All language subtitles for Moonshiners S15E08-HDTV-X264-NGP

Well, I'm getting out of his way.

This time on Moonshineers.

We learned South Carolina.

They've had a flurry of hail storms coming
through.

They've got a lot of damaged peaches.

Are you ready?

Well, she's a lice in it.

We're trying to construct the steel within
one run.

We can produce an age biscuit.

It tastes like it's been in a barrel for
several years.

I like it.

Kind of thing.

But we're trying to
achieve is to get this nice,

rich brown color and
a good flavor behind it.

On the truth.

Hey, buddy.

You said you wanted some barrel aids,
Westy.

Tell us what you're thinking about that.

There you don't work out, sir.

Look at the setup, Tim.

I'm running about to look
at the local Moonshine boss

just to get the right to
operate in his territory.

Yeah, I messed up this Moonshine.

I know I'm gonna be in deeper trouble with
these guys.

Who is high?

This is how we make the Moonshine!

So, how is our old buddy, Jeff,
over here?

Is he getting it?

He's one thing I'm sure of today.

Jeff ain't gonna be bailing no hay.

In Scott County, Tennessee, under constant
surveillance from law enforcement,

Mark and Digger take a circuitous route to
meet a trusted brain supplier.

Now, Jeff, the ain't cos.

It's a totally world radio silence unless
it's urgent.

Jeff used to run liquor
for us, so we know that

number one we can trust
him with everything we got.

And number two, he knows how to keep his
mouth shut.

Anything that has to do
with the liquor business

right now, we need
to be very, very careful.

How we step, especially when it comes to
gathering ingredients.

As soon as we get this grain to produce
some liquor, we're starting to make a

little more and we'll be
sure and drop Jeff off cut

the case so he can make
a little extra money too.

What in the world has happened here,
Jeff?

Mark the Baylor.

It's Baylor caught on fire.

So now he down a Baylor so he definitely
needs to make some money now.

Well, on the good side here, we've got
money and we've come to buy some grain.

I'd be more and glad to
take you money, but I wish

how two thirds that crop
down and build it for hay.

We had so much weather, we couldn't keep
the weeds out of it.

No, no, it may.

You know, this summer, it's been
miserable.

We've had an unusual amount of rain early
on.

See, up here, we're ahead all the stakes
marked off.

He takes us in these fields.

He shows us what he's grown this year and
it is pretty sad to him.

I say what you mean.

If we're going to make any liquor at all,
we can say we're going to have to do a 180

and turn around and see what's behind this
week.

It's been a terrible year all the way
around.

But down South Carolina,
they've got peaches

down there where
they're having a full weight.

56 percent of the
crop, they're just tossing

them out right now because
they're held damage.

Hell.

Hell.

Once the fruit gets hit by those
hellstones, it bruises the fruit.

Oh, yeah.

It'll call the rock.

It'll rock right there.

That shame all in peaches get the food
away.

So immediately, my gears go to spending.

They need somebody to help them get them
out of the way.

I mean, their loss could be our game.

How do you feel about maybe us making a
little peach liquor?

I'm down to smelling what you're cooking.

I mean, we're changing gears here.

It looks like.

If there's something out there that can be
salvaged, make liquor out of it.

We're going to go get it.

Peach brandies off of easy to sell.

We're going to go see if we can't find
somebody that knows somebody in peach country.

No problem.

Appreciate you.

Thank you, Jeff.

Thank you, brother.

Yes, Jerry, we're getting into it all for
a day.

We'll be building a brand new pot-brained
whiskey.

We don't even know it's going to work yet.

We'll tell you what, though.

We can get this system to work.

$200 a gallon.

We'll be making money.

You're making good money.

Yes, indeed.

In Heywood County, North Carolina.

After a bootlegger offered
them top dollar for true

barrel-age whiskey, Mike
and Jerry face a problem.

They don't have any eight spirits to sell.

Now, they're scrambling
to cook up an imitation

product that's convincing
enough to fool their buyer.

So to get this method on the ground,
to get it part of our reality,

go ahead and start with a brand new pot.

This is going to contain 170 gallons.

You know, this is pretty
much the largest pot steel

that you can make out
of one single sheet of top.

Well, there's the barrel flange and ready
to go.

Anybody there, we'll just put a bottle and
a cape on it.

A valve will be ready to shut a column.

The summer ring pot we've been using was
designed to work with stain heat.

You know, but with this
multi-step rapid-agent system we've

got, we're going to have much
more control over the heat.

So we're building a pot that can run with
direct flange.

Are you ready?

Ready?

Up.

Well, she's a lice, isn't she?

She's a bohemeless for sure.

Good?

Good.

You know, with this steel design,
we're actually going to use some of our

old steel components and we're going to
build some new steel components.

I like it.

I like it too.

We're actually going to have three
different processes that we know actually

work and hope that
those three combinations

of processes is going
to give us what we need.

Ready?

Look at that.

I think it'll turn out nice.

To mimic true barrel
aging, Mike and Jerry are

devising a two-stage process
as they heat their mash.

Alcohol vapor rises up the column where it
condenses and drips down plates lined with

lightly charred oak chips, capturing light
caramel and vanilla flavors.

In the second stage, they'll run the
liquor into two airtight kegs,

containing medium-charo chips.

By pressurizing the kegs with nitrogen,
they'll force the liquor into the chard-o,

then create a vacuum to pull it back out.

Mirroring the natural flow of whiskey in
and out of new American oak barrel states

has seasons changed over two years of
aging.

Let's see if this is so chiller out here
is going to be riding.

Let's see if it's going to fit down in
there.

Oh yeah.

After the fact.

Well, you had to go.

Okay.

We're just making sure.

This chill that we actually designed,
when that hot liquid comes off the steel,

it's steamed.

We don't want this to happen because
that's losing alcohol.

So I'm putting this chiller on there.

We can run cold water through it.

When that alcohol comes off as a liquid,
it's going nice and cool and not steamed.

How many colds you get that chiller right
there?

Oh, hold on, man.

You know, you need at least 13.

I got 12.

For good luck or
whatever, we've always built

worms back in the day
with 13 colds in them.

Yeah.

Now the large that represents 12 jurars
and one chance of getting off.

So you have that odd guy.

Jurars.

Jurars.

Jurars.

Like the jury on the...

Love to come on the jurars.

That's what I call it.

Oh, okay.

Jurars.

You got one chance of getting off.

We don't want this to be illegal.

No, we don't want anything illegal.

We don't dare want to do nothing illegal
to do with jerry.

Mm-hmm.

You know, this is something
that should be in the science lab

with all higher stuck up to the
ceiling, not in the backwoods.

Starting with our nephometer.

Yeah, thank me and Jerry.

She swapped these overalls for white lab
coats.

May I wear it or getting in the science
world here?

They go do the same way we're done with
the chiller.

Do it, do it.

A nephometer, it is to
condense staying back in

the liquid and make a
reflux to up your proof.

It keeps the steam and alcohol within the
system.

It's going to rain back down on top of the
plates.

With all these chips, it's just going to
start getting richer with flavor,

richer with color, body, aroma,
the whole nine yards.

Pretty well, so get it all stuck together.

That way I do some normal columns based
up.

It's going to look good, buddy.

You know, if we can make this work and
fool everybody into thinking that we've

got a two-year-old age whisk
and coming out of a barrel,

we're going to change the
backwoods liquor forever.

We'll have to see if we can source some
cakes.

Let's get it, Liam.

Well, you're saying it better.

Really, it looks like we ought to do it,
man.

I mean, but this is back in the cut,
Tim.

In Jefferson County, Kentucky,
after escaping trouble in the backwoods of

Virginia, Tim and his partner,
Howard, prepared to mash in a thousand

gallon run of terafree liquor for a buyer
in Canada.

I'm going on in here.

But when a local kingpin
caught wind of outsiders

on his turf, I've got a
steel and mash ready to go.

My guy was operating it.

He got busted.

Tim found himself facing an offer.

He couldn't easily refuse.

What have we got today?

I want you guys to run a shine.

It looked like we ain't got no choice.

I'm just nervous, man.

To be put on a steel that's
already mashed in and ready to

run, and we've got to pick up
because someone else got caught.

Basically, with this hail that
gunpoint and toll to run this

shine before we can make
an eye looker in his territory.

You know, the problem is I give the buyer
in Canada my word.

You know, my word
that I would deliver a

thousand gallons to
come and hail a hot water.

And that's what I'm going to do.

Oh, here we go.

I felt like this guy was sending us on a
day, while I loose it.

Oh, God, what a place.

That's the day I'm going to work,
I see.

Look at this setup, Tim.

That's what I'm looking at right here.

Oh, my lord, Tim.

Yeah?

I mean, this is a double-breed operation.

I mean, they got twins.

Yeah, it's pretty nice right here now.

All the illegal steels I have around was
always in the backwoods.

These guys got a different setup.

I mean, I know a lot of these
tariffs are putting a lot of these

distilleries out of business,
and maybe this is one of them.

These guys must be pretty
well connected to operate a

elaborate steel like this in a
warehouse out in the open.

Did you see what I'm looking at?

They're electric steels.

These are not, like, gas steels.

You can't put no burn on them.

I've never run one of you.

I think they're just getting electric
wires on them, right?

That means you've got to figure out how to
turn the electrical.

They'll find a power.

The first thing I noticed is it has copper
steels.

But the key thing here is these electric
steels.

There's no burner.

There's no propane tanks.

I've never ran anything like this before.

All right, look, here's the mesh right
here.

They got one.

But that one won't be this one.

They got twin mass barrels?

What did he say?

They're going to be set up.

So...

Oh, my God.

Hmm.

Oh, I caught him here.

About better than you can get.

I tasted a corn mass that they had
prepared for this run.

And it was a little bit different than I
normally used to.

But I mean, this is Kentucky.

This is limestone water.

I mean, nothing bad about it.

Just a little bit different.

Here are going to be a challenge,
man.

It's saying, look, a hot water here.

It's supposed to souped up hot water here.

Got four of them in it.

I guess I'm funny looking at elements in
there.

These electric burners, it has an amperage
gauge.

It tells you how many amps to put into the
element.

So this turns on each one of the elements.

You see that?

I've never been trained on this.

So I don't know if you put 100 amps on it
or 10 amps.

I mean, will it blow up?

I don't know.

We've got to move that over here.

Let's put some mass in the steel.

Let's get it.

I want to get this run done as fast as
possible.

Drop the shine and move on.

That one's got to go in there.

This ain't got to go up here.

A thousand gallons that I've got to make
for the guys in Canada.

They're small potatoes compared to this.

Getting caught in this large scale illegal
operation here.

You know, this could put me in jail and
put me in prison for a long time.

Let's pull that 81.9 amps.

And it was.

We're turning on the propane.

We're here more gas coming out.

Yeah.

I hear a little bit of harm here,
but you don't hear anything over here.

You know, you don't hear the gas.

But you heard that, ain't you?

Whoa.

Uh, the winter's lost power.

Yeah, we ain't getting no power here.

How we're going to check them breakers.

I'm running a batch of
liquid for the local moonshine

boss just to get the right
to operate in his territory.

I never made liquor on
a lecture steel before,

but I think I just
showed it something out.

It's pretty amazing setup here.

You know, it's all new to me.

But, you know, if the
law will bust in here,

I'm probably going to
prison for a long time.

Jim, good breakers are tripped.

What's here to know?

All right.

Coming back on, just make sure you got
clear over here.

Still nothing?

I mean, we've got a problem somewhere
else.

How was over there switching these
breakers?

And we should have power, but that's not
work.

So you got power coming in, disconnect.

Here you go.

All your breakers are tripped.

Cut them along then.

I am.

Just control boxes.

They have a little minute breakers for
each one in there.

And all of those are tripped out.

Here we go, Jim.

Oh, yeah.

All right.

I think our biggest mistake was, is running
all these elements at 20 amps apiece.

That's pulling a lot of
amperage, that we don't

need to be doing trying
to hit these pots up.

How many drugs we got told them?

40.

That's what they give us, so I guess
that's what we're going to get.

I'm just glad there ain't nothing else
happening around here.

Oh, I don't see the stain.

Yeah, she's coming on up.

She's about 1-63 now.

We're running her heads off like that.

Yeah.

We're going to head up 1-73 and let that
come on out.

I just want to make the
best run that I can, under

the circumstances, and
get the hell out of here.

If I run this match, I mess up this
moonshine.

I know I'm going to be in deeper trouble
with these guys.

It's hot right here.

The guy has come.

How old are you here?

Here, we got it coming up the damn worm
now.

Oh, sorry.

It's pumping.

Yeah.

That's running too.

Don't mind, it was.

You know, we got everything running good.

You know, we inside of this building.

We got the steels dialed in, but this
whole process here is actually putting me

behind and making my thousand gallons for
the Canadian guy.

That's pretty good.

Good clicker.

Yeah, I think it's all right.

As we've been tinkering with these steels,
we're starting to find a balance form.

We're figuring out how to operate in the
stages and bring the heat up as we should.

So all we need to do is start filling out
these jugs and hit the rope.

All right, now, this is the last jug.

You go get the truck back at the end.

We're gonna fill a truck up.

We've got this thing done.

You know, and I asked how to, you know,
get the vehicle.

And all we got to do is put 40 jugs into
the vehicle and get out of here.

All right, boys, let's go.

So now, we got to get it back to this
designated drop point.

All right, so let's get this stuff in
later now.

Once we get all 40 jugs, you know,
set back at a designated location for a

college on and let them know that,
hey, mission company.

To more light, we're gonna head back to
the barn.

We got a lot of runs that we got to mash
in.

And hopefully, smooth selling from here on
out.

All right, let's go ahead and do it.

You know, how do this hail storming?

It could be our little bit of salvation.

You know, in the process,
we're learning how poor

our corns are doing in
our little crops this year.

We learned in South Carolina.

They've had a flurry of hail storms coming
through.

they've got a lot of damage through
peaches.

Therefore, they're having to get rid of
it.

It's damage merchandise.

You know, Jeff says that they were just
throwing the peaches away.

A lot of guarantee it.

Let me check a news, post and see if it
tells anything.

Hail damage.

Well, the ridge bring South Carolina has
got hit tremendously hard with hail.

And there is peach farms there.

I don't know exactly where that is,
do you?

Well, but there's no that listen on the
seat over there.

We can pull over up here and give it a
gander.

This area around ridge spring,
you know, it's known.

I mean, there's several several peach
farms here.

So this is a solid, solid lead.

We think this is the place we need to
concentrate.

Ridge Springs.

E.

Fower.

That's a little north of August.

Right in through here, that's where a lot
of the peaches are raised.

Well, that's not that far from us.

You know, men, you can't be seen coming
back in town with the truckload of peaches.

They're not going to know.

We're making peaches brandy.

Kelly and Amanda's already over here in
North Carolina.

Rick and Kelly do us a solid run over
there and grab us a truckload of peaches.

You got that burner phone on you?

Kyle, Kelly, we're on play us off.

We're getting problem farmers in here and
helping them to hold them off.

Yeah, yeah, this ain't about us.

It's doing a good deed for the hogs and
the farmers.

You know, local, local officials have been
on our high net for a while now.

And we don't really
think it's a good call for

us to go home with not
truckload of peaches.

We would be guilty by association.

Law enforcement would know that we weren't
going to make jam out of them.

Hello.

Hey, boss, man.

Hey, what's up?

Hey, we just noticed over
there in South Carolina, they

got hit really hard with hell
like we did with the flood.

How do you feel about going and getting a
bunch of free peaches?

Well, I mean, okay, that's so.

We got hungry hogs, hogs live peaches.

Yeah.

And then people need
help getting that fruit

out of their way getting
out of their warehouse.

So we figure we just
do them solid and spend

a day helping them haul
off some bad peaches.

Well, and when we say we, we mean you.

Yeah, that.

Do you have a line on somebody?

It's in red spring, Kelly.

Are you sure that you'll get in there and
see what, but I can haul off?

I'm sure they don't
care who hogs them off

as long as they don't
have to deal with them.

Oh, I'll be back in touch here in a day or
two.

We'll call you to another number here in a
day or two.

Oh, I'll see.

No.

This one is completely.

You know, there ain't no doubt that there's
a lot of damaged peaches down there.

But they will be perfect for what we want
them for.

And no one, Kelly.

He's going to bring back enough peaches
for all of us.

Peach brandy, here we come.

Well, we've got some spouts out of there.

Me too, bub.

Well, well... Well, then we're going to
make some good pressure vessels for sure.

I'll pressure vacuum vessels.

You know, we're trying to construct a
steel within one run.

We can produce an
age whiskey that tastes

like it's been in a
barrel for several years.

We're using a couple of different
techniques to try to accomplish this.

Hot liquor flowin' over wood chips and
pressurization.

We're trying to replicate
and mimic the natural process

that takes place in the
barrel over a couple of years.

This is where a crosstere pop doesn't
allow us to pull vacuum on one.

Pressure on the other.

With the whole process
that we got going on,

I just hope it's going
to be enough, man.

We enjoy just going to pass this off as
two-year-old barrel age whiskey.

We got to get every deep-tail rock.

That steel doesn't
guarantee that we're going to

produce a product that's
going to fool our bootlet.

There we go.

Got one hole done.

There it is, boss.

I like some grinding and finesse them,
but it'll be good.

We got a little meat to work with now.

On these stainless steel cakes,
we simply just got a little ball valve

system that we can hook our pressure line
and our vacuum line up to.

So therefore when we get ready to add
pressure, we just hook it up, fill it up

with pressure, pushing all the liquor into
these wood chips.

All at one time and holding it there as
long as we want it to hold it there.

Alright, that looks good.

And when we vacuum it, suck it out of that
wood and hold it for a while.

So we can replicate years in just a matter
of minutes.

Now that's for the fun part.

Stuck in it for me and Jamie up.

Stecker, sir.

It's a stack on it.

I don't believe anybody's ever attempted
to try to do what we're doing here.

You know, we tried several different steps
of rapid age whiskey.

We've had very degrees of success.

There you go.

The seal should be inside of it.

Now, by combining some of our methods
together, we could produce a whiskey that

no one else can tell
apart from age whiskey

that's been in a barrel
for several years.

Oh my god, it's so heavy.

If this doesn't work, man Jerry's wasted a
lot of precious time on a pointless task

with nothing to show for it and no liquor
to sell.

Tell you what, I am tickled in the death.

It's together, ain't it?

If nothing else, son.

Son, she looks marvelous.

She's a beaut now.

She functions like we're anticipating.

We're going to make some very quick rapid
age whiskey.

If it works against us
a couple of year old

age whiskey, it's going
to change the world.

Now that we've got this
thing all complete and hooked

up and ready to go, we
stepped back to go get it.

And of course, we're going to pat
ourselves on the back.

This thing is amazing.

It's not a success yet, honor.

We've got to get there and make it happen
right here out this spot right here,

then we know four or five.

We can claim it, damn baby.

That's right.

You know, the only thing that first to do
is be able to get this thing to the woods

and hopefully get Junior's order
fulfilled.

Well, it ain't going to make nothing
sitting here on a concrete floor, or is it?

That bash is ready to roll.

It's over a way.

Get it, baby!

It makes a little bough in here,
ain't it, bub?

Yeah, that is sure.

Oh, yep, hold on.

But it's cool.

Nice.

That part I actually like.

Yes, sir.

Give another son to shine him.

Well, I'll tell you what this day has been
a long time coming.

I've done a lot of testing, a lot of
research.

I really hope it's all comes together and
work like a booster.

I got it better work, Jerry.

You know, man, Jerry, we've got a
bootlegger.

It's willing to pay $200 per gallon for
good age whisk.

But it's kind of tastes like it's been in
that barrel for a couple of years, though.

So this rapid age system we've built,
we've got to get it to work.

It's going to give us, hopefully,
two to three-year-old age whiskers within

just a few hours.

I don't know if people have got a catch
can like that one.

Mm-hmm.

There it is, boss.

Let's put a column on it.

Let's pump it full.

It's fire this bad boy up, son.

We matched in a whiskey mask made out of
corn in wheat.

It's ready to rock and roll right now.

It's a good alcohol volume.

All we got to do is pump this stuff over,
fire it up, and hope for the best.

Jerry, that's going to look pretty good.

Now, this still is unlike anything that's
ever been built anywhere.

This rig right here
combines three different rapid

aging techniques that work
the best for us in the shop.

Number one is running hot alcohol before
it's a vapor overwood chips.

And of course, cutting
that alcohol in those

chips under pressure
and then a vacuum system.

If this thing works and produces the age
whiskey that we're looking for here today

that will sail on the market, we've
changed the world.

Let's get our lid up, bub.

Let's get the old torch ready.

There we go.

This is bad boy heat up.

We'll leave the old
port off the front here so

she can see my father
in bad heads and stuff.

Yeah, me and Mike, we test a lot of our
procedures.

But on paper this all
looks good in combination,

but we've never
tried this all together.

We want to go ahead and get our water
going.

I'll go ahead to the valve.

Now that we've got a
steam coming out, we've

got all the bad stuff
boiled off the thing.

Now we'll send that steam to the top.

There you go.

We're getting ready to rock and roll with
it now, baby.

Heck yeah, man.

Rip the drop in there.

Ah, it gets condensed off at first plate.

Everybody's getting hot.

So it won't be long.

Ready to crack it.

Let's see what she's got.

They're slow with it.

Right here, I'm going to slow as I can go.

Really there it comes.

Yes, he's hot too.

Good buddy.

You know how to be coming out this first
worm here in a minute.

Look at that.

Look at that.

Look at there.

Perfect.

We better get some chips loaded up and
stuff on the tank.

Our whole goal is to be able to get this
alcohol into the wood and get it back out.

So we're going to load up our two tanks
with actually wood chips.

And actually wood stays from a wooden
barrel.

Oh, they do.

Don't you think?

Like so.

Especially that vacuum and that pressure
going through that.

It's going to pull it in and out.

You know, these two
cakes that we have here,

serves for our vacuum
tanks and our pressure tanks.

Put her to it, babe.

There we go.

Look at that thing dropping, yeah.

Time for the alcohol.

So far so good.

Yes indeed.

There it is.

Listen to that.

It's laying the pressure to it.

You know, when we put it into a pressure
tank, put the nitrogen to it.

All right, that'll be good.

We're forcing the alcohol into those wood
chips to stay at a certain pressure.

I'm going to get our
vacuum system hooked up

so we can make a
change right here real quick.

What we're trying to
achieve is to get this nice,

rich, brown color and
a good flavor behind it.

To replicate it being in a barrel for two
or three years.

But we're only going to do it in less than
24 hours.

All right, Mike, you're good with moving
the truth.

Vacuum pump coming up.

Let her fly.

Look at that.

Look at that.

Look at that.

It's coming out there dark.

One of the cool things about
what we've got these tanks

designed are we can use them
for both pressure and vacuum.

Because we're going
to build a vacuum system

down to be able to
pull all the alcohol into it.

And then we've got the pressure I was
pushing into the next tank.

Oh, she's in close.

So we're going to do this in like five
gallon increments here.

We'll leave it under pressure for a while.

Put it under vacuum for a while.

Let's do this thing on the vacuuming.

We're going to get a cycle going here.

Let's get back on here.

So we do that several times.

Pushing in, holding, pulling them out,
holding.

Hopefully that gives us the finished product
of a two or three-year-old age whisker.

Let's get us a good clean bucket.

Hey, what morning truth?

Yeah, buddy.

Got a little pressure to it.

Now, the time to tell all, we can catch
and finish product in a bucket.

We just got to get that mellow age whisker
flavor to come through.

and like it's had some time on shelf
somewhere.

Look at that.

There you go.

Look at that.

Smell that, man.

Hey, what morning truth?

Yeah, buddy.

We've had this liquor come down to the
column.

We've actually put it under vacuum with
put under pressure.

We put a lot of time and money into this.

If we don't catch that flavor, then
we're not going to be able to sell this.

And this is something we can't lose out
on.

Oh, my God.

Ah, did that mellow that out tremendously.

Look how dark that is.

It's a dark, rich color.

The nose is wonderful on this stuff.

We have done it, knocked it out of the
park, son.

You know, me and
Jerry, we've created Rapid

A's whisking the backwoods
in just a few hours.

But is it good enough
to fool our bootlegger to

think of it's two-year-old
my old age whisking?

I don't know, but if it ain't,
it don't matter what we think.

All right, well, that's the last bucket.

That's 15 gallons of goodness,
Dr. Baby.

There's only three green right here.

Oh, yeah, never mind.

Go get rid of some liquor, baby.

I'm off of that.

I think this is what we've got to need to
creep.

You know, after that run
for John last night, we've

got permission to run
our liquor and his territory.

We've got to get this water so we can mash
in.

You know, we've got a thousand gallons to
make right now.

And we're already late for my Byron
Canada.

Put that pump down here.

So we can't afford any more setbacks.

Ready, DJ?

Try.

Got water?

Oh, yeah.

Yeah, we're good.

Finally, we have worked our asses off to
get to this point.

Now all we've got to do is get that water
in the pots.

Sugar, corn.

And let's run.

Want to throw fire?

Yeah, I got you.

Uh-huh.

All right, we got to get some rain over
here.

All right.

All right, fry in the hole.

I've got a thousand gallon terra free
order.

I've got to get it to Canada.

I only got a few weeks to get it done.

From here on, we can't have anything else
slowing us down.

But I know one thing I
wish we did this three days

ago, because then they'd
be ready to run by that.

We're mashing in two steels to speed up
the process.

We've got $40,000 on the line.

They're risking everything for this sale.

I mean, I could lose my distillery and my
freedom.

I have money right there.

How would we get the water hose?

Cool it down.

Then we put the yeast in.

Finally, we got these steels mashed down.

We're going to come back in three days.

We're going to check this match and see if
it's ready to run.

This is my cold.

Obviously, we're cutting the clothes with
the timeline we have in front of us,

but we should be able to run.

Both steels twice a week.

That's more than 200 plus gallons a week,
hopefully.

Now we're waiting on the match.

We're done with this.

Well, gosh, I shut this down this way this
way.

Percolate.

Right now, everything is looking good.

Yes, it's a long ways to go.

You know, we need to make a thousand
gallons.

But right now, we ain't business, and we're
going to be making it look pretty soon.

I mean, as hard as it is, Tim,
we need this to cook off quick.

It's probably going to do good,
because it will.

It's just right.

Get out of here.

Probably some of the best rapid days
whiskey period.

I would drink a jar of
this right next to a jar

that's come off of a
shelf and a major distiller.

It's that good to me, but
I think we need to kind

of pour the wool over
his eyes just a little bit.

How are we going to do that?

Put it in that barrel right up,
younger.

You know, we made a
deal with our bootleger

junior to pay $200 a gallon
for good aids whiskey.

Alright, okay.

But it's got a taste like that two or
three-year-old aids whiskey.

You ready?

Alright, ready.

Whoa!

So, if we pull a jar off of a wooden
barrel right in front of a junior,

and he takes a sip of it, half of the
bottle is worn, because he's going to

think, you know, this does have been
sitting in a barrel of a garden.

But that's some of the prettiest liquor
you'll ever look at right there.

I'll tell you what, Mike, we've been a lot
of time and effort and money, and

everything else isn't with us building a
steel.

I sure hope he goes for this.

Yeah, I mean, you both.

You know, presentation is everything.

When you can make somebody want something
with their eyes first, you know,

a lot of cases you're going to make the
deal.

Let's go get paid for it, bro.

Thank you.

I ain't never been up here before, because
you sure were going the right place.

I think so.

Yeah, he said, just come up with a wood
line on the right.

I'm pretty sure these woods.

I've seen woods before.

You know, okay, well, this is hard.

He's told us a spot to meet.

What a go.

And he'd be saying us.

I'm assuming they got some pages.

When you've seen
Kelly after something, you

better be ready for a
God's cleaning to show up.

All right, comes the truck.

What in the world?

Well, you reckon he's gotten that trailer,
y'all.

You know, we're kind
of satin on the top of

this hill, and we see
Kelly's truck coming up.

They suck behind him.

We assume he has a load of peaches in the
back of his truck.

But the closer he gets, the better we see.

He's pulling a down bonafide dump trailer.

And it is absolutely full of peaches.

Mother of purple.

All right, let's just go see what that
got.

And the name is Santa.

You know, the whole scene, get all you can
get.

Well, we got all we got all we got.

What's up?

Do you ask for peaches, right?

We got a mask and you shall receive.

These 350 bushels and peaches are removed.

I think if we are taking our shoes off and
get in here and go to Stompin.

Round?

Yeah, I got a bug in so I can't.

I mean, this is a lot of peaches.

Well, let's get at it.

I mean, I don't even know if we can mash
in this many peaches before they rot.

Look here, guys.

They're juicing ourselves.

They're pouring out right here out of the
corner of this trailer.

When they just catch it, that's one less
we got to squeeze.

I brought us a little swimming pool to
catch in.

So I'm going to get in.

You know, these peaches are starting
already.

It shows that they've
been bruised and they've

been hauled and they've
been in the hot sun.

So we're going to have to get to work on
these things pretty much immediately.

I want to be honest.

They're going to have to be mushed up
smaller than in the haze.

Yeah.

A lot of them are already mushed and
they're sealed.

These are wonderful peaches.

They're juicing.

They're sweet.

They're so good.

Boy, just think how good a liquor it's
going to be.

The way people love peaches, Brandi.

It is.

I do like it.

The best way to mash these things in is do
it in the hands.

You know, because you've got to pull the
pit out.

You can't use it in your mouth.

Just mash them and squeeze them and bust
them up.

Well, I think we're about to...
We're going to be delirious, man.

It's how I'm going to get halfway through
this trailer.

Everything we've ever done has been a
learning experience.

And this ain't no different.

But I know what my papa was always told
me.

Son, when you think you're getting something
for free, you ain't ain't nothing free.

If you're getting it for free, some poor
bastards are playing for it somehow.

So, now we're paying for it.

We're paying for it.

You always don't have too much or
something.

But if you're trying to mash in all these
pieces, doing them on the hand,

it's just ridiculous.

I mean, we don't have enough years to live
to mash them all in the hand.

If we were just going to make one or two
barrels of mash, that's one time.

But there's enough mash here to make down
50 or 60 barrels.

We're going to have to find fruit cushers
somewhere.

They make industrial sized fruit cushers
and presses.

You could have found one of them for free
somewhere on the road back.

That ain't a bad idea.

I mean, for anything we get out from
underneath down peaches.

You know, if we had a fruit cusher,
we'd be out of this no time.

We got to have something big and we don't
have it.

Well, if it gets me out of
cutting these down peaches

open and digging them
pits out, yeah, I'm all forward.

I'll be back in a few minutes.

So, if that's case, then I'm going to stop
cutting that right now.

Kelly, if he's got a plan and whatever it
is, I'm on board with it because the plan

that we have and the work we're doing
ain't going to get us anywhere.

I was all ambitious, like, yeah,
we can do this.

Trying to be optimistic about it.

Now I'm having a second dog.

I like optimism.

And the name of sense.

What in the world is he going to do?

That's called an excavator.

Yeah, but once he got in mice,
he's going to mash him down for burial.

Let's keep something to put the pits in.

Yeah, just make one for pets.

Well, you know, I can
remember from chemistry

that we extracted sign
out out of these seeds.

You know, I'm not a damn chemist by any
means.

And all my life, I've been told that the
inside of the peach pit is poison.

I don't.

I'm one of those other bull****s like on
the sign out.

I mean, they might be some of it in there,
but it's such a small amount.

It probably wouldn't kill a pissing.

Well, about when you put 10,000 of them
together.

Do you know that you can take
a peach seed and dry it out in

the oven and grind it up and it
makes a good steak marinade?

I don't believe him.

Kelly only puts ketchup on his steaks.

Well, I'm getting happy this week.

What are you going to do?

You just going to mash them?

I'm just going to mash
and roll them back and

forth and watch the
juice run out right here.

And then we can pump that pool as it's
filling up out in the barrel.

Okay.

I'll like to tell you to get the mash.

This trailer has a tailgate on it.

It has about a half inch gap at the bottom
of the back door.

So I can get in there and just mash the
heck out of these things.

It should work just fine to be able to
squeeze that juice out.

And then we're going to pump it in our
barrels.

That looks more like peach juice.

Yeah.

How much do I like touching the bottom of
the bed?

You're the entire round.

Oh, we got juice coming all over.

You're lifting like every mushroom up.

Oh, yeah.

Push them up against the side.

This is actually pretty genius.

I'm not going to lie.

I didn't know if it's going to work or
not.

I got to give Kelly credit, man.

He got some good ability to do it some
time.

Man, we never would have got all these
peaches mashed up.

We'd have been here for a month.

Capital idea, Kelly.

Ah, you guys, oh.

Well, it's still better than doing it by
hand, I guess.

It's kind of like a portable ride at the
fairway.

I mean, this is a huge cracko.

And you don't have to beat these peaches.

All Kelly's got to do is just set his
bucket down home and just push down.

And that's since creating a big press.

And then he'll stir them
around a little bit, and

mash them some more and
pull new ones and mash them.

It's just a matter of getting it from the
container here over into the barrel.

And these peaches would
have been rotten before

we ever finished it
the way we were done.

Man, we're getting old.

You used two weeks to eat right up back to
the truck.

No problem.

Well, we're mashing peaches and pumping
juice.

Kelly will get you in the mind and he'll
get you out of it too.

I think we're getting to the end there.

Yeah, we're out of juice.

All right, that's it.

This one's full too.

But we do need to get this my stand before
it goes sour on us.

Y'all want to make the trip over there.

Y'all deserve the line share.

We can get by with probably four barrels.

Yeah.

Well, I'll just back
right up through here to

this with your storm
up and back the truck.

Well, let's just put them in there real
gentle like.

Well, if you think we can throw them in
here, hell, hell, I have got you food.

If we throw anything, it'll be a damn
piece.

I'll tell you one thing.

It's just been a damn learning experience.

Yeah, I've marked your arches.

Yeah.

For the time he's sitting done,
Kelly has got us enough barrels.

We're all going to get a bunch.

You'll be at the truck
club to take back with

us and start making
little peaches brain.

Yeah, that's a load.

We're just going to go ahead and maybe
this out.

They're going to go their way.

We're going to go our way.

So I'm working there to get to make
peaches moonshine.

I mean, I'm going to get to make peaches
moonshine.

There's our journey.

What do you say, Junior?

Bootlegger just pulled up.

This is the moment of truth.

We can make him think this is two-year-old
by our legs.

We're just hip-pedoed.

Got you a little sun here.

Yeah.

Even in a barrel.

Well, not a barrel.

You said you wanted some by our legs.

Yeah.

Yep.

So two to three-year-old.

There you go.

That's what I'm working for.

Guaranteed, backwoods.

We're going to get you a whole other hand.

See what you think.

Have it at hammer there.

Yeah, right.

Let the flavor fee speak for itself.

Would you all find that?

We're just going to keep that door safe,
I don't know, Junior.

There you go.

See what you think about that.

Oh, you got a good color.

Color's there for sure.

Yes, sir.

Well, what's your thoughts?

I know you got something on your mind.

I'll tell you.

That's some of the best whiskey I've
tasted aged whiskey.

We got you 20 good gallons right here.

It's $4,000.

$4,000, just sure.

Junior said it's some of the best aged
whiskey he's ever had gotten to backwoods.

And that makes me and Jerry feel like,
well, top of a world right now.

It feels good to have a pay date.

It's been a long time coming.

Is there any chance I could get some more
of that drink more of where that came from?

Probably within a week we can probably get
it to you.

That's the tickle.

It's made it there that he wants another
4,000 order right off the bat.

We'll see you next week.

See you in one week.

I don't know about this situation.

It's like the wrong neighborhood for us to
be here.

You know, I ain't sitting dead in the
water right here.

I mean, we've got 1,000 guys looking right
in these trailers.

We don't have no sight of the boot.

This is going to come to Smuggo look at
the cannon.

I'm sure this is the place.

I don't know nothing how.

All I know is this really told me to come
to me.

The man's down, he's just going to load it
in the liquor.

I said we're going to go right now and
talk to him, try to make a deal with him.

I don't know exactly
what this place is, but me

and Jerry needs to be
making this day for money.

What are you doing putting that in my bar?

Is it live?

It's right this very second.

So he's right above us.

Come on.

Come on.

Come on.