This is how we make the moonshine. All right. This is when the fun starts. I wasn't thinking I probably should have
backed in, but. Well, it'd be all right. We need the cardio. After all the work and all the worry and
finally getting some water flowing back in this spring. Now me and bees can get down to
business. We're off to the races making single malt
rye. And we're going to be around the clock on
this one. We're making 500 gallons of mash today in
two stills, big, sloppy and one of the twins. We'll get the water pumping, get sloppy
filled up. You know, when we got this order, we had two
weeks to deliver it. Now, with all the setbacks, we got six days
to get this order together. At this point, we're down to zero days that
we can inspire. Every day has got to count and it's got to
be efficient. Bees is fixing to turn our pump on. We'll see what that filter actually did to
this water. We're coming straight out of our totes. Now, that's not gin clear, but it's pretty
dadgum close. Oh, hey, Digger. Come here, man. Hello? Hey, bees. Raelyn Nelson here. How are you? Good, good. I'm out here working on your order right
now, as a matter of fact. Yeah. Making sure that we would have it
before the show. Oh, you will. We're right on track with it. Right on schedule. Okay. And so it'll be there. A day of show. Yes. Shoot. Yeah. All right. Thanks. I'll talk to you soon,
then. Yeah. Yeah. I'll holler back at you right
away. Okay. All right. We're right on time. My theory is don't let the customer know the
trials and tribulations. Just tell them It's great. It's Rosie. We got water boiling now. We got no time to spare, so we got to get
this completed. We got to get this liquor to Nashville and
make our sale. All right, We'll go check the twin Yepper
MASH. Number two. To have a safety belt, we've got
to produce over 60 gallons of liquor. I'm going to be happier, close to 70. But that being said, anything under that
jeopardizes this order. You know, it's for 250 jars, not 249 jars. That's the limestone water and feel how cold
it is. That's what we needed. We get them all down to temperature by
adding a little more cold water. We have to help it come down to temperature
where it's safe to pitch your yeast and it doesn't kill it. We've got water
established, we've got MASH made times two. We got both these still sweetened in and
ready to ferment. And if everything goes good in about five
days, we'll be running this liquor. You know, we can't afford for anything else
to get in our way on this. Falls are coming. We know it. A 50 degree night could slow us down
tremendously. I am glad to get this done. Good job, buddy. Oh, I'm running. Hey, Digger. I'm running, buddy. Good. All right. What we need. This is what we've worked so hard for. Oh, yeah, We're hot, too, Right here. We'll be hotted up and ready to go in no
time. That's beautiful. These got liquor. Nice. You know, Now, back in the day, we would make
maybe one run and get 6 or 8 cases of rye whiskey. Nobody wanted it except for very
few people. Now, when it comes to what's happening in
today's market, it's on the upswing. Everybody's coming in and they're wanting
different types of ryes, catchy little dose. Right off. The worm knows it. That's amazing. That's to get rye whiskeys you'll ever taste. Wow. It's got to be there before 4:00 on
Saturday. And we've got to jar up 250 jars. We've got to put the toasted chips in each
bag and then in every jar, then make the 3.5 hour drive to Nashville bees, 72 gallons. That should finish us up late chatting up. From this point on, everything's got to work
perfectly or the sale is done. Let's go tell. Our wives how hard we work and stuff like
that. Let's go tell them how much more we're going
to work Tonight's chip night. I can't stress to you enough time is of the
essence. Oh, I. Know. Right now we're tempering this liquor,
getting it into jars, stuffing these little bags of toasted oak chips in there. We're going to finish the job, get it loaded
up and head toward Nashville with not a minute to spare. Well, didn't she say she
wanted 100 proof on the money? Yep. I'm going to bring the money. You know, this is a madhouse. I'm tempering liquor and jarring it up. And bees is making the little aging bombs. I'm on bees. You going to step it up? We ain't got a lot of minutes. I mean, it just an assembly line with not
enough assemblers. Wow. They're already changing some color in
there. That's why they call it rapid aging bees. In about six months, it'll be deep, dark. In six more months, it'll be even darker. I think people would love to see that stage
of it. Well, of course they would. You put two in
that one, dumbass. Well, I've always rapid age liquor, but I've
done it in bigger vessels with chips. Well we'll just make a smaller little bag of
chips and put one in each jar. This is basically just a marketing ploy. It's like a home beer kit. It's involving them in the process and they
can wait to when they want to drink it. There's 20 cases now. We've got to get loaded up bees. The end is in sight. We're right now 30 minutes late. We are fixing to head out on the road. If we get there in time, this will be an
absolute touchdown for us. And this makes 20. Let's get the tarp over it. You know, I'm keeping my fingers crossed
that there is no traffic, no construction between here and Nashville. Get locked up and get with it, because that
can hold you up a minimum of 30 minutes. We don't have 30 minutes to spare, so we're
going to get in this van. We're going to put it in the wind. Tell me we do not need gas. Not at this point. But we'll get this liquor
delivered and then we'll worry about gas. For meet and greet starts at 4:00. Yeah, I mean, look right there. What time does it tell us that GPS says we
can get there in this traffic for 15. This is a VIP event that we're making this
liquor for. They're going to have these swag bags ready
to pass out when these folks come through with Raylan. She don't have these jars of
liquor in the bags. They ain't worth a damn to these folks and
her either one. If we get to finish this up yesterday, we'd
have been more comfortable. Oh, I know, but, Digger, we worked till we
dropped, man. Bees. Look. Look what just happened. We went to Central Time. We got plenty of time. Dang. I feel like a total dumb ass. God, we have just been strung out worrying
about the logistics on getting this done. We totally forgot that coming from the Smoky
Mountains to Nashville, we gain a freaking hour. I've never been so happy to be stupid. Yeah. It is. Never worked out in my favor. Digger, we made it here. Well, we made. We made it to Nashville. We haven't made it to the venue yet. Give us a few minutes. We're pulling into the Nashville area, and
it's like Dorothy and them making it to Oz. We see the finish line. Close, close call. Tough fought battle, but Digger and I have
come out ahead again. Uh, hello. There you are. We apologize, buddy. Hey, buddy. How you doing, man? Jb Digger. Good to meet you. Nice to meet you, man. Man. So are we cutting it? So close, guys. So in show biz, nothing ever starts on time. You know that. You know that. Well, anyway. Guys, do you see what we've got for you? This is outstanding. Oh, my God. Look at it already. We just. We just jarred this up. Six hours. Six hours ago. I mean, that right there gives you people
ownership in their liquor. Mm. It's beautiful. Shall we taste? Yes. I highly encourage it. Ooh. Oh, is that crazy good or what? Crazy good. It's been known to make childbirth a
pleasure. And toothaches go away.
