If my smell & taste ever return, I'm going to sample a new single malt -- Highland Park 12 year (the only bottling I could afford!) - distilled in the Orkney Islands in the most northerly distillery in Scotland:
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Highland Park is one of the few distilleries to malt its own barley, using locally cut peat from Hobbister Moor. The peat is then mixed with heather before being used as fuel. The malt is peated to a level of 20 parts per million phenol and then mixed with unpeated malt produced on the Scottish mainland.
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My palate thrives on peated single malts (Islay varieties to date) with very high phenolic contents. Maybe this will be strong enough to register on my feverish taste buds! Sláinte!