1
00:00:06,867 --> 00:00:08,533
-You boys thirsty?
-Yeah.
2
00:00:09,667 --> 00:00:13,667
[narrator] How hard
could it be to distill
everyday cans of beer
3
00:00:13,667 --> 00:00:15,500
into sellable liquor?
4
00:00:15,500 --> 00:00:16,700
Beer's a whole 'nother animal.
5
00:00:16,700 --> 00:00:18,533
Beer's a totally
different beast.
6
00:00:19,567 --> 00:00:23,467
[narrator] Turns out
there's more to this challenge
than meets the eye...
7
00:00:23,467 --> 00:00:25,667
[bleep]. That ain't no good.
8
00:00:25,667 --> 00:00:28,266
[narrator] ...as three
skilled distillers...
9
00:00:28,266 --> 00:00:32,200
I told myself not to come here
and make a fool of yourself,
but here we are.
10
00:00:33,266 --> 00:00:34,500
[narrator] ...go head
to head...
11
00:00:34,500 --> 00:00:37,367
I'm kind of surprised
how strong that tastes
like the beer.
12
00:00:37,367 --> 00:00:40,967
[narrator] ...to turn dozens
of cases of craft beer
13
00:00:40,967 --> 00:00:43,200
into prize-winning spirits...
14
00:00:43,200 --> 00:00:45,300
Kind of like a s'more
that will get you lit.
15
00:00:45,300 --> 00:00:48,800
[narrator] ...for a chance
to be named Master Distiller.
16
00:00:48,800 --> 00:00:51,867
[Digger] It's outstanding
what they did,
taking a beer,
17
00:00:51,867 --> 00:00:54,033
and they turned it
into a beautiful drink.
18
00:01:04,700 --> 00:01:06,667
Welcome to
Master Distiller, guys.
19
00:01:06,667 --> 00:01:08,800
You can see over here
we've got plenty of beer.
20
00:01:10,066 --> 00:01:12,300
We want you to make us
a little liquor out of it.
21
00:01:14,767 --> 00:01:17,233
We've been making beer
into liquor for years.
22
00:01:18,900 --> 00:01:21,066
We call it
our mash still beer,
23
00:01:21,066 --> 00:01:23,000
but this is production beer.
24
00:01:24,667 --> 00:01:27,166
You know,
the biggest difference
between steal beer
25
00:01:27,166 --> 00:01:29,233
that's on top of your mash,
26
00:01:29,600 --> 00:01:31,433
and a beer in a can.
27
00:01:32,767 --> 00:01:35,500
is different ingredients
such as hops.
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00:01:36,767 --> 00:01:41,700
[narrator] Beer is the most
popular alcoholic beverage
in the world.
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00:01:41,700 --> 00:01:46,166
Since the Stone Age,
anywhere humans have had
access to grains
30
00:01:46,166 --> 00:01:49,600
that could ferment
into alcohol, they made beer.
31
00:01:50,567 --> 00:01:52,667
Eventually,
refining the process
32
00:01:52,667 --> 00:01:56,567
and adding hops to keep
their brews fresh for months.
33
00:01:56,567 --> 00:02:00,667
Today there are over 100
distinct styles of beer.
34
00:02:00,667 --> 00:02:06,200
And its omnipresence
and everyday culture around
the globe sparks curiosity.
35
00:02:06,200 --> 00:02:09,600
What happens
when you put it in a still?
36
00:02:09,600 --> 00:02:13,200
Germans have distilled
Finnish beer into
bier schnapps,
37
00:02:13,200 --> 00:02:16,667
or bier brand for generations.
38
00:02:16,667 --> 00:02:22,667
Taking spoiled or surplus beer
and turning it into a
shelf stable spirit.
39
00:02:22,667 --> 00:02:29,133
In recent decades,
discerning distillers have
taken it a step further.
40
00:02:31,266 --> 00:02:34,700
Teaming up with breweries to
create a variety of liquors,
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00:02:34,700 --> 00:02:38,567
such as gin or aged whisky
as premium products.
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00:02:38,567 --> 00:02:41,500
But it's not without risk.
43
00:02:41,500 --> 00:02:45,000
Finished beer is costly,
and the added hops
44
00:02:45,000 --> 00:02:48,700
and extra carbonation
require a skilled distiller
45
00:02:48,700 --> 00:02:53,400
to preserve
the complex flavor profiles
in the final spirit.
46
00:02:54,500 --> 00:02:58,300
To showcase
the wide range of spirits
you can make from beer,
47
00:03:00,266 --> 00:03:03,867
you must first choose
a beer from this room
48
00:03:03,867 --> 00:03:07,100
and show us
that you can turn it
into a high proof alcohol.
49
00:03:07,100 --> 00:03:10,000
The one with the best spirit
will get first choice
50
00:03:10,000 --> 00:03:12,800
to choose their ingredients,
to turn their spirit
51
00:03:12,800 --> 00:03:15,734
into a beer based gin
in the next challenge.
52
00:03:16,867 --> 00:03:21,300
Final two will be able
to create their own
signature beer shine
53
00:03:21,300 --> 00:03:23,200
for the title
of Master Distiller.
54
00:03:24,500 --> 00:03:27,700
What you got at stake here,
guys, are unlimited
bragging rights.
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00:03:27,700 --> 00:03:30,500
Beyond that, you also get
a limited run
56
00:03:30,500 --> 00:03:33,600
of your beer based liquor
in a major distillery.
57
00:03:35,500 --> 00:03:36,667
You got two minutes.
58
00:03:36,667 --> 00:03:37,834
Go over here
and make your decision
59
00:03:37,834 --> 00:03:40,667
on which beers
you're gonna use
to make us some liquor.
60
00:03:40,667 --> 00:03:41,800
Get over there
and get with it,
61
00:03:41,800 --> 00:03:43,934
starting now.
Good luck, guys.
62
00:03:48,367 --> 00:03:51,400
-All right, pilsner?
Get that out.
-Yeah, pilsner.
63
00:03:51,400 --> 00:03:52,600
[woman 1] Nice and neutral.
64
00:03:53,800 --> 00:03:55,000
Ooh, pop it.
65
00:03:55,567 --> 00:03:57,000
My name
is Michelle Piechowicz.
66
00:03:57,000 --> 00:03:59,500
I'm 32 and I live
in Charlotte, North Carolina.
67
00:04:02,567 --> 00:04:04,467
I work at Great Wagon Road
Distilling Company,
68
00:04:04,467 --> 00:04:06,233
and I'm the head
distiller there.
69
00:04:06,500 --> 00:04:07,333
Hello.
70
00:04:07,333 --> 00:04:08,967
I run the whole
production facility.
71
00:04:08,967 --> 00:04:11,600
It's actually only myself
and my dog every day.
72
00:04:11,600 --> 00:04:14,400
Big dog. Big dog.
73
00:04:16,567 --> 00:04:17,767
I've been distilling
for five years.
74
00:04:17,767 --> 00:04:20,367
I got into distilling
because I started off
brewing beer
75
00:04:20,367 --> 00:04:22,600
and then was given
the opportunity
to switch to liquor
76
00:04:22,600 --> 00:04:24,400
and just took to it
very strongly.
77
00:04:24,400 --> 00:04:26,367
Hey, guys, we're in our heads
collection right now,
78
00:04:26,367 --> 00:04:30,367
so it's gonna be very
nail polish remover-ey
high proof.
79
00:04:30,367 --> 00:04:33,700
I love distilling because
I'm a very creative person,
hands on.
80
00:04:33,700 --> 00:04:35,233
I like to make something.
81
00:04:36,367 --> 00:04:38,767
For me to become
the next Master Distiller
82
00:04:38,767 --> 00:04:43,166
would just be a great pride
and kind of staple
in my career as a distiller.
83
00:04:43,166 --> 00:04:44,600
[Digger] One minute left,
guys.
84
00:04:45,667 --> 00:04:47,867
You said this one's got
coconut and Valencia orange.
85
00:04:47,867 --> 00:04:50,066
Yeah, that might come through
on the distiller.
86
00:04:50,066 --> 00:04:53,700
My name is Tom Goodwin.
I'm 37 years old and I'm from
Thornton, Colorado.
87
00:04:55,900 --> 00:04:57,400
I manage a home brew store.
88
00:04:58,667 --> 00:05:01,066
So I sell supplies
and equipment
89
00:05:01,066 --> 00:05:03,166
to make your own beer,
wine and liquor.
90
00:05:03,166 --> 00:05:05,200
This is my very modest still.
91
00:05:05,200 --> 00:05:07,533
I usually put
my little parrot right there.
92
00:05:09,367 --> 00:05:10,700
I love beer.
93
00:05:11,900 --> 00:05:14,767
I have been brewing beer
for just about 20 years now.
94
00:05:14,767 --> 00:05:18,166
My kegerator here.
Kegs on the inside.
95
00:05:18,166 --> 00:05:20,166
I have distilled beer before,
a couple of times,
96
00:05:20,166 --> 00:05:22,934
which is actually
the very first thing
I ever distilled at home.
97
00:05:23,867 --> 00:05:24,967
I've been distilling
for five years.
98
00:05:24,967 --> 00:05:28,367
Brandy, I've got some whisky.
Mostly whisky up here.
99
00:05:28,367 --> 00:05:30,367
I got into distilling,
kind of a little bit
of happenstance.
100
00:05:30,367 --> 00:05:34,100
I came into some equipment
that needed some repairs, took
it home and fixed it, worked.
101
00:05:34,100 --> 00:05:36,767
So I started making
my own liquor at home.
102
00:05:36,767 --> 00:05:38,467
To be the next
Master Distiller means to me
103
00:05:38,467 --> 00:05:39,700
that everything that
I've been working on
104
00:05:39,700 --> 00:05:42,867
the last decade
or so of my life
is really coming to a head.
105
00:05:42,867 --> 00:05:45,667
Might consider getting
into the industry full-time.
106
00:05:45,667 --> 00:05:47,734
And this could be
a really good stepping stone
to get there.
107
00:05:48,467 --> 00:05:50,000
[Michelle] Let me sneak in
for a Gaelic.
108
00:05:50,000 --> 00:05:51,400
Synced up for that one.
109
00:05:51,400 --> 00:05:52,967
Long Game tastes good.
110
00:05:52,967 --> 00:05:57,033
My name is Tyler Butcher, and
I'm from Nashville, Tennessee.
I'm 30 years old.
111
00:05:58,667 --> 00:06:02,000
I am a contractor,
and I'm also a moonshiner.
112
00:06:03,467 --> 00:06:06,700
I've been distilling for
a little over three years now.
113
00:06:06,700 --> 00:06:09,900
I have never distilled beer,
but I can distill anything.
114
00:06:09,900 --> 00:06:11,800
I have all the confidence
in myself.
115
00:06:13,400 --> 00:06:16,867
I really love to distill
because I want to try
116
00:06:16,867 --> 00:06:19,066
to make something
that everybody likes.
117
00:06:19,066 --> 00:06:22,100
I'm a people's person,
and I want to try to make
some people happy.
118
00:06:22,100 --> 00:06:25,000
First drips of the season.
119
00:06:25,000 --> 00:06:28,467
If I win Master Distillers,
hopefully one day
I will be able
120
00:06:28,467 --> 00:06:31,800
to open up my own distillery
and show everybody
what I've got.
121
00:06:33,567 --> 00:06:36,433
You're done. Step away, guys.
No more sippy sippy.
122
00:06:38,100 --> 00:06:39,567
Well, I hope
in that two minutes
123
00:06:39,567 --> 00:06:42,600
you got everything you needed
out of those flavor profiles.
124
00:06:43,667 --> 00:06:47,266
We've got each beer
sitting in a barrel,
right behind you all.
125
00:06:47,266 --> 00:06:52,367
What we're looking for is a
clear, full bodied liquor with
plenty of flavor and aroma.
126
00:06:52,367 --> 00:06:55,266
With a bare minimum
of 80-proof.
127
00:06:55,266 --> 00:06:57,300
So choose
your beer wisely, guys.
128
00:06:58,200 --> 00:07:00,367
You've got four hours.
Your time starts now.
129
00:07:00,367 --> 00:07:02,133
Good luck
and get with it, guys.
130
00:07:10,000 --> 00:07:12,367
What kind of taste profile
are you hoping to get?
131
00:07:12,367 --> 00:07:16,667
We'll start off
with the oatmeal porter
and this baby right here.
132
00:07:16,667 --> 00:07:18,100
Definitely pull out
some of those
133
00:07:18,100 --> 00:07:21,166
chocolate roasted notes
that are in the porter
134
00:07:21,166 --> 00:07:23,467
and then send it through
the Gaelic ale.
135
00:07:23,467 --> 00:07:26,467
that amber ale,
get a little nutty,
hazelnut notes.
136
00:07:26,467 --> 00:07:27,867
I like that.
137
00:07:29,266 --> 00:07:32,166
Tom, tell me
what we can expect
out of your run here.
138
00:07:32,166 --> 00:07:34,667
In the pot,
I've got the tropical lager.
139
00:07:34,667 --> 00:07:36,900
Tasting it wasn't super hoppy.
140
00:07:36,900 --> 00:07:39,600
Had a little bit
of that mango, a little bit
of that papaya.
141
00:07:39,600 --> 00:07:42,800
And so I'm hoping to carry
a little bit of that over
into my distillate.
142
00:07:44,767 --> 00:07:48,300
And then I used that
juicy double in the thumper.
143
00:07:48,300 --> 00:07:50,867
My thought process
is that lighter profile beer
144
00:07:50,867 --> 00:07:53,467
is gonna have
less moving parts,
so to speak,
145
00:07:53,467 --> 00:07:55,667
less flavors that are gonna
conflict with each other.
146
00:07:55,667 --> 00:07:58,066
The hoppier thing,
I want that off the heat.
147
00:07:58,066 --> 00:08:01,567
Put that in the thumper, so
it's getting steam distilled
instead of flame distilled.
148
00:08:01,567 --> 00:08:04,567
It might keep the hoppy flavor
from getting too wacky.
149
00:08:04,567 --> 00:08:07,667
Distilling a beer, it's...
it's not like distilling
other spirits.
150
00:08:07,667 --> 00:08:09,100
The more complicated
the beer is,
151
00:08:09,100 --> 00:08:11,300
the more complicated
making your cuts can be.
152
00:08:16,066 --> 00:08:17,266
How you feeling, Tyler?
153
00:08:18,667 --> 00:08:22,000
-Whoo!
-[Michelle] Yeah, baby.
[chuckles]
154
00:08:22,000 --> 00:08:23,233
[Tyler] I'm feeling good.
155
00:08:23,233 --> 00:08:26,266
Beer is not something
that I... I normally run
in a still,
156
00:08:26,266 --> 00:08:30,166
it's something I usually drink
on a Friday night after work.
157
00:08:30,166 --> 00:08:34,100
I decided to mix
both of my beers together.
158
00:08:34,100 --> 00:08:38,300
I wanted to put those both
in my pot and also put
a little bit into my thumper.
159
00:08:38,300 --> 00:08:41,166
I used AVL because
when I took a sip of it,
160
00:08:41,166 --> 00:08:43,867
-I mean, it was just crisp,
clean, clear, tasted good.
-Good? Yeah, yeah.
161
00:08:43,867 --> 00:08:46,667
The Lounge Juice
had a higher ABV, so,
that's why I went with it.
162
00:08:46,667 --> 00:08:48,867
I want to try to get up
as high as I can
163
00:08:48,867 --> 00:08:51,467
and be able to give me time
to make my cuts...
164
00:08:51,467 --> 00:08:53,700
-Yeah.
-...and find something
that's got a good flavor.
165
00:08:54,567 --> 00:08:55,533
Here we go.
166
00:08:55,533 --> 00:08:58,667
The tasty attributes
that hop spring to beer
167
00:08:58,667 --> 00:09:02,934
can be problematic
when it comes to distillation,
because there's oils.
168
00:09:05,100 --> 00:09:08,266
The oils tend to come off
pretty early in the run.
169
00:09:08,266 --> 00:09:11,900
Whoever runs the slowest
is probably the best product.
170
00:09:13,367 --> 00:09:15,600
-[Tyler] How are you feeling,
Tom?
-[Tom] I'm... I'm all right.
171
00:09:15,600 --> 00:09:16,900
-Feeling good?
-Yeah.
172
00:09:16,900 --> 00:09:18,367
I don't want it to puke.
173
00:09:18,367 --> 00:09:20,467
There's a few things
you have to do different
when you're distilling beer,
174
00:09:20,467 --> 00:09:21,867
and one of them
is the carbonation.
175
00:09:21,867 --> 00:09:24,400
Put a fully carbonated beer
directly into your still,
176
00:09:24,400 --> 00:09:26,867
that's gonna foam up
a lot into your still.
177
00:09:26,867 --> 00:09:29,100
-Mine's still a little fizzy.
-[Tyler] Yeah, mine is, too.
178
00:09:29,100 --> 00:09:31,667
-It's getting
a little hotter and...
-[Tom] Mmm-hmm.
179
00:09:31,667 --> 00:09:32,934
...it'll go down a little bit.
180
00:09:35,467 --> 00:09:37,166
An hour into the run,
181
00:09:37,166 --> 00:09:41,100
I'm waiting for
my temperature to rise
and get where I need to be.
182
00:09:41,100 --> 00:09:43,133
I notice that my thumper...
183
00:09:44,367 --> 00:09:46,000
the temperature gauge shot up.
184
00:09:46,000 --> 00:09:47,300
I knew something was wrong.
185
00:09:47,300 --> 00:09:49,700
[bleep]. That ain't no good.
186
00:09:51,700 --> 00:09:53,200
My still started puking.
187
00:09:54,266 --> 00:09:56,867
[Digger] Tyler's beer
is foaming up through
the condenser.
188
00:09:56,867 --> 00:09:58,200
It's pouring out of the worm.
189
00:09:58,200 --> 00:10:00,400
[Tim] I mean, it's spitting
that stuff out, boy.
190
00:10:03,000 --> 00:10:05,900
In that moment,
I knew that I'd really
messed something up.
191
00:10:12,367 --> 00:10:13,667
That ain't no good.
192
00:10:14,567 --> 00:10:16,734
[Tim] I mean, it's spitting
that stuff out, boy.
193
00:10:18,467 --> 00:10:21,100
So when I noticed my
I still started puking,
194
00:10:21,100 --> 00:10:23,700
I knew I was in trouble,
and I lost a lot.
195
00:10:25,667 --> 00:10:27,533
Oh, yeah,
that thumper filled up.
196
00:10:29,100 --> 00:10:30,500
Noticed my thumper was full,
197
00:10:30,500 --> 00:10:34,600
so I had to immediately,
you know, get the liquids
out of my thumper.
198
00:10:36,567 --> 00:10:39,900
Pour it back into my pot
and get this thing back
going again.
199
00:10:41,200 --> 00:10:42,600
Beer's a whole 'nother animal.
200
00:10:42,600 --> 00:10:44,100
Beer's a totally
different beast.
201
00:10:44,100 --> 00:10:48,200
I told myself not to come here
and make a fool of yourself,
but here we are.
202
00:10:48,200 --> 00:10:51,967
All right, guys,
you're halfway there.
Two hours down, two to go.
203
00:10:51,967 --> 00:10:53,567
[Tom] Oh, drip, drip.
I got a drippy.
204
00:10:53,567 --> 00:10:55,333
-[Michelle] Nice.
-Good job, man. There you go.
205
00:10:56,967 --> 00:11:00,233
That drift right there
in that jar, that's as clear
as it gets.
206
00:11:02,300 --> 00:11:04,900
-I got a little dribble
going on.
-[Tom] Liquor coming out.
207
00:11:04,900 --> 00:11:06,200
[Michelle] It smells
pretty good, too.
208
00:11:06,200 --> 00:11:08,000
If she keeps going this way,
I'll be happy.
209
00:11:09,400 --> 00:11:11,100
-[Tyler] Oh.
-[Tom] There you go.
That was quicker.
210
00:11:11,100 --> 00:11:14,000
-And it's clear. Whoo!
-[Michelle] There you go.
Back in the game.
211
00:11:14,000 --> 00:11:15,166
[Tyler] Back in the game.
212
00:11:15,166 --> 00:11:19,667
I was definitely
carrying over some flavors
from that IPA.
213
00:11:19,667 --> 00:11:22,634
One hour left
in your adventure,
boys and girls.
214
00:11:29,867 --> 00:11:31,300
Oh, that's hot. Ooh!
215
00:11:32,100 --> 00:11:33,800
[chuckling] It tastes
like Juice Lounge.
216
00:11:33,800 --> 00:11:34,767
[Tom and Michelle laugh]
217
00:11:34,767 --> 00:11:37,467
-[Tom] I can taste it.
-[Michelle] Oh, yeah.
218
00:11:37,467 --> 00:11:40,300
I'm kind of surprised
how strong that tastes
like the beer.
219
00:11:40,300 --> 00:11:43,400
We're down to three minutes.
lady and gentlemen.
220
00:11:48,266 --> 00:11:51,166
I'm definitely
having second thoughts
on my decision and choices
221
00:11:51,166 --> 00:11:52,800
that I've made
for my beer styles.
222
00:11:54,300 --> 00:11:55,634
[Tyler] How are you feeling
over there, Michelle?
223
00:11:57,166 --> 00:11:59,567
[Michelle] It has some
muss to it that I'm not
a big fan of.
224
00:11:59,567 --> 00:12:02,367
But I just wanted
to get that jar on the table
for the judges.
225
00:12:02,367 --> 00:12:03,867
Bring it in here, Chelle-y.
226
00:12:03,867 --> 00:12:05,433
First moonshine for Michelle.
227
00:12:07,300 --> 00:12:08,667
[Tom] So I did
a little bit of blending.
228
00:12:08,667 --> 00:12:11,467
I have a smaller cell at home,
and I'm used to taking
smaller cuts.
229
00:12:11,467 --> 00:12:12,700
I love that... that look.
230
00:12:12,700 --> 00:12:14,500
You can't... You know,
water doesn't look clear
like that...
231
00:12:14,500 --> 00:12:16,266
-[Tyler] Yeah.
-...only liquor does.
232
00:12:16,266 --> 00:12:17,667
I'm feeling pretty confident.
233
00:12:17,667 --> 00:12:21,400
I feel like it's the best jar
for what I've made so far
in the run.
234
00:12:22,400 --> 00:12:24,600
-Here you go, gentlemen.
-All righty.
235
00:12:26,000 --> 00:12:29,767
I did feel good about it
because I was able to overcome
my problems.
236
00:12:29,767 --> 00:12:32,433
-[Digger] Here it comes,
T Tyler.
-Yes, sir.
237
00:12:34,467 --> 00:12:36,100
Now that we've got
all three jars,
238
00:12:36,100 --> 00:12:38,567
it's time for us
to go taste and deliberate.
239
00:12:38,567 --> 00:12:40,000
We're gonna go drink a little.
240
00:12:48,867 --> 00:12:51,767
Beer into liquor. Here we go.
241
00:12:51,767 --> 00:12:55,600
You know, we asked them
to bring us a clear jar.
Minimum 80 proof.
242
00:12:57,367 --> 00:12:59,133
All right,
let's do Tyler first.
243
00:12:59,667 --> 00:13:01,367
80 proof.
244
00:13:01,367 --> 00:13:03,066
-[Mark] Yeah.
-[Tim] I think
he's above eighty.
245
00:13:03,066 --> 00:13:04,800
[Mark] I think...
It has gotta... Yep.
246
00:13:04,800 --> 00:13:06,867
[Tim] I think he's above 123.
247
00:13:06,867 --> 00:13:09,400
All that happening and
being able to take it apart,
248
00:13:09,400 --> 00:13:11,667
putting it back together
and being able to run
and get...
249
00:13:11,667 --> 00:13:14,033
get a clear liquor,
I'm happy for that.
250
00:13:16,800 --> 00:13:18,233
[Tim] Buttery smooth.
251
00:13:18,233 --> 00:13:23,266
It's a real buttery,
slick, smooth, full...
full body, uh, flavor there.
252
00:13:23,266 --> 00:13:25,767
Apparently, if you're getting
that good buttery finish,
253
00:13:25,767 --> 00:13:29,533
obviously the grains
are overrunning the hops,
which is a good thing.
254
00:13:30,266 --> 00:13:32,700
No fire at all
on the tail end.
255
00:13:32,700 --> 00:13:35,333
Yeah, that's an all
grain whiskey, then, ain't it?
256
00:13:36,066 --> 00:13:39,100
I do get a little
citrus flavor in that.
257
00:13:39,100 --> 00:13:40,667
-Not a lot.
-Maybe.
258
00:13:40,667 --> 00:13:44,467
There is a little bit of that,
that little spice that you get
in the mid-range.
259
00:13:44,467 --> 00:13:46,200
That's the hops
playing through.
260
00:13:48,467 --> 00:13:51,000
Let's just move
right on to Tom.
261
00:13:51,000 --> 00:13:52,700
All right. We got Tom.
262
00:13:53,000 --> 00:13:54,700
Nice, clean job.
263
00:13:55,767 --> 00:13:58,900
He put a tropical lager
in his pot
264
00:13:58,900 --> 00:14:02,400
and the double IPA
Lounge Juice in his thumper.
265
00:14:05,066 --> 00:14:08,467
Not the same thing
we're looking at with Tyler.
266
00:14:08,467 --> 00:14:10,367
I think it layered the flavors
a little bit
267
00:14:10,367 --> 00:14:13,600
by putting some of that
really hoppy juice lounge
in the thumper.
268
00:14:13,600 --> 00:14:15,400
I think that carried through
a little bit.
269
00:14:18,500 --> 00:14:21,166
[Tim] Similar smooth but...
but spicy.
270
00:14:21,166 --> 00:14:23,734
Peppery, peppery hot.
271
00:14:26,166 --> 00:14:27,867
[Mark] Honestly, I like it.
272
00:14:27,867 --> 00:14:30,066
It's not fiery
on the back end,
273
00:14:30,066 --> 00:14:32,333
but it's not unpleasant
at all to me.
274
00:14:32,867 --> 00:14:34,033
Damn.
275
00:14:34,867 --> 00:14:36,066
That bite
you were talking about,
276
00:14:36,066 --> 00:14:39,467
that little bright,
tingly feeling,
that was 100% hops.
277
00:14:39,467 --> 00:14:41,467
You get a sweet
and then you get that
278
00:14:41,467 --> 00:14:44,166
little sparkly bite
on your tongue.
279
00:14:44,166 --> 00:14:48,300
-And then it plays out
and it's nothing but hot oil.
-Okay.
280
00:14:48,300 --> 00:14:51,567
Michelle. She's got
chicken dinner on hers.
281
00:14:51,567 --> 00:14:54,300
Winner winner, chicken dinner.
282
00:14:57,000 --> 00:15:00,600
Nice clean jar,
but not clear jar.
283
00:15:02,266 --> 00:15:04,266
I don't think
there's much proof there.
284
00:15:04,266 --> 00:15:06,667
-I'm in agreement
with you, Tim.
-Yeah.
285
00:15:06,667 --> 00:15:09,667
I didn't get
as clean of a spirit
as I was hoping for.
286
00:15:09,667 --> 00:15:11,500
Well, I'm hoping that
the flavor characteristics
287
00:15:11,500 --> 00:15:15,600
that came through
on the distillate are kind of
still palatable and enjoyable.
288
00:15:18,100 --> 00:15:20,066
[Tim] Real full of flavor.
289
00:15:20,066 --> 00:15:22,834
It almost reminds me
of a good corn liquor mash.
290
00:15:26,367 --> 00:15:29,166
I think the reason
we've got so much flavor here
291
00:15:29,166 --> 00:15:31,467
-is because it's low on proof.
-[Tim] Yeah.
292
00:15:31,467 --> 00:15:34,000
[Mark] You sacrifice flavor
with proof.
293
00:15:34,800 --> 00:15:36,266
You've got to balance it out.
294
00:15:36,266 --> 00:15:38,667
[Digger] It's got
a great mouth feel.
That's barley.
295
00:15:38,667 --> 00:15:42,100
-I don't dislike that flavor.
-No, no, no, no, I don't...
296
00:15:42,100 --> 00:15:43,767
I don't dislike the flavor.
297
00:15:43,767 --> 00:15:45,533
All three of these
have been great drinks.
298
00:15:46,700 --> 00:15:49,467
I'm shocked because usually
when somebody runs beer,
299
00:15:49,467 --> 00:15:51,767
-they screw something up.
-Yeah, yeah.
300
00:15:51,767 --> 00:15:54,700
-Let's go do it.
-I say we break the news.
301
00:16:11,300 --> 00:16:14,767
[Mark] I think
all three of you guys
did a dang fine job.
302
00:16:14,767 --> 00:16:16,433
Chelle, I'll start with you.
303
00:16:17,500 --> 00:16:20,767
You used an oatmeal porter
and a tropical lager.
304
00:16:20,767 --> 00:16:24,000
You know, your jar was nice,
clean, smooth.
305
00:16:24,867 --> 00:16:26,867
I get a little bit
of grapefruit hint.
306
00:16:26,867 --> 00:16:31,166
Digger tells me, that's maybe
from the oils in the hops
somewhat.
307
00:16:31,166 --> 00:16:32,533
A great job, Michelle.
308
00:16:33,767 --> 00:16:36,400
One of the lowest proofs
on the challenge there,
309
00:16:36,400 --> 00:16:39,900
and I think that's how
we got the flavor,
but not as much alcohol.
310
00:16:40,567 --> 00:16:42,467
But you're still
above the 80-proof.
311
00:16:42,467 --> 00:16:45,066
Uh, you're just gonna
have to tighten it up
a little bit on the next one.
312
00:16:45,066 --> 00:16:48,700
Tom, you use a tropical lager
and a double IPA.
313
00:16:48,700 --> 00:16:50,900
I think you did
a fine job blending.
314
00:16:52,166 --> 00:16:55,767
Looks to me like
you went real high
and then went mid-range.
315
00:16:55,767 --> 00:16:57,800
Low enough
to bring some flavor in.
316
00:16:59,166 --> 00:17:03,166
T-Tom, another fine drink
of liquor right there.
317
00:17:03,166 --> 00:17:06,300
It's nice clear.
It's refreshing on the nose.
318
00:17:06,300 --> 00:17:09,000
A little bit fiery
on the back end,
319
00:17:09,000 --> 00:17:11,166
but from where you guys
are gonna go
320
00:17:11,166 --> 00:17:14,100
-I think that might be
in your favor.
-Thank you.
321
00:17:14,100 --> 00:17:17,900
Tyler, you overcharged
your thumper
322
00:17:17,900 --> 00:17:20,567
and found out what happens
when you do that.
323
00:17:20,567 --> 00:17:24,000
Played out okay
in your favor, though.
You recovered very well.
324
00:17:24,000 --> 00:17:27,266
-All in all, Tyler,
you've got a good drink.
-Thank you, sir.
325
00:17:27,266 --> 00:17:30,000
I know we beat you up
about the puking thing,
326
00:17:30,000 --> 00:17:33,000
but when you did it
and you put it back in,
I think you cleaned it up,
327
00:17:33,000 --> 00:17:35,400
which may have hurt you
in another way.
328
00:17:35,400 --> 00:17:37,166
It took away
some of your flavor.
329
00:17:37,166 --> 00:17:39,367
But you added
a whole lot of alcohol.
330
00:17:39,367 --> 00:17:41,800
The next challenge
you're going into it may be
a benefit
331
00:17:41,800 --> 00:17:44,200
for you to have
a lot of proof to play with.
332
00:17:46,200 --> 00:17:49,100
I think y'all did a great job
cleaning these beers up.
333
00:17:49,100 --> 00:17:52,400
And, uh,
now that everybody's said
all their pretty words,
334
00:17:53,367 --> 00:17:55,767
it's time for me
to give you all
the pecking order
335
00:17:55,767 --> 00:18:00,233
in which you will
pick your ingredients
and make us a gin.
336
00:18:05,066 --> 00:18:07,367
Tyler, you're going in
number one.
337
00:18:07,367 --> 00:18:09,467
Michelle, you're coming in
number two.
338
00:18:09,467 --> 00:18:13,433
And Tom, I guess I need to go
ahead and break this to you.
You're number three.
339
00:18:14,867 --> 00:18:17,300
All right, guys,
if you don't know anything
about making gin,
340
00:18:17,300 --> 00:18:19,367
this is a hell of a time
to get an education.
341
00:18:19,367 --> 00:18:22,100
Normally, you use a
neutral spirit to make a gin.
342
00:18:22,100 --> 00:18:24,500
You all are gonna be
using the beer spirit.
343
00:18:25,867 --> 00:18:30,333
You're gonna take
these botanicals and florals
and make us a beer gin.
344
00:18:31,600 --> 00:18:34,567
Tyler, you're the
number one jar.
You've got two minutes.
345
00:18:34,567 --> 00:18:36,033
Your time starts now.
346
00:18:37,867 --> 00:18:41,700
Really want to compliment
those fruity notes in my beer
and the citrus,
347
00:18:41,700 --> 00:18:47,066
so I decided to go
with pineapples, oranges,
lemons and limes.
348
00:18:47,066 --> 00:18:48,867
[Digger] One minute left.
349
00:18:48,867 --> 00:18:54,166
I also chose some
coriander, angelica root
and hibiscus.
350
00:18:54,166 --> 00:18:55,400
I think I'm good.
351
00:18:56,567 --> 00:18:57,767
Guess who's next?
352
00:18:57,767 --> 00:18:59,867
-Are you ready to get with it?
-Yes, sir.
353
00:18:59,867 --> 00:19:01,533
Your two minutes starts now.
354
00:19:03,600 --> 00:19:06,467
So I didn't want to do
a traditional gin
with botanicals
355
00:19:06,467 --> 00:19:08,133
or, like juniper-forward.
356
00:19:09,467 --> 00:19:10,934
I don't know what that is.
357
00:19:10,934 --> 00:19:17,400
I'm grabbing coriander,
fresh orange, cinnamon,
cardamom and orris root
358
00:19:17,400 --> 00:19:19,300
to balance
the juniper berries.
359
00:19:19,300 --> 00:19:20,266
[Digger] 30 seconds left,
360
00:19:20,266 --> 00:19:22,867
-Michelle.
-Now you're freaking
me out, man.
361
00:19:22,867 --> 00:19:25,100
And a little bit
of angelica root.
362
00:19:25,100 --> 00:19:26,533
All right. I'm done.
363
00:19:27,500 --> 00:19:30,867
Well, Tom, I guess so,
you know where that
leaves you?
364
00:19:30,867 --> 00:19:32,367
-Best for last.
-[Digger] Here we go.
365
00:19:32,367 --> 00:19:34,300
Your two minutes starts now.
366
00:19:34,467 --> 00:19:35,600
All right.
367
00:19:36,667 --> 00:19:38,200
I know that I want coriander.
368
00:19:38,200 --> 00:19:40,567
I know that I want some
orris root.
369
00:19:40,567 --> 00:19:42,266
I want a citrus element,
for sure.
370
00:19:42,266 --> 00:19:45,433
And I see something that
I think is bitter almonds,
and I grab them.
371
00:19:47,567 --> 00:19:50,300
-Wow.
-Well, record time.
Thirty seconds.
372
00:19:52,200 --> 00:19:54,700
What I need you to do
is bring us a jar...
373
00:19:56,467 --> 00:20:00,867
of clear, flavorful beer gin
to this table
374
00:20:00,867 --> 00:20:04,233
with a bare minimum
of 90 proof.
375
00:20:04,967 --> 00:20:07,600
After this run,
someone is going home.
376
00:20:12,266 --> 00:20:14,066
[Digger] I've never
had a beer gin,
377
00:20:14,066 --> 00:20:15,867
but I reckon I'm fixing
to soon.
378
00:20:15,867 --> 00:20:18,100
Your four hours starts now.
379
00:20:18,100 --> 00:20:19,900
Good luck. Get with it, guys.
380
00:20:24,900 --> 00:20:27,200
Some of these aromatics
and some of these
381
00:20:27,200 --> 00:20:29,367
different ingredients,
they're pretty poked.
382
00:20:29,367 --> 00:20:31,300
You gotta be putting together
a plan.
383
00:20:35,266 --> 00:20:38,533
I bet the most simplest one
is gonna be the best.
384
00:20:39,567 --> 00:20:40,900
[Tom] Pulled out my scale.
385
00:20:40,900 --> 00:20:43,500
Weighed out the juniper.
Weighed out this,
this, this, and this.
386
00:20:43,500 --> 00:20:46,266
Because I wanted to go
off of at least a little bit
of a formula
387
00:20:46,266 --> 00:20:48,100
instead of just eyeballing it.
388
00:20:48,100 --> 00:20:51,266
[Digger] That's what makes
a difference. Making gin.
389
00:20:51,266 --> 00:20:53,567
Measuring. Don't...
Don't swag at it.
390
00:20:53,567 --> 00:20:55,000
So I get that juniper.
391
00:20:56,667 --> 00:20:58,400
I started crushing up
the juniper just a little bit.
392
00:20:58,400 --> 00:20:59,500
Open it up a little bit.
393
00:20:59,500 --> 00:21:00,433
Get some of the oils out.
394
00:21:00,433 --> 00:21:02,567
How do you feel
about your ingredients?
395
00:21:02,567 --> 00:21:04,000
[Tom] I'm feeling okay.
396
00:21:04,000 --> 00:21:07,500
Juniper plus four others
will give me enough to do
a pretty classic gin.
397
00:21:08,867 --> 00:21:10,200
Get my bag tied up.
398
00:21:10,200 --> 00:21:13,133
And then I put that
hanging up inside the thumper.
399
00:21:14,667 --> 00:21:16,700
All my botanicals to be
in the vapor stream
400
00:21:16,700 --> 00:21:18,333
on the very last part
of the run.
401
00:21:19,400 --> 00:21:22,166
Now, Tyler, he's muddling up
somethin' over there.
402
00:21:22,166 --> 00:21:25,166
Damn, looks like he's got
a jar full of juniper berries.
403
00:21:25,166 --> 00:21:27,700
I know juniper is very strong.
404
00:21:27,700 --> 00:21:29,066
And if you add too much,
405
00:21:29,066 --> 00:21:31,266
it could definitely
turn out bad.
406
00:21:31,266 --> 00:21:33,767
Just trying to use
407
00:21:33,767 --> 00:21:37,767
some of this pineapple
to complement the lounge beer.
408
00:21:37,767 --> 00:21:42,467
Let me use some of the orange
for the citrus, lime,
citrus, lemon, citrus,
409
00:21:42,467 --> 00:21:43,834
coriander.
410
00:21:44,767 --> 00:21:46,867
I've got a couple of gin bags.
411
00:21:46,867 --> 00:21:49,867
I put juniper berries
in both of those bags.
412
00:21:49,867 --> 00:21:51,767
In my pot and in my thumper.
413
00:21:51,767 --> 00:21:54,667
But I put the coriander
in my thumper.
414
00:21:54,667 --> 00:21:58,100
I didn't want the coriander
to overpower
the juniper berries.
415
00:21:58,100 --> 00:22:00,967
Tyler, you got
some secret recipe
going on there?
416
00:22:00,967 --> 00:22:03,600
[Tyler] I wanna bump
that proof up
and be able to have
417
00:22:03,600 --> 00:22:06,433
more of a chance to collect
a good jar of parts,
418
00:22:08,266 --> 00:22:11,166
[Michelle] My strategy
for the gin run
is to stay true to the beer.
419
00:22:11,166 --> 00:22:13,800
I have a darker style,
so I don't wanna complicate it
420
00:22:13,800 --> 00:22:16,867
with any floral elements
or any really citrus notes.
421
00:22:16,867 --> 00:22:18,200
[Tom] What'd you pick,
Michelle?
422
00:22:18,200 --> 00:22:20,567
[Michelle] I went
with some orange and cinnamon.
423
00:22:20,567 --> 00:22:23,400
Yeah, because you got
some more warm notes,
some more malty character.
424
00:22:23,400 --> 00:22:26,166
Yeah, I want some of that
roastiness of the beer
to come through.
425
00:22:26,166 --> 00:22:30,100
Kind of like
a chocolate-covered orange
dessert type of spirit.
426
00:22:30,100 --> 00:22:31,967
Going to put the distillate
from the first run
427
00:22:31,967 --> 00:22:34,066
into the thumper
with the botanicals.
428
00:22:34,066 --> 00:22:37,000
I'm hoping to hang
and vapor-infuse
those botanicals.
429
00:22:39,266 --> 00:22:42,500
Now, I noticed that you didn't
muddle your juniper berries.
430
00:22:42,500 --> 00:22:44,767
Nope. I actually
should have cracked them.
431
00:22:44,767 --> 00:22:46,400
I'm not
of that thought process.
432
00:22:46,400 --> 00:22:48,800
I'd rather let that
heat open 'em up.
433
00:22:48,800 --> 00:22:50,100
I hope so.
434
00:22:50,767 --> 00:22:52,467
[Digger] All right, guys,
you're halfway there.
435
00:22:52,467 --> 00:22:54,300
Two hours down, two to go.
436
00:22:57,467 --> 00:22:59,567
Everybody is trying
to go low and slow.
437
00:22:59,567 --> 00:23:00,900
Feeling nervous?
438
00:23:00,900 --> 00:23:03,166
I'm just concerned
that I didn't get
the botanicals I wanted.
439
00:23:03,166 --> 00:23:06,767
It's not gonna really
balance out too well
to, like, complement the beer.
440
00:23:06,767 --> 00:23:09,900
We already have so much flavor
in our distillate.
441
00:23:09,900 --> 00:23:12,767
It might be conflicting,
and it might really taste
like crap.
442
00:23:12,767 --> 00:23:15,300
-Oh, it's not gonna taste
like crap.
-[laughing]
443
00:23:15,300 --> 00:23:19,166
I mean, I'm a little nervous
that I'm going
too boring, too conservative.
444
00:23:19,166 --> 00:23:20,400
No, I think that,
like they said,
445
00:23:20,400 --> 00:23:21,800
simple might be the way
to go with this.
446
00:23:24,066 --> 00:23:25,700
[Tyler] Finally got it
dripping, guys.
447
00:23:28,066 --> 00:23:29,700
Whoo!
448
00:23:29,700 --> 00:23:33,000
All that juniper berries
comes through big time.
449
00:23:33,000 --> 00:23:34,033
How much did you put?
450
00:23:34,033 --> 00:23:36,567
I didn't put a whole lot.
I only put half a jar.
451
00:23:36,567 --> 00:23:38,166
It smelled like pineapple.
452
00:23:38,166 --> 00:23:40,867
It definitely complemented
the lounge beer,
453
00:23:40,867 --> 00:23:43,300
and that pineapple
that's in the lounge beer.
454
00:23:44,767 --> 00:23:46,000
[Michelle] There you go.
You're dripping.
455
00:23:46,000 --> 00:23:47,300
[Tom] Me? Ooh!
456
00:23:48,800 --> 00:23:50,000
[Tom] I'm getting some citrus.
457
00:23:50,000 --> 00:23:51,600
I'm getting some beer notes.
458
00:23:51,600 --> 00:23:53,166
So I'm smelling
all of this stuff,
459
00:23:53,166 --> 00:23:55,867
but it's not really
coming together
as a gin quite yet.
460
00:23:55,867 --> 00:23:57,133
[Michelle] Oh, there we go.
461
00:23:59,367 --> 00:24:02,367
I was really nervous
once the distillate
started coming off.
462
00:24:02,367 --> 00:24:04,100
It was very cinnamon-forward,
463
00:24:04,100 --> 00:24:05,867
which I felt I made a mistake,
464
00:24:05,867 --> 00:24:07,000
and it was overpowering.
465
00:24:10,467 --> 00:24:12,000
So right now,
I'm just weighing it
466
00:24:12,000 --> 00:24:13,367
and hoping that my jars
clear up
467
00:24:13,367 --> 00:24:16,000
of that flavor profile,
and we'll see how it goes.
468
00:24:17,600 --> 00:24:18,867
[Tom] I'm really nervous
about the proof,
469
00:24:18,867 --> 00:24:21,200
trying to hit that close
to 90%,
470
00:24:21,200 --> 00:24:22,467
and I'm seeing
a little bit of louching
471
00:24:22,467 --> 00:24:23,667
when the oils
come out a little bit.
472
00:24:23,667 --> 00:24:25,734
So, nope, get some more
of the high-proof,
put it back in.
473
00:24:27,967 --> 00:24:29,166
[Tyler] Time is going quick,
474
00:24:29,166 --> 00:24:31,467
and I'm super nervous
about this.
475
00:24:31,467 --> 00:24:34,600
I kind of feel like
mine is a little bit high.
476
00:24:34,600 --> 00:24:36,634
Five, four,
477
00:24:37,100 --> 00:24:39,900
three, two, one.
478
00:24:39,900 --> 00:24:42,467
Damn it, if you didn't
just go under the water.
479
00:24:42,467 --> 00:24:44,567
All right, guys, we're gonna
head out and taste.
480
00:24:44,567 --> 00:24:48,033
Y'all go ahead
and take your seats.
We'll be back shortly.
481
00:24:55,400 --> 00:24:56,767
What we're looking at here is,
482
00:24:56,767 --> 00:24:59,867
what happens
when you turn beer into gin.
483
00:24:59,867 --> 00:25:01,367
I mean,
gin looks just like water.
484
00:25:01,367 --> 00:25:04,567
-Do you get the taste of it?
-Absolutely.
485
00:25:04,567 --> 00:25:07,300
So we ain't going to know
until we get the taste
and get with it, Timmy.
486
00:25:07,300 --> 00:25:08,800
[Tim] Well, we've got Tyler.
487
00:25:09,300 --> 00:25:10,600
TNT Tyler.
488
00:25:10,600 --> 00:25:12,367
[Mark] What we're looking
for here, guys,
489
00:25:12,367 --> 00:25:15,867
is a minimum of 90 proof,
and it's got to taste
like a gin.
490
00:25:15,867 --> 00:25:17,200
Very clear.
491
00:25:19,667 --> 00:25:21,734
A little bit smoky out there.
492
00:25:23,600 --> 00:25:25,166
[Tyler] You know, I know
my proof was up there.
493
00:25:25,166 --> 00:25:27,200
I did have some
pretty high-proof
494
00:25:27,200 --> 00:25:30,634
for... for what
we were running,
maybe it helped me.
495
00:25:33,467 --> 00:25:37,400
Real smooth finish,
buttery, soft.
496
00:25:39,700 --> 00:25:42,867
-[Mark] Nice drink.
-Nice taste.
Really good.
497
00:25:42,867 --> 00:25:44,400
-It's outstanding.
-Right at the back.
498
00:25:44,400 --> 00:25:46,000
Can I... Can I have a taste?
499
00:25:46,000 --> 00:25:48,100
Absolutely. I recommend it.
500
00:25:48,100 --> 00:25:51,400
[Tim] It had lemon and lime
and pineapple and juniper.
501
00:25:51,400 --> 00:25:52,867
That's a lot in that jar.
502
00:25:52,867 --> 00:25:54,233
There's a lot of citrus
in there, too.
503
00:25:54,233 --> 00:25:58,467
There's citrus in there,
but I don't know
that it outruns the juniper.
504
00:25:58,467 --> 00:26:01,600
It's gin. I mean,
I can't take that away
from him at all.
505
00:26:01,600 --> 00:26:03,266
Yeah.
506
00:26:03,266 --> 00:26:05,500
Let's try
Miss Michelle here, Tim.
507
00:26:05,500 --> 00:26:07,033
See what she's working with.
508
00:26:08,667 --> 00:26:10,567
Nice, clear jar.
509
00:26:10,567 --> 00:26:12,000
[Mark] Well, we're getting
some good distillers.
510
00:26:12,000 --> 00:26:14,233
They know how to run
their stills.
511
00:26:16,567 --> 00:26:18,300
Them damn big bubbles,
and they're flying
512
00:26:18,300 --> 00:26:19,967
out of there
like Blaylock's bull.
513
00:26:19,967 --> 00:26:21,467
The beer distillations,
like I said,
514
00:26:21,467 --> 00:26:24,166
it's a tricky,
fickle kind of beast,
515
00:26:24,166 --> 00:26:26,667
but I think I played it
more on the safe side
516
00:26:26,667 --> 00:26:30,200
with the maltier beers
rather than the hoppy beers
like you guys.
517
00:26:33,266 --> 00:26:35,166
[Tim] It's got
some alcohol in it.
518
00:26:35,166 --> 00:26:36,467
It's got some alcohol in it.
519
00:26:36,467 --> 00:26:38,700
Tell you somethin', Tim.
If you got any alcohol in it,
tell him.
520
00:26:38,700 --> 00:26:41,400
[Digger] If you want to bring
something to the table,
bring it to the table.
521
00:26:42,400 --> 00:26:43,600
[Tim] Light on the gin.
522
00:26:43,600 --> 00:26:48,367
It's got a lot
of orange-forward flavors,
citrus flavors.
523
00:26:48,367 --> 00:26:50,600
I like the flavor of it a lot,
524
00:26:50,600 --> 00:26:53,400
but I think this is closer
to a modern gin
525
00:26:53,400 --> 00:26:55,000
-than a London dry.
-[Tim] Yeah.
526
00:26:55,000 --> 00:26:56,767
[Digger] But
it's really bright.
527
00:26:56,767 --> 00:26:58,600
And then it finishes off dry.
528
00:26:58,600 --> 00:27:01,367
I mean, that citrus,
it's really bold
right there in the middle.
529
00:27:01,367 --> 00:27:03,567
-She's done one thing.
-Yeah.
530
00:27:03,567 --> 00:27:05,700
She loaded us up
with some liquor.
531
00:27:07,100 --> 00:27:08,734
Let's move on to Tom.
532
00:27:10,066 --> 00:27:14,700
This should be citrus
and juniper-forward.
533
00:27:15,800 --> 00:27:17,800
I don't think
he's above 90 proof.
534
00:27:20,667 --> 00:27:23,266
[Tim] No, I don't think
there's much proof there.
535
00:27:23,266 --> 00:27:25,567
Doing all my small cuts,
I was able to blend that into,
536
00:27:25,567 --> 00:27:27,266
you know,
the jar that I wanted.
537
00:27:27,266 --> 00:27:28,433
So I think
I got some good flavors.
538
00:27:32,300 --> 00:27:34,867
Right now it's got a whole lot
of juniper coming through.
539
00:27:34,867 --> 00:27:38,500
It does have a citrus note,
very forward on the juniper.
540
00:27:38,500 --> 00:27:41,500
[sighs] Damn, it's hot
on the back end.
541
00:27:42,100 --> 00:27:43,200
I'm telling you.
542
00:27:43,200 --> 00:27:45,100
I get some citrus.
543
00:27:45,100 --> 00:27:46,900
-I get a lot of juniper.
-Yeah.
544
00:27:46,900 --> 00:27:49,100
-It's an excellent jar.
-Mm-hmm.
545
00:27:49,100 --> 00:27:53,667
And it's got powerful punch
on the palate
with that juniper.
546
00:27:53,667 --> 00:27:56,367
I mean, it's stout.
It'll burn your lips stout.
547
00:27:56,367 --> 00:27:58,600
That's the best gin
I've tasted in years.
548
00:28:00,367 --> 00:28:02,367
[Mark] Question here, guys.
549
00:28:02,367 --> 00:28:05,467
-We always
flavor trumps proof.
-Yeah.
550
00:28:05,467 --> 00:28:08,500
...unless we specify
a criteria.
551
00:28:09,200 --> 00:28:10,567
We know where we are.
552
00:28:10,567 --> 00:28:11,934
[Tim] Let's do it.
553
00:28:28,767 --> 00:28:30,667
[Digger] You all made
a beer spirit,
554
00:28:30,667 --> 00:28:32,500
and you built on that flavor
555
00:28:32,500 --> 00:28:34,967
and turned it
into a damn fine gin.
556
00:28:34,967 --> 00:28:37,433
Well, I'll start
down the line,
and I'll start with Tyler.
557
00:28:39,400 --> 00:28:42,767
You brought the flavor,
and I mean a lot of it.
558
00:28:42,767 --> 00:28:45,100
Juniper,
really, really strong.
559
00:28:45,100 --> 00:28:46,967
Never did get any
of your pineapple.
560
00:28:46,967 --> 00:28:49,900
I think he was hoping
for some of that,
but it didn't get it.
561
00:28:51,800 --> 00:28:53,200
[Tim] Tyler, outstanding job.
562
00:28:53,200 --> 00:28:55,467
I think the placement
where you put that bag
563
00:28:55,467 --> 00:28:57,300
into your steel
really stood out,
564
00:28:57,300 --> 00:29:00,300
because I know
a lot of times that flavor
comes from the still,
565
00:29:00,300 --> 00:29:02,800
and those comes
from the thumper.
566
00:29:02,800 --> 00:29:04,400
Outstanding job.
567
00:29:04,867 --> 00:29:06,800
-Thank you, sir.
-Tom?
568
00:29:08,166 --> 00:29:12,000
You had the least amount
of ingredients to work with.
569
00:29:12,000 --> 00:29:14,834
And maybe the most
flavorful jar of the three.
570
00:29:16,100 --> 00:29:17,567
[Tim] You had
a lot of juniper,
571
00:29:17,567 --> 00:29:20,367
and it was on the taste
and also on the nose.
572
00:29:20,367 --> 00:29:22,367
When you open that jar,
it's there.
573
00:29:22,367 --> 00:29:23,634
Be proud of that jar.
574
00:29:25,400 --> 00:29:26,600
Now, Michelle, down here,
575
00:29:28,300 --> 00:29:30,867
you brought the horsepower
to the show.
576
00:29:30,867 --> 00:29:32,967
And that don't cringe up
like it's a bad thing.
577
00:29:32,967 --> 00:29:36,000
You got three over here
that appreciate
a high-proof liquor.
578
00:29:37,567 --> 00:29:40,867
It was not necessarily
juniper-forward.
579
00:29:40,867 --> 00:29:44,266
Maybe the reason
I don't get
as much juniper on yours
580
00:29:44,266 --> 00:29:47,100
-is because you didn't
crush 'em up.
-Mm-hmm.
581
00:29:47,100 --> 00:29:50,500
But, uh, I couldn't be
more proud
of all three of you.
582
00:29:52,100 --> 00:29:55,033
Well, guys,
we all know it's competition.
583
00:29:56,200 --> 00:29:57,800
We did set criteria,
584
00:29:57,800 --> 00:30:00,700
and that criteria
was a bare minimum
585
00:30:00,700 --> 00:30:02,867
of 90 proofs.
586
00:30:02,867 --> 00:30:07,467
-Michelle, your proof came
in at a whopping 137.
-Whew.
587
00:30:07,467 --> 00:30:10,000
[Digger] Tyler,
your proof was 103.
588
00:30:10,000 --> 00:30:11,266
[sighs in relief]
589
00:30:11,266 --> 00:30:14,000
Tom, your proof
came in under the limit.
590
00:30:14,000 --> 00:30:15,700
You were at 87.
591
00:30:16,667 --> 00:30:17,800
[Tim] Very close.
592
00:30:18,066 --> 00:30:19,667
Very close.
593
00:30:19,667 --> 00:30:21,634
That jar bought you
a ticket home.
594
00:30:22,567 --> 00:30:25,500
You were mistaken
that juniper bite for alcohol.
595
00:30:25,500 --> 00:30:27,166
I'm really bummed
to believe in the competition,
596
00:30:27,166 --> 00:30:30,467
but I was so blessed
to be working
with Michelle and Tyler.
597
00:30:30,467 --> 00:30:31,867
They're just the best.
598
00:30:31,867 --> 00:30:34,200
-Enjoyed it, Tom. Thank you.
-[Tom] Thank you, sir.
599
00:30:34,200 --> 00:30:35,900
And that's what
the Moonshiners community
is really about,
600
00:30:35,900 --> 00:30:37,367
that brotherhood,
that camaraderie.
601
00:30:37,367 --> 00:30:39,100
And that's the part
I'm gonna miss the most.
602
00:30:42,000 --> 00:30:45,266
You know, it's always sad
to see someone go, guys.
603
00:30:45,266 --> 00:30:47,567
But the good news is,
your final challenge,
604
00:30:47,567 --> 00:30:49,900
you will be able to bring
some ingredients from home
605
00:30:49,900 --> 00:30:52,734
to make your
signature beer shine recipe.
606
00:30:53,567 --> 00:30:58,400
And one of you will be
the next master distiller.
607
00:30:58,400 --> 00:31:01,734
Go get your goodies.
We'll come get you
for your next run.
608
00:31:18,300 --> 00:31:19,567
[Mark] All right,
look here, guys.
609
00:31:19,567 --> 00:31:22,500
You've done showed us
that you both know
how to distill beer.
610
00:31:23,667 --> 00:31:26,667
And you was able to turn
that beer into gin.
611
00:31:26,667 --> 00:31:29,600
Now we wanna see
your true creativity.
612
00:31:30,900 --> 00:31:33,266
[Digger] You're gonna make us
your own signature beer shine,
613
00:31:33,266 --> 00:31:35,667
starting with
a brand-new batch of beer.
614
00:31:35,667 --> 00:31:39,467
Have that jar up on our table
before the four hours passes,
615
00:31:39,467 --> 00:31:40,967
and it starts now.
616
00:31:40,967 --> 00:31:42,600
Good luck
and get with it, guys.
617
00:31:45,500 --> 00:31:46,734
I think we're rolling.
618
00:31:52,367 --> 00:31:54,200
What beer
you choose today, Tyler?
619
00:31:54,200 --> 00:31:56,567
So, I went
with the lounge juice.
620
00:31:56,567 --> 00:31:58,800
It's got
a lot of fruit flavors in it,
621
00:31:58,800 --> 00:32:01,500
so I'm hoping to try
to pull out
some of them fruity notes.
622
00:32:01,500 --> 00:32:03,000
[Michelle] I did
the same thing over here.
623
00:32:03,000 --> 00:32:04,600
We got
the oatmeal porter again.
624
00:32:04,600 --> 00:32:07,567
You know your fruits,
and I'm gonna stick
to the dark side.
625
00:32:07,567 --> 00:32:10,400
My strategy for my final round
is to keep it a little simple.
626
00:32:15,867 --> 00:32:18,967
I decided to put
the oatmeal porter
into my pot again,
627
00:32:18,967 --> 00:32:21,800
with that robust flavor,
complex roastiness
628
00:32:21,800 --> 00:32:25,500
and maltiness
as the primary source
of the distillate.
629
00:32:27,066 --> 00:32:28,500
-[Mark] Hey, Shelly.
-[Michelle] Hello.
630
00:32:28,500 --> 00:32:32,200
-You got your oatmeal porter
back in your steel pot.
-[Michelle] I do.
631
00:32:32,200 --> 00:32:33,700
I wanna give it
a little bit more
632
00:32:33,700 --> 00:32:36,467
robust coffee
and chocolate flavors.
633
00:32:36,467 --> 00:32:38,667
So, we're gonna put
some cocoa nibs
634
00:32:38,667 --> 00:32:42,000
and coffee beans
in the pot with the beer.
635
00:32:42,000 --> 00:32:44,767
I mean, I think
that's got the potential
to be very good.
636
00:32:44,767 --> 00:32:46,367
Cherry time.
637
00:32:47,667 --> 00:32:51,266
I'm going to put cherry
and some orange peels
into the thumper
638
00:32:51,266 --> 00:32:53,567
to play off of that
robust flavor of the porter.
639
00:32:53,567 --> 00:32:55,567
What kind of flavor
can we expect?
640
00:32:55,567 --> 00:32:57,100
[Michelle] I'm hoping that
this distillate's
641
00:32:57,100 --> 00:32:59,567
gonna come out
kind of like an old-fashioned,
642
00:32:59,567 --> 00:33:01,900
but with a chocolate,
kind of covered cherry,
643
00:33:01,900 --> 00:33:03,867
orange flavor profile
to it as well.
644
00:33:03,867 --> 00:33:05,100
Love a good old-fashioned.
645
00:33:05,100 --> 00:33:06,900
-Outstanding.
-[Michelle] Yep.
646
00:33:10,900 --> 00:33:12,233
Tyler's getting ready
to cut something.
647
00:33:14,367 --> 00:33:17,500
I'm really used
to doing fruit brandies.
648
00:33:19,066 --> 00:33:22,166
So I decided to choose
a fruitier beer for my run.
649
00:33:22,166 --> 00:33:23,867
[Tim] Tyler, tell us
all about it
over there, buddy.
650
00:33:23,867 --> 00:33:24,900
What are you doing over there?
651
00:33:24,900 --> 00:33:26,867
-[Tyler] I'm gonna go
with lounge juice.
-Okay.
652
00:33:26,867 --> 00:33:30,166
What it says is in there,
mango, pineapple, citrus.
653
00:33:30,166 --> 00:33:32,500
So, I'm staying
with the papaya
and the mangoes.
654
00:33:32,500 --> 00:33:35,634
Pineapple, put a little bit
of orange in there
for a little citrus.
655
00:33:36,467 --> 00:33:37,867
I wanted to do my best
656
00:33:37,867 --> 00:33:40,100
at trying to complement
those fruity notes
657
00:33:40,100 --> 00:33:41,300
as best as I could.
658
00:33:41,300 --> 00:33:43,100
I'm gonna hang it
in the bag in the pot.
659
00:33:43,100 --> 00:33:44,667
I don't want
a burnt fruit, you know?
660
00:33:44,667 --> 00:33:46,767
-I want a sweet fruit flavor.
-Oh, we don't either.
661
00:33:46,767 --> 00:33:49,467
Once that starts heating up,
it'll pull them sugars
out of there.
662
00:33:49,467 --> 00:33:51,467
That taste profile
will be strong,
663
00:33:51,467 --> 00:33:53,400
and hopefully it'll carry over
into my distillate.
664
00:33:56,467 --> 00:33:58,600
You burned one hour
of your time, guys.
665
00:33:58,600 --> 00:33:59,900
Three more to go.
666
00:34:02,967 --> 00:34:05,200
Do you think any of them
will post flavor?
667
00:34:05,200 --> 00:34:06,634
I would hope so.
668
00:34:08,800 --> 00:34:09,800
[Michelle] You're dripping.
669
00:34:09,800 --> 00:34:11,100
-[Tyler] Right now?
-Yep.
670
00:34:17,967 --> 00:34:19,600
I was quite surprised.
671
00:34:20,600 --> 00:34:24,200
I was definitely carrying over
some flavors from that IPA,
672
00:34:24,200 --> 00:34:28,000
and I could definitely taste
a lot of fruity stuff.
673
00:34:28,000 --> 00:34:31,266
[Michelle] Is your smell
and flavor staying consistent
throughout the distillation?
674
00:34:31,266 --> 00:34:32,967
[Tyler] My mango
just bumped up.
675
00:34:32,967 --> 00:34:34,700
[Michelle] Yeah, there you go.
676
00:34:36,166 --> 00:34:37,600
Oh, baby.
677
00:34:38,100 --> 00:34:39,634
Sniff my jar.
678
00:34:40,800 --> 00:34:42,900
-Oh, that's nice.
-[Michelle] That's orangey.
679
00:34:44,066 --> 00:34:45,700
Super orangey.
680
00:34:45,700 --> 00:34:46,600
And it is a little bitter.
681
00:34:46,600 --> 00:34:48,567
So as the distillate
starts coming off,
682
00:34:48,567 --> 00:34:51,567
it's not
as coffee-chocolate-forward
as I was hoping.
683
00:34:51,567 --> 00:34:53,867
I don't know
if the chocolate's gonna
684
00:34:53,867 --> 00:34:55,400
come through
as much as I want.
685
00:34:55,400 --> 00:34:57,033
I'm feeling
absolutely terrible.
686
00:35:07,400 --> 00:35:09,100
[Mark] We've worked
a little bit with beer,
687
00:35:09,100 --> 00:35:11,100
and I didn't really enjoy it
that much.
688
00:35:11,100 --> 00:35:12,467
It's a little
different animal.
689
00:35:12,467 --> 00:35:14,533
-It looks like swamp water.
-[all laughing]
690
00:35:15,700 --> 00:35:16,433
[woman] Oh.
691
00:35:16,433 --> 00:35:18,767
It was just liquor
we got free.
692
00:35:18,767 --> 00:35:20,166
You gotta work
what you can get free.
693
00:35:20,166 --> 00:35:22,100
-That's a good thing.
-Exactly.
694
00:35:22,100 --> 00:35:24,000
Like free food,
it tastes way better
695
00:35:24,000 --> 00:35:25,367
when you [bleep] pay for it.
696
00:35:25,367 --> 00:35:27,567
Yeah, well, that's why
I always go over
to somebody's house and eat.
697
00:35:27,567 --> 00:35:29,467
That's why
you're at Tickle's house
all the time.
698
00:35:29,467 --> 00:35:30,300
Yeah.
699
00:35:30,300 --> 00:35:32,200
Yeah, I stay over there
all the time.
700
00:35:36,000 --> 00:35:38,066
[Michelle] I don't know
if the chocolate's
701
00:35:38,066 --> 00:35:39,600
gonna come through
as much as I want.
702
00:35:41,100 --> 00:35:43,867
So I came into this run
with a pretty solid plan,
703
00:35:43,867 --> 00:35:47,734
but it's not
as coffee-chocolate-forward
as I was hoping.
704
00:35:48,900 --> 00:35:52,166
[Mark] Vanilla bean.
That's about $70 worth
right there.
705
00:35:52,166 --> 00:35:54,166
[Michelle] This one's
a little bit drier
than I want it to be.
706
00:35:54,166 --> 00:35:57,233
I had to improvise
and change some things
along the way.
707
00:35:59,266 --> 00:36:02,000
Well, you got some
oak chips over there?
What is that?
708
00:36:02,000 --> 00:36:03,100
-Uh, cinnamon.
-[Tyler] Oh, that's cinnamon.
709
00:36:03,100 --> 00:36:05,634
[Michelle] Yep, vanilla bean,
and then some coconut.
710
00:36:06,100 --> 00:36:07,300
To get the potential flavors
711
00:36:07,300 --> 00:36:09,100
that I might want to add
to my spirit,
712
00:36:09,100 --> 00:36:12,033
I'm gonna macerate
the coconut, the vanilla bean,
and the cinnamon sticks.
713
00:36:12,700 --> 00:36:14,367
[Digger] I believe
she's got her one.
714
00:36:14,367 --> 00:36:15,800
[Michelle] As I turned in
my jar,
715
00:36:15,800 --> 00:36:18,400
I just felt this moment
of relief and proudness
in myself.
716
00:36:18,400 --> 00:36:20,367
[Digger] Bring it
in here, girl.
717
00:36:20,367 --> 00:36:23,700
This was a much tougher
competition than I thought
and anticipated.
718
00:36:25,100 --> 00:36:26,900
[Tyler] I'm getting close.
719
00:36:26,900 --> 00:36:28,900
If we ain't getting close now,
I don't think
we gonna have it.
720
00:36:28,900 --> 00:36:31,700
At the end of the run,
I was feeling pretty good.
721
00:36:31,700 --> 00:36:34,567
I had a good jar
to turn in to the judges.
722
00:36:34,567 --> 00:36:36,166
Tyler, not putting
any pressure on, boss,
723
00:36:36,166 --> 00:36:39,567
but right now,
you are at 30 secs.
724
00:36:39,567 --> 00:36:40,900
Take your time.
725
00:36:42,266 --> 00:36:44,400
And he made it in the gate.
726
00:36:47,467 --> 00:36:49,200
Next time we see you guys,
727
00:36:49,200 --> 00:36:51,700
one of you will be named
master distiller.
728
00:36:57,867 --> 00:36:59,400
[Digger]
What we got here, boys,
729
00:36:59,400 --> 00:37:01,867
is Michelle and Tyler's
signature shine.
730
00:37:01,867 --> 00:37:03,567
They distilled from beer.
731
00:37:03,567 --> 00:37:05,100
-[Mark] Yep.
-[Tim] Yeah.
732
00:37:06,667 --> 00:37:07,900
[Mark] Our man Tyler here,
733
00:37:07,900 --> 00:37:10,634
he used for his base,
IPA beer.
734
00:37:13,000 --> 00:37:14,333
[Tim] Yeah. Mm-hmm.
735
00:37:15,266 --> 00:37:16,133
Yeah.
736
00:37:16,133 --> 00:37:17,500
[Mark] It ought to take
your lips off.
737
00:37:17,500 --> 00:37:19,400
I just hope
he's got some flavor in that.
738
00:37:22,166 --> 00:37:24,500
[Tim] It's got
a very smooth taste.
739
00:37:24,500 --> 00:37:26,700
It's a bite out front.
Got some alcohol in it.
740
00:37:28,367 --> 00:37:29,300
Hmm.
741
00:37:29,300 --> 00:37:31,066
Damn, it's hot
on the back end.
742
00:37:31,066 --> 00:37:33,867
It tastes good,
but it's just extremely hot.
743
00:37:33,867 --> 00:37:35,200
The flavor is good.
744
00:37:36,400 --> 00:37:39,000
Honestly, I think
it's got a good taste.
745
00:37:39,000 --> 00:37:40,166
Holy moly.
746
00:37:40,166 --> 00:37:41,900
It's got a pleasant finish.
747
00:37:41,900 --> 00:37:45,266
Uh, the fruits that he used
live and play well
748
00:37:45,266 --> 00:37:48,100
-with the beer base
that he had.
-Mm-hmm.
749
00:37:48,100 --> 00:37:51,133
You know, I can't say
anything at all harsh
about it.
750
00:37:52,667 --> 00:37:56,266
I think it's time
to move on to Shelly.
751
00:37:56,266 --> 00:37:58,300
[Tim] Let's see
what kind of proof
we're working with here.
752
00:38:00,367 --> 00:38:02,266
-Oh, I like that.
-That's pretty decent.
753
00:38:02,266 --> 00:38:03,467
Pretty nice.
754
00:38:04,567 --> 00:38:07,467
I hope they like it.
There's a lot going on.
755
00:38:07,467 --> 00:38:10,000
Mm-hmm. Vanilla. Yeah.
756
00:38:10,567 --> 00:38:12,800
-You get it on the nose?
-Mm-hmm.
757
00:38:15,500 --> 00:38:20,500
I mean, this is not really
a buttery slick, but salt.
758
00:38:20,500 --> 00:38:24,000
It's chocolate,
a little bit of coffee
on the back end, and--
759
00:38:24,000 --> 00:38:25,900
Got that coconut
in there on that nose.
760
00:38:25,900 --> 00:38:28,300
-That cocoa hits you right.
-Yeah,
it's got that chocolate.
761
00:38:28,300 --> 00:38:30,467
It's-- It's a marshmallow.
762
00:38:30,467 --> 00:38:31,800
[Digger] Yeah, I'm gonna
keep talking it up,
763
00:38:31,800 --> 00:38:33,900
but I'm gonna drown over here
in my own slobber.
764
00:38:33,900 --> 00:38:37,500
It just kind of plays
about the same
all the way through,
765
00:38:37,500 --> 00:38:39,767
front, medium, rear.
766
00:38:39,767 --> 00:38:41,867
[Digger] Kind of like
a s'more that'll get you lit.
767
00:38:41,867 --> 00:38:45,467
-That's what I'm saying.
-Like a damn s'more
with a cherry on it.
768
00:38:45,467 --> 00:38:46,800
-Yeah...
-Without the...
769
00:38:46,800 --> 00:38:48,500
-...cherry s'more.
-[Digger] Yeah.
770
00:38:49,567 --> 00:38:53,233
You know,
it's really outstanding
what they did.
771
00:38:54,767 --> 00:38:58,000
Taking a beer,
and they turned it
into a beautiful drink.
772
00:38:58,000 --> 00:38:58,767
Yeah.
773
00:38:58,767 --> 00:39:01,500
But there's one jar
that stands
774
00:39:01,500 --> 00:39:03,367
just a little taller
than the rest.
775
00:39:03,367 --> 00:39:04,734
Let's go do it.
776
00:39:22,367 --> 00:39:25,433
Well, guys, to say this
has been an easy competition.
777
00:39:25,900 --> 00:39:27,133
That'd be a lie.
778
00:39:29,300 --> 00:39:32,133
Tyler, fine jar of liquor
right there.
779
00:39:33,166 --> 00:39:34,900
You said you were looking
for the pineapple,
780
00:39:34,900 --> 00:39:37,066
you were looking
for your papaya,
781
00:39:37,066 --> 00:39:42,000
then you were looking
for your mango,
and then your citrus plant.
782
00:39:42,000 --> 00:39:44,467
-And you got all of them
in there.
-Yes, sir.
783
00:39:44,467 --> 00:39:46,367
Tyler, my man,
784
00:39:46,367 --> 00:39:49,100
you were somewhere
around 120 proof.
785
00:39:49,100 --> 00:39:51,867
A little warm
on the back end for me,
786
00:39:51,867 --> 00:39:54,967
but you overcame
that very first obstacle.
787
00:39:54,967 --> 00:39:57,634
You know, you did
what a distiller does.
788
00:39:59,166 --> 00:40:01,100
-You persevered.
-Thank you.
789
00:40:01,100 --> 00:40:02,600
Michelle.
790
00:40:04,100 --> 00:40:07,533
Your taste profile
is totally different
791
00:40:07,967 --> 00:40:09,467
than Tyler's here.
792
00:40:09,467 --> 00:40:12,467
It's almost like
a chocolate marshmallow.
793
00:40:12,467 --> 00:40:14,100
Uh, very surprising.
794
00:40:14,100 --> 00:40:15,300
Very surprising.
795
00:40:16,467 --> 00:40:18,767
Shelly, I was
a little concerned
796
00:40:18,767 --> 00:40:20,900
about all the ingredients
you were using.
797
00:40:22,367 --> 00:40:25,867
But the place you chose
to use them at,
798
00:40:25,867 --> 00:40:27,834
I think,
played well in your favor.
799
00:40:28,967 --> 00:40:32,400
Just everything
you had stacked in there
played out really nice.
800
00:40:32,400 --> 00:40:33,700
Appreciate it.
801
00:40:34,100 --> 00:40:35,667
Well, guys...
802
00:40:37,400 --> 00:40:40,900
we can't move forward
unless we name
another master distiller.
803
00:40:40,900 --> 00:40:42,533
Without any further ado...
804
00:40:44,567 --> 00:40:46,700
that title's gonna fall to...
805
00:40:47,867 --> 00:40:50,900
Michelle, you're
the next master distiller,
my friend.
806
00:40:52,066 --> 00:40:53,667
Congratulations.
807
00:40:53,667 --> 00:40:55,300
-Good job.
-[Digger] You are
to be commended.
808
00:40:55,300 --> 00:40:57,567
-You did a wonderful job.
-Thank you.
809
00:40:57,567 --> 00:41:00,100
[Digger] You know,
when we look at the winner,
we have to look at the facts,
810
00:41:00,100 --> 00:41:02,767
can we put this
in a liquor store right now
and it sells?
811
00:41:02,767 --> 00:41:05,800
We feel like that
that's the jar
you've got right there.
812
00:41:05,800 --> 00:41:07,300
So it's been a long journey
813
00:41:07,300 --> 00:41:09,367
and a very great competition.
814
00:41:09,367 --> 00:41:12,667
And I'm so excited
to be claimed
as the next master distiller.
815
00:41:12,667 --> 00:41:16,867
-What this young man did
was really outstanding.
-[Michelle] Amazing.
816
00:41:16,867 --> 00:41:18,567
He's gonna come distill
in Charlotte with me.
817
00:41:18,567 --> 00:41:21,000
-[laughs]
-[Mark] There you go.
That's all you need.
818
00:41:21,000 --> 00:41:23,000
I'm just so proud of myself.
819
00:41:23,000 --> 00:41:24,467
It's time
for y'all to get drinking.
820
00:41:24,467 --> 00:41:25,667
Let's get to cleaning up.
821
00:41:25,667 --> 00:41:27,567
-Y'all chase on out.
-[Mark] Thank you, guys.