1 00:00:01,068 --> 00:00:02,935 [jeremy schwartz] this time on master distiller... 2 00:00:02,937 --> 00:00:04,169 It's the original american spirit, 3 00:00:04,171 --> 00:00:05,004 first one ever made. 4 00:00:05,006 --> 00:00:06,605 [jeremy] applejack. 5 00:00:06,607 --> 00:00:10,743 The og alcohol that kicked off moonshining in america. 6 00:00:10,745 --> 00:00:14,013 Secret recipe, it's salt, sugar, saw dust. 7 00:00:14,015 --> 00:00:17,683 [jeremy] distilled in a backyard process called jacking... 8 00:00:17,685 --> 00:00:19,585 -[jon] I've done jacking before. -Whoa. 9 00:00:19,587 --> 00:00:22,154 This was always called the poor man's distillation. 10 00:00:22,156 --> 00:00:26,358 ...And made safer to drink in a second high-proof run. 11 00:00:26,360 --> 00:00:27,793 I hope you know what you're doing. 12 00:00:27,795 --> 00:00:29,261 Gives it a little extra... 13 00:00:29,263 --> 00:00:31,063 I like a little extra eh-eh-eh. 14 00:00:31,065 --> 00:00:32,297 [ivy laughs] 15 00:00:32,299 --> 00:00:34,033 [jeremy] across the country, 16 00:00:34,035 --> 00:00:37,069 a handful of amateur distillers are heirs to 17 00:00:37,071 --> 00:00:39,138 a centuries-old tradition. 18 00:00:40,074 --> 00:00:42,975 Some operate on the legal side, 19 00:00:42,977 --> 00:00:47,246 others practice their craft beyond the reach of the law. 20 00:00:47,248 --> 00:00:49,915 Now, they'll face off to earn their place in 21 00:00:49,917 --> 00:00:52,151 america's liquor-making legacy. 22 00:00:52,153 --> 00:00:54,853 [mark] that has got some alcohol in it with the proof. 23 00:00:54,855 --> 00:00:58,123 Judged by three legendary moonshiners, 24 00:00:58,125 --> 00:01:01,727 they'll go head-to-head in a series of challenges... 25 00:01:01,729 --> 00:01:03,595 [tim] get your hammer, bust that ice up. 26 00:01:03,597 --> 00:01:05,264 [ivy] now, what I'm gonna do about that? 27 00:01:05,266 --> 00:01:06,532 [digger] you better juice it up. 28 00:01:06,534 --> 00:01:09,068 ...To determine who has what it takes... 29 00:01:09,070 --> 00:01:11,770 [tim] he's got more little packs than anybody I ever seen. 30 00:01:11,772 --> 00:01:14,073 ...To be named master distiller. 31 00:01:14,075 --> 00:01:16,108 [tim] that'll be a 3.2 explosion. 32 00:01:16,110 --> 00:01:17,376 [jon] whoa, whoa. 33 00:01:18,145 --> 00:01:19,211 Oh, hell! 34 00:01:19,213 --> 00:01:20,612 It just collapsed. 35 00:01:20,614 --> 00:01:23,782 In the name of sense, that's 120 proof. 36 00:01:23,784 --> 00:01:25,250 That means [beep] just got real. 37 00:01:25,252 --> 00:01:27,319 [mark] oh, mother of pearl. 38 00:01:38,299 --> 00:01:39,565 [digger] guys, welcome. 39 00:01:39,567 --> 00:01:41,900 We're gonna find out which one you all is 40 00:01:41,902 --> 00:01:43,135 the master distiller. 41 00:01:43,137 --> 00:01:45,771 What you're gonna win is your bragging rights, of course, 42 00:01:45,773 --> 00:01:47,339 but you're gonna get a limited run 43 00:01:47,341 --> 00:01:50,576 of your particular liquor in a major distillery. 44 00:01:50,578 --> 00:01:52,177 We're here to make some applejack. 45 00:01:52,179 --> 00:01:53,212 Me and old mark, 46 00:01:53,214 --> 00:01:54,947 we've had a jar or two of that in our time. 47 00:01:54,949 --> 00:01:56,248 [mark] we damn sure have, bud. 48 00:01:56,250 --> 00:01:59,852 They say that an apple a day keeps the doctor away. 49 00:01:59,854 --> 00:02:02,588 There is a good chance that a jar of applejack a day 50 00:02:02,590 --> 00:02:04,857 will keep the undertaker away. 51 00:02:04,859 --> 00:02:07,292 Applejack is an original american spirit. 52 00:02:07,294 --> 00:02:08,460 First one ever made. 53 00:02:08,963 --> 00:02:09,928 Now, tickle, 54 00:02:09,930 --> 00:02:10,696 tell us about it. 55 00:02:11,999 --> 00:02:15,134 Applejack was first made in 1698 56 00:02:15,136 --> 00:02:17,836 by a scottish immigrant named william laird. 57 00:02:17,838 --> 00:02:21,006 There is nothing more american than applejack. 58 00:02:21,008 --> 00:02:24,309 As a matter of fact, george washington loved it so much, 59 00:02:24,311 --> 00:02:27,179 he asked robert laird for the family recipe. 60 00:02:27,181 --> 00:02:28,180 "hey, mind if I get that?" 61 00:02:28,182 --> 00:02:32,050 applejack is traditionally about 86 proof. 62 00:02:32,052 --> 00:02:36,155 The name applejack comes from the process of making it. 63 00:02:36,157 --> 00:02:39,992 Jacking is when you freeze the fermented cider 64 00:02:39,994 --> 00:02:42,060 and then you remove the ice. 65 00:02:42,062 --> 00:02:45,097 That will concentrate, not only your alcohol, 66 00:02:45,099 --> 00:02:48,233 but your flavor and now, 67 00:02:48,235 --> 00:02:49,801 it's having a resurgence. 68 00:02:49,803 --> 00:02:51,336 And the rest of the country 69 00:02:51,338 --> 00:02:54,206 knows something we in the backwoods has always known. 70 00:02:54,875 --> 00:02:57,142 This right here is one mighty fine liquor. 71 00:03:01,949 --> 00:03:05,050 All right, guys, time to build your mash. You got one hour. 72 00:03:05,519 --> 00:03:07,019 Your time starts... 73 00:03:08,022 --> 00:03:08,587 Now. 74 00:03:09,123 --> 00:03:11,924 Get busy. 75 00:03:11,926 --> 00:03:13,792 This part right now, they're really nervous. 76 00:03:13,794 --> 00:03:14,826 Hell, I'm nervous. 77 00:03:14,828 --> 00:03:16,895 Tater looking pretty good already. 78 00:03:16,897 --> 00:03:19,298 He's out the gate, everybody else trying to figure out where they at. 79 00:03:20,534 --> 00:03:22,901 My name's benny mcclure, 80 00:03:22,903 --> 00:03:24,770 from sevierville, tennessee. 81 00:03:24,772 --> 00:03:25,804 My nickname's tater. 82 00:03:25,806 --> 00:03:28,340 I'm just a old-fashion hillbilly. 83 00:03:28,342 --> 00:03:32,978 I'm a third-generation moonshiner, bootlegger, hustler. 84 00:03:32,980 --> 00:03:34,846 Now, here's my little still. 85 00:03:34,848 --> 00:03:37,516 I've made pretty much any kind of brandy you can think of. 86 00:03:38,018 --> 00:03:39,785 There's another barrel of it. 87 00:03:39,787 --> 00:03:42,854 But, my applejack brandy, it's pretty daggone good. 88 00:03:42,856 --> 00:03:46,391 My prized possession, got all the apple that you'll ever want. 89 00:03:46,393 --> 00:03:49,361 I'll put this apple brandy up against anybody's. 90 00:03:49,363 --> 00:03:50,596 [laughs] 91 00:03:50,598 --> 00:03:53,465 I'd like to win because the old ways are dying out, 92 00:03:53,467 --> 00:03:56,068 but the more traditional, original ways 93 00:03:56,070 --> 00:03:58,036 of making moonshine are the best. 94 00:03:58,038 --> 00:04:00,405 Uh-oh, tater's getting ready to blow his up. 95 00:04:04,078 --> 00:04:06,345 Jon, I've been calling you jonny. Jon, do-- 96 00:04:06,347 --> 00:04:08,146 do you prefer one or the other? 97 00:04:08,148 --> 00:04:09,848 -Jon works. -Jonny appleseed. 98 00:04:09,850 --> 00:04:11,316 Jonny appleseed. 99 00:04:11,318 --> 00:04:12,884 -I'll take it, new nick name. -How about that? 100 00:04:12,886 --> 00:04:13,986 -[laughs] -yeah. 101 00:04:13,988 --> 00:04:16,588 I'm jon paso and I'm from cleveland, ohio. 102 00:04:16,590 --> 00:04:19,191 Many people have called me a renaissance man 103 00:04:19,193 --> 00:04:20,959 and I guess that label does apply. 104 00:04:20,961 --> 00:04:22,928 I'm a real estate investor, 105 00:04:22,930 --> 00:04:24,830 an upcoming children's book author. 106 00:04:24,832 --> 00:04:26,231 I'm a professional brewer. 107 00:04:26,233 --> 00:04:27,766 I've got my own hot pepper cross 108 00:04:27,768 --> 00:04:29,167 that I've been developing. 109 00:04:29,169 --> 00:04:32,971 I am a reiki master. It's a form of energy medicine. 110 00:04:32,973 --> 00:04:35,807 One would say that I'm an applejack of all trades. 111 00:04:35,809 --> 00:04:36,942 I'm just centering myself. 112 00:04:36,944 --> 00:04:40,245 I've been distilling since about 2007, and 113 00:04:40,247 --> 00:04:42,914 I feel like I can win this competition 'cause I bring 114 00:04:42,916 --> 00:04:47,919 this extra character of love and umami to the spirit. 115 00:04:47,921 --> 00:04:49,755 -[mark] fire in the hole. -[tim] stand back. 116 00:04:49,757 --> 00:04:51,123 Haircut coming up. 117 00:04:52,526 --> 00:04:54,059 -[digger] now is that apples? -[ivy] apples. 118 00:04:54,061 --> 00:04:56,795 -I'd say you brought your stuff already chopped up. -Yeah. 119 00:04:56,797 --> 00:04:58,063 I only have an hour to go, 120 00:04:58,065 --> 00:05:00,599 so, have to make it work as best as possible. 121 00:05:00,601 --> 00:05:02,000 Yup. 122 00:05:02,002 --> 00:05:05,237 My name is ivy williams, I'm from fort lauderdale, florida, 123 00:05:05,239 --> 00:05:06,271 and I'm a baker. 124 00:05:06,273 --> 00:05:07,873 Cookies, yum. 125 00:05:07,875 --> 00:05:10,242 I actually taught myself to moonshine. 126 00:05:10,244 --> 00:05:13,712 My baking background helps me in developing my recipes. 127 00:05:13,714 --> 00:05:15,580 Sometimes I can incorporate ingredients 128 00:05:15,582 --> 00:05:17,282 that people wouldn't normally use. 129 00:05:17,751 --> 00:05:19,484 Molasses and corn. 130 00:05:19,486 --> 00:05:21,286 I made this out of muscadine, 131 00:05:21,288 --> 00:05:25,123 mango and hemp. And this one is rosemary. 132 00:05:25,392 --> 00:05:26,258 Mmm. 133 00:05:26,260 --> 00:05:27,659 Even though I'm self-taught, 134 00:05:27,661 --> 00:05:29,594 and I've only been distilling for three years, 135 00:05:29,596 --> 00:05:33,098 how I distill will bring a different element to this competition. 136 00:05:33,100 --> 00:05:35,334 I think she's got something special up her sleeve. 137 00:05:35,336 --> 00:05:36,568 Oh, I'll guarantee it. 138 00:05:39,306 --> 00:05:41,039 What in the world is going on, tater? 139 00:05:41,041 --> 00:05:43,108 I'm just trying to get my apples worked up. 140 00:05:43,110 --> 00:05:44,876 -Okay. -That way, they'll cook up better. 141 00:05:44,878 --> 00:05:46,311 Get a better flavor in it. 142 00:05:46,313 --> 00:05:49,648 I choose the mellow apples. Like the golden delicious 143 00:05:49,650 --> 00:05:51,883 just about too ripe to eat. 144 00:05:51,885 --> 00:05:54,920 It just makes a more smooth drink and more palatable. 145 00:05:54,922 --> 00:05:56,321 And what do you got in the pot here? 146 00:05:56,323 --> 00:05:57,656 A little bit of apple cider. 147 00:05:57,658 --> 00:05:59,057 [tim] little bit, about 10 gallons. 148 00:05:59,059 --> 00:06:01,193 You're gonna need a bigger pot in a minute. 149 00:06:02,162 --> 00:06:04,396 Hey, ivy, I see you're puttin' some sugar in there. 150 00:06:04,398 --> 00:06:06,298 Yeah, I have white cane sugar and brown sugar. 151 00:06:06,300 --> 00:06:07,265 Oh! 152 00:06:07,267 --> 00:06:08,934 The brown sugar with the molasses in it 153 00:06:08,936 --> 00:06:10,001 gives it a little extra something. 154 00:06:10,003 --> 00:06:11,169 And then you got the apple juice. 155 00:06:11,171 --> 00:06:13,038 [ivy] apple juice and apples. 156 00:06:13,040 --> 00:06:14,272 It looks pretty good already. 157 00:06:14,274 --> 00:06:15,307 Thank you, thank you. 158 00:06:15,309 --> 00:06:16,108 [tim] how you doing, jon? 159 00:06:16,110 --> 00:06:17,042 Pretty good, tim. 160 00:06:17,044 --> 00:06:18,143 Look like you got a lot of apple juice. 161 00:06:18,145 --> 00:06:19,745 [jon] when I've done applejack before, 162 00:06:19,747 --> 00:06:21,713 I've done just straight juice and cider 163 00:06:21,715 --> 00:06:23,849 and I found that brings out the best flavors. 164 00:06:23,851 --> 00:06:26,017 [mark] you're not actually gonna put any solids? 165 00:06:26,019 --> 00:06:27,119 Not for fermentation. 166 00:06:27,121 --> 00:06:29,421 I'll warm it up, so that it dissolves the sugar 167 00:06:29,423 --> 00:06:31,256 that I'm gonna add to boost the alcohol content, 168 00:06:31,258 --> 00:06:33,058 oxygenate everything, 169 00:06:33,060 --> 00:06:34,793 throw it into the fermenter and that's my yeast. 170 00:06:34,795 --> 00:06:36,862 Oh, you speaking some hard terms there. 171 00:06:36,864 --> 00:06:39,197 -[laughs] -you're a well-educated distiller, it sounds like. 172 00:06:39,199 --> 00:06:40,132 I know a thing or two. 173 00:06:40,134 --> 00:06:41,600 [tim] oh, here we go look, 174 00:06:41,602 --> 00:06:45,003 secret recipe there. Salt, sugar, saw dust. 175 00:06:45,005 --> 00:06:47,205 No, it's just brown sugar and white sugar. 176 00:06:47,207 --> 00:06:49,508 It's more of an old-fashioned flavor. 177 00:06:49,510 --> 00:06:52,043 Older flavors has better taste to me. 178 00:06:52,045 --> 00:06:56,081 All this new stuff, it seems to be just blah, blah, blah... 179 00:06:56,083 --> 00:06:57,849 [digger] what you got going in there, jon? 180 00:06:57,851 --> 00:06:59,117 Dark muscovado sugar, 181 00:06:59,119 --> 00:07:00,318 high molasses content. 182 00:07:00,320 --> 00:07:02,854 That's the new modern-- modern stuff. 183 00:07:02,856 --> 00:07:04,322 [jon] that dark muscovado sugar 184 00:07:04,324 --> 00:07:07,826 is gonna balance that bright crisp apple front-end. 185 00:07:07,828 --> 00:07:09,161 [digger] ten minutes folks. 186 00:07:09,163 --> 00:07:10,095 Looky here now. 187 00:07:10,097 --> 00:07:11,096 Ivy, what is that? 188 00:07:11,098 --> 00:07:11,930 Peach cider. 189 00:07:11,932 --> 00:07:14,166 -Peach and applejack? -Yeah. 190 00:07:14,168 --> 00:07:15,700 I'm not a traditionalist at all 191 00:07:15,702 --> 00:07:17,235 with my applejack recipe. 192 00:07:17,237 --> 00:07:19,204 You gonna make "pachlejack," ain't you? 193 00:07:19,206 --> 00:07:20,739 It gives it a little extra... 194 00:07:20,741 --> 00:07:22,007 -That's all right. -Yeah. 195 00:07:22,009 --> 00:07:23,775 I like a little extra eh-eh-eh. 196 00:07:23,777 --> 00:07:24,743 [ivy laughs] 197 00:07:24,745 --> 00:07:26,611 peaches compliment apples, so 198 00:07:26,613 --> 00:07:29,714 it smooths it out, uh, like a woman. 199 00:07:29,716 --> 00:07:30,882 [digger] two minutes, guys. 200 00:07:30,884 --> 00:07:32,984 What you got there, ivy, turbo yeast? 201 00:07:32,986 --> 00:07:35,587 -Yes. -Mine's about ready for yeast. 202 00:07:35,589 --> 00:07:38,256 He's got 45 pounds of apples and the sugar in there, 203 00:07:38,258 --> 00:07:40,025 that's gonna be 150% proof. 204 00:07:40,027 --> 00:07:41,359 [mark] you makin' me a starter, jon? 205 00:07:41,361 --> 00:07:42,928 [tim] he's got more little packs 206 00:07:42,930 --> 00:07:43,962 than anybody I ever seen. 207 00:07:43,964 --> 00:07:45,030 [digger] what kinda yeast you using? 208 00:07:45,032 --> 00:07:47,599 [jon] a blend, 116 and 118. 209 00:07:47,601 --> 00:07:49,267 [tim] that'd be a 3.2 explosion. 210 00:07:49,269 --> 00:07:52,137 My yeast blend is going to boost the alcohol. 211 00:07:52,139 --> 00:07:54,139 He's got a measuring spoon. 212 00:07:55,175 --> 00:07:59,444 [digger] five, four, three, two, one. 213 00:07:59,446 --> 00:08:01,213 Step away, guys. Y'all are done. 214 00:08:03,617 --> 00:08:04,749 Very interesting. 215 00:08:04,751 --> 00:08:07,085 We're looking forward to tasting this. 216 00:08:07,087 --> 00:08:09,821 Your mash is gonna sit here for five days. Ready or not, 217 00:08:09,823 --> 00:08:12,123 it's gotta be put in the freezer and froze. 218 00:08:12,125 --> 00:08:13,492 All right, guys, head on out. 219 00:08:20,601 --> 00:08:22,167 [jeremy] once the yeast is active, 220 00:08:22,169 --> 00:08:24,970 the apple mash ferments for five days 221 00:08:24,972 --> 00:08:27,339 as the microbes convert the sugars 222 00:08:27,341 --> 00:08:30,141 into ethanol and carbon dioxide. 223 00:08:30,143 --> 00:08:33,845 By choosing the right yeast to sugar concentration, 224 00:08:33,847 --> 00:08:36,548 a skilled distiller should be able to reach 225 00:08:36,550 --> 00:08:39,417 10 to 12% alcohol by volume. 226 00:08:46,560 --> 00:08:50,095 Welcome back, guys. Your mash, hopefully, it's worked out. 227 00:08:50,097 --> 00:08:53,198 Early americans used to ferment their apple cider in the wintertime, 228 00:08:53,200 --> 00:08:56,034 and they would freeze distill it. 229 00:08:56,036 --> 00:08:58,403 [digger] you all got 30 minutes to strain your mash out, 230 00:08:58,405 --> 00:08:59,938 and ready to freeze. 231 00:08:59,940 --> 00:09:01,339 Your time starts... 232 00:09:01,575 --> 00:09:02,407 Now. 233 00:09:02,843 --> 00:09:04,042 Good luck. 234 00:09:04,211 --> 00:09:07,078 [mark] it's gonna be good just to see the different flavors 235 00:09:07,080 --> 00:09:08,947 from the three different mash. 236 00:09:08,949 --> 00:09:11,783 [digger] different ciders, different apples, different sugar. 237 00:09:11,785 --> 00:09:13,418 Different sugar amounts. 238 00:09:14,788 --> 00:09:16,588 -[jon] it's pretty dry. -[tim] is it? 239 00:09:16,590 --> 00:09:18,123 Yeah, got some tartness though. 240 00:09:18,125 --> 00:09:19,991 We'll see how that comes through the still. 241 00:09:19,993 --> 00:09:22,928 I felt completely happy with the fermentation. 242 00:09:22,930 --> 00:09:24,863 I was trying to ferment it out 243 00:09:24,865 --> 00:09:27,065 and really dry-- get a lot of alcohol. 244 00:09:27,067 --> 00:09:29,367 [tater] mine's kinda sweet. Smells real good. 245 00:09:29,369 --> 00:09:30,468 [jon] can I try yours, tater? 246 00:09:31,071 --> 00:09:32,037 Yeah, I got plenty left. 247 00:09:32,039 --> 00:09:33,838 [laughs] 248 00:09:33,840 --> 00:09:35,140 -I probably got 15 more gallons. -You do. 249 00:09:35,142 --> 00:09:36,942 [tater] kinda sweet. 250 00:09:36,944 --> 00:09:39,110 -But it ain't got a lot of sticky left to it. -Just a little hint. 251 00:09:39,112 --> 00:09:41,212 Yeah. What do you think your abv was? 252 00:09:41,214 --> 00:09:42,280 Twelve? Ten? 253 00:09:42,282 --> 00:09:43,315 Hell, I don't know. 254 00:09:43,317 --> 00:09:44,916 I'll bet it'll make liquor. 255 00:09:44,918 --> 00:09:47,385 -I know that much. -[laughing] 256 00:09:47,387 --> 00:09:49,220 fifteen minutes, guys. 257 00:09:49,222 --> 00:09:51,556 -You wanna taste it? -No. 258 00:09:51,558 --> 00:09:53,058 I'm gonna smell it though. 259 00:09:53,060 --> 00:09:57,095 I noticed most shiners taste their mash, but I never do. 260 00:09:57,097 --> 00:09:58,930 I normally let my nose lead me 261 00:09:58,932 --> 00:10:01,232 when I'm baking or making my spirits. 262 00:10:01,234 --> 00:10:03,335 -Mind if I try yours. -No problem, feel free. 263 00:10:03,337 --> 00:10:04,936 I'm curious with that peach in there. 264 00:10:04,938 --> 00:10:07,005 -Mmm, oh, ivy that's good. -[laughs] 265 00:10:07,007 --> 00:10:08,173 -what do you think? Yeah? -That's good. 266 00:10:08,175 --> 00:10:09,608 Two minutes, guys. 267 00:10:12,980 --> 00:10:14,980 They should get them tops on them. 268 00:10:18,085 --> 00:10:18,950 Five, 269 00:10:19,119 --> 00:10:20,018 four, 270 00:10:20,020 --> 00:10:20,852 three, 271 00:10:20,887 --> 00:10:22,053 two, 272 00:10:22,055 --> 00:10:24,089 one. Step away, guys, y'all are done. 273 00:10:24,091 --> 00:10:27,225 Ready or not, it's gotta be put in a freezer and froze. 274 00:10:27,227 --> 00:10:29,995 After the 24 hours, is y'all are gonna come back, 275 00:10:29,997 --> 00:10:33,198 do a little old-fashioned freeze distillation. 276 00:10:33,200 --> 00:10:35,667 [jeremy] the process for freeze jacking, 277 00:10:35,669 --> 00:10:37,769 or freeze distilling applejack, 278 00:10:37,771 --> 00:10:41,139 begins by straining the fermented mash, 279 00:10:41,141 --> 00:10:43,875 then placing it in frigid temperatures. 280 00:10:43,877 --> 00:10:47,145 At 32 degrees, water freezes, 281 00:10:47,147 --> 00:10:49,714 forming an ice cap on top of the mixture. 282 00:10:49,716 --> 00:10:52,884 But since alcohol has a lower freezing point, 283 00:10:52,886 --> 00:10:56,955 it concentrates at the bottom in a liquor that's been jacked. 284 00:10:56,957 --> 00:11:01,593 The result is an apple brandy called applejack. 285 00:11:01,595 --> 00:11:03,962 You guys head out. We'll get these in the freezer for you. 286 00:11:03,964 --> 00:11:04,963 [ivy] thank you. 287 00:11:04,965 --> 00:11:07,399 -[mark] we'll see you in some 24 hours. -24. 288 00:11:08,568 --> 00:11:12,370 [jeremy] coming up, three mashes go into the deep freeze, 289 00:11:12,372 --> 00:11:15,140 and one distiller gets iced out. 290 00:11:15,142 --> 00:11:17,142 Somebody's got to go home. 291 00:11:24,184 --> 00:11:26,584 Welcome back, lady and gentlemen. 292 00:11:26,586 --> 00:11:28,753 You strained your own applejack mash, 293 00:11:28,755 --> 00:11:29,988 and you froze your mash. 294 00:11:29,990 --> 00:11:32,157 Now, it's time to do it like the old days. 295 00:11:32,159 --> 00:11:34,893 Get your hammer, bust that ice up 296 00:11:34,895 --> 00:11:36,995 and bring us a good jar. Applejack. 297 00:11:36,997 --> 00:11:38,229 [mark] the winner today, 298 00:11:38,231 --> 00:11:40,765 which has the best jar of applejack on the table 299 00:11:40,767 --> 00:11:43,735 gets first choice of still parts. 300 00:11:43,737 --> 00:11:45,904 And at the end of that, you gonna run it for us. 301 00:11:45,906 --> 00:11:47,072 We're looking forward to tasting it. 302 00:11:47,074 --> 00:11:48,273 You got 30 minutes 303 00:11:48,275 --> 00:11:50,809 to chip the ice off, bring us a jar of that liquor. 304 00:11:50,811 --> 00:11:54,079 Your 30 minute starts... Now. 305 00:11:55,916 --> 00:11:58,950 You know, this was always called the poor man's distillation, 306 00:11:58,952 --> 00:12:01,786 'cause it was for somebody who couldn't afford a still. 307 00:12:01,788 --> 00:12:04,856 -That's cold cold, right there. -[tim] yes, it's cold. 308 00:12:04,858 --> 00:12:07,792 [mark] that's bringing new arthritis out in the fingers. 309 00:12:07,794 --> 00:12:11,262 [digger] looks to me like tater took that glass down in that bucket 310 00:12:11,264 --> 00:12:12,931 just far enough to run over the rim. 311 00:12:12,933 --> 00:12:15,333 [tim] yeah, you wanna get the alcohol up to the top. 312 00:12:15,335 --> 00:12:17,135 [tater] I've always made apple brandies 313 00:12:17,137 --> 00:12:19,437 and then freezed it and make it applejack. 314 00:12:19,439 --> 00:12:22,273 I've pretty much got it down to science. 315 00:12:23,410 --> 00:12:25,076 [mark] ivy put a peach in hers. 316 00:12:25,078 --> 00:12:27,011 Yeah, she has peaches and apples. 317 00:12:27,013 --> 00:12:29,881 [mark] that may be the reason hers is a little different color. 318 00:12:29,883 --> 00:12:31,282 Yeah, it's a pretty honey color. 319 00:12:31,284 --> 00:12:32,817 Different approach. 320 00:12:32,819 --> 00:12:34,152 [mark] she's dipping her strainer down in the 321 00:12:34,154 --> 00:12:35,954 bucket and getting it out. 322 00:12:35,956 --> 00:12:38,757 This distillation process is completely different 323 00:12:38,759 --> 00:12:41,059 from what I normally do at home. 324 00:12:41,061 --> 00:12:44,095 They didn't ever no applejack made in florida. 325 00:12:44,097 --> 00:12:46,131 -[ivy] no, it's hard to get down there, too. -Yeah. 326 00:12:46,133 --> 00:12:48,233 Ooh-wee, that ice is moving. 327 00:12:48,235 --> 00:12:50,869 At home, I produced an amazing applejack 328 00:12:50,871 --> 00:12:52,604 'cause I researched it 329 00:12:52,606 --> 00:12:54,105 and learned everything I could about it. 330 00:12:54,107 --> 00:12:56,307 -I've done jacking, cleveland winters and... -Yeah. 331 00:12:56,309 --> 00:12:57,342 -...And freeze it a couple times. -Yeah. 332 00:12:57,344 --> 00:12:59,043 Ten minutes, guys. 333 00:12:59,045 --> 00:13:00,545 [jon] halfway to the good stuff. 334 00:13:00,847 --> 00:13:01,479 Hmm. 335 00:13:03,216 --> 00:13:04,482 Well, here you go, fellas. 336 00:13:04,484 --> 00:13:06,050 Right, wrong or indifferent. 337 00:13:06,052 --> 00:13:08,586 All right, buddy, we'll be to get you all in a little bit. 338 00:13:08,588 --> 00:13:10,088 [tim] bring it in here, ivy. 339 00:13:10,223 --> 00:13:11,122 Here you go. 340 00:13:11,124 --> 00:13:13,258 Ah! Looks good. 341 00:13:13,260 --> 00:13:14,659 -Good luck. -[tim] all right. 342 00:13:14,661 --> 00:13:16,127 All right, gentlemen. 343 00:13:16,129 --> 00:13:18,329 -Here we go, enjoy. -[mark] all right, boss. 344 00:13:18,331 --> 00:13:19,564 -Thank you. -[digger] good luck. 345 00:13:19,566 --> 00:13:20,398 Thank you. 346 00:13:20,400 --> 00:13:22,100 Let's get busy before they get hot. 347 00:13:22,102 --> 00:13:23,501 This is jonny appleseed. 348 00:13:24,237 --> 00:13:26,471 Jon didn't use any solids. 349 00:13:26,473 --> 00:13:27,939 Cider and juice. 350 00:13:28,275 --> 00:13:29,974 Oh! Yeah. 351 00:13:29,976 --> 00:13:31,910 I smell little alcohol in there. 352 00:13:31,912 --> 00:13:33,978 Mine was pretty frozen solid. 353 00:13:33,980 --> 00:13:37,248 So, what I was straining off was exactly what I needed. 354 00:13:42,956 --> 00:13:45,223 [digger laughs] 355 00:13:45,225 --> 00:13:46,724 it's a tiny bit dry. 356 00:13:46,726 --> 00:13:48,927 It's dry. Finished real good. 357 00:13:48,929 --> 00:13:51,763 But, there's absolutely no apple flavor in here. 358 00:13:51,765 --> 00:13:53,898 -No, it's finished. -It's all alcohol. 359 00:13:53,900 --> 00:13:57,335 I think if he'd have called his fermentation two days ago, 360 00:13:57,337 --> 00:13:59,137 where I've got alcohol plus I got flavor, 361 00:13:59,139 --> 00:14:01,272 we'd be looking at a whole lot better drink. 362 00:14:01,274 --> 00:14:02,941 How about you, tater, are you a little nervous? 363 00:14:02,943 --> 00:14:04,342 Yeah, a little bit. 364 00:14:04,344 --> 00:14:07,245 All the liquid was on top. So I figured just go with that. 365 00:14:07,247 --> 00:14:08,613 Let's try tater out here. 366 00:14:08,615 --> 00:14:10,582 That's got a real nice nose on it. 367 00:14:14,921 --> 00:14:16,454 That's appley appley. 368 00:14:16,990 --> 00:14:18,223 On our account. 369 00:14:18,225 --> 00:14:20,024 Just a mash ready to distill. 370 00:14:20,026 --> 00:14:21,893 I'm just wanting to put it in the still 371 00:14:21,895 --> 00:14:23,595 and make some liquor out of it is what I-- 372 00:14:23,597 --> 00:14:24,996 -you're itching to run. -Yeah. 373 00:14:24,998 --> 00:14:26,731 Let's see what ivy's tastes like. 374 00:14:26,733 --> 00:14:28,733 She put a peach or two in her mash. 375 00:14:28,735 --> 00:14:30,101 [tim] it looks a little peachy, don't it? 376 00:14:30,103 --> 00:14:31,803 I never try mine until the end. 377 00:14:31,805 --> 00:14:32,370 Really? 378 00:14:32,372 --> 00:14:34,072 I just use my nose and 379 00:14:34,374 --> 00:14:36,074 how it looks and shakes. 380 00:14:38,578 --> 00:14:40,712 That taste more the way I think it should. 381 00:14:40,714 --> 00:14:42,614 Yeah, it's got a little sweet taste to it. 382 00:14:42,616 --> 00:14:44,148 You can pull that peach out of it, too. 383 00:14:44,150 --> 00:14:45,617 It's right there at the back end. 384 00:14:45,619 --> 00:14:48,620 Well, in taste profile, I think ivy has got it. 385 00:14:48,622 --> 00:14:50,255 I don't know if that will hurt her 386 00:14:50,257 --> 00:14:52,190 during her distillation or not. 387 00:14:52,192 --> 00:14:55,093 May not have the alcohol content. 388 00:14:55,095 --> 00:14:56,928 I think jon and tater is went 389 00:14:56,930 --> 00:14:59,197 farther into their fermentation because 390 00:14:59,199 --> 00:15:01,733 theirs is nowhere near as sweet as ivy's. 391 00:15:01,735 --> 00:15:05,336 We're judging this on the way it tastes right now. 392 00:15:05,338 --> 00:15:07,305 I'm in the boat with you fellas. 393 00:15:09,910 --> 00:15:11,576 All right, guys, welcome back. 394 00:15:11,578 --> 00:15:12,644 [tim] jon appleseed. 395 00:15:12,646 --> 00:15:14,979 A lot of alcohol there. I think you're gonna make 396 00:15:14,981 --> 00:15:16,948 a nice distilling when you get done with it. 397 00:15:16,950 --> 00:15:17,749 Thank you. 398 00:15:17,751 --> 00:15:19,851 But it is light on the apple flavor, 399 00:15:19,853 --> 00:15:23,021 simply because I think you didn't use any apples. 400 00:15:23,023 --> 00:15:25,356 But if you get your hands on a thumper 401 00:15:25,358 --> 00:15:27,992 you may transfer over some apple flavor 402 00:15:27,994 --> 00:15:29,327 during the distillation. 403 00:15:29,329 --> 00:15:31,963 [tim] ivy, because you put the peaches in it, 404 00:15:31,965 --> 00:15:34,933 it has a phenomenal taste profile. 405 00:15:34,935 --> 00:15:37,035 What did you think about the taste profile? 406 00:15:37,037 --> 00:15:38,770 I haven't tasted it. 407 00:15:38,772 --> 00:15:40,138 What do you mean you haven't taste it? 408 00:15:40,140 --> 00:15:41,372 I never taste it until the end. 409 00:15:41,374 --> 00:15:42,974 -Really? -Yeah. 410 00:15:42,976 --> 00:15:44,242 That's either a big gamble 411 00:15:44,244 --> 00:15:45,610 or a lot of confidence. 412 00:15:45,612 --> 00:15:46,778 [digger] or a powerful nostril. 413 00:15:46,780 --> 00:15:49,814 Nonetheless, you have the sweetest drink, 414 00:15:49,816 --> 00:15:53,618 so your fermentation may not be completely done. 415 00:15:53,620 --> 00:15:56,754 And that may come back to haunt you in the still. 416 00:15:56,756 --> 00:15:57,755 Yeah. 417 00:15:57,757 --> 00:15:59,724 Tater, you put a lot of apples in there. 418 00:15:59,726 --> 00:16:01,125 I mean, it comes right through the taste. 419 00:16:01,127 --> 00:16:03,661 But, you went deep into your fermentation 420 00:16:03,663 --> 00:16:06,564 and we got a lot of alcohol in there. 421 00:16:06,566 --> 00:16:10,568 All right, guys, the upside here is nobody's going home. 422 00:16:10,570 --> 00:16:12,904 [digger] there's just a pecking order of the still house 423 00:16:12,906 --> 00:16:14,105 to pick your parts. 424 00:16:14,107 --> 00:16:15,440 Ivy, you're going first. 425 00:16:15,442 --> 00:16:16,574 [jon] ah. 426 00:16:16,576 --> 00:16:17,408 Tater, 427 00:16:18,011 --> 00:16:19,510 you're number two 428 00:16:19,946 --> 00:16:22,046 and, jon, number three. 429 00:16:22,048 --> 00:16:25,383 You ain't out the race, but you're just bringing up behind them. 430 00:16:25,385 --> 00:16:27,285 Make sure you got everything you need. 431 00:16:27,287 --> 00:16:29,153 We got a tour guide for you. 432 00:16:29,356 --> 00:16:30,421 Tickle! 433 00:16:32,125 --> 00:16:34,092 How's it going, fellers? 434 00:16:34,094 --> 00:16:35,994 [tim] well, we got three contestants, tickle, 435 00:16:35,996 --> 00:16:37,328 and all three of them need a still. 436 00:16:37,330 --> 00:16:38,796 All right, y'all come on. 437 00:16:38,798 --> 00:16:40,965 We'll see if we can't rustle up some still parts. 438 00:16:41,935 --> 00:16:44,202 Y'all are here to pick your still parts. 439 00:16:44,204 --> 00:16:47,105 What's important is to make sure all your fittings fit 440 00:16:47,107 --> 00:16:49,874 and take extra parts if you need to. 441 00:16:49,876 --> 00:16:51,809 And, ivy, you're up first, ma'am. 442 00:16:51,811 --> 00:16:54,145 You got five minutes, starting now. 443 00:17:00,186 --> 00:17:01,185 How's it coming in there? 444 00:17:01,187 --> 00:17:03,154 [ivy] uh... Tryin' to work around. 445 00:17:03,156 --> 00:17:07,025 This still house is like body parts laying everywhere. 446 00:17:07,027 --> 00:17:09,293 And I have to put this body back together. 447 00:17:09,295 --> 00:17:11,462 It's like, oh, where's the head, where's the neck, 448 00:17:11,965 --> 00:17:13,131 where's the arms? 449 00:17:13,133 --> 00:17:15,166 -Two minutes, ivy. -Two minutes? 450 00:17:15,168 --> 00:17:17,769 -[tickle] yes, ma'am. Two minutes left! -Aah! 451 00:17:17,771 --> 00:17:20,371 If I had maybe a minute or two more, 452 00:17:20,373 --> 00:17:22,840 I could have definitely made sure 453 00:17:22,842 --> 00:17:24,142 that fittings are gonna fit, 454 00:17:24,144 --> 00:17:25,343 'cause you never really know 455 00:17:25,345 --> 00:17:27,211 until it's time to tie it all together. 456 00:17:28,048 --> 00:17:28,946 All righty. 457 00:17:29,082 --> 00:17:30,915 [grunts] 458 00:17:30,917 --> 00:17:33,351 ivy has not only a still, 459 00:17:33,353 --> 00:17:34,986 ivy has a kitchen sink. 460 00:17:35,088 --> 00:17:36,854 All right, tater, 461 00:17:36,856 --> 00:17:39,290 you got five minutes starting now! 462 00:17:39,292 --> 00:17:41,025 [tater] there was plenty of stuff in there, 463 00:17:41,027 --> 00:17:42,060 some that I didn't know 464 00:17:42,062 --> 00:17:43,161 what in the world I'd do with it. 465 00:17:43,163 --> 00:17:44,762 But I'm kinda stuck 466 00:17:44,764 --> 00:17:47,131 in the way I do things at my own place. 467 00:17:47,133 --> 00:17:48,232 I'm not hearing any sound. 468 00:17:48,234 --> 00:17:51,035 I'm wondering if tater didn't fall asleep in there. 469 00:17:51,037 --> 00:17:53,004 Time to wake up and put a still together! 470 00:17:53,006 --> 00:17:54,772 I'm tryin', I'm tryin'. 471 00:17:54,774 --> 00:17:56,874 Got my pot, my gas, my arm, 472 00:17:56,876 --> 00:17:58,810 got my doubler, the worm. 473 00:17:58,812 --> 00:18:01,012 Got all the components, I think, that I'll need. 474 00:18:01,014 --> 00:18:02,447 [tickle] you got five, 475 00:18:02,882 --> 00:18:03,948 four, 476 00:18:03,950 --> 00:18:05,016 three, 477 00:18:05,018 --> 00:18:06,117 two, 478 00:18:06,286 --> 00:18:07,251 one. 479 00:18:07,587 --> 00:18:08,786 All right. 480 00:18:08,788 --> 00:18:11,189 Jon, you got five minutes 481 00:18:11,191 --> 00:18:13,157 to see what you can't frankenstein together. 482 00:18:13,193 --> 00:18:14,325 Starting now. 483 00:18:18,331 --> 00:18:20,231 [tickle] he's kicking around in there right out. 484 00:18:20,233 --> 00:18:21,866 There's the gaskets. 485 00:18:21,868 --> 00:18:23,968 Going third to pick still parts, 486 00:18:23,970 --> 00:18:24,869 I am worried that 487 00:18:24,871 --> 00:18:26,604 there's not gonna be everything there for me. 488 00:18:28,074 --> 00:18:29,941 -One minute, jon. -All right. 489 00:18:29,943 --> 00:18:32,176 Anybody got an extra small gasket? 490 00:18:32,178 --> 00:18:33,177 I'm missing that in here. 491 00:18:33,179 --> 00:18:34,245 Yeah, I got it. 492 00:18:34,247 --> 00:18:35,913 [tickle] tater says he's got it. 493 00:18:35,915 --> 00:18:37,115 All right, open her up. 494 00:18:37,117 --> 00:18:38,316 Here we go. 495 00:18:38,818 --> 00:18:40,151 Shotgun condenser. 496 00:18:40,353 --> 00:18:41,252 All right, y'all. 497 00:18:41,254 --> 00:18:43,254 Let's get all these still parts back 498 00:18:43,256 --> 00:18:45,289 and run out some high octane applejack. 499 00:18:45,291 --> 00:18:46,958 I completely forgot something. 500 00:18:47,227 --> 00:18:48,759 I realized I forgot something. 501 00:18:48,761 --> 00:18:49,927 I didn't have the thumpers, 502 00:18:49,929 --> 00:18:51,863 and I was planning on having that apple flavor 503 00:18:51,865 --> 00:18:52,930 come back out 504 00:18:52,932 --> 00:18:54,132 once I run it through the thumper. 505 00:18:54,134 --> 00:18:56,100 That's okay. I'll deal with it. 506 00:18:57,570 --> 00:18:58,903 [digger] all right, guys, it's time for y'all 507 00:18:58,905 --> 00:19:00,605 to show them still building skills. 508 00:19:00,607 --> 00:19:03,074 We want it complete, ready or run. 509 00:19:03,076 --> 00:19:05,943 You got one hour, starting now. 510 00:19:05,945 --> 00:19:07,111 Good luck, guys. 511 00:19:08,948 --> 00:19:10,014 [tim] I see y'all got a lot of parts over here. 512 00:19:10,016 --> 00:19:12,116 I hope you can figure out how to put it together. 513 00:19:16,089 --> 00:19:18,055 [tater] it's kinda nerve-racking 514 00:19:18,057 --> 00:19:20,992 'cause it ain't the same stuff as I'm used to using. 515 00:19:24,931 --> 00:19:27,064 [tim] jon, I'm concerned about you. 516 00:19:27,066 --> 00:19:29,167 You only have two items over there. 517 00:19:29,169 --> 00:19:30,334 You don't have a thumper. 518 00:19:30,336 --> 00:19:32,103 It's gonna be a challenge, but I'm looking forward to it. 519 00:19:32,105 --> 00:19:34,238 You know, you got a still and a shotgun condenser, 520 00:19:34,240 --> 00:19:35,740 I hope you know what you doing. 521 00:19:35,742 --> 00:19:38,075 [jon] I hope so, too. We'll find out. 522 00:19:38,077 --> 00:19:39,210 [ivy] now, what I'm gonna do about that? 523 00:19:39,212 --> 00:19:40,811 It's still a little short. 524 00:19:40,813 --> 00:19:42,246 The equipment here is completely different 525 00:19:42,248 --> 00:19:44,148 from what I normally use. 526 00:19:44,150 --> 00:19:45,917 So, it's gonna be a challenge, 527 00:19:45,919 --> 00:19:48,186 but it's not anything that I'm afraid of. 528 00:19:48,188 --> 00:19:50,154 Hopefully, you won't need your cutting board. 529 00:19:50,156 --> 00:19:51,055 [ivy chuckles] 530 00:19:51,057 --> 00:19:52,089 I think I'm good. 531 00:19:52,091 --> 00:19:52,857 I'm complete. 532 00:19:52,859 --> 00:19:54,225 I'm done all I can do. 533 00:19:54,227 --> 00:19:55,927 [mark] y'all ready to make a little liquor? 534 00:19:55,929 --> 00:19:57,395 -Yes. -Hot damn! 535 00:19:58,198 --> 00:19:59,096 All right, guys. 536 00:19:59,766 --> 00:20:00,998 Four-hour run time. 537 00:20:01,000 --> 00:20:02,967 We need a jar of your best 538 00:20:02,969 --> 00:20:04,602 clear liquor on this table. 539 00:20:04,604 --> 00:20:06,837 Your time starts now. 540 00:20:06,839 --> 00:20:07,972 Good luck, guys. 541 00:20:07,974 --> 00:20:10,074 [mark] sadly, at the end of this round, 542 00:20:10,076 --> 00:20:12,076 one of you will be going home. 543 00:20:13,680 --> 00:20:14,979 When they're ready to distill this, 544 00:20:14,981 --> 00:20:17,048 we'll get an all together different flavor 545 00:20:17,050 --> 00:20:18,516 and we're gonna have a clear jar. 546 00:20:19,085 --> 00:20:20,218 Fire in the hole. 547 00:20:22,322 --> 00:20:24,055 [tim] I smell fried tater. 548 00:20:25,291 --> 00:20:27,391 [ivy] whoo! Be careful. 549 00:20:30,964 --> 00:20:32,897 Start getting it heated up. 550 00:20:32,899 --> 00:20:35,066 Jon's over there cutting apples still. 551 00:20:35,068 --> 00:20:36,267 [digger] getting ready to put them down 552 00:20:36,269 --> 00:20:37,935 the sack, I'd say. 553 00:20:37,937 --> 00:20:40,404 Getting that apple flavor without a thumper, 554 00:20:40,406 --> 00:20:42,873 my backup plan is to hang the fruit 555 00:20:42,875 --> 00:20:44,609 in the still itself. 556 00:20:44,611 --> 00:20:46,043 I want that vapor touching 557 00:20:46,045 --> 00:20:49,146 every possible molecule of that apple. 558 00:20:49,148 --> 00:20:51,349 Now, as that distillate comes up, 559 00:20:51,351 --> 00:20:52,416 it's gonna hit that bag 560 00:20:52,418 --> 00:20:55,519 and drag flavors right out of those apples. 561 00:20:55,521 --> 00:20:57,788 It's a good theory if he can make it work. 562 00:20:57,790 --> 00:21:00,725 I'm not quite used to that particular still setup, 563 00:21:00,727 --> 00:21:04,128 so this is a very big learning experience for me. 564 00:21:04,130 --> 00:21:06,464 It's got water in it, but it's not running. I'll run it. 565 00:21:10,069 --> 00:21:11,535 -[mark] whoa! -[digger] whoa! 566 00:21:12,171 --> 00:21:13,938 -Oh, hell! -[ivy] be careful. 567 00:21:15,908 --> 00:21:17,074 [digger] whoa, it just collapsed. 568 00:21:17,076 --> 00:21:19,210 -[tim] cut the pump valve. -Oh, hell! 569 00:21:19,212 --> 00:21:20,444 [jon] it formed a vacuum. 570 00:21:20,446 --> 00:21:22,113 -You have to pull it out. -[tim] better cut the pump valve. 571 00:21:22,115 --> 00:21:23,381 He got his water cut off? 572 00:21:23,383 --> 00:21:25,650 Shotgun condensers are the greatest thing, 573 00:21:25,652 --> 00:21:27,952 except once water goes the opposite direction... 574 00:21:27,954 --> 00:21:29,954 -Yeah. -...It starts pulling it back down the hill. 575 00:21:29,956 --> 00:21:30,788 Okay. 576 00:21:30,790 --> 00:21:32,123 Created us a vacuum. 577 00:21:32,125 --> 00:21:33,958 But, as soon as you put air on it, 578 00:21:33,960 --> 00:21:35,860 and blow it back out, 579 00:21:35,862 --> 00:21:37,161 -that's when it's gonna work. -Yup. 580 00:21:37,163 --> 00:21:38,996 -There it goes. -[tim] there it goes, there it goes. 581 00:21:38,998 --> 00:21:40,064 It's popping out. 582 00:21:40,066 --> 00:21:41,232 There you go. 583 00:21:41,234 --> 00:21:42,967 We're just gonna have to start this ball game over again. 584 00:21:42,969 --> 00:21:45,936 We can get thrown curve balls left and right 585 00:21:45,938 --> 00:21:47,471 but I got my eye on that prize. 586 00:21:49,042 --> 00:21:50,241 [digger] guys, you got three hours. 587 00:21:50,243 --> 00:21:51,909 Now, it's time to get serious. 588 00:21:51,911 --> 00:21:54,312 -[jon] the run has begun. -[ivy] yes, it has. 589 00:21:54,314 --> 00:21:56,514 -[mark] tater's runnin' liquor. -It's looking good, tater. 590 00:21:57,183 --> 00:21:58,182 You got stuff coming out. 591 00:21:58,184 --> 00:21:59,984 [tim] he's filling that jar up fast. 592 00:22:00,887 --> 00:22:02,320 [tater] what was the proof they said 593 00:22:02,322 --> 00:22:03,954 they was wanting us to try to hit on this? 594 00:22:03,956 --> 00:22:05,022 -[ivy] 80. -86 or higher. 595 00:22:05,024 --> 00:22:06,924 -86 or higher? -Or higher. 596 00:22:06,926 --> 00:22:09,026 [tater] to have mark, digger and tim say 597 00:22:09,028 --> 00:22:10,961 positive things about my applejack 598 00:22:10,963 --> 00:22:12,963 makes me feel confident, 599 00:22:12,965 --> 00:22:16,334 but I'm gonna try to get the proofage that they's looking for. 600 00:22:17,270 --> 00:22:18,803 [digger] tater knows what he's doing 601 00:22:18,805 --> 00:22:21,005 and I'm assuming jon does, too. 602 00:22:21,007 --> 00:22:23,207 But I'ma believe old ivy's done taken notes. 603 00:22:23,209 --> 00:22:26,043 Well, she won the cold challenge. 604 00:22:26,979 --> 00:22:30,047 I'm happy about the feedback from the prior round, 605 00:22:30,049 --> 00:22:31,749 but the judges felt mine 606 00:22:31,751 --> 00:22:33,451 was gonna be on a little weaker side. 607 00:22:33,453 --> 00:22:34,985 [digger] you better juice it up. 608 00:22:34,987 --> 00:22:37,154 It's getting. 609 00:22:37,156 --> 00:22:40,825 My next step is just to correct my proof. 610 00:22:40,827 --> 00:22:43,761 Ivy put copper mesh in her thump arm. 611 00:22:43,763 --> 00:22:46,897 -[mark] that'll up the proof a little bit. -But it strips flavor. 612 00:22:46,899 --> 00:22:48,299 [tim] yeah, I'm not too fond of that. 613 00:22:48,301 --> 00:22:50,334 Guys, two hours left. 614 00:22:50,336 --> 00:22:52,002 [tim] how's yours dong over there, jon? 615 00:22:52,004 --> 00:22:54,872 -Are you trickling? -Coming out. 616 00:22:54,874 --> 00:22:57,174 -You got her coming out, ivy? -[ivy] there she goes. 617 00:22:57,176 --> 00:22:58,175 [jon] all right! 618 00:23:01,280 --> 00:23:02,580 Damn, that's still hot. 619 00:23:03,049 --> 00:23:04,048 [beep] 620 00:23:05,918 --> 00:23:07,184 -you got a second? -Yeah. 621 00:23:07,186 --> 00:23:08,919 -Smells pretty. -Good. 622 00:23:08,921 --> 00:23:10,254 Have a little swig. 623 00:23:10,256 --> 00:23:11,422 [tater] well, it smells pungent. 624 00:23:11,591 --> 00:23:12,590 God damn. 625 00:23:12,592 --> 00:23:13,891 [jon laughs] 626 00:23:13,893 --> 00:23:15,059 -[tater coughing] -that's good proof. 627 00:23:15,061 --> 00:23:15,760 [grunts] 628 00:23:15,762 --> 00:23:16,594 [beep] 629 00:23:16,596 --> 00:23:17,862 [jon] yeah, that's got alcohol in it. 630 00:23:17,864 --> 00:23:20,464 You daggone right that's got alcohol in it. 631 00:23:21,267 --> 00:23:24,034 You can always make the proof lower. 632 00:23:24,036 --> 00:23:25,936 Sometimes, it's really difficult 633 00:23:25,938 --> 00:23:27,138 to make it higher. 634 00:23:29,008 --> 00:23:30,908 Ivy, you've been doing the spoon test 635 00:23:30,910 --> 00:23:31,976 -on a spoon? -Yes. 636 00:23:31,978 --> 00:23:33,077 Check my alcohol content in it. 637 00:23:33,079 --> 00:23:34,078 Proof up there? 638 00:23:34,080 --> 00:23:35,913 -A little bit higher than 80. -Okay. 639 00:23:35,915 --> 00:23:36,947 -But you know, it's... -Okay. 640 00:23:36,949 --> 00:23:37,982 -...Between that range. -Well, 641 00:23:37,984 --> 00:23:39,316 you gotta play with the taste profile. 642 00:23:39,318 --> 00:23:41,385 Yeah, we'll see what happens. 643 00:23:41,387 --> 00:23:43,087 [digger] have you tasted it yet? 644 00:23:43,089 --> 00:23:43,888 No, not yet. 645 00:23:43,890 --> 00:23:44,989 [mark] I can't get over 646 00:23:44,991 --> 00:23:47,191 she don't never taste nothing till it's done. 647 00:23:47,193 --> 00:23:48,759 This right here works real good, 648 00:23:48,761 --> 00:23:50,127 you don't need to taste it. 649 00:23:50,129 --> 00:23:52,129 You don't need to, but you just want to. 650 00:23:52,131 --> 00:23:53,397 Oh, hell yeah. 651 00:23:55,802 --> 00:23:57,868 I'd say about a half a jar and I'll be done. 652 00:23:57,870 --> 00:23:59,470 All right, tater, talk to me, man. 653 00:23:59,472 --> 00:24:00,204 What you doing over there? 654 00:24:00,239 --> 00:24:01,372 I'm about ready to shut her down. 655 00:24:01,374 --> 00:24:03,174 You gonna shut her down? 656 00:24:03,176 --> 00:24:04,575 You gonna do some blending? 657 00:24:04,577 --> 00:24:06,010 I think it's gonna be a mixture 658 00:24:06,012 --> 00:24:08,045 of number four and number three. 659 00:24:08,047 --> 00:24:11,282 I'm pretty stoked about the flavor and the proofage. 660 00:24:11,284 --> 00:24:14,051 Hmm, I gonna say that there's around 90. 661 00:24:15,121 --> 00:24:16,353 Whoo! 662 00:24:16,889 --> 00:24:18,022 Okay, that's bity. 663 00:24:18,024 --> 00:24:18,622 [ivy chuckles] 664 00:24:18,624 --> 00:24:20,291 [coughing] 665 00:24:20,293 --> 00:24:22,593 -how you doing, jon? -[slurring] I think I'm getting drunk. 666 00:24:22,595 --> 00:24:24,128 -Yeah? Okay. -[ivy laughs] 667 00:24:24,130 --> 00:24:25,729 did the taste enhance? 668 00:24:25,731 --> 00:24:26,597 Yes, it did. 669 00:24:26,599 --> 00:24:28,132 And hanging those apples in there did it? 670 00:24:28,134 --> 00:24:30,568 Yup. Just, uh, trying to do some blending here to 671 00:24:30,570 --> 00:24:32,236 get you guys the best of the best. 672 00:24:32,238 --> 00:24:34,338 One of the things I was concerned a little bit about 673 00:24:34,340 --> 00:24:36,440 was that there was a little cloudiness. 674 00:24:36,943 --> 00:24:37,975 So, I just did a water test 675 00:24:37,977 --> 00:24:40,978 and if it luges where it's still cloudy, 676 00:24:40,980 --> 00:24:43,547 that means we still have some of those heads in there. 677 00:24:44,383 --> 00:24:47,218 All right, guys, you got 45 minutes left. 678 00:24:47,220 --> 00:24:48,552 I'm going with that. 679 00:24:48,554 --> 00:24:51,055 Oh, yeah, got some good bubbles. 680 00:24:51,057 --> 00:24:53,123 Just a tinge cloudier than I would have liked. 681 00:24:53,125 --> 00:24:54,191 You tempering? 682 00:24:54,193 --> 00:24:56,327 If I temper it more, I'm gonna lose that apple. 683 00:24:57,864 --> 00:24:59,597 I believe I'm gonna quit right there. 684 00:24:59,599 --> 00:25:00,931 You're satisfied with that? 685 00:25:00,933 --> 00:25:01,932 [tater] it is what it is. 686 00:25:01,934 --> 00:25:03,133 But there y'alls goes. 687 00:25:03,135 --> 00:25:05,135 You head on out there to that little bar. 688 00:25:05,137 --> 00:25:06,604 All right, then. Thank youse. 689 00:25:07,907 --> 00:25:09,306 [jon] well, I think that's it. 690 00:25:09,308 --> 00:25:11,108 As happy as I can be. 691 00:25:11,110 --> 00:25:13,010 I hope you guys enjoy. 692 00:25:13,012 --> 00:25:14,378 -All right. -We certainly will. 693 00:25:14,380 --> 00:25:15,379 -Good luck. -Thank you, jon. 694 00:25:15,381 --> 00:25:16,347 Thank you. 695 00:25:17,283 --> 00:25:18,415 This here's the one. 696 00:25:19,252 --> 00:25:20,050 [tim] that must have been good, 697 00:25:20,052 --> 00:25:22,019 it's a half jar. 698 00:25:22,021 --> 00:25:23,287 -Wow. -I mean, it's not a full jar, 699 00:25:23,289 --> 00:25:24,255 but it's a good jar. 700 00:25:24,257 --> 00:25:25,956 -[diggers] that's all that matters. -Yeah. 701 00:25:25,958 --> 00:25:28,058 We'll be to get you soon as we reach a decision. 702 00:25:28,060 --> 00:25:28,893 Thank you. 703 00:25:28,895 --> 00:25:29,860 Good luck, ivy. 704 00:25:32,064 --> 00:25:35,199 You guys are putting up some good competition, 705 00:25:35,201 --> 00:25:37,234 all right, that was some good shine. 706 00:25:37,236 --> 00:25:39,270 -Mr. Potato head. -That'll be tater. 707 00:25:39,272 --> 00:25:43,107 They said first to try to hit around at least 86 708 00:25:43,109 --> 00:25:44,041 on the proof. 709 00:25:44,043 --> 00:25:46,310 I think I'm gonna come in a little lower. 710 00:25:46,312 --> 00:25:48,178 [digger] one of the best beads we've seen on a jar. 711 00:25:48,180 --> 00:25:49,213 [tim] that is a good bead. 712 00:25:49,215 --> 00:25:51,048 [digger] he's right in the neighborhood of 100. 713 00:25:51,050 --> 00:25:53,017 Let's hope it tastes like something. 714 00:25:54,921 --> 00:25:56,554 It's got a good apple nose on it. 715 00:26:02,895 --> 00:26:05,162 -[digger] that's very good. -Not fiery. 716 00:26:05,164 --> 00:26:07,731 Got just a little bit of that bite to the apple 717 00:26:07,733 --> 00:26:10,167 to give you on the back end then it goes away. 718 00:26:10,169 --> 00:26:12,202 [tim] the taste throws me a little flip there. 719 00:26:12,204 --> 00:26:14,171 -It's the difference in the apples maybe. -[mark] well... 720 00:26:14,173 --> 00:26:15,806 ...It's not cheesecake. 721 00:26:15,808 --> 00:26:17,207 Pretty tasty drink of liquor. 722 00:26:17,209 --> 00:26:19,810 -Jon. -Jonny appleseed. 723 00:26:19,812 --> 00:26:21,412 Mine still had a couple of issues. 724 00:26:22,248 --> 00:26:24,281 But, you know, I overcame, 725 00:26:24,283 --> 00:26:26,016 and I'm happy with the end result. 726 00:26:26,018 --> 00:26:27,217 That's a little cloudy 727 00:26:27,219 --> 00:26:28,852 [digger] little tinge to it. 728 00:26:28,854 --> 00:26:30,154 [tim] a little bit light on proof. 729 00:26:30,156 --> 00:26:31,956 That may equate up 730 00:26:31,958 --> 00:26:32,790 -to better flavor. -It might. 731 00:26:32,792 --> 00:26:34,224 I put jon on 90. 732 00:26:34,226 --> 00:26:36,393 I've proofed mine down just a little bit. 733 00:26:36,395 --> 00:26:38,128 It's got a bite to it though. 734 00:26:38,130 --> 00:26:40,164 -Whoa! -Well, that's... 735 00:26:41,033 --> 00:26:43,233 Smells a little bit like rubbing alcohol. 736 00:26:43,235 --> 00:26:45,369 That's what I was gonna say. It's got a metal smell to it. 737 00:26:45,371 --> 00:26:47,104 [mark] smells a little like heads, don't it? 738 00:26:47,106 --> 00:26:47,972 Yeah. 739 00:26:47,974 --> 00:26:50,007 I believe he smeared his heads in there 740 00:26:50,009 --> 00:26:51,075 when he was tempering. 741 00:26:52,078 --> 00:26:53,611 Little fierce. 742 00:26:53,613 --> 00:26:55,346 He might have got his jaws mixed up. 743 00:26:55,348 --> 00:26:57,047 -I don't know what it is. -Maybe. 744 00:26:57,149 --> 00:26:58,382 Bless his heart. 745 00:26:58,384 --> 00:27:01,218 But jon did hang some apples in his cap. 746 00:27:01,220 --> 00:27:02,086 -He did. -He did. 747 00:27:02,088 --> 00:27:03,887 To get on good flavor. 748 00:27:03,889 --> 00:27:06,824 I wanted that flavor, and that bite, I'm okay with. 749 00:27:06,826 --> 00:27:07,891 What about you, ivy? 750 00:27:07,893 --> 00:27:08,892 How do you think your proof did? 751 00:27:08,894 --> 00:27:13,464 I think my proof is between the 80s and the 90s. 752 00:27:13,466 --> 00:27:14,999 [tim exhales] whoo, now, that's high. 753 00:27:15,134 --> 00:27:16,000 That's high 754 00:27:16,068 --> 00:27:18,936 in the name of sense, that's 120 proof. 755 00:27:18,938 --> 00:27:20,838 -[digger] or a little lower. -[tim] yeah, we're looking at... 756 00:27:20,840 --> 00:27:22,406 ...90, 105 and 120. 757 00:27:22,408 --> 00:27:24,274 Oh, mother of pearl. 758 00:27:24,276 --> 00:27:25,476 -118. -Okay. 759 00:27:26,012 --> 00:27:26,977 Fair enough. 760 00:27:27,179 --> 00:27:28,379 It's gonna be hot. 761 00:27:28,381 --> 00:27:29,613 But will it taste good? 762 00:27:29,615 --> 00:27:30,814 -Maybe, maybe not. -Uh, well... 763 00:27:30,816 --> 00:27:32,282 I mean, you can't hardly even smell it. 764 00:27:32,284 --> 00:27:34,585 No, that's not harsh for high-proof liquor. 765 00:27:36,122 --> 00:27:37,087 Yeah. 766 00:27:38,958 --> 00:27:40,290 -[mark] damn. -It's fiery on the tongue. 767 00:27:40,292 --> 00:27:41,592 Little fiery on the back there 768 00:27:41,594 --> 00:27:43,127 -but it's-- -it goes away. 769 00:27:43,129 --> 00:27:44,228 It goes away. 770 00:27:44,230 --> 00:27:45,596 It's pretty daggone smooth 771 00:27:45,598 --> 00:27:47,097 for being 118 proof. 772 00:27:47,099 --> 00:27:49,033 I think them peaches is in there. 773 00:27:49,035 --> 00:27:50,768 [digger] absolutely love the flavor. 774 00:27:50,770 --> 00:27:52,936 But, she didn't get her proof right. 775 00:27:52,938 --> 00:27:54,605 If that was proofed down to about 90, 776 00:27:54,607 --> 00:27:56,006 that would be really good. 777 00:27:56,008 --> 00:27:58,142 It's gonna be something for them to judge it. 778 00:27:58,144 --> 00:28:01,178 I mean, to pick one or two out of the three. 779 00:28:01,180 --> 00:28:03,714 Personally, myself, I wish they'd hurry up 780 00:28:03,716 --> 00:28:06,583 and kill the dog and get it over with, so to speak. 781 00:28:06,585 --> 00:28:07,951 Then, we're all in agreement, right? 782 00:28:07,953 --> 00:28:09,987 I think we're all rock-solid at this point. 783 00:28:09,989 --> 00:28:11,288 All right. Go get them, digger. 784 00:28:17,096 --> 00:28:19,263 Y'all gave us a hard job. 785 00:28:19,265 --> 00:28:22,399 But, unfortunately, somebody is going home. 786 00:28:23,069 --> 00:28:25,035 [tim] ivy, good clear jar. 787 00:28:25,037 --> 00:28:26,837 Even though I know we calling it an applejack, 788 00:28:26,839 --> 00:28:28,839 I still taste those peaches. 789 00:28:28,841 --> 00:28:30,808 But, your proof is very high. 790 00:28:30,810 --> 00:28:32,910 I think if you proofed it down a little better, 791 00:28:32,912 --> 00:28:34,812 your flavors would have come to the front a little better. 792 00:28:34,814 --> 00:28:35,746 Okay. 793 00:28:35,748 --> 00:28:37,915 [tim] tater, when you open that lid, 794 00:28:37,917 --> 00:28:39,616 you smell apple, and you taste it. 795 00:28:39,618 --> 00:28:41,885 Proof is really spot-on. 796 00:28:41,887 --> 00:28:43,253 All in all, job well done. 797 00:28:43,255 --> 00:28:45,055 Jon, good proof. 798 00:28:45,057 --> 00:28:47,224 Great job recovering from your condenser. 799 00:28:47,226 --> 00:28:50,761 When you hanged the basket of apples in still itself, 800 00:28:50,763 --> 00:28:54,331 and I think that did transfer over some apple flavor. 801 00:28:54,333 --> 00:28:55,933 You did have a little bit of cloudiness. 802 00:28:55,935 --> 00:28:58,469 I believe you got a little parts of heads in it 803 00:28:58,471 --> 00:29:00,304 -when you were tempering. -Okay. 804 00:29:01,107 --> 00:29:02,840 They all had a little difficulties, 805 00:29:02,842 --> 00:29:04,174 but I didn't see anything that 806 00:29:04,176 --> 00:29:06,009 no one didn't overcome. 807 00:29:06,011 --> 00:29:07,277 But at the end of the day, 808 00:29:07,279 --> 00:29:08,979 somebody's gotta go home. 809 00:29:16,889 --> 00:29:18,288 They all had a little difficulties, 810 00:29:18,290 --> 00:29:19,923 but I didn't see anything that 811 00:29:19,925 --> 00:29:21,592 no one didn't overcome. 812 00:29:21,594 --> 00:29:23,227 But at the end of the day, 813 00:29:23,229 --> 00:29:24,394 somebody's gotta go home. 814 00:29:27,266 --> 00:29:29,166 That would be jon. 815 00:29:29,602 --> 00:29:31,769 Inexperience will let you 816 00:29:31,771 --> 00:29:34,605 smear your heads when you're tempering if you ain't careful. 817 00:29:34,607 --> 00:29:36,940 That bought you a ticket home, brother. I'm sorry. 818 00:29:36,942 --> 00:29:38,242 It's all right, thank you very much. 819 00:29:38,244 --> 00:29:39,943 No, thank you, jon. 820 00:29:39,945 --> 00:29:42,379 [jon] it's a bummer to be going home first, 821 00:29:42,381 --> 00:29:44,281 but even just to be here, 822 00:29:44,283 --> 00:29:45,783 god, what an honor. 823 00:29:45,785 --> 00:29:48,218 -That ain't no fun. -It's awful. 824 00:29:48,220 --> 00:29:50,220 But, cream rises to the top. 825 00:29:50,222 --> 00:29:51,321 Here you all are. 826 00:29:51,323 --> 00:29:52,956 Your next step's a little different. 827 00:29:52,958 --> 00:29:54,324 You going to take that liquor there 828 00:29:54,326 --> 00:29:56,960 and age that up real pretty on some chips. 829 00:29:56,962 --> 00:29:58,896 [tim] blending the alcohol is one thing 830 00:29:58,898 --> 00:30:01,198 but when you start to putting this wood in it, 831 00:30:01,200 --> 00:30:03,534 you can change that taste profile tremendous. 832 00:30:04,203 --> 00:30:06,036 I use chips all the time. 833 00:30:06,038 --> 00:30:07,938 [jeremy] rapid aging applejack 834 00:30:07,940 --> 00:30:10,841 involves steeping with charred oak chips. 835 00:30:10,843 --> 00:30:13,076 As the chips sit in the jack, 836 00:30:13,078 --> 00:30:15,245 the caramelized sugars in the wood 837 00:30:15,247 --> 00:30:16,580 impart sweetness 838 00:30:16,582 --> 00:30:18,882 and enhance the apple flavors. 839 00:30:18,884 --> 00:30:20,784 And the carbon in the charred wood 840 00:30:20,786 --> 00:30:23,687 filters out tannins and sulphites. 841 00:30:23,689 --> 00:30:26,824 The effect is similar to barrel ageing, 842 00:30:26,826 --> 00:30:29,660 except the greater surface area of the oak chips 843 00:30:29,662 --> 00:30:31,895 speeds up the process. 844 00:30:31,897 --> 00:30:35,065 Resulting in a richer, deeper flavored applejack 845 00:30:35,067 --> 00:30:37,067 in a fraction of the time. 846 00:30:38,003 --> 00:30:39,269 [tim] you can mess it up really easy. 847 00:30:39,271 --> 00:30:41,171 You can put the wrong amount of chips 848 00:30:41,440 --> 00:30:42,673 or wrong type chips, 849 00:30:42,675 --> 00:30:43,974 in 24 hours, 850 00:30:43,976 --> 00:30:46,376 it won't be the same good jar that you started with. 851 00:30:46,779 --> 00:30:48,011 So, be careful. 852 00:30:48,013 --> 00:30:50,914 [digger] you got one hour. Get your liquor on chips. 853 00:30:50,916 --> 00:30:52,916 Your time starts now. 854 00:30:52,918 --> 00:30:53,917 Good luck, guys. 855 00:30:55,988 --> 00:30:57,588 [tim] we want it to look good and taste good. 856 00:31:00,059 --> 00:31:02,125 [mark] what are you going for in yours, ivy? 857 00:31:02,261 --> 00:31:03,794 I don't know. 858 00:31:03,796 --> 00:31:05,362 [digger] can you tell by smelling those chips 859 00:31:05,364 --> 00:31:06,997 how deep they're charred? 860 00:31:06,999 --> 00:31:08,131 -Yes. -That's really and truly 861 00:31:08,133 --> 00:31:09,933 all you need to know. 862 00:31:09,935 --> 00:31:11,168 [ivy] in ageing with the oak chips, 863 00:31:11,170 --> 00:31:12,703 I used a combination, 864 00:31:12,705 --> 00:31:15,138 dark toasted and mid toasted. 865 00:31:15,140 --> 00:31:18,242 Hopefully, my nose is gonna lead me in the right direction. 866 00:31:18,244 --> 00:31:21,111 She wouldn't be so happy to be blessed with that nose 867 00:31:21,113 --> 00:31:23,180 if she had spent much time around you. 868 00:31:23,182 --> 00:31:25,449 [digger] I don't know why I'm friends with him. 869 00:31:27,419 --> 00:31:29,987 Tater, I see you got a little tub of chips 870 00:31:29,989 --> 00:31:30,854 you brought from home. 871 00:31:30,856 --> 00:31:32,022 [tater] yeah. 872 00:31:32,024 --> 00:31:34,892 It's a white oak. Grows everywhere around here. 873 00:31:34,894 --> 00:31:36,560 I char it to my specs. 874 00:31:37,129 --> 00:31:38,896 I do a lot of ageing. 875 00:31:38,898 --> 00:31:40,163 So, I'm pretty confident 876 00:31:40,165 --> 00:31:42,032 in that order of the business. 877 00:31:42,034 --> 00:31:44,735 Did you notice the chips he was using? 878 00:31:44,737 --> 00:31:46,837 -Dark, dark, dark. -Yeah. 879 00:31:46,839 --> 00:31:48,805 [tim] ivy, are you gonna go back and use 880 00:31:48,807 --> 00:31:50,440 some of your other product there to blend? 881 00:31:50,442 --> 00:31:51,909 'cause your proof was real high. 882 00:31:51,911 --> 00:31:53,377 Yeah, I'm gonna fix that. 883 00:31:54,580 --> 00:31:55,913 To correct my proof, 884 00:31:55,915 --> 00:31:57,381 I'm gonna bring it down a little bit 885 00:31:57,383 --> 00:31:58,615 using the tails. 886 00:31:59,084 --> 00:31:59,850 Looky here. 887 00:31:59,852 --> 00:32:00,884 Here we go. 888 00:32:03,188 --> 00:32:05,122 Tater's has done startin' to turn a little color, 889 00:32:05,124 --> 00:32:06,089 and that's how fast they work. 890 00:32:06,091 --> 00:32:08,058 [digger] oh, yeah. 891 00:32:08,060 --> 00:32:11,061 Well, fellers, I believe I've mashed it up all I can. 892 00:32:11,063 --> 00:32:11,929 All in and all done. 893 00:32:11,931 --> 00:32:13,597 -There it is. -All right. 894 00:32:13,599 --> 00:32:15,832 -We'll let the experienced settle it. -That's all we ask for. 895 00:32:15,834 --> 00:32:16,934 You can head on out. 896 00:32:16,936 --> 00:32:18,168 -See you shortly. -Good luck, ivy. 897 00:32:18,170 --> 00:32:19,269 [ivy] same to you, tater. 898 00:32:20,172 --> 00:32:21,204 So, here is the jar. 899 00:32:21,573 --> 00:32:22,506 Enjoy. 900 00:32:23,542 --> 00:32:25,042 All righty. 901 00:32:25,044 --> 00:32:26,843 Well, you head on out there with tater, 902 00:32:26,845 --> 00:32:29,313 you won't see these jars again for 24 hours. 903 00:32:29,315 --> 00:32:30,280 -Good luck. -Have a good one. 904 00:32:30,282 --> 00:32:31,315 Thank you. 905 00:32:35,955 --> 00:32:37,054 [digger] welcome back, guys. 906 00:32:37,056 --> 00:32:39,156 You see three familiar faces, 907 00:32:39,158 --> 00:32:41,224 we've got new face down here at the end. 908 00:32:41,226 --> 00:32:43,860 Pleasure to meet you. I'm lisa laird. 909 00:32:43,862 --> 00:32:45,796 Ninth generation of the laird family 910 00:32:45,798 --> 00:32:48,765 and we are the oldest distillers in the united states. 911 00:32:48,767 --> 00:32:52,336 We've been distilling applejack for 241 years, 912 00:32:52,338 --> 00:32:54,104 and I'm really excited to see 913 00:32:54,106 --> 00:32:56,440 what both of your applejacks taste like 914 00:32:56,442 --> 00:32:57,574 after you've aged it. 915 00:32:57,576 --> 00:33:00,143 Lisa, she's the leading authority 916 00:33:00,145 --> 00:33:02,245 in applejack in the world. 917 00:33:02,247 --> 00:33:04,848 It meant a lot for me for her to be here and judge. 918 00:33:04,850 --> 00:33:06,283 [mark] at the end of this round, 919 00:33:06,285 --> 00:33:09,953 one of you would be master distiller. 920 00:33:09,955 --> 00:33:13,023 All right, guys, make any adjustments you need to. 921 00:33:13,025 --> 00:33:14,324 And I suggest 922 00:33:14,326 --> 00:33:16,059 you do a good job filtering. 923 00:33:16,061 --> 00:33:18,061 You can let a little wood slip through 924 00:33:18,063 --> 00:33:19,029 if you're not careful. 925 00:33:19,131 --> 00:33:20,130 You got 30 minutes 926 00:33:20,132 --> 00:33:21,932 to get us a good jar on the table, 927 00:33:21,934 --> 00:33:23,100 the pick of your litter. 928 00:33:23,869 --> 00:33:26,036 Your time starts now. 929 00:33:26,038 --> 00:33:27,170 Good luck, guys. 930 00:33:28,173 --> 00:33:30,007 Oh, yeah. 931 00:33:30,009 --> 00:33:31,241 [digger] pretty amber color. 932 00:33:31,677 --> 00:33:33,310 Honey color. 933 00:33:33,312 --> 00:33:37,147 Ivy's is definitely closer to probably about our 3-year-old. 934 00:33:38,350 --> 00:33:41,585 [digger] damn, tater's is clear. You can't even see it. 935 00:33:41,587 --> 00:33:42,786 [tater] does that look better? 936 00:33:42,788 --> 00:33:45,889 I just have a little deeper, richer color, yeah. 937 00:33:45,891 --> 00:33:47,891 Tater's over there, his is a little bit darker. 938 00:33:47,893 --> 00:33:51,094 So, it'd be, you know, higher, probably about five, six, 939 00:33:51,096 --> 00:33:53,397 you know, my higher aged statement brandies. 940 00:33:54,967 --> 00:33:56,933 So, how's yours look to you, ivy? 941 00:33:56,935 --> 00:33:58,402 [ivy] it looks very pretty. 942 00:33:58,404 --> 00:34:00,003 [tater] oh, it is. Ain't it? 943 00:34:00,172 --> 00:34:01,104 [ivy] what about yourself? 944 00:34:01,106 --> 00:34:02,773 [tater] mine's just a little dark. 945 00:34:02,775 --> 00:34:06,076 To me I had a little too much color in it. 946 00:34:06,078 --> 00:34:08,045 More than I like to have in it. 947 00:34:08,047 --> 00:34:09,946 So, you really did some rapid aging there 948 00:34:09,948 --> 00:34:11,114 with the-- at least with the color. 949 00:34:11,116 --> 00:34:12,883 I don't know, I may have overdone it. 950 00:34:12,885 --> 00:34:14,251 Just looking at it. 951 00:34:14,253 --> 00:34:16,286 Yeah, you can definitely over oak, for sure. 952 00:34:16,288 --> 00:34:18,355 Too much of the wood characteristics 953 00:34:18,357 --> 00:34:19,956 and you start to lose the apple. 954 00:34:19,958 --> 00:34:22,926 Now, ivy, yours is a little bit lighter in color. 955 00:34:22,928 --> 00:34:25,862 I didn't use that much. Just a little. 956 00:34:25,864 --> 00:34:26,963 [lisa] just a little bit. Yeah. 957 00:34:26,965 --> 00:34:28,899 [ivy] I was happy with the rapid aging. 958 00:34:28,901 --> 00:34:30,067 It was very light. 959 00:34:30,069 --> 00:34:33,136 I didn't really wanna overpower it with the oak. 960 00:34:33,138 --> 00:34:35,439 Can we use some of our clear spirits 961 00:34:35,441 --> 00:34:36,873 to cut into this? 962 00:34:36,875 --> 00:34:37,741 Absolutely. 963 00:34:37,743 --> 00:34:39,242 To maybe back the wood out of it. 964 00:34:39,244 --> 00:34:40,277 I think that is a safer option. 965 00:34:40,279 --> 00:34:42,212 I've been at it for 15 years. 966 00:34:42,214 --> 00:34:44,114 Ivy is really catching up. 967 00:34:44,116 --> 00:34:45,982 So I better step my game up. 968 00:34:45,984 --> 00:34:48,285 [mark] uh-oh. Ivy is actually tasting. 969 00:34:48,287 --> 00:34:49,786 She is to that point. 970 00:34:49,788 --> 00:34:51,988 That's the first time I've seen ivy 971 00:34:51,990 --> 00:34:54,357 taste anything during this competition. 972 00:34:54,359 --> 00:34:56,226 That means [beep] just got real. Tater, 973 00:34:56,228 --> 00:34:57,561 you better buckle up. 974 00:34:58,597 --> 00:34:59,830 [tim] buckle up, tater chip. 975 00:34:59,832 --> 00:35:01,765 [ivy] I feel really good about my jar. 976 00:35:01,767 --> 00:35:05,602 I'm happy with this nice caramel apple flavor 977 00:35:05,604 --> 00:35:07,504 also with the little hint of peach. 978 00:35:07,506 --> 00:35:09,172 She had a happy face, digger. 979 00:35:09,174 --> 00:35:11,141 -Yeah. -I'm pretty happy. 980 00:35:11,143 --> 00:35:12,409 [lisa] that's a confident woman. 981 00:35:14,079 --> 00:35:15,312 Here you go, enjoy. 982 00:35:15,314 --> 00:35:16,346 [digger] all righty. 983 00:35:16,348 --> 00:35:18,081 We'll come get y'all when we reach a decision. 984 00:35:18,083 --> 00:35:19,082 Thank you. 985 00:35:19,084 --> 00:35:19,983 -Good luck. -[mark] good luck, ivy 986 00:35:19,985 --> 00:35:20,917 thank you so much. 987 00:35:20,919 --> 00:35:22,252 [tater] ivy's new to the craft 988 00:35:22,254 --> 00:35:24,087 but she's got a good nose for it. 989 00:35:24,089 --> 00:35:25,922 And she's a good distiller. 990 00:35:25,924 --> 00:35:27,991 So, you know, it may be me that goes home. 991 00:35:27,993 --> 00:35:28,792 Who would ever know? 992 00:35:28,794 --> 00:35:30,026 It is what it is, 993 00:35:30,028 --> 00:35:31,194 that's all I can do with it. 994 00:35:31,196 --> 00:35:32,562 Well, it looks mighty fine. 995 00:35:33,165 --> 00:35:34,598 Right, wrong or indifferent, 996 00:35:34,600 --> 00:35:35,899 that's all I can do with it. 997 00:35:35,901 --> 00:35:38,168 I'll come get you when we get that decision made. 998 00:35:38,170 --> 00:35:40,270 All right, then, thank y'all for letting me do it. 999 00:35:40,272 --> 00:35:42,105 -Yes, sir, good luck. -[lisa] good luck. 1000 00:35:43,942 --> 00:35:45,175 [jeremy] coming up... 1001 00:35:45,177 --> 00:35:47,844 But, unfortunately, we can't have two master distillers. 1002 00:35:47,846 --> 00:35:48,979 If y'all don't mind, I'd like to interrupt 1003 00:35:48,981 --> 00:35:50,514 -just one minute. -[ivy] what? 1004 00:35:53,819 --> 00:35:56,153 I think that applejack was stumbled upon in this neck of the woods 1005 00:35:56,155 --> 00:35:57,754 when somebody made hard cider 1006 00:35:57,756 --> 00:35:58,922 and they left it outside. 1007 00:35:58,924 --> 00:36:00,023 And they came out they said, "damn, 1008 00:36:00,025 --> 00:36:01,224 my cider froze." 1009 00:36:01,226 --> 00:36:03,760 -so they just scooped the ice out of it. -Absolutely. 1010 00:36:03,762 --> 00:36:05,695 I'm certain that's probably the way that came about. 1011 00:36:05,697 --> 00:36:06,930 Well, back in the colonial days, 1012 00:36:06,932 --> 00:36:09,132 there was a lot of freeze distillation. 1013 00:36:09,134 --> 00:36:11,101 Not everybody had stills so they were-- 1014 00:36:11,103 --> 00:36:13,236 if you were of the good baptist faith, 1015 00:36:13,238 --> 00:36:15,906 and you happen to wanna make you a drink, 1016 00:36:15,908 --> 00:36:17,874 as long as nobody saw you at the liquor store 1017 00:36:17,876 --> 00:36:18,575 or had you with it, 1018 00:36:18,577 --> 00:36:20,310 it was no harm, no foul. 1019 00:36:20,312 --> 00:36:22,245 Legal. Legal. 1020 00:36:22,981 --> 00:36:23,980 Didn't get caught. 1021 00:36:27,186 --> 00:36:28,852 Those jars look really good. 1022 00:36:28,854 --> 00:36:30,253 It's gonna be a tough decision. 1023 00:36:30,255 --> 00:36:32,255 [tim] ivy is the closest to me. 1024 00:36:32,257 --> 00:36:33,823 Look at the clarity on that thing. 1025 00:36:33,825 --> 00:36:36,593 [digger] I've experimented with chips for years, 1026 00:36:36,595 --> 00:36:39,262 and I'm really surprised she got that good of color 1027 00:36:39,264 --> 00:36:41,398 out of that little, tiny bit of chips. 1028 00:36:41,400 --> 00:36:43,533 -[tim] proof is up. -Good bead. 1029 00:36:43,902 --> 00:36:44,834 Yeah. 1030 00:36:45,170 --> 00:36:47,103 -So you happy? -I think I did pretty good, 1031 00:36:47,105 --> 00:36:50,140 but I tempered it down a little bit. 1032 00:36:50,142 --> 00:36:52,175 -I didn't wanna go too much. -No. 1033 00:36:53,345 --> 00:36:55,011 It's got a very nice fresh nose. 1034 00:36:55,013 --> 00:36:57,147 You can smell, smell that oak. 1035 00:36:57,149 --> 00:36:58,882 You get a little bit of the oak, not too much. 1036 00:36:58,884 --> 00:37:01,184 But you definitely get you still get that apple. 1037 00:37:01,853 --> 00:37:04,588 Very smooth for the proof that it is. 1038 00:37:04,590 --> 00:37:06,323 Really nice. I think ivy does have 1039 00:37:06,325 --> 00:37:07,791 more of a green apple taste. 1040 00:37:07,793 --> 00:37:08,658 Mmm-mmm. 1041 00:37:08,660 --> 00:37:10,794 Ivy, she actually added some peaches. 1042 00:37:10,796 --> 00:37:13,830 Well, it's not technically applejack then if she put peaches in it. 1043 00:37:13,832 --> 00:37:15,198 It's a fruit brandy. 1044 00:37:15,200 --> 00:37:17,133 Applejack has to be 100% apples. 1045 00:37:17,135 --> 00:37:18,168 [tim] bit of trickery going on. 1046 00:37:18,170 --> 00:37:20,837 This is backwoods applejack. 1047 00:37:20,839 --> 00:37:22,305 So, we're not gonna hold them to 1048 00:37:22,307 --> 00:37:24,074 the same government standards. 1049 00:37:24,076 --> 00:37:26,243 That's true, you're the moonshiners, 1050 00:37:26,245 --> 00:37:28,845 so you don't really follow all the regulations. 1051 00:37:28,847 --> 00:37:30,880 -So... [laughs]. -[laughing] 1052 00:37:30,882 --> 00:37:33,350 all in all, I think I did... 1053 00:37:33,352 --> 00:37:35,919 I did my best. How do you think you did? 1054 00:37:35,921 --> 00:37:39,422 Ah, I'm picky about mine. It wasn't 1055 00:37:39,424 --> 00:37:41,891 really up to par the best I've ever done, 1056 00:37:41,893 --> 00:37:42,792 I don't think. 1057 00:37:42,794 --> 00:37:44,828 [lisa] tater's just by the color, 1058 00:37:44,830 --> 00:37:47,631 it looks for five even up to six years, 1059 00:37:47,633 --> 00:37:49,065 but if it's in a barrel... 1060 00:37:49,067 --> 00:37:53,403 Uh, versus ivy's closer to a two, three-year aging. 1061 00:37:53,405 --> 00:37:55,739 [mark] that may be a problem for tater's, 1062 00:37:55,741 --> 00:37:57,307 it may be too oaky. 1063 00:37:57,309 --> 00:38:00,210 That's a great bead. What are we at, 100, tim? 1064 00:38:00,212 --> 00:38:02,479 Pretty close to 100, nice color. 1065 00:38:02,481 --> 00:38:04,014 -I'm ready to taste it. -[lisa] I'm ready. 1066 00:38:04,016 --> 00:38:04,981 Come on! 1067 00:38:04,983 --> 00:38:07,083 Kinda scares me that lisa is judging 1068 00:38:07,085 --> 00:38:08,018 what I've been doing, you know. 1069 00:38:08,020 --> 00:38:10,987 'cause she's seen the best there is. 1070 00:38:15,027 --> 00:38:17,060 That's a different nose, total different nose. 1071 00:38:17,062 --> 00:38:19,429 You're definitely getting the wood notes. 1072 00:38:20,932 --> 00:38:23,266 [tim] now, after I've tasted it, my notes change, 1073 00:38:23,268 --> 00:38:24,734 [lisa] you just get a nice balance. 1074 00:38:24,736 --> 00:38:26,036 It improves after you taste it. 1075 00:38:26,038 --> 00:38:27,404 -I'm picking up... -[digger] very good drink. 1076 00:38:27,406 --> 00:38:28,838 ...The baking spices now. 1077 00:38:28,840 --> 00:38:30,206 Yeah, it's a different apple. 1078 00:38:30,208 --> 00:38:31,875 More like a pie flavor. 1079 00:38:31,877 --> 00:38:34,144 Yep, that will definitely happen. The longer you age, 1080 00:38:34,146 --> 00:38:38,248 you're gonna get more of a caramelized baked apple type flavor 1081 00:38:38,250 --> 00:38:41,284 and you're gonna get some of that spice from the wood. 1082 00:38:41,286 --> 00:38:44,287 I tried to add a little more of my clear to 1083 00:38:44,289 --> 00:38:45,221 flatten it up. 1084 00:38:45,223 --> 00:38:47,991 It's was a little too oaky for me. 1085 00:38:47,993 --> 00:38:49,159 I wanna tell you, they're both excellent. 1086 00:38:49,161 --> 00:38:52,028 Lisa, now, you're the expert here. 1087 00:38:52,030 --> 00:38:54,964 One has a little bit more of the aging characteristics 1088 00:38:54,966 --> 00:38:57,200 and the other one's a little bit younger, fresher. 1089 00:38:57,202 --> 00:38:59,169 So, comparing apples to apples. [laughs] 1090 00:38:59,171 --> 00:39:00,337 yeah, it's not apples to apples. 1091 00:39:00,339 --> 00:39:03,039 We came here to compete but 1092 00:39:03,041 --> 00:39:05,975 I just wanted to meet other moonshiners. 1093 00:39:05,977 --> 00:39:07,811 I'm real glad that I got to meet you. 1094 00:39:07,813 --> 00:39:09,045 Cheers! 1095 00:39:09,047 --> 00:39:10,313 Are we all rock-solid? 1096 00:39:10,315 --> 00:39:11,281 Yes. 1097 00:39:14,553 --> 00:39:15,685 [digger] welcome back. 1098 00:39:15,721 --> 00:39:19,022 Y'all probably gave us one of the hardest deliberations 1099 00:39:19,024 --> 00:39:22,058 that we've had in the history of this show. 1100 00:39:22,060 --> 00:39:24,928 One was just a wee bit better. 1101 00:39:24,930 --> 00:39:27,797 [lisa] so, ivy, beautiful applejack that you created. 1102 00:39:27,799 --> 00:39:30,166 Little fresher apple on the nose, 1103 00:39:30,168 --> 00:39:33,136 had beautiful flavors and aromas all through the finish. 1104 00:39:33,138 --> 00:39:34,604 Color's a little bit lighter, 1105 00:39:34,606 --> 00:39:36,973 the taste profile is right on the money. 1106 00:39:36,975 --> 00:39:40,377 And I think the peach actually gives that little sweetness in there. 1107 00:39:40,379 --> 00:39:44,047 And, tater, you was very concerned 1108 00:39:44,049 --> 00:39:46,983 that you had got way too oaky. 1109 00:39:48,120 --> 00:39:50,887 It was spot on. A lot of apples. 1110 00:39:50,889 --> 00:39:53,289 Tater, yours was aged a little bit more, 1111 00:39:53,291 --> 00:39:55,358 so we had more of that baked apple flavor. 1112 00:39:55,360 --> 00:39:58,027 Had a beautiful nose as well, nice finish. 1113 00:39:58,029 --> 00:39:59,963 And I have to say, 1114 00:39:59,965 --> 00:40:02,999 I would be honored to serve either one of your applejacks at my home. 1115 00:40:03,235 --> 00:40:04,968 [digger] all right, guys. 1116 00:40:05,871 --> 00:40:08,104 We wish we could make two master distillers, 1117 00:40:08,106 --> 00:40:10,006 but, unfortunately, we can't. 1118 00:40:12,978 --> 00:40:15,612 Tater, you're the next master distiller. 1119 00:40:17,048 --> 00:40:19,182 -Well, thank y'all. -Congratulation, old buddy. 1120 00:40:19,184 --> 00:40:22,118 You also win a limited run of your applejack 1121 00:40:22,120 --> 00:40:23,853 at sugarlands distilling company. 1122 00:40:23,855 --> 00:40:25,255 [tater] getting my liquor on the shelf's 1123 00:40:25,257 --> 00:40:26,756 gonna be exciting. 1124 00:40:26,758 --> 00:40:28,591 My family will be proud of me for it. 1125 00:40:28,593 --> 00:40:30,193 [ivy] I'm so happy for tater. 1126 00:40:30,195 --> 00:40:33,029 Fifteen years of working on your craft like that 1127 00:40:33,031 --> 00:40:34,864 and you finally get your validation 1128 00:40:34,866 --> 00:40:36,966 is unbelievable. 1129 00:40:37,002 --> 00:40:38,268 All right, guys. 1130 00:40:38,570 --> 00:40:40,437 If y'all don't mind, I would like to interrupt just one minute. 1131 00:40:41,606 --> 00:40:45,375 Ivy, I wanna welcome you into the moonshiner family. 1132 00:40:45,377 --> 00:40:47,877 Oh, man, what? 1133 00:40:47,879 --> 00:40:48,578 [mark] how about that? 1134 00:40:49,080 --> 00:40:49,879 [ivy laughs] 1135 00:40:49,881 --> 00:40:51,014 you got a coon pecker now. 1136 00:40:51,016 --> 00:40:53,349 -How about that? -Man. Thank you, tater. 1137 00:40:54,152 --> 00:40:56,986 I always wondered how I was gonna get one of these. 1138 00:40:58,156 --> 00:41:00,123 -Oh, man! -That's pretty awesome right there, tater. 1139 00:41:00,125 --> 00:41:01,324 [tater] she deserves it. 1140 00:41:01,326 --> 00:41:03,626 People's gonna think I've got a damn heart. 1141 00:41:03,628 --> 00:41:05,995 You just got a thumping gizzard. 1142 00:41:05,997 --> 00:41:09,332 [ivy] coon peckers, they're a symbol of being an official moonshiner. 1143 00:41:09,334 --> 00:41:10,934 I'm official now. 1144 00:41:11,670 --> 00:41:14,103 Now, ivy, you've got talent. 1145 00:41:14,105 --> 00:41:16,406 I can see that there's big things in your future. 1146 00:41:16,775 --> 00:41:17,607 Thank you. 1147 00:41:17,609 --> 00:41:19,108 And thank you most of all, 1148 00:41:19,110 --> 00:41:21,945 because it meant more from you than it did these three. 1149 00:41:21,947 --> 00:41:23,112 It was my pleasure. 1150 00:41:23,114 --> 00:41:24,581 [digger] damn, that was tiny bit hurtful. 1151 00:41:25,283 --> 00:41:26,950 Congratulations, tater.