Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from February 13th, 2026

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Have Another Drink with Jimmy the Wine Guy from February 13th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Have another drink with Jimmy the Wine Guy, powered by
• 0:02
  Speaker 1: our partners at Clearwater Distilling. Today we are tasting a
• 0:06
  Speaker 1: cocktail made with Lorenz and we'll learn more about that
• 0:10
  Speaker 1: Thank you.
• 0:13
  Speaker 2: Film, Sound Well, Sound of Morning.
• 0:18
  Speaker 3: Here he is, ladies and gentlemen, he is the Crossfire Hurricane.
• 0:22
  Speaker 3: That is the Wine Academy of Utah, Jimmy Santangelo. He
• 0:26
  Speaker 3: is here, Wine Academy of Utah dot com. He's mixing
• 0:30
  Speaker 3: up a cocktail and the shaker has gotten frosty.
• 0:33
  Speaker 2: Nice and frosty this morning.
• 0:35
  Speaker 1: Do you have a number of shakes or do you
• 0:37
  Speaker 1: just know what you feel?
• 0:38
  Speaker 3: Like this one?
• 0:39
  Speaker 2: I just know it. It really frosted up quite good.
• 0:41
  Speaker 2: But yeah, you know when you do a shake in
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  Speaker 2: a Boston shaker, the two tins together and then you
• 0:47
  Speaker 2: have that Hawthorne strainer strain those you want to do.
• 0:53
  Speaker 2: There's different shakes. There's a long shake, there's a dry shake,
• 0:56
  Speaker 2: there's a cuban roll. There's all these different types of
• 0:59
  Speaker 2: ways that you can shake a cocktail. And it's to
• 1:02
  Speaker 2: the whole point is to infuse the ingredients together, such
• 1:04
  Speaker 2: as we're doing here with this beautiful black cherry dackery
• 1:09
  Speaker 2: and what we have here is at Clearwater Distilling. I'm
• 1:15
  Speaker 2: gonna hand this over the bill we get today. No
• 1:20
  Speaker 2: just bill, you guys get paid.
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  Speaker 4: This is the This is the cocktail kit that I
• 1:28
  Speaker 4: do this.
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  Speaker 2: It's the cocktail kits. Of course. It goes right with
• 1:31
  Speaker 2: the products that you can buy at the package store
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  Speaker 2: along with the cocktail kits there. This one is featuring Lorenz.
• 1:39
  Speaker 2: This is Lorenz on its own. It's a beautiful round
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  Speaker 2: cinnamon I think rum but almost tastier, not almost it is.
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  Speaker 2: It's its own thing, and it's got beautiful packaging. I'll
• 1:51
  Speaker 2: put this up to the I mean, I love that
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  Speaker 2: backdrop of this bottle decorates anyone's bar for sure. And
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  Speaker 2: what we're making here is a black cherry dacker. It
• 2:03
  Speaker 2: comes with all the ingredients. You have this really cool
• 2:06
  Speaker 2: soft pouch of by the Filthy brand. This is their
• 2:12
  Speaker 2: black cherry syrup. I taste this on its own. It's
• 2:15
  Speaker 2: got it's not like sugary sweet. It's got this kind
• 2:19
  Speaker 2: of tartness to it, which I love. And then you
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  Speaker 2: have a little bottle of fresh lime juice and it
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  Speaker 2: has the ingredients in there. We've got some cherries. I
• 2:28
  Speaker 2: complimented uh, fills glass with that one. And then we're
• 2:33
  Speaker 2: using the Lorenz. Yeah not just some cherries, but yeah,
• 2:38
  Speaker 2: they're nice ones. They are also by the Filthy Black
• 2:41
  Speaker 2: Cherry Company. But this Lorenz is great with this. But
• 2:45
  Speaker 2: Lorenz can go with anything, like Lorenz is a very adaptable.
• 2:48
  Speaker 2: But but get.
• 2:50
  Speaker 3: That get that gift box.
• 2:52
  Speaker 1: I mean there's your Valentine's gift right there, the box
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  Speaker 1: with all the fixes for this delicious.
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  Speaker 3: You have to go to the package sure to get that.
• 3:01
  Speaker 2: The kit, yes, is at the package store at clear
• 3:04
  Speaker 2: Wire Distilling over in Pleasant Grove. They're open. I think
• 3:09
  Speaker 2: they're open like every day they don't close. And Monday
• 3:12
  Speaker 2: a holiday though wine stores will be closed, so they
• 3:15
  Speaker 2: should be open there and also do a tasting with them.
• 3:18
  Speaker 2: But what I like about this is good. The kid
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  Speaker 2: is fantastic. It has all the ingredients. It even comes
• 3:23
  Speaker 2: with a shaker. All you need is ice in the
• 3:25
  Speaker 2: bottle of booze, which is gonna be right next to
• 3:27
  Speaker 2: the kit when you have at their package store. And
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  Speaker 2: the Lorenz is good. I've made this with a couple
• 3:36
  Speaker 2: of different types of cocktails. So let's say cherry isn't
• 3:38
  Speaker 2: your groove here, still get a bottle of the Lorenz.
• 3:41
  Speaker 2: I've made a you know, the fresh pineapple juices in
• 3:45
  Speaker 2: the cans over a trader Joe's unfiltered ones. I get
• 3:48
  Speaker 2: a little bit of the components. I love that in
• 3:50
  Speaker 2: this and just a scooch of orange juice. That's a
• 3:54
  Speaker 2: fantastic drink breakfast. That's right, you know, it's well, we
• 3:58
  Speaker 2: got to start your day off somehow, Jimmy, what is
• 4:01
  Speaker 2: Lorenz exactly? This is that we have it? Do you
• 4:05
  Speaker 2: see it on the He's a he's an explorer. This
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  Speaker 2: is named after an individual. He was an explorer through
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  Speaker 2: the years, Peter future f r e U C h
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  Speaker 2: E N and he yep here it is Lorenz. Peter Fuchuin,
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  Speaker 2: Arctic explorer, Nazi puncher, good, perfect, fearlessly brilliant. He didn't
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  Speaker 2: just live outside the box. He probably burned it for warmth.
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  Speaker 4: Nice.
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  Speaker 2: So quite an adventure.
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  Speaker 4: So what now? What is this? Tastes like this?
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  Speaker 5: This is on its own, on its own, because because
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  Speaker 5: I'm I'm getting you know, I'm getting all the black
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  Speaker 5: cherry here from the delicious.
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  Speaker 2: It's highly smooth and aromatic. You have this kind of
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  Speaker 2: marzipan all mind, a little bit of uh, just very smooth,
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  Speaker 2: rich style aromatics. I think rum with that soft flavor
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  Speaker 2: coming through. It's not too racy with the alcohol. It's
• 5:04
  Speaker 2: well integrated. And I've been having fun playing around with this.
• 5:09
  Speaker 2: What's it proof? This is proofed at. It's got good
• 5:13
  Speaker 2: questions today I should be eighty six alcohol by volume.
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  Speaker 3: Wow.
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  Speaker 2: Yeah, so it's right in that target range. And uh,
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  Speaker 2: I love these bottles. It's got the glass topper decorative.
• 5:25
  Speaker 2: It'll compliment anyone's bar. And uh, it's kind of fun
• 5:30
  Speaker 2: neat on its own. We have featured this with cigars
• 5:34
  Speaker 2: either neat made in certain cocktails and one I mentioned
• 5:39
  Speaker 2: with the pineapple. But this kid is cool.
• 5:41
  Speaker 4: Yeah, a k for a Valentine's gift.
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  Speaker 2: He's got the right color, nice blood red.
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  Speaker 1: Because you give the gift and then you mix the
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  Speaker 1: cocktails together.
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  Speaker 3: It's a whole evening, is what it is. You give
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  Speaker 3: the gift and then you say to the person you
• 5:55
  Speaker 3: give it to, now make me a cockpare here.
• 6:00
  Speaker 2: See how it works, honey, what kind of no? I know?
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  Speaker 1: This isn't the typical glass for a dak or this plastic?
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  Speaker 4: What what is the proper glass?
• 6:08
  Speaker 2: This being served up? You would put it in a
• 6:10
  Speaker 2: martini glass or champagne coop something of that nature. You
• 6:14
  Speaker 2: could do this and be playful and blend it or
• 6:18
  Speaker 2: crushed with ice, and that would go into a different
• 6:20
  Speaker 2: type of a glass. Whether collins are the.
• 6:23
  Speaker 4: Well, this is delightful. So that's a sugarhoun No.
• 6:28
  Speaker 5: Excuse me, no, no, no, yeah, all right, Bruna Pleasant Grove.
• 6:32
  Speaker 4: So go pick that up at their package store.
• 6:35
  Speaker 1: You know who's a ham.
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  Speaker 3: He's the Crossfire Hurricane that runs the Wine Academy of Utah.
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  Speaker 3: He's Jimmy Santangelo. He is here to answer your questions
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  Speaker 3: now about wine, about hospitality, about cocktail mixing.
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  Speaker 1: He just mixed us a cocktail with this Lorenz cinnamon
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  Speaker 1: rum from clear Water Distilling.
• 6:59
  Speaker 3: I just remember we have an email question. Oh that
• 7:03
  Speaker 3: was passed on here a couple of days ago. But
• 7:05
  Speaker 3: we got this question from our good friend Lizanel Lizabrarian.
• 7:12
  Speaker 3: It says, she says, this is called the wine the
• 7:16
  Speaker 3: wand wine purifier. There's an ad for it here. Jimmy,
• 7:19
  Speaker 3: if you want to look, just curious if Jimmy has
• 7:21
  Speaker 3: tried these. I'm wondering if this would affect the taste
• 7:24
  Speaker 3: of the wine, although I'm not much of a wine drinker,
• 7:26
  Speaker 3: but anyway, I just wanted to know if these might
• 7:29
  Speaker 3: be of interest. The wand wine purifier. What do you
• 7:31
  Speaker 3: know about this?
• 7:33
  Speaker 2: So I very little. I have experienced them though years
• 7:37
  Speaker 2: and years ago. What they do is they're intended to
• 7:39
  Speaker 2: attract harsh compounds from the wine, such as acids, tannic structure.
• 7:47
  Speaker 2: They're usually made I don't it didn't look like that
• 7:49
  Speaker 2: was made out of copper, but that's what they promote,
• 7:52
  Speaker 2: that kind of thing, and it's to smoothen the wine out.
• 7:56
  Speaker 2: So hey, if it works for your palate, go for it.
• 7:58
  Speaker 2: It's kind of cool that.
• 8:00
  Speaker 3: It's designed so that you you don't you can drink
• 8:02
  Speaker 3: a lot of wine and not get a headache or.
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  Speaker 4: That sounds fishy to me, but that's me.
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  Speaker 2: Uh you know, I guess when it comes to if
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  Speaker 2: I can drink a lot of wine and not get
• 8:16
  Speaker 2: a headache by using a wine one, call me a wizard. Now.
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  Speaker 3: This one is designed for people who are apparently, uh
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  Speaker 3: they have some sort of allergic reaction to the tannins
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  Speaker 3: to tannons, And.
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  Speaker 1: I would say, try it and if you feel better,
• 8:32
  Speaker 1: then it works.
• 8:33
  Speaker 2: Avail order we could try it. Try it anyway. So
• 8:40
  Speaker 2: a lot of great restaurant news. We may have some
• 8:42
  Speaker 2: texting calls in, sorry, how do we get we do so? Uh?
• 8:45
  Speaker 2: James Beard advanced the local urban hill over in the
• 8:49
  Speaker 2: what is it the post district, and they have advanced
• 8:54
  Speaker 2: the chef. They're great team of people down there. Great
• 8:57
  Speaker 2: beverage program. That's always what attracts me to a restaurant.
• 9:01
  Speaker 2: And then oh yeah, then you have food and I'll
• 9:02
  Speaker 2: order some. But they are doing just such a good job.
• 9:07
  Speaker 2: They got from the front of the house to the
• 9:09
  Speaker 2: back of the house. They're just crushing it. They really are.
• 9:12
  Speaker 3: They when I had dinner there the first time I
• 9:15
  Speaker 3: had dinner there, they are the people who convinced me
• 9:17
  Speaker 3: to try a bison rabbi.
• 9:20
  Speaker 4: Oh really, And I don't know why.
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  Speaker 2: I'd never do. I just was it on on the bone?
• 9:26
  Speaker 3: Yeah? Yeah, nice, I think so. Anyway, I just have
• 9:30
  Speaker 3: always kind of shied away from bison. I don't know why,
• 9:33
  Speaker 3: sin it's usually kind of dry. Well, it was just wonderful.
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  Speaker 3: It was so good.
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  Speaker 1: Don't shy away from bison.
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  Speaker 5: No, here's your sign up. Let's see, here's the text question.
• 9:45
  Speaker 5: Has Jimmy ever thought about putting out.
• 9:47
  Speaker 4: A book with cocktail recipes.
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  Speaker 2: Yeah, that would be a lot of fun. One thing
• 9:52
  Speaker 2: we've thought about books with my Chef and Palm series
• 9:56
  Speaker 2: and publishing the menus and the thought behind it and that,
• 9:59
  Speaker 2: like the story and how the experience to express in writing,
• 10:03
  Speaker 2: the experience working with chefs in that restaurants in those restaurants,
• 10:08
  Speaker 2: and things like that.
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  Speaker 5: So thanks, Yeah, let's see what kind of wine should
• 10:13
  Speaker 5: I drink?
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  Speaker 4: If I've never had wine before?
• 10:16
  Speaker 2: So I love this question. You know, you want to
• 10:18
  Speaker 2: start off with something softer, lighter boons farm a Moscato Dasti,
• 10:26
  Speaker 2: which is similar in that, but it's made in a
• 10:28
  Speaker 2: finer fashion. Mascott Dast's white wine slightly sparkling off dry,
• 10:34
  Speaker 2: so you think of like ripe orchard fruit. But I
• 10:38
  Speaker 2: would ask a question if somebody were, if we were
• 10:41
  Speaker 2: having a dialogue, do you drink tea or coffee? How
• 10:44
  Speaker 2: you like your coffee? These are types of elements that
• 10:48
  Speaker 2: helped me break down what your palate, what your customed to.
• 10:51
  Speaker 2: You're not a hot beverage drinker, but you love a
• 10:54
  Speaker 2: soda pop. I would pursue that, you know, whatever your palette,
• 10:58
  Speaker 2: that's what I'm trying to identifies what your flavors on
• 11:01
  Speaker 2: the past you're accustomed to.
• 11:02
  Speaker 5: All right, I was wondering the difference between brandy and
• 11:06
  Speaker 5: cognac and which you prefer.
• 11:08
  Speaker 2: Yeah, so brandy's a category all its own, and then
• 11:12
  Speaker 2: you have cognac, Armagnac o de v all underneath brandy.
• 11:17
  Speaker 2: Brandy all brandies and brandy is a distilled spirit from fruit. Yes,
• 11:25
  Speaker 2: so not a grain. So if you're distilling grain, you're
• 11:27
  Speaker 2: making your whiskeys, you're making your other things. This is fruit.
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  Speaker 2: So Konnac, as mentioned, is a location that makes brandy
• 11:37
  Speaker 2: from grapes. It's the Uniblanc grape briety. Cognac is south
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  Speaker 2: of Bordeaux. And then you also have armagnac. Kgnac makes
• 11:44
  Speaker 2: it in a pot still, so you get all this
• 11:47
  Speaker 2: copper compounds, whereas armagnac uses a few different grape brieties
• 11:51
  Speaker 2: and it's a column still, one of those tall guys.
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  Speaker 2: So it's a thinner, more fruit of your style of brandy.
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  Speaker 3: When you when you move into the you know, like
• 12:02
  Speaker 3: the peach brandy, the pear brandy, all that that's just
• 12:05
  Speaker 3: that's the fruit.
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  Speaker 2: Those are the fruits that are in there. They might
• 12:08
  Speaker 2: use a base spirit of some unknown, maybe a grape
• 12:13
  Speaker 2: based spirit to fill it in. It depends on the
• 12:15
  Speaker 2: quality now that we're talking about, all.
• 12:16
  Speaker 5: Right, Jimmy, I bought a bottle of Kirkland prosecco.
• 12:21
  Speaker 2: Yeah, I saw that in the paper the other day.
• 12:23
  Speaker 5: Sorry, well not here though, sadly what meal would pair
• 12:28
  Speaker 5: well with it?
• 12:29
  Speaker 2: Breakfast? So what you want to do?
• 12:32
  Speaker 3: Actually, you know, not wrong a Sunday morning, late Sunday morning, eggs, Benedict.
• 12:39
  Speaker 2: I love prosecco. It's so approachable. It's delicious. They're becoming
• 12:42
  Speaker 2: finer and finer. We've got delicious ones in the State
• 12:45
  Speaker 2: store here. Look for a Dommy ad Am, I either
• 12:50
  Speaker 2: the Garbel or the second one that they have. It's
• 12:54
  Speaker 2: only like twenty two bucks, and the proseccos are great.
• 12:58
  Speaker 2: This Kirkland. Get it nice and cold, enjoy it for go.
• 13:01
  Speaker 2: Don't add like orange juice and stuff. It's gonna be
• 13:04
  Speaker 2: a good prosecco. Uh. Kirkland doesn't mess around. They do
• 13:07
  Speaker 2: products that they source, so I'd be interested in assessing that.
• 13:13
  Speaker 5: They want to know what to have with it food wise,
• 13:16
  Speaker 5: you know what food was really good?
• 13:18
  Speaker 2: If you want in the morning, since around the time
• 13:22
  Speaker 2: if you make an omelet, you know, do a real
• 13:24
  Speaker 2: real light omelet, a little feta in there, little chive,
• 13:28
  Speaker 2: good salt, good pepper, and just roll that around. And
• 13:32
  Speaker 2: as soon as you start seeing those eggs turn and
• 13:35
  Speaker 2: starting to cook, turn the heat off, uh, and then
• 13:38
  Speaker 2: just keep rolling that omelet making so it comes out
• 13:41
  Speaker 2: real nice and it's going to be glistening. Even get
• 13:44
  Speaker 2: a little butter top to it. And now you're living.
• 13:48
  Speaker 3: What time can you come over tomorrow? I've got some cigars.
• 13:53
  Speaker 4: N thirty what do you what do you got? Going?
• 13:57
  Speaker 2: A couple of things next week. Third, at Tracy Aviory,
• 14:01
  Speaker 2: we're doing our Wine Takes Flight elevated event called Cellar
• 14:05
  Speaker 2: Club price points up, but we elevate the wines. We
• 14:09
  Speaker 2: have multi course wine dinner, these robust small plates prepared
• 14:13
  Speaker 2: for you and it's great. It's right there in the
• 14:15
  Speaker 2: comfort of the Chase Mills building. I think there's only
• 14:17
  Speaker 2: like nine or eleven tickets left. It's gonna be a
• 14:21
  Speaker 2: great time. Go to winikaneb dot com, go to ticketing
• 14:24
  Speaker 2: and then boom, it'll be right there for Wine Takes Flight.
• 14:28
  Speaker 2: For the upcoming Tracy Aviory event.
• 14:30
  Speaker 4: And coming soon we're doing an event with you.
• 14:33
  Speaker 2: Oh yeah, we'll.
• 14:34
  Speaker 4: Talk about that later.
• 14:36
  Speaker 3: How often do you I'm just curious before you go,
• 14:38
  Speaker 3: how often do you have somebody enrolled to be a slaumier.
• 14:41
  Speaker 2: So we're actually launched. How many? So probably a couple
• 14:45
  Speaker 2: hundred a year really, so yeah, So we do whether
• 14:49
  Speaker 2: it's new hire service training, existing staff training, we do
• 14:54
  Speaker 2: that about once a month, and the certification programs as
• 14:59
  Speaker 2: well as as other types of advanced sit down teach
• 15:04
  Speaker 2: me how to taste hundreds about one thousand a year.
• 15:09
  Speaker 2: And I'm not exaggerating.
• 15:10
  Speaker 3: You can do a lot of that online and then I.
• 15:12
  Speaker 2: Don't do any of it online and this is the
• 15:14
  Speaker 2: reason why. And I can't and it's totally and w
• 15:18
  Speaker 2: s C T asked me to, but I like to
• 15:20
  Speaker 2: be do the in person. My whole goal is to
• 15:24
  Speaker 2: in fact instruct I've been doing the online thing before
• 15:27
  Speaker 2: or gone into an operation and they're like, uh, yeah, yeah,
• 15:32
  Speaker 2: just teach a STEF. Just teach a SEF. And it's
• 15:34
  Speaker 2: not a band aid approach that I want to do.
• 15:36
  Speaker 2: This is not the reason I got into the business.
• 15:38
  Speaker 2: And uh, if you want to just wam bam, thank you,
• 15:42
  Speaker 2: ma'am with a degree wind a Kadema. Utah is not
• 15:44
  Speaker 2: your company. We are gonna teach you. You're gonna walk
• 15:47
  Speaker 2: away with a strong foundation and you're gonna be able
• 15:49
  Speaker 2: to apply it, whether you're an enthusiast or in the field.
• 15:53
  Speaker 3: And I thought I knew you well, and now I
• 15:55
  Speaker 3: know more about it, and that's great. Gim mey Santangelo
• 15:59
  Speaker 3: the Crossfire Hurricane that is the Wine Academy of Utah.
• 16:03
  Speaker 3: Wine Academy of Utah dot com will see you again soon.
• 16:06
  Speaker 2: Jimmy, you got it. Thanks everybody, enjoy your holiday weekend.
• 16:09
  Speaker 3: S