When I first got into whisky, I absolutely hated Laphroaig and avoided it for years. I later found that this was because whenever I'd tried it in a pub, the barman had put a bit of ice in it and even if you take it out straight away, it stills has a massive influence on the taste. Having it neat however, it's one of my favourite drams.
Trying not to be too snobbish, I get the feeling that a lot of folk are just trying the heavilly marketed ones in the pub (Highland Park / Laphraoig / Lagavulin / Glenfiddich / Glenmorangie & Talisker). IMO there's a reason they have to be marketed so much and there's so many better ones to be found. One of the best whisky pubs I know of is luckilly on my doorstep in Aberdeen (The Grill) but it's nothing compared to the Grouse Inn which is a lone bar out in the Cabrach, Moray. The selection is spectacular (and they do a fine meal too ).