Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from September 25th, 2026

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Have Another Drink with Jimmy the Wine Guy from September 25th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Yeah, brought to you by Wine Academy of Utah, bringing
• 0:02
  Speaker 1: you fun, educational, and entertaining consumer tasting events across the
• 0:06
  Speaker 1: valley since 2008. From scheduling an exclusive in-home wine event
• 0:10
  Speaker 1: to a tasting at your next corporate event to outsourcing
• 0:12
  Speaker 1: your restaurant staff training, the Wine Academy of Utah will
• 0:15
  Speaker 1: increase your wine knowledge one sip at a time.
• 0:29
  Speaker 2: Well, here he is, ladies and gentlemen, the altruistic actuary
• 0:33
  Speaker 2: who runs the Wine Academy of Utah. He is Jimmy Santangelo,
• 0:38
  Speaker 2: Splishy Splashy Jimmy.
• 0:39
  Speaker 3: I haven't said that in a while.
• 0:41
  Speaker 4: Jimmy the Wine Guy.
• 0:43
  Speaker 2: He's here to talk about spirits, to talk about wine,
• 0:46
  Speaker 2: to present things to us, to let us drink.
• 0:49
  Speaker 4: Let us drink. We must drink.
• 0:51
  Speaker 5: What are we drinking today?
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  Speaker 6: So this is whiskey from Scotland. Now, this is very interesting.
• 0:57
  Speaker 6: This is a bottle I brought back from my recent
• 0:59
  Speaker 6: trip this summer, the whiskey and yoga that we do
• 1:01
  Speaker 6: every year, which we're about to launch for next year,
• 1:04
  Speaker 6: July 23rd, for nine days. But back to this. Now, whiskeys,
• 1:09
  Speaker 6: as you know, grain alcohol, you need corn, wheat.
• 1:12
  Speaker 3: Barley, rye.
• 1:13
  Speaker 6: What differentiates whiskeys from one another is the type of
• 1:15
  Speaker 6: grains that you use, whether it's a new barrel, old barrel.
• 1:20
  Speaker 6: If it's a bourbon whiskey, majority corn. If it's a
• 1:23
  Speaker 6: rye whiskey, majority rye grain. When you're in Scotland, is there.
• 1:27
  Speaker 3: A little floaty in there on you?
• 1:29
  Speaker 1: No.
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  Speaker 3: I just noticed I had something in my eye. No,
• 1:30
  Speaker 3: I was just looking at the legs.
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  Speaker 6: In Scotland, in order for a whiskey to be a
• 1:35
  Speaker 6: scotch whiskey, the grain is barley, and it has to
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  Speaker 6: be made in Scotland, stored in Scotland at least 36 months.
• 1:40
  Speaker 6: And typically they're reusing.
• 1:43
  Speaker 3: Barrels, whether it's a port cask, sherry cask, ex-bourbon casks.
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  Speaker 6: This, my friends, is a brand new, well, it's new
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  Speaker 6: to us, but it's been done in Scotland for a while.
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  Speaker 3: This is a grain whiskey, not from barley. Okay. This
• 1:58
  Speaker 3: is from wheat with a tiny little barley.
• 2:01
  Speaker 4: Really?
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  Speaker 6: So it's different than your tradition. This has been aged
• 2:05
  Speaker 6: 34 years.
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  Speaker 5: What?
• 2:07
  Speaker 4: Really?
• 2:07
  Speaker 3: This is a 34-year. Wow.
• 2:09
  Speaker 6: 34-year.
• 2:10
  Speaker 3: Wow. And it's by an independent bottler, Thompson & Brothers.
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  Speaker 2: Wow.
• 2:14
  Speaker 3: Which is north of Inverness.
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  Speaker 6: So if you think the Highlands, you look towards the
• 2:19
  Speaker 6: left on a map, then you go up a little
• 2:21
  Speaker 6: bit more.
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  Speaker 5: I feel like I'm not worthy of this.
• 2:25
  Speaker 3: Age 34 years, 40% alcohol by volume. And this is produced.
• 2:29
  Speaker 6: So an independent bottler, they'll source the new spirit from
• 2:34
  Speaker 6: a different distillery and then age it. And age it
• 2:38
  Speaker 6: for an extremely long time or maybe odd years. So
• 2:41
  Speaker 6: like I've had independent bottlers of McAllen. But it's not
• 2:44
  Speaker 6: McAllen 12, 15, or 18. It's like 13. McAllen doesn't
• 2:48
  Speaker 6: do a 13-year age. So that's kind of the contractual thing,
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  Speaker 6: the agreement that they have.
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  Speaker 5: What happens over 34 years?
• 2:55
  Speaker 6: So look at, you would think this would be darker.
• 2:57
  Speaker 6: It's in a cool, cold climate in the north by
• 3:01
  Speaker 6: the water.
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  Speaker 3: What kind of a barrel is it in?
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  Speaker 6: You know, they don't tell me the barrel that it's
• 3:05
  Speaker 6: on here, but it's an X-barrel cask.
• 3:07
  Speaker 3: I feel like it's a sherry cask, given the.
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  Speaker 6: Orchard fruit and the dried fruit in there. but it
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  Speaker 6: is a matured whiskey. But the cool thing here is
• 3:16
  Speaker 6: my friends, excuse me, is that this is wheat, not
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  Speaker 6: barley in Scotland. And that is the cool part about
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  Speaker 6: it that usually nobody has independent bottlers, single grain. You
• 3:28
  Speaker 6: can get these really old style whiskeys at the bottle shops,
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  Speaker 6: these tiny little cool bottle shops, not the big fancy ones.
• 3:35
  Speaker 6: You got to go to the really Tiny ones, and
• 3:38
  Speaker 6: you get these cool single grain whiskeys.
• 3:41
  Speaker 2: What do you think, Evan? A couple of things about this.
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  Speaker 2: First of all, I'm not a fan of scotch, but
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  Speaker 2: I don't think this has been anywhere near a peat bog.
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  Speaker 4: No peat, no peat. That's what I don't like about scotch.
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  Speaker 4: It's smoother, too.
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  Speaker 6: Smoother, finishing nice and dry. It's the barrel tannin coming through. Okay,
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  Speaker 6: I did say that orchard fruit.
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  Speaker 3: I get that. Yeah, that's coming through. And it feels
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  Speaker 3: kind of mouth-coating. We call that oily. It's got this
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  Speaker 3: viscosity to it that coats the mouth. Kind of fun.
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  Speaker 2: So I wanted to bring it in. And it's really smooth.
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  Speaker 2: When you swallow it, it doesn't go down. Sometimes when
• 4:22
  Speaker 2: you drink alcohol and it goes down in your stomach
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  Speaker 2: and it'll hit the bottom of your stomach and kind
• 4:28
  Speaker 2: of go, ooh.
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  Speaker 3: So we would say that the alcohol in this is well-integrated, right?
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  Speaker 2: Yeah.
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  Speaker 3: So sometimes when you have alcohol in the.
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  Speaker 6: Palate, especially spirits, we categorize how well is the alcohol
• 4:41
  Speaker 6: integrated into the spirit? What's the texture of it? We
• 4:44
  Speaker 6: categorize it by harsh, warming, or smooth. I'd say this
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  Speaker 6: is warming. Literally, physically, I got a little warm.
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  Speaker 3: Kind of leaning. I would just kind of keep it
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  Speaker 3: right there at warming. Maybe it's leaning into smooth. It's nice.
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  Speaker 5: No, I felt warm.
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  Speaker 3: Yeah, yeah.
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  Speaker 6: And maybe a drop or three of water in here
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  Speaker 6: to really open it up to get into those secondary.
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  Speaker 3: But rarely do we have.
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  Speaker 6: An opportunity to have something of such maturity.
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  Speaker 5: Sorry, Bill. I finished it. I was going to give Bill.
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  Speaker 1: And to your point, Bill, I don't typically like scotch
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  Speaker 1: for those reasons.
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  Speaker 5: This is delicious.
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  Speaker 4: This is different. Yeah, it's very delicious. So now what's
• 5:19
  Speaker 4: the name of this again?
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  Speaker 6: So this is by Thompson and Brothers. It's very, these
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  Speaker 6: independent bottlers are, there's a lot of words on the label.
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  Speaker 6: There's not like one word.
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  Speaker 4: I was going to say, it's a very complicated label.
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  Speaker 3: Yeah.
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  Speaker 6: A Ross Shire Dram. That's the reference. That's just their
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  Speaker 6: name for it. And it's a single grain Scotch whiskey
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  Speaker 6: from the Invergordon Distillery, which is located in the northern
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  Speaker 6: area of Scotland and aged over 34 years.
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  Speaker 3: This was bottled.
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  Speaker 6: In 2025. So it's been in the barrel since last year.
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  Speaker 6: And yeah, I put a link in there.
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  Speaker 3: Is that it?
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  Speaker 4: Yeah.
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  Speaker 2: Now let me ask you about the aging. I've always
• 6:00
  Speaker 2: kind of been under the impression when you age something,
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  Speaker 2: a spirit, a long time, a lot of times the
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  Speaker 2: proof goes up and you'll get some barrel-aged or cask-aged.
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  Speaker 2: I've seen them as high as what? 140 proof sometimes?
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  Speaker 6: So what happens when you have any spirit in a
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  Speaker 6: barrel annually, you receive this evaporation effect. In Scotland, because
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  Speaker 6: of the nature of the climate, you're losing 3% of
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  Speaker 6: the contents of the barrel annually.
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  Speaker 3: We call that the angel's share.
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  Speaker 5: See, we learned in your classes.
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  Speaker 3: Yeah, you got it, you got it.
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  Speaker 6: And the fun thing is, is in Scotland, it's the
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  Speaker 6: slowest rate of angel's share. Whereas in Kentucky, Tennessee, it's high.
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  Speaker 6: It's 7% to 9%.
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  Speaker 4: So that causes the alcohol to.
• 6:49
  Speaker 3: So this is what happens.
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  Speaker 6: So if you have a hot climate that's humid, that
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  Speaker 6: goes after the alcohol. So in Tennessee, it's reductive. Both
• 6:59
  Speaker 6: water and alcohol evaporate. But the exchange rate is higher
• 7:03
  Speaker 6: in alcohol. Here in Utah, because of our arid climate,
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  Speaker 6: the water... evaporates at a higher rate ah so it's
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  Speaker 6: it's it's a it's a um a difference but the
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  Speaker 6: uh here in scotland three percent and we're not going
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  Speaker 6: to let these casks get too much of a head
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  Speaker 6: gap in it we'll sacrifice a cast fill it up
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  Speaker 6: with the others that kind of a thing um for
• 7:24
  Speaker 6: otherwise if you're you're going to accelerate the evaporation the
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  Speaker 6: the lower it gets.
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  Speaker 7: I hate to ask how much This was affordable.
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  Speaker 6: It's about $ 100, $ 120. It was like 89 pounds, whatever
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  Speaker 6: that comes up to. Now, is it available here?
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  Speaker 3: No, nowhere in the country. This is right from Scotland.
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  Speaker 1: So this is a long ad to join Jimmy in Scotland.
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  Speaker 5: For the yoga and scotch trip. You too can get
• 7:52
  Speaker 5: a bottle. That's where you can get it. Exactly.
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  Speaker 4: Did they comp it to you? Did they call you?
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  Speaker 4: Or did you buy it?
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  Speaker 3: Oh, I had to buy it.
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  Speaker 4: You bought it?
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  Speaker 6: Yeah, it was at a bottle shop in Oban. A
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  Speaker 6: tiny little bottle shop there right by the Little Bay.
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  Speaker 6: And I like going in there in the morning. And
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  Speaker 6: there's a coffee shop right next door, so I have
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  Speaker 6: my little cup of coffee.
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  Speaker 3: And I go in, I shoot the bologna with them.
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  Speaker 3: And they always have samples. I'm like, it's 1030 in
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  Speaker 3: the morning.
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  Speaker 4: There's other parts of the world.
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  Speaker 2: If you travel internationally, and if you've seen this, like
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  Speaker 2: you'll be in an airport in the duty-free area, and
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  Speaker 2: they sell liquor in the duty-free area, and there'll be
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  Speaker 2: somebody standing there with a big tray of shots.
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  Speaker 4: Would you like to try some of ours?
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  Speaker 3: In California.
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  Speaker 7: I'm in the grocery store in California, and there are
• 8:41
  Speaker 7: samples of tequilas. They were having a tequila sale.
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  Speaker 4: Well, how do they keep the children from getting to that?
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  Speaker 3: Yeah, I like Total Wine.
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  Speaker 6: The shopping cart even has a cup holder for your samples.
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  Speaker 4: That's a living, folks. This is delicious.
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  Speaker 3: This is fun.
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  Speaker 5: Yeah.
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  Speaker 3: This is something kind of different.
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  Speaker 4: There he is, Jimmy Santangelo. He's right there to the
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  Speaker 4: right of me. He's the.
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  Speaker 2: He's so full of alacrity, the guy who runs the
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  Speaker 2: Wine Academy of Utah. And Jimmy can answer your questions.
• 9:21
  Speaker 2: 877-602-9696 is the phone number. Talk about wine. Talk about spirits.
• 9:28
  Speaker 2: You can talk about restaurants. Man, the restaurant scene in
• 9:31
  Speaker 2: this town has just gotten. You and I went to,
• 9:34
  Speaker 2: what's it called?
• 9:36
  Speaker 3: Culinary.
• 9:37
  Speaker 4: Culinary Dropout. Yeah, that was pretty cool.
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  Speaker 3: That was fun.
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  Speaker 2: Yeah.
• 9:41
  Speaker 1: Yeah.
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  Speaker 7: Well, and then I found out my favorite restaurant has
• 9:44
  Speaker 7: been recognized by the New York Times as one of
• 9:46
  Speaker 7: the top 50 restaurants in the nation.
• 9:49
  Speaker 1: Oh, man.
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  Speaker 3: So it means I'll never get a reservation.
• 9:51
  Speaker 5: You don't want to say the name of it because
• 9:52
  Speaker 5: you don't want people to go?
• 9:53
  Speaker 4: It's Juna. I love that place.
• 9:56
  Speaker 2: So if you want restaurant recommendations or talk about wine
• 10:01
  Speaker 2: or spirits or whatever or etiquette, I know Jimmy doesn't
• 10:04
  Speaker 2: look like it, but he actually knows etiquette.
• 10:09
  Speaker 4: He knows how to not eat his peas with a knife.
• 10:12
  Speaker 5: Jimmy trained to be a butler. That's not a lie.
• 10:17
  Speaker 4: Tell that story, Jim.
• 10:18
  Speaker 3: Well, I.
• 10:19
  Speaker 6: explored that quite a bit when I was back East, uh,
• 10:22
  Speaker 6: at the Bergata hotel, casino and spa.
• 10:25
  Speaker 3: And, uh, I was on the beverage team.
• 10:26
  Speaker 6: I worked at the old homestead steakhouse and it was
• 10:28
  Speaker 6: really interesting, the in room service and, uh, for these
• 10:33
  Speaker 6: high end clients, these gamblers that would come in, we
• 10:36
  Speaker 6: call them whales, right?
• 10:37
  Speaker 3: They're big.
• 10:38
  Speaker 6: Uh, and, uh, there is this opportunity to, they had
• 10:42
  Speaker 6: an opening in it, but then I realized you had
• 10:44
  Speaker 6: to have this, this really extensive training. And having a
• 10:49
  Speaker 6: young family, my wife and I were out there and
• 10:51
  Speaker 6: the kids are little and to do the training, it's, it's,
• 10:55
  Speaker 6: and you, if you get a big client to make
• 10:57
  Speaker 6: a lot of money.
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  Speaker 3: That client becomes your family.
• 11:00
  Speaker 5: You live with them.
• 11:01
  Speaker 3: You live with them. And you know, that kind of
• 11:03
  Speaker 3: a thing.
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  Speaker 6: And that was like, ah, if I were maybe 10
• 11:06
  Speaker 6: years ago and, and didn't, and wasn't married and didn't
• 11:09
  Speaker 6: have the kids and this and that, I might've gone
• 11:12
  Speaker 6: into that, but it was at that time. But it
• 11:13
  Speaker 6: was very interesting because it's, Being a sommelier I thought
• 11:17
  Speaker 6: was so overwhelming, but that's just a component.
• 11:20
  Speaker 3: In the butler world.
• 11:21
  Speaker 2: What's the difference between a butler and a valet? Is
• 11:25
  Speaker 2: there a difference?
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  Speaker 6: I think the valet is more automobile, that you're taking
• 11:29
  Speaker 6: care of. But you're right, there are certain components where
• 11:36
  Speaker 6: that it's more than just parking a car.
• 11:39
  Speaker 4: No, but I mean, there are guys who have a valet.
• 11:42
  Speaker 5: Valets help you get dressed. Like, they actually, like, button
• 11:47
  Speaker 5: your shirts.
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  Speaker 4: And butlers do that, too. Don't butlers do that, too?
• 11:50
  Speaker 6: They may, but it was a lot of just the planning, coordination,
• 11:55
  Speaker 6: running of a household.
• 11:56
  Speaker 3: That was a component of it as well.
• 11:59
  Speaker 5: Let's go to Jared.
• 12:01
  Speaker 3: Hello, Jared.
• 12:02
  Speaker 4: Jared, good morning. What's your question or comment?
• 12:06
  Speaker 3: Good morning. I have purchased, you know, at the liquor store,
• 12:10
  Speaker 3: they have people that have, or brands that have pre-made drinks,
• 12:14
  Speaker 3: like you can get a Mai Tai or.
• 12:16
  Speaker 5: Whatnot, versus buying all the ingredients separately.
• 12:19
  Speaker 3: And mixing them yourself. I noticed there's kind of a
• 12:21
  Speaker 3: difference in quality. Can you talk about maybe why that is? Sure.
• 12:26
  Speaker 6: When you have a ready-to-drink canned cocktail, something that's pre-mixed,
• 12:32
  Speaker 6: You're going to end up with a bit more sugar
• 12:35
  Speaker 6: level acidity in there. And that's for stabilization for the
• 12:41
  Speaker 6: product stability to be on the, you know, shipped and
• 12:45
  Speaker 6: then bouncing around. Some of the products that I've had
• 12:49
  Speaker 6: an opportunity to really taste through a lot of the.
• 12:52
  Speaker 6: ready to drink the RTD's cocktail side. And I got
• 12:55
  Speaker 6: to tell you, I don't know if I'm biased because
• 12:57
  Speaker 6: it's here, but our local distilleries with their canned cocktails
• 13:01
  Speaker 6: are pretty dang good.
• 13:02
  Speaker 2: Oh, yeah.
• 13:03
  Speaker 3: And like Simplicity Cocktails.
• 13:05
  Speaker 5: Those are my favorite. Those are absolutely spot on. I
• 13:08
  Speaker 5: love that Simplicity Margarita.
• 13:09
  Speaker 4: Who does the Moscow Mule with the copper?
• 13:13
  Speaker 6: That is an out-of-market one. And that, for me, is
• 13:16
  Speaker 6: a little sweet.
• 13:17
  Speaker 3: With the sugar.
• 13:18
  Speaker 6: But what you got to do, you can never really
• 13:21
  Speaker 6: replace when you make it at home on your own
• 13:24
  Speaker 6: with all the ingredients. You got to make sure if
• 13:26
  Speaker 6: it has lemon juice, go buy some lemons. And then
• 13:29
  Speaker 6: chop them down and then squeeze that out. And that
• 13:32
  Speaker 6: will always be the best.
• 13:34
  Speaker 7: Same with the limes for margaritas.
• 13:35
  Speaker 6: For limes for margaritas. And the sugar, you can control
• 13:41
  Speaker 6: how much. My father-in-law loves limes. a margarita, but he
• 13:47
  Speaker 6: doesn't like a lot of sugar in it. So his
• 13:49
  Speaker 6: are really kind of puckery sour, but he has that
• 13:53
  Speaker 6: opportunity to make them that way because that's how he
• 13:54
  Speaker 6: likes it.
• 13:56
  Speaker 2: I think it's a truism, not with just cocktails, but
• 13:59
  Speaker 2: with any product. You sacrifice quality when you opt for convenience.
• 14:05
  Speaker 4: Exactly. Any product.
• 14:08
  Speaker 3: Great question. Thanks. You mentioned the local brand. Any others?
• 14:12
  Speaker 6: Simplicity Beehive Distillery does a great sugar house. Sugar House
• 14:17
  Speaker 6: does good. And I just ran into boys up at
• 14:20
  Speaker 6: Ogden's own. They're coming out with two new canned cocktails
• 14:24
  Speaker 6: this fall. So keep on a lookout there.
• 14:26
  Speaker 3: There you go. Thank you for your expertise. Keep it local, Jared.
• 14:33
  Speaker 2: It's either laziness or convenience. Sometimes I'll get a bunch
• 14:37
  Speaker 2: of canned cocktails because I'm feeling lazy.
• 14:39
  Speaker 4: I don't want to go to the trouble of making one.
• 14:41
  Speaker 3: It's cracking up.
• 14:44
  Speaker 4: Let's see.
• 14:45
  Speaker 7: Jimmy, I'm going to Mexico. Are there any recommendations for
• 14:48
  Speaker 7: cigars to look for?
• 14:50
  Speaker 3: Oh, gosh.
• 14:52
  Speaker 6: San Andreas is where it's that little spine thing. where
• 14:57
  Speaker 6: a lot of the mountain range where you'll have a
• 14:59
  Speaker 6: lot of the tobacco leaf from that is, um, an excellent, uh, uh,
• 15:04
  Speaker 6: but no brands come to mind.
• 15:05
  Speaker 3: Sorry.
• 15:05
  Speaker 6: Uh, uh, but, um, yeah, you're going to have fun
• 15:08
  Speaker 6: there and you'll get one that's rolled like right there
• 15:11
  Speaker 6: in front of you.
• 15:12
  Speaker 3: That's always fun. Nicotine tends to be a little high
• 15:14
  Speaker 3: on that.
• 15:15
  Speaker 6: I get a little shaky, very, very cigar that's just
• 15:18
  Speaker 6: fresh rolled.
• 15:19
  Speaker 3: For some reason. It's just really overly nicotine, but, um.
• 15:23
  Speaker 4: So look for that. I'm jealous.
• 15:26
  Speaker 2: My son went to Mexico, and he bought a box
• 15:29
  Speaker 2: of cigars in Mexico, but they were from Jamaica, I believe.
• 15:33
  Speaker 2: And it was a pretty reasonable price.
• 15:36
  Speaker 4: And you know what? They were okay. They were pretty
• 15:39
  Speaker 4: good cigars.
• 15:39
  Speaker 3: Nice. Were you hungry after?
• 15:41
  Speaker 6: Smoking with the Jamaican.
• 15:44
  Speaker 4: What are some of the events that you've got coming up?
• 15:47
  Speaker 6: You know, a real big push on the in-home wine
• 15:50
  Speaker 6: events for this fall. Now that we're kind of getting
• 15:53
  Speaker 6: indoors a little bit more, you're going to find yourself entertaining.
• 15:57
  Speaker 3: We do have varying themes for.
• 15:58
  Speaker 4: In-home wine events. I'm always entertaining. Come on.
• 15:59
  Speaker 3: You are always entertaining.
• 16:01
  Speaker 2: And?
• 16:01
  Speaker 3: Yeah.
• 16:01
  Speaker 5: Yeah.
• 16:02
  Speaker 1: We officially have announced our Dracula party at Cafe Molise.
• 16:08
  Speaker 6: Nice.
• 16:09
  Speaker 5: If you go to x96.
• 16:10
  Speaker 1: Com, there's a banner at the top that says Dracula
• 16:13
  Speaker 1: Party with Radio from Hell Dinner.
• 16:15
  Speaker 5: Wine, Jimmy will be there.
• 16:17
  Speaker 6: Yeah, we're going to host that event with you. It's
• 16:20
  Speaker 6: a multi-course wine dinner, interactive. We'll present the wines, take
• 16:24
  Speaker 6: questions from the audience.
• 16:25
  Speaker 3: It's going to be fun. It's always a fun time
• 16:27
  Speaker 3: when we all get together. Break bread together with the
• 16:29
  Speaker 3: listeners and pour some wine.
• 16:31
  Speaker 1: So this will be a wine event before the ballet.
• 16:33
  Speaker 1: So we'll have this and then head over to.
• 16:36
  Speaker 4: And then walk on up to the theater. And Cafe
• 16:38
  Speaker 4: Melisse is great, too.
• 16:39
  Speaker 3: They're always delicious. They do such a good job over there.
• 16:42
  Speaker 5: Tickets are on sale now for that at x96. com.
• 16:45
  Speaker 4: All right.
• 16:46
  Speaker 6: Thank you.
• 16:46
  Speaker 2: Ginny Santangelo, WineAcademyofUtah.com. Have an in-home wine event with Ginny.
• 16:52
  Speaker 4: They're really great.
• 16:53
  Speaker 3: Have a good weekend, everybody.
• 16:54
  Speaker 5: Thanks.
• 16:54
  Speaker 4: Thank you, Ginny.