Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from April 10th, 2026

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Have Another Drink with Jimmy the Wine Guy from April 10th, 2026 · The Radio From Hell Show - Best Of

• 0:01
  Speaker 1: Trains in the feel all right, feel all right.
• 0:11
  Speaker 2: Well he's here on the phone. He's the twitchy teas
• 0:15
  Speaker 2: that runs the Wine Academy of Utah Wine Academy of
• 0:19
  Speaker 2: Utah dot com. It's Jimmy Santangelo. Uh, where are you, Jimmy,
• 0:24
  Speaker 2: because you're not here?
• 0:26
  Speaker 3: Good morning. Yeah, I'm in Vail, Colorado.
• 0:28
  Speaker 1: Why I'm here? Why not?
• 0:32
  Speaker 3: You're like, I'm purpose.
• 0:36
  Speaker 1: You just found yourself there he was kidnapped.
• 0:38
  Speaker 3: Yeah, I just woke up one morning. It was a
• 0:40
  Speaker 3: heck of a wine tasting. No, I'm here over the weekend,
• 0:44
  Speaker 3: over Passover. I work for a group that we feature
• 0:48
  Speaker 3: all kosher wines and spirits, and I'm the presenter for
• 0:52
  Speaker 3: it and I'm hosting these events.
• 0:54
  Speaker 1: Well that sounds fine. I wish I were there.
• 0:56
  Speaker 3: Yeah, yeah, you would love it. There is grumpy the
• 1:00
  Speaker 3: about not having as much snow as we all.
• 1:04
  Speaker 1: Really have that bay.
• 1:07
  Speaker 3: They closed the resort early this year, first time in
• 1:12
  Speaker 3: a long time.
• 1:14
  Speaker 1: But everything's fine.
• 1:15
  Speaker 3: Okay, everything's everything's fine. Everything.
• 1:18
  Speaker 2: So, but you still you're doing duty here on the
• 1:21
  Speaker 2: radio from hell show, Jimmy the Wine guy, and you've
• 1:25
  Speaker 2: left behind here something for us to sample. This is
• 1:29
  Speaker 2: what is This is called Saint Hilde's Award award winning
• 1:34
  Speaker 2: Spike Tonic. And this one, right, Guaba ginger is what
• 1:38
  Speaker 2: you've left us nice.
• 1:41
  Speaker 3: So I'm glad it's that one because that's the favorite.
• 1:44
  Speaker 3: And the thing that's really nice about these they're natural ingredients,
• 1:48
  Speaker 3: natural to tinctures of juice, and they've got really great
• 1:53
  Speaker 3: styles of flavors. This one with the guaB and pineapple.
• 1:57
  Speaker 3: You also get a little bit of a ginger in
• 1:59
  Speaker 3: there is well, and they're lightly carbonated and they're five
• 2:04
  Speaker 3: percent alcohol by volume, so that five percent you can
• 2:07
  Speaker 3: now buy these. These are the alcohol levels that you
• 2:10
  Speaker 3: can buy them in the grocery store or your supermarket.
• 2:13
  Speaker 3: That kind of a thing.
• 2:14
  Speaker 2: Oh really, so that's nice packaging. They come into what
• 2:18
  Speaker 2: is this a four pack? I think, yeah, yeah, and
• 2:21
  Speaker 2: uh yep, getting.
• 2:22
  Speaker 1: You get that nice little bit I just like a
• 2:24
  Speaker 1: couple of SIPs. You get in that nice little bit
• 2:25
  Speaker 1: of ginger after you swallow it.
• 2:28
  Speaker 2: Like here it says uh on the packaging it says
• 2:32
  Speaker 2: tip before you sip to mix the botanical abundance.
• 2:37
  Speaker 1: So I guess that means because not shake it up,
• 2:40
  Speaker 1: but just tip it upside down. So all the stuff
• 2:42
  Speaker 1: that's settled in the in the bottom of the cannas.
• 2:45
  Speaker 3: Yeah, it's great and it really showcases and if you
• 2:48
  Speaker 3: I don't know if you have any plastic glasses in there,
• 2:50
  Speaker 3: but if you pour it, it's got this beautiful rose
• 2:54
  Speaker 3: like color with a slight translucent cloud kind of a
• 3:00
  Speaker 3: just really an attractive product presentation, taste, delicious, low calories
• 3:07
  Speaker 3: and sugars no sugar, which is really super cool. They're
• 3:12
  Speaker 3: not taking like a corn syrup and dropping it in there.
• 3:16
  Speaker 3: It's as uh, it's a really solid and balanced product.
• 3:21
  Speaker 1: Now that ginger.
• 3:22
  Speaker 2: That and I'm still enjoying this is like through my nostril,
• 3:25
  Speaker 2: Like that's kind of get.
• 3:26
  Speaker 1: A whiff of it. Yeah, that's pretty good. I'm opening
• 3:29
  Speaker 1: up another can. What the hell a bility today, let's go.
• 3:34
  Speaker 3: You know what it's emphasizing the ginger that gives it
• 3:38
  Speaker 3: that length on the palate is there's a little Tienne
• 3:42
  Speaker 3: pepper in there. Getting Yeah, so you're drinking for your
• 3:47
  Speaker 3: health over here. This is like a wellness Now.
• 3:51
  Speaker 1: You say these are these are available in the grocer
• 3:54
  Speaker 1: the grocery store.
• 3:55
  Speaker 3: Yeah, that's right, and and that's super fun. We're really
• 3:58
  Speaker 3: expanding the category of uh not of course of beer.
• 4:03
  Speaker 3: But this is a tonic, a spiked tonic, five percent
• 4:07
  Speaker 3: alcohol by volume, and uh a single serve before pack.
• 4:13
  Speaker 3: So it's really quite nice and uh it's a good
• 4:16
  Speaker 3: opportunity to have something other than you know, they're just
• 4:19
  Speaker 3: expanding the product load in the grocery stores.
• 4:22
  Speaker 1: Another thing I liked about it is that when when
• 4:25
  Speaker 1: when I saw that it was going to be a tonic,
• 4:27
  Speaker 1: I thought, oh, it's going to be so bubbly, it's
• 4:28
  Speaker 1: going to make me burp. This is not overly carbon
• 4:31
  Speaker 1: now there's just just a knife bubble.
• 4:34
  Speaker 3: They do a good job with it. Yeah, it's like
• 4:35
  Speaker 3: a phizzy almost. It's uh uh it's not as carbonated
• 4:41
  Speaker 3: as a soda pop at all, and which is interesting
• 4:47
  Speaker 3: now that you bring that up. That softens the acidity,
• 4:51
  Speaker 3: feel and taste and contributes to the balance of these
• 4:57
  Speaker 3: Saint Hildey's. And they have other styles as well. Yeah,
• 5:00
  Speaker 3: what do you know someone wanted to breath?
• 5:02
  Speaker 1: Do you know some of.
• 5:03
  Speaker 2: Them off the top of your head, some of the
• 5:04
  Speaker 2: other flavors and so forth.
• 5:07
  Speaker 3: Yeah, I can get that for you. The other types
• 5:11
  Speaker 3: of that they have here and there's looking on my phone.
• 5:16
  Speaker 3: They have here it is. They've got one that I
• 5:20
  Speaker 3: want to mention that's pretty tasty. It's right here. The
• 5:25
  Speaker 3: lemon turmeric. Oh wow, that's a fun one, zero sugars added.
• 5:31
  Speaker 3: And they also have one that's very aromatic. It's elderberry hibiscus,
• 5:39
  Speaker 3: also five percent alcohol with zero added sugar. But the
• 5:43
  Speaker 3: glava ginger I think is so prominent flavor wise, And
• 5:48
  Speaker 3: I knew I would be kind of chatting with you
• 5:50
  Speaker 3: over the phone, so I wanted something to really, you know,
• 5:53
  Speaker 3: grab our attention.
• 5:54
  Speaker 2: Now they didn't. We probably should have chilled these more. Yeah,
• 5:59
  Speaker 2: we just started chilling them about an hour ago, and
• 6:03
  Speaker 2: they should be really cool. But I poured mine over
• 6:05
  Speaker 2: ice and it's, oh, it's just fine.
• 6:08
  Speaker 1: It's really getting in this one. The rest of the
• 6:12
  Speaker 1: show is going to be good today. What do you
• 6:14
  Speaker 1: mean it's been good up until this point.
• 6:20
  Speaker 2: So you've left out one of the ingredients, Jimmy, that
• 6:23
  Speaker 2: I think is very important.
• 6:25
  Speaker 1: You know, it's made.
• 6:26
  Speaker 2: With botanical tinctures, a splash of real real juice and magic.
• 6:35
  Speaker 3: You can taste the magic forgot the magic.
• 6:39
  Speaker 2: Saint Hildy's spiked tonics, uh and a variety of them
• 6:44
  Speaker 2: available in your local.
• 6:45
  Speaker 3: Grocer, bad whole foods, you know that kind of a thing,
• 6:50
  Speaker 3: anybody that sells. So that's another selection for you, especially
• 6:55
  Speaker 3: spring coming. They're in the narrow, slim can so great
• 7:01
  Speaker 3: for packing out, whether having a picnic in the backyard
• 7:05
  Speaker 3: or otherwise, or you know, just enjoying off site. These
• 7:09
  Speaker 3: are very convenient and and really tasty.
• 7:13
  Speaker 2: Well, you know, and I'm enjoying it off site right now.
• 7:19
  Speaker 2: It's really quite good. Yeah, you get you get some
• 7:21
  Speaker 2: ice cubes in that. It's really good.
• 7:23
  Speaker 1: And I don't turn another can. I'll share it. I
• 7:27
  Speaker 1: don't need to drink the whole can. I mean I
• 7:28
  Speaker 1: will if I.
• 7:29
  Speaker 2: Have to, right these are these are just delightful. I'm
• 7:34
  Speaker 2: I'm pleased. You know. I like sparkling water and seltzers
• 7:38
  Speaker 2: and that sort of thing. And is there what's the
• 7:41
  Speaker 2: Is there a difference between all of that a you know,
• 7:44
  Speaker 2: a seltzer or a you know a sp sparkling tonic
• 7:48
  Speaker 2: or any difference.
• 7:50
  Speaker 3: There are Actually you have a very uh you have
• 7:55
  Speaker 3: seltzer water, you have carbonated mineral water. And it's the
• 7:58
  Speaker 3: amount of sodium that's in their end or minerality that
• 8:02
  Speaker 3: the producer will add uh these, of course are non
• 8:05
  Speaker 3: alcoholic products, but just talking water, water has become a
• 8:08
  Speaker 3: very big category as of late, and some carbonated bottled
• 8:15
  Speaker 3: waters I prefer over others because they're a bit more salty,
• 8:20
  Speaker 3: like you can look at the back and you'll have
• 8:22
  Speaker 3: more brands of salt, and they work better with cocktails
• 8:27
  Speaker 3: and things like that.
• 8:28
  Speaker 2: No, I wouldn't name any names, but there are some
• 8:32
  Speaker 2: that I find too too fizzy too. They're just too harsh,
• 8:38
  Speaker 2: you know what I mean. There's too much bubbly for
• 8:41
  Speaker 2: you to exactly that makes sense.
• 8:44
  Speaker 3: Well, I think that you know you're sparkling water matches personalities,
• 8:48
  Speaker 3: and you know, I can see how you don't like.
• 8:50
  Speaker 2: Thank you, Thank you very much. I really Wine Academy
• 8:54
  Speaker 2: of Utah dot com. Uh, Jimmy, and he's in Vail,
• 8:58
  Speaker 2: Colorado now. Just and by the way, if you have
• 9:01
  Speaker 2: a question for Jimmy about alcohol, about wines, about cocktails,
• 9:07
  Speaker 2: or what's going on in Veil, tell us a little
• 9:09
  Speaker 2: bit more about this event that you're doing in Veil,
• 9:12
  Speaker 2: jim Oh.
• 9:14
  Speaker 3: Yeah, it's celebrating Passover. It's called the Saka on the
• 9:18
  Speaker 3: Mountain and brought in by the group that organizes this.
• 9:23
  Speaker 3: This is of the Jewish faith, and they are celebrating Passover,
• 9:28
  Speaker 3: which has real specific rules of what everything has to
• 9:31
  Speaker 3: be kosher, both food and beverage, and they bring me
• 9:35
  Speaker 3: in as the wine expert and spirits expert for kosher
• 9:39
  Speaker 3: products that they're allowed to drink over this time. So yesterday,
• 9:43
  Speaker 3: for example, we explored seven different wines off from Israel
• 9:48
  Speaker 3: and it was fun because these are products that I
• 9:52
  Speaker 3: cannot open or pour. So there was a what I
• 9:56
  Speaker 3: call it junior rabbi, that's not his title, but and
• 10:01
  Speaker 3: he opened to them and that we're talking about how
• 10:03
  Speaker 3: they can't and just really general questions all over the
• 10:06
  Speaker 3: world about wine. And these wines are delicious. They're big, rich, dry, tannic,
• 10:13
  Speaker 3: everything you expect from wines of a similar area. So
• 10:18
  Speaker 3: they don't taste any different because they're Kosher wines or
• 10:21
  Speaker 3: anything like that. I feel really fortunate that I can
• 10:24
  Speaker 3: be a part of it. Yeah.
• 10:25
  Speaker 2: Yeah, well now, so I used to think that the
• 10:28
  Speaker 2: only wine that you could drink during Passover was manischevits, right,
• 10:34
  Speaker 2: and I taste and I've tasted Manischevitz and it's horrible.
• 10:38
  Speaker 1: It was not good. It's sweet and icky.
• 10:41
  Speaker 3: Yeah, Manischevitz is also made with a blend of concord grapes,
• 10:47
  Speaker 3: which are grapes your table, your culinary grapes, which in
• 10:51
  Speaker 3: fact are different species than wine grapes. So you do
• 10:55
  Speaker 3: have this mimicking of a wine. But things have got
• 11:00
  Speaker 3: much more modern, sophisticated. Yeah, more sophisticated. Well, and it
• 11:06
  Speaker 3: was a matter of rabbi going out and making wine
• 11:10
  Speaker 3: production or spirits production kosher during that time.
• 11:15
  Speaker 1: Well, and that's one of the text questions that we
• 11:16
  Speaker 1: got is maybe this is a stupid question, but kosher wine,
• 11:20
  Speaker 1: How does that happen?
• 11:22
  Speaker 3: Yeah, it's an individual from the faith. The rabbi has
• 11:26
  Speaker 3: to go out and you have separate it's how the
• 11:29
  Speaker 3: the material in this case grapes is treated and handled
• 11:33
  Speaker 3: and whom treats it and handles it. So there's rules
• 11:37
  Speaker 3: and regulations and procedures about that surrounding the religious You.
• 11:41
  Speaker 2: Can kind of you can kind of there's a way
• 11:43
  Speaker 2: to kosher almost anything.
• 11:45
  Speaker 1: I think, if you you.
• 11:46
  Speaker 2: Know, follow the proper procedures, you can you can get it,
• 11:49
  Speaker 2: get it. But it's but it's there are a lot
• 11:52
  Speaker 2: of people who eat kosher because they think that the
• 11:55
  Speaker 2: food is is uh, has more you know, restrict around it,
• 12:00
  Speaker 2: and it's cleaner and healthier and less likely to be
• 12:05
  Speaker 2: full of germs or bacteria.
• 12:08
  Speaker 3: All right, here's I can see that for sure. Yeah.
• 12:11
  Speaker 1: Do we have a question we do text question? Very basic?
• 12:14
  Speaker 1: What's a good cigar to go with a good red wine?
• 12:18
  Speaker 3: Ah? Very nice? Go down to Beehive's cigar shop over
• 12:21
  Speaker 3: there on three hundred West in about sixteen hundred South
• 12:25
  Speaker 3: and ask them for their fifteen anniversary the Madura you're
• 12:29
  Speaker 3: gonna or Maduro cigar, it's their fifteen anniversary by Beehive,
• 12:34
  Speaker 3: beautiful Dominican Republic tobacco and a little San Andreas Phil
• 12:39
  Speaker 3: from Mexico that's going to go big and rich and
• 12:43
  Speaker 3: pair with that red wine correctly.
• 12:46
  Speaker 1: Here's another text. I went to the mob Museum in
• 12:49
  Speaker 1: Vegas and I did a moonshine tasting. Do we have
• 12:53
  Speaker 1: any good moonshine here?
• 12:56
  Speaker 3: You know there are there is a series of moonshines.
• 13:00
  Speaker 3: Cameron Mercer from Mercer Imports. They bring in here in
• 13:04
  Speaker 3: Utah in the stores. You'll see them actually in like
• 13:08
  Speaker 3: a mason jar. So it's clever packaging. But they also
• 13:12
  Speaker 3: add fruit to it like so they're flavored and good
• 13:18
  Speaker 3: Anya for having a tasting like that too, And you're
• 13:21
  Speaker 3: probably like, according to my notes, I had a good time, right,
• 13:23
  Speaker 3: because that's a powerful that's a big tasting. But yeah,
• 13:29
  Speaker 3: so that would be my first look.
• 13:33
  Speaker 1: All right, here's another text. I'm a bourbon and beer guy.
• 13:38
  Speaker 1: We're heading out on a cruise soon. I'm looking for
• 13:41
  Speaker 1: something to drink on the boat that's light, refreshing and
• 13:43
  Speaker 1: not overly sweet.
• 13:45
  Speaker 3: Any suggestions, Yeah, so it sounds like you're gonna have. Boy,
• 13:51
  Speaker 3: I love how you can bring booths. I'd have one
• 13:57
  Speaker 3: bag for the booze and then my carry on for
• 13:59
  Speaker 3: the clothes. Right, that would be awesome. So there are
• 14:04
  Speaker 3: a couple of you're gonna want something that you don't
• 14:07
  Speaker 3: want to get bored with, right, So you can do
• 14:10
  Speaker 3: one of two things here in town, either Beehive or
• 14:14
  Speaker 3: Sugarhouse Distillery has a single American malt that's barley based,
• 14:21
  Speaker 3: but it's with New American oak. So the New American oak,
• 14:26
  Speaker 3: you're gonna get the bourbon ask flavor from characteristics of
• 14:30
  Speaker 3: bourbon that you're familiar with, but that barley is gonna
• 14:34
  Speaker 3: be a little lighter for you and continue character along
• 14:37
  Speaker 3: the way.
• 14:37
  Speaker 1: All right, very basic question here via text, what's your
• 14:41
  Speaker 1: personal favorite cocktail? Jimmy, Yes, isn't it the old fashion?
• 14:48
  Speaker 3: No, although I do love an old fashion I have.
• 14:53
  Speaker 3: I've got three off the top of my head. The
• 14:55
  Speaker 3: first one, though, is a Mezcal NEGRONI mess call as
• 15:00
  Speaker 3: the spring comes about. Uh, that's uh. And then you
• 15:04
  Speaker 3: have the brown Derby and yeah, the brown Derby and
• 15:11
  Speaker 3: then the Algonquin cocktail. So yeah, that's a good one.
• 15:16
  Speaker 3: That's interesting. Uh that's a whiskey bass with dry vermood
• 15:24
  Speaker 3: and pineapple juice. I do that great story behind it too. Yeah,
• 15:30
  Speaker 3: we should do it sometime.
• 15:31
  Speaker 1: I'll bring it in another text question? Can we purchase
• 15:37
  Speaker 1: groppa here in Utah? We had it in Park City,
• 15:40
  Speaker 1: but I'd love to know where to get it in town. Yeah.
• 15:44
  Speaker 3: So look under Ransom r A. N. S. O. M.
• 15:48
  Speaker 3: Ransom has a half bottle grappa, not that grappa comes
• 15:53
  Speaker 3: and needs to come in a larger but milk. And
• 15:59
  Speaker 3: they use great varieties that are very aromatic and floral
• 16:03
  Speaker 3: from such as Grevit, Scremeanor and Reestling. And it's it's
• 16:08
  Speaker 3: one of the more approachable groppas. And uh, I'm certain
• 16:12
  Speaker 3: that you have other groppas in town as well, but
• 16:15
  Speaker 3: that's the first one I would recommend looking for.
• 16:17
  Speaker 1: Well, I'd need an approachable groppa because the time I
• 16:20
  Speaker 1: tried it, I had a snooty groppa. I didn't care
• 16:22
  Speaker 1: for you, a snooty rapa. It was at that restaurant
• 16:26
  Speaker 1: up at the top of Park City Main Street, and
• 16:28
  Speaker 1: we yeah, well let's have groppa. Yeah, I did not
• 16:31
  Speaker 1: like it. What is that restaurant? I was there? Uh? Yeah, guy, Yeah,
• 16:38
  Speaker 1: that's right, that's right. That's that's why we had it.
• 16:41
  Speaker 1: They said, we're here at groppa, we must as well
• 16:43
  Speaker 1: have some gropa. And it was kind of a stand
• 16:46
  Speaker 1: off ish groppa that you had. Yeah, it punched me
• 16:48
  Speaker 1: in the face. That's how. Oh well aggressive an aggressive groppa.
• 16:53
  Speaker 3: Uh.
• 16:53
  Speaker 1: You got a lot of events happening here, Jimmy.
• 16:57
  Speaker 3: Yeah, it's been a lot of fun. Next, you know,
• 17:01
  Speaker 3: definitely take a look at our Tracy Aviary, our wine
• 17:04
  Speaker 3: cakes flight. We do that really quite well. We're up
• 17:08
  Speaker 3: in Ogden at Roosters celebrating local spirits, local whiskeys and such.
• 17:15
  Speaker 3: But definitely go to wina Keademabutah dot com click on
• 17:18
  Speaker 3: ticketed events and you can see all the fun events
• 17:22
  Speaker 3: that we did in one note. Last week, we're at
• 17:24
  Speaker 3: the Breaks in Saratoga Springs. Oh my gosh, what a
• 17:29
  Speaker 3: beautiful restaurant, beautiful space. It's a sports bar, so you
• 17:33
  Speaker 3: got the TVs and you know sports bars. I'm usually thinking,
• 17:36
  Speaker 3: you know, everything's going any fried food, this and that
• 17:39
  Speaker 3: not on there are many was solid. They had just
• 17:43
  Speaker 3: and it was packed. It was a Tuesday night, so
• 17:47
  Speaker 3: it was a lot of fun and we did a
• 17:48
  Speaker 3: fun wine event there. People are so engaged. I'm usually
• 17:51
  Speaker 3: not out in like the Saratoga Springs that far south
• 17:55
  Speaker 3: with events, so I wasn't sure what to expect, but man,
• 17:58
  Speaker 3: was it fun. It was The people were great and
• 18:02
  Speaker 3: I couldn't say enough about the staff. They're fantastic.
• 18:05
  Speaker 2: All right, you can find out about all of Jimmy's events.
• 18:08
  Speaker 2: Just go to the Wine Academy of Utah dot com.
• 18:11
  Speaker 2: There's ticketed events there and just click on them. You
• 18:14
  Speaker 2: can buy tickets right there.
• 18:17
  Speaker 1: All right, Thank you, jim see you next week.
• 18:19
  Speaker 3: Thank you guys. You enjoy your weekend next week.