Do these other Islays have the smoky, tarred-rope taste of Laphroig? I am also fond of Lapsang Souchong tea which has a similar smoky flavor.  I have read that the Lapsong Souchong flavor comes from the smoking of the tea leaves over pine wood--I wonder if a similar process is used to produce the Laphroig flavor?  One nice bonus for me is that Laphroig is a little too wild for most people so it last a lot longer, which is good because it is fairly pricey.