After a very long fermentation, this Wild Parrot Grand Arôme was aged first for one year in the tropical climate of Réunion Island before being matured in the continental climate of the United Kingdom for five years. Particularly expressive, it ventures into flavour and aroma lands that at first glance are very far apart. This baseline dichotomy is the perfect reflection of this bottling’s extraordinary strength of character and boundless generosity.

Tasting notes from Serge Valentin at WhiskyFun.com 90/100 points

This baby aged for 1 year on the island, then 5 years in the UK. Why in the UK, I don't know. This should be Savanna, most possibly a grand arôme so high-ester tum. We had tried a disclosed Savanna by Wild Parrot back in 2019, it was very, very good IMHO (WF 87).

Colour: full gold.

Nose: the keyword here is balance; we're right between a rum that leans towards solvents and varnish, and on the other side, a rounder rum with notes of tarte tatin, mirabelle plums, fresh sugarcane, and perfectly ripe (but not overly so) bananas. The whole thing slightly reminds one of an unfiltered manzanilla from a reputable house. But are there any bad houses in Sanlucar? Also, some unexpected aromas of truffle and cabbage, which I believe sometimes give this falsely sulphurous aspect to grand arôme. More a typicity than a flaw, quite the opposite in fact. With water: heavy on new rubber and olives. Olives are often mentioned, but here, it's an avalanche of olives. It turns out we love that at Château Whiskyfun. Also a lot of truffle oil.

Mouth (neat): very unusual. A Greek retsina side, varnish, olives and pepper, with a lot of salt but also a lot of myrtle, which is not that common in rums. With water: anchovy-stuffed olives, with a hint of lemon. When I say anchovy olives, I mean ninety-five kilos of anchovy olives.

Finish: similar.

Comments: the question is, do you like varnish, olives, truffle, and myrtle? If so, quickly get yourself a pallet of this slightly mad rum (if that were possible!)

SGP:473 - 90 points.

Tasting notes

Colour

Golden yellow

Nose

Expressive, lively. The oxidative first nose (royal jelly, grilled walnut, sous-voile wine) is like a magnificent and venerable Jura vin jaune that has developed aromas of curry and dried flowers. Allowed to breathe, subtle fragrances of artichoke heart appear alongside notes of Pays d’Auge cider.

Palate

Refined, distinguished. Raisin notes make the start of the finish evocative of a Jura vin de paille. On the mid-palate, toffee and candied ginger flavours play host to cane sugar and slices of spice bread.

Overall

Tangy, invigorating. The exotic start of the finish (mango, guava) is refreshed with lime zests. The end of the palate is coated in notes of pipe tobacco and tar. The end of the finish is then deliciously floral (geranium honey, iris butter) and rooty (gentian).