Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from March 20th, 2026

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Have Another Drink with Jimmy the Wine Guy from March 20th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Ransom Spirits is celebrating twenty five years as a distillery
• 0:03
  Speaker 1: producing award winning wines, vermooths and spirits from Oregon, all
• 0:07
  Speaker 1: made by hand, using no robots, no shortcuts, just honest,
• 0:10
  Speaker 1: small batch distilling rooted in tradition. Today we're featuring an
• 0:14
  Speaker 1: award winning Ransom Old Tomgin mixing up a classic cocktail,
• 0:18
  Speaker 1: the last word Ransom Old Tomgin. Available at your local
• 0:21
  Speaker 1: wine and liquor store. Go get some today, steel all right,
• 0:30
  Speaker 1: steal tom.
• 0:34
  Speaker 2: All right.
• 0:35
  Speaker 3: Well he's here, ladies and gentlemen. He's shaking it up.
• 0:38
  Speaker 3: He's the magical and mysterious maestro who runs the Wine
• 0:41
  Speaker 3: Academy of Utah. Wine Academy of Utah dot com is
• 0:46
  Speaker 3: the place you go. It's Jimmy Santangelo and Jimmy. I
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  Speaker 3: remember the very first time I had Ransom Old Tomgin.
• 0:54
  Speaker 3: Oh you do, I do. I was in Boulder, Utah,
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  Speaker 3: at the the Hell's Backbone Helds Backbone restaurant there and
• 1:04
  Speaker 3: I ordered a martini and they brought it to them
• 1:06
  Speaker 3: to me and I started swipping and I said, well,
• 1:09
  Speaker 3: this is remarkable, and it was. They said, oh, I
• 1:16
  Speaker 3: feel glad you like it. It's a ransom, old Tom
• 1:19
  Speaker 3: gin that they may they make just straight gin, and
• 1:23
  Speaker 3: then old Tom is a different.
• 1:26
  Speaker 2: Old time is when you're aging your gin and barrels,
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  Speaker 2: so you're gonna get a little bit of coloring.
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  Speaker 4: I'll put it up to the camera here.
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  Speaker 2: Gin was clear, look like aged in French oak barrels
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  Speaker 2: and h you extract that color, the pigmantation from the barrels,
• 1:43
  Speaker 2: some flavor, but the juniper is really nicely, it's emphasized,
• 1:48
  Speaker 2: it's notable.
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  Speaker 4: But there's so much.
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  Speaker 2: More going on in here, the flavor characteristics for this
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  Speaker 2: old time gin.
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  Speaker 4: You've got.
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  Speaker 2: What is fun about the old time gin as well,
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  Speaker 2: especially the ransom is usually when we make gin for
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  Speaker 2: a distiller, they like to have the base spirit to
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  Speaker 2: be a neutral grain, a blank slate for those other
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  Speaker 2: botanicals and essences to build on top.
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  Speaker 4: Not ransom.
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  Speaker 2: They want that to be characterful, that being the base spirit.
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  Speaker 2: So it's a bit of maltiness, some corn grain, good
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  Speaker 2: broad palette, but the maltiness gives it some depth as well.
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  Speaker 4: Then yeah, I was.
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  Speaker 3: Gonna say, do they do anything to the barrel? Did
• 2:25
  Speaker 3: they burn?
• 2:26
  Speaker 4: The little bit of toasting and things like that.
• 2:27
  Speaker 2: But with the magic with and it's very significant and
• 2:31
  Speaker 2: evident the barrel aging on this. But what the real
• 2:34
  Speaker 2: magic is with Ransom is they're using an a lambic
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  Speaker 2: still kind of a brandy still small pot still for
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  Speaker 2: all their distillation. So you're getting some really great characteristics
• 2:45
  Speaker 2: and compounds coming up through the classic cocktail we're making.
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  Speaker 4: Is the last word. And it's a four part drink.
• 2:54
  Speaker 2: It's all equal amount, so you have one part gin,
• 2:58
  Speaker 2: one part of your gen pe. So ever, here a
• 3:01
  Speaker 2: green shirt Truse. This is an alternative. This is a
• 3:04
  Speaker 2: high mountain alpine liqueur. It's very I put it yep,
• 3:09
  Speaker 2: put it in a little glass or just so you
• 3:11
  Speaker 2: can kind of you know, it is a liqueur. So
• 3:13
  Speaker 2: you got this very herbaceousness and things like that. Green
• 3:18
  Speaker 2: Shark Truce. The brand is very elusive to get in
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  Speaker 2: our market. This is listed on the shelves so fine
• 3:25
  Speaker 2: bars and restaurants and those because we go through Chartruse
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  Speaker 2: quite a bit. So this is great as your primary,
• 3:32
  Speaker 2: as your lead, and then have short truths if you
• 3:35
  Speaker 2: want to come across the business.
• 3:38
  Speaker 4: This is.
• 3:40
  Speaker 2: Yeah, good morning, I just took the ship of it
• 3:42
  Speaker 2: went yeah, well that's a great appy ski. It's a
• 3:46
  Speaker 2: great Appri ski or Apprey morning you know, Apri coffee,
• 3:48
  Speaker 2: Aper coffee, mishow and then.
• 3:52
  Speaker 4: And then Martino.
• 3:53
  Speaker 2: Liqueur your lusardo that these are the components that go
• 3:56
  Speaker 2: into last word and some fresh Lemon's delicious. I was,
• 4:03
  Speaker 2: I'm gonna get in here really good, the last word
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  Speaker 2: here and first morning word.
• 4:10
  Speaker 5: And I think it's that lux luxardo stuff that is
• 4:12
  Speaker 5: really kind of making it poff for me.
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  Speaker 3: Anyway, Where's the Where's Old Tom? Where's Ransom?
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  Speaker 5: Oregon?
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  Speaker 4: Oregon?
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  Speaker 2: It's in Shelby Organ up there. And they do a
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  Speaker 2: great job. They Oh that is nice, isn't it? Though?
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  Speaker 4: Yeah, they may engeans wines and vermoots laying.
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  Speaker 5: In the chat rooms, sar. Truth is difficult to get
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  Speaker 5: in a lot of places.
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  Speaker 3: Not just here.
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  Speaker 2: Yeah, no, for sure. And this is definitely just get
• 4:43
  Speaker 2: this like today. This the Jenipee is fantastic, punchy with
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  Speaker 2: the alcohol level.
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  Speaker 4: Makes a well balanced drink.
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  Speaker 2: We're finishing off our ski season, uh and approaching our
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  Speaker 2: spring very themat spring drinks this is a component with
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  Speaker 2: but all year long. But I'm just saying we're kind
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  Speaker 2: of like in the zone to be going by in
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  Speaker 2: this yeah, very expensive. Everything in this table is about
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  Speaker 2: thirty five or so dollars a bottle.
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  Speaker 4: I think I've got the list price of the Ransom
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  Speaker 4: You've got it ninety nine Old Tom.
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  Speaker 2: Now, one thing when we talk to the distiller, Old
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  Speaker 2: Tom gin is traditionally has a little bit of sugar
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  Speaker 2: cutting it. It's a sure for a stabilizer, kind of
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  Speaker 2: off dry and sweet. This is dry, bone dry, because
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  Speaker 2: we're going to be using this. The distiller felt that
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  Speaker 2: the argument there, the logic was, hey, let's make it
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  Speaker 2: dry because as a mixologists, as bartenders, they can add
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  Speaker 2: the sweetness, and so it gives you a wider breath
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  Speaker 2: of cocktail options and yeah, bigger cadence.
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  Speaker 4: But these guys, you know, they you feel. I feel
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  Speaker 4: like you can taste.
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  Speaker 2: Every dang ingredient in here, every botanical on its own.
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  Speaker 4: It's just yeah, absolutely the I usually don't.
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  Speaker 1: Drink all your drinks when you bring them in gym.
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  Speaker 4: That's going down.
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  Speaker 3: But I'm so good, isn't it.
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  Speaker 1: I'm having a hard time setting this aside.
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  Speaker 3: I did a great job on this.
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  Speaker 4: I'm revisiting it. Sorry I'm not talking, I'm revisiting.
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  Speaker 3: So this is Ransom Gin is old Tom styled sorts
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  Speaker 3: of name that other gins use.
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  Speaker 2: Yes, old Time is a category or a style of
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  Speaker 2: gin when aged in barrel. It is said it would created.
• 6:38
  Speaker 2: There's a couple of theories behind it. One that I
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  Speaker 2: adore is, uh, during Prohibition, gin's were being distributed, and
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  Speaker 2: even before pre prohibition, and they're distributed not in fancy bottles,
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  Speaker 2: but in barrels. So your clear gin would gain some color,
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  Speaker 2: and when it got to the place of destination tastes
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  Speaker 2: it might have been a little bit too bitter.
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  Speaker 4: And dry from the barrel.
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  Speaker 2: Extract the barrel tanning, so they're gonna cut it with
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  Speaker 2: a little sugar. And the distributor, the guy who's bringing
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  Speaker 2: that in was named Tom Guy. So if you got
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  Speaker 2: your gin and it had a little color to it,
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  Speaker 2: you knew that you received your gin from Old Time.
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  Speaker 3: There you go.
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  Speaker 2: So you know, okay, And there's more legends out there,
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  Speaker 2: But you know, I've never let the facts get in
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  Speaker 2: the way of a good story.
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  Speaker 4: Exactly why should I thought that would have been?
• 7:32
  Speaker 3: That's like the story of my my preferred bourbon Old Forester,
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  Speaker 3: and it's interesting. Was the first bottled bourbon ever, the
• 7:42
  Speaker 3: first bottled bourbon okay, because they used to sell it
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  Speaker 3: again in barrels and they'd take it to sort and
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  Speaker 3: then when prohibition came around, they got a dispensation to
• 7:51
  Speaker 3: keep selling it because it was medicine and they they
• 7:54
  Speaker 3: so they started taking up to the pharmacies. It's Danny
• 8:01
  Speaker 3: started taking it to the pharmacies in bottles.
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  Speaker 4: Yeah, yeah, and there's stories there with probition.
• 8:06
  Speaker 2: I don't know if we have to, but Rock and Rye, yeah,
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  Speaker 2: Rock and Rye, you know that's the story behind that,
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  Speaker 2: or the rock candied sugar and then all the ingredients
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  Speaker 2: from the shells, from the pharmacy, from the apocketharies and
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  Speaker 2: things I know. So so for some of those people
• 8:23
  Speaker 2: that open up a bottle of wine and have it
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  Speaker 2: in the fridge around the counter after day two, day three,
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  Speaker 2: it kind of fades and spoils because it's too low alcohol.
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  Speaker 2: But spiritus liqueur as soon as you get over into
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  Speaker 2: that eighteen percent below forty percent, Yeah, keep them in
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  Speaker 2: the fridge and that'll help keep those they're not going
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  Speaker 2: to spoil, but they will fade in their flavor characteristic.
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  Speaker 1: So yeah, because I always wonder I buy that High
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  Speaker 1: West pre mixed old fashion.
• 8:55
  Speaker 2: Oh yeah, does that have to be No, No, that's
• 8:58
  Speaker 2: hard to keep full. I'll tell you because once you
• 9:01
  Speaker 2: open that door. Yeah, that day thing. Man, that's a
• 9:05
  Speaker 2: perfect cocktail there. But no, that was something like that
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  Speaker 2: does have it's kind of proofy, so you wouldn't have
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  Speaker 2: to do that.
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  Speaker 4: Okay.
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  Speaker 2: So your other spirit is liquor, whether it's the pre
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  Speaker 2: mixed cocktail High West Manhattan or the old fashion or
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  Speaker 2: these are the old time gin and everything that just
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  Speaker 2: keep on your barshelf and usually that's in a basement
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  Speaker 2: or consistent temperature away from strong sunlight.
• 9:26
  Speaker 3: I've purchased some of those. Uh is it butter mix?
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  Speaker 3: Is that what it's like? It's an old fashioned or
• 9:34
  Speaker 3: a oh like a little mixer. What is it called?
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  Speaker 2: Oh? I know it's they they're popular on airplanes, on
• 9:42
  Speaker 2: some of the planes.
• 9:42
  Speaker 3: And you can buy them a Harmons. It's like it.
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  Speaker 3: So now, so if you just have some bourbon and
• 9:46
  Speaker 3: then you pour this in and you gotta you got
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  Speaker 3: an old fashion and that says you have to refrigerate
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  Speaker 3: those once.
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  Speaker 4: Yeah, probably because of the sukra in it, the sugars.
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  Speaker 5: Yeah, all right, let's see, I make wine a bunch
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  Speaker 5: of people have told me I should start selling it.
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  Speaker 3: What would be my first steps.
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  Speaker 4: Get millions and millions of dollars?
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  Speaker 3: Actually, he's not kidding, you know.
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  Speaker 2: The first step is you can get a manufacturing license
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  Speaker 2: here in the state. You can be recognized in the state.
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  Speaker 2: That's all based on if you're making more. There's a
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  Speaker 2: certain gallon limit in order to be recognized as a manufacturer.
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  Speaker 2: In order to be a manufacturer, you need a floor
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  Speaker 2: drain and a three compartment sink essentially, so you can
• 10:31
  Speaker 2: get a nice little warehouse space, start busting it out,
• 10:34
  Speaker 2: and if you package it in bottles, you'll be able
• 10:36
  Speaker 2: to sell it as be recognized as a manufacturer. And
• 10:39
  Speaker 2: if you're lucky enough, you can get a skew number
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  Speaker 2: and sell it through the DABS periodically, or you can
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  Speaker 2: sell it over the counter legally here in the state,
• 10:48
  Speaker 2: so the state gets there so it's routed through their system.
• 10:51
  Speaker 2: But good Anya, and join us at the Utah Wine
• 10:56
  Speaker 2: Festival each fall over Labor Day. I love to assess
• 10:58
  Speaker 2: your wine and you can entering competition.
• 11:01
  Speaker 3: There you go.
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  Speaker 5: Let's see, can Jimmy recommend a good starter wine, red
• 11:05
  Speaker 5: or white or both. I'm going on a cruise in
• 11:08
  Speaker 5: two months, I can take two bottles with me on
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  Speaker 5: the ship. I'd like to find something I like by then,
• 11:12
  Speaker 5: but I do not like the taste of beer that
• 11:14
  Speaker 5: helps you.
• 11:15
  Speaker 2: Right, Yeah, so, uh that's kind of cool. You can
• 11:18
  Speaker 2: bring wine on your cruise ship. So it must be
• 11:22
  Speaker 2: a very. It must just be a very. It must
• 11:24
  Speaker 2: be a sunset cruise, because's only two bottles, Yes, a
• 11:27
  Speaker 2: very long.
• 11:29
  Speaker 3: Let's be an overnighter.
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  Speaker 5: No, that's that's because I was on a boat for
• 11:34
  Speaker 5: five days and that was that was the rule.
• 11:37
  Speaker 4: No kidding, that's awesome. Zinfandel, right, they have wine on
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  Speaker 4: the boat.
• 11:43
  Speaker 2: Yeah, but you can bring Yeah, it's nice to have
• 11:45
  Speaker 2: something in your room, right and uh so I would suggest,
• 11:49
  Speaker 2: you know, a zinfandel, a big rich red zinfandel, whether
• 11:54
  Speaker 2: Ridge zinfandel, Carol Shelton wild thing. That's a screwtops. You
• 12:00
  Speaker 2: don't have a monkey around with a corkscrew on your whites,
• 12:05
  Speaker 2: you know, I'm thinking like a cocktail wine white, not
• 12:08
  Speaker 2: that you're gonna use it in a cocktail, but so
• 12:10
  Speaker 2: it doesn't make you crave food, right, So Sea Sun
• 12:15
  Speaker 2: Chardonnay and their pinot.
• 12:16
  Speaker 3: I like that.
• 12:17
  Speaker 2: Those are those I just love those. You just sit back, relax,
• 12:20
  Speaker 2: have a conversation. You have a little glass of wine.
• 12:23
  Speaker 2: You don't need to have a culinary. Although it'll paragrade
• 12:27
  Speaker 2: with food, it doesn't crave it. Both of those So
• 12:29
  Speaker 2: Sea Sun Carol Shelton, Well.
• 12:32
  Speaker 3: I'm I'm incorrect. Apparently here it is.
• 12:34
  Speaker 5: I thought we were going to announce it next week.
• 12:36
  Speaker 3: It's right here, but it is what happening now, It's
• 12:40
  Speaker 3: on our website.
• 12:41
  Speaker 5: Oh Utah Audio and Radio from Hell present Hi Fi
• 12:46
  Speaker 5: and Wine Pairings Party.
• 12:48
  Speaker 4: Nice Hi Fi and Wine.
• 12:51
  Speaker 5: It's It's going to be on April twenty fifth, four
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  Speaker 5: to six pm at Utah Audio and Jimmy's going to
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  Speaker 5: be bringing some wines and we're pairing songs with wine.
• 13:04
  Speaker 2: It's a huge pairing festival with song. You guys picked
• 13:08
  Speaker 2: the song, So the song compairing with you, repairing the
• 13:12
  Speaker 2: wines with it. I'll speak to the wines. We are
• 13:15
  Speaker 2: presenting premium wines. This is going to be a high
• 13:19
  Speaker 2: end event for the Hi Fi Audio. And wasn't that
• 13:23
  Speaker 2: listening session awesome?
• 13:25
  Speaker 4: Yeah?
• 13:26
  Speaker 3: We mean to the Utah Audio and just listen to
• 13:30
  Speaker 3: some of the stereo equipment that he has there. Stereo
• 13:34
  Speaker 3: equipment doesn't.
• 13:35
  Speaker 4: Really yeah, say it right exactly.
• 13:37
  Speaker 3: It's just like I said in your wreck.
• 13:41
  Speaker 1: I kind of didn't want to leave.
• 13:42
  Speaker 4: I wanted to just sit there and listen.
• 13:44
  Speaker 5: It's pretty cool, tho, those one speakers that they're made
• 13:48
  Speaker 5: here in Utah, No kidding in Utah.
• 13:51
  Speaker 4: Count more about that, but we'll learn more about That's awesome.
• 13:54
  Speaker 4: One thing that and.
• 13:56
  Speaker 2: We learned when you go to the Utah Audio when
• 13:58
  Speaker 2: you join us for this event, when you're sitting there listening,
• 14:02
  Speaker 2: you're facing the speakers. But I was like, where's the
• 14:05
  Speaker 2: sound coming from. I'm like looking at the speakers, but
• 14:08
  Speaker 2: it was just such a coming from all around.
• 14:10
  Speaker 4: It's coming from all around you.
• 14:11
  Speaker 2: And that was one of the signs of a high
• 14:13
  Speaker 2: and we and we listened to three different styles or
• 14:16
  Speaker 2: sets of speakers in audio and we'll pair the wines
• 14:19
  Speaker 2: to each of them.
• 14:21
  Speaker 4: And I am looking forward to it. It's going to
• 14:23
  Speaker 4: be a fun one.
• 14:23
  Speaker 3: So that's Saturday, April twenty fifth, before six pm. You
• 14:27
  Speaker 3: can sign up or buy tickets right now on our
• 14:30
  Speaker 3: website X ninety six dot com.
• 14:34
  Speaker 4: And uh, there's a banner, is there a big ban.
• 14:38
  Speaker 3: You can buy the tickets right there. And it's a
• 14:41
  Speaker 3: it's going to be really amazing. We've never done anything
• 14:44
  Speaker 3: quite like this, so I'll tell you more about the
• 14:46
  Speaker 3: number of tickets are limited. We had seventy at our
• 14:51
  Speaker 3: last event. It's fewer than that. Yeah, so the smaller space.
• 14:55
  Speaker 3: Smaller space and if you can't.
• 14:56
  Speaker 2: Make it on our date that we're promoting with the
• 14:58
  Speaker 2: wine stopping any anyways.
• 15:00
  Speaker 4: Utah Audio, it's a great shop.
• 15:03
  Speaker 2: It's a Utah's only kind of a space, and they
• 15:06
  Speaker 2: do they're just real