Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy for January 17th, 2025

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Have Another Drink with Jimmy the Wine Guy for January 17th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Is this sponsor.
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  Speaker 2: Launched in twenty ten, Wahaka Mescal is one of the
• 0:03
  Speaker 2: first artisanal mezcal brands to enter the US market. It
• 0:06
  Speaker 2: remains one of the few independently owned mescal brands with
• 0:09
  Speaker 2: partners committed to fair trade, social responsibility, and environmental practices
• 0:14
  Speaker 2: since its inception. Today we are featuring Wahaka's Espadine and
• 0:19
  Speaker 2: Obacado Congusano Mescal's both on sale this month at your
• 0:22
  Speaker 2: local state wine liquor stores. Get some today because you
• 0:25
  Speaker 2: can't on Monday.
• 0:26
  Speaker 1: How did she do? Jimmy Great? All right, Phil, I don't.
• 0:33
  Speaker 3: Feel all right? Well here he is the commander of
• 0:42
  Speaker 3: the Wine Academy of Utah, Jimmy Santangelo Wine Academy of
• 0:47
  Speaker 3: Utah dot com is where you go for all things Jimmy.
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  Speaker 2: Uh.
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  Speaker 3: And he's brought us mescal today.
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  Speaker 1: Yes, we have. We have here Wahaka Mescal. That's the producer.
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  Speaker 4: And one thing I love about these is it's an
• 1:01
  Speaker 4: authentic tradition. Premium artismal mescale from Ohaka, that's the state
• 1:07
  Speaker 4: in southern Mexico, handmade by fifth generation mescalarias, owned and
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  Speaker 4: produced by a single indigenous zeppateech family. So it's fun
• 1:19
  Speaker 4: that this is the deal we were talking about mescale,
• 1:22
  Speaker 4: talking about tequila. These are all agave based spirits. It's
• 1:27
  Speaker 4: the plant, the agave plant. There's hundreds of species of
• 1:30
  Speaker 4: this plant, the agave plant it produces. We're using the
• 1:34
  Speaker 4: root from that plant called the pina, and to make
• 1:39
  Speaker 4: a delicious agave spirit. Well, there's a number of different
• 1:42
  Speaker 4: agave spirits. One that you're most familiar with is tequila
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  Speaker 4: from Jalisco, and that uses a single agave called the
• 1:50
  Speaker 4: blue weber agave or weber agave, and then they toast
• 1:54
  Speaker 4: the pina, going to dis fermentation and distillation.
• 1:57
  Speaker 1: Baboom, babe, you have your tequila.
• 2:00
  Speaker 4: Well, if you go further south into the another state
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  Speaker 4: called Wahaka, now we're using different agaves.
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  Speaker 1: We're not required to use a single one.
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  Speaker 4: In this case with the Wahaka that we're featuring today,
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  Speaker 4: it's the espadeen, named a gove plant, so it's a
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  Speaker 4: different plant. They say that this is the mother of
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  Speaker 4: all agaves, the espadeine. And another differentiation is rather than
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  Speaker 4: toasting the pinion when we chop it up, we're roasting
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  Speaker 4: the penie earthen pits, pine wood and all is beautiful.
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  Speaker 4: Roastingess three to five days in a pit. The difference
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  Speaker 4: between toasting and roasting. The roasting is in an earthen pit,
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  Speaker 4: so you're just roasting for a very long extended time
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  Speaker 4: stays on end and toasting ka kind of like sending
• 2:50
  Speaker 4: it through a toaster drying it out. Yeah, you're drying
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  Speaker 4: it out, and that the whole goal is to get
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  Speaker 4: those form end of sugars. So the first one that
• 3:02
  Speaker 4: we have here that we're featuring, that's in your glass,
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  Speaker 4: the clear one.
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  Speaker 1: This is the espidine by Wahaka.
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  Speaker 4: This espadine is the name of that a gave and
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  Speaker 4: this you know it takes seven to eight years.
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  Speaker 3: I was going to bring that up.
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  Speaker 4: Yeah, for a gave to grow for us to source,
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  Speaker 4: so kind of put that when you're making wine, it's
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  Speaker 4: every year. The graves are growing every year, grains for
• 3:29
  Speaker 4: spirits every year. You're barley week corner and rye espadine
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  Speaker 4: or agave in general. Excuse me, I have a little
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  Speaker 4: tequila in my palett. You have seven to eight years
• 3:40
  Speaker 4: and then they cook it for three to five days.
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  Speaker 3: Now, now, sometimes I get the picture that they're going
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  Speaker 3: out and foraging for this stuff. That what they have,
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  Speaker 3: they must have big o'gave farms and combination of both.
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  Speaker 3: Bill they do.
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  Speaker 4: They do have farm where they're planning from the extended
• 3:58
  Speaker 4: because you you know, when you're a god, ay, it's ready,
• 4:01
  Speaker 4: because it'll shoot, it'll shoot its flower up, saying.
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  Speaker 1: It's that most maturation.
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  Speaker 3: That's why I know I'm ready to.
• 4:12
  Speaker 1: Shoot your flower right up.
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  Speaker 4: The next the next to gaba that the next wahaka
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  Speaker 4: miscale that we have here, the avocado gustano. Now this
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  Speaker 4: one's a little bit different of a color. It's due
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  Speaker 4: to been aged for at least six months in American
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  Speaker 4: oak barrel, a used barrel, so you're getting that color.
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  Speaker 4: Now we're in the repisado category of yeah, rest exactly.
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  Speaker 1: A gold color too.
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  Speaker 4: It's got the gold car and this one has and
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  Speaker 4: I don't know if you can see, it's got the
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  Speaker 4: little worm in there.
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  Speaker 1: This is the misscal worm. You set something out.
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  Speaker 4: Yeah, I tweeted out and some people say, uh, if
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  Speaker 4: you eat that worm, is it a hallucinogenic or this
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  Speaker 4: or that? My friend, if you drink enough Misskell too,
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  Speaker 4: you're at the bottom of this body.
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  Speaker 1: That's the least your worries, right, is that.
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  Speaker 3: Is that the worm cusano is the worm.
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  Speaker 4: And what they do is they have them all over
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  Speaker 4: the leaves. So you go out with a basket and
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  Speaker 4: a brush and brush the mess cow worms or the
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  Speaker 4: gosanos into your basket. You bring them into the kitchen,
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  Speaker 4: You dry them out, you crush it down. And that's
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  Speaker 4: a salt is salt because is delightful, It really is.
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  Speaker 3: You know, I wish I had had a palate cleanser
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  Speaker 3: between them, because I I'm not sure I can totally.
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  Speaker 1: Got to crack a huge difference.
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  Speaker 4: You got to crack on you well, you can hear
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  Speaker 4: smell the beans.
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  Speaker 1: Ye smell the coffee beans.
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  Speaker 3: I'll I'll do it.
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  Speaker 4: Oh yeah, cocktails when making these, we've had fun cocktails.
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  Speaker 4: My favorite is just taking some uh uh some soda water.
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  Speaker 1: You just you crack that you're having a nice high
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  Speaker 1: ball high ball with.
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  Speaker 4: This uh and with the espadine that goes really nice
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  Speaker 4: with the wakame, this cal the repisado. Love making a
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  Speaker 4: smoke negroni with it, so you know you can make
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  Speaker 4: a mescale negroni with it. And the the suite formooth
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  Speaker 4: and and the bidders and not the bitters but the canpari.
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  Speaker 4: But yeah, it's a lot of fun, very versatile. These
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  Speaker 4: are not just for breakfast anymore.
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  Speaker 1: No friends.
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  Speaker 3: Now, this this family, the Zapapec family, and this is
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  Speaker 3: uh uh there's one guy behind that what I had
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  Speaker 3: his name here a second ago. Yeah, there, Berto Morales
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  Speaker 3: owns it.
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  Speaker 1: Yeah.
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  Speaker 3: Are they based in America now or are they still
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  Speaker 3: down and now?
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  Speaker 1: They're still down there?
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  Speaker 4: And h the small villages, whereas in Jalisco the tequila
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  Speaker 4: plants are like manufacturing plants, very modern industrious. This although
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  Speaker 4: modernized in their production. Down in Whaka, it is very
• 6:56
  Speaker 4: small farm, very small distillers.
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  Speaker 1: You serve this to us on the rocks, and that
• 7:02
  Speaker 1: that little bit.
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  Speaker 4: Of water just helpful enough, nice, opens it up, smooths
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  Speaker 4: it out nice.
• 7:09
  Speaker 1: Top of Chico is what I was thinking. It's such
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  Speaker 1: an unusual case.
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  Speaker 3: I mean, it's there's nothing like that. Yeah, there's nothing
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  Speaker 3: like it.
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  Speaker 4: Slight smokiness, a little bit of a pepper, like a
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  Speaker 4: green bell pepper in there. Yeah, it's still on my palate.
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  Speaker 4: Long finish, You've got a good mouth feel. The alcohol's
• 7:28
  Speaker 4: integrated really well, so it's it's warming and once you
• 7:33
  Speaker 4: then touch it in a little bit of the oak,
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  Speaker 4: it really smooths out and it even softens up the
• 7:38
  Speaker 4: smokiness to it.
• 7:39
  Speaker 3: All right, all right, Jimmy, what do you got coming up?
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  Speaker 3: With the Wine Academy of Utah. Ah.
• 7:43
  Speaker 4: You know, it's time of the year for dischedule your
• 7:45
  Speaker 4: in home wine events with the Wine Academy of Uta.
• 7:47
  Speaker 4: You can go to our website and select from various
• 7:49
  Speaker 4: wine themes, whether it's Splash of Spain or Tour of
• 7:52
  Speaker 4: Italy or California Coastline has Somalier in the comfort of
• 7:57
  Speaker 4: your own home. We provide all the wine, glass word
• 8:00
  Speaker 4: and professional presentation. Go to the Wine Academy of Utah
• 8:03
  Speaker 4: dot com for more information.
• 8:05
  Speaker 1: Today that was like an ad like that was like
• 8:08
  Speaker 1: you're getting better. Look at you, look at you.
• 8:10
  Speaker 3: Go you know what he's done it many times.
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  Speaker 1: He he knows.
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  Speaker 3: He knows what he's Jimmy Santangelo, Wine Academy of Utah,
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  Speaker 3: Wine Academy of Utah dot com. Go there be there,
• 8:25
  Speaker 3: have fun, live there.
• 8:27
  Speaker 1: Thanks guys, have a great weekend.
• 8:30
  Speaker 4: Everybody