Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from August 1st, 2025

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Have Another Drink with Jimmy the Wine Guy from August 1st, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Have another drink with Jimmy the Wine Guy, brought to
• 0:01
  Speaker 1: you by clear Water Vodka.
• 0:04
  Speaker 2: Drink.
• 0:05
  Speaker 3: Yes, yes, clear Water from our good friends down there.
• 0:09
  Speaker 4: In Leo Utah County. Yeah, over and pleasant.
• 0:14
  Speaker 3: Growth, pleads and grow. And this clear Water vok is
• 0:19
  Speaker 3: good spuff. It's on sale right now.
• 0:21
  Speaker 2: You say, yeah, sixteen ninety nine down from nineteen ninety
• 0:23
  Speaker 2: nine clear Water Vack.
• 0:25
  Speaker 1: I mean even at nineteen ninety dollars, that's a good deal, no,
• 0:28
  Speaker 1: for sure.
• 0:28
  Speaker 3: And you can get it at the at the liquor store.
• 0:32
  Speaker 2: Yeah, local Liks store and they're also open on Sundays.
• 0:34
  Speaker 2: They have their own package store there at Clearwater.
• 0:37
  Speaker 5: And they do that.
• 0:38
  Speaker 4: Yeah, we're supposed to say that.
• 0:41
  Speaker 2: They have a great package store of all their products.
• 0:44
  Speaker 2: They've got a beautiful tasting room. They even have a
• 0:46
  Speaker 2: little a cigar tobacco room there that you can put
• 0:50
  Speaker 2: walk in walk in humor dark is what I wanted
• 0:52
  Speaker 2: to say. And yeah, we're featuring the vodka corn based
• 0:58
  Speaker 2: new packaging. Really great bottle, strong features on the bottle,
• 1:03
  Speaker 2: but the printing of the bottle very colorful. They've got
• 1:07
  Speaker 2: a playful back label that appears through shines through glass
• 1:11
  Speaker 2: topper uh, the batch number and bottle number on the back.
• 1:17
  Speaker 4: Yeah, the glass bottle is it's pretty nice. And you know.
• 1:20
  Speaker 2: Vodka this triple distilled, so it's very smooth, corn being
• 1:23
  Speaker 2: a very round flavor, and we've had an opportunity to
• 1:28
  Speaker 2: assess this spirit in the past. Yes, so what we
• 1:31
  Speaker 2: wanted to do, so we wanted to do was compliment
• 1:37
  Speaker 2: it with our friends at Red Bull.
• 1:39
  Speaker 4: Have you had like Red Bull vodkas before?
• 1:41
  Speaker 2: Like pretty classic, right, yes, So the flavors that are
• 1:45
  Speaker 2: being featured, we have traditional Red Bull. We also have
• 1:48
  Speaker 2: watermelon infused coconut.
• 1:51
  Speaker 3: Okay, watermelon and coconut.
• 1:53
  Speaker 2: I want both of them, ladies first, So here we
• 1:55
  Speaker 2: go to make the watermelon. I got just a little
• 1:58
  Speaker 2: scooch of vodka in there this morning. How you doing
• 2:02
  Speaker 2: coconut or the water Well, we can do them both.
• 2:05
  Speaker 2: So this is the watermelon first for Carrie and Bill.
• 2:09
  Speaker 2: You're gonna do both.
• 2:10
  Speaker 4: Also, this will always does more than everybody. It's a
• 2:13
  Speaker 4: little big or poor on the vodka. They're sorry about that.
• 2:17
  Speaker 3: Okay, you know you could you could pour the vodka
• 2:19
  Speaker 3: the coconut too, because I am a two fisted drinker.
• 2:24
  Speaker 4: That's right.
• 2:24
  Speaker 2: Oh, this Coconut's got a great color, a little blue.
• 2:29
  Speaker 2: This is coconut and berry as why but yeah, and
• 2:32
  Speaker 2: if you want to but uh, you know clear water vodka.
• 2:35
  Speaker 2: They're really great now that we've had them in a
• 2:37
  Speaker 2: variety of cocktails, and it's an excellent bass whether you're
• 2:42
  Speaker 2: a martini lover all the way up to varying types
• 2:45
  Speaker 2: of cocktails. Just this past weekend, had some family over
• 2:48
  Speaker 2: and we were talking about old cocktails from Buffalo, New York,
• 2:52
  Speaker 2: where I'm from, and I said, yeah, it's like an
• 2:54
  Speaker 2: ice pick. And somebody was like, what's that like, it's
• 2:57
  Speaker 2: iced tea in vodka.
• 2:58
  Speaker 5: I didn't know that was a thing.
• 3:00
  Speaker 2: Yeah, ice tea rock all summer long, you know, a
• 3:02
  Speaker 2: little bit of lemonadre, a little bit of sweet, not
• 3:05
  Speaker 2: too much, and iced ty vodkas are something that we've
• 3:08
  Speaker 2: enjoyed all summer long.
• 3:09
  Speaker 4: And it was fun to be able to reintroduce that
• 3:11
  Speaker 4: to my ice pick. You know, an ice pick?
• 3:14
  Speaker 3: Do you say that where It's interesting Most most families,
• 3:18
  Speaker 3: at least for up until you know, a few years ago,
• 3:21
  Speaker 3: had an ice pick in the in the house, even
• 3:23
  Speaker 3: though there was no no need for That's true, that's
• 3:26
  Speaker 3: nice we had ice.
• 3:28
  Speaker 4: You know, it's so funny.
• 3:29
  Speaker 2: We you know as you inherit grandparents, great grandparents, the.
• 3:35
  Speaker 4: Cutlery or we got.
• 3:37
  Speaker 2: A meat thermometer from uh in the East coast from
• 3:41
  Speaker 2: some family. And the temperature, the minimum temperature for lamb
• 3:45
  Speaker 2: is much different than it is today for the quality
• 3:49
  Speaker 2: of lamb park.
• 3:50
  Speaker 4: Yeah, it's way too high. If you were to cook
• 3:52
  Speaker 4: the pork.
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  Speaker 2: To the minimum temperature, it exceeds the maximum temperature today
• 3:58
  Speaker 2: because of the cleanliness.
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  Speaker 4: But your point point, that's exactly the ice pick.
• 4:02
  Speaker 5: You used to get delivered a block of a big
• 4:06
  Speaker 5: block of ice.
• 4:06
  Speaker 1: If you wanted to chip some off for a.
• 4:08
  Speaker 3: Drink, you had to have an It's.
• 4:11
  Speaker 5: Also an excellent murder weapon.
• 4:13
  Speaker 1: That's why people keep them.
• 4:15
  Speaker 3: And it was also and it was also the name
• 4:17
  Speaker 3: of the Gangstrawn Magnum p.
• 4:19
  Speaker 1: Let's not tarnish the ice picks. Drink drink the drink sounds.
• 4:25
  Speaker 3: Yeah, the ice pick played by on magnif but fun stuff.
• 4:32
  Speaker 4: Yeah, how is it? The water?
• 4:34
  Speaker 3: This watermelon red bull is very very tasty.
• 4:41
  Speaker 4: I haven't tried the coconut yet. Let me try.
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  Speaker 1: That's a clear water vodka though.
• 4:46
  Speaker 4: Jollie Rancher like that watermelon comes through. They do great
• 4:49
  Speaker 4: work down there, they do. Let me taste the coconut
• 4:51
  Speaker 4: and bury it.
• 4:54
  Speaker 3: Good.
• 4:54
  Speaker 4: That's good stuff. It's dry tart, like a smarty tarty interesting. Nice.
• 5:02
  Speaker 4: I feel like I got wings.
• 5:06
  Speaker 5: But don't don't fly out of here, Jimmy. We need
• 5:09
  Speaker 5: you here for another segment. We're gonna take phone calls.
• 5:12
  Speaker 4: You your Q and A.
• 5:13
  Speaker 2: But yeah, I can't talk highly enough about our boys
• 5:16
  Speaker 2: here and friends at Clearwater. Uh distill Claire Claires for
• 5:23
  Speaker 2: clear Water, and uh, they do just a good job.
• 5:26
  Speaker 2: And I do events down there once a month. Every
• 5:28
  Speaker 2: other month. We do this cigar pairing with We select
• 5:32
  Speaker 2: what are their spirits to future and I build unique cocktails,
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  Speaker 2: craft cocktails right there in front of you, teaching you
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  Speaker 2: cocktail techniques. Of course, you get to sample them all
• 5:41
  Speaker 2: while under the canopy and light sprits of water and
• 5:45
  Speaker 2: you're smoking cigars right there under a cover.
• 5:48
  Speaker 3: You do that under the all species being the iron
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  Speaker 3: fisted dictator of the Wine Academy of Utah. So so
• 5:55
  Speaker 3: it's under if you go to Wine Academy of Utah
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  Speaker 3: dot com.
• 5:58
  Speaker 2: Yeah, go to Winecautah dot com, click on your ticketed
• 6:01
  Speaker 2: events and you'll see the clear Water logo image and
• 6:04
  Speaker 2: click on that'll take you right to.
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  Speaker 3: Every other month.
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  Speaker 4: Every other month.
• 6:08
  Speaker 2: Yeah, we were doing it every month there, but we
• 6:10
  Speaker 2: wanted to just push it to every other month, larger crowds,
• 6:13
  Speaker 2: and uh, it's a lot of funny. Get two to
• 6:16
  Speaker 2: three sample drinks as well as a cigar and we
• 6:20
  Speaker 2: talk about it all.
• 6:21
  Speaker 3: You get pick your cigar or.
• 6:23
  Speaker 2: Now we feature cigars, so then we could do the
• 6:25
  Speaker 2: pairing with a certain spirit, and then the tobacco shops
• 6:29
  Speaker 2: open afterwards and people do buy a couple of different
• 6:31
  Speaker 2: ones after.
• 6:32
  Speaker 5: Have you guys noticed Jimmy's shirt?
• 6:35
  Speaker 3: I did?
• 6:36
  Speaker 4: I did, Yeah, I did.
• 6:37
  Speaker 5: It's the it's the Disney logo, but instead of Walt Disney,
• 6:42
  Speaker 5: it says malt whiskey.
• 6:45
  Speaker 4: It was clean, running like.
• 6:50
  Speaker 5: Even even Jimmy's casual clothing is.
• 6:54
  Speaker 4: Set on the camera.
• 6:57
  Speaker 2: Feel all right, feel down onder the weather another time?
• 7:05
  Speaker 3: Felt well. We're back now with the steely eyed owner
• 7:10
  Speaker 3: of the Wine Academy of Utah dot com. The Wine
• 7:13
  Speaker 3: Academy of Utah, Jimmy Santangelo. Jimmy, you just handed me
• 7:17
  Speaker 3: another watermelon? Is there vodka in this?
• 7:21
  Speaker 2: Just a scoots yeah, I had to. There is some
• 7:23
  Speaker 2: in an extra crows. Sorry, No, that's okay.
• 7:27
  Speaker 1: Is there a in the City Weekly the Best of
• 7:30
  Speaker 1: Utah ballot? They're live by the way, you can you
• 7:32
  Speaker 1: can vote now. Is there a best Somalier category? If not,
• 7:37
  Speaker 1: there should be and you should vote for Jimmy Santana Jimmy.
• 7:40
  Speaker 3: How many Somaliers UH have that are working and you've
• 7:44
  Speaker 3: you've trained a couple of three that are.
• 7:46
  Speaker 4: Working in Utah?
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  Speaker 3: No?
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  Speaker 2: Absolutely, yeah, We in fact just certified our one thousandth
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  Speaker 2: person through certification program with the Wine and Spirits Education
• 7:53
  Speaker 2: Trust that we provide at the Wine Academy of Utah.
• 7:55
  Speaker 2: But how many Somalia's are active out there? When I
• 7:58
  Speaker 2: moved back, when I relocated back here in two thousand
• 8:00
  Speaker 2: and eight.
• 8:01
  Speaker 4: There was three. There's Louis Copple who's over.
• 8:04
  Speaker 2: There working at BTG Winebier Cafeine Malise Shara Kara Schwint,
• 8:09
  Speaker 2: who's no longer in our market. She's up in the
• 8:11
  Speaker 2: Midwest as a winebroker. She was running the stein Rickson
• 8:15
  Speaker 2: Lodge program. And there was a third fella bopping around.
• 8:20
  Speaker 2: So and these were all my friends. So I didn't
• 8:21
  Speaker 2: want to you know, push them out of their position
• 8:23
  Speaker 2: or try to. So that's really what promoted me to
• 8:26
  Speaker 2: motivating me to start the Wine academyview dot com create
• 8:29
  Speaker 2: my own company.
• 8:30
  Speaker 4: Yeah, but there's there are there is a lot.
• 8:34
  Speaker 2: Of talent out there, not only on the wine side,
• 8:36
  Speaker 2: but the spirit side, mixologists, there's educators out there.
• 8:41
  Speaker 4: Just like myself.
• 8:42
  Speaker 2: We all compliment one another's work and it's been a
• 8:46
  Speaker 2: lot of fun to be able to create something here
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  Speaker 2: in Salt Lake City, Utah, surrounding around beverage, and I
• 8:54
  Speaker 2: take pride in providing fun, educational and entertaining wine programs
• 8:59
  Speaker 2: and tasting summer events, and I'm very fortunate to do
• 9:02
  Speaker 2: that here on air as well.
• 9:03
  Speaker 4: X ninety six right.
• 9:05
  Speaker 1: We're happy to have you. And let's see, here's a
• 9:08
  Speaker 1: text question absinthe. What's the proper way to drink it
• 9:12
  Speaker 1: that I want to know about as I don't think
• 9:14
  Speaker 1: there's it's a mystery.
• 9:17
  Speaker 2: So the traditional method is drops of water. Also, you'll
• 9:21
  Speaker 2: find absinthe containers fountains that'll have a little faucet and
• 9:26
  Speaker 2: you can crank that sucker rot wide open and it'll
• 9:29
  Speaker 2: just drip, drip, and you have an absinthe glass think
• 9:33
  Speaker 2: of a stout sour glass or a V shaped glass,
• 9:36
  Speaker 2: thick walled. A little sugar cube will be in the
• 9:40
  Speaker 2: bottom of that glass, and you let that water dissolve
• 9:43
  Speaker 2: the sugar. Once that happens, you then incorporate of your
• 9:48
  Speaker 2: favorite absinthe. They do come in kind of different areas
• 9:51
  Speaker 2: from the world. And with that water, you'll see that
• 9:55
  Speaker 2: absinthe will leech or it will cloud, and that's purposeful,
• 10:03
  Speaker 2: and then you have a nice little sip. It's an
• 10:05
  Speaker 2: amazing di just Steve at the end of the night.
• 10:08
  Speaker 5: Why do I have an association that absinthe is a
• 10:11
  Speaker 5: bad thing?
• 10:12
  Speaker 1: Tell me why I had.
• 10:13
  Speaker 2: Wormwood was one of the ingredients in absinthe, and at
• 10:19
  Speaker 2: humongous amounts of wormwood to ingust, which far exceed the
• 10:23
  Speaker 2: amount that goes into absinthe. Was the scare it was
• 10:28
  Speaker 2: it'll become a hallucinogenic and but that never really happened.
• 10:32
  Speaker 4: That was a myth we found out.
• 10:35
  Speaker 1: Was crazy for other reasons.
• 10:37
  Speaker 2: That's sure, and if you do drink enough, you do,
• 10:41
  Speaker 2: I think you could become more creative, just like any alcohols.
• 10:44
  Speaker 4: But this is a good one.
• 10:46
  Speaker 2: And the spirits companies were, you know, the absinthe scare
• 10:50
  Speaker 2: paralleled the gin scare in Europe and things like that,
• 10:53
  Speaker 2: and a lot of them was propaganda leaked out by
• 10:56
  Speaker 2: Konnac producers and chateau produce users because they know our
• 11:01
  Speaker 2: profits cutting into our profits exactly. So, but yeah, that
• 11:06
  Speaker 2: we used to do absinthe classes over at Undercurrent remember
• 11:10
  Speaker 2: the bar, remember, but it's still over there. But when
• 11:13
  Speaker 2: I was a beverage structor over those guys, Amy and Ryan,
• 11:17
  Speaker 2: a group of we would do absinthe classes on Saturdays
• 11:20
  Speaker 2: in the afternoon.
• 11:20
  Speaker 4: It was a lot of fun.
• 11:21
  Speaker 3: And there's an absinthe there. You can put the sugar
• 11:24
  Speaker 3: cube in the bottom of the bucks, but there's also
• 11:25
  Speaker 3: a like a little spoon or a fur.
• 11:28
  Speaker 4: So that's where you have the sugar on top of
• 11:31
  Speaker 4: that spoon.
• 11:31
  Speaker 3: Yeah, and then you have holes in.
• 11:34
  Speaker 4: It, that's right.
• 11:35
  Speaker 2: So you could put the spoon or the vented spoon
• 11:38
  Speaker 2: over the glass, sugar cube on top, and then that's
• 11:41
  Speaker 2: where the water will drip. That'll allow you to control
• 11:44
  Speaker 2: how much super sweetener that you incorporated, you guys, Then
• 11:48
  Speaker 2: you could just pull the sugar. That's what that So
• 11:50
  Speaker 2: that's that I think.
• 11:52
  Speaker 1: Yeah, let's see here's can I get the French seventy
• 11:55
  Speaker 1: five recipe. Please heard it before, but I forgot.
• 11:58
  Speaker 4: Sparkling wine flew.
• 12:00
  Speaker 2: So you want that tall narrow flute about an ounce
• 12:03
  Speaker 2: of gin, squeeze lemon. I like using powdered sugar, but
• 12:07
  Speaker 2: you can incorporate simple syrup and then float some nice
• 12:13
  Speaker 2: cold sparkling wine.
• 12:15
  Speaker 4: Here you go.
• 12:15
  Speaker 1: Yeah, let's see what's a good mixology book you can recommend.
• 12:20
  Speaker 2: So, oh my god, the Savoy Cocktail Book. I just
• 12:24
  Speaker 2: got mine signed by the bartender when I was there
• 12:26
  Speaker 2: in London.
• 12:26
  Speaker 4: That was pretty cool. The Savoy Cocktail Book's good.
• 12:29
  Speaker 2: But so I'm I'm an educator, so I like the
• 12:34
  Speaker 2: hard bound textbook Get Differd's Guide, d I F F
• 12:39
  Speaker 2: or d S Differd's Guide.
• 12:41
  Speaker 4: I believe they're.
• 12:42
  Speaker 2: On version eighteen or edition eighteen. It has pictures and
• 12:48
  Speaker 2: the cocktail ingredients and history behind it. But it's brief, intense.
• 12:55
  Speaker 2: It's heavy book. You'll feel like, oh my god, I'm
• 12:57
  Speaker 2: in elementary school over here. Like it's a hard bound,
• 13:00
  Speaker 2: large nine x twelve book. That's that's hard back. You
• 13:04
  Speaker 2: feel like you should get your grocery bags, your grocery
• 13:07
  Speaker 2: bag and zip it out and cover it remember.
• 13:09
  Speaker 4: We used to do that with the.
• 13:10
  Speaker 1: Well, when are we gonna get Santangelo's Mixology book?
• 13:16
  Speaker 4: There are now behind the bar.
• 13:18
  Speaker 3: Yeah, didn't the bartender? Don't the bartenders? Maybe they still
• 13:21
  Speaker 3: have the it's an old mister, yeah, mister Boston, mister
• 13:25
  Speaker 3: Boston's Bartender Guide, so that if if a if a
• 13:28
  Speaker 3: patron says I want this cocktail and you've never heard
• 13:31
  Speaker 3: of it, you can quickly look it up in the mister.
• 13:34
  Speaker 4: That's it.
• 13:34
  Speaker 2: That's a that's a staple. Definitely have that one as well.
• 13:37
  Speaker 2: I'm glad you brought that up. Mister Boston's Bartender's Guide
• 13:41
  Speaker 2: is an absolute classic.
• 13:42
  Speaker 3: And do they still have to do?
• 13:43
  Speaker 2: Bartenders still keep it behind the bartenders with the event
• 13:47
  Speaker 2: of our phone.
• 13:48
  Speaker 4: But a lot of mixologists books.
• 13:50
  Speaker 2: Yeah, a lot of mixologists do, though, have a leather
• 13:53
  Speaker 2: bound book because they'll craft cocktails and they make notes
• 13:58
  Speaker 2: for themselves. But the amount of intellect the smarts that
• 14:03
  Speaker 2: these young men and women that are mixologists out there have,
• 14:07
  Speaker 2: it's just phenomenal. And they're so creative.
• 14:10
  Speaker 5: So every drink hasn't been invented.
• 14:12
  Speaker 2: Yeah, they're doing new creatives and they're doing a lot
• 14:15
  Speaker 2: of prep work. For you know, using milk as a
• 14:21
  Speaker 2: filter and just all kinds of really great stuff.
• 14:24
  Speaker 3: It's wonderful last night, and a lot of times I
• 14:26
  Speaker 3: just don't have the patience for it.
• 14:28
  Speaker 4: I know. That's why you get away.
• 14:29
  Speaker 1: You go to a nice you find a good bartender,
• 14:32
  Speaker 1: and you exactly.
• 14:33
  Speaker 3: You say, line them up, line them up, all right,
• 14:36
  Speaker 3: Harry Wine Academy of Utah dot com. We forgot that
• 14:40
  Speaker 3: you've got that Tracy Avi everything.
• 14:42
  Speaker 2: Yes, Wine takes Flight at Tracy Aviary August fourteenth.
• 14:46
  Speaker 4: This is an add on.
• 14:47
  Speaker 2: We're partnering with SB Dance, so you can go get
• 14:50
  Speaker 2: tickets now only you're gonna have a multi course wine
• 14:52
  Speaker 2: dinner sparkling wine social. But afterwards you'll sit and enjoy
• 14:55
  Speaker 2: SB Dance. It's a community collaborative. Go to Wine Akedemy
• 14:58
  Speaker 2: Utah dot com for more information. Look forward to seeing
• 15:01
  Speaker 2: you there Thursday, August fourteenth.
• 15:02
  Speaker 4: Thank you, sir,