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Have Another Drink with Jimmy the Wine Guy for November 8th, 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 High West and Sugarhouse Distilleries. They're
• 0:05
  joining us and Jimmy for the Whiskey and History walking
• 0:09
  and tasting experience, talking about the rich history of distillation
• 0:12
  in Utah from the mid eighteen hundreds to present day.
• 0:15
  This two and a half hour experience, chatting about the
• 0:17
  beginnings of Utah whiskey, tasting a number of local whiskeys,
• 0:20
  and finishing with a final dram and special surprise at
• 0:23
  Ruin Bar on Main Street in downtown Salt Lake. At
• 0:27
  the drink make field better.
• 0:30
  Speaker 3: The drains in the feel all right, I feel down, drunder,
• 0:34
  the weather, the times.
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  Speaker 4: In the field. Yes, we're walking and we're tasting. We're
• 0:40
  walking and tasting.
• 0:41
  Speaker 3: You're sitting and tasting.
• 0:43
  Speaker 4: Jimmy Santangelo. He is here. He is the proprietor of
• 0:47
  the Wine Academy of Utah, and he blows in here
• 0:50
  like a hurricane every Friday to talk about booze and
• 0:55
  and he's here for a second segment today. So any
• 0:58
  questions you might have about spirit, about wines, about cocktails
• 1:02
  in general, about what kind of wine or cocktails to
• 1:06
  serve with, what Jimmy can answer those questions in our
• 1:09
  second segment. But here we are. What have we got here?
• 1:11
  Speaker 3: Yeah, we've got two of our sponsors for the whiskey
• 1:14
  tour that we're doing on the sixteenth, Sugarhouse Distillery as
• 1:18
  well as High West Distillery. Both our rye and I'll
• 1:23
  start off with We'll start off with one and go
• 1:25
  after the other.
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  Speaker 2: Left.
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  Speaker 3: Yeah, the left first. So this is Sugarhouse Distillery, James
• 1:31
  following the game down there starting in twenty thirteen. This
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  is their hundred percent rye one hundred percent rye. A
• 1:37
  small portion is malted rye, and they're known as grain
• 1:44
  to glass. You know, we've all heard that in culinary
• 1:48
  where farm to table, and that implies the farmer knows
• 1:51
  where the food's coming from. He's been to the the
• 1:56
  ranch and things of that nature.
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  Speaker 4: And the chef knows where the food is coming.
• 1:59
  Speaker 3: Chef knows where the food is coming from. That's what
• 2:01
  I'm meant to say. And this with grain to glass,
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  this is the distillery. These are Utah grains. They know
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  where this is coming from and how it's treated with
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  saltstice malt. They have a certain malting technique and things
• 2:15
  like It's just kind of cool because if we're at
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  a larger market with a bigger uh like, I don't
• 2:22
  want to just say some big brand distillery, they don't
• 2:25
  know where the grains are coming from. You know, that's
• 2:27
  not as typical.
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  Speaker 4: But this is kind of cool.
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  Speaker 3: That we had, yeah, that we have it. So anyways,
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  this is aged. These are in small batches Sugarhouse Distillery,
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  aged three to five years in lightly char. I believe
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  it's char level three and it's a forty six percent
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  alcohol by volume ninety two percent proof. So that's all
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  the that's all the details are. But it is spicy.
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  This is spicy meating the ball over here.
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  Speaker 2: This.
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  Speaker 3: I love the parromatics on this. You you do get
• 2:54
  a bit of that malt coming through, but that grain,
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  the rye, the char of the wood. There's a lot
• 3:00
  of cinnamon in rye based whiskeys, so you get that
• 3:04
  really hit a little cinnamon. But I also get like
• 3:08
  finer herbs and not make things of that nature.
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  Speaker 4: It's not actual cinnamon, it's just.
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  Speaker 3: Right. No cinnamon has been harmed in the production on this.
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  But what you do have, you're right, it's an association
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  of what But those are the Vanolins that when whiskey
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  ages in a barrel, the whiskey uh soaks into the
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  stave and then it pulls it out and then you
• 3:31
  get that cinnamon type player. Then we got the high
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  West High West Rendezvous. This is their flagship. High West
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  started incorporated in six started producing and distributing spirits and seven,
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  if memory serves me correct, this is their Rendezvous. This
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  was their flagship. This is the first one that they
• 3:46
  came out. This is the story, you know, legend where
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  Dave Perkins went. He sourced those two large barrels, blended
• 3:51
  it together, uh and then sold it. They sell this
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  like gamebusters. Yeah, the age of this has gone down
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  a little bit. It's it's not in the teens like
• 4:02
  it used to be in terms of the age of
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  the whiskies. But man, is this still smooth delicious.
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  Speaker 2: It's just gonna say it's smooth.
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  Speaker 3: This is a blend between four and seven year age whiskies,
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  Rendezvous of Blende straight rye whiskys. And what I like
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  about our local distillers here is with sugar House, you
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  can see right on the back like the batch number.
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  It'll say the batch number. Here on High West, it's
• 4:23
  alphanumeric numbers, so you really got to break it down.
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  I'll let that little code breaking secret for those attending
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  our tour. That'll be fun, that'll be fun to talk
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  about that. But yeah, the rendezvous Rye also rye four
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  to seven year American oak, brand new and aged, rested
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  and married here in the mountains of the un As.
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  Speaker 4: Now was Dave Perkins of High West? Was he the
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  first distiller? I mean, you know, people have obviously been
• 4:53
  distilling whiskey in Utah off and on for years, but
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  the first kind of commercial.
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  Speaker 3: Distillery, first distilleries after Prohibition. Yeah, yeah, so they really
• 5:02
  broke down the barrier of that manufacturing license, getting it
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  established again.
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  Speaker 1: And you'll see high West High West at bars across
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  the nation.
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  Speaker 3: Yeah, after twenty seventeen, they got bought. In twenty eighteen,
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  when I did my trip in England and Scotland, I
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  went through London that time and I always go to
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  a tiny little speakeasy called Milk and Honey, and I
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  bring in three seventy fives of High West. And in
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  twenty sixteen I was there. The boys behind the bar
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  and the girls behind the bar didn't know they knew
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  of High West it was this like unicorn, like, oh
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  my god, High West. And then by twenty eighteen, two
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  years later, because of that purchase High West and the distribution,
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  they had the shelf all lined up with all High
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  West products.
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  Speaker 4: So it was a lot of fun and High West
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  started winning awards right off.
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  Speaker 3: The pretty quick, great packaging, the bubble glass, the logo
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  embossment on the shoulder. Yeah, just a real we see
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  these in town all over as water bottles after finish,
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  that kind of thing. Yeah, so it's really nice. We're
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  real proud to have both these guys here in our community.
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  Speaker 2: For sure.
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  Speaker 4: James Fowler and Sugarhouse will become really started putting out
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  a lot of products.
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  Speaker 3: They sure have.
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  Speaker 4: All right, all right, we are back with Jimmy Santangelo.
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  He's the chief cook and bottle washer of the Wine
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  Academy of Utah and the leader of the whiskey tour
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  that we'll be taking.
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  Speaker 2: And that's we want to thank, of course, our partners,
• 6:27
  High West, Sugarhouse Distilleries and the Ruin Bar on Main
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  Street in Salt Lake for helping us with this whiskey
• 6:34
  and history walking tour.
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  Speaker 1: Now it has sold out, Thank you.
• 6:38
  Speaker 4: Was quick fast, so that says we should do another one,
• 6:41
  because we should do another one.
• 6:43
  Speaker 3: We should do another one, and uh, we're gonna.
• 6:46
  Speaker 1: We're gonna finish at the ruin. There's nothing stopping you
• 6:50
  from just showing up there.
• 6:51
  Speaker 4: Yeah, where is the ruin? Even where is the ruin?
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  Speaker 3: It's right on Main Street between one and two hundred south,
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  approximately one fifty South Main Street might be one fifty six,
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  something like that. And they great space. They have the
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  design of that bar kee chy little space. They've got
• 7:11
  their own Blattens labeled whiskey there, talking about a whiskey
• 7:15
  out of market. But yeah, we're going to finish the
• 7:18
  tour there at about four thirty five o'clock. So after that,
• 7:22
  definitely come by around six and see us Saturday, Saturday,
• 7:26
  November sixteenth, Yeah, not this but next Saturday, next week. Yeah,
• 7:30
  it's good rain, sun, does it matter, So dress for
• 7:34
  the weather. And if you're on the tour really looking forward.
• 7:38
  Speaker 4: To it doesn't matter to me. I'll just be at
• 7:40
  the ruin. I'm not doing the walking part.
• 7:43
  Speaker 1: All right, Let's get to Colin. Colin has a cigar question.
• 7:47
  Speaker 4: Oh Colin, good morning, Colin.
• 7:50
  Speaker 5: Good morning, hoarding everyone.
• 7:51
  Speaker 4: What's your question yeah, what's your question.
• 7:53
  Speaker 5: Okay, So, Jimmy, I'm going to be in the Dominican
• 7:57
  Republic at the end of the month. Nice I was, Yeah, yeah,
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  I was just looking for some suggestions on any possible
• 8:04
  like liquors or cigars that I could pick up there.
• 8:07
  Speaker 3: No, absolutely, Dominican Republic. They're very The rum is very
• 8:12
  popular there, so definitely pick up some and the and
• 8:15
  the bittles. You can get full sized bottles, but they
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  also sell them in like the fifths, so you can
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  get a series of different styles and flavors for that.
• 8:24
  And you're gonna be able to Colin, You're gonna be
• 8:27
  able to get a cigar rolled for you right there.
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  They've got a lot of tobaccoists in the shops rolling
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  tobacco and things of that nature. So I'm really looking
• 8:37
  forward for you to enjoy that and for those that
• 8:42
  are interested in cigars. On Sunday, November seventeenth, clear Wire Distillery,
• 8:47
  we are having our cigars in spirits tasting out there
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  at their distillery. But we'll be thinking, yeah, we'll drop
• 8:55
  a little dram out for our homie, Colin and the Deer.
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  Speaker 5: Any other question about that, call it no, No, that
• 9:01
  was that's pretty much it.
• 9:02
  Speaker 4: Thanks you guys, Thank you. I can't imagine what a
• 9:04
  fresh roll cigar face like.
• 9:06
  Speaker 3: Yeah that you know, the tobacco does have some age
• 9:09
  on it, so it's not like green and it has
• 9:10
  been fermented, but it is definitely arier arier, you know,
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  the draw on it and depending on how you know compact,
• 9:19
  they'll they'll roll, but there is a degree of freshness, certainly,
• 9:23
  and the nicotine is a little you really feel the
• 9:27
  nicotine a bit more. I'm a bit sensitive than Yeah,
• 9:31
  I get, I get a little.
• 9:33
  Speaker 1: You don't need any more energy.
• 9:34
  Speaker 4: Jimmy carry was pointing at me.
• 9:37
  Speaker 3: Yeah, behind nanty Yeah, but yeah, fresh rolled. And they
• 9:43
  also do a freshold and started to go on this.
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  They're what's the name of it. When you have just
• 9:48
  the leaf and you'll roll just the leaf and you
• 9:51
  smoke that and that helps blenders, so it's you you
• 9:56
  smoke different styles and then you decide, I want to
• 10:00
  percent of the tobacco shake to be that in twenty
• 10:02
  or fifteen of this and five of that, so it's
• 10:05
  almost like being a wine table. It was really attractive
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  to me when I learned that and experience that a
• 10:10
  few weeks back.
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  Speaker 1: I would just say to Colin to ask the locals
• 10:12
  what rum they drink?
• 10:13
  Speaker 4: Yeah, no, for sure, and try that.
• 10:16
  Speaker 1: Let's see. Uh, here's a text question. Has Jimmy tried
• 10:19
  the new Midwinter Dram?
• 10:21
  Speaker 3: Yes, I have chapter twelve. I think it is. They
• 10:25
  can correct me if I'm mistaken.
• 10:27
  Speaker 2: That.
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  Speaker 3: So that's a high Wis product specialty. They release in
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  the spring of the fall. And it's just so deep
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  and dark and rich. If you could, if you can
• 10:39
  imagine having an old leather bound books, Wis like this
• 10:47
  sweet leather and that is.
• 10:49
  Speaker 4: Drinking so good. It's good. All right, here's a.
• 10:54
  Speaker 3: Ques I'm not gonna read it. I'm gonna wait till
• 10:55
  it's hi.
• 10:57
  Speaker 1: Jimmy, is an Aviator cocktail supposed to be super dry?
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  I feel like adding Marashino makes it too dry, or
• 11:03
  maybe this drink isn't for me.
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  Speaker 4: What's an Aviator? No?
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  Speaker 3: Yeah, so the Aviator somebody will have to look up
• 11:09
  the I should know it immediately off hand, but I'm
• 11:12
  not recalling it. But the Aviator with the Maritina cherry
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  the coreer. Yeah, that's kind of this punch of bitter
• 11:18
  and sweet, right, And if I recall it might have
• 11:21
  a rinse to it, but the yeah, it's a dry drink.
• 11:24
  It's it's dry, it's boozy. You have a lot of
• 11:28
  the components in the cocktail as.
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  Speaker 2: Alcohol, Maraschino liquor, Creme deviolet, and lemon juice.
• 11:35
  Speaker 4: Yeah.
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  Speaker 3: So the Creme deviolet is a liqueur, so the alcohol
• 11:38
  levels below forty so that's where the sweetness comes in.
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  So perhaps if you want it, if it's too dry,
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  maybe bump up that creme deviolet. But then you have
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  that overwhelming flavor of that that lavender and that aromatic
• 11:54
  floralness of the Creme deviolet. It's a good cocktail. I
• 11:57
  don't thought about that one in a while. It is
• 11:59
  a gin based cock.
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  Speaker 1: That's right, But the cherry liqueur is tricky to find.
• 12:02
  Speaker 4: Though. How about this cocktail, Jimmy, what do you know
• 12:05
  about it? Because today is national Harvey Wallbanger. That used
• 12:10
  to be a pretty popular cock Yeah.
• 12:12
  Speaker 3: Uh, Galliano liqueur, right, that big, tall, narrow, tall towering
• 12:19
  bottle and uh, basically a screwdriver, right, vodka and orange
• 12:25
  juice and then a splash Galliano erries and cherries. You know,
• 12:31
  I love those old classic cocktails. I did a cocktail.
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  It was at where was it? It was at Edison House.
• 12:36
  I did disco drinks and that's the and the drink
• 12:40
  I started it off. Everyone off and pe were like,
• 12:43
  you know, because the crowd over there is a little younger.
• 12:45
  Some of them understood, but they were like, this was
• 12:48
  like legendary. My auntie used to have the you know.
• 12:52
  Speaker 4: When I was in when I was in graduate school,
• 12:54
  every Monday night was Harvey Wallbanger night at the corner
• 12:58
  at the Corner in bar Real.
• 13:00
  Speaker 1: Quick question here from Jen, Hello, Jen.
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  Speaker 6: Good morning. My question is we're actually doing my family
• 13:08
  Thanksgiving tomorrow at my cabin and I am really looking
• 13:13
  for a delicious wine. I tend to go dry reds,
• 13:17
  but I just want something so I can handle the family.
• 13:21
  Speaker 1: No, absolutely, well, then you shouldn't look at wine looking
• 13:26
  at great question.
• 13:30
  Speaker 3: Here's to a white and one red quickly y Lumba
• 13:35
  Uh out of Australia. They're Vigne. It's a dry it's
• 13:40
  really round. Goes great with the turkey bird. If you
• 13:43
  can't find that Carol Shelton's coquille blanc. Second with the reds. Uh,
• 13:49
  look into look for Morgne. That's the name of the Town.
• 13:54
  And then lone v E n v O y e.
• 13:57
  It believes is the name of the produce, sir, and
• 14:00
  it's got this red label to it. And that's a
• 14:04
  game a grape arral Bougeli. It's the Coup de pete.
• 14:06
  It's really a high quality one. It's about twenty four bucks.
• 14:09
  He'll set you back, no big deal. And those are
• 14:13
  the two wines that you want to enjoy, especially celebrating tomorrow.
• 14:16
  Speaker 1: Thank you, Jen.
• 14:16
  Speaker 4: All right, all right, what do you got going?
• 14:20
  Speaker 3: Oh gosh, we've got events. Yeah, we've got a couple
• 14:23
  of events right here. Saturday eleven nine, that's this Saturday
• 14:28
  before the Uke game. Join us over at Tricy Aviary
• 14:31
  for a fall festival where we have our Cellar Club
• 14:35
  multi course wine dinner, followed by the seventeenth at Clearwater
• 14:38
  I mentioned earlier, but also Thursday eleven twenty one, November
• 14:42
  twenty one at the Leonardo Museum Leo Libations Thanksgiving Day
• 14:46
  multi course wine dinner.
• 14:47
  Speaker 4: Nice, thank you.
• 14:48
  Speaker 1: Jimmy Wine Academy of Utah's where you can find all
• 14:51
  this information.