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Have Another Drink with Jimmy the Wine Guy from November 14th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Is this sponsored gene.
• 0:01
  Speaker 2: Have another drink with Jimmy the Wine Guy powered by
• 0:03
  Speaker 2: clear Water Distilling. Today, Jimmy's crafting a canal of cinnamon whiskey.
• 0:07
  Speaker 2: Old fashioned adds a nice fall flavor to a classic
• 0:11
  Speaker 2: perfect winter sipper. Take notes, people.
• 0:15
  Speaker 3: Have the drain make field better.
• 0:18
  Speaker 4: I'm thele the trains of the feel.
• 0:20
  Speaker 1: All right, this feel down onder the weather. I'm another
• 0:24
  Speaker 1: time to the feel all right. Well, here he is
• 0:27
  Speaker 1: the ferocious czar who runs the Wine Academy of Utah,
• 0:32
  Speaker 1: Jimmy Santangelo. You can find all things Jimmy at Wine
• 0:37
  Speaker 1: Academy of Utah dot com. And Jimmy's here for two segments.
• 0:42
  Speaker 1: So we're gonna talk about this fine Canela cocktail and
• 0:45
  Speaker 1: also he'll answer your questions. Yes, eight seven, seven, six
• 0:50
  Speaker 1: oh two nine six ninety six. How about holiday beverages
• 0:53
  Speaker 1: you might want to ask about or things like that.
• 0:54
  Speaker 5: Well, we made one here today for you, and I
• 0:57
  Speaker 5: know in the lead we had in their old fast,
• 1:00
  Speaker 5: but we changed it here last week.
• 1:01
  Speaker 3: Pulled an audible.
• 1:03
  Speaker 5: This is Canela and cran cranberry juice, and this is
• 1:08
  Speaker 5: all one to one ratio.
• 1:09
  Speaker 3: The cinnamon really comes through.
• 1:11
  Speaker 5: I'm using just a really nice organic cranberry and tart cherry.
• 1:16
  Speaker 3: I wanted more of that tartness to come through.
• 1:18
  Speaker 5: It's not too sweet, and we have, you know, the
• 1:22
  Speaker 5: Canela whiskey, no sugars added already. Clearwater really likes to
• 1:27
  Speaker 5: push the boundaries with their distillation and infusions and combinations
• 1:32
  Speaker 5: of their flavors. They've got such a great lineup in
• 1:35
  Speaker 5: their portfolio, and this Canela whiskey just screams the fall
• 1:40
  Speaker 5: and holiday season with that nice light cinnamon flavor.
• 1:44
  Speaker 1: How about this. You know people don't do punch bowls
• 1:47
  Speaker 1: much anymore, right, but this would be easy to do.
• 1:52
  Speaker 1: Oh you get a big punch bowl and you put
• 1:54
  Speaker 1: a whole bottle of Canela.
• 1:56
  Speaker 3: In there, the absolutely and.
• 1:59
  Speaker 1: All your It puts a little bit of ice.
• 2:02
  Speaker 3: Some orange, some star knee, some clove. I love where
• 2:06
  Speaker 3: you're going with it.
• 2:06
  Speaker 5: And a nice thing about the Canala This month it's
• 2:09
  Speaker 5: on SPA, so it's three dollars up, it's.
• 2:11
  Speaker 3: Twenty six bucks.
• 2:12
  Speaker 5: That's great, I mean, and this is going to be
• 2:14
  Speaker 5: on your shelve or if you use it in a
• 2:16
  Speaker 5: batched cocktail out something really nice for that.
• 2:19
  Speaker 3: No, that that would be fantastic.
• 2:20
  Speaker 2: I actually have along those lines it for the cider
• 2:26
  Speaker 2: and you put it in like a I put it
• 2:29
  Speaker 2: in a crockpot. Actually I had this cinnamon whiskey to that.
• 2:35
  Speaker 1: Yeah, there you go. I'm just gonna say that this
• 2:37
  Speaker 1: would also be good warm. Yeah.
• 2:40
  Speaker 5: So we somebody just asked that last night actually at
• 2:42
  Speaker 5: one of our events about can you have hot cocktails?
• 2:47
  Speaker 5: Like how do you go about doing that? And like, well,
• 2:49
  Speaker 5: what we do in our house is we have the
• 2:51
  Speaker 5: small pot. And I love the crockpot idea because that
• 2:53
  Speaker 5: just keeps it nice and warm, consistent. Tap, your burner's
• 2:56
  Speaker 5: not going up, not going down. You're not gonna have
• 2:58
  Speaker 5: any caramelization at the bottom and my large effect or whatever.
• 3:01
  Speaker 5: So you keep that nice warm. But it's the I love,
• 3:05
  Speaker 5: and I've said a million times on the future here
• 3:08
  Speaker 5: that unfiltered sider, the apple juice, the apple sider. Love
• 3:13
  Speaker 5: that and keep that warm. Add some of your spices
• 3:16
  Speaker 5: and you can already get a pre spice. But it's
• 3:18
  Speaker 5: fun having stuff floating around, sliced apple, things of that nature,
• 3:23
  Speaker 5: orange orange, the segments of orange or you know, sliced orange,
• 3:28
  Speaker 5: the wheels, and it's a lot of fun. Now, what
• 3:31
  Speaker 5: Mi Nana taught me as a kid as a young
• 3:33
  Speaker 5: adult is you have your alcohols on the side.
• 3:37
  Speaker 1: Yeah, so people.
• 3:38
  Speaker 5: Ladle it in the cup that you at it, otherwise
• 3:41
  Speaker 5: the alcohol may vapor.
• 3:43
  Speaker 1: Of That's what I was gonna ask about.
• 3:44
  Speaker 3: That's what I did.
• 3:45
  Speaker 2: I had the crocodile with the with the apple cider,
• 3:48
  Speaker 2: and I put some cinnamon sticks and stuff in it,
• 3:50
  Speaker 2: and then I had the bottle of the canelas and
• 3:52
  Speaker 2: the and then people can put as much as they want.
• 3:54
  Speaker 5: Well, speaking of the holidays, tis the season, and I
• 3:59
  Speaker 5: brought you guys ornament drinks. So this is what you
• 4:03
  Speaker 5: have in your cup, but in the ornament, so this
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  Speaker 5: is cranberry and cranberry and cinnamon.
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  Speaker 3: You can put anything you want in here.
• 4:10
  Speaker 5: So I've got a number of in home wine events,
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  Speaker 5: not only this weekend, all throughout the holidays, and everyone
• 4:16
  Speaker 5: will finish their final poor uh in these little guys.
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  Speaker 1: You know, I just bought them up.
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  Speaker 3: Aren't they fun? I got it you know online.
• 4:24
  Speaker 1: That's great. That's great, great gift idea.
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  Speaker 3: So you know which you can put it on the tree, right,
• 4:37
  Speaker 3: you put on the tree.
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  Speaker 5: So I just thought it was something for you know,
• 4:41
  Speaker 5: beverages bring people together. They can be fun, they can
• 4:44
  Speaker 5: be gift giving ideas, and this Canela whiskey really brings
• 4:47
  Speaker 5: that together because perhaps somebody is not going to normally
• 4:50
  Speaker 5: get this product. How what am I do with the
• 4:52
  Speaker 5: cinnamon whiskey? Well, we're talking about a whole bunch of
• 4:55
  Speaker 5: things that we can do with a cinnamon whiskey, whether
• 4:57
  Speaker 5: it's the old fashioned or something as simple as your
• 5:00
  Speaker 5: favorite cranberry flavored item. And this is I love this
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  Speaker 5: with pineapple juice too.
• 5:07
  Speaker 3: It's my own. Oh I just a cinnamon and pineapple.
• 5:09
  Speaker 5: It's kind of that teaky thing and it's just that caramelization.
• 5:13
  Speaker 5: The pineapple with the cinnamon kind of becomes caramelized.
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  Speaker 3: On my pallett. It's a real, it's kind of a
• 5:18
  Speaker 3: it's a favorite of mine.
• 5:19
  Speaker 4: Little I gotta try that, Steph in the chat room,
• 5:23
  Speaker 4: all right, Jimmy, damn, I'll go buy some Canilo today.
• 5:27
  Speaker 1: You twisted my arm and it's real.
• 5:29
  Speaker 5: It's on sale, and it's on sale, and you can
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  Speaker 5: also get it at the clear Water store. They Clearwater
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  Speaker 5: has a distillery and a package store in front. In fact,
• 5:40
  Speaker 5: every other month we the Wine Academy of Utah and
• 5:43
  Speaker 5: Clearwater collaborate for an educational event on the etiquette of
• 5:47
  Speaker 5: smoking cigars, and we then pair two cocktails from one
• 5:52
  Speaker 5: of their spirits. Effect this weekend, this Sunday, at two o'clock,
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  Speaker 5: we are featuring the canela and I'm gonna be doing
• 5:58
  Speaker 5: an old fashion there and then I'm also going to
• 6:00
  Speaker 5: be doing the Gosh. After tasting this, I might do this. Yeah,
• 6:05
  Speaker 5: I got to see what the cigar is. I don't
• 6:07
  Speaker 5: want it to go to cherry or tart, but the
• 6:11
  Speaker 5: I was gonna do with the apple cit or what
• 6:13
  Speaker 5: I had just explained.
• 6:14
  Speaker 3: But cold not hot.
• 6:15
  Speaker 1: You're talking about pineapples, and it just reminded me of
• 6:17
  Speaker 1: the story I saw early this week. You would be
• 6:20
  Speaker 1: interested in this, Jimmy. After fifteen years of research and development,
• 6:23
  Speaker 1: the Dole Pineapple Company has unveiled Colada Royale pineapple. The
• 6:29
  Speaker 1: company calls it a game changing innovation to the fresh
• 6:33
  Speaker 1: fruit category. It is a pineapple which they have bread
• 6:36
  Speaker 1: to taste like a pina colada. So look cook it's
• 6:40
  Speaker 1: so you just can just eat the pineapple and it
• 6:42
  Speaker 1: tastes like a penugalong Wow wow cue the song right exactly.
• 6:48
  Speaker 4: This is really good though, this cranberry and cinnamon. This
• 6:51
  Speaker 4: is really good.
• 6:52
  Speaker 2: And I just posted a picture of that cute ornament
• 6:55
  Speaker 2: if you want to see what that is like.
• 6:57
  Speaker 1: Yeah, it's just a little hag. It'd be great if
• 7:00
  Speaker 1: you had like about twenty of these and just us
• 7:02
  Speaker 1: used them all on your treet with different alcohols.
• 7:05
  Speaker 4: And now, last time I was I'm wondering because last
• 7:09
  Speaker 4: time I was at the grocery store I saw this
• 7:11
  Speaker 4: cranberry seven up, I'm wondering.
• 7:15
  Speaker 3: I'm there, let's do it.
• 7:17
  Speaker 5: I was even thinking that you can add some soda
• 7:20
  Speaker 5: water to this.
• 7:21
  Speaker 1: There you go. Yeah, all right.
• 7:23
  Speaker 3: That's good.
• 7:24
  Speaker 4: Yeah, if you have any questions for Jimmy, this is
• 7:26
  Speaker 4: the time our chat room has found your ornament already
• 7:29
  Speaker 4: and they have the they have the link to it
• 7:32
  Speaker 4: so people so people can buy it.
• 7:34
  Speaker 1: That's funny. All right, We're back with the the imperious
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  Speaker 1: Czar of the Wine Academy of Utah, Jimmy Santangelo. It's
• 7:45
  Speaker 1: Wine Academy of Utah dot com. People have questions for Jimmy,
• 7:49
  Speaker 1: But who do we have here? Rick is here with
• 7:51
  Speaker 1: a question. Hi, Hi there, Rick, what's your question for Jimmy?
• 7:56
  Speaker 6: Hi, jim I was wondering, what's a couple of good
• 8:00
  Speaker 6: whiskies locally made that are you know, for sipping?
• 8:05
  Speaker 1: So that would be what what what do you mean
• 8:07
  Speaker 1: by sipping whiskey, Jim?
• 8:08
  Speaker 5: Maybe a little smoother right character full. We have one distillery.
• 8:15
  Speaker 5: We have many distillers in town. One that comes to
• 8:17
  Speaker 5: mind is a real grained glass. So they're by sugar
• 8:21
  Speaker 5: House Distillery. They have their rye whiskey is so pronounced
• 8:28
  Speaker 5: both on the palette aromatically that with just a little
• 8:32
  Speaker 5: cube in there, and I'm talking even smaller than the
• 8:36
  Speaker 5: cool kid two by two cubes that you can get
• 8:38
  Speaker 5: out there or maybe a splash of water really opens
• 8:42
  Speaker 5: that up.
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  Speaker 3: And uh yeah, that.
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  Speaker 5: There's a number of them, but that's the first one
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  Speaker 5: that came to mind, Rick, I hope you've tried to before,
• 8:50
  Speaker 5: and if not, I give it a shot and you
• 8:51
  Speaker 5: can go down to their package store and check it
• 8:55
  Speaker 5: out to at their distillery.
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  Speaker 1: Have you have you tried that one at all? Rick? No, No,
• 9:01
  Speaker 1: I have not tried that one.
• 9:02
  Speaker 7: Okay, it's just an available or at the or at
• 9:06
  Speaker 7: the package store. It's a very strong forty six percent.
• 9:09
  Speaker 7: I'll call by volume to row Barley and a couple
• 9:12
  Speaker 7: of others.
• 9:13
  Speaker 3: Yeah, they do.
• 9:14
  Speaker 5: Uh, they do a good job with that, I said, Barley.
• 9:17
  Speaker 5: I'm thinking of their American single malt. Sorry, their Rye grain.
• 9:20
  Speaker 5: You're gonna love it. It's really got a great flavor.
• 9:23
  Speaker 1: Try it. There you go, Rick, Okay, okay, all right,
• 9:27
  Speaker 1: all right, thanks down. He's in his car. Yeah, he
• 9:32
  Speaker 1: popped into his car. Let's see text question.
• 9:36
  Speaker 4: What would you recommend for a bottle of wine to
• 9:38
  Speaker 4: go with a traditional Thanksgiving dinner? Nothing too expensive, preferably
• 9:42
  Speaker 4: something that's local, but not necessarily Yeah.
• 9:45
  Speaker 5: So when so big word bolas so bourgelais wine growing
• 9:51
  Speaker 5: region with the gammy grape rider, You're going to find
• 9:53
  Speaker 5: a number of Bourgelais available on the state stores. One
• 9:56
  Speaker 5: that in fact comes out the third Thursday of each
• 9:59
  Speaker 5: month on the planet is Boujelais Nouveaux Nouveaux meeting New
• 10:03
  Speaker 5: So definitely look at a lighter body style for pairing
• 10:08
  Speaker 5: with your Thanksgiving bird. On the white wine side, look
• 10:11
  Speaker 5: for Romee white blends, so Romee blancs from the white
• 10:16
  Speaker 5: wine side, and one that comes to mind, Carol Shelton
• 10:20
  Speaker 5: coquil Blanc is a really delicious one view named Arsan Rousson,
• 10:24
  Speaker 5: all these great southern rooned varieties. It's from northern California,
• 10:27
  Speaker 5: so to get the beautiful ripeness. And also look for
• 10:31
  Speaker 5: Shennon's from the lar Valley Vouvray also. And you can
• 10:37
  Speaker 5: see these words sec and demisec and that means dry off,
• 10:40
  Speaker 5: dry and do yourself a favor by a couple of
• 10:44
  Speaker 5: the sex. Sec the dry and age them because I've
• 10:49
  Speaker 5: got anywhere from three to five years they become like
• 10:53
  Speaker 5: this buttered toast.
• 10:54
  Speaker 3: And it's just like nuttiness this round.
• 10:57
  Speaker 5: And Shennon blancs a really good age word white that
• 11:00
  Speaker 5: goes great with the bird.
• 11:02
  Speaker 4: And when you're when you're aging your wine, yeah, that's
• 11:04
  Speaker 4: a process.
• 11:05
  Speaker 1: Yeah.
• 11:06
  Speaker 5: So you always want to age your wine that has
• 11:07
  Speaker 5: a cork in it on its side.
• 11:09
  Speaker 3: Rotate them about twice.
• 11:10
  Speaker 5: A year whenever you're in there, just kind of give
• 11:12
  Speaker 5: it a little quarter turn and uh, you want them
• 11:15
  Speaker 5: on their side to keep the wine in contact with
• 11:17
  Speaker 5: the cork.
• 11:19
  Speaker 3: This way the cork swells.
• 11:20
  Speaker 5: Preventing air from going in and out. If you hold
• 11:23
  Speaker 5: that bottle of wine up right with a cork in it,
• 11:26
  Speaker 5: and a cork is going to dry out, you got
• 11:27
  Speaker 5: a head gap, a little bit more air, and you're
• 11:29
  Speaker 5: gonna accelerate the aging of that wine, not in a
• 11:32
  Speaker 5: positive way.
• 11:32
  Speaker 3: Oxidation.
• 11:33
  Speaker 1: Can you explain a little bit more about Bourgelais to me? Yeah,
• 11:37
  Speaker 1: I'll you say, because a neubau Bougelais. I thought somehow
• 11:41
  Speaker 1: I thought in my mind it was only once a
• 11:43
  Speaker 1: year or something.
• 11:44
  Speaker 5: It is, in fact once a year. Bougelt Nouveaux is
• 11:46
  Speaker 5: the style that's once a year. But then Bougelais is
• 11:48
  Speaker 5: a larger wine growing region. They have ten villages that
• 11:51
  Speaker 5: we call Crewe Bougelais, and then they'll have the name
• 11:54
  Speaker 5: of their village on it, and those are the more
• 11:56
  Speaker 5: age worthy wine.
• 11:57
  Speaker 1: And when do you get what time of the year
• 11:58
  Speaker 1: do you get the neu veaux?
• 12:00
  Speaker 3: The third Thursday in uh November.
• 12:04
  Speaker 2: Just in time for Thanksgiving.
• 12:06
  Speaker 5: For Thanksgiving, so it's next week, on twenty the twentieth.
• 12:10
  Speaker 5: It will be released on.
• 12:10
  Speaker 3: Friday or Thursday, Thursday Friday.
• 12:13
  Speaker 1: Because I really like that. But I've never really, I've
• 12:15
  Speaker 1: never been sure when when I I think, I usually
• 12:17
  Speaker 1: roll one of those bottles in here in the studio.
• 12:20
  Speaker 3: Yeah, yeah, they'll see.
• 12:21
  Speaker 6: I'm planning on that next week, all right, next week
• 12:25
  Speaker 6: let's see, what's your recommend to mix in for an
• 12:29
  Speaker 6: adult pecan pie for the holiday.
• 12:32
  Speaker 2: I'm not sure what he means, like an accompaniment.
• 12:34
  Speaker 1: Well, you know, you put you put booze, you put
• 12:37
  Speaker 1: booze in a pecan pie off bourb and I think so.
• 12:40
  Speaker 5: So this is something I had this where the heck
• 12:44
  Speaker 5: was that was about a years now.
• 12:46
  Speaker 3: It was in Europe. It was in Scotland.
• 12:49
  Speaker 5: They it was it was a stick sticky pudding or
• 12:53
  Speaker 5: like a sticky toffee, sticky toffee pudding. And this is
• 12:57
  Speaker 5: just a tie, but there's had a cow feet and
• 13:00
  Speaker 5: they had like a coffee liqueur in there, which I
• 13:04
  Speaker 5: thought was quite clever and flavorful, and that just came
• 13:08
  Speaker 5: to mind when this this question.
• 13:10
  Speaker 3: So I think that would be a lot of fun.
• 13:13
  Speaker 5: A there's a lot of quality, high end not only local,
• 13:18
  Speaker 5: but a weird stay. I don't know what the state did,
• 13:21
  Speaker 5: but they ordered there's like three or four really nice
• 13:24
  Speaker 5: coffee liqueurs on the market, So maybe try that.
• 13:28
  Speaker 1: Uh see.
• 13:29
  Speaker 4: I wasn't sure what he was saying because Shannon Bert's
• 13:31
  Speaker 4: Tiki Lounge used to make me a shot called a
• 13:33
  Speaker 4: pecan pie and he never told me what was in it,
• 13:36
  Speaker 4: but it was delicious, I thought, yeah, and he took
• 13:40
  Speaker 4: he took it to the grave with him. I still
• 13:41
  Speaker 4: don't know what's it has. Jimmy tried making a souv
• 13:45
  Speaker 4: da infused drink.
• 13:46
  Speaker 5: Of any kind, cranberry vodka for example, right suved so
• 13:51
  Speaker 5: slow cooking the pride. That kind of the most complicated
• 13:55
  Speaker 5: I've gotten in because I'm a.
• 13:57
  Speaker 1: Very simple because that sounds very tough.
• 14:00
  Speaker 5: But Scottie Gardner, a good friend of mine, walked me
• 14:03
  Speaker 5: through the process of making milk punch and that's where
• 14:07
  Speaker 5: you're really dehydrating the milk and bringing it back to
• 14:10
  Speaker 5: life and adding and that was pretty intense and it
• 14:14
  Speaker 5: really made me realize that wine is the world for me.
• 14:22
  Speaker 5: So sorry to say I haven't explored with sevide food wise. Yeah,
• 14:25
  Speaker 5: with the I love what you're saying there, there's a
• 14:28
  Speaker 5: lot of creativity. I have done a lot of steeping
• 14:30
  Speaker 5: with the neutral grained spirit vodka or barrel aging my
• 14:34
  Speaker 5: gin with French oak staves, things of that nature.
• 14:38
  Speaker 3: But when it comes to the food component, I've.
• 14:41
  Speaker 5: Always been of the discipline allowing my components of.
• 14:44
  Speaker 3: The cocktail, the liquids do the work for me.
• 14:47
  Speaker 1: What door friends, what's the name of the down there
• 14:51
  Speaker 1: by Costco? The you know the people who run have
• 14:55
  Speaker 1: the liquor there in the in the.
• 15:00
  Speaker 8: Simplicity Simplicity cocktails. Yeah, sorry, they used to have a class.
• 15:06
  Speaker 8: Oh yeah, where you would go in there and make
• 15:07
  Speaker 8: your own. Those guys are great down there in Yep,
• 15:10
  Speaker 8: they have classes.
• 15:11
  Speaker 5: Take a look at Simplicity Cocktails and just exactly where
• 15:15
  Speaker 5: Bill saying over by the cost go on three hundred
• 15:17
  Speaker 5: West around whatever, seventeenth South whatever that is. They might
• 15:21
  Speaker 5: be eighteen fifty South or whatever. And in the plaza
• 15:23
  Speaker 5: their Simplicity cocktail. They do the great can cocktails. But
• 15:26
  Speaker 5: they also have classes and workshops periodically.
• 15:29
  Speaker 1: Yeah, he knows, I'll make your own flavored gin. What
• 15:32
  Speaker 1: do you got going?
• 15:33
  Speaker 3: You know, I'm here.
• 15:34
  Speaker 5: I'm really super proud to announce again this year. We're
• 15:37
  Speaker 5: next year for twenty twenty six, we have our Whiskey
• 15:41
  Speaker 5: and Yoga Tour Scotland twenty twenty six.
• 15:43
  Speaker 3: July Third're planning Friday, July third.
• 15:47
  Speaker 5: We chose that weekend because the fourth of July is
• 15:50
  Speaker 5: on Saturday, and that Friday is already going to be
• 15:53
  Speaker 5: a soft workday anyway, So hardly anything's gonna so, man,
• 15:57
  Speaker 5: you get there. We're starting at then nine days, all
• 15:59
  Speaker 5: in elusive. All you gotta do is get your tail
• 16:01
  Speaker 5: over there. But once you land in country Boy, it
• 16:05
  Speaker 5: just begins. It starts in Edinburgh and ends in Edinburgh.
• 16:08
  Speaker 5: Nine days in Scotland, museums, pubs, distilleries. I'm a big
• 16:13
  Speaker 5: food and wine guy, so you can only imagine the
• 16:15
  Speaker 5: multi course dinners every day and it's a lot of fun.
• 16:19
  Speaker 3: Yoga and whiskey.
• 16:20
  Speaker 5: Can go right to Wine Academy viewtah dot com for
• 16:23
  Speaker 5: more information. Also in home events, yeah, in home events
• 16:26
  Speaker 5: and if you're lucky enough this holiday season there you're
• 16:30
  Speaker 5: gonna get.
• 16:30
  Speaker 3: The final far.
• 16:34
  Speaker 1: Now.
• 16:34
  Speaker 5: Yeah, the in home wine events are a lot of fun.
• 16:36
  Speaker 5: You can go right to the Wine Academy and check
• 16:38
  Speaker 5: out what do you want? All the informations there. We
• 16:40
  Speaker 5: make it super easy. Thank you Jen, all right, thank
• 16:42
  Speaker 5: you here guys, j Overy weekend, drink right