Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy for February 21st, 2025

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Have Another Drink with Jimmy the Wine Guy for February 21st, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Open your world to a whole new taste with Clearwater Distillery,
• 0:03
  Speaker 1: a distillery that colors outside the lines, producing fearless, innovative
• 0:06
  Speaker 1: spirits such as the renee Rymagnac, Josephine Odevie, Lorenz sugarcane
• 0:11
  Speaker 1: a Spirit, and scandalous cinnamon whiskey. Uh. The only distillery
• 0:16
  Speaker 1: in Utah County open on Sunday there is.
• 0:23
  Speaker 2: All right Field down the weather.
• 0:29
  Speaker 3: Well here he is.
• 0:30
  Speaker 4: He's the benevolent overlord of the Wine Academy of Utah
• 0:35
  Speaker 4: Jimmy Santangelo, Wine Academy of Utah dot com. I should
• 0:40
  Speaker 4: point out that clear Water Distilling they it says that
• 0:43
  Speaker 4: they color out their color outside of the line. There
• 0:45
  Speaker 4: are no there are no crayons in any of their
• 0:47
  Speaker 4: no beverages. That's just sort of that's a saying, look.
• 0:52
  Speaker 1: Okay, what we have in our beverage bill.
• 0:54
  Speaker 3: Look what you did.
• 0:56
  Speaker 1: It's got a little umbrella in it.
• 0:58
  Speaker 2: It's not an umbrellas parasols.
• 1:04
  Speaker 4: Parasol, that's how are you supposed to drink the parasol?
• 1:09
  Speaker 3: How does that work?
• 1:10
  Speaker 2: You're supposed to do?
• 1:10
  Speaker 3: Why is that in there? Drink it, eat it? Go ahead.
• 1:14
  Speaker 2: Yeah, Well it's decorative, it's not functional.
• 1:18
  Speaker 1: I used to keep these for my barbies.
• 1:21
  Speaker 4: Oh yes, her barbies were all her barbies were all alcoholic.
• 1:26
  Speaker 2: They were all drinkers.
• 1:28
  Speaker 3: Had a whole collection of alcoholic barbies.
• 1:31
  Speaker 5: See it worked fine. It worked fine with my big
• 1:33
  Speaker 5: gym dolls.
• 1:33
  Speaker 4: Okay, that's right, and my food grips mine and mine
• 1:38
  Speaker 4: was delicious.
• 1:39
  Speaker 1: Shown Cassidy.
• 1:40
  Speaker 4: No have.
• 1:45
  Speaker 5: Ben Canobi needed this in the desert.
• 1:48
  Speaker 6: Okay, Well, we are featuring our friends a clear water
• 1:51
  Speaker 6: distillery there, Rye Mignac. They're Renee. This is a great
• 1:56
  Speaker 6: This is a thirty year aged Armagnac blended with a
• 2:03
  Speaker 6: Rye whiskey that they do on site at the distillery
• 2:06
  Speaker 6: making for their Rye Mignac.
• 2:09
  Speaker 2: Each bottle on the topper has a potential of a
• 2:13
  Speaker 2: gold coin underneath.
• 2:15
  Speaker 6: We got the we got the We didn't get that
• 2:18
  Speaker 6: one didn't get we.
• 2:19
  Speaker 3: Didn't get the gold.
• 2:20
  Speaker 6: Still a coin, It's still a coin. And uh, this
• 2:23
  Speaker 6: stuff is great neat on its own. I've made manhattans
• 2:26
  Speaker 6: with this, I've made old fashions, I've made all types
• 2:30
  Speaker 6: of styles of beverages. Today, I wanted to uh uh
• 2:35
  Speaker 6: blend this with little pineapple juice. A little bit of lime,
• 2:39
  Speaker 6: shook a shook and uh, here we are. You know it.
• 2:43
  Speaker 6: One might argue this is a summertime cocktail, but I
• 2:47
  Speaker 6: don't know.
• 2:47
  Speaker 2: I kind of like it all year long.
• 2:49
  Speaker 4: I was gonna you did something and I was wondering
• 2:52
  Speaker 4: why you did it. You had lime, you know, you
• 2:54
  Speaker 4: have a little bottle of lime juice.
• 2:56
  Speaker 3: Yeah, yeah, this squeeze bottle.
• 2:57
  Speaker 4: Yeah, and you put a couple of drops on your
• 3:00
  Speaker 4: on your hand and then.
• 3:01
  Speaker 2: Yeah, I want to make sure it was sound and
• 3:04
  Speaker 2: not to acidic.
• 3:06
  Speaker 1: Uh.
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  Speaker 6: And it's really robust. This is from concentrate. We like
• 3:09
  Speaker 6: this at the house. It's just lime juice. Now, it's
• 3:12
  Speaker 6: not that really green, uh, like the the green shelled
• 3:17
  Speaker 6: one that's got too much acidity. And they add, this
• 3:19
  Speaker 6: is literally just lime juice concentrate and it's good for
• 3:24
  Speaker 6: like two or three days in the fridge. And I
• 3:27
  Speaker 6: had some on hand, so I thought i'd bring it.
• 3:29
  Speaker 3: I'd see it.
• 3:29
  Speaker 5: I just I just squeeze a squeeze the lineman.
• 3:33
  Speaker 2: No, absolutely absolutely, you could totally delicious. Yeah, there's a
• 3:36
  Speaker 2: lot of fun this.
• 3:39
  Speaker 5: Well, it kind of channels my tie in a way way.
• 3:42
  Speaker 6: Yeah, it's nice that kind of like a roasted pineapple
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  Speaker 6: in there that army neck and the rye comes through.
• 3:48
  Speaker 6: It does doesiness the little copper to get that dog
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  Speaker 6: away from me.
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  Speaker 5: I thought you, I thought he wanted to drink it
• 4:02
  Speaker 5: on your underpants.
• 4:03
  Speaker 3: Bill.
• 4:04
  Speaker 2: This is this is very good.
• 4:09
  Speaker 3: Clear water. Now is this? Is this a common thing?
• 4:12
  Speaker 3: Well to drink at eight a m.
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  Speaker 4: In the morning, to mix rye whiskey and armagnac.
• 4:21
  Speaker 3: Now, this is something that.
• 4:23
  Speaker 2: They the French, are furious.
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  Speaker 3: That Claire decided let's drive this.
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  Speaker 6: Yeah, you know, And that's speaking about coloring outside the box,
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  Speaker 6: right outside the lines.
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  Speaker 2: That's what clear water is all about.
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  Speaker 6: Whether it's this the renee Rymgnac or the other the
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  Speaker 6: scandalous whiskey that they've recently changed.
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  Speaker 2: The name to.
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  Speaker 1: Uh.
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  Speaker 6: They they really just want the authentic flavors coming through
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  Speaker 6: and have an aged armagnac along with an age dry
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  Speaker 6: whiskey blending together, not just happen chance, but like really
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  Speaker 6: deliberate and having both these flavors lifted and notable their characteristics.
• 5:05
  Speaker 6: When when assessing this neat is on its own is
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  Speaker 6: really good. We love making cocktails with this because it
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  Speaker 6: gives things depth. With Armagnac and a spice with the
• 5:15
  Speaker 6: rye and then lifting it with that a little bit
• 5:17
  Speaker 6: of sweetness with the pineapple. Get that roastiness in there.
• 5:20
  Speaker 6: Lime gives a baseline of acidity. Is and I chose lime,
• 5:25
  Speaker 6: Lime and pineapple go really well together. And yeah, kind
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  Speaker 6: of work.
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  Speaker 4: That shows here that it won double gold at the
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  Speaker 4: TAG Awards.
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  Speaker 2: Yeah.
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  Speaker 6: Yeah, in Las Vegas, these guys are definitely getting recognized.
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  Speaker 6: They're going through a new package design as well throughout
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  Speaker 6: their portfolio and they're adding new products as well. They
• 5:45
  Speaker 6: have a Wednesday whiskey, which is a great daily whiskey,
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  Speaker 6: not just for Wednesday.
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  Speaker 2: And they are available in the state stores.
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  Speaker 6: And since they are a distillery here in the state,
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  Speaker 6: they also have a pack good store where you can
• 6:01
  Speaker 6: buy any of their products on the operating hours that
• 6:04
  Speaker 6: they have, so they're over and on Sundays, they're open
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  Speaker 6: on holidays, things of that nature.
• 6:09
  Speaker 4: Because they're in Lehigh, right, Yes, pleasant growth, oh, pleasant growth.
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  Speaker 5: And because this is like my tie, I promise not
• 6:14
  Speaker 5: to follow it with chardonay.
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  Speaker 1: N lesson, learn lesson.
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  Speaker 3: Is this ryemagnac available in the state stores.
• 6:24
  Speaker 2: Yes, it is.
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  Speaker 6: It does have some limited production or availability, but it's
• 6:29
  Speaker 6: widely released, but there's when I went to go get it,
• 6:32
  Speaker 6: there's only like twozies and.
• 6:33
  Speaker 2: Three z's available at the stores throughout.
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  Speaker 4: So it says it's on sale this month, throughout the
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  Speaker 4: month of May, five off throughout the month of May.
• 6:41
  Speaker 6: Yeah, you know, that's a typo side about that, that
• 6:45
  Speaker 6: it's seventy four ninety nine, that it does go on
• 6:47
  Speaker 6: spa on and when it is, it drops five bucks
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  Speaker 6: to sixty nine. But right now currently it's a seventy five.
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  Speaker 6: It is a premium product. It's a premium product for
• 6:56
  Speaker 6: tastes like one. Yeah, and it shows like one, so horrific,
• 7:00
  Speaker 6: you know.
• 7:01
  Speaker 4: So we're having this event which sold out almost immediately
• 7:05
  Speaker 4: at the ken Garth University Club.
• 7:07
  Speaker 5: If only we could have told somebody it would sound
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  Speaker 5: quick and if you know so a lot of people
• 7:12
  Speaker 5: are saying, well, well, we'll probably do another one.
• 7:15
  Speaker 4: But if you want to find out about the University Club,
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  Speaker 4: this is the time to do it.
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  Speaker 5: And Jimmy, you've been there, been up, I'm going to say,
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  Speaker 5: you seem to know everybody up there.
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  Speaker 2: Well, yeah, it's a lot of fun.
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  Speaker 6: I've had an opportunity Kengarf You Club as part of
• 7:29
  Speaker 6: the invited club networks, and there's a series of clubs
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  Speaker 6: throughout the country. So when you're a member right here
• 7:34
  Speaker 6: at ken Garfit for those that I know, we've been
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  Speaker 6: talking about it. But this is on the campus of
• 7:38
  Speaker 6: the University of Utah at Recycle Stadium. It's on the
• 7:41
  Speaker 6: south side or four hundred south, it's on that backside there.
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  Speaker 6: They built out three full levels of field level, a
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  Speaker 6: suite level, as well as a restaurant level.
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  Speaker 2: And it's super cool. It's co working space.
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  Speaker 6: You can go there in the mornings, get some work done,
• 7:55
  Speaker 6: you got some breakfast nook, you got I drink my
• 7:58
  Speaker 6: weight and coffee over there.
• 8:01
  Speaker 2: And if you want to have a meeting and you're.
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  Speaker 6: Like, we got eight of us or fourteen of us
• 8:05
  Speaker 6: in restaurants in downtown and it's just you have meeting
• 8:08
  Speaker 6: space there that you can break out the restaurants there.
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  Speaker 2: Did I mention they have a bar.
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  Speaker 3: That which opens at eleven.
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  Speaker 6: You didn't mention it, but I noticed, and they also
• 8:23
  Speaker 6: have I think about that before.
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  Speaker 1: If you have a meeting with like ten or fifteen
• 8:29
  Speaker 1: people trying to go out to lunch somewhere, yeah, it's impossible.
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  Speaker 1: But if you're a member of the clubs and you're
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  Speaker 1: a member.
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  Speaker 6: Jimmy, Yeah, I'm very Fortunately my family and I remembers
• 8:38
  Speaker 6: were big sports up there at the University of Utah.
• 8:41
  Speaker 6: So it's nice to be able to go to an
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  Speaker 6: early dinner and then shoot over to a game at
• 8:46
  Speaker 6: the Huntsman or something of that nature. That's a lot
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  Speaker 6: of fun. Friends come in from out of town, family
• 8:51
  Speaker 6: come in from out of town. We like to go
• 8:53
  Speaker 6: up there in that can and it's.
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  Speaker 4: Part of a network of a bunch of other clubs
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  Speaker 4: like it around with you.
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  Speaker 6: Yeah, so you can go to these other clubs and
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  Speaker 6: if you're big golfer and hey guys, if your golfer's
• 9:03
  Speaker 6: out there, this club's for you, man, because you then
• 9:06
  Speaker 6: have access to I don't want to exaggerate, but definitely
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  Speaker 6: over eighty types of members all over the country.
• 9:14
  Speaker 3: That you can go to their clubs. Like there's a
• 9:16
  Speaker 3: golf course.
• 9:16
  Speaker 2: Yeah, clubs like this a golf course, so you have access.
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  Speaker 6: You just show them your card and you go in. Yeah,
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  Speaker 6: you know, you contact them directly. There's a concierge network
• 9:23
  Speaker 6: and everything. But best view in the valley, I mean, yeah,
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  Speaker 6: I'm sitting there on my laptop just working away. I
• 9:30
  Speaker 6: look to my right, I'm like, oh my god, the
• 9:32
  Speaker 6: whole valley's right there. I look on my left the
• 9:34
  Speaker 6: big stadiums right there with the University of Utah sign.
• 9:37
  Speaker 2: So it's pretty cool. I feel very fortunate.
• 9:39
  Speaker 4: So the people that bought tickets, they're going to be
• 9:43
  Speaker 4: up there with us. But so you're saying, well, i'd
• 9:45
  Speaker 4: still like to find out about this.
• 9:46
  Speaker 2: You want to check out the club.
• 9:48
  Speaker 3: Yeah, there's a way to do it.
• 9:49
  Speaker 1: Yeah, so go to x ninety six dot com. The
• 9:52
  Speaker 1: banner at the top says, oh, the radio from Helen
• 9:55
  Speaker 1: Cork is sold out. But if you click on that,
• 9:58
  Speaker 1: it says this event is now sold out. But if
• 10:00
  Speaker 1: you're still interested in the Kandgarth University Club and how
• 10:02
  Speaker 1: to get involved, you can register for a special lunch
• 10:05
  Speaker 1: experience to find out what makes the club so special.
• 10:08
  Speaker 3: Soake lunch for two. You can get.
• 10:10
  Speaker 1: Lunch and go up there and see what and see
• 10:13
  Speaker 1: what's talking about. The food there is great. That snash
• 10:18
  Speaker 1: burger I.
• 10:18
  Speaker 3: Had was I had a club sandwich and it was delicious.
• 10:22
  Speaker 3: It was nice.
• 10:22
  Speaker 1: It was Tuesday, so we had taco, very.
• 10:25
  Speaker 5: Good, very good.
• 10:27
  Speaker 1: And they also want you to know. If you go
• 10:29
  Speaker 1: and have the lunch and decide to become a member
• 10:31
  Speaker 1: through this process, they're going to give you the first
• 10:34
  Speaker 1: month's dues.
• 10:36
  Speaker 3: So yeah, really yeah, free free first.
• 10:39
  Speaker 4: Month dues, I think, so yeah, so and again, this
• 10:44
  Speaker 4: is our event sold out, but here's the way you
• 10:46
  Speaker 4: can find out about it.
• 10:47
  Speaker 3: And I bet you will do more events up there
• 10:49
  Speaker 3: as well.
• 10:49
  Speaker 5: So get some lunch and listen to them tell you
• 10:53
  Speaker 5: about the club.
• 10:54
  Speaker 3: It's beautiful.
• 10:55
  Speaker 1: I think if you go up there, you'll like we're
• 10:58
  Speaker 1: describing it, but it doesn't do it just.
• 11:00
  Speaker 3: Really you know what.
• 11:00
  Speaker 4: I really didn't have any idea what it was. And
• 11:03
  Speaker 4: then I find that there are two or three people
• 11:05
  Speaker 4: who work here who so, oh yeah, I'm a member
• 11:07
  Speaker 4: of that guy.
• 11:08
  Speaker 3: Really I didn't know that.
• 11:10
  Speaker 5: Yeah wow, okay, so yeah, click on that banner and
• 11:14
  Speaker 5: get registered. Didn't get your get your lunch and go
• 11:16
  Speaker 5: take a tour.
• 11:17
  Speaker 3: It's a it's really a nice facility.
• 11:19
  Speaker 5: People have questions for Jimmy, Okay, this is this is
• 11:23
  Speaker 5: I'm not sure how to react to this. I make
• 11:26
  Speaker 5: homemade kalua okay, water sugar, vodka, instant coffee.
• 11:31
  Speaker 3: Yeah yeah, I've heard of people doing.
• 11:33
  Speaker 5: This how long will it keep in the fridge?
• 11:36
  Speaker 2: Yeah, that that's a good question.
• 11:37
  Speaker 6: You'll definitely want to shake that up Mason Jarrett or
• 11:41
  Speaker 6: you know, buile, whatever the container is, that's a good question.
• 11:44
  Speaker 6: It depends on how stable it is. The vodka in
• 11:46
  Speaker 6: there should so this is what it's gonna do. It's
• 11:49
  Speaker 6: not gonna spoil, it's not gonna go bad, but it
• 11:52
  Speaker 6: will oxidize some of the ingredients.
• 11:54
  Speaker 2: The citrus in there will oxidize that.
• 11:57
  Speaker 6: Instant coffee does have a degradability rate to it as well,
• 12:01
  Speaker 6: but it's not going to be bad for you.
• 12:03
  Speaker 2: It's just not going to be as fresh.
• 12:04
  Speaker 5: Now, am I supposed to refrigerate by Khalua when I
• 12:06
  Speaker 5: buy it?
• 12:06
  Speaker 2: I mean, yeah, you know Kalua at the store?
• 12:09
  Speaker 6: What I mean that's a liqueur, So it does have
• 12:11
  Speaker 6: a little lower it's not a forty percent ABV and
• 12:14
  Speaker 6: above where this person by making it with the vodka is.
• 12:18
  Speaker 2: So yeah, I would definitely store it.
• 12:21
  Speaker 1: Ok.
• 12:21
  Speaker 6: And they're affordable enough generally, especially with vermooths.
• 12:24
  Speaker 2: When people say, hey, how long does my remooth last?
• 12:26
  Speaker 6: I've had it for a year and a half, I'm like, hey,
• 12:28
  Speaker 6: spend another sixteen bucks and get it.
• 12:30
  Speaker 2: You know it's.
• 12:33
  Speaker 5: But by the way, if you have khalua, pour it
• 12:35
  Speaker 5: over the vanilla ice cream. Just a tip.
• 12:38
  Speaker 3: That's a tip.
• 12:40
  Speaker 5: While we're in the islands, here's a question from Sid.
• 12:43
  Speaker 5: I'm headed to Kawhi in two weeks. Besides my tie,
• 12:47
  Speaker 5: is there a cocktail that you recommend?
• 12:49
  Speaker 2: Yeah, you know, I just go big man, just have
• 12:52
  Speaker 2: a blast.
• 12:53
  Speaker 6: I know a lot of punches can be out there,
• 12:56
  Speaker 6: but you need some you know, a buddy of friend, pal,
• 12:58
  Speaker 6: family member. You know it's for to keep an eye
• 13:01
  Speaker 6: on you. Yeah, you can follow it with sharday from
• 13:04
  Speaker 6: what I.
• 13:04
  Speaker 3: No, no, no, don't.
• 13:07
  Speaker 5: It's dark rum. I think it's my enemy. I think
• 13:09
  Speaker 5: that it hates me.
• 13:11
  Speaker 3: Uh.
• 13:12
  Speaker 5: What white wine should be used when a food recipe
• 13:15
  Speaker 5: calls for white wine?
• 13:16
  Speaker 2: Sure, unoaked?
• 13:17
  Speaker 6: So you want to have an unoaked because you don't
• 13:20
  Speaker 6: want to simmer that wine down to glaze the pan
• 13:22
  Speaker 6: or or incorporate that and then you're just can have
• 13:24
  Speaker 6: a lot of that oaky spice left over, which isn't
• 13:28
  Speaker 6: what you're looking for now.
• 13:29
  Speaker 4: I like when I had some red wine. I recipe
• 13:34
  Speaker 4: the call for a quarter cup of red wine, and
• 13:36
  Speaker 4: so I just bought a really inexpensive bottle.
• 13:38
  Speaker 3: Sure is that? Okay?
• 13:40
  Speaker 4: Something I've heard some people say you should use well
• 13:43
  Speaker 4: drink Yeah, well.
• 13:45
  Speaker 6: The so I guess your recipe called for bourbon wine. Well,
• 13:51
  Speaker 6: the key the key ratio when you cook with wine.
• 13:56
  Speaker 6: My nana taught me this when I was a kid.
• 13:58
  Speaker 6: It was one for the day in two for the chef.
• 14:01
  Speaker 5: There you go.
• 14:02
  Speaker 4: So if you if you won't, if you don't want
• 14:03
  Speaker 4: to drink it, you ought not be putting it in
• 14:05
  Speaker 4: your food.
• 14:07
  Speaker 5: Doctor Neil asks the last question quickly. What brands of
• 14:11
  Speaker 5: rum do I bring back from Jamaica?
• 14:12
  Speaker 6: Oh, gosh, Appleton you'll find some although available here. State
• 14:16
  Speaker 6: Side Appleton is classic there and you're gonna have some
• 14:19
  Speaker 6: production that you can't get state Side.
• 14:21
  Speaker 3: Okay, there you go. See he knows all right?
• 14:24
  Speaker 5: All right, So go online XT ninety six dot com.
• 14:28
  Speaker 5: Click on that sold.
• 14:28
  Speaker 1: Out banners at the top there, get.
• 14:30
  Speaker 5: Yourself registered for lunch, Go up and take a look
• 14:34
  Speaker 5: at the club.
• 14:34
  Speaker 6: Absolutely. Hey, thanks guys and Jerry weekend and you're turning
• 14:37
  Speaker 6: the
• 14:37
  Speaker 3: Club, you might see Jimmy up there.