First nosing below the chin, no smoke, some brown sugar caramelized with malt.
On the chin: getting sweet, some rum like scent with thick sugar molasses growing, a tad oily too.
On the nose, dark brown sherry spices with roasted coffee overflowing. The sharpness of peat and smoke is nowhere to be found, instead a soft lingering oily like sensation encompasses the nostrils.
Dates, pickled pears during Spring, ripe apricots and more coffee. The chocolate shows up, mild and not bitter, roughly about 30% darkness.
Some potato puree and steak sauce? Mashed potato with gravy, very unlikely for a sherried laphroaig, and even at that age!!!
The oil from before instantaneously attacks the mouth and coats the entire mouth. Warm and numb like sensation instantly flows into the throat, here,some hints of peat is evident towards the finishing. Orange citrus burst from within with that signature maritime saltiness or tuna brine.
Dark malt like a stout with a bit of bitterness, similar to licorice. Mild sherry to end with lots of after smoked tuna on the plate. A milder chocolate shows up not 30% but a soft milk chocolate, almost close to white chocolate. Bloody good stuff.