1 00:00:01,235 --> 00:00:03,469 [narrator] this time on master distiller... 2 00:00:03,471 --> 00:00:06,238 This competition, it's gonna be nuts. 3 00:00:06,240 --> 00:00:09,608 [narrator] nut liquor, born of medieval magic, 4 00:00:09,610 --> 00:00:13,245 still brewed in the darkest corners of the backwoods. 5 00:00:13,247 --> 00:00:15,714 -We got the kukui nuts. -Turkish hazelnuts. 6 00:00:15,716 --> 00:00:18,217 You gonna make liquor or you gonna make pecan pie? 7 00:00:18,219 --> 00:00:19,418 Little bit of both. 8 00:00:19,420 --> 00:00:21,086 [narrator] and when it comes to nuts, 9 00:00:21,088 --> 00:00:25,024 no one has more on the line than judges mark and digger. 10 00:00:25,026 --> 00:00:27,760 You know, mark and I both love a good hazelnut rum. 11 00:00:27,762 --> 00:00:29,828 [narrator] 'cause going nuts with spirits 12 00:00:29,830 --> 00:00:32,297 can crack even the toughest distiller. 13 00:00:32,299 --> 00:00:33,532 I'll be damned. 14 00:00:34,301 --> 00:00:35,601 This is insane. 15 00:00:36,404 --> 00:00:37,736 [narrator] across the country, 16 00:00:37,738 --> 00:00:40,172 a handful of amateur distillers 17 00:00:40,174 --> 00:00:42,908 are heirs to a centuries-old tradition. 18 00:00:44,512 --> 00:00:46,979 Some operate on the legal side. 19 00:00:46,981 --> 00:00:51,250 Others practice their craft beyond the reach of the law. 20 00:00:51,252 --> 00:00:53,786 Now they'll face off to earn their place 21 00:00:53,788 --> 00:00:56,155 in america's liquor-making legacy. 22 00:00:56,157 --> 00:00:59,291 Judged by three legendary moonshiners... 23 00:00:59,293 --> 00:01:00,492 Oh, it's got a smell. 24 00:01:00,494 --> 00:01:02,061 So does a damn skunk. 25 00:01:02,063 --> 00:01:05,464 ...They'll go head-to-head in a series of challenges... 26 00:01:05,466 --> 00:01:08,000 [frank] ooh! We got liquor running over here, guys. 27 00:01:08,002 --> 00:01:09,234 That's off the chain. 28 00:01:09,236 --> 00:01:11,737 ...To determine who has what it takes... 29 00:01:11,739 --> 00:01:13,105 Who needs a nutcracker? 30 00:01:13,107 --> 00:01:16,175 ...To be named master distiller. 31 00:01:16,177 --> 00:01:18,744 We have tasted some of the best liquor 32 00:01:18,746 --> 00:01:19,812 in the history of this show. 33 00:01:30,291 --> 00:01:32,458 Guys, I wanna welcome y'all to master distiller. 34 00:01:34,095 --> 00:01:36,428 What you got at stake here is your bragging rights 35 00:01:36,430 --> 00:01:38,664 and you're gonna get a limited run of your liquor 36 00:01:38,666 --> 00:01:39,965 in a major distillery. 37 00:01:40,935 --> 00:01:42,734 [mark] this is nut liquor. 38 00:01:42,736 --> 00:01:45,504 This is one that's... It's near and dear to my heart. 39 00:01:45,506 --> 00:01:47,739 Digger and I make hazelnut rum, 40 00:01:47,741 --> 00:01:50,109 that's one of our favorites. 41 00:01:50,111 --> 00:01:52,077 We need to bust on some nuts, don't we? 42 00:01:52,079 --> 00:01:54,813 I've been itching to bust a nut. 43 00:01:54,815 --> 00:01:58,684 Hazelnut rum, it's one of our most sought-after recipes. 44 00:01:58,686 --> 00:02:01,553 [mark] well, we'll get all that goodness out of there. 45 00:02:01,555 --> 00:02:05,157 Nut-based spirits have been around for a long, long time. 46 00:02:05,159 --> 00:02:07,392 Tickle, tell us all about it. 47 00:02:07,394 --> 00:02:09,928 You know, people started drinking 48 00:02:09,930 --> 00:02:12,431 nut-based drinks in ancient times. 49 00:02:12,433 --> 00:02:13,765 The ancient celts, 50 00:02:13,767 --> 00:02:15,701 they would use it in pagan rituals 51 00:02:15,703 --> 00:02:17,669 and even as a health tonic. 52 00:02:17,671 --> 00:02:19,738 Roman soldiers brought that tradition 53 00:02:19,740 --> 00:02:21,673 back to rome with them from britain. 54 00:02:21,675 --> 00:02:25,110 Medieval monks started using it as medicine. 55 00:02:25,112 --> 00:02:27,746 And soon distillers from all over europe 56 00:02:27,748 --> 00:02:31,116 were adding regional nuts to their liquors. 57 00:02:31,118 --> 00:02:35,020 Hazelnuts, almonds, walnuts, pistachios. 58 00:02:35,022 --> 00:02:37,623 In the 1970s, bartenders discovered 59 00:02:37,625 --> 00:02:39,825 how great these spirits were in cocktails. 60 00:02:39,827 --> 00:02:42,961 And the market for them exploded. 61 00:02:42,963 --> 00:02:47,332 They've stayed popular ever since, and sipping this, I can see why. 62 00:02:48,969 --> 00:02:50,269 Mmm! Nutty. 63 00:02:52,139 --> 00:02:53,272 Wishing y'all luck. 64 00:02:53,274 --> 00:02:56,308 This competition, it's gonna be nuts. 65 00:02:57,611 --> 00:02:59,778 Mark, I'm glad you said that, not me. 66 00:02:59,780 --> 00:03:01,580 Yeah, I know, timmy. 67 00:03:01,582 --> 00:03:03,348 [digger] now it's time for y'all to build your mash. 68 00:03:03,350 --> 00:03:07,252 You got one hour and your time starts now. 69 00:03:08,389 --> 00:03:09,988 [digger] good luck, guys. 70 00:03:14,895 --> 00:03:17,663 When you're making any nut-based spirit, 71 00:03:17,665 --> 00:03:21,466 as many nuts as there are and ways to do it, your imagination is the limit. 72 00:03:21,468 --> 00:03:23,535 There's millions of combinations. 73 00:03:23,537 --> 00:03:26,171 [digger] we know all too well, if you use anything over 74 00:03:26,173 --> 00:03:30,075 a handful of nuts, you're busting yourself to death with a little hammer. 75 00:03:34,748 --> 00:03:36,949 My name is amanda bryant and I'm from 76 00:03:36,951 --> 00:03:38,450 the pocono mountains of pennsylvania. 77 00:03:38,452 --> 00:03:39,818 This is one of my still sites I have 78 00:03:39,820 --> 00:03:41,486 out in the woods, in the mountains here. 79 00:03:41,488 --> 00:03:43,422 I am a roofer and a stonemason. 80 00:03:43,424 --> 00:03:45,691 But as a hobby, I'm a self-taught home distiller. 81 00:03:45,693 --> 00:03:46,992 [man 1] there's an old grizzly bear. 82 00:03:46,994 --> 00:03:48,493 It's a real grizzly bear. Isn't that cool? 83 00:03:48,495 --> 00:03:49,761 Anything that I learned, you know, 84 00:03:49,763 --> 00:03:52,331 I learned from literature that I find myself. 85 00:03:52,333 --> 00:03:54,633 This is a 1903 sniper rifle 86 00:03:54,635 --> 00:03:56,301 that was used in world war ii. 87 00:03:56,303 --> 00:03:58,804 I'm kind of a nerd and I love science, 88 00:03:58,806 --> 00:04:00,539 so my friends call me the professor. 89 00:04:00,541 --> 00:04:02,207 Making a beautiful spirit in the end 90 00:04:02,209 --> 00:04:04,643 is sharing the knowledge that I learned with other people, 91 00:04:04,645 --> 00:04:06,712 because I work hard to learn everything. 92 00:04:06,714 --> 00:04:09,848 This is 95 proof peach brandy. 93 00:04:09,850 --> 00:04:12,517 I make clean base spirits, corn liquor. 94 00:04:12,519 --> 00:04:16,421 I've done, you know, nut-infused spirits. 95 00:04:16,423 --> 00:04:19,891 My ultimate goal is to learn as much as I can 96 00:04:19,893 --> 00:04:22,995 and pass that knowledge on and hopefully inspire people 97 00:04:22,997 --> 00:04:25,464 because we can all learn something from one another. 98 00:04:25,466 --> 00:04:29,101 So, I'm making like a hazelnut light rum. 99 00:04:29,103 --> 00:04:33,005 I'm using turkish hazelnuts and ones from oregon, 100 00:04:33,007 --> 00:04:34,906 because they almost, they taste a little bit different. 101 00:04:34,908 --> 00:04:37,242 Yeah, they all have a different flavor. 102 00:04:37,244 --> 00:04:39,144 You've done some vanilla bean as well? 103 00:04:39,146 --> 00:04:40,279 Yes. 104 00:04:40,281 --> 00:04:42,914 Brown sugar and hazelnut milk to top it off. 105 00:04:42,916 --> 00:04:45,417 I love making hazelnut-infused rums 106 00:04:45,419 --> 00:04:47,119 because my family is from poland, 107 00:04:47,121 --> 00:04:49,488 and it's a big thing there. 108 00:04:49,490 --> 00:04:51,723 Our hazelnut, yeah, it's our bread and butter, 109 00:04:51,725 --> 00:04:53,091 and I'm fascinated with anything 110 00:04:53,093 --> 00:04:54,793 if I bring something else to the table. 111 00:04:54,795 --> 00:04:56,561 Hope you guys will like it. 112 00:04:56,563 --> 00:04:58,797 [digger] frank, tell us about what you're building over there. 113 00:04:58,799 --> 00:05:02,134 [frank] I got some roasted texas pecans, honey, yeast. 114 00:05:02,136 --> 00:05:05,003 I'm old school. I just believe in keeping it simple. 115 00:05:05,706 --> 00:05:06,872 My name is frank hicks. 116 00:05:06,874 --> 00:05:09,541 I'm from the piney woods in northeast texas. 117 00:05:09,543 --> 00:05:12,344 My granddaddy used to talk about his granddaddy 118 00:05:12,346 --> 00:05:15,147 making liquor, some of my very earliest memories 119 00:05:15,149 --> 00:05:17,082 are of my dad making liquor. 120 00:05:17,084 --> 00:05:20,852 This bayou here, there was bootleggers, 121 00:05:20,854 --> 00:05:23,922 pirates, moonshiners all up and down through here. 122 00:05:23,924 --> 00:05:26,158 I make good liquor. 123 00:05:26,160 --> 00:05:29,828 If nothing else, I make really good liquor. 124 00:05:29,830 --> 00:05:31,163 My pecan brandy. 125 00:05:31,165 --> 00:05:33,832 Man, this stuff right here is so damn good, 126 00:05:33,834 --> 00:05:35,667 even makes me wanna drink. 127 00:05:35,669 --> 00:05:38,203 A limited run of my brandy 128 00:05:38,205 --> 00:05:41,473 would just, that would be the icing on the cake, 129 00:05:41,475 --> 00:05:45,877 the coup de grace, the "ha!" of my life. 130 00:05:45,879 --> 00:05:47,813 To win this all and go legal, 131 00:05:47,815 --> 00:05:52,017 I would be the first legal distiller in my family. 132 00:05:52,019 --> 00:05:55,120 Now, I don't know how my dad and granddad 133 00:05:55,122 --> 00:05:57,656 would actually feel about me going legal, 134 00:05:57,658 --> 00:06:00,992 because we've been an outlaw family for generations now. 135 00:06:02,229 --> 00:06:06,832 But, I have three sons and I would like to eventually 136 00:06:06,834 --> 00:06:09,067 let them take over the family business. 137 00:06:09,069 --> 00:06:12,404 Frank, is this pecans or pea cans? 138 00:06:12,406 --> 00:06:14,306 [frank] no pea cans, all pecans. 139 00:06:14,308 --> 00:06:16,308 Vanilla bean, crooked creek honey. 140 00:06:17,277 --> 00:06:19,311 Because of the ingredients that I use 141 00:06:19,313 --> 00:06:21,380 in my pecan brandy recipe, 142 00:06:21,382 --> 00:06:23,382 it's very expensive to run. 143 00:06:23,384 --> 00:06:26,585 The finished product has to be good, 144 00:06:26,587 --> 00:06:29,788 because it has to sell at a premium dollar. 145 00:06:29,790 --> 00:06:31,523 Otherwise, you are going broke 146 00:06:31,525 --> 00:06:33,692 and I can't afford to go broke. 147 00:06:36,330 --> 00:06:38,263 Who needs a nut cracker? 148 00:06:38,265 --> 00:06:40,499 My name is jonathan bremer. I'm a distiller. 149 00:06:40,501 --> 00:06:42,901 I actually split my time between bakersfield and hawaii 150 00:06:42,903 --> 00:06:44,269 where we have our distillery. 151 00:06:44,271 --> 00:06:46,872 I've been distilling since I was about 14 years old. 152 00:06:46,874 --> 00:06:49,107 I first came out to hawaii, 153 00:06:49,109 --> 00:06:52,611 I met my partner steve, with lanikai brewing. 154 00:06:52,613 --> 00:06:55,280 Literally, just brought him some jars of stuff to try 155 00:06:55,282 --> 00:06:57,349 and next thing you know, we became friends 156 00:06:57,351 --> 00:07:00,619 and then it became, well, maybe we should 157 00:07:00,621 --> 00:07:03,088 get a still and make a distillery. 158 00:07:03,090 --> 00:07:05,290 Where else do you come to work at nine o'clock in the morning 159 00:07:05,292 --> 00:07:07,626 to start drinking and say it's part of your job? 160 00:07:07,628 --> 00:07:09,628 As a veteran and a strength sports competitor, 161 00:07:09,630 --> 00:07:12,497 I feel like I'm always ready to take it to that next level. 162 00:07:14,468 --> 00:07:15,934 So, I feel like I'm gonna win this 163 00:07:15,969 --> 00:07:21,440 because I have the ability to kind of go outside of the box and the norm. 164 00:07:21,442 --> 00:07:24,910 So I'm essentially making what would be a kukui nut amaretto. 165 00:07:24,912 --> 00:07:28,880 Kukui nuts are a part of hawaiian history and culture. 166 00:07:28,882 --> 00:07:30,449 The tourist leis that you see 167 00:07:30,451 --> 00:07:32,250 with the big black beads on them, 168 00:07:32,252 --> 00:07:33,885 those are actually kukui nuts. 169 00:07:33,887 --> 00:07:35,720 I want to keep it simple, traditional. 170 00:07:35,722 --> 00:07:38,557 I'm using kukui nut from hawaii. 171 00:07:38,559 --> 00:07:41,259 I got the vanilla bean from one of the other islands, 172 00:07:41,261 --> 00:07:42,594 same with the cocoa. 173 00:07:42,596 --> 00:07:44,463 Everything came from the islands. 174 00:07:44,465 --> 00:07:46,498 Island liquor in tennessee? 175 00:07:46,500 --> 00:07:49,000 -[jonathan]yeah. -That's all right. 176 00:07:49,002 --> 00:07:50,802 [jonathan] I'm actually excited bringing something 177 00:07:50,804 --> 00:07:53,538 to digger, mark, and tim that they've never had before. 178 00:07:53,540 --> 00:07:57,275 -Wanna try? Come on, be brave. -I ain't afraid of it. 179 00:08:00,214 --> 00:08:01,913 Kind of tastes like a brazil nut, 180 00:08:01,915 --> 00:08:03,482 little bit different flavor though. 181 00:08:03,484 --> 00:08:06,184 Yeah, it's different and it's pretty strong flavor. 182 00:08:06,186 --> 00:08:07,919 Yeah, it don't take much. 183 00:08:07,921 --> 00:08:09,321 Thirty minutes, y'all. 184 00:08:13,060 --> 00:08:15,460 [mark] all three of them going in different directions, ain't they? 185 00:08:15,462 --> 00:08:17,896 [tim] yeah, lots of different nuts. 186 00:08:17,898 --> 00:08:19,731 -[digger] hello, amanda. -How are you? 187 00:08:19,733 --> 00:08:22,601 You know, mark and I both love a good hazelnut rum. 188 00:08:22,603 --> 00:08:24,970 So, that's a good thing and it can be a bad thing 189 00:08:24,972 --> 00:08:28,340 -'cause we're gonna be hard-- -when you said that, I was like, "oh, boy." 190 00:08:28,342 --> 00:08:31,376 so much more nervous, but I'll do my best. 191 00:08:31,378 --> 00:08:34,012 Winning and losing ain't the whole thing here, it's learning some stuff. 192 00:08:34,014 --> 00:08:36,081 Yeah, I'm probably newer to this game 193 00:08:36,083 --> 00:08:38,216 than like everybody here, I'm probably like the newest newbie, 194 00:08:38,218 --> 00:08:41,086 -but I am like a total nerd. -Yeah. 195 00:08:41,088 --> 00:08:43,021 So, I read, and I read, and I read and I read. 196 00:08:43,023 --> 00:08:46,224 If you see anything you think we need to know, you call it to our attention. 197 00:08:46,226 --> 00:08:48,026 -Okay. Yes, sir. -All right. Good luck. 198 00:08:48,028 --> 00:08:49,561 Thank you. 199 00:08:49,563 --> 00:08:52,931 Jonathan, how about that lei mash up you got going on? 200 00:08:52,933 --> 00:08:55,066 What I got in here is couple of different malts. 201 00:08:55,068 --> 00:08:56,935 I got two-row malted barley 202 00:08:56,937 --> 00:09:00,772 and crystal malt and then threw in some vanilla bean. 203 00:09:00,774 --> 00:09:02,407 And we got the kukui nuts as well. 204 00:09:02,409 --> 00:09:03,842 Well, carry on, brother, and good luck. 205 00:09:03,844 --> 00:09:05,277 -Thank you, sir. -[digger] frank, 206 00:09:05,279 --> 00:09:06,711 you gonna make liquor 207 00:09:06,713 --> 00:09:08,113 or you gonna make pecan pies? 208 00:09:08,115 --> 00:09:10,715 -Little bit of both. -[digger] atta boy. 209 00:09:10,717 --> 00:09:13,051 [frank] at least it tastes like pecan pie when I'm done with it. 210 00:09:13,053 --> 00:09:16,087 It's a recipe that I developed with the way I was taught. 211 00:09:16,089 --> 00:09:18,189 You'd have to sell a quart of this for $80 212 00:09:18,191 --> 00:09:20,392 to make ends meet after you use all that honey. 213 00:09:20,394 --> 00:09:22,360 -It sells really good though. -Good deal. 214 00:09:22,362 --> 00:09:24,296 Well, carry on, frank, good luck. 215 00:09:24,298 --> 00:09:25,697 Thank you, sir. 216 00:09:28,135 --> 00:09:29,634 Guys, you're down to ten minutes. 217 00:09:29,636 --> 00:09:31,436 Better be putting buttons on all this. 218 00:09:32,940 --> 00:09:35,073 We don't need any scaldings here. 219 00:09:42,082 --> 00:09:43,348 One minute, y'all. 220 00:09:46,219 --> 00:09:48,353 -Thanks, appreciate that. -No problem. 221 00:09:48,355 --> 00:09:52,891 [digger] five, four, three, two, one, you're done. 222 00:09:52,893 --> 00:09:54,326 Step away from your barrels. 223 00:09:54,328 --> 00:09:56,962 Your mash is gonna sit here for five days, 224 00:09:56,964 --> 00:09:59,164 ready or not, it's got to be run. 225 00:09:59,166 --> 00:10:00,966 -Good luck to all of you. -Thank you very much. 226 00:10:09,910 --> 00:10:11,409 Welcome back, guys. 227 00:10:11,411 --> 00:10:13,878 Today is y'all's run, your signature run, 228 00:10:13,880 --> 00:10:15,880 your mash, hopefully, it's worked out. 229 00:10:15,882 --> 00:10:18,950 [tim] pennsylvania hazelnut, some hawaiian kukui 230 00:10:18,952 --> 00:10:20,785 and some texas pecans. 231 00:10:20,787 --> 00:10:25,056 We want some of the best tasting nut-based spirit we've ever witnessed. 232 00:10:25,058 --> 00:10:28,259 You all have the same basic still set up here. 233 00:10:28,261 --> 00:10:31,696 You know, this is about as simple a setup as it gets. 234 00:10:31,698 --> 00:10:33,965 The winner of this round gets first choice 235 00:10:33,967 --> 00:10:35,800 in the still house to pick parts. 236 00:10:35,802 --> 00:10:38,236 Your four hours starts now. 237 00:10:41,642 --> 00:10:44,709 You can pretty well count on if it tastes all right and smells all right, 238 00:10:44,711 --> 00:10:47,078 it's gonna make liquor and it's going to make pretty good liquor. 239 00:10:47,080 --> 00:10:48,346 You're in good shape. 240 00:10:48,348 --> 00:10:50,181 [jonathan] oh, my mash didn't make nothing. 241 00:10:50,183 --> 00:10:52,250 It didn't work off the way it should have. 242 00:10:52,252 --> 00:10:56,888 I was really worried with the amount of alcohol my mash produced. 243 00:10:56,890 --> 00:10:59,791 Not the most amount of alcohol, not the greatest proof. 244 00:10:59,793 --> 00:11:01,292 [bleep] 245 00:11:04,931 --> 00:11:06,031 [bleep] 246 00:11:06,033 --> 00:11:09,167 I was really worried with the amount of alcohol 247 00:11:09,169 --> 00:11:11,002 -my mash produced. -What happened? 248 00:11:11,004 --> 00:11:12,237 I think it could have been 249 00:11:12,239 --> 00:11:14,906 -the yeast that I used. -Very well might be. 250 00:11:14,908 --> 00:11:17,042 I counted more for warmer weather yeast 251 00:11:17,044 --> 00:11:20,111 and the nights down here drop down into the 70s. 252 00:11:20,113 --> 00:11:21,746 Hey, now we're not in hawaii. 253 00:11:21,748 --> 00:11:23,915 [jonathan] I'm hoping that I can still pull out 254 00:11:23,917 --> 00:11:26,084 good tasting 100 proof liquor. 255 00:11:26,086 --> 00:11:27,686 Let's see what happens. 256 00:11:27,688 --> 00:11:29,821 Frank, how're you feeling about your mash, buddy? 257 00:11:29,823 --> 00:11:31,056 It's starting to go bitter. 258 00:11:31,058 --> 00:11:32,290 There's some alcohol in it. 259 00:11:32,292 --> 00:11:34,059 I think I'll be able... Be all right. 260 00:11:34,061 --> 00:11:36,127 I am very happy with the mash. 261 00:11:36,129 --> 00:11:37,362 I'm feeling great. 262 00:11:37,364 --> 00:11:40,098 Well, if it comes out right, it'd be like 263 00:11:40,100 --> 00:11:43,334 drinking a slice of grandma's pecan pie. 264 00:11:45,605 --> 00:11:48,239 Amanda, do you feel all right about your mash? 265 00:11:48,241 --> 00:11:51,142 I do. I think it tastes good, has some good alcohol in there. 266 00:11:51,144 --> 00:11:53,778 It's kind of mild. It's not really, really hazelnutty. 267 00:11:53,780 --> 00:11:55,313 No. It's not a heavy nutty flavor. 268 00:11:55,315 --> 00:11:57,549 Hazelnuts' almost like a subtle flavor, 269 00:11:57,551 --> 00:11:59,417 and you have to really work with it to bring it out. 270 00:11:59,419 --> 00:12:00,819 I'm hoping just to like, predominantly 271 00:12:00,821 --> 00:12:01,886 let the hazelnut shine. 272 00:12:02,923 --> 00:12:04,489 Folks, y'all got three hours left. 273 00:12:06,326 --> 00:12:09,227 -Where are you at? -190-189. 274 00:12:09,529 --> 00:12:10,862 Whoo! 275 00:12:10,864 --> 00:12:12,664 We got liquor running over here, guys. 276 00:12:12,666 --> 00:12:14,799 -[amanda] all right, frank. -[frank] got heads running over here. 277 00:12:14,801 --> 00:12:16,000 -[amanda] yeah. -[jonathan] yeah. 278 00:12:16,002 --> 00:12:17,702 Oh, you're already running the filter in yours. 279 00:12:17,704 --> 00:12:20,672 Oh, yeah. I always filter. With something. 280 00:12:20,674 --> 00:12:22,707 Put some, like, roasted pecans in my filter 281 00:12:22,709 --> 00:12:24,175 with a little bit of charred oak. 282 00:12:24,177 --> 00:12:26,311 Figured I'd give it just a little more flavor. 283 00:12:26,313 --> 00:12:29,013 I mean, yeah, it's a lot like the 11 herbs and spices. 284 00:12:29,015 --> 00:12:30,381 [amanda] you're on to something, frank. 285 00:12:30,383 --> 00:12:32,851 Watch your water, frank. Looks like it's already been aged. 286 00:12:32,853 --> 00:12:35,920 [frank] too bad I can't hand that in because that is pretty. 287 00:12:35,922 --> 00:12:38,790 And we're off. I am right behind you. 288 00:12:38,792 --> 00:12:40,391 [amanda] you're in it? Yes. 289 00:12:40,393 --> 00:12:41,826 [jonathan] that does smell nutty. 290 00:12:41,828 --> 00:12:43,828 I couldn't smell it in the mash, it's coming out. 291 00:12:43,830 --> 00:12:45,230 Oh, yeah. 292 00:12:45,232 --> 00:12:46,631 Getting into the heads. 293 00:12:47,834 --> 00:12:49,234 Running at the pace I'm running, 294 00:12:49,236 --> 00:12:50,702 I'm gonna need three more hours. 295 00:12:50,704 --> 00:12:52,470 [amanda] mine's getting higher now. 296 00:12:52,472 --> 00:12:55,006 [tim] now, you realize those still pots have got a hook-- 297 00:12:55,108 --> 00:12:56,674 I know, I saw that now. 298 00:12:56,676 --> 00:12:59,144 Nuts are really interesting to work with 299 00:12:59,146 --> 00:13:02,981 because over time they impart more flavors, butteriness. 300 00:13:02,983 --> 00:13:04,816 They become more complex and nutty. 301 00:13:04,818 --> 00:13:06,684 -Have you got it hooked inside? -Yeah. 302 00:13:06,686 --> 00:13:08,119 Definitely a challenge to work with. 303 00:13:08,121 --> 00:13:09,554 -Looking good. -Okay. 304 00:13:09,556 --> 00:13:10,789 Thank you, sir! 305 00:13:10,791 --> 00:13:12,223 But it's a rewarding end result. 306 00:13:12,225 --> 00:13:14,292 What flavors are you planning on pulling out of that? 307 00:13:14,294 --> 00:13:16,127 There's a little bit of vanilla in the bag 308 00:13:16,129 --> 00:13:19,631 and cacao nib for smoothness and fermented hazelnuts. 309 00:13:19,633 --> 00:13:21,866 It'll even raise my abv a little bit 310 00:13:21,868 --> 00:13:24,068 and grab on to a little bit of those flavors as it comes out. 311 00:13:24,070 --> 00:13:25,236 That's what I'm hoping for. 312 00:13:25,238 --> 00:13:28,506 It'd be awful to make them hazelnut liquor come out 313 00:13:28,508 --> 00:13:30,341 tasting like cantaloupe, wouldn't it? 314 00:13:30,343 --> 00:13:32,043 That would be awful. 315 00:13:32,045 --> 00:13:33,678 One hour left, guys. 316 00:13:34,915 --> 00:13:37,615 Didn't produce as much as I thought or I hoped I would. 317 00:13:37,617 --> 00:13:40,685 I'd be lucky like a jar, jar and a half-ish. 318 00:13:40,687 --> 00:13:43,354 [digger] yeah, we're not judging quantity, we want quality. 319 00:13:43,356 --> 00:13:44,689 Of course, the more you can get 320 00:13:44,691 --> 00:13:47,292 I'm sure that'll help you for your next challenge. 321 00:13:47,294 --> 00:13:48,860 You didn't use all your mash. 322 00:13:48,862 --> 00:13:50,495 I still got about a gallon and a half. 323 00:13:50,497 --> 00:13:51,830 Now, I think I'm gonna save some. 324 00:13:51,832 --> 00:13:53,364 I'm saving some from my thumper. 325 00:13:53,366 --> 00:13:54,599 -Yeah. -That's what, 326 00:13:54,601 --> 00:13:57,869 that's what's all that's going into the thumper. 327 00:13:57,871 --> 00:14:00,071 -Guys, you got 30 minutes left. -[jonathan] damn. 328 00:14:00,073 --> 00:14:01,306 Trying to run through some tails. 329 00:14:01,308 --> 00:14:03,541 [mark] your flavor is in the tails. 330 00:14:05,178 --> 00:14:08,012 [tim] amanda's got a line of jars over there. 331 00:14:08,014 --> 00:14:10,815 Yep, she's making finite cuts. 332 00:14:10,817 --> 00:14:12,750 Yup, I'm just about done. 333 00:14:12,752 --> 00:14:14,385 [digger] frank, good looking jars. 334 00:14:14,387 --> 00:14:17,622 [frank] thank you, sir. I was able to get a good run out of 'em. 335 00:14:17,624 --> 00:14:19,691 See, I ended up with six jars. 336 00:14:20,327 --> 00:14:21,492 Ten minutes, guys. 337 00:14:24,631 --> 00:14:26,431 I'm pretty sure we're going to get 338 00:14:26,433 --> 00:14:29,100 three different complete tastes. 339 00:14:29,936 --> 00:14:31,135 [tim] mmm-hmm. 340 00:14:31,137 --> 00:14:32,370 I hope so. 341 00:14:32,372 --> 00:14:34,005 I bet it's gonna have a nutty flavor. 342 00:14:34,007 --> 00:14:35,540 You think? 343 00:14:35,542 --> 00:14:37,342 [amanda] I hope so. 344 00:14:37,344 --> 00:14:39,110 [jonathan] it's lower proof than I'd like. 345 00:14:39,112 --> 00:14:40,879 I think I have a little bit less alcohol 346 00:14:40,881 --> 00:14:42,580 than I was expecting to get out of mine, too. 347 00:14:42,582 --> 00:14:44,549 It seems a little bit lower than what I'm used to. 348 00:14:46,620 --> 00:14:47,685 I ain't got much. 349 00:14:47,687 --> 00:14:49,854 We only need one. 350 00:14:49,856 --> 00:14:51,422 -There it is, guys. -[mark] that it, frank? 351 00:14:51,424 --> 00:14:52,523 That's it. 352 00:14:52,525 --> 00:14:54,626 -Here you go, guys. -All right, amanda. 353 00:14:54,628 --> 00:14:56,127 Beggars can't be choosers. 354 00:14:56,830 --> 00:14:58,229 Ain't the fullest one. 355 00:14:58,231 --> 00:14:59,664 All right, buddy. 356 00:14:59,666 --> 00:15:01,032 -Thank you. -Good luck. 357 00:15:01,034 --> 00:15:02,267 [digger] let's start with frank. 358 00:15:02,269 --> 00:15:03,601 Leave you to it. 359 00:15:03,603 --> 00:15:08,006 -Now, frank's the pecan. -Nice, pretty, clear jar. 360 00:15:08,008 --> 00:15:10,575 That is outstanding looking. 361 00:15:10,577 --> 00:15:12,210 -[tim] and... -[digger] frank's got some proofy. 362 00:15:12,212 --> 00:15:13,444 [tim] yeah. 363 00:15:13,446 --> 00:15:14,779 Got a pretty good nose on it. 364 00:15:14,781 --> 00:15:16,981 -I've a pretty good nose on it. -Got a wonderful nose on it. 365 00:15:16,983 --> 00:15:19,083 Like a bakery smell is what I'm getting. 366 00:15:19,085 --> 00:15:20,585 While I was proofing down, 367 00:15:20,587 --> 00:15:24,555 uh, I didn't proof it down too daggone much because I like it hot. 368 00:15:26,693 --> 00:15:29,160 Wow, that's got some power in it. 369 00:15:29,729 --> 00:15:31,429 Son of a biscuit. 370 00:15:31,431 --> 00:15:32,630 Damn, that's good. 371 00:15:32,632 --> 00:15:34,065 Never tasted nothing like that before. 372 00:15:34,067 --> 00:15:35,166 [mark] that is good. 373 00:15:35,168 --> 00:15:37,535 No. But I'd like to have me a hundred gallons of it. 374 00:15:37,537 --> 00:15:39,337 Man pulling something out like that, 375 00:15:39,339 --> 00:15:41,339 he ought to be nicknamed houdini. 376 00:15:41,908 --> 00:15:43,141 [mark] all right, amanda. 377 00:15:44,511 --> 00:15:45,777 -[digger] bully. -[mark] hmm. 378 00:15:45,779 --> 00:15:47,078 [tim] bingo. 379 00:15:47,080 --> 00:15:48,813 Hundred proof hazelnut. 380 00:15:48,815 --> 00:15:51,482 As long as I give it at least 100 and still make it taste good, 381 00:15:51,484 --> 00:15:53,251 I'm happy with... With what I turned in. 382 00:15:53,253 --> 00:15:55,420 -Oh-- -are you [bleep] me? 383 00:15:55,422 --> 00:15:58,723 That's got a fruity smell. Sweet, fruity smell. 384 00:15:58,725 --> 00:16:00,491 Damn, that smells good. 385 00:16:00,493 --> 00:16:03,027 Oh, boy. Y'all are in trouble. 386 00:16:03,029 --> 00:16:06,097 The hazelnut boys are in trouble. I can see that right now. 387 00:16:06,099 --> 00:16:07,632 You're damn right. I'll take it, too. 388 00:16:07,634 --> 00:16:09,467 When it's good, I'll tip my hat. 389 00:16:09,469 --> 00:16:11,469 Looks good, smells good, tastes good. 390 00:16:11,471 --> 00:16:13,004 -Let's try jonathan's. -[tim]all right. 391 00:16:13,006 --> 00:16:14,539 I mean, he didn't make much. 392 00:16:14,541 --> 00:16:16,874 I don't know whether kukuis didn't put out enough or what... 393 00:16:16,876 --> 00:16:18,676 The kukui nut don't put out a whole lot. 394 00:16:18,678 --> 00:16:20,478 I mean, I'm looking at a whole lot of jar here, 395 00:16:20,480 --> 00:16:22,080 not a lot of liquid. 396 00:16:22,082 --> 00:16:24,549 I bet money it ain't over 70 proof. 397 00:16:24,551 --> 00:16:26,651 Yeah. It may be, it may be 60 proof. 398 00:16:26,653 --> 00:16:29,387 -[mark] it smells liquory though. -Well, it's got a smell. 399 00:16:30,190 --> 00:16:31,923 So does a damn skunk. 400 00:16:31,925 --> 00:16:34,192 [jonathan] think I produced low-volume alcohol, 401 00:16:34,194 --> 00:16:37,428 whereas using yeast that I normally use in hawaii, 402 00:16:37,430 --> 00:16:40,031 and we don't really have the cold temperature at night, 403 00:16:40,033 --> 00:16:41,532 I think that might have stalled me out. 404 00:16:42,268 --> 00:16:44,736 Wow. It ain't a bad taste. 405 00:16:44,738 --> 00:16:46,204 Nothing wrong with the flavor. 406 00:16:46,206 --> 00:16:47,305 ...Smooth peanut butter flavor. 407 00:16:47,307 --> 00:16:49,073 Good smell, good taste profile, 408 00:16:49,075 --> 00:16:50,241 he just forgot to put the alcohol in it. 409 00:16:50,243 --> 00:16:52,477 If that was 100 proof, it'd be top notch. 410 00:16:53,046 --> 00:16:55,446 Nature is as nature does, 411 00:16:55,448 --> 00:16:58,449 -and nature is a mother. -Yep. 412 00:16:58,451 --> 00:17:01,185 This is the first step, and where they're gonna end up, 413 00:17:01,187 --> 00:17:02,653 if it gets any better than that, 414 00:17:02,655 --> 00:17:04,956 I may have to go see a marriage counselor. 415 00:17:04,958 --> 00:17:06,791 If it gets any better, I don't know if I can stand it. 416 00:17:06,793 --> 00:17:09,027 -All right, boys, think I'm gonna go fetch them. -[tim] yeah. 417 00:17:09,029 --> 00:17:10,361 Good. 418 00:17:20,073 --> 00:17:22,006 [digger] welcome back, guys. 419 00:17:22,008 --> 00:17:24,308 We have tasted some of the best liquor 420 00:17:24,310 --> 00:17:26,577 to date in the history of this show. 421 00:17:26,579 --> 00:17:28,212 I'll start with you, amanda. 422 00:17:28,214 --> 00:17:29,514 Super good job. 423 00:17:29,516 --> 00:17:32,316 Flavor set well on the tongue. Good proof. 424 00:17:32,318 --> 00:17:34,619 [digger] you were in the neighborhood of 100 proof. 425 00:17:34,621 --> 00:17:37,221 We're hard to sell on hazelnut liquor. 426 00:17:37,223 --> 00:17:40,758 Matter of fact, we might feel a tiny bit threatened. 427 00:17:40,760 --> 00:17:44,829 Jonathan, flavor like we'd never tasted before. 428 00:17:44,831 --> 00:17:46,597 The flavor is killer good. 429 00:17:46,599 --> 00:17:48,199 Them kukui nuts, I don't know 430 00:17:48,201 --> 00:17:50,768 that I've ever even seen one in my life, 431 00:17:50,770 --> 00:17:53,538 but yours is the lowest proof of the three. 432 00:17:54,340 --> 00:17:57,508 Frank, pecan, terrific job, frank. 433 00:17:57,510 --> 00:17:59,544 The liquor was so tasty, smooth, 434 00:17:59,546 --> 00:18:02,113 lot of that nut flavor came through. 435 00:18:02,115 --> 00:18:04,916 And, frank, I've seen a little pecan liquor, 436 00:18:04,918 --> 00:18:06,984 but you took the cake on it. 437 00:18:06,986 --> 00:18:08,786 Little higher on the proof would have been 438 00:18:08,788 --> 00:18:10,121 what we were looking for. 439 00:18:10,123 --> 00:18:11,189 It was still damn fine. 440 00:18:11,191 --> 00:18:13,391 Congratulations to each and every one of you. 441 00:18:13,393 --> 00:18:15,393 All right, we're gonna give you the pecking order 442 00:18:15,395 --> 00:18:18,129 that everybody is going to the still house in. 443 00:18:18,131 --> 00:18:19,897 Frank, you're first. 444 00:18:19,899 --> 00:18:21,299 Amanda, you're second. 445 00:18:21,301 --> 00:18:22,834 Unfortunately, your low proof 446 00:18:22,836 --> 00:18:25,069 puts you back of the bus, jonathan. 447 00:18:25,071 --> 00:18:27,672 We are gonna summon your tour guide. 448 00:18:27,674 --> 00:18:28,873 Oh, lord. 449 00:18:28,875 --> 00:18:30,541 Tickle. 450 00:18:32,045 --> 00:18:33,544 All right. 451 00:18:33,546 --> 00:18:36,114 [tim] they need to enhance their distilling process. 452 00:18:36,116 --> 00:18:37,715 You can see they got the basic set up. 453 00:18:37,717 --> 00:18:40,151 So, have you got some extra parts out there to help them out? 454 00:18:40,153 --> 00:18:41,719 -I've got a few of them. -Get to it then. 455 00:18:41,721 --> 00:18:43,688 All right. Y'all, come on. 456 00:18:43,690 --> 00:18:45,823 -[mark] good luck, guys. -[amanda] thank you. 457 00:18:45,825 --> 00:18:50,628 [tickle] y'all are here to pick your still parts. 458 00:18:50,630 --> 00:18:55,433 You're each gonna have five minutes to get all the parts you need. 459 00:18:55,435 --> 00:18:56,901 Frank, I believe you're up first. 460 00:18:59,339 --> 00:19:01,372 [frank] since I've got first pick, 461 00:19:01,374 --> 00:19:03,207 I'm gonna get what I need, 462 00:19:03,209 --> 00:19:05,510 but I'm not gonna go in and just raid everything 463 00:19:05,512 --> 00:19:08,913 and try to take parts so that they have to scramble. 464 00:19:08,915 --> 00:19:10,414 I don't want to play dirty. 465 00:19:10,416 --> 00:19:14,485 I want the best competition I can have against me. 466 00:19:14,487 --> 00:19:16,521 That makes the win so much sweeter. 467 00:19:21,027 --> 00:19:23,361 All right. Have you found what you want? 468 00:19:23,363 --> 00:19:24,962 -Or are you done? -I'm done. 469 00:19:24,964 --> 00:19:26,998 [tickle] amanda, you've got five minutes. 470 00:19:27,000 --> 00:19:28,299 Starting now. 471 00:19:28,301 --> 00:19:30,134 All right. 472 00:19:32,138 --> 00:19:33,571 [amanda] I'm gonna look for the thumper 473 00:19:33,573 --> 00:19:35,339 in the still parts house 474 00:19:35,341 --> 00:19:36,908 and incorporate that into my pot. 475 00:19:36,910 --> 00:19:39,810 And my plan is to use the thumper to frame it with hazelnuts. 476 00:19:39,812 --> 00:19:41,879 We're down to two minutes, though, amanda. 477 00:19:41,881 --> 00:19:44,949 Two minutes, it's coming down to it now. 478 00:19:45,752 --> 00:19:46,817 All right. 479 00:19:46,819 --> 00:19:48,152 Have you found everything you need? 480 00:19:48,154 --> 00:19:49,253 I think so. Yes. 481 00:19:49,255 --> 00:19:51,822 -Jonathan, it comes down to you. -All right. 482 00:19:51,824 --> 00:19:54,058 [tickle] you got five minutes, starting now. 483 00:19:54,060 --> 00:19:56,093 Don't break any of my stuff in there big guy. 484 00:19:56,095 --> 00:19:57,628 -I'll do what can. -[tickle] all right? 485 00:19:59,232 --> 00:20:02,099 [jonathan] I'm going last in the pick of the still parts. 486 00:20:02,101 --> 00:20:03,401 I've ran just about 487 00:20:03,403 --> 00:20:05,336 every piece of equipment out there. 488 00:20:05,338 --> 00:20:06,837 [tickle] you got a minute and a half left 489 00:20:06,839 --> 00:20:07,972 to get it all out here. 490 00:20:07,974 --> 00:20:09,440 -[jonathan] alrighty. -All right. 491 00:20:09,442 --> 00:20:11,108 [jonathan] do I know exactly how it's gonna run? 492 00:20:11,110 --> 00:20:12,944 Do I know exactly what my still is gonna look like? 493 00:20:12,946 --> 00:20:14,178 No. 494 00:20:14,180 --> 00:20:17,148 But I'm just gonna take all the years of experience I have 495 00:20:17,150 --> 00:20:19,283 and see what we can make work. 496 00:20:19,285 --> 00:20:20,618 [tickle] all right. 497 00:20:20,620 --> 00:20:23,454 Well, now that everybody's got all their parts, 498 00:20:23,456 --> 00:20:26,023 it's time to get back in here and put these stills together 499 00:20:26,025 --> 00:20:28,459 and see what we can't do with them. All right? 500 00:20:28,461 --> 00:20:29,660 [narrator] coming up... 501 00:20:29,662 --> 00:20:32,063 [tim] he's got a gauge up there in the head of the still 502 00:20:32,065 --> 00:20:35,199 instead of on the side of the still. 503 00:20:35,201 --> 00:20:38,603 -It's hotter than a [bleep] in a forest fire. -[digger] yeah. 504 00:20:38,605 --> 00:20:40,004 Somebody has to be cut. 505 00:20:45,812 --> 00:20:47,178 [digger] still build time. 506 00:20:47,180 --> 00:20:48,746 Better hope you got all your parts, 507 00:20:48,748 --> 00:20:51,649 your one hour starts now. 508 00:20:51,651 --> 00:20:52,917 [mark] get busy. 509 00:20:57,857 --> 00:21:00,424 Some of this stuff I ain't never saw before. 510 00:21:00,426 --> 00:21:02,893 One man's ceiling is another man's floor, ain't it? 511 00:21:04,731 --> 00:21:05,763 What do you think, tim? 512 00:21:05,765 --> 00:21:07,398 What's frank coming up with down there? 513 00:21:07,400 --> 00:21:08,699 [tim] well, he's got a gauge up there 514 00:21:08,701 --> 00:21:10,534 in the head of the still 515 00:21:10,536 --> 00:21:12,136 instead of on the side of the still. 516 00:21:12,138 --> 00:21:14,472 I figure it'll make whiskey. What the hey. 517 00:21:14,474 --> 00:21:16,574 [mark] I figure you're right, frank. 518 00:21:17,176 --> 00:21:18,376 Jonathan is ready to work. 519 00:21:18,378 --> 00:21:20,578 Man, he's got the little column in place there. 520 00:21:20,580 --> 00:21:22,913 I'm gonna run it pretty much like a gin basket almost. 521 00:21:22,915 --> 00:21:24,248 Bring the proof up. 522 00:21:24,250 --> 00:21:26,284 Bring some of the flavor over towards the top. 523 00:21:26,286 --> 00:21:29,186 [mark] amanda's is basic pot still thumper condenser. 524 00:21:29,188 --> 00:21:31,822 -Is that the set up you're used to, amanda? -[amanda] yeah. 525 00:21:31,824 --> 00:21:33,391 It's not time to experiment right now. 526 00:21:33,393 --> 00:21:34,725 Just do what I do best. 527 00:21:34,727 --> 00:21:36,327 We're going straight into your run. 528 00:21:36,329 --> 00:21:38,329 You got everything you need right there. 529 00:21:38,331 --> 00:21:39,730 You got four hours. 530 00:21:39,732 --> 00:21:41,832 Bring us your best jar and have it on the table. 531 00:21:41,834 --> 00:21:44,669 Your four hours starts now. 532 00:21:44,671 --> 00:21:46,637 -Good luck to all of you guys. -[amanda] thank you. 533 00:21:46,639 --> 00:21:47,672 [frank] thank you, sir. 534 00:21:55,982 --> 00:21:57,682 All of them brought back some mash. 535 00:21:57,684 --> 00:22:01,285 -They did. -[tim] even though amanda had a lot of jars, 536 00:22:01,287 --> 00:22:05,189 she still went back and got some of that hazelnut mash. 537 00:22:06,993 --> 00:22:08,959 It looks like all of them are in it to win it. 538 00:22:11,898 --> 00:22:13,831 Amanda, what's your game plan? 539 00:22:13,833 --> 00:22:15,399 I'm trying to infuse the hazelnut flavor 540 00:22:15,401 --> 00:22:17,234 in every little nook and cranny that I can. 541 00:22:17,236 --> 00:22:19,370 I have homemade hazelnut butter that I made last night, 542 00:22:19,372 --> 00:22:20,538 some hazelnut milk, 543 00:22:20,540 --> 00:22:22,273 -some crushed roasted hazelnuts. -[digger] mmm-hmm. 544 00:22:22,275 --> 00:22:24,308 [amanda] trying to like hit all the bases with the hazelnuts. 545 00:22:24,310 --> 00:22:26,644 So, I'm using a hazelnut tincture 546 00:22:26,646 --> 00:22:28,012 to concentrate that flavor, 547 00:22:28,014 --> 00:22:29,380 putting everything in my thumper. 548 00:22:29,382 --> 00:22:32,183 And then I'm gonna add, like, finishing flavors of coffee, 549 00:22:32,185 --> 00:22:34,719 -cacao nib and vanilla bean. -Wow. 550 00:22:35,755 --> 00:22:37,355 [jonathan] I'm about to add more mash in. 551 00:22:37,357 --> 00:22:39,657 Jonathan, I don't think you had 552 00:22:39,659 --> 00:22:42,026 three full jars on your previous run. 553 00:22:42,028 --> 00:22:43,861 I probably had about three and a half jars, 554 00:22:43,863 --> 00:22:45,396 so I dumped some mash in there, 555 00:22:45,398 --> 00:22:46,564 but I still had leftovers. 556 00:22:46,566 --> 00:22:48,199 Try to pull something out of it [bleep]. 557 00:22:48,201 --> 00:22:50,501 So, now it's just gonna be bring the proof up. 558 00:22:50,503 --> 00:22:53,337 In the military, it's improvise, adapt and overcome. 559 00:22:54,941 --> 00:22:56,240 With copper scrubber, 560 00:22:56,242 --> 00:22:57,842 the vapor goes up and then, 561 00:22:57,844 --> 00:22:59,710 once it hits that copper mesh, 562 00:22:59,712 --> 00:23:02,313 the heavier water falls back down. 563 00:23:02,315 --> 00:23:03,848 Might up the proof a little bit. 564 00:23:03,850 --> 00:23:05,750 [digger] but it strips flavor. 565 00:23:07,153 --> 00:23:08,786 Frank, it looks like you is adding 566 00:23:08,788 --> 00:23:11,422 -a lot to your thumper there? -Yes, sir. 567 00:23:11,424 --> 00:23:13,791 I took some of the pecans from the mash 568 00:23:13,793 --> 00:23:17,828 and steeped them to try to bring out more of the essence. 569 00:23:17,830 --> 00:23:21,031 -Wow. -[tim] frank is adding so much pecans in there, 570 00:23:21,033 --> 00:23:24,068 I think we're gonna have a pecan pie. 571 00:23:24,070 --> 00:23:26,237 Folks, y'all got three hours left. 572 00:23:26,239 --> 00:23:27,872 Gotta be finally getting up there 573 00:23:27,874 --> 00:23:29,707 because we're starting to work out to a drip. 574 00:23:29,709 --> 00:23:31,542 [amanda] slow drip is better than no drip, right? 575 00:23:31,544 --> 00:23:33,177 [jonathan] slow drip is beautiful. 576 00:23:33,179 --> 00:23:34,311 Hell, yeah. 577 00:23:34,313 --> 00:23:36,213 -Low and slow. -[frank] mmm-hmm. 578 00:23:36,215 --> 00:23:37,748 [amanda] something smells amazing. 579 00:23:37,750 --> 00:23:39,016 I think I smell, like, the cinnamon 580 00:23:39,018 --> 00:23:40,551 and everything coming from yours right now. 581 00:23:40,553 --> 00:23:42,787 [jonathan] yeah, it smells like a cinnamon roll 582 00:23:42,789 --> 00:23:45,089 -with like nuts and everything. -[amanda] it does. 583 00:23:45,091 --> 00:23:46,457 -Yeah. -Yeah. 584 00:23:46,459 --> 00:23:49,160 I was just hoping that the profiles I chose would come through, 585 00:23:49,162 --> 00:23:50,728 and luckily they did. 586 00:23:50,730 --> 00:23:53,197 You're only getting a drop every 17 seconds. 587 00:23:53,199 --> 00:23:55,499 Yeah, I had to run it extremely slow, 588 00:23:55,501 --> 00:23:57,802 which would be able to pull out a decent proof. 589 00:23:57,804 --> 00:23:59,637 Pretty much had to drip the whole time. 590 00:23:59,639 --> 00:24:01,005 [frank] guys, I hate to tell you this. 591 00:24:01,007 --> 00:24:03,040 This is coming out better than I thought it would. 592 00:24:03,042 --> 00:24:05,242 Oh, yeah. You got a nice one going. 593 00:24:07,380 --> 00:24:11,215 -You taste the comeback on it? -Yeah. That's good, frank. 594 00:24:11,217 --> 00:24:14,285 -[jonathan] good proof? -I can't really tell on the proof yet. 595 00:24:14,287 --> 00:24:16,120 Guys, two hours left. 596 00:24:20,393 --> 00:24:23,227 [digger] well, amanda, you had a complex mixture 597 00:24:23,229 --> 00:24:26,096 you put in your thumper. Satisfied with what's coming out? 598 00:24:26,098 --> 00:24:27,164 So far, yeah. 599 00:24:27,166 --> 00:24:28,999 Got a good line up of jars over there. 600 00:24:29,001 --> 00:24:30,568 Yeah, I think that my sweet spot is gonna be 601 00:24:30,570 --> 00:24:32,770 -between number five and six right now. -Excellent. 602 00:24:32,772 --> 00:24:35,506 -So, when I get this one, I'm gonna start blending. -Carry on. 603 00:24:35,508 --> 00:24:37,608 -Thank you. -[digger] you're welcome. 604 00:24:37,610 --> 00:24:40,211 Where, you don't have any more jars? 605 00:24:40,213 --> 00:24:41,378 You're looking at it. 606 00:24:41,380 --> 00:24:43,280 You... You kind of had a little, 607 00:24:43,282 --> 00:24:45,649 a little bit of a handicap from the get go. 608 00:24:45,651 --> 00:24:48,586 Well, even though you don't have a lot of volume, where's your proof at? 609 00:24:48,588 --> 00:24:49,720 Actually better than I thought. 610 00:24:49,722 --> 00:24:54,358 I'd say between 80, 85, and then up about 120-ish. 611 00:24:54,360 --> 00:24:56,227 -Carry on. -Thank you, sir. 612 00:24:56,229 --> 00:24:58,062 [digger] frank, tell me about that thumb. 613 00:24:58,064 --> 00:24:59,630 Did you lose it because of liquor? 614 00:25:00,466 --> 00:25:02,266 Well... 615 00:25:02,268 --> 00:25:05,369 All I can say is you wrestle enough alligators, 616 00:25:05,371 --> 00:25:06,804 eventually, you're gonna get bit. 617 00:25:06,806 --> 00:25:08,572 [digger] tell me about your run. How's it going? 618 00:25:08,574 --> 00:25:10,407 [frank] um, I'm just about done with it. 619 00:25:10,409 --> 00:25:11,742 I've got about all I need. 620 00:25:11,744 --> 00:25:15,212 Cool off, finish out and do my cuts, and my blends. 621 00:25:15,214 --> 00:25:16,847 Carry on, my friend. 622 00:25:17,817 --> 00:25:19,483 Forty-five minutes, folks. 623 00:25:23,923 --> 00:25:26,624 [amanda] I feel good about it, so I'm not gonna change anything. 624 00:25:26,626 --> 00:25:27,958 All right. 625 00:25:28,828 --> 00:25:30,027 It is what it is. 626 00:25:30,029 --> 00:25:31,462 [digger] pretty clear jar of liquor. 627 00:25:31,464 --> 00:25:33,497 [mark] yeah, looks so from here. 628 00:25:33,499 --> 00:25:37,301 -Guys... That's the one. -Is that the one? 629 00:25:37,303 --> 00:25:40,337 -Jonathan? -I actually ended up with more than I had the first time. 630 00:25:40,339 --> 00:25:43,107 -Wow, you almost got a half a jar. That's a good thing. -I know. 631 00:25:43,109 --> 00:25:44,642 All right, guys. I did the best I could. 632 00:25:44,644 --> 00:25:45,943 -I hope you enjoy it. -[tim] all right. 633 00:25:46,779 --> 00:25:48,045 [digger] good luck! 634 00:25:49,181 --> 00:25:50,581 Frank. 635 00:25:50,583 --> 00:25:52,950 You can't even tell there's anything in that jar it's so clear. 636 00:25:52,952 --> 00:25:55,319 [tim] it is awful clear. 637 00:25:55,321 --> 00:25:56,654 Now, that's a bead. 638 00:25:56,656 --> 00:25:57,988 [tim] 100, 105. 639 00:25:59,325 --> 00:26:01,659 That's makes my mouth water just smelling it. 640 00:26:01,661 --> 00:26:03,994 Oh, I was gonna say, it done got me slobbering. 641 00:26:03,996 --> 00:26:07,731 -I think mine's hot 'cause I always temper it down. -Right. 642 00:26:07,733 --> 00:26:10,501 And anything I'm missing, I'll get on the next step, 643 00:26:10,503 --> 00:26:12,036 if I make it to the next step. 644 00:26:12,038 --> 00:26:14,672 -Nutty? -It's not quite as smooth 645 00:26:14,674 --> 00:26:15,940 as it was on the first one. 646 00:26:15,942 --> 00:26:17,374 -It's not. -No. No, it's not. 647 00:26:17,376 --> 00:26:20,911 He changed it up by putting all those pecans in the doubler. 648 00:26:20,913 --> 00:26:23,614 So, he enhanced a little dryness flavor in there. 649 00:26:23,616 --> 00:26:25,215 I'm a little bit disappointed. 650 00:26:25,217 --> 00:26:27,718 I don't like this one as good as I did the first one. 651 00:26:29,322 --> 00:26:32,456 Jonathan, a half clear jar. 652 00:26:32,458 --> 00:26:33,757 But it's clear. 653 00:26:33,759 --> 00:26:36,560 I would say on proof I'm pretty close to 100. 654 00:26:36,562 --> 00:26:39,797 I'd put him above 115 proof probably. 655 00:26:39,799 --> 00:26:42,433 -Well, we can't say he didn't raise alcohol. -[digger] no, no. 656 00:26:42,435 --> 00:26:43,567 He's got plenty of alcohol. 657 00:26:43,569 --> 00:26:46,503 -Man, that smells delicious. -[tim] great nose. 658 00:26:46,505 --> 00:26:49,873 -Well, I'm smelling some hawaiian kukui. -Kukui nut. 659 00:26:49,875 --> 00:26:53,344 -Kukui. -I'm not finding no kukui in there anywhere. 660 00:26:53,346 --> 00:26:56,447 The alcohol flash across your tongue and then you're done. 661 00:26:56,449 --> 00:26:58,549 He put some copper wire in that, didn't he? 662 00:26:58,551 --> 00:27:02,186 -It's hotter than a [bleep] in a forest fire. -Yeah. 663 00:27:02,188 --> 00:27:04,254 -Holy moly. -At least he brought it up. 664 00:27:04,256 --> 00:27:06,390 -The proof is there. -[digger] blending it down 665 00:27:06,392 --> 00:27:07,891 might have helped it a little bit. 666 00:27:07,893 --> 00:27:09,960 Let's move on to some hazelnut. 667 00:27:09,962 --> 00:27:12,062 Pretty clean jar. 668 00:27:12,064 --> 00:27:14,665 -And a pretty bead. -Oh, yeah. 669 00:27:14,667 --> 00:27:16,600 -[tim] it's probably 105 proof. -[digger] yeah. 670 00:27:16,602 --> 00:27:18,402 I was waiting for the hazelnut and it did come out. 671 00:27:18,404 --> 00:27:20,504 Then the other flavors trickled out separately. 672 00:27:20,506 --> 00:27:22,973 So, I tried to just blend the best jar that I could. 673 00:27:22,975 --> 00:27:25,376 -Man, that smells delicious. -Great nose. 674 00:27:25,378 --> 00:27:28,012 Wait till you run it across your tongue. 675 00:27:28,014 --> 00:27:30,648 -Wow. -This is nutty. 676 00:27:30,650 --> 00:27:32,983 Just a very, very light bite on that. 677 00:27:32,985 --> 00:27:35,085 This is off the hook. 678 00:27:35,087 --> 00:27:36,720 I don't know if I'm more nervous about 679 00:27:36,722 --> 00:27:39,023 what they're gonna think about what I put on the table. 680 00:27:39,025 --> 00:27:42,192 Or the fact that just one of us is gonna go home. 681 00:27:42,194 --> 00:27:44,028 We're all rock solid. I'm gonna go fetch them. 682 00:27:44,030 --> 00:27:45,896 You ain't gonna change your mind on us, tim? 683 00:27:45,898 --> 00:27:48,032 -No. No. -You sure? 684 00:27:53,973 --> 00:27:56,940 Texas, outstanding job. 685 00:27:56,942 --> 00:28:00,210 Kept your proof right there where you need to be, 100, 105. 686 00:28:00,212 --> 00:28:02,346 Kept it clear for us. 687 00:28:02,348 --> 00:28:03,747 When you put the stuff in there, 688 00:28:03,749 --> 00:28:05,382 in the doubler there, the thumper, 689 00:28:05,384 --> 00:28:06,984 for me, it made it a little dry. 690 00:28:06,986 --> 00:28:09,420 You took away the smoothness of it. 691 00:28:09,422 --> 00:28:13,490 I don't think you had as good a flavor on this second distillation 692 00:28:13,492 --> 00:28:15,459 quite as you did the first one. 693 00:28:16,662 --> 00:28:19,630 Now then, amanda, you did a fantastic job 694 00:28:19,632 --> 00:28:22,066 getting that hazelnut out of there. 695 00:28:22,068 --> 00:28:26,103 Good, smooth, buttery middle on that thing, that hazelnut just pops. 696 00:28:26,105 --> 00:28:29,239 -It was front to back outstanding job. -Thank you. 697 00:28:29,842 --> 00:28:31,475 [mark] jonathan. 698 00:28:31,477 --> 00:28:34,845 You done an outstanding job bringing that proof up. 699 00:28:34,847 --> 00:28:37,281 I ran low and slow. 700 00:28:37,283 --> 00:28:39,183 You brought your proof up. 701 00:28:39,185 --> 00:28:42,052 Unfortunately, we didn't find the flavor in there we wanted. 702 00:28:42,054 --> 00:28:44,621 And I think maybe, if you brought a little more distillate out, 703 00:28:44,623 --> 00:28:45,956 you may have it. 704 00:28:45,958 --> 00:28:49,693 You know, all in all, my hats are off to all you guys. 705 00:28:50,629 --> 00:28:51,895 [digger] unfortunately, 706 00:28:51,897 --> 00:28:54,865 it comes the time that somebody has to be cut. 707 00:28:57,570 --> 00:29:00,003 Well, guys, somebody has to be cut. 708 00:29:01,207 --> 00:29:04,842 Frank, amanda, y'all are safe. 709 00:29:04,844 --> 00:29:08,345 Jonathan, I'm awful sorry, that jar bought you a ticket home, ol' buddy. 710 00:29:08,347 --> 00:29:10,547 -Thank you, sir. -Did a good job. 711 00:29:10,549 --> 00:29:12,349 [jonathan] the flavor was lacking. 712 00:29:12,351 --> 00:29:15,185 And looking back on it, I may have put too much copper in there 713 00:29:15,187 --> 00:29:17,321 -to bring over the proof... -See y'all later. 714 00:29:17,323 --> 00:29:18,655 ...But it's been a great experience. 715 00:29:21,927 --> 00:29:23,093 All right, guys. 716 00:29:23,095 --> 00:29:25,162 Time to infuse your liquor. 717 00:29:25,164 --> 00:29:26,930 It's your final leg in this journey. 718 00:29:26,932 --> 00:29:29,133 This is what's gonna separate the two of you. 719 00:29:29,135 --> 00:29:32,002 It's gonna be what makes the next master distiller. 720 00:29:32,004 --> 00:29:33,937 You're gonna have 30 minutes now. 721 00:29:33,939 --> 00:29:35,606 Get your liquor ready to infuse. 722 00:29:35,608 --> 00:29:37,808 We'll let it sit overnight. We'll come back tomorrow. 723 00:29:37,810 --> 00:29:39,910 You'll get an additional 30 minutes to get it straightened up, 724 00:29:39,912 --> 00:29:41,178 ready to go. 725 00:29:41,180 --> 00:29:43,380 Your time starts now. 726 00:29:43,382 --> 00:29:44,481 Good luck, guys. 727 00:29:45,918 --> 00:29:47,751 [frank] they weren't as happy with my liquor 728 00:29:47,753 --> 00:29:49,353 as they were the first time, 729 00:29:49,355 --> 00:29:52,156 'cause the flavor profile wasn't quite 730 00:29:52,158 --> 00:29:53,724 what they were looking for, 731 00:29:53,726 --> 00:29:57,127 but finishing liquor, that's where I really shine. 732 00:29:57,129 --> 00:30:00,497 Normal brandy has to sit for a year to age, 733 00:30:00,499 --> 00:30:02,332 and I don't have that time. 734 00:30:02,334 --> 00:30:07,604 I'm using every trick I can, to infuse as much pecan flavor 735 00:30:07,606 --> 00:30:09,907 in the short period of time that I have. 736 00:30:11,877 --> 00:30:14,945 [mark] he's pouring clear liquor in. It's coming out brown. 737 00:30:14,947 --> 00:30:16,380 Frank, you're getting all that color 738 00:30:16,382 --> 00:30:19,483 just pouring that clear liquor over them roasted pecans? 739 00:30:19,485 --> 00:30:20,784 Happens every time. 740 00:30:20,786 --> 00:30:22,486 -[mark] really? -It's beautiful, isn't it? 741 00:30:22,488 --> 00:30:23,754 [mark] it looks pretty. 742 00:30:23,756 --> 00:30:27,024 [amanda] hazelnuts are really hard to impart the flavor. 743 00:30:27,026 --> 00:30:29,159 They're really hard to work with, it's a labor of love. 744 00:30:29,161 --> 00:30:32,029 That could take me a week for the alcohol to penetrate 745 00:30:32,031 --> 00:30:33,397 something hard, like a nut. 746 00:30:33,399 --> 00:30:35,666 So coming here, I had to figure out a way to 747 00:30:35,668 --> 00:30:37,601 get my flavor in the time 748 00:30:37,603 --> 00:30:39,169 without really sacrificing anything. 749 00:30:39,905 --> 00:30:42,406 That's a whipped cream machine. 750 00:30:42,408 --> 00:30:44,708 [amanda] so I'm using a whipped cream maker, 751 00:30:44,710 --> 00:30:48,512 which uses nitrous oxide to pressurize solids and liquids. 752 00:30:48,514 --> 00:30:50,647 If I can get the alcohol to penetrate my hazelnuts 753 00:30:50,649 --> 00:30:52,749 and the whipped cream condenser under pressure, 754 00:30:52,751 --> 00:30:55,385 then I'm just going to let it steep overnight, 755 00:30:55,387 --> 00:30:58,121 and then tomorrow I'm gonna extract my... My spirit from that. 756 00:30:58,123 --> 00:30:59,356 Every time I pressurize it, 757 00:30:59,358 --> 00:31:01,258 that forces the liquid into the solid, 758 00:31:01,260 --> 00:31:02,426 the solid into the liquid 759 00:31:02,428 --> 00:31:04,795 so that the alcohol can permeate to get the flavor. 760 00:31:04,797 --> 00:31:06,163 So, then, once I do this, 761 00:31:06,165 --> 00:31:10,000 I'll let it steep overnight, so it can impart more flavor, 762 00:31:10,002 --> 00:31:11,802 hopefully, by tomorrow. 763 00:31:11,804 --> 00:31:14,638 [mark] amanda is a mad scientist over here. 764 00:31:14,640 --> 00:31:15,973 [digger] I'm telling you. 765 00:31:15,975 --> 00:31:19,109 You're giving bill nye the science guy a run for his money. 766 00:31:19,111 --> 00:31:21,378 I'm not usually this messy. 767 00:31:21,380 --> 00:31:23,447 Ten minutes left, boys and girls. 768 00:31:35,494 --> 00:31:36,927 [mark] he ain't gonna let us see 769 00:31:36,929 --> 00:31:38,595 what's going on under that bucket, is he? 770 00:31:38,597 --> 00:31:43,066 [digger] well, good poker man always keeps one card close to his vest. 771 00:31:43,068 --> 00:31:46,036 [frank] I can only tell you so much about what I'm doing. 772 00:31:46,038 --> 00:31:50,874 It is a secret family trick that my granddaddy taught me 773 00:31:50,876 --> 00:31:52,209 when I was about four years old. 774 00:31:52,211 --> 00:31:54,378 It's old school, against new school, 775 00:31:54,380 --> 00:31:56,980 and I'm confident that I can pull it out. 776 00:31:57,917 --> 00:31:59,349 [amanda] all right, I'm done. 777 00:31:59,351 --> 00:32:01,652 With a minute and half to spare. 778 00:32:01,654 --> 00:32:03,053 [mark] if you're done, you head on out. 779 00:32:03,055 --> 00:32:05,155 We'll let it sit there overnight. 780 00:32:05,157 --> 00:32:07,491 -Yes, sir. -We'll see you tomorrow. 781 00:32:15,534 --> 00:32:17,567 Welcome back, guys. 782 00:32:17,569 --> 00:32:19,536 You let your liquor sit overnight. 783 00:32:19,538 --> 00:32:21,538 Now it's time to do your magic. 784 00:32:21,540 --> 00:32:23,106 Bring us your finished product. 785 00:32:23,108 --> 00:32:24,975 We're looking forward to tasting it. 786 00:32:25,911 --> 00:32:27,511 Unfortunately, it's in the cards 787 00:32:27,513 --> 00:32:30,747 that one of you has to lose and one has to win. 788 00:32:30,749 --> 00:32:32,616 Amanda, yours don't look good. 789 00:32:32,618 --> 00:32:34,151 [amanda] I know. 790 00:32:34,153 --> 00:32:36,453 -[tim] so, I hope it tastes better than it looks. -[digger] it does to me. 791 00:32:36,455 --> 00:32:38,822 I have something specifically for you, tim, 792 00:32:38,824 --> 00:32:42,326 that I'm gonna do so that you're not offended by what I present to you. 793 00:32:42,328 --> 00:32:44,127 Good. Thank you. 794 00:32:44,129 --> 00:32:47,030 Frank, I don't know what you're hiding under that bucket. 795 00:32:47,666 --> 00:32:49,633 That's some magic of my own. 796 00:32:49,635 --> 00:32:52,269 I think a little trickery is going on over there. 797 00:32:52,271 --> 00:32:55,305 The professor brought out something new, 798 00:32:55,307 --> 00:32:57,441 I had to bring up something old. 799 00:32:57,443 --> 00:32:59,309 Every magician has a trick, 800 00:32:59,311 --> 00:33:01,411 every trick, it's got a reveal. 801 00:33:06,218 --> 00:33:09,353 -I'll be damned. -My granddaddy taught me this. 802 00:33:09,355 --> 00:33:11,688 He was using it back in 1947. 803 00:33:12,725 --> 00:33:15,058 It's just a simple trickle charger. 804 00:33:15,060 --> 00:33:17,527 -It's just generating current. -[frank] yes. 805 00:33:17,529 --> 00:33:19,629 Just some dc current, low amperage. 806 00:33:19,631 --> 00:33:24,301 You'd be surprised, how much it will age some liquor overnight. 807 00:33:24,303 --> 00:33:28,505 I tell you this is... Wow. This is insane. 808 00:33:28,507 --> 00:33:30,474 [digger] well, guys, time to get busy. 809 00:33:30,476 --> 00:33:34,044 You got 30 minutes and it starts now. 810 00:33:34,046 --> 00:33:35,345 Good luck, guys. 811 00:33:35,347 --> 00:33:37,180 -Good luck, professor. -Good luck, mr. Wizard. 812 00:33:43,989 --> 00:33:45,756 [amanda] I struggled with filtering 813 00:33:45,758 --> 00:33:47,958 and achieving clarity for a long time. 814 00:33:47,960 --> 00:33:51,094 And I knew that when I made my hazelnut fusion, 815 00:33:51,096 --> 00:33:53,263 it was gonna be cloudy. 816 00:33:53,265 --> 00:33:54,965 Spent nights trying to figure out a way 817 00:33:54,967 --> 00:33:57,234 that I could steep my hazelnuts, 818 00:33:57,236 --> 00:33:58,402 and all of my flavors, 819 00:33:58,404 --> 00:34:00,537 and get all the flavor profile that I wanted, 820 00:34:00,539 --> 00:34:03,173 but somehow clean that up in a short period of time, 821 00:34:03,175 --> 00:34:06,410 to get clarity that they could also be impressed by. 822 00:34:06,412 --> 00:34:08,512 By god, that right there is amazing. 823 00:34:10,315 --> 00:34:13,683 It's like a thousand micron filter for drinking water. 824 00:34:13,685 --> 00:34:15,318 It's not meant for this right here, 825 00:34:15,320 --> 00:34:17,054 but it's working damn fine for her. 826 00:34:17,056 --> 00:34:19,523 -Taking out the solids. -Taking all the cloud out of it. Damn. 827 00:34:19,525 --> 00:34:22,025 I didn't wanna sacrifice flavor for clarity, 828 00:34:22,027 --> 00:34:23,326 or clarity for flavor, 829 00:34:23,328 --> 00:34:26,063 and everyone told me I had to pick one or the other. 830 00:34:26,065 --> 00:34:27,931 But when you say I can't do something, 831 00:34:27,933 --> 00:34:29,099 I have to find a way to do it. 832 00:34:29,101 --> 00:34:31,635 So, this was my solution. 833 00:34:31,637 --> 00:34:33,270 Well, you have done it. 834 00:34:33,272 --> 00:34:35,105 It looks like clear apple juice. 835 00:34:39,845 --> 00:34:42,245 [frank] my grandfather made his first machine, I believe, 836 00:34:42,247 --> 00:34:45,715 it was an old welding machine that he had converted. 837 00:34:45,717 --> 00:34:49,352 He would take liquor, you know, right out the condenser, 838 00:34:49,354 --> 00:34:52,189 a week later, he's got 20-year-old bourbon. 839 00:35:03,502 --> 00:35:07,037 Look at that pretty jar of liquor sitting on frank's table. 840 00:35:07,039 --> 00:35:10,807 Frank, if you're done, you can turn your jar in. 841 00:35:10,809 --> 00:35:13,877 I'd rather sit here and see what the professor is doing. 842 00:35:13,879 --> 00:35:15,846 -[amanda chuckles] -[digger] I'm with you. 843 00:35:15,848 --> 00:35:17,981 I'm sitting here in awe right now. 844 00:35:17,983 --> 00:35:20,650 [tim] I mean I see that she's cleaning it up. 845 00:35:20,652 --> 00:35:22,519 It looks good. It's going through a filter, 846 00:35:22,521 --> 00:35:25,856 but she could be taking all the taste out. 847 00:35:25,858 --> 00:35:28,058 You know, it had a good hazelnut taste. 848 00:35:28,060 --> 00:35:30,160 [digger] it's not easy pushing it through that filter, 849 00:35:30,162 --> 00:35:33,096 -is it, amanda? -No, it's not. 850 00:35:33,098 --> 00:35:35,765 But nothing in life worth having comes easy. 851 00:35:35,767 --> 00:35:38,869 No truer words have ever been spoken. 852 00:35:38,871 --> 00:35:42,239 [frank] she's pitched that to get her some really dark sunglasses. 853 00:35:42,241 --> 00:35:44,608 That future's bright over there. 854 00:35:44,610 --> 00:35:45,775 -Yep. -Yep. 855 00:35:48,213 --> 00:35:50,180 -Good luck. -Same to you. 856 00:35:53,352 --> 00:35:56,620 Well, guys, that was just awesome for us to witness. 857 00:35:56,622 --> 00:35:58,889 [mark] we're gonna get to tasting, we'll deliberate. 858 00:35:58,891 --> 00:36:01,024 We'll come and fetch you with a decision. 859 00:36:01,026 --> 00:36:02,092 -[amanda] thank you. -Thank you. 860 00:36:02,094 --> 00:36:03,426 [digger] good luck! 861 00:36:05,130 --> 00:36:06,363 [narrator] coming up... 862 00:36:06,365 --> 00:36:08,465 [digger] I think you both know you're both winners, 863 00:36:08,467 --> 00:36:11,535 but unfortunately, we can't have two masters distillers. 864 00:36:15,174 --> 00:36:16,806 [frank] the moonshiner's rule number ten 865 00:36:16,808 --> 00:36:19,509 is murphy's first law, 866 00:36:19,511 --> 00:36:22,512 anything that can go wrong, will go wrong. 867 00:36:22,514 --> 00:36:24,014 Just be ready for it. 868 00:36:24,016 --> 00:36:25,549 Murphy's law is my rule number two. 869 00:36:25,551 --> 00:36:27,984 Rule number one, always carry a knife. 870 00:36:27,986 --> 00:36:29,686 [frank] that's a good rule for life. 871 00:36:29,688 --> 00:36:31,087 'cause I always have one. 872 00:36:31,089 --> 00:36:33,657 If I've got my pants on, I got a pocket knife. 873 00:36:33,659 --> 00:36:36,059 But rules for life, and rules for shining, 874 00:36:36,061 --> 00:36:37,727 -they're a little bit different. -Oh, yeah, yeah. 875 00:36:37,729 --> 00:36:38,962 -I meant my rules for life. -Yeah. 876 00:36:38,964 --> 00:36:41,298 That's what I meant. That's what I was referring to. 877 00:36:41,300 --> 00:36:42,866 When I refer to the rules, 878 00:36:42,868 --> 00:36:45,635 normally, I'm referring to the rules of shining. 879 00:36:45,637 --> 00:36:48,471 Yeah, I have... See, I haven't got there yet, but I'm learning. 880 00:36:48,473 --> 00:36:50,507 -I'm learning. -Learn on. 881 00:36:51,743 --> 00:36:54,411 Get with it. This one... That one first. 882 00:36:55,681 --> 00:36:58,582 -[tim] and it's probably 105 proof. -[mark] yeah. 883 00:36:58,584 --> 00:37:01,218 I can't believe she cleared that jar up like that, 884 00:37:01,220 --> 00:37:04,087 [digger] with something that simple. 885 00:37:04,089 --> 00:37:06,790 -Yeah, I mean, this is from hiking gear. -Right. 886 00:37:06,792 --> 00:37:09,459 Stuff you buy in a camping store. 887 00:37:09,461 --> 00:37:11,561 It was a struggle to get clarity and flavor. 888 00:37:11,563 --> 00:37:12,963 You know, how do you achieve both? 889 00:37:18,570 --> 00:37:19,836 Damn. 890 00:37:19,871 --> 00:37:22,672 It's like hazelnut butter and it's just melting all over it, 891 00:37:22,674 --> 00:37:24,774 there's no fire, there's no burn anywhere. 892 00:37:24,776 --> 00:37:27,143 The bite has been taken away. 893 00:37:27,145 --> 00:37:30,413 I can't find a negative in that drink. 894 00:37:30,415 --> 00:37:34,117 Color profile, I think could be a little bit different. 895 00:37:34,119 --> 00:37:36,253 If it was the color of frank's... 896 00:37:36,255 --> 00:37:38,188 -Yeah. -I mean, the color of it, 897 00:37:38,190 --> 00:37:39,289 if you didn't know what it was, 898 00:37:39,291 --> 00:37:41,091 would speak immature aged liquor. 899 00:37:41,093 --> 00:37:42,859 But I'm telling you, you taste of it, 900 00:37:42,861 --> 00:37:44,794 and it takes anything you might think 901 00:37:44,796 --> 00:37:46,363 -bad away from it. -It does. 902 00:37:47,299 --> 00:37:48,999 Let's try frank's. 903 00:37:49,001 --> 00:37:50,600 He did a whole new thing here, too, 904 00:37:50,602 --> 00:37:52,102 that I've never seen in my life. 905 00:37:52,104 --> 00:37:54,471 There's two things took place here today, boys, 906 00:37:54,473 --> 00:37:58,408 that mark ramsey has never ever seen before. 907 00:37:58,410 --> 00:38:01,544 Electrolysis. It made my job real simple. 908 00:38:01,546 --> 00:38:03,380 Because all I had to do was plug it up 909 00:38:03,382 --> 00:38:06,850 and let it do its magic and then, try to proof it out. 910 00:38:06,852 --> 00:38:10,053 -Still a magician to me, I think you make magic. -Well, thank you. 911 00:38:10,822 --> 00:38:12,589 Wow... 912 00:38:14,693 --> 00:38:16,026 -Damn it, man. -[mark] that's good. 913 00:38:16,061 --> 00:38:18,495 -Never tasted nothing like that before. -[digger] that is good. 914 00:38:18,497 --> 00:38:22,098 But did you notice that frank tempered in it with spraying water? 915 00:38:22,100 --> 00:38:23,767 He put a splash in there. 916 00:38:23,769 --> 00:38:25,635 I don't know why, there was good proof. 917 00:38:25,637 --> 00:38:29,272 It's an extremely, extremely great taste, 918 00:38:29,274 --> 00:38:30,640 but it's a little light on fruit. 919 00:38:30,642 --> 00:38:33,410 Very difficult situation that we have here. 920 00:38:33,412 --> 00:38:35,245 [frank] this is something I'll never forget. 921 00:38:35,247 --> 00:38:37,147 It's a once-in-a-lifetime thing. 922 00:38:37,149 --> 00:38:40,216 -And I'm just honored to share it with you. -Agreed. 923 00:38:40,218 --> 00:38:43,687 -Well, boys, I'm... I'm where I'm at. -I'm where I'm at. 924 00:38:43,689 --> 00:38:44,554 I'm good. 925 00:38:56,768 --> 00:38:58,702 Welcome back, guys. 926 00:38:58,704 --> 00:39:02,472 We can't have two master distillers out of one flat. 927 00:39:02,474 --> 00:39:05,975 But neither one of y'all are a loser at this point. 928 00:39:06,878 --> 00:39:08,111 It's a tough decision. 929 00:39:08,113 --> 00:39:09,713 We didn't really want to have to make it, 930 00:39:09,715 --> 00:39:11,414 but unfortunately, we did. 931 00:39:13,085 --> 00:39:14,617 Amanda, 932 00:39:14,619 --> 00:39:17,654 the hazelnut, the buttery notes, the creamy notes. 933 00:39:17,656 --> 00:39:18,822 It's wonderful. 934 00:39:19,358 --> 00:39:20,657 Uh, amanda... 935 00:39:20,659 --> 00:39:21,858 Crazy! 936 00:39:21,860 --> 00:39:23,827 -What you did-- -I didn't wanna scare you guys, so... 937 00:39:23,829 --> 00:39:27,897 You were scaring me because in the beginning, what you had in that jar, 938 00:39:27,899 --> 00:39:30,567 it looked like muddy water. 939 00:39:30,569 --> 00:39:33,937 But with your process of filtration there, 940 00:39:33,939 --> 00:39:35,338 you gave us some education. 941 00:39:35,340 --> 00:39:36,973 And it tastes really good. 942 00:39:36,975 --> 00:39:38,842 And your proof is right on the money. 943 00:39:39,578 --> 00:39:41,811 The downfall for me now, the color 944 00:39:41,813 --> 00:39:45,115 didn't exactly come out the way I would like it. 945 00:39:45,117 --> 00:39:47,851 I was hoping it would be a little bit more amber as well. 946 00:39:47,853 --> 00:39:52,422 [mark] frank, the little thing you did with the copper, so cool. 947 00:39:52,424 --> 00:39:55,625 Pecan in yours was outstanding flavor. 948 00:39:55,627 --> 00:39:57,260 Color on it is beautiful. 949 00:39:57,262 --> 00:39:59,629 I mean, that's a good marketable jar. 950 00:39:59,631 --> 00:40:01,965 -I'm so proud of what you did. -Thank you. 951 00:40:01,967 --> 00:40:04,801 Frank, this jar here, the flavors are there 952 00:40:04,803 --> 00:40:06,736 end to end. Drink holds up 953 00:40:06,738 --> 00:40:08,605 from the front of your tongue to the back. 954 00:40:08,607 --> 00:40:11,508 Comes off strong with that good pecan flavor 955 00:40:11,510 --> 00:40:13,643 and finishes off with a little buttery note. 956 00:40:13,645 --> 00:40:16,012 Nothing wrong with it, whatsoever, 957 00:40:16,014 --> 00:40:17,881 except your proof. 958 00:40:17,883 --> 00:40:20,483 You've tempered it down a little bit more than what we like. 959 00:40:20,485 --> 00:40:22,385 It's still a marketable jar right there. 960 00:40:22,387 --> 00:40:24,020 Put that in any liquor store in the world, 961 00:40:24,022 --> 00:40:26,423 somebody tries it, they'll come back and buy another jar. 962 00:40:26,425 --> 00:40:28,057 Fantastic job. 963 00:40:28,059 --> 00:40:31,161 I think the honor is mine just to be able to be here 964 00:40:31,163 --> 00:40:33,663 presenting this to you guys. 965 00:40:34,800 --> 00:40:36,966 [digger] I think you both know you're both winners, 966 00:40:36,968 --> 00:40:40,036 but unfortunately, we can't have two master distillers. 967 00:40:44,910 --> 00:40:47,644 Amanda is the next master distiller. I'm awful sorry, buddy. 968 00:40:51,817 --> 00:40:54,250 I was kind of disappointed in myself 969 00:40:54,252 --> 00:40:57,420 that I did proof my liquor down as much as I did. 970 00:40:57,422 --> 00:40:59,289 But if I had to lose to anybody, 971 00:40:59,291 --> 00:41:00,924 I'm glad it was amanda. 972 00:41:00,926 --> 00:41:03,660 [amanda] right now, I feel amazing. 973 00:41:03,662 --> 00:41:06,329 To hear them validate my effort, and my hard work 974 00:41:06,331 --> 00:41:07,931 was unreal. 975 00:41:07,933 --> 00:41:09,866 I still almost believe like this is a dream 976 00:41:09,868 --> 00:41:11,601 that I'm gonna wake up from. 977 00:41:12,804 --> 00:41:16,372 This one right here, she deserves it way more than... 978 00:41:16,374 --> 00:41:18,408 I'll work with this one right here any time 979 00:41:18,410 --> 00:41:20,510 and teach her everything I know. 980 00:41:23,582 --> 00:41:24,881 Thank you. 981 00:41:27,118 --> 00:41:27,851 Damn!