Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy for January 24th, 2025

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Have Another Drink with Jimmy the Wine Guy for January 24th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Powered by our friends at Clearwater Distilling in the spirit
• 0:02
  Speaker 1: to try something new and delicious in twenty twenty five,
• 0:05
  Speaker 1: make it clear Water Distilling from their Canela Cinnamon Whiskey
• 0:08
  Speaker 1: to their Vodkay, you can't go wrong. Check out their
• 0:11
  Speaker 1: new lineup at Clearwaterdistilling dot Com and all your local
• 0:14
  Speaker 1: dabs liquor stores. The drink make the field better.
• 0:19
  Speaker 2: I'm the drain in the feel all right, I feel
• 0:23
  Speaker 2: down and rounder the weather.
• 0:25
  Speaker 3: I'm another time in the feel out.
• 0:27
  Speaker 4: Well. Here he is.
• 0:28
  Speaker 5: He's the swashbuckling pirate who runs the Wine Academy of Utah.
• 0:33
  Speaker 5: He is Jimmy Santangelo. Wine Academy of Utah dot com.
• 0:38
  Speaker 4: Is where you go. Jimmy will be with us for
• 0:40
  Speaker 4: two segments.
• 0:41
  Speaker 5: Spare that in mind oh in the second segment today
• 0:44
  Speaker 5: he can answer your questions about spirits, about beer, about wine,
• 0:49
  Speaker 5: about restaurants, whatever. Here Here he is though. With Canela.
• 0:54
  Speaker 2: It's a beautiful label.
• 0:56
  Speaker 3: It's it's super cool.
• 0:57
  Speaker 6: This is their new packaging, new label, the Canela Cinnamon Whiskey,
• 1:01
  Speaker 6: No Sugar, all natural, uh real cinnamon, real whiskey, no
• 1:08
  Speaker 6: sugar and don't And you know I I woke up
• 1:13
  Speaker 6: this morning. I'm like, God, I could really go for
• 1:16
  Speaker 6: a cinnamon.
• 1:16
  Speaker 3: Roll and I got one.
• 1:21
  Speaker 6: Yeah, this is great stuff. Uh, solid whiskey. They're just
• 1:26
  Speaker 6: simply infusing high quality cinnamon sticks in there, batching it
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  Speaker 6: out and no added sugar.
• 1:33
  Speaker 3: See a lot of times you're going to.
• 1:35
  Speaker 6: Add sugar as a base to cover up some of
• 1:39
  Speaker 6: the lesser quality ingredients that you have in there. Uh,
• 1:42
  Speaker 6: they don't have to do that. This is just a
• 1:45
  Speaker 6: really great either neat as we're having it.
• 1:47
  Speaker 3: This morning, just on its own.
• 1:50
  Speaker 6: We've featured this in the Churo shot the shot at You.
• 1:56
  Speaker 5: Know, what would be great is to have breakfast on
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  Speaker 5: a weekend, late late breakfast and have cinnamon toast and
• 2:04
  Speaker 5: this whiskey.
• 2:05
  Speaker 4: Nice see.
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  Speaker 2: And I was I was at a tacoia on Wednesday
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  Speaker 2: and I was having horchata and it was it was
• 2:10
  Speaker 2: really sweet, and I thought to myself, boy, some of
• 2:13
  Speaker 2: that cinnamon whiskey. Oh, but it's too sweet. And then
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  Speaker 2: I went, oh, no, no, no, because these guys don't
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  Speaker 2: put sugar in.
• 2:19
  Speaker 4: It's just actually a little horchata in this.
• 2:21
  Speaker 2: Oh, it would be delicious.
• 2:23
  Speaker 4: A little torchata and anything is.
• 2:27
  Speaker 6: One thing that clear Water really does as a as
• 2:31
  Speaker 6: a distillery is they're they're they're not confined by any
• 2:36
  Speaker 6: uh rules. They they really like to forge forward. They
• 2:41
  Speaker 6: want to create an integrate a variety of unique styles
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  Speaker 6: of whiskeys. We've had an opportunity to taste a number
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  Speaker 6: of items from their portfolio, and uh, I really admire that.
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  Speaker 3: You know that.
• 2:57
  Speaker 6: Of course they're in it as a business, but uh,
• 3:00
  Speaker 6: they're definitely pushing the boundaries now.
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  Speaker 5: As I recall, I don't remember their first names, but
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  Speaker 5: it's the Claire.
• 3:07
  Speaker 6: Yeah, the ye Matt John h and Stephanie. The names
• 3:12
  Speaker 6: Matt John and Stephanie.
• 3:14
  Speaker 5: So Stephanie, yeah, miss o Claire. She designs those labels,
• 3:19
  Speaker 5: I believe.
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  Speaker 3: Yeah, they do a great job with the design. She does.
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  Speaker 3: Also she cracks the whip, let's say.
• 3:28
  Speaker 4: Yeah.
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  Speaker 3: Stephanie's real solid.
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  Speaker 6: She's the coordinator there, organizer and all things website and
• 3:34
  Speaker 6: things of that nature.
• 3:35
  Speaker 1: Somebody says, I always keep Canela on tap for Toddi's.
• 3:41
  Speaker 5: And tap like that. Yeah, and something Mormon would be good.
• 3:46
  Speaker 5: I've already finished mine.
• 3:47
  Speaker 4: It is. It is really good. Yeah.
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  Speaker 5: I I generally do not care for flavored whiskeys, but
• 3:54
  Speaker 5: this one. I remember when we were down there, Jim
• 3:58
  Speaker 5: and yeah uh, and they said, well, here, try some
• 4:01
  Speaker 5: of this. Nic I'll be honest with you, I don't
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  Speaker 5: care for flavored whiskeys.
• 4:04
  Speaker 3: Come on, come on, yeah, just give it a shot.
• 4:07
  Speaker 2: The cinnamon whiskeys are so popular. There's so many of them,
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  Speaker 2: and they all have sugar in them. If you look
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  Speaker 2: at the levels, they all have sugar. This is a
• 4:16
  Speaker 2: natural product, it's local, it's it's clean, it's delicious.
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  Speaker 4: It has a nice bottle.
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  Speaker 6: We've made a spiced Old Fashion or Manhattan out of this.
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  Speaker 6: That's been a lot of fun to be able to do.
• 4:30
  Speaker 6: I've not integrated this with a cola, but I can
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  Speaker 6: certainly see you know something, you know dirty talking about
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  Speaker 6: a dirty soda an.
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  Speaker 3: Adults, that would be delicious.
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  Speaker 4: Just available in the State store or is it only.
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  Speaker 3: Available at the distillery there? It is available in the
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  Speaker 3: State store.
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  Speaker 6: They repackaged the Scandalous, the scandalust, and so is that
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  Speaker 6: inventories rolling.
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  Speaker 3: Out of the state stores. This is fulfilling, is it?
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  Speaker 4: Basically? It's basically the same problems product. They just renamed
• 5:01
  Speaker 4: it and.
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  Speaker 3: Read exactly right. Yeah, yeah, they did a good job
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  Speaker 3: with it.
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  Speaker 2: Going back to your coke thing because they did they
• 5:08
  Speaker 2: did the coke with with spice. Yeah, that was delicious
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  Speaker 2: and nobody liked it and it went away.
• 5:16
  Speaker 4: So this is the do it at home.
• 5:19
  Speaker 6: Yeah, there you go, a little dirty soda when you're
• 5:21
  Speaker 6: watching the kids softball game.
• 5:23
  Speaker 4: Indeed, and you can take it in your play.
• 5:26
  Speaker 5: Jimmy brought me a present a yes, tell me, tell
• 5:29
  Speaker 5: me about this presence.
• 5:30
  Speaker 6: So about two years ago a fan of the show
• 5:36
  Speaker 6: saw me and he's a friend of mine, Doug.
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  Speaker 3: Uh.
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  Speaker 6: He's a retired firefighter up in Heber good fan of
• 5:43
  Speaker 6: the show, and he gifted that to you through me
• 5:47
  Speaker 6: two years ago, only two years ago. Yeah, so it's
• 5:51
  Speaker 6: got some good vintage age on it.
• 5:53
  Speaker 4: You're finally getting it to me today.
• 5:55
  Speaker 6: It's you couldn't hold that up, Hold up care you
• 5:58
  Speaker 6: gave that to me before we went to Scotland, my friend. So,
• 6:02
  Speaker 6: but it is now in the studio. Look at that.
• 6:05
  Speaker 6: That is sharp.
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  Speaker 5: Yeah, it's It says in the same kind of uh
• 6:09
  Speaker 5: font that the Church of Jesus Christ of Latter day
• 6:12
  Speaker 5: Saints uses for the Book of Mormon. It says the
• 6:15
  Speaker 5: Book of Bourbon And then what does it say underneath
• 6:18
  Speaker 5: the truth of.
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  Speaker 2: It is made manifest by a burning in your bosom. Well,
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  Speaker 2: that's definitely our cinnamon whiskey today.
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  Speaker 4: Yeah, there you go.
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  Speaker 6: But but but you had one comment on it on
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  Speaker 6: the on the Oh, this is kind of small.
• 6:32
  Speaker 4: It's a small it's a small fall.
• 6:37
  Speaker 3: This is your indoor flash.
• 6:38
  Speaker 4: Yeah, this is the this is the flask guy I
• 6:40
  Speaker 4: used to get me from the living rooms of the kitchen.
• 6:44
  Speaker 2: Oh dtor pepper or Shota cinnamon whiskey.
• 6:47
  Speaker 3: Yeah, there you go. I know what you're doing this weekend.
• 6:54
  Speaker 5: Well, we're back with Jimmy Santangelo. He's the marauder who
• 6:58
  Speaker 5: runs the Wine Academy of Utah. Wine Academy of Utah
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  Speaker 5: dot com.
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  Speaker 3: Sound dangerous where?
• 7:05
  Speaker 4: Oh what you did? It is?
• 7:06
  Speaker 5: He's he's a dangerous guy. He'll get under your skin
• 7:10
  Speaker 5: and then you'll be then you'll be drinking wine and
• 7:14
  Speaker 5: and he's really prompt about passing along gifts too.
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  Speaker 4: Uh.
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  Speaker 5: Jimmy can answer questions for you about restaurants, about wine,
• 7:23
  Speaker 5: about spirits, about beer etiquette, things like that. To look
• 7:28
  Speaker 5: at him, you wouldn't think you'd know any of you
• 7:30
  Speaker 5: didn't think so, Yeah, but he does. Actually he knows
• 7:33
  Speaker 5: where to put all the all the silverware and how
• 7:35
  Speaker 5: to fold the napkins and all of that stuff, don't
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  Speaker 5: you great?
• 7:38
  Speaker 3: Yeah.
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  Speaker 6: In fact, last night we had a small event up
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  Speaker 6: at Kindergarfeu Club for a private company and that was
• 7:45
  Speaker 6: a small on the you know floor talking about the wines.
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  Speaker 6: And when guests left, they got up to go the
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  Speaker 6: napkin just you know, it's on the chair or on
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  Speaker 6: the table. Just instinctively, I went over and folded a
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  Speaker 6: bird of paradise.
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  Speaker 3: It was you know, it was a lot of fun.
• 8:02
  Speaker 3: So I thought it was a tue choo train.
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  Speaker 5: But you know, any questions you might have, Jimmy can
• 8:07
  Speaker 5: answer them. Eight seven seven six two nine six nine six.
• 8:10
  Speaker 5: I think we have some text questions.
• 8:12
  Speaker 2: Yeah, people want to know the name of the whiskey
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  Speaker 2: that we were talking about again.
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  Speaker 6: Yeah, Canela by clear water and no sugar, all natural
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  Speaker 6: cinnamon sticks. It's a solid whiskey base and call by
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  Speaker 6: volume and we're drinking it neat this morning. Delicious and
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  Speaker 6: makes a great as a component to one of your
• 8:34
  Speaker 6: favorite cocktails.
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  Speaker 5: Somebody wanted to know about the cinnamon in it.
• 8:39
  Speaker 4: Is it cinnamon or cassia cinnamon?
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  Speaker 3: That's a great question.
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  Speaker 6: It is that they're getting this cinnamon from India when
• 8:50
  Speaker 6: when we were there doing the tour and it's uh
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  Speaker 6: they I remember Matt telling me I tried, but I
• 8:59
  Speaker 6: was unable to spend any more money.
• 9:01
  Speaker 3: I'm cinnamon.
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  Speaker 4: It's crue cinnam and not Castria oil, which is.
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  Speaker 6: Yeah, oh yeah, it's the sticks, Yeah, it's it's the fiber.
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  Speaker 3: Yeah, no, absolutely real deal.
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  Speaker 4: Okay, yeah, let's see.
• 9:12
  Speaker 2: What is your opinion of Basil Hayden. Well, he speaks
• 9:15
  Speaker 2: very highly of you, Jimmy.
• 9:17
  Speaker 6: Basil Basil Hayden Bourbon. It's great we have it here
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  Speaker 6: in the state. Love Basil Hayden. I like their dark
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  Speaker 6: rye if you've not had that before. It's a blend
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  Speaker 6: of American rack Canadian rye and then rested in American
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  Speaker 6: port barrels, so you got about a three percent their
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  Speaker 6: wet barrels, so you get this nice concentrated flavor.
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  Speaker 3: So I'm a fan.
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  Speaker 2: Katie got me some of that for Christmas.
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  Speaker 4: Basil Hayden.
• 9:44
  Speaker 2: Let's see, I've been collecting red and white Electra wine
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  Speaker 2: bottles since twenty seventeen that I don't know. I wonder
• 9:52
  Speaker 2: if this is a voice to text, how long is
• 9:55
  Speaker 2: screw top wine safe to drink?
• 9:57
  Speaker 6: You know you want to consume those upon release one
• 10:00
  Speaker 6: to three years, they are going to mature a little bit,
• 10:04
  Speaker 6: but they're not. They'll evolve, but the flavor will become
• 10:07
  Speaker 6: more concentrated if you don't open them. Yeah, if you
• 10:12
  Speaker 6: don't open them, and it's different. Screwtops age differently than
• 10:17
  Speaker 6: a corked bottle of wine. And the jury is still out.
• 10:22
  Speaker 6: It's your opinion, it's your flavor palette. If they're going
• 10:26
  Speaker 6: to improve, they're they're gonna change and the acid will drop,
• 10:31
  Speaker 6: the fruit to become more concentrated with the whites. So
• 10:35
  Speaker 6: I recommend, yeah, get after it or keep it as
• 10:37
  Speaker 6: a collector's at them.
• 10:39
  Speaker 5: We've got James Beard semi finalists that have been named
• 10:43
  Speaker 5: here in Utah. We were talking a little bit about
• 10:46
  Speaker 5: that yesterday. But explain to people maybe what James Beard
• 10:49
  Speaker 5: is important.
• 10:51
  Speaker 6: He's an individual, was an individual he passed away, and
• 10:54
  Speaker 6: James Beard Award is recognized talent throughout the whole country,
• 11:00
  Speaker 6: different regions. It's broken up by region. And then you
• 11:04
  Speaker 6: get invited to host a dinner at the James Beard
• 11:09
  Speaker 6: House in New York City and it's a very small space.
• 11:15
  Speaker 6: A good friend of mine, Mike Showers, the executive shop
• 11:18
  Speaker 6: up at up there at High West. He at the
• 11:23
  Speaker 6: saloon on Main Street and everything, and he said, yeah,
• 11:27
  Speaker 6: you know when you're walking down that the stairs because
• 11:31
  Speaker 6: the kitchen's downstairs in a lot of New York City
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  Speaker 6: restaurants and stuff, and Nady got to bring everything up
• 11:37
  Speaker 6: and it's just it's tight.
• 11:38
  Speaker 3: It's tight.
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  Speaker 5: Yeah, So it's really kind of so these people would
• 11:42
  Speaker 5: have gone to New York.
• 11:43
  Speaker 3: They haven't yet. It's a matter of you know, when
• 11:47
  Speaker 3: you get up there.
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  Speaker 6: But a lot of the recognition on that list that
• 11:52
  Speaker 6: was released yesterday or the day before this is their second,
• 11:57
  Speaker 6: the third, and sometimes fourth time.
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  Speaker 3: So that's kind of a big deal. And it's not
• 12:03
  Speaker 3: due to lack of talent in our community.
• 12:06
  Speaker 6: That's due to recognition of there at the top of
• 12:09
  Speaker 6: their game.
• 12:10
  Speaker 3: And hats off to a lot of those guys.
• 12:12
  Speaker 2: So water Witch was one of them.
• 12:15
  Speaker 5: An outstanding restaurant Tour was Lavagna, Majape, Saffron Valley, Indian
• 12:20
  Speaker 5: Record Pastry Chef or Baker, Alberto Diaz, Fillings and Emulsions,
• 12:25
  Speaker 5: Outstanding Hospitality, Manoli's Outstanding Bar, water Witch and Men the
• 12:31
  Speaker 5: best Chef, Mike Blocker at table X, Mike Blocker and
• 12:35
  Speaker 5: Nick Foz at table X, Andrew Fuller at Oker, Matthew
• 12:40
  Speaker 5: Harris at Tupuluo Park City, and Nick Zucco at Urban
• 12:44
  Speaker 5: Hill at the Post, all of them all my favorites.
• 12:51
  Speaker 2: Just another quick question that will wrap things up. I
• 12:54
  Speaker 2: want to get a nice whiskey for my realtor, not
• 12:57
  Speaker 2: sure what to get, but he likes Crown Royal, wanted
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  Speaker 2: something nicer.
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  Speaker 3: So if you want to stay with the.
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  Speaker 6: That angle, you go to Pendleton's. Get Pendletons. That's a
• 13:09
  Speaker 6: Canadian whiskey made in Oregon, and that's delicious and fun
• 13:15
  Speaker 6: and great story behind it.
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  Speaker 5: And then and if you buy Crown Royal, there's actually
• 13:20
  Speaker 5: if he just has Crown Royal all the time, there's
• 13:22
  Speaker 5: there's an ire end Crown Royal too.
• 13:24
  Speaker 6: Yeah, there is eighteen year. I have a bottle of
• 13:27
  Speaker 6: eighteen year in the office. That's pretty tasty. So yes,
• 13:30
  Speaker 6: you can stay within that lineage and bump it up,
• 13:34
  Speaker 6: bump it.
• 13:34
  Speaker 2: Up, so have Jimmy over to your house.
• 13:38
  Speaker 3: Yeah, in home wine events, we've done that, We've done it.
• 13:41
  Speaker 3: It's been so much fun.
• 13:42
  Speaker 6: They really accelerated, have a comfort a Somalia in the
• 13:46
  Speaker 6: comfort of your own home. Go right to the Wine
• 13:48
  Speaker 6: Academy viewta dot com. You can pick different themes ranging
• 13:51
  Speaker 6: from Splash to Spain, Tour of Italy, California Coastline. We
• 13:55
  Speaker 6: even do cocktail focused Tequila, miscal Rum and Choco It.
• 14:00
  Speaker 3: That's a lot of fun.
• 14:01
  Speaker 4: You do a hill Billy Heaven for me hill Billy Heaven.
• 14:04
  Speaker 6: And we'll do a flask tasting from room. But more
• 14:09
  Speaker 6: information on that just go to wind ACADEMYTA dot com.
• 14:12
  Speaker 2: All right, well, thank you, Jimmy, Jimmy Santangel.
• 14:15
  Speaker 6: Thanks guys, enjoy your weekend and what's going on this Sunday.
• 14:18
  Speaker 4: Kimmy will join us for brunch.
• 14:20
  Speaker 3: Ca'm gonna saber off a bottle of sparkling for you.
• 14:24
  Speaker 2: Saber in the parking lot, and then answer your questions
• 14:26
  Speaker 2: during the show. Jimmy