I really wanted to try Kilchoman back in the day but it is significantly more expensive than other Islay malts with an age statement. I tried all the Islay malts except Kilchoman and Bruicladdich because of their price and no age statement. Lagavulin 16 is the best out of all the Islay malts I've tried. Not too peaty, phenolic and funky. Just the right amount of smoke and it has a briny bbq/bacon flavor with some fruityness similar to Dalwhinnie 15 or good speysiders. Springbank 10 is in my top five favorite malt whisky. Too bad I can't afford it anymore
Glendronach 12 was a good sherried whisky but pricy. I've yet to try Glenglassaugh.
I read some of your fantastic work in your website about the ghost distilleries and Ardmore. It was very interesting and educational especially the thing about the chemist and the head of the distillery cleaning the wooden washbacks. This just reaffirms that other microbes like lactic acid bacteria or unique distillery microbes are beneficial in creating the unique flavors and distillery character of scotch whisky. I am also a home distiller and brewer. I hope to recreate scotch malt whisky at home someday that is why I love learning about it. I already figured out what kind of barrel to use and how to age it. Since I can't use real ex bourbon barrels and I can't produce 250 liters of new make. A special barrel that mimics the surface area to volume ratio of a bourbon barrel is the key.
I think soaking the curds in whisky is better in taking up the flavor compared to just washing the rind.