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Have Another Drink with Jimmy the Wine Guy for May 2nd, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Have another drink with Jimmy the Wine Guy, brought to.
• 0:02
  Speaker 2: You by Oh Yes, we got a couple of agave
• 0:05
  Speaker 2: based spirits from Mexico. Recte Tequila, produced in Jalisco, Mexico's
• 0:11
  Speaker 2: crafted in one of the oldest distilleries in the region.
• 0:13
  Speaker 2: In the second, the Wahaka Mezcal, which is one of
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  Speaker 2: the first artisanal mezcal brands to enter the US market. Together,
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  Speaker 2: they'll compliment your barshelf, and there'll also help you celebrate
• 0:24
  Speaker 2: Cinco de Mayo all weekend long. Both are available at
• 0:27
  Speaker 2: your nearest wine store.
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  Speaker 3: Oh proud of it?
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  Speaker 2: Did I do?
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  Speaker 3: Okay? I didn't nail it?
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  Speaker 2: Good good feel town.
• 0:41
  Speaker 4: Well here he is the cheerful overlord of the Wine
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  Speaker 4: Academy of Utah, Jimmy Santangelo. It's Wine Academy of Utah
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  Speaker 4: dot com. And he's brung us Tequila Ah the tequila
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  Speaker 4: the todd mentioned, Yes, uh, the.
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  Speaker 5: Agave based spirits both tequila and mescal. The two products
• 1:00
  Speaker 5: are featuring today. The tequila the arete. This is a
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  Speaker 5: one thousand milli liter bottle. When one bottle ain't enough
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  Speaker 5: and thirty two bones at the wine start. That's a
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  Speaker 5: beautiful forty percent alcohol by volume. This stuff, and I
• 1:15
  Speaker 5: agree with Bill when you mentioned this is smooth. Yeah, yeah,
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  Speaker 5: and it's got a nice bit of peppery. This comes
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  Speaker 5: from one of the oldest distilleries in Jalisco, one.
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  Speaker 3: Hundred percent blue Weber agave.
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  Speaker 5: Old tahuna and then they oven roasted and the agave.
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  Speaker 5: It's just beautiful stuff. The PENI when they dig it
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  Speaker 5: up and making it in this nice. Uh A gave.
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  Speaker 3: Blanco New Tequila when I this is nice, So how
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  Speaker 3: are we going to have this?
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  Speaker 5: Usually don't have a Tequila Blanco neat it's a mixer.
• 1:57
  Speaker 5: And one of my favorites is a ranchwater, super simple.
• 2:00
  Speaker 5: And we have some Topo Chico here. I actually got
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  Speaker 5: a flavored one with lime and mint, and it's just
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  Speaker 5: a splash. If you have the Topo Chico bottles, what
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  Speaker 5: I like to do is take a slug out of
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  Speaker 5: the bottle the water, bring that down about the shoulder
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  Speaker 5: those glass bottles, you know, the twelve ouncers, and then
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  Speaker 5: you fill the rest of it up with the tequila.
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  Speaker 5: Throw a lime in there like you would a corona,
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  Speaker 5: invert it, let it go. Burp that off with your
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  Speaker 5: thumbs because it's carbonated and that's my lawnmowing beverage. I
• 2:34
  Speaker 5: keep it, keep it on a far post, and it
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  Speaker 5: makes me go really fast. My lines not may not
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  Speaker 5: be even, but I'm gonna hurry. I'm gonna hurry.
• 2:42
  Speaker 4: I'm motivated to Pachinko, a venerable brand from Mexico. It
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  Speaker 4: means little mold and it's it's a carbonated water, naturally carbonated.
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  Speaker 4: It comes out of a mountain and I think it's
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  Speaker 4: in Moteray or Montezuma.
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  Speaker 3: Or I love the Top of Chico.
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  Speaker 5: The saltin's the salinity that it gives you.
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  Speaker 3: It's a little higher.
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  Speaker 5: And that's advantageous when mixing with cocktails. You want a
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  Speaker 5: little bit of that salt in it. This is delicious.
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  Speaker 5: I have lime and mint extract. I just got the cans.
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  Speaker 5: I was looking for the little Top of Chico bottles.
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  Speaker 5: I went to a few grocers yesterday and I couldn't
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  Speaker 5: come across them. But so I ended up settling on this,
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  Speaker 5: and I'm sure glad I did.
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  Speaker 3: Yeah.
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  Speaker 4: I first I first encountered to Pachico in Mexico. Oh,
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  Speaker 4: and I bought you know, bought it at a little
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  Speaker 4: corner corner in Mexico, and I really really liked it,
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  Speaker 4: and it's it's been made in the same place for
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  Speaker 4: like one hundred and fifty years or something, but it
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  Speaker 4: was recently in the last few years purchased by the
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  Speaker 4: Coca Cola.
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  Speaker 3: This Coca Cola bottom.
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  Speaker 5: This auret taste great as a paloma as well with
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  Speaker 5: your grapefruit.
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  Speaker 3: Thanks Soda, This would go really well.
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  Speaker 5: I love that it's a thousand millilere, super affordable.
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  Speaker 3: And what I'm referring to is the size of the bottle.
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  Speaker 5: Usually everything seven fifty, so you get a couple extra
• 4:01
  Speaker 5: ounces out of it, which is nice handsome bottle decorate compliment.
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  Speaker 3: Anyone's we're gonna try the other.
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  Speaker 4: One, all right, Well, we're talking about we're talking about
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  Speaker 4: two spirits too, Agave baked spirits from Mexico. Uh, the
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  Speaker 4: Arete tequila, which we've had right or yes, And that
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  Speaker 4: was the first one.
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  Speaker 5: That was the first one, and now we have the
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  Speaker 5: messcal from the producer called Wahaka.
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  Speaker 3: And I'm trying to do is get that larva moving
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  Speaker 3: around there, the worm the worm there it is. It
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  Speaker 3: looks much bigger through the glass, but if you look
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  Speaker 3: underneath it's.
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  Speaker 5: A t hey hey.
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  Speaker 3: So this has a little color to it.
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  Speaker 5: And this is a repisodo, which means that this Misscal
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  Speaker 5: has been aged in oak.
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  Speaker 3: Barrels for a minimum amount of time.
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  Speaker 5: And this is by the producer Wahaka, one of the
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  Speaker 5: original artisanal producers of mescal in Wahaka State, which is
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  Speaker 5: down very south in the country of Mexico and the
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  Speaker 5: So the difference between mescal we're talking during the break,
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  Speaker 5: between miss call and tequila. They're both from agave, but
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  Speaker 5: miss Cal now will adopt a number of different types
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  Speaker 5: of agaves.
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  Speaker 3: This is espadeen.
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  Speaker 5: You'll see blends of Pacifico, Mexicano, Beriu, all these different
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  Speaker 5: named agaves. Which is the plant and we're digging out
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  Speaker 5: the root roasting it. The second thing that's differentiates the
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  Speaker 5: scuff from tequila is that roast and.
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  Speaker 3: That's where the smokiness comes in. So we have this
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  Speaker 3: beautiful and it's got.
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  Speaker 5: Almost a little caramelization to it because it does have
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  Speaker 5: the repicido that oak aging. And then we're splashing it.
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  Speaker 5: I do just had this instinctive this morning. I'm grabbing
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  Speaker 5: the top of Chico and next to it with some
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  Speaker 5: fresh pineapple juice, and I'm like, you know, let me
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  Speaker 5: grab a Canadate and I shook it up real good
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  Speaker 5: and gave it a little splash to our mescals.
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  Speaker 3: What do you guys think? It's very good work? Yeah,
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  Speaker 3: very good, totally works, very good. These are your week
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  Speaker 3: and beverages. Now, this one is not inexpensive.
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  Speaker 5: Thirty seven bones Wawka the other one and the other one,
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  Speaker 5: that tequila is thirty two dollars for one thousand milli
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  Speaker 5: liter and the Wahawka is thirty seven on SPA on sale,
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  Speaker 5: so it's usually forty forty two bucks something.
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  Speaker 3: Oh okay, so this is a misprint. This had a
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  Speaker 3: different brand. Yeah my other one.
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  Speaker 5: Uh yeah, that was a different uh price point of
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  Speaker 5: the Aurete. But the Aurete is the tequila and this
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  Speaker 5: is the miske Both home. Yeah good and they're great
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  Speaker 5: for all week and long. Right, so you have we're
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  Speaker 5: trying to like different cocktails with the tequila. I love
• 6:55
  Speaker 5: Mia ranch water in the morning, moving into the afternoon,
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  Speaker 5: a little soda pop your grapefruit. We like to just
• 7:02
  Speaker 5: use fresh grapefruit juice and then we've got the the
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  Speaker 5: soda stream, so we'll just add the carbonated water separately.
• 7:09
  Speaker 5: That works out well as well as with the wahaka. Yeah,
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  Speaker 5: you can really spice up your margarita. You can really
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  Speaker 5: spice up a margarita nice with some mescal. But my
• 7:21
  Speaker 5: favorite summertime cocktail is a mescal and the groni And
• 7:26
  Speaker 5: that's when you swap out the gin for your mescal
• 7:30
  Speaker 5: and then you add equal portions of capilletti or.
• 7:33
  Speaker 3: Red Italian bitter liqueur and sweet Italian vermouth. Nice.
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  Speaker 5: And I like using French formoth with the miscal because
• 7:40
  Speaker 5: the French for mooth is a bit more herbaceous.
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  Speaker 3: I know everybody loves the Italian sweet remove the.
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  Speaker 5: Carpono antica, which is delicious, but in this case, you
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  Speaker 5: want to adopt adapt you're different.
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  Speaker 3: What's the alcohol proof on these forty this the miscal
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  Speaker 3: might be you know, yeah it's.
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  Speaker 5: Forty abv eighty excuse me, eighty proof, Yeah, forty abv.
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  Speaker 5: And you got the little guscano, which is the moth
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  Speaker 5: or the worm that's in there.
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  Speaker 3: There's two moths in that, so it's out of tradition.
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  Speaker 5: And you know, the farmers would this larva. They would
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  Speaker 5: crawl all over the agave leaves and you would brush
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  Speaker 5: them off into a basket.
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  Speaker 3: You would drive them out in the kitchen.
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  Speaker 5: You would then crush them and it would be used
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  Speaker 5: as a seasoning or assault.
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  Speaker 3: The worm would yeah the larva.
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  Speaker 5: So it was a bound and one day during production
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  Speaker 5: in the forties, fifties, nineteen forties, ninete to fifties, the
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  Speaker 5: larva they took a break, a siesta, and the bottles
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  Speaker 5: were there. They were on the bottling line, and the
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  Speaker 5: larva's ended up in a lot of the bottles for
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  Speaker 5: one reason or another. And the Mescalari came by, says
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  Speaker 5: because they were all worried.
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  Speaker 3: Oh no, what are we gonna do?
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  Speaker 5: We got empty them out, We got a wh He's like, no,
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  Speaker 5: keep them fill our Messcal in there. It's a sign
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  Speaker 5: of authenticity from the area. And it became and it
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  Speaker 5: became tradition.
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  Speaker 4: And then and then the story is if you if
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  Speaker 4: you are if you're the one who gets to the
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  Speaker 4: last of it, and you you have to drink the
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  Speaker 4: worm or swallow the worm, it has psychedelic properties.
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  Speaker 3: Well I don't believe it's true, but no it's not.
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  Speaker 5: But if you get to the bottom of a bottle
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  Speaker 5: of Messcal.
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  Speaker 3: And you're getting that. That's the least of your words.
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  Speaker 3: Assumed you're seeing things all right? You definitely we have
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  Speaker 3: some text questions for yes, we do.
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  Speaker 1: Let's see, I got a bunch of friends coming over
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  Speaker 1: from all over the country coming to Utah at the
• 9:41
  Speaker 1: end of June. What are some good spirits that are
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  Speaker 1: local that we could have them try?
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  Speaker 5: No, absolutely, Sugarhouse Distilleries first, that comes to mind.
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  Speaker 3: You've got your bourbon, your rye.
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  Speaker 5: They also have a series of canned cocktails, which is
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  Speaker 5: a lot of fun to have on hand. Since the
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  Speaker 5: weather will be nice, you can just chuck them right
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  Speaker 5: into the cooler. We all so bee Hive Distilling. We
• 10:02
  Speaker 5: have Simplicity Cocktail. We have Ogden's own up there, amazing,
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  Speaker 5: and yeah, we have a host. We have just over
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  Speaker 5: thirty plus distilleries here really in Utah. Yeah, and each
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  Speaker 5: in their portfolio as well over a dozen two dozen
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  Speaker 5: products within their.
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  Speaker 3: They're all pretty pretty, they're all damn good.
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  Speaker 5: Yeah, and we have hundreds and hundreds of distilled spirits
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  Speaker 5: being produced out of Utah and more.
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  Speaker 3: On the way.
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  Speaker 1: Let's see, I got carded for buying Angastora bitters at
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  Speaker 1: the grocery store.
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  Speaker 3: I've heard those stories before.
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  Speaker 1: When I asked why, the clerk showed me the bottle
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  Speaker 1: says it's forty four point seven percent alcohol.
• 10:45
  Speaker 3: No, it's a point zher two or something like that. Yeah.
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  Speaker 5: The I asked the clerk, I was doing a self
• 10:51
  Speaker 5: checkout with some na beer and she didn't know.
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  Speaker 3: No, an alcoholic and she didn't know.
• 10:57
  Speaker 5: And because I was inquiredble we had this question before.
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  Speaker 5: I'm like, I got to find out why they're asking
• 11:02
  Speaker 5: for ID for this. But you know what, at least
• 11:05
  Speaker 5: we have it. We've got a beautiful selection of non
• 11:07
  Speaker 5: alcoholic wines and beers inner stores, the grocers have really
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  Speaker 5: embraced the category, and I could be great.
• 11:14
  Speaker 3: I couldn't be more grateful.
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  Speaker 5: And if all it takes is for us to give
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  Speaker 5: an ID for it, that's fine too.
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  Speaker 1: I guess so you got to pay the price somehow.
• 11:23
  Speaker 3: I got to pay the price, all right.
• 11:24
  Speaker 1: See, Oh we get this question A lot retired Mormon,
• 11:28
  Speaker 1: not a strinker. I was gifted a bottle of Cave
• 11:31
  Speaker 1: de Oro extract and Yaho suggestions for a beginner.
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  Speaker 3: What is that?
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  Speaker 1: So?
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  Speaker 5: And Yaho is a tequila that's been aged over a year.
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  Speaker 5: I'm not familiar with that producer, it sounds like it's
• 11:44
  Speaker 5: an alcoholic beverage. So that is actually what we would
• 11:48
  Speaker 5: refer to as a sipper or something over the rocks
• 11:52
  Speaker 5: to start yourself off with. That might be pretty strong,
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  Speaker 5: so add a little water, splash water. So if you
• 12:00
  Speaker 5: have an ounce of the liquid of the and yeho,
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  Speaker 5: a half ounce of water, give it a stir over
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  Speaker 5: ice and just start, you know, thinking about the aromatic
• 12:12
  Speaker 5: and flavor characteristics.
• 12:14
  Speaker 3: Don't chug it. It's a sipper.
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  Speaker 1: And finally this, do you know of any canned cocktails
• 12:18
  Speaker 1: that are not carbonated?
• 12:22
  Speaker 5: They're not in cans. Typically they're in bottles. So you're
• 12:27
  Speaker 5: pre mixed or ready to drink our TD cocktails. You
• 12:32
  Speaker 5: find them by the larger producers, and the alcohol level
• 12:36
  Speaker 5: is through the roof. You're looking at forty percent. You're
• 12:39
  Speaker 5: looking at thirty two percent alcohol by volume. So I
• 12:43
  Speaker 5: forget the brand name, but the producer. There's a Cosmopolitan
• 12:46
  Speaker 5: out there already pre missed.
• 12:48
  Speaker 6: I know there's a barrel age Manhattan. The barrel Yeah yeah,
• 12:51
  Speaker 6: I mean by High West, by West, Go get a
• 12:54
  Speaker 6: bottle of that. That's actually their price became stable with
• 12:58
  Speaker 6: that product. And that's delicious.
• 13:00
  Speaker 3: There you go.
• 13:00
  Speaker 4: So, yeah, you just pour them over ice in there. Ready,
• 13:02
  Speaker 4: you're good to go, Jimmy. Now you've got some stuff
• 13:05
  Speaker 4: coming up. There's the well you.
• 13:08
  Speaker 3: Tell us what.
• 13:09
  Speaker 5: No, We've got a whiskey and leather pairing over in
• 13:12
  Speaker 5: Lehigh at Luckysol Shoe Repair dot com.
• 13:16
  Speaker 3: You can get tickets there.
• 13:17
  Speaker 5: It's this Saturday, Tomorrow, May thirty at four thirty pm.
• 13:20
  Speaker 5: And then there's a festival to follow. There's a bar
• 13:23
  Speaker 5: takeover there with water which we also have fish or
• 13:26
  Speaker 5: beer being produced in Jurassic Tacos will be feedes.
• 13:30
  Speaker 3: I hear a good thing.
• 13:31
  Speaker 5: Yeah, so go to Lucky Soul so O s O
• 13:36
  Speaker 5: l E. Shoe Repair dot com for ticketing information.
• 13:39
  Speaker 4: All right, thank you, Jimmy, Jantangelo Wine Academy of Utah
• 13:42
  Speaker 4: dot com.
• 13:43
  Speaker 3: You got it, you guys, enjoy again. Thank you, Jimmy,