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.