- 21 minutes ago
Moonshiners: Master Distiller - Season 8 - Episode 03: Mystery Can Moonshine
Category
📺
TVTranscript
00:00This time on Master Distiller.
00:03Kelly, you look terrified.
00:05Mystery Can Moonshine.
00:07Make a mash out of canned goods.
00:10You're not going to know what's in them until you open the lids.
00:14Oh, man, here we go.
00:16Three past champions opened dozens of cans of unlabeled food
00:21in an unprecedented challenge.
00:23We talk about throwing curveballs at you.
00:25I think we're throwing punches.
00:27I just don't know how good it's going to be.
00:31Whatever ingredients they find inside...
00:34Peaches.
00:3419 pastas.
00:36Green beans.
00:37I don't even need to open that.
00:38They must distill into high-proof liquor.
00:42None of them had any knowledge of what they were getting.
00:45But when the judges introduce an unexpected twist...
00:49This challenge is for a canned cocktail.
00:51What?
00:53The distillers must show they can turn their liquor into a winning cocktail...
00:58I've never had caramel liquor.
00:59It's like childhood in a jar.
01:01...and serve it...
01:02I like it.
01:03Woo-wee!
01:04...back in a can.
01:06You don't need fancy equipment or fancy ingredients to make good liquor.
01:26We got three familiar faces that just now realize you're fixing to go from the frying pan back into the
01:32fire.
01:32You guys have been selected because you're some of our best memorable winners.
01:39You guys all won with your signature mash.
01:43But today, you're going to be doing something totally different.
01:45We're here to see today what you literally can do.
01:49And I mean can do.
01:52You're going to have to make a mash out of canned goods.
01:56But here's the twist.
01:58They have no labels on them.
02:00You're not going to know what's in them until you open the lids.
02:05Welcome back to the lion's den.
02:08What you're going to get is your bragging rights and something that you didn't get the last time you were
02:13here.
02:14One of you will be going home with this.
02:18An official Master Distiller trophy.
02:21That being said, I'm going to take you to the stock room.
02:29Almost any food can be fermented and distilled.
02:33But some ingredients require more skill and yield better results than others.
02:39The easiest to ferment are fruits that contain simple sugars for yeast to convert into flavorful alcohol.
02:48Grains like corn and wheat also produce great tasting liquor.
02:53But often require heat and enzymes to break down the starches and fiber for the yeast to access the sugars
03:00inside.
03:03Fermenting vegetables and prepared foods containing multiple ingredients can be the most challenging.
03:10As a skilled distiller seeks to minimize oils, proteins and undesirable flavor compounds that could undermine the final product.
03:33What the rules are in here are as follows.
03:36You can each take 30 cans.
03:39You have to use 25 of them.
03:42You can take 20 pounds of sugar.
03:44You'll each have three minutes to choose your cans and which to make your mac.
03:50Alfredo, go.
03:54What do you think, Alfredo?
03:56I don't know.
03:57We're just going to start grabbing, I guess.
03:59There's hundreds of cans.
04:00No labels.
04:01Big ones, small ones, flat ones.
04:04Could be meat.
04:05It could be fruit.
04:06Vegetables.
04:07I'm scared to death.
04:08I don't know what I'm going to get.
04:11Name's Alfredo.
04:12I was born in Cuba.
04:14Raised in Florida.
04:15I am the Cuban cowboy moonshiner.
04:18I won Master Distillers Navy Strength Rum.
04:21Caramel.
04:22Color up the liquor.
04:23I don't know how the wood's going to react, so I know this will make it the right color I
04:26want.
04:27That is the rapidest aging I believe I've ever seen.
04:30Winning match to the distiller.
04:32I went from being a moonshiner in the Everglades to a legal distiller.
04:36I opened a distillery in central Florida.
04:39What do you think, Alfredo?
04:41So it feels like all vegetables.
04:44I don't know how you know that, but...
04:46Well, vegetables are watery.
04:48Fruits are syrupy.
04:50Being Cuban, rum is in my blood.
04:52And my specialty spirits are rum from bamboo, but I can distill anything.
04:57Give me a flavor you want, and I can make it into a clear liquor.
05:01Good choice.
05:03Done.
05:04You're done?
05:04Bruiser, you're up next, boss man.
05:07Time starts now.
05:10Question.
05:11You got any kind of a plan, or are you just grasping cans?
05:14I always got a plan.
05:15Oh, yeah, yeah.
05:17No idea what I was going to do.
05:20Until I was watching Alfredo pick his cans.
05:23Vegetables are watery.
05:24Fruits are syrupy.
05:27I may have been a big boy.
05:28I eat a lot.
05:29And I know what a can of raviolis looks like.
05:31So I started trying to get something different.
05:35My name's Charles Morton.
05:37Everybody calls me Bruiser.
05:40I'm 37-year-old, and I'm from Manchester, Kentucky.
05:43Born and raised.
05:44So last time I was here, it was Big Box Store Showdown.
05:48The basket needs to be getting full there, Bruiser.
05:52And, man, I cleaned the house.
05:54I got a shine.
05:55If you don't like that, there's something wrong with you.
05:57And I was named Master Distiller.
05:59Fine jar of liquor.
06:01When I drank it, I could get the watermelon.
06:03It's sample.
06:04It's what we look for.
06:06So after winning Master Distiller,
06:08I did start my own little steel company, though,
06:11Tiger Shine Copper.
06:12And it's doing good.
06:13The moonshining in my family goes way back.
06:16My granny taught me everything I know about making liquor,
06:20even the Tiger Shine recipe.
06:21And I'm back here to win again.
06:23My granny.
06:25You calling it?
06:26Yeah.
06:27All right, Kelly.
06:28Three minutes starts now.
06:35That's something I ain't never seen.
06:36I've never saw anyone read cans that didn't have any labels on them.
06:40Well, like, the expiration date's got to tell you something, right?
06:43Uh, it'll just tell you when it ain't good no more.
06:46Anything that has a really high shelf life is going to be potatoes.
06:50Or anything with, like, low acid.
06:52And if I'm looking for fruits, they're going to have high acid,
06:54so they're going to have more of a shelf life under two years.
06:57Look how confident she is.
06:59Fake it till you make it.
07:01My name is Kelly.
07:02I'm 30, and I'm from Asbury Park, New Jersey.
07:07I've been a professional distiller for six years.
07:10I want Master Distiller's billion-buck booze.
07:12Trying to make something similar to an aviation.
07:15It's perfectly balanced.
07:17Wow.
07:18Since winning Master Distiller, I have been promoted.
07:22I'm the head distiller at Asbury Park Distilling Company.
07:25I'm kind of a perfectionist.
07:27I like to be good at things.
07:28I'm very competitive.
07:30And I came back to kind of push myself a little bit further,
07:33and I really want to win.
07:37All right, everybody.
07:39Grab your supplies.
07:40Let's get mashed in.
07:50Now it's time to see what's in those cans.
07:52You're going to have one hour to open the cans,
07:54put them in the pot, make your mash.
07:56You're only going to have three days to ferment this mash.
08:01And just to remind you, you've each got 30 cans.
08:04You have to use 25 of them.
08:07Your choice.
08:08You got one hour to complete it all.
08:11It starts now.
08:13Good luck, guys.
08:15With only three days to complete the fermentation process,
08:19achieving a tasty high-proof mash will come down to how well distillers
08:24can break down their canned ingredients to simple sugars
08:27for the yeast to convert into alcohol,
08:30while eliminating any compounds that may produce unwanted flavors.
08:34I'm a hillbilly.
08:35I know at the end of the day, I can make liquor out of anything.
08:40Peaches.
08:43Pears.
08:46More peaches.
08:48Bruiser?
08:48Yes, sir.
08:49Tell us about your inventory over there in the tin can department.
08:53Man, I've got 12 cans of peaches,
08:56five cans of pears,
08:58two cans of cranberry sauce,
09:00and the rest of it's fruit cocktails.
09:04Oh, you need a little time now.
09:06I've got pretty lucky so far.
09:10I had 25 cans of fruit.
09:12I tricked it like any other mash.
09:14I just put my fruit in my barrel with my sugar,
09:16heating my water up.
09:18Easy peasy.
09:21Ooh.
09:23Raviolios.
09:24Hey.
09:25Outstanding.
09:25I really hope to get more fruit than vegetables.
09:28Any kind of fruit would be good,
09:30because they're fermentable.
09:31It'll make a nice brandy.
09:33Pasta.
09:35Got something with some protein.
09:37Pastia starch.
09:38I'm pulling a lot of pasta,
09:40a lot of tomato sauce.
09:41Fruit cocktail.
09:42Green beans.
09:4419 pastas.
09:45Eight peaches.
09:47Two green beans and one corn.
09:51Okay.
09:51So you got a meal and dessert?
09:53Yeah, all in one.
09:55Outstanding.
09:55I'm going to put aside the two green beans
10:00and three raviolis.
10:01The corn is going to be good.
10:03The tomato sauce is too acidic,
10:04and there's not much fermentable sugar.
10:07So I'm going to strain out the tomato sauce
10:09and all the meatballs.
10:10The pasta, it's got a lot of starch.
10:12I can turn that into sugar.
10:13We'll cook it up to 150,
10:14pitch some amylase,
10:15ferment it,
10:16and I'll distill it
10:17to a good-tasted, unique liquor.
10:22That's green beans.
10:23I don't even need to open that.
10:26I'm really hoping to get
10:27as much fruit as I can,
10:28because there's a lot of sugar,
10:30and I don't want any kind of green vegetables,
10:32because there's not really great
10:33sugar in vegetables.
10:35Corn.
10:37But things like corn and beets,
10:39which have sugar in them,
10:40would be good for fermentations.
10:41Kelly, what kind of goodies you got?
10:43Mostly vegetables.
10:47Last time I came in with my own recipe
10:49of things that I was very comfortable making,
10:50and this time, it's anything goes, really.
10:58I'm starting to feel really flustered.
11:01I have peas, carrots,
11:03beets, corn, chickpeas, black beans,
11:06seven cans of spaghetti and meatballs.
11:08I'm just trying to think of what to do,
11:10and also try not to lose my lunch.
11:12It's starting to turn my stomach just a little bit.
11:14I just don't know how good it's going to be.
11:22Kelly, how's it going?
11:23Uh, not great.
11:25I'm a little worried about figuring out what to do
11:27with so many different ingredients,
11:29so my strategy was just kind of, like, rely on what I know.
11:32Kelly, you got your solid plan assembled over there yet?
11:37Yeah, I'm going to cook everything that isn't green.
11:42I'm hoping to get as much alcohol out of it as possible.
11:45Yeah, she's got some solids in there.
11:48It's turned it red.
11:49Well, she had beets.
11:50Hell, there's a lot of vegetables
11:52you think they're good and healthy,
11:53and they're loaded with sugars.
11:54Natural.
11:57Time's running out fast.
11:59Whatever hodgepodge of canned goods you've got,
12:04get it in a barrel,
12:05and hopefully there's something in there.
12:07The yeast will ferment.
12:10Kelly, how you doing?
12:12We're just going to, like, pray.
12:17Five, four, three, two, one.
12:22All right, everybody, good luck.
12:24We'll see you in three days.
12:35You know, it's been three days
12:37since we threw y'all in the lion's den.
12:38Y'all went and got all them cans
12:40that you had no clue were in it.
12:42I hope your mash is done
12:43and finish fermenting for you.
12:45You're going to make us some fine liquor
12:47out of those canned goods.
12:50We're looking for a clear, flavorful spirit
12:52somewhere around 100 proof.
12:56The winner of this round
12:57gets first pick into the stock room
12:59for your next run.
13:01The only difference this time,
13:02you get to see what you choose.
13:05Y'all got identical rigs.
13:09The only thing that's going to separate you
13:11is going to be what's in between your ears
13:13and what's in your mash barrel.
13:16Your four hours begins now.
13:18Now.
13:23We saw what they all had to work with.
13:26They ain't none of them going to look the same,
13:28I promise you.
13:29Well, we know we got, what, Italian over here?
13:33Vegetable soup over here.
13:34Yeah.
13:34And we got fruit cocktail over here.
13:40Bruiser, I don't think I need to ask you
13:42about your mash,
13:43because I've smelled peach mash a time or two.
13:45It made some alcohol
13:47and it's still got some sugar in it,
13:49which is only going to make it sweeter
13:51coming out the other end.
13:57How did everything come out over there?
13:59Smells like soup.
14:01My mash is still rolling.
14:03It tastes like pasta fazool,
14:05like an Italian soup.
14:06Fire in the hole!
14:09I'm going to try to clean it up
14:10by running it low and slow.
14:11I'll run it through a charcoal carbon filter cartridge.
14:15It'll help clean up the liquor.
14:21How'd your mash turn out?
14:22Not disgusting.
14:24It doesn't smell too terrible.
14:27But it does not look good.
14:30I don't know what kind of bad flavors are in there.
14:34I decided to put water in my thumb keg.
14:36It should hopefully pull out some of the bad flavors
14:40and get a much cleaner spirit.
14:43If she didn't have a lot of alcohol to start with,
14:46I wonder what more thing to charge your thunder with.
14:48Absolutely not,
14:49because it's going to steal a little more of you.
14:53A good distiller with bad ingredients
14:56can still make some liquor.
15:00But, you know, at the end of the day,
15:02your mash is what makes you flavor.
15:04You can make it better or make it worse
15:06with your skills.
15:07It's because the cat has kittens in the oven
15:09that don't make them biscuits.
15:10It does not.
15:12We got liquid.
15:15My run is going.
15:16The liquor's got some sweetness on the back end.
15:19How many jars you got there?
15:21Two.
15:21I'm on three.
15:22They're going to be surprised
15:23that I made liquor from Pasta Vazul mash.
15:27Oh.
15:32Yeah, that's not awful.
15:33It's mostly just alcohol.
15:35It's not very flavorful.
15:37But at least it doesn't taste like vegetables.
15:39Got alcohol.
15:41I'll have a run.
15:44How's it tasting?
15:46It's still strong.
15:47I'm ruining my liquor.
15:49It's got a pleasant taste.
15:51Nice smell.
15:53But I'm kind of wanting a more neutral spirit
15:56because I got a plan.
15:57Just in case I make it to the end.
16:00So I heat my steel up a little hotter
16:02than what's normal.
16:03Just to strip a little bit of the peach flavor.
16:0730 minutes left in your run, guys.
16:09You better be getting to polishing them jars.
16:16I believe Alfredo's looking like he's ready.
16:18He's already shined up his show pony.
16:21He always brings you a pretty jar.
16:24Clear and pretty.
16:25Best Pasta Vazul.
16:27Good luck.
16:27Good luck, Alfredo.
16:29I'm ready.
16:30Bring it in here, big man.
16:32Is that that tiger shine?
16:34That's pretty close.
16:35Well, that's a pretty clear jar.
16:37There we go.
16:38Boom, right in the middle.
16:40Ain't but one thing left to do.
16:41On their plate.
16:42Let's do it.
16:48Well, men.
16:50What we have here are three different liquors.
16:54And the thing about it is
16:55none of them had any knowledge
16:57of what they were getting.
16:59Kind of like mystery mash.
17:02That's bruiser.
17:03That's bruiser.
17:04That's pretty good, don't it?
17:06See what he's working with.
17:08I may put him down to 80.
17:09Yeah, that's what I'm thinking.
17:11Yeah, I was pretty happy with mine.
17:13The peaches, the taste wasn't exactly what I wanted
17:16because it's all canned fruit.
17:22It's not exactly what I thought it was going to be.
17:24I was just thinking it was going to be like peach brandy.
17:27I guess you could call it fruit brandy.
17:29I'm not getting anything unpleasant on the back end.
17:33That's a good, drinkable jar.
17:36Let's see what pasta fagioli.
17:39Pasta primavera, bro.
17:40I mean, to me, it's ravioli and spaghetti liquor.
17:44Look how clear it is.
17:46That's high proof.
17:47He's high proof.
17:48120.
17:49Yeah.
17:49I would have never picked these ingredients
17:52to try to make a moonshine mash.
17:54No.
18:02It's just alcohol to me.
18:04It don't have any flavor.
18:05Wasn't working with anything that had any flavor.
18:08I mean, you made it from noodles, right?
18:09Fake noodles at that.
18:11Neutral flavor, nothing there.
18:13That's a good vodka, huh?
18:14Yeah, that'd make a good vodka.
18:16Absolutely.
18:17Let's move on to Kelly.
18:18What do you say?
18:21There's grain beans, corn, beets.
18:25We got the old big bubbles,
18:27and the little ones are all flashing off of there.
18:29Yeah, I think she's way low.
18:30He might be around 80.
18:37It's got a good taste, smooth.
18:40I mean, I'm talking about smooth.
18:41I'd put it on down about 70, maybe.
18:44She went with straight water in her thumper,
18:46which might have been her enemy.
18:47Smooth, buttery finish.
18:50If it was going to have any good taste,
18:5270 proof is where she would have got it in the tails.
18:55Well, that's what it tastes like.
18:56That's a good jar of tails.
18:58I'm very surprised.
18:59None of them taste like I thought they was going to.
19:01No, absolutely not.
19:03But I think we're clear on who's in the lead now.
19:10Guys, come up and get your jars.
19:19Alfredo, you didn't know how bad I was dreading tasting that liquor.
19:25But you cleaned it up.
19:27Excellent job.
19:29It's a good high proof.
19:30Got a lot to work with in your next round.
19:33And it doesn't taste bad.
19:37Kelly, I really didn't know what to expect,
19:40but it turned out rather pleasant.
19:43I mean, green beans.
19:45The most nutritious jar.
19:49I mean, think about it.
19:50It was all vegetables.
19:52All vegetables.
19:53I think you did hurt your proof with the water
19:56that you put in the thumper.
19:57Your proof was a little bit light.
20:00Bruiser, you had the best hand at the table.
20:04Absolutely a good job.
20:06I was really expecting more.
20:08Peaches.
20:09For some reason, it was more like cocktail,
20:13more than the peaches.
20:14But, hey, good job.
20:17All right, guys.
20:19You've heard it all.
20:20There's only one thing left to do,
20:22and that's to give you the order
20:24to which you go into the stockroom
20:26to pick what you're going to use
20:27for your flavor infusion run.
20:31Bruiser, you're going in first.
20:32Kelly, you're going in second.
20:34Alfredo, you're in the caboose, buddy.
20:36All right.
20:39Now, the pressure ain't off yet.
20:41There's more fun yet to come.
20:48Oh, man, here we go.
20:57This is your flavor run.
20:59You can use anything from the stockroom
21:03that you pick and choose,
21:05but you will have to pick one of these cans,
21:08and this one has to be used in your recipe as well.
21:13This is how we're going to test
21:15how well you can bring the flavor in your steel.
21:18Kelly, you look terrified.
21:21Bruiser, come up here.
21:22I'll pick you out a can.
21:25I'm going to do it.
21:26You're going to do it, ain't you?
21:28You ain't scared of it, is you?
21:29Nah.
21:30Kelly?
21:32Best one right there.
21:33I think I'm going to do that.
21:34You'll thank me later.
21:36Alfredo?
21:39All right, guys, show us what you got.
21:47Looks like I got a raspberry pie filling.
21:50Kelly?
21:53Uh, that's coconut milk.
21:54What about you there, Slim Shady?
21:56Man, I got caramel.
21:59Honestly, all three of those shins
22:00have got something to work with.
22:03Now you know what you got in that can,
22:05and we're going to go to the stockroom
22:07and get some things that enhance and complement
22:10what you got in your hand.
22:20Welcome back to the stockroom.
22:22Each one of you have two minutes to pick the ingredient
22:24to complement your mystery ingredient.
22:26All right, Bruiser, you up first?
22:28You ready?
22:28Yes.
22:29Action.
22:33So I got the caramel.
22:34I'm getting an idea, and I'm in go mode.
22:38I see some apples.
22:40I grab them.
22:41There's a jar of brown sugar.
22:43It's mine.
22:45I'm going to do some caramel apple.
22:47I'm done.
22:48You done?
22:49Yeah.
22:49Okay.
22:49Kelly, you ready?
22:51Yeah.
22:51Okay.
22:52Go.
22:54Coconut milk.
22:55That's something I could definitely work with.
22:57What are we getting, limes?
22:59Limes.
22:59When I think coconut,
23:01I think of tropical drinks.
23:02I think of tiki drinks.
23:03Get all that blueberry jelly.
23:04I know you need that.
23:05Ew.
23:06I like black pepper and cinnamon.
23:09I thought that that could be kind of cool and tiki.
23:1211 seconds.
23:13I saw papaya,
23:14and I thought that that could be kind of maybe an angle
23:16that other people wouldn't go for.
23:18Six seconds.
23:19Five seconds.
23:20Phew.
23:22Afredo.
23:22Go, boss.
23:26I'm going to cover up that pasta paste
23:29from the first shine.
23:30Okay.
23:31Blueberries is good.
23:32I'm going to use the raspberry
23:33to sweeten up my flavoring run.
23:36I'm going to grab a little honey.
23:3715 seconds left now.
23:39Some walnuts.
23:40Blueberries are just going to be for a snack.
23:42The honey I'm going to use to sweeten up
23:44my flavoring and the walnuts.
23:45I'm going to toast them on the fire
23:47to give me a little nutty taste into the shine.
23:50Hopefully, you got what you need.
23:52Afredo, you lead the way.
24:03All right, guys.
24:05Now that you have your ingredients,
24:09we're going to test how well you can bring the flavor
24:12in your steel to complement your base spirit
24:14and balance specific flavors.
24:17We're looking for liquor somewhere above 90 proof.
24:21Guys, you're going to have four hours
24:23to bring us your best jar.
24:25However you choose to use your spirit,
24:27it's your palate.
24:28You paint it.
24:29And remember, guys,
24:31after this round,
24:32one of you are going home.
24:35All right, we clear?
24:36Time starts now.
24:40For the elimination round,
24:42distillers have a chance
24:44to dial in the proof of their base spirit
24:46through a second distillation,
24:48but will be judged primarily
24:50on how well they highlight the flavor
24:52from the can they selected.
24:53Fire the hole.
24:58The coconut milk is a pretty easy flavor to work with.
25:03I'm going to try and layer in as much coconut as I can,
25:06so I'm going to put it into the pot
25:07and I'm going to put it into the thumper
25:08and see how much comes out into the spirit.
25:12Kelly over here,
25:13she's peeling that zest off those limes.
25:15I'd be putting a little of that hotproof liquor
25:18in that pot with it,
25:19bring some of those oils out.
25:21I'm going to peel those limes
25:22and put them into my pot,
25:23and then I'm going to squeeze
25:25some of the lime juice into the thumper.
25:26I think it'd complement that coconut flavor.
25:30Kelly, you going to put anything in your steel?
25:32Oh, yeah.
25:33Try and get like a lime, coconut kind of flavor going on.
25:37I have cinnamon,
25:38and then I got black pepper,
25:40which I think goes really well with these flavors.
25:42I dig it.
25:44Little briser looks like that
25:46bear digging in the honey tree, don't he?
25:49That caramel,
25:50put a little bit in my thumper
25:52with some fresh apples.
25:54The caramel is going to float on top,
25:57and I just let that steam rise,
25:59take that caramel flavor right with it,
26:01right on out the worm.
26:02Don't you lick that spoon off.
26:04Don't you do it, briser.
26:08I don't know what Alfredo's doing.
26:09He's always pulling out some tricks.
26:11I'm toasting the walnuts.
26:12And what you going to do with them after that?
26:15I'll hang them in the thumper.
26:16That's going to go along with your raspberry.
26:18Yeah, we'll see.
26:19Guys, you burned two hours,
26:21you got two left.
26:24What's the flavor?
26:25You're already running, huh?
26:26Yes.
26:27The goal of this challenge
26:28was to carry that raspberry
26:29all the way through.
26:31So I want to put the raspberries in
26:33in the middle of the run,
26:35because if you put it in at the beginning,
26:36you'll lose the flavor.
26:38And also, I'm going to add
26:39some leftover raspberry
26:41for my post-flavoring.
26:42This will be a good jar.
26:44It's working.
26:47Drinking already?
26:48Yeah.
26:49Yeah, I ain't had no breakfast.
26:52Never had caramel liquor.
26:53It's like childhood in a jar.
26:55So I've got this beautiful jar
26:57of clear caramel apple liquor.
27:01I'm going to post-flavor it, too,
27:03just to put a little pizzazz on it.
27:06So I take my hand-squeezed apples,
27:08some more caramel,
27:10and this jar of liquor
27:11is caramel, caramel, caramel,
27:14with a hint of apple.
27:1747 minute, guys.
27:25I believe she's about
27:26to get serious now.
27:28The spirit's coming out,
27:29and immediately, I'm like,
27:31this is not a lot of coconut.
27:33The lime and the papaya
27:34is really overpowering,
27:35so I'm going to post-flavor my spirit.
27:39Is that coconut milk?
27:42I'm putting enough coconut in
27:43that you can really taste it,
27:45but I don't want to use too much
27:47and end up with something
27:47with lower proof.
27:50Okay.
27:52Bruce, I'm bringing some peanut butter.
27:54Caramel apple.
27:55Cool.
27:56Great shot.
27:56Good luck, Bruce.
28:00It looks pretty.
28:01That looks like Hawaiian punk.
28:03Raspberry.
28:05Kelly, I'm going to tell you,
28:06we've got high expectations
28:07all the way across the board.
28:09We want a really tough competition,
28:11and we think you all are the three
28:13that's going to bring it to us.
28:19Well, we have got a rainbow
28:22full of colors.
28:24All right, well, let's just go here.
28:25Closest to me.
28:26You know, they're supposed to be
28:27in the neighborhood of 90 Proof,
28:29and we've got to be able to taste it.
28:32The mystery can that they have
28:34has to be the predominant flavor.
28:35Flavor, yes.
28:36All right, let's see here.
28:38We'll have to rely on taste
28:40to tell his proof.
28:41There ain't no way
28:42we can tell from the bead.
28:44Caramel throwed me for a loop.
28:45I ain't going to lie,
28:46because I was thinking, you know,
28:48some killer brandy.
28:50Mmm.
28:51Smells like caramel, don't it?
28:53It's got a little bit
28:53of hint of caramel in there.
28:56Oh, that got alcohol.
28:57Yeah, that got alcohol in it.
28:58Yep.
28:58Woo-wee!
29:00Yeah, and that's got a creamy finish
29:01from the beginning to the end.
29:03Yeah, you lost some hairs
29:04in your nose, too, didn't you?
29:05Yeah, I wasn't expecting that.
29:07Yeah, Digger, you'd have to fight me
29:10and Ma for that, y'all.
29:10It's sweet, but there's plenty
29:13of liquor in it.
29:14It's creamy, ain't it?
29:15It's creamy.
29:16Y'all hogging it.
29:17You watch this now.
29:18Yeah, you watch that.
29:19That'll come home to you big time.
29:20Yeah, you want to give it back
29:21to us now?
29:22I've never seen anything
29:23on a shelf.
29:24It's pleasant.
29:25It's a caramel.
29:26There's a place for that.
29:27All right, let's go to Miss Kelly.
29:30I mean, it's got clarity.
29:32We know what caused
29:34a little bit of cloudiness.
29:36It was intentional.
29:37It's that coconut.
29:38All right, let's see
29:39what we're looking at here.
29:40It's nothing bad.
29:42You know, I really liked
29:43what I had in my jar,
29:44and then I felt like,
29:45oh, is there enough coconut in here?
29:47The real just kept turning.
29:51It's got alcohol.
29:53I am picking up that lime.
29:55Heavy on the lime.
29:56I'm not picking up the coconut.
29:57That was what she was supposed
29:59to bring.
29:59That was her mystery ingredient.
30:01It is lime, lime, lime.
30:03I like lime,
30:04but too much of it, ain't it?
30:06And absolutely no coconut in it.
30:09Let's try Alfredo's.
30:10We're supposed to get
30:12raspberry pie.
30:15I had some raspberry
30:17left,
30:18and I post-flavored
30:20with a couple dabs of honey.
30:25It is very red raspberry,
30:28but there's no alcohol bite.
30:30I don't taste 90 proof in that.
30:33I like it.
30:34We got one that ain't got no flavor,
30:35and one that ain't got no proof.
30:37I know where I'm at.
30:39Know where I'm at.
30:39Yeah, I am too.
30:40I think we got that.
30:42Yeah.
30:58All right.
30:58Well, let's start over here
31:00on Alfredo here.
31:02You had to merge
31:03that mystery can
31:04of that raspberry pie filling
31:06into your final product.
31:07We taste raspberry.
31:09We see raspberry.
31:10I think it's got some proof,
31:12but the minimum was 90.
31:14You might have been
31:15a tiny bit low.
31:18Kelly,
31:19your jaw is a little different color
31:21than what we expected.
31:23I guess coconut, to me,
31:25I would think it would be
31:26more milky, I guess.
31:29I think your lime
31:30to go with that coconut
31:31was a great choice.
31:32We definitely got the lime.
31:34You did a damn fine job.
31:36You just didn't bring
31:37quite enough of that coconut through.
31:40Now we come to Bruiser.
31:44All that caramel.
31:45Now you've got plenty
31:47of alcohol in there,
31:48but it didn't run
31:50the flavor out of town.
31:51Yeah.
31:52And it played out well.
31:53You got some caramel,
31:54but you did turn it
31:56into a creamy milkshake.
31:58It's got a unique flavor to it,
32:00but I like it.
32:02But we all know
32:03that there can only be
32:04one master distiller.
32:06That only happens
32:07when someone gets to go home.
32:17Kelly, unfortunately,
32:18that jar bought you
32:19a ticket home.
32:20Given the challenges
32:21that I had to overcome,
32:24I'm really proud of myself
32:25for pushing through.
32:26It's been my honor
32:27and privilege
32:27to have judged you.
32:28Yeah.
32:29Thanks, man.
32:29I feel honored
32:30just to come back
32:31and compete.
32:37This is the second time
32:38that you two
32:39have been headed
32:40into the final round.
32:42So, of course,
32:43we can't just let it go
32:44of that.
32:45We got one more twist
32:46for you guys.
32:56Final challenge.
32:59You can use
33:01any of your spirit
33:02that you've ran.
33:03You can use
33:04any ingredients
33:05that you have with you
33:07or you brought from home
33:08for a canned cocktail.
33:11That means carbonation
33:13and great flavor combinations.
33:15But don't skip the alcohol.
33:18Now, you're both
33:19former winners.
33:22You've got a lot
33:23of pride on the line.
33:25Somebody's going home
33:26and somebody's going to be
33:27the master, master to still.
33:29You got one hour.
33:31Get us an RTD,
33:33ready to drink cocktails.
33:34Your time starts now.
33:36Good luck.
33:37Get with you, guys.
33:43It's game time.
33:46I've got my secret weapon.
33:48Hand-picked blackberries
33:49from my granny.
33:50Put them in my high proof
33:51to soak up the alcohol.
33:56That's high proof liquor
33:57that he soaked
33:58them blackberries in.
34:00What's your secret recipe
34:01you got over there?
34:02Man, it's just blackberries.
34:04One ingredient.
34:05New York tasted
34:07Eastern Kentucky blackberries.
34:09Not yet.
34:10They're dangerous.
34:12Hey, Alfredo.
34:13What are you working with, man?
34:14Fermented bamboo shoots.
34:16They got natural yeast to them.
34:18It's really healthy.
34:20Antioxidants.
34:21Good amino acids.
34:23The bamboo flavors
34:25are sweet grass,
34:26pepper,
34:27raisins,
34:28but overall,
34:29it's a refreshing taste.
34:31So you're cutting
34:32that raspberry with...
34:33With bamboo.
34:34There's a lot of sugar in it.
34:35When it's fermented,
34:36it gets alcohol.
34:38I definitely know you're in it.
34:40Yeah, not bad.
34:42Right now,
34:43you've got 20 minutes left.
34:45I am done.
34:46You're ready to can.
34:47I'm ready to can.
34:49Lay it to it.
34:51That's still your base spirit,
34:53Alfredo?
34:54Yes, it's the raspberry filling
34:55that I added
34:56to fermented bamboo shoots.
34:58Absolutely.
34:59Can't wait to taste it.
35:01I'm wondering
35:01if you cut the truth
35:03any or not.
35:03Everybody's looking
35:04for the next big thing
35:05in the alcohol world.
35:07And who knows?
35:08That might be it.
35:09Well, I'm done, too.
35:11Outstanding.
35:12Well, go get busy.
35:13Let's put it in the can.
35:17But that's still
35:18your spirit
35:20that you ran.
35:21Oh, yeah.
35:22Yeah.
35:22Why you didn't
35:23put the caramel in it?
35:24Well, you done tasted
35:25the caramel.
35:26You ain't had nothing
35:27to do with my blackberries,
35:28and that's gonna
35:29blow your mind.
35:31I know it's risky.
35:32Nah, I'm going
35:33with the caramel
35:34in the can,
35:35but I promised
35:36my granny
35:36I'd use the blackberries.
35:39Well, I hope
35:39they pair well together.
35:49I don't know.
35:50I ain't speaking
35:50from no experience here,
35:52but it don't seem to me
35:55it would hurt you
35:56as bad to lose
35:58once you've already
35:59won the title
36:00of Master Distiller
36:02when you're competing
36:03against all
36:04Master Distillers.
36:06What are you basing
36:07your knowledge on there?
36:08Mark?
36:10He's just come in
36:11third in the world
36:12competition of the best.
36:15Hey.
36:17You look up loser
36:18in the dictionary
36:19and there's a picture of me.
36:2614 minutes.
36:27Get us an RTD,
36:29ready-to-drink cocktail.
36:30I'm feeling very confident.
36:31I have a fully carbonated,
36:33ready-to-drink cocktail.
36:34I taste the sweet raspberry
36:36and the flavor of the bamboo.
36:38Baby's got it sealed up.
36:40I really liked it.
36:41I hope the judges like it.
36:42That's a big one.
36:44And it's chilled.
36:46Well, we got to be easy.
36:49My blackberries,
36:50they're like the best tasting liquor.
36:52Well, there it is,
36:53and I autographed it for you.
36:55Well, bless your heart.
36:56It's all fruit.
36:57It's got a good smell,
36:58pretty clean taste.
37:00Mm-hmm.
37:01Good luck, buddy.
37:02Thank you, guys.
37:04Well, we'll be back, men.
37:05Good luck to both of you.
37:11First and foremost,
37:12we're looking for flavor
37:14and marketability.
37:15We did not put a proof on them.
37:17Here we are with Alfredo's
37:19fermented bamboo shoots.
37:22Wow, look at the color.
37:23It looks like a lemonade.
37:25Still smell the raspberries a little bit.
37:27A little bit.
37:28A little bit of a raspberry.
37:29Well, I used all the raspberry.
37:30Yeah.
37:30From the other challenge.
37:32Yeah.
37:32Then I had the fermented bamboo shoots,
37:35but it's got that...
37:36Twang.
37:37The twang to it.
37:38Yeah.
37:41That's a raspberry with a twang.
37:44It kind of reminds you
37:45of one of these herbal teas.
37:46Tastes more like wine.
37:48It's got a little pepper taste to it.
37:51Aftertaste is hot on the back.
37:53It's got pepper in it.
37:54I'm going to tell you
37:54what it tastes like to me.
37:56It's a flat champagne.
37:57I've never tasted anything like it.
37:59Maybe that's the market
38:01that Alfredo's shooting for.
38:02Yeah, I think that market is small.
38:04Let's try old Bruiser
38:05and see what he brought to the table.
38:07It's a Bruiser's Blackberry RTD.
38:12Oh, that's pretty.
38:13Mm-hmm.
38:14Look at that.
38:15That's hillbilly blackberries.
38:17Hillbilly blackberries.
38:17When I was wondering
38:18why I stripped all the peach out of it
38:22and didn't go with the peach brandy,
38:23I had a bigger plan.
38:26Oh, hell.
38:27Yeah.
38:27Is there any blackberries in that?
38:29Yeah, just 9 million, but...
38:31Well, one thing about it,
38:32that's the pretty color.
38:35It's got peaks and valleys.
38:37There's different flavor profiles in there.
38:39Think about this.
38:40This came started with a cocktail can.
38:44That's a mixed drink.
38:45Cocktail can and peaches in the can.
38:48It's got the bright effervescence
38:50you'd think about in a carbonated beverage.
38:52Regardless of what happens, man,
38:54both winters.
38:55Yes, I agree.
38:56Tough challenge.
38:57I mean, I probably would have accepted a challenge
39:00had it been made to me,
39:02but I damn sure wouldn't have enjoyed it.
39:04Well, let's grab them cans and let's go.
39:06Okay.
39:07All right.
39:07Good deal.
39:09Good deal.
39:20Talk about throwing curveballs at you.
39:22I think we're throwing punches,
39:24and none of you flinched.
39:26One of you today
39:27will take the title of Master Distiller
39:29for the second time.
39:32One of you will be going home with this.
39:35Jeez.
39:38You're going to take away
39:39this special little barrel head
39:40that we're proud to present to the winner.
39:43Ah, Alfredo,
39:45you brought us the raspberry.
39:47Bamboo,
39:48the color,
39:49the proof,
39:51the smell,
39:52the taste is good,
39:53but now the pepper note
39:54kind of threw me off a little bit.
39:56Some people say that there's a pepper note
39:58on the fermented bamboo shoots.
40:00Okay.
40:00I think that the fermented bamboo shoots
40:03flattened it out a little much,
40:06but the alcohol was there.
40:07The good color was good.
40:09Okay.
40:10To me,
40:10it was reminiscent of a champagne.
40:12Oh.
40:13But all in all,
40:14good drink.
40:16Bruiser,
40:18you came out with the blackberries.
40:19So, wild blackberries,
40:21great Kentucky.
40:22I think the color's on point.
40:25I'd have to say
40:26I'm brokenhearted
40:27that I didn't get to see
40:28that caramel get carbonated.
40:31But it was really bright.
40:33It was flavorful.
40:35Well, you brought us fine drink.
40:37We just simply judged on flavor,
40:40appearance,
40:41and marketability.
40:43That being said,
40:44you know,
40:45I'm extremely proud of both of you.
40:48But we know
40:49there can only be one
40:51second-time master distilled.
40:58Bruiser,
40:59you're the next master distiller
41:01the second time around.
41:03Congratulations, my friend.
41:06Congratulations.
41:07It's been a hard-fought battle.
41:09Well done, Bruiser.
41:11Congratulations, young man.
41:12Yeah, good job.
41:13See, it's more important to me
41:14to make my mammy happy
41:16with her blackberries
41:17than to win again.
41:19She's happy,
41:20and I won.
41:21Y'all know my mammy would be proud.
41:23Get on out of here, guys,
41:25and enjoy each other.
41:26Y'all chase on out
41:26and enjoy them drinks together.
41:29I'll see you next time.
Comments