To get you into the mood, here is a bit of background
Islay whiskies are, almost without exception, big on flavor; if you’re looking for a light and delicate dram, you’ve come to the wrong place. These Scotches also have a reputation for being “peat monsters,” a reference to the peat (basically dirt made from decaying vegetation) which covers a good chunk of the island. The peat fuels the fires that roast the barley used in whisky-making, and it gives the finished product a robust flavor that recalls a campfire by the sea: smoky, earthy, a little salty, slightly medicinal. But Islay whiskies aren’t just about the peat and smoke. They’re a thrillingly varied lot, with distinctions both subtle and not-so-subtle between them. There are only eight distilleries currently active on the island, but each one produces a unique, distinctive whisky—more than one, in a few cases.
Of these, I have had the pleasure of downing a Lagavulin and the lessser of the Laphroaigs. These are not cheap, and not for every day drinking, but I do think they are worth the money.
Buzzography 