Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy for September 12th, 2025

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Have Another Drink with Jimmy the Wine Guy for September 12th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Yeah, have another drink with Jimmy's brought to you by
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  Speaker 1: Ransom Spirits making handcrafted, award winning American made spirits produced
• 0:06
  Speaker 1: and shared in Oregon, featuring there critically acclaimed Dry Gin
• 0:10
  Speaker 1: and Old Tom Gin. Keep Bill away from it, he'll
• 0:12
  Speaker 1: drink it all before we get a chance. Well, yeah,
• 0:14
  Speaker 1: get a bottle for your next favorite cocktail today the
• 0:19
  Speaker 1: drink field, better drink, feel all right, feel down, drownd the.
• 0:26
  Speaker 2: Weather feel out.
• 0:28
  Speaker 3: Well, now it's time for a moment. I have a
• 0:33
  Speaker 3: cocktail early in the morning with the iron fisted dictator
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  Speaker 3: who runs who runs the Wine Academy of Utah, Jimmy
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  Speaker 3: Santangelo Wine Academy of Utah dot com. Jim is making
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  Speaker 3: up some cocktails here. Now's the gin Ransom gess this.
• 0:52
  Speaker 3: Let me tell you one thing about gin. My wife says,
• 0:55
  Speaker 3: and I think she's right, And Carrie, you could back
• 0:57
  Speaker 3: up this. Different alcohols affect people differently.
• 1:01
  Speaker 4: I used to not believe that.
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  Speaker 3: I think it's true because I can drink loft and
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  Speaker 3: lots of bourbon. But if I drink, you don't have
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  Speaker 3: two or two or three gin.
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  Speaker 5: I just live.
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  Speaker 6: Just I go KABLUEI Yeah, sailor Jerry makes me mean, okay, carrying. Yeah,
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  Speaker 6: it's we call it sailor carry And I love GM.
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  Speaker 3: I love gin and I really like this kind.
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  Speaker 5: Of gin too.
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  Speaker 2: Yeah, the the Ransom gin out of Seattle. You this
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  Speaker 2: is a dry gin and they're using botanicals in essences
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  Speaker 2: right out of the local area and region. This is
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  Speaker 2: a very highly herbaceous gin. It is now in order
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  Speaker 2: for gin to be a giny neutral grained spirit. These
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  Speaker 2: guys do a lot of malting with their base grain.
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  Speaker 5: Uh. And so you're.
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  Speaker 2: Getting this already, So let me put out at you.
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  Speaker 2: Most gin producers like their neutral grain spirit. They're based
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  Speaker 2: to be neutral, a blank slate so they can build
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  Speaker 2: on top of. These guys don't do that nearly as much.
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  Speaker 2: They like to have character in the base spirit. And
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  Speaker 2: it's that multiness, and it really emphasizes and supports the
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  Speaker 2: herbaceousness that comes out in this dry gin. Nineteen bones,
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  Speaker 2: that's it, twenty bolet.
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  Speaker 5: There's no reason this gin should be that. That's it.
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  Speaker 2: I've been having an opportunity to enjoy this gin for
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  Speaker 2: quite a while.
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  Speaker 5: They do batch numbers.
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  Speaker 2: This is Batch thirty, bottle ninety four and it's just
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  Speaker 2: a handsome bottle glass topper, delicious contents in there.
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  Speaker 5: I've had this with all sorts of.
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  Speaker 2: Cocktails from Martini's all the way up tonight this.
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  Speaker 3: Morning before you go on to the cocktail. Yeah. Now
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  Speaker 3: they make the Old Tom Jim Yeah as well? Is that?
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  Speaker 3: Is it the same price point about?
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  Speaker 5: No, it's a little bit more thirty four I believe.
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  Speaker 2: And that's aged in chardonnay barrels if I recall correctly,
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  Speaker 2: and they get that color, get that color. And Old
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  Speaker 2: Tom typically traditionally rather has a little sweet edge to it.
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  Speaker 2: But the Stillers, I had an opportunity to talk to
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  Speaker 2: this stillers last year at a cocktail competition. The distillers
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  Speaker 2: chose not to make their Old Tom off drive because
• 3:09
  Speaker 2: then the mixologist could make it off drive if they wanted.
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  Speaker 2: You can't make it on off drive, you know, Andre, Yeah,
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  Speaker 2: you can hear. The first time, the first.
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  Speaker 3: Time I ever had Old Tom jin was at Hell's
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  Speaker 3: Backbone Grill and I said I'd like a Jim Martini
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  Speaker 3: and they said, would you like to try this Old
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  Speaker 3: Tom in the Martin? And I said, yeah, I loved it?
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  Speaker 3: So what is this cocktail?
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  Speaker 2: So this is the last word. It's a classic cocktail.
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  Speaker 2: We have some content there, bill you wanted to.
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  Speaker 3: The Last Word was first served at the Detroit Athletic
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  Speaker 3: Club about nineteen fifteen, created just before the start of Prohibition,
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  Speaker 3: likely by a bartender named Frank Fogerty. It's one of
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  Speaker 3: the Cocktail Canon's most successful Prohibition era drinks. It's the
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  Speaker 3: last word, and it's got chartreuse in it.
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  Speaker 4: You see, means give me special glass.
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  Speaker 2: I did a little sour glass in this cocktail. So
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  Speaker 2: rather than using chartruse, because that's a real tough one
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  Speaker 2: to get in the market, you'll go to the wine
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  Speaker 2: store and get this little snappy number jennif b And
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  Speaker 2: it is it. I like it better. I'm just gonna
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  Speaker 2: say it. It's got a better It's got a richer
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  Speaker 2: mouthfeel to it. The herbs and the pine and the
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  Speaker 2: botanicals really come out. This is a liqueur and this
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  Speaker 2: is by Dolan, one of my favorite producers out of France.
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  Speaker 2: And this is a lot of people always ask me
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  Speaker 2: chartruse is allocated in their state for one reason or another.
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  Speaker 2: So literally, even myself, I can only get one bottle.
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  Speaker 2: I can get like a bottle or two a year,
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  Speaker 2: so it's like it's ridiculous.
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  Speaker 5: So I'm glad they did that.
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  Speaker 2: Because it's turned me on to this and a lot
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  Speaker 2: of mixologists in town are using this as well. This
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  Speaker 2: is something that will keep on your shelf as well.
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  Speaker 5: Now in order to.
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  Speaker 2: Make this cocktail, it's in equal parts of the gin,
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  Speaker 2: the jenipee in this case, and then Lexarto Martino liqueur.
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  Speaker 5: This is good. I haven't had one of these in forever.
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  Speaker 3: Is that Liqueur? Simply the syrup? No, the the no, it's.
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  Speaker 2: It's boozing it, ok, yeah, the yeah, the Lexardo it's
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  Speaker 2: got hand it over. Yeah, no, it's but this just
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  Speaker 2: to get your nose on the jenipe But Ransom does
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  Speaker 2: a great job. They also have a variety of their remooths.
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  Speaker 2: They have a Rouge which is off drive sweet removeth,
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  Speaker 2: and they have a blanc or a dry removeth and
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  Speaker 2: both are just are I like them even on their
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  Speaker 2: own over a Cuba ice.
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  Speaker 5: I gotta be honest, this pee is.
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  Speaker 3: And it's now I'm gonna say this, and it's not
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  Speaker 3: a bad thing. It's like almost like drinking some cut
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  Speaker 3: cut grass. Oh yes, freshly lawn, absolutely, but in a
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  Speaker 3: good way.
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  Speaker 5: Yep.
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  Speaker 2: The herb the herbaceousness. So think about that. The herbs
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  Speaker 2: that are so prevalent or pronounced in the Jenipee compliment
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  Speaker 2: the botanicals and essences in the Ransom gin. So that's
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  Speaker 2: where it just makes it a match made in heaven.
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  Speaker 2: Really gets there's a glass that hasn't been touched if
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  Speaker 2: you knows.
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  Speaker 3: Oh yeah, yeah, taste it too, doesn't that taste like
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  Speaker 3: cut grass? Kind of? Yeah, that's that's interesting. And you
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  Speaker 3: think I like it.
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  Speaker 5: I like it.
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  Speaker 3: Cut grass would taste off. No, it tastes good when
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  Speaker 3: it's got booze, and well, this is quite good.
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  Speaker 1: Taste.
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  Speaker 3: The last word was one of the first pre pre
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  Speaker 3: prohibition drinks to lead the cocktail revival of the early aughts.
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  Speaker 3: Murray Stenson, working at Seattle's Zigzag Cafe, unearthed the equal
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  Speaker 3: Parts classic recipe finding it in Socier's book, and he
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  Speaker 3: took up the drink for shook up the drink for
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  Speaker 3: his customers, and the last words presence proliferated from there.
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  Speaker 2: Nice pretty nice, quite good, Yeah, good morning morning.
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  Speaker 3: Yeah.
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  Speaker 4: I'm not I'm not, I'm not much of a gin person,
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  Speaker 4: but this is really really taste.
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  Speaker 5: Yeah. The gin's really well integrated.
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  Speaker 2: I think a lot of the as as you are
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  Speaker 2: pointing out the herbaceousness to cut grass.
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  Speaker 5: Uh, those beautiful.
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  Speaker 2: Vegetable notes of the jenapee are just bonding together with
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  Speaker 2: that gin. The alcohol is integrating in this.
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  Speaker 3: Uh.
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  Speaker 2: And this is a This is a one to one
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  Speaker 2: to one cocktail. One ounce of the gin, one ounce
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  Speaker 2: of that. So that's really coming together really good. Wait nicely,
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  Speaker 2: all right.
• 7:41
  Speaker 3: But I know where Park City is.
• 7:43
  Speaker 1: Master wine makers and experienced wine enthusiasts from around the
• 7:46
  Speaker 1: world gathering the mountains for the annual prestigious Park City
• 7:49
  Speaker 1: Wine Festival October second through the fourth, experienced the beauty
• 7:52
  Speaker 1: of Park City while sipping the most incredible showcase of
• 7:55
  Speaker 1: wines from around the world. Plan your visit a Parkcitywinefest
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  Speaker 1: dot com twenty one the drink or Field.
• 8:02
  Speaker 4: Better drink the field all right.
• 8:06
  Speaker 2: Field down the weather, A showcase of wines, showcase of wines.
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  Speaker 5: It's gonna be a good one.
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  Speaker 3: Uh So, By the way, if you have questions for
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  Speaker 3: Jimmy Santangelo, the iron fisted dictator that runs the Wine
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  Speaker 3: Academy of Utah Wine Academy of Utah dot com, he
• 8:25
  Speaker 3: will make restaurant recommendations if you like etiquette. I know,
• 8:30
  Speaker 3: to hear him speaking, to look at him, you wouldn't
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  Speaker 3: think he knows anything about Edie.
• 8:34
  Speaker 1: He walks around with his pinky up all day every day,
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  Speaker 1: but he does not.
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  Speaker 3: Yes, he does every day. So do you want to
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  Speaker 3: tell us about the the wine thing at.
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  Speaker 2: Parks Wine Festival? Yeah, the Park City Wine Festival up
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  Speaker 2: and amazing selection of wineries up there. You'll find me
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  Speaker 2: at probably either the Camis table or one of the
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  Speaker 2: tables helping pour some of the vendors.
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  Speaker 5: It gets a bit overwhelming.
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  Speaker 2: Hundreds and hundreds of our friends up in and around
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  Speaker 2: Utah attend this event. It's up in Park City at
• 9:06
  Speaker 2: the Canyons Resort and we occupy that whole space up there.
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  Speaker 2: It's a beautiful October day, and uh, it's just a
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  Speaker 2: really great opportunity to engage with not only wine makers,
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  Speaker 2: but people that have worked with the winers forever.
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  Speaker 5: And and I.
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  Speaker 2: People are like, so when I go to this, how
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  Speaker 2: do I what's my strategy? Because they want to taste
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  Speaker 2: as much as possible. I'm like, take your time, taste,
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  Speaker 2: just a couple, taste the ones that you really want
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  Speaker 2: engage with these people.
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  Speaker 5: This is what they do for a living.
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  Speaker 2: It's a really it's your opportunity to to talk to
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  Speaker 2: a wine maker of your favorite wine. I mean, yeah,
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  Speaker 2: take them in and enjoy that. And that's my recommendation
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  Speaker 2: on how to manage it.
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  Speaker 3: Person like you who who has drunk many kinds of
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  Speaker 3: wine and sampled all kinds and and that's your job
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  Speaker 3: in a way, sampling one and making recommendations. Does Jimmy
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  Speaker 3: Santangelo have a favorite wine where he just says, I
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  Speaker 3: wanted I'm gonna sit down, maybe not even with a meal.
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  Speaker 3: I'm just gonna sit down and have a glass of wine.
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  Speaker 5: Yeah, I'm a I'm a big food and wine guy.
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  Speaker 5: I like to pair pair that.
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  Speaker 2: But you know, we call that our desert island wine, right, like, well,
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  Speaker 2: it's the one that you're gonna have if you're stuck
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  Speaker 2: on a desert island. And and you know, the easy
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  Speaker 2: answer is that Somalier would be Burgundy, whether white burgundy
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  Speaker 2: or red burgundy. That's like the that's like the most
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  Speaker 2: classic response to it.
• 10:30
  Speaker 5: But I I like wines kind of. I think wine.
• 10:34
  Speaker 2: Reflects people, how people's pets reflect them. Ever see somebody
• 10:40
  Speaker 2: walking in the park with a dog and you're like, oh, yeah,
• 10:42
  Speaker 2: that makes sense that they own that animal, Like you know,
• 10:44
  Speaker 2: there's that pairing well with me. It would be a
• 10:47
  Speaker 2: roane red from the Northern Rhone, whether it's quote to
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  Speaker 2: rote from that area or uh.
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  Speaker 1: If I were drink I would drink it and go
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  Speaker 1: oh Jimmy, oh Jimmy, Yeah.
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  Speaker 5: It's that makes sense. Yeah, that makes sense.
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  Speaker 3: If you were to drink that, I'd look at you
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  Speaker 3: and go, well, you're nothing like Jimmy.
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  Speaker 2: Like m and how that is is a big grumpy
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  Speaker 2: sirah uh that has like three to five percent white
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  Speaker 2: grape vionnier, the softness that's blended in with it, and sirah,
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  Speaker 2: grape in that area is very adaptable to and it
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  Speaker 2: plays well in a sandbox with other grape varieties once
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  Speaker 2: you get into the southern rum.
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  Speaker 3: He knows what he's talking about.
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  Speaker 4: Hey, we got some text questions here. What is a
• 11:34
  Speaker 4: good whiskey for whiskey.
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  Speaker 2: Tonics whiskey tonics, I would go with a blended whiskey,
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  Speaker 2: something a little lighter so you're getting the vanolins out.
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  Speaker 2: You don't want to go like with a rye or anything.
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  Speaker 2: So I would go with either a blended whisky or
• 11:47
  Speaker 2: a bourbon based whiskey.
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  Speaker 6: All right, let's see, Jimmy, I like wine, but it
• 11:51
  Speaker 6: seems like I have an allergic reaction specifically.
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  Speaker 3: To red wine.
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  Speaker 5: Yeah, the red.
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  Speaker 4: Is there something I should be looking for that can
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  Speaker 4: cause this?
• 12:00
  Speaker 5: Yeah?
• 12:00
  Speaker 2: So that's typically caused by the new oak and the tannins.
• 12:05
  Speaker 5: So you find that from New World wine.
• 12:08
  Speaker 2: So go after wines from Italy, from France, and you
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  Speaker 2: may not get.
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  Speaker 5: That reaction as much.
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  Speaker 6: All right, let's see, do you have an all time
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  Speaker 6: favorite cocktail, beer or wine?
• 12:23
  Speaker 5: Manhattan Cocktails might go to cocktails.
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  Speaker 4: Didn't even just jumped right in there, jumped right.
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  Speaker 5: In seasonally it's.
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  Speaker 3: Oh, somebody missed the name of the gin Ransom Ransom
• 12:37
  Speaker 3: dry Gin nineteen bones in the wine store dericious. Yeah,
• 12:44
  Speaker 3: I think you meant delicious, didn't you. I didn't say
• 12:50
  Speaker 3: you also have an event coming up in Tory, right.
• 12:54
  Speaker 2: Yeah, we're going down in the Tory, a Utah Capitol
• 12:57
  Speaker 2: reef area.
• 12:58
  Speaker 5: It's a yoga trip.
• 13:00
  Speaker 2: You all may remember me going every year to Scotland,
• 13:04
  Speaker 2: our whiskey and yoga trip there, nine day, eight night,
• 13:07
  Speaker 2: all inclusive. Well, now, we're bringing it here to Utah
• 13:10
  Speaker 2: featuring Utah Siers, spirits and wine down to Tory Utah
• 13:15
  Speaker 2: and uh. Also so we're gonna be going to Edis
• 13:18
  Speaker 2: Place Sightery for a tasting and tour and small bite
• 13:22
  Speaker 2: family style meal at that the next day. And all
• 13:24
  Speaker 2: this has sprinkled in yoga activation of the space. Got
• 13:29
  Speaker 2: a beautiful platform there with sun sales blocking, and we're
• 13:34
  Speaker 2: gonna be going on hikes, We're gonna have stargazing. It's
• 13:38
  Speaker 2: just sprinkled with all these great things. I'm gonna do
• 13:41
  Speaker 2: Spirits of Utah presentation. I'll be doing that, and then
• 13:45
  Speaker 2: at night we're gonna be going to Hell's Backbone, uh
• 13:48
  Speaker 2: for a food and wine, multi course wine dinner featuring
• 13:51
  Speaker 2: all Utah wines.
• 13:53
  Speaker 3: So if you sign up for that, you get you.
• 13:55
  Speaker 5: Get, you get it off, you get it off.
• 13:57
  Speaker 2: You just gotta get down there and keeping pricing low,
• 14:01
  Speaker 2: accommodation will be on your own. Because a lot of
• 14:03
  Speaker 2: people we've been finding is like, oh I got a place,
• 14:06
  Speaker 2: or my brother in law's got to play. A certain
• 14:07
  Speaker 2: guy I work with, he always opened up. So we're like, well,
• 14:10
  Speaker 2: how do we manage that? Like, just let people figure
• 14:13
  Speaker 2: it out. They can stay where they want. We have
• 14:14
  Speaker 2: a few hotels that we recommend, and you can even
• 14:17
  Speaker 2: camp on site for just a small additional feet so
• 14:19
  Speaker 2: you can use the facilities and things like that.
• 14:22
  Speaker 6: And we tend, we tend to forget that we have
• 14:24
  Speaker 6: this right in our backyard, you know, because I was
• 14:27
  Speaker 6: I was taking a lift to in southern California this
• 14:31
  Speaker 6: past weekend and I told the woman.
• 14:33
  Speaker 4: I was from Utah, and she went on and.
• 14:35
  Speaker 6: On about what a beautiful state it is, and you know,
• 14:38
  Speaker 6: we forget, we forget it's just right here in our
• 14:41
  Speaker 6: backyard now.
• 14:42
  Speaker 3: And grand it turned out she was from Cedar City.
• 14:45
  Speaker 3: So if if you want to do all of that,
• 14:47
  Speaker 3: you can go to Wine Academy of Utah dot com.
• 14:50
  Speaker 2: Yep, and we have an icon there the Capitol Reef
• 14:53
  Speaker 2: Yoga trip.
• 14:55
  Speaker 5: Hit that button, it'll take you to that itinerary.
• 14:57
  Speaker 3: And if you've never been to Hell's Backbone, Hell's Backbone
• 15:00
  Speaker 3: group such a great restaurant.
• 15:03
  Speaker 2: Great absolutely, And speaking of great restaurants, I came across
• 15:06
  Speaker 2: a restaurant tour that I want to throw them a
• 15:08
  Speaker 2: shout out. Have you been to Violet over in Sure
• 15:13
  Speaker 2: House Office, Stratford, right there.
• 15:14
  Speaker 7: Oh my god, there, Yeah, that's right, that's right, I
• 15:20
  Speaker 7: remember that. Yes, But the brunches on Saturday Sunday great.
• 15:26
  Speaker 7: And what we like to do at our house because.
• 15:28
  Speaker 2: I'm right in that neighborhood, is we just you know,
• 15:31
  Speaker 2: we don't order out a lot, but when we do it,
• 15:33
  Speaker 2: we like to support our local guys.
• 15:35
  Speaker 5: And take a look at Violet's website.
• 15:38
  Speaker 2: They got a beautiful menu, elevated experience in food, and
• 15:43
  Speaker 2: I just wanted to give them a shout there.
• 15:44
  Speaker 3: They'll make you up some food and you can go
• 15:46
  Speaker 3: pick it up.
• 15:47
  Speaker 5: That's right, and that's the key. Do a little takeaway.
• 15:50
  Speaker 4: Well, thank you very much, Jimmy, thank got it.
• 15:53
  Speaker 5: Jerry weekend, everybody be safe.
• 15:55
  Speaker 4: Wine Academy of Utah dot com.
• 15:57
  Speaker 6: All right, dr under the weather frames other times