- 4 hours ago
Category
📺
TVTranscript
00:01there's more wine produced every year than the world's population can drink
00:06it's for drinking yesterday it's for distilling today and for backwoods moonshiners
00:12that spells opportunity now we're making wine in the shine
00:18now three skilled distillers chose the merlot i want to get a little sweetness out of it
00:24take on a centuries-old challenge these darker red wines they're notorious for their leathery
00:29taste how to turn unconsumed bottles of wine
00:35and to shine that thing is exceptionally clear you saw that blood red wine that he started out with
00:43that will stand the test of time you can taste the different layers of flavor that's what people are
00:58looking for
00:59welcome to master distiller today we're turning wine into shine
01:04humans have been drinking wine for thousands of years
01:07but anybody that's ever popped to court and left it sitting on the counter for a day or so
01:12you know that it doesn't last very long but if you distill that wine into brandy it'll last forever
01:20we're looking at some of the best legal and outlaw distillers there are around
01:26so for round one we're throwing you a curveball
01:30first you're going to steal wine made from apples not grapes it's also known as hard cider
01:39wine made with fermented grape juice has been a part of european african and asian culture since
01:46before the roman empire but the best wines were often monopolized by the ruling classes
01:52leaving everyday drinkers to innovate with other fruit-based wines like hard apple cider
01:59since apples contain less fermentable sugars than wine grapes most hard apple ciders top out at five
02:06to ten percent alcohol whereas grapes can yield fourteen percent alcohol or more both hard apple cider
02:14and grape-based wine can be distilled into brandy but it takes an experienced distiller to recognize
02:20the differences and adapt their techniques to deliver a balanced high proof spirit
02:26all right guys for your first challenge there are five siders
02:30tim a little bit of what i got on a tray here it's a combination of stuff
02:36well even left to right all of them's got apple in it apple only watermelon tangerine blueberry
02:45black currant an apple and pear the cider here is less complex than the fancy bottles of wine you'll
02:54be working with later on but it will show us your palate and how you bring out flavors in the
02:59steel
03:01the one of you that makes the best tasting spirit will get first pick for wines for your elimination run
03:10the final two will get to rerun their wine spirit along with additional ingredients to create your
03:17own signature wine shine not only that the winner of this competition is going to get the bragging rights
03:24but you're also going to get your limited run of your wine spirit
03:29you know what you were working with here what we're looking for is a clear full-bodied liquor
03:37with plenty of flavor and aroma with a bare minimum of 80 proof your four hour starts now good luck
03:44get with
03:53you guys
03:54i think this is going to be a tough challenge
03:58you've got a lot of different fruits in here that don't always play nice together and cider's a
04:03lot lower proof than wine used to make brandy
04:07i have distilled cider in spirits there's different flavors that come from them than what you can get
04:14with wine and i'm an artist when it comes to blending and tasting there we go just don't set
04:22your hat on fire my name is gino i'm 30 and i'm from colorado my dad's a police officer my
04:30two older
04:31brothers are police officers and i'm a moonshiner so by myself i have been distilling for 12 years
04:39the first thing that i distilled was wine i have a wine bottle tattooed on my arm and my knuckles
04:44say
04:44make wine i've been making wine and spirits from a young age it is definitely a passion of mine when
04:50i was really young my wrestling coach actually made wine and i went to work with him i went out
04:57in the
04:57vines i fell in love with it and it just became part of me to be the next master distiller
05:05means so much
05:06to me because i will be a professional in one form of alcohol and a master in another dano yes
05:15sir what's
05:16your strategy my final product i just think of it as winemaking i mean i'm trying to just come up
05:21with
05:21the best blend i'm going to use watermelon because it has the highest abv of any of the ciders and
05:29i use
05:30the pear and the blueberry because i want to be able to play off of their flavors did you blend
05:37them
05:37all together or only in your thumper i've got about 40 percent blue 40 percent pear in my main pot
05:46and
05:46then in my thump i wanted to charge it with that sweetness from that blueberry again and the abv from
05:51that watermelon i want the hair to be the primary flavor and i want it to be that finish but
05:58i want the
05:58middle to be a big hit of blue bag i think claire picked that whole drum up she's stout i'm
06:06strong
06:07i am claire robbins i'm 30 years old i am a true southern girl i grew up in alabama moved
06:15to kentucky
06:16and now down in sarasota florida i'm a master distiller of good liquid distilling company all right
06:26my specialty spirit is definitely gin i specialize in gin i love gin i am an award winner in gin
06:32my
06:32award-winning gin is a tropical gin so it won double gold at new york international spirits competition
06:38and it was one of five so it was one of the top five gins in the world that year
06:43i am so competitive and so it felt so nice to be able to like thrive in that moment
06:51i do distill wine into spirits i work with a winery that they didn't love their wine so i'm refining
06:59their wine and they distribute for me i already have that title of master distiller in my own field
07:05i would love to take that on in something different that challenges me like this small
07:10scale distilling i am so competitive it will kill me if i don't win
07:16oh don't ever don't ever fear the poof it's never as bad as you think i loaded up watermelon
07:23knowing that it had a lot of flavor and also had that abv and then a little bit of pear
07:29and then
07:30added apple because it's a great baseline did you uh blend any of your cider so i added more of
07:37the
07:37watermelon since that watermelon was so high in proof i really wanted that proof for my thumper i charged it
07:42with um some of the pear i think that those three ciders will pair together well because it's like
07:48a fruit cocktail now chuck what'd you go with black currant apple and blueberry those flavor compounds
07:57seem like they would go really well together my name is charles warren from washington dc but everybody
08:02calls me chuck i work for the library of congress doing shipping and receiving and logistics
08:10yeah my real passion is distilling and my first recipe was honey infused with thai basil that i grew
08:19and it came out awesome this is wine liquor you know this made from honey
08:25my fiance was right there just cheering me on first shine come on now down the hatchet baby you did
08:35it you
08:36did it you made your first time if i win the master distiller then i'm the champion and then i'll
08:45be able
08:45to go uh forward and um opening up my own distillery chuck tell us about what you did with all
08:53your
08:53cider you got well i mixed all three of them in here i put all three into the pot all
08:58three in the pot and i
08:59only put a apple and the current one in the thumper how much did you put in the thumper about
09:04halfway
09:05i never distilled cider before but this is just a simple process of watching the heat and keeping
09:11the fire low guys you got two hours left you're halfway there
09:18i'm surprised anybody wanted a watermelon tangerine anytime you stay with berry berry berry fruit that's
09:24okay but when you jump to watermelon citrus that's a different ballgame let's go so as the spirit comes
09:33off the still i finally get a taste of it and i am very pleased immediately the flavor profile was
09:40exactly where i wanted it to be oh you're going once it started running just that first hit of blueberry
09:48came out smells like candy yeah and the pear almost transitioned more into a peachy sweetness that
09:56really stood out to me
10:00damn it's just pulling out like the foster dog as i'm tasting my jar i'm happy with the flavor
10:09i definitely taste that current but i don't like the smell that's giving off
10:14it's almost like a chemical smell if i run it through the charcoal it will take away that chemical
10:22smell 30 minutes left in your run guys i believe chuck's trying to decide i believe he's got a jar
10:29ready
10:29yeah i think i got my job my competition um it's kind of tight i have a master distiller and
10:36a wine
10:37expert i need to go into the wine cellar to pick first got a job for you guys that should
10:42be the one
10:43that's your pick of the litter yes i'm trying to play towards the judge's desire for it to be
10:5180 proof that's like like warm it is one like like cold taffy like a watermelon taffy yeah i didn't
11:01want to use too much watermelon with this i still ended up using quite a bit because it has the
11:06highest
11:06abv of any of the ciders that's the one that's the one good luck gino thank you
11:15it's hot but i feel like that's the point as i've added water the flavor really did not hold up
11:22it's better to play it safe and go higher on the proof than have a less than ideal flavor profile
11:29in a beautiful clear jar of spirit absolutely clara you just step on back to your station cool off
11:36as soon as we get back we're going to give you all our verdict
11:46hard cider gentlemen this is the product we are looking at whoever brings a big balanced flavor
11:51here on these fruits that's going to give them the advantage of going in to pick their wines for the
11:56elimination run guys criteria was minimum 80 proof had to be a clear jar well let's look at chuck
12:05it looks like a jaw of water nice clear
12:10today's some beef you know got him some skills i was surprised with the currents i didn't even know
12:16that a current was a fruit until today so a little bit of bite up front i'm getting fruity flavor
12:25apple
12:26blueberry it's got a real dry finish but i mean it ain't an unpleasant taste at all a little spike
12:33up front
12:34i mean the proof is there but it really goes away quick it's kind of got a hint like a
12:40cherry
12:40brandy out there in the middle there ain't a thing wrong with that i can't wait to see how he
12:45handles
12:45distilled wine it's got a lot more layers and a lot more proof we're good to go on to claire
12:50i think so
12:53there looky there my hat jar is clear oh hell yeah there's where the money's at yeah you got some
13:03clear
13:04bubbles popping up there i went a little earlier on my cut but hoping it didn't get too much of
13:10you know
13:11like the head's component right you know usually as a rule watermelon don't bring a lot of flavor does
13:18it i'm tasting watermelon are you really damn a little bite up front goes away mm-hmm that don't
13:27hit me on the back end as hard as chucks did yeah that's a watermelon finish but this ain't hot
13:33even
13:33though it's a higher proof than that one it's not as fiery yeah you take that jar to a cookout
13:38you have a
13:39thing everybody's gonna want it that's really nice that's a pretty good jar of liquor ain't it
13:44yeah you're just kidding that's a good jar of liquor let's see what old gino all right let's see what
13:50he's got rather clear mm-hmm yeah nice jaunty you know feel good with mine yeah yeah i feel the
14:01heat
14:01was right so just blending it just a little bit i used most of that jar keep in mind that
14:06he is a
14:07professional blender at a winery so he's got a pretty educated palate hot on the back end and
14:15fruity that's the smoothest one out of the bunch he gets an a for blending skills oh yeah that's right
14:23it's almost like you got all of the flavors in there i switched it around my mouth forever and still
14:29ain't on fire it's a smooth jaw this came down to blending and running the steels absolutely i think
14:38we go lay the word out all right
14:50well we made it back guys fine job across the board i'm telling you all right with that being
14:57said chuck brought us a good clear jaw it was a little spicy up front it's a real dry finish
15:04i was
15:05we're really expecting a brandy taste but it's almost like a wine taste so uh good job hey chuck
15:12i'm gonna tell you you got the improving skills down pat flavorful jar you did a fine job running
15:18that still thank you clara you actually have the cleanest clear jaw of the three and you brought us
15:27a good high proof jar plenty of backbone that would hold up well in the cocktail and not break down
15:32you know all in all really good gino yours was the lowest proof but it's still above the minimum
15:41threshold and sometimes the lower the proof it puts more flavor out i think your blending skills served
15:48you well to me the flavor was absolutely great well done thank you this is for pecking order who gets
15:56to go into our little stock room full of fine wines as far as how we're going in
16:08gino you're going to go first clara you're going in the second and chuck you're going in third all
16:16three of you did a great job and at the next challenge you know someone will be going home
16:22your next challenge you're going to be distilling wine which has more alcohol but it also has a lot
16:29more flavor
16:32the wines you're going to be working with are actually table wines they're made for drinking
16:36they're not wines that were made as a mash for a secondary product you better be very careful because
16:42it may bring something through in distillation it's unpleasant all right drop your jars and follow me
16:50we're going to the wine cellar the common wine grape vitis vinifera was the first fruit crop
16:57domesticated by humans over 11 000 years ago now the most recognizable wines on liquor store shelves
17:08are all made from varietals of the same species with vines covering more than 13.5 million acres around
17:17the world despite a shared ancestor each vineyard's environment and growing method leaves a unique
17:24fingerprint on the grapes while the winemaker's technique shapes the character of the wine even further
17:33grapes have an extraordinary ability to produce chemical compounds during fermentation called esters
17:40that are identical to those and other fruits presenting in a measurable range of flavors and aromas
17:46depending on the yeast used and the time spent in a barrel so while any fruit can be turned into
17:52wine
17:52the malleability and endless possibility of the humble grape has justifiably dominated the category for
18:00thousands of thousands of years for the elimination round distillers must use traditional grape wines
18:07along with any specialty wines they choose to distill an original high proof spirit all right guys now it's
18:14time to pick your wine to run your shop you'll have two minutes in which to do so you know
18:20you're going
18:21first your two minutes start now get busy
18:27i'm so happy that i got to go into the wine cellar first because that is my area of expertise
18:32i don't
18:33even need to taste all the wines in order to know their flavors that they're going to put out you
18:36have
18:36one minute left going for the merlot it tastes the best i can really extract some decent flavors out of
18:43i also picked a moscato and a sauvignon blanc moscato is going to be sweet and then sauvignon blanc that's
18:50apples and pears all dead all right outstanding all right claire on your mark get set go
19:00what are you looking for claire uh something fruity i distill chardonnay at home that is something that i
19:06am comfortable with you have 30 seconds left i did add some of the strawberry wine to kind of add
19:13a
19:13little bit of sweetness to it and then the sauvignon blanc add some in if not i can drink it
19:18later three
19:20two one you're done okay chuck you ready my man yes i am your two minutes starts now coming in
19:31last gave
19:31me a little disadvantage go ahead and get all wind up in here before you get your run started you
19:37won't dread it near as bad gino just picked my top choice the merlot but i have to go for
19:41the cabernet
19:43and strawberry moscato i see a bottle of wine over there with a funky purple color tastes like a raspberry
19:51chocolate milkshake and it tasted so good that i had to grab all three bottles have a minute left i
19:57think
19:58the raspberry chocolate would go perfectly fine with the cabernet a man that knows exactly what
20:04he wants we can't wait to taste it so let's get back to the steel house and turn that wine
20:09into shine
20:16we got all kinds of wine here i think we're going to have good wine shine well bring us a
20:24beautiful
20:24clear flavorful spirit at a bare minimum proof of 90. the spirit that you run here now will also be
20:33used as your base for the two that makes it into the final challenge you're going to have four hours
20:40but at the end of this challenge one of you will be going on
20:48let's turn that wine into shine you got four hours your time starts now
21:02beautiful wine it makes flavorful liquor if you run it slow
21:09what kind of base wine did you pick chuck um i picked cabernet i picked the cabernet for the main
21:17pot
21:19i also put a gallon of cabernet and the three chocolate raspberry into the thumper
21:27that chocolate raspberry that he put in his thumper i mean that stuff looked really good
21:32i also put some strawberry moscato i'm going for a super rich chocolate raspberry flavor
21:41moscato ain't that a real sweet it's a real sweet one yeah
21:52why do you pick chardonnay i want a more neutral base
21:59chardonnay has a little bit more fruity floral notes so i could go a million different routes
22:05i think she's going for a more neutral flavor you know planning for her final challenge you know
22:12that's not a bad move so white wine girly what did you end up going with i chose the merlot
22:18i want to
22:18get a little sweetness out of it i want to get a little bit of chocolatey i want to get
22:22blueberry i'm
22:23putting my merlot all in the pot i'm going to use some for my thumper but what i want in
22:30my thumper
22:30i want that moscato i want to pull out that sweetness i want the flavor of peaches i want
22:35that green pear in there too so i'm going to put a little bit of the sauvignon blanc also in
22:39the pot
22:40with the merlot you know these darker red ones the tannins that are in them i mean they may bring
22:45you know too much leather to the party i mean they're notorious for their leathery taste for
22:52this run i'm going to try and recreate my sangria recipe in a clear jar it always tends to impress
22:59oh i smell something lick it right yep that tastes real good it is tasting just how i would like
23:09it to
23:09having like the fruity notes the floral notes everything you know bright and airy has been
23:15very nice you're dripping you're running oh for real that smell good when it first came out the run
23:24all i smelt was chocolate and raspberries all right i'm getting a steady pull now the chocolate and the
23:30raspberry notes are there and uh the proof is there as well so i'm gonna have to proof it down
23:36some
23:38yeah that's some proof on that
23:44what it tastes like peaches judges like higher proof liquor on the last run i i was the lowest proof
23:51but this time i'm i'm gonna bring it up a bit and uh really play around with my blending
23:57you know all of them really know what they're doing they got the seal set up they i can't believe
24:01they're still they've run so long as they have and they're still not high proof
24:09two minute warning guys
24:15i'm tall between two flip a coin flip a lid i think i got my jar guys this jar definitely
24:22tastes like sangria it tastes like a very hot sangria but it tastes like a good sangria
24:27i'm good to go i feel good about it i am very happy with my final jar i you know
24:33am presenting
24:34it with pride we look forward to tasting it good luck clara thank you chuck i hope you found that
24:41pick of the litter
24:45there it is oh there you go i never quite seen it done that way before i really believe that
24:52this
24:52jar could get me to the final round we're going to head out and do some more tasting just don't
24:56get
24:56too comfortable because after this somebody's going home
25:04we started out with cider now we're talking about flavors from aging in a barrel from different types
25:11of grapes this is really next level if the guys did anything like they did with the cider we're gonna
25:17have something good to taste the only requirement that we put on them was a clear jar and minimum
25:22of 90 proof well let's start with chuck man
25:29i don't think it's low proof i'm just hoping this wasn't the jar right here it smells awesome i know
25:35that smell really came through yes you smell it it's like decadent i hope i can keep that one it's
25:43all blackberry it's got a fruity smell not like what i expect i'll think better brandy is what i
25:53thought it's gonna be yeah the chocolate did it in injustice there's no highs and lows it's just how
25:59it starts out so you got a little alcohol then it peters out i never tasted nothing like it my
26:05first as
26:06well all right clara that thing is exceptionally clear i mean really i just hope a lot of flavor came
26:15in
26:15with it yeah yeah it's not as robust which was intentional but i'm just hoping that you know they
26:24see the quality in that and it's got some power that's a pretty good drink that's pretty strong it
26:33don't have that butter flavor slick taste it's dry i like it i really like the flavor but it's just
26:40too hot proof wise it's not quite breathtaking but it's good 20 points lower and proof jar right there
26:47would be something all right y'all ready gino did he lose his flavor i hope he did that's high
26:56proof
26:57he brought the horsies i actually blended between five different jars well he had to blend and those
27:05flavors are going to come out at different temperature they will it's got full flavor got
27:11a lot of a lot of fruity notes in there it's a good taste profile but it is really strong
27:17it's got a lot of flavor to be the proof that it is yeah that's the best great flavor on
27:22the table
27:23yeah it's got the best flavor but it's probably 25 proof higher than anybody else they did pretty
27:29much what we asked them to do but this is an elimination round guys one of these is going home
27:43we got all kinds of wine china
27:49well guys here we are belly full of liquor and ready to give you all our decision
27:57chuck flavorful jar of liquor the raspberry was in there the chocolate did you get kind of the
28:03same flavor profile you did out of those currents slightly a little bit i got i got a little that
28:08too
28:08but fine job on your behalf chuck you had some was like 150 proof on the table yep and
28:16it was really nice clear jaws but you turned in the jar was a little bit cloudy which tells me
28:21you
28:21got a little proof in that jar but you still got a good taste profile because you got a little
28:25proof
28:26thank you now claire you brought good alcohol to the party maybe just a little bit too much it might
28:34have clouded your flavor a little bit but it was really fruity and floral on the nose
28:39it was a little dry but you know honestly it's really good kind of all the way across the board
28:45it's got level legs under it i thought you did a really good job claire you got some high proof
28:51stuff there i think your alcohol ran away from from the flavor chuck's got a whole lot of flavor
28:57less alcohol you got a whole lot of alcohol and less flavor compared to his flavor
29:03down here with gino the professional wine blend really good job with those blending skills you're
29:09to be commended on that now yours has a spicy note up front very complex but he had the highest
29:16alcohol
29:17in the jar if you would have tuned that thing down about 25 proof boy you'd be on top of
29:24the world
29:25we set the standard at 90 proof that's where flavor and proof meet
29:39chuck unfortunately your proof bought you a ticket home my friend
29:44disappointed that my proof was low i thought it was a little higher it's been my honor and privilege
29:49to have judged you you've been nothing but a gentleman and we appreciate that i'm gonna go
29:55home and practice my shake tessa got a job to practice right now
30:01you turned your wine in the shine now it's gonna be time to turn that shine into your signature spirit
30:08y'all can flavor as you see fit the winner of this flight you're gonna get your ultimate bragging rights
30:14but you're also gonna get a limited run of your wine-based spirit at a major distiller
30:20guys we don't have all the knowledge of wine we need so we're bringing in a special judge miss emery
30:26whalen
30:30she's not only an expert wine taster she knows a whole lot about selling spirits as well
30:35hi y'all thanks for having me all right hello hello i'm emery whalen i'm a restaurateur from new orleans
30:45i am the owner and ceo of qed hospitality we oversee nine bars and restaurants across the south
30:51between our restaurants i oversee almost a thousand bottles of wine a little bit of laffy
30:56taffy it's a childhood memory it made you smile right away which is a wonderful thing i'm a wine
31:01expert but most importantly a wine lover i know a lot about wine and also what sells so i have
31:08some
31:08samples here of what they started with and what they finished with from the last challenge both of
31:13ended with a clean wine-based shine claire started chardonnay if you taste the shine you see what she
31:20came out with let's see
31:25you can still get those floral notes yeah yeah that is surprising
31:29so gino his uh spirit was at my low we have his finished product right here
31:36oh you really get hit with the spice off the nose on this
31:41so wait to get it on the paddle whoa yeah that'll wake you up
31:45mm-hmm i just cannot wait to see what y'all are cooking up
31:51all right guys we want to see how you can build off the wine flavors that's in your spirit and
31:56create
31:56us something that's new unique and could sell in the market guys y'all got four hours your four hours
32:04starts now
32:13gino over here he's putting them chips in them peaches oh amen now what's going on here
32:22and get smoky in here this will no longer be a sangria this is going to be an oak peach
32:28brandy
32:30i want it to be as clear as possible i can rapid age without actually oaking the jar
32:36i'm going to play off the flavors of my sangria really try and bring out the flavors of that merlot
32:41and from the moscato but i'm gonna send out something that is peachy
32:51claire's dumping a bottle of chardonnay wine over in the top
32:54it's for drinking yesterday it's for distilling today so my plan going into this final round
33:00is gin forward i did bring gin botanicals from home that i plan on loading into the thumper
33:09that looks like coriander some lemon peel damn i ain't never seen some mixology going here
33:18clara tell me about that bag you're making up there there's 10 botanicals total
33:23which is a little adventurous for such a small scale what style of gin are you going for
33:29a contemporary style you know it's not gonna be like a punch in the mouth but a little bit more
33:34on
33:34like the tropic freshness this like light bright like you're sitting on you know a beach and like
33:39you feel a nice breeze that kind of vibe of course it's my first time ever making gin on this
33:45kind of
33:45system so it is going to be a learning experience for me i'm just hoping that i can pull it
33:51through
33:52i just want to taste it all right guys you're halfway there two hours down two to go mine's running
34:03there it is
34:07tell me about that spiciness that's in your shine how do you think it's going to play with the peach
34:11i think that spiciness and peach can go really well together especially if you do
34:15oak and a toast because i mean it comes through like a like a pie awesome looking forward to trying
34:21it
34:24it tastes like oris root yeah there's a lot of play with gin you taste it constantly and see what's
34:32going on and i've noticed that the chardonnay has been pulling out more floral notes the oris
34:38root is coming out a lot stronger on this so i added more botanicals to manipulate that
34:46yes ma'am you got three minutes left guys
34:55i'm ready that's one it's the one i want to win bad i want to bring this home to my
35:02wife my daughter
35:03i'm pretty confident this is going to win me master distiller i'm ready just another sniff you just
35:09wanted one more nose hit she's just playing possum this gin is exactly what i was going for so i'm
35:15excited to turn it in we're going to head out and taste and deliberate and bring you the name of
35:21new master distiller oh my gosh that's it i never thought chardonnay would be looking like that put it
35:38in the liquor still light it up yeah and you should taste the base same as i guess when you
35:43do the wine
35:43well in wine one of the big tests that we go through is blind tasting there you go you should
35:48be
35:48able to taste the wine and say who made it where it came from what the soil was like what
35:53year it was
35:54you can feel it it changes and i guarantee you'll feel what's in this job i think i will
36:03shine made from wine this is our shine gria never seen wine look so clear it is kind of amazing
36:10though
36:10when you see it clear spirit and you saw that blood red wine that it started out with it's got
36:15some
36:15alcohol i'm gonna put him up there at 120 let us know what's going on in that job you know
36:23he put
36:23peaches and oak chips in his stumper so that should enhance the nose getting a little little bit of the
36:29peach on the nose i'm not getting as much of the wood does it have a dry finish like a
36:33wine
36:35when you have the wine aged in those oak barrels you introduce from the wine skins and from the oak
36:42tannins
36:43and tannins that thing that on the side of your tongue when you drink like black tea it sort of
36:47dries out the side of your tongue and i'm almost getting a little bit of that here hello starts
36:52off with those black fruit flavors so black cherry current okay a real dry finish so like a dry fruit
37:08maybe it absolutely has some alcohol it does yeah it's up there i don't get any of the peach i
37:14get a
37:15lot of fire on the back end from a cocktail perspective there's a lot that we can do with it
37:20i like it myself i really like it he was headed towards something he could use to fortify sangria
37:27he could make a five gallon bucket of it with this just that one jaw and still have a good
37:33stiff dream
37:33let's see what clara's brought to all right but it looks like clara's got a clear jaw of gin she
37:41calls
37:41it her base spirit was her chardonnay
37:47i want to say around in the 90s i'll shoot for 92 so it should have a lot of flavor
37:53a lot of flavor
37:56definitely get that juniper and a lot of it a little bit of the lime maybe
38:05and did she put coconut in there she did in fact and she told us we were going to be
38:10sitting on a beach
38:14it doesn't taste like gin it's more lemon lime grapefruity flavor it is a very much citrus
38:22drink i think a lot of the modern american gins that we're seeing now have those citrusy elements
38:28because that's what people are looking for none of the ingredients overpower the other one you can
38:35taste all of the different layers of flavor that she's trying to show us exactly now both of these i
38:44can
38:44see going on one of our cocktail menus but i think one of them is ready today all right emory
38:49you ready
38:50to go name the next master distiller i'm ready let's do it
39:06given the fact that nobody caved to the pressure every jar you've turned in has been a challenge for
39:12us to judge but now getting down to business now here we go with clara you built a gin from
39:19a wine
39:20base probably brought one of the most fragrant liquors i've ever had my opportunity to stick my nose to
39:29clara the layers of flavor that you managed to build were so impressive and the way that you still held
39:37true to the original wine that you had and building off of those citrus elements that we found in the
39:42chardonnay here i was so impressed with it and i really by the end of it i was craving that
39:47in a spanish
39:48style g and t and i wanted to have it on a beach gino what you done with your sangria
39:56you're just creating it
39:58to fortify your sangria with that jar will fortify about anything outstanding thank you gino wow the way
40:10that that just hit you the second that you drink it the way that the the nose just starts to
40:17expand and
40:18i had never had something where you can take the merlot and then make it into something that is so
40:25distinct from the original profile of that grape you talked about putting it in a sangria but i can
40:32see so many other applications to it and i'm really excited to see what happens next thank you
40:38we've got two very good distillers standing in front of us right now but at the end of the day
40:46we're here
40:46to name another master distiller
40:54claire you're the next master distiller oh my god oh my god i am on a cloud nine i'm i
41:05am like it's
41:06unreal your complexity that you described us when you layered your ingredients i think that was the
41:14deciding factor i feel like validated you know working so hard every day for the last seven years
41:21years it's like paying off good job thank you guys
41:29woo