Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy for February 28th, 2025

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Have Another Drink with Jimmy the Wine Guy for February 28th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: It's this sponsored Gina.
• 0:01
  Speaker 2: Sugarhouse Distillery is proudly handcrafted in the Mountain West, one
• 0:04
  Speaker 2: small bash at a time, no additives, no artificial colors
• 0:07
  Speaker 2: or flavors, never chill, filtered and finished with a little
• 0:10
  Speaker 2: water and a lot of skill. Visit the Sugarhouse Distillery today.
• 0:13
  Speaker 2: See how It's done twenty two twelve South West Temple.
• 0:17
  Speaker 2: Buy Sugarhouse Spirits today.
• 0:19
  Speaker 3: How the movie Drain might feel better.
• 0:22
  Speaker 4: I'm the modle chrains of the Feel all right.
• 0:25
  Speaker 5: I feel twinger under the weather another time, feel all right?
• 0:30
  Speaker 4: Well, here he is, ladies and gentlemen, the tyrant that
• 0:34
  Speaker 4: runs the Wine Academy of Utah. He cracks the whip.
• 0:39
  Speaker 4: Over there is Shimmy Santangelo Wine Academy of Utah dot com. Now, Gina,
• 0:44
  Speaker 4: I'm going to suggest that when you taste, I would
• 0:48
  Speaker 4: put only moisten your lips with this drink because you're
• 0:51
  Speaker 4: gonna have to walk to your desk later on.
• 0:54
  Speaker 1: So don't don't take a nice big no.
• 0:56
  Speaker 4: Just moisten your lips with it, because you know how
• 0:59
  Speaker 4: you get well, my god, let's though, luck Yeah, we
• 1:04
  Speaker 4: have Sugarhouse's newest release.
• 1:07
  Speaker 5: This is their straight bourbon whiskey. This is a sugarhouse
• 1:12
  Speaker 5: does a great job. They there are true farmer in
• 1:16
  Speaker 5: terms of grained glass products sourcing all you know, we
• 1:19
  Speaker 5: heard farm to table. You know where the chef knows
• 1:22
  Speaker 5: where the produce is from, where he goes to the ranch.
• 1:25
  Speaker 5: This is grain to glass. James following the team down there,
• 1:28
  Speaker 5: know where their grains coming from. It's all Utah, all day,
• 1:32
  Speaker 5: all the time. They're distilling the new spirit. They're sourcing
• 1:36
  Speaker 5: from the grains they're aging at their own location.
• 1:39
  Speaker 4: It's amazing to me. He found people that grow ry Yeah,
• 1:43
  Speaker 4: I mean what you think what you I gotta crop
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  Speaker 4: a rye up here? Were up in Yeah, up in
• 1:49
  Speaker 4: northern part of Utah.
• 1:50
  Speaker 5: It's fantastic and starting in twenty thirteen, really hit the
• 1:54
  Speaker 5: ground running in twenty sixteen, twenty eighteen, you know, because
• 1:58
  Speaker 5: you gotta you gotta wait for you're whiskey to age.
• 2:01
  Speaker 3: Right, Like I asked him, what were those early days? Like,
• 2:04
  Speaker 3: he's a jimmy.
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  Speaker 5: We were running this stills twenty four to seven, two
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  Speaker 5: man teams, and a couple of days later we had
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  Speaker 5: all this new spirit aging these brand new barrels.
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  Speaker 3: Load up the warehouse and then.
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  Speaker 5: We're like, not, what are we gonna do for the
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  Speaker 5: next three to five years.
• 2:21
  Speaker 3: Yeah, you gotta lead.
• 2:22
  Speaker 5: It age and that's why they make delicious rum and
• 2:24
  Speaker 5: vodka and things like that. But today we're talking about
• 2:27
  Speaker 5: the bourbon, the straight bourbon. They're whiskey, and I did
• 2:30
  Speaker 5: make a cocktail, the Bolvardier. But this whiskey is great.
• 2:33
  Speaker 5: It still maintains that mash bill a seventy five corn,
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  Speaker 5: twenty percent rye five percent malted barley, aged in three
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  Speaker 5: different varying sized casks to allow you know, it's like
• 2:44
  Speaker 5: you're a chef. You're letting the same new spirit age,
• 2:47
  Speaker 5: but in different barrel sizes. You're gonna have varying concentrations
• 2:51
  Speaker 5: of that oak treatment, aging, the evaporation, the angels share
• 2:55
  Speaker 5: and so forth. So real artisanal product that we're talking
• 2:58
  Speaker 5: about here, and it's going on sale on Monday. So
• 3:02
  Speaker 5: it's gonna be a couple it's it's already affordable, but
• 3:05
  Speaker 5: it's it's gonna go on sale on Monday, so stock
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  Speaker 5: up with that, especially US operators. So what we've made
• 3:12
  Speaker 5: is a Bovardier cocktail, and what is that The Bolvardier
• 3:15
  Speaker 5: cocktail is a riff on the Negroni, which is a
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  Speaker 5: gin sweet for mouth and a red bitter Italian liqueur,
• 3:21
  Speaker 5: which is typically compared people go to. What I like
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  Speaker 5: to use is Capelletti. Is my red bitter liqueur. Capelletti
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  Speaker 5: is a wine based rather than a spirit based. You
• 3:30
  Speaker 5: get this beautiful texture and mouthfeel with it. Then I
• 3:34
  Speaker 5: want to you know, I don't want to use an
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  Speaker 5: Italian suite for mouth with my Bovardier. I want to
• 3:39
  Speaker 5: use a French sweet vibu. Why reason being the Italian
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  Speaker 5: suite for mooth, as delicious as they are, they have
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  Speaker 5: more of a carmel and nuttiness and just a little
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  Speaker 5: bit well, I'm already gonna be getting that for my
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  Speaker 5: oak aging in my in my bourbon over here. So
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  Speaker 5: I'm using the French formuth that has more herbaceousness. It's
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  Speaker 5: almost like when you're an Italian restaurant and you reach
• 4:02
  Speaker 5: for that the shaker of all the Italian seasoning that
• 4:06
  Speaker 5: you know, the greed of the basil, and it's got
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  Speaker 5: everything smells like that, and it just has this beautiful herbaciousness.
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  Speaker 5: It's good mouthfeel as well, and then of course your
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  Speaker 5: bourbon tying everything together and I call this. This isn't
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  Speaker 5: a technical term, and James, don't take it out of me,
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  Speaker 5: but I refer to your bourbon as a rye forward bourbon,
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  Speaker 5: and I refer to that as a spice that is
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  Speaker 5: really notable for me on this bourbon, which I love
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  Speaker 5: because it makes it very mixable with that extra component
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  Speaker 5: and characteristic in this life.
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  Speaker 4: I don't I don't really care for rye, but but
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  Speaker 4: this mixed with these other ingredients.
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  Speaker 3: There, now, I like this, so that rye flavor comes
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  Speaker 3: down for you. Yeah, no, I agree.
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  Speaker 5: And this is a bourbon, so it's that seventy five
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  Speaker 5: percent corn and only twenty percent rye, but it's at multigriw.
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  Speaker 6: This is called what again, a bouvardier, and I looked
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  Speaker 6: that up, but I suggest we changed the name to
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  Speaker 6: a barbaria because it's two of your favorite ingreens.
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  Speaker 2: This might be this might be my new signature.
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  Speaker 4: Drink loves bourbon and I'm just a drink that she
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  Speaker 4: will wet her lips with. Yes.
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  Speaker 2: A Bulevardier is a man about town a cocktail by
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  Speaker 2: the same name created by Erkson Gwynn, publisher of Boulevardier
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  Speaker 2: magazine for expats living in Paris during the twenties. The
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  Speaker 2: drink was popularized after it was included in a nineteen
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  Speaker 2: twenty seven book called Barflies and Cocktails, Isn't It? The
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  Speaker 2: author credited the cocktail to Gwinn, a regular at Macaloney's bar.
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  Speaker 2: It's a tidy story and a drink to inspire it.
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  Speaker 4: I like that the a bulevardier is a man about
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  Speaker 4: a man who walks around the boulevards. Yeah, yeah, I
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  Speaker 4: love it.
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  Speaker 1: Now, this is really good.
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  Speaker 3: It's a fun seasonal cocktail for sure.
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  Speaker 4: All right, drink. He's here, the benevolent overlord of the
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  Speaker 4: Wine Academy of Utah, the Wine Academy of Utah Jimmy
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  Speaker 4: Santangelo Wine Academy of Utah dot com is where you
• 6:04
  Speaker 4: go to find all kinds of things Jimmy events. You
• 6:08
  Speaker 4: can if you want to learn to be a saunier.
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  Speaker 7: Yeah.
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  Speaker 5: We're updating the website actually should be finalized on Tuesday
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  Speaker 5: of next week. Really new design and it's exciting, you know,
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  Speaker 5: I don't It's fun to be able to upgrade and
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  Speaker 5: add more experience to the website. And we're really focusing
• 6:26
  Speaker 5: on our Instagram page as well. One Academy of ut.
• 6:30
  Speaker 1: Yeah, you're all dapper on there the other day.
• 6:32
  Speaker 3: Yeah, we did that. That was a photo shoot, yeah really.
• 6:36
  Speaker 5: Yeah, promoting It was a cigar photo shoot and Beehive
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  Speaker 5: Cigars downtown here does a really great job with their
• 6:44
  Speaker 5: selections and portraits of smoke. Was the photographer Joe Roberts,
• 6:50
  Speaker 5: and he does a really great job in that intimate
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  Speaker 5: setting and evokes some personalities.
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  Speaker 3: So yeah, you were dapper. Oh yeah.
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  Speaker 4: And now it's warm and he's wearing the shots shirts.
• 7:02
  Speaker 3: Yeah, I'm gonna go work out after this.
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  Speaker 4: So sorry, I know there's a you wanted to talk
• 7:08
  Speaker 4: about this. Jimmy wanted to mention this.
• 7:10
  Speaker 5: Oh yes, evented, Oh yeah, yeah, Well we'll do it
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  Speaker 5: quickly so we can get to some questions. Buddy of mine,
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  Speaker 5: Dax down in Lehigh has a cobbler shop called the
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  Speaker 5: Lucky Soul and over.
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  Speaker 4: Does everybody know what a cobbler is. It's a guy
• 7:26
  Speaker 4: who repair shoes toee repair.
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  Speaker 5: And he's got just the boots in there and the
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  Speaker 5: women's uh just they bring in like, Hey, these were
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  Speaker 5: my grandmothers and they're just gorgeous.
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  Speaker 3: The work he does.
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  Speaker 5: I feel like I'm going to fine wine shop you
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  Speaker 5: know what I mean when you go into something and
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  Speaker 5: I'm just a gas.
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  Speaker 3: But yeah, over Saint Patty's.
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  Speaker 5: Day weekend the fourteenth, fifteenth, and sixteenth, that Friday, Saturday, Sunday,
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  Speaker 5: he's activating his whole space there for a single event permitted.
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  Speaker 5: And I'm gonna have a whiskey pairing class there from
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  Speaker 5: four thirty to six before the evening of starts and
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  Speaker 5: it's deemed it's called Whiskey and Leather pairing. So I
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  Speaker 5: have three different whiskeys and three different styles of lovers. Now, Bill,
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  Speaker 5: you're not gonna chew on them, but you're gonna you're
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  Speaker 5: gonna smell them. And it's and Dax is gonna talk
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  Speaker 5: about leather is shoe repair, things like. But it's so
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  Speaker 5: fun to be able to be creative.
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  Speaker 4: And he's gonna have a bar there.
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  Speaker 5: He's eventually gonna this is just a single event, but
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  Speaker 5: that night that weekend, Yeah, that's what this. It's kind
• 8:27
  Speaker 5: of like a festival and he's got a lot of
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  Speaker 5: activities going on, and eventually he's gonna have something. I
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  Speaker 5: don't want to say it because I don't want to
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  Speaker 5: put him on the hook for it, but he lucky
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  Speaker 5: Sole Shoe Repair dot Com to get tickets for this event,
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  Speaker 5: whether it's mine or just to go to the festivities
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  Speaker 5: over the weekend.
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  Speaker 3: It's really cool.
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  Speaker 4: And is it so o l E Lucky Soul?
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  Speaker 2: Yeah?
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  Speaker 4: Yeah, all right, let's go to questions for it.
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  Speaker 1: Here's a text question. Oh, we have a phone call. Actually, okay,
• 8:55
  Speaker 1: let me go to Daniel here.
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  Speaker 4: Hey Daniels, Daniel, go ahead, Daniel, Yeah, Hey, you good.
• 9:01
  Speaker 4: What's your question? So?
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  Speaker 7: I am decently versed in cigars of not decently versed
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  Speaker 7: in liquor, and I was gonna host kind of a
• 9:12
  Speaker 7: cigar party and I actually go to be high cigar.
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  Speaker 7: They're great guys, cool, but I was wondering if you
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  Speaker 7: know of a certain liquor or is it just whiskey
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  Speaker 7: that is kind of like a good palette censor between cigars.
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  Speaker 7: I don't know if.
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  Speaker 5: That's yeah, between cigars or with pairing with the cigars,
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  Speaker 5: depending on what type of scar you have, what type
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  Speaker 5: of smokes. Say you're going to do a Connecticut rap,
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  Speaker 5: which is a little lighter in profile, you know, don't
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  Speaker 5: be surprised with do a gin. You'll be surprised on
• 9:45
  Speaker 5: how that Connecticut wrap pops those or bacious notes of
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  Speaker 5: the gin, but then also move over to a lighter style,
• 9:52
  Speaker 5: thinner spirit whiskey, such as an Irish whisky or maybe
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  Speaker 5: a Scotch from the space. I don't do anything smoky,
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  Speaker 5: but that once you get into your Maduro's, you're really dark, rich,
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  Speaker 5: beefy kind of cigars.
• 10:05
  Speaker 3: Uh, look at a rum.
• 10:07
  Speaker 5: Look at a nice big pot stilled rum, whether it's
• 10:11
  Speaker 5: from Jamaica or otherwise, that really brings out the fruitcake
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  Speaker 5: notes and things like that.
• 10:15
  Speaker 1: It sounds to me like he could use a.
• 10:19
  Speaker 3: Little cigar and spirits. Unadmy thing down.
• 10:23
  Speaker 5: A clear water where Yeah, yeah, each month we you
• 10:26
  Speaker 5: and the boys can come down to clearwater as well.
• 10:29
  Speaker 6: Yeah so, Wine Academy of Utah dot com is the website.
• 10:32
  Speaker 6: Do you need any more clarification there? No, that's perfect,
• 10:36
  Speaker 6: appreciate it, Thanks you later. Let's see other than tonic water,
• 10:41
  Speaker 6: what do you recommend to mix with gin?
• 10:43
  Speaker 5: Fever Tree is you know, a premium tonic water. You
• 10:48
  Speaker 5: know it really is based on the gin too. What
• 10:53
  Speaker 5: else do you mix with gin? Yeah? Oh, sorry, you
• 10:59
  Speaker 5: can make a friend, Steve. That's a sparkling water, lime juice,
• 11:03
  Speaker 5: a little bit of sugar. Making this French seventy five,
• 11:06
  Speaker 5: you know put in. You start with your dry ingredients,
• 11:08
  Speaker 5: such as you're just a barspoonful of powdered sugar. Some
• 11:12
  Speaker 5: people like to use simple syrup. I like powdered sugar
• 11:15
  Speaker 5: because it foams and frots. Then your lemon juice that's
• 11:19
  Speaker 5: gonna start dissolving the sugar. Then add your gin, and
• 11:22
  Speaker 5: then just take your barspoon under there, twirl it around,
• 11:25
  Speaker 5: get all that dissolved, and then float your sparkling wine
• 11:29
  Speaker 5: to the top. Some people do make this on ice.
• 11:32
  Speaker 5: I like it and prefer it in a sparkling wine
• 11:35
  Speaker 5: and flute and a nice long horse sneck of a
• 11:40
  Speaker 5: lemon peel, so.
• 11:41
  Speaker 3: You're just peeling and peeling that lemon.
• 11:44
  Speaker 5: So it's a long curl that from the bottom of
• 11:46
  Speaker 5: that glass up into the top and dangling out.
• 11:49
  Speaker 4: So damn fancy. You know. Really, all you need with
• 11:52
  Speaker 4: gin is the juice. You just need gin and juice,
• 11:55
  Speaker 4: baby juice weezel, that's all you need.
• 11:57
  Speaker 3: Gin juice.
• 11:58
  Speaker 1: I haven't had the juice weeze a little while.
• 12:00
  Speaker 3: Spring breaks coming up.
• 12:02
  Speaker 6: Let's see, I've started getting into amari picking.
• 12:06
  Speaker 1: Pickings are pretty slim at the liquor store.
• 12:08
  Speaker 6: So right now is Amorrow, No Nino and Fernee Bronca.
• 12:12
  Speaker 3: What's so Amorrow is a bitter liqueur and the Nina
• 12:19
  Speaker 3: so great.
• 12:21
  Speaker 5: Tomorrow local is water Pocket. Water Pocket does it great,
• 12:25
  Speaker 5: and they have their distillery open to the public, so
• 12:28
  Speaker 5: you can get more than what's available in the wine stores.
• 12:30
  Speaker 3: But the wine stores do carry their products.
• 12:32
  Speaker 5: Shout out to Albert Scott on water Pocket in his
• 12:35
  Speaker 5: Tomorrow's for net Bronco.
• 12:37
  Speaker 3: Right, that's a staple.
• 12:39
  Speaker 5: We do have a couple of Tomorrows who at one
• 12:42
  Speaker 5: time there's a couple of bars that have an excellent
• 12:46
  Speaker 5: Amorrow selection. Whiskey Street right next door White Horse Franklin Ave.
• 12:53
  Speaker 5: So that restaurant group has good water which is going
• 12:56
  Speaker 5: to have a good selection for you.
• 12:58
  Speaker 3: Yeah yeah, and Lake Effect.
• 13:02
  Speaker 5: Uh these are so this is going to give you
• 13:04
  Speaker 5: a chance to see what the heck's out there? What
• 13:07
  Speaker 5: you so, then if you know it's already listed in
• 13:11
  Speaker 5: a state, that can be then ordered special order or
• 13:14
  Speaker 5: keep an eye on that skew number coming through because
• 13:18
  Speaker 5: sometimes people order a case and only pick up partial
• 13:21
  Speaker 5: and then it'll be flooded into the market. But it
• 13:23
  Speaker 5: gets snapped up quick. I know that doesn't have a
• 13:26
  Speaker 5: good answer, but that's a good perspective of it.
• 13:27
  Speaker 6: It's active and of course you've got your trip to.
• 13:32
  Speaker 5: Scotland June twenty first, we're looking for three more people
• 13:35
  Speaker 5: to max the trip out. We're really excited we're going
• 13:37
  Speaker 5: to Scotland. Only three more people, yes, to max it
• 13:41
  Speaker 5: out to fourteen.
• 13:42
  Speaker 4: So a couple and then a weirdo.
• 13:45
  Speaker 3: Who Bill, he's trying to sell it.
• 13:47
  Speaker 1: Yeah, a confident well.
• 13:51
  Speaker 3: Person self confident are in Utah.
• 14:01
  Speaker 4: So I've finished a couple in a loaner you folks,
• 14:05
  Speaker 4: And well, yeah, it's the Whiskey.
• 14:08
  Speaker 5: And Yoga twenty twenty five. And I do this with
• 14:11
  Speaker 5: my partner, Kim Dast, my business partner. She's a yoga
• 14:14
  Speaker 5: instructive and meditative instructor and it was just such a
• 14:18
  Speaker 5: blast last year that we wanted to do it again
• 14:20
  Speaker 5: and we look forward. More information on the Wyde Kennon
• 14:23
  Speaker 5: viewtah dot com. We have the whole itinerary there and pricing.
• 14:27
  Speaker 6: All right, Well, we will see you next week for
• 14:31
  Speaker 6: our big party.
• 14:32
  Speaker 5: Of course, that's right next week next Saturday, Saturday, ken
• 14:36
  Speaker 5: Garfew Club. That's going to be a lot of fun,
• 14:39
  Speaker 5: and I guess you can schedule a lunch with them,
• 14:43
  Speaker 5: a complimentary tour and lunch, and to check out the club.
• 14:48
  Speaker 5: Since we over sold. We sold so quickly that we
• 14:51
  Speaker 5: want to extend the opportunity to still enjoy the club.
• 14:54
  Speaker 5: Melissa up there, the new member advisor. She is fantastic.
• 14:58
  Speaker 5: She's just so much fun to be around, and she
• 15:00
  Speaker 5: explains everything so well. I'm a member of the club
• 15:03
  Speaker 5: and my family and I love it, and I want
• 15:06
  Speaker 5: to have everyone else enjoy the same.
• 15:09
  Speaker 4: All right, Jimmy Santangelo Wine Academy of Utah dot com.
• 15:13
  Speaker 4: Thanks Jimmy, you got it.
• 15:15
  Speaker 3: Thanks Jerry Weekend, everybody