Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from August 29th, 2025

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Have Another Drink with Jimmy the Wine Guy from August 29th, 2025 · The Radio From Hell Show - Best Of

• 0:02
  Speaker 1: Filka all right time and dry.
• 0:11
  Speaker 2: Well.
• 0:13
  Speaker 1: Here he is the bold goose looney who runs the Wine.
• 0:17
  Speaker 3: Academy of Utah Wine Academy of Utah dot com. Jimmy
• 0:21
  Speaker 3: Santangelo mixing him up like a madman. I was hoping, Jimmy,
• 0:26
  Speaker 3: that you were mixing U Todd mentioned I think three
• 0:29
  Speaker 3: different alcohols in that, the vodka, the gin and the canela,
• 0:35
  Speaker 3: and I was hoping you were making me a drink
• 0:36
  Speaker 3: with all three of them in it.
• 0:38
  Speaker 2: Yeah. Well, well we have the clear water vodka in this.
• 0:43
  Speaker 2: I'm making you an espresso martini. Uh, this smells are great.
• 0:46
  Speaker 2: You're gonna this smells are great, And what you have
• 0:49
  Speaker 2: here is an espresso martini, one of the more kind
• 0:52
  Speaker 2: of a throwback drink that's kind of coming back. We're
• 0:54
  Speaker 2: seeing it on a restaurant cocktail menus, and because the
• 0:58
  Speaker 2: qualities needs to become a finer, more higher end in quality,
• 1:03
  Speaker 2: so of course we're starting with the clear water vodka.
• 1:07
  Speaker 2: This is on sale this month. This is a corn
• 1:10
  Speaker 2: based vodka sixteen ninety nine, normally nineteen ninety nine, so
• 1:15
  Speaker 2: definitely stock up. The sale will go at the end
• 1:18
  Speaker 2: of the month, which is just around the corner. Then
• 1:20
  Speaker 2: we're featuring in a an espresso martini. Couple of components
• 1:25
  Speaker 2: you need in espresso liqueur. So I love this Lixarto,
• 1:28
  Speaker 2: this Lixardo liqueur. It is very good on its own,
• 1:31
  Speaker 2: on the rocks or otherwise.
• 1:32
  Speaker 1: I didn't know they did anything but the cherries.
• 1:34
  Speaker 2: Yeah, it's pretty good stuff. It's fun stuff.
• 1:37
  Speaker 1: I'd put vanilla ice cream.
• 1:39
  Speaker 2: It's fantastic. Yeah, No, you're absolutely right. Just a simple
• 1:43
  Speaker 2: cold brew that I did. You could use coffee, chill
• 1:47
  Speaker 2: it down, that kind of thing, and you're adding hot coffee,
• 1:49
  Speaker 2: you're gonna get too much dilution in your ice. And
• 1:52
  Speaker 2: then some simple syrup. This is Terbernato simple syrup that
• 1:55
  Speaker 2: I did, simple one to one ratio, so it's a
• 1:59
  Speaker 2: little sweeter, so I don't use as much. And it's
• 2:02
  Speaker 2: a shook. A shook. You gotta shake this drink because
• 2:04
  Speaker 2: there's some components of this cocktail that don't have alcohol
• 2:07
  Speaker 2: in it. But the smoothness of this vodka just really
• 2:10
  Speaker 2: provides a great base, great color. This can go in
• 2:13
  Speaker 2: either a rocks glass with the ice. I like using
• 2:16
  Speaker 2: peasant style, which is you're using the ice from the
• 2:20
  Speaker 2: shaker rather than straining over fresh ice and then or
• 2:24
  Speaker 2: you could just strain in a martini glass or a
• 2:26
  Speaker 2: coop and three espresso beans if you want to get fancy,
• 2:30
  Speaker 2: and yeah, there you have it.
• 2:32
  Speaker 1: I you know, I'm hard pressed to taste the alcohol
• 2:36
  Speaker 1: with us.
• 2:37
  Speaker 2: So that's one of those drinks that would get me
• 2:39
  Speaker 2: in trouble in a hurry.
• 2:41
  Speaker 1: So I'm just wondering, this.
• 2:42
  Speaker 2: Is really well balanced. A lot of the flavors are
• 2:44
  Speaker 2: coming through that Lexardo. This is a higher quality. There's
• 2:49
  Speaker 2: a couple of we do have a local Espresso Liqueur,
• 2:53
  Speaker 2: there's Blacks Espresso Liqueur, there's this the Lexado. I'm more
• 2:59
  Speaker 2: leaning towards this. I like the the nuttiness of the
• 3:04
  Speaker 2: espresso really comes out with Alexaro for me, and I
• 3:08
  Speaker 2: like to, you know, I wanted to taste that coffee,
• 3:12
  Speaker 2: you know kind of thing.
• 3:13
  Speaker 3: Yeah, yeah, that's why. I mean, you could almost do
• 3:17
  Speaker 3: it without. Of course, we have to do it with
• 3:19
  Speaker 3: the vodka because we love we love our sponsor. But
• 3:22
  Speaker 3: I wonder if it how different it would taste without it.
• 3:25
  Speaker 3: You know, it's a great question. I actually made a
• 3:27
  Speaker 3: couple mistakenly without the.
• 3:29
  Speaker 2: Vodka, and but vodka is a really good base. It's
• 3:34
  Speaker 2: a really great filler, and especially the clear water here
• 3:38
  Speaker 2: is triple distilled. At least they distill, excuse me, not
• 3:43
  Speaker 2: triple distilled, triple filtered. They filter this vodka until they
• 3:47
  Speaker 2: do they're they're happy with it. And it's just such
• 3:50
  Speaker 2: a clean vodka on its own. Making it with martini's
• 3:54
  Speaker 2: a little drive. Remove an olive in there or maybe
• 3:58
  Speaker 2: some citrus. I prefer with the olive. The salinity in
• 4:01
  Speaker 2: there is really good when making a routini with this.
• 4:04
  Speaker 2: But yeah, it really fills in the gaps ties it
• 4:07
  Speaker 2: all together.
• 4:07
  Speaker 1: Yeah. Well it's it's a mighty tasty and you can
• 4:11
  Speaker 1: and refreshing.
• 4:11
  Speaker 3: You can buy this this at the liquor store.
• 4:15
  Speaker 2: All the ingredients are available. The Lexardo's available as well
• 4:18
  Speaker 2: as the the clearwater vodka. It is. It's called SPA,
• 4:24
  Speaker 2: a special pricing allowance or something like that. It basically
• 4:27
  Speaker 2: means it's on sale. So every once in a while
• 4:31
  Speaker 2: the states on the behest of the brokers or the
• 4:33
  Speaker 2: distributors drop pricing. And this is at sixteen ninety nine,
• 4:38
  Speaker 2: no business that should be that inexpensive. It's it's a
• 4:41
  Speaker 2: nice vodka.
• 4:42
  Speaker 3: Yeah, and now I know you're leaving town here later
• 4:46
  Speaker 3: on today. Yeah, maybe we talk about that a little bit.
• 4:49
  Speaker 3: And also you're going to hang around so people can
• 4:50
  Speaker 3: ask you questions. Yeah, little Q and A eight seven
• 4:53
  Speaker 3: seven six oh two nine six nine six is the
• 4:56
  Speaker 3: number to ask any questions of Jimmy about alcohol, all
• 5:00
  Speaker 3: about cocktails, about mixing, about wine, about restaurants, about restaurant etiquette,
• 5:06
  Speaker 3: all that kind of thing.
• 5:07
  Speaker 1: But you're going to Cedar City for.
• 5:10
  Speaker 2: The Utah Wine Festival this weekend, so.
• 5:13
  Speaker 1: Maybe people have questions about that.
• 5:15
  Speaker 2: That'd be great. Yeah, absolutely awesome.
• 5:18
  Speaker 1: All Utah wines or is it?
• 5:20
  Speaker 4: Oh?
• 5:20
  Speaker 2: Yeah, The Utah Wine Festival celebrates all Utah wines and
• 5:24
  Speaker 2: it's a competition. We activate the space this evening Friday night.
• 5:28
  Speaker 2: I've got a couple of events going on, popcorn and wine,
• 5:31
  Speaker 2: and there's another event going on, and then following on Saturday,
• 5:35
  Speaker 2: we have Taste with It. Be the judge. You're signed
• 5:39
  Speaker 2: a judge and you're gonna walk through tasting all sixty
• 5:42
  Speaker 2: eight of the submitted Utah wines and there's huge tables
• 5:46
  Speaker 2: and you're the judge. I'm gonna mc the whole thing.
• 5:49
  Speaker 2: So I got about five tables of judges out there
• 5:51
  Speaker 2: with about ten people joining them, so it's gonna be
• 5:55
  Speaker 2: a lot of fun. And then big dinners, epicuring on
• 5:58
  Speaker 2: the edge. I'm gonna be born wine on this cliff
• 6:01
  Speaker 2: side edge. I got my boots and that's gonna be
• 6:04
  Speaker 2: fun being a small lia there, multi course wine dinner,
• 6:07
  Speaker 2: and then then a brunch in the in the vineyard
• 6:11
  Speaker 2: on Sunday at into this or Yeah, there's tickets available.
• 6:15
  Speaker 2: I believe some of the tastings and things like that
• 6:18
  Speaker 2: are sold out. But you know, if you're going to
• 6:19
  Speaker 2: be making your trip down there, say hey, I know
• 6:22
  Speaker 2: Jimmy the wine guy. Uh so we'll see what we
• 6:24
  Speaker 2: can do for you on the popcorn of wine tasting.
• 6:26
  Speaker 2: Tomorrow's event is gonna be fun. And there's a lot
• 6:29
  Speaker 2: of events. That was a brief highlight. That was a
• 6:32
  Speaker 2: brief lot of stuff.
• 6:34
  Speaker 3: All right, Well, we got a full bank of phones,
• 6:37
  Speaker 3: a lot of questions for Jimmy, so let's get through.
• 6:39
  Speaker 1: Them right away and start with the killer. Hey killer, Hey,
• 6:44
  Speaker 1: good morning, Hey, what's your question.
• 6:47
  Speaker 3: Hey, A bunch of buddies out at Bernie Man are
• 6:50
  Speaker 3: bringing a bunch of abstinence home.
• 6:53
  Speaker 1: I need to know what you do with absence how
• 6:55
  Speaker 1: do you serve it? When do you serve it?
• 6:57
  Speaker 2: Yeah? Great question. Yeah absinthe, that's uh, you know, we
• 7:01
  Speaker 2: had a question on this last week or a couple
• 7:03
  Speaker 2: of weeks ago. Uh. It just a touch of sugar, drip,
• 7:08
  Speaker 2: drip your absinthe over a touch of sugar at a
• 7:12
  Speaker 2: little bit of water and then slowly fold in more
• 7:15
  Speaker 2: of the absinthe and stir. And that can be done
• 7:20
  Speaker 2: in the rocks glass. It's this traditional nice vessel, this
• 7:24
  Speaker 2: fountain looking thing where you open up the fountain and
• 7:26
  Speaker 2: the water drips. But you can accelerate that process and
• 7:31
  Speaker 2: crunch down, sit in the backyard patio and it's a
• 7:34
  Speaker 2: great great after dinner, great when you ain't got nothing
• 7:38
  Speaker 2: to do.
• 7:39
  Speaker 3: You guys are all flavorful guys, face first in the
• 7:42
  Speaker 3: lawn before you know it.
• 7:44
  Speaker 2: I'm glad that you're bringing your buddies are bringing back,
• 7:47
  Speaker 2: and I hope they're safe and burning.
• 7:48
  Speaker 5: Man.
• 7:48
  Speaker 2: I understand the weather's a little whack a doodle, all right,
• 7:52
  Speaker 2: I don't care.
• 7:53
  Speaker 1: I don't know. Hey, it legal to have absence in Utah.
• 7:57
  Speaker 2: Yes, the whole worm would scare is such arts per
• 8:00
  Speaker 2: million low, which is the concern, and it's what was
• 8:03
  Speaker 2: more of a federal thing than anything in Utah. But yes,
• 8:06
  Speaker 2: to answer your question, we do have absence on this shelf.
• 8:09
  Speaker 1: All right, there we go. Cool, thank you, always appreciate you.
• 8:14
  Speaker 1: By Let's go to Troy.
• 8:16
  Speaker 6: Troy is here, hey, h right, Hi, yeah, no, I've
• 8:21
  Speaker 6: got a question around I picked up. I've got a
• 8:24
  Speaker 6: healthy collection of gins and I have one. I have
• 8:28
  Speaker 6: one specific one that I no matter which way I
• 8:32
  Speaker 6: try to mix it, it doesn't seem to go well.
• 8:33
  Speaker 6: And it's a bloody charaz gin. Wow have you ever
• 8:38
  Speaker 6: come across that?
• 8:39
  Speaker 2: I haven't. I haven't, But what a challenge you have.
• 8:42
  Speaker 2: I mean, I love this. What where did you get this?
• 8:46
  Speaker 2: And and is it b l o O d y?
• 8:50
  Speaker 2: And then what what's the charaz s h? I r asy?
• 8:53
  Speaker 6: Yeah, yeah, yeah, it's a it was a gin that
• 8:57
  Speaker 6: was I think it's fermented or it sat in a
• 9:01
  Speaker 6: chiraz wine barrel.
• 9:03
  Speaker 2: Oh sure, so it's got some color to it.
• 9:06
  Speaker 6: Yeah, it's really really purple. And I it's based out
• 9:12
  Speaker 6: of Australia. Tried their drink mixed suggestions. But now I'm
• 9:18
  Speaker 6: just asking for some Uh.
• 9:20
  Speaker 3: I know, I know, so I know, I know you
• 9:23
  Speaker 3: need to drink it upside down, because.
• 9:27
  Speaker 2: Okay, I can try that sore. This is the deal.
• 9:30
  Speaker 2: When they age a gin in a barrel, it's referred
• 9:33
  Speaker 2: to as an old tom gin. So you're gaining a
• 9:35
  Speaker 2: little bit of color being in a shraw's barrel, unlike
• 9:39
  Speaker 2: a neutral grain barrel or non neutral grain, but a
• 9:43
  Speaker 2: fresh new oak barrel or maybe one that was used.
• 9:46
  Speaker 2: Usually use them with white wines like Chardonnay or bourbon uh.
• 9:50
  Speaker 2: And then that's when you're getting the Vanilla's the van
• 9:52
  Speaker 2: and the cloves adding to your old time gin gin
• 9:55
  Speaker 2: that's been aging and barrel. However, you got one in
• 9:58
  Speaker 2: a red wine barrel of all things. So now you're
• 10:02
  Speaker 2: getting fruit, you're getting plumb, you're getting you're getting fig
• 10:05
  Speaker 2: You're getting a little bit of those red notes in there.
• 10:08
  Speaker 2: Nonetheless old tome barrel age gin negroni, barrel age negroni.
• 10:13
  Speaker 2: Do equal parts of your gin. Do your sweet for
• 10:17
  Speaker 2: mouth and your capaletti or uh compari, but I prefer capilletti.
• 10:23
  Speaker 2: It'll be nice and round and it'll emphasize those sweet notes,
• 10:27
  Speaker 2: and you're sweet for mouth. You can go Italian sweep
• 10:30
  Speaker 2: for moveth, but you already got enough richness in there,
• 10:32
  Speaker 2: so I'd recommend Dolan the French formouth to bump up
• 10:36
  Speaker 2: some of the herbaceousness dragging in some of those gin
• 10:40
  Speaker 2: characters for you.
• 10:41
  Speaker 1: Give that a shot.
• 10:41
  Speaker 2: Okay, I will, thank you very much. Kind of overwhelmed him. Sorry, man,
• 10:49
  Speaker 2: listen to this.
• 10:50
  Speaker 5: On the podcast and write it all down.
• 10:52
  Speaker 1: You'll get all of that information there was.
• 10:54
  Speaker 6: I've got pen and paper.
• 10:57
  Speaker 2: Appreciate the question, buddy. Good luck with that.
• 11:00
  Speaker 1: Let's go to William.
• 11:01
  Speaker 4: Hello, hy William, Thank good morning.
• 11:04
  Speaker 2: Lord.
• 11:05
  Speaker 1: Yeah, what's up? Question?
• 11:07
  Speaker 4: Question for Jimmy Bourbon Rye blends Bourbon. Yeah, what is
• 11:15
  Speaker 4: your opinion on them? And the reason I'm asking is
• 11:17
  Speaker 4: not Freak recently released their Bourbon tex Rye Blend, which
• 11:24
  Speaker 4: is thirty of their nine year Bourbon and their seven
• 11:29
  Speaker 4: year Rye at one hundred and thirteen proof. I know
• 11:33
  Speaker 4: you can't get it here in the state or in.
• 11:36
  Speaker 2: The stage of your time.
• 11:37
  Speaker 4: Actually put it down to a mestique to pick up.
• 11:39
  Speaker 2: A bottle I have on hold nice.
• 11:42
  Speaker 4: So I'm just curious what your thoughts are on it.
• 11:44
  Speaker 2: You know, I think it's filling in a gap. You're
• 11:46
  Speaker 2: finding that a lot of the distilleries have over stock
• 11:50
  Speaker 2: and they're blending. There's a market for bourbon and rye
• 11:53
  Speaker 2: based blends. High West started off with the bou rye.
• 11:58
  Speaker 2: I mean I started off, but they serve we popularized
• 12:01
  Speaker 2: it despite being here in our own market, being influenced
• 12:05
  Speaker 2: and biased with High West products. They certainly it is
• 12:09
  Speaker 2: a category that's up and coming. Now your age range there.
• 12:13
  Speaker 2: I'm curious as to why the proof is so high.
• 12:16
  Speaker 2: They could have proved it down to extend the yield,
• 12:19
  Speaker 2: but perhaps those flavor characteristics and notes just that's exactly
• 12:23
  Speaker 2: where they wanted it to be. So my opinion is,
• 12:26
  Speaker 2: to answer your question, it's filling in a gap. So
• 12:29
  Speaker 2: the opportunity to yeah, and you utilizing excessive inventory.
• 12:38
  Speaker 1: Just be careful.
• 12:44
  Speaker 6: I just want to thank you my pleasure.
• 12:47
  Speaker 4: I TechEd several months ago and Bill gave me some
• 12:51
  Speaker 4: recommendations when Jimmy was sick, and I found those very helpful.
• 12:55
  Speaker 1: So right, thank you, You're welcome.
• 12:58
  Speaker 2: There you go, thank you, thank you.
• 12:59
  Speaker 1: Right, let's go to Jamuna.
• 13:03
  Speaker 5: Are you there?
• 13:04
  Speaker 1: Hi?
• 13:06
  Speaker 2: Hi?
• 13:07
  Speaker 7: So I had a question about Michigan wine. So my
• 13:11
  Speaker 7: husband took me on this the price trip. We had
• 13:14
  Speaker 7: no idea where we were going or he knew. I
• 13:17
  Speaker 7: had no idea, but we went to Travers City, Michigan.
• 13:20
  Speaker 1: Yeah.
• 13:22
  Speaker 7: Are you doing out here?
• 13:23
  Speaker 2: Yeah? Yeah?
• 13:24
  Speaker 7: And the wineries were some of the beautiful people amazing.
• 13:30
  Speaker 7: There was a food and wine festival that you need
• 13:33
  Speaker 7: a lot of the winery owners and I just I
• 13:37
  Speaker 7: never see Michigan wines here in Utah, and I went
• 13:41
  Speaker 7: to go try and find some, and I just it
• 13:43
  Speaker 7: doesn't seem like that's a really big, big market here.
• 13:46
  Speaker 7: But that was some of the best wine I've ever had.
• 13:47
  Speaker 2: I'm so glad to hear that. I feel the same
• 13:50
  Speaker 2: way when I go to the Finger Lakes wine growing
• 13:52
  Speaker 2: region in central New York where I'm from in upstate,
• 13:57
  Speaker 2: and you won't find many of those producers is distributed
• 14:00
  Speaker 2: across the area because they don't make enough to distribute.
• 14:06
  Speaker 2: They don't make enough to distribute. So it's not like
• 14:08
  Speaker 2: a Utah thing, We're not going to buy that. It's
• 14:11
  Speaker 2: just they're probably not they being the Michigan wineries are
• 14:14
  Speaker 2: not distributing it. One thing you can do is maybe
• 14:19
  Speaker 2: contact them directly, request a direct ordershipment that kind of thing,
• 14:23
  Speaker 2: or if you have friends and family that are visiting
• 14:25
  Speaker 2: they can bring in some bottles or something of that nature.
• 14:27
  Speaker 2: But I agree some of these smaller wineries throughout their country.
• 14:31
  Speaker 2: Every state in the US makes wine, has producers, and
• 14:36
  Speaker 2: I'm so glad that you enjoyed the wines in Michigan.
• 14:40
  Speaker 2: Great people, those Michiganders. I got a lot of friends
• 14:43
  Speaker 2: and family from there, and I can only imagine that
• 14:46
  Speaker 2: the wine scene there is very passionate. We dedicated.
• 14:50
  Speaker 1: We need to start a bootleg in big business. Jimmy,
• 14:53
  Speaker 1: So somebody like you, Munico.
• 14:56
  Speaker 3: I really want I really want this Michigan wine, and
• 14:59
  Speaker 3: it's kind of hard to get. This is how much
• 15:02
  Speaker 3: it'll cost you for us to go and get.
• 15:04
  Speaker 1: It for you. This is what will happen, all right.
• 15:06
  Speaker 1: Jimmy will drive the eighteen.
• 15:07
  Speaker 5: Wheelers and I will run blocker in my trans am.
• 15:11
  Speaker 1: Nice. Right, that's it, and Dom Delawise will be.
• 15:16
  Speaker 2: Bill. Right, Thanks, thanks later.
• 15:23
  Speaker 5: All right, thank you very much.
• 15:24
  Speaker 3: All right, Jimmy, thank you. You're off to the wine festival.
• 15:29
  Speaker 2: Yeah. I gotta tell you though, if I can say this,
• 15:31
  Speaker 2: we have something fun. A Wine Academy of Utah event
• 15:35
  Speaker 2: Capitol Reef Yoga Retreat Friday, October seventeenth through Sunday, October nineteenth,
• 15:41
  Speaker 2: joined myself in Kim Dastrup for an unforgettable weekend in
• 15:44
  Speaker 2: Teesdale with yoga, cider, spirits and wine. Just a few
• 15:47
  Speaker 2: miles away from Capitol Reef National Park. We will enjoy
• 15:50
  Speaker 2: a tasting and tour at a place sight Ery and
• 15:52
  Speaker 2: tap Room, a private tasting in history of Utah spirits
• 15:56
  Speaker 2: led by myself, a multi course wine dinner house Backbone,
• 15:59
  Speaker 2: and daily yoga retreats and hiking throughout Capitol Reef. For
• 16:02
  Speaker 2: more information, going to Wind Academy Utah dot com. Sounds
• 16:05
  Speaker 2: and Yeah Teasdale Yoga Retreat. Hope to see you there.
• 16:09
  Speaker 1: Sounds great? All right? Thanks Jimmy, Safe travel and.
• 16:11
  Speaker 5: You go to Cityweekly dot net and vote for Jimmy
• 16:14
  Speaker 5: as Utah's best Spirit Educator and Brad Wheeler is Best Utah.
• 16:22
  Speaker 1: Jimmy, feel all right,