Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from October 22nd, 2026

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Have Another Drink with Jimmy the Wine Guy from October 22nd, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Way Ensemble is an artisanal Oaxacan mezcal crafted by third-generation mezcalero. Oh,
• 0:08
  Speaker 1: you didn't give me a pronunciation here.
• 0:09
  Speaker 2: El Witerio.
• 0:10
  Speaker 3: El Witerio García Martínez.
• 0:13
  Speaker 1: Features a blend of farmed espadín and wild cuiche agaves
• 0:18
  Speaker 1: roasted in earth pits for four days, crushed via horse-drawn Tohona.
• 0:22
  Speaker 1: and double distilled in copper stills. This Mezcal has just
• 0:25
  Speaker 1: landed at the state warehouse, awaiting distribution. It's expected in
• 0:29
  Speaker 1: the state wine and liquor store soon, so ask for
• 0:31
  Speaker 1: some today.
• 0:33
  Speaker 4: The only word Gina understood in that whole paragraph was
• 0:36
  Speaker 4: the word today.
• 0:37
  Speaker 2: Today!
• 0:43
  Speaker 4: Well, here he is, ladies and gentlemen, the Mezcal Maven,
• 0:47
  Speaker 4: who runs the Wine Academy of Utah. Jimmy Santangelo, WineAcademyofUtah.com.
• 0:56
  Speaker 3: This stings. Good morning. Has it got a bite to it?
• 0:58
  Speaker 2: Mezcal in the morning.
• 0:59
  Speaker 3: This is good stuff.
• 1:00
  Speaker 2: It's peppery.
• 1:00
  Speaker 1: Brand new.
• 1:01
  Speaker 2: This is a $ 43.
• 1:01
  Speaker 1: 99, $ 43.
• 1:01
  Speaker 2: 99, $ 44 Mezcal.
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  Speaker 5: It's an ensemble, so it's a blend of two different agaves.
• 1:03
  Speaker 5: So we may be familiar with tequila. Mezcal is also
• 1:16
  Speaker 5: an agave-based spirit out of Mexico. It's a bit more
• 1:19
  Speaker 5: south from Jalisco, where tequila is farmed and distilled. This
• 1:23
  Speaker 5: is in Oaxaca. And we're using a couple of... So
• 1:27
  Speaker 5: when you look at your Mezcal bottles, there's a lot
• 1:29
  Speaker 5: of words on it. So it says Mezcal Artisanal Ensemble.
• 1:33
  Speaker 5: That's going to be a blend of two different types
• 1:36
  Speaker 5: or multiple different types of agaves, espadine in this case,
• 1:40
  Speaker 5: as well as the Cuishe. And what you have here
• 1:43
  Speaker 5: are aged agaves. So When we make wine, use grapes,
• 1:50
  Speaker 5: we harvest them every year.
• 1:51
  Speaker 2: It's an annual.
• 1:52
  Speaker 5: Grains for whiskey, barley, wheat, corn, and rye, every year
• 1:55
  Speaker 5: they grow. We don't harvest agave for a minimum four years.
• 2:00
  Speaker 2: It's in the ground before we harvest it.
• 2:02
  Speaker 3: This is hard to do.
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  Speaker 5: Seven years, 12 years. So it is hard to do.
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  Speaker 5: And you're wondering, like, when are we going to run out?
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  Speaker 5: Some of it's farmed, much of it's wild. So it's
• 2:13
  Speaker 5: out there in the mescalera that we spoke of. goes
• 2:16
  Speaker 5: out and decides when to harvest. Usually it's when the
• 2:19
  Speaker 5: pistol shoots up, and right before it flowers, it's the
• 2:23
  Speaker 5: maximum carb load. Now, we're not using the leaves in
• 2:25
  Speaker 5: this cow. We're using the root of the agave, the piña,
• 2:28
  Speaker 5: chopping that up. And then we roast it in earthen
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  Speaker 5: pit ovens, four days in this case, and that's where
• 2:33
  Speaker 5: you get that smokiness. But I got to tell you,
• 2:35
  Speaker 5: this is smooth on the nose. It's not like LaFroig
• 2:40
  Speaker 5: or Ardberg scotch smoke, right? It's not peaty at all.
• 2:43
  Speaker 5: It's got this nice roast. Very round on the palate.
• 2:47
  Speaker 5: It's almost like an orchard fruit, kind of a.
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  Speaker 2: Thing, melon.
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  Speaker 5: And the integration of alcohol in it, yeah, a little peppery.
• 2:55
  Speaker 5: And if you add that sting to it, this is hoven,
• 2:57
  Speaker 5: so that's unaged. You can also see similar to tequila
• 3:01
  Speaker 5: aged in barrels, reposados, things of that nature.
• 3:04
  Speaker 2: And the label on this is from.
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  Speaker 5: Recycled agave fiber.
• 3:09
  Speaker 3: Oh, really?
• 3:09
  Speaker 5: So they're doing a really good job. This is very colorful.
• 3:13
  Speaker 5: Newest mezcal, so it's kind of parked at the warehouse
• 3:20
  Speaker 5: in the state. It's been there for about 90 days.
• 3:23
  Speaker 5: We've got to get it out of there. So let's
• 3:25
  Speaker 5: get it distributed in our state stores.
• 3:28
  Speaker 3: How do we do that?
• 3:29
  Speaker 5: Go into your wine stores and ask for it. And
• 3:31
  Speaker 5: this is $ 44. This is your new well wine. Mezcal
• 3:37
  Speaker 5: behind the bar. This is a new one for you
• 3:39
  Speaker 5: at home. I'm just really excited about this guy.
• 3:42
  Speaker 1: I like the term ensemble is better than blend.
• 3:46
  Speaker 5: Why don't more spirits use ensemble?
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  Speaker 3: You should do that with wine, too. It's an ensemble red.
• 3:54
  Speaker 2: I'll get on it.
• 3:56
  Speaker 3: So it's spelled G-U-E-Y.
• 3:59
  Speaker 2: Yeah.
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  Speaker 3: But it's pronounced way.
• 4:01
  Speaker 5: Yeah, the G silent way.
• 4:04
  Speaker 1: And.
• 4:05
  Speaker 5: They got a fun website. They have a radio station
• 4:08
  Speaker 5: also on the website where they get together, kind of podcast-y.
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  Speaker 5: It's available in English and Spanish. And on the label here,
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  Speaker 5: it's 40, the alcohol level, I was looking at it
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  Speaker 5: right before, it's 42% alcohol by volume. So that's pretty good.
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  Speaker 5: And I don't know if they do a pechuga. That
• 4:25
  Speaker 5: would be fun to see.
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  Speaker 3: What's that?
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  Speaker 5: That's when we take a finished mezcal and redistill it.
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  Speaker 5: But before we do that, We hang in protein in
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  Speaker 5: the still. It's whether chicken, venison, rabbit, rattlesnake, vegetables. We've
• 4:42
  Speaker 5: seen mole in there, things of that nature.
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  Speaker 1: And it hangs over.
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  Speaker 2: It's not in it.
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  Speaker 1: It hangs over.
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  Speaker 2: It's not in it.
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  Speaker 3: And what's the purpose of that?
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  Speaker 2: Tradition, a sacramental kind of purpose. It's of tradition.
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  Speaker 5: Each village would celebrate something differently from one another. You're
• 4:59
  Speaker 5: having a wedding, having a death. your celebration of life,
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  Speaker 5: things of that nature. So it's something exceptional. And I
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  Speaker 5: asked him, I said, Claire, I'm like, do you eat
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  Speaker 5: the protein after that? I could just see, like, the
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  Speaker 5: body of Christ. Like, you know, there's something there going on.
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  Speaker 5: He's like, no, no, we would never do that.
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  Speaker 3: I said, oh, all right. Well, with Day of the
• 5:20
  Speaker 3: Dead coming up, a mezcal would be. Oh, there you go.
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  Speaker 3: What is that ritual called again or that tradition?
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  Speaker 2: Pechuga.
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  Speaker 5: Pechuga.
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  Speaker 2: P-E-C-H-U-G-A.
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  Speaker 5: And we have a few here in the state stores.
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  Speaker 5: And you can come by the office, Bill.
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  Speaker 2: I've got a load of them. You can taste them.
• 5:37
  Speaker 2: That's a fun one.
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  Speaker 3: You have made me a mezcal fan. I used to
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  Speaker 3: be a tequila fan, but now I prefer mezcal.
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  Speaker 2: They're characterful.
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  Speaker 5: And this would, I'm looking forward to making a mezcal Negroni.
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  Speaker 2: With this guy.
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  Speaker 5: Yes, subbing out the gin, using Capoletti along with, instead
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  Speaker 5: of Campari, Not that I have anything against Campari.
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  Speaker 2: I just like the round.
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  Speaker 3: Flavor of Cappelletti.
• 5:58
  Speaker 5: And then rather than an Italian sweet vermouth like Carpano Antica,
• 6:04
  Speaker 5: I'd move over to a French or Spanish vermouth. A
• 6:07
  Speaker 5: little bit more herbaceousness in there. And it'll emphasize the
• 6:11
  Speaker 5: vegetableness of this.
• 6:14
  Speaker 3: Yeah, I don't care for tequila, but I do like this.
• 6:17
  Speaker 3: I like mezcal.
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  Speaker 2: Nice.
• 6:20
  Speaker 3: There are similarities, but this is like advanced.
• 6:24
  Speaker 5: And there's even a new, so agave-based spirits can be
• 6:27
  Speaker 5: made all over Mexico. We're mostly familiar with tequilas as
• 6:31
  Speaker 5: we're talking about. Mezcals have become more famous now. Well,
• 6:34
  Speaker 5: five years ago, we didn't even know how to say mezcal.
• 6:37
  Speaker 5: I mean, it's just really hit the market maybe a
• 6:39
  Speaker 5: few more years after that. But Bacanara, those are coming about.
• 6:44
  Speaker 5: That's another that's more in. Sonora, different states in Mexico
• 6:50
  Speaker 5: using other types of agaves.
• 6:52
  Speaker 3: You got a worm in there?
• 6:53
  Speaker 2: No, no worm in here.
• 6:55
  Speaker 3: There ain't no worm in that one.
• 6:56
  Speaker 2: There ain't no worm in this one.
• 6:57
  Speaker 3: Quick text question for Jimmy. Is there a standard rule
• 7:00
  Speaker 3: to pairing wines with savory food, desserts, and pasta?
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  Speaker 5: So savory foods, desserts, and pasta. Yeah, so when you
• 7:09
  Speaker 5: have your wine, what's going to, your savory, let's take
• 7:13
  Speaker 5: that main entree. That's usually going to be kind of salty,
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  Speaker 5: or your pasta is going to have the starch and
• 7:18
  Speaker 5: the carb and things like that. You want a red
• 7:21
  Speaker 5: wine because that saltiness in the dish is going to
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  Speaker 5: cancel out the tannic structure, that dryness you get in
• 7:27
  Speaker 5: your red wine, making your red wine smoother, softer, and richer.
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  Speaker 5: When pairing with desserts, you always want to make sure
• 7:32
  Speaker 5: that your wine is sweeter than the dessert because the sugar,
• 7:35
  Speaker 5: the dessert, goes after the body or the fruitiness of
• 7:39
  Speaker 5: the wine. So if you paired a piece of chocolate with, say,
• 7:42
  Speaker 5: a light-bodied Pinot Noir, you're not going to taste the Pinot.
• 7:45
  Speaker 5: All that riches, but that's why you need overripe Zinfandel
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  Speaker 5: or a port. That's why port and chocolate are so
• 7:52
  Speaker 5: good or late harvest Riesling.
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  Speaker 3: All right. What have you got going?
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  Speaker 2: Let's see what we got going.
• 7:58
  Speaker 5: Nomad Eatery next week, Tuesday, October 27th at 630. This
• 8:02
  Speaker 5: is a fun one. We're calling it Flight of Flavor,
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  Speaker 5: Three Wines and Three Small Plates. Join me for this fun, educational,
• 8:08
  Speaker 5: and entertaining event. You can go right for ticket information, nomad.com.
• 8:13
  Speaker 5: dash eatery.com for ticketing information.
• 8:17
  Speaker 3: And you'll see how delicious their food looks on their menu.
• 8:20
  Speaker 2: Yeah, they do a good job.
• 8:22
  Speaker 3: There are two nomads, so make sure you.
• 8:24
  Speaker 5: It's the one at the ballpark in Daybreak there.
• 8:28
  Speaker 3: I'll be craving a wedge salad. And we're going to
• 8:32
  Speaker 3: see it tonight, of course.
• 8:33
  Speaker 2: It's going to be so much fun. The Dracula.
• 8:35
  Speaker 3: Oh, yeah.
• 8:36
  Speaker 2: Bill, I see you have your teeth in already. You're celebrating.
• 8:38
  Speaker 3: Yeah. I had them filed down.
• 8:42
  Speaker 1: Tonight's event is sold out, but don't worry. We're always
• 8:46
  Speaker 1: talking with Jimmy about planning the next thing.
• 8:49
  Speaker 3: We don't know what it is yet, but there will.
• 8:51
  Speaker 2: Be a next thing.
• 8:52
  Speaker 3: The next thing.
• 8:53
  Speaker 5: Yeah, it's going to be fun over at Cafe Melissa.
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  Speaker 5: I can't wait for the food, the wine. I did
• 8:57
  Speaker 5: the walkthrough yesterday. It's such a beautiful space up there.
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  Speaker 4: It is.
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  Speaker 2: It's amazing.
• 9:00
  Speaker 5: And celebrating the 40th anniversary there as well. And a
• 9:03
  Speaker 5: lot of the listeners, that's where they grew up going,
• 9:05
  Speaker 5: what was it called?
• 9:06
  Speaker 2: The Bay.
• 9:06
  Speaker 3: The Bay. The Bay Nightclub.
• 9:08
  Speaker 2: Was that an 18 and under?
• 9:10
  Speaker 1: That was an underage dance club.
• 9:12
  Speaker 3: It was an all ages club.
• 9:13
  Speaker 2: Okay. Okay.
• 9:14
  Speaker 3: Can you give us a hint of what's happening tonight?
• 9:17
  Speaker 3: Because I have no idea. It's for Dracula. Are we
• 9:20
  Speaker 3: having blood sausage? Yeah, I have no idea what the
• 9:22
  Speaker 3: food or the wine or anything is.
• 9:24
  Speaker 5: Well, what you're going to do, it's a three-course dinner
• 9:27
  Speaker 5: paired with wine and a vermouth for the last with
• 9:29
  Speaker 5: the tiramisu. But upon arrival, you're going to get a nice,
• 9:32
  Speaker 5: beautiful glass of Prosecco.
• 9:34
  Speaker 2: Nice.
• 9:35
  Speaker 5: And we're going to socialize, mingle. You guys have a nice,
• 9:38
  Speaker 5: beautiful table right in front so everybody gets to see
• 9:41
  Speaker 5: your beautiful faces.
• 9:42
  Speaker 3: And they get to watch us eat. Get to watch
• 9:44
  Speaker 3: us eat.
• 9:45
  Speaker 2: What fun.
• 9:47
  Speaker 5: And I'll be walking us through some of the wine
• 9:50
  Speaker 5: pairings and things like that, but just engaging with our listeners.
• 9:53
  Speaker 5: And then afterwards, we get to go see at Ballet
• 9:57
  Speaker 5: West the performance of Dracula. This is the dress rehearsal.
• 10:00
  Speaker 5: so it doesn't open up the openings tomorrow. So it's
• 10:04
  Speaker 5: going to be a nice... Yeah, it's going to be
• 10:06
  Speaker 5: a fun preview event.
• 10:08
  Speaker 3: All right, thank you. We'll see you later.
• 10:10
  Speaker 2: You got it.
• 10:10
  Speaker 3: We'll see you later this evening. See you tonight.
• 10:12
  Speaker 2: Thanks, everybody. Have a good day.
• 10:14
  Speaker 3: Thank you, Jimmy. WineAcademyOfUtah.com is where you want to go.
• 10:17
  Speaker 3: All right.