Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from March 6th, 2026

Transcript

Have Another Drink with Jimmy the Wine Guy from March 6th, 2026 · The Radio From Hell Show - Best Of

• 0:01
  Speaker 1: Make feel better, right, feel out all right there he
• 0:12
  Speaker 1: is shaking it up.
• 0:13
  Speaker 2: He's the distorted contortionists who runs the Wine Academy of
• 0:19
  Speaker 2: Utah Wine Academy of Utah dot com. Jimmy Santangelo. That
• 0:23
  Speaker 2: this just I say, distorted contortionists of the Wine acount.
• 0:29
  Speaker 3: Jimmy has brought in so much bar equipment today, I
• 0:33
  Speaker 3: feel like we just need to have a full time
• 0:36
  Speaker 3: bar here in the studio if you insist.
• 0:39
  Speaker 4: They keep threatening to remodel this room, and maybe they
• 0:43
  Speaker 4: should just put one in.
• 0:44
  Speaker 5: I think it would make things a lot easier.
• 0:47
  Speaker 6: You know.
• 0:47
  Speaker 2: And not only put in a bar, but during the
• 0:50
  Speaker 2: four hours we're here, we should have a bartender.
• 0:55
  Speaker 6: Sounds like our shows, our feature is going to go longer.
• 0:58
  Speaker 2: So so you know, after after we announced the boner voting,
• 1:02
  Speaker 2: and then I say, another martini, keep them coming.
• 1:09
  Speaker 7: We have a fun espresso martini today.
• 1:13
  Speaker 6: Let me pass them out, Let me pass them out.
• 1:14
  Speaker 5: Oh look at that.
• 1:15
  Speaker 6: Oh it's pretty we go, here we go.
• 1:18
  Speaker 7: We are using Piedmont's Italian vodka. Wheat is the grain
• 1:25
  Speaker 7: triple distilled, then finally on a fourth distillation through a
• 1:30
  Speaker 7: large wooden oak barrel. And uh, just unfiltered, non chilled.
• 1:37
  Speaker 7: So this vodka really comes through with the nice with
• 1:40
  Speaker 7: a nice base to.
• 1:43
  Speaker 8: Build Wahaca Coffee Liqueur. Are you kidding mess this.
• 1:52
  Speaker 5: Unfortunately?
• 1:53
  Speaker 6: Good morning?
• 1:55
  Speaker 7: Yeah, this is our This is by Wahawka, the Mescal
• 2:00
  Speaker 7: brand that we may be familiar with out there in
• 2:03
  Speaker 7: the market, and this is their coffee Liqueur. We have
• 2:07
  Speaker 7: here a two to one ratio coffee Liqueur de vodka
• 2:11
  Speaker 7: supported by a gave syrup. Wanted to keep within the
• 2:15
  Speaker 7: theme and a little bit what do I have here?
• 2:19
  Speaker 7: Half and half or cream?
• 2:21
  Speaker 6: Let's see.
• 2:21
  Speaker 7: Yeah, I have a little half and half just to
• 2:23
  Speaker 7: give it that bit of weight and texture.
• 2:27
  Speaker 8: But good without it. I mean, this is definitely tasty.
• 2:31
  Speaker 6: You can have that. You could drink that right out
• 2:33
  Speaker 6: of the bottle. Yeah, this is pretty good stuff.
• 2:35
  Speaker 7: And it's not too sweet, and that's what I like
• 2:38
  Speaker 7: about it. It's also made with a base of Wahawk
• 2:41
  Speaker 7: coffee coffee beans from this southern Mexican providence an area
• 2:47
  Speaker 7: down there.
• 2:47
  Speaker 6: You floated state coffee beans, Yeah, the Italian thing. Yeah,
• 2:52
  Speaker 6: free coffee beans on top of orange draper. It's live laflow,
• 2:55
  Speaker 6: that's true, you know.
• 2:59
  Speaker 4: In order to move to you have to have one
• 3:02
  Speaker 4: of those signs in your kitchen.
• 3:04
  Speaker 6: But Jordan and.
• 3:09
  Speaker 5: Vul Wow, that's really good. M hmm, that's really good.
• 3:15
  Speaker 7: Oh yeah, it's got a great balance to it. Two
• 3:17
  Speaker 7: to one ratio has mentioned two parts of the uh
• 3:20
  Speaker 7: Mexcal Cafe coffee liqueur to one part of the Veritas
• 3:26
  Speaker 7: touch about probably a half ounce of the cream and
• 3:30
  Speaker 7: then a spoon measure of my gab necktur nectar next
• 3:36
  Speaker 7: tour nectar.
• 3:38
  Speaker 6: Next to the ye. So the UH. Now, tell me
• 3:43
  Speaker 6: a little bit more about this vodka? Yeah, yeah, what
• 3:46
  Speaker 6: is this? Yeah?
• 3:47
  Speaker 7: The Vanetta, Yeah, and available. It's a thousand leader thousand MILLI.
• 3:53
  Speaker 7: You know, when the bile is not enough, you have
• 3:55
  Speaker 7: the thoughts one thousands of seven to fifty.
• 3:57
  Speaker 8: It's great. They should be behind every bar.
• 4:00
  Speaker 7: And this is uh an excellent, good weighted UH. I
• 4:05
  Speaker 7: have had this as a martini in one of my events.
• 4:08
  Speaker 6: With building UH with.
• 4:12
  Speaker 7: Dole in French drive removeth and then complementing that and
• 4:17
  Speaker 7: I made it as a with the pickled onion. So
• 4:21
  Speaker 7: the Gibson which we always love, and just that herbaciousness
• 4:24
  Speaker 7: doesn't have to be just that, but you know it,
• 4:27
  Speaker 7: uh I can't stop thinking. I want to say, uh,
• 4:31
  Speaker 7: white Russian, yeah, with this, with this, with this whole
• 4:34
  Speaker 7: combination and black Russians, like you know, you could just
• 4:38
  Speaker 7: have both these white Russian.
• 4:40
  Speaker 3: It'say, today's the day.
• 4:43
  Speaker 6: Yeah. Perfect. So, So that's not an expensive bottle either.
• 4:48
  Speaker 9: What's my phones off to the sideks, And that's a
• 4:54
  Speaker 9: thousand mill And it's Italian and it's wheat based.
• 4:58
  Speaker 7: Yeah, Italian weed from the area, and uh, triple distilled.
• 5:03
  Speaker 6: So it's a nice, fine thin product. I like that.
• 5:05
  Speaker 7: And then they'll send it through a fourth distillation in
• 5:09
  Speaker 7: a large wooden Yeah. It's a old style I'm trying
• 5:15
  Speaker 7: to think of Amarn Baarn if my memory serves me correct,
• 5:19
  Speaker 7: it's a French style.
• 5:22
  Speaker 8: Large bin uh for brandy production.
• 5:27
  Speaker 6: Excuse me. I'm enjoying this espresso on our tv uh.
• 5:31
  Speaker 7: And the vodka has unfiltered cold filtration. It's just really
• 5:38
  Speaker 7: nice and great weight on the palette, on its own,
• 5:42
  Speaker 7: on its own.
• 5:43
  Speaker 2: Yeah, and then it makes for a great base for
• 5:44
  Speaker 2: this coffee. Mescal is not expensive either. It's a was
• 5:49
  Speaker 2: it that's thirty bucks. That's thirty bucks for that bottle,
• 5:52
  Speaker 2: but yeah, twenty nine thirty bucks.
• 5:54
  Speaker 5: Yeah, and that'll last year.
• 5:55
  Speaker 6: Yeah, twenty four bucks for the.
• 5:57
  Speaker 4: Now would you would you refrigerate that after you Yeah,
• 6:00
  Speaker 4: I would throw in the refrigerator.
• 6:01
  Speaker 7: I was just thinking about the alcohol by volume. It's
• 6:04
  Speaker 7: forty proof, so twenty percent alcohol by volume, which is
• 6:07
  Speaker 7: typical for liqueurs, and uh, you know, a little bit
• 6:11
  Speaker 7: of tackiness to it, but just absolutely delicious.
• 6:14
  Speaker 2: Wo.
• 6:15
  Speaker 6: And I had.
• 6:16
  Speaker 8: Poured some on its own for you to not raise it.
• 6:19
  Speaker 7: And you know what I did with this, I had
• 6:21
  Speaker 7: I drew some coffee off your machine out there, thinking
• 6:24
  Speaker 7: I might have to put it, but after giving it
• 6:27
  Speaker 7: a little assessment and taste, I was like, no, I
• 6:29
  Speaker 7: think this is I think it's fine.
• 6:31
  Speaker 6: So it didn't need additional coffee.
• 6:33
  Speaker 7: But this would be fun to ink up a coffee
• 6:35
  Speaker 7: in the morning, so you can have a Mexican coffee
• 6:38
  Speaker 7: or something.
• 6:39
  Speaker 6: On that weekend. On the weekend. Sure, just on the weekends,
• 6:42
  Speaker 6: far as you know.
• 6:43
  Speaker 5: Really, well, didn't the weekend start today? Huh? All right,
• 6:48
  Speaker 5: thank you, Jimmy, you got us all right.
• 6:51
  Speaker 2: Well, we're back with the amped up our tour of
• 6:57
  Speaker 2: the Wine Academy of Utah. He's Jimmy Santangelo. He's here
• 7:02
  Speaker 2: to answer your questions now, any question you might have
• 7:06
  Speaker 2: about cocktails or wine, about hospitality, about restaurant etiquette, or
• 7:13
  Speaker 2: maybe you want him to make it. You can make
• 7:15
  Speaker 2: restaurant recommendations. That's in your house.
• 7:18
  Speaker 5: Got resent Juna tonight?
• 7:20
  Speaker 6: Oh nice?
• 7:21
  Speaker 5: Did you make those two months ago?
• 7:23
  Speaker 6: Yes, Juna, that's an odd that's the one that's the.
• 7:27
  Speaker 5: Pairing of Italian Japanese Japanese.
• 7:31
  Speaker 6: Yeah.
• 7:31
  Speaker 5: Yeah, that's my favorite dishes.
• 7:33
  Speaker 6: What they can do with a noodle.
• 7:35
  Speaker 4: Yeah, my favorite dish is the wygu Raguy delicious.
• 7:40
  Speaker 6: Wow.
• 7:41
  Speaker 7: Absolutely, I gotta I gotta check that out. I hardly
• 7:43
  Speaker 7: I'm working too much. I don't get a chance to
• 7:45
  Speaker 7: go out.
• 7:47
  Speaker 5: Uh, but I'm looking at your list here. Yeah.
• 7:50
  Speaker 7: Brookstone twenty two is a new restaurant, although not recognizing
• 7:54
  Speaker 7: the Dining Wards because they opened up the night of
• 7:57
  Speaker 7: the Dining Wards. It's brought to you by Felt uh Ronney. Yeah,
• 8:02
  Speaker 7: it's the location of our team. Love that space. It's
• 8:06
  Speaker 7: over on what is it one hundred South and uh
• 8:09
  Speaker 7: Main Street, so twenty two South Maine whatever.
• 8:14
  Speaker 8: Yeah, and a great job that.
• 8:17
  Speaker 6: It's the first place I ever had tappas No. Yeah,
• 8:20
  Speaker 6: because that's yeah, that kind of the whole thing. Really yeah, nice, nice.
• 8:26
  Speaker 4: Let's see, let's see if we have some questions here. Oh,
• 8:29
  Speaker 4: this is kind of a weak question, I think.
• 8:31
  Speaker 6: Well then by all means, let's ask.
• 8:32
  Speaker 4: You what is a good orange juice with no pulp
• 8:35
  Speaker 4: for a screwdriver, to which I say, grow up?
• 8:38
  Speaker 2: Okay, my my wife, My wife hates pulp and orange juice.
• 8:44
  Speaker 5: You don't want pulp and a screwdriver.
• 8:46
  Speaker 6: My wife hates pulp and orange juice. Makes it a
• 8:48
  Speaker 6: filip no time.
• 8:49
  Speaker 5: I mean you can, you can buy no pulp orange juice. Yeah, totally,
• 8:53
  Speaker 5: little strainer.
• 8:55
  Speaker 6: Simply orange. Simply orange is one of my go to face.
• 8:59
  Speaker 4: Let's see what custom cocktail would Jimmy create for radio
• 9:03
  Speaker 4: from hell?
• 9:03
  Speaker 8: Oh wow, what a great question.
• 9:07
  Speaker 7: I saw brown space brown Spirits based just I'm just
• 9:10
  Speaker 7: feeling that I feel some like red spirit in there,
• 9:14
  Speaker 7: like a red flavoring, cinnamon flavoring for some reason. So
• 9:19
  Speaker 7: I think I would I would do a riff on
• 9:22
  Speaker 7: a uh.
• 9:24
  Speaker 6: You know what I would do?
• 9:25
  Speaker 7: I would I would do a brown Derby with when
• 9:30
  Speaker 7: with the honey. So brown Derby is a three to
• 9:32
  Speaker 7: two to one cocktail. I would use bourbon. Actually, I
• 9:35
  Speaker 7: would switch it over to a rye for the spice,
• 9:38
  Speaker 7: the honey simple serpent and.
• 9:39
  Speaker 6: Grapefruit juice ruby red grapefruit juice no point and yeah one,
• 9:45
  Speaker 6: I'm sorry to say that again. Yeah.
• 9:47
  Speaker 7: So uh three parts rye, two parts grapefruit juice ruby
• 9:50
  Speaker 7: red or otherwise, and then one part honeywater. So that's
• 9:54
  Speaker 7: taking a honey breaking it down into a simple But
• 9:57
  Speaker 7: I would do a little clothiness in there. I would
• 10:00
  Speaker 7: do like modified, I would modify that honey water because
• 10:05
  Speaker 7: I feel the spice.
• 10:06
  Speaker 8: It will emphasize the rice spice. But I feel you
• 10:08
  Speaker 8: guys are you.
• 10:09
  Speaker 7: Know you're spicy, and I feel red. I'm feeling red,
• 10:12
  Speaker 7: so you keep feeling red.
• 10:14
  Speaker 2: And my first impulse was to say we should put
• 10:17
  Speaker 2: blood in it. There should just be a.
• 10:20
  Speaker 7: Little blood, sweat and cheers over these years.
• 10:23
  Speaker 6: You know, like just a little few drops of blood.
• 10:27
  Speaker 5: Let's see what is a good locally made brandy for
• 10:30
  Speaker 5: old fashioned.
• 10:32
  Speaker 8: So the our boys up at uh.
• 10:38
  Speaker 7: Yeah no, not ogged in North Bountiful, be the Hive Winery.
• 10:45
  Speaker 7: Hive Winery. He does a great job. Him and his
• 10:47
  Speaker 7: wife do a fantastic job.
• 10:50
  Speaker 6: Both engineers.
• 10:52
  Speaker 8: They're very precise, they have good heart.
• 10:55
  Speaker 7: And they know their way around both fermentation and distillation.
• 11:00
  Speaker 7: That's where you want live winery.
• 11:04
  Speaker 4: Go oh, this is someone who knows. I'm going to
• 11:06
  Speaker 4: tune it tonight. Go next door to Scion and try
• 11:09
  Speaker 4: their smoke show cider.
• 11:10
  Speaker 5: If it's on tap. Cool, it tastes like mezcal.
• 11:14
  Speaker 6: Nice.
• 11:15
  Speaker 4: Interesting, Yeah, let's see how do you improve a standard Manhattan?
• 11:20
  Speaker 8: So it's your remoots and your spirits.
• 11:23
  Speaker 7: You know, I have people ask me all the time,
• 11:26
  Speaker 7: like what's the price when you buy whiskeys? You know,
• 11:30
  Speaker 7: there's this kind of there's this commercial brand, there's the
• 11:35
  Speaker 7: standard that you want to afford, and then I'm gonna
• 11:37
  Speaker 7: spend a ton of money. I'm gonna stand in line.
• 11:39
  Speaker 7: I'm not gonna make a cocktail out of it, and.
• 11:41
  Speaker 6: Of course not.
• 11:41
  Speaker 7: But it's we're removeth where you can spend an extra
• 11:44
  Speaker 7: dollar or two and really improve the characteristic. There's a
• 11:48
  Speaker 7: vermouth on the store shelves. Now we all know Carpano
• 11:51
  Speaker 7: antika formula, the Italian remoth. I always speak of French
• 11:54
  Speaker 7: remouth for the herbaceous news. Carpano antiket of the Italian
• 11:58
  Speaker 7: remoot is going to have more of your nutty, your
• 12:00
  Speaker 7: toffee or caramely thing. But there's another vermooth out there
• 12:03
  Speaker 7: from Spain name escapes me. It's right there on the
• 12:07
  Speaker 7: shelf Store forty one. Look to the left on the
• 12:09
  Speaker 7: bottom and it's got more of a lighter red ruby
• 12:14
  Speaker 7: color and vermouth. You can have it on its own.
• 12:18
  Speaker 7: You can it as a spritzer. You can have this
• 12:21
  Speaker 7: ver if I if I used after shape, it would
• 12:24
  Speaker 7: be my after shape, it would.
• 12:27
  Speaker 6: It's a really nice vermood.
• 12:28
  Speaker 7: So to answer the question, formooth really, yeah, will bump
• 12:35
  Speaker 7: it up there.
• 12:35
  Speaker 2: And people used to routinely just drink vermooth on its own. Yeah,
• 12:40
  Speaker 2: as in as in sherry. You know, we buy a
• 12:43
  Speaker 2: bottle of dry sherry and keep it mainly for cooking.
• 12:46
  Speaker 6: But then I.
• 12:48
  Speaker 2: Every once in a while my wife will say what
• 12:50
  Speaker 2: happened to the rest of that? And I said, well,
• 12:55
  Speaker 2: you know, I'll have a glass of sherry.
• 12:57
  Speaker 7: We should do a shertation of fortified wayne and tasty,
• 13:00
  Speaker 7: maybe a next from Hell event. We could do a
• 13:03
  Speaker 7: fortified tasting because fortified wine, sherries, ports madeiras.
• 13:10
  Speaker 8: Are just a wonderful world and great story.
• 13:13
  Speaker 5: They really are.
• 13:14
  Speaker 4: What what's a good cheese to go with your wine?
• 13:16
  Speaker 4: I know locally we got beehive cheese.
• 13:18
  Speaker 7: Yeah, beehive cheese. I am a fan of sharp aged cheddar,
• 13:23
  Speaker 7: whether it's white Tillamook or the age Tillamook all the
• 13:27
  Speaker 7: way through Hebrew Valley does some great cheeses. Is mentioned
• 13:31
  Speaker 7: beehive and you know one of my favorite store bought cheeses.
• 13:36
  Speaker 7: And if the Copules are listening, I'm sorry, matt Yolena,
• 13:40
  Speaker 7: but I like to go to Costco and get the
• 13:42
  Speaker 7: aged Irish cheddar.
• 13:45
  Speaker 5: Oh yeah, it's pretty good.
• 13:47
  Speaker 7: I mean you just slice that bad boy open, let
• 13:49
  Speaker 7: it rest on the countertop, and that's got some great
• 13:53
  Speaker 7: because of the saltiness, the fattiness, the dariness really calms
• 13:57
  Speaker 7: down the tannic structure of the red wine.
• 14:01
  Speaker 5: Well, we got our party next week.
• 14:03
  Speaker 8: Looking forward to that.
• 14:06
  Speaker 6: That's sold out unfortunately or fortunately.
• 14:09
  Speaker 5: And I'm looking forward to that.
• 14:11
  Speaker 6: That's good.
• 14:12
  Speaker 5: Anytime we can hang out with you, I enjoy.
• 14:14
  Speaker 3: If you missed out on that, though, we're planning another
• 14:17
  Speaker 3: event that we'll probably tell you about next week.
• 14:19
  Speaker 4: Next week we'll tell me about it. Also, you got
• 14:22
  Speaker 4: some other events happening here. Yeah, you're busy.
• 14:25
  Speaker 5: Look at this.
• 14:25
  Speaker 7: Yeah, you know for I'm going to start from the
• 14:27
  Speaker 7: bottom to the top because Park City Wine Festivals coming
• 14:30
  Speaker 7: up in April, and when you're buying your tickets to
• 14:32
  Speaker 7: the grand tasting, use coupon code Jimmy j I M
• 14:36
  Speaker 7: M Y and you'll get a couple.
• 14:38
  Speaker 6: Of percent off for your tickets. Yeah, fifteen.
• 14:44
  Speaker 7: And we we also have some new clear Water distilling
• 14:49
  Speaker 7: for those that enjoy cigars or want to learn about
• 14:51
  Speaker 7: the etiquette of smoking. And I'm pairing cocktails from their portfolio.
• 14:55
  Speaker 7: That's on the fifteenth of this month, followed by various
• 14:59
  Speaker 7: states Kiln.
• 15:00
  Speaker 8: If you are interested in the co working space.
• 15:03
  Speaker 7: Whether it's the Holiday Lehigh or downtown location, you can
• 15:06
  Speaker 7: buy tickets over through event Bright and you get a
• 15:10
  Speaker 7: complimentary tour and tasting when I'm there. Fun one up
• 15:14
  Speaker 7: at AM I going over time for fun. One on
• 15:18
  Speaker 7: at Roosters in Ogden. That's a brand new one. I
• 15:21
  Speaker 7: love those guys at Roosters.
• 15:22
  Speaker 8: We just did our tasting at the coop and late
• 15:25
  Speaker 8: in this past week.
• 15:26
  Speaker 7: That was a lot of fun. And those guys up
• 15:28
  Speaker 7: there love you. They always yep, they always need yeah
• 15:32
  Speaker 7: for sure as the springtime comes. But the Ogden location,
• 15:36
  Speaker 7: I'm I'm doing each month whiskey and I'll finish with
• 15:39
  Speaker 7: this whiskey in history. You know my whiskey and history
• 15:41
  Speaker 7: experience that we great. This is gonna be my little
• 15:44
  Speaker 7: every month. I'm gonna do it up there and I'm
• 15:46
  Speaker 7: going to feature different spirits from Utah, So the history
• 15:50
  Speaker 7: we'll talk about it'll be overly emphasized with how Ogden's
• 15:53
  Speaker 7: been a part of it. But go to Roosters website
• 15:57
  Speaker 7: and or my website. I'm updating that we just signed
• 15:59
  Speaker 7: the trek last night, so we'll get that updated for you.
• 16:03
  Speaker 7: Lifelong Learning Scotch Tasting Tracy Aviary, Women and Wine next week,
• 16:08
  Speaker 7: and Lifelong Learning Tequila Mescal coming up. I've got a
• 16:13
  Speaker 7: couple of lifelong learnings with Irish and Scotch next week
• 16:16
  Speaker 7: and then the week after that.
• 16:17
  Speaker 6: I don't know why I have in March tequila.
• 16:20
  Speaker 7: I must have been really thirsty when I scheduled that
• 16:23
  Speaker 7: I would to be a maying, But I think it's
• 16:26
  Speaker 7: because it's the winter calendar, so we wanted to slide
• 16:28
  Speaker 7: it in. But go to wan Akedemywa dot com for
• 16:31
  Speaker 7: more information on all the calendaring events.
• 16:33
  Speaker 5: There you go.
• 16:34
  Speaker 7: Absolute busy fella Cheers everyone, have a great weekend.
• 16:38
  Speaker 6: I say, let me know if you need anything.
• 16:41
  Speaker 5: Thank you sir, you got