Lagavulin is an Islay so I suspect you might still find some enjoyment of it. Though I am an equal opportunity whisk(e)y appreciator, Macallan is far from a favorite of mine. I had a dram from a 30 year bottle once and I was quite surprised at how much I disliked it. Though, to be fair, I may not have been in the most ideal space at the time to appreciate it.
Back when I started my venture into more heavily peated whiskies, it was described to me that peat and smoke, though certainly linked, are too often conflated as the same thing. The smoke comes from the fuel burned while firing the malted grain. Each distillery has its own methodology and recipes though - Where Laphroaig, for example, will use 100% peat in their kilns, other distilleries will use other fuels in combination with peat in order to control how much peat smoke actually saturates the grain. You can have smoke with little or no peat and peat with little or no smoke.
Ardbeg and Laphroaig are well known to be both smoky and peaty, which in my opinion, speaks a lot to the complexity you mentioned, as well as their legend. Each distillery has its own way of incorporating peat, which highlights how you'll still get peat flavor in Highlands, Speysides, Campbelltowns, Lowlands, etc. - even some Irish whiskeys! But with those, you get far less smoke.
