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Have Another Drink with Jimmy the Wine Guy for March 7th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Is this sponsored g have another drink with Jimmy the
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  Speaker 1: Wine Guy, brought to you by our spirited friends down
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  Speaker 1: south Clearwater Distilling, featuring their unique, decadent Lorenz Spirit Room
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  Speaker 1: with a twist. You can mix it, explore so many
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  Speaker 1: variations of cocktails with the Spirit. Check out their new
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  Speaker 1: bottle design for the Lorenz and get yours at Clearwaterdistilling
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  Speaker 1: dot com or your local d a BS liquor store.
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  Speaker 2: Where the theme music was here we go.
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  Speaker 3: Train the feel.
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  Speaker 2: All right, it's a shape.
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  Speaker 4: We're having a shake there.
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  Speaker 5: He is shake to shake the shika.
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  Speaker 6: He's the benevolent dictator of the Wine Academy of Utah,
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  Speaker 6: Wine Academy of Utah dot com. It's Jimmy Santangelo. Good morning,
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  Speaker 6: mister Santangelo.
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  Speaker 7: Morning.
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  Speaker 8: We're not missing anything. Only the best cocktail ever alright
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  Speaker 8: out here. Good timing, good timing to be.
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  Speaker 5: A What was you I heard?
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  Speaker 6: Could just hear you very vaguely talking about something that's
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  Speaker 6: very aromatic, and we were.
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  Speaker 2: Talking about the orange curracow.
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  Speaker 5: Yeah.
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  Speaker 8: So this is Lorenz based cocktail by our friends a
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  Speaker 8: clear Water. That's their rum based triple distilled Spirit. They've
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  Speaker 8: got these beautiful they're kind of doing a press a
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  Speaker 8: similar way that you make gin. You're you're doing your
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  Speaker 8: a secondary aromatic in their second distillation to get those
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  Speaker 8: aromatics in there. And you get this beautiful slight vanilla
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  Speaker 8: cinnamon clove like buttered toast, kind of characteristic of the
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  Speaker 8: Lorenz already. So I know, I love winter. I love
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  Speaker 8: all the seasons, but I need a little summer in
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  Speaker 8: me every.
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  Speaker 7: Once in a while.
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  Speaker 4: You know, taste like summer.
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  Speaker 7: Yeah, for sure.
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  Speaker 8: So I wanted to do a pineapple influence with this,
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  Speaker 8: but I wanted a little caramelize, a little bit of
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  Speaker 8: that orange so dry curous out is the next ingredient.
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  Speaker 8: Think a nice triple suck, just with an orange flavor
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  Speaker 8: to it, if you will. And then I have my
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  Speaker 8: Trader Joe's pineapple juice from con You know this is
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  Speaker 8: nice because it's it's kind of pulpy, you know, I
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  Speaker 8: love this stuff.
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  Speaker 7: This is the in that hard can.
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  Speaker 8: And then I wanted to try something because just a
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  Speaker 8: touch of pineapple syrup, and I wanted to do that
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  Speaker 8: to round it out because I do curious how can
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  Speaker 8: be although it's slightly off dry acidity to it, it.
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  Speaker 2: Could take over the flavor if you weren't careful exactly.
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  Speaker 8: And then a little bit of lime in there. And
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  Speaker 8: it's got a nice little frothy cuff to it on
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  Speaker 8: the top, you know it. Uh, And I don't know
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  Speaker 8: if it's pretty. I kind of like I made it up.
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  Speaker 7: I'm calling it the Island Voyager.
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  Speaker 8: And next Sunday, not this Sunday, but uh, the Saint
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  Speaker 8: Patti's Day Sunday, I'll be at clear Water for our cigar.
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  Speaker 7: And spirits pairing.
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  Speaker 8: We're using the Lorenz and I'll be making and featuring
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  Speaker 8: this cocktail there, pairing with some really nice PDR pack
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  Speaker 8: that you're getting that tasting.
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  Speaker 6: Now, I have a couple of questions about this cocktail.
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  Speaker 6: First off, do you do you put an umbrella in it?
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  Speaker 2: You could?
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  Speaker 8: You totally could, absolutely this is an umbrella worthy cocktail, Okay.
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  Speaker 5: And then pineapple you said pineapple syrup? Yeah, so if
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  Speaker 5: you where do you get that?
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  Speaker 7: So our dirty soda people out there will know the variety.
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  Speaker 8: Of different types of SODA's syrups, and this is by Trani.
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  Speaker 7: You've seen this a million times. Yeah, you can get
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  Speaker 7: and I had a bottle of this on hand.
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  Speaker 8: The pineapple and I didn't use a lot, I literally
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  Speaker 8: because I knew the quality pineapple juice that I'm using,
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  Speaker 8: and there are all quality ingredients, you know. The Lorenz
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  Speaker 8: is fantastic on its own. I love it as a mixer.
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  Speaker 8: It's very adaptable.
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  Speaker 9: So this Lorenz is it's a white rum yeah, and
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  Speaker 9: locally made yep. So there you go, there and someone
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  Speaker 9: is asking a good local rum to go with my tonic.
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  Speaker 6: I have two other questions, okay, so do I deliver?
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  Speaker 6: But the main one is the three other questions. But
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  Speaker 6: how many ingredients are in this cocktail?
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  Speaker 9: One?
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  Speaker 7: Two, three, four, five, So that's a lot of primary spirit.
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  Speaker 8: So a balanced cocktail is a necessary a strong cocktail.
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  Speaker 8: A good cocktail isn't necessary a strong cocktail. It's a balance.
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  Speaker 8: So the main is you start with your spirit and
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  Speaker 8: then you add sweet and you add acid, and you
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  Speaker 8: need it to be in balanced.
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  Speaker 7: So my sweet here is the pineapple juice. But pineapple juice, yeah,
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  Speaker 7: but it still has.
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  Speaker 8: A little bit of a city on the back end,
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  Speaker 8: the trani that's on the sweet end.
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  Speaker 7: But then the acids are your lime, and that is well.
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  Speaker 7: I just love this.
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  Speaker 4: Very citrusy summary drink.
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  Speaker 1: That's perfect for my my parasol that I have.
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  Speaker 6: Here's my favorite cocktail only has you know, it only
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  Speaker 6: has two ingredients. It has it has ice and bourbon.
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  Speaker 2: Mm hmm.
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  Speaker 7: There you go. Just stir it down at your fingers.
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  Speaker 7: Good to go.
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  Speaker 9: Oh well, let's continue. Jimmy Wine Academy of Utah.
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  Speaker 6: Yeah, Wine Academy of Utah dot com. If you have
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  Speaker 6: questions eight seven seven six zero two ninety six ninety six,
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  Speaker 6: or you can text your questions three three nine eight six.
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  Speaker 2: All right, let's see. Uh.
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  Speaker 9: Well, I mean, is there a good local rum for
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  Speaker 9: my gin and todd? Yes, we just talked about your
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  Speaker 9: water distilling, water distilling.
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  Speaker 2: They have what's it.
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  Speaker 9: Called again, the Lorenz Lorenz Lorenz.
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  Speaker 2: Let's see.
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  Speaker 9: Uh, here's a text question looking for a recommendation for
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  Speaker 9: a bottle of wine to celebrate a special occasion for
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  Speaker 9: a new drinker.
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  Speaker 7: Ah bubbles.
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  Speaker 8: You know, I think that might be a lot of
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  Speaker 8: fun to celebrate with if you're new to drinking. We're
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  Speaker 8: talking about how sometimes drinks can be too sweet or
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  Speaker 8: just that balance. Maybe a mescatto d'Asti or look for
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  Speaker 8: extra dry it sounds weird, extra dry sparkling wine in
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  Speaker 8: the Italian section. That actually means it has a little
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  Speaker 8: bit of sweetness in it.
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  Speaker 1: They really should change that because it's I hear dry.
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  Speaker 1: I'm thinking, oh, that's going to be very very tartry.
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  Speaker 7: Yeahs.
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  Speaker 6: People want me to post my bourbon recipe online.
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  Speaker 9: Well, and here's and here's a texture taking you to
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  Speaker 9: task saying you need to learn to drink your bourbon neat.
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  Speaker 4: Jimmy would say, not necessarily.
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  Speaker 2: Yeah, exactly, there's there's old science behind that.
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  Speaker 6: Yeah.
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  Speaker 8: I was at a tasting last night and some of
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  Speaker 8: the scots was fifty seven percent proof cask strength. That
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  Speaker 8: it's not been diluted down because usually your spiritus liquors
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  Speaker 8: your backa gin rum, tequila whiskys are forty percent forty
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  Speaker 8: three maybe forty six percent ABV. The distillery they would
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  Speaker 8: have already proofed it down for you. Well, in some
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  Speaker 8: cases you get a cask strength, barrel barrel cask, and
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  Speaker 8: this was fifty seven to six fifty seven point six,
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  Speaker 8: and yeah, I needed a few drops of water in
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  Speaker 8: there just to just to soften that alcohol, just that
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  Speaker 8: sharpness of it.
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  Speaker 5: It's over one hundred proof, right.
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  Speaker 7: Fifty seven abv?
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  Speaker 8: Yeah, so one hundred and fourteen hundred and fifteen proof proof.
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  Speaker 8: So yeah, so just uh, I tried it neat and
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  Speaker 8: assessed it, but I just need a little water to
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  Speaker 8: get those secondary intertiary characteristics exactly.
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  Speaker 5: So what's a good Marty Gras cocktail?
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  Speaker 2: Oh?
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  Speaker 6: It is?
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  Speaker 2: Yeah, we are kind of in Marty.
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  Speaker 7: Is that coming up? Not a hurricane? They said, yeah,
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  Speaker 7: the Hurricane.
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  Speaker 4: Marty Gras happened already. It's yeah.
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  Speaker 5: So this this is from a person who doesn't like rum.
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  Speaker 7: So hmm, yeah, I think this cocktail that we made
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  Speaker 7: earlier with the.
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  Speaker 9: Lorenz this is this is really good and we're going
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  Speaker 9: to post this at X ninety six dot comic.
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  Speaker 5: I guess the rest of me.
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  Speaker 2: This is my new favorite tropical. I was just telling
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  Speaker 2: Jimmy off here.
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  Speaker 9: I've had my share of tiki, you know type drinks
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  Speaker 9: in my life, and they're always too sweet. But this
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  Speaker 9: one is just right nice, not like those Disneyland cocktails
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  Speaker 9: that have.
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  Speaker 7: Too much mickey mousing around over there.
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  Speaker 9: Oh, too much sugar in them. This good luck getting
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  Speaker 9: a bottle of or a glass of Chardenay at the park.
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  Speaker 4: Good look seems very simple.
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  Speaker 9: I'd think, And you know what with the California endshirt
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  Speaker 9: next door.
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  Speaker 2: You'd think you'd be able to get a glass.
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  Speaker 5: Anyway.
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  Speaker 2: Let's see.
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  Speaker 9: Hmmm, I'm looking for more text questions here, but the
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  Speaker 9: contest is overriding everything. Are unfiltered wines a happy accident
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  Speaker 9: or is there a specific benefit that they bring to
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  Speaker 9: the vintage.
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  Speaker 7: That's a great question.
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  Speaker 8: So finding infiltration occurs post fermentation, even post aging in
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  Speaker 8: a barrel. When you don't find when you when you
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  Speaker 8: reduce the amount of finding infiltration, you're getting those bits
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  Speaker 8: and pieces in there, and it can add some characteristics
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  Speaker 8: to the wine certainly, and you get tart traits, which
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  Speaker 8: are some bottles of wine from Alsace or other parts
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  Speaker 8: of the wine growing region world. The whites, if they're
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  Speaker 8: not fine or filtrated or maybe not cold stabilized, things
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  Speaker 8: of that nature.
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  Speaker 7: You you end up with these it looks like little salt.
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  Speaker 8: It looks like at the bottom of the bottle of
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  Speaker 8: white wines, it's like white wine sediment. And so that's
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  Speaker 8: really kind of neat. It's a characteristic, it's a style.
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  Speaker 8: But natural wines have more than unfiltration going on with them,
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  Speaker 8: so that you end up getting a bit more character
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  Speaker 8: on unfiltered wines of tartness, tannic structure, maybe even a
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  Speaker 8: little acidity coming through, Not that you would filter that out,
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  Speaker 8: but I.
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  Speaker 6: Thought that was a good question on the text carry
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  Speaker 6: how do you how do they determine the proof.
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  Speaker 2: Of just going to get to that one?
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  Speaker 8: Yeah, on a spirit, So there's limits. So vodka can
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  Speaker 8: be proof off the still higher than.
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  Speaker 7: A whiskey.
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  Speaker 8: So when you're fermenting, you you got your bits and pieces,
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  Speaker 8: You have your your base material, your corn wheat, barley, ride, data, grape,
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  Speaker 8: whatever you're gonna ferment, You ferment that. You wash that
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  Speaker 8: off the solids, and now you got alcohol and water.
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  Speaker 8: You turn up the heat and vapor off up the
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  Speaker 8: still neck. You're alcohol separating two liquids through heat exchange,
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  Speaker 8: and then it comes back down through that conductor. Now
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  Speaker 8: you can do that over and over again, getting a
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  Speaker 8: thinner and thinner spirit, and you can really increase the
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  Speaker 8: proof and concentrate of your alcohol vapor. Different categories have
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  Speaker 8: limits within that proof.
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  Speaker 5: How do they come up with that number though? That
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  Speaker 5: you know what I mean? Yeah, so they probably have
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  Speaker 5: a like a meter or something.
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  Speaker 7: Then oh yeah, no, there's totally a measuring what the
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  Speaker 7: hell's that? What the heck's that called?
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  Speaker 8: I forget right now, but it's a chamber box that
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  Speaker 8: you can actually see the alcohol coming through.
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  Speaker 9: Adrian has a phone call question Adrian, go ahead.
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  Speaker 3: Hello, good morning. So my husband and I purchased a bottle.
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  Speaker 3: It looks like a statue of a Chilean malai. We
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  Speaker 3: mainly got it for the bottle, but we want to
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  Speaker 3: drink the contents. We're not big drinkers. And it says
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  Speaker 3: piscol caupell on it, and I'm not sure, excuse me,
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  Speaker 3: I'm not quite sure how to drink that.
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  Speaker 8: Yeah, it sounds like a liquor or a spirit, unless
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  Speaker 8: you think it's a wine. But it sounds like and
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  Speaker 8: a lot of those drink like you're gonna make a margarita.
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  Speaker 8: I kind of like a recipe because they're in that
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  Speaker 8: kind of a category, if you will. But if you want,
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  Speaker 8: take a picture of it and get it to us
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  Speaker 8: at the Wine Academy Viewtide, I'd love to explore that
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  Speaker 8: with you further.
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  Speaker 4: Were you thinking of a density meter or a hydrometer.
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  Speaker 5: That's a hydrometer demeter.
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  Speaker 9: Let's see, can you suggest a sake that would impress
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  Speaker 9: someone that's never had it before.
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  Speaker 8: Uh oh, if you've not had it before, now a
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  Speaker 8: lot it's rough. So Wandering Wandering Poet one of my
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  Speaker 8: go two favorites. Wandering Poet and uh, it's gonna be
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  Speaker 8: drunk chilled, okay. So and in a nice white wine glass.
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  Speaker 8: You'll get the most aromatics out of it and keep
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  Speaker 8: it nice and chilled. So Wandering Poet, And it's available
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  Speaker 8: at your DBS.
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  Speaker 6: S I don't I always thought sake was warm, and
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  Speaker 6: I sort of don't care for that, you know.
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  Speaker 7: Yeah, yeah, yeah, it's it's a quality thing. You know.
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  Speaker 8: You have your mass production sake that can be drunk warm,
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  Speaker 8: but quality sake is typically cold.
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  Speaker 2: Prefer it I prefer it cold. All right, Well, we're
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  Speaker 2: excited about tomorrow, Jimmy.
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  Speaker 8: Yeah, Ken Garf you club. We have our group going
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  Speaker 8: up there. We're going to do the tasting and tour
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  Speaker 8: of the facility. We've got a flight and bite where
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  Speaker 8: I'm going to conduct with wines. You guys are gonna
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  Speaker 8: be there, right, Yeah?
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  Speaker 6: What time am I supposed to be there before?
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  Speaker 5: Three?
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  Speaker 2: Two thirty ish? Yeah?
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  Speaker 5: By the way, two thirty yeah, well I thought it was.
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  Speaker 9: Two no, huh. It's from three to five for everybody else, but.
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  Speaker 6: We need Okay, yeah, this is would have way too early.
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  Speaker 1: This has sold out, but I think it was pretty popular,
• 13:18
  Speaker 1: sold out very quickly.
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  Speaker 4: I wouldn't be surprised if we schedule another.
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  Speaker 2: We will do it again, all right. Well, thank you, Jimmy,
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  Speaker 2: thank you.
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  Speaker 7: Have a great save weekend. Everybody.
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  Speaker 2: We will see you tomorrow.
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  Speaker 6: Tomorrow the field, all right,