Originally Posted by I<3Bacon
Ardbeg's whiskies have one of the peatiest flavor profiles in all of Scotland... particularly the recently released Supernova. Saying otherwise is like saying the sky isn't blue. It does, however, contain this Iodine element that was previously mentioned.
As ama stated, Cragganmore isn't from Islay... it is a Speysider. Assuming you're talking about the widely available 12yr distillery bottling, there is an almost indiscernible amount of peat in it (at least compared to the Islay bruisers). Perhaps Pezzaturra was thinking of Bowmore, but claiming any one distillery as being the most flavorful in all of Scotland is asinine. Whiskies released by individual distilleries also vary wildly in flavor profiles (particularly noticeable if you start drinking the independent bottlings in addition to the original distillery bottlings).
If one is looking for a heavy dose of peat without the Islay rubber/iodine/shellfish, the obvious choice is any of the current Diageo releases of Talisker. You'll still get plenty of the salty sea air though.
Also, do not dismiss Highland Park until you've sampled a variety. Even within the current distillery offerings of the 12/15/18yr, the profiles (and levels of peat) vary quite a bit.
Once you stray from the islands, getting a decent dose of peat gets more challenging. Suggesting Brora is a good idea since the Broras from the early 70's did have good amounts of it, but the later Broras are significantly less peaty. Suggesting Brora is also a bad idea because you'd be hard-pressed to find any bottle for less than $200.
After that, there are lots of smaller operations that dry their malted barley with peat... only one that comes to mind at the moment is Ledaig and maybe Benromach.
Anyway, I'm rambling now...
The Ardbeg 10 is ever so slightly iodiney, but the other standard bottlings display much more sweetness that eliminates that. Once you get to IBs all bets are off, and as you stated, the taste profile is all over the scale.
Talisker is a good suggestion, although its not so much peaty as it is peppery. I also think that most of the Taliskers, especially the younger ones, do have a quite discernible salty profile. This makes sense considering that the distillery is surrounded by salt water on four sides. I also agree on the HP suggestion, however, I think that the quality of the 12/15/18 has declined in the past five or so years. The 15 represents the best value in my opinion.
If one is a peat head there are plenty of options not previously mentioned. Ardmore (peated Speysider), Benriach (some), Bruichladdich (runs the gamut), Bunnahabhain (light peat), Caol Ila (heavy peat), Jura (esp. Superstition), Longrow (peated Campbeltown) Scapa, Tobermory, just to name a few (well, most...) of the more widely available bottlings.
The reason I suggested Brora was because Jerome is from Central Europe and should be able to find some great, and not terribly expensive independent Brora bottlings that will blow his mind. In the US they can be found as well for reasonable sums, but it requires more of an effort. I also disagree that post early 70s Broras were categorically less peaty. I have and have had a number of late 70s - early 80s Broras that would qualify as peat monsters. The post early 70s Broras, however, not categorically peaty like the early 70's expressions. There is much more varience and a little homework is required. In fact, I'm drinking a peaty 80s Brora right now, an Old Malt Cask 21 year 1981/October 2002.