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.