Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy for June 27th, 2025

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Have Another Drink with Jimmy for June 27th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Is this sponsor Gina, brought to you by the Wine
• 0:02
  Speaker 1: Academy of Utah, bringing you fun, educational and entertaining consumer
• 0:06
  Speaker 1: tasting events throughout the valley since two thousand and eight.
• 0:08
  Speaker 1: Go to the Wine Academy of Utah dot com. Increase
• 0:11
  Speaker 1: your wine knowledge one sip at a time. The middle
• 0:15
  Speaker 1: drink Field.
• 0:17
  Speaker 2: I'm the middle drains, feel all right, this field down
• 0:21
  Speaker 2: rounder the leave times in the feel all right? Yes.
• 0:25
  Speaker 3: Well here he is the charming scoundrel that runs the
• 0:32
  Speaker 3: Wine Academy of Utah at Wine Academy of Utah dot com.
• 0:36
  Speaker 3: James Santangelo, who right now is in Scotland.
• 0:41
  Speaker 2: Good morning, mister Santangelo.
• 0:43
  Speaker 4: Good morning, thanks for having me this morning. It's a
• 0:46
  Speaker 4: rainy Dave from Scotland, where along just left the Lochnett.
• 0:51
  Speaker 4: Now I'm along a lock.
• 0:54
  Speaker 3: What a surprise. It's raining in Scotland. What a surprise.
• 1:00
  Speaker 3: And Jimmy, we're going to have you for two segments today.
• 1:02
  Speaker 3: So if people have any questions they could call in
• 1:05
  Speaker 3: or text the questions questions about Scotland, about Scotch, about
• 1:10
  Speaker 3: your travels, about the wine to me if you talked
• 1:12
  Speaker 3: anything like that. But first of all we want to
• 1:15
  Speaker 3: talk about this whiskey that you have left for us
• 1:18
  Speaker 3: here in the studio.
• 1:20
  Speaker 4: Yes, the Buchanan's twelve year blended Scotch whiskey. Do you
• 1:24
  Speaker 4: have it there?
• 1:24
  Speaker 2: I do, very nice.
• 1:27
  Speaker 4: The reason I chose this blend James Buchanan started us
• 1:33
  Speaker 4: back in the early eighteen eighteen eighty four, and it
• 1:38
  Speaker 4: was the whiskey for Scottish Parliament. It was served to
• 1:42
  Speaker 4: those lords, so I figured it's good enough for our
• 1:45
  Speaker 4: Lord of grade.
• 1:46
  Speaker 2: Oh well, thank you. I love it.
• 1:50
  Speaker 3: So talk about the first of all, talk about the bottle.
• 1:53
  Speaker 3: This is really cool.
• 1:55
  Speaker 4: Cool bottle is inspired by a canteen that the British
• 1:59
  Speaker 4: soldiers would have, and that's shape and it's in celebration
• 2:04
  Speaker 4: of their camaraderie of sharing water throughout battle. Somebody might discard,
• 2:10
  Speaker 4: have their canteen discarded, and it was the canteen that
• 2:14
  Speaker 4: he saw the soldiers passing back and forth. He himself served,
• 2:18
  Speaker 4: and he wanted to celebrate that in the shape of
• 2:20
  Speaker 4: the bottle.
• 2:21
  Speaker 3: It's very it's very much. It's you could almost put
• 2:23
  Speaker 3: it in your hip pocket, but not quite. It's a
• 2:25
  Speaker 3: little too thick for that. But it's just now, can
• 2:28
  Speaker 3: you buy this year.
• 2:30
  Speaker 4: Yeah, that's a decorative bottles. You can buy it here
• 2:33
  Speaker 4: in the state of Utah. And that's the half bottle,
• 2:37
  Speaker 4: and then the full bottle is also the same shape,
• 2:41
  Speaker 4: just of course a little bit larger.
• 2:44
  Speaker 1: Bill will be getting the larger bottle.
• 2:46
  Speaker 4: I'll take it now.
• 2:48
  Speaker 3: Not being a Scotch drinker, really, I used to drink
• 2:51
  Speaker 3: it all the time, and then at one time I
• 2:54
  Speaker 3: drank it too much and thought, I think I better
• 2:57
  Speaker 3: stay away from it. But so, but this is really interesting.
• 3:03
  Speaker 3: The first thing that struck me is I took a
• 3:05
  Speaker 3: sip of it. It's sweet.
• 3:08
  Speaker 4: Yeah, it's got a nice soft blend. You'll find the
• 3:12
  Speaker 4: blends are real neutral and not going to try to
• 3:15
  Speaker 4: be overly character full. In fact, inherently they've blend from
• 3:21
  Speaker 4: other distilleries other styles of whiskey, to then combine and
• 3:26
  Speaker 4: create together for a smooth, silky blend, such as in
• 3:30
  Speaker 4: the case of this. Yeah, other blended whiskeys might be Yeah,
• 3:33
  Speaker 4: they might be more smokey or or more salinity salty,
• 3:38
  Speaker 4: but this is middle of the road. We call it
• 3:40
  Speaker 4: a no A proper morning.
• 3:43
  Speaker 3: Dram, A proper morning dram. Yeah, well I'm having a
• 3:49
  Speaker 3: dram right now. As a matter of fact, I might
• 3:51
  Speaker 3: have another.
• 3:52
  Speaker 4: You know.
• 3:53
  Speaker 3: It's so we were out late last night doing an event,
• 3:56
  Speaker 3: Gina and I and so I didn't get much sleep,
• 4:00
  Speaker 3: and I'm kind of tired today. But I take a
• 4:02
  Speaker 3: sip of this and now I understand what they mean
• 4:05
  Speaker 3: by the phrase an eye opener. It really, I mean
• 4:10
  Speaker 3: it does it gives you a little gives you a
• 4:12
  Speaker 3: little jolt.
• 4:13
  Speaker 1: That's a question for you, though, Jimmy, is gotch an
• 4:17
  Speaker 1: all day drink in Scotland or is it an evening event?
• 4:22
  Speaker 4: It's it's after the gin consumption, so yes, very proper
• 4:31
  Speaker 4: yeat The gin and tonics have been lovely. There's this
• 4:34
  Speaker 4: really beautiful strawberry and black peppercorn gin that we found
• 4:40
  Speaker 4: that it's been a favorite.
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  Speaker 3: It's got an interesting top on the bottle too. It's
• 4:48
  Speaker 3: I don't know how to describe it.
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  Speaker 2: It took me a second to figure out how to open.
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  Speaker 3: And it's a plastic there's a plastic insert in there
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  Speaker 3: that's kind of At first I thought maybe it was
• 4:57
  Speaker 3: the sort of a roller ball that you could also
• 5:00
  Speaker 3: use this as deodorant, but but it's, I don't know,
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  Speaker 3: it's it's makes it interesting to pour.
• 5:07
  Speaker 1: We've just lost Jimmy, so let's take a break really
• 5:10
  Speaker 1: quick so we can get him.
• 5:11
  Speaker 3: Back, and then we'll get him back on and we're
• 5:13
  Speaker 3: back with the irredeemable Jokester of the Wine Academy of Utah.
• 5:19
  Speaker 3: Wine Academy of Utah dot com is where you can
• 5:22
  Speaker 3: go to find all things Jimmy and sign up for
• 5:24
  Speaker 3: his next Scotland trip a year from now. But right
• 5:27
  Speaker 3: now he's in Scotland. You were just at lock Ness?
• 5:32
  Speaker 3: Do you go there just because it's locked Ness?
• 5:36
  Speaker 2: Is that?
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  Speaker 4: Yeah? It's a beautiful space, great vistas, great views, the
• 5:42
  Speaker 4: waters gorgeous. There's the oak work castle that we take
• 5:47
  Speaker 4: a look at, and then it's part of our travels.
• 5:51
  Speaker 4: Head now south along the western coast.
• 5:54
  Speaker 2: Is there now? So lock New? It's a lake? Lock
• 5:58
  Speaker 2: means lake. Yeah, it's lake.
• 6:00
  Speaker 3: And is it Do people boat on it or fish
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  Speaker 3: on it?
• 6:06
  Speaker 4: Yeah? There are people do this local charters. Yeah. Yeah.
• 6:10
  Speaker 2: Is it big? How big is it?
• 6:13
  Speaker 4: It's a it's quite large. You can see across it,
• 6:16
  Speaker 4: but it's more narrow you would be able to see
• 6:19
  Speaker 4: down the length of it. So it is quite a
• 6:22
  Speaker 4: significant body of water and people do recreate on it.
• 6:26
  Speaker 4: But a lot of more boating tours to take a
• 6:28
  Speaker 4: look and then they're.
• 6:32
  Speaker 2: Right, no water skiing, I would take.
• 6:35
  Speaker 4: No, and not thinking it's pretty cold, it's going to
• 6:38
  Speaker 4: be a chili water. And here we are even in
• 6:41
  Speaker 4: June and July. It's it's chilly all year long well, and.
• 6:44
  Speaker 2: You can't see through it because of all the peat.
• 6:45
  Speaker 2: So it's like black water.
• 6:48
  Speaker 4: That's true, it is pretty dark. You came from.
• 6:52
  Speaker 2: Yeah, oh no, go ahead from where.
• 6:56
  Speaker 4: We just came from, the town of Abblaur and that's
• 6:59
  Speaker 4: where the heart of Whiskey is. The next space side
• 7:03
  Speaker 4: all the distilleries that people are known that may be
• 7:07
  Speaker 4: familiar with, such as Delvianny, Little Livid, glynphtic McAllen of course,
• 7:13
  Speaker 4: Glenn Grant, Cardu, Glenn Farkless. We went to Whiskey of
• 7:19
  Speaker 4: the year this year, Glenn Alki. So it's been a
• 7:23
  Speaker 4: really well rounded trip. And that was one day though,
• 7:26
  Speaker 4: that was just the one day.
• 7:27
  Speaker 3: Now, why are all the distilleries in that same area.
• 7:32
  Speaker 4: They were went up from the taxman to hide in
• 7:35
  Speaker 4: the hills and they were able to distill in the
• 7:38
  Speaker 4: winter and the taxman didn't come up in the cold
• 7:43
  Speaker 4: area and then the excise tax was relieved in the
• 7:48
  Speaker 4: early eighteen hundreds, and then also rail road the tracks
• 7:52
  Speaker 4: were laid and they were able to get more supplies
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  Speaker 4: more efficiently. Prior to that, over two thirds of its
• 8:00
  Speaker 4: billing was down southwest near Campbelltown. But now Campbelltown only
• 8:05
  Speaker 4: has three distilleries, where everyone else has gone north.
• 8:09
  Speaker 3: Now, we had a text question earlier somebody said, being
• 8:14
  Speaker 3: in Scotland, which single malt Scotch do you prefer and why?
• 8:19
  Speaker 3: And then the person who texted put Glen Glenn Marble
• 8:26
  Speaker 3: at twelve year or Glenn Livid at twelve year or
• 8:29
  Speaker 3: is it something else?
• 8:31
  Speaker 4: Oh? Great question? Both delicious. My first thought that came
• 8:37
  Speaker 4: to mind before adding those two was Glenn Farkless. They're
• 8:42
  Speaker 4: one of the few family owned distilleries sixth generations to
• 8:45
  Speaker 4: this day. And that's the fifteen here that's in my
• 8:49
  Speaker 4: flask right now, so I'm holding in and raising it
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  Speaker 4: to you.
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  Speaker 1: Can you get that here in Utah?
• 8:58
  Speaker 4: No? A lot of the items where that we visit
• 9:01
  Speaker 4: and things of that nature aren't available, but it is
• 9:07
  Speaker 4: available in the states elsewhere.
• 9:09
  Speaker 3: Scotland is of course famous for hagis, and I think
• 9:14
  Speaker 3: I've probably asked you this before. Have you eaten hagas
• 9:18
  Speaker 3: and do you like it?
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  Speaker 4: Oh? Yeah, we just had hagis yesterday.
• 9:22
  Speaker 2: I do.
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  Speaker 4: It's like spicy sausage. You will very finely ground loads
• 9:28
  Speaker 4: of herbs. It's part of the animal, all the other
• 9:30
  Speaker 4: bits that they don't use, essentially cooked all in a
• 9:34
  Speaker 4: bladder or stomach lining. But then that's all gone and
• 9:38
  Speaker 4: it's more modern now, and it's very rich. It's not
• 9:43
  Speaker 4: rich like a packet or a fulah or anything. It's
• 9:47
  Speaker 4: more grounded down beef like, with loads of herbs still
• 9:52
  Speaker 4: in case it in say a batter ryot, amongst various
• 9:58
  Speaker 4: other ways to have it prepared. But that's how we've
• 10:01
  Speaker 4: been having it.
• 10:02
  Speaker 2: I thought it was quite delicious.
• 10:05
  Speaker 4: One gentleman has it with each meat because we can
• 10:08
  Speaker 4: pre order all our meals, so he wants to see
• 10:14
  Speaker 4: hagas along the way.
• 10:16
  Speaker 3: Well, I think it's delicious and uh uh. And it's
• 10:19
  Speaker 3: also kind of like a bar food some a lot
• 10:22
  Speaker 3: of places it's you know, you go in, you have something,
• 10:25
  Speaker 3: you can grab a haggis and have a pint of
• 10:27
  Speaker 3: something and and eat a haggis.
• 10:30
  Speaker 1: Right, Okay, But if I'm not and if I can't
• 10:32
  Speaker 1: do the hags fish chips for you.
• 10:38
  Speaker 4: You've had salmon in various ways. Last night on a
• 10:43
  Speaker 4: grazing board or charcrewdery board, it was sushimi, so raw salmon,
• 10:50
  Speaker 4: nice beautiful cubes of it. Then we had smoked salmon,
• 10:54
  Speaker 4: so like you know locks that. Then we had dried
• 10:59
  Speaker 4: a small oaked salmon cooked all the way through the
• 11:02
  Speaker 4: most very but it was just so fun to have
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  Speaker 4: three different salmon's and then three different whiskeys to pair
• 11:10
  Speaker 4: with it. That was my doing. So that was a black.
• 11:13
  Speaker 3: Nice nice What are you What are your accommodations like
• 11:16
  Speaker 3: when you you say in your singing hotels?
• 11:19
  Speaker 4: Right, yes, But in the Burrow in the city, we
• 11:23
  Speaker 4: stayed in apartments, so everybody had a nice little suite
• 11:27
  Speaker 4: because we are there for three days and we loaded
• 11:30
  Speaker 4: up with some breakfast items and it just lets you
• 11:34
  Speaker 4: lounge out a little bit more and have coffee a
• 11:37
  Speaker 4: little larger than in a standard hotel room. And then
• 11:41
  Speaker 4: when we're up in the Highlands, that's where we stay
• 11:43
  Speaker 4: at the Avalua Hotel, which is an old manner turned
• 11:48
  Speaker 4: into a very quaint bed and breakfast.
• 11:52
  Speaker 2: Really, I think next year we have to we have
• 11:54
  Speaker 2: to go with you. We have to go with you.
• 11:57
  Speaker 4: We would do to a sponsored show, would be great.
• 12:00
  Speaker 3: Yeah, you know, I remember when I went to Edinburgh.
• 12:04
  Speaker 3: I took the train from London. It's a long story,
• 12:07
  Speaker 3: but it was a wonderful train ride from London up
• 12:10
  Speaker 3: to Edinburgh.
• 12:11
  Speaker 4: And oh yeah, I'll be taking that down on Monday morning. Party.
• 12:16
  Speaker 2: Seems to me.
• 12:17
  Speaker 3: It was like five six hours something like that beautiful ride.
• 12:21
  Speaker 3: And then we stayed in a kind of a bed
• 12:23
  Speaker 3: and breakfast in Edinburgh, which was just great. Yeah, you
• 12:27
  Speaker 3: go down and have breakfast with all the people who
• 12:29
  Speaker 3: were staying there.
• 12:30
  Speaker 1: I got to hold the twenty twelve Olympic torch in
• 12:33
  Speaker 1: Edinburgh when I went out there. No, I've held the
• 12:36
  Speaker 1: two thousand and two and twenty twelve Olympic torches.
• 12:40
  Speaker 2: So Jimmy, you're back when.
• 12:44
  Speaker 4: Sometimes he doesn't have. You've got a lot going on.
• 12:52
  Speaker 4: I know what I'm doing today.
• 12:54
  Speaker 2: That's fair. Well, I know what i'm doing. I'm taking
• 12:57
  Speaker 2: this bottle of Scotch hom with me. That's what I'm doing.
• 13:00
  Speaker 4: Well, have a dram for me, my friend, and thank
• 13:02
  Speaker 4: you all very much. This has been fantastic to touch bases, everybody,
• 13:06
  Speaker 4: all right.
• 13:06
  Speaker 1: So if you'd like to plan your own event with Jimmy,
• 13:09
  Speaker 1: you can just go to Wine Academy of Utah dot com.
• 13:12
  Speaker 3: All right, I'm gonna do my rob My FA my
• 13:14
  Speaker 3: Robert Burns line. Oh some power gifty gears to see
• 13:19
  Speaker 3: it ourselves as others see it's that's my Robert Burns.
• 13:23
  Speaker 2: Okay, right, all right, see you later by Jimmy. Right,