I personally always keep a Balvenie 12 year old double casked and a 15 year old Balvenie in my cupboard. In addition I do have a fondness for 30 year old Oban.

And I finally got a taste of Laphroiag recently. I was to meet the catering manager at the Ritz-Carlton to go over my wedding cake when it turned out that he had been accidentally double-booked. So I opted to let him see the other client while I waited in the bar and drank glass after glass of 12 year old Laphroiag on their tab. It was a wonderful afternoon.