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00:01Welcome to Master of Seller today we're gonna be making a Civil War era shine that was almost
00:07lost in time Jimmy Redd corn we've got a lot of competitions over the years but you've never seen
00:14anything like this America loves its corn but nothing tastes like Jimmy Redd if it has that
00:23robust nutty earthy flavor oh we know we're tasting the Jimmy Redd corn three outlaw
00:31shiners take on one of America's rarest breeds you're taking all my grains already I'm not taking
00:37all you I left you plenty born of the ashes of the Civil War it's that red in that Jimmy
00:41Redd look at
00:42that look at that and almost lost to history it's really important to bring something like this back
00:47don't screw it up they'll compete to capture its unparalleled flavor it's like a butter biscuit
00:54with a lot of butter on in their own whiskey recipe wow it is Jimmy Redd all the way
01:13hey guys I'm Tim Jones International spirits judge in the industry there's not a lot of Jimmy Redd
01:21corn on the shelf it's a really important part of American moonshine history as the ravages of
01:29the Civil War and Reconstruction limited access to raw ingredients across the south moonshiners from
01:36St. James Island South Carolina began cultivating and distilling an unusual strain of magenta hued
01:43peanutty flavored corn believed to originate from Appalachia Jimmy Redd moonshine proliferated across
01:51the low country until 1920 when national prohibition turned distillers to cheaper industrial varieties of
01:59Jimmy Redd corn to meet the boom and moonshine demand by the time the last bootlegger to grow it passed
02:05away only two cobs of Jimmy Redd corn survived but thankfully the seeds were saved that corn was pretty
02:14much saved from extinction by farmers and distillers so it is a an American comeback story
02:22I had actually never heard of Jimmy Redd corn I have heard of Jimmy Redd but I never worked with
02:29it
02:30only one time before I'd worked with Jimmy Redd corn I had plenty of difficulties and probably the worst
02:35thing I've ever made Tim and I have had the pleasure of making a Jimmy Redd moonshine just like they
02:42did back in
02:43the 1800s we got to find out about this Jimmy Redd moonshine I ain't never heard of Jimmy Redd corn
02:52I never seen a corn have so much oil as this it just adds a real good viscosity to the
02:59whiskey
03:00quarter century ago only bootleggers had it it got a little seed from everybody and started growing it
03:05now it's growing exponentially because the hooch is so good so y'all want to create 1900 and earlier
03:17style moonshine you got a hand crank it yeah got a whole bucket full there today's the day for us
03:26to run this Jimmy Redd moonshine then we got some drops coming out look at just like it was made
03:31during
03:31the Civil War that is good right there it's more corn flavoring than any other liquor I have ever
03:38tasted I'll have to say this is one of the rarest corns I've ever used please be careful and don't
03:44outshine this corn now first off all y'all are going to create your own Jimmy Redd corn mash then
03:53we're
03:53going to test that mash to see what your alcohol by volume is now the winner of that will get
03:58first
03:59pick at their stills to run their signature run of liquor the winner this competition not only will
04:06get bragging rights but you'll get your own limited run of Jimmy Redd corn spirit at two trees to
04:13selling company but right now we want you to get a taste of how it was to prepare the corn
04:18back in the 1800s
04:22behind you you will see three hand crank grain mills you got a mason jar sitting on your box behind
04:31you
04:31your task is to get that jaw full you cannot light your fires or start heating any water until you
04:40have
04:40to ground all of your corn you can use other grains but don't screw it up Jimmy Redd corn has
04:50a great
04:51mouthfeel big nutty flavor and I want to make sure I still taste the Jimmy Redd corn all right you
04:58got
04:58one hour time starts now being able to work with a heritage corn like Jimmy Redd it's an honor really
05:10and a privilege but it makes me extremely nervous for this competition that is not easy this is a
05:18workout my name is Daniel Stevens I'm 47 years old I'm from Bennett North Carolina I have 150 acre farm
05:25where we commercially raised chickens and cattle these are my chickens got 140,000 of these I'm a farmer but
05:32I'm
05:32also a moonshiner I've been distilling for 10 years I usually run on my 20 gallon copper pot still I'm
05:39a
05:39self-taught distiller I learned it all on my own I didn't want to ask questions I didn't want nobody
05:43knowing
05:43what I did my family history mostly is bootlegging and drinking it I was the first one in my family
05:49to
05:50actually start distilling I'm competing to get my name out there and expand my platform so I can teach
05:57the younger generation how to distill so we don't lose this right now Julia is losing more than she's
06:07captured yeah she's got it going all over the place I'm Julia register I'm 48 and I'm from Hickory North
06:12Carolina I'm a former worship administrator at a church and I am a musician I love singing and I
06:22love hanging out with my family and my friends but my secret passion is moonshining I've built this brew
06:28room that's what we call it I've just pitched the yeast in here which is a corn mash my husband
06:35and I
06:35have brewed beer for 12 years and messing around with different mash bills for my beer that next step
06:42is just take that beer and don't put hops in it and distill it this was actually a cab sap
06:49wine that I
06:51distilled and then rapid aged it to make it kind of a cognac style and it's really good I'm excited
06:57to work
06:58with Jimmy Redcorn I think it's very important to maintain heritage ingredients just because we need to
07:03preserve that legacy and to say you can measure everything up you're gonna tear that handle pull
07:09off a thing my name is Anthony Dion Jefferson and I'm from Henderson North Carolina I've been distilling
07:16a little bit over 10 years self-taught this is the poor man's pappy's bandwinkle it's at 125 proof
07:24barrel ready ready to go after running liquor for a couple of years I've come to find out that my
07:30grandparents were bootleggers what I love about distilling is the science the knowledge that you
07:38have to know this is the peach brandy it started off clear if we had smell vision it would mean
07:46the
07:46world to me to be the next master distiller to open up doors that have not been open ever in
07:51my
07:51family so I think this will give me the opportunity to do so five minutes in you got 55 to
07:58go
08:02there we go Daniel has got a jar all right Daniel go to work all right you can go to
08:06work all right
08:17Daniel's got his Daniel's got his lit Anthony's lighting
08:25they were all given the same amount of Jimmy red 25 pounds 25 pounds yeah now wait a minute he's
08:32putting
08:32his grain in already he just put the water in putting the grain in you don't want to put that
08:38grain in that water you use that pot to just heat your water and you use that barrel to mash
08:43in that's
08:44right you can't scorch nothing that way Anthony we noticed you're the only one that started with water
08:51and grain normally I'll let my water warm up but in this case we only have an hour I'm actually
08:57doing
08:57my process a little bit different than my other competitors because I'm staying on the fire and
09:01I'm cooking it just make sure it don't scorch Julia yep making some decisions already I am making
09:07decisions already I ended up picking some of the southern select and the base camp which are both two
09:13row barley's and also I used crystal malt because I know that's got a nice honey flavor to it and
09:19I
09:19wanted to bring out that sweetness taking all my grains are you I'm not taking all you I left you
09:24plenty
09:26I go up to the grain bin and I pick up Hickory King white corn Cumberland corn and crystal malt
09:31because
09:32I thought with the Jimmy red that it would give it sweeter notes on the front middle and back and
09:37the barley would help get fermented in five days little goes a long way I choose bloody butcher
09:49crystal southern select and base camp I was looking for the crystal to come through with a sweet flavor
09:55profile to add towards the bloody butcher I hope they complement the Jimmy red corn not one person did
10:02a hundred percent Jimmy red they're complimenting it with other grains that can get the Jimmy red corn
10:07the base that we're working with confused you know if you start getting something else I want to make
10:14sure I still taste the Jimmy red corn all right guys you got five minutes left more fast more fast
10:21Jimmy red has more oils in it which I was a little bit nervous about whoo not sure my mash
10:30will give me
10:31the alcohol and the flavor that I wanted out of it I'm hoping that I get a good conversion plenty
10:38of
10:38alcohol and a new flavor that nobody's tried before when I dumped my pot into the bucket I was kind
10:47of
10:47nervous about scorch walking away from my mashing I really hopes that it sets in within the next five
10:55days everybody's done everybody's in we done we done and y'all did a whole lot in one hour I'll
11:04tell
11:04you that we'll give you a mash five days to work off head on out then it's been five days
11:22since you
11:23mashed in your Jimmy red corn today we're going to measure your alcohol by volume each one of you
11:29are going to bring us one jar of your mash from your Jimmy red corn and we're going to calculate
11:35who
11:35got the most alcohol out of your mash that'll determine the order that you get to pick your
11:40stills for your first run all right guys you're gonna have two minutes to bring us a jaw mash out
11:46of
11:46your barrel time starts now when I opened the lid on my mash I saw the color and I knew
11:59that it had
12:00done what I wanted it to do I'm very happy with how it turned out I know my mash could
12:07have worked
12:07off a couple more days but I'm ready to give it a chance and see what it do all right
12:15one minute in
12:16you got one minute left Daniel ain't messing around wow it's almost like a grapefruit juice coming back
12:23after five days I thought the mash would be really pink but it was a little more white pink which
12:27made
12:27me interested in what flavor would come out of that Julia's is different look at hers there's that red in
12:34that Jimmy red look at that look at that all right guys you got 10 seconds make sure you got
12:41your name
12:41on your jaw five four three two one I'm standing three different colors very different things going
12:55on here all right guys we're gonna do a alcohol by volume calculation on it we're gonna find out how
13:01much of these sugars has converted over to alcohol and rank you one two three so start with Daniel
13:10somewhere around there yeah let's see what what's gonna happen here I was thinking with my ABV I would
13:16land somewhere on like a seven to eight percent alcohol okay let's see what Anthony got going on here
13:27I can smell it the pick of the steel will determine this competition and just a couple of stills that
13:33I
13:33got my eyes on let's see what Julia's got hmm I'm thinking that I might be in the middle possibly
13:46even in
13:46the bottom with my ABV but I think my flavors are gonna be great all right guys we did some
13:52calculations
13:53in Anthony you came in third with 6.0 but we have a problem we have a time between first
14:05place Daniel
14:08you got 8.29 and then Julia you have a 8.29 the best way to solve a dispute like
14:16this is an old-fashioned
14:17cornflip Julia do you want to call it sure all right heads it's heads hey all right let's go
14:31so uh Julia you win the corn toss Julia no two steels are alike the first steel pot with a
14:40thumper it's great
14:41for upping your proof in your flavor now second we have a classic steel pot with a condenser lastly we
14:47have a pot steel with a diamond cap condenser and parrot attachment which one you pick I want the one
14:55with
14:55a thumper all right Daniel which one you pick I take the straight pot steel straight pot steel with
15:04the condenser no thumper all right Anthony which one you gonna pick I'm taking one with the parrot
15:09I'm trying to bring up my alcohol volume so that will help all right guys you've selected your steels
15:16you got four hours to make this Jimmy Red corn but unfortunately only two of you is going to move
15:23on
15:23to the next challenge Jimmy Red corn it's got an amazing history it's really important to bring
15:28something like this back we're also looking for that big nutty flavor great mouthfeel in that jar
15:33so I'm really excited to see what the outcome is time starts now
15:43that's still bigger than Anthony Anthony playing around he got fire going I'm starting my process a
15:56little bit different than the competitors it takes about three hours from a steel to run a parrot so I'm
16:02really pressed for time so Julia in the beginning we talked about how important it is to showcase Jimmy
16:11Red how are you going to do that I saved some Jimmy Red that was not in the mash it's
16:18just straight Jimmy
16:18Red I'm gonna put it in there with some of my match to get even more of that good corn
16:23flavor
16:24I'm putting Jimmy Red raw cracked corn the stuff that I made from the cracking challenge at the
16:30very beginning in my thumper along with some of my mash in there to get extra flavor so she's gonna
16:37get a big second kick of that Jimmy Red corn mm-hmm well this is gonna be tough
16:49well looks like everybody has got fire under their pots how much of y'all's mash did you put in
16:55about 15 16 I put about 15 gallons of mash into my pot because I don't want to overflow the
17:01pot and I
17:02think that will still give me plenty of alcohol two hours and two hours ago man come on bro come
17:08on I need mine to come on up oh look we got alcohol we got a drip so that stuff
17:17tastes great oh oh got
17:20your liquor going I got liquor let's hope mine don't be too far behind the other contenders that
17:29they have run a starting before mine so I'm actually getting nervous come on up here that's
17:34the only thing I didn't like about that one is is the time it takes to do it because it
17:38has so
17:38much reflux before it has so much reflux better get your ABV up if you ain't on a four-hour
17:42time
17:42limit it's awesome yeah come on baby let's make some liquor I'm already getting the mouth feel that I
17:51wanted to get it's coating my mouth more than other corn mashes will do and so very excited on how
17:57it's
18:00turning out not as much Jimmy red as I would hope in the first few jars and getting into the
18:05hearts I
18:05was really concerned because the flavor wasn't coming through like I liked it you ain't the only one got
18:11drip we got drip let's go my run starts but I'm pretty nervous about my flavors coming through I'm
18:20really pressed for time I'm in tails just taste it a little bit in there that you're gonna get a
18:25lot of
18:25sweet notes in it I've been tasting the sweet yeah I took a couple of my favorite jars from
18:30the middle of the run I put just a little bit of the nice clear sweet part of the tails
18:35to give
18:36it more flavor and then I ended up having to put a little water in it because it was still
18:39too hot
18:41last little sploosh but now I have a perfect jar at 90 proof yeah we're done to five minutes you
18:47put the name on the lid screw it on the top all right first yard there you go best jar
18:54I've ever
18:54made of Jimmy red corn it's clean it's clear and I hope the judges will love it as much as
18:59I do
18:59how you looking over there bro I look good how you looking I'm looking great yes sir
19:06during the run I actually got a 90 proof jar which helped a lot it brought the 130 proof jars
19:11down to help blend them that's it Daniel's coming in best I can do fellas the flavor was there so
19:19I
19:20thought it was a perfect jar to turn in Anthony you start tightening up over there yes sir you got
19:25two minutes left the crystal was coming through with a sweeter note kind of enhanced the bloody butcher
19:32but the other characters were fighting with Jimmy red I had to do some some tweaking a little bit
19:40don't overthink it Anthony you got this I'm really pressed for time and yeah it was nerve wracking
19:49Anthony you need to get that top on that jaw okay just give me one second okay
20:03Anthony might run out of time I was looking for my Jimmy red corn to come through
20:07I don't know what's going on over there I had to do some some tweaking a little bit you want
20:12a nice
20:12clean jaw but don't take the flavor out now no sir I did use a lot of my tails and
20:18the Jimmy red
20:19came through more prominent than any other grain that I had in there 10 9 8 7 6 5 yes
20:30sir
20:34we're gonna go and do some tasting myself and we'll be back where I've heard it
20:43this is a Jimmy red corn challenge they had to have 51 percent Jimmy red corn if it has that
20:48robust
20:49nutty earthy flavor we know we're tasting the Jimmy red corn let's try Daniel yeah I would say that's a
20:59nice pretty jaw mm-hmm I mean really look at that really yeah and I would say it's how I
21:07breathe
21:08with the Jimmy red mine could have used just a little bit more of it it was right there
21:17it's got that sweet buttery finish just like Jimmy red should have it's like a butter biscuit with a lot
21:25of
21:25butter on I'm not pulling out the earthy notes I think is normally there with Jimmy red but
21:33everything else is there it's almost perfect let's see what we got here and that tastes like Jimmy red to
21:43but may have been wise to left that hickory king out because Jimmy red it's such a bold flavor yeah
21:50you
21:50really want it to stand out I think if it was proofed down just a little bit maybe that Jimmy
21:55red or some
21:56of those flavor profiles would have stood out a little bit more let's look at Anthony it is not clear
22:02clear
22:03but I got proof going away pretty fast so just getting it to run it took me a very long
22:11time you
22:12guys were already running just hope that the liquor speaks for itself I don't know what that is but
22:16it's got Jimmy red but it's something else there he's got different kinds of barley in here that could
22:24compete with the Jimmy red it tastes really good but I think he's got too much going on in that
22:29drawer
22:32there is a distinct flavor profile on this yeah and it is very earthy it is very funky you know
22:40I
22:41I'm with Tim I think it is mash got too busy Julia that's a very clean job very clean they
22:49brought it
22:51yeah yeah I don't I don't think about way to try I was afraid of overdoing it yeah so I
22:56didn't put
22:56a ton in there 120 proof tasted like like 40 proof I mean it really did I think we've all
23:01been
23:02challenged here today it's a little bit lighter than other guys mm-hmm now definitely Jimmy red
23:14now hers has got alcohol all the way through it's a little bit on the front and all the way
23:19to the end
23:19I think she's using more Jimmy red corn than the rest of them yeah well you know she added Jimmy
23:24red
23:24more forward for the grain grain to the grain to the double so the doubler she sure yeah she did
23:27raw grains you do not cook mash I'm curious if that's where some of the spices come from too
23:33yeah you're gonna see that's that's the spice in there even though it's it's still in the 90 proof
23:38range see I love I think this is Jimmy red forward even on the nose yeah yeah I enjoy that
23:48one
23:50we got a competition it's a much stronger Jimmy red for forward I think you know there's a fine line
23:56between proof and flavor and I think she hit that mark Jimmy red corn is there on all three jars
24:02there's just one that fell a little short all right let's go all right
24:19we had three really good jars unfortunately this is a competition and it was not an easy decision to
24:27make two of you is going to move ahead to the next challenge one of you will be going home
24:32today
24:34Julie I was intrigued by your mash and I was excited to taste your distillate on the nose it
24:43was Jimmy red forward we could smell it and on the taste I could taste it but it was still
24:48a little
24:48crowded but you did get the mouth feel we're looking for Julia we've seen people put all kinds
24:55of stuff in the thumper but you put grain in it that was something different and it did add to
25:01the
25:01flavor I think it added a little spicy note to it really good Anthony Jimmy red corn it's there on
25:10the
25:10nose and it's there on the flavor palette you brought a whole lot of extra grains to the table today
25:16bold
25:17move and so when you bring multiple ingredients together it's hard to balance out I always like
25:23to say this much over just enough is too much on the nose for me it was there there was
25:29Jimmy red right
25:30there but it wasn't mingling it wasn't playing well with the other grains so the balance was probably
25:37a little off overall though really nice job Daniel you created some high proof stuff but you have a
25:46good mouth feel that Jimmy red really overpowers it always has that buttery taste and that's what you want
25:55Daniel you told us you was going to deliver a high proof jar you said you sell alcohol not flavor
26:00yeah but yeah it still had plenty of Jimmy red corn in there good job all three of you great
26:07job and it
26:10was very difficult for us to make a decision because all three of you are great distillers all three of
26:17you brought us a good product unfortunately one of you will have to go home today and the other two
26:23will move forward in the next challenge Anthony that jaw there brought you a ticket home it's quite
26:35all right I was expecting what I heard my spirits were very complex and I believe that's really what hurt
26:43me a little bit and good job and good to meet you even though I'm going home I'm still taking
26:48home a jar
26:49where I can be able to work on that recipe you haven't seen the last of me all right guys
26:56we're
26:56gonna take this Jimmy red corn and turn it into a whiskey but now you're gonna have opportunity to
27:03really bring out that Jimmy red flavor and another run but at the end of the four hours you're gonna
27:08have
27:08the agent you will be running on identical pot stills with a thumper this round is to really
27:19showcase all your decision-making with your distillate mash and what chips you choose now we have got 18
27:27different wood chips over there you can use your previous run you can use your mash whatever you want
27:33to experiment with but within four hours you need a jaw on the table with the chips in it and
27:39we're
27:39gonna let them rest overnight we really want to see this Jimmy red showcased all right four hours
27:48starts now not turning back now I go up to the chips and I grab the ambrana for sure because
27:56I have
27:56had that before gives a nice sweet note I hope you're remembering what you're getting yeah that's
28:03why I'm putting them in different spots okay all right Daniel I'm like a kid at a candy store I'm
28:11grabbing anything I can even though if I ain't gonna use it I want to try it a little bit
28:14I'm just going
28:15to try them in different jars to see which one works best for me this is the first time that
28:23we've
28:23give them chips during the run it's going to come down to who makes the right choice on these wood
28:27chips if they don't have the right combination of these chips we're gonna lose Jimmy red they're
28:41gonna take this Jim Reed that they're gonna clean it up and they're gonna put it on chips
28:49well we've got both pots lit for this run I put about five gallons of original mash in some spent
28:57Jimmy red grains and I put almost all the alcohol from the first run in my strategy is to clean
29:03it up
29:03bring a little more Jimmy red flavor just get a better profile it's breaking down there and put this
29:11to let in the corn it's got this to look in Jimmy red hey now what you putting in your
29:16thumper I'm
29:18putting us grains I didn't use in the mash and then I'm a little bit of the old mash too
29:22yeah try
29:23to put a little cooked corn in it maybe it'll Jimmy red will bring that flavor over for this run
29:28I've
29:28got a thumper and I really think it's going to help bring Jimmy red forward I've charged thumpers
29:32before but this is first time I've ever used raw grains in a thumper that should carry over great
29:37you see they're not putting that much in the steel because they they don't have that much neither
29:44went ahead and filled my pot with all the rest of the liquor that came off the previous run along
29:49with some mash that I had already strained off and reserved and just a little bit of water so that
29:54it
29:54wasn't totally overtaken with alcohol Julie's got some distillate going over into her doubler
30:00all right my thumper I poured my perfect jar of tails because that also brings more flavor and then
30:07I poured mash from the barrel that had grain in it because I wanted to get more grain flavor I
30:12kept
30:13my one good jar that I had turned in last time yeah and my plan is to get that one
30:19started aging now
30:21yeah while the rest of this is running she's taking a risk of putting chips in her jaw already oh
30:27I'm
30:28running nice I got liquor like a lot more from Jimmy red on the front well the first couple jars
30:40had
30:40me worried they weren't tasting like I thought they should they were sweet they were a little hot they
30:45were high proof but then it started calming down and the jars got better each one I tried several
30:51different chip combinations and char combinations on each jar just see what each one does tomorrow
30:56and for a final blend in the final jar how you doing Julia doing pretty good it looked like a
31:06clean clear
31:06jaw there yeah what's going on in your run here I've already got some blends started that's some of my
31:14really good hearts jars and that's where I'm gonna mix my different chips in to get the different flavors
31:20that I want that's all the damage I can do all in all I think it was a good blend
31:27I did the best I
31:28could and with what I had and just hope for the best all right guys it looks like you're all
31:38done I think
31:40I think you can head on out tomorrow we'll come back get that one perfect jaw
32:02up until this point you've been making this Jimmy red corn shine and today we're gonna get the taste of
32:09Jimmy red corn whiskey the Jimmy red category is small so if you bring us something that's complex
32:16but still highlights Jimmy red corn it's a great opportunity now the last challenge you'll have 30
32:24minutes to strain and clean your jar presented back to us as a whiskey and we'll do some tasting the
32:30winner
32:30of this competition we're gonna name the next message so you'll have 30 minutes the time starts now
32:42well looks like they had a plan
32:49I see some jaws really really dark and that could be really really good I could be really really not
32:55so
32:55good she's gonna filter each one of the jaws and separate that wood my strategy for the final blend I
33:05want
33:05to make sure that I get everything filtered first then I'll start blending together what I think tastes
33:11best I have the amber on it come out good good good yesterday I'd like to have a jar of
33:17it just by itself
33:18oh my gosh it's amazing amber on it has a little nutty quality to it it's almost it's almost like
33:24toasted
33:25almonds or something Daniel how you doing it actually had more color and I thought it was going to have
33:29a lot more mine too so I guess it's time to taste a little and see how it tastes Jimmy
33:34red is traditional
33:36Carolina's so I just want to stay traditional American with it Daniel with more traditional
33:40woods with lighter toast and we know we're it's proven that that does work with Jimmy red corn yeah
33:47I used the French American light toasted and American medium toast hopefully I can do Jimmy red
33:53justice all right guys you got 13 minutes left when I started blending I used a good bit of the
34:03amber on it actually because it turned out softer than I expected it to in another jar I had a
34:09pecan and
34:10then I had heavy toast mainly for that oak flavor and the color and then I had a blend of
34:17the vanilla oak
34:18and amber on it Julia are you happy with the jar that you blended I am I feel like it
34:25really brings
34:26out the sweetness of the corn hope y'all getting close you got two minutes all right I'm good I
34:35was so
34:36nervous but at the same time so relieved that I was done I'm very happy with my jar tastes amazing
34:41and
34:42I can't wait to see what they say best jar Jimmy red I've ever made yeah Julia my Daniel you're
34:50down
34:50to 20 seconds over here buddy if I had more time I would have blended a little differently maybe to
34:56please the judges but I was trying to balance the flavor and the alcohol content five four three two and
35:05those Daniel outstanding then you made it all right get them back to your station good luck to the both
35:11of you and I'm really excited to try both these jars we all know that most of the corn that's
35:26used
35:26for distillations bread are grown for alcohol most of the yellow corn most of the yellow corn there's not
35:31a ton of flavor in it the thing that's interesting about this Jimmy red not only can you make alcohol
35:35out of it but you can eat it too so all of this is made with Jimmy red every single
35:40one that oil it
35:41shines through it just it raises the dish you're in Charleston so you have to have shrimp and grits
35:46these are cornmeal pancakes with some fried chicken on top corn dogs Jimmy red sugar cookies your Jimmy red
35:52cornbread hmm if we can extract the same amount of flavor in this cornbread over into our alcohol we're
36:00really gonna have some there's a great flavor to it most going for distillation you don't want to eat
36:10well guys you know this is Jimmy red corn now their very first run and maybe overpowered the Jimmy red
36:16just a little bit and lost it but with this second distillation hopefully they was able to bring the
36:23Jimmy red out a little bit more pronounced this is Julia real nice dog jaw yeah it's a good beat
36:38around a hundred
36:41I'm getting a nice nice sweet vanilla every little cinnamon
36:48it's spicy up front uh it mellows out really good what you smell is what you're gonna taste it's it's
36:55nice caramel vanilla finish the Jimmy red is it's clearly there it did not cover it up I would say
37:02it
37:02very much complimented it that's a good jar that's delicious it's got a big graham cracker taste to it
37:10but I think she did a good job highlighting Jimmy red but bringing something new to the table yeah all
37:18right y'all made this jar sound wonderful it is wow the nose on that is great I'm getting Jimmy
37:27red but
37:27all of these other sweet notes that y'all are talking about caramel vanilla
37:33cinnamon cinnamon I mean it's it's all there yeah you almost want to just drink that jar yeah it's a
37:40dangerous jar wow that is smooth that's good Daniel he's calling this unfiltered uncut
37:50hmm interesting okay and he was going to lower our proof down to about a hundred let's see if he
37:57did
37:57it I'd get a 90. mm-hmm but that's a nice gold color it is I expect a big Jimmy
38:07red mouthfeel
38:08and flavor out of that jar let's hope so I think he was really targeting it smooth butter finish
38:18really nice it hits a lot of Jimmy red now on the nose it's definitely Jimmy red there's nothing
38:26covering it up it's definitely there on the flavor it's complimented really well with the wood
38:37but it's got that little rye spice that Jimmy red brings to the table too yeah not nearly as complex
38:43as julia's but I think he pretty much hit the target that's g-o-o-d good wow that's almost
38:56like
38:56a buttered ear of Jimmy red corn and a glass we've got a real tough decision on our hands one's
39:04more
39:05traditional and we've got another that's trying something new and we have one that's really above
39:13yeah yeah there's one jar on this table that I could sell and it would fly off the shelves let's
39:18go ahead and tell them which one it is all right how about that all right all right let's do
39:22it
39:31hey guys someone's gonna go home someone's gonna become a master distiller you made it hard on us
39:40both of you made a perfect job Daniel you stayed traditional and your jaws a little bit light on proof
39:51but and that's where your taste profile comes in we asked you to bring Jimmy red corn back and forward
39:59you highlighted it you didn't overpower it you didn't over complicate it and Daniel I think going down that
40:05traditional path there was a risk there I think you took the assignment and you delivered you not
40:11only showcased what Jimmy red corn is but you showcased what Jimmy red corn can be Julia you have an
40:22exceptional palate for good spirits the other thing is your blending skills are just as exceptional really
40:30good job on that your blending skills and your aging skills you showcase them extremely well today both
40:40of these jars are very marketable but I can only put Jimmy red corn on one of them both of
40:47you know what
40:48you're doing you should be proud of yourself and you know it comes a time when someone has to be
40:53named
41:02master distiller I feel happy I'm relieved it's an honor just to be here and even more of an honor
41:11to win it Julia is a tough competitor it could have gone either way and if we did it again
41:14tomorrow she
41:15might win good job sir outstanding next up for me is a limited run of my liquor in a store
41:21one of the
41:22very few times I wish we could have named two master distillers yeah
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