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[narrator] this time
on master distiller.
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00:00:02,870 --> 00:00:05,504
Whiskey world tour,
here we come.
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00:00:05,506 --> 00:00:08,407
[narrator] it's scotch
versus kentucky,
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00:00:08,409 --> 00:00:10,943
versus japanese whiskey.
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That tastes just like scotch.
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Oh, yeah.
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[chris] japanese-style
whiskey use malted wheat.
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Just a classic kentucky
recipe, little corn,
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little six row,
little happiness, that's all.
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We feel you.
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[narrator] the world's
top regional styles.
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Big contrast here, guys.
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[narrator] and a whiskey
battle for the ages.
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We're gonna see
some good liquor, guys.
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[man] done.
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[narrator] across the country,
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a handful of amateur
distillers
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are heirs
to a centuries-old tradition.
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Some operate
on the legal side,
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others practice their craft
beyond the reach of the law.
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Now they'll face off
to earn their place
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in america's
liquor-making legacy.
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I just wanna be the best drop,
not the first drop.
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[narrator] judged by
three legendary moonshiners...
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There's very
little alcohol in there.
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[narrator] they'll go head
to head in a series...
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Of challenges.
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Great.
Got a bag of tricks over here.
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You like that?
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Anticipation.
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Drum roll.
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[lorna] oh, my gosh.
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[narrator] to determine
who has what it takes...
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Anybody nervous yet?
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I want it to be perfect.
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[narrator] to be named...
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I'm not above dirty tricks
at all.
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[man] I can do this.
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[narrator] master distiller.
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That's what we've been
looking for.
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[intense music playing]
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welcome to master distiller.
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We're fixing to put
your skills to the test.
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Whiskey world tour.
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I hate flying, so this is kind
of like a vacation for me.
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We got the whiskeys
of the world.
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We got the kentucky bourbon,
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we got the japanese-style
whiskey,
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and we got
the scottish peated whiskey.
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Tickle, tell us about it.
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Whiskey was invented
in scotland
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when medieval monks
started distilling grains.
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Scotch is considered
the original gangster.
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The most iconic is
a single malt peated style.
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Whiskey distillation
was brought to america
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in the 1700s by scottish,
welsh, and irish immigrants.
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Using the grains
that they could grow locally,
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different regions developed
their own distinct style.
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In the south, corn was king.
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And by the 1870s,
kentucky bourbon
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had taken off.
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Whiskey production in japan
got its feet off
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the ground
when a young chemist named
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masataka taketsuru
went to scotland right
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after world war I
and learned to distill.
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And in 1924, he opened
the suntory distillery
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and the international
whiskey game
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was forever changed.
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Hmm. And I can see why.
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All right, guys.
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What's at stake is, of course,
bragging rights.
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But in addition to that,
the winner will get a limited
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run of their label
with a major distillery.
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Guys,
you're all making different
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styles of whiskey from
different parts of the world.
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That means your jar's gonna
taste different than his jar.
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Your jar's gonna taste
different from her jar.
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The distiller
that crafts their jar
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of their particular
chosen whiskey the best
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will be crowned
the next master distiller.
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You're gonna have three hours
to make a grain bill,
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starting now.
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Whiskey world tour,
here we come.
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I'm digging it.
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[narrator] to customize
each whiskey's
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specific style,
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distillers will start
their mash
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with a regional grain bill.
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Once the mash ferments,
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they'll distill the
alcohol twice,
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then rapid age
their final spirit to dial
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in the flavor profile
of their regional whiskey.
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[tim] lorna over here,
her family is from scotland.
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[man] mmm-hmm.
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And she actually works
at a legal distillery.
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Here we are, day in the life.
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My name
is lorna barclay conrad.
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I am the head distiller
for a distillery
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in nashville, tennessee.
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And I've been distilling
for five years now.
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I grew up in the south,
but my mom is born
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and raised in scotland.
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So it was in my blood
and I had a calling.
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We're using our smell
and taste to make cuts.
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I've made a few
different kinds of whiskey,
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single malts
along with rye whiskeys.
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And I do enjoy scotches,
and scotland
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has such a huge variety.
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I came here
to represent family,
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so I'm here
to make them proud.
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Now chris is from hawaii,
he lived in new york.
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Mmm-hmm.
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And then he
is a college professor,
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pastry chef, and part owner
of a distillery.
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I'm chris uyehara,
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I'm from skaneateles,
new york.
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I've been distilling
for six years
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and I own a distillery.
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This is my playroom
during the weekends.
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I'm a pastry chef by trade.
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So a lot of my whiskeys
that I make
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I go by taste and feel.
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Um, on my hands, rub it.
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Right now
it's still high alcohol.
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I found out when grandma made
a pineapple moonshine.
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She was a immigrant
from okinawa, japan
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and she was then
indentured worker
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and they struggled
to make ends meet,
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so she made moonshines.
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So I want to win
master distiller
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to honor her.
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It's also my dream to retire
and work
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at the distillery full-time.
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Curtis, he's a backwoods
distiller.
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He used to be a chef.
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He's one to watch, I think.
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My name is curtis wickley,
I was in born
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in louisville, kentucky.
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I'm a mechanic
for a mining company.
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That's some fine alcohol
right there, I'll tell you.
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I've been distilling three,
four years.
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And I started off
making wine...
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Simple five-gallon still,
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electric heat going in.
As you can see,
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it's not a large operation.
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Just wanna do something
a little bit fireproof
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and test my culinary skills
and see
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what I can produce
in the long run.
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I would say my favorite liquor
to make
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is the kentucky-style bourbon.
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Winning the master distiller,
I would definitely
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can take the bragging rights
back home
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and open a distillery.
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So I can't believe I'm here.
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I'm gonna wake up
in my bed sprawled out
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like that was
a hell of a dream.
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You got your fire up
real high?
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Yeah.
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Yeah, I usually use steam.
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Nervous?
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Yeah. What about you?
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[curtis] no, I'm good.
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I'm out of my element
as far as process.
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Really?
You're out of your element?
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What?
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There's a lot of differences
in working commercial
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versus this size.
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So just because I do it
professionally,
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not all of my skills
translate.
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One hour left.
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A big contrast here, guys,
from this end to that end,
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she's measuring everything
and little bits and pieces.
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Curtis...
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He might've measured
his beforehand.
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[curtis] maybe.
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Fill us in on your grain bill
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over there, buddy.
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Just a classic
kentucky recipe.
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Little corn, little six row,
little barley,
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little happiness, that's all.
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The recipe I make
is a classic kentucky whiskey,
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minus the limestone water.
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Uh, 51% corn and then rye.
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I'm just trying to keep it
all at the bottom.
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[tim] okay.
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Because the last thing
I wanna do is end up
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with a scorched mash.
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Yeah.
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So we're making a kentucky
bourbon-style whiskey.
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[curtis] correct.
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But we're not
gonna make bourbon?
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No. I'm gonna stick
into what I know
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with just a slight twist.
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[man]
lorna, fill us in
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on that grain bill.
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Going for a scotch style,
so I have some heavily
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peated malt in there,
no corn, no nothing else.
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[narrator] peated single
malt whiskey is known
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for its smoky flavor,
which can be controversial
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for whiskey drinkers.
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Peat is a layered
soil made up of decaying
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plants and animals
found in bogland areas.
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Peat burns similar to coal.
It dries the malt,
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allowing the smoke and vapors
to permeate the grain.
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The longer the malt
is exposed to a peat fire,
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the smokier the scotch
whiskey will taste.
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Though not merely
as popular in japanese
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or kentucky styles,
some inspired distillers now
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use peated malt in their
recipes,
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blending traditions
of blurring the lines
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between international
whiskeys.
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00:08:20,734 --> 00:08:23,201
This heavily-peated
malt will really
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00:08:23,203 --> 00:08:25,704
come through
without overpowering.
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Keeping your fingers
crossed for that.
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I know.
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I'm making a scotch style
with the peated whiskey
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00:08:31,245 --> 00:08:36,281
and I'm going to include peat
as one of the main flavors
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in there, so give it a good
nice smoky character.
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And then I have some
two row
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and some honey malt
in there as well.
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So it'll be a single malt
which is
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what they make in scotland.
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Although we are not
in scotland and I can't call
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it a scotch,
that's what my goal is,
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to emulate that flavor.
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[digger] chris, I'm really
interested in your grain bill.
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[chris] I got malted corn,
malted triticale,
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and malted red wheat.
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The recipe that I created
is pretty unique,
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it's a japanese-style
whiskey.
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It's a lot of grain to it.
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I wanted
a full-flavored mouthfeel.
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Looks like
it'll be interesting.
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00:09:12,386 --> 00:09:14,052
Yeah. I know. Pressure's on.
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Three, two, one, done.
Step away from your barrel.
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We'll move them
in to the mash room
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00:09:21,295 --> 00:09:22,727
and come back
when they come to temperature,
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pitch the yeast.
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We'll see you guys
in five days.
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Good luck every one of you.
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[narrator] once the yeast
is added,
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the whiskey mash ferments
for five days.
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00:09:32,973 --> 00:09:35,006
As yeast consumes the sugars
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in each whiskey's unique
grain blend,
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it releases alcohol
as a byproduct.
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When the whiskey mash's
alcohol content reaches 10%
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00:09:43,383 --> 00:09:46,217
to 20%, the yeast dies off
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00:09:46,219 --> 00:09:49,020
and it's ready to distill.
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[dramatic music playing]
250
00:09:52,893 --> 00:09:54,392
welcome back.
Now it's where the river
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00:09:54,394 --> 00:09:55,360
meets the road.
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00:09:55,362 --> 00:09:56,962
Time to run your mash.
253
00:09:56,964 --> 00:09:59,030
You all are
on equal grounds here,
254
00:09:59,032 --> 00:10:02,000
no thumper, no frills.
255
00:10:02,002 --> 00:10:04,202
The winner of this challenge
gets first pick
256
00:10:04,204 --> 00:10:05,203
of still pots.
257
00:10:05,205 --> 00:10:07,939
We need your best jar
of liquor on our table
258
00:10:07,941 --> 00:10:11,109
that best represents
your region you chose.
259
00:10:11,111 --> 00:10:14,179
You got three hours,
your time starts now.
260
00:10:16,984 --> 00:10:18,950
I'm looking forward to this.
261
00:10:18,952 --> 00:10:20,719
It's gonna be great.
262
00:10:26,593 --> 00:10:27,892
[digger] curtis,
how do you feel about
263
00:10:27,894 --> 00:10:29,160
your mash, buddy?
264
00:10:29,162 --> 00:10:31,162
[curtis sighs] nervous.
265
00:10:31,164 --> 00:10:32,530
Do you like the way it tastes?
266
00:10:33,433 --> 00:10:34,866
Mmm, I think so.
267
00:10:34,868 --> 00:10:36,368
I sense a little element
of doubt.
268
00:10:36,370 --> 00:10:37,969
[curtis] well, let's just say
the corn was left
269
00:10:37,971 --> 00:10:38,970
on the grill
a little too long.
270
00:10:38,972 --> 00:10:40,472
Oh, okay. We feel you.
271
00:10:40,474 --> 00:10:43,375
I knew I had some issues
with my scorching of the mash.
272
00:10:43,377 --> 00:10:45,143
If I was at home
and scorched it,
273
00:10:45,145 --> 00:10:46,878
I would have pitched it,
but I think
274
00:10:46,880 --> 00:10:47,646
I can overcome that.
275
00:10:49,149 --> 00:10:51,249
All righty.
276
00:10:51,251 --> 00:10:52,350
[digger] chris, uh,
how are you feeling
277
00:10:52,352 --> 00:10:53,118
about your mash?
278
00:10:53,120 --> 00:10:54,119
I kinda like it.
279
00:10:54,121 --> 00:10:56,454
I like that little rye notes
in the end.
280
00:10:56,456 --> 00:10:59,024
Rye is a very spicy grain.
281
00:10:59,026 --> 00:11:01,159
And it don't require
a lot, usually.
282
00:11:01,161 --> 00:11:04,129
I noticed you put a lot
of water into the pot there.
283
00:11:04,131 --> 00:11:06,231
I want to water it down
so that when I'm done
284
00:11:06,233 --> 00:11:07,732
with the distillation,
285
00:11:07,734 --> 00:11:10,268
I don't wanna be too thick
where it'll scorch.
286
00:11:10,270 --> 00:11:11,236
Good idea.
287
00:11:11,238 --> 00:11:12,404
I'm excited about this.
288
00:11:12,406 --> 00:11:14,539
This whiskey tour around
the world
289
00:11:14,541 --> 00:11:16,107
are all three different.
290
00:11:16,476 --> 00:11:17,475
Light it up.
291
00:11:18,311 --> 00:11:21,212
Boom, that's fire. I like it.
292
00:11:22,282 --> 00:11:23,048
We need the heat on.
293
00:11:23,050 --> 00:11:24,382
It's getting kinda chilly
in here.
294
00:11:24,384 --> 00:11:26,017
[digger] yeah,
'bout to freeze to death.
295
00:11:27,120 --> 00:11:29,154
[chris] what
temperature you at, 180?
296
00:11:29,156 --> 00:11:30,088
[lorna] yeah.
297
00:11:30,090 --> 00:11:31,122
[curtis] what about you,
chris?
298
00:11:31,124 --> 00:11:33,324
Same, 180.
299
00:11:33,326 --> 00:11:34,859
I'm thinking I need to turn
mine down.
300
00:11:34,861 --> 00:11:37,095
I'm only at 165.
301
00:11:37,097 --> 00:11:39,197
We're gonna see
some good liquor, guys.
302
00:11:39,199 --> 00:11:40,665
Two hours left.
303
00:11:42,069 --> 00:11:44,035
We got liquor, folks.
304
00:11:44,037 --> 00:11:45,737
[chris] I could [indistinct]
a little bit now.
305
00:11:47,140 --> 00:11:49,407
We're gonna be down
to the wire, I bet.
306
00:11:52,045 --> 00:11:53,244
[curtis] damn it.
307
00:11:55,115 --> 00:11:56,915
There's a little bit
of scorch in there.
308
00:11:56,917 --> 00:11:59,284
When you burn something,
it's bad.
309
00:12:02,456 --> 00:12:03,722
[curtis] hmm.
310
00:12:06,359 --> 00:12:07,959
[lorna] look at you go.
311
00:12:07,961 --> 00:12:09,127
[curtis] yeah. I know,
312
00:12:09,129 --> 00:12:12,030
but there's a little
bit of scorch in there.
313
00:12:12,032 --> 00:12:15,233
I'm hoping it doesn't
come through,
but it's still...
314
00:12:16,002 --> 00:12:16,935
Ugh.
315
00:12:16,937 --> 00:12:18,336
[lorna] it'll be all right.
316
00:12:18,338 --> 00:12:20,371
They're running
with the simplest operation
317
00:12:20,373 --> 00:12:21,573
they can get right here.
318
00:12:21,575 --> 00:12:22,707
-[tim] yeah.
-[mark] there's nothing
319
00:12:22,709 --> 00:12:23,708
to clean it up with?
320
00:12:23,710 --> 00:12:25,510
No. I think you're all right.
321
00:12:25,512 --> 00:12:27,278
[curtis] I smell it.
322
00:12:27,280 --> 00:12:30,415
-I smell corn.
-I smell scorch.
323
00:12:30,417 --> 00:12:32,217
You got an hour
and a half left.
324
00:12:32,219 --> 00:12:34,385
Anticipation.
325
00:12:34,387 --> 00:12:35,920
[curtis] and honestly
with the next
326
00:12:35,922 --> 00:12:37,922
three to five minutes,
you're gonna start dripping.
327
00:12:37,924 --> 00:12:39,991
[lorna] it's painful
to watch it this much.
328
00:12:41,595 --> 00:12:43,628
We're working
in a commercial setting.
329
00:12:44,331 --> 00:12:47,031
You have a little more room
for error.
330
00:12:47,033 --> 00:12:50,068
Just running on this smaller
still doesn't translate
331
00:12:50,070 --> 00:12:52,470
over exactly like you think
it will.
332
00:12:52,472 --> 00:12:56,074
So this is a very
humbling experience.
333
00:12:58,278 --> 00:12:59,344
What you doing there?
334
00:12:59,346 --> 00:13:00,478
[chris] I just wanted
to dedicate this run
335
00:13:00,480 --> 00:13:02,313
to my grandma, yoshi.
336
00:13:02,315 --> 00:13:05,517
That's so cool.
I forgot my crystal.
337
00:13:05,519 --> 00:13:07,552
It hasn't steered me
wrong yet.
338
00:13:09,089 --> 00:13:10,121
There it is.
339
00:13:10,123 --> 00:13:11,389
Yes.
340
00:13:11,391 --> 00:13:12,724
[chris] how's it smell?
341
00:13:14,628 --> 00:13:15,827
Boozy.
342
00:13:15,829 --> 00:13:17,028
All of these whiskeys,
343
00:13:17,030 --> 00:13:18,329
they're all different
in style.
344
00:13:18,331 --> 00:13:20,098
So I don't expect
any of the jars
345
00:13:20,100 --> 00:13:21,299
to taste the same.
346
00:13:21,301 --> 00:13:22,934
No.
347
00:13:22,936 --> 00:13:24,502
[chris]
see, it should be coming.
348
00:13:27,374 --> 00:13:28,473
There it goes.
349
00:13:28,942 --> 00:13:30,041
[curtis] bazinga.
350
00:13:30,043 --> 00:13:31,876
-[sighs]
-[lorna] good, good, good.
351
00:13:31,878 --> 00:13:33,044
[mark] big curtis.
352
00:13:33,046 --> 00:13:34,045
[curtis] yes, sir.
353
00:13:34,047 --> 00:13:35,847
How are you feeling
on about your run?
354
00:13:35,849 --> 00:13:37,015
A lot better than I started.
355
00:13:37,017 --> 00:13:38,550
I think I'm happy
with jar four.
356
00:13:38,552 --> 00:13:40,118
This is gonna get
that nose together.
357
00:13:40,120 --> 00:13:41,186
All right.
358
00:13:41,188 --> 00:13:45,223
Now, lorna and chris
both had official good
359
00:13:45,225 --> 00:13:46,224
luck charms. Did you...
360
00:13:46,226 --> 00:13:47,392
-[curtis] mmm-hmm.
-Feel the need
361
00:13:47,394 --> 00:13:49,561
or are you standing
on your own merits?
362
00:13:49,563 --> 00:13:51,863
I'm just gonna stand
on the blue grass.
363
00:13:51,865 --> 00:13:53,064
Okay.
364
00:13:53,066 --> 00:13:54,365
Thirty minutes, y'all.
365
00:13:54,367 --> 00:13:55,867
[lorna] damn it.
366
00:13:55,869 --> 00:13:58,036
You got to be able
to innovate,
367
00:13:58,038 --> 00:14:00,772
overcome, and work
with what you've got.
368
00:14:00,774 --> 00:14:01,940
[curtis] my run was smooth.
369
00:14:01,942 --> 00:14:04,442
I knew I had some issues
with my scorching of the mash,
370
00:14:04,444 --> 00:14:06,010
but I tried my best
to save it.
371
00:14:06,012 --> 00:14:07,979
I think this one
is gonna do it, fellas.
372
00:14:07,981 --> 00:14:09,914
Well, that's a pretty
clear jar.
373
00:14:09,916 --> 00:14:11,583
[curtis] hopefully
I do kentucky proud.
374
00:14:13,253 --> 00:14:14,953
What I'm bringing
to the table tastes
375
00:14:14,955 --> 00:14:17,956
similar to a rye whiskey,
but that with the wheat
376
00:14:17,958 --> 00:14:20,491
whiskey smoothness
and the firmness of the malt.
377
00:14:20,493 --> 00:14:22,460
So I think I might have
an edge
378
00:14:22,462 --> 00:14:24,996
because of the uniqueness
of the spirit.
379
00:14:25,799 --> 00:14:28,466
All right. Japanese whiskey.
380
00:14:28,468 --> 00:14:31,970
Lornadoo, we're about to see
if this juju works.
381
00:14:31,972 --> 00:14:34,239
I'm not used
to doing the shake test.
382
00:14:34,241 --> 00:14:36,241
That aspect
of proofing experience.
383
00:14:36,243 --> 00:14:37,909
It's a little tough to gage.
384
00:14:37,911 --> 00:14:40,211
Ultimately,
I feel really good,
385
00:14:40,213 --> 00:14:43,147
but I'm definitely curious
to see what the judges
386
00:14:43,149 --> 00:14:44,282
are gonna say.
387
00:14:44,284 --> 00:14:47,018
The feedback is huge.
388
00:14:47,020 --> 00:14:49,387
I've got a really
good feeling about this.
389
00:14:49,389 --> 00:14:50,655
Good luck.
390
00:14:52,292 --> 00:14:55,226
[tim] big curtis,
kentucky-style whiskey.
391
00:14:55,228 --> 00:14:57,462
Nice, clear, pretty jar,
real clear.
392
00:14:58,999 --> 00:15:00,298
That's about
the perfect b there.
393
00:15:00,300 --> 00:15:02,934
That's 100,
at least, or north of.
394
00:15:05,438 --> 00:15:09,173
Well, he realizes it.
He burnt his mash.
395
00:15:09,175 --> 00:15:10,441
I give a little bit for that.
396
00:15:10,443 --> 00:15:12,176
Lesson number one evil
is the scorch.
397
00:15:12,178 --> 00:15:13,044
-And I...
-Yeah.
398
00:15:13,046 --> 00:15:14,112
I got it in the first-hand.
399
00:15:14,114 --> 00:15:17,048
Real fain on the corn.
It's smooth.
400
00:15:17,050 --> 00:15:19,083
If he knows the use
of little charcoal,
401
00:15:19,085 --> 00:15:21,319
he could
very well polish it up
402
00:15:21,321 --> 00:15:23,888
and bring that sweet corn
forward flavor we need
403
00:15:23,890 --> 00:15:25,556
in a kentucky-style whiskey.
404
00:15:25,558 --> 00:15:26,925
Now, we'll see.
405
00:15:26,927 --> 00:15:29,327
Okay. We got
chris' japanese whiskey.
406
00:15:29,329 --> 00:15:31,129
Nice clear jar, looked pretty.
407
00:15:31,131 --> 00:15:32,430
[digger] mmm-hmm.
408
00:15:32,432 --> 00:15:33,665
[tim] shake test.
409
00:15:35,168 --> 00:15:37,969
Seventy-five sell for eighty.
410
00:15:37,971 --> 00:15:39,437
Smells good.
411
00:15:39,439 --> 00:15:40,805
Looks kinda great though.
412
00:15:40,807 --> 00:15:44,108
I can smell some dryness
of a... Of a wheat.
413
00:15:44,110 --> 00:15:46,377
You know sometimes
japanese whiskeys have that.
414
00:15:46,379 --> 00:15:47,946
It's a good flavor of a thing.
415
00:15:47,948 --> 00:15:49,447
Less alcohol in it.
416
00:15:49,449 --> 00:15:52,016
[chris] I don't drink
their stripping run.
417
00:15:52,018 --> 00:15:53,217
-Yeah. Same.
-You know, you just ran it
418
00:15:53,219 --> 00:15:56,321
all the way through, get all
the alcohol into the mash.
419
00:15:56,323 --> 00:15:57,488
-[lorna] yeah.
-And then when we do
420
00:15:57,490 --> 00:15:59,490
the spirit run
then we do our cuts.
421
00:15:59,492 --> 00:16:01,526
Let's try ms. Lorna's scotch.
422
00:16:01,528 --> 00:16:04,595
And she's got a little bit
of thing in there.
423
00:16:04,597 --> 00:16:06,497
[tim] let's see what we got.
424
00:16:06,499 --> 00:16:08,166
Maybe 75?
425
00:16:08,168 --> 00:16:10,134
Seventy or lower.
426
00:16:11,438 --> 00:16:13,104
-[tim] yeah.
-[mark] ooh, smoky,
427
00:16:13,106 --> 00:16:14,172
smoky, smoky.
428
00:16:15,375 --> 00:16:16,274
It's got scorches.
429
00:16:16,276 --> 00:16:17,275
I know.
430
00:16:17,277 --> 00:16:19,043
Has got it right or almost.
431
00:16:19,045 --> 00:16:19,911
Wrong proof.
432
00:16:19,913 --> 00:16:21,312
I think I'm gonna do
a lot more blending
433
00:16:21,314 --> 00:16:23,147
on the next run.
434
00:16:23,149 --> 00:16:25,717
At this point, I don't say
that curtis is anymore
435
00:16:25,719 --> 00:16:27,318
handicapped
than the other two.
436
00:16:27,320 --> 00:16:28,419
[tim] yeah. This got alcohol.
437
00:16:28,421 --> 00:16:29,787
These here got flavored water.
438
00:16:29,789 --> 00:16:32,323
They got
to get approved way up.
439
00:16:32,325 --> 00:16:34,692
-[lorna] good luck.
-May the best brewers win.
440
00:16:34,694 --> 00:16:37,161
And do great.
I'm very excited.
441
00:16:39,532 --> 00:16:41,032
Welcome back.
442
00:16:41,034 --> 00:16:43,701
It was a pretty tough decision
we had to make.
443
00:16:43,703 --> 00:16:46,137
Upside ideas,
nobody goes home.
444
00:16:46,139 --> 00:16:48,506
This is just a pick
and order which you will get
445
00:16:48,508 --> 00:16:51,142
to go to the still house
and pick your part.
446
00:16:51,144 --> 00:16:53,811
Curtis, great clear jar.
447
00:16:53,813 --> 00:16:55,079
A little bit smoky.
448
00:16:55,081 --> 00:16:56,848
Some of that came out
of your mash.
449
00:16:56,850 --> 00:16:58,082
It's overcomable.
450
00:16:58,084 --> 00:17:00,284
The proof is exactly
what we'd expect
451
00:17:00,286 --> 00:17:02,120
from kentucky-style whiskey.
452
00:17:02,122 --> 00:17:03,021
Good job curtis.
453
00:17:03,023 --> 00:17:04,255
Thank you.
454
00:17:04,257 --> 00:17:05,490
[tim] chris, you're perfect
on your taste profile.
455
00:17:05,492 --> 00:17:06,624
Thank you.
456
00:17:06,626 --> 00:17:08,192
I can taste the dryness
from all your grains
457
00:17:08,194 --> 00:17:08,860
you put in.
458
00:17:08,862 --> 00:17:10,595
Just like a japanese whiskey.
459
00:17:10,597 --> 00:17:13,831
When you see a flavor like
that, usually, it's low proof.
460
00:17:13,833 --> 00:17:15,166
It'd sell for 80.
461
00:17:15,168 --> 00:17:17,435
Lorna, you got
to taste profile
462
00:17:17,437 --> 00:17:20,104
and that it did smell
like a scotch whiskey,
463
00:17:20,106 --> 00:17:22,807
but you didn't distil
your proof fine.
464
00:17:22,809 --> 00:17:24,008
Yeah.
465
00:17:24,010 --> 00:17:26,511
It has some cloudiness
which is a usual.
466
00:17:26,513 --> 00:17:28,846
Seventy or lower proof.
467
00:17:28,848 --> 00:17:31,783
Chris, lorna both of you
are lacking on proof.
468
00:17:31,785 --> 00:17:32,917
I'm pretty sure
I need to warn,
469
00:17:32,919 --> 00:17:35,019
you all have worked without
a hydrometer before.
470
00:17:35,021 --> 00:17:38,423
It's a huge learning curve
but you can do it.
471
00:17:38,425 --> 00:17:40,958
See, everybody
in his flag has something
472
00:17:40,960 --> 00:17:43,061
they've got to overcome.
473
00:17:43,063 --> 00:17:45,563
The way it stands now,
chris you're number one
474
00:17:45,565 --> 00:17:46,964
and still has.
475
00:17:46,966 --> 00:17:49,033
Curtis you're number two.
476
00:17:49,035 --> 00:17:50,401
And you're number three lorna.
477
00:17:50,403 --> 00:17:51,536
[tim] tickle.
478
00:17:53,206 --> 00:17:54,338
How's it going, fellas?
479
00:17:54,340 --> 00:17:55,306
All right.
480
00:17:55,308 --> 00:17:57,008
These are whiskeys
of the world.
481
00:17:57,010 --> 00:17:57,909
[tickle] okay.
482
00:17:57,911 --> 00:18:00,011
And they need some
additional items to make
483
00:18:00,013 --> 00:18:02,914
their proof higher
and to clean up the spirits.
484
00:18:02,916 --> 00:18:05,183
All right.
Y'all come on with me.
485
00:18:07,887 --> 00:18:10,254
You all here to pick
your still parts.
486
00:18:10,256 --> 00:18:13,091
You're gonna have five minutes
in there.
487
00:18:13,093 --> 00:18:14,826
Chris you're gonna be
up first.
488
00:18:14,828 --> 00:18:16,160
Starting now.
489
00:18:19,499 --> 00:18:22,133
[chris] I'm gonna go back
with the pot still.
490
00:18:22,135 --> 00:18:23,468
Because with the pot
still you can keep
491
00:18:23,470 --> 00:18:25,069
your full flavors.
492
00:18:25,071 --> 00:18:27,338
This sounds
like he mean business.
493
00:18:27,340 --> 00:18:28,406
-All business.
-Yeah.
494
00:18:28,408 --> 00:18:30,141
You got two
and a half minutes.
495
00:18:30,143 --> 00:18:32,043
I just wanted to keep
that flavor true
496
00:18:32,045 --> 00:18:33,277
and then just increase
the proof.
497
00:18:33,279 --> 00:18:38,082
Four, three, two, one.
498
00:18:38,084 --> 00:18:39,884
-Okay.
-[curtis] all right.
What you got there?
499
00:18:39,886 --> 00:18:42,420
Curtis, you got five minutes.
500
00:18:42,422 --> 00:18:43,721
Is there a room for you
and the stills
501
00:18:43,723 --> 00:18:44,489
in there, curtis?
502
00:18:44,491 --> 00:18:45,389
Uh, barely.
503
00:18:50,096 --> 00:18:51,262
I feel confident.
504
00:18:51,264 --> 00:18:52,363
I might be able get
what I need.
505
00:18:52,365 --> 00:18:54,365
Another competitors
need to proof up.
506
00:18:54,367 --> 00:18:57,502
And I need just to drip
off slide flavor of the jar.
507
00:18:57,504 --> 00:18:58,870
Fifteen seconds.
508
00:18:58,872 --> 00:19:00,004
Oh, there's some parts
in there
509
00:19:00,006 --> 00:19:01,272
you've never seen before?
510
00:19:01,274 --> 00:19:03,474
-[curtis] um, a lot.
-A lot of them.
511
00:19:03,476 --> 00:19:08,246
Just put them all together.
Three, two, one.
512
00:19:08,248 --> 00:19:10,248
All right.
513
00:19:10,250 --> 00:19:13,518
-That was rough.
-Okay, lorna.
514
00:19:13,520 --> 00:19:15,353
You've got five minutes.
Let me know
515
00:19:15,355 --> 00:19:16,487
if you need
to bring anything out,
516
00:19:16,489 --> 00:19:18,456
I will open the door for you.
517
00:19:18,458 --> 00:19:20,424
All right. She's already
bringing it out.
518
00:19:20,426 --> 00:19:24,462
I'm a little worried about
being third, picking my parts.
519
00:19:24,464 --> 00:19:26,130
They all
then leave me anything.
520
00:19:26,132 --> 00:19:27,498
[steven]
four and a half minutes.
521
00:19:27,500 --> 00:19:29,400
Get all kinds of stuff,
522
00:19:29,402 --> 00:19:32,136
maybe a good bargaining
chip for you.
523
00:19:32,138 --> 00:19:33,437
[lorna] I'm coming out.
524
00:19:33,439 --> 00:19:34,906
I didn't have a lot
to work with.
525
00:19:34,908 --> 00:19:36,107
[curtis] you got a lot
of bargaining chip.
526
00:19:36,109 --> 00:19:37,708
[steven] y'all grab
your stuff and come out.
527
00:19:37,710 --> 00:19:39,677
This is where
it really gets fun.
528
00:19:41,948 --> 00:19:43,347
[dramatic music playing]
529
00:19:43,349 --> 00:19:44,916
[digger] welcome back, guys.
530
00:19:44,918 --> 00:19:47,084
This pretty much
redemption run for y'all.
531
00:19:47,086 --> 00:19:49,187
You got one hour to get
your distiller assembled
532
00:19:49,189 --> 00:19:52,290
and the fashion
that it will produce liquor.
533
00:19:52,292 --> 00:19:55,126
You got one hour starting now.
534
00:19:55,128 --> 00:19:56,627
Good luck, guys.
535
00:20:02,569 --> 00:20:04,335
[curtis] you wanna do
some slopping, lorna?
536
00:20:04,337 --> 00:20:05,136
It's a quick thing.
537
00:20:05,138 --> 00:20:06,837
I don't have
a lot to work with there.
538
00:20:06,839 --> 00:20:08,673
[curtis] I'm doing one
without the shotgun.
539
00:20:09,976 --> 00:20:11,242
[dramatic music playing]
540
00:20:11,244 --> 00:20:13,711
[narrator] it's all-out
world war
541
00:20:13,713 --> 00:20:16,180
as three
international whiskeys
542
00:20:16,182 --> 00:20:19,050
battle for backwoods
bragging rights.
543
00:20:19,052 --> 00:20:20,818
[digger] we got
kentucky bourbon,
544
00:20:20,820 --> 00:20:22,053
japanese-style whiskey,
545
00:20:22,055 --> 00:20:24,021
and we got the scottish
peated whiskey.
546
00:20:25,191 --> 00:20:26,490
[curtis] wanna do
some slopping, lorna?
547
00:20:26,492 --> 00:20:27,458
-It's a quick thing.
-[lorna] yeah,
548
00:20:27,460 --> 00:20:29,227
I'm gonna need condenser.
549
00:20:29,229 --> 00:20:31,128
[curtis] all right.
Right behind you, chris,
550
00:20:31,130 --> 00:20:33,464
-right behind you.
-We're good.
551
00:20:33,466 --> 00:20:35,466
Let's go.
552
00:20:35,468 --> 00:20:38,069
All right.
You're gonna make this happen.
553
00:20:38,071 --> 00:20:39,303
You need help?
554
00:20:39,305 --> 00:20:41,038
[digger]
you guys good over there?
555
00:20:41,040 --> 00:20:42,940
You have everything you need.
556
00:20:42,942 --> 00:20:45,142
Knowing how to put it
together is another thing.
557
00:20:45,144 --> 00:20:46,444
Essentially it's a setup.
558
00:20:46,446 --> 00:20:48,512
-[laughter]
-ten minutes, guys.
559
00:20:50,583 --> 00:20:52,216
I'm looking at enough pots
560
00:20:52,218 --> 00:20:54,852
to build five stills
and they put the simplest,
561
00:20:54,854 --> 00:20:57,054
-smallest thing together.
-Yeah.
562
00:20:57,056 --> 00:20:58,322
I'm sticking with what I know,
563
00:20:58,324 --> 00:21:00,958
a really basic
small pot still.
564
00:21:00,960 --> 00:21:03,894
Well, looks like
activity has ceased.
565
00:21:03,896 --> 00:21:06,330
Y'all are where you wanna be?
566
00:21:06,332 --> 00:21:07,498
I think I'm all right.
567
00:21:07,500 --> 00:21:09,967
I'mma stop now
before I over-engineer it.
568
00:21:12,105 --> 00:21:16,040
Now comes the time
we put them rascals to work
569
00:21:16,042 --> 00:21:18,075
to see if they're gonna do
what y'all want them to do.
570
00:21:18,077 --> 00:21:20,344
After this round,
571
00:21:20,346 --> 00:21:22,947
one of you guys is going home.
572
00:21:22,949 --> 00:21:25,349
You got four hours.
Bring us your best jar
573
00:21:25,351 --> 00:21:28,953
of your particular style
of whiskey to our table.
574
00:21:28,955 --> 00:21:31,022
And your time starts now.
575
00:21:31,024 --> 00:21:32,957
Good luck, y'all.
576
00:21:32,959 --> 00:21:36,193
[tense music playing]
577
00:21:42,402 --> 00:21:43,968
it's getting lit.
578
00:21:49,075 --> 00:21:51,309
I noticed curtis
packed his [indistinct]
579
00:21:51,311 --> 00:21:53,344
with copper mesh.
580
00:21:53,346 --> 00:21:56,213
That could be good,
that could be bad.
581
00:21:56,215 --> 00:21:57,715
Could get rid
all of the flavor.
582
00:21:57,717 --> 00:22:00,184
How much copper mash
did you put in?
583
00:22:00,186 --> 00:22:01,485
[curtis]
the whole daggone roll.
584
00:22:03,956 --> 00:22:05,890
[tim] pretty good move
on your part there, curtis.
585
00:22:05,892 --> 00:22:07,258
[curtis]
I'm hoping I can scrub
586
00:22:07,260 --> 00:22:08,826
some of that char flavor off
in there.
587
00:22:08,828 --> 00:22:11,395
If not, charcoal's my backup.
588
00:22:11,397 --> 00:22:13,030
Yeah, you know,
that's what your jar of liquor
589
00:22:13,032 --> 00:22:15,266
looks like if you run it over
and you doesn't cling.
590
00:22:15,268 --> 00:22:16,600
[curtis] I'll have
to just walk out.
591
00:22:16,602 --> 00:22:18,302
[laughs]
592
00:22:18,304 --> 00:22:21,472
[tense music playing]
593
00:22:23,076 --> 00:22:24,975
[tim] I see you brought
your juju back.
594
00:22:24,977 --> 00:22:26,143
[lorna] oh, yeah.
595
00:22:26,145 --> 00:22:27,978
[digger] you feel you're
in a good place right now?
596
00:22:27,980 --> 00:22:29,113
I feel good.
597
00:22:29,115 --> 00:22:31,682
I definitely want it
to be good proof.
598
00:22:31,684 --> 00:22:33,984
Eighty proof or is that
a hundred and ten proof?
599
00:22:33,986 --> 00:22:36,087
Looking about
ninety-five to a hundred.
600
00:22:36,089 --> 00:22:37,922
I wanted the smoke
to come through
601
00:22:37,924 --> 00:22:40,725
but I'm gonna be even more
precise with my cuts,
602
00:22:40,727 --> 00:22:43,527
now I'm collecting it
and blending it back in.
603
00:22:43,529 --> 00:22:45,363
I know that proof is in there,
604
00:22:45,365 --> 00:22:46,931
I know what was in those jars,
605
00:22:46,933 --> 00:22:48,933
and I know I'll be able
to bring it up.
606
00:22:48,935 --> 00:22:50,368
Curtis is getting ready
to start dripping here
607
00:22:50,370 --> 00:22:53,070
in just a few minutes.
608
00:22:53,072 --> 00:22:54,472
[curtis] there it is. I'm...
609
00:22:54,474 --> 00:22:56,073
I just want it
to be the best drop,
610
00:22:56,075 --> 00:22:58,809
-not the first drop.
-[lorna] there it is.
611
00:22:58,811 --> 00:23:00,945
Finally.
612
00:23:00,947 --> 00:23:04,281
Chris? Looks like you're
ready to start making liquor.
613
00:23:05,385 --> 00:23:07,151
-[chris] it should be coming.
-[lorna] there it is.
614
00:23:07,153 --> 00:23:08,586
Yay.
615
00:23:10,556 --> 00:23:13,190
I feel pretty good.
I want full flavor,
616
00:23:13,192 --> 00:23:14,925
buttery to the palate.
617
00:23:14,927 --> 00:23:17,061
And when I sip it,
I want it to stay.
618
00:23:17,063 --> 00:23:18,829
Your taste profile
was very rich.
619
00:23:18,831 --> 00:23:20,231
[chris] I wanna keep that.
620
00:23:20,233 --> 00:23:22,433
That's why I chose to go
with the pot still again.
621
00:23:22,435 --> 00:23:23,968
I think you got a good setup.
622
00:23:23,970 --> 00:23:26,303
[chris] the judges said
that my taste was very good
623
00:23:26,305 --> 00:23:27,872
but my proof was low.
624
00:23:27,874 --> 00:23:31,542
I just wanna keep that flavor
and just increase the proof.
625
00:23:35,481 --> 00:23:36,680
Guys, you got two hours.
626
00:23:38,951 --> 00:23:40,718
They're all
teamed in pretty good.
627
00:23:40,720 --> 00:23:44,355
They into the, uh,
concentration of the mix here.
628
00:23:44,357 --> 00:23:45,523
Uh-oh, hold on a minute.
629
00:23:47,727 --> 00:23:50,895
Clean up.
630
00:23:50,897 --> 00:23:51,962
-Mmm-hmm.
-Okay.
631
00:23:51,964 --> 00:23:53,431
Oh, no,
this is my first batch.
632
00:23:57,737 --> 00:23:58,569
-Oh, yeah.
-Whoo,
633
00:23:58,571 --> 00:23:59,703
that's a world of difference.
634
00:23:59,705 --> 00:24:03,107
You got one hour
and five minutes left.
635
00:24:03,109 --> 00:24:04,675
[curtis] there you go, that's
the proof you're looking for.
636
00:24:06,045 --> 00:24:07,278
Yeah.
637
00:24:07,280 --> 00:24:08,746
This space
in less than two seconds.
638
00:24:09,882 --> 00:24:11,382
Curtis is spot-on.
639
00:24:11,384 --> 00:24:14,251
He knows how to look at his
bead and tell what he's got.
640
00:24:14,253 --> 00:24:17,054
I'm used to proofing it down
with a hydrometer.
641
00:24:17,056 --> 00:24:20,224
We don't do the shake test,
so this is really tough.
642
00:24:25,064 --> 00:24:26,730
It's pretty high proof.
643
00:24:26,732 --> 00:24:27,965
Just remember,
644
00:24:27,967 --> 00:24:29,700
it's gotta be higher
than last time.
645
00:24:29,702 --> 00:24:32,236
Concern on your face tells me
646
00:24:32,238 --> 00:24:35,439
that blending is not your job.
647
00:24:35,441 --> 00:24:38,709
I do some,
but not a whole lot.
648
00:24:38,711 --> 00:24:41,345
This is pressure 'cause
somebody's going somewhere.
649
00:24:42,215 --> 00:24:44,515
[digger] and not
to the next round.
650
00:24:44,517 --> 00:24:46,283
[tim] I see you
looking at
that pitcher, chris.
651
00:24:46,285 --> 00:24:48,419
What would grandma do?
652
00:24:48,421 --> 00:24:50,621
Drink it. [laughing]
653
00:24:51,891 --> 00:24:53,324
I'm happy,
I have no complaints
654
00:24:53,326 --> 00:24:55,693
except for the scorch.
I am done.
655
00:24:55,695 --> 00:24:57,561
But I'm hoping
that I can pull out
656
00:24:57,563 --> 00:24:59,029
just a little bit
farther ahead.
657
00:24:59,031 --> 00:25:00,531
Kentucky-style whiskey.
658
00:25:00,533 --> 00:25:04,034
Gentlemen, that is the best
I can do for the moment.
659
00:25:04,036 --> 00:25:05,736
All right.
Sounds good enough for us.
660
00:25:07,139 --> 00:25:08,839
-[mark] bringing it in, chris?
-Yes, sir.
661
00:25:08,841 --> 00:25:10,374
[digger] japanese whiskey.
662
00:25:10,376 --> 00:25:12,276
-It tastes pretty good.
-All righty.
663
00:25:12,278 --> 00:25:14,411
-This is it.
-[mark] scotch.
664
00:25:14,413 --> 00:25:17,948
-Lorna doone, once again.
-Good luck, lorna.
665
00:25:17,950 --> 00:25:19,116
Thank you.
666
00:25:19,118 --> 00:25:21,018
[mark] well,
at least they clear.
667
00:25:21,020 --> 00:25:23,220
-How are we feeling?
-Right now,
668
00:25:23,222 --> 00:25:26,190
I'm kind of like
the calm before the storm.
669
00:25:26,192 --> 00:25:29,193
My stomach's in four
or five different knots.
670
00:25:29,195 --> 00:25:32,029
[tim] I wanna taste
chris' japanese whiskey.
671
00:25:32,031 --> 00:25:33,364
-I mean...
-Look at that.
672
00:25:36,969 --> 00:25:38,168
Low proof, guys.
673
00:25:38,170 --> 00:25:39,470
You know,
proof in the mid-80s,
674
00:25:39,472 --> 00:25:41,138
is what you're looking for
in this style,
675
00:25:41,140 --> 00:25:42,706
and he's not far off.
676
00:25:44,310 --> 00:25:46,277
That's a good wheat-y liquor.
677
00:25:46,279 --> 00:25:48,279
And you really want
those grains to come
678
00:25:48,281 --> 00:25:50,915
to the front when it comes
to japanese style.
679
00:25:50,917 --> 00:25:52,182
He's done that.
680
00:25:52,184 --> 00:25:54,184
Plus, it got a little
fruity taste to it.
681
00:25:54,186 --> 00:25:56,353
But he doesn't have
to proof that.
682
00:25:56,355 --> 00:25:58,122
He could redeem
that easy with just
683
00:25:58,124 --> 00:26:00,891
a little splash
of some high proof liquor.
684
00:26:00,893 --> 00:26:02,493
Proofing with that jar,
that's a skill.
685
00:26:02,495 --> 00:26:04,194
-Right.
-Like, oh, my god.
686
00:26:04,196 --> 00:26:06,063
I think I wanna go on then
to lorna.
687
00:26:06,065 --> 00:26:07,464
You want a little drink
of scotch.
688
00:26:07,466 --> 00:26:09,567
Well, it's another good...
Pretty jar.
689
00:26:11,170 --> 00:26:12,937
I can't get a bead out of it.
690
00:26:12,939 --> 00:26:14,772
[digger] that be
in the neighborhood of 80.
691
00:26:14,774 --> 00:26:18,142
This was definitely
challenging as far as,
692
00:26:18,144 --> 00:26:20,177
you know, getting the flavor,
getting the proof,
693
00:26:20,179 --> 00:26:22,246
getting what I wanted
in one jar.
694
00:26:22,248 --> 00:26:24,882
At work, I'd...
I don't have to do that.
695
00:26:24,884 --> 00:26:26,550
Yeah, and that's
that smoky peated...
696
00:26:26,552 --> 00:26:28,285
-Yeah.
-Smell.
697
00:26:28,287 --> 00:26:30,921
That tastes just like scotch.
698
00:26:30,923 --> 00:26:32,723
It's got the flavor,
and it's got the note,
699
00:26:32,725 --> 00:26:35,025
but there's
very little alcohol in it.
700
00:26:35,928 --> 00:26:38,429
Mick, curtis.
701
00:26:38,431 --> 00:26:40,364
Another good clear jar.
702
00:26:41,934 --> 00:26:44,468
Once again, curtis is spot on
with his proof
703
00:26:44,470 --> 00:26:46,403
with that kentucky-style
whiskey.
704
00:26:46,405 --> 00:26:48,305
Curtis knows what he's doing.
705
00:26:48,307 --> 00:26:50,407
He just suffered
an unfortunate accident
706
00:26:50,409 --> 00:26:52,042
where he scorched that mash.
707
00:26:52,044 --> 00:26:53,277
With that chars, it's...
708
00:26:53,279 --> 00:26:55,245
It takes skill
to recover from that.
709
00:26:55,247 --> 00:26:58,082
But I think the charcoal
cleaned it up a little bit.
710
00:26:59,018 --> 00:27:00,384
We'll see
what the judges think.
711
00:27:00,386 --> 00:27:02,419
We've all scorched mash.
712
00:27:04,123 --> 00:27:08,092
It's just...
I can't get past the scorch.
713
00:27:08,094 --> 00:27:10,361
-Are we all in agreement?
-I'm good.
714
00:27:10,363 --> 00:27:12,262
-I am.
-All right.
715
00:27:12,264 --> 00:27:14,598
-We know who's going home.
-I think we all did good.
716
00:27:14,600 --> 00:27:16,500
-Cheers.
-Good luck, y'all.
717
00:27:16,502 --> 00:27:18,969
[glass clinks]
718
00:27:18,971 --> 00:27:22,139
[tense music playing]
719
00:27:24,910 --> 00:27:27,211
[digger]
all right, guys. Welcome back.
720
00:27:27,213 --> 00:27:30,481
It was a pretty tough work
on your judges,
721
00:27:30,483 --> 00:27:32,149
you see right there.
722
00:27:32,151 --> 00:27:34,718
Curtis, you know exactly
what you did
723
00:27:34,720 --> 00:27:36,520
from the minute
you built your mash.
724
00:27:36,522 --> 00:27:38,889
-Yes, sir.
-If you had been at the house,
725
00:27:38,891 --> 00:27:40,157
you'd have turned that out
726
00:27:40,159 --> 00:27:41,825
and run on another run
of mash.
727
00:27:41,827 --> 00:27:44,094
Unfortunately, you didn't pull
that scorch out of there.
728
00:27:44,096 --> 00:27:46,230
But all in all,
you did a damn fine job.
729
00:27:46,232 --> 00:27:48,198
-Thank you.
-Chris,
730
00:27:48,200 --> 00:27:52,102
your flavor base stayed
the same all the way through.
731
00:27:52,104 --> 00:27:55,706
Your skills
of distilling are spot-on.
732
00:27:55,708 --> 00:27:57,941
You got flavor,
just lacking alcohol.
733
00:27:57,943 --> 00:28:02,379
Lorna, your smoky peat is
coming through tremendously.
734
00:28:02,381 --> 00:28:04,882
It's on the nose
and it's in the taste also.
735
00:28:04,884 --> 00:28:08,218
-Except you're a little lower.
-Oh.
736
00:28:08,220 --> 00:28:10,087
Guys,
I reckon it comes the time
737
00:28:10,089 --> 00:28:11,989
that we gotta swing that axe.
738
00:28:15,027 --> 00:28:16,694
It comes the time
when we gotta swing that axe.
739
00:28:19,198 --> 00:28:21,999
Unfortunately, curtis.
740
00:28:22,001 --> 00:28:24,001
That jar there bought
your ticket home, old buddy.
741
00:28:24,003 --> 00:28:26,203
-I am so sorry.
-Things happen.
742
00:28:26,205 --> 00:28:29,807
[digger] and just so you know,
we've all scorched mash.
743
00:28:29,809 --> 00:28:31,542
I gotta commend you.
744
00:28:31,544 --> 00:28:34,545
Not one time
during this process,
745
00:28:34,547 --> 00:28:37,548
did you lay
any excuses anywhere.
746
00:28:37,550 --> 00:28:41,685
You did what you come to do
and made a damn fine showing.
747
00:28:41,687 --> 00:28:44,154
In the big scheme of things,
748
00:28:44,156 --> 00:28:46,824
it makes you
the man that you are, sir.
749
00:28:46,826 --> 00:28:48,726
First and foremost,
you're a good distiller
750
00:28:48,728 --> 00:28:50,928
but you're a gentleman
more so.
751
00:28:50,930 --> 00:28:51,995
Thank you.
752
00:28:51,997 --> 00:28:53,297
The comments from the judges
got me a little emotional
753
00:28:53,299 --> 00:28:55,232
just knowing
that I am good at my craft.
754
00:28:55,234 --> 00:28:58,502
Unfortunately, I just picked
the wrong day to slip up.
755
00:28:58,504 --> 00:29:00,971
Thank you, curtis.
Good luck, my friend.
756
00:29:00,973 --> 00:29:03,240
I left a little early
but I still feel good.
757
00:29:03,242 --> 00:29:04,708
I'll be back
bigger and better.
758
00:29:06,145 --> 00:29:07,978
Oh, that sucks.
759
00:29:07,980 --> 00:29:11,415
Well, guys, this is what's
going to divide
the both of you,
760
00:29:11,417 --> 00:29:13,984
how you choose
to age your liquor.
761
00:29:13,986 --> 00:29:15,786
You can use
what's provided for you,
762
00:29:15,788 --> 00:29:18,922
three different types
of chips and cubes.
763
00:29:18,924 --> 00:29:20,290
You can use
what you brought from home.
764
00:29:20,292 --> 00:29:23,227
You wanna rapid age
your jar as closest
765
00:29:23,229 --> 00:29:25,162
to your style
whiskey you are making.
766
00:29:25,164 --> 00:29:27,664
Scottish and japanese.
767
00:29:27,666 --> 00:29:30,334
[narrator] both scotch
and japanese whiskey
768
00:29:30,336 --> 00:29:34,071
must be barrel-aged
for a minimum of three years.
769
00:29:34,073 --> 00:29:36,140
But in the world
of the backwoods,
770
00:29:36,142 --> 00:29:40,077
rapid-aging is used
to speed up the process.
771
00:29:40,079 --> 00:29:41,378
Instead of putting
the whiskey
772
00:29:41,380 --> 00:29:43,280
into charred oak barrels,
773
00:29:43,282 --> 00:29:47,151
charred oak chips are placed
into the whiskey itself.
774
00:29:47,153 --> 00:29:50,020
As the whiskey
soaks into the oak chips,
775
00:29:50,022 --> 00:29:53,390
the caramelized sugars
in the wood impart sweetness,
776
00:29:53,392 --> 00:29:55,392
and the carbon
in the charred wood
777
00:29:55,394 --> 00:29:57,594
filters out
tannins and sulfites.
778
00:29:58,731 --> 00:30:01,365
The effect is similar
to barrel-aging,
779
00:30:01,367 --> 00:30:03,233
but in just 24 hours,
780
00:30:03,235 --> 00:30:05,736
the result
is a matured whiskey
781
00:30:05,738 --> 00:30:09,740
with the smooth mellow flavor
and a rich brown color.
782
00:30:09,742 --> 00:30:10,974
[digger] and you can use
783
00:30:10,976 --> 00:30:13,243
everything that you've run
so far.
784
00:30:13,245 --> 00:30:15,712
In addition, you both
got to improve
785
00:30:15,714 --> 00:30:18,015
a little bit
on your proof.
786
00:30:18,017 --> 00:30:19,850
Somewhere in your boxes
over there,
787
00:30:19,852 --> 00:30:22,252
you've got the jar
to boost that octane,
788
00:30:22,254 --> 00:30:23,854
you just need
to get there and hunt it.
789
00:30:23,856 --> 00:30:26,423
Get that rapid aging
and tomorrow
790
00:30:26,425 --> 00:30:29,259
you'll get 30 more minutes
to strain it off,
791
00:30:29,261 --> 00:30:32,529
adjust it if you need to
and turn it in.
792
00:30:32,531 --> 00:30:34,398
You got 30 minutes,
793
00:30:34,400 --> 00:30:36,433
your time starts now.
794
00:30:36,435 --> 00:30:38,335
Get busy.
795
00:30:38,337 --> 00:30:40,370
[digger] you know,
I hope these guys realize
796
00:30:40,372 --> 00:30:42,139
how finicky
these chips can be.
797
00:30:42,141 --> 00:30:43,106
[tim] yeah.
798
00:30:43,108 --> 00:30:45,242
I see chris
got a bag of tricks over here.
799
00:30:45,244 --> 00:30:47,711
[mark] yeah,
he come in with his own stuff.
800
00:30:47,713 --> 00:30:49,479
And I think lorna did, too.
801
00:30:49,481 --> 00:30:53,617
I'm used to aging my whiskeys
longer so it's really smooth,
802
00:30:53,619 --> 00:30:55,519
then proofing it down
with a hydrometer.
803
00:30:55,521 --> 00:30:57,087
Again, the proof
was a little low,
804
00:30:57,089 --> 00:30:59,590
so I have to make
some adjustments
805
00:30:59,592 --> 00:31:02,326
and it's all a new
playing field for me,
806
00:31:02,328 --> 00:31:03,327
but it's good.
807
00:31:07,099 --> 00:31:09,466
Oh.
808
00:31:09,468 --> 00:31:11,134
You think he can get any more
in there?
809
00:31:11,136 --> 00:31:12,603
For his sake, I hope not.
810
00:31:14,273 --> 00:31:15,706
He knows what he's doing.
811
00:31:15,708 --> 00:31:18,709
I have toasted oak
and charred oak,
812
00:31:18,711 --> 00:31:21,178
so I made one with oak cubes,
813
00:31:21,180 --> 00:31:22,946
one with charred cubes,
814
00:31:22,948 --> 00:31:24,948
and one with half and half.
815
00:31:24,950 --> 00:31:26,149
-Hey.
-[tim] oh, you came
816
00:31:26,151 --> 00:31:27,050
to get you some more.
817
00:31:27,052 --> 00:31:29,019
-Oh, yeah.
-Careful.
818
00:31:30,256 --> 00:31:31,855
All of our aging
at the distillery
819
00:31:31,857 --> 00:31:34,858
is done in barrels
so we have months
820
00:31:34,860 --> 00:31:37,294
to let that whiskey
sit in those barrels.
821
00:31:37,296 --> 00:31:39,496
As far as my proofing goes,
822
00:31:39,498 --> 00:31:42,966
I know it's there in my box
and I know I can do it.
823
00:31:42,968 --> 00:31:44,334
[mark] is them's
the chips
824
00:31:44,336 --> 00:31:46,737
that you brought with you
that you put in there,
825
00:31:46,739 --> 00:31:49,840
-any particular kind?
-American white oak.
826
00:31:49,842 --> 00:31:52,376
My favorite type
of wood to age with.
827
00:31:52,378 --> 00:31:55,879
I'm doing a majority
of that medium toast cube
828
00:31:55,881 --> 00:31:59,249
and then adding in a little
bit of heavy toast as well.
829
00:31:59,251 --> 00:32:00,250
[tim] look at chris, man,
830
00:32:00,252 --> 00:32:01,885
you see that top
he put on there?
831
00:32:01,887 --> 00:32:03,720
-Are you done?
-I'm done.
832
00:32:03,722 --> 00:32:05,856
-You're done?
-I'll filter it tomorrow.
833
00:32:05,858 --> 00:32:07,524
That was lightning-fast time.
834
00:32:07,526 --> 00:32:09,459
It's my good luck charm
right there.
835
00:32:09,461 --> 00:32:11,628
Now, we just hope
for the best. Thank you.
836
00:32:11,630 --> 00:32:12,496
-It'll be fine.
-Yeah.
837
00:32:12,498 --> 00:32:13,730
We'll take care of it.
838
00:32:13,732 --> 00:32:15,332
We won't let tim bother them.
839
00:32:15,334 --> 00:32:16,900
Yeah.
840
00:32:16,902 --> 00:32:19,202
Ten minutes, guys.
841
00:32:19,204 --> 00:32:20,704
I don't know
if I have the proof.
842
00:32:20,706 --> 00:32:22,439
Twenty-four hours
can make a huge difference.
843
00:32:22,441 --> 00:32:25,542
That's very true.
I feel really nervous.
844
00:32:25,544 --> 00:32:27,511
I hope that that proof
is in there.
845
00:32:27,513 --> 00:32:29,313
That's it.
846
00:32:29,315 --> 00:32:32,516
-You all in, all done?
-[lorna] I'm all in.
847
00:32:32,518 --> 00:32:33,350
-Good luck to you.
-Thank you.
848
00:32:33,352 --> 00:32:34,718
Good luck.
849
00:32:34,720 --> 00:32:37,054
Well, I dearly hope
somebody found a little more
850
00:32:37,056 --> 00:32:38,689
higher proof liquor
in their boxes.
851
00:32:42,161 --> 00:32:45,395
[upbeat music playing]
852
00:32:45,397 --> 00:32:48,398
it's the last stage
right here, guys,
853
00:32:48,400 --> 00:32:51,134
and it's going to be
such a difficult situation.
854
00:32:51,136 --> 00:32:53,603
We have brought a man in that
when he walks in the room,
855
00:32:53,605 --> 00:32:55,505
we start looking like crap,
856
00:32:55,507 --> 00:32:57,040
tim jones.
857
00:32:57,042 --> 00:32:58,775
I've had a few whiskeys
in my life
858
00:32:58,777 --> 00:33:01,178
so I'm looking forward to it.
859
00:33:01,180 --> 00:33:02,980
[narrator]
kentucky native tim jones
860
00:33:02,982 --> 00:33:05,415
is a whiskey connoisseur
who works
861
00:33:05,417 --> 00:33:07,818
with some of the biggest
names in the business,
862
00:33:07,820 --> 00:33:10,053
giving him access to
the rarest
863
00:33:10,055 --> 00:33:12,689
and most coveted whiskey
labels in the country.
864
00:33:12,691 --> 00:33:15,759
Sadly, one of you
are going home today
865
00:33:15,761 --> 00:33:18,295
and another one
will be crowned
master distiller.
866
00:33:18,297 --> 00:33:21,665
We expect your best
on this table in 30 minutes.
867
00:33:21,667 --> 00:33:26,536
We want a clean japanese
style whiskey from you, chris.
868
00:33:26,538 --> 00:33:30,407
Lorna, we want a beautiful
peated scottish style whiskey.
869
00:33:30,409 --> 00:33:34,311
Your time starts now.
870
00:33:34,313 --> 00:33:35,612
Good luck, y'all.
871
00:33:41,186 --> 00:33:44,054
You know, tim, they're both
very talented distillers
872
00:33:44,056 --> 00:33:47,691
but they're used
to working with technology.
873
00:33:47,693 --> 00:33:48,525
Yeah.
874
00:33:48,527 --> 00:33:50,360
And they're
doing it just plain,
875
00:33:50,362 --> 00:33:52,929
simple backwoods
traditional way here
876
00:33:52,931 --> 00:33:54,798
and it's a learning curve
for them. For sure.
877
00:33:54,800 --> 00:33:57,334
[tim] she's making a whiskey
that's scotch-like
878
00:33:57,336 --> 00:34:00,303
and he's making more
of japanese style whiskey.
879
00:34:00,305 --> 00:34:02,239
And we just look
for flavor profiles
880
00:34:02,241 --> 00:34:04,274
that squarely hit
what those should be.
881
00:34:04,276 --> 00:34:05,409
Right.
882
00:34:07,880 --> 00:34:09,312
-Hello.
-Hey.
883
00:34:09,314 --> 00:34:10,814
[tim]
how did you handle the aging?
884
00:34:10,816 --> 00:34:12,849
I did some medium toast cubes
885
00:34:12,851 --> 00:34:15,118
and then just a little bit
of heavily toasted cubes.
886
00:34:15,120 --> 00:34:18,355
So, I feel like
it gave it a good balance.
887
00:34:18,357 --> 00:34:20,690
On the nose and on the palate,
I'm already tasting
888
00:34:20,692 --> 00:34:22,726
a lot of the things
I would expect.
889
00:34:22,728 --> 00:34:24,061
Well, you get that smoke
coming through.
890
00:34:24,063 --> 00:34:25,162
You really do.
Nice smoked peat flavor.
891
00:34:25,164 --> 00:34:26,463
[lorna] yeah. Yeah.
892
00:34:26,465 --> 00:34:27,798
We'll see
about the final product.
893
00:34:27,800 --> 00:34:29,866
-See... We'll see, yeah.
-All right.
894
00:34:29,868 --> 00:34:32,869
Chris, I noticed you've got
a good variety
895
00:34:32,871 --> 00:34:35,305
of your color on your aging.
896
00:34:35,307 --> 00:34:36,940
Was that different wood chips
897
00:34:36,942 --> 00:34:38,542
or a different amount
of wood chips?
898
00:34:38,544 --> 00:34:40,444
[chris] it's actually
char number four.
899
00:34:40,446 --> 00:34:42,712
-Okay.
-And then toasted number four.
900
00:34:42,714 --> 00:34:44,181
-[tim] okay.
-So, I went one and one
901
00:34:44,183 --> 00:34:45,849
but just different proof.
902
00:34:45,851 --> 00:34:47,918
[tim] it's great.
It makes sense.
903
00:34:47,920 --> 00:34:50,387
Well, it's definitely
very interesting on the nose.
904
00:34:50,389 --> 00:34:51,488
Thank you.
905
00:34:53,792 --> 00:34:55,459
It's very sweet, too.
906
00:34:55,461 --> 00:34:57,160
It's going to be interesting
when you add some oak to it.
907
00:34:57,162 --> 00:34:58,361
-Yeah.
-I look forward to it.
908
00:34:58,363 --> 00:34:59,896
-Thank you.
-Guys,
909
00:34:59,898 --> 00:35:01,398
you're down to five minutes.
910
00:35:01,400 --> 00:35:04,468
The cubes really sort of...
911
00:35:04,470 --> 00:35:06,336
It gave it
a nice oakiness to it
912
00:35:06,338 --> 00:35:09,940
that wasn't overpowering
and some nice,
913
00:35:09,942 --> 00:35:12,509
warm, toasty flavors
that I wanted.
914
00:35:12,511 --> 00:35:15,946
All right.
I hope the proof is there.
915
00:35:15,948 --> 00:35:18,048
Bring it on in.
916
00:35:18,050 --> 00:35:20,884
-Thank you all.
-Good luck, lorna.
917
00:35:20,886 --> 00:35:22,519
What do you think about that,
chris?
918
00:35:22,521 --> 00:35:26,189
-[laughing]
-I'm praying 92 and 95,
919
00:35:26,191 --> 00:35:28,225
because the flavor
of my whiskey
920
00:35:28,227 --> 00:35:32,963
is really complex
and then with the oak aging,
921
00:35:32,965 --> 00:35:35,098
it gave it just a little smoke
to it
922
00:35:35,100 --> 00:35:36,967
and was kind of magic.
923
00:35:36,969 --> 00:35:38,502
Oh, here goes.
924
00:35:41,773 --> 00:35:43,940
-Good luck, my friend.
-[tim] good luck, chris.
925
00:35:45,144 --> 00:35:47,544
We got our work
cut out for us, gentlemen.
926
00:35:47,546 --> 00:35:50,480
Fortunate for us,
we got the expert.
927
00:35:52,684 --> 00:35:53,717
I was just
thinking on the scotches
928
00:35:53,719 --> 00:35:55,952
and the japanese whiskies
unlike bourbon.
929
00:35:55,954 --> 00:35:59,122
Bourbon has a big barrel
oak finish, you know,
930
00:35:59,124 --> 00:36:00,857
big influence from oak.
931
00:36:00,859 --> 00:36:03,293
These don't necessarily
have to have that.
932
00:36:03,295 --> 00:36:04,327
-Right.
-[tim] you know,
933
00:36:04,329 --> 00:36:05,896
they're using used barrels
934
00:36:05,898 --> 00:36:08,098
in scotches
and japanese whiskies,
935
00:36:08,100 --> 00:36:09,366
so if they're lighter
on the oak,
936
00:36:09,368 --> 00:36:11,368
that's fine, let the
distillate shine through,
937
00:36:11,370 --> 00:36:12,836
get some of those
grain notes...
938
00:36:12,838 --> 00:36:14,471
-Yeah.
-That'd be great, too.
939
00:36:14,473 --> 00:36:17,974
Yeah. Neither of those have
to use a new charred barrel.
940
00:36:17,976 --> 00:36:19,075
-[tim] no, no.
-Right?
941
00:36:19,077 --> 00:36:21,411
So they don't have
to dance with oak flavor.
942
00:36:21,413 --> 00:36:23,813
Right. And I'm, kind of,
hoping they're not,
943
00:36:23,815 --> 00:36:25,182
-you know.
-Yeah.
944
00:36:27,352 --> 00:36:28,852
We got our work
cut out for us,
gentlemen.
945
00:36:28,854 --> 00:36:31,788
Fortunate for us,
we got the expert.
946
00:36:31,790 --> 00:36:34,191
-Right.
-Pressure's on, big'un.
947
00:36:34,193 --> 00:36:37,460
I'll pick one.
If it's world of whiskey,
948
00:36:37,462 --> 00:36:39,062
we're gonna taste these
949
00:36:39,064 --> 00:36:41,031
and we're gonna have one
that's our favorite.
950
00:36:41,033 --> 00:36:43,300
I mean, these are spirits
of nations, so it's, like,
951
00:36:43,302 --> 00:36:44,701
you still gotta judge it
952
00:36:44,703 --> 00:36:46,403
against what they should
taste like.
953
00:36:46,405 --> 00:36:47,337
-Right.
-Yeah.
954
00:36:47,339 --> 00:36:48,738
We've laughed about it,
955
00:36:48,740 --> 00:36:51,041
we've been in the same boat
start to finish.
956
00:36:51,043 --> 00:36:52,075
That's right.
957
00:36:52,077 --> 00:36:54,411
Flavors, they're low in proof.
958
00:36:54,413 --> 00:36:57,948
So, I think
we both had a challenge
959
00:36:57,950 --> 00:37:00,050
and I think
we've pulled it off.
960
00:37:00,052 --> 00:37:02,352
-I was happy with mine.
-Yeah.
961
00:37:02,354 --> 00:37:04,321
-You wanna try chris first?
-[tim] why not?
962
00:37:04,323 --> 00:37:07,090
I mean,
chris has a beautiful jar.
963
00:37:07,092 --> 00:37:09,359
It's a lot of improvement
from what we saw in the clear.
964
00:37:09,361 --> 00:37:10,493
-Really?
-Yeah.
965
00:37:10,495 --> 00:37:13,196
We've watched these
guys built a mash bill
966
00:37:13,198 --> 00:37:15,198
and distill
this twice already.
967
00:37:17,369 --> 00:37:18,868
This is a japanese whiskey?
968
00:37:18,870 --> 00:37:20,203
-Uh-huh.
-Yup.
969
00:37:20,205 --> 00:37:23,373
[tense music playing]
970
00:37:23,375 --> 00:37:25,875
a little buttery.
971
00:37:25,877 --> 00:37:27,110
Little... Little bite.
972
00:37:27,112 --> 00:37:28,712
Did not expect it
to be delicate
973
00:37:28,714 --> 00:37:31,381
as a japanese whiskey
and it is.
974
00:37:31,383 --> 00:37:33,750
-It's really nice.
-He did a good job blending.
975
00:37:33,752 --> 00:37:35,318
It's got a nice
fruity flavor at the end.
976
00:37:35,320 --> 00:37:37,854
That's about what I'd expect
out of a japanese whiskey.
977
00:37:37,856 --> 00:37:39,322
I think it's something
you'd put on the shelf
978
00:37:39,324 --> 00:37:40,757
and people
would be interested in.
979
00:37:40,759 --> 00:37:42,459
-[digger] oh, yeah.
-It's a lot of pressure.
980
00:37:42,461 --> 00:37:44,294
-Oh, yeah. It's different...
-It's really stressful.
981
00:37:44,296 --> 00:37:45,395
This is different wheelhouse.
982
00:37:45,397 --> 00:37:48,398
I wanna put a good product
in front of all the judges.
983
00:37:48,400 --> 00:37:50,133
Let's try ms. Lorna's.
984
00:37:51,870 --> 00:37:54,037
I think she's a little
bit light of proof.
985
00:37:54,039 --> 00:37:56,106
Smoky mcsmoke.
986
00:37:56,108 --> 00:37:57,374
[digger] that's the way
it's supposed to smell.
987
00:37:57,376 --> 00:37:59,242
It smells really good.
988
00:37:59,244 --> 00:38:01,478
-But I don't get any alcohol.
-[tim] she's real close.
989
00:38:01,480 --> 00:38:03,179
It's right in the wheelhouse
of what
990
00:38:03,181 --> 00:38:05,815
you would expect
out of a scotch style.
991
00:38:05,817 --> 00:38:08,018
She used
a peated malted barley.
992
00:38:08,020 --> 00:38:09,719
It's the mash
bill we're tasting.
993
00:38:09,721 --> 00:38:11,888
-I get all of it.
-It carried through very well.
994
00:38:11,890 --> 00:38:13,990
It's there,
but it's pretty one-sided.
995
00:38:13,992 --> 00:38:17,060
She brought flavor, she just
failed to bring the alcohol.
996
00:38:17,062 --> 00:38:18,528
[tim]
that's a good way to put it.
997
00:38:18,530 --> 00:38:21,298
I'm surprised
how much fruity flavor
998
00:38:21,300 --> 00:38:24,501
that I'm getting out
of chris'.
999
00:38:24,503 --> 00:38:27,003
Yeah. Well,
I think that's a testament
1000
00:38:27,005 --> 00:38:29,205
to all the different grains
he's using.
1001
00:38:30,108 --> 00:38:32,409
Japanese whiskey does have
some flexibility
1002
00:38:32,411 --> 00:38:34,344
in what they can and can't do.
1003
00:38:34,346 --> 00:38:37,947
She's working with one grain,
the peated malted barley.
1004
00:38:37,949 --> 00:38:40,016
There's different scotches
and different regions
1005
00:38:40,018 --> 00:38:42,786
over there and some
are really, really smoky
1006
00:38:42,788 --> 00:38:45,322
or peaty, and some
are a little bit more mellow,
1007
00:38:45,324 --> 00:38:46,990
and she's, kind of,
hit it right in the middle.
1008
00:38:46,992 --> 00:38:49,259
So, it's...
I think it's tough.
1009
00:38:49,261 --> 00:38:52,362
At this point,
it's in their hands and...
1010
00:38:52,364 --> 00:38:54,531
-Mmm-hmm.
-I can't wait to find out.
1011
00:38:56,201 --> 00:38:59,302
[tense music playing]
1012
00:39:04,743 --> 00:39:06,576
welcome back, guys.
1013
00:39:06,578 --> 00:39:10,046
We've done a considerable
amount of deliberation here.
1014
00:39:10,048 --> 00:39:11,681
Let me say it first off.
1015
00:39:11,683 --> 00:39:14,784
Chris, great flavor
with the different grains
1016
00:39:14,786 --> 00:39:18,254
that you use
bringing all those flavors
1017
00:39:18,256 --> 00:39:20,223
to where they carry
through front to back,
1018
00:39:20,225 --> 00:39:23,326
-was very impressive.
-Thank you.
1019
00:39:23,328 --> 00:39:26,129
You also have a butter rum
taste profile.
1020
00:39:26,131 --> 00:39:27,464
It tastes really good.
1021
00:39:27,466 --> 00:39:29,265
You brought your proofs up
a little bit as well
1022
00:39:29,267 --> 00:39:31,201
which you're
to be commended on.
1023
00:39:31,203 --> 00:39:32,836
When I tasted
your distillate, it was...
1024
00:39:32,838 --> 00:39:35,004
It was really nice,
it was very complex.
1025
00:39:35,006 --> 00:39:37,040
I think the oak
came through and overpowered
1026
00:39:37,042 --> 00:39:38,975
a little bit of the distillate
and we may have lost
1027
00:39:38,977 --> 00:39:40,310
some of the nuances but,
1028
00:39:40,312 --> 00:39:42,479
there's some
japanese influence there
1029
00:39:42,481 --> 00:39:44,114
and I can taste that
in that jar.
1030
00:39:44,116 --> 00:39:45,849
-Thank you.
-Lorna,
1031
00:39:45,851 --> 00:39:48,318
you was goin'
for the scottish take
1032
00:39:48,320 --> 00:39:52,255
on whiskey and the smoky peat,
it's there.
1033
00:39:52,257 --> 00:39:54,224
You did a really good job
at that.
1034
00:39:54,226 --> 00:39:56,326
I'm real impressed
by that more than anything.
1035
00:39:56,328 --> 00:39:58,561
That flavor,
it's front to back.
1036
00:39:58,563 --> 00:40:00,463
You nailed the flavor profile.
1037
00:40:00,465 --> 00:40:01,731
Thank you.
1038
00:40:01,733 --> 00:40:04,300
You oaked it
and aged it really well.
1039
00:40:04,302 --> 00:40:06,469
You know,
your scottish heritage,
1040
00:40:06,471 --> 00:40:08,405
I don't think
anybody would be disappointed
1041
00:40:08,407 --> 00:40:09,506
in what you brought today,
1042
00:40:09,508 --> 00:40:12,108
-so you should be proud.
-Thank you.
1043
00:40:12,110 --> 00:40:15,245
But it definitely
fallen short on the proof.
1044
00:40:17,883 --> 00:40:20,016
Good job to both of you, guys.
1045
00:40:20,018 --> 00:40:24,687
Very unique flavors,
altogether different spectrum.
1046
00:40:24,689 --> 00:40:27,390
You're both very passionate
about what you do.
1047
00:40:27,392 --> 00:40:30,960
Unfortunately, this is end
of the road for one of you.
1048
00:40:34,399 --> 00:40:37,801
Chris, you are the next
master distiller, my friend.
1049
00:40:37,803 --> 00:40:40,370
-Congratulations.
-Thank you.
1050
00:40:40,372 --> 00:40:42,372
Now, my title
is master distiller.
1051
00:40:42,374 --> 00:40:44,174
Keep up what you're doing.
1052
00:40:44,176 --> 00:40:46,910
That's a really nice badge
to have on my shoulder.
1053
00:40:46,912 --> 00:40:49,045
[applause]
1054
00:40:49,047 --> 00:40:51,681
I tried my best,
and that's all you can do,
1055
00:40:51,683 --> 00:40:55,385
and chris just did
a little bit better.
1056
00:40:55,387 --> 00:40:58,721
Lorna, you're doing this
at your age,
1057
00:40:58,723 --> 00:41:00,190
you got all the time
in the world.
1058
00:41:00,192 --> 00:41:02,425
-Yeah. A lot to learn.
-Yeah.
1059
00:41:02,427 --> 00:41:04,294
But you're a way
ahead of the game,
1060
00:41:04,296 --> 00:41:06,463
-your family is proud of you.
-Yeah.
1061
00:41:06,465 --> 00:41:09,098
-That's right.
-Congratulations, chris.
1062
00:41:09,100 --> 00:41:11,468
And I know your grandmother
is proud of you.
1063
00:41:11,470 --> 00:41:15,505
I think
she's dancing in heaven.
1064
00:41:15,507 --> 00:41:17,307
-Pressure's off now, guys.
-Yeah.
1065
00:41:17,309 --> 00:41:19,209
-Oh, yeah.
-Great job.
1066
00:41:19,211 --> 00:41:21,010
Thank you very much.
1067
00:41:21,012 --> 00:41:22,445
Grandma yoshi
would be really happy
1068
00:41:22,447 --> 00:41:23,947
that I've accomplished this.
1069
00:41:23,949 --> 00:41:26,049
It's great, right?
1070
00:41:26,051 --> 00:41:27,383
[tim]
and you go celebrate now.
1071
00:41:27,385 --> 00:41:28,952
Oh, yeah.