aphexist

Try any of these at a bar before you commit to a bottle.

I can't disagree more with the bridesmaid analogy. Not only is it nonsensical, but it dismisses a classic malt as a "0", which is a rating I would reserve only for rat poison or whisky finished in nuclear waste barrels.

The Laph 10 is a perfect example of what a good peated whisky can be, although it can be a bit jarring for unaccustomed palates. The currently available Laph 15 released for the 200th anniversary is a tad more subdued, and reduces the peat and phenolic notes for a little more fruitiness and oakiness. The 200th anniversary Cairdeas is also floating around and is a step up still.

I think the Lagavulin 16 is incredibly well rounded, easy to drink and consistent. They actually are introducing an 8 year old Laga next month that should be interesting. I haven't tried it.

Ardbeg 10 is another standard, but I would be remiss not to suggest the Uigeadail, which is cask strength at least partially matured in sherry casks. Probably my favorite I've mentioned so far.

Also easily available is Caol Ila, which tones down the peatiness a bit. However, I don't think it does Islay as well as Laph/Laga/Ardbeg.

For something completely different, pick up a Bunnahabhain 12 year or a Bruichladdich Laddie. The Bunna is very lightly peated, and the Bruichladdich is unpeated, and either would be a fine way to explore an Islay malt without doing the peat thing at full bore.