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Have Another Drink With Jimmy From June 20th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: And do we have Jimmy on the phone.
• 0:01
  Speaker 2: Jimmy there, Hello, Hello the top of the morning to you. Oh,
• 0:07
  Speaker 2: I am in the heart of Dublin right now calling
• 0:09
  Speaker 2: in This is fantastic area over here.
• 0:12
  Speaker 3: It sounds you sound good now this I am very
• 0:15
  Speaker 3: familiar with this Sugarhouse Distillery bourbon whiskey. It's it's very
• 0:21
  Speaker 3: tasty stuff. Tell people about it a little, jim.
• 0:24
  Speaker 2: You know what I love about this whiskey is it's
• 0:26
  Speaker 2: grain to glass. It's all Utah and seventy five percent corn,
• 0:31
  Speaker 2: twenty percent ry five percent multi barley, all grains from Utah.
• 0:36
  Speaker 2: And that's a super cool part. But Bill, I know
• 0:39
  Speaker 2: you love this label. On the bottom of the label,
• 0:42
  Speaker 2: it says, and this is the fun thing about our
• 0:44
  Speaker 2: whiskey lovers out there, look at the label of the
• 0:47
  Speaker 2: booze you're buying. I'm even doing it over here in Dublin.
• 0:50
  Speaker 2: I'm looking at these whiskey bottles and I'm looking where
• 0:54
  Speaker 2: it's produced from, and in Salt Lake Sugarhouse. It says fermented,
• 1:02
  Speaker 2: is stilled, aged, bottled, and distributed all right from Utah.
• 1:09
  Speaker 1: Game it could be no more Utah.
• 1:11
  Speaker 2: So this is couldn't be more Utah.
• 1:13
  Speaker 3: And the reason that's important, correct me if I'm wrong here, Jim.
• 1:17
  Speaker 3: But the reason that that's important is a lot of places,
• 1:20
  Speaker 3: a lot of distributors, they import bourbon. They may mix
• 1:27
  Speaker 3: it with another if they like two different imported bourbons,
• 1:30
  Speaker 3: and they mix it to make something that they call
• 1:32
  Speaker 3: their own.
• 1:34
  Speaker 1: But it's not distilled here. It's it's it's important for me.
• 1:38
  Speaker 2: And you know it's not anything that is wrong with that.
• 1:41
  Speaker 2: It's just a matter of clarification, right, And it's a
• 1:45
  Speaker 2: matter of authenticity on the label. And you're right when
• 1:48
  Speaker 2: people if you and I, if the three of us,
• 1:51
  Speaker 2: if the five of us started a whiskey label, well
• 1:54
  Speaker 2: what are we going to do? Invest all that money
• 1:56
  Speaker 2: and have it aged for five eight years before we
• 1:58
  Speaker 2: can sell. No, we want to make our money real quick,
• 2:02
  Speaker 2: and we're going to outsource. So we're going to bring
• 2:03
  Speaker 2: in anywhere from the New Spirit all the way to
• 2:06
  Speaker 2: moderately aged or whatever our profile is, and then we're
• 2:10
  Speaker 2: going to hit the ground running. And that's where this
• 2:12
  Speaker 2: label comes in Handy James Fowler and the guys a sugarhouse,
• 2:16
  Speaker 2: they did not do that. They started years ago in
• 2:20
  Speaker 2: twenty thirteen, New Spirit aging it in barrel, and then
• 2:24
  Speaker 2: they looked at the wristwatch saying, Okay, now, what are
• 2:26
  Speaker 2: we going to do for the next three to five years.
• 2:29
  Speaker 2: And that's why they make delicious vodka and rum. But
• 2:33
  Speaker 2: more importantly, that was back then. Now they're just busting
• 2:36
  Speaker 2: out Rye Bourbon, American single malt, and what you have
• 2:40
  Speaker 2: in your glass there is a little bit of bourbon.
• 2:43
  Speaker 3: Yeah, it's thirty four bucks I think at the State store.
• 2:49
  Speaker 2: And it's that ridiculous price. Yeah, that ridiculous price. This
• 2:52
  Speaker 2: should be twice the amount.
• 2:53
  Speaker 1: And it's really good. It's really good. Yeah.
• 2:57
  Speaker 2: Now, I love the rye flavor that really comes sorry,
• 3:00
  Speaker 2: I love that spice that comes through. And people are
• 3:03
  Speaker 2: often like this. The bourbon and mixologist, the beverage guys
• 3:08
  Speaker 2: love mixing this bourbon with cocktails because it's so characterful.
• 3:12
  Speaker 2: The ride really comes across and just streaks across the
• 3:16
  Speaker 2: palate with that little cinnamon dust that ours on it.
• 3:20
  Speaker 2: It's like super tasty. I have the glass. I have
• 3:24
  Speaker 2: a sugarhouse glass with me, the Glen Karen glass. I'm
• 3:28
  Speaker 2: holding it right now looking at the sky here in Dublin.
• 3:31
  Speaker 2: I'm about to go get a dram of Irish whiskey
• 3:34
  Speaker 2: in it. I wasn't able to bring any Sugarhouse whiskey
• 3:37
  Speaker 2: with me, but this glass is going to be with
• 3:39
  Speaker 2: me all week long here in Ireland and Scotland.
• 3:43
  Speaker 1: So how long are you in Ireland? And then how
• 3:45
  Speaker 1: long in Scotland?
• 3:47
  Speaker 2: So I'm here overnight and then tomorrow I got a
• 3:49
  Speaker 2: puddle jumper over to Edinburgh where I begin my trip
• 3:52
  Speaker 2: with our fourteen people. And can't wait. I just had
• 3:56
  Speaker 2: a brief lunch with some folks from the tail end
• 3:59
  Speaker 2: of their trip. They had a they had a yoga retreat,
• 4:03
  Speaker 2: very very nice people, and we we knocked back a
• 4:07
  Speaker 2: couple of guinness and it was really nice.
• 4:10
  Speaker 1: Now, jim do you do you do yoga with the
• 4:12
  Speaker 1: folks when you're on these trips?
• 4:14
  Speaker 2: Yeah, Pat, I keep the glass really far away, so
• 4:17
  Speaker 2: I have to the glass.
• 4:22
  Speaker 1: Yeah, there's Jimmy and wirire too.
• 4:26
  Speaker 3: I'm trying not to. I'm trying not to picture you
• 4:30
  Speaker 3: downward dogging. That's what's I don't want to see that.
• 4:34
  Speaker 2: I just don't want to see you, know.
• 4:36
  Speaker 3: Now, Jimmy, this this bottle of Sugarhouse Bourbon whiskey. It's
• 4:42
  Speaker 3: now been opened and so I think it's kind of damaged.
• 4:44
  Speaker 3: I guess I probably should take it home.
• 4:46
  Speaker 1: It's not gonna go bad, Bill, I should probably it might.
• 4:51
  Speaker 1: I should probably take it home and put it into
• 4:52
  Speaker 1: good use.
• 4:54
  Speaker 2: You know, you're always you always take one for the team.
• 4:56
  Speaker 2: I gotta tell you for when Carry comes back, because
• 5:00
  Speaker 2: I overheard I heard him and Sue on the line
• 5:03
  Speaker 2: earlier before me coming on. So nice to see those
• 5:06
  Speaker 2: guys enjoying themselves.
• 5:07
  Speaker 3: That's really absolutely yeah, Wine Academy of Utah, Jimmy Santangelo,
• 5:11
  Speaker 3: the benevolent Overlord of the Wine Academy of Utah. It's
• 5:15
  Speaker 3: Wine Academy of Utah dot com.
• 5:17
  Speaker 1: You'll be back.
• 5:18
  Speaker 2: When sometime in July.
• 5:21
  Speaker 1: All right, I hear that, so it is. Thanks, Thanks Jimmy,