1 00:00:10,767 --> 00:00:14,000 Welcome back, guys. Congratulations for making it to this round. 2 00:00:15,700 --> 00:00:16,900 Now we're down to four. 3 00:00:16,967 --> 00:00:18,367 At the end of this challenge... 4 00:00:19,000 --> 00:00:20,400 two of you be gone. 5 00:00:21,767 --> 00:00:23,700 [Tim] You started in the beginning where there was six of you. 6 00:00:23,767 --> 00:00:26,800 There was three legal of you and there was three outlaws. 7 00:00:26,867 --> 00:00:28,266 Now there's two legal 8 00:00:28,266 --> 00:00:29,667 and two outlaws. 9 00:00:29,667 --> 00:00:32,567 After this, there's only gonna be one of each. 10 00:00:32,567 --> 00:00:35,800 [narrator] Across the country, a handful of distillers are 11 00:00:35,867 --> 00:00:37,900 heirs to a centuries-old tradition. 12 00:00:41,300 --> 00:00:43,500 Some operate on the legal side. 13 00:00:43,567 --> 00:00:47,066 Others practice their craft beyond the reach of the law. 14 00:00:48,166 --> 00:00:49,400 [Digger] They're beautiful clean mashes. 15 00:00:49,467 --> 00:00:50,533 Rich-looking. 16 00:00:50,533 --> 00:00:52,800 [narrator] Now veterans of the competition 17 00:00:52,867 --> 00:00:55,266 from each side of the industry... 18 00:00:55,266 --> 00:00:58,767 face off in an epic elimination tournament. 19 00:00:58,767 --> 00:01:00,300 I'm scared of you. 20 00:01:00,300 --> 00:01:03,967 [narrator] Two legal and two outlaw distillers remain, 21 00:01:03,967 --> 00:01:06,567 but only one will have what it takes... 22 00:01:06,567 --> 00:01:08,600 I made [bleep] sink down to the bottom. 23 00:01:08,667 --> 00:01:11,000 [narrator] ...to earn the coveted title... 24 00:01:11,000 --> 00:01:12,667 One thing's for sure, she's gonna strain it. 25 00:01:12,667 --> 00:01:14,967 [narrator] ...of master distiller... 26 00:01:14,967 --> 00:01:16,266 -Uh-oh. -[narrator] ...tournament. 27 00:01:16,266 --> 00:01:17,700 I'm here to take the crown. 28 00:01:17,767 --> 00:01:20,100 I love you all, but I also want to kick your asses. 29 00:01:27,100 --> 00:01:28,967 For your first challenge, you're gonna be making 30 00:01:28,967 --> 00:01:31,867 your own mash of straight corn liquor. 31 00:01:31,867 --> 00:01:33,567 Now, we all know that corn liquor is 32 00:01:33,567 --> 00:01:36,000 the favorite recipe of the backwoods, 33 00:01:36,066 --> 00:01:40,467 but it also the base spirit for a lot of legal recipes as well. 34 00:01:40,467 --> 00:01:45,266 Corn is cheap, plentiful, easy to get across the United States. 35 00:01:45,266 --> 00:01:49,867 And in America, corn liquor is a benchmark for a distiller's skill, 36 00:01:49,867 --> 00:01:51,567 no matter which side of the law you're on. 37 00:01:51,567 --> 00:01:54,367 Now we get to see you work in the purest form 38 00:01:54,367 --> 00:01:56,300 and, you know, corn is king. 39 00:01:56,367 --> 00:01:57,967 Guys, what we're looking for here is 40 00:01:57,967 --> 00:02:00,867 a high-proof corn liquor that can stand on its own 41 00:02:00,867 --> 00:02:05,100 or also be at home in a ready-to-drink cocktail. 42 00:02:05,166 --> 00:02:07,066 [Digger] Now, so far in this competition, 43 00:02:07,066 --> 00:02:09,100 Tim has been coaching the legal side 44 00:02:09,100 --> 00:02:10,467 and the outlaw side, 45 00:02:10,467 --> 00:02:13,400 they've kind of been hanging out with yours truly. 46 00:02:13,467 --> 00:02:14,667 Today is a different story. 47 00:02:14,667 --> 00:02:16,400 Y'all are gonna mash in together. 48 00:02:16,467 --> 00:02:18,266 But you're not gonna mash in here. 49 00:02:18,266 --> 00:02:19,500 You're gonna have to go to the backwoods. 50 00:02:19,567 --> 00:02:20,667 Come with me. 51 00:02:20,667 --> 00:02:22,100 -[Digger] Good luck, guys. -[Tim] Going to the woods. 52 00:02:31,066 --> 00:02:33,200 Hey, guys. We're in the backwoods mashing in now. 53 00:02:33,266 --> 00:02:36,000 Corn liquor challenge, you want the mash in your corn. 54 00:02:36,066 --> 00:02:37,467 You got one hour. 55 00:02:37,467 --> 00:02:38,767 Time starts now. 56 00:02:38,767 --> 00:02:39,767 Get to moving. 57 00:02:43,300 --> 00:02:44,767 I got no fire! 58 00:02:44,767 --> 00:02:46,100 [groans] Come on! 59 00:02:47,100 --> 00:02:48,800 All right, there's a fire! 60 00:02:48,867 --> 00:02:51,567 -[fire sparks] -[sighs] Love that sound. 61 00:02:54,500 --> 00:02:55,567 -You need a hand? -Yeah. 62 00:02:55,567 --> 00:02:56,967 Come on, come on. Let's do it. 63 00:02:56,967 --> 00:02:58,567 Here, get this out of the way. 64 00:02:58,567 --> 00:02:59,667 -All right. You ready? -Yeah. 65 00:02:59,667 --> 00:03:00,567 One, two, three... 66 00:03:04,166 --> 00:03:07,367 16, double, oatmeal. 67 00:03:07,367 --> 00:03:09,400 That's gonna be great. 68 00:03:09,467 --> 00:03:10,467 My name is Trent. 69 00:03:10,467 --> 00:03:13,100 I'm 42 and I'm from San Diego, California. 70 00:03:13,967 --> 00:03:15,467 I am a legal distiller, 71 00:03:15,467 --> 00:03:18,100 as well as a psychiatric registered nurse. 72 00:03:18,100 --> 00:03:20,266 By making liquor, it's really allowed me 73 00:03:20,266 --> 00:03:23,367 to kind of maybe take my really crazy job that's at a 10 74 00:03:23,367 --> 00:03:26,266 and maybe bring me down to, like, a four or five or a six. 75 00:03:27,667 --> 00:03:31,100 Out in California, I work on about a 300-gallon still. 76 00:03:31,100 --> 00:03:33,200 Here, it's quite a bit different. 77 00:03:33,266 --> 00:03:35,166 But, in the end, I'm really good at what I do 78 00:03:35,166 --> 00:03:38,100 when it comes to mashing and fermentation and distillation, 79 00:03:38,100 --> 00:03:40,767 and I usually knock things out of the park 80 00:03:40,767 --> 00:03:42,266 pretty good, to be quite honest. 81 00:03:42,266 --> 00:03:44,266 And that's not being conceited. 82 00:03:44,266 --> 00:03:45,867 I'm really good at my craft. 83 00:03:45,867 --> 00:03:47,667 [Tim] What in the world are you doing? 84 00:03:47,667 --> 00:03:49,266 [Trent] You know, I got some tricks up my sleeve. 85 00:03:49,266 --> 00:03:51,667 I am making absolutely beautiful spirits. 86 00:03:51,667 --> 00:03:55,367 I brought in some really beautiful organic cornmeal, 87 00:03:55,367 --> 00:03:57,467 but my secret trick on this one is 88 00:03:57,467 --> 00:03:59,266 I'm actually also using oatmeal. 89 00:04:00,800 --> 00:04:04,100 Oatmeal, to me, always makes a very soft, kind of supple-style spirit. 90 00:04:04,166 --> 00:04:06,000 I didn't use any sugar or adjuncts. 91 00:04:06,066 --> 00:04:10,100 I'm using all grains and I'm ready to win this for the legal world. 92 00:04:10,100 --> 00:04:12,100 Looks like it's made it thick from here. 93 00:04:12,100 --> 00:04:13,700 Yeah, it is. It's thick, but it's pretty. 94 00:04:13,767 --> 00:04:16,100 -It smells beautiful so far. -[Tim] It smells good over here. 95 00:04:16,166 --> 00:04:17,100 Yeah, well, thank you. 96 00:04:20,166 --> 00:04:21,300 [MyKala] I'm MyKala Stinson. 97 00:04:21,367 --> 00:04:24,000 I'm the head distiller at Shine Distillery. 98 00:04:25,900 --> 00:04:30,300 I dropped out of college because I didn't have a clear sense of direction. 99 00:04:30,367 --> 00:04:32,767 When I decided to start distilling, 100 00:04:32,767 --> 00:04:35,166 I really enjoyed the creative aspect, 101 00:04:35,166 --> 00:04:38,667 the combination of art and science. 102 00:04:38,667 --> 00:04:40,767 You know what you're putting into it. 103 00:04:40,767 --> 00:04:42,367 You know what you should get out of it, 104 00:04:42,367 --> 00:04:46,266 but there's so many factors where you have to make minute adjustments 105 00:04:46,266 --> 00:04:48,467 and I think I am pretty confident 106 00:04:48,467 --> 00:04:51,500 in my ability to also MacGyver something 107 00:04:51,567 --> 00:04:54,600 that will achieve the flavors that I want. 108 00:04:54,667 --> 00:04:59,467 I want to be recognized for my accomplishments as a distiller. 109 00:04:59,467 --> 00:05:03,467 I did half sugar water and then this is Oaxacan honey 110 00:05:03,467 --> 00:05:05,400 'cause this is almost a little smoky. 111 00:05:05,467 --> 00:05:09,266 It's not a super-sweet honey. It's got some really nice bitter characters to it. 112 00:05:09,266 --> 00:05:11,467 -[Tim] Mmm-hmm. -Since corn can be really sweet 113 00:05:11,467 --> 00:05:12,900 and we're adding sugar to it too, 114 00:05:12,967 --> 00:05:14,867 I wanted to try and balance that. 115 00:05:14,867 --> 00:05:17,000 Not everyone uses honey in their corn liquor 116 00:05:17,066 --> 00:05:20,400 and I decided to substitute for the Oaxacan honey. 117 00:05:21,266 --> 00:05:23,133 Can't do everything traditional. 118 00:05:23,133 --> 00:05:27,100 Working in a legal distillery, gonna throw a little bit of a curveball in there 119 00:05:27,100 --> 00:05:30,567 and I'm hoping that the smokiness carries through. 120 00:05:30,567 --> 00:05:33,066 So, you didn't put your cornmeal in the pot? 121 00:05:33,066 --> 00:05:36,266 No. I put it in here with a little bit of cold water 122 00:05:36,266 --> 00:05:37,567 so when I added the hot water, 123 00:05:37,567 --> 00:05:39,767 I didn't have to fight it becoming doughy. 124 00:05:39,767 --> 00:05:42,000 -[Tim] Okay. -So it started hydrating a little bit. 125 00:05:42,000 --> 00:05:43,367 It's interesting. Sounds good. 126 00:05:43,367 --> 00:05:45,000 -[MyKala] Thanks. -[Tim] All right, guys. 127 00:05:45,066 --> 00:05:46,967 You're halfway there. You've been 30 minutes. 128 00:05:47,767 --> 00:05:49,567 30 minutes to go. 129 00:05:49,567 --> 00:05:51,867 -That's some dirty water you're drinking. -[Kelley] It's vodka. 130 00:05:51,867 --> 00:05:53,166 [MyKala laughing] 131 00:05:53,166 --> 00:05:54,266 My name is Kelley Tennille. 132 00:05:56,367 --> 00:05:58,066 I live in Clark County, Kentucky. 133 00:05:58,066 --> 00:06:00,567 I've been distilling for, like, a decade now. 134 00:06:00,567 --> 00:06:03,200 This is nocino and this is still curing. 135 00:06:03,266 --> 00:06:05,467 This is just unwrapping black walnuts. 136 00:06:05,467 --> 00:06:09,300 You cut them into quarters, add lemon peels and spices, 137 00:06:09,367 --> 00:06:11,367 and then let it sit for about six minutes. 138 00:06:11,367 --> 00:06:15,300 I've got a whole lot of experience with different spirits 139 00:06:15,367 --> 00:06:17,400 and I'm gonna do my darndest to win. 140 00:06:17,467 --> 00:06:19,000 I'm going easy. I'm going backwoods. 141 00:06:19,066 --> 00:06:22,700 I've got half malted and half regular heirloom corn. 142 00:06:22,767 --> 00:06:26,367 So, I'm thinking half malted is gonna cut down my strike temperature 143 00:06:26,367 --> 00:06:28,700 and help me get as much sugar as possible. 144 00:06:28,767 --> 00:06:30,867 I'm also just gonna throw in four pounds of dextrose 145 00:06:30,867 --> 00:06:32,233 for [bleep] and giggles. 146 00:06:32,266 --> 00:06:35,100 As outlaws, we're used to working in more difficult conditions, 147 00:06:35,100 --> 00:06:37,800 outside, having to adapt and overcome 148 00:06:37,867 --> 00:06:42,200 and we're used to using the simplistic materials that we've been given. 149 00:06:42,266 --> 00:06:45,467 No special honey from Mexico or nothing? 150 00:06:45,467 --> 00:06:49,266 I'm going with what I know because right now is not the time for experimentation. 151 00:06:49,266 --> 00:06:51,166 Outstanding. It is a competition. 152 00:06:51,166 --> 00:06:52,600 I am here to take the crown. 153 00:06:52,667 --> 00:06:55,100 I love you all, but I also want to kick your asses. 154 00:06:55,166 --> 00:06:56,467 Oh, okay. 155 00:06:57,000 --> 00:06:58,100 [panting] 156 00:06:58,100 --> 00:07:00,166 -[Tim] Hey, Frank? -Yes, sir? 157 00:07:00,166 --> 00:07:01,867 You're cooking your corn in the pot? 158 00:07:01,867 --> 00:07:03,300 Cooked corn in the pot. 159 00:07:03,367 --> 00:07:05,000 I'm backwoods. I keep it simple. 160 00:07:05,066 --> 00:07:06,100 I'm Frank Hicks 161 00:07:06,166 --> 00:07:08,166 and I'm from Pineywoods, East Texas. 162 00:07:08,166 --> 00:07:10,900 I've been shining my entire life, fifth generation... 163 00:07:10,967 --> 00:07:12,767 Bootleggers, pirates, 164 00:07:12,767 --> 00:07:15,166 moonshiners all up and down through here. 165 00:07:15,166 --> 00:07:17,867 ...and I'm proud to say that I've got the sixth 166 00:07:17,867 --> 00:07:21,200 and seventh generation in training, as we speak. 167 00:07:21,266 --> 00:07:24,667 75% cornmeal that I just get from the feedstore. 168 00:07:24,667 --> 00:07:27,100 Some ground red Texas wheat. 169 00:07:27,166 --> 00:07:28,700 -Okay. -I put in there to kind of 170 00:07:28,767 --> 00:07:30,300 take the fire out of it a little bit. 171 00:07:30,367 --> 00:07:32,667 -Is this a malted wheat or just wheat? -[Frank] Just wheat. 172 00:07:32,667 --> 00:07:34,767 This corn gives some of the sweetest 173 00:07:34,767 --> 00:07:36,800 dadgum corn liquor I've ever run, 174 00:07:36,867 --> 00:07:38,600 but it's just a little bit fiery. 175 00:07:38,667 --> 00:07:41,367 -Okay. -I'm hoping that the wheat will kind of... 176 00:07:41,367 --> 00:07:42,900 take some of that fire out of there 177 00:07:42,967 --> 00:07:45,367 and just leave it a nice sweet corn. 178 00:07:45,367 --> 00:07:47,767 Seems like moonshine season is in. 179 00:07:48,166 --> 00:07:49,166 God. 180 00:07:49,900 --> 00:07:52,467 -[groans] God! -[laughing] 181 00:07:53,000 --> 00:07:53,967 I think I'm about done. 182 00:07:53,967 --> 00:07:55,300 I just got to put this back in a bucket, 183 00:07:55,367 --> 00:07:56,967 just drain it out and pitch yeast. 184 00:07:56,967 --> 00:07:58,200 [Kelley] You are a beast. 185 00:08:01,667 --> 00:08:03,500 I think my corn mash is too thin. 186 00:08:03,567 --> 00:08:05,200 If I don't have enough sugar, 187 00:08:05,266 --> 00:08:07,367 that could potentially ruin my mash completely. 188 00:08:07,367 --> 00:08:08,767 -You out of sugar? -Yeah. 189 00:08:08,767 --> 00:08:09,767 You want some? 190 00:08:10,667 --> 00:08:11,867 If you will part with it. 191 00:08:11,867 --> 00:08:13,600 It's a competition, sure! 192 00:08:13,667 --> 00:08:16,800 But we come together. It's outlaw spirit. 193 00:08:16,867 --> 00:08:18,700 You're my hero. I think you have just saved my ass. 194 00:08:18,767 --> 00:08:21,500 -You're damn right. -My dude! 195 00:08:24,800 --> 00:08:25,900 Ready? 196 00:08:33,667 --> 00:08:36,300 [Tim] All right, guys. You've got 15 seconds here. 197 00:08:36,367 --> 00:08:39,367 [Kelley] Somebody knows how to work under pressure, don't they? 198 00:08:39,367 --> 00:08:42,066 -It's all I've done my whole life. -[chuckles] 199 00:08:42,066 --> 00:08:45,066 [Tim] 10, nine, eight, 200 00:08:45,066 --> 00:08:47,300 seven, six, five, 201 00:08:47,367 --> 00:08:51,066 four, three, two, 202 00:08:51,066 --> 00:08:52,100 one... 203 00:08:52,600 --> 00:08:54,567 That's it. Done! 204 00:08:54,567 --> 00:08:57,000 Step away from your barrels. 205 00:08:57,000 --> 00:09:00,266 We'll let these cool down. We'll pitch the yeast later. 206 00:09:00,266 --> 00:09:01,200 Let's get out of the woods. 207 00:09:09,166 --> 00:09:10,867 [Digger] All right, guys. Welcome back. 208 00:09:10,867 --> 00:09:13,567 Everybody built their signature corn mash... 209 00:09:13,567 --> 00:09:15,000 and I can assure you, it's ready to run. 210 00:09:15,066 --> 00:09:16,400 I've checked it myself. 211 00:09:16,400 --> 00:09:18,867 You know, even though I work mostly with legal distillers, 212 00:09:18,867 --> 00:09:20,700 I'm born and raised in eastern Kentucky. 213 00:09:20,767 --> 00:09:23,467 I've had my fair share of backwoods corn liquor... 214 00:09:23,467 --> 00:09:24,867 and both are always incredible. 215 00:09:24,867 --> 00:09:26,600 So I'm looking forward to tasting it. 216 00:09:26,667 --> 00:09:28,500 We're down to pure basics here. 217 00:09:29,900 --> 00:09:31,800 Simple pot still with a thumper. 218 00:09:31,867 --> 00:09:33,867 You're gonna have just three hours 219 00:09:33,867 --> 00:09:36,667 to bring us your signature jar of corn liquor. 220 00:09:36,667 --> 00:09:39,800 The winner will get first choice at ingredients 221 00:09:39,867 --> 00:09:42,400 to make us a ready-to-drink cocktail. 222 00:09:42,467 --> 00:09:44,266 All right, guys. Everybody clear on everything? 223 00:09:44,900 --> 00:09:46,533 Good deal. 224 00:09:46,533 --> 00:09:49,300 Now, guys, outlaws may have an advantage running those simple little stills, 225 00:09:49,367 --> 00:09:50,934 but remember. 226 00:09:50,934 --> 00:09:54,667 Overall, you're competing to make the best liquor for your side of the law 227 00:09:54,667 --> 00:09:58,867 because at the end, we're gonna lose one legal and one outlaw distiller. 228 00:09:59,367 --> 00:10:01,166 That being said... 229 00:10:01,166 --> 00:10:03,467 you'll be running with your direct competition. 230 00:10:03,467 --> 00:10:06,200 Kelley, Frank, you're going with me and Mark. 231 00:10:06,266 --> 00:10:08,667 The rest of you, you're stuck with pair of Tims. 232 00:10:08,667 --> 00:10:10,400 Good luck to everybody. 233 00:10:14,567 --> 00:10:16,667 All right, guys. You know what to do. 234 00:10:16,667 --> 00:10:18,567 Digger told you, you've got three hours. 235 00:10:22,000 --> 00:10:25,367 Here we go, guys. Two outlaws leading two outlaws. 236 00:10:25,367 --> 00:10:27,967 Your three hours starts... 237 00:10:27,967 --> 00:10:29,467 -[Tim] Time starts now. -[Digger] ...now. 238 00:10:34,266 --> 00:10:35,767 [Trent] Oh, beautiful! 239 00:10:35,767 --> 00:10:38,000 The mash is done, the mash is fermented. 240 00:10:38,000 --> 00:10:39,500 [sighs] Oh, that smells good. 241 00:10:39,567 --> 00:10:41,066 It's sour, it's tangy. 242 00:10:41,066 --> 00:10:44,200 It's corny. It's got this oatmeal, like, suppleness. 243 00:10:44,266 --> 00:10:45,500 Poof! 244 00:10:45,500 --> 00:10:47,266 I'm not gonna go full bar on this one, I don't think. 245 00:10:48,200 --> 00:10:49,867 [Jones] You can tell they're pros, too. 246 00:10:49,867 --> 00:10:51,800 -I mean, these two are pros. -Oh, yeah. 247 00:10:51,867 --> 00:10:56,100 Coming from Oregon, corn liquor isn't the staple that it is out here. 248 00:10:56,100 --> 00:10:57,467 [Trent] Oh, you're gonna filter yours? 249 00:10:57,467 --> 00:10:59,567 -I still don't know what I'm doing yet. -[giggles] 250 00:10:59,567 --> 00:11:01,367 But I know fermentation. 251 00:11:01,367 --> 00:11:05,467 I know how to achieve the end spirit that I want. 252 00:11:05,467 --> 00:11:07,967 But it's not something that I work with regularly, 253 00:11:07,967 --> 00:11:10,166 so I am a little nervous. 254 00:11:10,166 --> 00:11:11,800 I gotta see how this is gonna turn out. 255 00:11:17,600 --> 00:11:18,667 [Frank] It's gonna be good. 256 00:11:18,667 --> 00:11:20,367 [Kelley] Oh-hoo. 257 00:11:20,367 --> 00:11:22,300 [Frank] That's the way to do business. 258 00:11:22,367 --> 00:11:23,700 Is that getting pretty good, Frank? 259 00:11:23,700 --> 00:11:27,100 It might not be my birthday, but I think this shine will run. 260 00:11:27,166 --> 00:11:28,967 Lay it to it. 261 00:11:28,967 --> 00:11:31,867 [Frank] First spirit I ever made was corn, 262 00:11:31,867 --> 00:11:35,066 so I am very confident in my abilities 263 00:11:35,066 --> 00:11:37,166 to make top-shelf corn liquor. 264 00:11:40,967 --> 00:11:42,467 [Kelley] I'm super happy with my mash. 265 00:11:42,467 --> 00:11:44,467 I don't smell anything that's wrong with it. 266 00:11:44,467 --> 00:11:46,767 I don't see anything that's wrong with it. 267 00:11:46,767 --> 00:11:48,100 [Digger] You know, I'm looking at them 268 00:11:48,100 --> 00:11:50,100 and they're both beautiful clean mashes. 269 00:11:50,166 --> 00:11:51,100 Rich-looking. 270 00:11:51,166 --> 00:11:53,567 And it smells completely fermented out. 271 00:11:53,567 --> 00:11:55,567 [Mark] This is where the river meets road here, you know? 272 00:11:55,567 --> 00:11:58,000 They've still got an opportunity to screw it up. 273 00:11:58,000 --> 00:11:58,967 [Digger] Yeah. 274 00:12:01,667 --> 00:12:03,367 In the moonshine where and when I grew up, 275 00:12:03,367 --> 00:12:05,767 it was nothing but corn liquor. 276 00:12:05,767 --> 00:12:06,867 -[Jones] Right, yeah. -[Tim] That's all it was. 277 00:12:06,867 --> 00:12:09,000 I mean, you never talked about nothing else 278 00:12:09,000 --> 00:12:10,867 -other than making corn liquor. -Mmm-hmm. 279 00:12:10,867 --> 00:12:12,900 You always can make corn liquor. 280 00:12:12,967 --> 00:12:14,600 [Jones] Yeah, and I love a great corn whiskey. 281 00:12:14,667 --> 00:12:17,467 I mean, I look at it and think, "Well, this is its purest form." 282 00:12:17,467 --> 00:12:18,634 -You know? -Yeah. 283 00:12:18,634 --> 00:12:20,767 So we really see what they can do as a distiller. 284 00:12:20,767 --> 00:12:23,066 [Tim] You know, it all depends on how they strain it, 285 00:12:23,066 --> 00:12:25,000 how full they fill the still, 286 00:12:25,000 --> 00:12:27,266 -how much do they put into the thumper. -Right. 287 00:12:27,266 --> 00:12:28,867 [Tim] And you're gonna see a difference... 288 00:12:28,867 --> 00:12:30,767 -[groans] [bleep]. -[Tim] ...in what comes out into that jar. 289 00:12:30,767 --> 00:12:33,767 Yeah, it really highlights who can do it and who can't. 290 00:12:36,266 --> 00:12:37,800 [groans] 291 00:12:37,867 --> 00:12:40,600 I made [bleep] sink down to the bottom and now I can't get it out. 292 00:12:40,667 --> 00:12:41,567 Uh-oh. 293 00:12:45,567 --> 00:12:46,767 Uh-oh. 294 00:12:46,767 --> 00:12:48,233 -That's trouble. -Well, see... 295 00:12:48,266 --> 00:12:50,900 I made [bleep] sink down to the bottom and now I can't get it out. 296 00:12:50,967 --> 00:12:53,767 I wanted to filter out some of my mash 297 00:12:53,767 --> 00:12:55,967 and I can't get it out of there. 298 00:12:55,967 --> 00:12:58,266 One thing's for sure, she's gonna strain it pretty good. 299 00:12:58,266 --> 00:12:59,333 She's gonna squeeze it out. 300 00:12:59,333 --> 00:13:00,700 Yeah, she's gonna squeeze everything out of there. 301 00:13:00,767 --> 00:13:02,333 I can see the side. 302 00:13:02,333 --> 00:13:05,200 [MyKala] The only thing I could of just scoop it out of the bag 303 00:13:05,266 --> 00:13:06,500 into another vessel 304 00:13:06,567 --> 00:13:08,567 before I could finally break it free. 305 00:13:09,767 --> 00:13:10,867 [Tim] Well, you see the difference here? 306 00:13:10,867 --> 00:13:12,200 -What Trent did... -Yeah. 307 00:13:12,266 --> 00:13:14,467 [Tim] ...you know, he put, like, this colander in there 308 00:13:14,467 --> 00:13:16,266 and then put a strain on top of that. 309 00:13:17,000 --> 00:13:18,100 They only have three hours. 310 00:13:18,100 --> 00:13:21,400 So what are they doing? It's taking more time. 311 00:13:21,467 --> 00:13:24,700 They losing time against the other legal distiller. 312 00:13:24,767 --> 00:13:26,667 -This is gonna hurt right now to get through. -Yeah 313 00:13:32,400 --> 00:13:34,166 She's got it. She's working it out now. 314 00:13:34,166 --> 00:13:35,867 -She got it out. I told you. -There we go. 315 00:13:35,867 --> 00:13:37,100 It's a boy. 316 00:13:37,100 --> 00:13:38,367 "It's a boy," she said. 317 00:13:39,500 --> 00:13:42,100 Even when you've been in the industry for a long time, 318 00:13:42,166 --> 00:13:45,967 I still make mistakes and I think that's part of the art is 319 00:13:45,967 --> 00:13:49,500 understanding how to make those adjustments as needed. 320 00:13:49,567 --> 00:13:52,000 -I think she just added a little bit of flavor. -Yeah. 321 00:13:53,100 --> 00:13:54,467 [both laughing] 322 00:13:57,266 --> 00:14:00,567 All right, guys. You've got one hour and 30 minutes. 323 00:14:00,567 --> 00:14:02,400 You're officially halfway there. 324 00:14:02,467 --> 00:14:05,867 -[Mark] Oh, yeah. She's got liquor coming. -[Digger] She's got liquor. 325 00:14:05,867 --> 00:14:08,967 Kelley, how much mash did you put in your pot to start with? 326 00:14:08,967 --> 00:14:11,400 -Halfway? A little bit above halfway? -About here. 327 00:14:11,467 --> 00:14:13,867 So I got to be careful. I didn't charge this too much. 328 00:14:13,867 --> 00:14:16,767 I charged it just enough... 329 00:14:16,767 --> 00:14:19,200 Frank, you got liquor yet, boss? 330 00:14:19,266 --> 00:14:21,300 -Yes, sir. -[Mark] All right! Here we go. 331 00:14:21,367 --> 00:14:22,400 [Digger] They're neck and neck. 332 00:14:22,467 --> 00:14:24,467 We've got a competition a-going. 333 00:14:24,467 --> 00:14:27,200 I hate to tell you, sweetheart, this is gonna be some good sweet liquor. 334 00:14:29,467 --> 00:14:30,367 I'm scared of you. 335 00:14:30,367 --> 00:14:32,100 [laughs] Most men are. 336 00:14:32,166 --> 00:14:33,767 I'm tasting my liquor. 337 00:14:33,767 --> 00:14:35,467 It tastes and smells delicious, 338 00:14:35,467 --> 00:14:38,500 but Frank is a fifth-generation moonshiner. 339 00:14:38,567 --> 00:14:42,500 So I've got to continue to bring my A-game even harder than I have. 340 00:14:42,567 --> 00:14:44,600 [Frank] I done got them the good [bleep] now. 341 00:14:45,500 --> 00:14:46,600 Let's make some liquor. 342 00:14:53,900 --> 00:14:55,033 What was that? 343 00:14:55,033 --> 00:14:57,100 I'm always a fan of adding things to the still. 344 00:14:57,100 --> 00:14:59,066 I took a couple pieces of the charred oak. 345 00:14:59,066 --> 00:15:01,567 I threw that in there for just, maybe, 346 00:15:01,567 --> 00:15:04,367 a little hint of a little extra oat flavor to kind of come through 347 00:15:04,367 --> 00:15:05,600 on an unaged moonshine. 348 00:15:05,667 --> 00:15:07,300 I'm not running anything in the thumper. 349 00:15:07,367 --> 00:15:08,734 I'm not like MyKala. 350 00:15:08,734 --> 00:15:12,400 -And it just tastes soft, delicate and it's beautiful. -Great. 351 00:15:12,467 --> 00:15:15,600 [Trent] I want the judges to see the skill 352 00:15:15,667 --> 00:15:18,767 and the dedication and the different thought process 353 00:15:18,767 --> 00:15:20,767 that I'm bringing into the spirits that I'm making. 354 00:15:20,767 --> 00:15:24,266 Getting into my second... Well... 355 00:15:24,266 --> 00:15:26,066 one and a half jars. [laughs] 356 00:15:26,066 --> 00:15:28,400 I know you had to heat up your thumper, right? 357 00:15:28,467 --> 00:15:30,867 I actually pulled hot mash off 358 00:15:30,867 --> 00:15:33,000 and then used it to preheat that. 359 00:15:33,066 --> 00:15:34,867 It's different techniques we see here, 360 00:15:34,867 --> 00:15:36,667 even though both of y'all are legal distillers, 361 00:15:36,667 --> 00:15:39,066 and that will change the flavor when it comes out. 362 00:15:39,066 --> 00:15:43,767 [MyKala] I am a little nervous about getting the flavors that I wanted 363 00:15:43,767 --> 00:15:45,467 without dropping my proof too much. 364 00:15:45,467 --> 00:15:48,800 But I think was able to get it right around what I was looking for 365 00:15:48,867 --> 00:15:50,567 and overall, I'm very happy with it. 366 00:15:50,567 --> 00:15:52,700 [Trent] Lucky jar number six. 367 00:15:52,767 --> 00:15:55,266 -I'm gonna call it 666. -[MyKala laughs] 368 00:15:55,266 --> 00:15:57,667 [Trent] So, I got my final jar done. 369 00:15:57,667 --> 00:16:01,200 The proof is dead-on. The flavors are all there. 370 00:16:01,266 --> 00:16:03,867 I think it's a solid, solid jar. 371 00:16:03,867 --> 00:16:04,900 I'm ready! 372 00:16:04,900 --> 00:16:07,300 That's what I like doing as a legal distiller. 373 00:16:08,900 --> 00:16:11,400 -That is the one. -All right, Trent. 374 00:16:11,467 --> 00:16:13,600 All right, MyKala. You have about 10 minutes. 375 00:16:14,500 --> 00:16:16,200 Well, I don't think I'm gonna need it. 376 00:16:16,266 --> 00:16:17,367 [Tim] Got your name on it? 377 00:16:17,867 --> 00:16:19,000 Yes, indeed, sir. 378 00:16:19,066 --> 00:16:21,100 [Tim] Take a seat and clean up something. 379 00:16:21,166 --> 00:16:22,867 I know you've got a mess over there. 380 00:16:22,867 --> 00:16:24,967 [MyKala] Oh, just a little bit. 381 00:16:24,967 --> 00:16:26,867 I think that is about as good as it gets. 382 00:16:27,767 --> 00:16:28,867 Bring it on, boss. 383 00:16:28,867 --> 00:16:30,667 [Frank] Love everything about it. 384 00:16:30,667 --> 00:16:32,000 It's got a great smell. 385 00:16:32,900 --> 00:16:34,433 Excellent clarity. 386 00:16:34,433 --> 00:16:37,900 I'm gonna tell you what, that's one handsome jar of liquor right there. 387 00:16:37,967 --> 00:16:39,500 From one handsome man, of course. 388 00:16:39,567 --> 00:16:42,967 This is outlaw moonshine and it's got a flavor profile 389 00:16:42,967 --> 00:16:47,166 that just keeps coming back and coming back and coming back. 390 00:16:48,800 --> 00:16:50,166 I think I've got this perfect jar. 391 00:16:53,100 --> 00:16:54,467 Bring it in here, Kell. 392 00:16:54,467 --> 00:16:57,100 -Here you go. -That's another beautiful jar of liquor. 393 00:16:57,166 --> 00:16:59,400 -[Mark] Yes, it is. -Thank you, fellas. 394 00:16:59,467 --> 00:17:02,467 We're gonna head out and see if these other guys are ready 395 00:17:02,467 --> 00:17:04,367 and bring you all back a verdict. 396 00:17:07,800 --> 00:17:10,200 [Jones] No matter what side you're on, outlaw or legal, 397 00:17:10,266 --> 00:17:12,200 it's really important to be consistent 398 00:17:12,266 --> 00:17:14,066 and being able to replicate what you're doing. 399 00:17:14,066 --> 00:17:15,367 Told these guys from the beginning, 400 00:17:15,367 --> 00:17:17,767 corn is cheap, corn is available. 401 00:17:17,767 --> 00:17:19,767 People love it on both sides... 402 00:17:19,767 --> 00:17:22,266 whether they're outlaw distillers, legal distillers. 403 00:17:22,266 --> 00:17:24,000 -And consumers love it. -[Tim] Yeah! 404 00:17:24,066 --> 00:17:27,367 I mean, which is why, to succeed as an outlaw or legal distiller, 405 00:17:27,367 --> 00:17:30,867 you have to have your own unique recipe and run it right. 406 00:17:30,867 --> 00:17:34,367 We simply got to rank them one, two, three and four. 407 00:17:35,066 --> 00:17:36,033 Let's taste them. 408 00:17:36,033 --> 00:17:38,967 Let's start with the legal team, my team. 409 00:17:38,967 --> 00:17:40,667 MyKala is the first one closest to me. 410 00:17:40,667 --> 00:17:42,300 Nice clear jar. 411 00:17:42,367 --> 00:17:44,300 Well, cheers, man. To a good run. 412 00:17:44,367 --> 00:17:46,700 I'm looking forward to this one, so give me a double. 413 00:17:46,767 --> 00:17:50,000 I was super happy with the flavor that I got towards the end, 414 00:17:50,000 --> 00:17:52,667 so I think mixing that with some of my higher proof stuff, 415 00:17:52,667 --> 00:17:56,367 I think I hit the flavor profile I was shooting for. 416 00:17:56,367 --> 00:17:58,166 Man, that's awesome on the nose. 417 00:17:58,166 --> 00:18:00,500 -I'm getting some of that smoothness of the honey. -[all] Yeah. 418 00:18:00,567 --> 00:18:02,367 But there's still good bite there too. 419 00:18:02,367 --> 00:18:03,634 It don't chew at you. 420 00:18:03,667 --> 00:18:06,166 -I mean, it finishes a little caramelly. -[Jones] Yeah. 421 00:18:06,166 --> 00:18:08,800 Looks great, smells great. 422 00:18:08,867 --> 00:18:10,967 -[both] Tastes great. -Yeah? 423 00:18:10,967 --> 00:18:12,266 Yes, very much so. 424 00:18:12,266 --> 00:18:14,100 -You want to go on to Trent? -Yeah. 425 00:18:14,100 --> 00:18:17,000 The corn, the oatmeal, turned out just beautiful. 426 00:18:17,066 --> 00:18:18,900 -[Mark] Beautiful jar of liquor. -[Jones] Yeah, it is. 427 00:18:18,967 --> 00:18:20,867 Trent's the only one that is just all grain. 428 00:18:20,867 --> 00:18:22,100 No sugar. 429 00:18:22,100 --> 00:18:25,100 I didn't want anything overly... 430 00:18:25,100 --> 00:18:27,400 complicated that I would have to blend in with. 431 00:18:27,467 --> 00:18:30,100 [Digger] Yeah, this is just plain old corn liquor, 432 00:18:30,100 --> 00:18:31,467 which has got a really great nose on it. 433 00:18:32,100 --> 00:18:33,333 He's not trying to hide it. 434 00:18:33,367 --> 00:18:36,467 It gives him a perfect platform for the next challenge. 435 00:18:36,467 --> 00:18:38,367 Yeah. 436 00:18:38,367 --> 00:18:41,400 Our two legal distillers, their beautiful personalities 437 00:18:41,467 --> 00:18:43,867 came through just as beautifully in this spirit. 438 00:18:43,867 --> 00:18:46,600 And if our outlaw guys bring the same thing... 439 00:18:46,667 --> 00:18:49,000 -Got a challenge. -...we got a challenge on our hands. 440 00:18:49,066 --> 00:18:52,200 Well, here's Frank and he's got a nice, full, clean jar. 441 00:18:52,266 --> 00:18:53,500 [Digger] Yes, he does. 442 00:18:53,567 --> 00:18:56,000 [Mark] This hits Frank right in the crease. 443 00:18:56,000 --> 00:18:59,000 He's outlaw, backwoods, Texas moonshiner. 444 00:18:59,066 --> 00:19:01,467 Corn liquor? This is his wheelhouse. 445 00:19:01,467 --> 00:19:02,567 That's a nice bead. 446 00:19:02,567 --> 00:19:03,867 It is, huh? 447 00:19:03,867 --> 00:19:05,600 Mine tastes a little bit warm, 448 00:19:05,667 --> 00:19:08,667 but it shakes a little under 100. 449 00:19:08,667 --> 00:19:09,667 It's a little funky. 450 00:19:09,667 --> 00:19:11,667 It's a little aged cheese. 451 00:19:11,667 --> 00:19:14,000 I just picked on a little, just a little, sour note 452 00:19:14,066 --> 00:19:16,266 -that reminded me of parmesan. -[Jones] Totally. 453 00:19:16,266 --> 00:19:18,767 On the palate, it's not as... 454 00:19:18,767 --> 00:19:20,066 -Not as prominent, is it? -...funky. 455 00:19:20,066 --> 00:19:21,166 It's not as prominent. 456 00:19:21,166 --> 00:19:23,867 It's not all flavor, but you can tell it's there. 457 00:19:23,867 --> 00:19:26,100 Hopefully, he can cover up the nose. 458 00:19:26,700 --> 00:19:27,700 He'll save it. 459 00:19:27,767 --> 00:19:29,467 Well, we got one more to go and I think 460 00:19:29,467 --> 00:19:31,266 I haven't tasted the best one yet, I don't think. 461 00:19:32,066 --> 00:19:35,166 A nice, clean, half jar, Kelley. 462 00:19:35,166 --> 00:19:38,767 I added barely a capful of water at the end 463 00:19:38,767 --> 00:19:40,700 because I think mines was just a little bit hot. 464 00:19:40,767 --> 00:19:44,000 I'm gonna say she is in the neighborhood of 135, 140. 465 00:19:44,367 --> 00:19:45,266 Good. 466 00:19:45,266 --> 00:19:46,367 I like the flavor, though. 467 00:19:46,367 --> 00:19:47,667 I smell pure corn. 468 00:19:47,700 --> 00:19:51,066 It actually makes you want to come into it a little further. 469 00:19:52,567 --> 00:19:54,100 That's corn liquor. 470 00:19:54,100 --> 00:19:55,567 Damn fine corn liquor at that. 471 00:19:55,567 --> 00:19:56,867 [Mark] My mind may have just got changed. 472 00:19:57,300 --> 00:19:58,567 It's really good. 473 00:19:58,567 --> 00:20:01,467 -It really is. -Yeah, liquor that smooth at that proof... 474 00:20:01,467 --> 00:20:03,266 -Wow. -[Digger] She been whacked. 475 00:20:03,266 --> 00:20:04,533 [Tim] That's about 130 proof. 476 00:20:04,567 --> 00:20:08,967 To get proof that high with that much flavor is insane. 477 00:20:08,967 --> 00:20:10,367 It's true. 478 00:20:10,367 --> 00:20:12,567 And I have no doubt she can make that again. 479 00:20:12,567 --> 00:20:15,000 -Easy. -Each one of them had their own taste profile. 480 00:20:15,567 --> 00:20:16,700 They're all very distinct. 481 00:20:16,700 --> 00:20:19,667 I know definitely where I'm at with one and four. 482 00:20:19,667 --> 00:20:22,567 Yeah, I'm still sitting here caressing this rascal. 483 00:20:22,567 --> 00:20:26,100 Now, two and three? I can go either direction. 484 00:20:26,100 --> 00:20:27,467 I'm with you, Mark. 485 00:20:38,867 --> 00:20:41,567 [Digger] I think you'll notice all your jars are really light. 486 00:20:41,567 --> 00:20:44,567 We had to taste a lot. 487 00:20:44,567 --> 00:20:47,500 Trent, now, you're a legal distiller. 488 00:20:47,567 --> 00:20:49,800 All grain, everything was well-balanced. 489 00:20:49,867 --> 00:20:51,767 I think you hit pretty close to 100 proof. 490 00:20:51,767 --> 00:20:53,166 Fantastic job. 491 00:20:53,166 --> 00:20:54,133 Thank you. 492 00:20:54,166 --> 00:20:56,967 That jar is everything I hoped it would be. 493 00:20:56,967 --> 00:20:58,367 Presentation was great. 494 00:20:58,367 --> 00:20:59,667 Flavor, perfect. 495 00:21:00,400 --> 00:21:01,500 It smelled great. 496 00:21:02,266 --> 00:21:03,600 -Tastes great. -Oh, thank you. 497 00:21:03,667 --> 00:21:05,200 MyKala... 498 00:21:05,200 --> 00:21:08,066 I think we were really excited to taste something that's a little different. 499 00:21:08,867 --> 00:21:10,367 You know, you have the honey. 500 00:21:10,367 --> 00:21:12,800 On the nose, we picked up on it. 501 00:21:12,867 --> 00:21:17,800 And then, on the finish, the honey really lingered and stuck around for a while. 502 00:21:17,867 --> 00:21:20,467 So I think the balance that you were going for, you nailed it. 503 00:21:21,000 --> 00:21:22,600 Thank you. 504 00:21:22,667 --> 00:21:24,266 [Digger] Now let's move on to Team Outlaw. 505 00:21:25,667 --> 00:21:28,767 Kelley, unless you really wanted a 130 proof... 506 00:21:28,767 --> 00:21:30,100 -[laughs] -...you did it. 507 00:21:31,066 --> 00:21:32,467 Oops All Berries! 508 00:21:32,467 --> 00:21:35,600 But you did an outstanding job and make it taste like 90. 509 00:21:36,867 --> 00:21:38,567 -That's a good job. -Phew. 510 00:21:38,567 --> 00:21:40,066 So, you know what you're doing. 511 00:21:40,066 --> 00:21:43,066 -[laughs] -Outstanding taste profile. 512 00:21:43,066 --> 00:21:46,000 -Thank you, sir. -Frank. 513 00:21:46,000 --> 00:21:49,867 I feel you had just a little something negative on the nose... 514 00:21:49,867 --> 00:21:52,467 but it didn't really carry through on the palate. 515 00:21:53,166 --> 00:21:55,667 Proof? Spot on, boss. 516 00:21:55,667 --> 00:21:56,667 -[Frank] Thank you, sir. -Good job, Frank. 517 00:21:57,166 --> 00:21:58,367 Thank you. 518 00:21:58,367 --> 00:22:00,467 [Digger] So, now that we've got that squared away, 519 00:22:00,467 --> 00:22:02,166 there's no losers in this fight. 520 00:22:02,166 --> 00:22:03,600 We're simply getting the pecking order 521 00:22:03,667 --> 00:22:06,266 that y'all get to go to the little cocktail bar 522 00:22:06,266 --> 00:22:08,667 to get your ingredients for your next step. 523 00:22:09,667 --> 00:22:11,000 As it stands... 524 00:22:11,500 --> 00:22:12,767 right now... 525 00:22:13,367 --> 00:22:14,767 Kelley, you're number one. 526 00:22:14,767 --> 00:22:17,000 MyKala, you're number two. 527 00:22:17,066 --> 00:22:18,367 Trent, you're number three 528 00:22:18,367 --> 00:22:21,300 and, Frank, unfortunately, just because of that little nose, 529 00:22:21,367 --> 00:22:22,767 you're number four, brother. 530 00:22:22,767 --> 00:22:25,200 -Nothing short about you, I promise you. -I understand. 531 00:22:25,767 --> 00:22:26,700 Don't you start. 532 00:22:26,767 --> 00:22:28,000 -[sniffs] -[all chuckling] 533 00:22:28,066 --> 00:22:28,967 Batten down your hatches, girl. 534 00:22:30,000 --> 00:22:31,500 'Cause when you start, I start. 535 00:22:31,567 --> 00:22:32,867 -Okay. -[Digger] And that's no bueno. 536 00:22:32,867 --> 00:22:34,500 Don't y'all get sentimental about it. 537 00:22:34,567 --> 00:22:35,900 Nobody's going home... 538 00:22:37,066 --> 00:22:37,967 yet. 539 00:22:39,000 --> 00:22:40,300 [Digger] Next challenge. 540 00:22:40,300 --> 00:22:43,467 Ready to drink cocktails that's hot on the market right now? 541 00:22:43,467 --> 00:22:46,200 Everybody wants their liquor easy to drink and on the go. 542 00:22:46,266 --> 00:22:48,600 And whether you're legal or outlaw distiller, 543 00:22:48,667 --> 00:22:52,166 the more people you can sell the same liquor in different ways, the better. 544 00:22:53,266 --> 00:22:55,000 Tickle, tell us all about it. 545 00:22:56,200 --> 00:22:59,567 RTDs are a huge and growing market on the legal side. 546 00:22:59,567 --> 00:23:03,467 Even my favorite legal distiller Tim Smith is getting in on the action. 547 00:23:03,467 --> 00:23:04,667 I got a bright idea. 548 00:23:04,667 --> 00:23:05,867 Sweet tea and moonshine. 549 00:23:05,867 --> 00:23:08,867 Aluminum can, high-end cocktail, ready to go. 550 00:23:09,567 --> 00:23:10,600 Starting down here. 551 00:23:10,667 --> 00:23:12,667 So, these are the 200ml cans. 552 00:23:12,667 --> 00:23:15,200 So the finished product will look like that. 553 00:23:15,266 --> 00:23:16,867 [Tim] Yeah, that's what I'm talking about. 554 00:23:16,867 --> 00:23:19,066 [Tickle] But RTDs are nothing new for outlaws. 555 00:23:20,166 --> 00:23:22,400 Backwoods distillers have known for decades 556 00:23:22,467 --> 00:23:26,700 that ready-made cocktails are a quick way to turn a very large profit. 557 00:23:26,767 --> 00:23:30,266 After years of selling variations of flavored shine, 558 00:23:30,266 --> 00:23:35,266 my buddy Josh Owens took backwoods RTDs to the next level. 559 00:23:35,266 --> 00:23:38,066 [Josh] I built this CO2 system with this pressure cooker. 560 00:23:39,867 --> 00:23:41,333 There it goes. 561 00:23:41,333 --> 00:23:43,367 I'm gonna sell the hard seltzer for eight dollars a quart. 562 00:23:43,367 --> 00:23:45,567 [Tickle] And even without fancy equipment, 563 00:23:45,567 --> 00:23:47,800 backwoods shiners' ready-to-drink cocktails 564 00:23:47,867 --> 00:23:49,867 bring a huge bang for the buck, 565 00:23:49,867 --> 00:23:52,367 with 100 proof liquor tempered down to 50 566 00:23:52,367 --> 00:23:56,200 to make classics like Apple Pie and Sweet Tea Moonshine. 567 00:23:58,166 --> 00:23:59,400 [Digger] Next challenge. 568 00:23:59,467 --> 00:24:04,567 Build us a ready-to-drink cocktail, RTD if you will. 569 00:24:04,567 --> 00:24:09,100 Beautiful, tasty. We want as tough a challenge as we had the last time. 570 00:24:09,166 --> 00:24:11,767 [Mark] This ready-to-drink cocktail is where we're gonna test 571 00:24:11,767 --> 00:24:14,266 the versatility of your corn liquor. 572 00:24:15,066 --> 00:24:16,800 This ain't bartending. 573 00:24:16,867 --> 00:24:19,100 This has to be drink that is unique 574 00:24:19,100 --> 00:24:21,867 and reproducible on a mass scale. 575 00:24:21,867 --> 00:24:25,567 Essential skills for both legal and outlaw distillers. 576 00:24:25,567 --> 00:24:28,667 Remember, guys, at the end of this competition... 577 00:24:28,667 --> 00:24:31,266 one legal and one outlaw is going home. 578 00:24:31,700 --> 00:24:33,133 Tickle! 579 00:24:35,467 --> 00:24:37,800 I know y'all didn't think y'all was gonna do this without me, right? 580 00:24:38,700 --> 00:24:40,567 Here's our challenge. 581 00:24:40,567 --> 00:24:42,800 Y'all are gonna have two minutes 582 00:24:42,867 --> 00:24:46,767 to get ingredients to make a ready-to-drink cocktail. 583 00:24:46,767 --> 00:24:48,800 Now, if in two minutes you can't get the ingredients 584 00:24:48,867 --> 00:24:51,000 to make a ready-to-drink cocktail... 585 00:24:51,066 --> 00:24:52,567 I don't know what you're doing here. 586 00:24:52,567 --> 00:24:54,767 Kelley, I believe you are up first. 587 00:24:54,767 --> 00:24:56,367 And your time starts... 588 00:24:56,367 --> 00:24:58,367 now! 589 00:24:58,367 --> 00:24:59,800 [Kelley] I'm really excited to be able to pick first. 590 00:24:59,867 --> 00:25:01,266 [Tickle] I see you got some rosemary. 591 00:25:01,266 --> 00:25:03,500 It'll go really good with them baked beans right yonder. 592 00:25:03,567 --> 00:25:05,300 [Kelley] I need some orange liqueur 593 00:25:05,367 --> 00:25:07,266 because I don't want anybody else to have it. 594 00:25:07,266 --> 00:25:08,700 [Tickle] You've got a minute and a half left, Kelley. 595 00:25:08,767 --> 00:25:11,100 [Kelley] I think it's gonna go really well in my cocktail, 596 00:25:11,100 --> 00:25:12,533 should I end up needing it. 597 00:25:12,533 --> 00:25:15,700 Some turbinado sugar, some rosemary, some fresh ginger. 598 00:25:15,767 --> 00:25:17,767 -[Tickle] Time is running out. -I'm done. 599 00:25:17,767 --> 00:25:20,867 Being an outlaw distiller, even if I hadn't gotten first pick, 600 00:25:20,867 --> 00:25:23,867 I would've come up with something that was just as good 601 00:25:23,867 --> 00:25:26,367 because I'm used to just working with what I have. 602 00:25:26,367 --> 00:25:28,300 [Tickle] Next up is you, MyKala. 603 00:25:28,367 --> 00:25:29,500 And your time starts... 604 00:25:30,166 --> 00:25:31,967 right now. 605 00:25:31,967 --> 00:25:34,700 [MyKala] I was really hoping to get that orange liqueur that Kelley took... 606 00:25:34,767 --> 00:25:37,066 but I did end up getting the bitters that I wanted. 607 00:25:37,066 --> 00:25:39,100 So that was at least nice. 608 00:25:39,166 --> 00:25:40,800 There's 45 seconds left. 609 00:25:40,867 --> 00:25:43,467 [MyKala] Peach nectar, lemon juice... 610 00:25:43,467 --> 00:25:45,600 cardamom pods, apple cider mix. 611 00:25:45,667 --> 00:25:46,567 Time is ticking. 612 00:25:46,567 --> 00:25:47,867 Five... 613 00:25:47,867 --> 00:25:49,000 -I changed my mind on that. -...four... 614 00:25:49,400 --> 00:25:51,567 three, two... 615 00:25:51,567 --> 00:25:53,500 All right. Trent... 616 00:25:53,567 --> 00:25:54,700 your two minutes starts... 617 00:25:55,000 --> 00:25:55,967 now! 618 00:25:55,967 --> 00:25:57,266 [Trent] I knew what I wanted to do 619 00:25:57,266 --> 00:25:59,400 for my perfect ready-to-drink cocktail. 620 00:25:59,467 --> 00:26:02,367 Trent has got the baked beans and the Viennas. 621 00:26:02,367 --> 00:26:04,767 [Trent] I did pick up lemons. I picked up the lime juice. 622 00:26:04,767 --> 00:26:06,567 Oh, and something to measure with. 623 00:26:06,567 --> 00:26:08,000 Probably a good idea. 624 00:26:08,000 --> 00:26:10,300 [Trent] Concord grape flavoring, powdered ginger 625 00:26:10,367 --> 00:26:12,266 and I think it's gonna work out okay. 626 00:26:12,266 --> 00:26:14,000 Blueberries, all right. Look... 627 00:26:14,066 --> 00:26:16,266 The man's just hungry. He's up here grazing now. 628 00:26:16,667 --> 00:26:17,667 Okay. 629 00:26:17,667 --> 00:26:19,567 Frank, your time starts... 630 00:26:19,900 --> 00:26:21,033 now. 631 00:26:21,033 --> 00:26:22,767 [Frank] Cocktail bar was picked pretty clean 632 00:26:22,767 --> 00:26:23,900 by the time I got up there... 633 00:26:23,967 --> 00:26:25,567 [Tickle] What Trent missed was the cornstarch. 634 00:26:25,567 --> 00:26:29,600 ...but I was only looking for a few simple ingredients. 635 00:26:29,667 --> 00:26:31,066 [Tickle] Come on, you're not getting the cornstarch. 636 00:26:31,066 --> 00:26:35,100 Blueberry and lemon juice to overcome that smell. 637 00:26:35,166 --> 00:26:36,667 I'm going to do it about like this. 638 00:26:37,266 --> 00:26:38,400 [Tickle] Good luck. 639 00:26:38,467 --> 00:26:39,367 We'll see y'all. 640 00:26:41,367 --> 00:26:43,000 All right, ladies and gentlemen. 641 00:26:43,000 --> 00:26:46,867 I hope you got everything you need to build us a ready-to-drink cocktail. 642 00:26:46,867 --> 00:26:50,000 Outlaw side, we expect nothing more than a mason jar, 643 00:26:50,066 --> 00:26:51,300 plain and simple. 644 00:26:51,367 --> 00:26:54,567 Legal side, we want it in a sealed can. 645 00:26:54,567 --> 00:26:56,867 Now, this is really the place 646 00:26:56,867 --> 00:26:59,166 where even the best jar can be screwed up. 647 00:26:59,900 --> 00:27:01,467 Be careful with it. 648 00:27:01,467 --> 00:27:02,467 Two of you are going home after this. 649 00:27:03,100 --> 00:27:04,567 This is the make or break. 650 00:27:04,567 --> 00:27:07,300 Keep it simple. Let that spirit shine through. 651 00:27:07,367 --> 00:27:10,000 Just make sure you're delivering something that's well-balanced, 652 00:27:10,000 --> 00:27:11,600 just like you would a jar of spirits. 653 00:27:11,667 --> 00:27:12,800 All right, guys. 654 00:27:12,867 --> 00:27:15,000 You guys have 30 minutes to deliver 655 00:27:15,000 --> 00:27:18,000 your ready-to-drink cocktail to our table. 656 00:27:18,000 --> 00:27:20,000 Your time starts now. 657 00:27:20,066 --> 00:27:21,367 Good luck, guys, and get with it. 658 00:27:24,000 --> 00:27:26,767 I'm gonna make a drink called a Transfusion, 659 00:27:26,767 --> 00:27:29,066 which is a grape and ginger drink. 660 00:27:33,066 --> 00:27:36,467 The stuff that you were dipping out with the measure and spoon? 661 00:27:36,467 --> 00:27:38,367 -Ginger powder. -[Mark] Ginger powder. 662 00:27:38,367 --> 00:27:40,266 I actually wanted to use fresh ginger... 663 00:27:41,266 --> 00:27:42,900 but there was no fresh ginger available. 664 00:27:42,967 --> 00:27:44,467 Okay, ginger powder. 665 00:27:44,467 --> 00:27:46,800 And I noticed you grabbed the ginger beer as well. 666 00:27:46,867 --> 00:27:50,100 -Correct. -Ginger beer is a really hot item in cocktails 667 00:27:50,166 --> 00:27:51,367 in today's market. 668 00:27:57,266 --> 00:28:00,567 For the RTD competition, my Blueberry Pie. 669 00:28:00,567 --> 00:28:03,967 I make it at home. It is very, very popular. 670 00:28:03,967 --> 00:28:06,667 [Digger] I like the color of Frank's over there. 671 00:28:06,667 --> 00:28:07,767 It's a very pretty color, ain't it? 672 00:28:07,767 --> 00:28:09,600 [Frank] I figured it is simple enough. 673 00:28:09,667 --> 00:28:10,767 It's new. 674 00:28:10,767 --> 00:28:11,867 It's got a shot. 675 00:28:11,867 --> 00:28:14,000 [Tim] He needs a little something extra in there 676 00:28:14,066 --> 00:28:15,266 to mash that aroma. 677 00:28:15,266 --> 00:28:16,767 -[laughs] -Tell me about the nose on this. 678 00:28:16,767 --> 00:28:17,767 Okay, buddy. 679 00:28:19,166 --> 00:28:20,166 [Frank] That smell got me. 680 00:28:22,867 --> 00:28:24,266 [Kelley] Lotta ethanol, 681 00:28:24,266 --> 00:28:26,266 but the blueberry's comin' through and your color is gorgeous. 682 00:28:26,266 --> 00:28:28,800 [Frank] You're not catchin' any of that... that funk, are you? 683 00:28:28,867 --> 00:28:30,767 [Kelley] I didn't catch it before. 684 00:28:30,767 --> 00:28:33,066 [Frank] The smell is still there. 685 00:28:33,066 --> 00:28:35,800 I don't know how to cut all that smell out 686 00:28:35,867 --> 00:28:37,000 in my liquor, dammit. 687 00:28:38,000 --> 00:28:39,367 I can still smell it. 688 00:28:44,567 --> 00:28:46,300 [Frank] The smell is still there. 689 00:28:46,367 --> 00:28:50,367 I'm think I'm gonna try to overcome that smell in my liquor 690 00:28:50,367 --> 00:28:54,000 with more lemon juice in it than I normally would. 691 00:28:54,066 --> 00:28:55,400 Hopefully it'll work. 692 00:28:55,467 --> 00:28:58,166 Frank is pretty calm, cool, collected over there. 693 00:28:58,166 --> 00:29:01,400 Frank said he'd don't cook ingredients, but he ain't got no ice 694 00:29:01,467 --> 00:29:03,100 to cool them up and back down with. 695 00:29:03,100 --> 00:29:04,200 I wondered about that. 696 00:29:04,266 --> 00:29:05,900 [Frank] It ain't quite ready yet. 697 00:29:08,266 --> 00:29:09,767 [MyKala] As a legal distiller, 698 00:29:09,767 --> 00:29:11,967 I know recipes that people enjoy, 699 00:29:11,967 --> 00:29:13,900 and made things that I knew would work. 700 00:29:13,967 --> 00:29:16,266 I think that will benefit me in this. 701 00:29:16,266 --> 00:29:19,667 I'm shooting for, like, a peach cobbler 702 00:29:19,667 --> 00:29:22,467 kinda, like, citrus-y, sweet. 703 00:29:22,467 --> 00:29:24,166 I think the bitterness from the honey, 704 00:29:24,166 --> 00:29:25,700 and the sweetness from the peaches, 705 00:29:25,767 --> 00:29:28,900 -playing off of that corn like I was doin' before, so... -[Tim] Mmm-hmm. 706 00:29:29,567 --> 00:29:31,266 Stick with what you know. 707 00:29:31,266 --> 00:29:34,467 Should be like sippin' on the bottom of a tray of, uh, peach cobbler. 708 00:29:35,200 --> 00:29:36,767 She picked up the bitters... 709 00:29:36,767 --> 00:29:38,500 ...which is really important. 710 00:29:38,567 --> 00:29:40,800 -Mmm-hmm. -'Cause you can't replicate bitters 711 00:29:40,867 --> 00:29:42,266 with any of these other ingredients. 712 00:29:42,266 --> 00:29:43,400 And it's usually a... 713 00:29:44,066 --> 00:29:45,300 ...big piece of a cocktail. 714 00:29:45,367 --> 00:29:46,266 [clicking] 715 00:29:47,367 --> 00:29:48,667 [Kelley] Can I get a time check? 716 00:29:49,300 --> 00:29:50,900 Twenty-two minutes, Kelley. 717 00:29:51,500 --> 00:29:53,133 Eight minutes in. 718 00:29:53,133 --> 00:29:56,166 [Kelley] I am makin' a cocktail that I like to call "Sissy Sour". 719 00:29:56,166 --> 00:29:57,467 It's named after my big sister. 720 00:29:57,467 --> 00:29:59,667 Fresh blackberries, turbinado sugar, 721 00:29:59,667 --> 00:30:02,100 a bit of water, rosemary, 722 00:30:02,166 --> 00:30:05,166 a tiny bit of clove, a tiny bit of cinnamon, 723 00:30:05,166 --> 00:30:06,700 and some fresh ginger. 724 00:30:06,767 --> 00:30:08,900 It replicates some sort of pop on the palette. 725 00:30:08,967 --> 00:30:12,767 She's puttin' a lot of ginger in that soup she's cookin' up. 726 00:30:12,767 --> 00:30:15,967 That worries me 'cause you can overdo ginger. 727 00:30:15,967 --> 00:30:17,967 Ginger's really easy to... 728 00:30:17,967 --> 00:30:19,000 Oh, yeah. You mess up the top. 729 00:30:19,000 --> 00:30:20,100 [Tim] Yeah, you mess up with that. 730 00:30:20,100 --> 00:30:22,100 Are you guys ginger fans? 731 00:30:22,166 --> 00:30:23,667 -Not really. -Yeah. 732 00:30:23,667 --> 00:30:25,300 -[Tim] Kelley! -Hi. 733 00:30:25,367 --> 00:30:28,900 I just know you had the highest proof on the table in the beginning. 734 00:30:28,967 --> 00:30:31,000 So I'm just wondering if you're holdin' that proof, 735 00:30:31,066 --> 00:30:33,266 or, you know, you're gonna go down a little bit. 736 00:30:33,266 --> 00:30:35,300 Since you all seem to like it so much... 737 00:30:35,367 --> 00:30:37,467 ...I'm rollin' with what I got. 738 00:30:37,467 --> 00:30:39,900 Y'all seem to like it, and I think that it will shine through. 739 00:30:39,967 --> 00:30:42,567 -I like it, keepin' it kinda simple, backwoods. -Fingers crossed. 740 00:30:43,967 --> 00:30:46,066 Nine minutes boys and girls. 741 00:30:49,266 --> 00:30:52,367 I'm super happy with my taste, and it smells delicious. 742 00:30:52,367 --> 00:30:55,200 I wanted to make an homage to girly drinks, 743 00:30:55,266 --> 00:30:58,767 because women are a market in the liquor world, 744 00:30:58,767 --> 00:31:01,467 and what they like deserves to be catered to. 745 00:31:01,967 --> 00:31:03,133 [ice rattling] 746 00:31:03,867 --> 00:31:06,967 I'm really happy with the flavors I was able to get. 747 00:31:06,967 --> 00:31:12,400 And I'm hoping that it's a flavor that the judges really enjoy. 748 00:31:12,467 --> 00:31:13,767 [Digger] Five minutes, guys. 749 00:31:13,800 --> 00:31:16,767 If you ain't where you need to be, you better be movin' on. 750 00:31:16,767 --> 00:31:17,667 Okay. 751 00:31:17,667 --> 00:31:19,367 I think what I put out... 752 00:31:19,367 --> 00:31:23,200 ...is perfect for a ready to drink cocktail. 753 00:31:23,266 --> 00:31:26,066 Carbonation's coming out, so I kinda need to do it, like, now. 754 00:31:26,066 --> 00:31:28,200 It's carbonated, it's big, it's bold. 755 00:31:28,266 --> 00:31:29,667 It's flamboyant. 756 00:31:29,667 --> 00:31:31,600 I think a lotta people would like it. 757 00:31:31,667 --> 00:31:34,166 I think it's totally marketable as an RTD 758 00:31:34,166 --> 00:31:36,066 [Digger] Now you doin' business. 759 00:31:38,767 --> 00:31:40,300 That should be complete. 760 00:31:40,367 --> 00:31:41,667 Turn it upside down, 761 00:31:41,667 --> 00:31:44,166 Put that... that pan on the floor, you know you're good. 762 00:31:44,166 --> 00:31:47,667 Why wouldn't he kinda just tilt it to the side to see if it's gonna leak? 763 00:31:47,667 --> 00:31:49,867 If you turn it upside down, hell, you lose it all. 764 00:31:49,867 --> 00:31:52,400 Yeah, but you don't know if it leaks on that side if it's up. 765 00:31:54,000 --> 00:31:54,767 All right. 766 00:31:55,500 --> 00:31:56,266 [Digger] One minute! 767 00:31:57,266 --> 00:31:58,800 One minute. 768 00:31:58,867 --> 00:32:00,266 Pitchers are done. 769 00:32:01,467 --> 00:32:02,667 [Kelley] I think I got it... got it. 770 00:32:02,667 --> 00:32:03,367 [mixing blades chopping] 771 00:32:04,200 --> 00:32:05,467 I did the best I could. 772 00:32:05,467 --> 00:32:09,000 I think it is a very good Outlaw jar. 773 00:32:09,800 --> 00:32:11,300 I think that's gonna work. 774 00:32:11,367 --> 00:32:13,266 -Ah huh. -Frank's got a jar on the table. 775 00:32:13,266 --> 00:32:14,667 -Here you go. -[Tim] There's one. 776 00:32:15,066 --> 00:32:17,400 Ten, nine, 777 00:32:17,467 --> 00:32:18,700 -eight... -[sighs] 778 00:32:18,767 --> 00:32:19,900 [Digger] Seven, 779 00:32:19,967 --> 00:32:24,100 -six, five, four... -[groans] 780 00:32:24,166 --> 00:32:26,767 [Digger] ...three, two, 781 00:32:26,767 --> 00:32:28,667 and you damn near missed it Kelley. 782 00:32:28,667 --> 00:32:30,100 -[Kelley laughs] -Yeah, damn. 783 00:32:30,100 --> 00:32:31,266 -[Kelley] Whee! -[MyKala sighs] 784 00:32:31,266 --> 00:32:33,567 Good luck to all of you, we'll be back in a little bit. 785 00:32:33,567 --> 00:32:34,700 Thank you, gentlemen. 786 00:32:34,767 --> 00:32:35,900 Good luck, guys. 787 00:32:35,967 --> 00:32:36,967 [whimpers] 788 00:32:38,667 --> 00:32:40,500 [Mark] You know, the thing about it is, guys, 789 00:32:40,567 --> 00:32:45,467 this ain't gonna taste nothin' like them wonderful spirits that we tasted earlier. 790 00:32:45,467 --> 00:32:48,567 I'd say that the playing field has been evened. 791 00:32:48,567 --> 00:32:49,400 Yeah. 792 00:32:50,266 --> 00:32:51,500 [Digger] Let's open Trent up. 793 00:32:51,567 --> 00:32:52,467 A legal distiller. 794 00:32:52,467 --> 00:32:53,967 This is the only one that's carbonated, 795 00:32:53,967 --> 00:32:55,166 -so this is important. -[Mark] Right. 796 00:32:55,800 --> 00:32:56,567 [dull pop] 797 00:32:56,900 --> 00:32:57,700 Hey. 798 00:32:57,767 --> 00:32:59,166 Well, a little bit. 799 00:32:59,166 --> 00:33:00,200 [Digger and Tim] A little bit. 800 00:33:00,266 --> 00:33:01,667 [Trent] I think I did pretty good. 801 00:33:01,667 --> 00:33:03,100 I think it's crushable... 802 00:33:03,166 --> 00:33:04,000 ...it's quaffable. 803 00:33:04,066 --> 00:33:05,100 Easy to drink. 804 00:33:05,100 --> 00:33:07,100 [Jones] It's risky to do a carbonated one... 805 00:33:08,166 --> 00:33:10,266 ...just because if it didn't stay carbonated... 806 00:33:10,266 --> 00:33:12,066 -Then it's terrible. -[Jones] It's gonna be flat. 807 00:33:12,066 --> 00:33:14,367 -[Mark] Yeah. -[Jones] It looks great, it smells great. 808 00:33:14,367 --> 00:33:15,500 We'll see. 809 00:33:15,567 --> 00:33:16,634 Tastes like grape too. 810 00:33:16,634 --> 00:33:19,166 Yeah, I think it's a little lacking on alcohol. 811 00:33:19,166 --> 00:33:21,567 Yeah, I mean his spirit's lost. 812 00:33:21,567 --> 00:33:24,367 What he made prior to this isn't there anymore, 813 00:33:24,367 --> 00:33:25,500 but it's good. 814 00:33:25,567 --> 00:33:26,867 That ginger powder... 815 00:33:26,867 --> 00:33:28,567 ...not a sign of it in there anywhere. 816 00:33:28,567 --> 00:33:29,767 That's very tasty. 817 00:33:29,767 --> 00:33:31,066 -It is very good. -Very sweet. 818 00:33:31,066 --> 00:33:33,767 And I think more fizz, more carbonation... 819 00:33:33,767 --> 00:33:35,567 -A little more alcohol. -[Jones] ...would be great. 820 00:33:35,567 --> 00:33:38,300 I think we move on to MyKala. 821 00:33:38,367 --> 00:33:39,667 And I like peach! 822 00:33:39,667 --> 00:33:41,266 It's really on there. 823 00:33:41,266 --> 00:33:43,100 [Digger] You need somebody to help you open that rascal up. 824 00:33:43,100 --> 00:33:44,166 -[Tim] Come on, get. -[Mark chuckles] 825 00:33:44,166 --> 00:33:46,200 So this one's not carbonated. 826 00:33:46,266 --> 00:33:47,767 Kinda tastes like a peach cobbler. 827 00:33:47,767 --> 00:33:49,400 That's what I was goin' for anyways. 828 00:33:49,467 --> 00:33:51,400 It's got a lot... it's baking spices. 829 00:33:51,467 --> 00:33:53,400 -Yeah. -[Jones] You can say that. 830 00:33:53,467 --> 00:33:55,467 -What I'm hoping it's not is-- -I think it's clove. 831 00:33:55,467 --> 00:33:56,567 [Jones] Yeah. 832 00:33:56,567 --> 00:33:58,600 -Might be a little heavy on it. -[Tim] Yeah. 833 00:33:58,667 --> 00:34:00,867 -But she's got some alcohol in it. -She does. 834 00:34:00,867 --> 00:34:02,767 You know the one thing she had was the bitters. 835 00:34:03,667 --> 00:34:04,467 It's got some bitters. 836 00:34:04,467 --> 00:34:05,900 And I think we're tasting that. 837 00:34:05,967 --> 00:34:08,000 Think she might have brought something different now. 838 00:34:08,066 --> 00:34:10,967 -[Mark] She did. -First you're taken back by those spices. 839 00:34:10,967 --> 00:34:12,767 Yeah, but that balances out. 840 00:34:12,767 --> 00:34:14,567 But if I think about a cocktail, 841 00:34:14,567 --> 00:34:15,800 this is more what I would expect. 842 00:34:15,867 --> 00:34:16,567 Yeah. 843 00:34:16,567 --> 00:34:18,567 The alcohol is spot on on it. 844 00:34:19,166 --> 00:34:20,667 And it's peach cobbler. 845 00:34:20,667 --> 00:34:21,667 And I like it. 846 00:34:21,667 --> 00:34:22,867 I like it a lot. 847 00:34:22,867 --> 00:34:23,967 It's balanced really well. 848 00:34:23,967 --> 00:34:25,200 It's not... not sweet. 849 00:34:25,266 --> 00:34:26,500 It's nice and bitter. 850 00:34:26,567 --> 00:34:27,567 It's sour. 851 00:34:27,567 --> 00:34:29,266 Totally put me on my heels. 852 00:34:29,266 --> 00:34:30,467 It's really good. 853 00:34:30,467 --> 00:34:33,066 Yeah, and I think it's a ready to drink cocktail. 854 00:34:33,066 --> 00:34:34,567 And we movin' on to Frank. 855 00:34:34,567 --> 00:34:35,600 An outlaw distiller. 856 00:34:35,667 --> 00:34:37,467 Rich color, blueberries. 857 00:34:37,467 --> 00:34:38,867 Taste was good. 858 00:34:38,867 --> 00:34:40,367 -That's nice... -It's a nice color. 859 00:34:40,367 --> 00:34:44,066 It's not cloudy, it's not muddy, like some others. 860 00:34:44,066 --> 00:34:45,667 It's nice and clean. 861 00:34:45,667 --> 00:34:49,166 The big problem with my liquor was the smell. 862 00:34:49,166 --> 00:34:50,467 [Tim] Kinda fruity. 863 00:34:50,467 --> 00:34:52,200 -Kinda a fruit smell. -[Mark] It is good. 864 00:34:52,266 --> 00:34:57,166 I hope... I hope that I was able to get rid of that odor. 865 00:35:01,100 --> 00:35:03,567 No matter what happens, it has been an honor. 866 00:35:03,567 --> 00:35:06,700 I'd shine with any of y'all any time. 867 00:35:06,767 --> 00:35:07,800 It has been nice to be with you too, my friend. 868 00:35:07,867 --> 00:35:08,867 [MyKala] Yeah, come in right. 869 00:35:08,867 --> 00:35:09,800 You're my family. 870 00:35:09,867 --> 00:35:11,166 I'mma call you every birthday. 871 00:35:11,567 --> 00:35:12,266 Thank you. 872 00:35:12,266 --> 00:35:14,700 This dude is the GOAT. 873 00:35:14,767 --> 00:35:15,567 -[MyKala] Yup. -[Trent] Yeah. 874 00:35:15,567 --> 00:35:17,000 Yeah, this is the GOAT. 875 00:35:17,000 --> 00:35:18,300 Greatest of all time. 876 00:35:18,300 --> 00:35:20,567 -Mmm-hmm, thank you so much. -I'm honored to have been here. 877 00:35:20,567 --> 00:35:23,166 And I have learned from you, darling, I mean... 878 00:35:23,166 --> 00:35:25,367 -I think we've all learned from each other. -[MyKala laughs] 879 00:35:25,367 --> 00:35:26,900 -I-- -Me and Frank are gettin' married. 880 00:35:26,967 --> 00:35:28,200 -[laughs] -No! 881 00:35:28,266 --> 00:35:29,266 I'll officiate it. 882 00:35:29,266 --> 00:35:30,467 [Trent] We're all gettin' married. 883 00:35:30,467 --> 00:35:32,200 -Yeah, we can all get married. -It's a group marriage. 884 00:35:32,266 --> 00:35:33,200 -[laughing] -[MyKala snorts] 885 00:35:33,266 --> 00:35:34,300 [Trent laughs] 886 00:35:35,000 --> 00:35:35,967 Movin' onto Frank. 887 00:35:35,967 --> 00:35:37,166 [Mark] An outlaw distiller. 888 00:35:39,266 --> 00:35:41,900 I still smell a little bit of funk. 889 00:35:41,967 --> 00:35:43,166 -Yep. -It's still there. 890 00:35:43,166 --> 00:35:44,367 You still smell it too? 891 00:35:44,367 --> 00:35:45,800 1,000%. 892 00:35:45,867 --> 00:35:47,767 It smells like, uh, blueberries and some... 893 00:35:48,567 --> 00:35:51,000 ...Swiss cheese on a... on board. 894 00:35:51,000 --> 00:35:53,500 But it's equally balanced with the alcohol. 895 00:35:53,567 --> 00:35:55,166 -[Digger] It is tasty. -It is tasty. 896 00:35:56,000 --> 00:35:57,266 It's not too sweet. 897 00:35:57,266 --> 00:35:59,667 I know Frank's a pro but, you know... 898 00:35:59,667 --> 00:36:01,000 I can't get past the nose, 899 00:36:01,000 --> 00:36:02,266 and I think it's on the palette. 900 00:36:02,266 --> 00:36:05,200 It's a complex... It's a really strange drink. 901 00:36:05,266 --> 00:36:06,500 Mmm-hmm. It is. 902 00:36:06,567 --> 00:36:08,100 Y'all really wanna try the last one? 903 00:36:09,367 --> 00:36:10,967 I was pretty happy with mine. 904 00:36:10,967 --> 00:36:13,166 Thirty minutes is a pretty short period of time 905 00:36:13,166 --> 00:36:14,800 to build a simple syrup. 906 00:36:14,867 --> 00:36:15,967 It's a little different color. 907 00:36:15,967 --> 00:36:17,166 Yeah, color's great. 908 00:36:17,166 --> 00:36:19,467 But that's also a challenge that I gave myself. 909 00:36:19,467 --> 00:36:23,166 You know, there was simple syrup up on the bar and I didn't take it. 910 00:36:23,166 --> 00:36:25,100 -'cause it wasn't the kinda sugar that I wanted. -Smart. 911 00:36:25,100 --> 00:36:28,500 I either dug my own grave, or I created my own pedestal. 912 00:36:28,567 --> 00:36:30,667 She said it was gonna be a little viscous. 913 00:36:30,667 --> 00:36:32,000 Mouth feels a good thing. 914 00:36:32,066 --> 00:36:33,667 On the nose... 915 00:36:33,667 --> 00:36:35,100 ...I think the spirit's still there. 916 00:36:35,100 --> 00:36:36,867 Yeah, that's porch sittin'. 917 00:36:36,867 --> 00:36:39,900 It's good, I would like it if it was thinner. 918 00:36:40,667 --> 00:36:42,400 But that's not a deal killer. 919 00:36:42,467 --> 00:36:44,266 I'm telling ya it's still got alcohol in it, 920 00:36:44,266 --> 00:36:46,000 and right smart. 921 00:36:46,066 --> 00:36:48,567 There's no off-flavor there whatsoever. 922 00:36:48,567 --> 00:36:49,800 Smell is spot on. 923 00:36:49,867 --> 00:36:51,467 It's a great jar. 924 00:36:51,467 --> 00:36:54,400 -So at right now, we have to decide... -[Jones] Mmm. 925 00:36:54,467 --> 00:36:56,467 [Tim] One jar and one can. 926 00:36:56,467 --> 00:36:58,367 One jar and one can, I have my pick. 927 00:36:58,367 --> 00:36:59,900 [Mark] I know where I'm at. 928 00:36:59,967 --> 00:37:01,700 I know exactly where I'm at. 929 00:37:01,767 --> 00:37:04,600 One Outlaw, and one Legal Distiller goes on. 930 00:37:08,100 --> 00:37:09,400 [Trent] Best of luck y'all, here we go. 931 00:37:15,400 --> 00:37:18,000 I guess y'all noticed your jars and your cans 932 00:37:18,066 --> 00:37:19,900 are a lot lighter than they once were. 933 00:37:22,100 --> 00:37:23,266 That's our fault. 934 00:37:23,266 --> 00:37:25,367 We really have to try hard and nitpick, 935 00:37:25,367 --> 00:37:28,867 to come up with what we got to do to eliminate somebody, 936 00:37:28,867 --> 00:37:30,066 and move somebody forward. 937 00:37:30,066 --> 00:37:30,767 Trent... 938 00:37:32,300 --> 00:37:33,467 when I was watchin' you work, 939 00:37:33,467 --> 00:37:35,266 I was like, "I don't know about this. 940 00:37:35,266 --> 00:37:37,100 There's... There's some room for error here." 941 00:37:37,166 --> 00:37:40,066 But I think you delivered exactly what you told us you were going to. 942 00:37:40,066 --> 00:37:43,567 I thought it was a nice, bright, grape ginger beer flavor. 943 00:37:43,567 --> 00:37:45,200 Little light on the alcohol. 944 00:37:45,266 --> 00:37:47,767 I would have liked to seen a little bit more alcohol myself. 945 00:37:47,767 --> 00:37:49,467 I think you need to change your shirt, 946 00:37:49,467 --> 00:37:51,667 you need to put grapes all over it. 947 00:37:51,667 --> 00:37:53,000 [laughs brightly] 948 00:37:53,000 --> 00:37:55,567 I... I don't know how you got so many grapes in that can. 949 00:37:55,567 --> 00:37:58,500 I'm tellin' you, it is grape and it's great. 950 00:37:58,567 --> 00:37:59,266 Thank you! 951 00:37:59,266 --> 00:38:00,700 MyKala... 952 00:38:00,767 --> 00:38:03,500 ...you described it as if you'd scrapped the bottom 953 00:38:03,567 --> 00:38:05,600 of the peach cobbler and then drank it. 954 00:38:05,667 --> 00:38:07,500 You underestimated that. 955 00:38:07,567 --> 00:38:08,767 It was beyond that. 956 00:38:08,767 --> 00:38:10,667 Peachy? Yeah. Bitter? Yeah. 957 00:38:10,667 --> 00:38:13,266 Everything was right there, perfectly balanced. 958 00:38:13,266 --> 00:38:17,100 [Mark] I think you played your bitter hand very well. 959 00:38:17,100 --> 00:38:20,100 That's a touchy, touchy line right there. 960 00:38:20,100 --> 00:38:22,667 I didn't really get peach cobbler, 961 00:38:22,667 --> 00:38:24,567 but I did get a peach sour. 962 00:38:24,567 --> 00:38:26,367 And it was very pleasant. 963 00:38:26,367 --> 00:38:27,967 Kelley... 964 00:38:27,967 --> 00:38:29,767 ...you said the "Sissy Sour." 965 00:38:29,767 --> 00:38:32,166 I didn't see anything sissy about it... 966 00:38:32,166 --> 00:38:33,967 ...nor was it really sour. 967 00:38:33,967 --> 00:38:39,400 It was just a good, flavorful fresh fruit drink front to back. 968 00:38:39,467 --> 00:38:41,500 Nothin' missin' anywhere in between. 969 00:38:41,567 --> 00:38:44,767 You still holding the record for the most alcohol in a jar. 970 00:38:44,767 --> 00:38:46,100 You still puttin' it in there. 971 00:38:46,100 --> 00:38:47,467 You didn't take too much out. 972 00:38:47,467 --> 00:38:50,567 But you added a lot of flavor to it, it balanced out. 973 00:38:50,567 --> 00:38:52,000 It's... It's smooth. 974 00:38:52,066 --> 00:38:53,166 You can probably tell. 975 00:38:53,166 --> 00:38:54,867 We wanted to drink more of it. 976 00:38:54,867 --> 00:38:57,300 -Great. -So you brought that Outlaw out. 977 00:38:57,367 --> 00:38:58,300 Thank you. 978 00:38:58,367 --> 00:39:00,100 My man, Frank. 979 00:39:00,100 --> 00:39:01,166 -Yes, sir. -[Mark] Blueberry... 980 00:39:02,100 --> 00:39:03,100 -Pie. -[Mark] ...pie. 981 00:39:03,166 --> 00:39:04,600 Blueberry very good. 982 00:39:04,667 --> 00:39:06,100 Not overly sweet. 983 00:39:06,100 --> 00:39:08,667 Your alcohol's still good, the level. 984 00:39:08,667 --> 00:39:11,900 I think you may have introduced something... 985 00:39:11,967 --> 00:39:14,600 ...to a different market entirely. 986 00:39:14,667 --> 00:39:17,000 And I don't think that was your goal. 987 00:39:17,000 --> 00:39:18,867 But, you know, some of the best things in the world 988 00:39:18,867 --> 00:39:20,767 often come about by accident. 989 00:39:20,767 --> 00:39:21,600 Yes, sir. 990 00:39:21,667 --> 00:39:23,667 What we started with with yours, 991 00:39:23,667 --> 00:39:25,200 there was, like, an off note. 992 00:39:25,266 --> 00:39:28,166 At first, I was like, "I don't... I don't know about this." 993 00:39:28,166 --> 00:39:30,066 But it was something I'd never had. 994 00:39:30,066 --> 00:39:31,967 I just respect the heck outta that. 995 00:39:33,767 --> 00:39:36,667 You heard all we've got to say about all this. 996 00:39:37,867 --> 00:39:39,233 I know in my eyes, 997 00:39:39,266 --> 00:39:42,000 and I'm sure the rest of my cohorts up here feel the same way, 998 00:39:42,000 --> 00:39:43,667 we don't have any losers here. 999 00:39:45,667 --> 00:39:48,266 Just two people can only advance. 1000 00:39:53,400 --> 00:39:54,100 [Digger] Trent... 1001 00:39:54,700 --> 00:39:55,767 ...Frank... 1002 00:39:56,500 --> 00:39:58,667 ...yours all's cocktails bought you a ticket home. 1003 00:39:58,667 --> 00:39:59,567 I'm awful sorry, 1004 00:39:59,567 --> 00:40:01,166 we have to ask y'all to head on out. 1005 00:40:01,166 --> 00:40:02,467 [Trent] Hmm. 1006 00:40:02,467 --> 00:40:03,767 I'm a little bit shocked 1007 00:40:03,767 --> 00:40:05,467 that I'm going home for my cocktail, 1008 00:40:05,467 --> 00:40:08,100 because I made a really beautiful drink. 1009 00:40:08,166 --> 00:40:09,600 And I think I may even, you know, 1010 00:40:09,667 --> 00:40:10,967 look at turning my drink 1011 00:40:10,967 --> 00:40:13,300 into a legal drink at this point. 1012 00:40:14,400 --> 00:40:16,667 I came here to win it this time. 1013 00:40:17,700 --> 00:40:19,166 And unfortunately I didn't, 1014 00:40:19,166 --> 00:40:22,667 but I feel no shame whatsoever. 1015 00:40:22,667 --> 00:40:24,166 I'm comin' back. 1016 00:40:26,500 --> 00:40:27,467 [Digger] All right, ladies, 1017 00:40:27,467 --> 00:40:29,300 the whole world is starting to learn 1018 00:40:29,367 --> 00:40:31,266 what we've known for quite some time. 1019 00:40:33,667 --> 00:40:35,767 This is no longer a man's game. 1020 00:40:35,767 --> 00:40:38,000 I have worked really hard to get here. 1021 00:40:38,066 --> 00:40:42,567 As sad as its been to see my friends and competitors go home, 1022 00:40:42,567 --> 00:40:43,767 I came here to win. 1023 00:40:43,767 --> 00:40:46,166 MyKala, look over to your left. 1024 00:40:47,166 --> 00:40:48,467 Kelley, look to your right. 1025 00:40:49,867 --> 00:40:52,600 That's what's coming for you in the next challenge. 1026 00:40:52,667 --> 00:40:54,467 I'm really proud of myself so far. 1027 00:40:54,467 --> 00:40:57,100 I'm honored to be going against MyKala. 1028 00:40:57,100 --> 00:40:59,967 But I'm gonna do my damndest to win... 1029 00:40:59,967 --> 00:41:02,467 ...'cause it feels real good to be queen. 1030 00:41:02,467 --> 00:41:05,166 Get ready, the next challenge is comin' up, 1031 00:41:05,166 --> 00:41:08,667 and we will name a Master Distiller at the end of that one. 1032 00:41:08,667 --> 00:41:10,333 It's fixin' to get real. 1033 00:41:10,333 --> 00:41:15,100 [narrator] Next time on Master Distiller Legal vs Outlaw tournament. 1034 00:41:15,100 --> 00:41:16,500 There's only two of ya left standing, 1035 00:41:16,567 --> 00:41:18,867 Outlaw versus Legal. 1036 00:41:18,867 --> 00:41:20,467 [man] Come on, get with it! 1037 00:41:20,467 --> 00:41:22,967 [Kelley] Whoo! This works so good. 1038 00:41:22,967 --> 00:41:24,000 Ten outta ten. 1039 00:41:24,066 --> 00:41:26,467 You're gonna bring us your version of grappa. 1040 00:41:26,467 --> 00:41:28,266 That's got a lot of alcohol in it.