Good thread, this subject intrigues me - sulphur notes in a dram is something I'm beginning to hate and I agree with what JM says on the subject in his 2008 bible.
SomK and I have discussed the 'Inchgower from hell', referred to above, previously - IMHO it's a particularly good (bad!) example of whisky from a sulphured sherry butt. This one got worse the more air in the bottle, however it is interesting to read JMs comments as he rates it far higher than I could have imagined
It was only by examing this one closely (unfortunately I got a 20cl as a gift!) that I really got what all the 'sulphur' fuss was about, but since then I've got similar notes in other heavily sherried Speysiders such as in Mortlach.
However, not only do some folks like these 'sulphur' notes, as discussed in another thread it appears that some distillers use worm tubs to get more sulphur compounds in the distillation process, so it seems like 'the s-word' is not just solely from dodgy ex-sherry casks.
For example (from the Inverhouse website):'The importance of worm tubs is that they preserve the sulphur compounds. The sulphur compounds then react with the char layer on the casks and this is what gives anCnoc its depth, body and butterscotch aroma.'
See other thread I started entitled 'Sulphur influence?'