Moonshiners

Mark and Digger's push to extend their business into Memphis runs into trouble when the bootlegger they rely on is robbed, leaving the pair without a crucial supply line and forcing them to reassess the viability of the expansion. The robbery not only deprives them of the expected shipment but also exposes vulnerabilities in their network, prompting them to seek alternative channels. At the same time, Tickle opens a restaurant that doubles as a clandestine distribution centre for shine, using legitimate front to move the illicit product while keeping the operation hidden from authorities. The venue serves ordinary patrons, but behind the scenes the kitchen and storage are repurposed to hide the contraband, letting Tickle coordinate deliveries without attracting suspicion.

Mark and Digger's push to extend their business into Memphis runs into trouble when the bootlegger they rely on is robbed, leaving the pair without a crucial supply line and forcing them to reassess the viability of the expansion. The robbery not only deprives them of the expected shipment but also exposes vulnerabilities in their network, prompting them to seek alternative channels. At the same time, Tickle opens a restaurant that doubles as a clandestine distribution centre for shine, using legitimate front to move the illicit product while keeping the operation hidden from authorities. The venue serves ordinary patrons, but behind the scenes the kitchen and storage are repurposed to hide the contraband, letting Tickle coordinate deliveries without attracting suspicion.

Tickle and Carol're in the thick of launching their new restaurant, trying to get everything off the ground while their differing priorities keep pulling them in opposite directions. As they juggle the myriad tasks that come with opening a dining venue, they've got to constantly negotiate whose ideas take precedence, all in the hope of a smooth start. At the same time, Mark and Digger decide to bring Amanda on board to give their popular hazelnut rum a boost. They've asked her to lend her expertise, hoping her input will sharpen the drink’s flavour and keep the product ahead of the competition. Their collaboration centres solely on refining that signature beverage.

Tickle and Carol're in the thick of launching their new restaurant, trying to get everything off the ground while their differing priorities keep pulling them in opposite directions. As they juggle the myriad tasks that come with opening a dining venue, they've got to constantly negotiate whose ideas take precedence, all in the hope of a smooth start. At the same time, Mark and Digger decide to bring Amanda on board to give their popular hazelnut rum a boost. They've asked her to lend her expertise, hoping her input will sharpen the drink’s flavour and keep the product ahead of the competition. Their collaboration centres solely on refining that signature beverage.

In this episode, the lads from Virginia set their sights on pulling off a massive 500‑gallon bootleg operation, targeting the supplies stored at Tickle’s restaurant. The scheme tests their teamwork under pressure and forces them to improvise, with their plan hinging on extracting the entire quantity in one go, testing both their ingenuity and resolve. Meanwhile, Jerry turns his attention to engineering a new type of still that operates without water, hoping it’ll mark a breakthrough in the craft. He believes the waterless design could cut costs and simplify operations, and he sketches out the design confident it could reshape how they produce their product. Both storylines run side by side, showcasing the group's ambition indeed and Jerry’s inventive drive.

In this episode, the lads from Virginia set their sights on pulling off a massive 500‑gallon bootleg operation, targeting the supplies stored at Tickle’s restaurant. The scheme tests their teamwork under pressure and forces them to improvise, with their plan hinging on extracting the entire quantity in one go, testing both their ingenuity and resolve. Meanwhile, Jerry turns his attention to engineering a new type of still that operates without water, hoping it’ll mark a breakthrough in the craft. He believes the waterless design could cut costs and simplify operations, and he sketches out the design confident it could reshape how they produce their product. Both storylines run side by side, showcasing the group's ambition indeed and Jerry’s inventive drive.

Mark and Digger put Amanda's skills to the test, asking her to produce both brandy and grappa from the same batch of grapes. They watch as she works to separate the two spirits, balancing the gentle fermentation needed for brandy with the harsher extraction required for grappa, which highlights the subtle differences between them. Meanwhile, the three members of the Maggie Valley team comb through local scrapyards, sifting rusted frames and abandoned machinery in hopes of finding the stolen copper still. Their search moves from pile to pile of metal as they try to locate the coveted equipment before daylight fades and recover it quickly.

Mark and Digger put Amanda's skills to the test, asking her to produce both brandy and grappa from the same batch of grapes. They watch as she works to separate the two spirits, balancing the gentle fermentation needed for brandy with the harsher extraction required for grappa, which highlights the subtle differences between them. Meanwhile, the three members of the Maggie Valley team comb through local scrapyards, sifting rusted frames and abandoned machinery in hopes of finding the stolen copper still. Their search moves from pile to pile of metal as they try to locate the coveted equipment before daylight fades and recover it quickly.