Latest / The Radio From Hell Show - Best Of / Have Another Drink With Jimmy From November 7th, 2025

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Have Another Drink With Jimmy From November 7th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: All right, is this a sponsored feature? Gina?
• 0:02
  Speaker 2: Yes, Uh, Zippo zepp help me, hell me, Jimmy.
• 0:08
  Speaker 3: To zeppa.
• 0:09
  Speaker 1: Now to coffee licour is new.
• 0:12
  Speaker 2: Miscal wahackan coffee licour from producers of Wahaka Messcals. Is
• 0:16
  Speaker 2: splendid with messcal and agave syrup. Market it in a
• 0:20
  Speaker 2: way to elevate cocktails such as espresso Martini available at
• 0:24
  Speaker 2: your local state wine and liquor stores. Field the trains
• 0:31
  Speaker 2: in the feel, alright, Field teunder.
• 0:34
  Speaker 4: The weather in the feel all right.
• 0:38
  Speaker 5: Well here he is the rockcard Ab, owner of the
• 0:44
  Speaker 5: rockcard Ab. He's got it's a watchboard under that shirt,
• 0:48
  Speaker 5: a watchboard.
• 0:49
  Speaker 3: He's uh. Jimmy Santangelo.
• 0:51
  Speaker 5: Uh. The Wine Academy of Utah. Go to Wine Academy
• 0:54
  Speaker 5: of Utah dot com and uh, not only will you
• 0:58
  Speaker 5: find a lot of information about wine and spirits, you'll
• 1:01
  Speaker 5: also see Jimmy doing crunches from time to time.
• 1:04
  Speaker 3: Ah. This is yeah. When I've been down to.
• 1:06
  Speaker 4: Pick up cases of wine and spirits, I'm excited about
• 1:10
  Speaker 4: this product. This is a coffee liqueur with a mescal
• 1:15
  Speaker 4: bass spirit.
• 1:16
  Speaker 3: Is that is that unusual? For totally unusually it will
• 1:18
  Speaker 3: be a neutral green spirit. Here.
• 1:20
  Speaker 4: This is it's coming to the market soon. This is
• 1:23
  Speaker 4: a special order, but it is going to be listed.
• 1:26
  Speaker 4: So for all you coffee liqueur fanatics out there, this
• 1:31
  Speaker 4: is a great twist and it's a spirit based Wahaka.
• 1:35
  Speaker 4: Misscal is the producer. And that's this guy here. We've
• 1:38
  Speaker 4: had them before. I'll show it up on the screen
• 1:41
  Speaker 4: again for those looking. And this is the Wahaka producer.
• 1:44
  Speaker 4: This is the Guskano, the one with the worm and
• 1:47
  Speaker 4: at them off the loud so good and yeah, and
• 1:50
  Speaker 4: it's got a little bit of color in there that's
• 1:51
  Speaker 4: from the barrel aging. And it's repisado and I think
• 1:54
  Speaker 4: I was gonna I'm gonna make up a little espresso
• 1:58
  Speaker 4: martini as well, but I just really wanted to taste
• 2:01
  Speaker 4: this meat on its own because it's produced with agave syrup,
• 2:06
  Speaker 4: so you've got a little bit of that sweetness. The gave,
• 2:09
  Speaker 4: of course, is the plant that we make tequila in
• 2:14
  Speaker 4: mescal out of Espadeen is the primary agave that we're using.
• 2:18
  Speaker 3: That's the name of the gave plant. And like blue.
• 2:23
  Speaker 4: Weber or Weber agaves for tequila, we can use a
• 2:27
  Speaker 4: number of different wide variety of agaves when producing mescal
• 2:32
  Speaker 4: in the Wahaka growing region down in the Providence down
• 2:36
  Speaker 4: or the state further south.
• 2:38
  Speaker 3: And this is good. I'm really really good. Nice.
• 2:42
  Speaker 5: It's so. The deal with this is it's sweet. It
• 2:46
  Speaker 5: tastes really like coffee. Yeah, but there's no I don't
• 2:51
  Speaker 5: really taste any alcohol. However, there's a little bit of
• 2:55
  Speaker 5: pepper that kind of flies up.
• 2:58
  Speaker 3: This is fort Yeah, there is a little bit to pepper.
• 3:00
  Speaker 3: I like that.
• 3:01
  Speaker 4: Yeah, and that's from that agave spirit. Twenty percent alcohol
• 3:05
  Speaker 4: by volume. That's typical. This is a liqueur, so it's
• 3:09
  Speaker 4: gonna have a richness. It has evidence of flavor. I
• 3:13
  Speaker 4: love the color. Spill a little bit on the countertop.
• 3:16
  Speaker 4: Looks great.
• 3:17
  Speaker 6: I know what you're thinking is that I've had coffee
• 3:20
  Speaker 6: liquor before, but this is this is a little different.
• 3:23
  Speaker 1: I mean, you know, you've had your caluis.
• 3:24
  Speaker 6: I've even had coffee lookor made from tequila, but this
• 3:27
  Speaker 6: is different.
• 3:28
  Speaker 4: This is well balanced. Yeah, you I could see this.
• 3:32
  Speaker 4: Rarely do we drink the coffee liqueur straight? Yeah, And
• 3:34
  Speaker 4: I just sampled it for you this way. I'm gonna
• 3:36
  Speaker 4: make the cocktail here in a second or maybe in
• 3:38
  Speaker 4: the second half if we want.
• 3:40
  Speaker 2: And.
• 3:42
  Speaker 3: The h I love the viscosity of this.
• 3:45
  Speaker 4: That's that sweetness coming through really bounces out, not very
• 3:48
  Speaker 4: boozy at all, alcohol by volume, so that's really nice.
• 3:53
  Speaker 4: And you know, I was I was concerned because I
• 3:57
  Speaker 4: just tasted this for the first time yesterday. I was
• 3:59
  Speaker 4: concerned that I was going to have to produce some
• 4:02
  Speaker 4: Typically with espresso martinis, we need to add turbinout of
• 4:05
  Speaker 4: sugar sugar in the raw or a simple syrup sugar
• 4:09
  Speaker 4: in the raw.
• 4:10
  Speaker 3: We don't with no.
• 4:11
  Speaker 4: Nope, I didn't bring it because I knew that that
• 4:13
  Speaker 4: richness in there, and that's nice when you're making cocktails,
• 4:17
  Speaker 4: uh as a in a in a hospitality environment at
• 4:21
  Speaker 4: a bar, one less ingredient, one less ingredient.
• 4:24
  Speaker 1: Absolutely.
• 4:25
  Speaker 4: So what I also did, I made a really strong
• 4:27
  Speaker 4: cup of coffee, So I was gonna make two. I
• 4:30
  Speaker 4: was gonna make one with coffee, one without. I was
• 4:32
  Speaker 4: going to do just the one to one ratio of
• 4:35
  Speaker 4: the mescal with the uh coffee liqueur, just one to one.
• 4:40
  Speaker 4: Went out and went out, shake strain. See that with
• 4:43
  Speaker 4: that taste, and then I'll incorporate coffee and then see
• 4:46
  Speaker 4: where we're at.
• 4:47
  Speaker 3: You know, kind of a thing like that, but good stuff.
• 4:51
  Speaker 5: You know, or or if you just had a big
• 4:53
  Speaker 5: dish of vanilla ice fake that bottle and you just
• 4:58
  Speaker 5: pore that all over the nice Yeah, absolutely what it
• 5:03
  Speaker 5: would be like just warm slightly as well.
• 5:06
  Speaker 4: Yeah I could, well I think this in warm coffee,
• 5:10
  Speaker 4: in hot coffee, but yeah, I put it in your.
• 5:12
  Speaker 3: Hot coffee as your quote unquote creamer if you will.
• 5:14
  Speaker 4: There's no dairy in here, but it's this beautiful dark color.
• 5:18
  Speaker 4: I love the packaging forty proof so twenty percent alcohol
• 5:23
  Speaker 4: by volume. Uh, this is a premium product. I mean,
• 5:26
  Speaker 4: you do not have coffee the core made from my
• 5:30
  Speaker 4: scale and that's.
• 5:33
  Speaker 1: And you've turned me into a scal fan.
• 5:35
  Speaker 4: And the kind of the smokiness in here is kind
• 5:37
  Speaker 4: of cool. It's like it just it's almost like a
• 5:39
  Speaker 4: roasted coffee bean. Like that's the mescale coming through. Let's revisit.
• 5:44
  Speaker 1: I'm getting that. I'm getting that smoky afterward.
• 5:47
  Speaker 4: Yeah yeah, and that's the mescal and it's kind of
• 5:50
  Speaker 4: takes down that roasted coffee nut thing going on.
• 5:58
  Speaker 3: I get it. I get it.
• 6:02
  Speaker 1: Yeah, man, that is which which which cocktail you want
• 6:05
  Speaker 1: to make first?
• 6:05
  Speaker 3: With this?
• 6:06
  Speaker 4: So I was gonna do uh, So I wanted to
• 6:08
  Speaker 4: do it neat and I made a bit of a mess,
• 6:10
  Speaker 4: so I can I was gonna make it.
• 6:11
  Speaker 3: Well, I'm going to make it right now. Sure we
• 6:13
  Speaker 3: have time, start with one, start with one.
• 6:15
  Speaker 4: So I was just gonna do the one to one
• 6:16
  Speaker 4: ratio of the repisodo. This is wahaka misscal there avocado
• 6:24
  Speaker 4: con gusano, and this is aged in beryl. Uh for
• 6:29
  Speaker 4: a brief period of time. That's where you're getting your
• 6:30
  Speaker 4: color from.
• 6:31
  Speaker 1: So you're you're you're putting mescale on mescale.
• 6:34
  Speaker 4: Mi scale, on the extra mescale scale, on the scale
• 6:39
  Speaker 4: violence there.
• 6:41
  Speaker 1: But then you put a little coffee of the coffee.
• 6:44
  Speaker 4: We'll do that, just the wonder one and then comes
• 6:46
  Speaker 4: the magic nice my favorite. Just this is what your
• 6:53
  Speaker 4: alarm clock is in the morning.
• 6:55
  Speaker 1: Yes, my favorite.
• 6:57
  Speaker 3: Sound very nice, nice, creamy.
• 7:02
  Speaker 6: Someone wants to know the difference between liquor and liquor.
• 7:06
  Speaker 4: So uh spelling smeller is the liqueur e u e
• 7:11
  Speaker 4: r is a representation of the spirit. That is what
• 7:16
  Speaker 4: this This would be considered a liqueur.
• 7:20
  Speaker 3: Liquor. Is it brought things?
• 7:22
  Speaker 4: Bill the liquor l i q u o r is
• 7:26
  Speaker 4: an indicator of all spirit is uh liquors such as
• 7:30
  Speaker 4: your rocket g and tequila Roman whiskey.
• 7:33
  Speaker 3: So that's what that's the difference is.
• 7:35
  Speaker 1: All right, there we go.
• 7:37
  Speaker 3: We're really thinned out color wise.
• 7:39
  Speaker 1: It did, didn't it.
• 7:40
  Speaker 3: It's quite different.
• 7:41
  Speaker 1: Now, what's the name of the coffee Messcal? Again? People
• 7:43
  Speaker 1: want to know?
• 7:44
  Speaker 4: People are asking and I and I'll apologize initially with
• 7:47
  Speaker 4: my pronunciation, but I'm going to show it up on
• 7:49
  Speaker 4: the screen here for you. And yeah, zeppa z A
• 7:54
  Speaker 4: P O N A U T A coffee mescal the cool.
• 8:00
  Speaker 1: Now, this isn't available yet yet.
• 8:02
  Speaker 4: This is a special order that came in. The producers
• 8:05
  Speaker 4: are in fact here in the market. I got to
• 8:07
  Speaker 4: meet them yesterday.
• 8:08
  Speaker 3: Great people, so soon. Yeah, all right, let's see what
• 8:12
  Speaker 3: this is. This is very smoky. Mmm.
• 8:18
  Speaker 1: Oh, I like the chill on there.
• 8:20
  Speaker 4: Little Yeah, the chills nice A little stronger obviously because
• 8:23
  Speaker 4: we folded in the forty three percent alcohol by volume, Misscal.
• 8:28
  Speaker 4: I think it's forty three. Might be it's forty, so
• 8:31
  Speaker 4: you've got that really round. I kind of like it
• 8:34
  Speaker 4: bumped it up, so the alcohol came through the smokiness impacted.
• 8:38
  Speaker 4: But I think what I'll do is, uh, if I
• 8:41
  Speaker 4: were to make this and producers, I would add actually
• 8:44
  Speaker 4: less of the messcal, maybe a two to one ratio.
• 8:47
  Speaker 3: So two parts of the coffee liqueur.
• 8:49
  Speaker 4: One part little sweeter, balance it out, and then I'll
• 8:53
  Speaker 4: make it on the second half with the coffee.
• 8:55
  Speaker 6: Sid is asking if the coffee liqueur is as smoky
• 8:59
  Speaker 6: as regular miss cow smoking.
• 9:01
  Speaker 4: It's not like a roasted coffee aroma smoking.
• 9:05
  Speaker 5: So I want to ask if you if you use
• 9:07
  Speaker 5: the eighty proof mescal and the twenty proof coffee liqueur,
• 9:12
  Speaker 5: does that mean you got.
• 9:13
  Speaker 3: A hundred proof going? It's not how that works? No,
• 9:17
  Speaker 3: is that how it work? Damn? I like the way
• 9:20
  Speaker 3: you think.
• 9:21
  Speaker 1: All right, Field, better.
• 9:27
  Speaker 5: Feel all right?
• 9:29
  Speaker 4: Yes, we're back with a little frothy numbers.
• 9:32
  Speaker 3: What's this? He's the saw me a with rock hard abs.
• 9:37
  Speaker 3: Jimmy sent Angelo? Wow, this is now?
• 9:42
  Speaker 4: What is this?
• 9:43
  Speaker 3: So? Now?
• 9:44
  Speaker 4: So we just uh, we're demonstrating the mescal coffee liqueur, right, yeah,
• 9:50
  Speaker 4: and great stuff. We had it with the one to one.
• 9:53
  Speaker 4: We had it on its own, which I thought was fantastic.
• 9:56
  Speaker 4: Then we had it with the one to one ratio
• 9:59
  Speaker 4: kind of put a little bit too much miscal and
• 10:01
  Speaker 4: that should have been like a two to one two
• 10:02
  Speaker 4: parts of the uh, the mescal coffee liqueur against the.
• 10:09
  Speaker 1: Experiment on us.
• 10:10
  Speaker 4: Yeah, you know it's it's and now this is with
• 10:14
  Speaker 4: a touch of dairy two percent milk, a strong cup
• 10:18
  Speaker 4: of coffee.
• 10:19
  Speaker 3: And let's just see.
• 10:20
  Speaker 1: So this is just the coffee, mescal and.
• 10:23
  Speaker 3: Dairy, right, okay, and coffee.
• 10:26
  Speaker 4: And I think I think I could have this in
• 10:28
  Speaker 4: my to go cup periodically.
• 10:31
  Speaker 3: That's for sure. That's nice.
• 10:33
  Speaker 1: That's not bad.
• 10:34
  Speaker 4: This copy of liqueur is as strong as it is
• 10:37
  Speaker 4: on the palette. You know, it's it's it's a bit sensitive,
• 10:41
  Speaker 4: it does. It really gets impacted by the coffee the
• 10:45
  Speaker 4: things of that nature. But I love right now my
• 10:48
  Speaker 4: palette is this nuttiness. We had a collar or texture
• 10:52
  Speaker 4: in about where's the smoke coming from? Man, it's just
• 10:55
  Speaker 4: this coffee liqueur is made with a hawk and coffee,
• 10:59
  Speaker 4: so the beans from that area so get roastiness coming through.
• 11:03
  Speaker 4: You're naturally getting some of the smokiness from the mescal.
• 11:07
  Speaker 4: That's the spirit based of this coffee of core. But
• 11:10
  Speaker 4: it really all comes together and when we start layering
• 11:13
  Speaker 4: on other components to create this espresso martini this morning.
• 11:17
  Speaker 4: You can do a lot with this coffee mescal Bill
• 11:20
  Speaker 4: mentioned with ice cream. I thought that was a great idea.
• 11:23
  Speaker 4: Yeah you know, I'm thinking dirty sodas.
• 11:26
  Speaker 3: It's just me. It's just me. Sure you could do that.
• 11:29
  Speaker 6: I used to pour koloo over my vanilla ice cream,
• 11:31
  Speaker 6: but this would be much better.
• 11:33
  Speaker 3: Here's a new one. Yeah, no, for sure, for sure.
• 11:36
  Speaker 6: Eight seven seven six nine six nine six is the
• 11:39
  Speaker 6: number to call to talk to Jimmy. We got a
• 11:41
  Speaker 6: few questions here via text at three three nine eighty six.
• 11:44
  Speaker 6: We prefer your phone call. Let's see jim. There are
• 11:47
  Speaker 6: many wineries in Utah, even more Utah wines. But what
• 11:51
  Speaker 6: grape varietals are actually grown in Utah vinyards?
• 11:56
  Speaker 3: Great question.
• 11:57
  Speaker 4: The warm climate or hot climate varietals such as on
• 12:02
  Speaker 4: the white wine side Vignier thrives here in the southern
• 12:06
  Speaker 4: Utah climate. Red grapes Temporneo, Serrah, and senjavac. Those are
• 12:13
  Speaker 4: the three primary grapes that we see grown in southern Utah.
• 12:16
  Speaker 4: Look for producers wineries local Bold and Delaney. You also
• 12:22
  Speaker 4: have the vine yard kind of the vineyard broken up
• 12:28
  Speaker 4: I g winery. These guys are sourcing fruit from our
• 12:32
  Speaker 4: area and producing wine. There are also sourcing fruit from
• 12:35
  Speaker 4: outside of the state and then blending it here exactly.
• 12:39
  Speaker 4: But those are some vineyards that are grabbing fruit from
• 12:43
  Speaker 4: the state.
• 12:43
  Speaker 1: What about the northern could could they do some ice
• 12:46
  Speaker 1: wine here?
• 12:47
  Speaker 4: You know, you'd think we've got the climate, especially with
• 12:50
  Speaker 4: all our orchard fruit. It's this, it's the the climate
• 12:54
  Speaker 4: is is we're right about there. But the soil. But
• 12:58
  Speaker 4: the soil is where we're kind of the alkaline kind
• 13:01
  Speaker 4: of soil.
• 13:02
  Speaker 2: Trade the Christmas tree farm for.
• 13:06
  Speaker 4: Great, but I would be remiss not to say north
• 13:08
  Speaker 4: although we're more central here. In Salt Lake, Lecai is
• 13:11
  Speaker 4: producing you know, they got the saval blanc and some
• 13:15
  Speaker 4: other uh that's a white bridal and they have red
• 13:18
  Speaker 4: vitals there that Michael over there is doing an amazing,
• 13:21
  Speaker 4: fantastic jump.
• 13:22
  Speaker 5: All right, I think you should start making wine out
• 13:25
  Speaker 5: of Christmas trees.
• 13:26
  Speaker 3: Try it? Yeah, we spirits of the Greek Yeah yeah.
• 13:30
  Speaker 6: Make some yeah eight seven seven six nine six nine
• 13:33
  Speaker 6: six Text question Now, Jimmy, why are champagnes and wines
• 13:38
  Speaker 6: such as dom paranom so expensive and are they worth it?
• 13:42
  Speaker 3: Why? Why?
• 13:43
  Speaker 4: Great question? So Champagne. So sparkling wines could be made
• 13:45
  Speaker 4: all over the world. If sparkling wines made in the
• 13:48
  Speaker 4: traditional fashion within the district of the Champagne wine growing
• 13:52
  Speaker 4: region in France, that's that kind of exclusivity. However, they've
• 13:56
  Speaker 4: established the traditional method of how to create it. Now,
• 13:58
  Speaker 4: why are some like dom On they're vintage dated, meaning
• 14:03
  Speaker 4: the years on it, and there's the fruit is sourced
• 14:05
  Speaker 4: from that single year and it's not every year, so
• 14:09
  Speaker 4: they're waiting until the year is like perfect, the stars align,
• 14:12
  Speaker 4: it was great weather, things of that nature, and then
• 14:15
  Speaker 4: they age it for you.
• 14:16
  Speaker 3: So that cost of production.
• 14:18
  Speaker 4: Imagine what you're doing and you're selling a product and
• 14:20
  Speaker 4: you can only do it and their vintage dated releases
• 14:23
  Speaker 4: are only like maybe three per every ten years. So
• 14:27
  Speaker 4: that's one of the reasons why, just to recoup your
• 14:30
  Speaker 4: cost of production. And then secondly, they're pretty good and
• 14:34
  Speaker 4: they got a lot of lower to them and things.
• 14:35
  Speaker 2: And there, and they're limited availability.
• 14:37
  Speaker 4: Limited available because of the production run. Yeah, they don't
• 14:40
  Speaker 4: have so much.
• 14:41
  Speaker 6: Let's see this is d A couple of weeks ago,
• 14:43
  Speaker 6: Jimmy mentioned a non alcoholic cocktail low Sugar from a
• 14:47
  Speaker 6: distillery in Oregon.
• 14:49
  Speaker 3: Yeah, dose dhos.
• 14:52
  Speaker 4: You can go to their website and upon checkout, put
• 14:56
  Speaker 4: in the coupon code. It's a p person's name Francis
• 15:01
  Speaker 4: f R A f R A n cis and you'll
• 15:05
  Speaker 4: get fifty percent off on a six pack order delivered
• 15:08
  Speaker 4: right to your house.
• 15:08
  Speaker 3: It's an ABEV.
• 15:10
  Speaker 1: Let's see.
• 15:11
  Speaker 6: People are saying that this liqueur should be available today
• 15:15
  Speaker 6: or this weekend.
• 15:15
  Speaker 1: In liquor stores.
• 15:17
  Speaker 4: It may, it's it's in the warehouse. It's so it's
• 15:19
  Speaker 4: a matter of when it gets distributed. I'm sorry to say,
• 15:22
  Speaker 4: you're welcome to go to winekeem Utah dot com, go
• 15:24
  Speaker 4: to my contact page, shoot me an email, and then
• 15:27
  Speaker 4: I'll keep an eye on it and then respond back like, hey,
• 15:29
  Speaker 4: this is where it's available if you don't want to
• 15:31
  Speaker 4: manage it.
• 15:33
  Speaker 3: Oh yeah.
• 15:35
  Speaker 6: People are now weighing in on Utah wines. Don't forget
• 15:38
  Speaker 6: Shanella Farms in southern Utah.
• 15:40
  Speaker 3: No, absolutely, Nope, there's a number of them.
• 15:42
  Speaker 4: Then Prople Sky Winery right over here, Old Town Sellers
• 15:45
  Speaker 4: up the street over in Park City. There are a
• 15:47
  Speaker 4: bunch of blenders in small a ski Pow Pow during
• 15:49
  Speaker 4: the day, and win and wine makers and Somalia's on
• 15:52
  Speaker 4: the floor at night.
• 15:53
  Speaker 3: What a life.
• 15:54
  Speaker 1: Uh yeah, it's it's it's terrific that here in Utah.
• 15:57
  Speaker 6: We I mean we went from nothing thing to having
• 16:00
  Speaker 6: so many Yeah, you know, it started with the breweries
• 16:03
  Speaker 6: and then to the wineries.
• 16:05
  Speaker 4: I gotta tell you sorry to overtire. I just this
• 16:08
  Speaker 4: just happened yesterday in the car and the way to
• 16:10
  Speaker 4: an event. The So you know howevery year over Labor
• 16:13
  Speaker 4: Day weekend we do the Utah Wine Festival. This next
• 16:17
  Speaker 4: year over President's Day weekend, I think that's even Valentine's
• 16:22
  Speaker 4: Day weekend, three day We're going to add on a
• 16:27
  Speaker 4: wine festival, Utah Wine Festival to the huge art festival
• 16:30
  Speaker 4: in Saint George. It's their largest festival all year long.
• 16:36
  Speaker 4: Gonna yeah, So it's gonna be a lot of fun.
• 16:38
  Speaker 4: We'll be at the Wine Academy activating a lot of
• 16:40
  Speaker 4: spaces with wine tastings. We'll have a judging panel, meet
• 16:44
  Speaker 4: the maker kind of tasting and so forth. So if
• 16:47
  Speaker 4: you're into the people telling us via text, man, I
• 16:50
  Speaker 4: got to see you down there.
• 16:51
  Speaker 3: So what event do you have coming up that you want?
• 16:53
  Speaker 4: So in home wine events, So we're really getting booked
• 16:56
  Speaker 4: out for the holiday season, a lot of families coming in.
• 16:58
  Speaker 4: We can some but he asked me, hey, you don't
• 17:01
  Speaker 4: have availability on Tuesday. I'm like, I do on this Tuesday,
• 17:03
  Speaker 4: so we booked it, so just ask me. We do
• 17:06
  Speaker 4: have an interactive live availability calendar. I do have four
• 17:09
  Speaker 4: people on the team, so we should be able to accommodate,
• 17:12
  Speaker 4: whether it's an office in office, wine tasting, or otherwise.
• 17:16
  Speaker 4: We provide fun, educational and entertaining events for you. Delivered
• 17:20
  Speaker 4: right now.
• 17:20
  Speaker 2: Where someone was asking if you were coming to our
• 17:22
  Speaker 2: mixer tomorrow, you're not, but we are working.
• 17:24
  Speaker 1: On doing something with Jimmy coming up probably first part
• 17:28
  Speaker 1: of the year.
• 17:29
  Speaker 3: I think, Yeah, we were.
• 17:29
  Speaker 1: Yeah, we're gonna do a little sith.
• 17:32
  Speaker 3: Yeah, you're an Ogden tomorrow.
• 17:33
  Speaker 4: Huh yeah, we'll see if the Winemobile can point that way.
• 17:37
  Speaker 1: Oh well, well, we're gonna believe.
• 17:39
  Speaker 5: We're gonna be at the ben Loman Lanes between two
• 17:41
  Speaker 5: and four pm.
• 17:42
  Speaker 3: I heard it's awesome.
• 17:44
  Speaker 1: Yeah, you're of course welcome to I just don't want
• 17:46
  Speaker 1: to promise.
• 17:47
  Speaker 5: So Jimmy, how much do you think a Chateau Lafite
• 17:50
  Speaker 5: Rothschild two thousand and five Double Magnum.
• 17:52
  Speaker 3: Would cost seventy eight hundred.
• 17:55
  Speaker 5: You're well, you're high six two hundred and eighty nine
• 17:59
  Speaker 5: dollars and thirty since through Fort Mason.
• 18:02
  Speaker 3: Nice for you, seventy five. There you go.
• 18:07
  Speaker 6: You can also become a small yeah yourself. Yeah, with
• 18:11
  Speaker 6: the Wine Academy of Utah.
• 18:12
  Speaker 3: We do have classes that are coming up.
• 18:14
  Speaker 4: It is for Edison House members, which is something kind
• 18:17
  Speaker 4: of flattering to be able to do, to exclusively provide
• 18:19
  Speaker 4: it for that high end social club here in our community.
• 18:23
  Speaker 4: But we are launching an entire calendar. I promise you
• 18:25
  Speaker 4: this this first part of the year. We're going to
• 18:28
  Speaker 4: be hosting these events at sugar House Station right in
• 18:32
  Speaker 4: downtown sugar House area.
• 18:34
  Speaker 3: They got a beautiful facility right upstairs. Yeah so cool.
• 18:39
  Speaker 6: Yeah, you're gonna lie seriously book a in home wine
• 18:41
  Speaker 6: event with or cocktail event with Jimmy. It'll be very
• 18:44
  Speaker 6: impressive to your friends and family that are coming in
• 18:46
  Speaker 6: for the holidays.
• 18:47
  Speaker 3: Thank you guys.
• 18:48
  Speaker 4: Hey, have a great weekend, Be safe, take care, We'll
• 18:51
  Speaker 4: see you.
• 18:52
  Speaker 1: Thanks.
• 18:52
  Speaker 3: Wine Academy of Utah dot com.
• 18:58
  Speaker 2: All right,