Original subtitles

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.