Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from April 17th, 2026

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Have Another Drink with Jimmy the Wine Guy from April 17th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: The drink, the field better.
• 0:04
  Speaker 2: Feel alright, feel town on the.
• 0:08
  Speaker 3: Weather, and the feel alright.
• 0:12
  Speaker 4: Well here he is the not Jewish but always just
• 0:15
  Speaker 4: always just the prof proprietor of the Wine Academy of Utah.
• 0:20
  Speaker 4: Won Academy of Utah dot com is where you want
• 0:24
  Speaker 4: to go to find all things Jimmy Sanangelo. Well this
• 0:27
  Speaker 4: is some warning, good more, good morning, a little shot.
• 0:33
  Speaker 1: Of I had to finish off the bourbon so I
• 0:35
  Speaker 1: can have the mixed dring.
• 0:36
  Speaker 5: Right, that's right.
• 0:39
  Speaker 2: Talk to the new leaf you're turning, Gena, you never
• 0:42
  Speaker 2: drink all right. We got bourbon sugar House Distillery, grained glass,
• 0:48
  Speaker 2: new packaging, three seventy five mils.
• 0:51
  Speaker 5: This is the half bottle.
• 0:52
  Speaker 3: This is the perfect size for adorable.
• 0:54
  Speaker 4: Yes, perfecteen bones at the store either perfect size for
• 0:58
  Speaker 4: who they're gonna be.
• 0:59
  Speaker 2: They're gonna have the bourbon rye single mall just really great.
• 1:05
  Speaker 2: And you'll be able to see him when you go
• 1:07
  Speaker 2: into the wine stories. You know, when you're standing in line.
• 1:09
  Speaker 2: You got the lower shelves there with all the that's
• 1:11
  Speaker 2: where we're gonna see these.
• 1:12
  Speaker 5: So that's gonna be pretty awesome.
• 1:14
  Speaker 2: Whether it's the downtown store store number one or throughout
• 1:17
  Speaker 2: the quality stores throughout the Valley bill.
• 1:19
  Speaker 1: That'll fit in your back pocket.
• 1:21
  Speaker 4: That's right, your books now. No, I'm serious about this.
• 1:25
  Speaker 4: I think that that size is perfect for people who
• 1:29
  Speaker 4: maybe are trying to limit their you know, they're thinking,
• 1:32
  Speaker 4: I'm trying to limit how much I drink. So you
• 1:35
  Speaker 4: know what I'm gonna do. I'm gonna buy It's good.
• 1:38
  Speaker 3: It's good for me because I don't drink that much
• 1:40
  Speaker 3: purfort that's all. That's why it's perfect.
• 1:43
  Speaker 1: You're having people over, you'll have some bourbon drinkers.
• 1:47
  Speaker 4: Maybe you don't. Yeah, yeah, that's it is. So it's
• 1:50
  Speaker 4: and it's a good price too.
• 1:52
  Speaker 2: So this well, yeah, sorry, I was a mixing and
• 1:56
  Speaker 2: dropping drinks in here for you.
• 1:57
  Speaker 1: What is this drink?
• 1:59
  Speaker 2: Okay, so this is the Algonquin cocktail, typically made with rye,
• 2:04
  Speaker 2: but I'm choosing to use the bourbon.
• 2:06
  Speaker 5: I just didn't have the rye in hand.
• 2:08
  Speaker 2: The bourbon in the Algonkain cocktail is a two to
• 2:12
  Speaker 2: one to one part, meaning two parts of your bourbon,
• 2:16
  Speaker 2: one part of drive or mouth and then an equal
• 2:20
  Speaker 2: part of pineapple juice.
• 2:23
  Speaker 4: And yeah, the Algonquin is this considered maybe one of
• 2:28
  Speaker 4: the very first cocktails.
• 2:29
  Speaker 5: It's a vintage cocktail.
• 2:31
  Speaker 4: So yeah, it's a classic nineteen thirties named after New
• 2:34
  Speaker 4: York City's famous and fabulous if you look at pictures
• 2:39
  Speaker 4: of it, the Algonquin Hotel. So it's featuring a dry,
• 2:43
  Speaker 4: balanced mix of rye whiskey driver moveth pineapple juice character
• 2:47
  Speaker 4: two as Jimmy just said, two to one one ratio
• 2:49
  Speaker 4: shaken to produce a frothy texture and garnish with we're
• 2:53
  Speaker 4: the pineapple pineapple juice.
• 2:57
  Speaker 2: I should add a little bit more in this. I
• 2:59
  Speaker 2: think I was show and the pineapple pinep Yeah.
• 3:03
  Speaker 3: Give me, give me a little of that pineapple.
• 3:07
  Speaker 4: There we go. So the Algonquin Hotel a storied hist
• 3:12
  Speaker 4: that where the round table is. That's that's right, That's
• 3:15
  Speaker 4: where the Algonquin round table where uh, Dorothy Parker and
• 3:19
  Speaker 4: uh all of those wags sat around and and made
• 3:23
  Speaker 4: made clever comments to each other.
• 3:27
  Speaker 5: I guess this is a table in around as well. No,
• 3:31
  Speaker 5: for sure.
• 3:32
  Speaker 2: Yeah, I love these classic cocktails. And in order to
• 3:35
  Speaker 2: really show these drinks best, you need equality spirit and
• 3:40
  Speaker 2: you know with sugar house whiskey forty six percent alcohol
• 3:44
  Speaker 2: by volume or ninety two proof grain to glass.
• 3:47
  Speaker 5: I'm all made a sourced grain from.
• 3:50
  Speaker 2: Our region here in Utah and surrounding area. And you
• 3:54
  Speaker 2: also have the barrels that this whiskey will rest in
• 3:58
  Speaker 2: right here in the vast and it's uh, it's kind
• 4:01
  Speaker 2: of cool. We do have a number of distilleries in
• 4:04
  Speaker 2: our market. These guys came out in twenty thirteen, started
• 4:08
  Speaker 2: making bourbon right away, three years after you were allowed
• 4:12
  Speaker 2: to make bourbon outside of Bourbon County, Kentucky in twenty ten.
• 4:16
  Speaker 2: So they're right there at the head of the market,
• 4:18
  Speaker 2: lead of the market. And it took them a minute
• 4:21
  Speaker 2: to release because they chose they opted to, well, we
• 4:25
  Speaker 2: gotta let it if we want to make our own.
• 4:27
  Speaker 2: It doesn't happen overnight.
• 4:29
  Speaker 1: It ran a long game.
• 4:30
  Speaker 5: They're playing a long game. And uh yeah. By twenty eighteen, man.
• 4:34
  Speaker 2: These guys were hit the ground running horizon because stuff
• 4:38
  Speaker 2: was started to find the age for him. As Gina mentioned,
• 4:43
  Speaker 2: the package store is open seven days a week, seven
• 4:46
  Speaker 2: days a week.
• 4:47
  Speaker 1: Your package you can buy Booze on Sunday.
• 4:49
  Speaker 5: Yeah, all their whole portfolios available, whether it's.
• 4:53
  Speaker 2: Their bottle line, this half bottle. They also have rum
• 4:56
  Speaker 2: and vodka produced vodka. Yeah, yeah, that's a nice uh
• 5:01
  Speaker 2: filtered out.
• 5:02
  Speaker 5: And then some canned cocktails.
• 5:04
  Speaker 2: So you've got these really great canned cocktails, and I
• 5:07
  Speaker 2: just brought in a couple of excuse me samplings to
• 5:10
  Speaker 2: feature on air for you.
• 5:13
  Speaker 5: And these are delicious, you know, because.
• 5:15
  Speaker 4: They're all from from Yes, they're making it.
• 5:18
  Speaker 5: They're not outsourcing stuff. This is what they do. They
• 5:21
  Speaker 5: have their canning line that they got to wheel in,
• 5:24
  Speaker 5: you know.
• 5:24
  Speaker 2: I mean, it's a tight operation and they I just
• 5:27
  Speaker 2: can't I love that their.
• 5:29
  Speaker 5: Local Uh they're local people.
• 5:31
  Speaker 4: Uh.
• 5:32
  Speaker 5: And they're using grain to glass, local grains.
• 5:35
  Speaker 2: And they're letting the beautiful was that strong air help
• 5:40
  Speaker 2: age these over time.
• 5:41
  Speaker 6: I'm a fan of the canned cocktail because sometimes you
• 5:44
  Speaker 6: just want to have something on hand. You're not having
• 5:46
  Speaker 6: a party, you're not just want to be able to
• 5:49
  Speaker 6: grab something it's ready to go.
• 5:50
  Speaker 5: That's right, that's right.
• 5:52
  Speaker 4: So to go back to the Algonquin cocktail, which is
• 5:55
  Speaker 4: very good, and the Algunquin Hotel. The Algonquin Hotel hell
• 6:00
  Speaker 4: famous for the Algonquin Roundtable where these these literary types
• 6:04
  Speaker 4: would gather Dorothy Parker, Alexander Walcott and so forth, and
• 6:07
  Speaker 4: they would make make up and say very witty things
• 6:10
  Speaker 4: to each other. And here's the famous Dorothy Parker poem
• 6:14
  Speaker 4: about Martini's I like to have a Martini two at
• 6:17
  Speaker 4: the very most. After three, I'm under the table. After four,
• 6:22
  Speaker 4: I'm under my host.
• 6:23
  Speaker 5: Well, all right.
• 6:28
  Speaker 4: Out in nineteen thirty five, well this is this is
• 6:31
  Speaker 4: just delicious. Okay, we're we're back with the non Jewish
• 6:39
  Speaker 4: proprietor of the Wine Academy of Utahi.
• 6:43
  Speaker 1: Why are saying that?
• 6:44
  Speaker 4: Because Jimmy was at a Passover event in Colorado and
• 6:50
  Speaker 4: it was all kinds of It was all Passover wine and.
• 6:53
  Speaker 5: All kosher wines. It was so fun.
• 6:56
  Speaker 2: I go out for pisaka on the mountain every year
• 6:59
  Speaker 2: or they bring me up. I'm very fortunate, and I
• 7:01
  Speaker 2: pour uh. We had a series of kosher wines from Israel,
• 7:05
  Speaker 2: all these we had about seven different wines that we
• 7:08
  Speaker 2: tasted through, and then the next day we did spirits
• 7:11
  Speaker 2: that were all kosher, and then wines from around the
• 7:14
  Speaker 2: world for the final day.
• 7:16
  Speaker 5: And I just couldn't be fortunate enough. I'm a Dalian Catholic.
• 7:18
  Speaker 2: I grew up in upstate New York, and it was
• 7:21
  Speaker 2: fun to be able to do this is my sixth.
• 7:24
  Speaker 5: Year doing it with them.
• 7:25
  Speaker 4: There are rabbis there and moyles there, and the rabbi
• 7:29
  Speaker 4: so cool.
• 7:29
  Speaker 2: He gifted me a a kosher cigar and it was
• 7:33
  Speaker 2: so funny, and he showed me the pictures of him
• 7:36
  Speaker 2: in Dominican Republic of how it's got the special aging
• 7:39
  Speaker 2: room and who can handle it and like the whole process.
• 7:42
  Speaker 5: And now, yeah, it's super cool.
• 7:44
  Speaker 2: And I really befriended family uh from Australia and they
• 7:51
  Speaker 2: were really great and we did some really deep dives
• 7:55
  Speaker 2: into wines and spirits.
• 7:57
  Speaker 5: So we got kind of and.
• 7:58
  Speaker 4: You got you got a lot of ribbing. Who about
• 8:00
  Speaker 4: you do? Pretty good for a guy who's not Jewish, right,
• 8:02
  Speaker 4: that's right. It was at the.
• 8:05
  Speaker 3: Liquor store on Wednesday and they over in the corner
• 8:10
  Speaker 3: almost hidden away.
• 8:11
  Speaker 4: Manishevitz? Yeah it is. You know. We had a wine
• 8:16
  Speaker 4: experts reveal the biggest myths that ruin good wine. We
• 8:19
  Speaker 4: did this story, I think it was yesterday, and we
• 8:21
  Speaker 4: went through all of these, but one of the first
• 8:23
  Speaker 4: one on there says the more money you spend, the
• 8:26
  Speaker 4: more delicious the wine will be. That's a myth. Now,
• 8:29
  Speaker 4: that's a myth.
• 8:31
  Speaker 2: Now when I'm working the floor of a restaurant.
• 8:35
  Speaker 4: Well, then there was another one on here. The saumier
• 8:37
  Speaker 4: is only there to bully you into drinking.
• 8:40
  Speaker 2: That's also did they have the myth of the people.
• 8:45
  Speaker 2: Not necessarily a myth, but it's funny. People will order
• 8:48
  Speaker 2: the most ordered bottle of wine on a wine list.
• 8:51
  Speaker 2: On the bottle list is the second least expensive because
• 8:55
  Speaker 2: you don't by the least expense.
• 8:57
  Speaker 4: That's what I do.
• 8:58
  Speaker 5: Yeah, oh.
• 9:01
  Speaker 4: You read it, you know not. Let's go now, the
• 9:09
  Speaker 4: more money you spend, the more delicious the wine will be.
• 9:11
  Speaker 4: That's a myth. Obviously it's false, but I said also,
• 9:14
  Speaker 4: I'm telling you if the wine is ten dollars or less,
• 9:17
  Speaker 4: it's probably not going to be very good.
• 9:19
  Speaker 2: Well, there's commercial brands, right, just like anything in its
• 9:22
  Speaker 2: bulk production where you're sourcing your fruit.
• 9:24
  Speaker 5: From a wide area.
• 9:26
  Speaker 2: So you know, we my family always breaks my stones
• 9:30
  Speaker 2: about two buck chuck when it was out, and they
• 9:32
  Speaker 2: would love it.
• 9:34
  Speaker 5: And I'm not saying there's anything wrong with it.
• 9:36
  Speaker 4: I tasted at one time and it was horrible.
• 9:38
  Speaker 5: Oh you didn't like I hated it.
• 9:40
  Speaker 2: It's very thin, It's not that a flavorful, but characteristic
• 9:45
  Speaker 2: I should say, not flavorful, but characteristic. And uh, you
• 9:49
  Speaker 2: know it is what it is. The more specific you
• 9:51
  Speaker 2: get from a vineyard, the more terrowire that comes through,
• 9:54
  Speaker 2: the more concentration of fruit and things like that. But
• 9:58
  Speaker 2: there's this huge, huge, wide range of quality now.
• 10:02
  Speaker 4: And I also made the assertion, and we should test
• 10:04
  Speaker 4: this out sometimes if you put two glasses of wine
• 10:07
  Speaker 4: down in front of me, one expensive and one cheap,
• 10:10
  Speaker 4: both will be gone.
• 10:11
  Speaker 3: Yes that's where that's where my money.
• 10:14
  Speaker 4: That's true. But if I tasted both of them, I
• 10:18
  Speaker 4: bet I would pick the most expensive one all the time.
• 10:21
  Speaker 2: You probably could. And we should do this. We do
• 10:23
  Speaker 2: for corporate events. I've done this a number of times
• 10:26
  Speaker 2: where for for executive businesses and things like that they
• 10:29
  Speaker 2: bring me in we do this educational series where it's
• 10:32
  Speaker 2: a blind tasting a boxed wine verse, you.
• 10:35
  Speaker 5: Know, the more expensive of the same great variety.
• 10:38
  Speaker 1: We should do this as an event sometimes.
• 10:40
  Speaker 5: That would be awesome. Wine canterview already from how event
• 10:44
  Speaker 5: for sure?
• 10:45
  Speaker 4: All right, great, you got a couple of text questions here.
• 10:50
  Speaker 3: This is where you played the part of the devil.
• 10:52
  Speaker 3: By the way, I want to try a nice hard liquor.
• 10:57
  Speaker 3: But I don't like to taste lick. Sure, what do
• 11:01
  Speaker 3: you recommend besides not drinking?
• 11:04
  Speaker 4: Really? I mean if you don't like the tape of
• 11:06
  Speaker 4: the liquor.
• 11:06
  Speaker 2: Yeah, so you know this, This just flashed in my
• 11:11
  Speaker 2: head about vodka and getting a nice and cold right.
• 11:15
  Speaker 2: One thing that a friend of mine she does is
• 11:17
  Speaker 2: she'll take vodka nice and cold, and she says, I'm
• 11:21
  Speaker 2: a seasonal drinker, and she bases it on the fruit
• 11:25
  Speaker 2: that is in season. So she'll get vodka really nice
• 11:28
  Speaker 2: and cold and slice down a nice pair, bring it
• 11:31
  Speaker 2: down to room temperature. It's not an ice cold, crunchy pair,
• 11:34
  Speaker 2: but it'll be soft or berries, and she'll put it
• 11:37
  Speaker 2: in there so she's getting the flavor of this season.
• 11:40
  Speaker 4: And she did a peach peach.
• 11:43
  Speaker 2: So you're a seasonal drinker ice cold vodka, answering the
• 11:47
  Speaker 2: question but then making it playful by having some seasonal flavoring.
• 11:51
  Speaker 1: Ma, may I have a suggestion.
• 11:56
  Speaker 6: You want to just try a hard liquor that's that's
• 11:59
  Speaker 6: a little more gentle, okay, a Canadian whiskey.
• 12:03
  Speaker 1: Yes, it is not hard.
• 12:07
  Speaker 5: It is not very harsh, that's right.
• 12:09
  Speaker 1: It's a it's an it's an easy introductory, so like
• 12:13
  Speaker 1: a Crown Royal.
• 12:16
  Speaker 5: Ground royal pendle tins.
• 12:19
  Speaker 2: But yeah, it's that's a good one that's got a
• 12:21
  Speaker 2: lot of caramel flavor and soft on the palant.
• 12:26
  Speaker 3: Jimmy grew up in upstate New York. Why the hell Utah, Jimmy, I.
• 12:30
  Speaker 5: Went to college out here. My uncle Pete brought me out.
• 12:33
  Speaker 2: He's the cool uncle that taught me how to hunt fish,
• 12:36
  Speaker 2: ski and other things, ah, and other.
• 12:40
  Speaker 3: And other things. How does shaken or stirred affect the drink?
• 12:45
  Speaker 5: Great question. It's the dilution factor that The rule of thumb.
• 12:49
  Speaker 2: Is, if the cocktail all the components of the drink
• 12:54
  Speaker 2: have alcohol in it, you stir it down. The moment
• 12:58
  Speaker 2: you introduce simple syrup, a juice, something other non alcohol
• 13:03
  Speaker 2: to the cocktail, you gotta shake it. Such as the
• 13:07
  Speaker 2: algonquin with this delicious sugar house bourbon.
• 13:11
  Speaker 5: We have vermouth. Hey, those are two alcohols. Why did
• 13:14
  Speaker 5: you shake it? Aha? Because they had the pineapple.
• 13:17
  Speaker 4: So that's why James Bond went against the grain. Yeah,
• 13:20
  Speaker 4: when he would say I would like, you know, the
• 13:22
  Speaker 4: vodka martini, I would like it shaken, not stir That's right,
• 13:27
  Speaker 4: And I think it, and I don't know if they
• 13:30
  Speaker 4: change things for people. I prefer a martini that is
• 13:34
  Speaker 4: shaken and you just like it really cold. I like it,
• 13:38
  Speaker 4: and even little crystals in it sometimes Oh yeah, yeah,
• 13:42
  Speaker 4: that's the best.
• 13:43
  Speaker 2: We do them in the Martini the History of the Martini,
• 13:47
  Speaker 2: and we start with the Martinez, which is an old
• 13:51
  Speaker 2: world gin, old Tom gin and just you'll never have
• 13:54
  Speaker 2: Cherry liqueur. People are like, this is martina. I've never
• 13:57
  Speaker 2: seen a martini like this. That's the original Martini of
• 13:59
  Speaker 2: that kind of style. Then we move into the but
• 14:02
  Speaker 2: we finish with the Vesper James Bond's Martini and I
• 14:05
  Speaker 2: actually stir and then I do want shake, and so
• 14:09
  Speaker 2: people have it side by side nice yeah, and people
• 14:13
  Speaker 2: are like, oh, I get it, you got it a
• 14:16
  Speaker 2: lot more flavor and all these kinds of things.
• 14:19
  Speaker 4: When I've had when I've ordered a Vesper's martini at
• 14:22
  Speaker 4: a restaurant, and most a lot of times they don't
• 14:25
  Speaker 4: have it. But you know, bigger, better restaurants will. Yeah,
• 14:28
  Speaker 4: and they don't. I'm sure they stir it and they
• 14:30
  Speaker 4: bring it to the table, and.
• 14:32
  Speaker 5: It really depends.
• 14:33
  Speaker 2: I've had Manhattan's out here that have been shaken and
• 14:37
  Speaker 2: set over a rocks glass with a cube. So it's
• 14:39
  Speaker 2: all a matter of style and preference, for sure.
• 14:43
  Speaker 3: Let's see what's a good first date vibe place to
• 14:47
  Speaker 3: eat in Utah County slash South Salt Lake with good
• 14:51
  Speaker 3: food and good drinks.
• 14:52
  Speaker 5: It's a great question.
• 14:54
  Speaker 4: There is.
• 14:57
  Speaker 5: Communal I believe is out there in Provo the.
• 15:00
  Speaker 4: Area that I think a long time.
• 15:02
  Speaker 5: They've been there a long time. Also in Draper.
• 15:06
  Speaker 2: Forgive me for not knowing it, but Draper, there's this
• 15:08
  Speaker 2: little mini castle looking it's not a castle. It's just
• 15:12
  Speaker 2: a robust brick house out there in Draper, and it's
• 15:17
  Speaker 2: towards the mountain side solid.
• 15:19
  Speaker 5: I was there for a luncheon one time, and I'd
• 15:23
  Speaker 5: been meaning to go back.
• 15:24
  Speaker 2: Email me, whoever texted at email me, go to Wantakeanaviewtah
• 15:28
  Speaker 2: dot com and I'll find the name of that restaurant
• 15:30
  Speaker 2: that is the place for you.
• 15:31
  Speaker 5: Pardon me for not.
• 15:32
  Speaker 4: Remembering, all right, Thank you very much. Jimmy.
• 15:35
  Speaker 2: Hey, catch me Monday at Roosters in Ogden. We're doing
• 15:39
  Speaker 2: whiskey and history, talking about the rich history distillation in
• 15:42
  Speaker 2: Utah from the mid eighteen hundreds to present day.
• 15:44
  Speaker 5: All while learning about some.
• 15:46
  Speaker 2: Local distilleries featured in front of you in a flight
• 15:49
  Speaker 2: and they got a great food menu as well. But
• 15:52
  Speaker 2: this Monday for twenty and go to winiquea viewtah dot
• 15:56
  Speaker 2: com for more inf you need tickets for that or yeah,
• 15:58
  Speaker 2: it's a paid event, right the Pines I think is
• 16:02
  Speaker 2: the restaurant you were thinking.
• 16:03
  Speaker 5: I think it is. I found it for you.
• 16:05
  Speaker 4: How did you find that?
• 16:07
  Speaker 6: I google red brick restaurant in Draper and it's in
• 16:12
  Speaker 6: an eighteen seventy nine brick home.
• 16:14
  Speaker 4: Is that?
• 16:14
  Speaker 5: Does that sound like that?
• 16:16
  Speaker 6: Is that?
• 16:16
  Speaker 3: The whites?
• 16:17
  Speaker 1: The pines?
• 16:18
  Speaker 5: There they go, all right,