Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from September 11th, 2026

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Have Another Drink with Jimmy the Wine Guy from September 11th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Is this sponsored, Gina?
• 0:01
  Speaker 2: Yes, by one of our favorite wines. Conundrum is a
• 0:05
  Speaker 2: popular wine brand created in 1989 by Charlie Wagner Sr.
• 0:09
  Speaker 2: of the famed Camus Vineyards, producing exotic and versatile white
• 0:13
  Speaker 2: and red blends. Conundrum. is on sale this month at
• 0:16
  Speaker 2: the wine store, so go get some today. Have another drink,
• 0:20
  Speaker 2: it'll make you feel better.
• 0:22
  Speaker 3: Have another drink, you'll feel all right.
• 0:24
  Speaker 4: If you feel down and you're under the weather, have
• 0:28
  Speaker 4: another drink, you'll feel all right.
• 0:30
  Speaker 3: Well, ladies and gentlemen, here he is, the hearty hero
• 0:33
  Speaker 3: who runs the Wine Academy of Utah, WineAcademyOfUtah.com.
• 0:38
  Speaker 5: He is Mr. James Middle Initial? P. I thought.
• 0:43
  Speaker 3: Philip. James Philip Santangelo. James Philip Santangelo, Jimmy the Wine Guy,
• 0:49
  Speaker 3: and we're talking wine. Wineacademyofutah.com. It's a wonderful website for
• 0:54
  Speaker 3: all kinds of things.
• 0:54
  Speaker 2: You know, Jimmy, I have a vivid memory of the
• 0:57
  Speaker 2: very first Splishy Splash you ever gave me was this wine.
• 1:03
  Speaker 4: No kidding.
• 1:04
  Speaker 3: Yes.
• 1:05
  Speaker 4: That was at Donovan's. We did that, huh?
• 1:06
  Speaker 5: No kidding. I think it was me as well. You
• 1:09
  Speaker 5: gave me a red. When I first met you.
• 1:11
  Speaker 4: Yep. We did a little splash for, you know what
• 1:14
  Speaker 4: I'd like to do there? And I did this for
• 1:17
  Speaker 4: the great Mary Maloof of Salt Lake Magazine. She's no
• 1:20
  Speaker 4: longer with us, but let's raise a glass to her.
• 1:22
  Speaker 5: Yes.
• 1:22
  Speaker 4: Mary. Rest in peace. Rest in peace. This is a conundrum,
• 1:28
  Speaker 4: white and red, both on sale, as mentioned, at the
• 1:31
  Speaker 4: wine store. These are a great way to finish off
• 1:34
  Speaker 4: not only the summer season. It's still warm outside. We're
• 1:37
  Speaker 4: still barbecuing outside. This summertime white or this conundrum white
• 1:41
  Speaker 4: finishes the summer off well. It is a blend. You've
• 1:45
  Speaker 4: got a number of grape varieties in there. And these,
• 1:48
  Speaker 4: I love, first off, I love this tapered bottle shape.
• 1:51
  Speaker 4: I don't know if it expresses on the, if it shows,
• 1:54
  Speaker 4: but the base is a little narrower than the shoulders.
• 1:57
  Speaker 2: That's unusual.
• 1:58
  Speaker 4: Yeah. Not typical.
• 1:59
  Speaker 5: Oh, it is.
• 2:00
  Speaker 4: Yeah, very nice bottles. I really dig these bottles. Screw top,
• 2:05
  Speaker 4: both the white and the red. We have the white
• 2:06
  Speaker 4: and the glass here. I've got the grape varieties here, Chardonnay.
• 2:10
  Speaker 4: You also have a blend of Sauvignon Blanc, Semillon, and Viognier.
• 2:14
  Speaker 4: So think about that. Your Viognier is very floral, peaches
• 2:17
  Speaker 4: and cream kind of a style. Your Semillon, that's the
• 2:20
  Speaker 4: floral one that really comes out. Sauvignon Blanc provides the acidity.
• 2:23
  Speaker 4: And Chardonnay is that body in there. And this is
• 2:26
  Speaker 4: a great wine on its own, pairing the patio with friends.
• 2:30
  Speaker 4: We're doing a lot of outdoor activities still in the
• 2:33
  Speaker 4: fall here. Great with your summer salads. Um, uh, I've been, uh, in,
• 2:39
  Speaker 4: I've been known to have a bottle, I mean, a
• 2:41
  Speaker 4: glass or a glass, a glass, uh, with fish tacos,
• 2:45
  Speaker 4: with fish tacos.
• 2:47
  Speaker 5: Summertime activities.
• 2:48
  Speaker 3: You got your glass of, uh, you got your glass of, uh,
• 2:51
  Speaker 3: conundrum white blend in one hand and your pickleball in
• 2:54
  Speaker 3: the other hand.
• 2:55
  Speaker 4: And your pair is great with pickleball. I love where
• 2:58
  Speaker 4: you're going. No, this is round down the palate, very aromatic,
• 3:04
  Speaker 4: super easy to drink in. Have you guys had it?
• 3:07
  Speaker 6: It's quite refreshing. And when you said fish tacos, I went,
• 3:10
  Speaker 6: that's absolutely perfect for this wine. The way it's described
• 3:13
  Speaker 6: here is pretty spot on. I think apricot, pear, a
• 3:17
  Speaker 6: little bit of orange, peach, and apple citrus. It's just
• 3:22
  Speaker 6: really approachable and simple.
• 3:24
  Speaker 4: It's a great morning wine, I've got to tell you.
• 3:27
  Speaker 4: Alcohol 13.4. Cool labels. I mean, look at these labels,
• 3:32
  Speaker 4: how pretty that is.
• 3:33
  Speaker 5: I mean, that is just gorgeous. A lot of detail there.
• 3:36
  Speaker 4: A lot of detail. But the conundrum comes from that
• 3:43
  Speaker 4: this was just originally before they released in 89, they
• 3:48
  Speaker 4: would just kind of take the extra holdings or the
• 3:51
  Speaker 4: extra juice, blend it together and have it for themselves,
• 3:54
  Speaker 4: bottle it and have it for themselves. share it with
• 3:56
  Speaker 4: their friends and family. And then after a while, they
• 3:58
  Speaker 4: were like, hey, let's release this. This is good now.
• 4:01
  Speaker 4: And they were like, in us as Sam's, I remember
• 4:04
  Speaker 4: asking the reps, like, so what's the percentage of this?
• 4:07
  Speaker 4: What's the percentage of that? That was different than last year.
• 4:10
  Speaker 4: And he was like, that's the conundrum. It changes. Even
• 4:14
  Speaker 4: the grape varieties. Now it's stabilized a little bit more.
• 4:16
  Speaker 3: The definition of the word conundrum, a confusing and difficult
• 4:21
  Speaker 3: problem that's hard to solve or a riddle that often
• 4:24
  Speaker 3: involves a play on words. But so that I think
• 4:28
  Speaker 3: that's right.
• 4:28
  Speaker 5: You know, what are the blends? Well, that's difficult to describe.
• 4:32
  Speaker 6: Why is there a picture of Gina next to that definition?
• 4:36
  Speaker 2: Hey, oh, good price on these.
• 4:41
  Speaker 5: Yeah, very 99.
• 4:41
  Speaker 2: Yeah. I can't believe that.
• 4:44
  Speaker 4: I buy a half a case of if you like
• 4:46
  Speaker 4: this wine. You know what? I've had this for Thanksgiving, too.
• 4:50
  Speaker 4: And I really like this for Thanksgiving with turkey.
• 4:52
  Speaker 2: So tuck it away for later.
• 4:53
  Speaker 4: So tuck it away. I'd buy a case for this.
• 4:55
  Speaker 4: That's no big deal. And you're good to go. Now,
• 4:59
  Speaker 4: the conundrum red blend is Petit Syrah, Zin, and Cab Sab.
• 5:03
  Speaker 4: So these are bigger, richer style reds. Same decorative label,
• 5:09
  Speaker 4: same tapered bottle, screw top, alcohol level 14.3. You're welcome.
• 5:14
  Speaker 4: So you got a little bit riper style of fruit.
• 5:18
  Speaker 4: inherently with that high alcohol level um oh man nice
• 5:22
  Speaker 4: and deep and dark in the glass whoa oh that's
• 5:25
  Speaker 4: uh oh look do you get a little cocoa on there.
• 5:28
  Speaker 6: A little bit but what it's it's not as heavy
• 5:31
  Speaker 6: a bite as i was i was expecting i mean
• 5:33
  Speaker 6: it's got a bite but.
• 5:34
  Speaker 5: You know there's almost a there's almost a sweet edge
• 5:37
  Speaker 5: to it.
• 5:37
  Speaker 4: Yeah yeah that's the alcohol coming through the ripeness coming
• 5:40
  Speaker 4: through oh wow good acid and tannic structure i didn't
• 5:45
  Speaker 4: expect the acidity either uh Kara, that was a good
• 5:49
  Speaker 4: pickup on that. And that Petit Syrah, the cab's giving
• 5:54
  Speaker 4: it some body, but that Petit Syrah is inking it
• 5:56
  Speaker 4: up nice and ripe. Caymus Conundrum, they strike it again.
• 6:00
  Speaker 4: This is $ 18. 99, still under $ 20 a bottle. I can
• 6:03
  Speaker 4: call that a countertop wine, so you can have one
• 6:06
  Speaker 4: of these banging around the countertops. A friend of mine,
• 6:08
  Speaker 4: she was saying that she loves repurposing the bottles, but
• 6:11
  Speaker 4: she's started to collect so dang many of them. But
• 6:15
  Speaker 4: I'm like, I think this is a good one to.
• 6:18
  Speaker 5: Olive oil?
• 6:19
  Speaker 4: Keep this olive oil, but also bottled water. You know
• 6:22
  Speaker 4: what I mean? Just put your cold water. You know,
• 6:26
  Speaker 4: what happens is you can get your water filtered out
• 6:28
  Speaker 4: of the fridge, but after the second or third glass
• 6:32
  Speaker 4: or thermos you fill up, the water's not as cold anymore.
• 6:35
  Speaker 4: So you might as well fill this up, throw it
• 6:36
  Speaker 4: back in the fridge, and you're good to go. Man,
• 6:40
  Speaker 4: fun stuff. Very good. This, we're still grilling in the backyard. Burgers,
• 6:45
  Speaker 4: smoked meat. I had this the other day with pulled pork,
• 6:48
  Speaker 4: like a smoked pulled pork. I'm not sure what it was,
• 6:51
  Speaker 4: but yeah, it was really tasty. And we had this
• 6:54
  Speaker 4: on hand, excuse me, and it went really well. And
• 6:57
  Speaker 4: that's the fun thing about Conundrum. The food doesn't have
• 7:00
  Speaker 4: to be serious. It can just be some friends over,
• 7:02
  Speaker 4: family over. This is simply a go-to wine dish. for
• 7:08
  Speaker 4: your household.
• 7:09
  Speaker 3: You know what a conundrum is to me is why
• 7:12
  Speaker 3: the white is $ 14. 99 and the red.
• 7:14
  Speaker 5: Is $ 18.
• 7:14
  Speaker 3: 99.
• 7:14
  Speaker 5: That's kind of a conundrum, isn't it?
• 7:18
  Speaker 4: That's a conundrum. Perhaps the cost of production, sourcing the fruit.
• 7:23
  Speaker 5: Or the grapes.
• 7:23
  Speaker 4: And with long-term aging, whereas the white, you can bang
• 7:28
  Speaker 4: it out, you filter it. Let me see if the
• 7:30
  Speaker 4: vintages are the same, 2023 for the red and 2024
• 7:31
  Speaker 4: for the white. And these are both current releases. So
• 7:37
  Speaker 4: they had to hold the red in inventory, taking up space.
• 7:40
  Speaker 4: They had to produce it, but they didn't get the
• 7:42
  Speaker 4: return on their investment yet. Had to hang on to
• 7:45
  Speaker 4: it for a year. So, hey, I got to charge
• 7:47
  Speaker 4: you another dollar and a half because I was hanging
• 7:50
  Speaker 4: on to it for you.
• 7:50
  Speaker 3: So when they blend these things, and this is the
• 7:55
  Speaker 3: Caymus vineyards, they are very famous. Do they grow these
• 7:59
  Speaker 3: various different kinds of grapes themselves or do they grow
• 8:02
  Speaker 3: some of them?
• 8:03
  Speaker 4: Great question. Yes and no. For their premium lines, this
• 8:06
  Speaker 4: is probably outsourced. They may have some of the vineyard holdings.
• 8:09
  Speaker 4: But Caymus and the Wagner family has such good relationships
• 8:12
  Speaker 4: in California that they can really source from properties that
• 8:16
  Speaker 4: they have longstanding contracts, longstanding relationships with. And that's where
• 8:21
  Speaker 4: it's helping the farmer. move their product into a quality winemaker,
• 8:26
  Speaker 4: treating it properly, ethically, packaging it. And here we have
• 8:30
  Speaker 4: a glass this morning of beautiful wine for under $ 20.
• 8:35
  Speaker 1: Terrific.
• 8:36
  Speaker 5: Very good.
• 8:36
  Speaker 3: All right, if you have a question for Gene Santangelo,
• 8:42
  Speaker 3: it's time to ask him. Gene is stumping with some
• 8:46
  Speaker 3: exotic cocktail or something.
• 8:52
  Speaker 4: It's early in the morning. Why would you do that
• 8:54
  Speaker 4: to him? Well, while we're stomping me, I got to
• 8:57
  Speaker 4: tell you, you got to go help me out next week, Wednesday,
• 8:59
  Speaker 4: Neighborhood Hive. We have the butcher paper tasting. This is
• 9:02
  Speaker 4: the one, Neighborhood Hive is over on 2100 South. I
• 9:05
  Speaker 4: don't want to taste butcher paper. It's so fun. We
• 9:08
  Speaker 4: do the butcher paper laid out on the table. I
• 9:10
  Speaker 4: take a marker and I tell you what the pairings are,
• 9:13
  Speaker 4: the cheese. We're sourcing all ingredients from within the Neighborhood
• 9:17
  Speaker 4: Hive there from their cases and all the food and
• 9:22
  Speaker 4: the purveyors. That's what I'm trying to think of. The
• 9:24
  Speaker 4: purveyors that participate with them. Three different wines. It's a
• 9:27
  Speaker 4: great social. Bring in your neighborhood together one glass at
• 9:31
  Speaker 4: a time and it's a great fun event that we have.
• 9:35
  Speaker 5: Where is it again?
• 9:36
  Speaker 4: The 2100 and 2100 in Sugar House. And it's called
• 9:40
  Speaker 4: The Neighborhood Hive.
• 9:41
  Speaker 5: The Neighborhood Hive.
• 9:42
  Speaker 4: Yeah.
• 9:43
  Speaker 6: All right.
• 9:43
  Speaker 4: Do a good job over there.
• 9:44
  Speaker 1: Text question here.
• 9:45
  Speaker 5: Jimmy?
• 9:46
  Speaker 1: I'm in the process of making my own porter beer,
• 9:49
  Speaker 1: thinking of aging it in a porter's rye-soaked barrel.
• 9:53
  Speaker 4: What are your thoughts? I think that would be great
• 9:55
  Speaker 4: at intensity. of that one thing i love about porters
• 9:59
  Speaker 4: is that porters are different than say a dark beer
• 10:02
  Speaker 4: like a guinness or something like that where porters you
• 10:05
  Speaker 4: do get a bit of that smokiness you do get
• 10:07
  Speaker 4: a bit of and that wood barrel aging will help
• 10:10
  Speaker 4: emphasize that by concentrating it down um you don't have
• 10:14
  Speaker 4: to go too long you know check it out do
• 10:16
  Speaker 4: do i insist that you sample it weekly and then
• 10:21
  Speaker 4: you'll know. You're probably only about a 90-day out at most.
• 10:25
  Speaker 5: I have a question about beer. I forget where I was.
• 10:30
  Speaker 3: Some website, and they offered me as a premium gift
• 10:34
  Speaker 3: your own beer-making kit, and it was like a barrel,
• 10:38
  Speaker 3: a little small barrel, and Some chemicals or some ingredients.
• 10:42
  Speaker 4: Yeah, good luck with that.
• 10:44
  Speaker 5: So you can make your own beer.
• 10:47
  Speaker 4: It's wonderful. That's the hardest thing. Making beer, it's got
• 10:50
  Speaker 4: to be an absolute. And I'm not just saying you've
• 10:53
  Speaker 4: got to wipe the counter down. It has to be
• 10:55
  Speaker 4: an absolute clean environment. Any microbe, any bacteria gets in there,
• 11:01
  Speaker 4: your beer will go in a different direction than you
• 11:03
  Speaker 4: wanted it to. I love those home brewer kits. The
• 11:07
  Speaker 4: beer nut will help you along the way. They've got
• 11:08
  Speaker 4: plenty of supplies. You can pick up one of those
• 11:10
  Speaker 4: fun kits tomorrow, today. And you can even make wine.
• 11:15
  Speaker 4: They even have winemaking accessories there.
• 11:16
  Speaker 5: Oh, they do.
• 11:17
  Speaker 4: I love going to the beer nut because I would
• 11:19
  Speaker 4: at one time buy French oak staves, little curlicue stave,
• 11:24
  Speaker 4: and I would pop it down into a large oversized
• 11:27
  Speaker 4: bottle of New Amsterdam gin, and I would age the gin.
• 11:32
  Speaker 4: And then we would make barrel-aged Negronis with that. Can't
• 11:35
  Speaker 4: do that in the restaurant environment, but doing it at
• 11:37
  Speaker 4: home for your own self, it was a lot of fun.
• 11:40
  Speaker 4: And we would taste that gin prior, minutes after putting
• 11:44
  Speaker 4: the stave in, and then a week later. And then
• 11:47
  Speaker 4: within about 40 days, 50 days, it was done. And
• 11:51
  Speaker 4: it had turned the juniper forward gin into more of
• 11:55
  Speaker 4: an orange creamsicle. It not only added body to the gin,
• 11:59
  Speaker 4: the extraction from the oils from the oak stave, That
• 12:02
  Speaker 4: was a spiral oak stave. It was like a drill-looking thing.
• 12:06
  Speaker 4: And it was a medium toast French oak, and it
• 12:08
  Speaker 4: worked brilliantly. Like an orange creamsicle, we turned that gin into,
• 12:12
  Speaker 4: and it was fantastic.
• 12:14
  Speaker 3: So you said something about, you know, you've got to
• 12:15
  Speaker 3: clean everything because anything will contaminate your beer. Talk about,
• 12:20
  Speaker 3: I'm sure you know about this, there's the Belgian style,
• 12:24
  Speaker 3: are they Lembex?
• 12:25
  Speaker 5: Is that what they're called?
• 12:25
  Speaker 3: Yeah. Where they leave the roof of the place open
• 12:29
  Speaker 3: and let the beer get, Kind of funky.
• 12:33
  Speaker 4: Contaminated with whatever's in the air. So it's open top fermentation.
• 12:39
  Speaker 4: And when you do that, you're adding ambic yeast, ambian yeast.
• 12:49
  Speaker 4: That's what I'm thinking, lambic. Ambien yeast, which is natural yeast,
• 12:55
  Speaker 4: airborne yeast in the air. There's always yeast in the air.
• 12:57
  Speaker 4: And you are inoculating it. You are fermenting it purposefully,
• 13:01
  Speaker 4: but then you're exposing it to more. And we see
• 13:04
  Speaker 4: this not only in that, Bill, but where my head
• 13:07
  Speaker 4: went also was in sherry. With Fino sherry, what we do,
• 13:11
  Speaker 4: we take the Palomino grape variety, we crush it down,
• 13:14
  Speaker 4: we convert it into wine, low proof, and then we
• 13:17
  Speaker 4: put it into a barrel of With a big head
• 13:20
  Speaker 4: gap in it, allowing another yeast to grow on top
• 13:24
  Speaker 4: called flore, F-L-O-R. Now, the yeast is surviving, but it's
• 13:30
  Speaker 4: not increasing the alcohol because it's been fermented dry. But
• 13:33
  Speaker 4: it thrives on top of the sherry, creating a barrier
• 13:38
  Speaker 4: from the air. And despite this head gap, if you
• 13:42
  Speaker 4: had that much of a head gap without that flore,
• 13:44
  Speaker 4: the wine would eventually spoil through oxidation.
• 13:47
  Speaker 3: Yeah.
• 13:47
  Speaker 4: So the floor acts as a preventer, but it's a
• 13:50
  Speaker 4: biologic maturation, kind of a weird term to explain. Yeah,
• 13:55
  Speaker 4: it's just protecting it from the air. But then also
• 13:58
  Speaker 4: the phenoceri is extracting characters and compounds from the Phylor, F-L-O-R,
• 14:04
  Speaker 4: that's growing on top. So that's another example.
• 14:07
  Speaker 5: The living organism that is on top of it.
• 14:09
  Speaker 4: That's exactly right. And then we'll rack that off. And
• 14:13
  Speaker 4: that's where you get that crisp, dry phenocere. Like, what
• 14:17
  Speaker 4: am I supposed to do with this again? Go to Caputo's,
• 14:19
  Speaker 4: get some canned fish, open it up, and Bob's your uncle.
• 14:22
  Speaker 4: You've got a great day right there. That sounds great.
• 14:25
  Speaker 1: Whitney has a question about wine pairing.
• 14:28
  Speaker 4: All right.
• 14:28
  Speaker 3: Hi, Whitney.
• 14:28
  Speaker 5: Hi, Whitney.
• 14:30
  Speaker 3: Hi.
• 14:31
  Speaker 4: Yes, I am going to a fun girls' dinner tonight,
• 14:34
  Speaker 4: and I am in charge of bringing the wine. What
• 14:36
  Speaker 4: time do you need me to be here? I'll bring
• 14:37
  Speaker 4: the wine. I'll be the small one.
• 14:38
  Speaker 3: I know.
• 14:39
  Speaker 2: I wish you were coming.
• 14:40
  Speaker 4: That would be great. We're having like a Greek-inspired chicken, salad, feta, olives, pita, tzatziki.
• 14:49
  Speaker 5: Sounds great.
• 14:49
  Speaker 4: And what kind of wine would you, yeah, would you
• 14:53
  Speaker 4: pair with that? Right there. You know, I don't know
• 14:56
  Speaker 4: if you're watching on the YouTube channel or the live feed,
• 14:59
  Speaker 4: but I'm showing you the conundrum, what we're featuring today.
• 15:01
  Speaker 4: And the reason with that tzatziki, I know that style
• 15:04
  Speaker 4: of food that you're having, it's delicious. I just had
• 15:06
  Speaker 4: it last weekend at a wine dinner that I hosted,
• 15:09
  Speaker 4: and we used Utah wines for that. But this, the
• 15:12
  Speaker 4: conundrum for $ 14. 99, and then the conundrum red. for 1899,
• 15:16
  Speaker 4: it'll go really well.
• 15:18
  Speaker 5: Either one would work, right? I'll get both. I mean,
• 15:21
  Speaker 5: get both the white and the red.
• 15:22
  Speaker 2: It's a wine dinner. You should have more than one.
• 15:24
  Speaker 4: Exactly. So that would be my recommendation. Uh, there's also
• 15:30
  Speaker 4: a fun white wine at the wine store. It's a
• 15:33
  Speaker 4: Greek white, and it's got a hand illustrated goat on
• 15:37
  Speaker 4: the label. It's a white wine. I, and it's Greek.
• 15:40
  Speaker 4: And I really like that wine. Pardon me. I don't
• 15:42
  Speaker 4: recall the name offhand, but, um, if, uh, you can
• 15:47
  Speaker 4: email me through the website, WineAcademyofUtah.com. Go to the contact page,
• 15:51
  Speaker 4: email me, and I'll bounce back to you the wine
• 15:53
  Speaker 4: that I'm referring to so you know exactly. And that's
• 15:56
  Speaker 4: under $ 20. I think that's only like $ 18 or $ 15 itself.
• 16:00
  Speaker 4: So if you want to have a Greek-inspired wine, you
• 16:02
  Speaker 4: could do that one.
• 16:02
  Speaker 5: Well, the goat on the label says quality as far
• 16:05
  Speaker 5: as I'm concerned. Oh, yeah.
• 16:07
  Speaker 4: Greatest of all time. All right, Whitney. Have fun tonight.
• 16:11
  Speaker 5: Thank you.
• 16:12
  Speaker 3: I appreciate it.
• 16:12
  Speaker 5: Thank you, Whitney.
• 16:14
  Speaker 1: Here's a text question. Do you know how much making
• 16:17
  Speaker 1: your own vodka costs?
• 16:19
  Speaker 4: Very little, because vodka, you can use any fermentable-based material
• 16:25
  Speaker 4: from potato, various grains, grapes, and then you do not
• 16:32
  Speaker 4: have to oak age. So you have a lot of
• 16:36
  Speaker 4: cost of goods that are lower. So... We also refer
• 16:42
  Speaker 4: to vodka as a neutral grain spirit, and a lot
• 16:45
  Speaker 4: of producers are trying to be more characterful with their vodka.
• 16:51
  Speaker 4: I've done a flight of wheat, 100% wheat, rye, and
• 16:55
  Speaker 4: potatoes side by side, and I was blown away by
• 16:58
  Speaker 4: the differences in the characteristics of them. And I just
• 17:02
  Speaker 4: rolled up to him like, nah, this ain't going to
• 17:04
  Speaker 4: be a big, oh my goodness. And you just had
• 17:07
  Speaker 4: different compounds. So vodka is the least expensive of them all.
• 17:11
  Speaker 4: There you go.
• 17:12
  Speaker 3: My kid is watching MASH. And so they always have
• 17:15
  Speaker 3: the still going in the tent. Now, is that feasible? Because,
• 17:20
  Speaker 3: I mean, what they're pouring out of there is just
• 17:21
  Speaker 3: straight out. You know, they put it in martini glasses,
• 17:24
  Speaker 3: but it's vodka.
• 17:25
  Speaker 4: They're going to go blind. Yeah, they need to distill
• 17:30
  Speaker 4: that a couple times, right? They need to run that through. Otherwise,
• 17:34
  Speaker 4: and you've got to watch out for your heads, hearts,
• 17:35
  Speaker 4: and tails. If you're getting all the first part of
• 17:39
  Speaker 4: the distillate, that's what you want to avoid, the heads.
• 17:41
  Speaker 4: It's poisonous. It's too high alcohol. And then you want
• 17:45
  Speaker 4: that heart of the run. And I've tried, we call
• 17:47
  Speaker 4: that the new spirit or the heart of the run.
• 17:49
  Speaker 4: I've tried it on the first run. It's just evaporative.
• 17:53
  Speaker 4: It touches your palate, and it's literally evaporative. I've tried
• 17:56
  Speaker 4: it at distilleries during the run, during the heart of
• 17:59
  Speaker 4: the run, and on the first heart. So, yeah, you
• 18:02
  Speaker 4: definitely have to be careful with it.
• 18:04
  Speaker 1: All right, so you got this thing on Wednesday.
• 18:07
  Speaker 3: Yes.
• 18:08
  Speaker 4: The butcher paper. Yes.
• 18:10
  Speaker 1: What else have you got going?
• 18:11
  Speaker 4: So I got also the following week at Lifelong Learning
• 18:15
  Speaker 4: over– We're doing Scotch for the Sophisticate. This is going
• 18:21
  Speaker 4: to be at Sugar House Station. This is part of
• 18:23
  Speaker 4: the University of Utah Lifelong Learning Continuing Education. That's a
• 18:26
  Speaker 4: mouthful of programming. And this is going to be fun.
• 18:31
  Speaker 4: I just got back from Scotland this summer, and I'm
• 18:34
  Speaker 4: really excited to showcase various scotches throughout that whole area.
• 18:39
  Speaker 4: You'll learn about how to taste the difference between the Highlands,
• 18:42
  Speaker 4: the Lowlands, and the Islands, and many more. So that's
• 18:45
  Speaker 4: a fun one. Go to WineAcademyUtah.com for more programming information.
• 18:49
  Speaker 4: And be sure to sign up for your in-home wine events.
• 18:52
  Speaker 4: But I'm also getting a lot of corporate events. So
• 18:54
  Speaker 4: definitely reach out if you want to spice up your
• 18:57
  Speaker 4: corporate party this year with a private tasting.
• 18:59
  Speaker 5: Yes. Jimmy Santangelo, thank you so much.
• 19:02
  Speaker 4: Always a pleasure. Enjoy your weekend.
• 19:04
  Speaker 5: Thank you, Jimmy.