What to do with oxidized SM scotches?

@maltygirl. I've never tried this, but I wonder if adding a good jag of something heavily peated to the Laph 10 would liven it back up. Maybe adding some heavily sherried malt like A'Bunadh to the Glenlivet would tune it up too. Worth a try.

@BlueNote Good Idea. I have an A'Bunadh so I might give that a try.

Ralfy has an idea for creating your own bespoke whisky liqueur or an ongoing Solera bottle...I may try the liqueur myself...

@cpstecroix Not sure I'd go for the solera bottle - as quality in = quality out. The liqueur idea is a good one I'd say. I'd also not hesitate to use them as mixers for long drinks (you know, we're not talking about 100 dollar bottles here) - I have cheap blends on hand for that purpose but I'll use equal proportions of blend and oxidised malt in that case.

A few years back my mother-in-law gave us all the liquor in her cupboard. In the back there was this bottle of Glenlivet 12yo that had been open for year and years (could have been 6-10 years). It was flat and oxidized. I ended up using it for cocktails. I turned my wife on to the Blood and Sand (which is now her favorite cocktail). It is basically equal parts scotch, orange juice, sweet vermouth, and cherry herring (this is the key ingredient that you can't substitute). I up the scotch and OJ a bit for her taste. That is how we dealt with it.

I personally think I might try cooking with the bottles? Nothing fancy where quality is hugely important, but if you were ever going to try and cook with whisky, bottles that won't be missed might be a good way to start. My wife these days raids my whisky cabinet about once a month for bourbon to cook some pork ribs/beef ribs in. Very very delicious and since she empties a bottle it means I can go buy a new bottle to try!

Thanks for all the great suggestions. I want to start a peated solera bottle but concerned the Laphroaig is just too flat to use so I probably won't use it for that. But I definitely will make a Blood and Sand. Thanks for the suggestion Nock.