Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from August 15th, 2025

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Have Another Drink with Jimmy the Wine Guy from August 15th, 2025 · The Radio From Hell Show - Best Of

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  Speaker 1: Brought to you by the Wine Academy of Utah, bringing
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  Speaker 1: you fun, educational, and entertaining consumer tasty events throughout the valley.
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  Speaker 1: Since two thousand and eight. You can even have a
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  Speaker 1: somolier in the comfort of your own home and schedule
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  Speaker 1: an in home wine event, choosing from wine themes such
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  Speaker 1: as Splash of Spain, Tour of Italy, or Coast of California,
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  Speaker 1: just to name a few. To find out more, go
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  Speaker 1: to the Wine Academy of Utah dot com and increase
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  Speaker 1: your wine knowledge. One sip at a time.
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  Speaker 2: Drains the field, all right, and here he is, the
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  Speaker 2: sticky fingered Trickster of the Wine Academy of Utah. Sticky,
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  Speaker 2: give me the sticky fingered Trickster of the Wine Academy
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  Speaker 2: of Utah. Gimme Santangelo Academy. Good morning. Wine Academy of
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  Speaker 2: Utah dot com is where you want to go him Jim,
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  Speaker 2: what's up?
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  Speaker 3: Good morning everybody. You know. I wanted to celebrate this
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  Speaker 3: weekend with Scotch. I want to spoil you guys. This
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  Speaker 3: is something I brought back from Scotland and uh. This
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  Speaker 3: is by Benriock. It's one of my favorite producers and
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  Speaker 3: you know, they're the key when finding a scotch or
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  Speaker 3: even a wine. People are what's your favorite. It doesn't
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  Speaker 3: have to be like the super expensive one, right, This
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  Speaker 3: is a moderately expensive scotch, probably about that fifty six
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  Speaker 3: pounds or forty pounds something like that, so about seventy
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  Speaker 3: five bucks, maybe a little less. This is their ben
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  Speaker 3: Rock called the Smoky Ten and ben Rock is a
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  Speaker 3: distillery in the Northern Highlands. And you know scotch can
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  Speaker 3: be broken up in the country. You have the highlands,
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  Speaker 3: the lowlands, the islands. The highlands are that fruitcake, fruit
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  Speaker 3: basket krumberlet like the loans are a bit more citrusy, grassier,
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  Speaker 3: and the islands are that smoky peatiness.
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  Speaker 1: That's what this is.
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  Speaker 3: Yeah, this, so this is what these guys did. They
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  Speaker 3: established ben Rock established in eighteen ninety eight, and they
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  Speaker 3: were pulling the rope of exactly how highland scotches are
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  Speaker 3: supposed to be. But in the nineteen seventies they did
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  Speaker 3: something different. They took highland peat, which is more wood
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  Speaker 3: emphasis so pete is that mossy kind of that clay
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  Speaker 3: like structure in the ground. And we were getting them
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  Speaker 3: off the islands that's when it's that maritime, that band aid,
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  Speaker 3: that iodine, that really smoky kind of campfire style, and
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  Speaker 3: that has a lot of maritime concentration to it because
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  Speaker 3: you're on an island here, you're on the mainland up north,
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  Speaker 3: and so it's a bit more wood fiber pete infused
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  Speaker 3: kind of concentration or emphasis.
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  Speaker 4: So this is woody, kind of woody.
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  Speaker 3: Yeah, yeah, yeah, so you do have. So what Benriock
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  Speaker 3: did in nineteen seventies they change tradition and they have
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  Speaker 3: unpeded whiskey. Now all this whiskey is a one hundred
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  Speaker 3: percent barley grain. So I'm like, you know, you have
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  Speaker 3: your barley week corn and rye, you have your rye whiskeys,
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  Speaker 3: you have your bourbons which are corn emphasis and so forth.
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  Speaker 3: When it's a scotch, that means it's all barley and
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  Speaker 3: in this case one hundred percent barley. And in the
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  Speaker 3: nineteen seventies, so they have unpeeded scotch whiskey peeded from
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  Speaker 3: a highland pete scotch whiskey, blend them together. Then what
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  Speaker 3: they did they did.
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  Speaker 2: It they play repeated.
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  Speaker 3: Oh oh the chat, that's the sketch tugging. Then you
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  Speaker 3: have this. And this is the cool part about these guys.
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  Speaker 3: They age in three different types of barrels. They'll age
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  Speaker 3: in Jamaican barrel casks, they have, uh, what's the third, oh,
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  Speaker 3: Jamaican rum cask, and then a virgin oak cask and
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  Speaker 3: they do that for ten years independent then marry them
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  Speaker 3: together and that's what we're having in our last. So
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  Speaker 3: it's a lot going on. For like forty six pounds,
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  Speaker 3: fifty six pounds something like that.
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  Speaker 1: They should charge more for it. Doing all that, that sounds.
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  Speaker 3: Like a lot of like ben React, this is the
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  Speaker 3: one that's in my flask when we take our treat.
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  Speaker 2: Can you get this here?
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  Speaker 1: No?
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  Speaker 3: So thanks a lot, thanks a lot.
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  Speaker 1: Thanks for why you should take Jimmy's next.
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  Speaker 4: Whiskey Jimmy as a friend.
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  Speaker 3: That's right, that's right. We have a lot of meanings
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  Speaker 3: in the backyard. The ben Rock distillery, they did flatten
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  Speaker 3: out there. They were just selling product the distillery to
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  Speaker 3: other brands. They were just like if you have a
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  Speaker 3: blinded Scotch whiskey. They were one of those sources and
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  Speaker 3: now they're back. They just went through a label change.
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  Speaker 3: The label used to ben Rock used to be kind
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  Speaker 3: of in this red cran kind of cursive writing. Ish.
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  Speaker 3: Now it's a much more deliberate name. And this was
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  Speaker 3: just up that I picked up. I tasted it in
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  Speaker 3: the whiskey shop there on the on Princess Street.
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  Speaker 4: And this is going to sound strange. This makes me
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  Speaker 4: want a cigar.
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  Speaker 3: It's nice, sweet thing going on.
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  Speaker 4: I don't know why, but I want what cigar.
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  Speaker 2: When's the last time you ever smoked a cigar?
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  Speaker 4: It was about ten years ago in Vegas Withdrew.
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  Speaker 3: I would do a Somatra wrap cigar, which is similar
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  Speaker 3: to a Madura sun. You got that like sweet cloak
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  Speaker 3: thing going on with it, and uh, this would compliment
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  Speaker 3: that Sarahculy. The tobacco fill on that isn't too harsh.
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  Speaker 3: It's it's gonna be more of a horizontal flavor on
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  Speaker 3: the palate with the tobacco coming across. But then you
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  Speaker 3: got that wrapper, that Smatra, and it's gonna go really nice.
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  Speaker 2: So I'm not a Scotch fan because the PD that's
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  Speaker 2: the flavor.
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  Speaker 3: I don't that's a turnoff for a lot of people.
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  Speaker 2: Yeah, and it's this is this is somewhat pet but
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  Speaker 2: not as bad as a good I mean but.
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  Speaker 3: There's a sweet side too, there is, Yeah, it is, okay,
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  Speaker 3: it is. If there's a whiskey, I would compare it
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  Speaker 3: to on the west coast, not necessarily an island Scotch
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  Speaker 3: like Lafrougdburg so forth from the island to Isla. But
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  Speaker 3: what you have is Obin in the town there below
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  Speaker 3: Campbelltown or near Campbelltown, and Obin or Oban Obin has
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  Speaker 3: they're just a little bit richer. They're a little bit
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  Speaker 3: fuller on the pellet.
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  Speaker 2: Now, something you could get here that would be kind
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  Speaker 2: of equivalent to.
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  Speaker 3: This Oben fourteen. They've got something called Little Bay that
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  Speaker 3: is an excellent selection.
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  Speaker 4: Am I a bad person for wanting this on the rocks?
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  Speaker 3: No, that'll soften it up. You could add a little
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  Speaker 3: wire this. It does have a little higher alcohol proof
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  Speaker 3: it's forty six percent alcohol by volume. A lot of
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  Speaker 3: them are only forty forty three, so this has got
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  Speaker 3: a little proofiness to it.
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  Speaker 2: Wine Academy. If you tell you got some events coming up,
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  Speaker 2: what do you got? You know?
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  Speaker 3: I gotta tell you. We are at Sugarhouse Station. This
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  Speaker 3: is our newest event that we have Tuesday, Tippler Club
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  Speaker 3: at Sugarhouse Station. We're introducing the Tuesday Tipple Club at
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  Speaker 3: Sugarhouse Station. Every Tuesday, I'm hosting or somebody from the
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  Speaker 3: team on the Wine Academy of Utah. Three wins, three bytes,
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  Speaker 3: twenty five guests, thirty five bucks. It's super inexpensive and
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  Speaker 3: join me and go to Sugarhouse Station dot com for
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  Speaker 3: event and ticketing information.
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  Speaker 2: All right, and Jimmy Santangelo Wine academyof Utah dot com,
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  Speaker 2: thanks for Thanks for the Scott, you got it.
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  Speaker 3: Have a great weekend everyone, Thanks