Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy for November 1st, 2024

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Have Another Drink with Jimmy the Wine Guy for November 1st, 2024 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Have another drink with Jimmy.
• 0:01
  Speaker 2: Brought to you by Clearwater Distilling, Utah Counties first distillery
• 0:04
  open Sundays. Holidays are nearly here. Get what you need
• 0:07
  for gifts and holiday parties. Check them out at Clearwaterdistilling
• 0:11
  dot com and schedule your tasting today.
• 0:14
  Speaker 3: The drink felt, the drains in the feel all right,
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  field down, drownder, the weather time feels.
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  Speaker 4: Indeed, here he is the exalted Ruler of the Wine
• 0:28
  Academy of Utah. He is a Jimmy Santangelo here today
• 0:33
  courtesy of narcotics.
• 0:36
  Speaker 1: Brought to you by a narcotics Jimmy Surgery, some surgery.
• 0:41
  Speaker 4: We didn't didn't think he was going to be here,
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  but here he is in the studio, live and why narcotics.
• 0:47
  Speaker 5: He's cads.
• 0:48
  Speaker 4: He caught an uber, a couple of pain pills and
• 0:50
  here you are here. I am so good morning, thanks
• 0:53
  for being good morning.
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  Speaker 2: Uh.
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  Speaker 6: Super excited about our sponsors, our friends over at Clearwater
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  Distilling Company. They have a brand new this is Sophie's
• 1:01
  gin available only at the distillery. We were fortunate enough
• 1:06
  to get our hands on a bottle to assess it.
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  Beautiful labeling. I know we always like their label.
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  Speaker 5: I'll hold it up. Whoops, I'll hold it up to
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  the camera.
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  Speaker 6: Here.
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  Speaker 1: They do work.
• 1:13
  Speaker 5: They do good work, a very artistic, that kind of
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  old speakeasy nineteen twenties kind of a thing.
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  Speaker 6: But what I really like about this gin it's a well, frankly,
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  it's a ginny can sip on, whether it's over the rocks,
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  a splash of dry vermouth or otherwise, makes a hell
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  of a great gin and tonic. And this is it's
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  kind of old world gin meets New world gin. What
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  do I mean that we may have heard of London
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  dry London dry gin. So you got that herbaceousness, that juniper,
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  that Christmas tree, that pine needle, classic coming through. But
• 1:52
  then you got this like dosa citrusiness lift in here,
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  and that's that newer type of new world style gill.
• 2:00
  Speaker 2: It's it's soft, is theft?
• 2:03
  Speaker 5: I like that?
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  Speaker 2: It's sometimes gin can be kind of harsh.
• 2:07
  Speaker 5: Yeah, this is soft. Yeah, Well, alcohol is well integrated.
• 2:12
  Speaker 6: You get a whiff of it on the nose, but naturally,
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  you know, there's no oak aging in this, and all
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  those beautiful layers layered on top. After that second distillation
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  of the botanicals, in essences really warmness up, soften it up.
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  Forty alcohol by volume. This is batch one bottle of
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  three hundred and thirty nine. That's kind of a cool
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  thing we have here with our Utah distilleries. Right, we're
• 2:36
  early on the batch numbers. It's it's fresh off the press, right,
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  it's fresh out of the still hand labeled their bottling
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  line right there on the distillery. These guys have their
• 2:48
  hands on this product.
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  Speaker 5: You know, it's not outsourced.
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  Speaker 4: Clear Water distilling. Usually with their products there's a story
• 2:55
  kind of that goes with it and it's on the label.
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  Usually on I think on Need one of their products. Yeah, yeah,
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  on this Sophie's gin, there's no story here.
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  Speaker 6: I got a dog with a crown on on the labels.
• 3:08
  Speaker 1: A dog and uh.
• 3:10
  Speaker 5: Cool label. I like the green Burgundy.
• 3:14
  Speaker 6: I would assume the docs name. So we're teasing you
• 3:17
  guys there, Matt, Stephanie and John. We need the story.
• 3:21
  We need the backstore. You guys are so good at
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  that and allows us to visualize it. It's so cute
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  and that's what really associates us with Like, that's what
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  the love of the product is.
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  Speaker 5: It builds out allow me.
• 3:32
  Speaker 1: To pitch a slogan to them they're listening. Maybe Sophie's
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  an easy choice.
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  Speaker 5: Ah no, no, no, no, no, no.
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  Speaker 4: Choice.
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  Speaker 5: No, it's terrible.
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  Speaker 1: Okay, I'm sorry sorry, Yeah.
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  Speaker 4: Not like like the original, A difficult choice. No, this
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  is Sophie So.
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  Speaker 6: Yeah, great, great product, Sophie's Gin. Their bottles are handsome bottles.
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  They're very decorative, got the square shoulders.
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  Speaker 5: Etched in and glass topper just really nice. Twenty four.
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  You can only get a duck at Clearwater currently.
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  Speaker 6: Yeah, a lot of their products to being a local
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  distillery right now, they're they're busting them out at their
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  tasting room out but on Sundays.
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  Speaker 5: And they are very quite busy, super easy to get
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  to off the Highway over in Pleasant Grove. And yeah,
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  definitely get a bottle of this today. I can't even
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  see this joining.
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  Speaker 6: My wife loves gin, and I think she would like
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  this in her French seventy fives. I think this would
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  make a nice French seventy five, especially with that citrusina
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  French seventy five Champagne.
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  Speaker 5: Gin lemon sugar cocktail. So you take a champagne flute
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  like not the coop or a glass. You take the
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  flute and you take This is when you can go
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  into your cabinet and get that powdered sugar. You have
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  it used in years, right, So you get a little.
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  Speaker 6: Tea spoon like a barspoon of it, tap it in
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  to the bottom of the champagne coop. Just take a
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  wedge of lemon, squeeze that in, make sure you don't
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  get the seeds in there. Add an ounce plushes of
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  a plush plus of gin ounce ounce on a quarter
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  of gin, and then just kind of stir and make
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  sure everything dissolves in there, and then slowly rise it
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  with the sparkling wine.
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  Speaker 5: Don't go all the way to the top, just go
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  a little bit about the shoulder there.
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  Speaker 6: It's okay to have a little gap on the top
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  of that sparkling wineglass and then do a nice swath
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  or peel of lemon and curl it around.
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  Speaker 5: We call it a horse nets when.
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  Speaker 6: You do a really long peel, so it goes from
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  the bottom of the sparkling wineglass and loops itself out.
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  Speaker 1: Blaine in the chat remind reminds us of the powdered
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  sugar is next to the brown sugar brick that you
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  ever use.
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  Speaker 4: That's great. Yeah, sounds great. I'm gonna try that. So
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  let's see what's happening with wineca.
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  Speaker 6: What do you?
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  Speaker 5: Oh?
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  Speaker 6: You know, I got two things coming up next week
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  I'm going to tell you about at the Mercantile and Ogden.
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  Speaker 5: That's a lot of fun.
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  Speaker 6: Wednesday, November sixth, the Mercantile and twenty fifth and Ogden,
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  We're featuring a wine tasting and pairing.
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  Speaker 5: With Beehive cheese.
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  Speaker 6: We're actually featuring Utah wines, just fresh off the Utah
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  Wine Festival this past September. And then Saturday November ninth,
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  something a little bit different. Saturday November ninth, six pm
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  at Tracy Aviery for a Wine takes Flight.
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  Speaker 5: Join us.
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  Speaker 6: This is our Cellar Club Fall feestival. See what I
• 6:36
  did the elevating the food wine pairings for a multi core,
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  small plate food in wine experience.
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  Speaker 5: Go to Tracyaviy dot org for more ticketing information.
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  Speaker 4: Then we've got something coming up. We'll tell you more
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  about it next week, but something involving Radio from Hell
• 6:52
  and Whiskey and Jimmy and Walking Nice and history.
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  Speaker 5: Yeah, stick on.
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  Speaker 2: Your calendar the afternoon of November sixteenth, block that out
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  and we'll tell you more about it.
• 7:04
  Speaker 6: Nice, nice, hey, Thanks everybody. Appreciate the time and enjoy weekend.
• 7:09
  Speaker 4: I like you do the same thing I do. You've
• 7:11
  got your hospital wristband on.
• 7:13
  Speaker 5: I forgot.
• 7:14
  Speaker 4: I leave mine on. I leave mine on for a while,
• 7:17
  just for you know.
• 7:18
  Speaker 5: It's going to get me in a club tonight, you know.
• 7:22
  Speaker 4: I think people say, oh, what happened, what happened?
• 7:27
  Speaker 5: Thank you, Thanks guys, and joy again.
• 7:29
  Speaker 3: Feel all right.