What's your favorite go-to whisk(e)ys?

I have a collection of go-tos, some of which are Glenfarclas 12, Highland Park 12, Redbreast 15, Michael Collins Single Malt Irish, Glenmorangie Original and Lasanta, Springbank 10, Longrow CV, Ardbeg 10, Laphroag Qtr Cask, Johnnie Walker Green, Bruichladdich Rocks, Famous Grouse, Teachers, Glenrronach 15 Revival, Bulliet Bourbon, Wild Turkey Rare Breed, Evan Williams Sing Barrel Bourbon, Jeffersons Bourbon, Jack Daniels Sing Barrel, ETC !

@Victor, I noticed that you tend to introduce newbies to whisky via Old Puteney 12, which seems to work out very well. One whisky I use for this purpose is Glenmorangie Lasanta, which has always been very enthusiastically received ( I suppose Auchentoshan 3-Wood would be another good one). So my question is: do you feel that all people would like sherried whiskies (done well), or have you discovered otherwise ? Would you be comfortable offering new people expressions other than OP12, or perhaps something sheeried? Just curious about comparing our experiences :)

@AboutChoice, my 25 whisky-tasting presentation is centered on the universal concept of what makes whisk(e)y whisk(e)y: it is made from grain. In the full standard presentation I use whiskies which I consider to be good exemplars of the flavours of barley, corn, wheat, rye (and sometimes oat, millett, etc.). I like Old Pulteney 12 as an example of the flavour of barley, and it is the whisky with which I always begin. There is brine there too, but it is the barley in OP12 that really stands out to me. If I didn't use OP12 for my barley example, I would probably use Clontarf Single Malt Irish Whiskey. There are others of course, as well, that would serve the purpose. The idea here is to encourage the beginner to be able to taste the individual grains, and to not at first clutter the palate of the beginner with strong flavours which overlay and often overpower the grain flavours, such as heavy peat, wine finishes, and strong wood flavours. After the participant gets to sample the grain flavours in relatively uncluttered form, variations on the themes and increasing levels of complexity and intensity are presented, with each of the major grains. We drink several wine-finished whiskies as part of the presentation, but I would never start with that. I don't start with George T. Stagg or Old Potrero either for the same reasons.

@AboutChoice, one more thing: I do find that brand new malt whisky drinkers generally do like sherried malts. American bourbon drinkers in particular may never have had a malt before, but they have consumed plenty of wine, and they are used to those flavours. I have never had anyone spit out Glenmorangie Sonnalta PX.

Glenmorangie Original 10yr when just relaxing Laphroaig Qtr Cask Dbl Matured when feeling a little contemplative Redbreast 15 when sipping a smoking a cigar with friends

Lagavulin 16 when I want to remind myself there is a God in heaven

great summer (well Swedish summer) drink is Ardbeg 10 with Ice...but I love some Four Roses, Jack Daniel´s or Eagle Rare bur really there's to many to chose from...