I am very much enjoying my Christmas present, in my limited Whisky experience it easily top my list:
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The Corryvreckan is a beast to be sure. I’d suggest cutting it with water to around 40% ABV initially, then reducing the water content on subsequent drams until you find your sweet spot.
My father still adds a splash of water to his.
I only drink it neat - water took away too much of its ferocious character for me.
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Thank you kindly Graeme
That makes sense as the ice turns to water and makes it very tasty as the cold goes away. I will try that with my next small glass 
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Then I give you a pardon, but don’t let it happen again!
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The biggest issue with ice to my mind is the effect of temperature on the flavour. I tasted 1966 Tullibardine from the cask in the distillery bond (when that was still allowed by HMRC) and it couldn’t hold a candle to the same dram at room temperature.
My whisky cupboard in the kitchen is penetrated by the gas main - at this time of year this means that my whisky is a tad cool. I have to serve it in a warmed glass, otherwise it’s like drinking cold red wine…
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Totally agree. It is also true in the other direction - this summer was particularly warm here (we don’t have air con) and there were many days when it was up to 35C inside the house - this adversely affected the taste of the whisky.
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I missed your post previously - Dewar’s White Label is a pleasant, though fairly unremarkable blended whisky. In standard packaging, it’s probably around $25 a bottle, however your very well kept centennial flagan version is probably worth somewhere around $300.
I didn’t appreciate how warm it could be in BC - a good dose of sunburn on the trails at Whistler convinced me otherwise. And that was the day after having a snowball fight with my best mate on the top of Grouse Mountain! 
At 35°C, the Angels are very greedy. If left too long, whisky can become little more than coloured water… 
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That’s a little unusual for around Vancouver for sure (25-30C is more normal summer temperature), but it can get very hot in the Interior/Okanagan - was >45C there this year which broke many records - people died, and a whole village was destroyed in a few hours in a wildfire. Not good for the wine industry based there. Climate crisis…
It’s crazy to think of those temperatures in BC - I haven’t experienced 45°C outside of North Africa or the Middle-East.
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Ooh very nice. I have a bottle of Arron single malt to open as well but it’s only a 12yo I think.
Enjoy that one
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Have not seen that Drumadoon or Kildonan. Will have to keep an eye out for it.
I’m currently exploring alternatives to my favourite (and now substantially over-priced) unpeated malt, Aberlour A’bunadh.
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Interesting bottlings you’ve got there… Glenfarclas 105 also comes into my mind. Liked it when I had a bottle a few years back.
I first tried Glenfarclas 105 in a pub on the Isle of Iona of all places back in 1990. Have since tried the 25 year old too. Both very nice drams.
It is a real shame how the prices has gone up on the A’bunadh. There isn’t really anything I’ve found yet that hits quite the same way with that big cask strength sherry bomb! How has your search gone thus far?
The Tamdhu and Glengoyne are both very similar in character to A’bunadh though subtly different. Both big, bold and sherried. The Tamdhu a little more forward on the oak and the Glengoyne a little sweeter. The Tamdhu is almost the same price as A’bunadh and the Glengoyne is a bit cheaper, though still £60ish a bottle. It makes me wonder if the A’bunadh really was an under-priced bargain and if its current selling price is more indicative of its quality ranking in the marketplace?
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Thanks for sharing! I will see if I can find the Glengoyne it sounds fantastic.