The Laphroaig-Islay character is clearly recognizable with charcoal and barbecue smoke medico-maritime, but holds itself almost discreetly in the background and allows chocolate and fruit to take precedence. At first glance, the volume of just over 53 percent by volume, which is not exactly generous, proves to be optimal for balance.
Another clear plus: While especially in younger single cask malts not infrequently can not keep up with a grandiose nose of the taste, the MoS Delain on the palate even on top and leads the impressions of nosing without break pleasant consistently continued into the finish.
The dark brown malt spills over in an unusually heavy squeeze in the glass, the stained-glass windows breaking the light like the old leaded glass of a medieval basilica. And I'm going to attack - a veritable five-course menu presents itself in the glass. At first there is hardly any smoke, pickled dates as an appetizer, sweet red grapes, passion fruit and a ripe banana are already smelling from the fruit bowl to the intermediate passage. From the kitchen, the chocolaty scent of the oven-baked fondant au chocolat pulls to the dining table, the warm cherry sauce simmering on the stove, even the box with the Arabica coffee beans is apparently already open.
Someone must have cut themselves in the preparation, in the background still holds the medical breath of a wound disinfectant. Now, the bacon coat trusts forward to the dates, slightly blackened, or is that the coal in the meantime cooled chimney? Ah, and after a few herring fillets in spicy-dark tomato sauce, the main course follows - Boeuf de Bourguignon with strong red wine, olive oil and a sprig of sage beside it, along with a hearty black beer. That's the way to live!
Sweet and oily, almost creamy on the palate, the chocolate-flavored lava tart, now also with some cocoa powder, moves along. The smoke is also somewhere, but also rather discreet, now rather warm ashes in the smoker. Dates and prunes are now even garnished with honey, and in all and through everything the fruity but slightly salty tomato fish swims. Winey but never sour and spicy but never bitter, a light burning is set again with wine-soaked beef.
Black beer meets bonfire coal in the finish. The herring, some bacon and dark chocolate complete the memories. Unfortunately, the primary impressions evaporate rather quickly, but the barbecue and the smoker are pleasantly long. Called now for the third time, the tomato fish may be irritating at the latest now, but it is actually meant to be clearly positive and just spicy-salty tasty maritime - sounds weird, but is so ...