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Have Another Drink with Jimmy the Wine Guy for January 10th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Have another drink with Jimmy, brought to you by.
• 0:02
  Speaker 2: Our friends at Clearwater Distilling.
• 0:06
  Speaker 1: Sure, okays, my favorite sound.
• 0:15
  Speaker 3: He here. He is the Chancellor of the Exchequer of
• 0:20
  Speaker 3: the Wine Academy of Utah, the one, the only, his honor,
• 0:25
  Speaker 3: Ah James Santangelo.
• 0:27
  Speaker 1: And that's one word, His honor Hi z z o
• 0:31
  Speaker 1: n rnor.
• 0:33
  Speaker 3: H I z z o n e R His honor
• 0:36
  Speaker 3: Jimmy Santangelo. He is here. Have another drink with Jimmy.
• 0:40
  Speaker 3: Good morning, mister Santangel. Morning. You've just handed me a
• 0:43
  Speaker 3: libation of some sort.
• 0:44
  Speaker 4: I certainly did, and good morning. Happy twenty twenty five.
• 0:47
  Speaker 4: It's our first episode come back into the new year. Yeah,
• 0:50
  Speaker 4: we're featuring clear Water Distilling. Super excited about this.
• 0:54
  Speaker 3: Uh.
• 0:55
  Speaker 4: This is their truro shot. So it's a combination of
• 0:59
  Speaker 4: the canal. Uh there're cinnamon whiskey uh, no sugar, all natural.
• 1:04
  Speaker 4: The cinnamon sticks are just soaked and they're already blended
• 1:08
  Speaker 4: whiskey for us. And then their lorenz Uh. This is
• 1:12
  Speaker 4: their rum. So it's a wonder one ratio. And then
• 1:15
  Speaker 4: I hit it with hor shata you go, so can you.
• 1:20
  Speaker 3: Get that cinnamon additional? But a little cream, a little
• 1:22
  Speaker 3: good weightiness to it.
• 1:24
  Speaker 1: Okayna say this actual hor shotta.
• 1:26
  Speaker 3: This isn't the actual herta. So I did all you
• 1:28
  Speaker 3: may have heard a shake a shake.
• 1:30
  Speaker 4: I did a equal parts across the board with this
• 1:34
  Speaker 4: and uh shook it and nice chilled and uh hey
• 1:38
  Speaker 4: happen Friday.
• 1:40
  Speaker 3: It does, in fact taste some It is reminiscent of
• 1:43
  Speaker 3: a churro.
• 1:44
  Speaker 2: Yeah, it's delicious. My love of turros is well documented.
• 1:48
  Speaker 3: You can't even call it cinnamon toast. Cinnamon and sugar toast.
• 1:52
  Speaker 3: Perhaps if you sat down with this drink and a
• 1:55
  Speaker 3: plate of churros, you would go to heaven. Maybe maybe
• 2:00
  Speaker 3: you could be translated into heaven.
• 2:02
  Speaker 4: Clear Waters are friends down there in Utah County, right
• 2:05
  Speaker 4: and they're the only Utah County distillery and open on Sundays.
• 2:10
  Speaker 4: They have a package store for all their goods as
• 2:13
  Speaker 4: well as mixers and bidders and great cocktail accessories things
• 2:18
  Speaker 4: like that.
• 2:19
  Speaker 2: So if they do events there too, don't they?
• 2:21
  Speaker 3: Yeah, they do.
• 2:21
  Speaker 4: They do different types of events with the Wine Academy. Myself,
• 2:26
  Speaker 4: we do an event monthly there where we pair cigars.
• 2:30
  Speaker 4: Because they have a humidor there tobacco license, we pair
• 2:33
  Speaker 4: cigars with one of the spirits. This not this Sunday,
• 2:37
  Speaker 4: but the following Sunday. I believe it's the nineteenth. I
• 2:39
  Speaker 4: have to look at my calendar, but whatever. That Sunday
• 2:42
  Speaker 4: is the third Sunday of the month. We have an
• 2:44
  Speaker 4: event there that we're featuring the lorenz the rum, which
• 2:48
  Speaker 4: is one of the components of the cocktail we have here.
• 2:50
  Speaker 1: Now, now there's questions in the chat room. Where am
• 2:53
  Speaker 1: I going to get me some more shota?
• 2:55
  Speaker 4: Yeah, you've got a canned, Yeah, we got a can here.
• 2:57
  Speaker 4: So you know, the markets will have this. The markets
• 3:00
  Speaker 4: will have this Horchatta. You can also use rum chotta.
• 3:05
  Speaker 4: That's you were bringing spirit. Yeah, that's the liquor. That's
• 3:10
  Speaker 4: a the way rum spirit.
• 3:16
  Speaker 1: But you could also just throw some together rice, milk, cinnamon, sugar.
• 3:20
  Speaker 3: You could just throw that down a dirty kind of version.
• 3:23
  Speaker 1: No, for sure, just not any you know Mexican place
• 3:25
  Speaker 1: that you have nearby probably has horhot.
• 3:28
  Speaker 4: Absolutely that as tech market, you know things of that
• 3:30
  Speaker 4: nature're going to have some really high quality horhot.
• 3:34
  Speaker 3: This is solid.
• 3:35
  Speaker 4: This is what I like about this cocktail, the true shot.
• 3:40
  Speaker 4: Although we're drinking it neat slowly until we're off. What
• 3:46
  Speaker 4: do you mean I was supposed to do it slowly. Well,
• 3:52
  Speaker 4: the word shot is in the name of the drink, right,
• 3:55
  Speaker 4: But but I like the lightness of it. I was
• 3:58
  Speaker 4: thinking it might be a little creamier, little heavier. Uh
• 4:01
  Speaker 4: sometimes hort trotta can be that way, but this was
• 4:03
  Speaker 4: I really like this. This is nice and thin and
• 4:07
  Speaker 4: very flavorful. All the components of the of the spirits
• 4:11
  Speaker 4: certainly come through the sinella or canela and the lorenz,
• 4:15
  Speaker 4: and it's very uh, refreshing.
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  Speaker 3: In a way.
• 4:19
  Speaker 1: So this is what are the What are the boozes again,
• 4:21
  Speaker 1: they're all from clear water.
• 4:22
  Speaker 4: Yes, they're canela, cinnamon whiskey, and then the lorenz. It's
• 4:27
  Speaker 4: a rum style of rum. And what's what I like
• 4:31
  Speaker 4: about the lorenz is how they make it.
• 4:33
  Speaker 1: Yeah, and it was this say Spanish, French or English rum?
• 4:36
  Speaker 3: Oh, good question. It's more in a an American style.
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  Speaker 4: Let me tell you why, because what we're doing is
• 4:42
  Speaker 4: we're integrating a lot of the characteristics to the flavors
• 4:46
  Speaker 4: in a basket press, similar to how you would make gin.
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  Speaker 4: So they're adding and it really rounds the south. This
• 4:52
  Speaker 4: is triple distilled.
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  Speaker 3: This rum.
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  Speaker 4: So it's it's a very more of a modern take
• 4:58
  Speaker 4: of a style now by age.
• 5:00
  Speaker 3: Triple distilling does that mean really? So they distill it
• 5:04
  Speaker 3: and it comes out of let's say, a gallon, and
• 5:08
  Speaker 3: then you distill that gallon again and then you distill that, so.
• 5:12
  Speaker 4: Getting lighter, thinner, your volumes, less volume.
• 5:16
  Speaker 3: Yeah.
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  Speaker 4: Uh, what you're having is a more delicate, finer spirit.
• 5:22
  Speaker 4: We steal out impurities and takes out impurities. And when
• 5:25
  Speaker 4: you triple distill, you see that a lot with Irish
• 5:28
  Speaker 4: whiskies and things of that nature.
• 5:33
  Speaker 2: All right, steel down under the weather.
• 5:38
  Speaker 3: Feel all right. Well we're back with the benevolent despot himself,
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  Speaker 3: Jimmy Santangelo. He runs the Wine Academy of Utah Wine
• 5:46
  Speaker 3: Academy of Utah dot com for all your wine Academy
• 5:49
  Speaker 3: of Utah needs. Uh. And we've been sampling a churo
• 5:55
  Speaker 3: shot which is really tasty, yep, made with clear water stuff.
• 5:58
  Speaker 1: Uh.
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  Speaker 3: We've got all mines of questions though that people want
• 6:02
  Speaker 3: to know about whiskey and wine and beer.
• 6:05
  Speaker 1: Speaking of whiskey, Yes, this trip of yours is vexing
• 6:10
  Speaker 1: me because I want to go. Then go, I will
• 6:15
  Speaker 1: be in another country all time.
• 6:17
  Speaker 3: It's hard to be carry Jackson, I know.
• 6:19
  Speaker 2: But if you but if somebody else wants to go,
• 6:23
  Speaker 2: how do they do it?
• 6:24
  Speaker 4: You know, it's our Scotland. It's whiskey and yoga Scotland
• 6:27
  Speaker 4: twenty twenty five. So we're going to help you downward
• 6:29
  Speaker 4: Dog for a dram. This is June twenty first of
• 6:32
  Speaker 4: this year. It's a nine day trip. We edited a day.
• 6:36
  Speaker 4: This is with a partner of mind, Kim Dastrip. We
• 6:38
  Speaker 4: are taking you through Edinburgh all the way up through
• 6:41
  Speaker 4: Saint Andrew's into the Highlands.
• 6:44
  Speaker 3: That's where we really get our.
• 6:45
  Speaker 4: Whiskey on and then back down again to the west
• 6:48
  Speaker 4: coast over by Oban, things like that. And it's a
• 6:52
  Speaker 4: fun trip because it's hiking museums, historic you really feel
• 6:56
  Speaker 4: the people, the culture, the whiskey. There's retail therapy.
• 7:02
  Speaker 3: When do you do yoga in the mornings?
• 7:04
  Speaker 4: We activate in Edinburgh it's St Andrew's Square. It's optional, yes,
• 7:10
  Speaker 4: it's strongly recommended. You know when I when I when
• 7:14
  Speaker 4: they were doing yoga, and I would walk by and
• 7:16
  Speaker 4: there would be people, actually tourists taking pictures of us,
• 7:21
  Speaker 4: of the team doing the yoga, of the attendees we
• 7:23
  Speaker 4: all have shirts, you know, so we're all coordinated. And uh,
• 7:27
  Speaker 4: I could overhear people walking by taking photos saying I
• 7:30
  Speaker 4: think they're doing this on purpose.
• 7:34
  Speaker 2: That's how you earn your whiskey. Look, I did this exactly.
• 7:38
  Speaker 3: Now.
• 7:38
  Speaker 4: It's a lot of fun. It's all inclusive. All you
• 7:41
  Speaker 4: got to do is get there and more information. I
• 7:43
  Speaker 4: want to get into Utah dot com.
• 7:44
  Speaker 1: And here's the thing is that so many people have
• 7:46
  Speaker 1: come up to me after after our our little trip
• 7:48
  Speaker 1: that we did here.
• 7:49
  Speaker 3: In downtown Saltlake, Yeah, yeah.
• 7:51
  Speaker 1: And said that was so much fun. And I say
• 7:53
  Speaker 1: to them, now, imagine doing it.
• 7:55
  Speaker 3: In Scotland on a huge scale.
• 7:59
  Speaker 4: Yeah. And I've even called from there on the bus
• 8:02
  Speaker 4: and we're outside of Yeah, that was in the north,
• 8:05
  Speaker 4: outside of Inverness. We were looking for Nassi driving down Lochness.
• 8:13
  Speaker 3: Oh yeah, we found a few times. We had a
• 8:17
  Speaker 3: story here. Yeah. Do we have a question or no.
• 8:20
  Speaker 3: We had a story earlier today. I was talking or
• 8:23
  Speaker 3: was it yesterday about wine pie. Yes, wine pie. We
• 8:27
  Speaker 3: were curious about wine know anything about this, Jimmy, I've
• 8:32
  Speaker 3: got to find it.
• 8:33
  Speaker 1: Uh.
• 8:34
  Speaker 3: There's apparently people are making wine pie where you you
• 8:39
  Speaker 3: pour wine into a uh into some a pie crust,
• 8:44
  Speaker 3: and you put various things in it to thicken it up,
• 8:47
  Speaker 3: and then you bake it and and so you make
• 8:50
  Speaker 3: a wine pie.
• 8:51
  Speaker 2: Not familiar with this, that's you kind of think it
• 8:54
  Speaker 2: sounds terrible.
• 8:55
  Speaker 4: Don't you.
• 8:56
  Speaker 3: I'm willing to try anything in the chat room says
• 9:01
  Speaker 3: why waste the wine? I waste them here it is, says,
• 9:05
  Speaker 3: you take you take your wine, you put in a
• 9:10
  Speaker 3: pie crust, you put in sugar, you put in cornstarch,
• 9:16
  Speaker 3: you put in flour. I guess you'd do it all
• 9:18
  Speaker 3: with that thickens. Yeah, you think it all, think of
• 9:20
  Speaker 3: it all. Then you pour it into the pie crust,
• 9:22
  Speaker 3: bake it for thirty to forty minutes.
• 9:24
  Speaker 4: Yeah, I can see how that fruitiness could come out.
• 9:26
  Speaker 4: You know, it's gonna vapor off the alcohol and mostly
• 9:31
  Speaker 4: you'd think, and yeah, that sounds like it. Would you'd
• 9:34
  Speaker 4: want to use a big rich you know, red or
• 9:37
  Speaker 4: something like that sounds sounds intriguing.
• 9:40
  Speaker 2: What about other desserts that use alcohol?
• 9:43
  Speaker 4: Yeah, so you can use alcohol to glaze a pan,
• 9:45
  Speaker 4: which is a lot of fun. That's either for a
• 9:47
  Speaker 4: savory item where you've got the meat bits or something
• 9:50
  Speaker 4: like that. At the bottom of a roast or bottom
• 9:53
  Speaker 4: of a fry pan. You can add a port, you
• 9:55
  Speaker 4: can add a sherry, things of that nature. I love
• 9:58
  Speaker 4: deglazing a pan with such hang onions.
• 10:00
  Speaker 3: With some sherry. Yeah, and that's just yeah.
• 10:03
  Speaker 4: That caramelization really comes through, brings them together. My I'll
• 10:08
  Speaker 4: share with you what my nana, my grandmother, my nana
• 10:11
  Speaker 4: taught me. She was a big cook, and my nana said,
• 10:14
  Speaker 4: you know, there's one easy way when you cook with wine.
• 10:17
  Speaker 4: For the recipe one you'll never forget it. And it
• 10:20
  Speaker 4: was one shot for the dish and two shots for
• 10:24
  Speaker 4: the chef.
• 10:25
  Speaker 2: There's a recipe have to follow that.
• 10:28
  Speaker 1: Here's someone asking about another event of yours. Any information
• 10:32
  Speaker 1: on the cigar and cocktails for the January event at Clearwater?
• 10:36
  Speaker 1: What cigar did he and Den pick? And why the cocktail? Ah,
• 10:40
  Speaker 1: great question. I do have that information.
• 10:43
  Speaker 4: The cigars that were selecting are from their humid or
• 10:46
  Speaker 4: they usually get a nice special selection for us. And
• 10:50
  Speaker 4: we're using the Lorenz Lorenz rum that we just had here.
• 10:55
  Speaker 4: And uh, the what's fun about these events is there
• 11:00
  Speaker 4: are partially outside. We got the heaters going and it's
• 11:04
  Speaker 4: the Ozinger family frasat f fifty two and that that's
• 11:11
  Speaker 4: got a nice floral note, cedar nightiness to it, and
• 11:15
  Speaker 4: we're using the Lorenz spirit, so I'll likely do the
• 11:18
  Speaker 4: churo shot to finish.
• 11:20
  Speaker 3: But with Lorenz, it's such a.
• 11:22
  Speaker 4: Floral, beautiful, delicate, flavorful rum. There's no aging to it,
• 11:28
  Speaker 4: so you don't get that caramelization, but more of those
• 11:31
  Speaker 4: lighter notes. And I'm gonna I want to make sure
• 11:33
  Speaker 4: that spirit comes really through. And when you smoke a cigar,
• 11:37
  Speaker 4: it's the the first third is going to be the lightest,
• 11:40
  Speaker 4: So I like the pair of the cocktail.
• 11:42
  Speaker 3: That's and then we get more robust. Then we get.
• 11:45
  Speaker 2: That it changes.
• 11:47
  Speaker 3: Yeah, as you smoke the cigar, it all becomes more concentrated.
• 11:51
  Speaker 4: And yep, yeah, the middle third. So I compared it
• 11:54
  Speaker 4: to it like a coffee. Your first coffee is like
• 11:56
  Speaker 4: a coffee and cream your your or a latte, and
• 11:59
  Speaker 4: then the middle is the cappuccino a little bit richer,
• 12:02
  Speaker 4: and then you're down to the last little bit and
• 12:04
  Speaker 4: that's your espresso.
• 12:06
  Speaker 3: So then and then I usually eat the butt.
• 12:10
  Speaker 1: This is the stuff you're gonna learn taking classes from
• 12:12
  Speaker 1: Jimmy Wine Academy of Utah dot Com one of the
• 12:16
  Speaker 1: cigars and whiskey.
• 12:17
  Speaker 3: Yeah. You know a lot of people are trying to
• 12:19
  Speaker 3: do dry January no booze. Yeah. Now, do you have
• 12:24
  Speaker 3: any non alcoholic cocktails you recommend?
• 12:27
  Speaker 4: What's a shrub? Is that a non alcoholic shrubs? A concentrate.
• 12:31
  Speaker 4: I think of a tincture or a simple serp, but
• 12:33
  Speaker 4: you're concentrating it down. There's vinegars involved in things like that,
• 12:37
  Speaker 4: But dry January, Yes, wine Side Zilch, sparkling wine, and
• 12:41
  Speaker 4: not to be all brand naming, but there's sparkling wines
• 12:44
  Speaker 4: that are out there are very good no alcohol.
• 12:48
  Speaker 3: The Geesen g I E. S E N and.
• 12:53
  Speaker 4: Our Rocky Mountain Mixer's previous sponsor, they have all these
• 12:56
  Speaker 4: lined up. Also our friend up the street here, she
• 12:59
  Speaker 4: has them all like a book. I VA Boost Tea
• 13:02
  Speaker 4: and uh the Geese and save Blanc. I did in
• 13:04
  Speaker 4: a blind tasting. I could tell which one it was,
• 13:07
  Speaker 4: but I was really impressed with the aromatic and flavor characteristics.
• 13:10
  Speaker 3: Is it's non alcoholic sev and blanc. Uh. Spark or
• 13:14
  Speaker 3: wines have come a real long way.
• 13:15
  Speaker 4: We used to mimic with a concord grape and like
• 13:19
  Speaker 4: add add sweeteners or add acids to try to mimic wine.
• 13:24
  Speaker 4: Now we're like, well, why don't we just make the
• 13:26
  Speaker 4: wine and then take the alcohol out. Let's see how
• 13:29
  Speaker 4: that goes. So we're actually using the grapes on the
• 13:32
  Speaker 4: beer side. Athletic brewing is pretty darn good. And the
• 13:37
  Speaker 4: spirits we need a few more generations to I think
• 13:40
  Speaker 4: we really nail it. And but the pre can the
• 13:43
  Speaker 4: ready to drink canned non alcoholic cocktails, there's a phony
• 13:48
  Speaker 4: ne groning out there that you will not be able.
• 13:51
  Speaker 4: I bet you you wouldn't know. There's they're not boozing it.
• 13:54
  Speaker 4: It's delicious. Back in the back in the day all
• 13:56
  Speaker 4: we had was near beer. Yeah, there's a there's a.
• 14:00
  Speaker 1: Challenges side by side alcoholic and non alcoholic negrony.
• 14:04
  Speaker 4: Well, if you want to do that, we have next
• 14:06
  Speaker 4: Thursday at Leonardo or excuse me, Tracy Aviary, Tracy Aviery,
• 14:10
  Speaker 4: get your tickets today. We're doing a sponsor with Beehive
• 14:14
  Speaker 4: Cheese small Bites. We've got wine side by side and
• 14:18
  Speaker 4: it'll be blind. So this is the challenge for you
• 14:21
  Speaker 4: just to currious point.
• 14:22
  Speaker 3: Thank you Wine Academy off youtub dot com Jimmy Fantangelo.
• 14:26
  Speaker 4: Have another drink with Jimmy. Thank you, Jimmy, You're welcome.
• 14:28
  Speaker 4: Have a great weekend. Thanks everybody,