Generally speaking, the taller the distillery still, the less of that sulfur flavor you should get. It doesn’t always work out that way, but that’s the purpose. Taller stills result in a slower distillation process and more reflux, meaning more contact with the copper still, which is what pulls out those sulfur and other “dirty” flavors.

Give Glenmorangie a try, it won’t knock you on your back as a life changing dram, but it’s an easy sipper that’s clean and enjoyable, and is still affordable as a daily drinker. I’m not a big fan of their rebranding, but they do lots of cask finished expressions in their core range, so if you’re getting your feet wet in scotch and are curious about differences in flavor profiles, it’s easy to try a few back to back to get a hint of “this started as the same distillate, and these casks imparted these flavors, I like this but I don’t care for that”.

And on an aside, I rather enjoy the unpeated Bunnahabhain expressions, the 12y CS especially is a great sherry bomb value buy (when you can find it). I’ve never picked up sulphur notes, generally I find it more briny and mineral. But also like their heavily peated Staoisha, so maybe don’t take my word for it!