I disagree wholeheartedly about islay not being a first bottle or something new drinkers try. Peat is often a love or hate sort of flavor. It isn't something that people who hate it often acclimate to, and the people who love it don't get the medicinal flavors. To me, scotch was never exciting or something I sought out, until someone gave me a peated whisky. It was all bbq'd meats and dark fruits to me. Instantly in love with the flavors and depth of the experience. It wasn't something I worked my way into. Then I know guys in my community who have reviews and tastings against hundreds of spirits and still can't stand the taste of peat. Those iodine notes are too present for them. This lines up with what they see in genetic testing for cilantro, broccoli, tomatoes..etc where there is a genetic signifier of people tasting things that the others do not. It's probably good to try it early and see if it's something you have an aversion to or not.