I have to recommend my go-to scotch (for the price): Laphroaig Quarter Cask. The earthy, peaty flavors go well with your meaty dishes, such as shepherd's pie and haggis. It's like wine pairing. I think you'll get a better, smoother flavor out of he quarter cask than the 10 year...and maybe even the 15 year.

My collection is shrinking, but I still have some Balvenie 21yr Port Wood (courtesy of my brother - before the price jumped up drastically). Ridiculously smooth. Haven't drunk it in awhile, but I think I remember some citrus notes there.

I haven't had any problems with my whiskies going bad, just keep them capped. I suppose eventually they will, but I get through them in less than a year.

A horror story: Try not to scream... I ordered a dram of scotch at an (Irish) restaurant...and the glass of Laphroaig came full of ice. Way to ruin some good single malt.

I know scotch is the preferred whisky here, but having grown up in Kentucky, I ought to recommend a couple very good Bourbons.
If you can find them:
Pappy Van Winkle (15yr). 107 proof.
-A bit more rye than most bourbons.
-Probably the best I've had. Ratings usually put it near the top ($40-$100 a bottle depending where in the US you live).
A.H. Hirsch 16yr (original)
- very good (though not as much as Pappy), but very difficult to find due to the original distillery no longer being in operation
-there are much better bourbons for the value than this, but once this is all gone... that's it.