Whisky
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Ardmore 1997 25y (The Whisky Agency)
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Ardmore 1997 25y (The Whisky Agency)
In stock
Ardmore 1997 25y is a Highland single malt where the vintage immediately gives the bottle its focus. Distilled in 1997 and bottled in 2022, it spent 25 years maturing before being released as a single cask whisky. Rather than representing a broader batch, it captures the contents of one individual cask.
That cask is listed as a hogshead, and the whisky has been bottled at cask strength, 51.4% ABV. This keeps the presentation close to the strength at which the cask was selected, rather than reducing it to a standard bottling strength.
For Drankenshop Broekmans, this is the kind of release that speaks to customers who appreciate age, vintage and cask identity. Ardmore, distilled in 1997, matured for 25 years, bottled from a single cask and now marked as last (…)Ardmore 2005 16y (The Whisky Agency)
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Ardmore 2005 16y (The Whisky Agency)
In stock
Ardmore 2005 16y is a Highland single malt with a very defined origin: distilled in 2005, bottled in 2022 and drawn from a single hogshead cask. Rather than presenting a broad batch style, it captures one particular cask at one particular point in its maturation.
Bottled at cask strength, 51.3%, it keeps a direct connection with the cask from which it came. That strength gives the release a more unadjusted presentation than a whisky reduced to a standard bottling strength.
At Drankenshop Broekmans, single cask releases like this are valued because they show a distillery from a more specific angle. With only the last bottles remaining, this Ardmore is especially relevant for drinkers looking for a limited Highland malt with a clear cask identity.
Ardmore 2009 16y (The Whisky Agency - Made For Friends & Wave Farewell)
LAST PIECES143
Ardmore 2009 16y (The Whisky Agency - Made For Friends & Wave Farewell)
On request only
Ardmore 2009 16y is the kind of Highland single malt where the cask immediately sets the tone. Distilled in 2009 and matured for 16 years in a Monbazillac cask, it brings an unexpected sense of richness to Ardmore's classic Highland peat.
The Whisky Agency bottled this single cask at cask strength, 49.5%. That matters here, because the whisky is presented as the expression of one individual cask rather than a broad, blended distillery profile. The supplied profile points towards fruit, spice and wood, with a lighter peated thread running through it.
At Drankenshop Broekmans, we see this as a bottle for drinkers who enjoy independent releases with a clear point of difference. A single cask Ardmore from a Monbazillac cask, now down to its last bottles, has the (…)Aultmore 1990 32y (The Whisky Agency)
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Aultmore 1990 32y (The Whisky Agency)
Only 2 left in stock!
Aultmore 1990 32y is the kind of whisky where the interest lies in its exact origin. This Speyside single malt was distilled in 1990 and bottled in 2023 after 32 years of maturation. It comes from one single Bourbon Barrel, so the bottle reflects one individual cask rather than a broader vatting.
Bottled at cask strength at 44.9%, it stays close to that single maturation. The long age, the 1990 distillation date and the single cask nature all point in the same direction: a very specific piece of Aultmore, captured after more than three decades.
At Drankenshop Broekmans, releases like this are appreciated for their clarity of provenance and their limited character. With the last bottles now available, this Aultmore feels like a quiet but meaningful find for (…)Aultmore 2007 14y Spe (The Whisky Agency)
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Aultmore 2007 14y Spe (The Whisky Agency)
In stock
Aultmore 2007 14y Spe is a Speyside single malt with a very specific identity. Distilled in 2007 and bottled in 2022 after 14 years of maturation, it comes from a single cask rather than a broad, blended-together batch.
The Fino Sherry cask is an important part of its personality, and the whisky has been bottled at cask strength, 52.7%. That keeps the presentation close to the cask itself, with less smoothing-out than a standard-strength release.
At Drankenshop Broekmans, this is the kind of bottle we like to point out to customers who enjoy discovering a more individual side of Scotch single malt. With the final bottles now remaining, it also has the appeal of a release that will not simply keep coming back in the same form.
The flavour (…)Ben Nevis 1996 27y (The Whisky Agency)
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Ben Nevis 1996 27y (The Whisky Agency)
In stock
Ben Nevis 1996 27y is a Highland single malt where the main story is time. Distilled in 1996 and bottled at 27 years of age, it brings together a defined vintage, a mature age statement and the identity of Ben Nevis without needing an elaborate explanation.
The whisky is associated with a hogshead cask type, giving the release a classic maturation context. At 43.3% alcohol, it sits in a restrained bottling strength, putting the focus firmly on its age, origin and distillation year rather than on sheer power.
At Drankenshop Broekmans, this is the kind of bottle that stands out for customers specifically looking for older Scotch single malt with a clear vintage reference. With only the last bottles remaining, its availability feels naturally limited.
Ben Nevis 1996 30y (The Whisky Agency - Made For Friends & Wave Farewell) Incl. Box
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Ben Nevis 1996 30y (The Whisky Agency - Made For Friends & Wave Farewell) Incl. Box
Only 2 left in stock!
Ben Nevis 1996 30y is a Highland single malt with time clearly at its centre. Matured for 30 years in a Sherry Butt, it brings together long ageing, ripe depth and the individuality of a single cask. Rather than presenting a broad house style, it captures one particular cask at one particular point in its life.
The Whisky Agency bottled it at cask strength, 43.4% ABV, as part of the Made for friends & wave farewell series. That title suits the mood of the release: a whisky that has rested for decades and now appears in an ultra-limited form, with the last bottles already in view.
At Drankenshop Broekmans, this is the kind of bottle we like to introduce slowly, because its appeal lies in the combination of old Highland maturity, spice, wood influence and (…)Benriach 2010 16y (The Whisky Agency - Made For Friends & Wave Farewell)
LAST PIECES165
Benriach 2010 16y (The Whisky Agency - Made For Friends & Wave Farewell)
On request only
Benriach 2010 16y shows a very fruit-driven side of Speyside single malt. Distilled in 2010 and matured for 16 years in a Ruby Port cask, it brings the cask influence clearly to the foreground, especially through its red and dark fruit character.
This single cask was bottled by The Whisky Agency at cask strength as part of the Made for friends & wave farewell series. Rather than presenting a broad house style, it captures the personality of one individual cask, with the Ruby Port maturation giving the whisky its generous, juicy direction.
At Drankenshop Broekmans, this is the kind of bottle we place among the more limited discoveries: specific, expressive and available only in small remaining quantities. It is a Benriach for those moments when you want (…)Blended Malt 1980 33y (The Whisky Agency)
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Blended Malt 1980 33y (The Whisky Agency)
On request only
Blended Malt 1980 33y is a Scottish whisky built around age, patience and cask individuality. Distilled in 1980 and bottled in 2014, it spent 33 years maturing before release. Rather than presenting a single distillery identity, it places the focus on what time can do within the blended malt category.
It was drawn from one refill butt and bottled at cask strength, 45.8% ABV. With 636 bottles produced, and now down to the last bottles, it has the quiet appeal of a whisky that captures one specific cask rather than a broad house style. At Drankenshop Broekmans, this is the kind of bottle we like to present to customers who are interested in older Scotch with a clear sense of provenance.
The flavour profile gives most space to fruit and wood, with lighter (…)Blended Malt 8y (The Whisky Agency)
LAST PIECES97
Blended Malt 8y (The Whisky Agency)
On request only
Unbd Blended Malt 8y is a Scottish blended malt with a very specific identity. It was distilled in 2007, bottled in 2015 and drawn from a single refill sherry cask, then released at cask strength at 50.7%.
Only 264 bottles were filled, so this is not a whisky built around broad availability or a permanent house style. At Drankenshop Broekmans, releases like this are especially interesting because they show a compact, clearly defined snapshot of maturation rather than a standard ongoing bottling.
The refill sherry cask gives the maturation its setting, while the available profile points to a relatively even spread of light floral, fruity, spicy and woody accents. Peat and salinity are not presented as defining features here, keeping the focus on a more (…)Bowmore 1997 26y (The Whisky Agency)
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Bowmore 1997 26y (The Whisky Agency)
Very last one in stock!
Bowmore 1997 26y is a Scottish single malt from Islay with a profile shaped first and foremost by time: distilled in 1997, aged for 26 years and bottled at 51.1%. Those details give the bottle a clear sense of maturity and make it feel like a whisky to approach slowly rather than casually.
Its Bourbon Barrel maturation provides the key production context, without needing to add flavour claims that are not supplied in the product data. What stands out here is the combination of Bowmore, Islay origin, long ageing and a bottling strength that still carries real presence.
At Drankenshop Broekmans, we would place this among the more contemplative older single malts in the range. The fact that these are the last bottles adds to that sense of limited availability: a (…)Bowmore 2010 15y (The Whisky Agency - Milroy's For Twa)
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Bowmore 2010 15y (The Whisky Agency - Milroy's For Twa)
On request only
Bowmore 2010 15y is a very focused Islay single malt: one bourbon barrel, fifteen years of maturation, and bottled at cask strength by The Whisky Agency for Milroy's for TWA. Rather than presenting a broad house style, it captures the development of a single cask from one specific period.
Its character is built around coastal smoke, with a fresher fruit note sitting in the background. At 53.7%, the whisky keeps a direct, cask-strength presence in the glass, giving the maritime and peated side room to come through with real clarity.
For Drankenshop Broekmans, this is the kind of bottling that speaks to drinkers who enjoy independent releases with a clear origin. Distilled in 2010 and bottled after fifteen years from a single bourbon barrel, it offers a sharply (…)Bruichladdich 2004 18y (The Whisky Agency)
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Bruichladdich 2004 18y (The Whisky Agency)
In stock
Bruichladdich 2004 18y is built around a very specific idea: one Islay single malt, from one individual cask. Distilled in 2004 and bottled in 2022, it spent 18 years maturing in a Bourbon Barrel before being released as a single cask bottling.
That single cask identity matters. Rather than presenting a wider batch style, this bottle captures the character of one particular barrel at one particular point in its maturation. Bottling at cask strength, 51.3%, keeps the presentation close to the source.
At Drankenshop Broekmans, this is the kind of Bruichladdich we look at as a more focused and limited release within the Islay single malt selection. With only the last bottles remaining, its availability is clearly narrowing.
No detailed tasting (…)Bruichladdich 2010 12y (The Whisky Agency)
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Bruichladdich 2010 12y (The Whisky Agency)
In stock
Bruichladdich 2010 12y is an Islay single malt with a distinctly focused identity. Rather than leaning on peat, its profile is built around floral, fruity and spiced elements, with wood playing a more restrained supporting role. That makes it a particularly interesting Islay bottling for anyone who wants to explore the island from a different angle.
Distilled in 2010 and bottled in 2022, it spent 12 years maturing before being released as a single cask whisky at cask strength. The Wine Matured indication points to an important wine-cask influence in its development, while the 52.1% strength keeps the presentation direct and uncut. At Drankenshop Broekmans, we value releases like this because they capture one specific cask rather than a broad house style.
As (…)Bunnahabhain 2010 11y (The Whisky Agency)
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Bunnahabhain 2010 11y (The Whisky Agency)
In stock
Bunnahabhain 2010 11y is an Islay single malt built around the individuality of one cask. Distilled in 2010 and bottled in 2021 after 11 years of maturation, it is less about a broad house-style blend and more about a focused snapshot of a single maturation.
The refill bourbon cask keeps the whisky close to its distillate-driven core. Peat is the main voice here, with a clear salty and woody thread running alongside it. Spice, fruit and floral notes sit more in the background, giving support rather than taking over.
At Drankenshop Broekmans, we see this as a bottle for drinkers who enjoy single cask whisky in a direct, undiluted form. Bottled at cask strength at 53.8%, and now down to the last bottles, it has the feel of a release with a clearly defined and (…)Cambus Grain 1988 28y (The Whisky Agency)
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Cambus Grain 1988 28y (The Whisky Agency)
On request only
Cambus Grain 1988 28y is a Scottish Lowland grain whisky built around age, cask individuality and scarcity. Distilled in 1988 and bottled in 2016, it spent 28 years maturing before being released as a single cask whisky.
Its small scale is what gives this bottling much of its appeal. Drawn from one hogshead, it yielded just 60 bottles and was bottled at cask strength at 47.4%. Rather than a broad regular release, this is a very specific snapshot of one individual cask from Cambus.
Within the whisky selection at Drankenshop Broekmans, a bottle like this stands out for its combination of mature age statement, Lowland grain character and very limited availability. The fact that it is marked as last bottles makes that scarcity even more tangible.
Croftenga 2006 16y (The Whisky Agency)
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Croftenga 2006 16y (The Whisky Agency)
On request only
Croftenga 2006 16y is a Highland single malt from Loch Lomond, distilled in 2006 and bottled in 2022 after 16 years in a hogshead. Rather than presenting a broad, ongoing release, this bottling captures one individual cask at one particular point in its maturation.
The cask strength of 52.2% is an important part of its identity. It keeps the whisky close to the cask from which it came, with no attempt to smooth it into a standardised house expression. For drinkers who enjoy single cask whisky, that sense of specificity is often exactly the appeal.
At Drankenshop Broekmans, releases like this are valued because they show a more focused side of a distillery. With the final bottles now remaining, Croftenga 2006 16y has the feel of a whisky that is best (…)Flavours Bourbon 2009 9y (The Whisky Agency - The Whisky Agency Flavours)
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Flavours Bourbon 2009 9y (The Whisky Agency - The Whisky Agency Flavours)
On request only
Flavours Bourbon 2009 9y is a Scottish single malt bottled by The Whisky Agency as part of the Flavours range. Its name gives the essential direction: a 2009 whisky, aged for nine years, with Bourbon Barrel maturation at the heart of its identity.
The appeal here lies in its focused presentation. This is a single cask bottling, released at cask strength at 51.7%, so it keeps a strong connection to the individual barrel from which it came. At Drankenshop Broekmans, bottlings like this are valued because they show whisky in a more specific, less standardised form.
The available flavour profile points towards wood and spice as the leading elements, with fruit playing a lighter supporting role. Peat and saline notes are not part of the main picture, so the (…)Flavours Coastal 17y (The Whisky Agency - The Whisky Agency Flavours)
LAST PIECES126
Flavours Coastal 17y (The Whisky Agency - The Whisky Agency Flavours)
On request only
Flavours Coastal 17y is a Scottish single malt from The Whisky Agency, released as part of the Flavours range. Distilled in 2000 and bottled in 2018 at 17 years old, it comes at cask strength with an ABV of 51.6%.
The attraction here lies in its focused, individual nature. This is a single cask bottling from a hogshead, so it represents one particular cask rather than a broader house-style composition. At Drankenshop Broekmans, releases like this are valued for exactly that reason: they give whisky drinkers a more specific view of maturation and independent selection.
Although the name Flavours Coastal sets a certain scene, the supplied flavour profile points most clearly toward spice, supported by lighter wood, fruit and floral notes. Peat is not part of the (…)Flavours Smoky 11y (The Whisky Agency - The Whisky Agency Flavours)
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Flavours Smoky 11y (The Whisky Agency - The Whisky Agency Flavours)
In stock
Flavours Smoky 11y is a Scottish single malt from The Whisky Agency's Flavours series, built around a clearly smoky personality. The name is quite direct: this is a whisky where peat smoke takes the lead, while lighter touches of fruit, spice, wood and salinity remain in the background.
Distilled in 2007 and bottled in 2018, it spent 11 years maturing in a hogshead. As a single cask release bottled at cask strength at 48%, it presents one particular cask rather than a blended house style, giving the whisky a more individual feel.
At Drankenshop Broekmans, this sits naturally among the more characterful independent bottlings for drinkers who enjoy smoky single malt with a limited-release edge. With the last bottles remaining, it is very much a specific (…)Glen Grant 1998 23y (The Whisky Agency)
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Glen Grant 1998 23y (The Whisky Agency)
In stock
Glen Grant 1998 23y is a Speyside single malt built around maturity, cask identity and limited availability. Distilled in 1998 and bottled in 2021, it spent 23 years in a single sherry hogshead, so this is not a broad house-style composition but a very specific snapshot of one cask from Glen Grant.
Bottled at cask strength, 52.7%, it keeps a direct connection to the cask and gives the whisky a firm, unadjusted presence. At Drankenshop Broekmans, this is the kind of bottle we would point out to someone who enjoys Speyside whisky with a more defined origin and a less standardised presentation.
With its age statement, single cask nature and last-bottles status, this Glen Grant carries the appeal of a clearly delimited release: one vintage, one cask type, one (…)Glen Grant 1998 25y (The Whisky Agency)
LAST PIECES350360° view available
Glen Grant 1998 25y (The Whisky Agency)
Very last one in stock!
Glen Grant 1998 25y is a Speyside single malt built around the individuality of one cask. Distilled in 1998 and bottled in 2022, it brings together 25 years of maturation and a very specific snapshot of Glen Grant from that period.
Drawn from a single hogshead and bottled at cask strength at 50.4%, this is not a broad house-style release assembled for consistency. It is a whisky shaped by one individual cask. At Drankenshop Broekmans, bottlings like this are valued for exactly that reason: they give curious whisky drinkers something more particular to explore.
With only the last bottles remaining, the sense of scarcity is natural rather than overstated. A single cask is limited by definition, and this Glen Grant 1998 cannot be repeated once those bottles are (…)Glen Grant 1999 26y (The Whisky Agency - Made For Friends & Wave Farewell)
344
Glen Grant 1999 26y (The Whisky Agency - Made For Friends & Wave Farewell)
Temporarily sold out
Glen Grant 1999 26y shows a particularly atmospheric side of Speyside: herbal, resinous and elegantly wooded, with the feeling of walking through an autumn forest rather than tasting a whisky built on heaviness. Its 26 years in a hogshead have brought maturity and structure while keeping the whisky light on its feet.
Distilled in 1999 and bottled in 2026 by The Whisky Agency, this release belongs to the Made for friends & wave farewell series. As a single cask bottled at 51.2% cask strength, it gives a direct impression of one individual barrel rather than a blended house style.
At Drankenshop Broekmans, this is the kind of bottling we value for its specificity: one cask, one long maturation, and a Glen Grant character shaped by herbs, resin, citrus and (…)Glen Grant 1999 26y (The Whisky Agency - Wave Farewell To 2025)
LAST PIECES339
Glen Grant 1999 26y (The Whisky Agency - Wave Farewell To 2025)
On request only
Glen Grant 1999 26y is a Speyside single malt with a real sense of maturity. Distilled in 1999 and bottled in 2025 after 26 years, it was selected by The Whisky Agency for the Wave farewell to 2025 series. As a single cask hogshead release bottled at 51.2%, it feels less like a general house style and more like a focused snapshot of one particular cask.
The character described here is very atmospheric: roasted herbs, resinous notes and pine needles, with the image of walking through an autumn forest. Wood, spice and fruit all have a clear role, supported by a lighter floral touch, while peat is absent from the profile. The interest lies in maturation, spice and that woodland-like aromatic edge.
At Drankenshop Broekmans, this is the kind of bottle we would (…)
Frequently asked questions
Answers to the most frequently asked questions about whisky
What is whisky?
Whisky is a distilled alcoholic beverage made from fermented grains (such as barley, corn, rye or wheat) and then aged in wooden casks, usually oak. The result is a complex drink with aromas that can range from fruity and floral to smoky, spicy or woody.
Generally speaking, a drink must meet the following basic requirements to be called whisky:
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Made from grains
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Fermented with yeast
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Distilled to a maximum of ±94.8% alcohol (so that flavour is retained)
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Matured in wooden casks
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Bottled with a minimum of 40% alcohol
Which whisky is tasty?
Which whisky is good? Which whisky is good? The answer to these questions is so specific and so personal that we cannot possibly answer them for everyone. In our range of whisky you will find more than 3,000 bottlings, each with their own taste and profile, to objectively identify a universal "good whisky" is impossible.
You can look for the whisky you like in different ways. Either you start from whisky with a fairly flat and neutral flavour profile and expand and explore from there, but other enthusiasts prefer to start at the extremes to quickly discover what they absolutely do not like. We would not recommend that second approach, as whisky with a distinct character is often an "aqcuired taste", something you gradually work towards and often learn to develop an appreciation for as you build your palate.
Are you looking for a whisky for someone else and have no idea what they drink and what they like? If so, limit yourself to whisky with a light and balanced flavour profile. With most of our whisky, you will find a flavour profile where the whisky is rated from 0 to 3 on six basic pillars: peaty, spicy, salty, woody, floral and fruity. If you blindly buy a whisky for someone else, limit yourself to whisky where none of the six pillars slip through. If you do know what kind of whisky the lucky person drinks, then with a bit of luck, you can also find that whisky in our range and from there you can look for other whiskies that have a similar flavour profile.
Is whisky Scotch or Irish?
Both Scotland and Ireland claim the origins of whisky, and both countries have a rich history of distilling it. The earliest written mention of whisky comes from Ireland, from the 12th century. But Scotland has brought the art of whisky making to perfection and today is famous worldwide for its whiskies. Ultimately, whisky is both Scottish and Irish, each with its own unique traditions and flavours.
What is Scotch whisky?
In addition to the basic rules to speak of whisky, there are a number of additional conditions for Scotch whisky.
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Must be wholly produced and matured in Scotland
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Aged for at least 3 years in oak casks
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Only water and caramel colour (E150a) may be added
Which Scottish regions are famous for their whisky?
Scotland is divided into a number of regions, each of which makes its own signature whisky. Exactly how many there are depends on how accurately you want to describe them.
On the Scottish mainland, we talk about
- Highland (Ben Nevis, Ardnamurchan, Edradour, ...)
- Lowland (Johnny Cree, Lochlea, Auchentoshan, ...)
- Campbeltown (Springbank, Kilkerran, Longrow, ...)
- Speyside (Benriach, Tomintoul, Glenglassaugh, ...)
As the first island, Islay is always mentioned separately. From Islay come mainly peated whiskies such as Bowmore, Port Ellen, Bruichladdich and Ardbeg.
You will also find a number of islands around Scotland, called the "Islands". Within that group, another distinction is often made between
- Isle of Arran
- Isle of Harris
- Jura
- Mull (Ledaig, Tobermory, ...)
- Orkney (Highland Park, Scapa, ...)
- Skye (Talisker, ...)
What is Irish whiskey?
To speak of Irish whiskey, the drink must meet a number of additional conditions.
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Produced and matured in Ireland
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Aged for at least 3 years in wooden casks
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Often triple-distilled, but this is not compulsory
What is American whiskey?
American whiskey is also again subject to a number of specific rules, in addition to the basic guidelines to speak of whiskey.
For bourbon whiskey:
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At least 51% corn in the grain mix
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Matured in new charred oak barrels
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Distilled to a maximum of 80% alcohol
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In the barrel a maximum of 62.5% alcohol
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No additives allowed (except water)
For rye whiskey, at least 51% rye must be used.
Tennessee whiskey follows the same guidelines as bourbon, but must be filtered through charcoal.
What is the difference between "whisky" and "whiskey"
The difference in terminology is related to the country of origin. In principle, "whiskey" is always referred to, except when spirits from the United States or Ireland are involved. In those countries, the term "whiskey" is consistently used.
What is the difference between single malt, blended and grain whisky?
Single malt whisky comes from a single distillery and is made exclusively from malted barley. These whiskies often have a distinct and characterful flavour profile. Blended whisky is a mix of different whiskies (both malt and grain) and tends to be softer and more approachable. Grain whisky is made from other grains such as corn or wheat and is often used in blends, but also exists as a separate bottling with a lighter style.
What is a "no age statement" whisky?
If a whisky is marked "NAS" or "No Age Statement", it means that no age is stated on the bottle.
When an age is mentioned on the bottle, it must, according to the rules, always be the youngest whisky in the blend and not the age that is most represented percentage-wise in the blend. A producer will therefore deliberately choose not to state an age on his bottle in two cases: when an old whisky is blended with a small proportion of younger whisky, or when young whisky is blended with a proportion of older whisky. In the first case, he does not want to put a young age on his bottle if his blend contains mainly older whisky, and in the second case, marketing-wise it is more interesting to go out with that particle of older whisky.
What is a "single cask" whisky?
A single cask means that the whisky in the bottle comes from only one cask and was not blended with another whisky from another cask. Because the content comes from a single cask, the number of bottles depends on the size of the cask and the evaporation of the product (the so-called Angel's Share), the number of bottles is limited (and often numbered) and no new bottles of this specific reference come onto the market. A single cask is thus always unique in flavour and profile, and never quite comparable to similar bottles that do not come from the same cask.
What is a whisky at "cask strength" ?
A cask strength whisky is not diluted with water before bottling, but goes straight from the cask into the bottle and therefore retains the alcohol percentage during/after cask maturation. One of the advantages of cask strength whisky is that as a drinker you can decide how strong you like your whisky by diluting or not diluting it with a little water yourself according to your preference, rather than the producer having already done this for you. Cask Strength whisky has a higher alcohol content and this can sometimes suppress the subtlety of the whisky.
What does the term non-chill filtered mean?
The term non-chill filtered, or well-known variations of it such as "unchilled filtered" or "not cold filtered", indicates that the spirit was not cold filtered before bottling. During cold filtration ("chill filtration"), the whisky is cooled to around freezing point and then filtered. This process removes certain substances from the spirit such as fatty acids, proteins and esters.
Whisky that does not undergo that specific filtering process has a number of specific properties: they often have more character, the mouthfeel is fuller and oilier and more flavour compounds are retained. Because they have more body, they often feel creamier on the palate and the aromas are more intense. The disadvantage of skipping cold filtering is that the whisky can be cloudier.
Most whisky on the market is chill filtered because it produces a clear and consistent spirit in the bottle and in the glass, even with the addition of ice or water. That consistency leads to better presentation and less chance of consumer complaints. Unchill filtered whisky is especially popular with aficionados and purists for the same reason, because they know and understand why their whisky is the way it is. For this reason, "chill filtered" is usually not explicitly stated, but "unchill filtered" is.
What is a peated whisky?
The term "peat", often also described as "smoky", "smoked" or "peated" is part of the flavour profile that is very typical and recognisable in whisky.
Peated whisky evokes scents of a seaside campfire, a smoky charcoal grill, and sometimes even medicinal, salty notes reminiscent of the Scottish coast. These whiskies have a depth and character that either enchant or terrify aficionados.
Peat is an organic material made up of compressed plant remains, formed over centuries in boggy areas. In Scotland, where peated whisky originated, peat has traditionally been used as a fuel. This later became an integral part of the whisky-making process and resulted in the unique smoky flavour these whiskies are known for.
The distinctive flavour of peated whisky is created in the malt phase of whisky production. Barley is first soaked in water and then spread out to germinate. During this process, the barley begins to develop sugars that are later needed for fermentation. Once the barley starts germinating, drying is interrupted by a fire of burning peat. The smoke soaks into the barley and impregnates it with phenols - the chemical compounds responsible for the smoky flavour.
Which whisky suits my taste (sweet, smoky, fruity...)?
Whisky can be roughly categorised by flavour profiles. Do you like sweet? Then go for whiskies with notes of vanilla, caramel or honey (often matured in bourbon casks). Prefer fruity? Choose Speyside or Irish whiskies with fresh apple and citrus aromas. If you are a fan of powerful, smoky flavours, then Islay whiskies are a good choice. Those who like spicy or woody notes may look more towards whiskies with sherry barrel maturation.
Which whisky is good for beginners?
For beginners, accessible, smooth whiskies without too much smoke or complexity are ideal. Think fruity and slightly sweet styles, such as many Irish whiskies or soft Scottish Speyside whiskies. These often have notes of apple, honey and vanilla and are easy to drink. Avoid strongly smoky (peated) whiskies at first, as that flavour is too intense for some. From there, you can gradually discover which styles suit you best.
Which whisky makes a good gift?
A good gift whisky is usually a safe, accessible choice that will appeal to many people. For example, choose a well-known single malt with a smooth and balanced profile, or a nice bottle in a gift box.
Do you know the recipient's tastes? Then you can choose more specifically: a smoky whisky for lovers of powerful flavours, or a fruity and mellow variant for beginners. In doubt? Then you will always be right with a classic, non-smoky whisky.
What does the designation PPM mean in a whisky?
The abbreviation PPM is used to describe the intensity of the peat flavour in a peated whisky. The abbreviation PPM stands for Phenol Parts Per Million, and the higher the number the more intense the peat flavour is. A whisky with 10 PPM has a subtle smoky character while a whisky with 50 PPM or higher can be a real smoke bomb.
How strong is whisky?
When people talk about the "strength" of liquor, they usually mean its alcohol content (ABV).
Whisky is a regulated product, meaning that a number of conditions must be met before the final product can be called "whisky". One of the rules is the minimum alcohol content: in the EU (including Scotch and Irish whiskey), the US and Canada, whisky must contain a minimum of 40% alcohol by volume to be called whisky.
Many standard bottlings are around 40-43%, some quality or "non-chill filtered" releases choose 46% ABV. In the US, bourbon and rye are also common at 45-50% ABV (e.g. Bottled-in-Bond at 50%). In Japan, 40-43% is common. "Cask strength" or "barrel proof" whiskies are bottled undiluted and are therefore higher in strength: usually between about 50% and 65%. Regional exceptions exist, such as India where many whiskies are bottled around 42.8% ABV,
For average commercial whiskies, 40-46% is the normal range, and you will find most whiskies within that range.
What does the designation "proof" mean in whisky?
You may also have seen "proof" written on bottles, for example "100 proof". It is an alternative way of indicating the strength of whisky and is only used in the US today. The formula is thankfully simple; the "proof" value is actually double the alcohol content (ABV). In other words, a bottle of "100 proof" corresponds to 50% alcohol.
What is meant by "small batch"?
"Small batch" is a term indicating that the whisky was produced in relatively small quantities per batch (production run). Instead of huge volumes being mixed continuously, the distiller selected only a limited number of casks or ingredients to bring together. The idea behind it is to have more control over quality, flavour and consistency, for example by blending a few carefully chosen casks to achieve a specific flavour profile.
Small Batch often suggests craftsmanship and attention to detail, but it is not a strictly regulated term. So there is no set definition of exactly how much "small" is, and it can vary greatly from producer to producer.
What is the difference between cheap and expensive whisky?
The price difference is often in factors such as ageing time, casks used, production method and rarity. More expensive whiskies have usually matured for longer or come from special casks, providing more complexity and depth. However, this does not mean that a more expensive whisky is always "tastier". Taste remains personal, and there are also affordable whiskies of excellent quality that perfectly suit your preference.
What does the age on a whisky bottle mean?
The age on a whisky bottle indicates the minimum time the whisky has been aged in cask. In blends, this means that the youngest whisky in the blend is that age.
During that maturation, the whisky develops its flavour, colour and aromas. The longer the ageing, the more influence the cask has on the final result.
Which whisky is suitable as an investment?
If you are looking for a bottle as an investment, the references we refer to as "Collector" are often a good choice. However, it is no guarantee of success, some bottles rise in values, others do not and in a few cases a sudden hype drives the price up suddenly. For this reason, always keep Jan Broekmans' own advice in mind: don't buy whisky as an investment that you would never want to drink yourself. If the price doesn't go up, at least you'll still have the pleasure of drinking them yourself.
Is older whisky always better?
Not necessary. Older whisky can be more complex and softer, but sometimes loses fresh or fruity characteristics. Quality depends on many factors, such as the cask and the conditions in which the whisky matures.
Ultimately, "better" is a matter of taste. Some younger whiskies can be surprisingly lively and full of character, perfectly matching what you are looking for.
Does whisky mature further in the bottle?
No, whisky matures only in cask. Once the whisky is bottled, the maturation process stops completely.
In principle, the flavour remains stable, although an opened bottle can change slightly after a long time due to contact with oxygen. This is why it is best to store whisky tightly sealed and out of direct sunlight.
Is whisky going bad?
Whisky is a strong drink with a high alcohol content, which means it has a virtually unlimited shelf life. If you have a bottle of whisky that is properly sealed, you can keep it for years, even decades, without its taste or quality deteriorating. However, the flavour can change if the whisky is exposed to light, air or temperature fluctuations. If there is too much air in the bottle relative to liquid then "oxidation" can also occur, directly affecting its flavour and intensity.
So an open bottle of whisky will often lose some of its aromas over time, but it will not "go bad".
Make sure you store your bottle in a cool, dark place and seal it well after each use, and that the bottle is always at least a quarter full (the less air there is in the bottle, the less oxidation can occur). Leftovers are best poured into smaller sample bottles that can be sealed well from the outside air (apothecary bottles are ideal, glass decanters are not), or you can artificially fill the original bottle with, say, marbles to reduce the volume of air in the bottle.
What is an independent bottler?
Independent bottlers are entrepreneurs who buy whisky from existing distilleries and then bottle or blend it themselves. They are not involved in the actual production process, but they take care of the further development of the whisky. This means they select the casks themselves and decide how long the whisky matures, in order to create a unique final product.
Some whiskies are sold exclusively to independent bottlers and are not used for the original distillery's range. Examples of such bottlers include Signatory, Douglas Laing, and Cadenhead's.
There are also 'secret bottlings', where the bottler does not reveal which distillery the casks come from.
Independent bottlings are usually single casks. They are often not coloured, are usually non-chill filtered and very limited in availability, which only makes the product more unique. This constitutes a delightful change from regular whiskies, you could say.
In which glass do you pour whisky?
The classic glass in which whisky is very often poured is called a tumbler. This is a low, straight and wide glass. Some people prefer to drink their whisky from these glasses because of the tradition and the feel it gives. This glass has a wide, cylindrical shape and a thick bottom, making it perfect to use when mixing whisky with other drinks like cola or water, for example, or when you want to add ice to your whisky. It is most often used with bourbon and blended whisky.
However, connoisseurs prefer to opt for a tulip-shaped glass, as it bundles the aromas better in the nose. Snifters and copita glasses, for example, have such a shape, but are still more commonly associated with cognac and sherry. The general consensus therefore seems to be that the Glencairn glass is still usually the best choice to maximise the better whisky. The advantage of all three is that you can hold the glass in such a way that your body heat will not warm up the spirit in your glass.
Do you drink whisky with ice?
The most loaded question is whether you should drink whisky at room temperature or "on the rocks". We take no position on right or wrong and advise everyone to enjoy it in the way that suits them best. If you like a particular whisky better on ice rather than at room temperature, who are we to deprive you of that pleasure?
That said, there are some differences: a room-temperature whisky evaporates more easily, making the nose more intense as with a chilled whisky. In turn, using ice dilutes the whisky, so the flavour and intensity can diminish once that ice starts to melt in your glass. Whisky stones can be a good alternative if you don't like a whisky at room temperature but at the same time don't want your spirit to be diluted by the melting ice in your glass either.
Should you add water to whisky?
Adding water to whisky is not a must, but it can help release aromas better. Especially with whiskies with a higher alcohol content, a few drops of water can make the flavour more accessible.
Most important is personal preference: drink whisky the way you like it best, pure, with water or possibly with ice.
What is a "dram"?
A "dram" usually refers to one serving of whisky. The quantity of a dram is around 3cl, some serve 2.5cl and others go up to 3.5cl. From a 5cl sample or mini-bottle, you basically get just 2 drams, enough to discover a spirit for two.
Handy to remember if you ever want to organise a tasting yourself: from a standard 70cl bottle with a standard filling level you get:
- 35 drams of 2cl (tip: the bottle pilot on our webshop doses exactly 2cl)
- 28 drams of 2.5cl
- 23 drams of 3cl
- 20 drams of 3.5cl
However, do not count too strictly when organising a tasting, and always keep a few drams in reserve in case there is a spillage when pouring or the bottle does not contain exactly 70cl spirit (with older bottlings, the filling level can decrease slightly over time due to natural processes). And don't forget to include the host of your tasting, of course!
What does "angel's share" mean?
The term "angel's share" refers to the part of a whisky (or other matured spirit) that slowly evaporates in the barrel during the maturation process. As the spirit is aged in wooden barrels for years, a small amount of alcohol and water escapes through the pores of the wood each time. This loss can amount to about 2% per year, depending on factors such as climate, storage location and barrel type. The name is meant poetically: it is said that this part is "for the angels".
Although technically a loss for the distiller, the angel's share plays a crucial role in the development of flavour and aroma. The evaporation concentrates the residual flavours, and the contact with the wood provides complexity such as vanilla, spice and fruity notes. In warmer climates (such as rum), the angel's share tends to be greater, resulting in faster maturation than, for example, in cooler whisky regions such as Scotland.
How do I get started on Scotch whisky?
Many people assume that a more expensive bottle of Scotch whisky is automatically better. It sounds logical: the higher the price, the better the quality. But in reality, the difference between a bottle of a few tens and one of thousands of euros is rarely purely in the taste. What you pay has much more to do with age, scarcity, marketing and reputation than with what you actually taste in your glass.
To understand this properly, it helps to look at Scotch in different "levels". Each level tells you something about what you are drinking and, more importantly, what you are paying for, but not every epicurean goes through all these levels.
You can read all about it in our blog post Why an expensive Scotch doesn't necessarily taste better - the different levels of Scotch.
How do I get started on Irish whiskey?
At one time, Irish whiskey dominated the world. In the late 19th century, more than 70% of all whiskey came from Ireland. But wars, trade conflicts and prohibition in the US caused a dramatic decline. By 1980, barely two distilleries remained. Today, that picture has been completely reversed. Ireland once again has dozens of distilleries and the range of offerings ranges from simple entry-level bottles to rare collector's items costing thousands of euros.
But as always, more expensive does not automatically mean better. What do you actually get for your money? And from what point do you mainly pay for prestige? You can read more about it in our blog post Irish whiskey explained: from pub classics to million-dollar bottles.
How do I get started with Japanese whisky?
In 1918, a young Japanese student Masataka Taketsuru left for Scotland with one clear goal: to learn how to make whisky. He studied in Glasgow, apprenticed at several distilleries and obsessively noted down every detail of the process. Those notes would later form the basis of the Japanese whisky industry.
Today, Japanese whisky is a phenomenon. Bottles go under the hammer for tens of thousands of euros, distilleries can barely keep up with demand and the number of producers has exploded. But at the same time, that also makes it confusing: where do you start if you just want to drink it?
You'll discover all about it in our blog post Japanese whisky explained: from entry-level to untraceable.
Where can I buy whisky?
Basic whisky and no-name whisky can be found in any shop or supermarket, but you undoubtedly want something more. Then you're in the right place at Drankenshop Broekmans, because our range of almost 3,000 whiskies covers all brands, all distilleries, all bottlers, all flavour profiles and all price ranges.
