Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from December 5th, 2025

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Have Another Drink with Jimmy the Wine Guy from December 5th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Yes by Sugarhouse Distilleries, Utah's grained to glass distillery, proudly
• 0:04
  Speaker 1: handcrafted in the Mountain West, one small batch at a time,
• 0:06
  Speaker 1: featuring the sugar House Rye Whiskey, which is recently recognized
• 0:10
  Speaker 1: as the fifty best tasting competition at the Double Gold Medal.
• 0:14
  Speaker 2: You can also taste this.
• 0:15
  Speaker 1: Local distilled rye whiskey that's available at U, D, A,
• 0:19
  Speaker 1: b C. Stores.
• 0:20
  Speaker 2: Go get some today, right.
• 0:24
  Speaker 3: The.
• 0:26
  Speaker 2: Lovely Carol Mirural is gesturing well, here he is, ladies
• 0:32
  Speaker 2: and gentlemen. He is the the delicate Prince of the
• 0:37
  Speaker 2: Wine Academy of Utah. He is delicate, the delicate Prince.
• 0:41
  Speaker 3: I'm delicate.
• 0:42
  Speaker 2: Yeah, careful with Jimmy with a break with his with
• 0:47
  Speaker 2: his gentle touch, he guides the Wine Academy of Utah.
• 0:51
  Speaker 2: Wine Academy of Utah dot com. Jimmy Santangelo, good morning,
• 0:55
  Speaker 2: Good morning. We have our sugar House Rye.
• 0:58
  Speaker 4: You know, a listener just a cut couple of weeks ago, asked, hey,
• 1:01
  Speaker 4: what's your favorite whiskey? Or I want to get a
• 1:04
  Speaker 4: whiskey for Remember it was a gentleman named Rick if
• 1:06
  Speaker 4: y Cock correctly, and he and I said the sugar
• 1:10
  Speaker 4: House Rye whiskey because and sure enough I did not
• 1:13
  Speaker 4: know they were in competition, the fifty best competition. Recently
• 1:19
  Speaker 4: this garnered the Sugarhouse Rye whiskey garnered double metal. So
• 1:24
  Speaker 4: of all the fifty rye whiskeys, there was only eighteen
• 1:27
  Speaker 4: that were recognized at the highest recognition. Really, our local
• 1:31
  Speaker 4: Sugarhouse Rye was part of that. Yeah, pretty cool stuff, James, Yeah,
• 1:37
  Speaker 4: James Fowler over there, thirty seven ninety nine at the
• 1:39
  Speaker 4: Wine Store really comes through, real punch you in its
• 1:41
  Speaker 4: spice and aromatics, just well balanced with clove and nutmeg
• 1:46
  Speaker 4: and just this like cinnamon spice, which that Rye whiskey
• 1:49
  Speaker 4: is known for.
• 1:51
  Speaker 3: It's warming my throat.
• 1:52
  Speaker 4: Yeah, yeah, no, it's ninety two proof, so forty six
• 1:58
  Speaker 4: percent alcohol by volume.
• 1:59
  Speaker 3: You you've got one hundred percent rye.
• 2:01
  Speaker 4: It's ninety percent rye and then ten percent malted rye
• 2:04
  Speaker 4: and then aged in lightly toasted brand new American oak barrels.
• 2:08
  Speaker 4: So that color that you're seeing in this bottle really
• 2:11
  Speaker 4: comes through. That's from the barrel, right, because when we
• 2:14
  Speaker 4: put the disold in there, it's clear. Whiskey's as clear
• 2:17
  Speaker 4: as water. But then over time and age. You're extracting
• 2:21
  Speaker 4: that pigmentation from the barrel. But not only are you
• 2:23
  Speaker 4: getting the color from the barrel, but you're also getting
• 2:25
  Speaker 4: those beautiful vanilins, your vanillas, your aromatics and flavor characteristics,
• 2:30
  Speaker 4: your vanilla's, your clothes, your spices, your butterscotches, all that
• 2:33
  Speaker 4: fun stuff in this ry. One note that they said
• 2:37
  Speaker 4: in that competition of how well balanced this was, the
• 2:40
  Speaker 4: judges remarked, and the way they judge it, it's blind
• 2:43
  Speaker 4: judging and they only have either like water or ice,
• 2:49
  Speaker 4: which it's up to the judge how they want to ordinat.
• 2:53
  Speaker 4: And then they have a flavor lest they said flavorless
• 2:55
  Speaker 4: cracker in between each. So it's very proper, you know,
• 2:59
  Speaker 4: it's a absolute judging competition. So I'm really proud of
• 3:02
  Speaker 4: these guys. They've been making great stuff for years.
• 3:05
  Speaker 2: This is just a small batch, kind.
• 3:07
  Speaker 3: Of small bat kind of thing. Yep.
• 3:09
  Speaker 2: I'm not I'm not a singer, but text ritter. I
• 3:13
  Speaker 2: did a song called Rye Whiskey and I and every
• 3:16
  Speaker 2: once in a while the lyrics go through my head
• 3:19
  Speaker 2: and it's whiskey, Rye whiskey, whiskey. I cry if I
• 3:23
  Speaker 2: don't get rye whiskey. I think I will die.
• 3:27
  Speaker 1: Ah.
• 3:28
  Speaker 2: Hell he was, he was great.
• 3:30
  Speaker 1: And this is the time of year to start thinking
• 3:32
  Speaker 1: about a gift giving.
• 3:34
  Speaker 3: This might be a good gift, absolutely.
• 3:37
  Speaker 2: Gina would be a fun gift. It would would be
• 3:40
  Speaker 2: you're fun, you can you.
• 3:44
  Speaker 3: Were rye whiskey.
• 3:47
  Speaker 5: Now you're bringing you're breaking out the egg nog. We
• 3:49
  Speaker 5: went and bought some of this in your recommendation delicious.
• 3:53
  Speaker 3: Yep, we love future in this. It's that time of
• 3:55
  Speaker 3: year for eight. This is New England, New England cinnamon
• 3:59
  Speaker 3: spiced eggs.
• 4:00
  Speaker 2: It's so good. We bought some last year.
• 4:02
  Speaker 3: I'm sure we'll get ye. I'm gonna there's around.
• 4:04
  Speaker 2: There's a little rye whiskey. It's still in this cup.
• 4:07
  Speaker 3: Yeah for the just for the yeah, yeah, just throw
• 4:11
  Speaker 3: your throw your whiskey in the ig nine if you want.
• 4:14
  Speaker 1: Remind me, do I have to refrigerate right this after it's.
• 4:18
  Speaker 3: Yeah you want to, yes, you do.
• 4:20
  Speaker 4: Sorry, you'll want to once it's open. Refrigerate, once it's
• 4:25
  Speaker 4: open to refrigerate. And this is the best weekend creamer
• 4:30
  Speaker 4: in your coffee you'll ever You'll.
• 4:34
  Speaker 5: Now what's that's what sin has been doing it.
• 4:36
  Speaker 4: What's the what's the alcohol content of the alcohol content
• 4:40
  Speaker 4: is makes families argue less. No, this is made with
• 4:45
  Speaker 4: three year old blended whiskey fifteen percent alcohol by volume.
• 4:49
  Speaker 3: So that's good. I'll get you in the boo boo.
• 4:51
  Speaker 4: That's about the alcohol content of a wine.
• 4:55
  Speaker 3: You know, wine's about thirteen to five.
• 4:57
  Speaker 4: But that's so delicious, Like, yeah, this is a lot
• 5:00
  Speaker 4: of fun and it's something that we just dosed up
• 5:03
  Speaker 4: the you know, I put the little whiskey in there.
• 5:06
  Speaker 2: Sirle good. It's a beef steak when I'm hungry, rye
• 5:10
  Speaker 2: whiskey when I'm dry. This is this is what a
• 5:15
  Speaker 2: great way to spend the morning.
• 5:17
  Speaker 1: Remind me the name of that again.
• 5:19
  Speaker 4: Old New England cinnamon spiced so any this is uh.
• 5:24
  Speaker 4: I've been to this plant over in in Boston and
• 5:30
  Speaker 4: it's a lot of fun. They've been doing this product
• 5:33
  Speaker 4: for years and Old New England and bout it is
• 5:36
  Speaker 4: the true spirit of holiday cheer with this delicious and
• 5:39
  Speaker 4: classic nog.
• 5:41
  Speaker 3: It's by M. S. Walker. They're great. Yeah, right out
• 5:44
  Speaker 3: of Boston Masks. My father in law and I went
• 5:46
  Speaker 3: did a tour through there many years ago. They do
• 5:49
  Speaker 3: a cinnamon.
• 5:49
  Speaker 4: They do the regular, So if you're doing the regular,
• 5:51
  Speaker 4: that's when you can kind of add different flavors and spices.
• 5:54
  Speaker 3: If you want a pumpkin, have a pumpkin.
• 5:57
  Speaker 2: One fun These are are these all available at the
• 6:02
  Speaker 2: Yeah store And this is twelve bucks.
• 6:04
  Speaker 4: So I mean it's it's a great party gift. You're
• 6:08
  Speaker 4: going over for bronch, you're doing something. It's it's simple.
• 6:11
  Speaker 4: You know, what are you gonna do. I'm gonna have,
• 6:13
  Speaker 4: you know, thirteen glasses of this, but you're gonna have
• 6:16
  Speaker 4: a nice little splash.
• 6:17
  Speaker 2: Gina, Gina. If you I'm telling you, Gena, if you
• 6:20
  Speaker 2: drink a half a bottle of that, you'll have fun
• 6:23
  Speaker 2: that you will have fun, Fun will ensue, Fun will
• 6:27
  Speaker 2: be there.
• 6:28
  Speaker 4: But one thing that's fun about the fun about the
• 6:31
  Speaker 4: Sugarhouse Distillery is that they have a package store there
• 6:35
  Speaker 4: that you can buy alcohol their products and they have
• 6:39
  Speaker 4: a load of whiskeys, they have a vodka, they have
• 6:41
  Speaker 4: a rum, and they have the canned cocktail line all
• 6:45
  Speaker 4: right there, refrigerated and you can get in. They're located
• 6:48
  Speaker 4: right over in South Salt Lake and I think someday open.
• 6:51
  Speaker 4: You know what it is is they're open. They have
• 6:53
  Speaker 4: their own business hours. They don't have to adopt the
• 6:56
  Speaker 4: state store hours. So for example, holidays to point, they'll
• 7:02
  Speaker 4: be open on that Monday of a three.
• 7:03
  Speaker 3: Day weekend or whatever the case is.
• 7:05
  Speaker 4: So it's kind of fun and support local, you know,
• 7:08
  Speaker 4: drink local, support logo.
• 7:10
  Speaker 2: And James Fowler, it's just the nice, nicest guy.
• 7:12
  Speaker 3: That whole team down there is just so rock solid.
• 7:15
  Speaker 5: They're congratulation on this fifty best tape.
• 7:19
  Speaker 3: Yeah, it's well recognized for sure, double gold medal.
• 7:24
  Speaker 2: He can answer questions about liquor, wine hospitality.
• 7:29
  Speaker 4: So so we had the Christmas party, right, Remember Nick
• 7:33
  Speaker 4: was talking about the reason I'm bringing this up is
• 7:36
  Speaker 4: I was up there thanking everybody, and then even your
• 7:38
  Speaker 4: staff had questions about Boost. It was so funny. People
• 7:41
  Speaker 4: somebody raised their head. I'm like, oh a question question
• 7:45
  Speaker 4: and the Christmas party. But it was so charming because
• 7:49
  Speaker 4: it was the same kind of questions that we entertain
• 7:52
  Speaker 4: all the time.
• 7:52
  Speaker 3: Right, people just want to.
• 7:54
  Speaker 4: Know what do I do when I go in the
• 7:56
  Speaker 4: Wide Star, what do I get?
• 7:58
  Speaker 3: How do I do this?
• 7:59
  Speaker 5: That's because those people don't listen to this show. That's
• 8:03
  Speaker 5: why they had to ask.
• 8:04
  Speaker 2: You the question now here's here's a question in the
• 8:07
  Speaker 2: chat room. And I don't know if I understand this.
• 8:10
  Speaker 2: I have a handful of daily user wineglasses and then
• 8:13
  Speaker 2: a fair few that I keep in storage. Sure ones
• 8:17
  Speaker 2: that are too fragile for regular use, or they are
• 8:19
  Speaker 2: crystal from grandma's china that I'm afraid has a fair
• 8:24
  Speaker 2: bit of lead in them.
• 8:26
  Speaker 4: Yeah, so some of the wine glasses, so the daily use,
• 8:29
  Speaker 4: we curler, workhorse wine glasses, whatever the case is. But yeah,
• 8:32
  Speaker 4: we all have those wine glasses like ah broke or
• 8:34
  Speaker 4: it's got a chip, son of a gun.
• 8:36
  Speaker 3: I'll just replace it.
• 8:37
  Speaker 4: But then you have your fine china or those that
• 8:39
  Speaker 4: you've inherited lead crystal.
• 8:41
  Speaker 3: Lead crystal is a crystal of.
• 8:44
  Speaker 2: Up.
• 8:45
  Speaker 4: I'm trying to think of my awareness on that. It's
• 8:48
  Speaker 4: not coming into my head this morning. Maybe I need
• 8:50
  Speaker 4: some more old New England egg naga.
• 8:53
  Speaker 5: Maybe.
• 8:55
  Speaker 4: But you do have a it's not gonna hire me o's.
• 9:01
  Speaker 4: It's not like you're keeping it in a decanter for
• 9:03
  Speaker 4: a few weeks and then pouring out of it. I
• 9:06
  Speaker 4: would say if you have a lead crystal decanter that
• 9:08
  Speaker 4: you're keeping your whiskey in the thicker lead that might
• 9:10
  Speaker 4: seep in things of that nature.
• 9:12
  Speaker 3: So that's why we kind of went away.
• 9:13
  Speaker 4: There is lead in it, but from what I understand,
• 9:16
  Speaker 4: it's for the durability of it, not enough to and
• 9:18
  Speaker 4: it's transparent.
• 9:20
  Speaker 3: It's still but it's not wash.
• 9:22
  Speaker 4: Those guys use them for the holidays, use them occasionally.
• 9:25
  Speaker 2: You shouldn't use them every day.
• 9:27
  Speaker 3: That's right, that's right.
• 9:28
  Speaker 5: It's not like your Grimace glass from the seventies that
• 9:30
  Speaker 5: has the lead lead paint on it. It's not like
• 9:34
  Speaker 5: that at all, which carry still has, which I still have.
• 9:39
  Speaker 5: Needs something for his but I still need Grimace and
• 9:42
  Speaker 5: I may or mc cheese and all. Let's see, here's
• 9:46
  Speaker 5: some text questions. Which distillery carries Canela. It's the one in.
• 9:50
  Speaker 3: Lehigh, right, Yes, clear water?
• 9:51
  Speaker 2: Clear Water.
• 9:53
  Speaker 5: What are some good snacks to go with a whiskey tasting?
• 9:56
  Speaker 5: I'm planning to do for friends over the holidays very nicely.
• 10:00
  Speaker 3: You know what I do when we do our whiskeys
• 10:01
  Speaker 3: around the world. I'm doing one.
• 10:03
  Speaker 4: This Saturday, in fact, for our good friend from True Fruit.
• 10:08
  Speaker 3: Remember Brady.
• 10:09
  Speaker 4: I'm gonna be up there, and he does such a
• 10:11
  Speaker 4: great job, him and his wife. We're gonna be hosting anyways.
• 10:14
  Speaker 4: So to answer your question, we do you want some
• 10:16
  Speaker 4: salty crunchy snacks generally so some salted almonds, some sharp
• 10:23
  Speaker 4: cheddar cheese. If you want to stay away from things
• 10:26
  Speaker 4: that are sweet, you want to stay away from things
• 10:29
  Speaker 4: that are creamy, and just like two mouthfilling, you want
• 10:33
  Speaker 4: the salt to interact with the spirit, cleanse the palate
• 10:36
  Speaker 4: by boom but being you're done, and then you go
• 10:39
  Speaker 4: on to the next to cleanse your palate. To cleanse
• 10:41
  Speaker 4: your palate, you don't want any residual food on the
• 10:43
  Speaker 4: palate or else you're just continue drinking whiskey. You could
• 10:46
  Speaker 4: cleanse the palate homemade check. Yeah, something of that nature.
• 10:50
  Speaker 4: And that's why people are like, oh, that's why bars
• 10:52
  Speaker 4: they have salty snacks because they want you to drink more. Actually,
• 10:56
  Speaker 4: it helps cleanse the palate, make the make the cocktail
• 10:58
  Speaker 4: a little bit more balanced, and well, yeah, you end
• 11:00
  Speaker 4: up drinking more because it's I'll bounce.
• 11:02
  Speaker 3: So I guess they are onto something.
• 11:04
  Speaker 5: Jimmy inadvertently bought a cinnamon and strawberry tequila, not realizing
• 11:10
  Speaker 5: not realizing it's a cream tequila. What do I do
• 11:13
  Speaker 5: with me?
• 11:14
  Speaker 3: Yeah?
• 11:15
  Speaker 4: So so yeah, no, it rose that rose tequila. They
• 11:22
  Speaker 4: coffee coffee creamers, so you can have use that as
• 11:26
  Speaker 4: a creamer for a hot coffee as a cocktail. But
• 11:31
  Speaker 4: you know, think creatively that that is not a problem.
• 11:34
  Speaker 4: You know, that is your eggnog substitute right now, you know,
• 11:37
  Speaker 4: and uh, you'll be able to use that. But my
• 11:39
  Speaker 4: go to is a Spanish coffee.
• 11:43
  Speaker 5: All right, let's see for Jimmy. Now this is I'm
• 11:46
  Speaker 5: not sure what he's talking about here. I made cherry
• 11:49
  Speaker 5: bounce for the first time this year.
• 11:51
  Speaker 2: Cherry. Now that it's ready, how do I serve it?
• 11:53
  Speaker 4: I know, regrdtfully, I don't know the term bounce, but
• 11:57
  Speaker 4: that sounds something.
• 11:58
  Speaker 2: Uh, if you'd call, we could follow.
• 12:01
  Speaker 1: It's a sweet flavored homemade liqueur made by soaking pitted
• 12:06
  Speaker 1: cherries and sugar and whiskey.
• 12:10
  Speaker 4: Cherry liqueur whiskey based spirit. This is this sounds awesome
• 12:15
  Speaker 4: and thank you for bringing this to my attention. I'm
• 12:18
  Speaker 4: immediately thinking Manhattan's. I'm immediately thinking old fashions, things that
• 12:22
  Speaker 4: are on the rocks, that kind of a thing. Gosh,
• 12:26
  Speaker 4: when when can I come over?
• 12:28
  Speaker 5: Yeah? Any recommendations for a local hard cider for a gift.
• 12:34
  Speaker 4: Yeah, you know, there's my This first step go to
• 12:39
  Speaker 4: Seaon over on ninth h South and between Maine and
• 12:47
  Speaker 4: West south West Temple, and that's.
• 12:51
  Speaker 3: Your cider bar in town.
• 12:52
  Speaker 4: One of the best, have not the best in the
• 12:55
  Speaker 4: different Oh yeah, they're the best over there, and they
• 12:58
  Speaker 4: have such a beautiful, full selection of domestic style citers
• 13:03
  Speaker 4: all the way up to European from France Spain, and
• 13:06
  Speaker 4: you're just gonna have an opportunity to pick your favorite
• 13:11
  Speaker 4: and taste your favorite and then you can either source
• 13:15
  Speaker 4: at the at the wine store or maybe you're gonna
• 13:18
  Speaker 4: have to do a special order and it'll be available
• 13:21
  Speaker 4: to relatively quickly because everything they have in their aa
• 13:24
  Speaker 4: have a good distribution system.
• 13:26
  Speaker 5: While you're making recommendations, any suggestions for a Christmas cigar?
• 13:30
  Speaker 3: Oh, there we go cigars. You know.
• 13:33
  Speaker 4: I just was at I was talking to the boys
• 13:36
  Speaker 4: at Beehive Cigar Shop the other day and their fifteenth
• 13:40
  Speaker 4: anniversary Beehive House Stick just got released this year and
• 13:46
  Speaker 4: it's one of their top sellers fifteen year anniversary, and
• 13:51
  Speaker 4: it's the Beehive brand they're labeled, and I'm gonna throw
• 13:55
  Speaker 4: it out to the reason I was talking to them
• 13:57
  Speaker 4: this Sunday. I don't think they'll mind me mention it.
• 14:00
  Speaker 4: This Sunday. They have a cigar event. It'll be outside.
• 14:04
  Speaker 4: They're going to have a roller there, somebody who rolls cigars.
• 14:07
  Speaker 4: They're gonna have a brand a label there. What it
• 14:11
  Speaker 4: is is escaping me and I don't want to missay.
• 14:13
  Speaker 4: And it's from twelve to six if I were call correctly,
• 14:16
  Speaker 4: or twelve to four. So get down there to Beehive
• 14:19
  Speaker 4: Cigars to pick your holiday cigar, but.
• 14:21
  Speaker 3: Also engage with some fun guys.
• 14:23
  Speaker 4: I should be down there if I can slip away
• 14:25
  Speaker 4: to I gotta go get some milk at the store.
• 14:27
  Speaker 3: That's all the.
• 14:28
  Speaker 5: Money quickly curl from sunset. My wife loves Crown Royal.
• 14:33
  Speaker 3: Okay, whiskey.
• 14:34
  Speaker 5: Is there a nicer whiskey with the similar taste that
• 14:37
  Speaker 5: I could get.
• 14:38
  Speaker 3: For the holiday? Pendleton?
• 14:40
  Speaker 5: Yeah?
• 14:40
  Speaker 4: Pendleton, Yeah, I give that a shot. O Ground Royal
• 14:43
  Speaker 4: does also offer sorry, twelve.
• 14:46
  Speaker 3: And an eighteen year. I got a bottle of eighteen
• 14:47
  Speaker 3: year Crown Royal on my shelf.
• 14:49
  Speaker 2: But the Pendleton doesn't come in a bag, not a
• 14:52
  Speaker 2: purple sack. That's true.
• 14:54
  Speaker 5: Now I have a suggestion for you oh okay, and
• 14:56
  Speaker 5: this has to do with Thanksgiving leftovers.
• 14:59
  Speaker 3: Ah, A cranberry cocktail.
• 15:02
  Speaker 5: You you break down the cranberries, granulated sugar, water saucepan. They
• 15:08
  Speaker 5: break down then you then you sift, you strain them,
• 15:11
  Speaker 5: discard the solids. Then you add gin, the syrup, lemon juice,
• 15:16
  Speaker 5: and elderflower liqueur ice club sodao. It was delicious. Wow,
• 15:22
  Speaker 5: totally because seems like what do I do with these
• 15:24
  Speaker 5: leftover cranberries?
• 15:26
  Speaker 2: And she found this recipe.
• 15:28
  Speaker 3: I love it. The gin route. That's so cool.
• 15:30
  Speaker 2: That's why you were a little late for work today. No,
• 15:32
  Speaker 2: it's just snuggling with my dog. But those that was
• 15:36
  Speaker 2: delightful and that was really good.
• 15:38
  Speaker 5: That was in country looking.
• 15:39
  Speaker 3: So she's at So just.
• 15:41
  Speaker 4: In case you were curious, if anybody wants to go
• 15:43
  Speaker 4: to Scotland with me next year, July third through the eleventh,
• 15:47
  Speaker 4: nine day all inclusive. All you gotta do is buy
• 15:49
  Speaker 4: your flight to get there. Kim Dastrip and myself. It's
• 15:52
  Speaker 4: a whiskey in Yoga Scotland twenty twenty six. We have
• 15:56
  Speaker 4: twelve deposits of sixteen people were taken. We just did
• 16:00
  Speaker 4: a slow roll opening this up and people are just
• 16:04
  Speaker 4: we are so excited about the trip next year. Sixteen
• 16:08
  Speaker 4: all day and sixteen total plus Kim and I, so
• 16:12
  Speaker 4: eighteen pack of people and we are just looking so
• 16:16
  Speaker 4: forward to this all inclusive lodging, transportation, two meals a day,
• 16:22
  Speaker 4: all the there's a great itinerary. You have windows of it.
• 16:25
  Speaker 4: I can be a lot all day, so we give you,
• 16:27
  Speaker 4: we give you a window of free time.
• 16:30
  Speaker 2: You can be a lot of happening.
• 16:33
  Speaker 3: You're a lot right now. So it's a lot of
• 16:37
  Speaker 3: fun going to Windecadeviewta dot com.
• 16:39
  Speaker 4: Click right on that Scotland tour to get more information.
• 16:43
  Speaker 5: Yes, depending on how our contract negotiations go, I'll be
• 16:47
  Speaker 5: joining you. Yeah, thank you. Jimmy Wine Academy of Utah
• 16:53
  Speaker 5: dot com.
• 16:54
  Speaker 3: Save Holiday a brass safe we can be.
• 16:57
  Speaker 1: Thank you,