1 00:00:01,068 --> 00:00:02,868 [narrator] this time on master distiller. 2 00:00:02,870 --> 00:00:05,504 Whiskey world tour, here we come. 3 00:00:05,506 --> 00:00:08,407 [narrator] it's scotch versus kentucky, 4 00:00:08,409 --> 00:00:10,943 versus japanese whiskey. 5 00:00:10,945 --> 00:00:12,978 That tastes just like scotch. 6 00:00:12,980 --> 00:00:14,013 Oh, yeah. 7 00:00:14,015 --> 00:00:16,448 [chris] japanese-style whiskey use malted wheat. 8 00:00:16,450 --> 00:00:19,685 Just a classic kentucky recipe, little corn, 9 00:00:19,687 --> 00:00:21,487 little six row, little happiness, that's all. 10 00:00:21,489 --> 00:00:23,188 We feel you. 11 00:00:23,190 --> 00:00:25,824 [narrator] the world's top regional styles. 12 00:00:25,826 --> 00:00:27,359 Big contrast here, guys. 13 00:00:27,361 --> 00:00:29,895 [narrator] and a whiskey battle for the ages. 14 00:00:29,897 --> 00:00:32,297 We're gonna see some good liquor, guys. 15 00:00:32,299 --> 00:00:33,499 [man] done. 16 00:00:34,335 --> 00:00:35,801 [narrator] across the country, 17 00:00:35,803 --> 00:00:38,237 a handful of amateur distillers 18 00:00:38,239 --> 00:00:40,706 are heirs to a centuries-old tradition. 19 00:00:42,309 --> 00:00:45,044 Some operate on the legal side, 20 00:00:45,046 --> 00:00:48,580 others practice their craft beyond the reach of the law. 21 00:00:49,417 --> 00:00:51,450 Now they'll face off to earn their place 22 00:00:51,452 --> 00:00:54,319 in america's liquor-making legacy. 23 00:00:54,321 --> 00:00:56,855 I just wanna be the best drop, not the first drop. 24 00:00:56,857 --> 00:00:59,892 [narrator] judged by three legendary moonshiners... 25 00:00:59,894 --> 00:01:02,428 There's very little alcohol in there. 26 00:01:02,430 --> 00:01:04,430 [narrator] they'll go head to head in a series... 27 00:01:04,432 --> 00:01:05,531 Of challenges. 28 00:01:05,533 --> 00:01:07,332 Great. Got a bag of tricks over here. 29 00:01:07,334 --> 00:01:08,467 You like that? 30 00:01:08,469 --> 00:01:09,902 Anticipation. 31 00:01:09,904 --> 00:01:10,469 Drum roll. 32 00:01:10,471 --> 00:01:11,904 [lorna] oh, my gosh. 33 00:01:11,906 --> 00:01:14,106 [narrator] to determine who has what it takes... 34 00:01:14,108 --> 00:01:15,407 Anybody nervous yet? 35 00:01:15,409 --> 00:01:16,975 I want it to be perfect. 36 00:01:16,977 --> 00:01:18,010 [narrator] to be named... 37 00:01:18,012 --> 00:01:19,711 I'm not above dirty tricks at all. 38 00:01:19,713 --> 00:01:20,412 [man] I can do this. 39 00:01:20,414 --> 00:01:21,680 [narrator] master distiller. 40 00:01:21,682 --> 00:01:23,148 That's what we've been looking for. 41 00:01:26,821 --> 00:01:29,955 [intense music playing] 42 00:01:36,464 --> 00:01:38,497 welcome to master distiller. 43 00:01:38,499 --> 00:01:40,833 We're fixing to put your skills to the test. 44 00:01:40,835 --> 00:01:42,234 Whiskey world tour. 45 00:01:42,236 --> 00:01:46,572 I hate flying, so this is kind of like a vacation for me. 46 00:01:46,574 --> 00:01:48,373 We got the whiskeys of the world. 47 00:01:48,375 --> 00:01:50,375 We got the kentucky bourbon, 48 00:01:50,377 --> 00:01:52,311 we got the japanese-style whiskey, 49 00:01:52,313 --> 00:01:54,313 and we got the scottish peated whiskey. 50 00:01:54,315 --> 00:01:56,315 Tickle, tell us about it. 51 00:01:57,685 --> 00:01:59,485 Whiskey was invented in scotland 52 00:01:59,487 --> 00:02:02,321 when medieval monks started distilling grains. 53 00:02:02,323 --> 00:02:05,190 Scotch is considered the original gangster. 54 00:02:05,192 --> 00:02:09,027 The most iconic is a single malt peated style. 55 00:02:09,029 --> 00:02:11,296 Whiskey distillation was brought to america 56 00:02:11,298 --> 00:02:15,134 in the 1700s by scottish, welsh, and irish immigrants. 57 00:02:15,136 --> 00:02:17,369 Using the grains that they could grow locally, 58 00:02:17,371 --> 00:02:20,139 different regions developed their own distinct style. 59 00:02:20,141 --> 00:02:22,341 In the south, corn was king. 60 00:02:22,343 --> 00:02:24,710 And by the 1870s, kentucky bourbon 61 00:02:24,712 --> 00:02:26,145 had taken off. 62 00:02:26,147 --> 00:02:28,847 Whiskey production in japan got its feet off 63 00:02:28,849 --> 00:02:30,415 the ground when a young chemist named 64 00:02:30,417 --> 00:02:33,852 masataka taketsuru went to scotland right 65 00:02:33,854 --> 00:02:36,255 after world war I and learned to distill. 66 00:02:36,257 --> 00:02:39,558 And in 1924, he opened the suntory distillery 67 00:02:39,560 --> 00:02:41,426 and the international whiskey game 68 00:02:41,428 --> 00:02:43,262 was forever changed. 69 00:02:43,264 --> 00:02:45,998 Hmm. And I can see why. 70 00:02:47,935 --> 00:02:48,967 All right, guys. 71 00:02:48,969 --> 00:02:52,037 What's at stake is, of course, bragging rights. 72 00:02:52,039 --> 00:02:56,208 But in addition to that, the winner will get a limited 73 00:02:56,210 --> 00:03:00,112 run of their label with a major distillery. 74 00:03:00,114 --> 00:03:01,413 Guys, you're all making different 75 00:03:01,415 --> 00:03:04,016 styles of whiskey from different parts of the world. 76 00:03:04,018 --> 00:03:07,052 That means your jar's gonna taste different than his jar. 77 00:03:07,054 --> 00:03:09,922 Your jar's gonna taste different from her jar. 78 00:03:09,924 --> 00:03:12,491 The distiller that crafts their jar 79 00:03:12,493 --> 00:03:15,360 of their particular chosen whiskey the best 80 00:03:15,362 --> 00:03:18,597 will be crowned the next master distiller. 81 00:03:18,599 --> 00:03:21,900 You're gonna have three hours to make a grain bill, 82 00:03:21,902 --> 00:03:23,068 starting now. 83 00:03:25,306 --> 00:03:27,940 Whiskey world tour, here we come. 84 00:03:27,942 --> 00:03:28,907 I'm digging it. 85 00:03:30,711 --> 00:03:32,311 [narrator] to customize each whiskey's 86 00:03:32,313 --> 00:03:33,845 specific style, 87 00:03:33,847 --> 00:03:35,981 distillers will start their mash 88 00:03:35,983 --> 00:03:38,016 with a regional grain bill. 89 00:03:38,018 --> 00:03:39,484 Once the mash ferments, 90 00:03:39,486 --> 00:03:42,054 they'll distill the alcohol twice, 91 00:03:42,056 --> 00:03:45,190 then rapid age their final spirit to dial 92 00:03:45,192 --> 00:03:49,027 in the flavor profile of their regional whiskey. 93 00:03:52,032 --> 00:03:54,433 [tim] lorna over here, her family is from scotland. 94 00:03:54,435 --> 00:03:55,500 [man] mmm-hmm. 95 00:03:55,502 --> 00:03:57,469 And she actually works at a legal distillery. 96 00:03:58,706 --> 00:04:01,039 Here we are, day in the life. 97 00:04:01,041 --> 00:04:03,442 My name is lorna barclay conrad. 98 00:04:03,444 --> 00:04:06,245 I am the head distiller for a distillery 99 00:04:06,247 --> 00:04:07,446 in nashville, tennessee. 100 00:04:07,448 --> 00:04:10,349 And I've been distilling for five years now. 101 00:04:10,351 --> 00:04:13,252 I grew up in the south, but my mom is born 102 00:04:13,254 --> 00:04:14,820 and raised in scotland. 103 00:04:14,822 --> 00:04:18,690 So it was in my blood and I had a calling. 104 00:04:18,692 --> 00:04:22,127 We're using our smell and taste to make cuts. 105 00:04:22,129 --> 00:04:24,296 I've made a few different kinds of whiskey, 106 00:04:24,298 --> 00:04:27,299 single malts along with rye whiskeys. 107 00:04:27,301 --> 00:04:30,002 And I do enjoy scotches, and scotland 108 00:04:30,004 --> 00:04:31,370 has such a huge variety. 109 00:04:31,372 --> 00:04:34,306 I came here to represent family, 110 00:04:34,308 --> 00:04:36,141 so I'm here to make them proud. 111 00:04:37,945 --> 00:04:40,512 Now chris is from hawaii, he lived in new york. 112 00:04:40,514 --> 00:04:41,380 Mmm-hmm. 113 00:04:41,382 --> 00:04:43,215 And then he is a college professor, 114 00:04:43,217 --> 00:04:46,218 pastry chef, and part owner of a distillery. 115 00:04:46,220 --> 00:04:47,452 I'm chris uyehara, 116 00:04:47,454 --> 00:04:49,421 I'm from skaneateles, new york. 117 00:04:49,423 --> 00:04:51,056 I've been distilling for six years 118 00:04:51,058 --> 00:04:52,891 and I own a distillery. 119 00:04:52,893 --> 00:04:55,894 This is my playroom during the weekends. 120 00:04:55,896 --> 00:04:57,562 I'm a pastry chef by trade. 121 00:04:57,564 --> 00:04:59,698 So a lot of my whiskeys that I make 122 00:04:59,700 --> 00:05:01,433 I go by taste and feel. 123 00:05:01,435 --> 00:05:04,303 Um, on my hands, rub it. 124 00:05:05,239 --> 00:05:07,939 Right now it's still high alcohol. 125 00:05:07,941 --> 00:05:11,276 I found out when grandma made a pineapple moonshine. 126 00:05:11,278 --> 00:05:14,012 She was a immigrant from okinawa, japan 127 00:05:14,014 --> 00:05:16,682 and she was then indentured worker 128 00:05:16,684 --> 00:05:19,017 and they struggled to make ends meet, 129 00:05:19,019 --> 00:05:20,719 so she made moonshines. 130 00:05:20,721 --> 00:05:23,355 So I want to win master distiller 131 00:05:23,357 --> 00:05:24,356 to honor her. 132 00:05:24,358 --> 00:05:26,491 It's also my dream to retire and work 133 00:05:26,493 --> 00:05:28,427 at the distillery full-time. 134 00:05:30,164 --> 00:05:32,497 Curtis, he's a backwoods distiller. 135 00:05:32,499 --> 00:05:34,232 He used to be a chef. 136 00:05:34,234 --> 00:05:35,967 He's one to watch, I think. 137 00:05:35,969 --> 00:05:37,235 My name is curtis wickley, I was in born 138 00:05:37,237 --> 00:05:38,470 in louisville, kentucky. 139 00:05:38,472 --> 00:05:40,572 I'm a mechanic for a mining company. 140 00:05:42,443 --> 00:05:45,344 That's some fine alcohol right there, I'll tell you. 141 00:05:45,346 --> 00:05:47,913 I've been distilling three, four years. 142 00:05:47,915 --> 00:05:49,414 And I started off making wine... 143 00:05:49,416 --> 00:05:51,550 Simple five-gallon still, 144 00:05:51,552 --> 00:05:53,352 electric heat going in. As you can see, 145 00:05:53,354 --> 00:05:54,953 it's not a large operation. 146 00:05:54,955 --> 00:05:57,022 Just wanna do something a little bit fireproof 147 00:05:57,024 --> 00:05:58,724 and test my culinary skills and see 148 00:05:58,726 --> 00:06:00,892 what I can produce in the long run. 149 00:06:00,894 --> 00:06:02,094 I would say my favorite liquor to make 150 00:06:02,096 --> 00:06:04,963 is the kentucky-style bourbon. 151 00:06:04,965 --> 00:06:07,699 Winning the master distiller, I would definitely 152 00:06:07,701 --> 00:06:09,968 can take the bragging rights back home 153 00:06:09,970 --> 00:06:11,203 and open a distillery. 154 00:06:11,205 --> 00:06:12,537 So I can't believe I'm here. 155 00:06:13,807 --> 00:06:15,907 I'm gonna wake up in my bed sprawled out 156 00:06:15,909 --> 00:06:18,377 like that was a hell of a dream. 157 00:06:18,379 --> 00:06:20,312 You got your fire up real high? 158 00:06:20,314 --> 00:06:21,313 Yeah. 159 00:06:21,315 --> 00:06:22,514 Yeah, I usually use steam. 160 00:06:22,516 --> 00:06:23,382 Nervous? 161 00:06:23,384 --> 00:06:24,716 Yeah. What about you? 162 00:06:24,718 --> 00:06:26,184 [curtis] no, I'm good. 163 00:06:26,186 --> 00:06:28,553 I'm out of my element as far as process. 164 00:06:28,555 --> 00:06:30,222 Really? You're out of your element? 165 00:06:30,224 --> 00:06:31,390 What? 166 00:06:31,392 --> 00:06:33,492 There's a lot of differences in working commercial 167 00:06:33,494 --> 00:06:35,293 versus this size. 168 00:06:35,295 --> 00:06:38,130 So just because I do it professionally, 169 00:06:38,132 --> 00:06:40,232 not all of my skills translate. 170 00:06:40,234 --> 00:06:41,333 One hour left. 171 00:06:42,970 --> 00:06:46,938 A big contrast here, guys, from this end to that end, 172 00:06:46,940 --> 00:06:50,375 she's measuring everything and little bits and pieces. 173 00:06:50,377 --> 00:06:52,077 Curtis... 174 00:06:52,079 --> 00:06:54,212 He might've measured his beforehand. 175 00:06:54,214 --> 00:06:55,180 [curtis] maybe. 176 00:06:55,182 --> 00:06:56,348 Fill us in on your grain bill 177 00:06:56,350 --> 00:06:57,449 over there, buddy. 178 00:06:57,451 --> 00:06:59,918 Just a classic kentucky recipe. 179 00:06:59,920 --> 00:07:02,888 Little corn, little six row, little barley, 180 00:07:02,890 --> 00:07:04,389 little happiness, that's all. 181 00:07:04,391 --> 00:07:07,459 The recipe I make is a classic kentucky whiskey, 182 00:07:07,461 --> 00:07:08,894 minus the limestone water. 183 00:07:08,896 --> 00:07:12,164 Uh, 51% corn and then rye. 184 00:07:12,166 --> 00:07:14,166 I'm just trying to keep it all at the bottom. 185 00:07:14,168 --> 00:07:15,200 [tim] okay. 186 00:07:15,202 --> 00:07:16,435 Because the last thing I wanna do is end up 187 00:07:16,437 --> 00:07:17,269 with a scorched mash. 188 00:07:17,271 --> 00:07:18,437 Yeah. 189 00:07:18,439 --> 00:07:20,372 So we're making a kentucky bourbon-style whiskey. 190 00:07:20,374 --> 00:07:21,506 [curtis] correct. 191 00:07:21,508 --> 00:07:22,974 But we're not gonna make bourbon? 192 00:07:22,976 --> 00:07:25,343 No. I'm gonna stick into what I know 193 00:07:25,345 --> 00:07:27,546 with just a slight twist. 194 00:07:27,548 --> 00:07:29,181 [man] lorna, fill us in 195 00:07:29,183 --> 00:07:31,016 on that grain bill. 196 00:07:31,018 --> 00:07:34,886 Going for a scotch style, so I have some heavily 197 00:07:34,888 --> 00:07:38,790 peated malt in there, no corn, no nothing else. 198 00:07:38,792 --> 00:07:41,092 [narrator] peated single malt whiskey is known 199 00:07:41,094 --> 00:07:44,262 for its smoky flavor, which can be controversial 200 00:07:44,264 --> 00:07:45,997 for whiskey drinkers. 201 00:07:45,999 --> 00:07:49,134 Peat is a layered soil made up of decaying 202 00:07:49,136 --> 00:07:52,671 plants and animals found in bogland areas. 203 00:07:52,673 --> 00:07:56,341 Peat burns similar to coal. It dries the malt, 204 00:07:56,343 --> 00:07:59,711 allowing the smoke and vapors to permeate the grain. 205 00:07:59,713 --> 00:08:03,315 The longer the malt is exposed to a peat fire, 206 00:08:03,317 --> 00:08:06,485 the smokier the scotch whiskey will taste. 207 00:08:06,487 --> 00:08:09,221 Though not merely as popular in japanese 208 00:08:09,223 --> 00:08:12,724 or kentucky styles, some inspired distillers now 209 00:08:12,726 --> 00:08:15,193 use peated malt in their recipes, 210 00:08:15,195 --> 00:08:17,896 blending traditions of blurring the lines 211 00:08:17,898 --> 00:08:20,732 between international whiskeys. 212 00:08:20,734 --> 00:08:23,201 This heavily-peated malt will really 213 00:08:23,203 --> 00:08:25,704 come through without overpowering. 214 00:08:25,706 --> 00:08:27,138 Keeping your fingers crossed for that. 215 00:08:27,140 --> 00:08:28,373 I know. 216 00:08:28,375 --> 00:08:31,243 I'm making a scotch style with the peated whiskey 217 00:08:31,245 --> 00:08:36,281 and I'm going to include peat as one of the main flavors 218 00:08:36,283 --> 00:08:39,551 in there, so give it a good nice smoky character. 219 00:08:39,553 --> 00:08:41,353 And then I have some two row 220 00:08:41,355 --> 00:08:43,188 and some honey malt in there as well. 221 00:08:43,190 --> 00:08:45,857 So it'll be a single malt which is 222 00:08:45,859 --> 00:08:47,692 what they make in scotland. 223 00:08:47,694 --> 00:08:49,995 Although we are not in scotland and I can't call 224 00:08:49,997 --> 00:08:51,930 it a scotch, that's what my goal is, 225 00:08:51,932 --> 00:08:54,165 to emulate that flavor. 226 00:08:54,167 --> 00:08:58,270 [digger] chris, I'm really interested in your grain bill. 227 00:08:58,272 --> 00:09:00,405 [chris] I got malted corn, malted triticale, 228 00:09:00,407 --> 00:09:02,240 and malted red wheat. 229 00:09:02,242 --> 00:09:04,442 The recipe that I created is pretty unique, 230 00:09:04,444 --> 00:09:06,211 it's a japanese-style whiskey. 231 00:09:06,213 --> 00:09:08,046 It's a lot of grain to it. 232 00:09:08,048 --> 00:09:10,849 I wanted a full-flavored mouthfeel. 233 00:09:10,851 --> 00:09:12,384 Looks like it'll be interesting. 234 00:09:12,386 --> 00:09:14,052 Yeah. I know. Pressure's on. 235 00:09:14,054 --> 00:09:19,024 Three, two, one, done. Step away from your barrel. 236 00:09:19,026 --> 00:09:21,293 We'll move them in to the mash room 237 00:09:21,295 --> 00:09:22,727 and come back when they come to temperature, 238 00:09:22,729 --> 00:09:24,129 pitch the yeast. 239 00:09:24,131 --> 00:09:25,997 We'll see you guys in five days. 240 00:09:25,999 --> 00:09:28,199 Good luck every one of you. 241 00:09:28,201 --> 00:09:29,968 [narrator] once the yeast is added, 242 00:09:29,970 --> 00:09:32,971 the whiskey mash ferments for five days. 243 00:09:32,973 --> 00:09:35,006 As yeast consumes the sugars 244 00:09:35,008 --> 00:09:37,509 in each whiskey's unique grain blend, 245 00:09:37,511 --> 00:09:40,245 it releases alcohol as a byproduct. 246 00:09:40,247 --> 00:09:43,381 When the whiskey mash's alcohol content reaches 10% 247 00:09:43,383 --> 00:09:46,217 to 20%, the yeast dies off 248 00:09:46,219 --> 00:09:49,020 and it's ready to distill. 249 00:09:49,022 --> 00:09:52,023 [dramatic music playing] 250 00:09:52,893 --> 00:09:54,392 welcome back. Now it's where the river 251 00:09:54,394 --> 00:09:55,360 meets the road. 252 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.