Well, Thomas Hardy's Ale is supposed to be good for 25 years, so you could make a beer like that.
According to a Real Ale Almanac from 1995 when they were still making the good stuff:
1125 of nothing but Pipkin malt, 75 IBUs, Challenger, Golding and Northdown whole hops, dry-hopped with Styrian Goldings. I think they used a long boil, 3 hours-ish, for color development. I don't know if you can get the original yeast strain, but I'd start it with Fuller's yeast and then pitch the Bass yeast a week later for better attenuation. Then I'd pitch 2206 for conditioning and storage. From what I read, they triple-pitched and used lager yeast last.
You could also try a Courage Russian Imperial Stout, which holds up a long time (I still have one from 1994, I think). From the same book, OG 1102, 10% ABv, 59.8% pale, 21.4% amber, 2.8% black, 16% sugar, some caramel for color. 50 IBUs from Target.
I'd certainly make a mead. Heather honey needs a lot of age, but I'm always partial to Tupelo. 24 lbs (2 gal) in a 5 gal batch. VL3C yeast. Staggered nutrient additions.
If you refinance will you drink all the remaining bottles at once?