Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy for May 16th, 2025

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Have Another Drink with Jimmy the Wine Guy for May 16th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Sugarhouse Distillery Vodka is proudly handcraft in the Mountain West,
• 0:03
  Speaker 1: one small batch at a time, gluten free, no additives,
• 0:06
  Speaker 1: no artificial colors or flavors, and finished with a little
• 0:09
  Speaker 1: water and a lot of skill. Visit the Sugarhouse Distillery
• 0:12
  Speaker 1: today and see how it's done. Sugarhouse Vodka on sale
• 0:14
  Speaker 1: at your local DABS liquor store. We're stopping at the
• 0:18
  Speaker 1: distillery located at twenty two twelve Southwest Temple and pick
• 0:21
  Speaker 1: up a bottle.
• 0:22
  Speaker 2: Today film feel right frills making yummy Sarah.
• 0:33
  Speaker 3: Yeah. Here he is the iron fisted oligarch of the
• 0:37
  Speaker 3: Wine Academy of Utah. He's Jimmy Tantangelo and you can
• 0:41
  Speaker 3: go to Wine Academy of Utah dot com for all
• 0:44
  Speaker 3: things related to Jimmy and if you go to X
• 0:46
  Speaker 3: ninety six dot com slash live. He was holding up
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  Speaker 3: this lovely bottle of sugar House Yes vodka.
• 0:52
  Speaker 4: We have the Sugarhouse vodka that we're featuring today.
• 0:55
  Speaker 5: Also a little bonus round, we have their canned cocktail,
• 0:58
  Speaker 5: the Pineapple Coconut.
• 1:00
  Speaker 4: Also at ABV level.
• 1:02
  Speaker 3: Yep, let's get yeah.
• 1:04
  Speaker 1: I am such a fan of these canned cocktails and
• 1:07
  Speaker 1: I love the little thin can that they come in
• 1:10
  Speaker 1: and make it easy to hold. It doesn't ask very
• 1:13
  Speaker 1: much of my hands.
• 1:14
  Speaker 3: That's a girl can it is.
• 1:15
  Speaker 6: Well, let's start with the vodka itself, because that's some
• 1:18
  Speaker 6: smooth stuff made local.
• 1:20
  Speaker 5: Corn based, gluten free, triple or really filtered. Well, you've
• 1:25
  Speaker 5: got distilled proof down with mountain water right from our
• 1:30
  Speaker 5: surroundings here. No additives, no artificial colors. You know, it's
• 1:35
  Speaker 5: they're not adding anything to give you that glyssrawl. It's
• 1:39
  Speaker 5: true vodka in that they're distilling it. They're using the
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  Speaker 5: grains here in our state, things of that nature. So
• 1:45
  Speaker 5: it's really nice bottled and filtered, bottled and distributed right
• 1:49
  Speaker 5: here in Utah, available at the Liquor Store. Available at
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  Speaker 5: the Liquor Store sixteen ninety nine. This month got an
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  Speaker 5: spa sale.
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  Speaker 3: Yep.
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  Speaker 5: If this ain't behind your well, you're not thinking right.
• 2:00
  Speaker 5: You need to have this vodka at any bar that
• 2:04
  Speaker 5: serves vodka, which they all do, and at this price
• 2:08
  Speaker 5: point and the quality and being local. Sugarhouse has always
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  Speaker 5: been grain to glass, knowing where they're getting their grains
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  Speaker 5: for many and distilling right here in South Salt Lake.
• 2:18
  Speaker 5: I can't talk enough about these guys, I'll get off
• 2:20
  Speaker 5: my soapbox.
• 2:21
  Speaker 3: Now. This is this canned cocktail. This is a pineapple
• 2:24
  Speaker 3: and coconut coconut and I expected it to be really sweet.
• 2:28
  Speaker 3: It is not. Is there any lime in it at all?
• 2:32
  Speaker 5: There may be a little bit of tartaric acid to
• 2:35
  Speaker 5: give you that impression. I'm not sure I could look
• 2:37
  Speaker 5: at the ingredient list, but this is all just fresh ingredients.
• 2:42
  Speaker 5: This isn't a bucket of corn syrup, you know what
• 2:44
  Speaker 5: I mean. They are really hand crafting their canned cocktails here.
• 2:50
  Speaker 5: This is a number of them that they have. They
• 2:52
  Speaker 5: have I believe six to eight canned cocktails. They did
• 2:56
  Speaker 5: go through their whiskey sours and there the raspberrus. They
• 3:00
  Speaker 5: have a vocket soda things of that nature as well.
• 3:03
  Speaker 5: But this is that we've tried here on air, the
• 3:07
  Speaker 5: peach that they've had before.
• 3:09
  Speaker 4: This is just a fun one.
• 3:11
  Speaker 5: This is gonna be my favorite summertime beverage.
• 3:15
  Speaker 4: Yeah.
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  Speaker 5: Yeah, And as Gina mentioned, it's in the can, it's
• 3:18
  Speaker 5: three hundred and fifty five million leaders, so that's about
• 3:20
  Speaker 5: twelve ounces. So this is the size of a beer
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  Speaker 5: ten percent alcohol by vibe.
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  Speaker 4: So a little proofier, a little more alcohol than a beer.
• 3:29
  Speaker 4: Is so careful. These are very shareable. They're quick chill,
• 3:33
  Speaker 4: so you.
• 3:33
  Speaker 5: Know the cans. That's what I love about can cocktails.
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  Speaker 5: Ready to drink beverages. They're ready to go, quick chill.
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  Speaker 5: You can have them in the backpack seeing the kids
• 3:42
  Speaker 5: t ball game and so forth.
• 3:44
  Speaker 3: And now what's so, what I think is nice about
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  Speaker 3: this is that it's I've been drinking some Seltzers lately,
• 3:50
  Speaker 3: and I won't mention any brands or anything. And because
• 3:54
  Speaker 3: they're not as filling as a beer. Yeah, so I'll
• 3:57
  Speaker 3: have some Seltzer with a five percent alcohol is what
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  Speaker 3: they have in them that you buy at the grocery store. Right,
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  Speaker 3: this is a little higher, a little higher, and this
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  Speaker 3: is not filling. I think I found something that might
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  Speaker 3: replace the Seltzer that I drink.
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  Speaker 4: I love it. I love it.
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  Speaker 3: Well.
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  Speaker 6: When you talk to the guys at Sugar House, tell
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  Speaker 6: them that we'd love to try their other can cocktails
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  Speaker 6: as well.
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  Speaker 3: The whiskey cola looks good.
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  Speaker 4: Oh that's a good one. They also had a rum
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  Speaker 4: and cola.
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  Speaker 3: They have a Rouman cola.
• 4:23
  Speaker 6: They have a raspberry lemonade vodka we tried one.
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  Speaker 3: Of the peach, did Yeah, they have a peach one.
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  Speaker 4: Yeah, the peach is delicious. Yeah, they do.
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  Speaker 5: And they are and they and as Bill mentioned, not
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  Speaker 5: only this is not sweet, but none of them are.
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  Speaker 4: I mean they are on point.
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  Speaker 5: Yeah, they're crisp, they're refreshing, and they're making the booze.
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  Speaker 5: They're not just buying a big old batch of something.
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  Speaker 5: It's their distilate that's going in there. And too much,
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  Speaker 5: don't they.
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  Speaker 4: Care too much? Following his crew shout out to you boys.
• 4:57
  Speaker 3: They care a lot. Oh and now, when.
• 5:00
  Speaker 5: I was over there that one of the distillers mentioned
• 5:03
  Speaker 5: that if I say on air, James is going to
• 5:06
  Speaker 5: take all his people.
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  Speaker 4: To Hawaii to pick these pineapples. That's right, that's right.
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  Speaker 4: So I gave you the shout out. Maybe is gonna
• 5:14
  Speaker 4: kill me.
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  Speaker 3: That's nice. But you know they don't. They don't. They
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  Speaker 3: don't grow pineapples. And why anymore? You know, they're all
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  Speaker 3: in like Costa Rica and Mexico, Mexico.
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  Speaker 5: I think they'll take it. They'll take the trip. Yeah,
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  Speaker 5: they'll take the trip. But Vacta is really good in
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  Speaker 5: the can cocktail.
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  Speaker 3: Yes, we're back with Jimmy Santangelo, Jimmy the Wine Guy,
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  Speaker 3: Wine Academy of Utah dot com. We've been talking about
• 5:34
  Speaker 3: Sugar House Distillery and the vodka that they make, which
• 5:38
  Speaker 3: was very good in the can cocktails. Uh, this is
• 5:41
  Speaker 3: just this was I make. It's delicious. Yeah, it goes
• 5:44
  Speaker 3: it goes down good. Yeah. Yeah, luckily you brought us
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  Speaker 3: a few. I'm gonna take some home like this too.
• 5:50
  Speaker 4: You got it, you got for sure. Yeah, they're doing
• 5:54
  Speaker 4: a great job.
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  Speaker 5: And as a broader comment of our local distilleries from
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  Speaker 5: that U that text or that collar, we have a
• 6:02
  Speaker 5: lot of great local distilleries. Really, each of the distilleries
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  Speaker 5: is busting out in their portfolio anywhere from a dozen
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  Speaker 5: to a dozen and a half different products in their portfolio.
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  Speaker 5: So all told, Utah is producing hundreds and hundreds of
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  Speaker 5: distilled spirits.
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  Speaker 3: Between our distilled.
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  Speaker 6: Spirits are our breweries, our sideries.
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  Speaker 4: Sideries absolutely.
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  Speaker 3: I think it's remarkable too. That and I imagine that
• 6:27
  Speaker 3: the distillers are like the when you talk to the brewers,
• 6:30
  Speaker 3: the guys who have they're they're all they don't, they
• 6:33
  Speaker 3: don't they're not competitive with each other. They're like, what
• 6:36
  Speaker 3: are you doing. Oh, here's what I'm doing.
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  Speaker 5: Yeah, everyone's trying to get by. No one's trying to
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  Speaker 5: cut anyone down. And you know, uh, what is this saying?
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  Speaker 4: High tide liftsile boats.
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  Speaker 3: When you do well well, I do well.
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  Speaker 4: When you do well, I do well well.
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  Speaker 3: And they all got a team up against the legislature.
• 6:54
  Speaker 4: You know, we all have an enemy, don't we.
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  Speaker 3: We all have a common enemy. Let's here's a question.
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  Speaker 6: A guy in the room wants to know if you
• 7:01
  Speaker 6: want to do a split case of Smith and Cross.
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  Speaker 3: You're making rum?
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  Speaker 5: Oh yeah, you know, look on the pop that skew
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  Speaker 5: number in. You might see some cases in route. And uh,
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  Speaker 5: the reason I'm saying that they are special order.
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  Speaker 4: But sometimes a.
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  Speaker 5: Couple of bottles won't be picked up at store forty
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  Speaker 5: one over there on three hundred West and sixteen South
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  Speaker 5: Harris have And I've even purchased a few bottles just
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  Speaker 5: a'll la carte from there. Yeah all right, yeah, but yes,
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  Speaker 5: to answer your question.
• 7:32
  Speaker 6: And somebody says I just missed the end of it.
• 7:34
  Speaker 6: What's the name of the can cocktailed people? Sugarhouse Distillery?
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  Speaker 5: Yeah, sugar house is pineapple, coconut, pineapple coconut.
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  Speaker 3: Can you get that at the State store.
• 7:44
  Speaker 5: Yeah, this is now listed three nine cents per can.
• 7:48
  Speaker 5: It's ten percent alcohol by volume discount. No, they don't
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  Speaker 5: do a three case rip or discount or anything like that.
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  Speaker 5: In other markets. That may be a control state like
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  Speaker 5: pencil Vania. That would be really cool.
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  Speaker 3: This this ain't Lee's discount liquors, babe.
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  Speaker 6: Now, we did have a we're getting a lot of
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  Speaker 6: texts about shots.
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  Speaker 3: Early today. He said, does Jimmy know anything a good
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  Speaker 3: forget me shot?
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  Speaker 4: Forget me?
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  Speaker 6: And then and then there was another question about a
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  Speaker 6: shot that they could have that's low calorie.
• 8:24
  Speaker 3: Yeah, I think the forget me shot with what they
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  Speaker 3: meant was one shot that would just kind of just
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  Speaker 3: lock me out.
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  Speaker 5: So what comes to mind is the cocktail that can
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  Speaker 5: be made in a small for it just have.
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  Speaker 4: A little bit, is called the pain Killer.
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  Speaker 5: It's a rum based cocktail, pineapple kind of on a
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  Speaker 5: pineapple theme here this morning, orange juice, coconut cream, a
• 8:46
  Speaker 5: little bit of lime, rum, rum, rum rum rum, and
• 8:50
  Speaker 5: dark rum as much as you can stand. So yeah,
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  Speaker 5: normally this would be it's a delicious cocktail. And uh,
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  Speaker 5: it's it's a really nice cocktail in about an ounce
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  Speaker 5: and a half two ounces of rum there. You don't
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  Speaker 5: have to go Craig Cray, but if you're gonna make
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  Speaker 5: it as a shot forget me, actually, then you can,
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  Speaker 5: you know, out of balance.
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  Speaker 4: That cocktail, right, So what I would do is do a.
• 9:12
  Speaker 5: Short shot so you have some headroom in that or
• 9:15
  Speaker 5: maybe in the rocks glass. Two ounces of year rum
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  Speaker 5: and then all those other ingredients the pineapple juice or
• 9:21
  Speaker 5: inch juice, coconut coconut milk and coconut cream excuse me,
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  Speaker 5: and a lime, shake it up and float it on top,
• 9:31
  Speaker 5: and then that would be a nice little.
• 9:34
  Speaker 3: Take a shot of that and you probably it'd probably
• 9:37
  Speaker 3: take about five minutes for you to start feeling no pain.
• 9:41
  Speaker 3: It would, that's right. It would live up to its name,
• 9:44
  Speaker 3: the pain killer.
• 9:46
  Speaker 6: And then as far as low calorie, I keep hearing
• 9:48
  Speaker 6: that tequila is the way to.
• 9:50
  Speaker 5: Go, tequila vodka, and you have there's actually low proof
• 9:58
  Speaker 5: alcohols out there now, so a little lower proof kind
• 10:02
  Speaker 5: of thing, stay away from your liquors even though there's
• 10:04
  Speaker 5: lower in alcohol, higher and sugar. So uh yeah, as
• 10:08
  Speaker 5: as mentioned tequila, and and you know, I mean, how
• 10:11
  Speaker 5: much are you going to consume that you needed to
• 10:15
  Speaker 5: be What.
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  Speaker 3: Do you what are you asking me? What are you
• 10:17
  Speaker 3: asking me? It's none of your business. I don't know why,
• 10:20
  Speaker 3: I don't know what. I don't know what you're implying.
• 10:24
  Speaker 6: All right, No, yeah, So here's someone who says, mind Eraser, vodka,
• 10:31
  Speaker 6: Klua Seltzer, drink through a straw really really fast.
• 10:37
  Speaker 3: So being in the hospitality business, and you know you've
• 10:41
  Speaker 3: done beverage, not just mine, but beverage service for restaurants
• 10:46
  Speaker 3: and bars. What what are some of the like stupidest
• 10:49
  Speaker 3: things that people order, Oh my god.
• 10:52
  Speaker 5: In the hospitality industry that I find my inn it's
• 10:54
  Speaker 5: a bit more elevated that higher end.
• 10:56
  Speaker 4: And I'm not serving shots.
• 10:58
  Speaker 5: I don't think I've ever served a shot, or in
• 11:00
  Speaker 5: other markets it might have been a sidecar or something
• 11:02
  Speaker 5: or something of that nature. But nobody at a dinner
• 11:05
  Speaker 5: tables like you're you know, doing so close so other
• 11:08
  Speaker 5: comfort and you know, shots or suki bombs or they're
• 11:12
  Speaker 5: you know, hitting the table the saki shots.
• 11:16
  Speaker 4: No boiler makers, no boiler makers, things like that.
• 11:19
  Speaker 5: But you know, it's it's not that people order things
• 11:23
  Speaker 5: that are stupid or whatever. It's uh, they're not sure
• 11:28
  Speaker 5: what to or that's really where it comes down to.
• 11:31
  Speaker 5: So it's a sense of what do I do here?
• 11:33
  Speaker 5: And that's where the art of hospitality for me really
• 11:36
  Speaker 5: comes in as being a small a on the floor,
• 11:39
  Speaker 5: enhancing people's beverage and dining experience, leading them along.
• 11:44
  Speaker 4: Mak uh.
• 11:47
  Speaker 5: When we first met at Donovan's, it was kind of
• 11:50
  Speaker 5: that way. I was leading you into a direction. Uh, hey,
• 11:54
  Speaker 5: let's try a little splichy splash of this because I
• 11:57
  Speaker 5: knew what you were ordering first, or what we're bringing
• 12:00
  Speaker 5: out unbeknownst to you first, that was going to pair
• 12:03
  Speaker 5: real well, So it's all that kind of it's a show.
• 12:07
  Speaker 4: It's uh, you know, putting the pieces together for you.
• 12:09
  Speaker 3: You did that many years ago and we're still friends.
• 12:14
  Speaker 1: And booze makes that possible.
• 12:16
  Speaker 5: Yeah, that's not splices fast every Friday since.
• 12:20
  Speaker 3: My question because I hadn't had a drink in my
• 12:26
  Speaker 3: life since yes, yes.
• 12:28
  Speaker 6: Now, Jimmy, I was lucky enough to because it's apparently
• 12:33
  Speaker 6: it's a lottery.
• 12:34
  Speaker 3: You have to be drawn.
• 12:37
  Speaker 6: In June, I'm going to Tokyo, Okay, and we're going
• 12:40
  Speaker 6: to take a tour. You and you had to enter
• 12:42
  Speaker 6: this contest to get drawn to take a tour of
• 12:45
  Speaker 6: the suntory whiskey.
• 12:47
  Speaker 3: That's right, distiller.
• 12:49
  Speaker 4: Oh my god, Now have you been No?
• 12:51
  Speaker 3: I haven't been.
• 12:52
  Speaker 6: Okay, what should what should I do? What should I
• 12:54
  Speaker 6: look for.
• 12:56
  Speaker 5: When you go to these distilleries is they'll have products,
• 12:59
  Speaker 5: many of the products, and you're gonna be familiar with Like,
• 13:01
  Speaker 5: I'm a god. We can get all this in the States,
• 13:03
  Speaker 5: which is proper. Yeah, but it's the stuff you can't get.
• 13:06
  Speaker 5: It's the stuff that is either distributed within the area
• 13:12
  Speaker 5: or maybe other markets. For example, at McCallan in Scotland,
• 13:16
  Speaker 5: they have a whole catalog and portfolio that goes to
• 13:19
  Speaker 5: the Asian market. I've tasted those spirits. They're like, I'm like, gay,
• 13:22
  Speaker 5: this is it. It's got a different characteristic. It's meant
• 13:25
  Speaker 5: for a different market. So I think you're gonna be
• 13:27
  Speaker 5: come across that and that's gonna be super cool.
• 13:30
  Speaker 3: That's what I should go.
• 13:31
  Speaker 4: That's gonna be stuff that you don't see.
• 13:34
  Speaker 3: What's interesting to me about Centurion And you correct me
• 13:36
  Speaker 3: if I'm wrong. But they started out saying we want
• 13:41
  Speaker 3: to make you know Bourbon and Scotch and what of
• 13:45
  Speaker 3: the highest quality and we want we're gonna we're gonna
• 13:48
  Speaker 3: figure it out like almost by breaking it down chemically
• 13:51
  Speaker 3: and figure out how to do it because and at
• 13:54
  Speaker 3: first people didn't think very highly of that stuff, like
• 13:57
  Speaker 3: Suntouri whiskey was not thought.
• 13:59
  Speaker 5: Very The Japanese whiskey really started in nineteen twenty six, nineteen.
• 14:05
  Speaker 3: Yeah, he didn't you ask about that, didn't He didn't, didn't.
• 14:11
  Speaker 5: Sorry, said They sent over some distillers over to Scotland
• 14:16
  Speaker 5: to learn the trade. U Yamazaki, Takashuru and he and
• 14:21
  Speaker 5: when they came back. The biggest thing is that the
• 14:24
  Speaker 5: short end of the story. Initially they kind of did
• 14:26
  Speaker 5: as I think you were pointing out reverse engineering, and
• 14:29
  Speaker 5: it was what kind of people liked.
• 14:31
  Speaker 3: And then they it was kind of an imitation.
• 14:33
  Speaker 5: Yeah, but they did have their flare at it. But
• 14:35
  Speaker 5: I see what you're saying there, and they did it
• 14:37
  Speaker 5: really well. When whiskey from Japan really was recognizing it
• 14:42
  Speaker 5: was their benchmark moment was in twenty eighteen when the
• 14:45
  Speaker 5: Yamazaki eighteen year became was recognized as the best whiskey
• 14:48
  Speaker 5: on the planet. During that period, we sold it here
• 14:51
  Speaker 5: for two ninety nine ninety nine, three hundred bucks a
• 14:54
  Speaker 5: bottle in the state, our small allocation, the least expensive
• 14:58
  Speaker 5: bottle on the planet period. I was in Europe at
• 15:02
  Speaker 5: the time and one of my Scotland trips and somebody
• 15:05
  Speaker 5: bought a good buddy of mine.
• 15:07
  Speaker 4: He bought a bottle of.
• 15:09
  Speaker 5: The eighteen for just south of one thousand pounds.
• 15:16
  Speaker 3: Twelve hundred bucks, and that was about average price.
• 15:21
  Speaker 5: Like that was a good deal. So that's their benchmark moment.
• 15:25
  Speaker 5: So going from reverse auto engineering to hey, we're the
• 15:29
  Speaker 5: best whiskey on the planet is absolutely reputable.
• 15:33
  Speaker 4: Now Centory has.
• 15:33
  Speaker 5: A very broad portfolio of the other companies that will
• 15:37
  Speaker 5: influence their distribution and things like that. But I am
• 15:40
  Speaker 5: looking so forward to when you come back to.
• 15:43
  Speaker 3: Pick up some swag and nice bring something home for you. Hey,
• 15:48
  Speaker 3: enjoy weekend, everybody.
• 15:50
  Speaker 5: What I don't hesitate to get some pineapple coconut cocktails
• 15:53
  Speaker 5: Scotland Last. We've got our Scotland trip coming up. June
• 15:57
  Speaker 5: twenty first, last day to be able to register. We
• 15:59
  Speaker 5: have two open is next Sunday, May thirty first.
• 16:02
  Speaker 4: Go to YouTube dot.
• 16:04
  Speaker 3: Com, Academy at you tuk dot com registered, pat There
• 16:06
  Speaker 3: we go, Thank you. Jimmy got it.