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Have Another Drink with Jimmy the Wine Guy for February 7th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Have another drink with Jimmy brought to you bar and.
• 0:02
  Speaker 2: The spirit to try something new and delicious in twenty
• 0:05
  Speaker 2: twenty five, make it Clearwater Distilling. From their Canela cinnamon
• 0:08
  Speaker 2: whiskey to their vodka, you can't go wrong. Check out
• 0:11
  Speaker 2: their new lineup at Clearwaterdistilling dot com and all your
• 0:14
  Speaker 2: local dabs liquor stores. Fil the rains of the feel
• 0:22
  Speaker 2: all right if field down under the weather the feel
• 0:27
  Speaker 2: all right?
• 0:28
  Speaker 3: Well. Here he is the swashbuckling buccaneer who runs the
• 0:32
  Speaker 3: Wine Academy of Utah, Wine Academy of Utah dot com.
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  Speaker 3: It's Jimmy Santangelo, Jimmy the wine guys. Splashy, Splashy. Jimmy
• 0:41
  Speaker 3: and James will be around for a second segment today
• 0:45
  Speaker 3: to answer any of the questions you might have about
• 0:48
  Speaker 3: you know, super Bowl spirits. Yeah, super Bowl snacks and drinks.
• 0:52
  Speaker 3: That's a good idea.
• 0:53
  Speaker 2: What pairs well with Buffalo wings?
• 0:55
  Speaker 4: That's right, that's right. But right now we're going to
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  Speaker 4: talk about a good friends at Clearwater to Stilling. Yeah,
• 1:02
  Speaker 4: that's right.
• 1:02
  Speaker 5: We're featuring their new packaging here of their vodka. This
• 1:06
  Speaker 5: is a corn based vodka. And one thing that's fun
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  Speaker 5: about this. It's gluten free added to free, no sugar added.
• 1:13
  Speaker 5: They do a triple quadruple filtration on this guy, and
• 1:20
  Speaker 5: it comes out as a bit smoother and crisper.
• 1:24
  Speaker 4: We were just chatting out how well it's a great mixer. Yeah,
• 1:28
  Speaker 4: it's a.
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  Speaker 5: Twenty dollars bottle of vodka of hand craftedness to it,
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  Speaker 5: so great for a well vodka for an operator at
• 1:38
  Speaker 5: the Lark.
• 1:38
  Speaker 1: And I like the new packaging.
• 1:40
  Speaker 5: Yeah, they're new packaging across the board is really coming
• 1:42
  Speaker 5: through nice, very more leaning into that Utah spirit. And
• 1:47
  Speaker 5: this is batch four A handwritten on the back bottle
• 1:50
  Speaker 5: twenty four four, so kind of cool, kind of cool.
• 1:54
  Speaker 5: I don't know if twenty four oh four, if that's
• 1:55
  Speaker 5: twenty four is the year and four for April for
• 1:59
  Speaker 5: the month, yeah, yeah something like that.
• 2:01
  Speaker 4: And what is the name of it on the front
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  Speaker 4: just just just clear water but.
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  Speaker 5: Yeah, just the oh yeah yeah, clear water vodka, clean smooth,
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  Speaker 5: gluten FREEBV twenty bones at the wine store.
• 2:14
  Speaker 4: I like the glass cap, yeah cool. They do a
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  Speaker 4: good job with their packaging.
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  Speaker 5: Handsome bottles, square shoulders, angular sides, and all glass. It
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  Speaker 5: decorates any backbar and then the label emphasizes, you know,
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  Speaker 5: the back label on the inside of the back label
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  Speaker 5: has an image.
• 2:35
  Speaker 4: So through the liquid it you can see through.
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  Speaker 2: Yeah.
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  Speaker 4: Yeah, it looks a little bigger, so it's kind of cool. Yeah,
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  Speaker 4: I like that.
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  Speaker 5: That's a lot of detail. These guys don't let anything
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  Speaker 5: go undone, that's for sure.
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  Speaker 1: If you, if you're Valentine likes vodka.
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  Speaker 4: This would be a gift of nice little gift.
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  Speaker 5: And we splashed it with some grapefruit, a little can
• 2:56
  Speaker 5: of soda water with a slightly detectable grape juice in it,
• 3:00
  Speaker 5: spin drift, uh and uh, I like it.
• 3:02
  Speaker 4: I like grapefruit soda. Well, you know, you know a fan.
• 3:08
  Speaker 4: Yeah there you nice.
• 3:11
  Speaker 3: You know, talk about vodka, sure a little bit. Some
• 3:16
  Speaker 3: do does vodka. Then sometimes they turn it into other spirits.
• 3:20
  Speaker 4: So vodka, yeah, cana base.
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  Speaker 5: Yeah, it's a base for then making gin when you
• 3:25
  Speaker 5: do a basket press or you know, when you send
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  Speaker 5: the vapor back up through the still collecting those aromatics.
• 3:31
  Speaker 5: But vodka can be made with any any fermentable carbohydrate.
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  Speaker 5: If you you can use fruit, you can use all
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  Speaker 5: the grains corn wheat, barley, rye, a combination of that and.
• 3:44
  Speaker 4: Idaho, it's potato. They make potato.
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  Speaker 5: Yeah, a lot of potato. Polish vodkas are a lot
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  Speaker 5: of potato. Russian vodkas are a lot of rye. I
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  Speaker 5: have a flight with our Spirits certification through the Winding
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  Speaker 5: Can of Utah. We have three different vodkas, potato, wheat,
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  Speaker 5: and rye one hundred percent each and you do a
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  Speaker 5: tasting side by side and you're like, oh my god,
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  Speaker 5: I had no idea if I could be could be
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  Speaker 5: so character ful.
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  Speaker 4: Oh yeah, you know. So it's fun.
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  Speaker 5: You can make VAC out of grapes. Grapes, you know,
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  Speaker 5: there's a because it's just a neutral green spirit. It's
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  Speaker 5: supposed to have a kind of the base characteristic. But
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  Speaker 5: typically if it's just uses a mixer or things like that,
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  Speaker 5: and that's what VAC is. It's it's really good for
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  Speaker 5: a mixer. I think this would be good with a
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  Speaker 5: as a martini. I would use Dolan dry remooth, a
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  Speaker 5: little stir down with this, and then a nice pickled
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  Speaker 5: onion for a Gibson or a nice olive, you know,
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  Speaker 5: something salty.
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  Speaker 4: The salinity will come through nice. Well.
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  Speaker 3: Yeah, now when you save all of your like in
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  Speaker 3: our house, we save all of our organic table scraps
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  Speaker 3: for compost.
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  Speaker 4: Okay, but you could just use that bowl.
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  Speaker 3: I don't just use that bowld of table scraps and
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  Speaker 3: to still because it's organic material, that's true, But I
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  Speaker 3: don't distill it right.
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  Speaker 5: You would have to ferment it first, and I don't
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  Speaker 5: know if you'd be able to get enough fermentable sugars.
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  Speaker 4: Out of that to then go to distillation. But good question.
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  Speaker 4: That's yeah, that would be the process. You try it.
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  Speaker 2: If you're living in a tent in a war zone.
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  Speaker 3: Yeah, they made that's essentially they were distilling vodka.
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  Speaker 5: Well, there's a distiller in town. Uh that took Utah honey,
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  Speaker 5: fermented it and then went to distillation. Not a lot
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  Speaker 5: of people have ever done that, and that was super cool.
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  Speaker 5: Almost was like a rum a gave like you sugarcane
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  Speaker 5: of gave based berates tegula rum kind of style.
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  Speaker 4: So how do they so? So it clear water? It's corn,
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  Speaker 4: it's corn based vodka. That's what they're doing, yep. And
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  Speaker 4: but they have to distill the corn or ferment the
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  Speaker 4: corn first. Yes, so you do that.
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  Speaker 5: So you put it in a big hot of water.
• 6:00
  Speaker 5: You add yeast and it consumes the fermentable sugars. It
• 6:03
  Speaker 5: bubbles off because yeast, once consuming sugars, converts the sugar
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  Speaker 5: into alcohol, the good stuff.
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  Speaker 4: And it also purps up some CO two.
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  Speaker 5: So once they have that, they throw it into a
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  Speaker 5: mash ton, they separate it, filtered off and then distilled.
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  Speaker 5: Is this in liquor stores or Yeah, this guy's in
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  Speaker 5: the stores and definitely, notably you'll be able to see
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  Speaker 5: it on the shelf.
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  Speaker 4: For we're back with Jimmy Jantangelo the high acid white
• 6:30
  Speaker 4: for that person a high acid white wine. Yeah, so
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  Speaker 4: savvy Blankin agrees something like that, recing dry, recling.
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  Speaker 3: It was a National pork rind Day the other day, okay,
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  Speaker 3: and I hadn't had I hadn't had pork rinds in
• 6:43
  Speaker 3: a long time, and I I like them, and I
• 6:46
  Speaker 3: my wife brought me a bag of pork runs.
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  Speaker 1: Now you know what to pair them with high acid
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  Speaker 1: white high acid white.
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  Speaker 5: But we did get a text direct from our friend Dawson.
• 6:56
  Speaker 5: Yes he's wondering not to be a menace to society.
• 6:59
  Speaker 5: But word does he begin to start day drinking?
• 7:02
  Speaker 4: What time? What's going?
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  Speaker 5: Yeah, everybody everybody has a different Friday, as we all
• 7:09
  Speaker 5: know a time eight am.
• 7:10
  Speaker 4: It's a but canned cocktails. Cant cocktails, you know.
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  Speaker 3: I I have a cocktail usually at about two in
• 7:19
  Speaker 3: the afternoon. And sometimes people who don't know me, they'll say,
• 7:22
  Speaker 3: what you're already drinking and saying you have to remember
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  Speaker 3: I've been up for since three o'clock.
• 7:27
  Speaker 4: This is my six o'clock, eight o'clock exact.
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  Speaker 1: I guess I should start earlier.
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  Speaker 4: I can't carry.
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  Speaker 1: I can wait until five. Okay, let's see. Yeah, you
• 7:39
  Speaker 1: have questions for Jimmy eight seven seven six oh two
• 7:41
  Speaker 1: nine six nine six, or text your questions to three
• 7:44
  Speaker 1: three ninety six. Let's see the pork grinds question. Is
• 7:48
  Speaker 1: there here we go? I want to get my grandpa
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  Speaker 1: a nice whiskey. He really likes Crown Royal. What's similar
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  Speaker 1: but better?
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  Speaker 3: Well, if it's if it's whiskey for your grandpa, it
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  Speaker 3: should be a granddad.
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  Speaker 5: Granddad, so like your grandpa, don't you Crown Royal does
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  Speaker 5: have an aged I'm not sure if we carryed here
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  Speaker 5: in the state. Uh, I know the shelf it's on
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  Speaker 5: over at a different wine store here just over the border.
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  Speaker 5: But the Pendleton's is Northwest Oregon. Yet yeah, very old
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  Speaker 5: granddad is not sat No, don't know that.
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  Speaker 1: That's only if you hate your granddad.
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  Speaker 4: Let's see.
• 8:30
  Speaker 1: Uh oh, here's a here's a back to basics question.
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  Speaker 1: I keep hearing shaken and stirred.
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  Speaker 4: H help me understand.
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  Speaker 1: That's what's the difference.
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  Speaker 5: So, when you're making a cocktail and all the ingredients
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  Speaker 5: have alcohol in it, like a martini, you've got the
• 8:45
  Speaker 5: vodka or a gin.
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  Speaker 4: Then you have your vermouth that has vodkaan in it.
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  Speaker 5: Even bitters has vodka in it, and you'll not that
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  Speaker 5: you're gonna use bitters for the rent, but you stir
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  Speaker 5: that down the moment that all the components in your
• 8:58
  Speaker 5: cocktail have alcohol, all stir. If you're adding a juice,
• 9:03
  Speaker 5: if you're adding a vermouth, if you're adding something that
• 9:05
  Speaker 5: doesn't have alcohol in it, that's.
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  Speaker 4: When you got a and shake it.
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  Speaker 5: You want maximum infusion combination, you want maximum chill and
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  Speaker 5: maximum dilution of the ice.
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  Speaker 4: When you shake stir, you just want a nice stirt.
• 9:22
  Speaker 5: And when we do the Manhattan's, I've done him side
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  Speaker 5: by side, and when you shake him Manhattan Cocktail two
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  Speaker 5: to one ratio rye.
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  Speaker 4: Whiskey, this sweet Italian removed.
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  Speaker 5: It's real cloudy and it's actually overly chilled, and you
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  Speaker 5: can't taste the flavors as fine as you can when
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  Speaker 5: it's stirred down.
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  Speaker 4: And then finally the old that edge shaken not stirred,
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  Speaker 4: James Bond.
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  Speaker 5: So he says it right there, shaken, not stirred, because
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  Speaker 5: he knows it's supposed to be stirred.
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  Speaker 3: So and does he does when he orders a martini,
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  Speaker 3: James Bond, does he say, I would like a lilt martini.
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  Speaker 4: It's a desper Martin. Yeah, so, and that's why it's
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  Speaker 4: shaken so.
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  Speaker 5: Right, exactly exactly, So, no, lil A it had Lily
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  Speaker 5: has alcohol.
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  Speaker 4: Yeah, that's all, so you should should you should stir that.
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  Speaker 1: That's why he says. She just likes it different because.
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  Speaker 5: Gordon, which at that time was defaulted to gin one
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  Speaker 5: measure vodka a pore of Lila or cochi Americano at
• 10:26
  Speaker 5: the time, or he said another one that it's not
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  Speaker 5: coming to mind, and then uh yeah, and he stirred
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  Speaker 5: it down.
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  Speaker 4: That's a delicious cocktail I had.
• 10:34
  Speaker 3: I had about three of those a couple of weeks ago.
• 10:36
  Speaker 3: I got out to dinner.
• 10:38
  Speaker 1: You you intrigued people with that distilled utah honey situation
• 10:42
  Speaker 1: where they want to know where where they get that
• 10:44
  Speaker 1: what's it called?
• 10:45
  Speaker 5: My friends, this is important beehive distilling. Yes, there, distilling assistant.
• 10:53
  Speaker 5: He does this and he's a brilliant young man and
• 10:56
  Speaker 5: this is some cool stuff. Nobody's doing this in the country.
• 11:00
  Speaker 5: So if you're interested in it, seriously, go down there today.
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  Speaker 5: Get a bottle. You have to get it from that.
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  Speaker 5: It's a one maybe one and done. Really sure, I'm
• 11:08
  Speaker 5: not sure, but yeah, it's a it's a big deal.
• 11:10
  Speaker 1: My wife wants to know what should we have with
• 11:12
  Speaker 1: our john Bealaya this weekend?
• 11:13
  Speaker 4: Oh nice?
• 11:14
  Speaker 1: Wow?
• 11:15
  Speaker 5: Oh man, so southern so jumbalie, depending on how spicy
• 11:18
  Speaker 5: it is within dewey sausage and things like that. You
• 11:21
  Speaker 5: want a bit more of an off dry, kind of
• 11:23
  Speaker 5: a richer red so you red so maybe a maul
• 11:27
  Speaker 5: back as infantel. But you don't want to go You
• 11:29
  Speaker 5: don't want too much tanning, not too.
• 11:31
  Speaker 4: Much, not too not too dry, or a really pretty rose.
• 11:37
  Speaker 4: We'd be really good with it. Yeah, really nice.
• 11:42
  Speaker 3: Are you doing a super Bowl anything, Jimmy, Yeah, I'm
• 11:46
  Speaker 3: going uh, I have first half somewhere and then the
• 11:49
  Speaker 3: second half of another spot.
• 11:50
  Speaker 4: Yeah, you're you're working. No, I'm I'm working the parties.
• 11:55
  Speaker 4: I'm going to some popular guy.
• 12:00
  Speaker 1: Let's see, what's Jimmy's favorite drink for Super Bowl? Sell
• 12:03
  Speaker 1: for to serve guests.
• 12:04
  Speaker 5: So I'm the nerd in the corner with a bag
• 12:06
  Speaker 5: of salt and vinegar chips and a bottle of reestling, and.
• 12:10
  Speaker 4: All my friends are making fun of me and stop
• 12:12
  Speaker 4: at you guys, knock it off. That's funny, all of
• 12:15
  Speaker 4: them with their cool ip as.
• 12:17
  Speaker 1: Greg concurs Pendleton whiskey. Let's see, I need a fun
• 12:21
  Speaker 1: simple cocktail for a Gallantine party.
• 12:24
  Speaker 4: Oh for the girl? Yeah yeah, probably do more of
• 12:27
  Speaker 4: this next week. I met with Valentine's.
• 12:29
  Speaker 1: But for yeh, planning your party?
• 12:31
  Speaker 4: What's right now? Yeah?
• 12:32
  Speaker 5: Yeah, no, for sure, I'd like if you want to
• 12:34
  Speaker 5: go whiskey based the Brown Derby. It's a three to
• 12:36
  Speaker 5: two to one ratio. Three parts bourbon, two parts of
• 12:39
  Speaker 5: grapefruit juice like ruby red, and then one part honeywater,
• 12:42
  Speaker 5: which is a simple syrup. You're breaking down honeywater one
• 12:44
  Speaker 5: to one ratio, one part honey, one part water shake
• 12:48
  Speaker 5: all that together and that's a really good batch style cocktail.
• 12:51
  Speaker 1: Finally, doctor Neil wants to know when is your next
• 12:53
  Speaker 1: w set classes because he wants to get out of
• 12:56
  Speaker 1: healthcare and.
• 12:57
  Speaker 4: Do what you do. You got to talk to me. Yeah,
• 13:00
  Speaker 4: that's going to be posted later this month.
• 13:02
  Speaker 5: All right, And you have an event at Clearwater, Yeah,
• 13:05
  Speaker 5: the sixteenth Sunday Cigar and Spirits Pairing where a great
• 13:09
  Speaker 5: cigar selection.
• 13:10
  Speaker 4: Come on down.
• 13:11
  Speaker 5: It's a two or three o'clock in the afternoon. Go
• 13:13
  Speaker 5: to Clearwaterdistilling dot com go to their event page for
• 13:16
  Speaker 5: more information and ticket information.
• 13:18
  Speaker 1: All right, Sangelo, and we've got another thing planned with
• 13:22
  Speaker 1: Jimmy coming up. Yeah, that's all I'm saying week week time,
• 13:27
  Speaker 1: but just keep paying attention.
• 13:28
  Speaker 4: Hey, be safe this week and enjoy the Super Bowl.
• 13:30
  Speaker 4: Bye everybody, Thank thank you, jim thank you.
• 13:35
  Speaker 3: All right,