Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy for December 6th, 2024

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Have Another Drink with Jimmy the Wine Guy for December 6th, 2024 · The Radio From Hell Show - Best Of

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  Speaker 1: Sugarhouse Distillery, Utah's original Utah grain and a glass distillery. Today,
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  we're proud to announce the new addition to the sugar
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  House family, just in time for the holiday season, the
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  release of Sugarhouse Distillers Bottled in Bond blue Corn Bourbon.
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  It's a new premium release featuring heirloom blue corn grown
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  at the foot of the Sleeping Ute Mountain on the
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  Ute reservations. Can't get more Utah than.
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  Speaker 2: That drink field better drinks the field all right.
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  Speaker 3: Here he is the benevolent despot of the Wine Academy
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  of Utah. Jimmy Santangelo Wine Academy of Utah dot Com.
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  Speaker 4: Good morning, mister Santangra.
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  Speaker 2: Good morning Bill. You're at home. We got this delicious
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  bourbon in here. Yeah, it's medicine.
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  Speaker 3: You don't know how sad I am.
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  Speaker 2: Well, maybe we'll have to do uh a delivery for
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  you so you can taste it some. All right, thank you,
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  We'll figure it out.
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  Speaker 4: So this is this is James Fowler's latest.
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  Speaker 5: Huh yeah, man, this Sugarhouse Distillery, the Suburban Bottled in Bond.
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  Speaker 2: So a couple things about bottled and bond. You are
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  at a hunter.
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  Speaker 5: Proof, So fifty alcohol by volume, all right, you have
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  to it's from a single batch, from a single housing.
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  Speaker 2: Of barrels in the distillery.
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  Speaker 5: They can't move them around and things like that, and
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  then you can only harvest them if you will, in
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  the spring or the fall of a few years later.
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  Speaker 2: So very specific and specific.
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  Speaker 4: Why are they so specific?
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  Speaker 5: So it happened after prohibition in nineteen thirty three to
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  allow for the quality of whiskeyes, because during bootlegging and
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  the time during prohibition you had some just rock gut
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  kind of stuff that lack of quality bathtubs.
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  Speaker 3: And they'd make that bathtub gin and then they'd put
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  coloring in it to make it look like bourbon and
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  sell it as bourbon.
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  Speaker 2: Yeah, all kinds of things. So, yeah, you're exactly right.
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  Speaker 5: So bottle and bond was a terminology, a technique, and
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  then it went out of favor as quality improved.
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  Speaker 2: But then they're kind of coming back with it.
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  Speaker 5: This is the cool part about this whiskey, the sugarhouse
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  new bourbon whiskey.
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  Speaker 2: This is.
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  Speaker 5: This is cool stuff. Utah corn, the ute corn, blue
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  corn from the base of the foot of the Ute
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  Mountains in southwest Colorado. The reservation that whole area and
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  wheat from here. So a true grained glass. We've all
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  heard farmed the table in culinary. This is grained the glass.
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  Not a lot of distilleries in the country can claim that,
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  and our friends here at sugar House are certainly doing that.
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  Speaker 1: This is a great holiday gift. Like here's there's an idea.
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  Speaker 6: If you have somebody from Utah that's moved away, you
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  want to give them a Utah.
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  Speaker 4: I'm thinking of moving Gina.
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  Speaker 2: So you can get the present.
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  Speaker 5: So this is a sneak peek. This is available. I
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  got this at the distillery.
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  Speaker 2: This is a sneak peak. It's going on sale to
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  the public Friday the thirteenth next week next Friday, and
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  at the distillery distillery at the distillery.
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  Speaker 5: And it's a limited release. This is I've been tasting
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  this stuff out of barrel for a couple of years
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  and I remember when James tasted me on it and
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  it had this like real almost red clay like thing
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  coming out of it, just this earthiness of a of
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  a whiskey, of this corn whiskey. And then I'm just
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  assessing it. Now it's proofy, it's proofy. It's got a
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  lot of because it's the hundred proof fifty.
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  Speaker 7: It's powerful.
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  Speaker 4: You know, I don't I don't mess with anything under
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  a hundred proof.
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  Speaker 2: Wild surgery.
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  Speaker 3: But but you so you say you were sampling in
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  the barrel. What does he give you a straw or
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  something when you show up?
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  Speaker 5: So what you do it's called there's yeah, it's a
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  do higgye, it's a thief. It's a long it's called
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  the copper dog in Scotland. Or you have just this
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  long pipe bette. You might have remembered that in Latin
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  when in chemistry class the labs at pipett where it's
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  a long glass tube and you put your you and
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  you asserted into liquid and then you put your thumb
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  over the.
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  Speaker 2: Top, trapping in that liquid.
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  Speaker 5: You pull it out and then you pipett it out
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  into glasses or otherwise. So and that's real typical to
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  be able to do. Or as some distilleries love to do,
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  they get their drill and they'll just drill in the
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  side of a barrel and his stream a whiskey comes
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  out and you got to catch it. You got to
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  catch it here and then.
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  Speaker 2: Walk up, take a little wood plug and then tap
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  it in with a with a rubber mallet.
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  Speaker 4: You you drilling and then you show me where to
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  lay down.
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  Speaker 7: That's right in the gut cartoon.
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  Speaker 2: But this is spicy. This has got some great flavor.
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  Speaker 5: You got a little bit of that cinnamon spice that's
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  from the wood coming out. But you got this nice
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  warm mouthfeel. I think with a drop or two of water,
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  I think.
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  Speaker 7: That what I was thinking.
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  Speaker 5: Yeah, you're a little bit of ice, and you'll have
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  more of that cinnamon and spice in the in the
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  in the butterscotch, in the in the clothiness will come
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  out for sure.
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  Speaker 4: So that's a sugarhouse distillery and they're located there in.
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  Speaker 2: South Salt Lake.
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  Speaker 4: Yeah, yep.
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  Speaker 5: And you can get this as well as their canned
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  products and any of their products right there at their
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  package store.
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  Speaker 4: Field better.
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  Speaker 3: The field, all right. The head barbarian of the Wine
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  Academy of Utah, he's Jimmy Santangelo. He runs things there
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  at the Wine Academy of Utah.
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  Speaker 4: With an iron fist.
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  Speaker 2: That's right.
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  Speaker 4: That's uh. So we're talking. We're going to talk eggnog here.
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  Speaker 5: Yeah.
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  Speaker 2: I had an event last night.
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  Speaker 5: We were making wreaths up at the Red Butte Gardens
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  uh for their Mount John. Yeah, it was a sticky situation,
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  I gotta tell you a little. But I was serving
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  some wines and I wanted to feature some egg nog.
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  And this is an old New England nag. It is
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  from the Walker Facility out of Boston. I've walked through
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  this facility with my father in law, Dennis, and it
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  was so fun to see. These guys have been making
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  booze since before Prohibition. They really got popular during Prohibition,
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  but that's another story and have been doing great uh,
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  importing and producing product ever since. They have a beautiful
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  wine portfolio. This is just something that's real traditional now.
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  What is Eggnogget is a dairy based, dairy based product.
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  It is pasteurized so it's shelf stable and you want
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  to refrigerate it after opening. And this has this beautiful
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  cinnamon throughout spice all your your clove, just think all
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  your your Christmas spice.
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  Speaker 1: Christmas.
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  Speaker 5: It is clearly creamy, it's full bodied, it's got a
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  big mouth feel.
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  Speaker 2: Alcohol fifteen percent alcohol by vine. What is the alcohol.
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  It's blended with three different spirits.
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  Speaker 5: You have rum, Kentucky whiskey, and Konnac that's what I'm.
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  Speaker 2: Getting classic, right, It's just classic.
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  Speaker 4: O good.
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  Speaker 5: And my wife Joonie, she loves this in a ice latte.
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  She doesn't drink iced coffee. But when this comes out
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  so Christmas morning, what I do. We do a pot
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  of coffee and then.
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  Speaker 2: I'll shake up when they hear it shake and it's
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  like tradition. They know all the little and everybody gets one.
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  You know, everybody gets it. So it's a lot of fun.
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  Speaker 1: Not in coffee.
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  Speaker 2: How else do you drink it cold?
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  Speaker 5: Some I was talking with Gal last night. She likes
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  this lowly simmered and warm. She prefers it really warm.
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  I've never had it warm, and but this is an
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  iced You just set it over a couple of rocks
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  ice cubes and you are good to go.
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  Speaker 7: For me, i'd have a shot glass.
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  Speaker 4: Is what.
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  Speaker 2: A shot at the time?
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  Speaker 4: Too much?
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  Speaker 1: I have a little milk frother hot coffee.
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  Speaker 2: I like that.
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  Speaker 4: I do that, you know.
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  Speaker 3: I have a big milk frother and I might do
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  that at my place and I have a big one.
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  Speaker 7: I'll tell you Bill, you're not here in the studio,
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  But Genea is really taking a shine to this.
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  Speaker 4: What you're talking about but nog, So why is it
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  called nog? Well, I just nobody knows. Io I looked
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  it up.
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  Speaker 3: So according to the Old English or the Oxford English Dictionary,
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  nog was a kind of beer brewed in East Anglia
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  a long time ago. The first known use of the
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  word nog was in sixteen ninety three. But alternatively, and
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  I think this is probably right, nog stems from the
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  word noggin, which is a Middle English term for a
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  small carved wooden mug used to serve alcoholic beverages in.
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  So it was the noggin that the little little.
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  Speaker 1: The egg part. There's no egg in this right now.
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  Speaker 2: They don't use the word egg, so perhaps there's no egg.
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  Speaker 1: Oh, it just says no.
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  Speaker 4: Traditional eggnog does have egg cream.
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  Speaker 7: Well, and we tried making one year one year and uh,
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  it just didn't quite work out.
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  Speaker 1: What the professionals doing.
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  Speaker 2: Old New England the local store.
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  Speaker 1: Do you have any questions?
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  Speaker 7: We do have some questions here, let's see Sarah here,
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  My dad used to make hot totties when he was sick.
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  He died before I could get his recipe. Do you
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  have any good recipe for hot?
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  Speaker 5: So hot totties are typically whiskey based, uh, hot water
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  and a little bit of honey. So what I recommend
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  is breaking your honey down first, breaking it down by
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  dissolving it so it's not a glumpy at the bottom,
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  breaking it down with hot water before you put it
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  into then this hot totty. But that whiskey, hot water,
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  and sweet. I prefer honey as the sweet.
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  Speaker 3: Put a little put Gina's husband's recipe it calls for
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  lemon juice and cardamom both and I it's that's how
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  I did it. I made one earlier this week.
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  Speaker 6: I know I was saying I wish I was sick
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  so I could have one, and then dawned on me
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  I could just have a hot dot.
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  Speaker 7: I don't know if you'll be able to answer this
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  or not, Jimmy, although you I am confident that you
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  can answer just about any question, but try this one.
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  Austin texting and good morning. My question is I've been
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  invited to a Harry Potter themed Christmas party. I don't drink,
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  but I've been assigned to bring an adult butter beer.
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  Speaker 5: Any ideas, Yeah, so there is a local distillery.
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  Speaker 2: What the heck is it?
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  Speaker 5: It might be from Ogden's own or another one.
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  Speaker 2: Yeah, they've got.
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  Speaker 5: A liqueur that would compliment like a liquor, an alcoholic
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  beverage that would compliment this with root beer, like you know,
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  or the butter beer, right, and then with what makes
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  So you've been to Disney and had the butter beer,
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  you haven't, so you can go right up to the
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  bar and they give you these big old things.
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  Speaker 2: So the kids get the butter beer glasses.
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  Speaker 5: We still have them the mugs at the house, and
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  they got their butter beer, but they also have adult.
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  Speaker 2: Butter beer. I forget the spirit.
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  Speaker 5: That was in it, but I do remember when having it,
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  I'm like, I wish this was rum because it's got
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  the rum root beer. But then what's gonna make it frothy?
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  Just a little scoop, think of like a root beer float.
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  Speaker 4: That's all.
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  Speaker 5: You gotta start thinking about much ice cream, But you
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  know that's what's going to give you that idea.
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  Speaker 3: Yeah, I just I just googled butter beer and there
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  are three recipes that pop right up. If you want
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  to make butter.
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  Speaker 2: Beer, there you go to.
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  Speaker 1: But those aren't alcoholic alcohol.
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  Speaker 4: Any one of them you could put alcohol and.
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  Speaker 7: Put some rum in it or something like that. Here's
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  a text. I want to try scotch, but I don't
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  know anything about it or what to try first.
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  Speaker 1: Scotch can be scary.
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  Speaker 4: Stay away, Stay away.
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  Speaker 1: I work your way up to scotch.
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  Speaker 2: Yeah, so it's so funny, I always hear.
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  Speaker 5: So try a blended scotch. Just Monkey Shoulder is a
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  delicious one to start with. That is actually a blend
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  of single malt scotch is blended together.
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  Speaker 4: That's kind of sweet even almost, Yeah it is.
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  Speaker 2: And you have scotches are softer, you're going to have
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  more of the grain. Like when you're like, I don't
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  know what I'm tasting, that's the grain. That's the grain.
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  Speaker 5: Here in America we love our New American oak, so
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  that those vanolins are going to kind of overwhelm the
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  grainy profile, although our grains punched through. But in Scotland
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  for scotch, and even now you're shiskey, they're using barrels
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  that had already been used once before, so you're not
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  going to get as much of that, you know, barrel
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  of fact impact act covering up those flavors.
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  Speaker 2: So it's very grainy. But I would recommend monkey shoulder
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  all day.
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  Speaker 7: Yeah, and finally this question is a fuzzy navel, A
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  good beginner drink for extra religious people. I would say
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  it is the beginner honestly.
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  Speaker 5: No, absolutely, you know that sweet style peach what is
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  that peach knops? And uh yeah, that reminds I just
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  got brought back to Florida spring break like eighty nine
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  that one.
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  Speaker 7: Now here's a quick butter beer recipe, all right. One
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  leader of cream soda, two to three teaspoons of butter,
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  two to three teaspoons of brown sugar, one cup of
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  heavy whipping cream, and four to five worthers originals. I
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  don't know what you put it where there's originals, but
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  they kind of a butter said you could put butterscotch
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  schnapps in.
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  Speaker 5: Oh that's what I would do instead of the wars
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  because you're never going to break those down, ye album. Well,
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  thanks guys, and you know what, I'm super excited about
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  Scotland coming up July June twenty. First, we already have
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  two folks joining us. It's a trip for fourteen people.
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  Kim dastrip our yoga meditative instructor me on the stick
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  for all Scotch needing things. It's gonna be a great trip,
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  So go to the Wine Academy viwtah dot Comfermence.
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  Speaker 3: Right, you know, Gina said that you gotta you work
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  your way, You work your way up to Scotch.
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  Speaker 4: Yeah.
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  Speaker 3: I worked my way up to Scotch and then I
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  worked my way back down again.
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  Speaker 2: Ah