1 00:00:01,900 --> 00:00:03,265 Welcome to Master Distiller. 2 00:00:03,266 --> 00:00:06,566 Today we're gonna be making a Civil War era shine 3 00:00:06,567 --> 00:00:08,466 that was almost lost in time. 4 00:00:08,467 --> 00:00:09,600 Jimmy Red corn. 5 00:00:11,066 --> 00:00:12,999 We've had a lot of competitions over the years, 6 00:00:13,000 --> 00:00:15,066 but you've never seen anything like this. 7 00:00:17,100 --> 00:00:19,499 America loves its corn, 8 00:00:19,500 --> 00:00:22,466 but nothing tastes like Jimmy Red. 9 00:00:22,467 --> 00:00:26,766 If it has that robust, nutty, earthy flavor... 10 00:00:26,767 --> 00:00:27,632 Ooh! 11 00:00:27,633 --> 00:00:29,367 ...we know we're tasting Jimmy Red corn. 12 00:00:30,367 --> 00:00:31,899 Three outlaw shiners 13 00:00:31,900 --> 00:00:35,099 take on one of America's rarest breeds. 14 00:00:35,100 --> 00:00:36,165 Taking all my grains, are you? 15 00:00:36,166 --> 00:00:37,866 No, I'm not taking-- I left you plenty. 16 00:00:37,867 --> 00:00:40,466 Born of the ashes of the Civil War... 17 00:00:40,467 --> 00:00:42,099 It's that red in that Jimmy Red going. 18 00:00:42,100 --> 00:00:43,366 Look at that. Look at that. 19 00:00:43,367 --> 00:00:45,399 ...and almost lost to history. 20 00:00:45,400 --> 00:00:47,699 It's really important to bring something like this back. 21 00:00:47,700 --> 00:00:49,265 Don't screw it up. 22 00:00:49,266 --> 00:00:52,966 They'll compete to capture its unparalleled flavor... 23 00:00:52,967 --> 00:00:55,265 It's like a butter biscuit with a lot of butter on it. 24 00:00:55,266 --> 00:00:57,165 ...in their own whiskey recipe. 25 00:00:57,166 --> 00:00:59,400 - Wow. - It is Jimmy Red all the way. 26 00:01:14,100 --> 00:01:17,100 Hey, guys, I'm Tim Jones, international spirits judge. 27 00:01:18,567 --> 00:01:22,066 In the industry, there's not a lot of Jimmy Red corn on the shelf. 28 00:01:22,767 --> 00:01:24,165 But it's a really important part 29 00:01:24,166 --> 00:01:25,800 of American moonshine history. 30 00:01:27,800 --> 00:01:31,265 As the ravages of the Civil War and reconstruction 31 00:01:31,266 --> 00:01:34,766 limited access to raw ingredients across the South, 32 00:01:34,767 --> 00:01:38,466 moonshiners from Saint James Island, South Carolina, 33 00:01:38,467 --> 00:01:41,899 began cultivating and distilling an unusual strain 34 00:01:41,900 --> 00:01:44,566 of magenta hued, peanuty-flavored corn 35 00:01:44,567 --> 00:01:48,366 believed to originate from Appalachia. 36 00:01:48,367 --> 00:01:53,566 Jimmy Red moonshine proliferated across the Lowcountry until 1920, 37 00:01:53,567 --> 00:01:56,566 when national prohibition turned distillers 38 00:01:56,567 --> 00:01:59,466 to cheaper industrial varieties of corn 39 00:01:59,467 --> 00:02:01,999 to meet the boom in moonshine demand. 40 00:02:02,000 --> 00:02:05,666 By the time the last bootlegger to grow it passed away, 41 00:02:05,667 --> 00:02:09,799 only two cobs of Jimmy Red corn survived. 42 00:02:09,800 --> 00:02:12,899 But thankfully, the seeds were saved. 43 00:02:12,900 --> 00:02:18,566 That corn was pretty much saved from extinction by farmers and distillers. 44 00:02:18,567 --> 00:02:21,200 So it is an American comeback story. 45 00:02:22,767 --> 00:02:25,600 I had actually never heard of Jimmy Red corn. 46 00:02:27,100 --> 00:02:30,599 I have heard of Jimmy Red, but I never worked with it. 47 00:02:30,600 --> 00:02:32,999 Only one time before I had worked with Jimmy Red corn. 48 00:02:33,000 --> 00:02:34,399 I had plenty of difficulties. 49 00:02:34,400 --> 00:02:36,300 And probably the worst thing I've ever made. 50 00:02:37,567 --> 00:02:39,466 Tim and I have had the pleasure 51 00:02:39,467 --> 00:02:41,666 of making a Jimmy Red moonshine 52 00:02:41,667 --> 00:02:43,767 just like they did back in the 1800s. 53 00:02:45,567 --> 00:02:47,766 We gotta find out about this Jimmy Red moonshine. 54 00:02:47,767 --> 00:02:50,100 I ain't never heard of Jimmy Red corn. 55 00:02:52,567 --> 00:02:56,366 I've never seen a corn have so much oil as this. 56 00:02:56,367 --> 00:02:59,367 It just adds a real good viscosity to the whiskey. 57 00:03:00,667 --> 00:03:02,966 A quarter century ago, only bootleggers had it. 58 00:03:02,967 --> 00:03:05,199 Got a little seed from everybody and started growing it. 59 00:03:05,200 --> 00:03:07,265 And now, it's growing exponentially 60 00:03:07,266 --> 00:03:10,199 because the hooch is so good. 61 00:03:10,200 --> 00:03:12,466 - Put it in there. - Looks good. All right. 62 00:03:12,467 --> 00:03:14,165 Now, there you go. 63 00:03:14,166 --> 00:03:17,866 So y'all wanna create 1900 and earlier style moonshine, 64 00:03:17,867 --> 00:03:19,500 you gotta hand-crank it. 65 00:03:21,000 --> 00:03:23,767 Yeah, I got a whole bucket full there. 66 00:03:25,166 --> 00:03:28,265 Today is the day for us to run this Jimmy Red moonshine. 67 00:03:28,266 --> 00:03:29,466 I think we've got some drops coming out. 68 00:03:29,467 --> 00:03:30,466 Look at it. 69 00:03:30,467 --> 00:03:32,166 Just like it was made during the Civil War. 70 00:03:33,100 --> 00:03:34,666 That is good right there. 71 00:03:34,667 --> 00:03:39,265 There's more corn flavoring than any other liquor I have ever tasted. 72 00:03:39,266 --> 00:03:42,566 I'll have to say this is one of the rarest corns I've ever used. 73 00:03:42,567 --> 00:03:43,766 Please be careful. 74 00:03:43,767 --> 00:03:46,999 And don't outshine this corn. 75 00:03:47,000 --> 00:03:51,667 Now, first off, all of y'all are gonna create your own Jimmy Red corn mash. 76 00:03:52,867 --> 00:03:54,399 Then we're going to test that mash 77 00:03:54,400 --> 00:03:56,499 to see what your alcohol by volume is. 78 00:03:56,500 --> 00:04:00,866 Now, the winner of that will get first pick at their stills 79 00:04:00,867 --> 00:04:02,867 to run their signature run of liquor. 80 00:04:04,000 --> 00:04:05,766 The winner of this competition 81 00:04:05,767 --> 00:04:07,300 not only will get bragging rights, 82 00:04:08,100 --> 00:04:10,099 but you'll get your own limited run 83 00:04:10,100 --> 00:04:11,999 of Jimmy Red corn spirit 84 00:04:12,000 --> 00:04:13,667 at Two Trees Distilling Company. 85 00:04:14,600 --> 00:04:16,999 But right now, we want you to get a taste 86 00:04:17,000 --> 00:04:20,367 of how it was to prepare their corn back in the 1800s. 87 00:04:22,767 --> 00:04:23,800 Behind you, 88 00:04:25,467 --> 00:04:29,299 you will see three hand-cranked grain mills. 89 00:04:29,300 --> 00:04:31,466 You got a Mason jar sitting on your box behind you. 90 00:04:31,467 --> 00:04:33,600 Your task is to get that jar full. 91 00:04:35,967 --> 00:04:39,666 You cannot light your fires or start heating any water 92 00:04:39,667 --> 00:04:41,867 until you have ground all of your corn. 93 00:04:43,100 --> 00:04:44,600 You can use other grains. 94 00:04:46,500 --> 00:04:47,767 But don't screw it up. 95 00:04:49,367 --> 00:04:53,299 Jimmy Red corn has a great mouth feel, big nutty flavor, 96 00:04:53,300 --> 00:04:54,666 and I want to make sure I still taste 97 00:04:54,667 --> 00:04:55,700 the Jimmy Red corn. 98 00:04:58,166 --> 00:05:00,767 All right, you got one hour. Time starts now. 99 00:05:06,000 --> 00:05:08,799 Being able to work with a heritage corn like Jimmy Red, 100 00:05:08,800 --> 00:05:11,299 it's an honor, really, and a privilege. 101 00:05:11,300 --> 00:05:13,699 Look at that. Daniel, he's pretty fast now. 102 00:05:13,700 --> 00:05:16,499 But it makes me extremely nervous for this competition. 103 00:05:16,500 --> 00:05:17,999 That is not easy. 104 00:05:18,000 --> 00:05:19,366 This is a workout. 105 00:05:19,367 --> 00:05:21,265 My name is Daniel Stevens. I'm 47 years old. 106 00:05:21,266 --> 00:05:22,399 I'm from Bennett, North Carolina. 107 00:05:22,400 --> 00:05:23,833 Hi, baby. 108 00:05:23,834 --> 00:05:27,866 I have a 150-acre farm where we commercially raise chickens and cattle. 109 00:05:27,867 --> 00:05:29,165 These are my chickens. 110 00:05:29,166 --> 00:05:31,265 I got 140,000 of these. 111 00:05:31,266 --> 00:05:33,166 I'm a farmer, but I'm also a moonshiner. 112 00:05:34,266 --> 00:05:36,165 I've been distilling for ten years. 113 00:05:36,166 --> 00:05:38,666 I usually run on my 20 gallon copper pot still. 114 00:05:38,667 --> 00:05:41,199 I'm a self-taught distiller. I learned it all on my own. 115 00:05:41,200 --> 00:05:42,165 I didn't want to ask questions. 116 00:05:42,166 --> 00:05:43,800 I didn't want nobody knowing what I did. 117 00:05:45,100 --> 00:05:48,466 My family history mostly is bootlegging and drinking it. 118 00:05:48,467 --> 00:05:51,000 I was the first one in my family to actually start distilling. 119 00:05:52,266 --> 00:05:54,399 I'm competing to get my name out there 120 00:05:54,400 --> 00:05:56,866 and expand my platform 121 00:05:56,867 --> 00:06:00,499 so I can teach the younger generation how to distill 122 00:06:00,500 --> 00:06:02,333 so we don't lose this. 123 00:06:04,800 --> 00:06:07,366 All right. Now, Julia is losing more than she's capturing. 124 00:06:07,367 --> 00:06:08,899 Yeah. She's got it going all over the place. 125 00:06:08,900 --> 00:06:11,065 I'm Julia Register. I'm 48. 126 00:06:11,066 --> 00:06:13,133 And I'm from Hickory, North Carolina. 127 00:06:15,567 --> 00:06:17,999 I am a former worship administrator at a church. 128 00:06:18,000 --> 00:06:19,866 And I am a musician. 129 00:06:19,867 --> 00:06:21,566 I love singing. 130 00:06:21,567 --> 00:06:24,200 And I love hanging out with my family and my friends. 131 00:06:25,800 --> 00:06:27,766 But my secret passion is moonshining. 132 00:06:27,767 --> 00:06:29,967 I built this brew room. That's what we call it. 133 00:06:31,266 --> 00:06:34,566 I've just pitched the yeast in here, which is a corn mash. 134 00:06:34,567 --> 00:06:38,099 My husband and I have brewed beer for 12 years. 135 00:06:38,100 --> 00:06:41,866 And messing around with different mash bills for my beer, 136 00:06:41,867 --> 00:06:46,899 that next step is just take that beer and don't put hops in it, 137 00:06:46,900 --> 00:06:47,866 and distill it. 138 00:06:47,867 --> 00:06:50,265 This was actually a cab sav wine, 139 00:06:50,266 --> 00:06:54,165 uh, that I distilled and then rapid aged it 140 00:06:54,166 --> 00:06:56,699 to make it, kind of, a cognac style, and it's really good. 141 00:06:56,700 --> 00:06:58,966 I'm excited to work with Jimmy Red corn. 142 00:06:58,967 --> 00:07:00,399 I think it's very important 143 00:07:00,400 --> 00:07:02,099 to maintain heritage ingredients 144 00:07:02,100 --> 00:07:04,767 just because we need to preserve that legacy. 145 00:07:05,867 --> 00:07:07,966 Anthony, so he's getting the entire thing out. 146 00:07:07,967 --> 00:07:09,766 He's gonna tear that handle pulling off that thing. 147 00:07:09,767 --> 00:07:12,366 My name is Anthony Deon Jefferson, 148 00:07:12,367 --> 00:07:14,266 and I'm from Henderson, North Carolina. 149 00:07:15,967 --> 00:07:18,566 I've been distilling a little bit over ten years. 150 00:07:18,567 --> 00:07:19,866 Self-taught. 151 00:07:19,867 --> 00:07:22,165 This is the poor man's Pappy Van Winkle. 152 00:07:22,166 --> 00:07:24,099 It's at 125 proof. 153 00:07:24,100 --> 00:07:26,165 Barrel ready. Ready to go. 154 00:07:26,166 --> 00:07:28,799 After running liquor for a couple of years, 155 00:07:28,800 --> 00:07:32,300 I come to find out that my grandparents were bootleggers. 156 00:07:33,567 --> 00:07:36,666 What I love about distilling is the science, 157 00:07:36,667 --> 00:07:38,866 the knowledge that you have to know. 158 00:07:38,867 --> 00:07:41,666 This is a peach brandy. It started out clear. 159 00:07:41,667 --> 00:07:45,199 If you had Smell-O-Vision, that smells so damn good. 160 00:07:45,200 --> 00:07:46,766 It would mean the world to me 161 00:07:46,767 --> 00:07:48,299 to be the next Master Distiller 162 00:07:48,300 --> 00:07:51,799 to open up doors that have not been opened ever in my family. 163 00:07:51,800 --> 00:07:54,667 So I think this will give me the opportunity to do so. 164 00:07:56,567 --> 00:07:59,000 Five minutes in. You got 55 to go. 165 00:08:02,400 --> 00:08:04,466 There we go. Daniel has got a jar already. 166 00:08:04,467 --> 00:08:05,466 All right, Daniel, go to work. 167 00:08:05,467 --> 00:08:07,866 All right. You can go to work. 168 00:08:07,867 --> 00:08:08,999 - All right. - There you go, Anthony. 169 00:08:09,000 --> 00:08:10,432 There you go, Anthony. 170 00:08:10,433 --> 00:08:12,999 - Julia, she's got-- - All right. Julia has a full jar. 171 00:08:13,000 --> 00:08:14,400 - All right, Julia. - Go to work. 172 00:08:17,667 --> 00:08:18,599 Daniel's got his lit. 173 00:08:18,600 --> 00:08:20,700 Daniel's got his lit. Anthony's lighting. 174 00:08:25,166 --> 00:08:27,399 They were all given the same amount of Jimmy Red. 175 00:08:27,400 --> 00:08:28,199 Twenty-five pounds. 176 00:08:28,200 --> 00:08:29,567 - Twenty-five pounds. - Yeah. 177 00:08:31,266 --> 00:08:33,599 Now, wait a minute. He's putting his grain in already. 178 00:08:33,600 --> 00:08:35,767 He just put the water in, putting the grain in. 179 00:08:37,467 --> 00:08:39,966 You don't want to put that grain in that water. 180 00:08:39,967 --> 00:08:41,966 You use that pot to just heat your water, 181 00:08:41,967 --> 00:08:43,866 and you use that barrel to mash in. 182 00:08:43,867 --> 00:08:46,300 - That's right. You can't scorch nothing that way. - Yeah. 183 00:08:47,200 --> 00:08:50,466 Anthony, we noticed you're the only one 184 00:08:50,467 --> 00:08:52,666 that started with water and grain. 185 00:08:52,667 --> 00:08:55,065 Normally, I let my water warm up. 186 00:08:55,066 --> 00:08:56,999 But in this case, we only have an hour. 187 00:08:57,000 --> 00:08:59,099 I'm actually doing my process a little bit different 188 00:08:59,100 --> 00:09:00,366 than my other competitors. 189 00:09:00,367 --> 00:09:02,666 Because I'm staying on the fire, and I'm cooking it. 190 00:09:02,667 --> 00:09:04,099 Just making sure it don't scorch. 191 00:09:04,100 --> 00:09:05,299 - Julia. - Yup. 192 00:09:05,300 --> 00:09:06,866 You're making some decisions already? 193 00:09:06,867 --> 00:09:09,866 I am making decisions already. 194 00:09:09,867 --> 00:09:13,399 I ended up picking some of the Southern Select and the Base Camp, 195 00:09:13,400 --> 00:09:14,566 which are both two-row barleys. 196 00:09:14,567 --> 00:09:16,299 And also I used Crystal malt 197 00:09:16,300 --> 00:09:18,966 because I know that's got a nice honey flavor to it. 198 00:09:18,967 --> 00:09:20,667 And I wanted to bring out that sweetness. 199 00:09:22,066 --> 00:09:22,933 Taking all my grains, are you? 200 00:09:22,934 --> 00:09:25,467 No, I'm not taking-- I left you plenty. 201 00:09:26,500 --> 00:09:27,399 I go up to the grain bin, 202 00:09:27,400 --> 00:09:29,566 and I pick up Hickory King White corn, 203 00:09:29,567 --> 00:09:31,299 Cumberland corn and Crystal malt. 204 00:09:31,300 --> 00:09:33,165 Because I thought with the Jimmy Red 205 00:09:33,166 --> 00:09:36,966 that it would give it sweeter notes on the front, middle and back. 206 00:09:36,967 --> 00:09:39,400 And the barley would help get fermented in five days. 207 00:09:40,400 --> 00:09:41,667 A little goes a long way. 208 00:09:43,500 --> 00:09:44,867 Bloody butcher. 209 00:09:45,967 --> 00:09:47,467 I choose Bloody Butcher, 210 00:09:49,300 --> 00:09:52,566 Crystal, southern select and basecamp. 211 00:09:52,567 --> 00:09:54,499 I was looking for the crystal to come through 212 00:09:54,500 --> 00:09:56,366 with a sweet flavor profile 213 00:09:56,367 --> 00:09:57,999 to add towards the bloody butcher. 214 00:09:58,000 --> 00:10:00,966 I hope that they complement the jimmy red corn. 215 00:10:00,967 --> 00:10:03,766 Not one person did a 100% jimmy red. 216 00:10:03,767 --> 00:10:05,599 They're complementing it with other grains. 217 00:10:05,600 --> 00:10:07,766 That can get the jimmy red corn 218 00:10:07,767 --> 00:10:09,666 the base they're working with confused. 219 00:10:09,667 --> 00:10:13,265 - Yeah. - If you start getting something else, 220 00:10:13,266 --> 00:10:16,065 I Want to make sure I still taste the jimmy red corn. 221 00:10:16,066 --> 00:10:17,967 All right, guys, you got five minutes left. 222 00:10:20,000 --> 00:10:21,466 Work fast, work fast. 223 00:10:21,467 --> 00:10:23,966 Jimmy red has more oils in it, 224 00:10:23,967 --> 00:10:26,000 which I was a little bit nervous about. 225 00:10:27,767 --> 00:10:28,666 Ooh... 226 00:10:28,667 --> 00:10:31,566 Not sure my mash will give me the alcohol 227 00:10:31,567 --> 00:10:33,033 and the flavor that I wanted out of it. 228 00:10:35,467 --> 00:10:37,999 I'm hoping that I get a good conversion. 229 00:10:38,000 --> 00:10:39,966 Plenty of alcohol and a new flavor 230 00:10:39,967 --> 00:10:41,066 that nobody's tried before. 231 00:10:43,467 --> 00:10:46,065 When I dumped my pot into the bucket, 232 00:10:46,066 --> 00:10:48,266 I was kind of nervous about scorch. 233 00:10:49,567 --> 00:10:50,999 Oh, looks good. 234 00:10:51,000 --> 00:10:52,866 Walking away from my mash. 235 00:10:52,867 --> 00:10:56,666 I really hope that it sets in within the next five days. 236 00:10:56,667 --> 00:10:58,667 Everybody's done, everybody's in? 237 00:11:01,200 --> 00:11:02,566 - We're done. - We're done 238 00:11:02,567 --> 00:11:05,366 Man, y'all did a whole lot in one hour, I tell you that. 239 00:11:05,367 --> 00:11:06,466 We'll give you a mash. 240 00:11:06,467 --> 00:11:08,165 Five days to work off. 241 00:11:08,166 --> 00:11:09,367 Head on out, then 242 00:11:21,600 --> 00:11:23,366 2 It's been five days since you mashed 243 00:11:23,367 --> 00:11:24,799 in your jimmy red corn. 244 00:11:24,800 --> 00:11:27,300 Today we're gonna measure your alcohol by volume. 245 00:11:28,767 --> 00:11:31,399 Each one of you are gonna bring us one jar 246 00:11:31,400 --> 00:11:33,866 of your mash from your jimmy red corn, 247 00:11:33,867 --> 00:11:35,366 and we're gonna calculate 248 00:11:35,367 --> 00:11:38,299 who got the most the alcohol out of your mash. 249 00:11:38,300 --> 00:11:40,165 That will determine the order that you get to pick 250 00:11:40,166 --> 00:11:41,700 your stills for your first run. 251 00:11:42,867 --> 00:11:44,666 All right, guys, you're gonna have two minutes 252 00:11:44,667 --> 00:11:46,500 to bring us the jar of mash out of your barrel. 253 00:11:47,800 --> 00:11:48,867 Your time starts now. 254 00:11:55,567 --> 00:11:57,866 When I opened the lid on my mash, 255 00:11:57,867 --> 00:11:59,866 I saw the color and I knew 256 00:11:59,867 --> 00:12:01,666 that it had done what I wanted it to do. 257 00:12:01,667 --> 00:12:03,667 I'm very happy with how it turned out. 258 00:12:06,100 --> 00:12:08,500 I know my mash could have worked off a couple more days. 259 00:12:09,667 --> 00:12:11,667 But I'm ready to give it a chance 260 00:12:12,400 --> 00:12:13,600 and see what it do. 261 00:12:14,867 --> 00:12:17,166 All right. One minute in. You got one minute left. 262 00:12:19,000 --> 00:12:20,165 Danny ain't messing around. 263 00:12:20,166 --> 00:12:22,399 Wow, it's almost like a grapefruit juice. 264 00:12:22,400 --> 00:12:23,666 Coming back after five days, 265 00:12:23,667 --> 00:12:25,199 I thought the mash would be really pink, 266 00:12:25,200 --> 00:12:26,399 but it was a little more white pink. 267 00:12:26,400 --> 00:12:27,566 Which made me interested in 268 00:12:27,567 --> 00:12:29,200 what flavor would come out of that. 269 00:12:30,200 --> 00:12:31,799 Julia's is different. 270 00:12:31,800 --> 00:12:32,899 Look at hers. 271 00:12:32,900 --> 00:12:34,466 It's that red in that jimmy red. 272 00:12:34,467 --> 00:12:35,967 - I know. - Look at that. Look at that. 273 00:12:37,667 --> 00:12:39,266 All right, guys, you got 10 seconds. 274 00:12:40,367 --> 00:12:42,367 Make sure you got your name on your jar. 275 00:12:43,300 --> 00:12:48,700 Five, four three, two one. 276 00:12:51,166 --> 00:12:51,933 Outstanding. 277 00:12:51,934 --> 00:12:53,466 Three different colors of mash. 278 00:12:53,467 --> 00:12:56,399 - Three different things going on here. - Mmm-hmm. 279 00:12:56,400 --> 00:12:57,999 All right, guys, we're going to do 280 00:12:58,000 --> 00:13:00,366 a alcohol by volume calculation on it. 281 00:13:00,367 --> 00:13:02,065 We're gonna find out how much of your sugars 282 00:13:02,066 --> 00:13:03,866 has convert over to alcohol 283 00:13:03,867 --> 00:13:05,500 and rank you one, two, three. 284 00:13:06,567 --> 00:13:07,867 So we start with Daniel. 285 00:13:10,100 --> 00:13:11,866 - Somewhere around there. - Yeah. 286 00:13:11,867 --> 00:13:14,000 Let's just see what's gonna happen here. 287 00:13:15,100 --> 00:13:16,499 I was thinking with my ABV 288 00:13:16,500 --> 00:13:21,499 I would land somewhere around like a 78% alcohol. 289 00:13:21,500 --> 00:13:23,800 All right. Let's just see what Anthony got going on here. 290 00:13:27,467 --> 00:13:28,833 I can smell it. 291 00:13:28,834 --> 00:13:31,999 The pick of the still will determine this competition 292 00:13:32,000 --> 00:13:35,366 and just a couple of stills that I got my eyes on. 293 00:13:35,367 --> 00:13:37,066 Let's see what Julia's got. 294 00:13:41,367 --> 00:13:42,699 Mmm. 295 00:13:42,700 --> 00:13:45,466 I'm thinking that I might be in the middle, 296 00:13:45,467 --> 00:13:48,466 possibly even in the bottom, with my ABV. 297 00:13:48,467 --> 00:13:50,166 But I think my flavors are gonna be great. 298 00:13:51,100 --> 00:13:51,999 All right, guys, 299 00:13:52,000 --> 00:13:53,700 we did some calculations here and there. 300 00:13:54,266 --> 00:13:54,967 Anthony? 301 00:13:56,000 --> 00:13:57,767 You came in third with 6.0. 302 00:13:58,767 --> 00:14:01,300 Uh, but we have a problem. 303 00:14:03,767 --> 00:14:05,700 We have a tie between first place 304 00:14:07,767 --> 00:14:10,165 Daniel, you've got 8.29 305 00:14:10,166 --> 00:14:13,000 and then Julia, you have an 8.29 306 00:14:14,967 --> 00:14:16,799 Best way to solve a dispute like this 307 00:14:16,800 --> 00:14:18,500 is an old fashioned coin flip. 308 00:14:19,700 --> 00:14:21,466 Julia, do you want to call it? 309 00:14:21,467 --> 00:14:22,667 - Sure. - All right. 310 00:14:24,000 --> 00:14:25,300 Heads. 311 00:14:27,767 --> 00:14:29,165 - It's heads. - It's heads. Hey. 312 00:14:29,166 --> 00:14:30,500 - All right. - Let's go. 313 00:14:31,600 --> 00:14:34,766 So, Julia, you win the corn toss. 314 00:14:34,767 --> 00:14:37,467 Julia, no two stills are alike. 315 00:14:38,467 --> 00:14:40,566 The first still pot with a thumper. 316 00:14:40,567 --> 00:14:43,099 It's great for upping your proofing, your flavor. 317 00:14:43,100 --> 00:14:45,265 Now second, we have a classic steel pot 318 00:14:45,266 --> 00:14:47,099 with a condenser. 319 00:14:47,100 --> 00:14:49,366 Lastly, we have a pot still with a diamond cap, 320 00:14:49,367 --> 00:14:51,166 condenser and parrot attachment. 321 00:14:53,367 --> 00:14:55,065 Which one you picked? 322 00:14:55,066 --> 00:14:56,266 I want the one with the thumper. 323 00:14:57,467 --> 00:14:58,999 Going with the thumper, old fashioned. 324 00:14:59,000 --> 00:15:01,366 All right, Daniel, which one you pick? 325 00:15:01,367 --> 00:15:02,866 I'll take the straight pots still. 326 00:15:02,867 --> 00:15:04,866 Straight pots still. with the condenser. 327 00:15:04,867 --> 00:15:05,866 No thumper. 328 00:15:05,867 --> 00:15:07,799 All right. Anthony, which one you gonna pick? 329 00:15:07,800 --> 00:15:09,165 I'm taking the one with the parrot. 330 00:15:09,166 --> 00:15:11,867 I'm trying to bring up my alcohol volume, so that will help. 331 00:15:13,567 --> 00:15:15,099 All right, guys. 332 00:15:15,100 --> 00:15:16,499 You've selected your stills. 333 00:15:16,500 --> 00:15:19,066 You've got four hours to make this jimmy red corn. 334 00:15:20,100 --> 00:15:21,899 But unfortunately, 335 00:15:21,900 --> 00:15:25,265 only two of you is gonna move on to the next challenge. 336 00:15:25,266 --> 00:15:27,299 Jimmy red corn, it's got an amazing history. 337 00:15:27,300 --> 00:15:29,399 It's really important to bring something like this back. 338 00:15:29,400 --> 00:15:31,866 We're also looking for that big nutty flavor. 339 00:15:31,867 --> 00:15:33,666 Great mouthfeel in that jar. 340 00:15:33,667 --> 00:15:36,367 So I'm really excited to see what the outcome is. 341 00:15:38,166 --> 00:15:39,300 Time starts now. 342 00:15:43,467 --> 00:15:44,667 That still big as that. 343 00:15:52,867 --> 00:15:55,366 Anthony ain't playing around. He got fire going. 344 00:15:55,367 --> 00:15:58,466 I'm starting my process a little bit different than the competitors. 345 00:15:58,467 --> 00:16:02,299 It takes about three hours from a still to run a parrot. 346 00:16:02,300 --> 00:16:04,033 So I'm really pressed for time. 347 00:16:06,500 --> 00:16:08,799 So, Julia, in the beginning, we talked about 348 00:16:08,800 --> 00:16:11,766 how important it is to showcase jimmy red. 349 00:16:11,767 --> 00:16:13,266 How are you going to do that? 350 00:16:14,700 --> 00:16:17,499 I saved some jimmy red that was not in the mash. 351 00:16:17,500 --> 00:16:20,466 It's just straight jimmy red, I'm gonna put it in there with 352 00:16:20,467 --> 00:16:23,767 some of my mash to get even more of that good corn flavor. 353 00:16:24,867 --> 00:16:27,666 I'm putting jimmy red raw cracked corn. 354 00:16:27,667 --> 00:16:29,999 The stuff that I made from the cracking challenge 355 00:16:30,000 --> 00:16:31,766 at the very beginning in my thumper, 356 00:16:31,767 --> 00:16:36,599 along with some of my mash in there to get extra flavor. 357 00:16:36,600 --> 00:16:40,265 So she's going to get a big second kick of that jimmy red corn. 358 00:16:40,266 --> 00:16:41,266 Mmm-hmm. 359 00:16:42,000 --> 00:16:43,500 Well, this is gonna be tough. 360 00:16:48,100 --> 00:16:49,466 Oh, yeah! 361 00:16:49,467 --> 00:16:52,666 Well, it looks like everybody has got fire under their pots. 362 00:16:52,667 --> 00:16:54,200 How much of y'all's mash did you put in 363 00:16:54,867 --> 00:16:56,599 About fifteen sixteen? 364 00:16:56,600 --> 00:16:59,966 I put about 15 gallons of mash into my pot. 365 00:16:59,967 --> 00:17:01,766 Because I don't want to overflow the pot. 366 00:17:01,767 --> 00:17:04,100 And I think that will still give me plenty of alcohol. 367 00:17:04,800 --> 00:17:06,667 Two hours in, two hours ago. 368 00:17:07,467 --> 00:17:08,999 Man, come on, bro. Come on. 369 00:17:09,000 --> 00:17:11,399 I need mine to come on out. 370 00:17:11,400 --> 00:17:12,667 Oh, look, we got alcohol. 371 00:17:13,667 --> 00:17:14,867 We got a drip. 372 00:17:16,667 --> 00:17:17,867 That stuff tastes great. 373 00:17:18,700 --> 00:17:19,999 Oh, oh. 374 00:17:20,000 --> 00:17:21,367 You got your liquor going? 375 00:17:21,767 --> 00:17:23,265 I got liquor. 376 00:17:23,266 --> 00:17:25,467 I just hope mine won't be too far behind. 377 00:17:27,066 --> 00:17:29,299 The other contenders today are running 378 00:17:29,300 --> 00:17:30,566 are starting before mine, 379 00:17:30,567 --> 00:17:32,000 so I'm actually getting nervous. 380 00:17:32,867 --> 00:17:33,933 Come on up here. 381 00:17:33,934 --> 00:17:35,666 That's the only thing I didn't like about that one 382 00:17:35,667 --> 00:17:37,766 is the time it takes to do it. 383 00:17:37,767 --> 00:17:38,999 Because it has so much reflux before-- 384 00:17:39,000 --> 00:17:40,332 It has so much reflux. 385 00:17:40,333 --> 00:17:43,666 Better to get your ABV up if you ain't on a four hour time limit. 386 00:17:43,667 --> 00:17:45,667 - It's awesome. - Yeah, come on, baby. 387 00:17:46,500 --> 00:17:47,967 Let's make some liquor. 388 00:17:49,200 --> 00:17:52,366 I'm already getting the mouthfeel that I wanted to get. 389 00:17:52,367 --> 00:17:55,999 It's coating my mouth more than other corn mashes will do. 390 00:17:56,000 --> 00:17:58,467 And so I'm very excited on how it's turning out. 391 00:18:00,900 --> 00:18:04,499 Not as much jimmy red as I would hoped in the first few jars 392 00:18:04,500 --> 00:18:06,099 and getting into the hearts I was really concerned 393 00:18:06,100 --> 00:18:07,867 because the flavor wasn't coming through like I liked it. 394 00:18:09,900 --> 00:18:11,367 You ain't the only one got drip. 395 00:18:12,367 --> 00:18:13,866 Whoo-hoo! We got drip. 396 00:18:13,867 --> 00:18:14,899 Let's go. 397 00:18:14,900 --> 00:18:18,099 My run starts, but I'm pretty nervous 398 00:18:18,100 --> 00:18:19,999 about my flavors coming through. 399 00:18:20,000 --> 00:18:21,966 I'm really pressed for time. 400 00:18:21,967 --> 00:18:22,966 I'm in tails. 401 00:18:22,967 --> 00:18:24,199 Just taste it a little bit 402 00:18:24,200 --> 00:18:25,999 and you're gonna get a lot of sweet notes in it. 403 00:18:26,000 --> 00:18:28,099 I've been tasting the sweet, yeah. 404 00:18:28,100 --> 00:18:30,165 I took a couple of my favorite jars 405 00:18:30,166 --> 00:18:31,399 from the middle of the run. 406 00:18:31,400 --> 00:18:33,999 I put just a little bit of the nice, clear, 407 00:18:34,000 --> 00:18:35,599 sweet part of the tails. 408 00:18:35,600 --> 00:18:37,999 To give it more flavor, and then I ended up having 409 00:18:38,000 --> 00:18:39,767 to put a little water in it because it was still too hot. 410 00:18:41,166 --> 00:18:43,099 Last little sploosh. 411 00:18:43,100 --> 00:18:45,466 But now I have a perfect jar at 90 proof. 412 00:18:45,467 --> 00:18:46,666 Yeah, we're done in five minutes. 413 00:18:46,667 --> 00:18:49,266 You put the name on the lid and screw it on the top. 414 00:18:51,667 --> 00:18:52,833 All right, first jar. 415 00:18:52,834 --> 00:18:55,666 Here you go. Best jar I've ever made of jimmy red corn. 416 00:18:55,667 --> 00:18:57,699 It's clean, it's clear. 417 00:18:57,700 --> 00:18:59,966 And I hope the judges will love it as much as I do. 418 00:18:59,967 --> 00:19:01,366 How you looking over there, bro? 419 00:19:01,367 --> 00:19:02,899 I'm looking good. How are you looking? 420 00:19:02,900 --> 00:19:04,500 I'm looking great. Yes, sir. 421 00:19:06,567 --> 00:19:08,766 During the run, I actually got a 90-proof jar, 422 00:19:08,767 --> 00:19:11,766 which helped a lot, it brought 130 proof jars down 423 00:19:11,767 --> 00:19:13,299 to help blend them. 424 00:19:13,300 --> 00:19:14,266 That's it. 425 00:19:14,900 --> 00:19:16,000 Daniel's coming in. 426 00:19:17,066 --> 00:19:18,299 Best I can do, fellas. 427 00:19:18,300 --> 00:19:19,566 The flavor was there, 428 00:19:19,567 --> 00:19:21,799 so I thought it was a perfect jar to turn in. 429 00:19:21,800 --> 00:19:24,065 Anthony, you need to start tightening up over there. 430 00:19:24,066 --> 00:19:25,065 Yes, sir. 431 00:19:25,066 --> 00:19:26,533 You got two minutes left. 432 00:19:27,800 --> 00:19:30,299 The crystal was coming through with a sweeter note 433 00:19:30,300 --> 00:19:32,799 kind of enhanced the bloody butcher. 434 00:19:32,800 --> 00:19:36,566 But the other characters were fighting with jimmy red, 435 00:19:36,567 --> 00:19:39,367 I had to do some-- Some tweaking a little bit. 436 00:19:40,200 --> 00:19:41,666 Don't overthink it, Anthony. 437 00:19:41,667 --> 00:19:42,467 You got this. 438 00:19:43,700 --> 00:19:45,165 I'm really pressed for time 439 00:19:45,166 --> 00:19:47,467 and you know it's nerve racking. 440 00:19:48,767 --> 00:19:51,199 Anthony, you need to get that top lid on that jar. 441 00:19:51,200 --> 00:19:52,867 Okay. Just give me one second. Okay. 442 00:19:54,867 --> 00:19:56,099 You got this? You got this. 443 00:19:56,100 --> 00:19:58,000 You got this. You got this. You got this 444 00:20:00,467 --> 00:20:03,466 2 You got this? You got this. You got this. 445 00:20:03,467 --> 00:20:04,799 Anthony might run out of time. 446 00:20:04,800 --> 00:20:07,999 I was looking for my jimmy red corn to come through. 447 00:20:08,000 --> 00:20:09,265 I don't know what's going on over there. 448 00:20:09,266 --> 00:20:11,699 I had to do some some tweaking a little bit. 449 00:20:11,700 --> 00:20:13,466 We want a nice clean jar, 450 00:20:13,467 --> 00:20:14,699 but don't take the flavor out now. 451 00:20:14,700 --> 00:20:15,666 No, sir. 452 00:20:15,667 --> 00:20:17,265 I did use a lot of my tales. 453 00:20:17,266 --> 00:20:19,866 And the jimmy red came proved more prominent 454 00:20:19,867 --> 00:20:22,566 than any other grain that I had in there. 455 00:20:22,567 --> 00:20:29,166 Ten, nine, eight, seven, six, five. 456 00:20:29,767 --> 00:20:31,433 Yes, sir. 457 00:20:33,900 --> 00:20:36,466 We're gonna go and do some tasting myself, 458 00:20:36,467 --> 00:20:37,567 and we'll be back with our verdict. 459 00:20:43,166 --> 00:20:45,466 This is a jimmy red corn challenge. 460 00:20:45,467 --> 00:20:47,766 They had to have 51% jimmy red corn. 461 00:20:47,767 --> 00:20:51,699 If it has that robust, nutty, earthy flavor, 462 00:20:51,700 --> 00:20:53,700 We know we're tasting a jimmy red corn. 463 00:20:55,600 --> 00:20:56,867 Let's try Daniel. 464 00:20:58,400 --> 00:21:00,099 Yeah, I would say that's a nice pretty jar. 465 00:21:00,100 --> 00:21:00,899 Mmm-hmm. 466 00:21:00,900 --> 00:21:02,299 I mean, really, look at that. 467 00:21:02,300 --> 00:21:03,200 - It is really. - Mmm-hmm. 468 00:21:05,367 --> 00:21:07,300 And I would say it's high proof. 469 00:21:07,867 --> 00:21:09,232 With the jimmy red 470 00:21:09,233 --> 00:21:11,566 - mine could have used just a little bit more of it. - Yeah. 471 00:21:11,567 --> 00:21:12,867 It was right there. 472 00:21:17,000 --> 00:21:19,699 - It's got that sweet, buttery finish. - Mmm. 473 00:21:19,700 --> 00:21:21,367 Just like jimmy red should have. 474 00:21:23,066 --> 00:21:25,600 It's like a butter biscuit with a lot of butter on it. 475 00:21:27,500 --> 00:21:31,399 I'm not pulling out the earthy notes I think 476 00:21:31,400 --> 00:21:33,165 is normally there with jimmy red, 477 00:21:33,166 --> 00:21:34,766 but everything else is there. 478 00:21:34,767 --> 00:21:35,800 It's almost perfect. 479 00:21:36,600 --> 00:21:38,166 Let's see what we've got here. 480 00:21:41,967 --> 00:21:43,999 Yeah, and that tastes like jimmy red to me, too. 481 00:21:44,000 --> 00:21:46,999 But it may have been wise to let that hickory king out 482 00:21:47,000 --> 00:21:50,299 - because jimmy red has such a bold flavor. - Yeah. 483 00:21:50,300 --> 00:21:51,899 You really want it to stand out? 484 00:21:51,900 --> 00:21:54,299 I think if it was proof down just a little bit, 485 00:21:54,300 --> 00:21:56,265 maybe that jimmy red 486 00:21:56,266 --> 00:21:57,766 or some of those flavor profiles 487 00:21:57,767 --> 00:21:59,467 would have stood out a little bit more. 488 00:22:00,300 --> 00:22:01,599 Let's look at Anthony. 489 00:22:01,600 --> 00:22:04,300 - It is not clear, clear. But yeah pretty. - Yeah. 490 00:22:05,400 --> 00:22:07,066 It's going away pretty fast too. 491 00:22:08,967 --> 00:22:11,766 Just getting it to run. It took me a very long time. 492 00:22:11,767 --> 00:22:13,065 You guys were already running. 493 00:22:13,066 --> 00:22:15,399 Just hope that the liquor speaks for itself. 494 00:22:15,400 --> 00:22:17,799 I don't know what that is, but-- It's got jimmy red. 495 00:22:17,800 --> 00:22:20,366 But there's something else there. 496 00:22:20,367 --> 00:22:22,799 He's got different kinds of barley in here 497 00:22:22,800 --> 00:22:25,466 that could compete with the jimmy red. 498 00:22:25,467 --> 00:22:27,165 It tastes really good, 499 00:22:27,166 --> 00:22:29,767 but I think he's got too much going on in that jar. 500 00:22:32,100 --> 00:22:34,866 There is a distinct flavor profile on this. 501 00:22:34,867 --> 00:22:37,266 - Yeah. - And it is very earthy. 502 00:22:37,800 --> 00:22:39,567 It is very funky. 503 00:22:40,166 --> 00:22:41,566 You know, I'm with Tim. 504 00:22:41,567 --> 00:22:43,800 I think his mash got too busy. 505 00:22:45,700 --> 00:22:48,867 - Julia, that's a very clean job. - Very clean. 506 00:22:49,367 --> 00:22:51,099 They brought it. 507 00:22:51,100 --> 00:22:53,866 Yeah, yeah, I don't I don't think above 80. 508 00:22:53,867 --> 00:22:55,165 I was afraid of overdoing it. 509 00:22:55,166 --> 00:22:56,666 - Yeah, but-- - So I didn't put a ton in there. 510 00:22:56,667 --> 00:22:59,699 But 120 proof tasted like-- like 40 proof. 511 00:22:59,700 --> 00:23:00,866 I mean, it really did. 512 00:23:00,867 --> 00:23:03,000 I think we all have been challenged here today. 513 00:23:03,900 --> 00:23:05,999 It's a little bit lighter than other guys. 514 00:23:06,000 --> 00:23:07,199 Hmm. 515 00:23:07,200 --> 00:23:08,467 Now, definitely jimmy red. 516 00:23:13,867 --> 00:23:16,999 - Now hers has got alcohol all the way through. - Hmm. 517 00:23:17,000 --> 00:23:19,466 It's a little bit on the front and all the way to the end. 518 00:23:19,467 --> 00:23:21,599 I think she's using more jimmy red corn 519 00:23:21,600 --> 00:23:22,933 than the rest of them. 520 00:23:22,934 --> 00:23:25,265 Yeah, well, you know, she added jimmy red grain to the doubler. 521 00:23:25,266 --> 00:23:26,866 - To the doubler. She sure did. - She did. 522 00:23:26,867 --> 00:23:30,065 - Raw grains not cook mash. - Yeah. 523 00:23:30,066 --> 00:23:33,399 I'm curious if that's where some of the spices come from, Tim. 524 00:23:33,400 --> 00:23:35,566 Yeah, you're gonna see. There's some spice in there. 525 00:23:35,567 --> 00:23:38,066 Even though it's still in the 90-proof range. 526 00:23:39,166 --> 00:23:42,499 See, I love-- I think this is jimmy red forward. 527 00:23:42,500 --> 00:23:44,567 - Even on the nose. - Yeah. Yeah. 528 00:23:47,800 --> 00:23:48,767 Yeah, I enjoyed that one. 529 00:23:49,967 --> 00:23:51,366 We've got a competition. 530 00:23:51,367 --> 00:23:54,499 It's a much stronger jimmy red four forward I think. 531 00:23:54,500 --> 00:23:56,099 Mmm, you know there's a fine line between 532 00:23:56,100 --> 00:23:58,800 proof and flavor, and I think she hit that mark. 533 00:23:59,767 --> 00:24:02,466 Jimmy red corn is there on all three jars. 534 00:24:02,467 --> 00:24:03,867 There's just one that fell a little short. 535 00:24:04,900 --> 00:24:06,500 - All right. Let's go. - All right. 536 00:24:19,767 --> 00:24:22,165 We had three really good jars. 537 00:24:22,166 --> 00:24:24,366 Unfortunately, this is a competition, 538 00:24:24,367 --> 00:24:28,366 and it was not an easy decision to make. 539 00:24:28,367 --> 00:24:30,899 Two of you is gonna move ahead to the next challenge. 540 00:24:30,900 --> 00:24:32,867 One of you will be going home today. 541 00:24:34,166 --> 00:24:37,366 Julia, I was intrigued by your mash, 542 00:24:37,367 --> 00:24:39,900 and I was excited to taste your distillate. 543 00:24:40,667 --> 00:24:44,199 On the nose it was jimmy red forward. 544 00:24:44,200 --> 00:24:47,199 We could smell it, and on the taste I could taste it, 545 00:24:47,200 --> 00:24:49,566 but it was still a little crowded. 546 00:24:49,567 --> 00:24:51,866 But you did get the mouthfeel we were looking for. 547 00:24:51,867 --> 00:24:55,866 Julia, we've seen people put all kinds of stuff in the thumper, 548 00:24:55,867 --> 00:24:57,300 but you put grain in it. 549 00:24:58,667 --> 00:25:01,366 That was something different, and it did add to the flavor. 550 00:25:01,367 --> 00:25:03,867 I think it added a little spicy note to it. 551 00:25:04,266 --> 00:25:05,266 Really good. 552 00:25:05,867 --> 00:25:08,000 Anthony, jimmy red corn, 553 00:25:09,700 --> 00:25:10,999 it's there on the nose, 554 00:25:11,000 --> 00:25:12,667 and it's there on the flavor palette. 555 00:25:13,500 --> 00:25:15,265 You brought a whole lot of extra grains 556 00:25:15,266 --> 00:25:18,766 to the table today, bold move. 557 00:25:18,767 --> 00:25:20,466 And so when you bring multiple ingredients together, 558 00:25:20,467 --> 00:25:22,199 it's hard to balance out. 559 00:25:22,200 --> 00:25:25,400 I always like to say this much over just enough is too much. 560 00:25:26,667 --> 00:25:29,099 On the nose for me it was there. 561 00:25:29,100 --> 00:25:30,600 There was jimmy red right there. 562 00:25:31,467 --> 00:25:32,766 But it wasn't mingling. 563 00:25:32,767 --> 00:25:35,899 It wasn't playing well with the other grains, 564 00:25:35,900 --> 00:25:38,466 so the balance was probably a little off 565 00:25:38,467 --> 00:25:40,699 Overall that's a really nice try. 566 00:25:40,700 --> 00:25:43,533 Daniel, you created some high proof stuff. 567 00:25:46,000 --> 00:25:47,666 But you have a good mouth feel 568 00:25:47,667 --> 00:25:49,699 that jimmy red really overpowers it. 569 00:25:49,700 --> 00:25:51,899 It always has that buttery taste, 570 00:25:51,900 --> 00:25:54,599 and that's what you want. 571 00:25:54,600 --> 00:25:58,165 Daniel you told us you was gonna deliver a high proof jar. 572 00:25:58,166 --> 00:25:59,699 You said you sell alcohol, not flavors. 573 00:25:59,700 --> 00:26:01,165 Yeah. 574 00:26:01,166 --> 00:26:04,566 But yet it still had plenty of jimmy red corn in there. 575 00:26:04,567 --> 00:26:06,099 Good job. 576 00:26:06,100 --> 00:26:07,900 All three of you. Great job. 577 00:26:09,400 --> 00:26:13,666 And it was very difficult for us to make a decision 578 00:26:13,667 --> 00:26:16,299 because all three of you great distillers, 579 00:26:16,300 --> 00:26:18,499 all three of you, brought us a good product. 580 00:26:18,500 --> 00:26:22,699 Unfortunately, one of you will have to go home today 581 00:26:22,700 --> 00:26:25,266 and the other two will move forward in the next challenge. 582 00:26:30,800 --> 00:26:34,699 Anthony that jar there brought you a ticket home. 583 00:26:34,700 --> 00:26:35,767 It's quite all right. 584 00:26:37,000 --> 00:26:38,899 I was expecting what I heard. 585 00:26:38,900 --> 00:26:41,099 My spirits were very complex, 586 00:26:41,100 --> 00:26:43,367 and I believe that's really what hurt me a little bit. 587 00:26:44,467 --> 00:26:46,099 Good job and good to meet you. 588 00:26:46,100 --> 00:26:47,566 Even though I'm going home, 589 00:26:47,567 --> 00:26:49,199 I'm still taking home a jar 590 00:26:49,200 --> 00:26:51,366 where I can be able to work on that recipe. 591 00:26:51,367 --> 00:26:53,266 You haven't seen the last of me. 592 00:26:55,300 --> 00:26:57,766 All right, guys, we're gonna take this jimmy red corn 593 00:26:57,767 --> 00:26:59,033 and turn it into a whiskey. 594 00:27:01,166 --> 00:27:03,999 But now you're gonna have opportunity to really bring out 595 00:27:04,000 --> 00:27:06,299 that jimmy red flavor and another run. 596 00:27:06,300 --> 00:27:08,199 But at the end of the four hours, 597 00:27:08,200 --> 00:27:09,467 you're gonna have to age it. 598 00:27:10,767 --> 00:27:13,366 You'll be running on identical pot stills 599 00:27:13,367 --> 00:27:15,200 with a thumper. 600 00:27:17,667 --> 00:27:19,566 This round is to really showcase 601 00:27:19,567 --> 00:27:20,632 all your decision making 602 00:27:20,633 --> 00:27:23,700 with your distillate mash and what chips you choose. 603 00:27:25,200 --> 00:27:29,599 Now we have got 18 different wood chips over there. 604 00:27:29,600 --> 00:27:31,466 You can use your previous run. 605 00:27:31,467 --> 00:27:32,766 You can use your mash, 606 00:27:32,767 --> 00:27:34,466 whatever you want to experiment with. 607 00:27:34,467 --> 00:27:38,466 But within four hours we need a jar on the table with the chips in it, 608 00:27:38,467 --> 00:27:41,466 And we're gonna let them rest overnight. 609 00:27:41,467 --> 00:27:43,700 We really want to see this jimmy red showcase. 610 00:27:46,166 --> 00:27:48,867 All right, four hours starts now. 611 00:27:50,000 --> 00:27:51,266 No turning back now. 612 00:27:52,467 --> 00:27:55,566 I go up to the chips and I grab the amburana for sure 613 00:27:55,567 --> 00:27:57,299 because I have had that before. 614 00:27:57,300 --> 00:27:58,967 Gives a nice sweet note. 615 00:28:00,400 --> 00:28:02,399 I hope you remember what you're getting. 616 00:28:02,400 --> 00:28:04,266 Yeah, that's why I'm putting them in different spots. 617 00:28:04,667 --> 00:28:05,367 Okay. 618 00:28:05,800 --> 00:28:07,200 All right, Daniel. 619 00:28:09,467 --> 00:28:10,699 I'm like a kid in a candy store. 620 00:28:10,700 --> 00:28:12,099 I'm grabbing anything I can, 621 00:28:12,100 --> 00:28:13,566 even though if I ain't gonna use it, 622 00:28:13,567 --> 00:28:14,566 I want to try it a little bit. 623 00:28:14,567 --> 00:28:16,566 I'm just gonna try them in different jars 624 00:28:16,567 --> 00:28:19,033 to see which one works best for me. 625 00:28:21,467 --> 00:28:24,499 This is the first time that we give them chips during the run. 626 00:28:24,500 --> 00:28:25,966 It's gonna come down to who makes 627 00:28:25,967 --> 00:28:27,799 the right choice on these wood chips. 628 00:28:27,800 --> 00:28:30,567 If they don't have the right combination of these chips. 629 00:28:34,100 --> 00:28:35,467 We're gonna lose jimmy red. 630 00:28:40,100 --> 00:28:41,666 2 They're gonna take this jimmy red 631 00:28:41,667 --> 00:28:43,099 that they're gonna clean it up 632 00:28:43,100 --> 00:28:44,867 and they're gonna put it on chips. 633 00:28:49,667 --> 00:28:51,667 Well, we've got both pots literally. 634 00:28:53,767 --> 00:28:56,699 For this run, I put about five gallons of original mash 635 00:28:56,700 --> 00:28:58,866 in some spared jimmy red grains, 636 00:28:58,867 --> 00:29:00,265 and I put almost all the alcohol 637 00:29:00,266 --> 00:29:02,065 from the first run in. 638 00:29:02,066 --> 00:29:03,399 My strategy is to clean it up, 639 00:29:03,400 --> 00:29:04,667 bring a little more jimmy red flavor. 640 00:29:06,500 --> 00:29:08,200 Just get a better profile, 641 00:29:09,166 --> 00:29:10,599 He's breaking down that 642 00:29:10,600 --> 00:29:12,265 and put distillate and the corn. 643 00:29:12,266 --> 00:29:13,867 He's got distillate and jimmy red. 644 00:29:16,000 --> 00:29:17,566 Daniel, what are you putting in your thumper? 645 00:29:17,567 --> 00:29:19,799 I'm putting uh, some grains I didn't use in the mash. 646 00:29:19,800 --> 00:29:22,999 - And then I'm uh, little bit of the old mash, too. - Yeah. 647 00:29:23,000 --> 00:29:24,399 Try to put a little cooked corn in it, 648 00:29:24,400 --> 00:29:25,699 maybe bit of jimmy red. 649 00:29:25,700 --> 00:29:27,366 It'll bring that flavor over. 650 00:29:27,367 --> 00:29:29,165 For this runoff I've got Thumper, and I really think 651 00:29:29,166 --> 00:29:31,466 it's gonna help bring jimmy red forward. 652 00:29:31,467 --> 00:29:33,499 I've charged thumpers before, but this is the first time 653 00:29:33,500 --> 00:29:35,266 I've ever used raw grains in a thumper. 654 00:29:36,467 --> 00:29:38,099 That should carry over great. 655 00:29:38,100 --> 00:29:40,499 You see, they're not putting that much in the still 656 00:29:40,500 --> 00:29:42,667 because they-- they don't have that much neither. 657 00:29:44,000 --> 00:29:45,165 I went ahead and filled my pot 658 00:29:45,166 --> 00:29:46,866 with all the rest of the liquor 659 00:29:46,867 --> 00:29:48,265 that came off the previous run. 660 00:29:48,266 --> 00:29:52,299 Along with some mash that I had already strained off and reserved. 661 00:29:52,300 --> 00:29:53,799 And just a little bit of water so that 662 00:29:53,800 --> 00:29:55,767 it wasn't totally overtaken with alcohol. 663 00:29:57,467 --> 00:30:00,266 Julius got some distilling going over into her doubler. 664 00:30:00,667 --> 00:30:01,899 All right. 665 00:30:01,900 --> 00:30:04,899 My thumper. I poured my perfect jar of tails 666 00:30:04,900 --> 00:30:06,999 because that also brings more flavor. 667 00:30:07,000 --> 00:30:09,866 Then I poured mash from the barrel that had grain in it 668 00:30:09,867 --> 00:30:11,567 because I wanted to get more grain flavor. 669 00:30:12,166 --> 00:30:14,165 I kept my one good jar 670 00:30:14,166 --> 00:30:17,099 - that I had turned in last time. - Yeah. Yeah, yeah. 671 00:30:17,100 --> 00:30:20,566 And my plan is to get that one started aging now. 672 00:30:20,567 --> 00:30:21,399 Yeah. 673 00:30:21,400 --> 00:30:23,165 While the res t of this is running, 674 00:30:23,166 --> 00:30:26,300 She's taking a risk of putting chips in her jar already. 675 00:30:27,166 --> 00:30:28,066 Oh, I'm running. 676 00:30:28,500 --> 00:30:29,466 Nice. 677 00:30:29,467 --> 00:30:30,466 Whoo-hoo! 678 00:30:30,467 --> 00:30:31,600 I got liquor. 679 00:30:34,467 --> 00:30:35,432 Liking it? 680 00:30:35,433 --> 00:30:37,000 Lot more from jimmy red on the front. 681 00:30:39,200 --> 00:30:41,265 Well, the first couple of jars had me worried. 682 00:30:41,266 --> 00:30:43,399 They weren't tasting like I thought they should. 683 00:30:43,400 --> 00:30:45,499 They were sweet. They were a little hot. 684 00:30:45,500 --> 00:30:46,766 They were high proof. 685 00:30:46,767 --> 00:30:48,265 But then it started calming down 686 00:30:48,266 --> 00:30:50,566 and the jars got better each one. 687 00:30:50,567 --> 00:30:52,566 I tried several different chip combinations 688 00:30:52,567 --> 00:30:54,566 and char combinations on each jar 689 00:30:54,567 --> 00:30:56,466 just to see what each one does tomorrow. 690 00:30:56,467 --> 00:30:58,166 And for a final blend in the final jar, 691 00:31:02,800 --> 00:31:03,866 How you doing, Julia? 692 00:31:03,867 --> 00:31:05,165 Doing pretty good. 693 00:31:05,166 --> 00:31:07,767 - Looks like a clean, clear jar there. - Yeah. 694 00:31:08,467 --> 00:31:10,265 What's going on in your run here? 695 00:31:10,266 --> 00:31:12,766 I've already got some blends started. 696 00:31:12,767 --> 00:31:14,866 - All right. - Um, that's some of my really good hearts jars, 697 00:31:14,867 --> 00:31:18,766 and that's where I'm gonna mix my different chips in 698 00:31:18,767 --> 00:31:21,100 to get the different flavors that I want. 699 00:31:23,567 --> 00:31:24,900 That's all the damage I can do. 700 00:31:26,100 --> 00:31:27,866 All in all, I think it was a good blend. 701 00:31:27,867 --> 00:31:31,467 I did the best I could and with what I had and just hope for the best. 702 00:31:35,900 --> 00:31:38,266 All right, guys, It looks like you're all done. 703 00:31:39,667 --> 00:31:41,466 I think you can head on out 704 00:31:41,467 --> 00:31:44,000 Tomorrow we'll come back, get that one perfect jar. 705 00:32:02,900 --> 00:32:05,265 Up until this point, you've been making this 706 00:32:05,266 --> 00:32:07,199 jimmy red corn shine. 707 00:32:07,200 --> 00:32:10,300 Today we're gonna get the taste of jimmy red corn whiskey. 708 00:32:11,767 --> 00:32:14,499 The jimmy red category is small, 709 00:32:14,500 --> 00:32:16,566 so if you bring us something that's complex 710 00:32:16,567 --> 00:32:18,367 but still highlights jimmy red corn, 711 00:32:19,166 --> 00:32:20,166 it's a great opportunity. 712 00:32:21,467 --> 00:32:22,666 Now the last challenge. 713 00:32:22,667 --> 00:32:26,299 You'll have 30 minutes to strain and clean your jar. 714 00:32:26,300 --> 00:32:28,666 Present it back to us as a whisky, 715 00:32:28,667 --> 00:32:29,799 and we'll do some tasting. 716 00:32:29,800 --> 00:32:31,566 The winner of this competition, 717 00:32:31,567 --> 00:32:33,300 we're gonna name the next Master Distiller. 718 00:32:34,367 --> 00:32:35,700 You'll have 30 min. 719 00:32:36,700 --> 00:32:37,967 Your time starts now. 720 00:32:41,200 --> 00:32:43,867 Well, it looks like they had a plan. 721 00:32:49,467 --> 00:32:51,999 And now I see some jars really, really dark. 722 00:32:52,000 --> 00:32:53,966 That could be really, really good 723 00:32:53,967 --> 00:32:56,000 or that could be really, really not so good. 724 00:32:57,166 --> 00:32:59,666 She's gonna filter each one of the jars 725 00:32:59,667 --> 00:33:01,100 and separate that wood. 726 00:33:02,667 --> 00:33:05,099 My strategy for the final blend 727 00:33:05,100 --> 00:33:07,866 I want to make sure that I get everything filtered first, 728 00:33:07,867 --> 00:33:10,366 then I'll start blending together 729 00:33:10,367 --> 00:33:12,599 what I think tastes best. 730 00:33:12,600 --> 00:33:13,999 How did the amburana come out? 731 00:33:14,000 --> 00:33:15,399 - Good, Good - Good? 732 00:33:15,400 --> 00:33:16,599 - I just tasted it. - I tasted yesterday. 733 00:33:16,600 --> 00:33:18,399 I'd like to have a jar of it just by itself. 734 00:33:18,400 --> 00:33:20,466 Oh, my gosh, it's amazing. 735 00:33:20,467 --> 00:33:22,766 Amburana has a little nutty quality to it. 736 00:33:22,767 --> 00:33:25,999 It's almost-- It's almost like toasted almonds or something. 737 00:33:26,000 --> 00:33:27,366 Daniel, how are you doing it? 738 00:33:27,367 --> 00:33:29,265 It actually had more color than I thought it was gonna have. 739 00:33:29,266 --> 00:33:30,366 - A lot more. - Uh, mine too. 740 00:33:30,367 --> 00:33:31,632 Mine, too. 741 00:33:31,633 --> 00:33:34,366 So I guess it's time to taste a little and see how it tastes. 742 00:33:34,367 --> 00:33:36,566 Jimmy red is traditional Carolinas, 743 00:33:36,567 --> 00:33:38,899 so I just want to stay traditional American with it. 744 00:33:38,900 --> 00:33:40,999 Daniel went with more traditional woods 745 00:33:41,000 --> 00:33:42,099 with lighter tones. 746 00:33:42,100 --> 00:33:43,366 And we know where it's proven 747 00:33:43,367 --> 00:33:45,667 - that that does work with jimmy red corn. - Yeah. 748 00:33:47,400 --> 00:33:48,999 I used a French American 749 00:33:49,000 --> 00:33:51,866 light toasted and American medium toast. 750 00:33:51,867 --> 00:33:54,100 Hopefully I can do jimmy red justice. 751 00:33:55,166 --> 00:33:57,266 All right, guys, you've got 13 min left. 752 00:33:59,400 --> 00:34:01,666 When I started blending, 753 00:34:01,667 --> 00:34:04,499 I used a good bit of the amburana, actually 754 00:34:04,500 --> 00:34:07,666 because it turned out softer than I expected it to. 755 00:34:07,667 --> 00:34:09,666 In another jar I had a pecan. 756 00:34:09,667 --> 00:34:12,165 And then I had heavy toast, 757 00:34:12,166 --> 00:34:15,065 mainly for that oak flavor and the color. 758 00:34:15,066 --> 00:34:18,467 And then I had a blend of the vanilla oak and amburana 759 00:34:19,600 --> 00:34:22,766 Julia, are you happy with the jar that you blended? 760 00:34:22,767 --> 00:34:23,999 I am. 761 00:34:24,000 --> 00:34:27,366 I feel like it really brings out the sweetness of the corn. 762 00:34:27,367 --> 00:34:28,566 I hope y'all getting close. 763 00:34:28,567 --> 00:34:29,900 You got two minutes. 764 00:34:31,000 --> 00:34:31,767 All right. 765 00:34:33,567 --> 00:34:34,699 I'm good. 766 00:34:34,700 --> 00:34:37,366 I was so nervous, but at the same time, 767 00:34:37,367 --> 00:34:38,599 so relieved that I was done. 768 00:34:38,600 --> 00:34:40,499 I'm very happy with my jar. 769 00:34:40,500 --> 00:34:42,867 It tastes amazing. And I can't wait to see what they say. 770 00:34:44,000 --> 00:34:46,066 Best jar of jimmy red I've ever made. 771 00:34:46,567 --> 00:34:47,667 Yeah, Julia. 772 00:34:49,100 --> 00:34:52,766 Well Daniel, you're down to 20 sec over here, buddy. 773 00:34:52,767 --> 00:34:54,065 If I had more time, I would have blended 774 00:34:54,066 --> 00:34:56,666 a little differently, maybe to please the judges, 775 00:34:56,667 --> 00:34:58,699 but I was trying to balance the flavor 776 00:34:58,700 --> 00:35:00,466 and the alcohol content. 777 00:35:00,467 --> 00:35:03,065 Five, four, 778 00:35:03,066 --> 00:35:05,767 three, two and there's Daniel. 779 00:35:06,467 --> 00:35:08,366 Outstanding, Daniel. You made it. 780 00:35:08,367 --> 00:35:10,499 All right. Head on back to your stations. 781 00:35:10,500 --> 00:35:11,899 Good luck to the both of you, 782 00:35:11,900 --> 00:35:14,000 and I'm really excited to try both these jars. 783 00:35:23,367 --> 00:35:25,199 2 We all know that most of the corn 784 00:35:25,200 --> 00:35:26,766 that's used for distillations 785 00:35:26,767 --> 00:35:28,899 bred or grown for alcohol. 786 00:35:28,900 --> 00:35:30,766 - Mostly yellow corn. - Mostly yellow corn. 787 00:35:30,767 --> 00:35:31,999 There's not a ton of flavor in it. 788 00:35:32,000 --> 00:35:34,065 The thing that's interesting about this jimmy red, 789 00:35:34,066 --> 00:35:36,466 not only can you make alcohol out of it, but you can eat it, too. 790 00:35:36,467 --> 00:35:39,065 So all of this is made with jimmy red? 791 00:35:39,066 --> 00:35:40,265 Every single one. 792 00:35:40,266 --> 00:35:42,366 That oil it shines through. 793 00:35:42,367 --> 00:35:43,766 It just-- it raises the dish. 794 00:35:43,767 --> 00:35:44,632 You're in Charleston, 795 00:35:44,633 --> 00:35:46,165 so you have to have shrimp and grits. 796 00:35:46,166 --> 00:35:49,099 These are cornmeal pancakes with some fried chicken on top. 797 00:35:49,100 --> 00:35:50,165 Corndogs. 798 00:35:50,166 --> 00:35:51,766 Jimmy red, sugar cookies. 799 00:35:51,767 --> 00:35:53,300 Your jimmy red cornbread. 800 00:35:53,900 --> 00:35:54,999 Mmm. 801 00:35:55,000 --> 00:35:56,766 If we can extract the same amount 802 00:35:56,767 --> 00:35:57,899 of flavor in this cornbread 803 00:35:57,900 --> 00:35:59,499 over into our alcohol, 804 00:35:59,500 --> 00:36:00,766 we're really gonna have something. 805 00:36:00,767 --> 00:36:02,566 There's a great flavor to it. 806 00:36:02,567 --> 00:36:05,266 Most corn for distillation, you don't want to eat. 807 00:36:10,367 --> 00:36:12,899 2 Well, guys, you know, this is jimmy red corn. 808 00:36:12,900 --> 00:36:14,666 Now their very first run 809 00:36:14,667 --> 00:36:16,466 they maybe overpowered the jimmy red 810 00:36:16,467 --> 00:36:18,099 just a little bit and lost it. 811 00:36:18,100 --> 00:36:19,666 But with this second distillation, 812 00:36:19,667 --> 00:36:22,699 hopefully, they were able to bring 813 00:36:22,700 --> 00:36:25,100 the jimmy red out a little bit more, pronounced. 814 00:36:27,567 --> 00:36:28,767 That's Julia. 815 00:36:30,166 --> 00:36:32,166 - Real nice dark jar. - Yeah. 816 00:36:32,600 --> 00:36:33,367 Mmm-hmm 817 00:36:36,667 --> 00:36:37,766 It's a good read. 818 00:36:37,767 --> 00:36:39,800 Around a 100 819 00:36:41,300 --> 00:36:44,467 I'm getting a nice, nice, sweet vanilla. 820 00:36:44,967 --> 00:36:46,266 Maybe a little cinnamon 821 00:36:48,600 --> 00:36:50,000 Spicy up front. 822 00:36:50,667 --> 00:36:52,966 Uh, it mellows out really good. 823 00:36:52,967 --> 00:36:54,699 What you smell is what you're gonna taste. 824 00:36:54,700 --> 00:36:57,399 It's nice caramel vanilla finish. 825 00:36:57,400 --> 00:36:59,866 The jimmy red is clearly there. 826 00:36:59,867 --> 00:37:01,399 It did not cover it up. 827 00:37:01,400 --> 00:37:03,467 I would say very much complimented. 828 00:37:04,667 --> 00:37:05,666 That's a good jar. 829 00:37:06,467 --> 00:37:07,799 That's delicious. 830 00:37:07,800 --> 00:37:10,299 It's got a big graham cracker taste to it, 831 00:37:10,300 --> 00:37:11,867 but I think she did a good job. 832 00:37:13,000 --> 00:37:14,866 Highlighting jimmy red, 833 00:37:14,867 --> 00:37:16,866 but bringing something new to the table. 834 00:37:16,867 --> 00:37:18,165 - Yeah. - All right. 835 00:37:18,166 --> 00:37:19,566 Y'all made this jar sound wonderful. 836 00:37:19,567 --> 00:37:22,099 - It is. - It is good. 837 00:37:22,100 --> 00:37:23,366 Oh, wow! 838 00:37:23,367 --> 00:37:25,599 The nose on that is great. 839 00:37:25,600 --> 00:37:26,866 I'm getting jimmy red. 840 00:37:26,867 --> 00:37:28,866 But all of these other sweet notes 841 00:37:28,867 --> 00:37:30,199 that y'all are talking about 842 00:37:30,200 --> 00:37:31,566 caramel, vanilla, 843 00:37:32,266 --> 00:37:33,766 - even cinnamon. - Marshmallow. 844 00:37:33,767 --> 00:37:36,999 - cinnamon, marshmallow. - I mean, it's all there 845 00:37:37,000 --> 00:37:39,466 Hey, you almost want to just drink that jar? 846 00:37:39,467 --> 00:37:40,867 Yeah, it's a dangerous jar. 847 00:37:42,467 --> 00:37:43,300 Wow. 848 00:37:44,500 --> 00:37:45,699 That is smooth. 849 00:37:45,700 --> 00:37:46,766 That's good. 850 00:37:46,767 --> 00:37:49,867 Daniel, he's calling this unfiltered, uncut. 851 00:37:50,266 --> 00:37:51,165 Mmm. 852 00:37:51,166 --> 00:37:52,100 Interesting. 853 00:37:53,100 --> 00:37:54,366 Okay. 854 00:37:54,367 --> 00:37:56,366 He was going to lower our proof down to about 100. 855 00:37:56,367 --> 00:37:57,333 Let's see if he did it. 856 00:37:59,800 --> 00:38:02,265 - I'd give him 90. - Mmm-hmm 857 00:38:02,266 --> 00:38:04,567 - But that's a nice gold color. - It is. 858 00:38:06,100 --> 00:38:08,466 I expect the big jimmy red mouthfeel 859 00:38:08,467 --> 00:38:09,767 and flavor out of that jar. 860 00:38:10,266 --> 00:38:11,899 Let's hope so. 861 00:38:11,900 --> 00:38:13,567 I think he was really targeted. 862 00:38:14,667 --> 00:38:16,500 Smooth butter finish. 863 00:38:18,100 --> 00:38:19,366 Really nice. 864 00:38:19,367 --> 00:38:21,000 There's a lot of jimmy red there. 865 00:38:21,300 --> 00:38:22,400 On the nose. 866 00:38:23,667 --> 00:38:24,966 It's definitely jimmy red. 867 00:38:24,967 --> 00:38:26,567 There's nothing covering it up. 868 00:38:32,900 --> 00:38:34,199 It's definitely there on the flavor. 869 00:38:34,200 --> 00:38:36,300 It's complemented really well with the wood. 870 00:38:37,100 --> 00:38:39,165 But it's got that little rye spice 871 00:38:39,166 --> 00:38:41,000 that jimmy red brings to the table, too. 872 00:38:41,266 --> 00:38:42,032 Yeah. 873 00:38:42,033 --> 00:38:44,966 Not nearly as complex as Julia's. 874 00:38:44,967 --> 00:38:45,933 Mmm-hmm. 875 00:38:45,934 --> 00:38:48,000 but I think he pretty much hit the target. 876 00:38:48,667 --> 00:38:50,266 That's g-o-o-d good. 877 00:38:54,367 --> 00:38:55,399 Wow. 878 00:38:55,400 --> 00:38:57,165 That's almost like a buttered ear 879 00:38:57,166 --> 00:38:59,899 of jimmy red corn in a glass. 880 00:38:59,900 --> 00:39:01,366 Mmm. Mmm. 881 00:39:01,367 --> 00:39:03,399 We've got a real ,tough decision on our hands. 882 00:39:03,400 --> 00:39:06,899 One is more traditional, and we've got another 883 00:39:06,900 --> 00:39:08,566 that's trying something new. 884 00:39:08,567 --> 00:39:09,999 Mmm-mmm. 885 00:39:10,000 --> 00:39:13,099 And we have one that's really above the other 886 00:39:13,100 --> 00:39:15,766 Yeah, there's one jar on this table that I could sell 887 00:39:15,767 --> 00:39:17,866 and it would fly off the shelves. 888 00:39:17,867 --> 00:39:19,367 Let's go ahead and tell them which one it is. 889 00:39:20,100 --> 00:39:22,000 - All right. - All right, let's do it. 890 00:39:31,567 --> 00:39:32,367 Hi, guys. 891 00:39:33,667 --> 00:39:35,265 Someone's gonna go home. 892 00:39:35,266 --> 00:39:37,367 Someone's gonna become a master distiller. 893 00:39:38,600 --> 00:39:39,999 You made it hard on us. 894 00:39:40,000 --> 00:39:41,900 Both of you made a perfect jar. 895 00:39:44,367 --> 00:39:47,866 Daniel you stay traditional 896 00:39:47,867 --> 00:39:51,666 and your jar is a little bit light on proof, 897 00:39:51,667 --> 00:39:53,867 but unless you taste profile comes in. 898 00:39:55,000 --> 00:39:57,467 We asked you to bring jimmy red corn back. 899 00:39:58,266 --> 00:39:59,299 And forward. 900 00:39:59,300 --> 00:40:00,499 You highlighted it. 901 00:40:00,500 --> 00:40:01,766 You didn't overpower it, 902 00:40:01,767 --> 00:40:03,666 and you didn't overcomplicate it. 903 00:40:03,667 --> 00:40:06,265 And Daniel, I think going down that traditional path, 904 00:40:06,266 --> 00:40:07,499 there was a risk there. 905 00:40:07,500 --> 00:40:09,399 I think you took the assignment 906 00:40:09,400 --> 00:40:11,099 and you delivered. 907 00:40:11,100 --> 00:40:14,999 You not only showcased what jimmy red corn is, 908 00:40:15,000 --> 00:40:18,200 but you showcased what jimmy red corn can be. 909 00:40:19,400 --> 00:40:24,165 Julia you have an exceptional palate for good spirits. 910 00:40:24,166 --> 00:40:28,266 The other thing is, your blending skills are just as exceptional. 911 00:40:29,467 --> 00:40:30,666 Really good job on that. 912 00:40:30,667 --> 00:40:34,699 Your blending skills and your aging skills. 913 00:40:34,700 --> 00:40:38,100 You showcased them extremely well today. 914 00:40:39,266 --> 00:40:41,999 Both of these jars are very marketable, 915 00:40:42,000 --> 00:40:45,266 but I can only put jimmy red corn on one of them. 916 00:40:46,800 --> 00:40:48,265 Both of you know what you're doing. 917 00:40:48,266 --> 00:40:50,599 You should be proud of yourself. 918 00:40:50,600 --> 00:40:52,566 And you know, there comes a time when 919 00:40:52,567 --> 00:40:54,367 someone has to be named Master Distiller. 920 00:40:59,900 --> 00:41:02,666 And Daniel, you're the next Master Distiller. 921 00:41:02,667 --> 00:41:03,667 Congratulations. 922 00:41:05,367 --> 00:41:07,165 I feel happy. I'm relieved. 923 00:41:07,166 --> 00:41:08,999 It's an honor just to be here. 924 00:41:09,000 --> 00:41:11,165 And even more of an honor to win it. 925 00:41:11,166 --> 00:41:12,366 Julia is a tough competitor. 926 00:41:12,367 --> 00:41:13,499 It could have gone either way, 927 00:41:13,500 --> 00:41:15,566 and if we did it again tomorrow, she might win. 928 00:41:15,567 --> 00:41:16,399 Good job, sir. 929 00:41:16,400 --> 00:41:17,566 - Thank you. - Outstanding. 930 00:41:17,567 --> 00:41:21,165 Next up for me is a limited run of my liquor in a store. 931 00:41:21,166 --> 00:41:22,666 One of the very few times 932 00:41:22,667 --> 00:41:23,766 I wish we could have named 933 00:41:23,767 --> 00:41:25,200 - two Master Distillers. - Yeah.