Whisky
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Aberlour 2008 10y 50cl (Douglas Laing Old Particular)
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Aberlour 2008 10y 50cl (Douglas Laing Old Particular)
On request only
Aberlour 2008 10 Year Old 50cl presents a more individual side of this Speyside single malt. Bottled by Douglas Laing for the Old Particular range, it comes from a single refill hogshead, distilled in December 2008 and bottled in April 2019 after 10 years of maturation.
The attraction here is the very specific nature of the release. A single cask yielded 476 bottles, and with the final bottles now indicated, this is a whisky tied to one particular cask rather than an ongoing expression. At 48.4% and bottled at cask strength, it keeps a direct link to the way the whisky stood in the cask.
At Drankenshop Broekmans, we see this as the kind of Aberlour that suits drinkers who enjoy discovering a familiar Speyside name through an independent bottler's selection. (…)Ardmore 1997 22y (The Nectar - Daily Dram)
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Ardmore 1997 22y (The Nectar - Daily Dram)
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Ardmore 1997 22y is a Highland single malt with a very focused story: one distillation vintage, one hogshead, one independent bottling by The Nectar for the Daily Dram range. Distilled in 1997 and bottled in April 2019, it spent 22 years maturing before being released at its natural cask strength of 48.7%.
As a single cask release, this is not about a broad house-style blend of many parcels. It is a particular cask captured at one point in time. With only 180 bottles produced, and now down to the last bottles, that sense of scarcity is part of its appeal.
At Drankenshop Broekmans, we like bottlings like this because they give whisky drinkers a direct view of an individual mature malt. The profile is led by fruit, supported by gentle spice, a salty edge and a (…)Ardmore 2008 10y (Asta Morris)
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Ardmore 2008 10y (Asta Morris)
In stock
Ardmore 2008 10y is a Highland single malt with a very focused identity: one cask, one vintage, and a small outturn. Distilled in 2008 and bottled in 2019, it spent 10 years maturing in a bourbon barrel.
As a single cask release, it represents a specific selection rather than a broader house blend. Only 272 bottles were filled, and with the last bottles now available, that limited nature becomes part of the appeal.
At 54%, this is bottled at cask strength, keeping the whisky close to its original form from the barrel. At Drankenshop Broekmans, we see this Ardmore as a whisky for those who appreciate a more direct Highland single malt, with fruit and peat forming the main line of character, while wood and spice stay in a supporting role.
The (…)Auchentoshan 1997 21y (The Nectar - Daily Dram)
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Auchentoshan 1997 21y (The Nectar - Daily Dram)
In stock
Auchentoshan 1997 21y is a Lowland single malt with a very defined identity: one cask, one maturation journey, and just 236 bottles. Distilled on 22 October 1997 and bottled on 1 August 2019, it spent 21 years maturing before being released by The Nectar in the Daily Dram series.
Drawn from a sherry hogshead and bottled at cask strength, 53.4%, this is not a broad house-style expression but a focused look at what one individual cask delivered after more than two decades. The profile points toward pronounced fruit, supported by clear wood influence and spice, giving it a mature and concentrated feel.
At Drankenshop Broekmans, bottlings like this are valued for their specificity: independent selection, clear vintage detail, age, cask type and limited (…)Balvenie 2001 17y Chapter 5
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Balvenie 2001 17y Chapter 5
Only 3 left in stock!
Balvenie 2001 17y Chapter 5 is the kind of Speyside single malt that earns attention at Drankenshop Broekmans because it is so clearly defined. It is not built around a broad house-style blend of casks, but around one individual cask and one specific period of maturation.
Distilled on 25 April 2001 and bottled on 14 April 2019, it spent 17 years in a Fino Sherry cask. Bottled as a single cask at 63.5% cask strength, it presents the whisky in a concentrated form, with the cask influence and natural strength playing an important role in its identity.
Only 400 bottles were filled, and with the last bottles indicated, this release has become increasingly limited. Its appeal lies in that combination of scarcity, cask strength and a clearly traceable maturation (…)Ben Nevis 1996 23y Wtbirds (The Whisky Trail By Elixir - The Whisky Trail Birds Series)
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Ben Nevis 1996 23y Wtbirds (The Whisky Trail By Elixir - The Whisky Trail Birds Series)
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Ben Nevis 1996 23y Wtbirds is a Highland single malt with a very defined sense of origin: distilled in 1996, matured for 23 years and bottled in 2019 by The Whisky Trail by Elixir as part of the Birds Series.
Drawn from a single hogshead and bottled at cask strength, 51.8%, it presents one individual cask rather than a broad house-style interpretation. Only 258 bottles were released, and with the product marked as last bottles, this is a small-scale release that is no longer widely available.
At Drankenshop Broekmans, independent bottlings like this are valued because they show a distillery through a very specific lens. In this case, the emphasis sits on mature Highland single malt character, with fruit and wood clearly present and a light spicy accent adding (…)Bowmore 2001 18y Lbb Sv (Signatory Vintage Various) Incl. Box
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Bowmore 2001 18y Lbb Sv (Signatory Vintage Various) Incl. Box
In stock
Bowmore 2001 18y Lbb Sv is a whisky where the individual cask takes centre stage. Distilled on 13 March 2001 and bottled on 21 August 2019, it spent 18 years maturing before being released by Signatory as a single cask bottling. Rather than presenting Bowmore in a broad house style, it captures one specific cask at one specific point in time.
The sherry finish gives this Islay single malt a clearly fruity direction, while the island character remains present through gentle peat and a light salty edge. Wood and spice are there as supporting notes rather than dominant forces. Bottled at 55.4% cask strength, it keeps its profile concentrated and direct.
At Drankenshop Broekmans, bottlings like this are appreciated for the way they let whisky drinkers explore a (…)Bruichladdich 1992 26y 51,8 (The Single Malts Of Scotland - Director's Special)
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Bruichladdich 1992 26y 51,8 (The Single Malts Of Scotland - Director's Special)
On request only
Bruichladdich 1992 26 year old from the Director's Special series by The Single Malts of Scotland is a very focused Islay single malt. Distilled on 2 December 1992 and bottled on 28 October 2019, it spent 26 years maturing before being released at cask strength, carrying its natural intensity at 51.8%.
Drawn from a single hogshead, this release was limited to just 225 bottles. That gives it the feel of a specific cask selection rather than a broad distillery expression. Its collector's item status and last-bottles indication underline the scarcity around this particular Bruichladdich.
At Drankenshop Broekmans, we see this as the kind of bottle that rewards attention to detail: independent bottling, single cask origin, clear vintage information and mature age (…)Bunnahabhain 1979 40yart9 (Signatory - Artist Edition) Incl. Box
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Bunnahabhain 1979 40yart9 (Signatory - Artist Edition) Incl. Box
In stock
Bunnahabhain 1979 40 Years from Signatory is a whisky where age, cask and scarcity do most of the talking. Distilled in 1979 and bottled in February 2019 as part of the Artist Edition, this Islay single malt spent four decades maturing before being released.
Drawn from a single refill butt and bottled at cask strength of 46.7%, it represents one individual cask rather than a broader house-style composition. Only 306 bottles were produced, and with the last bottles indicated, its limited nature is very much part of its appeal.
At Drankenshop Broekmans, this is the kind of Bunnahabhain we would point out to someone interested in mature single malt with a clear cask identity. The profile is built around fruit and wood, supported by gentle spice, without peat (…)Bunnahabhain 31y Director's Special (The Single Malts Of Scotland)
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Bunnahabhain 31y Director's Special (The Single Malts Of Scotland)
Only 2 left in stock!
Bunnahabhain 31y Director's Special is the kind of Islay single malt where the age statement immediately stands out, yet the real appeal lies in the way it was selected and bottled. Distilled in 1988 and bottled in 2019, it spent 31 years maturing in an oak cask before being released.
This bottling comes from The Single Malts of Scotland as part of the Director's Special series. It is a single cask release, bottled at cask strength, with only 195 bottles produced. At Drankenshop Broekmans, we would place this among the more distinctive finds: limited, mature and clearly separate from a standard distillery expression.
Its Islay origin does not translate into a peat-led profile here. The emphasis sits more on wood and spice, with a lighter fruit note and a (…)Chichibu 2012 Hanyu Cask
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Chichibu 2012 Hanyu Cask
Very last one in stock!
Chichibu 2012 Hanyu Cask is a Japanese single malt with a very defined identity: distilled in 2012, bottled in 2019 and drawn from a single refill cask. Rather than a broad house style, this is a whisky shaped by one individual cask and one specific bottling moment.
The Hanyu Cask name gives the release its own point of focus, while Chichibu provides the broader whisky identity. With only 336 bottles, cask strength at 61.5% and a single cask origin, it carries the feel of a tightly limited release rather than a regular expression. At Drankenshop Broekmans, bottles like this are approached with particular care because they show a very specific side of Japanese whisky.
The refill cask detail is important. It points to a style where wood is present but not (…)Deanston 2009 9y 50cl (Douglas Laing Old Particular)
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Deanston 2009 9y 50cl (Douglas Laing Old Particular)
On request only
Deanston 2009 9 Year Old is a Highland single malt with a very specific sense of origin: distilled in September 2009, bottled in April 2019, and drawn from a single refill barrel. Douglas Laing released it as part of the Old Particular series, where the focus is placed on individual casks rather than broad, ongoing releases.
Only 359 bottles were filled, making this a small-scale bottling with a clearly defined identity. At 48.4% and bottled at cask strength, it keeps a direct cask-driven presence, while the refill barrel suggests a whisky where the distillate is not overwhelmed by heavy oak.
At Drankenshop Broekmans, this is the kind of bottle that speaks to customers who enjoy exploring a particular vintage, cask and bottling moment rather than choosing a (…)Glen Keith 1996 22y (Wemyss Single Cask)
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Glen Keith 1996 22y (Wemyss Single Cask)
On request only
Glen Keith 1996 22y is a Speyside single malt with a very precise identity. Distilled in 1996 and bottled in December 2019 by Wemyss for the Single Cask range, it spent 22 years maturing before being drawn from a single butt. That matters, because this is not a broad batch expression; it reflects one individual cask.
The appeal here lies in the combination of maturity and focus. A 22-year-old Glen Keith from a single cask, now down to the last bottles, feels like a specific snapshot rather than a regular shelf whisky.
At Drankenshop Broekmans, this is the kind of bottle we would point out to someone looking for a mature Speyside single malt where wood, spice and fruit shape the experience, without peat taking the lead. Bottled at 46%, it has enough presence (…)Glen Moray 1996 23y (Asta Morris)
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Glen Moray 1996 23y (Asta Morris)
On request only
Glen Moray 1996 23y is a Speyside single malt with a very focused identity: distilled in 1996, bottled in 2019, and matured for 23 years in a single bourbon barrel. Rather than being a broad ongoing release, it represents one individual cask and one specific period of maturation.
Only 189 bottles were drawn from this cask, and with the last bottles now indicated, its limited nature is an important part of the appeal. At Drankenshop Broekmans, this is the kind of whisky we like to present to customers who appreciate the connection between age, cask origin and genuine scarcity.
Bottled at cask strength at 49.7%, it keeps the focus close to the cask itself. The flavour profile points toward clear fruit and wood influence, with spice playing a lighter supporting (…)Glen Moray 2008 11y (Campbeltown Whisky Company - Watt Whisky)
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Glen Moray 2008 11y (Campbeltown Whisky Company - Watt Whisky)
In stock
Glen Moray 2008 11y is a Speyside single malt with a very defined identity: distilled in 2008, bottled in 2019 and drawn from a single cask after 11 years of maturation. Only 318 bottles were produced, so this is a small-release whisky rather than a broad, ongoing expression.
The bottling comes from Campbeltown Whisky Company under the Watt Whisky label and was matured in an Oloroso Sherry cask. That single-cask origin is the key point here: it gives a direct view of one individual cask of Glen Moray, rather than a whisky shaped by vatting multiple casks into a house style.
At 54.6% ABV, it carries a firm presence in the glass. At Drankenshop Broekmans, bottlings like this are valued for exactly that sense of specificity: Speyside origin, independent (…)Glenglassaugh 1973 46y The Nectar
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Glenglassaugh 1973 46y The Nectar
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Very last one in stock!Glenglassaugh 1973 46y The Nectar is a Scottish single malt from Speyside with time at the centre of its identity. Distilled on 27 June 1973 and bottled in September 2019, it represents a 46-year maturation captured from one individual cask.
The whisky was drawn from a single bourbon barrel and bottled at cask strength at 41.5%. That gives the release a very specific sense of origin: not a broad vatting, but the character of one cask after decades of development.
Only 136 bottles were produced, and with its collector's item status this Glenglassaugh has a distinctive place at Drankenshop Broekmans. It is the sort of bottle we talk about with a little extra attention, because its interest lies in scarcity, age and the singular voice of one long-matured (…)Glenlossie 1984 33y (Signatory Vintage 30th Birthday) Incl. Box
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Glenlossie 1984 33y (Signatory Vintage 30th Birthday) Incl. Box
Only 3 left in stock!
Glenlossie 1984 33y is the kind of whisky where the details already tell a compelling story. A 1984 Speyside single malt, matured for 33 years and bottled by Signatory as part of the Signatory Vintage 30th Birthday series, it sits firmly among the more distinctive limited independent releases.
Drawn from a single refill sherry cask and bottled at cask strength, 56.7%, it reflects one individual cask rather than a broader house-style composition. Only 530 bottles were filled, and with the last bottles now indicated, its scarcity is part of its appeal without needing to be overstated.
At Drankenshop Broekmans, this Glenlossie stands out for customers who appreciate older single malt, clear provenance and independent bottlings with a defined identity. The (…)Glenrothes 2005 14y 50cl (Douglas Laing Old Particular)
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Glenrothes 2005 14y 50cl (Douglas Laing Old Particular)
In stock
Glenrothes 2005 14 Year Old from Douglas Laing is a Speyside single malt with a very focused identity: one distillery, one sherry butt and a limited outturn of 368 bottles. As part of the Old Particular range, it presents Glenrothes through the lens of a single cask rather than a broader house-style vatting.
Bottled at cask strength and 48.4%, it keeps close to its cask origins without becoming all about alcohol strength. The sherry butt influence sits alongside a flavour profile where fruit and wood are clearly present, supported by a lighter thread of spice.
At Drankenshop Broekmans, we see this as the kind of whisky that speaks to drinkers who enjoy individual cask selections and limited releases. With only the last bottles remaining, its availability is (…)Highland Park 2008 10y Sc
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Highland Park 2008 10y Sc
In stock
Highland Park 2008 10y SC is a very focused Orkney single malt: one distillation year, one sherry hogshead and a limited outturn of 335 bottles. It was distilled on 17 November 2008 and bottled on 22 August 2019 after 10 years of maturation.
The appeal here lies in its single cask nature and cask strength presentation. At 59.8%, it carries real intensity, with the sherry hogshead supporting a character built around wood, spice and fruit. Peat is present, but only as a lighter element rather than the dominant feature.
At Drankenshop Broekmans, this is the kind of Highland Park we value for its specificity: not a broad house-style statement, but a snapshot from one individual cask. With only the last bottles remaining, it has the feel of a sharply defined and (…)Highland Secret 1987 31y (The Whisky Agency & The Nectar)
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Highland Secret 1987 31y (The Whisky Agency & The Nectar)
Very last one in stock!
Highland Secret 1987 31y is a Scottish single malt where the undisclosed origin is part of the intrigue. The distillery name remains hidden, but the key facts are clear enough to set the tone: distilled in 1987, bottled in 2019, and matured for 31 years.
It comes from a single sherry hogshead and was bottled at cask strength, 50.1%. That makes it a very specific snapshot of one individual cask rather than a broader vatting designed around a house style. The interest here lies in age, concentration and the personality of that one cask.
Only 265 bottles were released, and with the last bottles now involved, this whisky has a naturally scarce character. At Drankenshop Broekmans, we see it as the kind of bottle that speaks to drinkers who enjoy mature single (…)Inchgower 1989 29y (The Whisky Agency)
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Inchgower 1989 29y (The Whisky Agency)
On request only
Inchgower 1989 29y is a mature Speyside single malt with a very precise identity: distilled in 1989, bottled in April 2019, and drawn from a single hogshead cask after 29 years of maturation. Rather than presenting a broad house style, it captures one individual cask at one particular point in time.
It was bottled at cask strength, at 51.3%, keeping the whisky close to its original cask character. The supplied flavour profile points mainly towards fruit and wood, supported by lighter floral and spicy notes, with no peated character indicated.
At Drankenshop Broekmans, this is the kind of bottle we place in the conversation when someone is looking for an older single cask whisky with genuine scarcity. Its collector's item status and last-bottles indication (…)Inchgower 1989 30y (The Nectar - Daily Dram)
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Inchgower 1989 30y (The Nectar - Daily Dram)
On request only
Inchgower 1989 30y is a Speyside single malt with a very focused identity: one vintage, one hogshead, thirty years of maturation and only 120 bottles released. Bottled by The Nectar in the Daily Dram series, it presents Inchgower through the lens of a single individual cask rather than through a broader house-style expression.
Distilled in January 1989 and bottled in April 2019, it was released at cask strength with an alcoholic strength of 48.1%. That gives the whisky a direct connection to its cask and its long maturation, while keeping the emphasis on the specific character of this one hogshead.
For Drankenshop Broekmans, this is the kind of bottle that speaks to customers who enjoy independent Scotch single malts with clear provenance and genuine (…)Irish Single Malt 2003 16y (The Whisky Agency)
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Irish Single Malt 2003 16y (The Whisky Agency)
Only 2 left in stock!
Irish Single Malt 2003 16y from Bushmills is very much a whisky about one individual cask. Distilled in 2003 and bottled in 2019, it spent sixteen years maturing in a Bourbon Barrel before being bottled at cask strength.
That gives it a different place from a regular ongoing release. A single cask bottling captures one particular barrel at one particular point in time, without being blended into a broader house profile. At 51.9% ABV, it keeps a firm natural strength and a direct connection to the cask it came from.
At Drankenshop Broekmans, this stands out as a limited Irish single malt with real scarcity around it: single cask, cask strength and now down to the last bottles. For anyone exploring Bushmills beyond the standard expressions, this 2003 vintage (…)Island Secret 1997 22y (The Whisky Agency & The Nectar)
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Island Secret 1997 22y (The Whisky Agency & The Nectar)
In stock
Island Secret 1997 22y is a Scottish single malt that deliberately keeps part of its identity hidden. The distillery is undisclosed, and that sense of mystery is very much part of the appeal here.
Distilled in 1997 and bottled in 2019, it spent 22 years maturing in a Bourbon Hogshead. It was drawn from a single cask and bottled at cask strength, 52.4%, giving a direct impression of one individual cask rather than a broader house style.
Only 271 bottles were released, with the last bottles now available. At Drankenshop Broekmans, this is the kind of whisky we like to highlight for customers who enjoy limited Scottish single cask releases with a clear profile of fruit, saltiness and peat.
The flavour direction is built around fruit, a clear salty (…)
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.
