There is something a little magical about very old whisky (30+ years old) ... it tends to balance out, sharp corners get rounded, harsh alcohol hits evaporate, and in general most old whisky tends to gain a lot of depth, but the sheer time required for the investment means that it's expensive and few people end up trying them.
There is also specifically a little magical about very old Islay whisky. All the things people commonly object to: the peat, the smoke, the medicinal aspects, the bracing strength, the general in-your-face nature ... well, they can be civilized by time, reigned in. Secret strengths can be revealed.
