Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from January 9th, 2026

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Have Another Drink with Jimmy the Wine Guy from January 9th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Sugarhouse Distillers known as Utah's Grained a glass distillery proudly
• 0:04
  Speaker 1: handcrafted in the Mountain West, one small batch at the time,
• 0:07
  Speaker 1: featuring today the Malt Whiskey, earning countless.
• 0:10
  Speaker 2: Awards and on sale at your local U D.
• 0:13
  Speaker 1: ABC store for the month of January ago. Get some today,
• 0:17
  Speaker 1: I have.
• 0:17
  Speaker 3: The movie Drain Mike Field Better. I'm a little train
• 0:21
  Speaker 3: to the feel.
• 0:22
  Speaker 1: All right, Field down the drounder the.
• 0:25
  Speaker 2: Weather, I'm another turn in the feel.
• 0:27
  Speaker 4: Alright well, he's here. He's He's better than hot honey.
• 0:32
  Speaker 4: He's Jimmy Santangelo is but just as sticky. He's Jimmy Santangelo.
• 0:38
  Speaker 4: The the Slippery is an eel proprietor of the Wine
• 0:41
  Speaker 4: Academy of Utah. You can go to Wine Academy of
• 0:44
  Speaker 4: Utah dot com for more information. There all the programs
• 0:48
  Speaker 4: and things that Jimmy offers. Uh, and he's here to
• 0:51
  Speaker 4: talk about what jim.
• 0:52
  Speaker 3: Well, we have some whiskey.
• 0:54
  Speaker 5: We have an American single malt whiskey by our local
• 0:56
  Speaker 5: distiller's sugar House. And I'd like to raise the last
• 0:58
  Speaker 5: year for a feature here of the show of twenty
• 1:02
  Speaker 5: twenty six to everything you wish for this year. We've
• 1:07
  Speaker 5: got Sugarhouse Distillery. We're familiar with this guy here in
• 1:10
  Speaker 5: our community. This is their single American malt. This is
• 1:14
  Speaker 5: so a malted whiskey. This is all barley. So you
• 1:18
  Speaker 5: have all barley in here. And other whiskeys that we
• 1:21
  Speaker 5: may be familiar with with barley are your Scotches and
• 1:24
  Speaker 5: your Irish whiskeys, things like that. America now in the
• 1:27
  Speaker 5: whiskey category, has a new category of American single malt.
• 1:31
  Speaker 5: As of just last year, they actually released all the
• 1:34
  Speaker 5: official things rules and regulations in order for your whiskey
• 1:39
  Speaker 5: to be a single malt.
• 1:40
  Speaker 3: These guys have been doing it since day one anyways.
• 1:42
  Speaker 5: Yeah, and it's a two row honey mault Vienna malt
• 1:48
  Speaker 5: and I said that wrong, it's two row malted. Then
• 1:52
  Speaker 5: you have the Vienna malt and inn honeymolt. You got
• 1:55
  Speaker 5: me on the honey honey.
• 1:58
  Speaker 4: How is it different from scott right?
• 2:02
  Speaker 5: So, so this is different from Scotch because although they
• 2:06
  Speaker 5: parallel with the barley's being produced, they use brand new
• 2:11
  Speaker 5: American oak barrel whereas in Scotland and Ireland.
• 2:14
  Speaker 3: We're gonna use use barrels.
• 2:15
  Speaker 5: In fact, we use the x casks from us here
• 2:18
  Speaker 5: in the States that were used brand new. And then
• 2:21
  Speaker 5: also they'll use rum cast, they'll use port cast, sherry cast.
• 2:26
  Speaker 5: These guys Sugarhouse Distillery. The graininess, the malten is the
• 2:30
  Speaker 5: first time I'll never forget the first time I taste this.
• 2:32
  Speaker 5: It was back in like twenty sixteen, twenty seventeen. They
• 2:35
  Speaker 5: were at a function and I smelled. I'm like, man,
• 2:38
  Speaker 5: there's so much cereal in here.
• 2:39
  Speaker 3: There's just so.
• 2:40
  Speaker 5: Much graininess, you know, versus bourbon. You a you got
• 2:45
  Speaker 5: It's just like it's delicious. You have a ton of
• 2:48
  Speaker 5: toffee and butterscotch and caramel, but in the corn driven
• 2:52
  Speaker 5: with bourbon, this you got.
• 2:54
  Speaker 3: You know, there's something in the glass over here.
• 2:56
  Speaker 5: It's spicy, spicy. You got that graininess in there. It
• 3:01
  Speaker 5: for me, it's got a lot of uh, what's the
• 3:04
  Speaker 5: cookie on the airplanes?
• 3:05
  Speaker 3: You have the biscofs. You got a little bit of a.
• 3:08
  Speaker 5: Bisc off thing that cereal, that biscuit cookie, which just
• 3:12
  Speaker 5: I just you know that that kind of.
• 3:14
  Speaker 3: A flavor going on, that's from the.
• 3:15
  Speaker 4: Barrel after dinner with cigars sipping.
• 3:19
  Speaker 3: I like this anytime?
• 3:22
  Speaker 6: Why limit yourself?
• 3:27
  Speaker 5: Yeah, the no, but you're right, and with the cigars,
• 3:32
  Speaker 5: you need a stronger flavored spirit. And this would go
• 3:34
  Speaker 5: great with a Connecticut with maybe a little bit of
• 3:37
  Speaker 5: age tobacco and a little shout out to since we're
• 3:41
  Speaker 5: having Sugarhouse Distillery, our local distilled spirit that's been countless
• 3:47
  Speaker 5: recognized with the wards and recognition. So not only the
• 3:50
  Speaker 5: single mall, but they're Bourbons in their rise.
• 3:53
  Speaker 3: Another local.
• 3:55
  Speaker 5: Speaking of cigars, Uh Apostate cigar got recognized in top
• 4:00
  Speaker 5: twenty five Cigars of the Year for Behive Cigars. The
• 4:04
  Speaker 5: owners of Beehive really yeah, yeah, they're it's their house brand. Yeah,
• 4:10
  Speaker 5: this is there elevated where the owner created a whole
• 4:15
  Speaker 5: new category from their house stick at Beehive. It's the
• 4:18
  Speaker 5: Apostate line that's distributed across the nation. Pretty cool, pretty
• 4:22
  Speaker 5: cool stuff coming out of Utah. Back to this Scotch whiskey.
• 4:25
  Speaker 3: It would go great with that that you write in
• 4:28
  Speaker 3: those cigars.
• 4:29
  Speaker 1: You had us put a little ice cube in here.
• 4:31
  Speaker 1: Tell people why you do that?
• 4:32
  Speaker 5: Yeah, I wanted to open it up. Although the proof
• 4:34
  Speaker 5: on this is ninety two or forty six ABV. It's
• 4:37
  Speaker 5: a smoother style whiskey. But I like dropping in whether
• 4:41
  Speaker 5: a couple drops of water or a small little cube,
• 4:44
  Speaker 5: opens up the spirit, diluting a little bit, allowing those
• 4:48
  Speaker 5: secondary tertiary characteristics to really come up and drive through
• 4:51
  Speaker 5: the glass. Now what you have here is your Glenn
• 4:53
  Speaker 5: Karen glass that I brought you in.
• 4:55
  Speaker 3: So it's a.
• 4:56
  Speaker 5: Little wider, a little wider at the bottom, opening it up,
• 5:00
  Speaker 5: borrowing in, tapering in, collecting those aromatics and then just
• 5:03
  Speaker 5: beautifully fluted to go under the nose and those aeromatics
• 5:07
  Speaker 5: drive up into your nasal cavity. And this is just uh,
• 5:10
  Speaker 5: this has really opened up nicely. I mean we just
• 5:13
  Speaker 5: popped it here in the studio. I guess I did
• 5:15
  Speaker 5: do a little poor this morning for the Instagram. My
• 5:19
  Speaker 5: family is like, Dad, you drinking already this morning? What's
• 5:22
  Speaker 5: going on the video?
• 5:24
  Speaker 3: It's it's video, kid.
• 5:25
  Speaker 4: They weren't surprised at all. Let's just work, you know what.
• 5:30
  Speaker 1: They have to bring your parent to school and talk
• 5:33
  Speaker 1: about their job things you'll.
• 5:35
  Speaker 2: Never kids ever.
• 5:37
  Speaker 5: Would because I was a server at the time, and
• 5:39
  Speaker 5: I could have talked about how to communicate good listening skills,
• 5:43
  Speaker 5: balance skills with carrying a tray, have to do mathematics,
• 5:46
  Speaker 5: so I already had it down.
• 5:47
  Speaker 4: I was ready.
• 5:47
  Speaker 3: I asked my kids, put me in the game. Put
• 5:49
  Speaker 3: me in the game. I'm ready to go.
• 5:50
  Speaker 4: I'll be good. They're like, no, no, no, you know,
• 5:54
  Speaker 4: let's go back to Let's go back to Beehive cigars
• 5:57
  Speaker 4: and the Apostate line for just a minute. Okay, here
• 6:01
  Speaker 4: are some of the in the Apostate cigars. Here are
• 6:03
  Speaker 4: some of the various types of cigar. Uh. The they
• 6:07
  Speaker 4: have one called the Deseret, the Leohona. They have the
• 6:12
  Speaker 4: Feathered Serpent, the Sword of Laban, the zarah Heimla. Oh my, yes, yeah,
• 6:18
  Speaker 4: they really they know where they're going. Yeah, they really.
• 6:22
  Speaker 4: They have a cigar called oh, that's a good one,
• 6:24
  Speaker 4: Morona's trumpet.
• 6:25
  Speaker 6: There you go.
• 6:26
  Speaker 4: And the there's one called the Endowment.
• 6:28
  Speaker 6: So do they have one called cola?
• 6:30
  Speaker 1: Uh?
• 6:31
  Speaker 5: They request, Well, we've with a sugarhouse distillery each and
• 6:39
  Speaker 5: every one of their spirits.
• 6:41
  Speaker 3: I've made Manhattan's with.
• 6:43
  Speaker 5: Yes, So I did my Manhattan history, uh history of
• 6:48
  Speaker 5: the cocktail and use their rye oh man that and
• 6:52
  Speaker 5: we've got a really great uh remove to go with
• 6:54
  Speaker 5: that Italian remove.
• 6:56
  Speaker 3: And then we went with the Bourbon.
• 6:58
  Speaker 2: I was gonna say, I like their bourbon, the bourbon.
• 7:00
  Speaker 3: And it's really tasty.
• 7:01
  Speaker 5: And then this, uh, the single malt is one of
• 7:04
  Speaker 5: my favorite. Rob Roy's with Dolan sweet removed the rouge
• 7:09
  Speaker 5: and this and then just a little orange bitters, a
• 7:12
  Speaker 5: little stir down, take a nice expression of orange express
• 7:17
  Speaker 5: that a peal of orange, a swaff of your orange.
• 7:19
  Speaker 3: Peel express the oils over the drink. Ah.
• 7:23
  Speaker 5: That makes for yeah, either morning or summertime cocktail, depending.
• 7:27
  Speaker 3: On where what season you're in.
• 7:29
  Speaker 4: How about morning and summertime?
• 7:31
  Speaker 3: Yeah, hell of a day.
• 7:33
  Speaker 4: All right, we're back with that slippery eel. Jimmy sam Banlo,
• 7:41
  Speaker 4: he's the he's the head of Wine Academy of Utah.
• 7:44
  Speaker 4: Got a Wine Academy of Utah dot com. You have
• 7:46
  Speaker 4: events all the time, guard They're events listed there.
• 7:50
  Speaker 3: Yeah, we do.
• 7:51
  Speaker 5: In fact, we just established a new space up in
• 7:54
  Speaker 5: the late area.
• 7:56
  Speaker 3: Roosters here.
• 7:57
  Speaker 5: Roosters up there in Layton in the back. They have
• 8:00
  Speaker 5: an area called the Coop, a beautiful facility. They even
• 8:04
  Speaker 5: have a side room for any private events. And just
• 8:08
  Speaker 5: this past week on Wednesday, we had a little wine
• 8:12
  Speaker 5: tasting there. Twenty eight something people just really awesome. They're
• 8:18
  Speaker 5: thirsty and lighton let me tell you, but no, it
• 8:21
  Speaker 5: was a great fun, educational and entertaining event that we
• 8:25
  Speaker 5: had there going over the wines and then afterwards people
• 8:28
  Speaker 5: hung out and went in for dinner or what have you.
• 8:30
  Speaker 3: But we had small bites.
• 8:31
  Speaker 5: There some charcouterie during the tasting, like all our tastings,
• 8:35
  Speaker 5: and so I'm looking forward to doing that each and
• 8:38
  Speaker 5: every month. You can definitely find out more information there.
• 8:41
  Speaker 5: Tracy Aviery is next week on Thursday. Love Tracy Aviery.
• 8:44
  Speaker 5: We've been a big supporter of them for years. Looking
• 8:48
  Speaker 5: forward to the twenty twenty sixth season for Wine takes
• 8:51
  Speaker 5: flight over there at Tracy Aviary in Liberty Park. That's
• 8:56
  Speaker 5: a lot of fun to be able to do tastings
• 8:57
  Speaker 5: there as well.
• 8:58
  Speaker 4: All right, all right, just go to wine at am
• 9:00
  Speaker 4: youtob dot com.
• 9:01
  Speaker 6: Here's a text question. Now, I've not heard of this
• 9:05
  Speaker 6: liqueur that they're talking about, Jimmy, is there a cocktail
• 9:08
  Speaker 6: I can make with liquour forty three besides using it
• 9:12
  Speaker 6: with Bailey's What is?
• 9:13
  Speaker 4: What is?
• 9:15
  Speaker 3: It's a.
• 9:17
  Speaker 5: Lucore forty three is an off dry. It's a sweeter style.
• 9:20
  Speaker 5: It does have very limited, uh applications to it. So
• 9:25
  Speaker 5: one thing I'm going to suggest to the person you
• 9:27
  Speaker 5: can do one of two things. Difford's Guide d I
• 9:31
  Speaker 5: F F or R D S Guide is a master
• 9:36
  Speaker 5: publication of proper cocktails, and you can do a deep
• 9:40
  Speaker 5: dive within that particular spirit and then it'll branch off
• 9:44
  Speaker 5: telling you different types of beverages that cocktails that you
• 9:47
  Speaker 5: can have with that also yet a bit more commercialized,
• 9:52
  Speaker 5: but not in a bad way.
• 9:54
  Speaker 3: Is liquor dot Com just and straightforward?
• 9:58
  Speaker 5: Yeah, pretty straight And that one also does and it's
• 10:02
  Speaker 5: a bit more approachable where mine is more like textbookie
• 10:06
  Speaker 5: of an approach, uh, the liquor dot Com And you
• 10:09
  Speaker 5: can even just say, uh, the name of your spirit
• 10:13
  Speaker 5: in the in the search engine, and then say liquor
• 10:16
  Speaker 5: dot com and then you'll go right to that page
• 10:18
  Speaker 5: that and everything a little shortcut in your search.
• 10:21
  Speaker 4: What's the what's the book that bartenders always got behind
• 10:25
  Speaker 4: the book? The Old Mister Boston, The.
• 10:26
  Speaker 5: Old mister Boston's. Yeah, I've got a few of those,
• 10:29
  Speaker 5: dog geared. Those are really great.
• 10:31
  Speaker 6: Not bartending for dummies.
• 10:33
  Speaker 5: The Old the Old Mister Boston, mister Bostin's that was
• 10:36
  Speaker 5: published right after a prohibition.
• 10:38
  Speaker 4: Hundreds of recipes.
• 10:40
  Speaker 3: Hundreds of recipes.
• 10:41
  Speaker 5: They break it down by uh, by the spirit, so
• 10:46
  Speaker 5: like these are your vockey drinks, these are your scotch,
• 10:48
  Speaker 5: you know, things of that nature.
• 10:49
  Speaker 3: These your whiskey drinks, and uh.
• 10:51
  Speaker 5: But what I always love about those books and what
• 10:53
  Speaker 5: I geek out about books is the perspective and you
• 10:55
  Speaker 5: get that in the preface and then how to bartend
• 10:58
  Speaker 5: or the Tools of the Tree. I love that because
• 11:01
  Speaker 5: it really speaks of the time. It speaks of the time.
• 11:04
  Speaker 1: I was gonna say, I like the stories about how
• 11:07
  Speaker 1: the drinks were.
• 11:08
  Speaker 7: Yeah, yeah, and this is even where in the nineteen
• 11:13
  Speaker 7: twenties or the nineteen thirties, of the approach to a
• 11:16
  Speaker 7: bar and interaction with the guests, like that kind of
• 11:19
  Speaker 7: stuff I geek out about.
• 11:21
  Speaker 3: I just love those are the stories for me.
• 11:24
  Speaker 5: And then you know the deep dive within the cocktails
• 11:26
  Speaker 5: and things like that. But mister Boxton, yeah, mister Boston's
• 11:29
  Speaker 5: guide is a pretty good one.
• 11:30
  Speaker 6: Let's see, Jimmy, I'm getting into making vanilla extract. Can
• 11:35
  Speaker 6: you recommend a good vodka white rum and bourbon seventy
• 11:39
  Speaker 6: to one hundred proof that I could try. Would love
• 11:41
  Speaker 6: to use something local, but open to anything.
• 11:44
  Speaker 5: No, sure, the rum that you mentioned, I would go.
• 11:50
  Speaker 5: I wouldn't go too high proof, but you already qualified
• 11:52
  Speaker 5: that with your ABV, so you captured that there is
• 11:56
  Speaker 5: a plantations run that I think is really quite smooth.
• 12:00
  Speaker 5: We do have local RUMs in the market that you
• 12:02
  Speaker 5: can try as well, whether it's Sugarhouse or otherwise.
• 12:07
  Speaker 3: With the vodka.
• 12:09
  Speaker 5: With the vodka, I would go, didn't we We've had
• 12:12
  Speaker 5: the clear Water distilling vodka. And the reason I'm recommending
• 12:17
  Speaker 5: that is because it's that it's uh, it's filtered until
• 12:22
  Speaker 5: they don't want to filter amrek. So it's nice, clean
• 12:24
  Speaker 5: and smooth, which will provide a really good base for
• 12:28
  Speaker 5: your vodka extract to really showcase.
• 12:30
  Speaker 6: There you go, let's see, Jimmy, what's a good first
• 12:34
  Speaker 6: time cigar.
• 12:35
  Speaker 4: That's a great question.
• 12:36
  Speaker 5: Yeah, the ones that we spoke of going to beehive,
• 12:40
  Speaker 5: I would recommend their house stick that and ask for
• 12:44
  Speaker 5: the boys down there for the house stick and go
• 12:47
  Speaker 5: in more of a Connecticut rap and it'll be nice
• 12:50
  Speaker 5: and smooth, lighter. It's a lighter wrapped cigar, so it's
• 12:56
  Speaker 5: gonna be a tan in color rather than a deeper,
• 13:00
  Speaker 5: darker mahogany color which is a maduro or otherwise, and
• 13:06
  Speaker 5: so the Connecticut wrap and give it a guillotine or
• 13:09
  Speaker 5: a straight cut, and tell the boys, Jimmy, the wine
• 13:13
  Speaker 5: guy sent you down there, and they'll take care of you.
• 13:15
  Speaker 5: They'll leave and cut the cigar for you, so you're
• 13:18
  Speaker 5: not cutting it too deep or otherwise.
• 13:21
  Speaker 2: I thought you're supposed to bite it.
• 13:22
  Speaker 5: Yeah, alright, the bill cut, that's all red cut.
• 13:26
  Speaker 4: I just like the end off of it.
• 13:29
  Speaker 6: Let's see, now that my wife is on ozempic, a
• 13:32
  Speaker 6: half a glass of wine makes her incredibly sick. Oh yeah,
• 13:36
  Speaker 6: are there wines that won't do this?
• 13:38
  Speaker 4: Yeah?
• 13:39
  Speaker 5: Well, I think that's the digestive track. They're impacted by
• 13:42
  Speaker 5: the prescription. However, what I mighte recommend is uh just
• 13:48
  Speaker 5: simply it sounds ridiculous, but watering it down or finding
• 13:52
  Speaker 5: another beverage is not the alcohol that's doing. It's the
• 13:55
  Speaker 5: tannins or the acidity, the proteins and the wine that
• 13:58
  Speaker 5: are impacting.
• 13:59
  Speaker 3: I would suspect.
• 14:01
  Speaker 6: Okay, how how does Jimmy make a mule anything other
• 14:05
  Speaker 6: than vodka, lime juice and ginger beer?
• 14:07
  Speaker 5: Question mark right right? I I love the We've had
• 14:11
  Speaker 5: these before. I think the bourbon mules, you know, yeah
• 14:15
  Speaker 5: that those are really good local canned ones that are
• 14:18
  Speaker 5: local can ones. Yeah, Simplicity does a really great job
• 14:21
  Speaker 5: as it does it beehive distilling through their desolation line.
• 14:26
  Speaker 3: Uh. But you know what I had it? When the
• 14:28
  Speaker 3: hell was it? The excuse me? When when was it?
• 14:32
  Speaker 5: We did it? It was a kick. So if you
• 14:34
  Speaker 5: have the mule, it's under a category and you can
• 14:37
  Speaker 5: have it as a kick. And when you have it
• 14:39
  Speaker 5: as a kick, I believe you it's tequila. And we
• 14:43
  Speaker 5: had it was a reposodo in there.
• 14:45
  Speaker 3: Now it's good. According to my notes, it was a
• 14:48
  Speaker 3: good afternoon.
• 14:49
  Speaker 5: He didn't remember it and think he wrote it down
• 14:52
  Speaker 5: the video footage.
• 14:53
  Speaker 6: Oh yeah, the Kentucky mule is the one with bourbon.
• 14:56
  Speaker 3: Yeah.
• 14:57
  Speaker 6: Let's see. Did you have a cocktail this holiday that
• 15:00
  Speaker 6: you that really stood out that you like?
• 15:03
  Speaker 3: You know? We did.
• 15:04
  Speaker 5: We we broke down some uh turbinout of sugar, added
• 15:09
  Speaker 5: some clove starred and some nise uh and cinnamon sticks,
• 15:14
  Speaker 5: boiled that down, made a simple syrup out of it,
• 15:16
  Speaker 5: incorporated into our cider. And this was in Boston, and
• 15:20
  Speaker 5: we had a variety of different whiskeys and basically the
• 15:25
  Speaker 5: in lines. They broke out all the the whiskeys that
• 15:28
  Speaker 5: had a little bit in it like get rid of
• 15:30
  Speaker 5: you know, kind of the thing, and then some bourbons.
• 15:33
  Speaker 3: And that was a lot of fun because.
• 15:35
  Speaker 5: The kids were over my shoulder looking making sure I was,
• 15:38
  Speaker 5: you know, doing a simple right uh uh.
• 15:41
  Speaker 3: And it was it was fun. It was memorable. You
• 15:44
  Speaker 3: gotta get the family involved.
• 15:46
  Speaker 6: And let's see a couple of people asking if you
• 15:50
  Speaker 6: will be attending lights Camera brunch with the sun Squatters.
• 15:53
  Speaker 2: Can you put it on your on your calendar?
• 15:56
  Speaker 3: Jimmy, it'd be a pleasure. It wouldn't be the same
• 16:00
  Speaker 3: if I if I didn't go for me.
• 16:02
  Speaker 4: It would it wouldn't be the same for us.
• 16:04
  Speaker 1: It's twenty it's the twenty fifth at Squatters.
• 16:08
  Speaker 5: Twenty fifth is scot Yeah, that'll be fun. Do you
• 16:10
  Speaker 5: guys still have tickets available? Just a couple, Yeah, not
• 16:13
  Speaker 5: many many.
• 16:14
  Speaker 3: Let's go quick.
• 16:16
  Speaker 6: Does somebody send us a link to a website called
• 16:20
  Speaker 6: vine pair. Yeah, they have ten of the best mule recipes.
• 16:24
  Speaker 5: Cool so yeah, myneparis are one of the website sort
• 16:28
  Speaker 5: of consumer.
• 16:31
  Speaker 3: Populated to take a lot of.
• 16:32
  Speaker 6: People vodka, tequila, whiskey, bourbon, gin, rum, so yeah nice.
• 16:37
  Speaker 6: So look look that up, would you? Thank you very much.
• 16:41
  Speaker 3: Jimmy, you got to enjoy your weekend, everybody.
• 16:43
  Speaker 4: Thank you, Wine, Academy of Utah dot com. Jimmy Santangelo,
• 16:47
  Speaker 4: Thank you. James, You're welcome.
• 16:49
  Speaker 3: Have you good name?
• 16:49
  Speaker 2: Thank you very much