Larkemett, when it comes to the bourbons, scotches, brandies (cognacs), whiskies, et. al. you'll want to distinguish between those for mixing, and those for sipping.



If you have a guest who wants to enjoy a good single malt, for example, they'll remember you forever if you pour them a Macallan or a 15-year old Glenmorangie. But on the other hand, if you're mixing up a Scotch-based drink that has a lot of other heavy or strong-tasting ingredients, the subtleties and nuances of a premium Scotch would be lost. In that latter case, you can go with one of the more "everyday" Scotches as the base for the cocktail.



Same goes for the others I mentioned at the opening: You'll want to have "premium" stuff for the sippers, and "good" stuff for the mixers. A well-stocked bar will have both on hand.



Cheers!