Thanks for the suggestions. Since I'm having about 14-15 people, I think we'll just limit the number of bottles to about 4 or 5 so we can get a decent variety without overdoing it. Some other information I found about food said not to serve cheeses or meats because of the fat that can coat the tongue which diminishes the flavor. Out of curiosity, anyone know of a good connoisseur of scotch in Seattle that I might be able to contact with questions?