1
00:00:05,767 --> 00:00:07,767
[narrator] This time
on Master Distiller.
2
00:00:07,767 --> 00:00:09,367
It can be worth
more than gold.
3
00:00:09,367 --> 00:00:11,367
[narrator]
In the hills of Appalachia,
4
00:00:11,367 --> 00:00:14,367
moonshiners share
their hiding places
5
00:00:14,367 --> 00:00:17,500
with a special breed
of treasure hunter.
6
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Here's some ginseng.
7
00:00:19,166 --> 00:00:21,500
[narrator] Rare
and protected by law.
8
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[dog whimpering]
9
00:00:22,700 --> 00:00:24,133
[man] Hey, bud,
what are you doing?
10
00:00:25,066 --> 00:00:26,367
Ginseng hunting.
11
00:00:26,367 --> 00:00:30,367
[narrator]
Wild ginseng can command
thousands of dollars a pound.
12
00:00:30,367 --> 00:00:31,300
[man 2]
That's what he's doing.
13
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Hunting ginseng.
14
00:00:32,300 --> 00:00:33,400
Gonna make a little money.
15
00:00:33,400 --> 00:00:36,767
[narrator] And potential
felony charges for picking it.
16
00:00:36,767 --> 00:00:38,567
But for our distillers...
17
00:00:38,567 --> 00:00:40,367
Don't you guys be looking
at my secret ingredient.
18
00:00:40,367 --> 00:00:42,367
[narrator] ...a run of
ginseng liquor...
19
00:00:42,367 --> 00:00:44,400
Most expensive mash
in history.
20
00:00:44,400 --> 00:00:46,367
[narrator] ...can mean
hitting the jackpot.
21
00:00:46,367 --> 00:00:48,166
That right there,
you can sell that jar.
22
00:00:59,667 --> 00:01:02,867
All right, guys.
Welcome to Master Distiller.
23
00:01:02,867 --> 00:01:07,400
You're going to build us some
liquor infused with ginseng.
24
00:01:07,400 --> 00:01:11,367
We want the flavor, plus the
benefits of that ginseng.
25
00:01:11,367 --> 00:01:13,400
At the end of this contest,
26
00:01:13,400 --> 00:01:16,667
one of y'all will be named
Master Distiller.
27
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Appalachian wild ginseng
28
00:01:18,567 --> 00:01:21,567
for centuries has been used
as a tonic.
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It can be made into tea,
or infused into moonshine.
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00:01:25,266 --> 00:01:28,500
Depending on the size
and the age of the root,
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it can be worth
more than gold.
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00:01:30,867 --> 00:01:33,967
[Digger]
Now, hunting ginseng's
a little bit dangerous, folks.
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00:01:33,967 --> 00:01:35,266
If you get it
from a wrong spot,
34
00:01:35,266 --> 00:01:36,767
say, the national park,
35
00:01:36,767 --> 00:01:39,667
you could find yourself
in jail if you ain't careful.
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00:01:39,667 --> 00:01:41,800
This is a very
specialty liquor.
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00:01:41,800 --> 00:01:45,066
If it's done right, there's a
global market out there.
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00:01:45,066 --> 00:01:49,033
But it is getting harder and
harder to get wild ginseng.
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00:01:49,767 --> 00:01:52,166
Tickle, tell us all about it.
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00:01:53,166 --> 00:01:55,867
Wild ginseng is a
slow-growing perennial
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00:01:55,867 --> 00:01:59,000
that grows in shady forests
all over Appalachia.
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It peaks in late summer
43
00:02:00,467 --> 00:02:03,066
and is traditionally harvested
in the autumn.
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00:02:03,066 --> 00:02:05,500
It's been used for centuries
in Appalachia
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00:02:05,500 --> 00:02:07,567
as a tonic by the Cherokees.
46
00:02:07,567 --> 00:02:09,867
And later,
European settlers infused it
47
00:02:09,867 --> 00:02:11,800
into teas and moonshine.
48
00:02:11,800 --> 00:02:14,367
Wild ginseng is known
around the world
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00:02:14,367 --> 00:02:15,867
for its medicinal properties,
50
00:02:15,867 --> 00:02:18,200
especially in
the Asian market,
51
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where prices average
$8,000 a pound.
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00:02:22,367 --> 00:02:24,200
With limited season and risk
53
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from dangerous poachers
and bandits,
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00:02:26,166 --> 00:02:28,000
ginseng infused moonshine
55
00:02:28,000 --> 00:02:30,567
is becoming as rare
as the roots themselves.
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00:02:30,567 --> 00:02:33,400
But a delicious spirit
infused with wild ginseng
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00:02:33,400 --> 00:02:35,300
with a market this hot,
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00:02:35,300 --> 00:02:37,333
that's an investment
worth making.
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00:02:40,100 --> 00:02:41,000
All right, guys,
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00:02:41,000 --> 00:02:43,266
you're going to incorporate
into your liquor
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this precious, precious root,
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and also make it
delicious enough
63
00:02:47,767 --> 00:02:49,600
to where it is marketable.
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00:02:49,600 --> 00:02:51,367
You don't have to add
your ginseng
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00:02:51,367 --> 00:02:53,266
in your base spirit run,
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00:02:53,266 --> 00:02:55,567
but we do need
your base spirit run
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to complement the ginseng,
not overwhelm it.
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00:02:59,300 --> 00:03:02,266
You've got the choice of where
you want to insert it.
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00:03:02,266 --> 00:03:05,500
And we do need to taste
the ginseng in your final jar.
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00:03:05,500 --> 00:03:07,500
All right, guys,
time for y'all to build us
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00:03:07,500 --> 00:03:09,233
a mash for your base spirit.
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00:03:10,100 --> 00:03:11,467
We ain't going
to do it in here, guys.
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We're going out
in the great outdoors
74
00:03:12,967 --> 00:03:14,000
where we belong.
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00:03:14,000 --> 00:03:15,200
Come with me and Mark.
76
00:03:15,200 --> 00:03:17,000
Tim's going to stay here
and guard that copper.
77
00:03:17,000 --> 00:03:18,667
Yeah, I'm going to stay inside
where it's warm.
78
00:03:25,500 --> 00:03:26,600
All right, guys,
we're out here
79
00:03:26,600 --> 00:03:30,000
where the ginseng grows in
these hills of East Tennessee.
80
00:03:30,000 --> 00:03:33,200
You have one hour to build us
your ginseng mash.
81
00:03:33,200 --> 00:03:35,367
Your time starts... now.
82
00:03:35,367 --> 00:03:36,867
Good luck
and get with it, guys.
83
00:03:36,867 --> 00:03:38,166
[Mark] Good luck, gentlemen.
84
00:03:41,967 --> 00:03:43,533
Here we got the flame down.
85
00:03:44,667 --> 00:03:45,634
There she goes.
86
00:03:46,367 --> 00:03:48,667
There we go. I got it.
87
00:03:48,667 --> 00:03:53,066
I'm Robert Bowman from
Cherokee, North Carolina.
88
00:03:53,600 --> 00:03:56,166
I'm 45 years old.
89
00:03:56,166 --> 00:03:58,867
For a living, I do heating
and air and electrical work,
90
00:03:58,867 --> 00:04:01,166
basically a little
handyman helper.
91
00:04:01,166 --> 00:04:04,066
This is a good place
to forage, find what you need,
92
00:04:04,066 --> 00:04:06,700
especially if you know
what you're looking for.
93
00:04:06,700 --> 00:04:10,800
I grew up being told
what to hunt for,
what to look for.
94
00:04:10,800 --> 00:04:14,567
A lot of dads around here,
they hunt for damn ginseng.
95
00:04:15,300 --> 00:04:17,400
Get this all
screwed together here.
96
00:04:17,400 --> 00:04:20,367
I didn't start hunting
and distilling until
about five years ago.
97
00:04:20,367 --> 00:04:23,467
This one, I fully built
everything to it.
98
00:04:23,467 --> 00:04:26,767
After 20 years
of fabricating metal,
99
00:04:26,767 --> 00:04:30,166
this was a new challenge
I really enjoyed.
100
00:04:30,166 --> 00:04:32,700
I just wanted to play
mad scientist
101
00:04:32,700 --> 00:04:35,700
and see what kind of spirits
I can actually make.
102
00:04:35,700 --> 00:04:39,100
Boys, I believe
I've got corn stew
going on over here.
103
00:04:39,100 --> 00:04:40,600
It's always a good base.
104
00:04:40,600 --> 00:04:45,800
[Robert]
My whole mash is a mixture of
cracked corn and whole corn.
105
00:04:45,800 --> 00:04:48,600
I use a little bit of honey,
a little bit of barley.
106
00:04:48,600 --> 00:04:51,066
This is local honey
I get from my house.
107
00:04:51,066 --> 00:04:53,467
I'm not going to put ginseng
in base mash
108
00:04:53,467 --> 00:04:56,667
because you're not going
to get that true flavoring
out of it.
109
00:04:56,667 --> 00:05:00,400
-Ginseng is a real woodsy
taste when you bite into it.
-Oh, yeah.
110
00:05:00,400 --> 00:05:02,567
Corn spirits seem to be
doing the best
111
00:05:02,567 --> 00:05:05,166
when you're dealing with
a woodsy element.
112
00:05:05,166 --> 00:05:07,000
My plan is we're going to make
an elixir
113
00:05:07,000 --> 00:05:09,567
but with the flavoring
of ginseng whiskey.
114
00:05:09,567 --> 00:05:12,200
It's more respect
for my people doing the elixir
115
00:05:12,200 --> 00:05:14,867
because anytime
the Cherokee used ginseng,
116
00:05:14,867 --> 00:05:16,367
it was medicine.
117
00:05:16,367 --> 00:05:19,667
Got you boys some
pure Catskill Mountain
maple syrup here.
118
00:05:19,667 --> 00:05:21,667
Yeah, we'd rather have that
on a pancake.
119
00:05:21,667 --> 00:05:22,934
Wait till you taste this.
120
00:05:23,867 --> 00:05:25,166
[smacks lips] Mmm.
121
00:05:25,166 --> 00:05:26,266
My name is Brian Mulder.
122
00:05:26,266 --> 00:05:28,734
I'm 57 years old
from Roxbury, New York.
123
00:05:29,867 --> 00:05:31,567
And I'm the owner
and head distiller
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00:05:31,567 --> 00:05:34,500
and only distiller
of Union Grove Distillery.
125
00:05:34,500 --> 00:05:37,066
So our gin we make with
Catskill Mountain botanicals.
126
00:05:37,066 --> 00:05:39,767
We use Catskill Mountain
wild ginseng.
127
00:05:39,767 --> 00:05:41,967
People really,
really love that gin.
128
00:05:41,967 --> 00:05:44,100
We're going to take a little
bit of our whiskey out
129
00:05:44,100 --> 00:05:45,867
to see how it's faring.
130
00:05:45,867 --> 00:05:47,600
[Brian] We are
a family-run distillery.
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00:05:47,600 --> 00:05:49,967
My wife Penny,
she is here full-time
with me as well as
132
00:05:49,967 --> 00:05:52,100
our two sons,
Tristan and Victor.
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00:05:52,100 --> 00:05:54,300
-Cheers.
-Victor will work
behind the bar
134
00:05:54,300 --> 00:05:56,867
and Tristan,
who is in a wheelchair,
135
00:05:56,867 --> 00:05:58,500
who suffered an accident
a couple of years ago,
136
00:05:58,500 --> 00:05:59,967
helps here when he can.
137
00:05:59,967 --> 00:06:03,667
So we do all of our bottling
here by hand.
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00:06:03,667 --> 00:06:05,467
We are everything there.
139
00:06:05,467 --> 00:06:06,867
There's no other
employees on site
140
00:06:06,867 --> 00:06:09,166
except myself, my wife,
and a couple bartenders.
141
00:06:10,967 --> 00:06:12,567
You guys bring your pancakes?
142
00:06:12,567 --> 00:06:15,667
No, we ain't got enough money
to buy all that syrup either.
143
00:06:15,667 --> 00:06:17,166
[all laugh]
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00:06:17,166 --> 00:06:19,100
[Brian] It helps to know
the guy that makes it.
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00:06:19,100 --> 00:06:21,567
-[Mark] I guess.
-Oh yeah, I'd say so.
146
00:06:21,567 --> 00:06:23,266
[Brian] My process
is pretty simple.
147
00:06:23,266 --> 00:06:24,867
I want to just use
the maple syrup
148
00:06:24,867 --> 00:06:28,700
as the base spirit
and show these guys
149
00:06:28,700 --> 00:06:32,300
what can be made from just
one sugar, maple syrup.
150
00:06:32,300 --> 00:06:34,800
Back home, I used 55 gallons
of syrup at a time.
151
00:06:34,800 --> 00:06:35,967
Oh my.
152
00:06:35,967 --> 00:06:37,800
You don't see many people
working with maple syrup.
153
00:06:37,800 --> 00:06:40,667
-Not on the volume
that you are working with.
-Right. Right.
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00:06:40,667 --> 00:06:43,400
The ginseng with the maple
in my final spirit
155
00:06:43,400 --> 00:06:45,166
is going to be
a great tasting product
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00:06:45,166 --> 00:06:46,567
that's really
highly marketable.
157
00:06:46,567 --> 00:06:48,367
I didn't want to put
any ginseng in this pot
158
00:06:48,367 --> 00:06:49,500
because you really
need to infuse it.
159
00:06:49,500 --> 00:06:52,066
Use the alcohol to extract the
properties and the flavors.
160
00:06:52,667 --> 00:06:53,700
It's hard to find,
I'll tell ya,
161
00:06:53,700 --> 00:06:55,166
in the Catskills especially.
162
00:06:55,166 --> 00:06:57,667
I'm from Texas and we don't
have ginseng down there.
163
00:06:57,667 --> 00:06:59,066
I can tell you that.
164
00:06:59,066 --> 00:07:00,500
I got plenty
of mesquite trees.
165
00:07:00,500 --> 00:07:01,800
[laughs]
166
00:07:01,800 --> 00:07:03,567
My name's Mike Teague.
I'm from Buda, Texas.
167
00:07:03,567 --> 00:07:06,266
I'm 35 years old and I'm
a professional firefighter.
168
00:07:06,266 --> 00:07:08,967
We like to get out and train
and hone our skills.
169
00:07:08,967 --> 00:07:11,266
And then obviously when we're
not in the fire station,
170
00:07:11,266 --> 00:07:12,367
or running calls.
171
00:07:12,367 --> 00:07:13,500
You know, we're cooking
172
00:07:13,500 --> 00:07:15,700
or working on other projects
around the shop.
173
00:07:15,700 --> 00:07:18,300
So I have
a 15 gallon keg still
174
00:07:18,300 --> 00:07:20,367
that I built
with a 7 gallon thumper.
175
00:07:21,000 --> 00:07:22,000
Now that we're running,
176
00:07:22,000 --> 00:07:23,367
it's just pretty much
a waiting game now,
177
00:07:23,367 --> 00:07:24,567
I got to swap out jars.
178
00:07:24,567 --> 00:07:26,767
For me, uh, distilling
is most similar to cooking.
179
00:07:26,767 --> 00:07:29,066
You know,
different seasonings,
different spices,
180
00:07:29,066 --> 00:07:30,867
different fruits,
different things like that.
181
00:07:30,867 --> 00:07:32,767
And it really adds an element
182
00:07:32,767 --> 00:07:34,567
of individuality
to the creation.
183
00:07:34,567 --> 00:07:36,300
So these are just
different recipes.
184
00:07:36,300 --> 00:07:38,467
I was working on a spiced rum
for Christmas.
185
00:07:38,467 --> 00:07:41,266
Different variations
of flavorings and spices
186
00:07:41,266 --> 00:07:43,000
and kind of come up
with different recipes
187
00:07:43,000 --> 00:07:44,367
and pick one from that.
188
00:07:44,367 --> 00:07:46,400
I actually started out
home brewing beer and wine
189
00:07:46,400 --> 00:07:47,467
and through some research,
190
00:07:47,467 --> 00:07:50,300
I found out that distilling
is only one more step away
191
00:07:50,300 --> 00:07:51,467
from making beer
192
00:07:51,467 --> 00:07:52,567
and the profiles
are real similar.
193
00:07:52,567 --> 00:07:54,100
So that's kind of how
that got started.
194
00:07:54,100 --> 00:07:57,767
I average around 140,
150 proof when we're all done.
195
00:07:57,767 --> 00:07:59,667
As you can see,
it's like printing money.
196
00:08:00,066 --> 00:08:00,934
[chuckles]
197
00:08:03,100 --> 00:08:04,567
[Digger] Molasses?
198
00:08:04,567 --> 00:08:07,367
Looks like a lot of jars
of molasses?
199
00:08:07,367 --> 00:08:08,967
[Mike] Yes, sir.
I'm doing a, uh,
200
00:08:08,967 --> 00:08:10,600
pretty similar
to basic rum wash.
201
00:08:10,600 --> 00:08:12,400
For my base mash,
I'm going to be mashing in
202
00:08:12,400 --> 00:08:14,300
with a mixture
of raw cane sugar.
203
00:08:14,300 --> 00:08:16,467
Which has the natural molasses
still attached to it.
204
00:08:16,467 --> 00:08:18,000
I'm going to use
some light brown sugar
205
00:08:18,000 --> 00:08:20,767
and then some unsulphured
blackstrap molasses.
206
00:08:20,767 --> 00:08:21,867
[Digger] Brown sugar.
207
00:08:21,867 --> 00:08:23,967
-[Mark] Mmm-hmm.
-I love it.
208
00:08:23,967 --> 00:08:25,667
[Mark] Yeah, boy.
209
00:08:25,667 --> 00:08:26,600
Just going to carry over well
210
00:08:26,600 --> 00:08:28,567
and marry up
with the ginseng flavor,
211
00:08:28,567 --> 00:08:30,100
makes it more easy to drink.
212
00:08:30,100 --> 00:08:31,467
Are you going
to actually be putting
213
00:08:31,467 --> 00:08:32,767
some ginseng in this mash?
214
00:08:32,767 --> 00:08:34,567
As expensive as it is,
I want to save it
215
00:08:34,567 --> 00:08:36,033
for when it matters the most.
216
00:08:36,667 --> 00:08:38,367
Definitely don't want
to waste it.
217
00:08:38,367 --> 00:08:40,066
Well, at the end of the day,
I think we're going to have
218
00:08:40,066 --> 00:08:42,000
some good liquor
on all channels.
219
00:08:42,000 --> 00:08:43,000
[Mark] Yes, sir.
220
00:08:43,000 --> 00:08:45,000
Gentlemen,
you got 30 minutes left.
221
00:08:45,000 --> 00:08:45,867
You're halfway there.
222
00:08:45,867 --> 00:08:47,033
[Mike] Yes, sir.
223
00:08:47,967 --> 00:08:48,900
Gotta watch my heat.
224
00:08:48,900 --> 00:08:50,567
You're getting a lot of sugar
in that pot now.
225
00:08:50,567 --> 00:08:52,767
The last couple of years
have been pretty hard for us
226
00:08:52,767 --> 00:08:54,767
between the pandemic
and my son's accident.
227
00:08:54,767 --> 00:08:57,467
We've worked really hard
to try and turn things around
228
00:08:57,467 --> 00:08:59,800
and winning this title
would mean a lot.
229
00:08:59,800 --> 00:09:01,100
Not only to me,
230
00:09:01,100 --> 00:09:02,634
but to a lot of people
that have supported me.
231
00:09:03,467 --> 00:09:04,900
You're done with the heat
over there, Mike?
232
00:09:04,900 --> 00:09:06,567
Yeah, I cut it off
a little bit ago.
233
00:09:06,567 --> 00:09:08,967
I think I'm still,
we're still up
around almost 100.
234
00:09:08,967 --> 00:09:09,867
So I think we're doing
all right.
235
00:09:09,867 --> 00:09:10,934
[Brian] Yeah,
that's where I'm sitting now.
236
00:09:10,934 --> 00:09:12,367
-So that was
good enough for me.
-[Mike] Yeah.
237
00:09:12,367 --> 00:09:14,367
[Mike]
Winning Master Distiller
would be massive for me.
238
00:09:14,367 --> 00:09:16,166
My hope is to open
my own distillery here
239
00:09:16,166 --> 00:09:18,266
in the near future
and winning would hopefully
240
00:09:18,266 --> 00:09:20,667
open the doors that we need
to make it happen.
241
00:09:20,667 --> 00:09:22,367
[Digger] 15 minutes,
gentlemen.
242
00:09:22,367 --> 00:09:24,467
Better be getting them buttons
fastened up.
243
00:09:24,467 --> 00:09:26,567
There's going to be
a lot of the Cherokees
244
00:09:26,567 --> 00:09:28,367
that are going to be amazed
to see me out here.
245
00:09:28,367 --> 00:09:30,867
And I want to win
Master Distiller
246
00:09:30,867 --> 00:09:33,266
and prove that
we still make a elixir
247
00:09:33,266 --> 00:09:35,100
that tastes as good
as the whiskey.
248
00:09:35,100 --> 00:09:36,266
[Digger] All right, gentlemen,
249
00:09:36,266 --> 00:09:38,467
you actually have
four minutes left.
250
00:09:38,467 --> 00:09:39,734
[Robert] Better hoof it to it.
251
00:09:40,600 --> 00:09:43,000
Boys, I think I got some
caramel corn over here.
252
00:09:43,000 --> 00:09:45,567
I burnt my mash, you know,
I scorched it a little bit.
253
00:09:45,567 --> 00:09:47,600
But I'm hoping to extract
that taste out
254
00:09:47,600 --> 00:09:49,266
when I start running.
255
00:09:49,266 --> 00:09:50,700
There we go.
256
00:09:50,700 --> 00:09:55,400
Ten, nine, eight, seven, six,
257
00:09:55,400 --> 00:10:00,600
five, four, three, two, one.
258
00:10:00,600 --> 00:10:03,433
Step away from your barrels,
men, you're done.
259
00:10:09,266 --> 00:10:11,266
All right, men, welcome back.
260
00:10:11,266 --> 00:10:12,200
It's the big day.
261
00:10:12,200 --> 00:10:14,467
You first run,
you stripping run.
262
00:10:14,467 --> 00:10:17,500
Get that spirit out of there
that you're going to build on
263
00:10:17,500 --> 00:10:19,667
throughout this competition
to infuse it
264
00:10:19,667 --> 00:10:21,667
with Appalachian ginseng.
265
00:10:21,667 --> 00:10:25,000
You'll notice you've got
the basic pot still here.
266
00:10:25,000 --> 00:10:28,467
You're going to have
three hours to run
your base spirit.
267
00:10:28,467 --> 00:10:30,166
The winner of this challenge
268
00:10:30,166 --> 00:10:33,000
gets to go first
into the still house
269
00:10:33,000 --> 00:10:34,567
for pick of still parts.
270
00:10:34,567 --> 00:10:35,967
If you think
you need something
271
00:10:35,967 --> 00:10:38,800
like a thumper
for your second run,
272
00:10:38,800 --> 00:10:40,900
you better bring us
your best jar.
273
00:10:40,900 --> 00:10:44,700
We only need
to taste your ginseng
in your final jar.
274
00:10:44,700 --> 00:10:45,967
We know it's pretty valuable,
275
00:10:45,967 --> 00:10:48,967
and you're probably planning
on adding it later.
276
00:10:48,967 --> 00:10:50,500
[Digger] All right, guys,
that's all the chatter
277
00:10:50,500 --> 00:10:51,300
you're going to hear up here.
278
00:10:51,300 --> 00:10:52,467
You got three hours.
279
00:10:52,467 --> 00:10:55,467
Bring us your best jar
of your base spirit
280
00:10:55,467 --> 00:10:57,066
before that time lapses.
281
00:10:57,867 --> 00:11:00,100
Your three hours starts now.
282
00:11:00,100 --> 00:11:01,333
Good luck and get with it.
283
00:11:02,300 --> 00:11:03,533
[Mike] Let's get it done.
284
00:11:05,266 --> 00:11:06,266
There we go.
285
00:11:07,467 --> 00:11:09,367
[Robert] Yeah,
we got some flamage going.
286
00:11:13,100 --> 00:11:14,266
Oh, that's good.
287
00:11:14,266 --> 00:11:16,166
I finally got to see the mash.
288
00:11:16,166 --> 00:11:18,000
I think that I can get
as much maple syrup,
289
00:11:18,000 --> 00:11:20,266
it looked right,
as it could need
a lot of time.
290
00:11:20,266 --> 00:11:22,266
Oh, she smells good too. Oof.
291
00:11:22,266 --> 00:11:24,767
That's some pretty rich mash
right there.
292
00:11:24,767 --> 00:11:26,266
Pretty mash.
293
00:11:26,266 --> 00:11:28,900
[Mike] My mash didn't actually
get it worked off all the way.
294
00:11:28,900 --> 00:11:30,100
Still working in the barrel,
295
00:11:30,100 --> 00:11:32,367
but I feel like that little
residual sugar
296
00:11:32,367 --> 00:11:34,567
that was left over can help me
kind of push through
297
00:11:34,567 --> 00:11:36,767
some extra sweetness
and flavor through that run.
298
00:11:37,767 --> 00:11:39,000
You're still working?
299
00:11:39,000 --> 00:11:40,100
Ooh, yeah.
300
00:11:40,100 --> 00:11:41,166
Still got a little sweet
in there.
301
00:11:41,166 --> 00:11:42,266
I don't know
if it worked all the way off,
302
00:11:42,266 --> 00:11:43,967
but definitely good.
303
00:11:43,967 --> 00:11:44,900
How about yours?
304
00:11:44,900 --> 00:11:47,166
[Robert] Got that good
bitter beer taste to it.
305
00:11:47,166 --> 00:11:50,767
That's going to be
what complements that ginseng.
306
00:11:50,767 --> 00:11:53,500
Damn, man, oh, Mark,
we know tons of people
307
00:11:53,500 --> 00:11:54,767
that dig ginseng
308
00:11:54,767 --> 00:11:55,700
because, you, know, hell,
309
00:11:55,700 --> 00:11:58,667
you can get $700 to $900
a pound for it.
310
00:11:58,667 --> 00:12:00,467
As a matter of fact,
we was making liquor
311
00:12:00,467 --> 00:12:02,100
and some boys walked up on us.
312
00:12:02,100 --> 00:12:05,066
We were in the National Park,
wasn't supposed to be there.
313
00:12:05,066 --> 00:12:07,400
-In fact, we was carrying
the steel in.
-Yeah.
314
00:12:07,400 --> 00:12:09,767
And this one guy, he said,
"I know what you got in here
315
00:12:09,767 --> 00:12:10,767
and what you're going to do."
316
00:12:10,767 --> 00:12:12,300
He said, "Do you think
the park service
317
00:12:12,300 --> 00:12:13,333
won't know what you're doing?"
318
00:12:13,333 --> 00:12:14,667
I said, "I think they're going
to know you're in here
319
00:12:14,667 --> 00:12:16,367
digging ginseng."
320
00:12:16,367 --> 00:12:17,600
And he said, "What you mean?"
321
00:12:17,600 --> 00:12:20,467
I can see their hands was,
I mean, they had mud
322
00:12:20,467 --> 00:12:22,800
up under where the fingernails
where they'd been digging.
323
00:12:22,800 --> 00:12:25,066
They kind of realized
it's a wash.
324
00:12:25,066 --> 00:12:27,300
I think we reached
mutual agreement.
325
00:12:27,300 --> 00:12:28,166
[Mark] Yeah.
326
00:12:28,166 --> 00:12:29,800
Moved on
with their own business.
327
00:12:29,800 --> 00:12:31,300
[Mark] Yeah.
You keep my secret
328
00:12:31,300 --> 00:12:32,834
-and I'll keep yours.
-[Digger] Yeah.
329
00:12:33,567 --> 00:12:34,600
[Brian] Yours done, Robert?
330
00:12:34,600 --> 00:12:35,634
[Robert] Yeah.
331
00:12:36,767 --> 00:12:39,100
Did scorch my corn
just a little bit.
332
00:12:39,100 --> 00:12:40,100
You want a bite of corn?
333
00:12:40,100 --> 00:12:40,934
[Brian] No, thank you.
334
00:12:40,934 --> 00:12:42,066
[Robert] Got some pickled corn
over here.
335
00:12:42,066 --> 00:12:43,033
[laughs]
336
00:12:43,033 --> 00:12:44,467
When you scorch your corn,
if you're not careful,
337
00:12:44,467 --> 00:12:46,967
gives the alcohol
a heavy burnt taste.
338
00:12:50,900 --> 00:12:52,200
I did scorch my mash,
339
00:12:52,200 --> 00:12:54,166
but I think if I can
break it down far enough,
340
00:12:54,166 --> 00:12:56,166
I can still make
some good liquor.
341
00:12:56,166 --> 00:12:58,166
You're putting your ginseng
in now, Robert?
342
00:12:58,166 --> 00:13:01,100
No, I'm going to infuse it
on the last step.
343
00:13:01,100 --> 00:13:03,000
Do you want
to do yours now or?
344
00:13:03,000 --> 00:13:04,367
No, I'm going to do it
at the last step.
345
00:13:04,367 --> 00:13:07,867
Hey, Tim, you ever had
any dealing with ginseng?
346
00:13:07,867 --> 00:13:09,867
I've got some
soaking in moonshine.
347
00:13:09,867 --> 00:13:12,800
I've tasted some and I've had
people make it for me
348
00:13:12,800 --> 00:13:14,166
and it does not taste good.
349
00:13:14,166 --> 00:13:16,567
I mean, I understand
the health benefits of it,
350
00:13:16,567 --> 00:13:18,266
but to get people to drink,
351
00:13:18,266 --> 00:13:19,967
it's kind of like
before they came out
352
00:13:19,967 --> 00:13:21,266
with flavored cough medicine.
353
00:13:21,266 --> 00:13:24,367
If they run
a really good base spirit,
354
00:13:24,367 --> 00:13:27,100
then that changes
the ballgame.
355
00:13:27,100 --> 00:13:29,266
All right, men,
two hours left.
356
00:13:29,266 --> 00:13:30,767
[Brian]
I got some liquor, boys.
357
00:13:31,266 --> 00:13:32,400
First drops.
358
00:13:32,400 --> 00:13:33,900
-This will be my first run
-[Robert] Copper...
359
00:13:33,900 --> 00:13:36,400
on a small copper pot
open-fired still.
360
00:13:36,400 --> 00:13:37,767
-Look at you.
-Yee-haw.
361
00:13:37,767 --> 00:13:39,367
Here I am competing
against Mike and Robert,
362
00:13:39,367 --> 00:13:41,033
who have run
this type of still before.
363
00:13:41,667 --> 00:13:43,266
-The heads are even good.
-Yeah.
364
00:13:43,266 --> 00:13:45,367
And knowing
that my taste profile
365
00:13:45,367 --> 00:13:46,867
was where I wanted it to be,
366
00:13:46,867 --> 00:13:48,467
I was very, very relieved.
367
00:13:48,467 --> 00:13:50,166
I got some running now, boys.
368
00:13:50,166 --> 00:13:51,100
[Brian] All right.
369
00:13:51,100 --> 00:13:52,166
[Mike] Ooh-wee.
370
00:13:52,166 --> 00:13:53,667
That's got plenty in it.
371
00:13:53,667 --> 00:13:55,000
[Robert] There we go.
372
00:13:55,000 --> 00:13:56,567
We have liquid, boys.
373
00:13:56,567 --> 00:13:57,600
[Brian] All right.
374
00:13:57,600 --> 00:13:59,066
All right, guys.
You're halfway there.
375
00:13:59,066 --> 00:14:01,233
Hour and a half gone,
hour and a half left.
376
00:14:01,667 --> 00:14:02,900
Oh, man.
377
00:14:02,900 --> 00:14:05,200
It was tempering down
that heat from the liquor
378
00:14:05,200 --> 00:14:06,767
and the flavors really started
to come through.
379
00:14:06,767 --> 00:14:09,600
The sweetness of that molasses
was really on the forefront.
380
00:14:09,600 --> 00:14:12,166
I think that's gonna pair
in well with the ginseng.
381
00:14:12,166 --> 00:14:16,867
[Digger]
Brian and Mike basically got
a rum base for their mash.
382
00:14:16,867 --> 00:14:18,300
[Mark] That might pair well.
383
00:14:18,300 --> 00:14:20,967
That might be all that
that ginseng needs.
384
00:14:20,967 --> 00:14:21,700
I don't know.
385
00:14:21,700 --> 00:14:23,100
We'll see where it goes.
386
00:14:23,100 --> 00:14:24,166
Just wondered why I was dizzy,
387
00:14:24,166 --> 00:14:25,200
and I realized
I've been drinking.
388
00:14:25,200 --> 00:14:26,600
-So never mind.
-[Brian laughs]
389
00:14:26,600 --> 00:14:28,000
[Digger] All right, guys.
390
00:14:28,000 --> 00:14:29,367
30 minutes left.
391
00:14:29,367 --> 00:14:30,800
You better be getting
where you need to be.
392
00:14:30,800 --> 00:14:31,867
Ooh.
393
00:14:31,867 --> 00:14:33,000
You doing good?
394
00:14:33,000 --> 00:14:34,100
[Robert] I was very impressed.
395
00:14:34,100 --> 00:14:37,200
And the proof
ain't overwhelming.
396
00:14:37,200 --> 00:14:39,667
-It still had good flavor.
-That the one, boss?
397
00:14:39,667 --> 00:14:41,300
I feel confident in that one.
398
00:14:41,300 --> 00:14:42,734
Crystal clear.
399
00:14:43,467 --> 00:14:44,367
[Brian] I'm very pleased.
400
00:14:44,367 --> 00:14:46,367
I knew that I had
the spirit that I wanted.
401
00:14:46,367 --> 00:14:47,867
Had the flavor that I wanted.
402
00:14:47,867 --> 00:14:49,266
I had the proof that I wanted.
403
00:14:49,266 --> 00:14:51,500
Cheers. I hit my mark.
404
00:14:51,500 --> 00:14:52,667
[Mike] The run
went really well.
405
00:14:52,667 --> 00:14:54,367
I was really pleased
with the way it came out
406
00:14:54,367 --> 00:14:55,767
and honestly surprised myself
407
00:14:55,767 --> 00:14:57,367
with the flavor
that came from the run.
408
00:14:57,367 --> 00:14:58,767
Best one there today.
409
00:14:58,767 --> 00:15:01,100
All righty, now that we've got
all these jars,
410
00:15:01,100 --> 00:15:04,266
we're going
to cut out of here,
taste, deliberate.
411
00:15:04,266 --> 00:15:05,567
We'll be back in a little bit.
412
00:15:05,567 --> 00:15:06,433
Sounds good.
413
00:15:06,433 --> 00:15:07,367
-[Mark] Good luck, guys.
-[Digger] Good luck.
414
00:15:07,367 --> 00:15:10,667
Well, let's whoop this puppy.
415
00:15:10,667 --> 00:15:13,567
Well, now it's time
to get into this base spirit.
416
00:15:13,567 --> 00:15:16,900
Let's see what they're gonna
have to mash the ginseng with.
417
00:15:16,900 --> 00:15:18,300
You better have
a good moonshine
418
00:15:18,300 --> 00:15:20,400
that can mash
that bitter taste.
419
00:15:20,400 --> 00:15:21,600
Let's start with Mike.
420
00:15:21,600 --> 00:15:24,767
Nice, clear, cold jar.
421
00:15:24,767 --> 00:15:26,300
[Mark] Yeah, looks nice.
422
00:15:26,300 --> 00:15:28,166
I was a little worried
that mash hadn't worked
423
00:15:28,166 --> 00:15:29,667
-all the way off.
-[Brian] No?
424
00:15:29,667 --> 00:15:31,266
[Mike] No,
it was still working.
425
00:15:31,266 --> 00:15:32,367
[Mark] Good taste, ain't it?
426
00:15:32,367 --> 00:15:34,967
-Got a hell of a flavor.
-Got a good, heavy,
sweet taste.
427
00:15:34,967 --> 00:15:36,867
-[Digger] Yeah,
-Yes, it does.
428
00:15:36,867 --> 00:15:38,100
He just made a good jar run.
429
00:15:38,100 --> 00:15:41,066
That brown sugar carried
through really, really well.
430
00:15:41,066 --> 00:15:42,467
You know, with ginseng having
431
00:15:42,467 --> 00:15:45,000
more of a bitter taste
in that root,
432
00:15:45,000 --> 00:15:47,166
it's going to mellow it out
just fine.
433
00:15:47,166 --> 00:15:49,467
This is outstanding
to do that with.
434
00:15:49,467 --> 00:15:50,867
Really, really good liquor
right there.
435
00:15:50,867 --> 00:15:52,166
[Tim] I like it.
436
00:15:52,166 --> 00:15:54,066
All right, let's see
what Brian's doing here.
437
00:15:54,066 --> 00:15:55,500
Nice and clean.
438
00:15:55,500 --> 00:15:57,000
[Mark] Yes, it is.
439
00:15:57,000 --> 00:15:58,100
I was nervous at the beginning
440
00:15:58,100 --> 00:15:59,667
because I've never used
these before, so.
441
00:15:59,667 --> 00:16:01,000
Well,
you didn't surprise me to see
442
00:16:01,000 --> 00:16:02,066
you was working with copper.
443
00:16:02,066 --> 00:16:03,600
I figured you'd have been
on it for a minute.
444
00:16:03,600 --> 00:16:05,533
[Brian] Well, thank you.
Thank you. It was a good run.
445
00:16:05,967 --> 00:16:07,467
Got a different smell.
446
00:16:09,667 --> 00:16:11,333
Real close to a honey base.
447
00:16:12,100 --> 00:16:14,667
I think
it's real close to good.
448
00:16:14,667 --> 00:16:15,667
It's sweet.
449
00:16:15,667 --> 00:16:17,500
You know, if you're going
to put ginseng in that,
450
00:16:17,500 --> 00:16:20,467
I can't see
it going too bad wrong.
451
00:16:20,467 --> 00:16:23,266
He gotta mask the bitterness
of the ginseng,
452
00:16:23,266 --> 00:16:26,967
and I feel
this is an excellent flavor
to do it with.
453
00:16:26,967 --> 00:16:28,467
[Digger] It's time to move on.
454
00:16:28,467 --> 00:16:30,767
Mr. Robert,
I know he had corn,
455
00:16:30,767 --> 00:16:32,467
barley, honey, yeast.
456
00:16:32,467 --> 00:16:33,467
That's pretty simple.
457
00:16:33,467 --> 00:16:35,066
It is a nice, pretty jar.
458
00:16:35,066 --> 00:16:37,100
I kind of crisp my good corn
just a little bit,
459
00:16:37,100 --> 00:16:40,066
but a little extra honey,
a little thyme.
460
00:16:40,066 --> 00:16:42,000
Yeah, I think you can keep
that flavor out.
461
00:16:42,000 --> 00:16:43,166
-I think I got it.
-You got it?
462
00:16:43,166 --> 00:16:44,734
-I feel confident about it.
-Good.
463
00:16:46,266 --> 00:16:47,300
Hmm.
464
00:16:47,300 --> 00:16:49,667
-He scorched it in the mash.
-Yes.
465
00:16:49,667 --> 00:16:50,867
And then he distilled it.
466
00:16:50,867 --> 00:16:53,200
-So it may have
cleaned it up a little bit.
-Maybe.
467
00:16:53,200 --> 00:16:55,367
Well, you know it's very hard
to clean that up.
468
00:16:55,367 --> 00:16:56,166
[Mark] It is.
469
00:16:56,166 --> 00:16:57,600
This is a good brew.
470
00:16:57,600 --> 00:16:59,600
Think it's got
a lot of good flavor.
471
00:16:59,600 --> 00:17:00,800
You got to keep in mind,
472
00:17:00,800 --> 00:17:03,667
we got a really,
really bitter root
473
00:17:03,667 --> 00:17:07,266
that might transform
that scorched flavor
474
00:17:07,266 --> 00:17:08,767
into something else.
475
00:17:08,767 --> 00:17:09,800
But at this point,
476
00:17:09,800 --> 00:17:12,100
-we're judging
what we have now.
-Yeah.
477
00:17:12,100 --> 00:17:13,200
Are we good there?
478
00:17:13,200 --> 00:17:15,200
I think we're all
on the same bus.
479
00:17:15,200 --> 00:17:16,266
Yep.
480
00:17:25,967 --> 00:17:27,567
[Digger] Here we are back.
481
00:17:27,567 --> 00:17:29,100
Robert, I'll start with you.
482
00:17:29,100 --> 00:17:31,166
Corn liquor, that's what
we cut our teeth on.
483
00:17:31,166 --> 00:17:33,166
I love the flavor of it
front to back.
484
00:17:33,166 --> 00:17:34,600
It was well balanced.
485
00:17:34,600 --> 00:17:37,500
There was just a tiny
little scorch in there,
486
00:17:37,500 --> 00:17:40,066
but still a fine drink
of liquor.
487
00:17:40,066 --> 00:17:43,367
So Robert, that is a good jar
of corn liquor.
488
00:17:43,367 --> 00:17:45,900
It does have a little
scorched taste to it,
489
00:17:45,900 --> 00:17:48,266
but it's not the end
of the world.
490
00:17:48,266 --> 00:17:49,967
You've got another shot.
491
00:17:49,967 --> 00:17:52,467
We're going to be distilling
all of it again,
492
00:17:52,467 --> 00:17:54,467
and it may be good for you.
493
00:17:54,467 --> 00:17:57,500
That flavor may offset
that ginseng flavor.
494
00:17:57,500 --> 00:17:58,800
But good luck.
495
00:17:58,800 --> 00:18:00,433
Now we move on to Brian.
496
00:18:01,367 --> 00:18:03,300
With all that maple syrup,
497
00:18:03,300 --> 00:18:05,667
I'm telling you,
it brought the flavor.
498
00:18:05,667 --> 00:18:07,500
I don't know
how it'll play out
499
00:18:07,500 --> 00:18:09,500
and balance with the bitter.
500
00:18:09,500 --> 00:18:12,166
I'm hoping you got a plan
with it, but it's good.
501
00:18:12,166 --> 00:18:13,266
Thank you.
502
00:18:13,266 --> 00:18:15,400
You did a really great job
with it.
503
00:18:15,400 --> 00:18:18,467
-I don't know where
the ginseng fits into it,
-Yeah.
504
00:18:18,467 --> 00:18:22,667
but I'm sure wherever it does,
you'll find that spot.
505
00:18:23,367 --> 00:18:25,567
Mike, that right yonder,
506
00:18:25,567 --> 00:18:27,467
you could taste everything
that was in there.
507
00:18:27,467 --> 00:18:30,266
Molasses, brown sugar
and raw cane sugar,
is that correct?
508
00:18:30,266 --> 00:18:31,033
Yes, sir.
509
00:18:31,033 --> 00:18:32,400
And every one of them
came through.
510
00:18:32,400 --> 00:18:34,567
They were discernible
in the drink.
511
00:18:34,567 --> 00:18:36,166
Good drink of liquor.
512
00:18:36,166 --> 00:18:37,467
Thank you, sir.
513
00:18:37,467 --> 00:18:40,867
You know, the upside here,
nobody's going home here.
514
00:18:40,867 --> 00:18:43,867
It's just simply to put you
in a pecking order
515
00:18:43,867 --> 00:18:47,000
who goes into the still house
first, second, third.
516
00:18:47,000 --> 00:18:49,367
The way we're going
into the still house
517
00:18:49,367 --> 00:18:51,600
is Brian, you're number one,
518
00:18:51,600 --> 00:18:52,967
Mike, you're number two,
519
00:18:52,967 --> 00:18:55,266
and, Robert,
that little bit of scorch
520
00:18:55,266 --> 00:18:56,800
puts you
in the third position,
521
00:18:56,800 --> 00:18:58,066
but I ain't counting
you out, brother.
522
00:18:58,066 --> 00:18:59,367
I promise you.
523
00:18:59,367 --> 00:19:00,734
Tickle!
524
00:19:04,567 --> 00:19:07,600
Well, what have we got
going on here today?
525
00:19:07,600 --> 00:19:10,500
Well, we have some
ginseng distillers here.
526
00:19:10,500 --> 00:19:11,367
Healthy stuff.
527
00:19:11,367 --> 00:19:12,266
[Tim] Yeah.
528
00:19:12,266 --> 00:19:13,367
[Tickle] All right.
529
00:19:13,367 --> 00:19:14,100
Follow me.
530
00:19:14,100 --> 00:19:15,367
I'll get y'all
to the still house.
531
00:19:23,367 --> 00:19:24,266
All right.
532
00:19:24,266 --> 00:19:26,667
We are here
to pick still parts
533
00:19:26,667 --> 00:19:29,266
for your ginseng
infused liquor.
534
00:19:29,266 --> 00:19:30,967
You're going to have
three minutes
535
00:19:30,967 --> 00:19:32,367
in the still house,
536
00:19:32,367 --> 00:19:34,367
in which time
you can get your parts.
537
00:19:34,367 --> 00:19:37,900
Brian, your time starts now.
538
00:19:37,900 --> 00:19:39,467
My strategy
going into the still house
539
00:19:39,467 --> 00:19:41,166
is to pick a thumper.
540
00:19:41,166 --> 00:19:42,867
Have you got any still parts
in there yet, Brian?
541
00:19:42,867 --> 00:19:44,467
I'm looking for
some copper parts.
542
00:19:44,467 --> 00:19:47,500
With the thumper, I think that
I can add more flavor
543
00:19:47,500 --> 00:19:49,967
and really make
that maple flavor
pop even more.
544
00:19:49,967 --> 00:19:51,700
Brian, I'm not hearing
any noise in there.
545
00:19:51,700 --> 00:19:53,867
You're not curled up in the
corner over there, are you?
546
00:19:53,867 --> 00:19:54,800
Got some parts here.
547
00:19:54,800 --> 00:19:55,800
You get everything you need?
548
00:19:55,800 --> 00:19:57,800
Everything that looks nice
and shiny.
549
00:19:57,800 --> 00:19:59,066
All right. Well, that's good
550
00:19:59,066 --> 00:20:00,667
because I think
your time's about up.
551
00:20:00,667 --> 00:20:02,166
-All right.
-[Tickle] All right, Mike.
552
00:20:02,166 --> 00:20:06,300
You've got three minutes
and your time starts now.
553
00:20:06,300 --> 00:20:07,867
All right. Come on, Mike.
554
00:20:07,867 --> 00:20:10,266
And I wasn't 100% sure
I was going to get a thumper,
555
00:20:10,266 --> 00:20:11,467
but once I found out
556
00:20:11,467 --> 00:20:12,867
that Robert had some scorch
in his mash,
557
00:20:12,867 --> 00:20:15,300
it kind of became a strategy
to take that second thumper
558
00:20:15,300 --> 00:20:17,467
because the thumper would have
given him an opportunity
559
00:20:17,467 --> 00:20:19,066
to clean his mash up.
560
00:20:19,066 --> 00:20:20,967
And I wanted to give myself
the best edge I could.
561
00:20:20,967 --> 00:20:22,800
Are you putting
the still together
in the still house?
562
00:20:22,800 --> 00:20:23,500
[Mike] I'm working on that.
563
00:20:23,500 --> 00:20:24,900
Three minutes
is not enough time
564
00:20:24,900 --> 00:20:26,767
to actually put
the still together.
565
00:20:26,767 --> 00:20:29,166
Now, I can use that
to infuse some more flavor
566
00:20:29,166 --> 00:20:30,200
in my second run,
567
00:20:30,200 --> 00:20:32,567
to impart that ginseng flavor
a little bit earlier.
568
00:20:32,567 --> 00:20:33,467
You got everything you need?
569
00:20:33,467 --> 00:20:35,200
-I think I got it all.
-All right.
570
00:20:35,200 --> 00:20:38,266
[Tickle] All right, Robert.
You've got three minutes.
571
00:20:38,266 --> 00:20:41,467
And your time starts... now.
572
00:20:41,467 --> 00:20:42,266
All right, Robert.
573
00:20:42,266 --> 00:20:44,300
The three minutes
goes by real quick.
574
00:20:44,300 --> 00:20:47,367
I had a pretty good idea
that was getting ready
to take the thumpers.
575
00:20:47,367 --> 00:20:49,667
Uh, basically see
what we got left.
576
00:20:49,667 --> 00:20:51,567
I did and grab
two different heads,
577
00:20:51,567 --> 00:20:53,266
so that way
I can maybe get rid
578
00:20:53,266 --> 00:20:55,367
of that little
scorching mark on it.
579
00:20:55,367 --> 00:20:57,367
All right.
Do you have what you want?
580
00:20:57,367 --> 00:20:58,900
-Yeah.
-[Tickle] All right, guys.
581
00:20:58,900 --> 00:21:00,066
If y'all will grab
y'all's stuff,
582
00:21:00,066 --> 00:21:01,600
we'll head back
the way we came.
583
00:21:01,600 --> 00:21:02,567
We'll get you back in there
584
00:21:02,567 --> 00:21:04,333
and make y'all's
ginseng-infused liquor.
585
00:21:05,166 --> 00:21:06,233
[Robert] Without the thumper,
586
00:21:06,233 --> 00:21:08,433
I'm just waiting to see
what I can damn come up with.
587
00:21:14,567 --> 00:21:17,100
Well, fellers,
we made it back.
588
00:21:17,100 --> 00:21:18,867
I'mma leave them with y'all.
589
00:21:18,867 --> 00:21:20,066
[Digger] All right, Steve.
590
00:21:20,066 --> 00:21:22,467
-Go get your nap.
You've earned it.
-We'll see y'all later.
591
00:21:22,467 --> 00:21:25,166
All right, guys.
Everybody feel like they
got what they needed?
592
00:21:25,166 --> 00:21:26,600
Think so.
593
00:21:26,600 --> 00:21:29,166
You' got 30 minutes
to get that still assembled.
594
00:21:29,166 --> 00:21:30,900
Your 30 minutes starts...
595
00:21:30,900 --> 00:21:33,033
now. Good luck
and get with it, guys.
596
00:21:34,400 --> 00:21:35,433
[straining]
597
00:21:36,166 --> 00:21:37,967
[clattering]
598
00:21:37,967 --> 00:21:39,133
[Robert] Here we go.
599
00:21:39,133 --> 00:21:41,800
The still wasn't
a very hard still
to actually put together.
600
00:21:41,800 --> 00:21:44,600
But I think I'm gonna
use a different head
to my advantage.
601
00:21:44,600 --> 00:21:47,567
To basically get all the damn
scorch out of my corn.
602
00:21:47,567 --> 00:21:48,800
[Mark] Robert's done.
603
00:21:48,800 --> 00:21:51,500
Damn. Robert's ready
to put the mash in.
604
00:21:51,500 --> 00:21:53,266
Well, I think
I'm ready to go, boys.
605
00:21:53,266 --> 00:21:54,767
-You're done?
-[Robert] Yeah.
606
00:21:54,767 --> 00:21:56,767
Ready for party time.
607
00:21:56,767 --> 00:21:58,300
[Mark] You got going on
over there, Mike?
608
00:21:58,300 --> 00:22:00,166
[Brian] You went more
complicated than I did.
609
00:22:00,166 --> 00:22:01,200
[laughing]
610
00:22:01,200 --> 00:22:02,667
I'm happy that I went ahead
and grabbed the thumper
611
00:22:02,667 --> 00:22:05,100
because I felt like that
was the the easiest way
612
00:22:05,100 --> 00:22:08,667
to really get
a ginseng infusion
during the distillation.
613
00:22:08,667 --> 00:22:10,266
[Brian] Looking over
to Robert and Mike
614
00:22:10,266 --> 00:22:12,700
to see how their
steel build was going,
and I noticed
615
00:22:12,700 --> 00:22:15,767
that mine was matching theirs,
so I knew I was doing
a good job.
616
00:22:15,767 --> 00:22:17,467
Ready to rock and roll, boys.
617
00:22:17,467 --> 00:22:18,867
Anybody need more time?
618
00:22:18,867 --> 00:22:19,767
-Think we're good.
-We're good.
619
00:22:19,767 --> 00:22:21,400
All right, guys.
Y'all are ready to rock.
620
00:22:21,400 --> 00:22:22,967
Got four hours.
621
00:22:22,967 --> 00:22:24,967
Bring us your best jar
to this table.
622
00:22:24,967 --> 00:22:27,400
Being ginseng-infused spirit
623
00:22:27,400 --> 00:22:29,367
before that time passes.
624
00:22:29,367 --> 00:22:31,834
At the end of this run,
somebody's gonna go home.
625
00:22:32,367 --> 00:22:34,100
Your four hours starts now.
626
00:22:34,100 --> 00:22:35,834
Good luck
and get with it, guys.
627
00:22:40,367 --> 00:22:41,467
Fire in the hole.
628
00:22:41,467 --> 00:22:42,367
[Robert] Time to party.
629
00:22:43,300 --> 00:22:44,166
Yes.
630
00:22:45,367 --> 00:22:47,266
[Mike] I knew I had
a good spirit, so...
631
00:22:47,266 --> 00:22:48,800
my strategy
going into the second run
632
00:22:48,800 --> 00:22:50,800
was to add
some ginseng in my run
633
00:22:50,800 --> 00:22:52,100
so it could kind of
steep through the run
634
00:22:52,100 --> 00:22:54,533
and get that mild
ginseng flavor coming through.
635
00:22:56,100 --> 00:22:57,700
Did he put his ginseng in?
636
00:22:57,700 --> 00:22:59,000
[Digger]
He put some ginseng in.
637
00:22:59,000 --> 00:23:00,500
Don't think he put
all of it in there.
638
00:23:00,500 --> 00:23:01,634
But he put some.
639
00:23:02,300 --> 00:23:04,667
I added, uh,
ginseng into my pot
640
00:23:04,667 --> 00:23:07,500
'cause I wanted kind of
a mild ginseng spiced rum
641
00:23:07,500 --> 00:23:09,033
with bananas and pecans.
642
00:23:09,800 --> 00:23:13,667
Mike, I'm noticing
a bunch of citrus peel.
643
00:23:13,667 --> 00:23:16,166
I actually have
two ginseng roots
in my, uh, main pot.
644
00:23:16,166 --> 00:23:18,700
I added pecans and bananas
and stuff in here.
645
00:23:18,700 --> 00:23:20,367
And then I've got
a cinnamon stick,
a vanilla bean
646
00:23:20,367 --> 00:23:22,000
and some citrus here.
647
00:23:22,000 --> 00:23:23,166
All those things
really play together well
648
00:23:23,166 --> 00:23:24,900
and mellow out
that ginseng flavor.
649
00:23:24,900 --> 00:23:26,467
Sounds like a solid plan.
650
00:23:26,467 --> 00:23:28,500
-We look forward
to tasting it.
-I hope so.
651
00:23:28,500 --> 00:23:31,367
He's putting
enough stuff in there
that certainly shouldn't
652
00:23:31,367 --> 00:23:33,567
overrun that ginseng in there.
653
00:23:33,567 --> 00:23:35,500
You making us
lunch over there, Mike?
654
00:23:35,500 --> 00:23:37,700
I'm very confident
going into the second run.
655
00:23:37,700 --> 00:23:39,600
I'm ready
to kick it up a notch,
656
00:23:39,600 --> 00:23:41,367
make an exceptional spirit,
657
00:23:41,367 --> 00:23:43,266
and win this competition.
658
00:23:43,266 --> 00:23:44,767
I had a little bit
of leftover mash.
659
00:23:44,767 --> 00:23:46,000
I put that in my thumper,
660
00:23:46,000 --> 00:23:47,567
along with some
more maple syrup.
661
00:23:47,567 --> 00:23:49,734
To really kick
that maple flavor up.
662
00:23:50,767 --> 00:23:53,000
Brian, did you
put any ginseng in it?
663
00:23:53,000 --> 00:23:55,500
I did not put
any ginseng in this pot.
664
00:23:55,500 --> 00:23:56,767
No ginseng in my thumper.
665
00:23:56,767 --> 00:23:59,000
I'm gonna do all my ginseng
flavoring afterwards.
666
00:23:59,000 --> 00:24:00,367
[Mark] I like your confidence
667
00:24:00,367 --> 00:24:02,367
in the fact that you...
pretty sure
668
00:24:02,367 --> 00:24:05,767
you'll still be here
after this run to get
to that point.
669
00:24:05,767 --> 00:24:08,066
-I came here
with a lot of confidence.
-[Mark] All right.
670
00:24:08,066 --> 00:24:09,734
Sounds like a solid plan.
671
00:24:11,367 --> 00:24:13,166
[Robert]
All that pretty liquor.
672
00:24:13,166 --> 00:24:15,200
The strategy I have
going into this,
673
00:24:15,200 --> 00:24:17,367
I'm gonna kind of
mellow out the flavoring.
674
00:24:17,367 --> 00:24:20,367
Keep my proof,
but get rid of the scorch.
675
00:24:20,367 --> 00:24:23,000
Robert ain't got no thumper
to put nothing in.
676
00:24:23,000 --> 00:24:24,166
[Tim] He needed a thumper.
677
00:24:24,166 --> 00:24:26,266
And what's he gonna do
with them tree branches
over there?
678
00:24:26,266 --> 00:24:27,567
[Digger] He's gonna
put that in there.
679
00:24:27,567 --> 00:24:29,000
It mellows the liquor out.
680
00:24:29,000 --> 00:24:30,467
[Tim] He gonna
put it in his still?
681
00:24:30,467 --> 00:24:32,300
He'll have to put them
in his still.
682
00:24:32,300 --> 00:24:34,367
Might take
some of that flavor out.
683
00:24:34,367 --> 00:24:37,200
[Robert] Let's fix this taste
just a little bit.
684
00:24:37,200 --> 00:24:39,400
I'm going to introduce
the spice with ginseng
685
00:24:39,400 --> 00:24:41,266
into the corn liquor itself
686
00:24:41,266 --> 00:24:43,166
to merge them into smoother
687
00:24:43,166 --> 00:24:45,300
and better tasting whiskey.
688
00:24:45,300 --> 00:24:48,166
Guys. You burned
an hour of you time.
You got three left.
689
00:24:49,000 --> 00:24:50,800
Stay good, gentlemen.
We have fire in the hole.
690
00:24:50,800 --> 00:24:52,367
-You got liquor? Oh, my God.
-I got liquor.
691
00:24:52,367 --> 00:24:53,667
I can smell that from here.
692
00:24:53,667 --> 00:24:55,166
-[Mike] Oh, there she is.
-[Brian] Man.
693
00:24:55,166 --> 00:24:56,500
-You got liquor?
-Oh, yeah.
694
00:24:56,500 --> 00:24:57,467
There you go.
695
00:24:57,467 --> 00:24:58,333
I've got liquor.
696
00:24:58,333 --> 00:25:00,500
All of the judges
really loved my product.
697
00:25:00,500 --> 00:25:03,266
So I chose to nail my proof
and my maple flavor.
698
00:25:03,266 --> 00:25:04,433
-Oh, boy.
-Yeah.
699
00:25:04,567 --> 00:25:05,333
Woo.
700
00:25:05,467 --> 00:25:06,467
Woo!
701
00:25:07,000 --> 00:25:08,166
[laughs]
702
00:25:08,166 --> 00:25:10,000
[Mike] The ginseng's
coming through right there.
703
00:25:10,000 --> 00:25:11,567
Man, that's good.
704
00:25:11,567 --> 00:25:12,900
[Brian] But I am getting
a little nervous.
705
00:25:12,900 --> 00:25:15,567
I did not put ginseng
in my pot
706
00:25:15,567 --> 00:25:16,667
or my thumper.
707
00:25:16,667 --> 00:25:18,900
And both
of my competitors did.
708
00:25:18,900 --> 00:25:21,967
I hope they don't ding me
for not doing much more
than this one maple flavor.
709
00:25:22,100 --> 00:25:23,166
Um...
710
00:25:23,166 --> 00:25:25,200
[Digger] All right, guys.
30 minutes left.
711
00:25:25,200 --> 00:25:26,867
Better be getting
that pretty jar ready.
712
00:25:26,867 --> 00:25:27,767
-[Mike] Yes, sir.
-All right.
713
00:25:27,767 --> 00:25:29,567
We got this, gentlemen.
714
00:25:29,567 --> 00:25:32,000
[Mike] Oh, God,
it's so hot still.
715
00:25:32,000 --> 00:25:33,967
Go on and back her
on down just a touch.
716
00:25:33,967 --> 00:25:35,166
Going into the second run,
717
00:25:35,166 --> 00:25:37,166
I expected it to be
a fairly high proof.
718
00:25:37,166 --> 00:25:39,166
And I was really hoping
that I'd find my perfect jar
719
00:25:39,166 --> 00:25:40,767
without having to temper down
with any water,
720
00:25:40,767 --> 00:25:42,233
and then lose
some of that flavor.
721
00:25:42,233 --> 00:25:45,100
You got a lot of flavor,
and they're all different
as these jars are changing.
722
00:25:45,100 --> 00:25:45,967
[Brian] Yeah.
723
00:25:45,967 --> 00:25:47,500
[Mike] Let's see
how the day plays.
724
00:25:47,500 --> 00:25:49,600
Gentlemen, five minutes left.
725
00:25:49,600 --> 00:25:51,266
You better be shining them up.
726
00:25:51,266 --> 00:25:52,800
[Brian] Working on it.
727
00:25:52,800 --> 00:25:54,066
[Mike]
Think that's the one, boys.
728
00:25:54,066 --> 00:25:56,166
Mike. Looks to me
like from here,
729
00:25:56,166 --> 00:25:58,100
you're all said
and done over there.
730
00:25:58,100 --> 00:25:59,567
-[Mike] Yes, sir.
-I'm feeling really confident.
731
00:25:59,567 --> 00:26:00,867
I found that perfect jar
732
00:26:00,867 --> 00:26:02,266
with all the flavors
coming through.
733
00:26:02,266 --> 00:26:03,767
I had the ginseng on the nose,
734
00:26:03,767 --> 00:26:06,467
the citrus was there.
All the spices, the banana.
735
00:26:06,467 --> 00:26:07,467
Bring it in here.
736
00:26:07,467 --> 00:26:08,567
Alrighty, gentlemen.
737
00:26:08,567 --> 00:26:10,000
[Digger] Bring it in, boss.
738
00:26:10,000 --> 00:26:11,767
It's the best one for you.
739
00:26:11,767 --> 00:26:13,567
You head on
back to your station.
740
00:26:13,567 --> 00:26:14,767
[Mike] Thank you, sir.
741
00:26:14,767 --> 00:26:16,400
Ooh. That's it. I think.
742
00:26:16,400 --> 00:26:19,066
I'm really excited
because it's super clear jar.
743
00:26:19,066 --> 00:26:21,767
The proof, I think,
is spot on at about 100, 105,
744
00:26:21,767 --> 00:26:24,367
and I was very pleased
with the taste.
745
00:26:24,367 --> 00:26:26,634
I know that was the best
spirit I could produce.
746
00:26:27,100 --> 00:26:28,567
[Mark] It looks awful good.
747
00:26:28,567 --> 00:26:30,100
Head on back to your station.
748
00:26:30,100 --> 00:26:31,166
-All right, guys. Thank you.
-[Digger] Good luck.
749
00:26:31,166 --> 00:26:32,400
-[Mark] Good luck, sir.
-[Brian] Bye.
750
00:26:32,400 --> 00:26:33,667
[Robert] This might be it.
751
00:26:33,667 --> 00:26:36,266
The alcohol content
was spectacular.
752
00:26:36,266 --> 00:26:39,567
I think I've almost
removed all the scorch.
753
00:26:39,567 --> 00:26:41,667
I hope you enjoy that.
754
00:26:41,667 --> 00:26:45,166
Well, Robert,
we're going to go
taste and deliberate
755
00:26:45,166 --> 00:26:47,367
and come back with a verdict.
756
00:26:47,367 --> 00:26:49,100
-Good luck.
-Good luck to each
and every one of you.
757
00:26:49,100 --> 00:26:50,634
-Thank you, gentlemen.
-Thank you, sir.
758
00:26:53,100 --> 00:26:54,700
Ginseng.
759
00:26:54,700 --> 00:26:55,834
Let's start with Mike.
760
00:26:57,867 --> 00:27:00,066
Well, he's not too high proof.
761
00:27:00,066 --> 00:27:01,700
He's under 100.
762
00:27:01,700 --> 00:27:03,900
It was like 80 right?
In the beginning.
763
00:27:03,900 --> 00:27:05,467
He has a run base.
764
00:27:05,467 --> 00:27:08,200
I feel like I waited
the whole run for that one jar
765
00:27:08,200 --> 00:27:09,567
and I'm happy with it.
766
00:27:09,567 --> 00:27:11,266
It's right at the proof
I wanted it to be at.
767
00:27:11,266 --> 00:27:13,367
I think almost everything
comes out of that.
768
00:27:13,367 --> 00:27:15,800
I got citrus, I got,
you know, the banana.
769
00:27:15,800 --> 00:27:16,700
Well, it was good.
770
00:27:16,700 --> 00:27:19,200
I mean,
it's got a delicious smell.
771
00:27:19,200 --> 00:27:20,867
[Mark] Yeah, it smells rummy.
772
00:27:20,867 --> 00:27:22,967
It's a little lower proof.
Ain't no bite on it.
773
00:27:22,967 --> 00:27:25,767
And I'm gonna say
it's probably 70 to 80.
774
00:27:25,767 --> 00:27:29,467
I get a rum nose,
but then you don't
really have a rum taste.
775
00:27:29,467 --> 00:27:31,667
Think all the bananas
and and pecans
776
00:27:31,667 --> 00:27:33,467
and stuff is what
I'm picking up.
777
00:27:33,467 --> 00:27:35,200
-Yeah.
-I've never tasted
anything like.
778
00:27:35,200 --> 00:27:36,667
It ain't a rum no more.
779
00:27:36,667 --> 00:27:37,767
No, it's not a rum.
780
00:27:37,767 --> 00:27:38,667
It's something new.
781
00:27:38,667 --> 00:27:41,900
But we know for a fact
it has ginseng in it.
782
00:27:41,900 --> 00:27:44,700
I think he did
a good job on covering up
the ginseng though.
783
00:27:44,700 --> 00:27:45,667
[Tim] All right.
784
00:27:45,667 --> 00:27:48,133
Right. Let's see what
his proofing skills does.
785
00:27:50,000 --> 00:27:52,600
-[Mark] Pretty good.
-Yeah, he's up there.
786
00:27:52,600 --> 00:27:55,667
He's gonna be
in the neighborhood
of 105, 110.
787
00:27:55,667 --> 00:27:57,767
-[Mark] Looks good.
-[Tim] I bet it's gonna
be maple.
788
00:27:57,767 --> 00:27:59,200
You know, if I threw ginseng
in the thumper
789
00:27:59,200 --> 00:28:01,266
and I tripled down
on my ginseng flavor,
790
00:28:01,266 --> 00:28:02,266
I'd never get that out.
791
00:28:02,266 --> 00:28:03,600
-Right.
-It would be too much.
792
00:28:03,600 --> 00:28:05,700
[Digger] That's maple.
Front, back, middle,
793
00:28:05,700 --> 00:28:07,600
upside down.
Any way you wanna go.
794
00:28:07,600 --> 00:28:10,166
Oh, it's smooth, though.
I'm happy for the proof it is.
795
00:28:10,166 --> 00:28:12,266
A hundred and ten proof?
That's pretty doggone proof.
796
00:28:12,266 --> 00:28:13,667
Probably like
a 90 proof liquor.
797
00:28:13,667 --> 00:28:16,100
He didn't put any ginseng
into the mix. [bleep].
798
00:28:16,100 --> 00:28:18,166
And it's a good drink
of liquor. But to me,
799
00:28:18,166 --> 00:28:20,467
it's not changed
from his first round
800
00:28:20,467 --> 00:28:21,500
to this round.
801
00:28:21,500 --> 00:28:24,300
No, ain't nothing changed
other than it got richer.
802
00:28:24,300 --> 00:28:25,867
But you can't
take away the fact
803
00:28:25,867 --> 00:28:28,066
that it's extremely good.
804
00:28:28,066 --> 00:28:29,700
Let's see what Robert's done.
805
00:28:29,700 --> 00:28:32,100
I mean,
he's got one clean jar.
806
00:28:32,100 --> 00:28:34,767
I mean, that's as clear a jar
as we've seen today.
807
00:28:34,767 --> 00:28:36,767
Let's see what
he's working with on proof.
808
00:28:38,166 --> 00:28:39,000
Yeah.
809
00:28:39,000 --> 00:28:40,266
[Robert] Feel pretty good.
810
00:28:40,266 --> 00:28:42,066
Were you able to get
that scorch out of there?
811
00:28:42,066 --> 00:28:43,233
-Oh, yeah. Oh, yeah.
-[Mike] Yeah.
812
00:28:45,967 --> 00:28:47,166
[Tim] Mmm... mmm.
813
00:28:47,767 --> 00:28:49,166
Well...
814
00:28:49,166 --> 00:28:51,100
[smacks lips]
...how about them apples?
815
00:28:51,100 --> 00:28:52,667
He's got a sweet aftertaste.
816
00:28:52,667 --> 00:28:54,000
[Mark]
And that's the cleanest...
817
00:28:54,000 --> 00:28:56,767
-[Tim smacks lips] Yeah.
-...prettiest jar
on the table.
818
00:28:56,767 --> 00:28:58,200
Still scorched, though.
819
00:28:58,200 --> 00:28:59,867
He didn't have a thumper.
820
00:28:59,867 --> 00:29:02,467
He had the little bitty
condenser tube.
821
00:29:02,467 --> 00:29:04,800
But I think he almost
822
00:29:04,800 --> 00:29:06,100
cleaned it up. I really do.
823
00:29:06,100 --> 00:29:08,700
He did a good job
getting it almost
out of there.
824
00:29:08,700 --> 00:29:11,100
That right there,
you can sell that jar.
825
00:29:11,100 --> 00:29:12,800
-By looks.
-And you'd say...
Yeah, by looks.
826
00:29:12,800 --> 00:29:14,066
But you ain't gonna
sell another one.
827
00:29:14,266 --> 00:29:15,266
Right.
828
00:29:15,266 --> 00:29:16,300
Well, I know where I'm at.
829
00:29:16,300 --> 00:29:18,867
All the jars look good.
They're clean.
830
00:29:18,867 --> 00:29:20,600
All the guys
know what they're doing.
831
00:29:20,600 --> 00:29:22,100
-We're in agreement, right?
-Yeah.
832
00:29:22,100 --> 00:29:23,567
One hundred percent.
833
00:29:23,567 --> 00:29:25,233
All right.
Let's go get with it.
834
00:29:28,467 --> 00:29:29,634
[Tim] Here they are, boys.
835
00:29:30,900 --> 00:29:32,934
[Tim] All right, man.
Come on up and get your jars.
836
00:29:33,367 --> 00:29:34,800
[Mark] Great jars, guys.
837
00:29:34,800 --> 00:29:37,166
You know,
I'm proud of every one of you.
838
00:29:37,166 --> 00:29:38,367
But this is the time.
839
00:29:38,367 --> 00:29:40,867
It's come where
one of you has to go home.
840
00:29:43,166 --> 00:29:44,300
-Brian.
-[Brian] Yes, sir.
841
00:29:44,300 --> 00:29:46,166
I got maple syrup,
front to back,
842
00:29:46,166 --> 00:29:48,667
center, crossways, sideways.
843
00:29:49,266 --> 00:29:51,100
But it tasted like it aged
844
00:29:51,100 --> 00:29:52,600
-a little bit, maybe.
-Yeah.
845
00:29:52,600 --> 00:29:54,367
And I don't know
how that came about,
846
00:29:54,367 --> 00:29:56,667
but it was a fantastic job.
847
00:29:56,667 --> 00:29:57,767
Thank you.
848
00:29:57,767 --> 00:29:58,634
Brian.
849
00:29:58,800 --> 00:29:59,834
Yes.
850
00:29:59,834 --> 00:30:02,300
We haven't seen you put in
the ginseng in yet, right?
851
00:30:02,300 --> 00:30:03,400
-You're still...
-Correct.
852
00:30:03,400 --> 00:30:05,400
-Correct. Holding off.
-[Tim] You're still
holding off.
853
00:30:05,400 --> 00:30:08,767
It is a very bold,
solid maple,
854
00:30:08,767 --> 00:30:11,000
and I think really,
it's hiding the proof.
855
00:30:11,000 --> 00:30:13,567
I think it's about 110,
at least.
856
00:30:13,567 --> 00:30:15,767
But there's so much
maple in there,
857
00:30:15,767 --> 00:30:18,100
it's overpowering
the alcohol flavor.
858
00:30:18,100 --> 00:30:19,367
-Yep.
-[Tim] I don't know
what's going to happen
859
00:30:19,367 --> 00:30:21,166
when you put
the ginseng in it though.
860
00:30:21,166 --> 00:30:22,367
I hope we don't clash with it.
861
00:30:22,367 --> 00:30:23,567
[Brian chuckling]
862
00:30:23,567 --> 00:30:24,867
-But, outstanding.
-Thank you.
863
00:30:24,867 --> 00:30:26,667
Now, Mike, down here,
864
00:30:26,667 --> 00:30:29,934
put everything
but the kitchen sink in there.
865
00:30:30,467 --> 00:30:32,166
I mean, it was complex.
866
00:30:32,166 --> 00:30:33,967
I mean, all those spices.
867
00:30:33,967 --> 00:30:36,000
I mean,
they were all over the page.
868
00:30:36,000 --> 00:30:37,900
When I see that much going in,
869
00:30:37,900 --> 00:30:39,634
I worry about
what's gonna come out.
870
00:30:40,166 --> 00:30:41,800
But it came out well.
871
00:30:41,800 --> 00:30:43,600
Your proof
was a little bit low, but...
872
00:30:43,600 --> 00:30:45,000
it's something
you can work with
873
00:30:45,000 --> 00:30:46,867
and something
you can build a drink with.
874
00:30:47,200 --> 00:30:47,967
Big Mike.
875
00:30:47,967 --> 00:30:50,100
You're bringing
a lot of flavor.
876
00:30:50,100 --> 00:30:53,166
And you actually
put ginseng in your pot.
877
00:30:53,166 --> 00:30:55,500
-I did. Yes, sir.
-[Mark] You've done initiated
878
00:30:55,500 --> 00:30:57,700
the challenge
that we asked you to do.
879
00:30:57,700 --> 00:30:58,667
Good job.
880
00:30:59,100 --> 00:30:59,934
Robert.
881
00:31:00,400 --> 00:31:02,367
Your proofreading skills...
882
00:31:02,367 --> 00:31:04,100
You need to be teaching class.
883
00:31:04,100 --> 00:31:05,900
You brought scorched liquor
the first time,
884
00:31:05,900 --> 00:31:08,100
and you just about got
every bit of it out there.
885
00:31:08,100 --> 00:31:10,300
And I don't know
whether it was spice wood.
886
00:31:10,300 --> 00:31:12,567
I don't really
know what it was.
I can't put my finger on it.
887
00:31:12,567 --> 00:31:15,100
There was a real sweet note
right in the middle.
888
00:31:15,100 --> 00:31:17,700
Damn fine recovery, my friend.
889
00:31:17,700 --> 00:31:18,767
Thank you, sir.
890
00:31:18,767 --> 00:31:20,367
Outstanding proof.
891
00:31:20,367 --> 00:31:21,500
Couldn't be any better.
892
00:31:21,500 --> 00:31:24,166
-Thank you, sir.
-We knew you scorched it
in the beginning.
893
00:31:24,166 --> 00:31:25,567
You know, when you mashed in.
894
00:31:25,567 --> 00:31:28,166
And it's really hard
to recover from that,
you know.
895
00:31:28,166 --> 00:31:30,567
Especially when you didn't use
a thumper neither
896
00:31:30,567 --> 00:31:32,166
to-to help clean that up.
897
00:31:32,166 --> 00:31:35,066
Uh, you kind of was behind
the 8-ball from the beginning.
898
00:31:35,066 --> 00:31:38,266
But right now you got
a good jar in your hand.
899
00:31:38,266 --> 00:31:39,266
-Outstanding.
-Thank you, sir.
900
00:31:39,266 --> 00:31:41,500
Well, I think we about said
all we can say.
901
00:31:41,500 --> 00:31:43,667
You know,
at the end of the day,
our job comes,
902
00:31:43,667 --> 00:31:44,934
we have to let somebody go.
903
00:31:44,934 --> 00:31:48,467
And this was
a really particularly
tough situation we're facing.
904
00:31:49,166 --> 00:31:50,767
And that being said,
905
00:31:53,867 --> 00:31:56,467
Robert, that jar bought you
a ticket home, my friend.
906
00:31:56,467 --> 00:31:57,567
I'm awfully sorry.
907
00:31:57,567 --> 00:32:00,300
-That's okay.
-[Digger] Got nothing
to be ashamed of.
908
00:32:00,300 --> 00:32:02,166
-You're headed
in the right direction.
-Yeah.
909
00:32:02,166 --> 00:32:03,166
Thank you, sir.
910
00:32:03,166 --> 00:32:05,200
To come here,
representing my hometown
911
00:32:05,200 --> 00:32:08,266
with Cherokee
and North Carolina...
912
00:32:08,266 --> 00:32:10,967
I might've come in third,
but I think a lot of 'em
still gonna be proud.
913
00:32:12,800 --> 00:32:13,600
'Cause I'm here.
914
00:32:13,600 --> 00:32:15,700
And one thing
I'll never do again
915
00:32:15,700 --> 00:32:17,367
is scorch my corn.
916
00:32:17,367 --> 00:32:19,667
And to hear from Mark
and Digger that
917
00:32:19,667 --> 00:32:22,200
I was able to extract
918
00:32:22,200 --> 00:32:24,000
just about every bit
of that char...
919
00:32:24,000 --> 00:32:27,266
It made me really proud
and that's...
920
00:32:27,266 --> 00:32:29,867
[sucks teeth] ...some pretty
good encouragement.
Keep going.
921
00:32:29,867 --> 00:32:31,500
Uh, thank you, gentlemen,
very much.
922
00:32:31,500 --> 00:32:33,767
It was an honor and privilege
to judge you, my friend.
923
00:32:33,767 --> 00:32:35,600
-It's an honor.
-Thank you, sir.
924
00:32:35,600 --> 00:32:36,867
-Good to see you.
-[Robert] Thank you.
925
00:32:36,867 --> 00:32:38,600
-[Tim] Good job, Rob.
-Great to meet you guys.
926
00:32:38,600 --> 00:32:39,600
[Tim] Yeah. Mmm-hmm.
927
00:32:41,000 --> 00:32:43,834
The only part of this job
that is not pleasurable.
928
00:32:45,000 --> 00:32:47,266
All right, guys.
Final challenge.
929
00:32:47,266 --> 00:32:49,500
Final flavoring
and getting that ginseng
930
00:32:49,500 --> 00:32:51,367
infused into that spirit.
931
00:32:51,367 --> 00:32:53,767
You know, ginseng.
That's what we're looking for.
932
00:32:53,767 --> 00:32:55,767
Brian, you haven't
added any yet.
933
00:32:55,767 --> 00:32:58,100
Mike, you've got
a little bit of a jump start.
934
00:32:58,100 --> 00:33:01,867
So you both made
outstanding base spirits.
935
00:33:01,867 --> 00:33:03,467
Put the ginseng in them.
936
00:33:03,467 --> 00:33:04,867
Do not destroy them.
937
00:33:04,867 --> 00:33:07,166
One of you will be going home
938
00:33:07,166 --> 00:33:09,200
with the
Master Distiller title.
939
00:33:09,200 --> 00:33:11,467
All right, guys.
You got 30 minutes
940
00:33:11,467 --> 00:33:13,166
to get that ginseng
941
00:33:13,166 --> 00:33:14,867
infused into that spirit.
942
00:33:14,867 --> 00:33:16,500
Your 30 minutes starts...
943
00:33:16,500 --> 00:33:19,000
now. Good luck
and get with it.
944
00:33:19,000 --> 00:33:21,300
Coming in
this final challenge,
obviously, I wanna win.
945
00:33:21,300 --> 00:33:23,567
My strategy is to impart
a handful of flavors
946
00:33:23,567 --> 00:33:24,767
to do sipping cream.
947
00:33:25,967 --> 00:33:26,867
Buttermilk.
948
00:33:27,967 --> 00:33:29,033
That's what I'm talking about.
949
00:33:30,200 --> 00:33:33,767
I'm just befuddled at what
Mike's doing over there.
950
00:33:33,767 --> 00:33:36,266
If he don't stop eating it,
we ain't gonna get
nothing to drink.
951
00:33:36,266 --> 00:33:38,300
[Mark] He put something...
Caramel milk
952
00:33:38,300 --> 00:33:39,634
or chocolate milk.
953
00:33:39,634 --> 00:33:42,467
[Mike] I've got a banana
brown sugar reduction
that I make and...
954
00:33:42,467 --> 00:33:45,667
an almond milk
dulce de leche
cream that's gonna go in it.
955
00:33:45,667 --> 00:33:47,400
[Digger] Mike,
bring us up to date
956
00:33:47,400 --> 00:33:49,667
on your method
of madness down there.
957
00:33:49,667 --> 00:33:51,967
You know,
one of the things that's
most popular right now
958
00:33:51,967 --> 00:33:52,934
is sipping cream.
959
00:33:53,867 --> 00:33:56,100
And I've got a nice,
earthy ginseng flavor
960
00:33:56,100 --> 00:33:58,100
that's carrying
over into that.
And I think that
961
00:33:58,100 --> 00:34:00,100
with what's in the spirit
and what's in this cream,
962
00:34:00,100 --> 00:34:01,967
it's gonna marry up
really well.
963
00:34:01,967 --> 00:34:03,934
Well, Brian,
you better add
some more maple.
964
00:34:04,700 --> 00:34:06,066
[laughing]
965
00:34:06,066 --> 00:34:08,000
My strategy going
into the final flavoring
966
00:34:08,000 --> 00:34:10,166
is to get this spirit
to taste like
967
00:34:10,166 --> 00:34:12,700
it's been in a barrel
for nine months.
968
00:34:12,700 --> 00:34:15,600
And to finally
put the ginseng in.
969
00:34:15,600 --> 00:34:18,000
Got some ginseng here,
slice this up.
970
00:34:18,000 --> 00:34:20,367
That's a big old root
that Brian's got over there.
971
00:34:20,367 --> 00:34:21,734
Big piece of ginseng.
972
00:34:22,700 --> 00:34:24,433
[Tim] I've had
that ginseng before.
973
00:34:24,667 --> 00:34:26,000
It's tough.
974
00:34:26,000 --> 00:34:28,567
You gotta know
what you're doing,
with that stuff.
975
00:34:28,567 --> 00:34:31,233
You don't know
what you're doing,
but it would destroy it.
976
00:34:32,166 --> 00:34:35,166
Do you think Brian's
not gonna heat anything up?
977
00:34:35,166 --> 00:34:37,467
[Digger] Doesn't look like it.
Looks like you're just gonna
pressurize it
978
00:34:37,467 --> 00:34:39,266
with with some alcohol.
979
00:34:39,266 --> 00:34:41,600
Looks to me like
he'd have to do a vacuum on it
980
00:34:41,600 --> 00:34:44,667
after he did
the pressurization
to get the sap out.
981
00:34:44,667 --> 00:34:46,400
With my whipped cream machine,
982
00:34:46,400 --> 00:34:47,767
I'm gonna
pressurize the vessel
983
00:34:47,767 --> 00:34:51,100
and get that flavor
to come through with
the fresh ginseng.
984
00:34:51,100 --> 00:34:53,166
[Mark] There's something
with some color and flavor.
985
00:34:54,300 --> 00:34:57,000
[Brian] I have maple spirit
with some oak chips
986
00:34:57,000 --> 00:35:00,266
to try and get that barrel
flavor into that spirit,
987
00:35:00,266 --> 00:35:02,166
along with some
more maple syrup.
988
00:35:02,166 --> 00:35:04,634
Now, don't you guys be looking
at my secret ingredient
over here.
989
00:35:05,066 --> 00:35:06,000
Uh...
990
00:35:06,000 --> 00:35:07,200
-[Digger] Uh...
-[Mark] Maple.
991
00:35:07,200 --> 00:35:09,300
Oh, my God. Yes.
992
00:35:09,300 --> 00:35:11,867
I started getting
a little nervous about what
the judges were thinking.
993
00:35:11,867 --> 00:35:15,100
With the fact that
I used maple syrup
to make my spirit.
994
00:35:15,100 --> 00:35:17,667
Sweeten that maple spirit
with more maple syrup.
995
00:35:17,667 --> 00:35:20,233
And more maple syrup
in the final flavoring round.
996
00:35:20,867 --> 00:35:22,000
Whoa, snap.
997
00:35:22,000 --> 00:35:23,700
All I know
is that jar comes over here,
998
00:35:23,700 --> 00:35:25,233
it better have some
ginseng in it.
999
00:35:29,467 --> 00:35:31,266
[Mark] Mmm. It's gonna
be interesting, fellas.
1000
00:35:31,266 --> 00:35:32,100
[Tim] It is.
1001
00:35:32,100 --> 00:35:35,000
Basically all that
we have to go on here,
1002
00:35:35,000 --> 00:35:36,800
there's no way of knowing
1003
00:35:36,800 --> 00:35:40,467
what the medicinal value
of this liquor is
1004
00:35:40,467 --> 00:35:42,600
by the amount
of ginseng you put in it.
1005
00:35:42,600 --> 00:35:44,367
There's no way
we can determine that.
1006
00:35:44,367 --> 00:35:46,266
So we need a ginseng proof.
1007
00:35:46,266 --> 00:35:47,467
Well, drinking liquor
1008
00:35:47,467 --> 00:35:49,567
and getting some
medicinal properties from it
at the same time,
1009
00:35:49,567 --> 00:35:51,300
that's not a bad combination
in my book.
1010
00:35:51,300 --> 00:35:53,667
Oh. Healthy liquor.
Be wonderful.
1011
00:35:53,667 --> 00:35:56,000
-[Digger] Yeah.
-I need some to
make you younger.
1012
00:35:56,000 --> 00:35:58,333
[all laughing]
1013
00:35:59,567 --> 00:36:01,734
Now here goes Mike's
mix-up over there.
1014
00:36:03,100 --> 00:36:05,567
I like me some sipping creams.
1015
00:36:05,567 --> 00:36:06,767
[Mike] I'm gonna give them
1016
00:36:06,767 --> 00:36:08,734
you know, an opportunity
to go on a journey
1017
00:36:08,734 --> 00:36:09,834
when they drink that jar
1018
00:36:09,834 --> 00:36:11,867
and really be able to find
all those flavors in there.
1019
00:36:11,867 --> 00:36:13,066
I can promise you that
1020
00:36:13,066 --> 00:36:14,567
it'll be the best thing
they ever tasted.
1021
00:36:14,567 --> 00:36:16,100
One minute left, gentlemen.
1022
00:36:16,100 --> 00:36:18,300
Those jars,
they'd be on this table.
1023
00:36:18,300 --> 00:36:19,467
Thinking there's
all this good liquor
1024
00:36:19,467 --> 00:36:21,967
and putting ginseng in it.
And, gosh.
1025
00:36:21,967 --> 00:36:23,100
I know I've done my best.
1026
00:36:23,100 --> 00:36:26,000
I know the combination
of the maple with the oak.
1027
00:36:26,000 --> 00:36:29,000
And the ginseng
really worked together
to complement each other.
1028
00:36:29,000 --> 00:36:31,634
Ten, nine, eight,
1029
00:36:32,200 --> 00:36:34,867
seven, six, five,
1030
00:36:35,300 --> 00:36:39,000
four, three, two,
1031
00:36:39,000 --> 00:36:42,734
one. Right down
to the damn wire
is what I'm talking about.
1032
00:36:42,734 --> 00:36:44,567
We're gonna take these jars
1033
00:36:44,567 --> 00:36:46,667
and taste and deliberate.
1034
00:36:46,667 --> 00:36:48,300
Then we'll come back
and we will name
1035
00:36:48,300 --> 00:36:50,066
a new Master Distiller.
1036
00:36:50,066 --> 00:36:51,000
-All right.
-Thank you, gentlemen.
1037
00:36:51,000 --> 00:36:51,867
Here we go.
1038
00:36:52,600 --> 00:36:53,433
Oof.
1039
00:36:54,166 --> 00:36:55,600
All right, guys. Ginseng.
1040
00:36:55,600 --> 00:36:57,867
It's a growing market
in the United States,
1041
00:36:57,867 --> 00:37:00,867
and I can't think of anything
better to market it in
1042
00:37:00,867 --> 00:37:02,266
than a little bit of liquor.
1043
00:37:02,266 --> 00:37:04,100
Let's taste
that one first, Tim.
1044
00:37:04,100 --> 00:37:06,200
[Tim] Mike's ginseng
sipping cream.
1045
00:37:06,200 --> 00:37:08,667
[Mark] Sipping creams
are the hottest thing
1046
00:37:08,667 --> 00:37:10,667
on the market right now.
1047
00:37:10,667 --> 00:37:14,734
So if you get a really good
ginseng sipping cream,
1048
00:37:15,300 --> 00:37:17,066
who knows what it could do.
1049
00:37:17,066 --> 00:37:18,367
Win, lose or draw,
I can tell you,
1050
00:37:18,367 --> 00:37:20,166
it's the best damn spirit
I put up on the table.
1051
00:37:20,166 --> 00:37:21,266
I can promise you that.
1052
00:37:21,266 --> 00:37:22,467
[Tim] Looking pretty creamy.
1053
00:37:22,467 --> 00:37:25,166
It's got bananas
and it's got cream,
1054
00:37:25,166 --> 00:37:27,266
and it's got ginseng in it.
1055
00:37:27,900 --> 00:37:29,166
Still got some liquor in it.
1056
00:37:29,166 --> 00:37:32,000
It's got some
alcohol right there
and you know, so...
1057
00:37:32,000 --> 00:37:33,066
[Tim] It smells earthy.
1058
00:37:34,367 --> 00:37:35,967
There's some ginseng in there.
1059
00:37:35,967 --> 00:37:38,066
And I have to say,
I believe he got some
alcohol in it.
1060
00:37:38,066 --> 00:37:39,867
He's knee deep
in that alcohol.
1061
00:37:39,867 --> 00:37:41,667
[smacks lips] Kind of thick
and creamy, ain't it?
1062
00:37:41,667 --> 00:37:42,967
-Yeah.
-[Mark] Oh, yeah.
1063
00:37:42,967 --> 00:37:45,567
Very complex recipe
in process.
1064
00:37:45,567 --> 00:37:48,000
And the downside
of sipping creams
1065
00:37:48,000 --> 00:37:49,266
is shelf life.
1066
00:37:49,266 --> 00:37:51,166
Once you open them,
1067
00:37:51,166 --> 00:37:53,600
they have to be refrigerated
from there on out.
1068
00:37:53,600 --> 00:37:54,800
-[Tim] Mmm-hmm.
-[Mark] And another thing.
1069
00:37:54,800 --> 00:37:57,567
Sipping creams
are very high fat content.
1070
00:37:57,567 --> 00:38:01,467
Health-conscious people
don't buy sipping creams.
1071
00:38:01,467 --> 00:38:03,200
It's time to move on
and see if we can find
1072
00:38:03,200 --> 00:38:04,900
any maple in Brian's.
1073
00:38:04,900 --> 00:38:06,500
Check the bead on that,
would you?
1074
00:38:06,500 --> 00:38:07,900
[Mark] Looks like tea.
1075
00:38:07,900 --> 00:38:08,867
[Tim]
Looks like tea, don't it?
1076
00:38:08,867 --> 00:38:11,367
Peeling that ginseng
slowed me down a little bit.
1077
00:38:11,367 --> 00:38:12,433
Oh, you peeled it.
1078
00:38:12,433 --> 00:38:13,667
Yeah. I wanted to try
to make it as thin
as possible.
1079
00:38:13,667 --> 00:38:15,467
'Cause, uh,
the infusion process
1080
00:38:15,467 --> 00:38:16,800
did give it
a little bit of flavor.
1081
00:38:16,800 --> 00:38:18,000
That's got ginseng in it
1082
00:38:18,000 --> 00:38:19,567
-[Mark] That's got
ginseng in it.
-Whoa. Whoa.
1083
00:38:19,567 --> 00:38:21,266
And there ain't
no doubt about it.
1084
00:38:21,266 --> 00:38:23,100
But it's not overwhelming.
1085
00:38:23,100 --> 00:38:25,166
But I'm gonna say
it's pretty high on
that proof, too.
1086
00:38:25,166 --> 00:38:26,567
It's got a little bite to it.
1087
00:38:26,567 --> 00:38:28,667
I like the taste of it a lot.
1088
00:38:28,667 --> 00:38:31,767
-Yeah.
-Even though it does have
that little earthy
1089
00:38:31,767 --> 00:38:33,200
note of that root.
1090
00:38:33,200 --> 00:38:35,567
Uh, I would call this
a genteel whisky.
1091
00:38:35,567 --> 00:38:38,400
This right here would be
exactly what I think
1092
00:38:38,400 --> 00:38:41,767
a ginseng liquor shopper
would reach for.
1093
00:38:41,767 --> 00:38:43,800
I think
it's highly marketable.
1094
00:38:43,800 --> 00:38:44,767
Yeah, it's good.
1095
00:38:44,767 --> 00:38:47,300
I-I think it was mission
accomplished on his part.
1096
00:38:47,300 --> 00:38:49,767
We're looking
at marketability, shelf life.
1097
00:38:49,767 --> 00:38:51,667
Will it move?
Does it collect dust?
1098
00:38:51,667 --> 00:38:54,967
I believe we've
got one on the table
that will move quicker
1099
00:38:54,967 --> 00:38:57,266
on the ginseng market
than the other.
1100
00:38:57,266 --> 00:38:58,066
I agree on that.
1101
00:38:58,066 --> 00:39:00,066
Well, gentlemen,
it seems like we're all
1102
00:39:00,066 --> 00:39:01,500
sitting on the same pew.
1103
00:39:01,500 --> 00:39:03,500
[Digger] Let's go name
the next Master Distiller.
1104
00:39:03,500 --> 00:39:06,033
-Ginseng Master Distiller.
-Ginseng Master Distiller.
1105
00:39:09,467 --> 00:39:10,533
Fellers.
1106
00:39:12,900 --> 00:39:14,734
[Tim] All right, men.
Come up and get your jars.
1107
00:39:17,000 --> 00:39:19,767
Ginseng. That's what
we asked y'all to bring us.
1108
00:39:19,767 --> 00:39:21,967
Damn fine job
on both y'all.
1109
00:39:21,967 --> 00:39:23,367
-Thank you.
-Thank you.
1110
00:39:23,367 --> 00:39:25,233
I'm gonna go ahead
and start with Brian here.
1111
00:39:25,667 --> 00:39:27,000
Right off the bat.
1112
00:39:27,000 --> 00:39:29,166
Boom. There's alcohol.
1113
00:39:29,166 --> 00:39:30,967
And then there's that ginseng.
1114
00:39:30,967 --> 00:39:33,166
It wasn't as bitter
as I expected it to be.
1115
00:39:33,166 --> 00:39:35,000
And it was really
a pleasant surprise.
1116
00:39:35,000 --> 00:39:35,834
Thank you.
1117
00:39:36,367 --> 00:39:37,900
It was not as sweet a drink
1118
00:39:37,900 --> 00:39:39,867
as it was previously.
1119
00:39:39,867 --> 00:39:42,066
Which told me the bitterness
1120
00:39:42,567 --> 00:39:44,567
from the ginseng
1121
00:39:44,567 --> 00:39:46,166
-had come through.
-Yeah.
1122
00:39:46,166 --> 00:39:49,166
But it did not overpower
your original flavor.
1123
00:39:49,166 --> 00:39:51,667
I think the oakiness
from the chips
1124
00:39:51,667 --> 00:39:52,967
just enhanced it.
1125
00:39:52,967 --> 00:39:55,767
You did a good job of putting
your personality in that jar.
1126
00:39:55,767 --> 00:39:57,667
It seemed like every step
was adding maple.
1127
00:39:57,667 --> 00:39:59,400
I added some maple.
Yes, I did.
1128
00:39:59,400 --> 00:40:00,300
-[laughing]
-Yeah.
1129
00:40:00,300 --> 00:40:01,867
Which you know, kind of a con,
1130
00:40:01,867 --> 00:40:03,667
I guess,
would be as expensive.
1131
00:40:03,667 --> 00:40:05,100
-Yeah.
-[Tim] You got some alcohol.
1132
00:40:05,100 --> 00:40:06,300
You got some proof in there.
1133
00:40:06,300 --> 00:40:07,600
-Good job.
-Thank you.
1134
00:40:07,600 --> 00:40:10,667
And there's Mike over here
with the great big
sipping cream.
1135
00:40:10,667 --> 00:40:12,767
There were
so many flavors in there,
so many layers.
1136
00:40:12,767 --> 00:40:15,166
I mean, there was
a little bit of banana,
a little bit of caramel,
1137
00:40:15,166 --> 00:40:17,467
and then the bitterness
from the ginseng.
1138
00:40:17,467 --> 00:40:19,600
-Yes, sir.
-[Digger] And then
it went into alcohol
1139
00:40:19,600 --> 00:40:22,567
and then finished off
so smooth on that back end.
1140
00:40:22,567 --> 00:40:24,367
[Tim] You got a lot
of alcohol in there,
1141
00:40:24,367 --> 00:40:26,166
and it is very creamy.
1142
00:40:26,166 --> 00:40:28,900
I think I would have liked it
a little bit thinner.
1143
00:40:28,900 --> 00:40:29,934
A little bit lighter.
1144
00:40:30,667 --> 00:40:33,000
Your sipping cream
was not as sweet
1145
00:40:33,000 --> 00:40:34,967
as most sipping creams are.
1146
00:40:34,967 --> 00:40:37,667
And I think
that's simply because,
1147
00:40:37,667 --> 00:40:39,467
bitterness from
your ginseng root.
1148
00:40:39,467 --> 00:40:41,967
-Yes, sir.
-[Tim] And I found that
not unpleasant at all.
1149
00:40:41,967 --> 00:40:42,967
I think it was excellent.
1150
00:40:46,367 --> 00:40:48,166
This is a very tough decision,
1151
00:40:48,166 --> 00:40:49,667
but we can only have
1152
00:40:49,667 --> 00:40:51,934
one Master Distiller
named out of the flight.
1153
00:40:55,100 --> 00:40:57,500
And, Brian, you're the next
Master Distiller, my friend.
1154
00:40:57,500 --> 00:40:59,000
-Congratulations.
-[exhales]
1155
00:40:59,000 --> 00:41:00,734
Winning the title
of Master Distiller
1156
00:41:00,734 --> 00:41:03,166
would mean the world to me,
the world to my family
1157
00:41:03,166 --> 00:41:05,200
and all the people who have
supported me over the years
1158
00:41:05,200 --> 00:41:07,500
to help get my distillery
off the ground.
1159
00:41:07,500 --> 00:41:09,367
-Congratulations, buddy.
-Thank you.
1160
00:41:09,367 --> 00:41:10,667
There's a lot
of hard work to come.
1161
00:41:10,667 --> 00:41:12,367
-Oh, my God.
-And winning this title
1162
00:41:12,367 --> 00:41:14,867
makes that all seem
a little easier
and attainable.
1163
00:41:14,867 --> 00:41:16,533
You got nothing
to be ashamed of.
1164
00:41:17,100 --> 00:41:18,166
-At all.
-Not at all.
1165
00:41:18,166 --> 00:41:20,000
You both made good products.
1166
00:41:20,000 --> 00:41:21,166
[Digger]
Get on out of here, men.
1167
00:41:21,166 --> 00:41:23,300
-Good job on all y'all parts.
-Thank you.
1168
00:41:23,300 --> 00:41:25,300
Just so you know,
you all are welcome
1169
00:41:25,300 --> 00:41:26,667
in Tennessee anytime.
1170
00:41:26,667 --> 00:41:27,400
-We appreciate it.
-Thank you.
1171
00:41:27,400 --> 00:41:28,800
-We appreciate it, guys.
-Thank you.