Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy for April 11th, 2025

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Have Another Drink with Jimmy the Wine Guy for April 11th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Because Elena Gin is produced with generations of experience, resurrecting
• 0:04
  Speaker 1: an old recipe, crafted in a small distillery dating back
• 0:07
  Speaker 1: to the eighteen hundreds, using old eighteenth century wood fire
• 0:11
  Speaker 1: copper stills, and sourcing botanicals from Piedmont, Italy. New to
• 0:14
  Speaker 1: the Utah market and soon to be distributed widely, keep
• 0:17
  Speaker 1: a lookout for Elana gin today.
• 0:22
  Speaker 2: What you get.
• 0:22
  Speaker 3: There, doctor Santangelo.
• 0:27
  Speaker 2: Yes, he's the one.
• 0:31
  Speaker 4: He's the proprietor of the Wine Academy of Utah. And uh,
• 0:35
  Speaker 4: he's brought us a gin, this Ela gin, which I
• 0:38
  Speaker 4: just tasted straight and it's really good.
• 0:42
  Speaker 5: You'd like that very er basis, So you have your
• 0:44
  Speaker 5: Italian stylegent. This gin is from Piedmont, Italy, and all
• 0:49
  Speaker 5: the herbs and essences, the botanicals are sourced from that area.
• 0:52
  Speaker 5: You've got the juniper berries, almonds, time coriander seeds, black elder,
• 0:57
  Speaker 5: angelica flowers, wild mountain mint. I'm a meal casis bark
• 1:01
  Speaker 5: line peel. There's two more, bitter orange peel and citrus
• 1:05
  Speaker 5: fruit flowers. This gin is made in small batches. Only
• 1:09
  Speaker 5: about twenty six hundred bottles a year are made, and
• 1:13
  Speaker 5: then it's distributed, batched out two to three times throughout
• 1:17
  Speaker 5: the year, so they're not just making a big bulk
• 1:19
  Speaker 5: and then sending it out.
• 1:20
  Speaker 6: It's really hand crafted stuff.
• 1:22
  Speaker 2: It's not that expensive either.
• 1:24
  Speaker 5: It's not a bad prey. What's the price point? Thirty nice,
• 1:27
  Speaker 5: thirty six nice. It does have a slightly smoky color.
• 1:31
  Speaker 5: I'm gonna throw it up to the unless one of
• 1:33
  Speaker 5: you guys want to hold it. This has got a
• 1:36
  Speaker 5: nice thinks and uh, it's all that herbs and essences
• 1:42
  Speaker 5: coming through. We threw it over to Gina there and yeah,
• 1:46
  Speaker 5: beautiful label, great martinis, but I wanted to make you
• 1:51
  Speaker 5: a negroni this morning. And we're also using Alina, the
• 1:54
  Speaker 5: same producer as this. They're Vermouth, they're sweet Italian nice.
• 1:59
  Speaker 5: And then these are both everything is available in the Star.
• 2:03
  Speaker 5: And then your Cappelletti. Sorry Gina for hand.
• 2:05
  Speaker 1: That's okay, I'm your your vana wad.
• 2:10
  Speaker 2: Gina has three arms, so that's this is real. This
• 2:14
  Speaker 2: gin is very very tasty, though I've got.
• 2:17
  Speaker 3: So how do you how do you one.
• 2:19
  Speaker 6: To one ratio or it's equal parts, so.
• 2:24
  Speaker 5: One of gin, one of the Cappelletti, and then sorry
• 2:29
  Speaker 5: to hand it, and then you have your one ounce
• 2:33
  Speaker 5: of the gin here if you are friend in the
• 2:37
  Speaker 5: corner there if you want.
• 2:39
  Speaker 2: Oh, we got real glass today.
• 2:42
  Speaker 6: But the best now we got so cheers.
• 2:47
  Speaker 5: Yeah, absolute, that's yummy, very good.
• 2:55
  Speaker 2: Yes, that knock you on your ass in a hurry.
• 2:57
  Speaker 3: That's nice. People are one to know how to how
• 3:01
  Speaker 3: to spell this so they can find it at the store.
• 3:02
  Speaker 2: E L E n A.
• 3:04
  Speaker 6: Yeah, E L E n A.
• 3:06
  Speaker 5: And we'll have a picture of this on the website
• 3:11
  Speaker 5: after the show, when Katie puts it up online. So
• 3:15
  Speaker 5: go to X ninety six coded ratio from how tab
• 3:17
  Speaker 5: and then you'll be able to see our feature have
• 3:21
  Speaker 5: a drink, Having drink now?
• 3:22
  Speaker 1: This is soon to be distributed, Is it available?
• 3:25
  Speaker 5: We got a couple hundred bottles in the warehouse and
• 3:28
  Speaker 5: forty two cases on order, so once those cases land boom,
• 3:34
  Speaker 5: everything's going to get punched out. This is not available nationally.
• 3:40
  Speaker 5: This is sort of sub markets because they don't make
• 3:42
  Speaker 5: a lot. They don't make enough of.
• 3:43
  Speaker 3: It to say, with the number of batches you were
• 3:45
  Speaker 3: talking about, I was honestly surprised that we're getting it here.
• 3:48
  Speaker 6: They do a good job.
• 3:49
  Speaker 5: Well, it's because of the hard work of the wine
• 3:52
  Speaker 5: broker and spirits broker that brings in libations, inc. Yeah,
• 3:56
  Speaker 5: they do a really good job with it. And this
• 3:58
  Speaker 5: is forty cahol by volume. So this is a nice
• 4:02
  Speaker 5: smooth gin and it allows the herbaceousness to really punch through.
• 4:07
  Speaker 5: And having it neat as you had, I think it
• 4:10
  Speaker 5: really overemphasizes. I could see this with as a martini
• 4:15
  Speaker 5: with I'm gonna make this weekend with this gin and
• 4:18
  Speaker 5: Gibson martini with this.
• 4:20
  Speaker 6: So I'm gonna use the onion.
• 4:23
  Speaker 5: Yeah, the pickled onion, the Gibson onion. And I know
• 4:26
  Speaker 5: you love that story where the ambassador, uh so it
• 4:29
  Speaker 5: recognized of all the martinis he was a teetotaler during prohibition,
• 4:33
  Speaker 5: so they threw an onion in his to differentiate all
• 4:36
  Speaker 5: the clear martinis out there. His two others that's made
• 4:41
  Speaker 5: Ambassador Gibsons has made out of water. But this Ellena
• 4:44
  Speaker 5: Jin definitely a great martini. This is a very well
• 4:49
  Speaker 5: balanced groaning really comes through. Unfortunately, it's not too boozy,
• 4:54
  Speaker 5: and I mean that by unfortunately.
• 4:58
  Speaker 3: I had what was what was left by when I
• 5:01
  Speaker 3: was sampling.
• 5:04
  Speaker 2: It's just so that's any idea why it's what the
• 5:08
  Speaker 2: name Elena.
• 5:10
  Speaker 5: I do have an idea it's named after and I'm
• 5:13
  Speaker 5: not coming to mind Bill, sorry to say, uh, Penna
• 5:17
  Speaker 5: Elena on the back there, and it's maybe from the space,
• 5:22
  Speaker 5: the place, or the name of a person. But one
• 5:27
  Speaker 5: thing I do know is that in Italy, this is
• 5:31
  Speaker 5: in the Piedmont wine growing region, and they even because
• 5:35
  Speaker 5: although Tuscany is further away, they also do discuss about
• 5:40
  Speaker 5: Tuscan aromatics and herbs. So this is a real taste
• 5:44
  Speaker 5: in Italy when it comes to gin.
• 5:46
  Speaker 2: Mmm, yeah it doesn't.
• 5:48
  Speaker 4: I don't think it says imported from I get that
• 5:51
  Speaker 4: in my tech notes.
• 5:52
  Speaker 5: I I went down a deep rabbit hole of the distillation,
• 5:57
  Speaker 5: the small batch and then all those beautiful and essences
• 6:00
  Speaker 5: in there and balancing this cocktail out a groaning with
• 6:05
  Speaker 5: their Alean of Remouth, which is all available in the state.
• 6:08
  Speaker 3: We're very lucky to have this in the store.
• 6:10
  Speaker 6: Yeah, no, no, for sure.
• 6:12
  Speaker 5: And the vermooth somebody asked me just last night and
• 6:14
  Speaker 5: I wanted to mention it. This is eighteen percent alcohol.
• 6:17
  Speaker 5: You're removeth and then your capaletti, which is an Italian
• 6:22
  Speaker 5: red bitter liqueur, which is seventeen percent. So once you
• 6:26
  Speaker 5: have all your components of a drink, of a cocktail,
• 6:30
  Speaker 5: all alcohol based. That's when you stir the drink down.
• 6:35
  Speaker 6: As soon you stir it verse.
• 6:37
  Speaker 5: As soon as we add a juice or a simple syrup,
• 6:41
  Speaker 5: that's when you gotta shake it.
• 6:42
  Speaker 6: I see.
• 6:42
  Speaker 1: Okay, Alena is the wife of the distiller of the distilled.
• 6:48
  Speaker 6: Thank you named after his wife.
• 6:49
  Speaker 2: Okay, that's very nice, awesome, lovely stuff. Now do we
• 6:53
  Speaker 2: have time?
• 6:53
  Speaker 6: Do you want to do?
• 6:54
  Speaker 3: How long will it take you to do that?
• 6:56
  Speaker 6: We can open it right now.
• 6:57
  Speaker 5: I don't have any glass or if somebody wants to
• 6:59
  Speaker 5: get some plastic where we can, I don't have anything
• 7:01
  Speaker 5: to put it in.
• 7:02
  Speaker 6: Grab grab right? So what is this?
• 7:06
  Speaker 3: Mike from Nashville who is the biggest Dave Matthews fan
• 7:09
  Speaker 3: that I've ever met?
• 7:09
  Speaker 4: How many concerts have you been to? Fifty four? Dave Matthews?
• 7:13
  Speaker 3: This is Dave Matthews wine.
• 7:16
  Speaker 6: Nice?
• 7:16
  Speaker 3: Now is how how involved in the production is here?
• 7:20
  Speaker 3: Does he just own the winery? Two winery? Dreaming Oh,
• 7:26
  Speaker 3: I've had dreaming Tree.
• 7:28
  Speaker 2: I didn't know that was it.
• 7:29
  Speaker 6: We can get it here, so it's like collaboration with them.
• 7:33
  Speaker 3: Yeah, I've had Dreaming Tree it's so Sue likes it
• 7:37
  Speaker 3: because it's.
• 7:37
  Speaker 6: A red, so she she likes reds.
• 7:42
  Speaker 3: Right, we're going this is an estimation of the Aave
• 7:46
  Speaker 3: Matthews wine.
• 7:47
  Speaker 4: So Dave Dave Matthews crush is so really well, this
• 7:52
  Speaker 4: is crush.
• 7:52
  Speaker 6: Okay, of course. Yeah, I've had this before too.
• 7:55
  Speaker 1: I didn't realize it was.
• 7:56
  Speaker 3: His crush and Dreaming Tree or both.
• 7:58
  Speaker 6: Dave Matthews.
• 8:00
  Speaker 5: Yeah, Staindably Grown twenty twenty one. It's out of California
• 8:04
  Speaker 5: sourceing the frood. I'm sure it's a blend frush red blend.
• 8:09
  Speaker 5: Exciting collaboration between Dave Matthews, the winemaker, Gray Grace the stewart,
• 8:14
  Speaker 5: and Dreaming Tree offers sustainably sourced wines that capture the
• 8:17
  Speaker 5: spirit of California's wine country. Well, I think to our
• 8:21
  Speaker 5: friend who brought it in and to this collaboration, let's
• 8:24
  Speaker 5: raise a hand, raise a glass rather cheers everybody.
• 8:27
  Speaker 4: Good morning Wine Academy of Utah Events, Events, events.
• 8:32
  Speaker 6: We do have some events. You do need me to read?
• 8:35
  Speaker 2: Oh yeah, I could do it.
• 8:37
  Speaker 6: There we go, I got it. I got it.
• 8:38
  Speaker 5: Thursday, April seventeenth, Tracy Aviary Series Rose Another Way featuring
• 8:43
  Speaker 5: white wines made into rose fashion keeping on the skins
• 8:46
  Speaker 5: to gain some color. Thursday, April twenty fourth, Leo Libations
• 8:49
  Speaker 5: and then rounding out the month Sunday Clearwater distilling for
• 8:53
  Speaker 5: cigar and spirits pairing.
• 8:56
  Speaker 3: What do you think of the Dave Matthews wine?
• 9:00
  Speaker 6: Okay, mm hmmm? How much that's crushable?
• 9:05
  Speaker 3: Sixteen a bottle?
• 9:07
  Speaker 6: Nice?
• 9:07
  Speaker 5: Oh yeah, that's a nice wine, very drinkable. Low Tanning's
• 9:13
  Speaker 5: medium body, a little bit of a city. I could
• 9:15
  Speaker 5: see this in the backyard all summer long.
• 9:18
  Speaker 4: There you go, Jimmy Santangelo, thank you so much. The
• 9:21
  Speaker 4: Atlanta gin. That's a great find.
• 9:24
  Speaker 6: Enjoy weekend, everybody. Thanks, thank you very much.
• 9:27
  Speaker 3: To me, I may have found a gin I like