Meh. The alcohol level doesn't mean a lot about whether it's worth drinking. Distilleries use a variety of different rules when they make their whiskys. Though not entirely accurate, imagine 1000 gallons of whisky in a still. The whisky at the top is the best, and the stuff at the bottom is the worst. Some distilleries use the top 90%. Others use the top 70%. Both send the unused portion back through the process, but the distillery that uses only the top 70% has less of the nasty stuff.
Then the distillery puts the part they save into casks. Whisky often gets aged in casks that were already used to age another alcohol. They can leave it in the cask for only a short time (3-9 years), so it has little of the flavor of the cask. While others leave it in the cask so it picks up a lot of the flavor. New oak casks have a strong oak flavor. I don't like that personally. The already used casks, primarily sherry, impart a muted oak flavor while infusing a mild flavor of whatever was aged in it previously.
The younger the whisky, the milder the flavor other than oak. When hunting for a "good" whisky, one has to understand what they personally feel is "good." My preferred flavor is sherry, and knowing that, I poked around at what there was, and found the Joseph Magnus. But maybe you like some other quality. The type of grain and the way it is dried also plays a huge factor. For example, I hate petey flavor that many scotch whiskys have.
Sorry. More than you asked. But this is something I have been doing a lot to learn about. My favorite is MacAllan scotch whisky. I have a dozen different types of that on the shelf, each for a specific mood. Including a couple bottles of this...
