Metro Newspaper – 20 January 2015
The Wild Geese Single Malt – Yes, it’s an Irish whiskey, but this fine malt is a treat as a simple whiskey soda.
In Sagnino, Northern Italy, just on the edge of the Swiss border lies Antico Mognano, a family run restaurant that offers rustic dishes in a relaxed setting at affordable prices. The cooking is mainly classic Mediterranean and it has a lovely range of spirits and beer collections, the restaurant has delighted locals as well as destination diners for many years. It’s an elegantly decorated restaurant that has a great balance of smartness with a sense of relaxed refinement.
Owned by the Vinci family, and headed up by Fernando Vinci and his two sons Davide and Giuseppe who are in charge of the front of house and its beverages. Giuseppe is the spirits specialist while Davide looks after the beer selections, which included some rare and well-crafted Belgian beers. Together the knowledgeable brothers have created an extended fine collection of spirits and beers that are well selected to ensure they match the style of the restaurant’s famous cuisine.
Known for its authentic Mediterranean flavours it prides itself on using carefully well-sourced seasonal ingredients to ensure that all the dishes arrive to the customers with the maximum freshness. Its famous fish dishes are a must try when you visit, masterfully cooked with beautiful tastes and the perfect balance of seasoning and textures.
Antico Mognano will not tolerate anything other than the finest premium spirit for their customers so naturally serve The Wild Geese Irish Whiskey, which has been voted three times best Irish whiskey. Both Giuseppe and Davide think the whiskey’s unique tasting profile fits well with the cuisine, finding the story of The Wild Geese inspiring. To top it off, the service provided is characterised by extreme professionalism, attention to detail, ensuring a silky smooth and enjoyable mealtime.
You can find THE WILD GEESE® IRISH WHISKEY in Antico Mognano
The Antico Mognano Restaurant and Pizzeria
Via Pio XI n.150 22100 Como (Sagnino)
Phone: 031 543413
View full article at ‘Tasting Britain’
In a Nutshell
Combines all the smoothness you come to expect from Irish whiskey with some memorable theatrics on the palette. It feels like something even the most jaded/seasoned whisky drinker will experience as different (and I’m neither jaded nor seasoned) As it is so very different to every other single malt I’ve tried up to this point, it might be an acquired taste. I’m not too keen on it (yet?). The taste is super distinctive and smooth as silk.
Irish distilling…still going strong
The Wild Geese Collection/Distillery are an Irish outfit that produce a number of spirits, many of which that have won awards. I’ve yet to try their rum, or their honey liqueur (not sure how I feel about honey liqueur – though Mead is TUFF). This single malt has been doing pretty well, winning Best Non-Age Irish Malt in the World Whisky Awards 2011 and 94 points from the Ultimate Beverage Challenge. They also produce some blended whiskies, at the time of writing, yet untried but promising if all the reviews are anything to go by. The Wild Geese is a reference to expatriate Irish soldiers and emigrants (exiled and otherwise) – who can be found all over the world today (the Irish are a bit like dust scattered to the wind – hell, even I am half Irish!). I think the original use of the term ‘The Wild Geese’ was to refer to a Jacobite army who left Ireland to fight in France, Spain, Italy and other parts of Europe in the late 1600s. I dunno if they did very well or not…
We Drink It, Stuff Happens
Nose: The nose is quite subtle, I have to almost bury my face right into this mofo to get a whiff of it – there’s not much alcohol coming off of the top. After doing so I get a bit of honey and menthol.
Palette: This is where stuff gets exciting. First comes a little bit of honey/sweetness and the all enveloping smoothness. Then cutting through this you get the peppery menthol, unlit tobacco and a STRONG flavour of papaya (I shit you not, it is certainly papaya). It almost tickles the front and sides of your tongue, leaving the tastebuds in the middle mostly intact. It is very easy to describe – entirely different from a Scotch – none of those characteristic caramel or hazelnut flavours here.
Finish: Once the flavours have emerged, the sweetness fades a little and you’re left mainly with the papaya and menthol sitting on the sides of your tongue. These linger… the finish is nice ‘n long – as a whiskey this well commended should be should be.