All language subtitles for Moonshiners.S15E08.Kentucky.Kingpin.1080p.AMZN.WEB-DL.DDP2.0.H.264-RAWR

Hell, I'm getting
out of his way.

This time
on "Moonshiners"--

We learned in South Carolina,
they've had a flurry of

hailstorms come through.

They've got a lot
of damaged peaches.

Ah, you asshole!

Are you ready?

Well, she's a nice one,
ain't she?

We're trying to construct
a still within one run,

we can produce an aged whiskey
that tastes like it's been in

a barrel for several years.
- I like it.

- I do, too.
- What we're trying to achieve

is to get this nice,
rich, brown color

and a good flavor behind it.

Moment of truth.

Yeah, buddy.

You said you wanted some
barrel-aged whiskey.

Tell us what you think
about that.

It's a daggone warehouse, eh?

Look at
this setup, Tim.

I'm running a batch of liquor
for the local moonshine boss

just to get the right
to operate in his territory.

If I mess up this moonshine,
I know I'm gonna be in deeper

trouble with these guys.

Ooh, that's hot.

This is how
we make the moonshine.

So how is our
old buddy Jeff over here?

Is he good?

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

Jeff ain't gonna be
bailing no hay.

In Cocke County,
Tennessee, under constant

surveillance from law
enforcement, Mark and Digger

take a circuitous route to meet
a trusted grain supplier.

Now, Jeff, he ain't called
since I told him we're on

radio silence unless
it's something 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 of how we step,

especially when it comes
to gathering ingredients.

As soon as we get this grain
to produce some liquor and we're

starting to make a little more,
we'll be sure and drop Jeff off

a couple of cases,
he can make a little
extra money, too.

What in the world has
happened here, Jeffrey?

Damn.

His baler caught on fire.

So now he's down a baler,
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.

None of it made it.

You know, this summer
has been miserable.

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

He takes us into his fields,
he shows us what he's grown

this year, and it is,
it's pretty sad.

- Damn.
- I see what you mean.

If we're gonna make any
liquor at all that we can sell,

we're gonna have to do
a 180 and turn around and see

what's behind us we can run.

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

But down in South Carolina,
they've got peaches down there

where they're having
to throw away

50, 60% of the crop,
they're just tossing them out

right now because
of hail damage.

- Hail?
- Hail.

Once the fruit gets hit
by those hailstones,

it bruises the fruit.
- Oh, yeah.

It'll cause rot.
It'll rot right there.

That's a shame, all them
peaches getting throwed away.

So immediately, my gears
go to spinning.

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

I mean, their loss
could be our gain.

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

I'm done a-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 to make

liquor out of it,
we're gonna go get it.

Peach brandy is
awful easy to sell.

Well, Jeffrey, we're gonna
go see if we can't find

somebody that knows somebody
in peach country.

No problem.
Appreciate that you came.

- Thank you, Jeff.
- Thank you, brother.

Well, Jerry, we're getting into
it awful deep to be building

a brand new pot for aged
whiskey we don't even know

is gonna work yet.

I'm gonna tell you
what, though.

If we can get this system
to work, $200 a gallon--

- We'll be making money.
- Making good money.

Yes, indeed.

In Haywood County,
North Carolina,

after a bootlegger
offered them top dollar

for true barrel-aged whiskey,

Mike and Jerry face a problem.

They don't have
any aged 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.

...we're starting
with a brand new pot, which is

gonna contain 170 gallons.

This is pretty much the largest
pot still that you can make

out of one single sheet
of copper.

There's the barrel flanged
and ready to go.

Well, down there, we just
put us a bottle and a cap

on it and a valve,
we'll be ready to set a column.

The submarine pot we've been
using was designed to work

with steam heat.

You know, but with this
multi-step rapid aging system

we've got, we're gonna have
much more control

over the heat.
So we're building a pot

that can run
with direct flame.

- Are you ready?
- Ready.

Up.

Well, she's a nice one,
ain't she?

She's a
behemoth for sure.

Oh, yes.

- You good?
- Good.

You know, with this still
design, we're actually gonna

use some of our old still
components, and we're gonna

and build some new
still components.

- I like it.
- I do, too.

We're actually gonna have
three different processes that

we know actually work, in hopes
that those three combinations

of processes is gonna
give us what we need.

- Ready?
- Looky there.

I think that'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-char oak chips.

By pressurizing the kegs
with nitrogen, they'll force

the liquor into the charred
oak, then create a vacuum

to pull it back out,
mirroring the natural flow

of whiskey in and out of new
American oak barrel staves.

As seasons change,
over two years of aging.

Let's see if this old chiller
right here is gonna be

wide enough to see if it's
gonna fit down in there.

- Oh, yeah.
- After the fact.

Let it go.

- OK.
- There's room to spare.

Just making sure.

This chiller that we
actually designed,

when that hot liquid
comes off the still, it steams.

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

So by putting this chiller on
there, we can run cold water

through it, and when that
alcohol comes off as a liquid,

it's gonna be nice and cool
and not steam.

How many coils you got
in that chiller right there?

Oh, I don't know.

You know, you need,
you need at least 13.

I got 12.

For good luck or whatever,
we've always built worms

back in the day
with 13 coils in them.

Yeah.

In other words,
that represents 12 jurars

and one chance of getting off.
So you have that odd guy.

- Jurars?
- Jury, jurars.

- Jurars?
- Like the jury on the--

Yeah, is that what they
call them, "jurars"?

Jurars, that's what
I call them.

Oh, OK.
Jurors, jurars,

and you got one
chance of getting off.

We don't want this
to be illegal.

- No.
- We don't want
to do nothing illegal.

We don't dare want to do
nothing illegal, do we, Jerry?

Mm-mm.

You know, this is something
that should be in

a science lab with our hair
stuck up to the ceiling.

Not in the backwoods.

Let's start our dephlegmator.

Yeah, I think me and Jerry
should swap these overalls

for white lab coats.

Man, we are getting
in the science world here.

I think we'll do it the
same way we've done the chiller.

Do it to it.

A dephlegmator, it is to
condense steam back into liquid

and make a reflux
to up your proof.

Keeps the steam and alcohol
within the system.

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

With all these chips,
it's just gonna start getting

richer with flavor,
richer with color, body, aroma,

the whole nine yards.

It'll look pretty once we get
her all stacked together.

- It will.
- Right there's some
normal column space up.

It's gonna look good, buddy.

You know, if we can make this
work and fool everybody into

thinking that we've got
a two-year-old aged whiskey

coming out of a barrel,
we're gonna change

the backwoods liquor forever.

Let's go see if we can
source us some kegs.

Let's get it, man.

Well, he didn't say
anything about a dirt road,

but it looks like
we on a dirt road.

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 1,000-gallon run

of tariff-free liquor
for a buyer in Canada.

What's going on in here?

But when a local kingpin
caught wind of outsiders

on his turf...

I've got a still 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 do we got to do?

I want you guys
to run the shine.

It looks like we ain't
got no choice.

I'm just nervous, man, to be
put on a still that's already

mashed in, ready to run,
and we've got to pick up

because someone else
got caught.

Basically, we was just held
at gunpoint and told to run

this shine before we can make
our liquor in his territory.

You know, the problem is,

I gave the buyer in Canada
my word.

You know, my word that I will
deliver 1,000 gallons come

hell or high water,
and that's what I'm gonna do.

All right, here we go.

I felt like this guy
was sending us on a daggone

wild goose chase.

Ah.

My God, what a place.

- That's a daggone warehouse, eh?
- This is...

Oh, look
at this setup, Tim.

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

- Oh, my Lord, Tim.
- Wow.

Yeah.

Man, this is
a double-rig operation.

I mean, they got twins.

Yeah, it's pretty nice
right here now.

All the illegal stills
I ever run 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

an elaborate still like this
in a warehouse out in the open.

Do you see what I'm looking at?
They're electric stills.

These are not,
like, gas stills.

You can't put no burner
on them.

I've never run one,
have you?

Think it just got
electric wires on it.

That means you got
to figure out

how to turn the electric on.
- I'm gonna find power.

First thing I noticed,
it is copper stills.

But the key thing here is,
these are electric stills.

There's no burner.
There's no propane tanks.

I've never ran anything
like this before.

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

They got one for that one
and one for this one.

- They got twin mash barrels?
- That's what he said.

It's going to be
set up, so.

Oh, my God.

Hmm.

- Oh.
- Cornmeal.

About as bitter as you can get.

I tasted the corn mash that
they had prepared for this run,

and, uh, it's a little bit
different than I'm 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 gonna be
a challenge, man.

This ain't like a hot-water
heater, except it's a souped-up

hot-water heater.
Got four of them in it.

Got some funny-looking
elements in there.

These electric burners, it has
an amperage gauge that

tells you how many amps
to put into the element.

So this turns on each one
of the elements.

See that?

I've never been trained on this,
so I don't know, do you put

100 amps on it or 10 amps?
I mean, will it blow up?

I don't know.

We got to move that over here,
and let's put some mash

in the still.
- Let's get it.

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

Drop the shine and move on.

Now we got to go into this
and got to go up here.

The 1,000 gallons that I got
to make for the guys in Canada

is small potatoes
compared to this.

Getting caught in a large-scale
illegal operation here,

you know, this could put me
in jail and put me in prison

for a long time.

It's pulling 81.9 amps.

In the woods, we turn on
the propane, we hear more gas

coming out.
- Yeah.

I hear a little bit of hum
here, but you don't hear

anything over here.

You don't hear the gas.

But you heard that,
didn't you?

- Oh.
- We just lost power.

Yeah, we ain't--
We ain't got no power here.

Howard, go check them breakers.

I'm running a batch of liquor
for the local moonshine boss

just to get the right
to operate in his territory.

I never made liquor
on an electric still before,

but I think I just
shorted something out.

It's a pretty amazing
setup here.

You know, it's all new to me,
but, you know, if the law busts

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

- Tim, your breakers are tripped.
- Well, turn it on.

All right.

Coming back on, just make sure
y'all clear over there.

Still nothing?

That means we got a problem
somewhere else.

Howard's over there
switching these breakers,

and we should have power,

but that's not working.

So you got power coming in.
Disconnect.

Here you go.

- All your breakers are tripped.
- Well, turn them on then.

- I am.
- These control boxes,

they have little, mini breakers

for each one in there,
and all of those is

tripped out.
- Here we go, Tim.

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 heat these pots up.

How many
jugs we got total?

40.

That's what they give us,
so I guess that's what

we're gonna get.
I'm just glad ain't nothing else

happening around here.

- Oh, I see the steam.
- Yeah, she's coming on up.

She's about 163 now.

We'll run the heads off
like that?

- Yeah.
- Run the heads off,
let the steam out?

Get 173 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 ruin this mash, I mess up
this moonshine, I know

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

It's hot right here.
Yeah, he's coming.

Howard, you hear it?

Hear it? We got it coming out
the damn worm now, son.

- It's thumping.
- Yeah.

- I mean, that's running, too.
- This one running, too.

Don't mind it, boys.

You know, we got everything
running good, you know,

inside of this building.

We got the stills dialed in,
but this whole process here is

actually putting me behind
on making my 1,000 gallons

for the Canadian guy.

That's pretty good.
Good liquor.

Yeah, I think it's
all right, yeah.

As we've been tinkering with
these stills, we're starting

to find a balance for them.
We're figuring out how to

operate them in stages
and bring the heat

up as we should.

So all we need to do is start
filling up these jugs

and hit the road.

All right, Howard,
this is the last jug.

You go get the truck,
back it in.

We're gonna fill the truck up.

We got this thing done,
you know, and I asked Howard

to, you know, get the vehicle,
and all we got to do is put

40 jugs in 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, let's get this stuff
unloaded, man.

Once we get all 40 jugs,
you know, set back at

a designated location,
we'll call John and let him

know that, "Hey,
mission complete."

Tomorrow night, we're gonna
head back to the barn.

We got a lot of runs that
we gotta mash in and hopefully

smooth sailing
from here on out.

All right, is
that gonna do it?

Yeah.

You know, having
this hailstorm, it could be

our little bit of salvation.

Well, you know, in the process
of learning how poor

our corns are doing in
our little crops this year,

we learned in South Carolina,
they've had a flurry

of hailstorms come through.

They've got a lot
of damaged peaches.

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

It's damaged merchandise.

You know, Jeff says that
they was just throwing

the peaches away.
- Oh, I guarantee it.

Let me check the news,
Puss, and see if it

tells anything.

Hail damage.

Well, Ridge Spring,
South Carolina has got hit

tremendously hard with hail,

and there is peach farms there.

Huh.

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

No, but there's an old atlas
under the seat over yonder.

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...

four.

It's a little north of Augusta.

Right in through here,
that's where a lot of

the peaches are raised.

Well, that's not
that far from us.

You know, me and you can't be
seen coming back into town

with a truckload of peaches.

They're gonna know
we're making peach brandy.

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

Reckon Kelly would do us
a solid and run over there

and grab us
a truckload of peaches?

- You got that
burner phone on you?
- Mm-hmm.

Call Kelly.
We're gonna play this off

we're getting 'em for hog
farmers anyhow and helping 'em

by hauling them off.

Yeah, yeah,
this ain't about us.

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

You know, local law officials
have been on our hind end

for a while now, and we don't
really think it's a good call

for us to go haul a
dump truck load of peaches.

We would be guilty
by association.

Law enforcement would know that
we weren't gonna 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 hail like we did

with the flood.

How do you feel about going
and getting a bunch

of free peaches?

Well,
I mean, I could.

We got hungry hogs.
Hogs love peaches.

Yeah.

And them people needs help
getting that fruit out of

their way, getting it out
of their warehouses.

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
Ridge Spring, Kelly.

Well, you just want me to go
down there and see what

I can haul off?
- I'm sure they don't care

who hauls them off as long as

they don't have
to deal with them.

All right, well, I'll be back
in touch here in a day or two.

All right, we'll call you
with another number here

in a day or two.

- All right,
all right, I'll see you.
- All right.

This one is kablooey.

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 knowing Kelly, he's gonna
bring back enough peaches

for all of us.

Peach brandy, here we come.

Well, I'm glad we got
them spouts out of there.

Me too, bub.

- Well...
- I'll tell you what,

them are gonna make
some good pressure vessels

for sure.
- High-pressure vacuum vessels.

- Yeah.
- You know, we're trying to

construct a still
within one run,

we can produce an aged whiskey
that tastes like it's been

in a barrel for several years.

We're using a couple
different techniques to try

to accomplish this.

Hot liquor flowing over
wood chips and pressurization,

trying to replicate and mimic
the natural process that takes

place in a barrel over
a couple of years.

This will be our crossover
pipe, and that'll allow us

to pull vacuum on one
and pressure on the other.

With the whole process that
we got going on, I just hope

it's gonna be enough, man.

If me and Jerry's gonna
pass this off as two-year-old,

barrel-aged whiskey,
we gotta get every detail right.

That still doesn't guarantee
that we're gonna produce

a product that's gonna
fool our bootlegger.

- There we go.
- Got one hole done.

There it is, boss.

It'll take some grinding
and finessing, but...

It'll be good.

We got a little meat
to work with, now.

On these stainless-steel kegs,
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.

All right,
that looks good.

And when we vacuum it,
it sucks it out of that wood

and holds it for a while.

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

Now then, for the fun part,
stacking this mammy-jammy up.

We gotta stack her, son.
Put the stack on it.

I don't believe anybody's ever
attempted to try to do what

we're doing here.

You know, we've tried several
different steps of rapid-age

whiskey, and we've had
varied degrees of success.

There you go, the seal
should be inside of it.

Now, by combining some
of our methods together,

we can produce a whiskey
that no one else can tell apart

from aged whiskey that's been
in a barrel for several years.

Oh, my God, it's so heavy.

If this doesn't work,
me and Jerry's wasting 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 to death.

- It's together, ain't it?
- If nothing else...

- Son.
- ...son, she looks marvelous.

She's a beaut now.

If she functions
like we're anticipating,

we're gonna make some
very quick, rapid-aged whiskey.

If it works and gives us
a couple-year-old aged whiskey,

it's gonna change the world.

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

and ready to go, we step back
and take a look at it.

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

- This thing is amazing.
- It's not a success yet.

- Oh, I know.
- We've got to get there

and make it happen right here
out of this spout right here,

then we know for a fact

we can claim it then, baby.
- That's right.

You know, the only thing left
for us to do is be able to get

this thing to the woods
and hopefully get Junior's

order fulfilled.

Well, it ain't gonna make
nothing sitting here on

a concrete floor, is it?
- That mash is ready to roll,

and so are we.
- Let's get it, baby!

It's a little damp
in here, ain't it, bub?

- Yeah, that is for sure.
- Oh, yeah, boy.

But it's cool.

- Nice.
- That part I actually like.

Yes, sir.

Even though
the sun's a-shining.

Well.

Tell you what, this day's been
a long time coming.

We've done a lot of testing,
a lot of researching.

I really hope this all comes
together and works like

it's supposed to.
- By God, it better
work, Jerry.

You know, me and Jerry,
we've got a bootlegger that's

willing to pay $200 per gallon
for good aged whiskey,

but it's got to taste like
it's been in that barrel for

a couple of years, though.
- All right.

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

to work.
It's gonna give us, hopefully,

two to three-year-old aged
whiskey within just a few hours.

I don't know how many people
got a catch can

like that one.
- I don't know.

There it is, boss.
Let's put a column on it.

Let's pump it full and fire
this bad boy up, son.

We mashed in a whiskey mash
made out of corn and wheat.

It's ready to rock and roll
right now.

It's good alcohol volume.

All we got to do
is pump this stuff over,

fire it up and hope
for the best.

Jerry, that's gonna 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 worked
the best for us in the shop.

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

over wood chips.

And of course, putting that
alcohol in those chips under

pressure and then
a vacuum system.

If this thing works
and produces the aged whiskey

that we're looking for
here today that will sell

on the market,
we've changed the world.

Let's get her lit up, bub.

Let's get
the old torch ready.

There we go.

Let this
bad boy heat up.

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

steam off all them bad
heads and stuff.

Yeah, me and Mike, we test a lot
of different procedures,

but on paper, this all looks
good in combination,

but we've never tried this
all together.

I think we ought to go
ahead and get our water going.

I'll go hit the valve.

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

the bad stuff boiled
off this thing.

Now we're gonna send that steam
to the top.

There you go.

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

Heck yeah, man.
Drips are dropping in there.

- Nice.
- Got some condensing
off that first plate.

Yeah, buddy.
It's getting hot.

- Say it won't be long.
- Ready to crack it?

Let's see what
she's got, go slow with it.

I am.
I'm going as slow as I can go.

- Looky there.
- Here she comes.

- Yeah, she's hot, too.
- Yeah, buddy.

It ought to be coming out this
first worm here in a minute.

- Looky there.
- Looky there, looky there.

Perfect.
We better get some chips

loaded up this doggone tank.
- Yeah.

Our whole goal is to be able to
get this alcohol into the wood

and get it back out.

So, we're gonna load up
our two tanks with actually

wood chips and actually wood
staves from a wooden barrel.

- That'll be good,
don't you think?
- I think so.

Especially with that vacuum
and that pressure going through

that, it's gonna pull it
in and out.

You know, these two kegs
that we have here serves

for our vacuum tanks
and our pressure tanks.

Put her to it, baby.

There we go.

Look at that thing
dropping, Jerry.

I'll be doggone.
So far, so good.

- Yes, indeed.
- Very good.

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 gonna 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 gonna

do it in less than 24 hours.

All right, Mike, here it
goes, moment of truth.

Vacuum pump coming up.

Let her fly.

Looky there.
Looky there.

She's coming
out of there dark.

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

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

because we're gonna be able
to vacuum the system down to be

able to pull all the alcohol
into it, and then we're gonna

have to pressurize it
to push it into the next tank.

All right.
She's equalized.

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.
- Tell you what,

let's throw this thing
on a vacuuming.

Go ahead and get
a cycle going here.

- Hook that bad boy up.
- So, we do that several times.

Push it in, hold it.

Pulling them out, hold it.

Ready?

Hopefully that gives us
the finished product

of a two or three-year-old
aged whiskey.

Let's get us a good,
clean bucket.

- Hey,
moment of truth.
- Yeah, buddy.

All right, put a little
pressure to it.

Hey, now's the time
to tell all.

We catching finished product
in a bucket.

We just got to get that mellow
aged whiskey flavor to come

through like it's had some time
on a shelf somewhere.

Look at that.
There you go.

- Look at that, son.
- Golly, smell that, man.

Ha-ha!

- Moment of truth.
- Yeah, buddy.

We've had this liquor
come down the column.

We've actually put it
under vacuum.

We've put it under pressure.

We've put a lot of time
and money into this.

If we don't catch that flavor,
then we're not gonna be able to

sell this, and this is something
we can't lose out on.

- Oh, my God!
- Ah!

Dude, that mellowed 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-age whiskey

in the backwoods
in just a few hours.

But is it good enough to fool
our bootlegger into thinking

it's two-year-old
barrel-aged whiskey?

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
right there, baby.

That's gonna be three grand
right here.

Oh, you ain't
never lie.

Go get rid of some
liquor, baby.

I'm all for that.

I think this is what we
got to do to be free.

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

permission to run our liquor
in his territory.

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

You know, we got 1,000 gallons
to make right now,

and we're already late
for my buyer in Canada.

Put that pump down here.

So we can't afford
any more setbacks.

- You ready, DJ?
- Try it.

Got water?

Oh, yeah.
Yeah, we're good.

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

Now all we 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, what do
you need me to do?

- Grain-- we got to get
some grain over here.
- All right.

All right,
fire in the hole.

I've got a 1,000-gallon,
tariff-free order.

I've got to get it to Canada.

Only got a few weeks
to get it done.

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

Well, I know one thing.

I wish we did this three days
ago, because then it'd be ready

to run by now.

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

We got $40,000 on the line,
and I'm risking everything

for this sale.
I mean, I could lose

my distillery and my freedom.

That's
money right there.

Howard, get the water hose.

We'll cool it down.
Then we'll put the yeast in it.

Finally, we got these stills
mashed in.

We're gonna come back
in three days

and we're gonna check this mash
and see if it's ready to run.

Put some more cold in it.

Obviously, he's gonna
be cutting it close with

the timeline we have in front
of us, but we should be able to

run both stills twice a week.

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

- Now, we're
waiting on the mash.
- We're done with this.

We gotta shut this down,
just let it wait, percolate.

Right now, everything is
looking good.

Yes, it's a long ways to go.

You know, we need to make
1,000 gallons, but right now,

we're in business,
and we're gonna be making

liquor pretty soon.
- I mean, as hot as it is,

Tim, we need this
to cook off quick.

It's probably gonna do
good, because the weather's

just right.
Get out of here.

Probably some of the
best rapid-aged whiskey, period.

I would drink a jar of this
right next to a jar that's come

off of a shelf
at a major distillery.

It's that good to me.

But I think we need to kind
of pull the wool over his eyes

just a little bit.
- How are we gonna do that?

Put it in that barrel
right up yonder.

You know, we made a deal with
our bootlegger, Junior, to pay

$200 a gallon for
good, aged whiskey.

- Got it?
- I got it.

But it's got to taste like that
two or three-year-old

aged whiskey.
- You ready?

I'm ready.

Whoa!

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

of Junior and he takes a sip of
it, half of the battle is won.

Because he's gonna think,
you know, this stuff's been

sitting in a barrel regardless.

Now, that's some of
the prettiest liquor

you'll ever look at right there.

Well, tell you what,
Mike, we put a lot of time

and effort and money
and everything else into this,

building the still.

- I sure hope he goes for this.
- Yeah, me and you both.

You know, presentation
is everything.

When you can make somebody
want something with their eyes

first, in a lot of cases,
you're gonna make the deal.

Let's go get paid
for it, brother.

Heck yeah.

I ain't never been
up here before, Puss.

You sure we're going
the right place?

I think so.

Yeah, he said just come up
to the woodline on the right.

I'm pretty sure
these is woods.

I've seen woods before.

You know, old Kelly,
bless his heart, he's told us

a spot to meet, where to go,
and he'll be seeing us.

I'm assuming
they've got some peaches.

When you send Kelly after
something, you better be ready

for a God's plenty to show up.
- Here comes the truck.

- Huh.
- What in the world?

- Well, you reckon he's got
in that trailer yonder?
- Oh.

You know, we're kind of
sitting on the top of this

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

Huh.
They's something 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 damn bona fide
dump trailer.

And it is absolutely
full of peaches.

Mother of pearl.

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

In the name of sense.

You know the old saying,
"Get all you can get."

- Well, we got all we can haul.
- Damn.

What's up?
You asked for peaches, right?

- By God, we got them.
- Ask and you shall receive.

They's 350 bushels
of peaches there or more.

I think we ought to take
our shoes off and get in here

and go to stomping.
- Wrong.

Yeah, I got a bunion,
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 themselves.

They're pouring out right here
out of the corner

of this trailer.

We need
to just catch it.

That's one less
we got to squeeze.

I brought us a little
swimming pool to catch in,

so I'm gonna get it.

You know, these peaches are

starting to already show that

they've been bruised
and they've been hauled

and they've been
in the hot sun.

So we're gonna have to get
to work on these things

pretty much immediately.
- I'm gonna be honest.

They're going to have to be
mushed up smaller

than in halves.
- Yeah.

I think a lot of them already
mushing themselves up.

These are wonderful peaches.

They're juicy, they're sweet,
they're so good.

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

The way people love
peach brandy.

It is.
They do like it.

The best way to mash these
things in is do it by hand,

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

You can't use it in your mash.

Just mash them and squeeze them
and bust them up.

I think we're about to--
gonna be delirious

by the time we get
halfway through this trailer.

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

and this one ain't no different,
but I know what my Papaw's

always told me--

"Son, when you think you're
getting something for free,

ain't nothing free."
- Ain't nothing free.

"If you're getting it for free,
some poor bastard's paying

for it somehow," so now
we're paying for it.

Now we're paying for it.

You always rather have
too much of something,

but if you're trying to mash in
all these peaches, doing them

by hand is just ridiculous.

I mean, we don't have enough
years to live to mash them all

in by hand.

If we was just gonna make
one or two barrels of mash.

That's one thing,
but there's enough mash here to

make damn 50 or 60 barrels.

We're gonna have to
find a fruit crusher somewhere.

They make industrial-sized
fruit crushers and presses.

You could have found one
of them for free somewhere

on the road back.
- That ain't a bad idea.

Yeah, I'm game for anything
we get out from under these

damn peaches.

You know, if we had a fruit
crusher, we'd be out of this

in no time.

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

Well, fellas,
I've got an idea.

If you-uns will indulge me for
a few minutes and let me try it

and be patient.
We'll see if it'll work.

- I like it.
- If it gets me out of cutting

these damn peaches open

and digging them pits out,
yeah, I'm all for it.

All right, I'll be back
in a few minutes.

Well, if that's the case,
then I'm gonna stop

cutting up right now.

Kelly, 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 gonna
get us anywhere.

I was all ambitious,
like, "Yeah, we can do this,"

trying to be optimistic
about it.

- Now I'm having second thoughts.
- I like optimism.

In the name of sense, what in
the world is he gonna do?

That's called
an excavator.

Yeah, but what's
he got in mind?

Is he going to mash them down
or bury them?

Let's keep something
to put the pits in.

Yeah, just make one for pits.

Well, you know, I can remember
from chemistry that

we extracted cyanide
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 a peach pit

is poisonous.

I'm gonna throw the bull[bleep]
flag on the cyanide.

I mean, there might be some of
it in there, but it's such

a small amount, it probably
wouldn't kill a piss ant.

What 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.

Hell, I'm getting
out of his way.

What are you gonna do?
You just gonna mash them?

I'm just gonna mash and waller
'em 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 barrels.

- OK.
- All I can tell you
is get to mashing.

This trailer has a tailgate on
it that has about a half-inch

gap at the bottom of the back
doors, 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 gonna
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 there.
- You're there now.

Oh, we got juice
coming all over it.

They looking like
they're mushing up.

Oh, yeah.
Push them up against the side.

This is actually
pretty genius.

I'm not gonna lie, I didn't know
if it's gonna work or not,

but you got to
give Kelly credit, man.

He's got some good hillbilly
ingenuity sometimes.

I mean, we never would
have got all these peaches

mashed up, we'd have been here
for a month.

Capital idea, Kelly.

Ah, you asshole!

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

This is kind of like
a carnival ride at the fair.

Whee!

I mean, this is a huge trackhoe,
and you don't have to beat

these peaches.

All Kelly's got to do is just
set his bucket down on them

and just push down.

In essence, creating
a big press.

Then he'll stir them around
a little bit, 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 doing it.
- Man, we're getting old.

Used to, we could
set these right up

in the back of the truck,
no problem.

Whew!

Well, we're mashing peaches
and pumping juice.

Kelly'll get you in a bind.
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
mashed in before it

goes sour on us.

Y'all are the ones that made
the trip over there.

Y'all deserve the lion's share.

We can get by with probably
four barrels.

Yeah.

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

We'll just throw them up
in the back of the truck.

Let's just put them in there
real gentle like.

Yeah, well, if you think we can
throw them anyhow,

hell, I have
got you fooled.

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

I'll tell you one thing.

This has been a damn
learning experience.

- See how smart you are, Kelly?
- Yeah.

By the time it's said
and done, Kelly has got us

enough barrels that we're
all gonna get a bunch.

There'll be at the truckload
to take back with us and start

making little peach brandy.

Yeah, that's a load.

We're just gonna go ahead
and divvy this out.

They're gonna go their way.
We're gonna go our way.

So Mark and Digger get
to make peach moonshine.

Me and Amanda get
to make peach moonshine.

There's old Junior.

What do you say, Junior?

Bootlegger just pulled up.
This is the moment of truth.

If we can make him think
this is two-year-old,

barrel-aged whiskey,
we just hit paydirt.

Got you a little
something here.

Yeah.
Even in a barrel.

Well.
Even in a barrel.

You said you wanted
some barrel-aged whiskey.

- Yep.
- Some two to three-year-old.

There you go.
Right there.

- That's what
I'm looking for.
- Guaranteed.

Guaranteed backwoods.
We're going to get you

a horn of it here
and see what you think.

Hand me that hammer there,
Jerry, will you?

Let the old flavor speak
for itself.

- Yeah.
- Where did
you all find that at?

We're just gonna keep that
to ourself there, old Junior.

- There you go.
- Looky there.

See what you think about that.

- Oh, yeah.
- Got a good color.

Color's there for sure.

Yes, sir.

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.

- $4,000.
- $4,000.

$4,000.
Yes, sir.

Junior said it's some of
the best aged whiskey he's ever

got in the backwoods, and that
makes me and Jerry feel like

we're on top of
the world right now.

It feels good to have a payday.
It's been a long time coming.

Is there any chance I can get
some more of that?

Is there any more
where that came from?

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

OK.

This tickles me to death that
he wants another $4,000 order

right off the bat.
We'll see you next week.

- See you in one week.
- See you in a week.

I don't know about
this situation.

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

You know, I am sitting dead
in the water right here.

I mean, we got 1,000 gallons
of liquor right here

in these trailers.

We don't have no sight
of the boat that's gonna

smuggle our liquor to Canada.

You sure
this is the place?

I don't know
nothing, Howard.

All I know is this is where
he told me to come to.

The man's there.
He just unloaded the liquor.

I say we go in there
right now to 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 extra money.

What are you doing bringing
that in my bar?

Is that live?

- That's right this very second.
- So he's right above us.

- Above us.
- Be quiet.