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Originally Posted by kayaker

The Highlands are certainly more robust, and can be a bit peaty too. But the Islays tend towards peatiness. Especially Lagavulin, Ardbeg, Laphroig. Bowmore is less so, but still distinctly peaty, Bruichladdich varies depending on the bottling, but tends to be less peaty than the other Islays.

I guess I should say "savory" over "salty" as what I am tasting could very well be more of the peat (I've had salt by itself but I've never had handful of peat ).

The Bowmores (12 year, Legand) have made up most of my Islay experience so that might be coloring my perception of the region as a whole as well.