Not a big scotch drinker; but I enjoy a good single malt every now and then. Lately, I've been drinking this stuff:

Glenmorangie Lasanta Whisky - Master of Malt

Nice after taste and really easy on the palate; although, a bit on the pricey side.

I don't keep the hard alcohol around that much. Stuff is just too powerful for regular use. I keep it to 6-7% beer for the most part. But a good Scotch now and then is a treat. Good reason to keep it rare, you enjoy it more. YMMV.

Indeed. However, I just did my two weeks of the weekend warrior business down at 32nd St. in San Diego. I happened to wander into the package store at the NEX complex and found the prices and selection so much to my liking that I returned with a bottle of McClelland's Islay (a re-badged youngish Bowmore from what I've read), a bottle of Laphroaig 10 YO, a bottle of Jameson, and a six pack of a Filipino beer called Red Horse. I got the last of those because I still remember hearing the commercials for it on the radio when I was in the PI in 2002. It's not great. In fact, it's Lone Star levels of not great. The Laphroaig is an Islay single malt made at a distillery very near Lagavulin. Both are good IMO, but Lagavulin is generally only found as a 16 YO at around 80 bucks a bottle. The 10 YO Laphroaig is a bit rougher, but only cost me 30. Jameson is an Irish whisky, not as flavorful as a single malt scotch, but still quite serviceable and in this case very reasonably priced. I will admit that I don't generally care for most American whiskey.

Like all the jolly good fellows, I drink my whisky clear:)

For me it's three fingers on a cube with a dash of water. I like whisky that taste like peat smoke so water and ice hardly affect the flavor.

You a Laphroaig man?

mmmmmmm..... Laphroaig..... bottles of smoky, peaty, goodness...:D

I don't dare try any good stuff. It would ruin me for the other 364 days a year that I'd be living within budget and drinking the usual swill.

Love it, it has a good habit of making people 3 seats down at the bar go what the hell is that.

Tried it neat last night.

It was a bit sweet, though tasted like I was licking an oak tree.

Once again, decided it was not my thing. I may try adding a dash of water like Bot said, but no ice. Ice killed the flavor for me. :(

BUSTED!

Its an acquired taste, as my buddy always says most old guys drink it because they can't get drunk on anything else.:D

HA!

Sounding more and more like I should just be sticking to my vodka/tequila/beer. :)

You just haven't smoked enough cigarettes or cigars yet. They key to enjoying the "finer" brown liquors is to sufficiently ruin your tastebuds first. :P

Dang, you mix those three together? :wacko:

The Lagavulin 12 cask strength at about 116 proof is markedly smokier than Laphroaig 18. Both are high proof whiskies, the Laphroaig at 96 proof or about 5% less ABV.
Most high test whiskies benefit from either a cube or a tablespoon of water or soda water to open them up a bit and bring out the more subtle nose notes and flavors.
Most ryes are bottled at 90 proof or above. I have a bottle of Anchor 19th century rye made by the Anchor distilling arm of Anchor Brewing in S.F. It's a single barrel whiskey bottled at 126 cask proof. I give it a splash of soda and the difference is amazing. No rocks though. I only like rocks in a Manhattan.
If you want to try scotch in a cocktail, start with a Rob Roy, the name for a scotch Manhattan. Don't use a single malt, but rather a good quality blended scotch like Johnny Black, Pinch, or even Grant's.

2 measures scotch
1 measure good sweet vermouth, I prefer Carpano Antica Formula or Dolin
3-4 shakes Angostura bitters

shake with rocks and pour into a rocks glass or strain into a chilled martini glass
garnish with a good maraschino cherry - Luxardo or other, not the ice cream parlor variety
instead of the cherry, substitute a lemon or orange twist.

This is the same recipe I use for a real Manhattan, which is of course made with rye, not bourbon or sour mash unless the SHHTF and there is no rye to be had. The vermouth ratio can be lowered, but 1:2 is about as high as you want to go. Too sweet otherwise and the whiskey gets lost.