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Have Another Drink with Jimmy the Wine Guy from August 21st, 2026 · The Radio From Hell Show - Best Of

• 0:02
  Speaker 1: Phil better train the feel all right, feel down on the.
• 0:08
  Speaker 2: Weather, feel all right.
• 0:11
  Speaker 1: Well, here he is, ladies and gentlemen, the monstrous Master
• 0:15
  Speaker 1: of the Wine Academy of Utah.
• 0:17
  Speaker 3: Wine Academy of Utah dot com is the place where
• 0:21
  Speaker 3: you go to find all things. Jimmy Santangelo and I
• 0:24
  Speaker 3: sent Jimmy this article the other day about this, uh,
• 0:29
  Speaker 3: this cocktail, the Spaghet, the Spaghett, the Baltimore.
• 0:32
  Speaker 1: It's there?
• 0:33
  Speaker 3: Now?
• 0:33
  Speaker 1: Does mine? Dark enough? Is a dark enough darkof Do
• 0:36
  Speaker 1: you want some more apparol?
• 0:37
  Speaker 3: Oh?
• 0:37
  Speaker 1: I don't know.
• 0:38
  Speaker 3: I mean I'm looking at the pictures of them. Is
• 0:40
  Speaker 3: that maybe it needs more? Let's see. So so Jimmy said, well,
• 0:44
  Speaker 3: let's try him.
• 0:45
  Speaker 1: And here. You haven't tried this, have you either? Just now? Okay,
• 0:48
  Speaker 1: well mine's dark enough. So what is it?
• 0:51
  Speaker 3: So?
• 0:51
  Speaker 2: What you have here is Miller high Life uh and
• 0:54
  Speaker 2: apparol that off dry uh red bitter liqueur Italian style
• 0:59
  Speaker 2: red bitter liqueur, a little squeeze of lemon, very refreshing
• 1:02
  Speaker 2: during the summertime. So the way you have this, I
• 1:04
  Speaker 2: wasn't able to find the small bottles of Miller Highlights,
• 1:07
  Speaker 2: so I had to go with the forty why was it?
• 1:11
  Speaker 1: What happened? I don't know.
• 1:12
  Speaker 2: I went everywhere I've had him at, I've seen him
• 1:15
  Speaker 2: at bars. So I texted a good friend of mine, Matt,
• 1:20
  Speaker 2: my buddy Matt Smith. We call him Rockabilly. Matt and
• 1:24
  Speaker 2: I usually go out to I see him all the time. Anyways,
• 1:27
  Speaker 2: I said Matt, I can't find Miller High Life anywhere.
• 1:30
  Speaker 2: He's like, oh, yeah, it's at the Harmons and Kerns.
• 1:34
  Speaker 4: You're like, I'm not driving up.
• 1:36
  Speaker 1: I went to seven spots I went to. I went
• 1:38
  Speaker 1: to a Walmart. I went to Harmon's, I went to Smith's.
• 1:41
  Speaker 1: I went to every little type.
• 1:42
  Speaker 2: Of gas station on the west side in Rose Park,
• 1:44
  Speaker 2: all the way down the line Poplar Grove. I went
• 1:47
  Speaker 2: everywhere to try to find the little guys, the twelve
• 1:50
  Speaker 2: ouncers Miller. Yeah.
• 1:51
  Speaker 1: I couldn't find they had the cans, but I wanted
• 1:53
  Speaker 1: to bottom.
• 1:54
  Speaker 2: So the way you make this cocktail, this drink is
• 1:58
  Speaker 2: you take you open up your bottle of beer, you
• 2:01
  Speaker 2: take a slug out of it, and then you fill
• 2:04
  Speaker 2: it back up of the amount that you drank. You
• 2:07
  Speaker 2: fill it up with apparol, and then you drop in
• 2:10
  Speaker 2: a little lemon like you would say a corona or
• 2:12
  Speaker 2: something like that. You just drop in the lemon. I
• 2:15
  Speaker 2: guess that's a lemon, but you drop in your lemon
• 2:17
  Speaker 2: in there, and you invert it, you know, just incorporate everything.
• 2:20
  Speaker 1: It's refreshing. I like that. It's like a shandy.
• 2:23
  Speaker 3: You just put your thumb, just put your thumb over
• 2:25
  Speaker 3: the bottle, the top and just kind of turn it
• 2:27
  Speaker 3: over and then back.
• 2:28
  Speaker 1: Yeah.
• 2:29
  Speaker 2: Yeah, and then it kind of gass it off because
• 2:30
  Speaker 2: it might fuzz over to.
• 2:32
  Speaker 4: I wonder why it's miller specifically, because.
• 2:35
  Speaker 3: Certain that you got it, because because it's because if
• 2:41
  Speaker 3: it Budwiser, then it's a different one.
• 2:43
  Speaker 1: It's a different thing.
• 2:44
  Speaker 3: But they say because it's like putting aparol in prosecco,
• 2:48
  Speaker 3: which is called a what that would just something that
• 2:54
  Speaker 3: But so this miller is the Champagne of bottled beers.
• 2:58
  Speaker 1: That's why. That's why you broke the code.
• 3:02
  Speaker 4: And it's called spagett yet no.
• 3:05
  Speaker 1: It's uh, it's tasty.
• 3:08
  Speaker 2: It reminds me of those cans of chanties you can
• 3:11
  Speaker 2: get in the UK. There's some slight citrus in there
• 3:14
  Speaker 2: or something.
• 3:14
  Speaker 5: So I am famously not a fan of beer, but
• 3:18
  Speaker 5: this drink putting that apple and lemon in there.
• 3:20
  Speaker 2: It's making it nice, refreshing for camping or in the backyard,
• 3:26
  Speaker 2: something fun to do. And I kind of like now
• 3:28
  Speaker 2: having it because we just shared quite a bit with
• 3:31
  Speaker 2: the forty ounce and then making it in glasses, or
• 3:35
  Speaker 2: you can, of course get the twelve ounce if you
• 3:37
  Speaker 2: can find them, take a little sip out of it.
• 3:40
  Speaker 2: And this is it's so funny because when I used
• 3:43
  Speaker 2: to go out camp and when we were younger and
• 3:45
  Speaker 2: stuff like that, we would take kans of takati, the
• 3:49
  Speaker 2: Mexican beer, take a little slug of that, and then
• 3:51
  Speaker 2: float it with some tequila. Oh, kind of like ranch water,
• 3:55
  Speaker 2: kind of like a ranch water, or you do that
• 3:56
  Speaker 2: with the ranch water with uh, the taochico. I don't
• 4:05
  Speaker 2: know why I'm messing up my words this morning.
• 4:07
  Speaker 1: And you had one of these on the way in.
• 4:10
  Speaker 2: Yeah, probably take a slug out of the to pachico
• 4:15
  Speaker 2: and then float it with tequila and or mescal.
• 4:18
  Speaker 6: Then you can drop in a line in that as well.
• 4:19
  Speaker 3: The guy who invented this is a bartender, says a
• 4:23
  Speaker 3: former bartender. His name's Reed Cahill, a former bartender at
• 4:27
  Speaker 3: Wet City Brewing in the Mount Vernon neighborhood of Baltimore.
• 4:31
  Speaker 3: So there was a period of time where it was
• 4:32
  Speaker 3: putting tequila and corona and that was a big deal.
• 4:35
  Speaker 3: But I was tasked with creating some beer cocktails to
• 4:38
  Speaker 3: round out the breweries.
• 4:40
  Speaker 1: Breweries menu.
• 4:41
  Speaker 3: There was the sour guss Rita and the Manly Deeds
• 4:45
  Speaker 3: made with I p A, but only the Spaghette turned pink.
• 4:48
  Speaker 3: It tasted delicious and it just took seconds to make.
• 4:51
  Speaker 3: Plus the name is unforgettable. Give me a spaghette good like?
• 4:56
  Speaker 1: I like it. That's a fun story how it's created.
• 4:59
  Speaker 6: You know.
• 4:59
  Speaker 2: That's that you're inspired by not only your guests, your
• 5:02
  Speaker 2: community and just certain beverage styles.
• 5:07
  Speaker 1: And you can even do something like this.
• 5:08
  Speaker 2: You know, apparol is a lower it's a liqueur, so
• 5:11
  Speaker 2: it's lower alcohol beer.
• 5:12
  Speaker 1: Of course, is all you can to be about it.
• 5:14
  Speaker 2: Yeah, it's got the sweet side to it, for sure,
• 5:16
  Speaker 2: and it is a red Italian bitter liqueur, so you
• 5:20
  Speaker 2: have this slight dryness in there. It's the sweeter cousin
• 5:25
  Speaker 2: to say campari. So for those that are familiar with campari,
• 5:27
  Speaker 2: compari and soda.
• 5:29
  Speaker 1: It's a bitter.
• 5:30
  Speaker 2: Yeah, It's a bitter, sort of the off dry style
• 5:35
  Speaker 2: of campari, if you will.
• 5:37
  Speaker 1: And it looks great when it's in the bottle, the
• 5:39
  Speaker 1: twelve ounce bottles.
• 5:41
  Speaker 2: Yeah, it's I was inspired when you showed it to me,
• 5:44
  Speaker 2: the New York Times article, and then I looked it up.
• 5:47
  Speaker 2: There was a few other articles that picked up the
• 5:49
  Speaker 2: same story, and uh, yeah, it's uh it definitely made
• 5:53
  Speaker 2: a splash kind of cool.
• 5:55
  Speaker 1: Yeah. Well, so there you go.
• 5:57
  Speaker 4: And I've just had a few SIPs and already I'm burping.
• 6:00
  Speaker 4: I know, you know, Kerry, can you do that?
• 6:04
  Speaker 1: Not that much?
• 6:05
  Speaker 4: Just just little, just little.
• 6:08
  Speaker 1: It makes me.
• 6:09
  Speaker 2: Beer is tough for me because you know, I'm a
• 6:11
  Speaker 2: big wine guy, spirits guy. But when I drink beer,
• 6:14
  Speaker 2: I think I have to go to the bathroom more
• 6:15
  Speaker 2: than the quantity of liquid of beer that I it
• 6:19
  Speaker 2: makes you think.
• 6:20
  Speaker 4: It's another reason, I think, another reason.
• 6:22
  Speaker 1: Yeah. Here's a Here's a guy.
• 6:24
  Speaker 3: U a bartender at Busties Bar and Jukebox in Austin, Texas,
• 6:30
  Speaker 3: and he does they make frozen spaghett cocktails created by
• 6:36
  Speaker 3: pouring the usual ingredients plus orange juice into a slushy machine.
• 6:41
  Speaker 3: It's called the World's Famous World famous spaghett.
• 6:44
  Speaker 1: Carry you I have that s.
• 6:48
  Speaker 2: That's a lot of non alcoholic liquids to be able
• 6:51
  Speaker 2: to get frozen. Yeah, that would be kind of clever.
• 6:55
  Speaker 2: That's interesting. You know, it's fun and that's what the
• 6:58
  Speaker 2: whole point is is to bring people to get the
• 7:00
  Speaker 2: enjoy something unique and new, and that's what we're doing
• 7:04
  Speaker 2: here this morning. So I recommend this over the weekend.
• 7:07
  Speaker 2: You know, we're it's still pretty warm outside.
• 7:09
  Speaker 1: There's a heat advisory. Oh ye yeah.
• 7:12
  Speaker 3: And could we get a sightings of into what are
• 7:16
  Speaker 3: the twelve ounce bottles of Miller?
• 7:17
  Speaker 1: Yeah, sightings of that? Please send them to us a.
• 7:20
  Speaker 3: Week and go buy I want to go buy a
• 7:23
  Speaker 3: six pack and make them.
• 7:24
  Speaker 1: Not that there's anything wrong with it.
• 7:28
  Speaker 4: We're sitting on the stoop all after it.
• 7:32
  Speaker 3: Wet City Brewing celebrates spaghett Day, the day that that
• 7:35
  Speaker 3: it was invented, and this year the owners of the
• 7:37
  Speaker 3: bar gave a party sponsored by Apparol and sold three
• 7:40
  Speaker 3: hundred spaghettes lorugh roughly six times as many on a
• 7:44
  Speaker 3: busy Saturday.
• 7:44
  Speaker 2: That is all right, Apparol's hitting its sales quota, that's
• 7:49
  Speaker 2: for sure.
• 7:50
  Speaker 1: No, that's great. Well, that's good. Uh.
• 7:53
  Speaker 3: So we're back with Jimmy Tantangelo Wine Academy of Utah,
• 7:57
  Speaker 3: Wine Academy of Utah dot com. We're enjoying the drink
• 8:02
  Speaker 3: of the Summer here the spaghette.
• 8:04
  Speaker 4: There's almost over, and the drink of the Summer.
• 8:07
  Speaker 3: Which is simply Miller High Life beer apparol and a
• 8:12
  Speaker 3: squeeze of lemon.
• 8:13
  Speaker 1: It's delicious and it's great, very very tasty.
• 8:16
  Speaker 6: We heard from somebody who said, my wife.
• 8:19
  Speaker 1: Orders these all the time, really at the water which.
• 8:23
  Speaker 5: Hm, oh yeah, they'd be able to pull this off
• 8:25
  Speaker 5: for sure. So we got some phone calls, Yes we do.
• 8:29
  Speaker 5: We'll start with Kate.
• 8:30
  Speaker 7: Hello Kate, Good morning Jimmy. I have a question about
• 8:34
  Speaker 7: your home events. Yes, I was perusing on the website
• 8:38
  Speaker 7: and saw the different offerings that you have. I'm wondering
• 8:42
  Speaker 7: if you do things more customizable, something that's not offered
• 8:47
  Speaker 7: on your website.
• 8:48
  Speaker 2: Yeah, that would be found under a small lia services.
• 8:52
  Speaker 2: So what we do is if we want to do
• 8:55
  Speaker 2: something customized, if you have a chef coming in, or
• 8:57
  Speaker 2: if you wanted a specific wine growing region or something, uh,
• 9:00
  Speaker 2: some favorites or all the way up to top one
• 9:04
  Speaker 2: hundred wines of the year produced by a certain magazine,
• 9:06
  Speaker 2: that kind of a thing. So the short answer is yes,
• 9:09
  Speaker 2: and those are some examples that we can do.
• 9:11
  Speaker 1: Okay, So what.
• 9:13
  Speaker 7: I typically do. I do an international wine party at
• 9:16
  Speaker 7: my home every year with a group of friends where
• 9:19
  Speaker 7: I assign, you know, a couple their own country and
• 9:23
  Speaker 7: they bring wine and food from that country. And I'm
• 9:25
  Speaker 7: wondering if you could I, you know, kind of incorporate
• 9:28
  Speaker 7: lessons from that mc.
• 9:30
  Speaker 6: It Kate, Absolutely, yea.
• 9:33
  Speaker 2: That sounds fun and that's certainly in our wheelhouse that
• 9:36
  Speaker 2: we can provide you that kind of a customized service.
• 9:40
  Speaker 1: Absolutely, So reach out through the website.
• 9:43
  Speaker 4: Yeah, Wine Academy of Utah dot com. Yeah, thank you,
• 9:47
  Speaker 4: uh doctor Neil. Doctor Neil is volunteering.
• 9:52
  Speaker 1: Thanks Kate.
• 9:53
  Speaker 4: All right, Kate, let's go to Thomas.
• 9:55
  Speaker 8: But oh Thomas, good morning.
• 9:58
  Speaker 1: Thanks. Yeah, what's your question?
• 10:02
  Speaker 8: I got a question on how to make my homemade
• 10:05
  Speaker 8: marshino cherries better, Hie. I made a bat of cherries
• 10:09
  Speaker 8: this summer with some fresh local Utah rout, washed and
• 10:13
  Speaker 8: pitted and cleaned them, made a simple syrup and added
• 10:16
  Speaker 8: a good chunk of rum. I just wanted to know
• 10:18
  Speaker 8: how to make them better. They're okay, but I just
• 10:20
  Speaker 8: want them to pop. I want to be a little better.
• 10:23
  Speaker 1: No, I love it.
• 10:24
  Speaker 2: One thing that we recommend is letting the cherries sit
• 10:28
  Speaker 2: and rest before you start soaking them. You want them
• 10:32
  Speaker 2: to ripe in a little bit more. Think of a banana,
• 10:35
  Speaker 2: the ripeness of a banana. If what you're doing is
• 10:38
  Speaker 2: we're using the cherries right now for them not popping,
• 10:41
  Speaker 2: it tells me that you're putting that banana in a
• 10:44
  Speaker 2: perfect yellow color. You want to kind of get a
• 10:47
  Speaker 2: little browner to increase the sugar level in there, dehydrating.
• 10:51
  Speaker 2: So what I'm saying is rest your cherries. Rest your
• 10:54
  Speaker 2: cherries out on the counter over wax paper, put a
• 10:57
  Speaker 2: cloth over it, or maybe another piece of wax paper,
• 11:01
  Speaker 2: because you don't want the cloth to absorb the juice.
• 11:04
  Speaker 2: But my point here is is you want to hydrate
• 11:07
  Speaker 2: them a little bit, not with any equipment, just naturally
• 11:10
  Speaker 2: on the counter, and then go ahead and put them
• 11:13
  Speaker 2: in your Mason jar and simple syrup and a good
• 11:15
  Speaker 2: chunk of the.
• 11:16
  Speaker 1: But the best piece of advice from all of that
• 11:18
  Speaker 1: is rest your cherries. I think cherries man riping them up?
• 11:25
  Speaker 1: You got brother? Then We got some text questions.
• 11:30
  Speaker 5: What's a good beer to start with? If you don't
• 11:32
  Speaker 5: like the taste of beer. Here's my answer. You don't
• 11:34
  Speaker 5: have to drink drink beer. Let's don't drink beer.
• 11:37
  Speaker 2: That's me actually, I would say, Jimmy.
• 11:41
  Speaker 4: You probably agree.
• 11:42
  Speaker 3: Drink one of these, yes, or a shandy or it
• 11:46
  Speaker 3: doesn't taste like beer.
• 11:47
  Speaker 2: Yeah, no, absolutely, And there's some fruit of your beers,
• 11:50
  Speaker 2: you know, half of ice In's a real popular introductory
• 11:53
  Speaker 2: kind of estoped.
• 11:55
  Speaker 5: Hey, Jimmy, I'm floating the river this Sunday. What should
• 11:57
  Speaker 5: I be drinking?
• 11:59
  Speaker 1: Slap it a back as much as possible.
• 12:02
  Speaker 2: Grab some uh boxed wine or there's some high quality
• 12:06
  Speaker 2: ones out there, uh and uh can cocktails. But yeah,
• 12:12
  Speaker 2: I love the you know, just break down the cardboard
• 12:16
  Speaker 2: box that the boxed wine is in. You'll find it
• 12:19
  Speaker 2: that it's a three liters bladder and it's gotten on
• 12:23
  Speaker 2: and off spout. It's perfect, and it floats well and
• 12:27
  Speaker 2: keeps nice and cold between the legs.
• 12:31
  Speaker 1: Rest your cherries.
• 12:32
  Speaker 4: Yeah.
• 12:34
  Speaker 5: I got a text from a bartender in Park City
• 12:36
  Speaker 5: Miller Lite bottle shortage around.
• 12:38
  Speaker 1: These parts, glass problems. Well there you go, all right,
• 12:43
  Speaker 1: how do you spell spaghettes s V A G H
• 12:47
  Speaker 1: E T T correctly.
• 12:50
  Speaker 5: What do you think would Pairallell with kim Chi jaga
• 12:52
  Speaker 5: or bulgogi? My answer is so ju.
• 12:55
  Speaker 3: There you go, that's what I'm not fond of it,
• 12:58
  Speaker 3: but that's what my wife had.
• 13:00
  Speaker 1: I love SoJ Gruner.
• 13:01
  Speaker 6: Velt Leiner is my go to line for that style.
• 13:04
  Speaker 1: Yeah, there you go. Let's see.
• 13:09
  Speaker 3: I looked up some unusual cocktails. Oh yeah, the bull shot.
• 13:14
  Speaker 3: You know what that is, Jim the bull shot?
• 13:16
  Speaker 1: Can you make a bull shot.
• 13:18
  Speaker 3: Instead of h it's it's it's like a bloody Mary,
• 13:21
  Speaker 3: but instead of tomato juice you use bone broth or
• 13:24
  Speaker 3: beef bullion.
• 13:25
  Speaker 1: That sounds terrible, Well, no, it's great. I've had them.
• 13:28
  Speaker 3: You put Worcestershire sauce in it and tabasco lemon juice,
• 13:31
  Speaker 3: salt and pepper vodka.
• 13:33
  Speaker 1: Yeah it's and.
• 13:34
  Speaker 4: It's like can you drink it cold?
• 13:36
  Speaker 1: Yeah? Yeah, cold bone broth with so we.
• 13:40
  Speaker 2: We Yeah, you have like little pipe ats that we
• 13:43
  Speaker 2: We did a series of different styles of bloody Mary's
• 13:47
  Speaker 2: at the Copper Onion.
• 13:50
  Speaker 1: Ryan Luder came back from New York. It was all
• 13:52
  Speaker 1: inspired and.
• 13:53
  Speaker 2: We totally did a series of various you know, you've
• 13:57
  Speaker 2: got that, you've got the one with tequila, you got
• 14:00
  Speaker 2: the different styles, and it was.
• 14:01
  Speaker 1: A lot of fun to be able to do.
• 14:02
  Speaker 2: And we did in a small glass, so it wasn't
• 14:05
  Speaker 2: this big monster pint glass.
• 14:07
  Speaker 6: It was the Pilsner glass that you have there.
• 14:09
  Speaker 1: We used to drink when I worked in the bar business.
• 14:11
  Speaker 1: We used to like to drink.
• 14:12
  Speaker 3: We call them bloody bull shots and it was just
• 14:15
  Speaker 3: beer and mister and missus missus PA's bloody Mary Day.
• 14:20
  Speaker 6: Sure.
• 14:20
  Speaker 5: My only exposer to the bullshot is Rodney Dangerfield and
• 14:24
  Speaker 5: Caddyshack ordering.
• 14:26
  Speaker 4: Hey, kid, can you make a bull shot? He goes, hey,
• 14:29
  Speaker 4: can you make a shoe smell?
• 14:31
  Speaker 1: Yeah?
• 14:32
  Speaker 4: Very funny, very funny.
• 14:35
  Speaker 3: The uh, the pickleback we've all we've all heard of
• 14:38
  Speaker 3: that Jamieson's whiskey, followed immediately by a shot of Dill Picklebrian,
• 14:43
  Speaker 3: which which is actually.
• 14:45
  Speaker 1: The acid of the pickle Brian.
• 14:48
  Speaker 2: The acidity there cancels out the harshness of the Jamie,
• 14:51
  Speaker 2: So that's where it becomes nice and smooth.
• 14:54
  Speaker 3: And I've done this and I didn't know that it
• 14:55
  Speaker 3: was a thing. A pickle Teeny Jenner vodka vermouth and
• 15:00
  Speaker 3: and Brian pickle Brian or kim che juice in it
• 15:04
  Speaker 3: and then garnish it with a baby, a baby corn,
• 15:07
  Speaker 3: pickled baby corner, a kim chea leaf.
• 15:10
  Speaker 1: These are all.
• 15:12
  Speaker 4: I don't Yes, I'm not strange.
• 15:14
  Speaker 1: I'm not. No, it's good. I've done that. I've done it.
• 15:17
  Speaker 1: It's actually good.
• 15:18
  Speaker 3: It's a it's just a martini with some pickle juice
• 15:21
  Speaker 3: added to give it some Yeah.
• 15:24
  Speaker 5: Katie says, I went to brunch with Claire. Yeah, you're
• 15:27
  Speaker 5: a Somalia that helped us out at the events and
• 15:30
  Speaker 5: had the best Bloody Mary's at Lake Effect.
• 15:32
  Speaker 1: Nice.
• 15:33
  Speaker 6: Yeah, they do a good job over.
• 15:34
  Speaker 4: There, and picklebacks are the best.
• 15:37
  Speaker 1: Yeah, excellent.
• 15:39
  Speaker 5: Let's see boxed wine bladders fit into a camelback.
• 15:43
  Speaker 1: There's hose SIPs.
• 15:44
  Speaker 5: Oh, that's the hose slips right over the valves.
• 15:50
  Speaker 1: Dave, look at that. A little science said that.
• 15:55
  Speaker 2: That's from research and development. All right, you've got a
• 16:00
  Speaker 2: lot of Yeah, it's a fun. Next week helped me out.
• 16:03
  Speaker 2: Sign up for next Tuesday Basics of Wine Tasting with
• 16:06
  Speaker 2: Lifelong Learning.
• 16:07
  Speaker 1: Oh yeah, Thursday.
• 16:09
  Speaker 2: The following Thursday Wine Tasting at Kiln Co Working Space
• 16:13
  Speaker 2: over in holiday if you haven't been over there, fantastic space.
• 16:16
  Speaker 6: You can get tickets on that event right.
• 16:20
  Speaker 2: Tuesday, the first of September, wine tasting up at the
• 16:24
  Speaker 2: Breaks and Saratoga Springs beautiful space up there, followed by
• 16:29
  Speaker 2: that Wednesday Cellar Nights featuring wines at the Coupe in Leyton.
• 16:34
  Speaker 2: Busy week that week Thursday nine, the third of September,
• 16:38
  Speaker 2: residents of Daybreak are going to enjoy the Manhattan Cocktail Taste,
• 16:42
  Speaker 2: the history, and much more.
• 16:44
  Speaker 6: I gotta do is go to Winicaeavieta dot com.
• 16:46
  Speaker 2: Going to ticketed events to see all that we're doing.
• 16:51
  Speaker 5: For the person who doesn't like the taste of beer.
• 16:53
  Speaker 5: Michelob Ultra It's it's basically.
• 16:57
  Speaker 1: Water, water with a little alcohol and carbonation.
• 17:00
  Speaker 4: I've had an Ultrie.
• 17:00
  Speaker 1: Yeah, it's basically water. Well, this was fun the spighet
• 17:04
  Speaker 1: enjoy it this weekend.
• 17:05
  Speaker 2: Anybody have any questions, reach out, but everybody'd be safe
• 17:09
  Speaker 2: out there.
• 17:10
  Speaker 1: Thank you, Jimmy, make jim you got it.
• 17:12
  Speaker 4: Make Feld Wine Academy of Utah dot com.
• 17:15
  Speaker 1: Right feel twoy another one