:22:26,577 That way we'll know more about how to grind it. 567 00:22:26,579 --> 00:22:27,812 [amanda] well... 568 00:22:27,814 --> 00:22:30,481 We like a good thick cake of cornbread, I like to eat. 569 00:22:30,483 --> 00:22:32,216 -Yeah. -[laughing] 570 00:22:32,284 --> 00:22:34,719 Huck, you can grind me a piece of that cornbread when you get it made. 571 00:22:34,721 --> 00:22:36,387 Yeah, I'll save you a slice. 572 00:22:38,658 --> 00:22:41,759 -Hey, huck, I guess I'll get you to engage it. -Uh-huh. 573 00:22:41,827 --> 00:22:44,328 Go ahead and get up there, huck, and crank that thing up. 574 00:22:49,702 --> 00:22:51,736 [mill owner] put your corn in, it starts feeding it. 575 00:22:51,738 --> 00:22:54,138 Then you've got your adjustment over here. 576 00:22:54,140 --> 00:22:56,006 Then when it comes out on this end, 577 00:22:56,042 --> 00:22:57,641 It's your final product. 578 00:22:57,710 --> 00:23:00,077 -[mark] watch it working! -[laughing] 579 00:23:00,079 --> 00:23:01,712 [mill owner] is that going to be fine enough? 580 00:23:01,714 --> 00:23:02,580 Looks good to me, man. 581 00:23:05,818 --> 00:23:08,319 That's pretty cool, huh, huck? 582 00:23:08,321 --> 00:23:11,889 Something really rewarding about bringing the corn back to north carolina 583 00:23:11,924 --> 00:23:14,658 And putting it through an old stone mill. 584 00:23:14,660 --> 00:23:16,894 Literally using an old tract to grind up the corn. 585 00:23:16,962 --> 00:23:17,995 It's really neat to come back to basics 586 00:23:17,997 --> 00:23:19,964 And just do things the old-school way. 587 00:23:19,966 --> 00:23:22,933 Yeah that's got it there, huck. 588 00:23:23,669 --> 00:23:26,237 -[amanda] that's the way it should be ground, I think. -Yep. 589 00:23:26,239 --> 00:23:29,106 [mark] I think amanda's happ with the corn that we ground 590 00:23:29,108 --> 00:23:29,740 It's ground perfect. 591 00:23:29,808 --> 00:23:31,342 What do we owe you for this? 592 00:23:31,344 --> 00:23:34,245 -A piece of cornbread when you get it fixed. -That'll work. [laughs] 593 00:23:34,247 --> 00:23:37,248 -[amanda] thank you so much. -[mill owner] you're very much welcome. [chuckles] 594 00:23:44,323 --> 00:23:45,790 [jerry] hello? You had any luck? 595 00:23:45,792 --> 00:23:49,026 [mike on phone] 596 00:23:50,863 --> 00:23:52,963 [bleep] no, man. The one guy told me 597 00:23:52,965 --> 00:23:54,865 He could probably have them here in two or three weeks. 598 00:23:54,901 --> 00:23:57,134 I'm like, "I ain't got that kind of time, man." 599 00:23:57,136 --> 00:23:59,003 You know, juniper berries is what makes gin a gin. 600 00:23:59,005 --> 00:24:02,173 It gives it that rich, pine, sappy taste to it. 601 00:24:02,208 --> 00:24:05,843 Juniper berry's in the conifer family, so it's almost like a pine cone. 602 00:24:05,845 --> 00:24:07,611 So it should have a pine taste to it. 603 00:24:07,613 --> 00:24:09,013 I mean, peoples always substitute flavors. 604 00:24:09,015 --> 00:24:11,649 If you can't find something, they always try to substitute. 605 00:24:11,717 --> 00:24:14,051 [jerry] all pines and stuff around here, ya know, 606 00:24:14,053 --> 00:24:18,122 Are safe to eat, so, I mean, if we can eat 'em, why can't we put 'em in a drink? 607 00:24:18,124 --> 00:24:20,925 So, all we got to do is get in the woods and find something to replace it with. 608 00:24:20,927 --> 00:24:22,393 Let's hit the woods and see what we can find. 609 00:24:25,731 --> 00:24:27,597 What? 610 00:24:27,599 --> 00:24:30,835 Well, I tell you what, dude, you've covered enough for me and my health and everything. 611 00:24:30,837 --> 00:24:32,469 You just kick back and take it easy, 612 00:24:32,471 --> 00:24:34,939 And I'll hit the woods and go cut us a bunch of different kinds of pine. 613 00:24:34,941 --> 00:24:37,174 We'll sit and taste stuff and see if we figure out what'll work. 614 00:24:38,911 --> 00:24:41,045 [jerry] I should have no problems finding some pine up in here, for sure. 615 00:24:41,047 --> 00:24:44,181 You know, moonshiners, they tend to go in the woods for whatever they need. 616 00:24:44,183 --> 00:24:45,216 If they needed some kind of flavor, 617 00:24:45,218 --> 00:24:47,218 It's bound to be in nature. 618 00:24:47,253 --> 00:24:49,520 Down here more. Gonna check this out. 619 00:24:50,823 --> 00:24:51,889 A good smell to it. 620 00:24:51,957 --> 00:24:53,757 That's a spruce tree there. 621 00:24:53,759 --> 00:24:57,628 You know, back in the day, uh, old-timers, they'd take these spruce tips right here, 622 00:24:57,696 --> 00:25:01,031 Where it's good and tender, put them in salads, and all kinds of stuff. 623 00:25:01,033 --> 00:25:04,268 You know, we'll clip off a handful, just to be able to take back to mike. 624 00:25:05,872 --> 00:25:08,472 We got a nice little buffet to choose from. 625 00:25:09,842 --> 00:25:13,711 You know, right now I got four samples to choose from. 626 00:25:13,713 --> 00:25:17,014 I'm gonna take them over by mike's house and see what he thinks. 627 00:25:17,016 --> 00:25:19,216 You know, we'll go with the one that best fits the bill. 628 00:25:19,218 --> 00:25:21,085 -What's up, bubba? -What's going on, man? 629 00:25:21,087 --> 00:25:24,021 -Oh, man... -How ya feeling? 630 00:25:24,090 --> 00:25:25,756 -Ow, my fingers. -Oh, yeah. [chuckles] 631 00:25:25,791 --> 00:25:26,924 I feel like crap, son. 632 00:25:26,926 --> 00:25:29,527 This dadgum leg of mine is giving me all hell. 633 00:25:29,529 --> 00:25:32,663 Well, here, have you little hop on this little stool and see what I got for you. 634 00:25:32,731 --> 00:25:35,533 Well, jerry, he's got four different kind of evergreens here. 635 00:25:35,601 --> 00:25:38,035 You know, we got a fir, a white pine, a hemlock, 636 00:25:38,070 --> 00:25:39,570 And we got a spruce right here. 637 00:25:39,572 --> 00:25:42,106 One of these has got to hit close to the note. 638 00:25:42,108 --> 00:25:44,174 -I've got a few juniper berries... -Mmm-hmm. 639 00:25:44,176 --> 00:25:45,976 ...That we used to help cook with and stuff. 640 00:25:45,978 --> 00:25:49,179 You know, I've got a, just a few, a handful of juniper berries in a jar. 641 00:25:49,181 --> 00:25:52,049 I'm gonna use those to compare to the evergreens 642 00:25:53,219 --> 00:25:54,518 [mike spitting] like a pine tree. 643 00:25:54,587 --> 00:25:55,920 Pine sap is what it tastes like. 644 00:25:55,955 --> 00:25:57,488 [mike] that's exactly what it tastes like. 645 00:25:57,490 --> 00:26:00,057 -[jerry] well, this right here is the fir. -Clean. 646 00:26:01,294 --> 00:26:05,596 -That got a pretty good taste to it, don't it? -It does. Yeah, that's real... 647 00:26:05,664 --> 00:26:07,598 -Junipery. Right? -Yeah. 648 00:26:07,600 --> 00:26:10,434 [mike] fir tree has got that taste to it, 649 00:26:10,502 --> 00:26:13,704 But it's not as loud and strong as the juniper berry. 650 00:26:13,706 --> 00:26:17,341 Whoo! The white pine's got more of a sappy taste to it to me. 651 00:26:17,343 --> 00:26:20,444 I think it's gonna be kind a like an off-flavor from what we're looking for. 652 00:26:23,015 --> 00:26:25,516 The hemlock's got more of a damn cedar-y taste to it. 653 00:26:25,518 --> 00:26:26,917 -It does, don't it? -Mmm-hmm. 654 00:26:26,919 --> 00:26:29,453 -This is a spruce. Yeah. -Spruces. 655 00:26:31,991 --> 00:26:33,857 That's pretty close to the money right there. 656 00:26:33,926 --> 00:26:37,027 [chuckles] I mean, you can't tell a damn difference in it. 657 00:26:37,029 --> 00:26:40,130 If you close your eyes and tasted the spruce and the juniper berry, 658 00:26:40,132 --> 00:26:41,165 You can't tell the difference. 659 00:26:41,200 --> 00:26:42,600 [mike] so, we'll take that, man. 660 00:26:42,668 --> 00:26:44,935 We can't sell this as a gin if it does not work. 661 00:26:45,004 --> 00:26:47,071 I mean, we got a lot of money on the line. We need it to work. 662 00:26:47,073 --> 00:26:49,006 But we'll never know until we run it. 663 00:26:49,074 --> 00:26:50,474 [jerry] big money run. Better get 'er done. 664 00:26:50,476 --> 00:26:52,242 [mike] we'll see ya in a day or two. 665 00:27:02,755 --> 00:27:06,223 [xaime] we want to show you some of the production over here. 666 00:27:06,291 --> 00:27:09,226 So now that you know the agave is done. It's been four days. 667 00:27:09,294 --> 00:27:12,262 It's cooked down. Right now, it's time for the next step. 668 00:27:12,531 --> 00:27:14,231 What we got here? 669 00:27:15,601 --> 00:27:17,901 Well, as soon as I walk into that building, the first thing I see 670 00:27:17,970 --> 00:27:20,204 Is a horse turning around and squeezing the agave. 671 00:27:20,206 --> 00:27:21,171 [tim] the horse is working too. 672 00:27:21,173 --> 00:27:22,239 [xaime laughs] 673 00:27:22,241 --> 00:27:24,008 -[oscar speaking spanish] -[tim] yeah. 674 00:27:24,010 --> 00:27:25,943 [xaime] both of them are working today. 675 00:27:26,011 --> 00:27:27,745 -[tim] I see this. -[xaime] yeah. 676 00:27:27,780 --> 00:27:29,780 And this is agave from the field. 677 00:27:29,848 --> 00:27:33,117 [xaime] yeah, this is, uh, already cooked agave. 678 00:27:36,055 --> 00:27:37,955 [xaime] and you can actually... Ah, yes. 679 00:27:39,258 --> 00:27:39,990 Mmm. 680 00:27:39,992 --> 00:27:41,558 It's good, right? 681 00:27:41,560 --> 00:27:44,862 -[tim] yeah. -[xaime] we cook it, you crush it, 682 00:27:44,864 --> 00:27:46,096 Then you ferment the agave. 683 00:27:46,098 --> 00:27:47,331 [speaking spanish] 684 00:27:47,399 --> 00:27:48,298 [xaime] and then you distill. 685 00:27:48,300 --> 00:27:50,534 This is the only crusher you have? 686 00:27:50,602 --> 00:27:51,535 Well... 687 00:27:51,537 --> 00:27:53,704 We have two horses. 688 00:27:53,772 --> 00:27:57,808 -[tim] and they work for food. -[xaime] yeah. Sometimes, she even gets to 689 00:27:57,876 --> 00:28:00,577 -Taste some delicious agave-- -I see she's eatin' up all the profit. 690 00:28:00,579 --> 00:28:02,112 [xaime chuckles] 691 00:28:04,050 --> 00:28:06,250 [xaime] right now, we don't ferment juice, we ferment with fibers. 692 00:28:06,252 --> 00:28:08,018 That's one of the big differences 693 00:28:08,020 --> 00:28:11,121 That you're going to see in tequila and mezcal. 694 00:28:11,123 --> 00:28:13,657 -Once it's all shred, like this. -[tim] uh-huh. 695 00:28:13,659 --> 00:28:16,126 -[xaime] then you know that it's good, so basically... -[tim] that's good. 696 00:28:16,128 --> 00:28:18,862 -[xaime] this is how you put it over here. -[tim] mmm-hmm. 697 00:28:18,931 --> 00:28:20,164 -[xaime] like the whole pieces. -Mmm-hmm. 698 00:28:20,166 --> 00:28:21,965 [xaime] and then it's going to end up like this. 699 00:28:21,967 --> 00:28:24,935 -[tim] it's like a fiber. -Yeah. Come on over here. 700 00:28:25,003 --> 00:28:27,404 [xaime] you want to see something incredible? 701 00:28:27,940 --> 00:28:30,874 This is how we build our distillery. 702 00:28:30,876 --> 00:28:34,878 With all the leftovers of our agave fibers, you make adobe. 703 00:28:34,880 --> 00:28:38,749 This is something that oscar has been doing 35 years ago, 704 00:28:38,751 --> 00:28:40,350 -And it's still up. -Wow. 705 00:28:40,352 --> 00:28:44,021 So the remaining fibers of this process can actually build you a house. 706 00:28:44,023 --> 00:28:45,823 [tim] it's like a mud. 707 00:28:45,825 --> 00:28:47,991 -It's clay with agave fibers... -Rocks and fibers. 708 00:28:47,993 --> 00:28:49,960 ...And then cement in between. 709 00:28:49,962 --> 00:28:52,996 -So, he had to make this and, like, heat it? -Just sun dry. 710 00:28:52,998 --> 00:28:55,999 -It's just the sun. -Agave has a lots, lots of value. 711 00:28:56,001 --> 00:28:57,634 Textile, alcohol, food... 712 00:28:57,636 --> 00:28:59,036 -House. -...And construction. 713 00:28:59,038 --> 00:29:01,004 [tim] xaime and oscar, they remind me of 714 00:29:01,073 --> 00:29:02,740 American moonshiners, right here. 715 00:29:02,808 --> 00:29:04,775 Ya know, moonshiners, we're very resourceful. 716 00:29:04,777 --> 00:29:08,145 We can turn anything into something that we can use. 717 00:29:08,147 --> 00:29:10,114 [xaime] and now we're going to take it to the fermentation tanks. 718 00:29:10,116 --> 00:29:11,782 [tim] get this? 719 00:29:11,784 --> 00:29:14,485 [xaime] yeah, all that needs to go over there. 720 00:29:14,487 --> 00:29:17,721 [tim grunts] oh. Good stuff. 721 00:29:17,723 --> 00:29:20,991 -So, basically we're just taking whatever is ready. -Mmm-hmm. 722 00:29:20,993 --> 00:29:24,061 And then gaviota still has some more work to do. 723 00:29:24,063 --> 00:29:25,395 [tim] I'm ready. 724 00:29:31,303 --> 00:29:32,402 And then I just put it in? 725 00:29:33,038 --> 00:29:34,204 Yes. 726 00:29:37,209 --> 00:29:41,245 I mean, right now, you're just putting like 20 kilos, 727 00:29:41,280 --> 00:29:44,081 And you need 1,000 kilos. 728 00:29:44,083 --> 00:29:48,352 -So, now I understand why we start before sun up. -Oh, yeah. 729 00:29:51,157 --> 00:29:55,993 Xaime and oscar, they still doing it the old-fashioned, traditional way. 730 00:29:55,995 --> 00:29:58,595 They still got the horse running around, 731 00:29:58,597 --> 00:29:59,863 Ya know, squishing it up. 732 00:29:59,932 --> 00:30:03,000 They still keeping those family traditions. 733 00:30:03,002 --> 00:30:04,134 -[oscar speaking spanish] -[tim] yeah. 734 00:30:04,136 --> 00:30:10,974 [speaking spanish] [speaking spanish] 735 00:30:10,976 --> 00:30:14,011 Oscar is inviting you to go to a place 736 00:30:14,046 --> 00:30:17,281 Where he usually don't take anyone, 737 00:30:17,283 --> 00:30:22,186 Where his great-grandad started making mezcal, in the mountains. 738 00:30:22,221 --> 00:30:23,821 -Mountains, I'm ready! -Yeah. 739 00:30:23,823 --> 00:30:26,290 This gotta be, like, the illegal version of mezcal. 740 00:30:26,292 --> 00:30:28,725 -Oh, yeah. For sure. -Now you're talkin' my language. 741 00:30:28,727 --> 00:30:30,294 -Exactly. -You talkin' my language. 742 00:30:30,296 --> 00:30:32,262 Now, oscar is going to take me up into the mountains 743 00:30:32,264 --> 00:30:34,031 To where his family had 744 00:30:34,033 --> 00:30:36,033 A illegal operation distillery. 745 00:30:36,035 --> 00:30:36,967 We can go now? 746 00:30:37,035 --> 00:30:38,869 -Vamos. -Vamonos. 747 00:30:38,871 --> 00:30:41,071 This is an honor. I mean, it would be just like 748 00:30:41,139 --> 00:30:45,609 If I took you back to where my dad or grandfather was making moonshine in the woods. 749 00:30:45,611 --> 00:30:47,711 -[tim] you driving? -[xaime] you're driving. 750 00:30:47,746 --> 00:30:50,280 -[tim laughing] I'm driving. -[xaime] you're driving. 751 00:31:00,192 --> 00:31:01,859 [amanda] think we can check that malt? 752 00:31:01,861 --> 00:31:03,093 [mark] about time. 753 00:31:03,195 --> 00:31:04,561 [huck] see what it's done. 754 00:31:04,563 --> 00:31:07,331 We've come back after a few days to check the process of the malts 755 00:31:07,366 --> 00:31:09,166 With the trail of tears corn 756 00:31:09,168 --> 00:31:10,567 Oh, yeah. 757 00:31:10,569 --> 00:31:12,235 -[mark] sproutin'. -[huck] yeah, it is, ain't it. 758 00:31:12,237 --> 00:31:14,738 -[huck] let me get them little long shoots on it. -[amanda] yeah. 759 00:31:14,806 --> 00:31:16,239 Check on this malt. 760 00:31:16,308 --> 00:31:18,809 It looks ready. It's got some pretty good shoots on it, you know. 761 00:31:18,811 --> 00:31:20,811 That right there, that would be your roots. 762 00:31:20,813 --> 00:31:23,013 -This right here would be the plant. -[amanda] yeah. 763 00:31:23,081 --> 00:31:24,681 This is my first time malting a corn. 764 00:31:24,683 --> 00:31:27,951 I have bought malted corn and I've used it to distill with. 765 00:31:28,020 --> 00:31:29,753 But I've never malted it myself. 766 00:31:29,755 --> 00:31:30,821 -That's how you know... -Mmm-hmm. 767 00:31:30,856 --> 00:31:32,055 ...Right when it's done. 768 00:31:32,057 --> 00:31:34,825 There are little stems and roots on every grain. 769 00:31:34,827 --> 00:31:35,993 Smells different, it looks different. 770 00:31:35,995 --> 00:31:37,928 You wanna stop it before it turns green 771 00:31:37,930 --> 00:31:39,963 'cause that'll make it have a weird taste. 772 00:31:40,065 --> 00:31:41,231 Start wanting to eat it instead of drink it. 773 00:31:41,233 --> 00:31:42,299 -Yeah. -[laughing] 774 00:31:42,301 --> 00:31:44,101 -We don't want that. -Yup. 775 00:31:44,136 --> 00:31:45,134 I believe it's time to dry. 776 00:31:45,136 --> 00:31:46,970 I've got a dehydrator in here, works good. 777 00:31:47,006 --> 00:31:48,739 Once it sprouts and everything, 778 00:31:48,741 --> 00:31:51,842 You dry it, and then grind it up and put it in your mash. 779 00:31:51,844 --> 00:31:54,711 It just gives your corn liquor a much better flavor. 780 00:31:54,713 --> 00:31:56,947 If you grind it wet, it makes it taste funny don't it, mark? 781 00:31:57,015 --> 00:31:58,749 You want it as dry as you can get it. 782 00:31:58,817 --> 00:32:00,550 [amanda] and from what I read about malting, 783 00:32:00,585 --> 00:32:01,885 Right at this point where we stop it, 784 00:32:01,887 --> 00:32:03,720 Is where the enzymes are at their highest. 785 00:32:03,722 --> 00:32:05,055 And that's why I really wanted your help 786 00:32:05,057 --> 00:32:06,924 To know right when the perfect time was. 787 00:32:06,992 --> 00:32:09,059 Yeah, this is why amanda came to us anyway 788 00:32:09,127 --> 00:32:11,895 'cause she didn't know anything about malting corn. 789 00:32:11,964 --> 00:32:13,697 Just put as much of it on there as you can get. 790 00:32:13,699 --> 00:32:15,866 To dry, I just use a dehydrator. 791 00:32:15,868 --> 00:32:17,534 You just start layering it up, you know, 792 00:32:17,569 --> 00:32:19,369 Just stacking it up like a cake. 793 00:32:19,371 --> 00:32:21,738 We're trying to use as much in there as we can get in there to dry. 794 00:32:21,740 --> 00:32:24,207 You know, I'll just put it o right under 100 degrees. 795 00:32:24,209 --> 00:32:26,143 You know, like 95 or something. 796 00:32:26,278 --> 00:32:27,411 Here we go. 797 00:32:27,846 --> 00:32:29,112 You're workin'. 798 00:32:29,114 --> 00:32:30,948 -This isn't gonna burn it or anything, right? -No. 799 00:32:30,950 --> 00:32:32,115 It's just really special corn. 800 00:32:32,184 --> 00:32:33,617 This corn, when you're dryin' it, 801 00:32:33,685 --> 00:32:34,985 You don't wanna put a lot of heat on it. 802 00:32:34,987 --> 00:32:38,021 -You can feel this air, it ain't gonna burn. -Oh, yeah. 803 00:32:38,023 --> 00:32:41,591 And it just blows like a fan, basically, so it blows warm air. 804 00:32:41,660 --> 00:32:43,593 Don't worry, we know this is special. 805 00:32:43,595 --> 00:32:45,696 -We ain't gonna do anything to hurt it. -Yeah. 806 00:32:45,698 --> 00:32:47,898 [amanda] and how long do you usually let this dehydrate for? 807 00:32:47,900 --> 00:32:51,234 Yeah, I just go on and go to bed and wake up and take it out. 808 00:32:51,236 --> 00:32:52,703 Every little step that we do 809 00:32:52,705 --> 00:32:54,071 May seem like it takes a long time, 810 00:32:54,073 --> 00:32:56,807 But I don't do this to make a lot of money, 811 00:32:56,809 --> 00:32:58,108 I really do this to make a great product. 812 00:32:58,143 --> 00:32:59,443 And that's my goal every time. 813 00:32:59,478 --> 00:33:01,144 -[taps container] -that's it. 814 00:33:01,146 --> 00:33:04,081 [amanda] and I'm pretty excited to see what we can make with it. 815 00:33:14,860 --> 00:33:18,195 [mike] we need to check her out, see what it looks like, brother, that's for sure. 816 00:33:19,565 --> 00:33:20,964 [jerry] ah, look there. 817 00:33:20,966 --> 00:33:23,533 -[mike] it's flatter than a damn pancake, ain't it? -Flat, flat. 818 00:33:26,572 --> 00:33:27,804 Ooh, the alcohol is there. 819 00:33:27,806 --> 00:33:29,505 God almighty dog, son. 820 00:33:29,975 --> 00:33:33,610 You know, we need this run to be a success, uh, we're going all in on this quinoa. 821 00:33:33,612 --> 00:33:35,846 I'm really nervous we are lackin' 822 00:33:35,848 --> 00:33:38,215 The main damn ingredient and that is juniper berries. 823 00:33:38,984 --> 00:33:39,916 Oh, my god, this smells so good. 824 00:33:39,985 --> 00:33:41,451 [mike] yeah, you damn right, buddy. 825 00:33:41,453 --> 00:33:45,789 But we have found some spruc and they're slam-full of sap 826 00:33:45,857 --> 00:33:47,824 And bitterness and citrus notes. 827 00:33:47,826 --> 00:33:50,961 And it tastes just like damn juniper, don't it? 828 00:33:50,963 --> 00:33:52,996 Yeah, I think it'll add that hidden note that we're lookin' for. 829 00:33:52,998 --> 00:33:55,565 With the citrus and everything 830 00:33:55,567 --> 00:33:58,568 I believe it's gonna come out really nice for us. 831 00:33:58,570 --> 00:34:03,040 We got to have that evergreen flavor come in with this gin. 832 00:34:03,108 --> 00:34:04,574 The only thing I can think of now, 833 00:34:04,576 --> 00:34:07,477 Just wrap up a bunch of spruce needles in cheesecloth. 834 00:34:07,980 --> 00:34:09,012 Get on that little hook. 835 00:34:09,081 --> 00:34:10,080 -You got it? -Got it. 836 00:34:10,082 --> 00:34:11,681 We got us a gin basket, baby. 837 00:34:11,683 --> 00:34:12,949 [jerry] let's get her back up there. 838 00:34:12,951 --> 00:34:14,584 We're gonna hang it right in the last bit 839 00:34:14,620 --> 00:34:16,920 Of vapor trail, right before it goes into the pipe. 840 00:34:16,922 --> 00:34:19,756 Every drop of steam has to pass through these spruce needles. 841 00:34:19,791 --> 00:34:20,991 All right, man. 842 00:34:20,993 --> 00:34:22,793 Get these dad-gummed jars filled up and this stuff 843 00:34:22,861 --> 00:34:24,861 Pumped over, we're ready to run. 844 00:34:24,863 --> 00:34:26,663 We've bottled over 20-something spices. 845 00:34:26,731 --> 00:34:29,466 We've got all kinds of leave twigs, weeds, 846 00:34:29,468 --> 00:34:33,703 Stuff that we've never even heard about before, but has a good fragrance. 847 00:34:33,772 --> 00:34:39,309 Think that would go with this damn star anise, down here, some peppercorn. 848 00:34:39,311 --> 00:34:42,145 Now, good gin's got varieties of different types of spices 849 00:34:42,147 --> 00:34:43,847 And botanicals and stuff. 850 00:34:43,849 --> 00:34:44,748 And this is our mango. 851 00:34:44,750 --> 00:34:46,817 Jalapeno flakes. 852 00:34:46,819 --> 00:34:48,952 We wanna bring those flavors over in this, 853 00:34:48,954 --> 00:34:51,354 We don't wanna taste just one ingredient. 854 00:34:52,391 --> 00:34:54,057 First jar bein' installed. 855 00:34:54,059 --> 00:34:56,960 When you're tryin' to induce flavors, you can't get those 856 00:34:56,962 --> 00:34:58,962 Weaker flavors towards the bottom. 857 00:34:58,964 --> 00:35:00,931 The jar likes to kind of strip it out as you go. 858 00:35:00,933 --> 00:35:03,633 Got a little rosemary, a little peppercorn here. 859 00:35:03,635 --> 00:35:07,104 The real strong, pungent flavors we will put lower down to the bottom, 860 00:35:07,106 --> 00:35:09,473 So they will continue to carry through all the jars. 861 00:35:09,541 --> 00:35:11,541 Oh, yeah, the mango. 862 00:35:11,543 --> 00:35:14,911 [jerry] those weaker, citrus-type flavors, we wann put them up closer to the to 863 00:35:14,913 --> 00:35:18,782 We just wanna make sure that these things blend and carry all the way through, 864 00:35:18,784 --> 00:35:21,218 So that we have all the flavors in combination. 865 00:35:21,286 --> 00:35:23,954 -[mike] phew, well... -[jerry] that's it. 866 00:35:23,956 --> 00:35:25,689 You ready to get her pumped over? 867 00:35:25,691 --> 00:35:26,756 [jerry] let's do it. 868 00:35:26,825 --> 00:35:28,258 We've got all of our damn jars screwed in. 869 00:35:28,260 --> 00:35:29,259 [jerry] here she comes. 870 00:35:29,795 --> 00:35:30,460 [mike] it's on now. 871 00:35:31,130 --> 00:35:31,962 There she flies. 872 00:35:31,964 --> 00:35:33,864 The quinoa mash that we got, 873 00:35:33,899 --> 00:35:38,602 It's gonna steam up through each and every one of these columns and jars, 874 00:35:38,604 --> 00:35:41,671 Pickin' up the flavor from the botanicals and the spices that we've go 875 00:35:41,673 --> 00:35:43,974 And that's how we gonna have our flavorful gin. 876 00:35:43,976 --> 00:35:46,610 I'm gettin' a damn crick in my neck lookin' up at it. 877 00:35:46,612 --> 00:35:47,978 [jerry] I'm a little bit concerned with this jar 878 00:35:48,046 --> 00:35:50,714 -That's got our orange root in it. -[mike] uh-huh. 879 00:35:50,782 --> 00:35:53,250 [jerry] it's got to that one and it's kind of coming to a standstill. 880 00:35:53,252 --> 00:35:55,218 That stuff that's in it is just so fine, 881 00:35:55,220 --> 00:35:57,220 -It's pushed that stuff in that pipe. -[mike] okay. 882 00:35:58,056 --> 00:35:58,955 Get her pulled down. 883 00:35:58,957 --> 00:35:59,723 [mike] come on, hurry up. 884 00:35:59,791 --> 00:36:00,723 I'm tryin'. 885 00:36:00,726 --> 00:36:02,626 This system, it's like a heart valve. 886 00:36:02,628 --> 00:36:04,194 Don't let it blow it out of your hand, jerry. 887 00:36:04,563 --> 00:36:08,031 If that thing gets blocked up, somethin' breaks down, somethin' explodes. 888 00:36:08,033 --> 00:36:09,766 Uh, I'm probably gonna need your help here. 889 00:36:09,768 --> 00:36:11,268 [mike] we're gonna lose the whole dang run. 890 00:36:19,044 --> 00:36:20,710 [amanda] this is your deer? [laughs] 891 00:36:20,712 --> 00:36:21,978 [mark] yeah, he belongs to the neighborhood. 892 00:36:22,047 --> 00:36:23,446 -And what's his name? -[mark] bubba. 893 00:36:23,515 --> 00:36:25,315 -[amanda] hi, bubba. Oh, my god. -[mark laughs] 894 00:36:25,317 --> 00:36:28,018 Every time I come to visit mark and huck, it's definitely an adventure. 895 00:36:28,020 --> 00:36:30,320 -He's got a sweet spot right there. -Oh, does he? 896 00:36:30,322 --> 00:36:32,689 Bubba was kind of confused and thought he was a dog. 897 00:36:32,691 --> 00:36:34,090 Ah, he loves everybody. 898 00:36:34,092 --> 00:36:36,960 And so pretty. Old bubba, that's the best deer in the world. 899 00:36:36,962 --> 00:36:38,528 [laughing] 900 00:36:38,597 --> 00:36:40,263 [mark] I wouldn't shoot him for nothin'. 901 00:36:40,933 --> 00:36:43,200 [laughing] I wouldn't. 902 00:36:44,670 --> 00:36:46,736 If that son of a bitch is clogged up, it's gonna blow up. 903 00:36:46,738 --> 00:36:48,572 I tell you what, you know, this block is goin' on, 904 00:36:48,574 --> 00:36:50,040 We know we got some pressure mounting on us. 905 00:36:50,042 --> 00:36:52,209 Get ready to dump this one out. 906 00:36:52,211 --> 00:36:53,977 -Maybe give us a little bit less on that. -[mike] yeah. 907 00:36:53,979 --> 00:36:56,846 I think we had too much in this one particular jar, 908 00:36:56,915 --> 00:37:00,784 But soon as you take a jar off, it starts steamin' off alcohol vapors. 909 00:37:00,819 --> 00:37:03,220 So we've gotta try to do this in a hurry. 910 00:37:04,690 --> 00:37:06,022 We can't afford to lose all that steam, 911 00:37:06,091 --> 00:37:09,025 Or we won't have no alcohol we'll have flavored water. 912 00:37:09,094 --> 00:37:11,194 We've gotta stick it back on there and keep the run goin'. 913 00:37:11,196 --> 00:37:13,129 -[jerry] you good? -[mike] yeah. 914 00:37:13,198 --> 00:37:14,731 I think we got it back together. 915 00:37:14,733 --> 00:37:17,334 I just hope it makes it on up the chain now. 916 00:37:17,336 --> 00:37:20,003 [jerry] heck, we're gettin' bubbles in the top of her now. 917 00:37:20,005 --> 00:37:23,573 [mike] tell you what, you don't never forget how pretty this column stil 918 00:37:23,575 --> 00:37:25,208 Is when it's runnin', but it's always nice 919 00:37:25,244 --> 00:37:28,211 To bring it back out and watch it shine one more time. 920 00:37:28,213 --> 00:37:32,148 Come on, you son of a bitch, run! 921 00:37:32,150 --> 00:37:35,518 But it's goin' through there the arm's gettin' hot. 922 00:37:35,587 --> 00:37:37,187 We fixin' to have alcohol. 923 00:37:37,990 --> 00:37:40,523 -[jerry] there she roll. -[mike] whoa. 924 00:37:40,592 --> 00:37:43,226 That smells like a christmas tree farm right there, buddy. 925 00:37:43,228 --> 00:37:45,996 You can smell each and every damn botanical in this stuff, 926 00:37:45,998 --> 00:37:48,164 It's exactly what we was lookin' for. 927 00:37:48,200 --> 00:37:50,967 Get rid of them old heads there, we'll get us a taste of it. 928 00:37:50,969 --> 00:37:53,003 Just hope it ain't too damn much. 929 00:37:53,005 --> 00:37:54,070 Let's see here. 930 00:37:58,110 --> 00:37:59,843 -[jerry] wow. -Whoo! 931 00:37:59,845 --> 00:38:01,044 [jerry] that's it, son, right there. 932 00:38:01,046 --> 00:38:02,812 Damn almighty, son. 933 00:38:02,814 --> 00:38:06,650 Hell, I'm as happy as a puppy with two damn peckers. We've got some fine damn gin. 934 00:38:06,652 --> 00:38:09,552 And all the other flavors are subtle. 935 00:38:09,554 --> 00:38:12,589 They comin' through, but we got the dry evergreen taste. 936 00:38:12,591 --> 00:38:14,190 Quinoa gin, baby. 937 00:38:14,192 --> 00:38:18,028 Yeah, anybody with a lot of money's gonna pay for this gin, 938 00:38:18,096 --> 00:38:19,696 When they hear it's made from quinoa. 939 00:38:19,698 --> 00:38:23,166 They gonna like it and they for sure will buy it. 940 00:38:23,234 --> 00:38:26,403 I tell you what, man, this couldn't have went no damn better. 941 00:38:26,405 --> 00:38:29,105 We got 15 good gallons of uncut gin here 942 00:38:29,107 --> 00:38:31,875 That we can cut down into drinking proof. 943 00:38:31,877 --> 00:38:33,009 Let's get her shut down and get out of here. 944 00:38:33,045 --> 00:38:34,444 Get the hell gone. 945 00:38:34,512 --> 00:38:36,146 We've got a lot of alcohol to sell 946 00:38:36,148 --> 00:38:38,048 And we gonna make some good money on this. 947 00:38:39,951 --> 00:38:41,518 There we roll, baby. 948 00:38:53,765 --> 00:38:55,198 [man 1 speaking spanish] 949 00:38:56,935 --> 00:39:01,037 This is where all his mezcal family started to make it. 950 00:39:01,039 --> 00:39:03,106 [tim] he was making mezcal illegally here. 951 00:39:03,174 --> 00:39:05,008 [man 2] this is 150 years ago, 952 00:39:05,076 --> 00:39:09,145 When they stopped doing mezcal in this beautiful place. 953 00:39:09,147 --> 00:39:11,481 [tim] that's the holes for the fermentation? 954 00:39:11,483 --> 00:39:12,949 [man 1 speaking spanish] 955 00:39:13,017 --> 00:39:15,352 [man 2] so, yeah, this was the fermentation tanks. 956 00:39:15,420 --> 00:39:18,855 They actually chopped them from in the mountains. 957 00:39:18,857 --> 00:39:20,523 You see ruins over here. 958 00:39:20,559 --> 00:39:22,092 So, this was the distillery. 959 00:39:22,094 --> 00:39:25,995 There were clay pot stills over there. 960 00:39:25,997 --> 00:39:28,064 The water was coming from over there 961 00:39:28,066 --> 00:39:31,167 And then the water was going back to the river. 962 00:39:31,169 --> 00:39:32,969 So they were not holding the water. 963 00:39:32,971 --> 00:39:35,305 -[tim] I don't think nobody'd find you. -[man 2] no. 964 00:39:35,307 --> 00:39:37,574 No, you're here in the middle of the dessert. 965 00:39:37,642 --> 00:39:39,075 [tim] yeah, middle of nowhere. 966 00:39:39,077 --> 00:39:41,578 [man 2] you know, it was illegal to produce mezcal, 967 00:39:41,646 --> 00:39:46,049 So people was going to the mountains to produce, 968 00:39:46,051 --> 00:39:50,787 Then take to the cities, to the small towns, to sell it. 969 00:39:50,789 --> 00:39:52,956 Same as moonshiners and bootleggers, yeah. 970 00:39:52,958 --> 00:39:54,691 -[man 2] yeah? -[tim] yeah. 971 00:39:54,693 --> 00:39:56,192 Where I'm from, the moonshiners, the men, make the moonshine 972 00:39:56,194 --> 00:39:58,962 And the women bootleg it into the-- 973 00:39:58,964 --> 00:40:00,363 It was exactly... 974 00:40:00,365 --> 00:40:01,731 Nip joints, they call them. 975 00:40:01,800 --> 00:40:04,868 And we call it, over here, mezcaleras. 976 00:40:04,870 --> 00:40:07,070 [tim] at first, it's a little bit, uh, different, 977 00:40:07,138 --> 00:40:08,338 Because I'm in a different world. 978 00:40:08,340 --> 00:40:09,906 You know, I'm a fish out of water here, 979 00:40:09,941 --> 00:40:12,942 But once we start talking, it all goes together. 980 00:40:12,944 --> 00:40:15,111 Distilling is always hot and it's hard work 981 00:40:15,113 --> 00:40:17,046 And they doin' the same thing here. 982 00:40:17,115 --> 00:40:19,449 You know, you think it's rou until you get here. 983 00:40:19,517 --> 00:40:22,452 This is very rugged territory. 984 00:40:22,487 --> 00:40:26,122 Uh-huh, I see, this is where the water come, down the trough here. 985 00:40:26,191 --> 00:40:30,126 [man 2] so the water was coming from there. They hold it in this pool. 986 00:40:30,862 --> 00:40:33,396 This was for storing the water. 987 00:40:33,398 --> 00:40:35,899 -[tim] store the water. -[man 2] there were storing the water over here. 988 00:40:35,967 --> 00:40:37,834 And then the water went to the distillery. 989 00:40:37,836 --> 00:40:40,970 And then after the distillery, it went back to the river. 990 00:40:40,972 --> 00:40:45,008 All the water from this comes from inside the mountains. 991 00:40:45,410 --> 00:40:47,143 This is how everything started. 992 00:40:47,145 --> 00:40:54,017 His great grandfather, he was basically doing this just for personal use. 993 00:40:54,019 --> 00:40:54,884 -[tim] yup. -[man 2] mmm-hmm. 994 00:40:54,886 --> 00:40:55,985 [man 1 speaking spanish] 995 00:41:03,762 --> 00:41:08,665 Over here, their ancestors started to make mezcal. 996 00:41:08,733 --> 00:41:13,570 And we're gonna honor them in the altar of dia de los muertos. 997 00:41:13,572 --> 00:41:16,539 So you're gonna able to know more about them. 998 00:41:16,608 --> 00:41:19,542 [tim] this is a special, sacred time period for them 999 00:41:19,544 --> 00:41:21,911 And this is when they honor everyone from the past. 1000 00:41:21,913 --> 00:41:23,780 And he asked me to come to his mother's house 1001 00:41:23,848 --> 00:41:27,417 To celebrate and go to the altar with him. 1002 00:41:27,485 --> 00:41:30,220 And, I mean, this is, like, it's on top of the world.