Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from September 4th, 2026

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Have Another Drink with Jimmy the Wine Guy from September 4th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Well, here he is, the font of knowledge that runs
• 0:03
  Speaker 1: the Wine Academy of Utah.
• 0:05
  Speaker 2: Wineacademyofutah.com. He's Jimmy Santangelo.
• 0:08
  Speaker 3: And I can't open these things that.
• 0:10
  Speaker 2: You sent us. Those are, they may be two attachments
• 0:28
  Speaker 2: to pictures of me meeting. So this is a rum
• 0:32
  Speaker 2: from Panama. And this is a five-year-age rum. This is
• 0:35
  Speaker 2: called Exploration Rum by McNair's. It's a boutique spirit distillery.
• 0:40
  Speaker 2: And McNair's produces this rum not only in Panama, but
• 0:44
  Speaker 2: also in Jamaica. And this is where it gets interesting.
• 0:48
  Speaker 2: When you make a rum, you know, the base material
• 0:50
  Speaker 2: is sugar cane. You can use, like, a deeper blackstrap
• 0:53
  Speaker 2: molasses or grated sugar, those kinds of things. This is
• 0:56
  Speaker 2: all molasses-based. Then aged for a number of years, about
• 0:59
  Speaker 2: five years in American oak. Then, this is where it
• 1:03
  Speaker 2: gets interesting, as I mentioned. It goes to Scotland after that. What?
• 1:09
  Speaker 2: Billy Walker, a master blender and distiller, he picks, handpicks
• 1:16
  Speaker 2: the rums in Panama and Jamaica. Then he sends them
• 1:19
  Speaker 2: over to his distillery in... glenallochee and the glenallochee is
• 1:24
  Speaker 2: in the space side uh outside of the abel hour
• 1:27
  Speaker 2: and uh i happen to be there this past summer
• 1:30
  Speaker 2: yeah in fact i was there last couple of years
• 1:33
  Speaker 2: and that's what those pictures are me meeting i don't
• 1:35
  Speaker 2: know if they're up.
• 1:35
  Speaker 1: Yet they're you and billy walker and there's a lovely
• 1:38
  Speaker 1: woman there who's that.
• 1:39
  Speaker 2: Now that's kim dastrop uh our yoga instructor on our
• 1:43
  Speaker 2: tour She is of Mosaic Yoga Studio in Sugar House.
• 1:48
  Speaker 2: And she and I lead the trip. And that's us
• 1:51
  Speaker 2: meeting Billy at this. So I saw these barrels. I
• 1:55
  Speaker 2: saw this rum and barrel when I was there just
• 1:58
  Speaker 2: in July. So to have it here in Utah and
• 2:01
  Speaker 2: in our glass in this studio talking about it right
• 2:04
  Speaker 2: now for me is pretty cool.
• 2:07
  Speaker 4: I'll get the picture up since Dawson seems to be
• 2:09
  Speaker 4: having it.
• 2:10
  Speaker 1: Oh, no, it is. There it is.
• 2:11
  Speaker 2: There it is.
• 2:12
  Speaker 1: X96. com.
• 2:13
  Speaker 2: I'm the one on the right.
• 2:14
  Speaker 1: I don't know if you– So now is Billy Walker
• 2:17
  Speaker 1: a Scottish man?
• 2:18
  Speaker 2: Yeah, he's 80-plus years old, one of the famed distillers
• 2:22
  Speaker 2: in– he's a scotch blender is the term. in Scotland.
• 2:27
  Speaker 2: He's royalty there. He is absolutely rock star famous there.
• 2:32
  Speaker 1: I wish you had some tape of his voice.
• 2:36
  Speaker 2: He's a very soft-spoken man. And when he says something,
• 2:39
  Speaker 2: you know, when he asked us, what brings you here
• 2:43
  Speaker 2: into the... Because we had a large group of 18 people.
• 2:46
  Speaker 2: And we said, well, we're actually leading a whiskey and
• 2:49
  Speaker 2: yoga tour. And we had to stop here. And he
• 2:54
  Speaker 2: He looked up in the air, and he looked back down,
• 2:56
  Speaker 2: and he said, well, I suppose both of those relax you,
• 3:00
  Speaker 2: don't they? Come on. Wise words.
• 3:06
  Speaker 1: Did I see the bottle, Kim? Yeah.
• 3:08
  Speaker 2: So I saw this then ages in at the Glen
• 3:12
  Speaker 2: Allakey for another couple of years, two years approximately, in Scotland.
• 3:19
  Speaker 2: And so think about this. You're going from one warm
• 3:22
  Speaker 2: climate to a cooler climate. And then their regimen of
• 3:27
  Speaker 2: a variety of oak barrels that they'll then age in
• 3:30
  Speaker 2: red wine barrels, virgin oak barrels, and then X bourbon
• 3:33
  Speaker 2: casks for then a blend back together. They have a seven,
• 3:37
  Speaker 2: a 15, and even a series of Jamaican rums as well.
• 3:41
  Speaker 2: And on the tour, we would go through and you'd
• 3:43
  Speaker 2: see all the barrel room. They don't call them Rick houses,
• 3:46
  Speaker 2: just the warehouse. And, uh, We saw him. I was like,
• 3:49
  Speaker 2: you guys are doing rum. I didn't even, and it
• 3:51
  Speaker 2: was a fleeting cause you're on the tour and you're
• 3:54
  Speaker 2: going through. And then all of a sudden I saw
• 3:56
  Speaker 2: this come across my plate.
• 3:57
  Speaker 1: What do the, what do the original producers of this
• 4:01
  Speaker 1: rum think about what he does?
• 4:03
  Speaker 2: They have a, they have a, it's all a collaborative effort.
• 4:06
  Speaker 1: Yeah.
• 4:07
  Speaker 2: It's all, it's all on the up and up. It's
• 4:09
  Speaker 2: all collaborative and he's guiding along the way. And you know,
• 4:16
  Speaker 2: He's got a million-dollar nose, you know. But this rum,
• 4:21
  Speaker 2: so rums can be fruity and aromatic. I get a
• 4:26
  Speaker 2: lot of a banana-ish kind of thing going on, a
• 4:30
  Speaker 2: little bit of mango. So it's in the tropical fruit area.
• 4:34
  Speaker 2: But then when I put it on the palate, and
• 4:35
  Speaker 2: I haven't tasted it.
• 4:36
  Speaker 3: Put it on the palate.
• 4:38
  Speaker 1: It's very interesting. It's almost not rum-tasting.
• 4:43
  Speaker 2: Mm-hmm.
• 4:45
  Speaker 1: But the aroma is very sweet.
• 4:46
  Speaker 2: Good weight. It's got some nice, rich weight. A little
• 4:50
  Speaker 2: bit of brown sugar. You know what it reminds me of?
• 4:54
  Speaker 2: I was going to say, so you got that vanilla custard.
• 4:57
  Speaker 2: I was going to say flan, but it's not enough
• 4:59
  Speaker 2: with that toffee on the top. It's more like Bananas Foster.
• 5:03
  Speaker 2: You know, that richness. For those rum fans out there,
• 5:06
  Speaker 2: this is definitely going to complement your bar. It is
• 5:09
  Speaker 2: available in the state. It's going to be distributed and
• 5:12
  Speaker 2: available online. later this week or next week, probably week
• 5:15
  Speaker 2: two or three of the month. Uh, it is in
• 5:18
  Speaker 2: at the warehouse and then it'll be distributed to select
• 5:21
  Speaker 2: wine stores.
• 5:22
  Speaker 1: I know. I'm guessing it's not cheap.
• 5:24
  Speaker 3: Uh, you know, actually it's pretty affordable.
• 5:26
  Speaker 1: Yeah.
• 5:26
  Speaker 2: You would think it'd be a lot more. It's 38, 80, $ 39. So, uh,
• 5:30
  Speaker 2: and that's the seven year, uh, uh, make this popular
• 5:35
  Speaker 2: so we can get more. Uh, Mercer imports is the, uh, broker,
• 5:39
  Speaker 2: our local broker, bring it in Cameron and, um, The
• 5:44
  Speaker 2: director over there, Holly, do a great job with their portfolio,
• 5:49
  Speaker 2: bringing an interesting, unique, and affordable product. So it's pretty great.
• 5:54
  Speaker 1: McNair's Exploration Rome, 7-year-old Panama, $ 38. 82.
• 5:57
  Speaker 3: I mean, honestly, I expected it to cost more.
• 6:01
  Speaker 2: Yeah, me too.
• 6:01
  Speaker 4: I mean, we've got five years in Panama and then
• 6:05
  Speaker 4: two years in Scotland.
• 6:06
  Speaker 3: The transportation, I thought it would be a lot more
• 6:09
  Speaker 3: than this.
• 6:10
  Speaker 2: And Billy Walker from, I belong to a Drammers Club,
• 6:14
  Speaker 2: and it's a nationwide organization where we have tastings around
• 6:17
  Speaker 2: the country. And Billy Walker and their master distiller from
• 6:22
  Speaker 2: Glen Eilich, that are the distributor rep, are going to
• 6:26
  Speaker 2: be in New York City and Boston area this weekend,
• 6:29
  Speaker 2: Labor Day. Doesn't do us any good here at Salt Lake,
• 6:31
  Speaker 2: but what I'm saying is that they're out there, they're
• 6:34
  Speaker 2: talking about this product as well as their other products,
• 6:37
  Speaker 2: and Glenalecky is also a fantastic scotch.
• 6:41
  Speaker 1: Okay, so before we go to break, we've drunk this straight,
• 6:45
  Speaker 1: which seems to be a pretty good thing to do,
• 6:48
  Speaker 1: but what kind of cocktails?
• 6:50
  Speaker 2: Yeah, you know, this is a nice one.
• 6:52
  Speaker 1: Neat.
• 6:53
  Speaker 2: I gotta be honest. Or on the rocks. And they
• 6:56
  Speaker 2: also have a peated one. They'll refer to this as
• 6:58
  Speaker 2: the unpeated. So you'd be like, unpeated? I never expected
• 7:01
  Speaker 2: it to be peated. It's because they have a peated one,
• 7:04
  Speaker 2: which is kind of neat. It's probably aging in scotch
• 7:07
  Speaker 2: barrels that had a heavy dose of peated-aged scotch.
• 7:11
  Speaker 1: That would not be for me. I don't care for
• 7:13
  Speaker 1: the peating.
• 7:13
  Speaker 2: That's me all day.
• 7:16
  Speaker 1: I mean, if you're really into scotch, that's what you want.
• 7:20
  Speaker 2: Yeah, that are the sweeter ones from the Speyside.
• 7:23
  Speaker 3: So you'd prefer the straight?
• 7:25
  Speaker 2: Straight or what I was going to say was a
• 7:26
  Speaker 2: little drop. Yeah, a little ice. A drop of water
• 7:29
  Speaker 2: or a cube.
• 7:30
  Speaker 3: But if you were to add something to it.
• 7:32
  Speaker 2: So this is a tropical drink, so a tiki style,
• 7:34
  Speaker 2: whether it's the painkiller or something other.
• 7:37
  Speaker 1: Yeah.
• 7:37
  Speaker 2: So a little pineapple, a.
• 7:38
  Speaker 1: Little orange, a little coconut.
• 7:39
  Speaker 3: I was going to say just a little pineapple juice
• 7:41
  Speaker 3: in there would be great.
• 7:42
  Speaker 1: Years ago, I had an affectation of drinking straight rum
• 7:46
  Speaker 1: with a slice of wine. And that's because that's what
• 7:49
  Speaker 1: Hunter S. Thompson drank. You know, a straight shot of
• 7:52
  Speaker 1: rum and a slice. I think it was a slice
• 7:54
  Speaker 1: of lime, wasn't it? Probably, yeah. And I ended up
• 7:57
  Speaker 1: getting so sick doing that. I can't do that anymore
• 8:01
  Speaker 1: because the rum wasn't good enough. This, I could go
• 8:04
  Speaker 1: back to doing that.
• 8:04
  Speaker 2: You could do that. Nice. Yeah. McNair's Exploration Rum. On
• 8:09
  Speaker 2: the shelf soon.
• 8:10
  Speaker 3: Berg in the chat room says, I like my scotch six-peated. Nice.
• 8:16
  Speaker 1: I don't know what that means.
• 8:18
  Speaker 3: Like Michael Jordan. Is that a sports joke?
• 8:21
  Speaker 1: A six-peat, yes. I think he has six championships. Okay.
• 8:26
  Speaker 1: Six pieces. It's not a very good joke, but it
• 8:28
  Speaker 1: is a joke. No. No. No. Sorry, no.
• 8:33
  Speaker 3: We're not accepting that.
• 8:34
  Speaker 1: No. Jimmy Santangelo will answer your questions about rum, about scotch,
• 8:39
  Speaker 1: about all kinds of spirits. He is Jimmy the Wine Guy, too, so,
• 8:44
  Speaker 1: you know, you have wine questions. Oh, by the way,
• 8:47
  Speaker 1: I should point out this rum is, I did the
• 8:49
  Speaker 1: math in my head, 92 proof. 46 yeah 46 and
• 8:53
  Speaker 1: it took me a second i gotta see carry the
• 8:57
  Speaker 1: one that's what i'm that's exactly what i i'm terrible
• 9:01
  Speaker 1: at man.
• 9:02
  Speaker 2: Well yeah 46 abv 92 proof that's right in there
• 9:05
  Speaker 2: and to have that fuller strength that usually it's about
• 9:08
  Speaker 2: 40 or 43 they're not considered as a navy strength
• 9:10
  Speaker 2: or anything like that it's not even a british style
• 9:12
  Speaker 2: rum but it's it's a lot of fun to be
• 9:14
  Speaker 2: able to uh have this in the market. Handsome bottle, too.
• 9:18
  Speaker 2: I kind of dig the bottle.
• 9:19
  Speaker 1: Does it come in that container?
• 9:20
  Speaker 3: Yeah, in any of the packaging. Now, you just said
• 9:24
  Speaker 3: it's not Navy strength.
• 9:26
  Speaker 2: Yeah, that would be like 48-52. That's like cask strength.
• 9:30
  Speaker 2: So that was for the British Navy.
• 9:32
  Speaker 4: Ah, because the first time we were in London, I
• 9:35
  Speaker 4: saw in the liquor store, Lamb's Navy Rum.
• 9:38
  Speaker 2: Yeah, that'll get you in the boo-boo.
• 9:41
  Speaker 3: And it was tasty.
• 9:43
  Speaker 1: And, you know, they don't do the rum rations in
• 9:46
  Speaker 1: the British Navy anymore.
• 9:47
  Speaker 2: No, they stopped that in July 31, 1970, if I
• 9:51
  Speaker 2: recall correctly. Of course.
• 9:55
  Speaker 1: Glad you know that. There's a new restaurant that just opened,
• 9:59
  Speaker 1: I saw. in the, in the old pickle company.
• 10:02
  Speaker 2: Oh, no kidding.
• 10:03
  Speaker 1: Yeah. Yeah.
• 10:04
  Speaker 2: Got to get over there. Check it out.
• 10:06
  Speaker 1: Yeah. It looks, I'll, I'll look it up here.
• 10:07
  Speaker 2: I thought you were going to mention all the new
• 10:09
  Speaker 2: Michelin star recognitions. Of course we spoke about Monty last week,
• 10:12
  Speaker 2: but yeah.
• 10:13
  Speaker 1: Yeah. Monty. Um, I wasn't here when you guys talked
• 10:16
  Speaker 1: about that.
• 10:16
  Speaker 2: Have you been there? Uh, I have, I've done events. Um,
• 10:20
  Speaker 2: through lifelong learning at that space when it was still
• 10:23
  Speaker 2: contracted as Beehive Distilling. And then when Monty came in,
• 10:26
  Speaker 2: we were like, hey, you know, we realized. And they
• 10:28
  Speaker 2: were like, nah, come on in. Martin is fantastic. That's
• 10:31
  Speaker 2: the lead chef, the gentleman that we're seeing all over
• 10:33
  Speaker 2: the socials. And dialed in food, amazing beverage program there
• 10:38
  Speaker 2: by Perry or Meadey's, one of the better palates in
• 10:41
  Speaker 2: the city. And just now it's giddy up.
• 10:46
  Speaker 1: Yeah, well, they said the reservations, they're booked out until
• 10:50
  Speaker 1: sometime next year.
• 10:51
  Speaker 2: Three months, yeah. They opened it up. They crashed Open Table, essentially.
• 10:56
  Speaker 3: Yeah.
• 10:57
  Speaker 2: And good for them, and good for our city. But
• 11:01
  Speaker 2: we also have the other notable recognitions. To be honest,
• 11:04
  Speaker 2: I'm not really sure how all that hierarchy works with
• 11:07
  Speaker 2: Michelin stars.
• 11:09
  Speaker 1: I think it's like the ones that you get a
• 11:11
  Speaker 1: tip of the hat.
• 11:12
  Speaker 2: Tip of the hat.
• 11:13
  Speaker 1: You're almost there.
• 11:14
  Speaker 2: Yeah.
• 11:17
  Speaker 1: Feldman's Deli, I know.
• 11:19
  Speaker 2: Yeah, one of the sponsors on the show. That's awesome.
• 11:21
  Speaker 2: I'm really happy for them. I mean, man, I buy
• 11:25
  Speaker 2: one sandwich there, though. I have it for the week. Exactly.
• 11:29
  Speaker 3: Oh, man, they're good. That's lunch and dinner.
• 11:31
  Speaker 1: Lunch and dinner. I'm very good. And they have great
• 11:34
  Speaker 1: French fries, too.
• 11:34
  Speaker 3: They do.
• 11:35
  Speaker 1: I'm very partial to the Sloppy Joe sandwich. Oh, yeah.
• 11:39
  Speaker 2: Love me a good sloppy joe.
• 11:40
  Speaker 1: Well, it's not a sloppy joe like, you know, hamburger and... Oh,
• 11:43
  Speaker 1: something different. It's a sandwich they call sloppy joe.
• 11:46
  Speaker 2: Hmm.
• 11:47
  Speaker 3: Because it drips.
• 11:49
  Speaker 1: It drips.
• 11:50
  Speaker 3: Give me a Rachel.
• 11:51
  Speaker 1: Yeah.
• 11:52
  Speaker 3: Let's see. Here's a text.
• 11:53
  Speaker 4: Of course, 877-602-9696 is the number to call if you
• 11:58
  Speaker 4: want to talk to Jimmy. One of my girlfriend's favorite
• 12:01
  Speaker 4: meals is broiled trout with baked brie and jam, usually
• 12:05
  Speaker 4: like a blackberry fig jam.
• 12:07
  Speaker 1: Hmm. What would be a good wine to pair with that?
• 12:10
  Speaker 2: Wow, that really overwhelms that. Trout, the baked brie, strong flavors,
• 12:14
  Speaker 2: and then the acidity and sweetness will offset.
• 12:17
  Speaker 1: That deep flavor. Let me guess, to give you a
• 12:20
  Speaker 1: guide here. Let me guess, they start with the brie
• 12:24
  Speaker 1: and the jam, and then they have the trout. So
• 12:26
  Speaker 1: maybe two drinks. Oh, yeah.
• 12:28
  Speaker 2: How about that? Yeah, that's really throwing it around. Well,
• 12:32
  Speaker 2: with the trout. With the trout, I would do a
• 12:35
  Speaker 2: blended white, a blanc, maybe a southern Rhone white. Whether
• 12:39
  Speaker 2: it's something from an area in France, a southern Rhone blanc,
• 12:45
  Speaker 2: which is a blend of Viognier, Roussan, Marsan. That would
• 12:48
  Speaker 2: go really well. If you want to do something domestic,
• 12:51
  Speaker 2: Carol Shelton's Coquille Blanc does a really great job. That
• 12:55
  Speaker 2: one's under $ 20, maybe $ 22. The others might be a
• 12:57
  Speaker 2: little higher. With the brie and fig, jam, that's something
• 13:02
  Speaker 2: you actually need a red.
• 13:03
  Speaker 1: Maybe that's dessert. Bree and Fig Jam.
• 13:07
  Speaker 3: See, if he called in, we could.
• 13:08
  Speaker 2: You're a moving target.
• 13:09
  Speaker 3: I'm just thinking maybe.
• 13:10
  Speaker 1: I think that's the way... If I were doing it,
• 13:12
  Speaker 1: that's the way I would do it.
• 13:13
  Speaker 3: If they called in, we could ask them these questions.
• 13:15
  Speaker 2: Not a bad idea. But anyways, yeah, so if it
• 13:19
  Speaker 2: were a dessert, do something maybe off dry. There is...
• 13:23
  Speaker 2: You know, port would do it, but what I'm thinking
• 13:26
  Speaker 2: is Essentia. It's the Quadri Winery in California.
• 13:31
  Speaker 1: Yeah.
• 13:31
  Speaker 2: They do a late harvest. It's not the Muscat grape.
• 13:37
  Speaker 2: It's a different grape. But, man, is that good. It
• 13:40
  Speaker 2: comes across as deep raspberry and boysenberry. And it's not
• 13:45
  Speaker 2: overly sweet. It's still got good acidity to it. And
• 13:49
  Speaker 2: that's what I would really nail with that baked bread.
• 13:52
  Speaker 1: That sounds good to me.
• 13:54
  Speaker 3: Another text, of course, 877-602-9696 is the number.
• 13:56
  Speaker 1: Text question.
• 14:00
  Speaker 3: How do you drink Drambuie?
• 14:02
  Speaker 1: Well, with your mouth. I would think I would not
• 14:05
  Speaker 1: do it.
• 14:06
  Speaker 3: First of all, what is Drambuie?
• 14:07
  Speaker 2: So, yeah, Drambuie is an herbaceous liqueur and it sometimes
• 14:12
  Speaker 2: goes in cocktails. But Drambuie is a digestif, can act
• 14:16
  Speaker 2: as one. And that would be after dinner in a
• 14:18
  Speaker 2: small snifter or a cordial glass, which is typically those
• 14:23
  Speaker 2: glasses you inherited from your nana or your grandmother that
• 14:27
  Speaker 2: are really tiny, long, thin. If you knock them over,
• 14:30
  Speaker 2: they shatter in a million pieces.
• 14:31
  Speaker 1: Yeah. That.
• 14:33
  Speaker 2: And don't be afraid to give it a little chill,
• 14:36
  Speaker 2: but it will what's called liege. It's not filtered. So
• 14:40
  Speaker 2: if you add ice to it, it will cloud.
• 14:44
  Speaker 1: Oh, really? Yeah.
• 14:45
  Speaker 2: Yeah. So kind of cool.
• 14:46
  Speaker 1: It says the Drambuie is made from Scotch whiskey.
• 14:51
  Speaker 2: Drambuie, yes. Drambuie is going into a rusty nail. So
• 14:58
  Speaker 2: Drambuie is a Scotch base that they add herbs and sweeteners, honeys,
• 15:05
  Speaker 2: and it was intended for the British royalty when they
• 15:08
  Speaker 2: came up to Scotland to They wanted something with their tea,
• 15:12
  Speaker 2: but the local spirit scotch was too strong for the tea.
• 15:15
  Speaker 2: So the Scots would sweeten it up a little bit,
• 15:18
  Speaker 2: add the local herbs, things of that nature. And they said,
• 15:23
  Speaker 2: the Brits were like, this is fantastic. And then the
• 15:26
  Speaker 2: Scots were like, let me see some of that. Tasted it.
• 15:28
  Speaker 2: They're like, that's pretty good. A little too sweet for me.
• 15:31
  Speaker 2: You know what this needs? Some whiskey, some scotch. And
• 15:35
  Speaker 2: that's where you got the rusty nail from.
• 15:38
  Speaker 1: The named Rambouillet. Probably, they say, derives from the Scottish
• 15:43
  Speaker 1: Gaelic phrase, which means the drink that satisfies. Nice.
• 15:54
  Speaker 4: Let's see. 877-602-9696. Which liquor store has the best selection
• 15:59
  Speaker 4: of bourbons? I'm looking for a gift for a friend's birthday.
• 16:03
  Speaker 2: That's a great question. I've been going lately to Store One,
• 16:08
  Speaker 2: the brand new store downtown. Downtown. They got a really
• 16:11
  Speaker 2: good selection, not only of bourbons, but also of local
• 16:16
  Speaker 2: Utah spirits. They got one of the widest selections that
• 16:19
  Speaker 2: I've come across in the state.
• 16:21
  Speaker 1: They have the canned Simplicity bourbons there.
• 16:24
  Speaker 2: Oh, nice.
• 16:25
  Speaker 1: And that can, it's a can of bourbon, and it's
• 16:28
  Speaker 1: 120 proof or something like that. Yeah, yeah. It's really hot.
• 16:31
  Speaker 2: It's a 10 for camping.
• 16:32
  Speaker 3: That can is so cool.
• 16:33
  Speaker 1: Yeah.
• 16:34
  Speaker 2: It's a reclosable tap. Yeah, a reclosable tap. And I'm
• 16:39
  Speaker 2: glad you brought up the liquor stores. The DABS, the
• 16:43
  Speaker 2: wine and liquor stores this Monday are closed because of
• 16:47
  Speaker 2: Memorial Day. So you know what's open? All your local distilleries.
• 16:51
  Speaker 2: So go to Sugar House, Beehive, Dennett Brick, Simplicity, as
• 16:56
  Speaker 2: you just mentioned. And if you're out in Pleasant Grove,
• 17:00
  Speaker 2: you have Clearwater Distilling that are all open for operating
• 17:05
  Speaker 2: hours under their own. All you got to do is
• 17:07
  Speaker 2: look on their website. And you can buy their products
• 17:11
  Speaker 2: that day when the other stores are off. And tell
• 17:15
  Speaker 2: them Jimmy the Wine Guy sent you.
• 17:17
  Speaker 3: Yeah.
• 17:18
  Speaker 1: That would be really nice. I'm here because Jimmy the
• 17:21
  Speaker 1: Wine Guy reminded me that you're open on that day.
• 17:23
  Speaker 2: You might get a sticker.
• 17:24
  Speaker 3: Yeah. What is the best flavor variant for a mojito?
• 17:31
  Speaker 1: Variant.
• 17:31
  Speaker 2: You know, I've seen people.
• 17:33
  Speaker 3: Because a traditional mojito is.
• 17:34
  Speaker 2: Yeah, the mint. You know, you get that mint, that beautiful,
• 17:38
  Speaker 2: the rum, the sweet, the sugar, the mint, a little
• 17:42
  Speaker 2: bit of acid from the lime, and carbonation. So a
• 17:46
  Speaker 2: variant of that. I actually like grapefruit in that. You know,
• 17:52
  Speaker 2: that does a little for me.
• 17:55
  Speaker 4: Jimmy, I'm going, again, this is a phone call because
• 17:58
  Speaker 4: we're going to have to ask which island.
• 18:00
  Speaker 1: Oh.
• 18:00
  Speaker 3: I'm going to Hawaii for the first time. I'm very excited.
• 18:03
  Speaker 4: Is there any specific spirits, beer, or cocktails I should try.
• 18:06
  Speaker 1: While I'm there?
• 18:07
  Speaker 2: Yeah, the local rums there are really fantastic. And David Perkins,
• 18:13
  Speaker 2: formerly of High West, who founded High West Whiskey Distillery,
• 18:18
  Speaker 2: he's out there making some rum. So seek that out.
• 18:22
  Speaker 2: The name's not– it's kind of a tip of my tongue. But, yeah,
• 18:26
  Speaker 2: definitely try some of the local rums. And look for, like,
• 18:29
  Speaker 2: those Airbnb experiences or something where people can offer you
• 18:32
  Speaker 2: the flight or take you around. And that's the best
• 18:35
  Speaker 2: way to immerse yourself in a local culture.
• 18:38
  Speaker 1: I have a warning. Stay away from whatever they call
• 18:41
  Speaker 1: that blue cocktail. Oh, that blue Curaco. What do they
• 18:46
  Speaker 1: call that?
• 18:46
  Speaker 2: The AMF.
• 18:47
  Speaker 1: I don't know. It's blue. And there was a blue Hawaiian, right? Yeah,
• 18:53
  Speaker 1: it's the blue carousel. And they say, oh, they'll give
• 18:55
  Speaker 1: you all you want when you go to a luau
• 18:56
  Speaker 1: or something. There's no alcohol in it. They lie. There's
• 19:00
  Speaker 1: so little alcohol.
• 19:01
  Speaker 2: A lot of sugar, though. I was thinking an AMF,
• 19:04
  Speaker 2: which is like the strongest drink in Utah.
• 19:06
  Speaker 1: And it doesn't taste good.
• 19:07
  Speaker 3: And all that sugar will give you a hangover. Yeah,
• 19:09
  Speaker 3: neither does that.
• 19:10
  Speaker 4: Let's see, final question for Jimmy. Is our expensive wine
• 19:15
  Speaker 4: really worth it? I know we all like to pretend
• 19:17
  Speaker 4: that price your wines taste better, but for me, $ 15
• 19:20
  Speaker 4: or $ 20 selection is just as good.
• 19:22
  Speaker 2: Hey, then you won. You won the game. Yeah, you've
• 19:26
  Speaker 2: got a wine that you like, and it's in that
• 19:29
  Speaker 2: $ 15 to $ 20 price point, and it's something that you
• 19:32
  Speaker 2: go back to and appreciate and enjoy. It complements your
• 19:35
  Speaker 2: dining style, the food that you make at home. You
• 19:39
  Speaker 2: just want tip of the hat. When we do, however,
• 19:44
  Speaker 2: estimate wines and prices, I get this a lot on
• 19:48
  Speaker 2: the when i was a small in the restaurant floor
• 19:50
  Speaker 2: like really should i get this 55 or this 550
• 19:53
  Speaker 2: really what's going to be the difference and my immediate
• 19:55
  Speaker 2: response back in a more of a polite way i'm
• 19:57
  Speaker 2: just doing it quickly here on the on the radio
• 20:00
  Speaker 2: is uh sir i'm sure you didn't drive here in
• 20:02
  Speaker 2: a yugo you know yugo is going to do the
• 20:04
  Speaker 2: same thing get you here but You chose a Mercedes. So,
• 20:09
  Speaker 2: you know, they're both operating the same way.
• 20:12
  Speaker 1: Before you leave, Jimmy, the Feldman Deli Sloppy Joe sandwich.
• 20:15
  Speaker 1: It's called the Eastside Sloppy Joe. It's a double-decker sandwich
• 20:18
  Speaker 1: with turkey, roast beef, Thousand Island, and coleslaw on Jewish rye.
• 20:22
  Speaker 1: No modifications. It says no modification.
• 20:27
  Speaker 2: No modification.
• 20:28
  Speaker 1: Nope.
• 20:29
  Speaker 2: That's how you have it.
• 20:30
  Speaker 1: That's how we make it.
• 20:31
  Speaker 3: This is how it's made.
• 20:32
  Speaker 2: Maybe this sandwich ain't right for you.
• 20:34
  Speaker 3: How are you going to go on this?
• 20:36
  Speaker 2: You know, I'm going to be in Cedar City for
• 20:38
  Speaker 2: the Utah Wine Festival this weekend. And, hey, we're booking
• 20:41
  Speaker 2: out for in-home wine events, so please go to wineacademywithutah.com.
• 20:44
  Speaker 2: Take a look at in-home wine events. The schedule is
• 20:46
  Speaker 2: yours today.
• 20:47
  Speaker 3: They're fun. Thank you, Jimmy.
• 20:50
  Speaker 1: You got it.
• 20:51
  Speaker 3: Have a good weekend.
• 20:52
  Speaker 2: You too. Happy Labor Day.