Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from August 22nd, 2025

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Have Another Drink with Jimmy the Wine Guy from August 22nd, 2025 · The Radio From Hell Show - Best Of

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  Speaker 1: Yeah.
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  Speaker 2: Brought to you by Wine Academy of Utah, bringing you fun, educational,
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  Speaker 2: and entertaining consumer tasting events throughout the valley since two
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  Speaker 2: thousand and eight. You can even have a Somalia in
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  Speaker 2: a few. To find out more to the head to
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  Speaker 2: the Wine Academy of Utah dot com.
• 0:21
  Speaker 3: Increase your wine knowledge one sip at a time. Drink Phil.
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  Speaker 1: Drinks feel all right.
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  Speaker 3: Field down nd the weather feel Oh well, I didn't
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  Speaker 3: mean it's sorry.
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  Speaker 4: You'll get your attention that perfectly. Look here, he is
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  Speaker 4: the benevolent dictator of the Academy of Utah.
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  Speaker 5: I expected more. It's so nice to be here. Happy Friday, everybody.
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  Speaker 5: High West we're featuring. We love high West. They're the
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  Speaker 5: darling of our community and it's not hard to like
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  Speaker 5: high West.
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  Speaker 3: They produce so many great products.
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  Speaker 6: But I don't recognize that label.
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  Speaker 3: Again.
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  Speaker 4: I saw Savinyon Blanc on the copy and I went, oh,
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  Speaker 4: he's going to bring us some wine.
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  Speaker 5: Yeah, so this is high West since they've part of Constellation,
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  Speaker 5: and Constellation has a broad range of portfolios, so they
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  Speaker 5: can collaborate with various other producers, whether other distilleries or
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  Speaker 5: in this case of winery. We've seen this is part
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  Speaker 5: of their cast collection. It's a blend of both straight
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  Speaker 5: and rye whiskey's age for anywhere from four to six years.
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  Speaker 3: Then they pull those blend them together together.
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  Speaker 5: Then they rest them in savignon blanc barrels, barrels that
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  Speaker 5: had wine barrels that had a semi blank wine in
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  Speaker 5: it for a period of time, and then they're polishing
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  Speaker 5: this whiskey off in that for about ten months. So
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  Speaker 5: it really emphasizes So the concept here is to emphasize
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  Speaker 5: the orchard fruit kind of characteristics that the whiskey has.
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  Speaker 5: So here we got I brought these Glenn cairnglasses. I
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  Speaker 5: could talk about these here in a second. But if
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  Speaker 5: you give it a little swirling in under the nose,
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  Speaker 5: definitely whiskey type aromatics of a little bit of slight toffee,
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  Speaker 5: a little creaminess, a little touch of spiciness.
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  Speaker 6: But but it's not harsh, No, it's not very very smooth,
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  Speaker 6: very very and you know what's interesting when you say
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  Speaker 6: that this is one hundred proof or fifty percent taste
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  Speaker 6: like that.
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  Speaker 3: Now I know, really that's how well integrated it is.
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  Speaker 5: And I'm glad you mentioned it because I was going
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  Speaker 5: to talk about that where at that fifty percent ABV
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  Speaker 5: alcohol by volume, and then that that sevu blanc the
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  Speaker 5: barrel mostly just whatever the wine that was in it.
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  Speaker 3: Yes, the sevyu blanc drives more of those orchard fruit.
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  Speaker 5: It's kind of a play on when Scotch whiskey's age
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  Speaker 5: in sherry barrels really emphasizing that apricot and dried fruit structure.
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  Speaker 5: I feel like this is a similar if I may
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  Speaker 5: be so bold to project, but because I does such
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  Speaker 5: a good job, and the barrel here is softening that alcohol,
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  Speaker 5: really making everything it is.
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  Speaker 6: It's just because sometimes, like a rye especially, I find
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  Speaker 6: it harsh.
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  Speaker 4: This is a softer, softer.
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  Speaker 5: I haven't sipped it. Let me, this is my first
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  Speaker 5: whiskey of the mark. There you go, mm hmm, So
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  Speaker 5: really across the pallette, not that huge burn that you
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  Speaker 5: would expect from a fifty ABV.
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  Speaker 3: Really nice and round.
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  Speaker 5: I'm getting more apple, kind of like a Dan.
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  Speaker 3: Kind of pair.
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  Speaker 5: Countertop bruised apple like I can get real giggy and uh,
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  Speaker 5: it's still on my palate. It's a really pleasurable long finish,
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  Speaker 5: well integrated in the alcohol to touch that again, a
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  Speaker 5: little bit of nuttiness in the on the finish.
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  Speaker 6: I actually like this more than I thought I would.
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  Speaker 4: Yeah, no, I'm serious.
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  Speaker 5: Whenever you bring the good stuff on Bill's not here,
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  Speaker 5: by the way, let's just lay that out there.
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  Speaker 6: Whenever I see Rye, I get a little nervous because
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  Speaker 6: it always has a bite to it, and this is very,
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  Speaker 6: very smooth.
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  Speaker 5: No, absolutely, you get that bite to it with the
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  Speaker 5: cinnamon driven character and spice of Rye whiskey, which is
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  Speaker 5: great from exologing cocktails and on its own, but it'll
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  Speaker 5: get you in the boo boo, right, I mean it's
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  Speaker 5: got some it's a spicy meat ball on the pallet.
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  Speaker 5: This it's a combination of both Bourbon and Rye part
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  Speaker 5: of their overall collection.
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  Speaker 3: If those out there that are the High.
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  Speaker 5: West whiskey lovers, which many are across the country, across
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  Speaker 5: the planet. When I'm in whether I'm in London or Edinburgh,
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  Speaker 5: and we played Find the High West Bottle by Pictures
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  Speaker 5: on our recent whiskey and yoga trick.
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  Speaker 3: And it was a lot of fun because people are.
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  Speaker 5: Like, why am I seeing I'm like, because it's good, and.
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  Speaker 3: They're all over it's a thing. Well, yeah, it's a thing.
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  Speaker 3: They're all over the planet.
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  Speaker 4: I told the story many times. Was it a bar
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  Speaker 4: in California? And where are you from? I said, you're taining?
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  Speaker 4: He goes, oh, ca, I'm here to get a real drink,
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  Speaker 4: did you? I said, yeah, do you have High West?
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  Speaker 4: I held up the bottle and went and see that.
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  Speaker 3: But they have.
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  Speaker 5: They been High West has where they aged their whiskey
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  Speaker 5: in prisoner wine barrels. That wine is infidel Ford Prisoner
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  Speaker 5: Dave Finny sold to Constellation. They're producing it. Prisoners are
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  Speaker 5: really classic wine and that was one of their first
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  Speaker 5: starts of aging in these barrels. And now this is
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  Speaker 5: a whole cast collection. They have this as well as
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  Speaker 5: a Cabernet save part of this. So this is the
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  Speaker 5: cool part Utah. This is kind of exclusive. Oh it's
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  Speaker 5: not available everywhere. Utah has it, but not a ton
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  Speaker 5: of it. It's seventy bones. It's seventy bucks sixty nine
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  Speaker 5: ninety nine, if memory serves me, correct and it's a
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  Speaker 5: lot of fun to have to compliment your collection. Now,
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  Speaker 5: the batch number real hard to read here, it's twenty four.
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  Speaker 5: I think that's an E seven and that's that alpha
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  Speaker 5: numeric batch code for those out there that love knowing
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  Speaker 5: the batches. So that means when the whiskey went into
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  Speaker 5: the bottle. So the alpha numeric twenty four is the year,
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  Speaker 5: E is the month, like A for January, B for February.
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  Speaker 5: So what is that August or something like that seventh
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  Speaker 5: So August seven to twenty twenty four the whiskey went
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  Speaker 5: into this barrel, into this bottle.
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  Speaker 3: Excuse me.
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  Speaker 5: So the next release, should they have one and you
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  Speaker 5: get a different batch, it's fun to kind of taste
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  Speaker 5: them side by side and be like, oh, they nailed it,
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  Speaker 5: or ooh, this one's got a little old.
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  Speaker 3: I like these different, you know, and that's the fun part.
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  Speaker 4: So this is the Cask Collection from high West Cast
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  Speaker 4: Collection from Highway widely available here.
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  Speaker 3: Do you have to stores have it in the state.
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  Speaker 6: Because it's it's Joe's birthday this weekend, I might go
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  Speaker 6: pick him up.
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  Speaker 5: Murray Holliday, OK, I got it, Murray Holliday. It's on
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  Speaker 5: an end cap.
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  Speaker 3: You've got it.
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  Speaker 5: High West is in three locations in the Star. I
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  Speaker 5: was walking around for an hour quickly.
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  Speaker 4: What is the difference between proof and ABV So.
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  Speaker 5: Proof is twice the alcohol by volume. Alcohol by volume
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  Speaker 5: is what we measure from the liquid. The proof is
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  Speaker 5: the spirit alcohol, and they're usually reflective of exactly half
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  Speaker 5: of what the proof is.
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  Speaker 3: OK, there we go, Thank you very much.
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  Speaker 4: He knows all about your beverages. Let's go to Brandy.
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  Speaker 3: Brandy, are you there?
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  Speaker 1: Yes, good morning. I would say I love this segment.
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  Speaker 3: I do too. It makes me thirsty though.
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  Speaker 1: I bought some huckleberry vodka from Willie's Distillery in Montana,
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  Speaker 1: and other than huckleberry mule that Katie suggested, what would
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  Speaker 1: go good with that cocktail?
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  Speaker 5: Wife man, I think you're in the right direction with
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  Speaker 5: the mule providing a little acidity, lime, maybe some mint
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  Speaker 5: that you add to that as well. Yeah, to cut
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  Speaker 5: into the richness of that huckleberry.
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  Speaker 3: I think as a fizz that you're in the right direction.
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  Speaker 3: There is a.
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  Speaker 5: Take in a cocktail to escaping me right now. But
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  Speaker 5: you could make maybe a little preno with that. It's
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  Speaker 5: got that licorice thing to it, just the sprits of
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  Speaker 5: it into a glass and then shake that huckleberry with
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  Speaker 5: a little lime juice, the huckleberry vodka with some lime juice.
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  Speaker 5: Shake a shake, a shake. I don't think you'll have
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  Speaker 5: to add any simple syrup. But if you feel like
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  Speaker 5: you want to go ahead and then strain that into
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  Speaker 5: that glass with a prono rinse or an absinthe rinse
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  Speaker 5: to get that little liquorice thing, I think you'll have
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  Speaker 5: some fun with that.
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  Speaker 4: I didn't think you were going in that direction, but yeah,
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  Speaker 4: sounds great, Brandy. Anything else is it?
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  Speaker 6: Oh?
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  Speaker 1: I think that's.
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  Speaker 3: Speech she was making.
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  Speaker 4: She was making.
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  Speaker 3: Hey, thanks, let me let us know how it is, Brandy.
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  Speaker 3: Thanks Brandy.
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  Speaker 4: Uh. Yeah, she she ran into that situation that a
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  Speaker 4: lot of us do you buy a novelty liquor? Now
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  Speaker 4: what do I do with all this? And you, you know,
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  Speaker 4: what do you do?
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  Speaker 6: Uh?
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  Speaker 5: You were going to tell us about these glasses you
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  Speaker 5: brought that this is a whiskey glass and if I
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  Speaker 5: could show it up, it's got a heavy base, which
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  Speaker 5: is nice. And if you notice, it's got a bulbous
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  Speaker 5: kind of a well here that you want to pour
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  Speaker 5: your whiskey up. The proper dram is when you pour
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  Speaker 5: it all the way up until it's very much in
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  Speaker 5: the middle, and then you can see how the glass
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  Speaker 5: flutes in tapers in collecting all the aromatics. If you
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  Speaker 5: take your finger and rub it along the edge of
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  Speaker 5: that glass, it's very smooth. And that's to allow the
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  Speaker 5: smoothness of the whiskey to draw right into your palate,
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  Speaker 5: reducing any tumbling act from say.
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  Speaker 3: More of a bulbous or a lip.
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  Speaker 5: Now, one way that you can ensure how to pour
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  Speaker 5: a full dram of the perfect poor is you actually
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  Speaker 5: set this glass on the side of a countertop er
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  Speaker 5: table and then you pour the whiskey in until it's
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  Speaker 5: just about to drip out, and you raise it up
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  Speaker 5: and you have the perfect dram.
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  Speaker 3: Wow. So you just set it right on the table, yep.
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  Speaker 3: And you can even roll it around on the table.
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  Speaker 5: I know the camera can't see it, but if you
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  Speaker 5: can hear it, I'm rolling this and I could pour
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  Speaker 5: my whiskey all the way in and then and then
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  Speaker 5: what you have.
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  Speaker 4: There, tables the perfect there's your table, yeah, and then
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  Speaker 4: you do it like that.
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  Speaker 5: Yeah, And then you would pour it in until it's
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  Speaker 5: just about to drip out and then you lift it
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  Speaker 5: up and then boom and uh. I love doing this,
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  Speaker 5: showing that or having that conversation with folks in other
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  Speaker 5: markets because not a lot of people are aware of it,
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  Speaker 5: so I'm spreading the word spread or nice.
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  Speaker 4: I always have trouble with these glasses because my nose
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  Speaker 4: too quite good.
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  Speaker 3: We need to get you a bigger car back. That's
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  Speaker 3: one way of asking for more whiskey. I like that approach.
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  Speaker 3: That's pretty good.
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  Speaker 4: Well, when they say you got a snoop full, is
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  Speaker 4: that what they mean?
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  Speaker 3: Yes, a smellful, so you can't get it absolutely.
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  Speaker 4: Let's see caned cocktails, say what percent of alcohol they are?
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  Speaker 4: Is there any way to calculate my own cocktails made
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  Speaker 4: with vodka or tequila?
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  Speaker 5: That's a good question, So we measure them. That's why
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  Speaker 5: we measurement an ounce ounce and a half and uh,
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  Speaker 5: you do have the proof in there. So when your
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  Speaker 5: canned cocktails are manufactured, uh, they're a little less than
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  Speaker 5: those larger volume amounts. You know you have that ten percent.
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  Speaker 5: This is a really insightful question because if I'm making
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  Speaker 5: the same components of a cocktail equaling it can and
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  Speaker 5: the can saying ten percent alcohol by volume. But the
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  Speaker 5: whiskey I'm using is forty percent and I'm pouring it
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  Speaker 5: in as an ounce and a half. There is a
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  Speaker 5: ratio there. I don't have it off the top of
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  Speaker 5: my head. What a great question, though, that's an excellent question.
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  Speaker 5: But when making your cocktails and you want to mimic
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  Speaker 5: a canned cocktail, the key, my friends, is go buy
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  Speaker 5: the recipe, not purchase the recipe. Follow the recipe well
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  Speaker 5: because an exact precise Just because it's a strong cocktail
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  Speaker 5: doesn't mean it's a good cocktail. Don't be like, yeah,
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  Speaker 5: I had three ounces of this just so I can
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  Speaker 5: get more booze.
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  Speaker 3: That's not good.
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  Speaker 5: You want to make a balanced cocktail, and that's by
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  Speaker 5: following the ratios two to one or one to three,
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  Speaker 5: or whatever the case is.
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  Speaker 4: Here's another one recently got introduced him as col Well, welcome, excellent.
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  Speaker 4: Can Jimmy recommend a bottle I should pick up?
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  Speaker 3: Yeah, Well, Hawka spelled w a h.
• 13:01
  Speaker 5: It's a kind of the fanatic of the Waka area
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  Speaker 5: in Mexico that's oas so forth. And they have a
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  Speaker 5: Blanco Espadin that's really good.
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  Speaker 3: Moderate on the smoke, very well integrated. I got a
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  Speaker 3: bottle of Wi Hawka back. Oh, I love it nice.
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  Speaker 4: It's so Yeah, Jimmy turned me onto Mescal and I've changed.
• 13:25
  Speaker 3: It's a lot of fun.
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  Speaker 5: Misscals are great if there's a couple of bars in town.
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  Speaker 5: Lucky thirteen has an extensive in Mescal, so does Lake
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  Speaker 5: Effect extensive selection. And then of course our friends over
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  Speaker 5: at Water which always have the coolest, keachiest, nietzschest stuff
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  Speaker 5: that you can find.
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  Speaker 6: Now you're you're.
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  Speaker 4: Mentioned in some local watering holes and.
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  Speaker 6: Reminds me that you wanted to tell people again about
• 13:53
  Speaker 6: the fundraise.
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  Speaker 3: Yeah, you know.
• 13:55
  Speaker 5: Unfortunately we had a fire on Main Street impacting and
• 13:59
  Speaker 5: there is a Main Street Fire Employee Assistance Fund. I
• 14:03
  Speaker 5: recommend going to the DOWNTOWNSLC dot org for more information.
• 14:08
  Speaker 5: That's our Downtown Alliance to help support the number of
• 14:13
  Speaker 5: restaurants on Main Street and downtown Salt Lake City. This
• 14:17
  Speaker 5: is a similar fund that was generated during COVID to
• 14:21
  Speaker 5: support our hospitality professionals both front and back of the house.
• 14:26
  Speaker 5: So the front of the house are your service staff,
• 14:29
  Speaker 5: your waiters, your waitresses. Back of the house are your
• 14:32
  Speaker 5: line cooks and so forth. These folks, and I this
• 14:35
  Speaker 5: is my business. I've done it all my life as
• 14:37
  Speaker 5: a server when I was younger. And that's what you do,
• 14:40
  Speaker 5: that's how you make your living. And just imagine you
• 14:43
  Speaker 5: not being able to go to work at your salaried
• 14:47
  Speaker 5: or hourly position. You know, you don't get a severance pay.
• 14:50
  Speaker 5: My friends, So these guys are scrambling and hustling well,
• 14:53
  Speaker 5: and there's so many.
• 14:54
  Speaker 6: Of them that lost their job all at the same time.
• 14:58
  Speaker 6: The other established in town can't absorb all of that.
• 15:02
  Speaker 5: A couple hundred people got dumped on it in the
• 15:04
  Speaker 5: market and we're coming towards the tail end of the summer.
• 15:08
  Speaker 5: Please go downtown enjoy. I love downtown. I have an
• 15:11
  Speaker 5: office down there. I do my walking tours down there. Yes,
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  Speaker 5: I feel a part of the fabric of the community
• 15:16
  Speaker 5: in downtown. I know people, I know it a home was people. Yea,
• 15:19
  Speaker 5: how you doing everything?
• 15:20
  Speaker 1: Good?
• 15:21
  Speaker 3: You good?
• 15:21
  Speaker 5: What's going on? And it's nice. I like our downtown
• 15:25
  Speaker 5: Salt Lake City. I have had an opportunity to be
• 15:26
  Speaker 5: in a number of cities and this is one of
• 15:28
  Speaker 5: my faves.
• 15:29
  Speaker 4: Quick quick tip for you, Yeah right, because you were
• 15:32
  Speaker 4: talking about cocktails earlier. Yeah, I was last night. We
• 15:35
  Speaker 4: were getting ready for dinner and Seue said, I got
• 15:36
  Speaker 4: some juice at Harmon's. Once you make us a cocktail
• 15:40
  Speaker 4: using it went there. It was a bottle of watermelon mint.
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  Speaker 3: Oh juice.
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  Speaker 4: Now it's just essentially that's all it is, watermelon and mint.
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  Speaker 4: That's that's the ingredients. I said, vodka or sojus, do
• 15:53
  Speaker 4: one of each and let's see. We had the vodka beautiful, yeah,
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  Speaker 4: and the soju couldn't even taste the alcohol. I said
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  Speaker 4: that one said that one's going to fool the bishop
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  Speaker 4: right there. But it was delicious. Pick upt that juice. Okay,
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  Speaker 4: it's a century pulp watermelon.
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  Speaker 5: It's just you know, I'm gonna use that line, fool
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  Speaker 5: of bishop.
• 16:15
  Speaker 3: At an upcoming event that.
• 16:16
  Speaker 5: The Winecadmory is doing, we have the Utah Wine Festivals
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  Speaker 5: in Cedar City. This year, over labored a weekend which
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  Speaker 5: is at the end of August Friday, US twenty nine
• 16:27
  Speaker 5: through thirty first, and we're celebrating all Utah wine producers
• 16:31
  Speaker 5: with special tasting events.
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  Speaker 3: Uh, there's a ub the Judge event.
• 16:35
  Speaker 5: When we're tasting through all the wines, you can have
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  Speaker 5: a table with a judge as well as multiple multi.
• 16:41
  Speaker 3: Course wine dinners.
• 16:43
  Speaker 5: You know you can go to the wineke Utah dot
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  Speaker 5: com for ticket information or direct Utah Winefest dot com
• 16:50
  Speaker 5: for more information.
• 16:52
  Speaker 4: And we'll see you there looking for it.
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  Speaker 3: Have a great weekend, everybody, Thanks so much, Thank you, Jimmy.
• 16:57
  Speaker 4: The Wine Academy of Utah dot com is the website
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  Speaker 4: field down and
• 17:01
  Speaker 3: Driven into the weather right