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00:00wow this is cool this is wild potatoes starch stuff we're going to convert into sugar i mean
00:12i see vodka that's something that's screaming yeah in my mind can't wait let's make some foods
00:20there are more ways to make vodka than any other spirit flavor can be your friend or it can be
00:25your enemy but whether it starts as potatoes or fruit or grain your mash is absolutely beautiful
00:32thank you the secret to achieving the smooth clean taste of a classic vodka you guys are gonna like
00:39this and crafting a modern vodka infused with flavor you're gonna get two mystery ingredients
00:46comes down to the skill of the distiller he's just dumping everything into the pot still this is good
00:55all right guys welcome to master distiller some of your moonshiners backwoods maybe some of you
01:06professional distillers but to win this competition we're going to start from scratch the task you've
01:12got before you take all these starches and sugars over here and turn it into a delicious vodka for us
01:19vodka is famous for being flavorless but now you see that's not the whole truth a good vodka should
01:28be clean it should be crisp but most of all it's got to be smooth vodka's name derives from the russian
01:37word for water but its origins are anything but bland while both poland and russia lay claim to its
01:44conception during the middle ages it became a favorite of 16th century home distillers across eastern europe
01:52who made it from anything fermentable including rye bread potatoes and vegetable scraps
02:00with the invention of the column still in 1830 vodka evolved from a crude home-brewed alcohol to a
02:08refined high proof spirit famous for its subtle taste a century and a half later the release of the first
02:18flavored vodka expanded its popularity even further helping it surpass whiskey as the most consumed liquor
02:25in the united states consequently mastering both the traditional neutral style vodka and creating unusual
02:35one-of-a-kind infused flavors has become a touchstone of many successful distillers you know vodka is
02:43distilled many times sometimes seven eight ten times that makes a good clean crisp taste but you won't get that
02:51chance we are raising the stakes you'll only have one run to turn your mash into a high proof traditional
03:00vodka what you got at stake here is all the bragging rights you want to throw out there but beyond that
03:06you get a limited run of your signature liquor the major distillery now you're going to have two minutes
03:13to choose your ingredients and then you'll have two hours to mash in now after six days we will test your
03:22mash for alcohol by volume that's going to put you in the order to pick steels for your spirit run
03:28and after that somebody's going home the two remaining contestants will choose from our stock room to turn
03:36your liquor into a modern flavored vodka blake you're up first i don't know that you can get all of that
03:44in your basket but you've got two minutes blake your time starts now what are you going for first i'm
03:51going for potatoes potatoes some of these red potatoes now those are a little bit easier to deal
03:58with and you don't have to worry too much with the skins on them things no sir my name is blake ellidge
04:03and i'm from clyde north carolina i tore the label law i am a singer songwriter entertainer and performer
04:12but moonshining has always been a very very big part of my life i've been distilling for around 14
04:23years i have a really long history of distilling in my family oh yeah moonshining was a necessity
04:30it's how you paid your bills share your brandy what makes my spirits stand out is that i like to do
04:36things the authentic way look how pretty that take more time but that are really authentic in nature
04:43i'm here to not only show that i'm worthy but also keep my family heritage alive through me what is
04:50that does that look like how many malted barley one minute blake all right one minute left blake the
04:56things that stand out to me the most are the roasting potatoes like the russets and the barley
05:01it makes its own amylase so that helps break down the starches and turns the sugar into alcohol do you
05:08all in all done yes sir i'm killing the clock all right all right dd you got two minutes your time
05:16starts now okay i see a lot of potatoes you can't go wrong with potatoes and vodka
05:24my name is dd pope i'm from klamath falls oregon come here buddy i'm just an outdoor girl i can't sit
05:31still oh i just retired in december from the oregon air national guard i love being retired because i
05:39have more opportunity to make it shine i would always look at stuff and go oh i can make alcohol
05:44out of that i can make alcohol out of that cotton candy i distilled fruit i distilled corn i do
05:50molasses my spiced rum whatever i think has sugar in it i'm gonna make moonshine day two second run i just
05:58enjoy life and i love making spirits it's just it makes me happy i like to taste it i am competing
06:03because i'm an outgoing hyper perfectionist i'm very competitive i want to win second place is not an
06:12option you got one minute left i have my eyes on the sweet potatoes a few beach and i'm gonna do some
06:19flake corn since i heard there's a bunch of starch in it all right anything else you're gonna pick out
06:24you got another minute all right michael you've got two minutes your time starts now all right you
06:33got two minutes i put a little pep in that step all right not a problem right there michael i've got my
06:38eyes on the rest of potatoes because i know that those are a starchier potato than any of the others
06:45that are on the table tell you what you can't go wrong with that my name is michael reed i'm from
06:51meadville pennsylvania i am a co-owner and head distiller at cassawaga creek distillery i also
06:58own french creek coffee and tea company our little 20 gallon four column plate still i have been
07:03distilling for over 10 years that's for finishing up things like gins we were making gins so we already
07:08had to make a neutral spirit but i am a firm believer and if you're going to make it you need to make it
07:13quality so i started developing my skills with vodka there's so many different base mashes that create
07:19natural base flavors in the vodka possibilities for vodka are so endless it just makes it so much more
07:26intriguing of a spirit than people give it credit for i really enjoy knowing the science behind the
07:33distilling the finer details behind the biology and the chemistry of it all i'm an unknown in this
07:41industry i really need to build up my sales which really just boils down to getting my name out there
07:46more letting people know that i exist i came to compete today because i want to prove to myself
07:52that i really can do it on this level my product is quality outside of my little community
07:58what else are we going for here potato flakes are you going to carry that back by the handful
08:02all right now you're just going to take the whole bucket with you okay two beats all right all right is
08:10there anything specific about them two beats no no all right little color just a little color all right
08:16guys you got two hours to get all those ingredients in that pot get them prepped up and in your mash
08:21barrel before two hours passes everybody square on that yes sir all right you two hour starts now
08:29for the first challenge distillers break down the starches in their mash into simple sugars that the yeast
08:35will convert into alcohol during fermentation the more accessible sugars that can be packed into the
08:41same volume of liquid the higher potential alcohol their mash can yield
08:48omelet three lit everybody's lit making potato vodka you have to pick out your potatoes the ones that have
08:58the highest starch content the roasting potatoes like the russets you got to cut them up to a size that
09:04cook down quick enough to be able to be broken down and you got to be able to either mash them
09:09or keep them out of size that are manageable whenever you strain them off
09:15michael is just cutting them on the table my strategy is to really focus on just creating
09:19a good clean clear vodka so that when we go to the flavoring run my vodka is ready to accept whatever
09:27gets thrown at us michael now what kind of potatoes did you wind up choosing i went with the russets
09:32because they're a higher starch potato and then i grabbed the flake potato because it's really easy
09:36to use so once i get these potatoes cooked up and mashed up a little bit we'll throw those in there
09:41just to get our specific gravity up flake potatoes are a pre-gelatinized potato i don't have to worry
09:47about cooking or boiling them i can just get them hot and get the enzyme on there to get those
09:51starches converted right to sugar i'm gonna look like a sugar cookie is that confectioner sugar or
09:56corn sugar corn sugar sir corn sugar is great because it dissolves super fast and it's made from
10:03another grain that my yeast is gonna like i got a sweet potato and some yellow potatoes because that's
10:10what i worked with before and i got a pretty good beginning specific gravity when i was at home so
10:15figured i'd go with it now have you worked with beets before no but they got a lot of sugar so that's what
10:20i'm just trying to give my yeast something to party with yeah if it don't sound like a forge it ain't
10:25cooking what is yours at 160. ooh you got up there quick yeah he's got his boat speed he's got the
10:32train engine roaring over there yeah i'm gonna have to bring this sucker down once i put that barley in
10:38whenever you use barley you don't necessarily need amylase added to your mash and i prefer it that way
10:47i'm always worried about the length of fermentation because i'm used to fermenting naturally 30 minutes
10:54left in your run guys are you gonna pour that and then put your potatoes in your barrel no i'm gonna
11:00start straining this water off because i'm not fermenting on potato normally i would keep those
11:06potatoes on i would mash them up a little bit more and i would ferment right on top of the potatoes but i
11:11know that i have to set myself up for the next round when we go to distill and i don't want to
11:15waste a lot of valuable time filtering out a really chunky mash it's just pure sludge i love it immediately
11:21after the hot starchy water hit my flaked potatoes it turned into almost an oatmeal consistency that meant
11:28i knew that everything was congealing and my starches were coming out really nicely
11:3210 9 8 7 6 5 4 3 2 step away from your barrels guys you're done but i don't think you all needed any
11:48more seconds head on out get you some rest we'll come get y'all when your mash comes the temperature
11:53and y'all pitch your yeast all right guys welcome back this room looks a little different we kind
12:06of neat things up got all them tater peels up i'm going to introduce you right now to a very special
12:12person to me vanessa braxton the owner of black mama vodka vanessa hello all i am the first african
12:19american american woman master distiller in the u.s i actually started making liquor in my college dorm
12:26in engineering school so understand that vodka is the number one spirit in the u.s people are always
12:33going to want it take the opportunity to be inventive and make something great
12:41you're going to bring us one jar of fermented mash from your mash barrel we're going to measure your
12:46final gravity compare that to where you started and calculate your alcohol by volume whoever's got
12:52the highest abv gets to pick the steel first you know how clean body has got to be you'll know which
12:58one to grab end of the challenge one of you will be going home you got two minutes bring us a clean
13:05strained off jar of your mash your two minutes starts now good luck guys
13:09the outside edge of my fermenting tank is crusty which tells me that i overflowed i've bubbled over
13:19and that's a really great sign because that means my yeast went super active and did everything it
13:24was supposed to do i hope i don't make a mess my mash worked off really good it's pink and i think
13:30i'm going to be sitting pretty good halfway done one minute my mash is still rolling like bubbling
13:39like a cauldron i picked a slower working yeast because that's something that i'm used to that's
13:45a disadvantage 30 seconds left guys that's really pretty pretty pink you think two minutes is a lot
13:56of time to fill up a jar until you figure out you need to strain it off pretty clear five four three
14:04two one i got that's a close one
14:11first one out of the gate michael here right there in the center that's a column still that's made for
14:16making vodka that's the still to grab moving right along we're going to blake if my abv is the lowest
14:23then i will have to pick last last but not least dede so i'm really hoping i get a good ranking on the
14:30abv test because i want to get the still that i usually do at home which is the still the thumper
14:37and the condenser i've done all the math i did it twice to make sure the number one jar with the highest abv
14:48falls two
14:54dede you had a potential abv of 9.19
15:02i'm gonna take the pot with the thumper and the condenser fair enough really glad that i got first
15:07picked because of my abv numbers the thumper is really good when you're distilling because it's
15:12like a doubler it doubles the actual abv or doubles the proof of your distillate with a potential abv in
15:20their mash of 7.74 percent will fall to michael that would be you
15:31i'm gonna go with the column still all righty i'm beyond excited at this point and that's the still
15:36that i know how to use that's where i'm going to get my best product blake you finished with a potential
15:42abv of 7.09 percent now blake which one do you pick buddy with the pot still plain and simple
15:51vodka is all about multiple distillations this particular pot it's a one-shot deal you get what
15:57you get y'all ready to get started and make us some liquor all right you're gonna have four hours
16:02get your liquor out get us your best jar that time starts now good luck get with you guys
16:08that's why we can't have nice this column still is really going to help me increase my abv
16:25because it's pretty much like having two extra distillations happening at the same time
16:30nice this young we're good well there we go okay
16:44your mash is absolutely beautiful thank you do the beets come through or i don't know how to taste
16:49it it's really good it's very alcoholic but i'm getting a lot more of the sweet potato than i am the
16:54beat yeah and i like that nice you're okay with your still of course i got a still that was designed
16:59for carrying flavor that's the plain and simple of it what's your plan with the lime arm keep it cold
17:04just run it if it were you know a rye whiskey i would have been set because my flavor would
17:08have carried right over vodka is my understanding it's supposed to be just a clean neutral tasting
17:15spirit with just a crisp mouth feel you can have flavor specifically if you did corn you still
17:23gonna taste the sweetness of the corn but it's just a clean finish and it's at a higher proof yeah so
17:30what's the plan here what's the what's the towel that's to cool it down um when it comes through here
17:35maybe reflux back in so when it comes out of the thumper it's gonna actually get steam and it's gonna
17:41cool down it's gonna go back into thumper and then come back again that actually gives me a double right
17:46there and then it's gonna do it also in the thumper the more reflux for vodka the better you need the
17:51distillation to happen multiple times in order to really get a good i know like i did mine three
17:56times at home and i was like super high proof on the third it's the nice thing about the column still
18:00is right there in the column that's two extra distillations right on top so as soon as i'm coming
18:06out i'm at three distillations we're off and running it's coming along it's coming along
18:14now it's running perfect
18:24guys you're about to get in that straightaway one hour lead
18:35still too fiery
18:38hey blake how's it going so far it's going good it's coming out of the condenser really really cold
18:43and are you tasting it oh i am that's how i was taught i want that balance between
18:48the potatoes and the barley keeping it at a higher proof okay good well good luck thank you all right
18:55thank you what up mike how you doing going really good i like what we've got going on are you tasting
19:02it or are you feeling it i'm feeling it and tasting it it's got a great flavor on it how many jars did you
19:07have this is going to be around jar number five or six and any other concerns not at all my two
19:15biggest concerns on either side of me didi how are you pretty good all right i'm torn you are between
19:24a few jars okay we'll see what happens with this jar i'm i'm kind of excited to see what this one's
19:29going to taste like and you had beets yeah a few beets in there okay but it's definitely something
19:37you can mix with anything okay yeah well good luck with everything thank you
19:42you're bringing us back a wealth of knowledge you're more educated than you was once i certainly
19:47am there ain't no doubt we've got three squared away distillers our job is going to be fairly tough
19:52i do believe yeah yeah we will see what the flavor profile will be
20:00with my cuts there has to be a perfect balance between
20:03high proof and least amount of flavor coming from my pot
20:1030 minutes boys and girls
20:18i'm talking about with the equipment that i had
20:21i'm proud of the jar that i turned down blake you can step on back to your table
20:25it's a damn good tasting drink of liquor i'm gonna run her till she runs out let her rip
20:32i'm ready bring it on in boss so this jar has that perfect level of sweetness and crispness
20:38pretty confident in your jar very confident in that jar i feel it's a really good clear jar
20:43and i'm really proud to go put it on the table two minute warning good vodka has a really crisp
20:50clean flavors and here it comes this is it not a lot of high proof burning and a good finish and i
20:58think mine has got all that all right that's your favorite well we're gonna head out and go taste a
21:04little remember end of this challenge one of you will be going home
21:08we've got some vodka in here and we're moonshine men so well you can make it out of anything but
21:21it's got to be 80 proof in order to be called vodka and it has to be neutral so when you're saying
21:26neutral you mean it won't be any particular flavoring into it added flavoring post distillation
21:33just good smooth out yes i ain't gonna start with dd okay uh well i think you're somewhere in 85 range
21:42yeah i wanted to turn in something kind of in between 80 and 100.
21:50i could taste the beets i can taste this sweet potato
21:53there's definitely plenty of proof there yep and the beets it's got very little nose on it but
22:03that's what a good vodka should have let's move right on to michael if i looked at that and read that
22:11i'd say it's 85 to 93. i mean once i got to still running it ran like clockwork it was beautiful it was
22:18easy it was everything that a column still supposed to be when running vodka
22:26it's really good buttery flowery might be coming from those potato flakes yeah it's gotta be but i do
22:33taste a little bit of tabs which is not bad because it gives a flavor not real spicy
22:42quick finish right in the middle of the palette nothing up front nothing in the back is right in the
22:46middle wow that is something else right there yeah it's good definitely taste the potatoes in there
22:54the proof is there i'm not upset at that do get what you're saying about just a little bit of tails
22:59in there on the back end yeah yep he brought plenty of alcohol the game that alcohol bite it plays out
23:08pretty good on the end it doesn't offer any flavor but i think that's what a vodka is supposed to do
23:13in it and it's not unpleasant in any way it's good clean all the way through well you already tried
23:20blank last but not least
23:26it's not a high cliff i was running off of you know cuts that are majorly hearts and blending my jars
23:34based off of that it's a little bit more tedious but i'm happy with the jar that i turned in
23:38it has a lot of flavor i'm definitely tasting the malted barley almost like a scotch it's more forward
23:51the spiciness the proof of the alcohol i'm getting up in the front of my palate
23:56i do taste a lot of tails yeah
23:58yeah yeah i taste the barley really really prominent it's definitely not a neutral spirit
24:06yeah you know there's two of these vanessa i feel like they're they fall well in the vodka category
24:12and i think we've got one that would be a very good single malt well let's go in and deliver the verdict
24:18let's do it
24:31my gosh all three of you did an outstanding job you know we're here to give you some pros and cons
24:38but there's not a lot of cons here other than the one that gets to go home didi i mean it is perfect
24:45you put something in there that really shows in your jaw you did an excellent job thank you
24:52outstanding i can taste the beets i can taste the sweet potato wow what a wonderful job thank you so
25:00michael you were able to hit a different type of flavor profile of what you used in terms of your
25:06ingredients so you were able to get a buttery flavor and get those notes you know so i commend you for
25:12that very very very good nose on your job it had a kind of a floral note and the flavor went right along
25:22with the smell all in all it was very pleasant blake you did a great job in terms of what you had to work
25:31with the flavor profile was there but i felt like i was drinking um a scotch and it was a nice note
25:39because of the barley that was there you had a good smooth finish and you could bring that barley
25:45note out tremendously we all really liked it great drink of liquor right there thank you and we had
25:52really good drinks all across the board there's not a loser in the whole thing there's just one that
25:57does not meet the minimum of 80 proof blake that would fall to you you made a wonderful single malt thank
26:08you as vanessa described it to us what we were looking at was an immature scotch that needed a
26:12barrel for about a year you got nothing to be ashamed of it just wasn't a vodka thank you good job
26:18it was a wonderful experience i'm going to be going home and i think i'm going to invest in a column
26:23still and learn how to perfect my vodka now now that we're down to the final two it's time for y'all to
26:31show us your creativity with a signature flavored vodka flavored vodka is number two against a regular
26:40vodka in the commercial market people are looking for taste easy to blend not too sugary you get one
26:49customer with their favorite flavor you have them for life this is not your uncle's old flavor natural
26:57flavors no chemicals just all natural that's what this next generation is about so think about your
27:04flavor and keep it consistent yes ma'am so your next challenge you're going to get two mystery ingredients
27:13to use incorporate into your flavored vodka run the two mystery ingredients that you're going to have to
27:20include in your run but not limited to are these chocolate and coffee two of the hottest flavors on the
27:29market right now i'm elated i work with coffee every day you get to either choose between chocolate coffee
27:39or both game on all right welcome to the stock room you guys are going to have two minutes to pick up to
27:52five ingredients for your flavored vodka run you've already been given your two mystery ingredients coffee
27:59and chocolate as you can see we've got all kinds of stuff in here just about anything you want so choose
28:06wisely for something that will go great with those two ingredients dd you are up first your time starts
28:15now i'm actually excited about it chocolate and coffee goes with everything don't forget about the
28:21array of hot peppers we have here dd everybody loves hot peppers no no you could mix fruit with
28:26it you could mix cinnamon with it savory stuff what are we looking for now okay spices i'm looking for
28:31orange i'm looking for caramel vanilla bean something to make kind of a coffee drink out of
28:36vodka you have got one minute i don't see what i need so i grab an orange and i grab vanilla and i'm
28:41looking everywhere for caramel and i swear i've looked at every single jar and i can't find it 15
28:46seconds left time is running out and it's running out quickly all right 10 9 8 very good use of your
28:55two minute i took every bit of it michael your time starts now all right a bunch of spices all right
29:01keep in mind spices needs flavor we are doing a vodka flavor it can be your friend or it can be your enemy
29:08i know that the guys like nuttier spirits so i'm thinking i gotta find some nuts i gotta get them
29:12toasting i gotta get this infused so that i've got a nice nutty chocolate coffee what about these hot
29:19peppers oh don't put them back now's not the time to be indecisive michael i turn around i look
29:23down to see some oranges to try and bring some citrus and sitting next to the lime is a pile of
29:28tomatillos everything changed in that moment the judges asked for creative i see dried chilies i grab
29:35them bananas and brown sugar i'm putting it all together in my mind i quickly built a mole sauce
29:40how many ingredients do you have i got five you have five all right how do y'all feel about your
29:45picks did you get everything you wanted pretty much i'm gonna go a different route i could have used
29:49one more ingredient but i'm good you all ready for it you know somebody's going home right that means
30:02we're gonna have a new master distiller take your previous spirit take whatever you got in those
30:09baskets and two ingredients we gave you and build us a drink full of flavor and a bare minimum 60 proof
30:16you got four hours get us a jar on this table four hours that time starts now good luck get with you guys
30:31well i'm looking forward to this because vodka is so versatile on what you can do with it
30:38well now dede said she was just going to keep everything simple she got an orange she got some
30:43vanilla she got some sugar in my pot i heated some water a bunch of cane sugar and some vanilla and
30:50a little bit of orange zest uh what temperature does coffee uh release its aroma optimum brewing
30:56temperature for coffee is 205 degrees fahrenheit that's when it'll really open up and start releasing
31:01the oils and the flavonoids okay i gotta wait till it boils in the chocolate and coffee i'm super excited
31:06about using because they do complement themselves after all chocolate and caffeine is almost the same
31:12chemical compound other than one oxygen now they both decided to go ahead and use both of their
31:18secret ingredients we threw upon them at the last minute chocolate i mean they are serious about
31:24these ingredients it's almost like they're in a science lab okay oh my you guys are gonna like this
31:32and then that one in my thumper along with all the rest of my jars from the first round
31:43my pot was the coffee the chocolate one of my winning jars from the first round and a bunch of sugar
31:49pink mash going right in i'm going to be using some of my mash and it actually cooked up a little more so
31:54it's probably flat lined by now so i'm really excited about that michael over here he's going a
32:01little more bold he's going for a mole well mole sauce seems really random and really weird and in
32:08the spirit world it definitely is michael over there he's just dumping everything into the pot
32:13still mole sauce is a dark brown sauce consisting of chocolate and chilies it's a deliciously sweet
32:21savory earthy sauce that is phenomenal in chicken on enchiladas tamales all the great foods now ticker
32:30did you say something about peppers yeah i believe it's a dried poblano pepper should add
32:35some savoriness without overpowering with heat tim does not love spice he actually hates it i have to
32:42be super careful about getting that right balance so that i can get the pepper taste without the
32:47overwhelming pepper bite michael what's your experience with um coffee me and my wife own
32:53french creek coffee and tea company in my hometown of meadville oh so you bring some experience working
33:00with coffee it was very difficult not to start dancing when you guys showed us the mystery ingredients
33:05because i was like this is my wheelhouse this is where i shine i distill coffee i roast coffee i brew coffee
33:12this is my time to shine smells nice smells nice for my boiler i'm putting all my ingredients that i want
33:20a lot of flavor to travel over and in my thumper i'm putting ingredients that i want the aromatics i want
33:26the nose i'm playing everything back in my mind as i usually do and i'm thinking did i go too far guys you
33:33burned half your time two hours gone two hours still going yes liking where i am at oh it's dripping now
33:46oh my that tastes good i'm gonna play it safe and keep it simple with a little bit of orange zest
33:53i didn't even taste i smell chocolate oh yeah maybe they'll taste it a tiny bit but orange and chocolate go
33:59really good together so i'm not worried about any of my ingredients this is going to be exciting i
34:06know we have two drastically different spirits about to be produced oh it's everything i wanted it to be
34:13it's got a really pleasant nose i want to eat it smells like chocolate all right guys you're down to 15
34:20minutes if you ain't found that sweet jar you're probably not going to
34:23big jar by jar i'm sipping i'm diluting a little bit and i'm taking notes what flavors that i'm
34:31experiencing how spicy is it how much chocolate's coming through so that when i go to start blending
34:36i know exactly which jars to pick this one is sweet and spicy so we're just going to add a little bit
34:41down here this is a winning flavor i can see it on the stores now people using it to make vodka
34:49chocolate espresso martini i'm ready i'm going to call this dd's spiked chocolate vanilla coffee vodka
34:58i know it's a lot but they'll like it well that's a beautiful clear jar dd thank you i just hope all
35:06them flavors you're bragging about oh yeah good luck thank you michael you got 11 minutes left
35:14no i'm not on the fence i'm done i'm done if i keep nitpicking it i'm going to end up with a jar that
35:18i'm not proud of bringing it on in boss 11 minutes isn't going to make a difference every flavor is
35:25right where i want it to be that d1 that's d1 the way it hits your tongue this is it this has to be a
35:32a winning jar and it is holy moly
35:45vanessa is there anything on this planet you have not made body gather oh peanut butter oh yeah
35:54you ain't never made nothing out of peanut butter that's an experience what about peanuts
36:02be hard to thin it down get it where you yeah how about carrots no i wouldn't do carrots that's nasty
36:08done been there done that could write a book about it apparently so
36:12chocolate coffee you can go two different directions with this you can go spicy savory
36:21or you can go sweet absolutely well here we go dd she dubbed this a spiked chocolate vanilla coffee
36:30i'm super happy with my jar it smells like chocolate coffee
36:33this is good this is really good i'm tasting the sweetness of the chocolate it's just like a tinge
36:42of the vanilla i'm not getting any of the orange but the coffee is very powerful it's right there
36:48i got chocolate up front maybe coffee in the back you know and it lingers yeah
36:56i'm getting more of the coffee on the back i think the spike you're picking up is vanilla
37:01it could have been just this much too much vanilla adding that spike on the back
37:06that chocolate's there we gave her chocolate and coffee and it's all in that jar she built a
37:12good drink yeah we'll go on to michael's holy mole it was like a 50 experiment i've distilled with
37:18almost every one of the ingredients i used other than tomatillos this is geez this is hard this is
37:27very good the banana sits has a sweet undertone like the rightness of it yeah a little bit of a
37:35pepper it just kind of disappears which is good that's what you want yeah that's good tell us all
37:42about it wow i almost want to dip a chip in that right you know he pulled it out
37:48you can smell that green tomato aroma that those tomatillos are known for
38:00yep there's that dry coffee finish at the end i mean it's really pleasant end to end i think that'll
38:06do very well on the shelves honestly yeah i mean there's a lot going on in this jar but that's what
38:13would be in a mole sauce both of them mike and dede they've done nothing but brought it the entire
38:18time but there's one person while both of them are great distillers did has shown us they belong to
38:26be the next master distiller i agree i agree
38:28you two have exceeded my expectations i was just blown away in terms of the ingredients you had
38:47what you had to work with it was phenomenal now in the real world what's going to be key is can we
38:55market it and can you profit from it do you both have the right formula yes but one is ready for
39:04commercial probably tomorrow michael you scared me to death anytime someone says pepper i'm most
39:11allergic to a pepper you know i don't i don't want a pepper that's a pretty outstanding version of a
39:19mole sauce made into a delicious libation i'm going to say that that'll make a bloody mary they'd
39:26probably make you lose your mind every layer was there thank you now dede this spiked chocolate
39:35coffee with a hint of vanilla in there that's exactly what you pulled through thank you set
39:41your mind to a goal and you pulled it through thank you that coffee's in there the chocolate's
39:47faint i didn't pick your citrus up at all no i don't know whether you were using it to just kind
39:53of be subtle in the background or you may not use enough zest i think it's a fine drink it's got some
39:59versatility to it just might need a couple of little things tweaked but all in all congratulations thank
40:05you you know we've got two great jars in front of us as vanessa spoke to one of the biggest
40:14things we take into consideration is marketability how many cocktails could be built out of this
40:20is it going to hold up through that cocktail is it going to get too weak as the ice melts you know
40:24there's a lot of things we got to think about so without dragging on your misery too much more
40:30i'm going to let you all know who gets all the bragging rights and a limited run of their
40:37flavored vodka at a major distillery and the next master distiller is
40:47michael you're the next master distiller my friend congratulations
40:53in honor of the product in the jar holy mole i'm the next master distiller you're amazing you have won
41:00all the bragging rights in the world that looks good on the distillery wall when you own one of
41:05those it's absolutely amazing it's kind of sinking in the legs are turning into jelly the sweat's
41:10running down my back and i'm like didi i know you ain't taking it too hard because you know what you
41:17got in that jar yes very good you get with finessa she'll tweak you on that vodka and she'll have you
41:23tuned in head on out y'all get busy drinking together
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