I recently tried scotch for the first time (Glenfiddich 12) and I got that band-aid taste that people mention . Is this a trait of all scotch or just some of them ?

In my experience it's just some. Aberlour hadn't had it for me, neither has MaCallan

I'm surprised you got the iodine taste off a Glenn. Maybe try some Glenmorangie 10???

I don’t think what you are tasting is the normal band Aid, iodine flavors that are usually associated with peated scotches.  There are maybe 1-2 glenfiddich expressions that are peated , and that is not one.

What you are probably tasting is a slight funk associated with a combination of 100% malted barley, along with the typical barrels and aging associated with scotch (mixes of used bourbon and sherry casks).

I'm not sure what I'm tasting.

1st night- expected it to be a little like bourbon, it wasn't.
2nd night- still wasn't sure what to think about it.
3rd night - picked up what tasted like a band aid.
4th night- still a band aid taste.
Skipped a few nights.
Sipping it tonight - not getting the band aid taste.

Sipping it room temp, no water or ice.

Glenfiddich is a Speyside which really shouldn't have any iodine notes associated with its flavor profile.  Sometimes the palate tastes what the palate tastes.

There is Bruichladdich unpeated whiskey that I love and I swear I can pick up the slightest hint of peat and smoke, although they swear it isn't peated.

Try Glenlivet or Aberlour, they are devoid of any of the typical Islay "band aid" flavors. Oban 14 would also be a good choice but is a bit more pricey.

I always let my scotch sit in the glass for a little while before sipping.

I used to really like Scotch. As I’ve gotten older, 61, my tastes have changed and I really enjoy Irish Whiskey.

Currently grilling wings. Life’s too short to drink bad liquor.

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Either my tasters are adjusting or some air is doing the bottle some good, but it's getting better. The first couple of nights it was just a nose and mouth full of musty funk. That's calming down and other flavors are trying to show up. (still no band aid reappearance) I'm understanding the funk is from the malted barley and is found in all Scotch, correct ?

I checked a couple stores and had no luck finding a  Aberlour or Glenlivet. I did get a Glenmorangie 10 and Macallan 12. I'm liking both so far.

Funk is the best way I can describe the generic profile of single malt scotch, especially compared to american spirits like rye or bourbon, which typically have a more "clean" (for lack of a better term), sweet and oak profile.  Does all scotch have that funk?  Maybe in some way, but it's more pronounced in single malts vs. blended grain.

Bourbon cask aging (Glenmorangie 10 is mainly bourbon cask) will produce more of a light/fruity flavor (peaches, like the glenmorangie), sometimes grassyness, acidic (on the extreme it is like baby vomit).  Sherry cask tends to have more of a dark fruit (figs, plums, raisens, fruitcake), and sometimes sulfurous notes if it was aged in certain casks for long enough.  And then theres a lot in between, as many are blends of both barrels.  

If you can, try Bunnahabhain (like 12 or 18) or Glengoyne 12-18 for good, well balanced sherried scotches.  Clynelish 14 is a very good bourbon cask scotch on the mid entry level.

Let the bottle breathe for a month, then come back to it, it should get sweeter.

I know there's not supposed to be any difference with a "neck pour" but I am convinced once you get the bottle about 1/4 down, it mellows out significantly.  Those first few drams are always a bit sharper and harsher.  Then a week later and it's just got a nice, warm, rounded flavor profile without the "bite" it had when first opened.