Whisky
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*Vintage* Glen Grant 1985 30y Dlxop (Douglas Laing Extra Old Particular) Incl. Box
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*Vintage* Glen Grant 1985 30y Dlxop (Douglas Laing Extra Old Particular) Incl. Box
Very last one in stock!
This 1985 Glen Grant from Douglas Laing's Extra Old Particular range is built around one very specific cask story. Distilled in July 1985 and bottled in December 2015, it spent 30 years in a refill hogshead before being released as a single cask whisky. With only 36 bottles drawn from that cask, it represents a very narrow and clearly defined slice of maturation.
Bottled at cask strength, 59.1% ABV, this Speyside single malt stays close to the cask rather than being shaped into a broad house-style expression. The long maturation, the refill hogshead and the single cask origin are the key points here: maturity, directness and a strong sense of individuality.
At Drankenshop Broekmans, a bottling like this is the kind of whisky we place in front of customers who (…)*Vintage* Tomatin 1988 26y Salon De Sjimaji For Pen X Shinanoya Japan Incl. Box
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*Vintage* Tomatin 1988 26y Salon De Sjimaji For Pen X Shinanoya Japan Incl. Box
Very last one in stock!
Tomatin 1988 26 Year Old Salon De Sjimaji for Pen x Shinanoya Japan is a Highland single malt shaped by age, cask individuality and limited availability. Distilled in 1988 and bottled in 2015, it spent 26 years maturing before being released at its natural cask strength of 57%.
This is a single cask whisky from a refill hogshead, so its identity comes from one individual cask rather than a larger composition. Only 234 bottles were drawn, and with its collector's item status and last-bottle indication, it belongs to the kind of release that becomes increasingly scarce.
At Drankenshop Broekmans, we see this as a particularly interesting Tomatin for drinkers who appreciate older Highland single malts with a clear bottling story. The reference to Salon De (…)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 1985 36y Gmp
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Ardmore 1985 36y Gmp
In stock
Ardmore 1985 36y Gmp is a Highland single malt shaped by time, a single cask and a very small outturn. Distilled in 1985 and bottled in 2022, it spent 36 years in one refill hogshead. That detail matters here: the whisky is not presented as a broad house style, but as the result of one specific cask and one long maturation.
At Drankenshop Broekmans, this Ardmore stands out for its quiet scarcity. Only 164 bottles were drawn from the cask, bottled at cask strength at 49.6%. With the last bottles now indicated, there is a clear sense that this is a finite release, tied closely to its individual cask rather than to a repeated batch.
The flavour profile points towards a Highland malt where wood, spice and fruit carry the main structure, supported by a lighter (…)Auchroisk 2007 15y (Douglas Laing Old Particular) Tube Incl.
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Auchroisk 2007 15y (Douglas Laing Old Particular) Tube Incl.
Only 3 left in stock!
Auchroisk 2007 15y is a Speyside single malt with a very focused identity: one cask, one period of maturation, and a small outturn. Distilled in March 2007 and bottled in June 2022, it was selected by Douglas Laing for the Old Particular range, giving a clear snapshot of this whisky after 15 years in cask.
Maturation took place in a refill hogshead, bringing a wood influence that is present without taking over the whisky's own voice. At 48.4% ABV it has enough strength to carry its flavour, while the age gives it a composed, mature feel.
With only 320 bottles released, this is a naturally limited bottling rather than a standard expression. At Drankenshop Broekmans, we see it as a fine choice for those who enjoy Speyside single cask whisky with a clearly (…)Aultmore 21y Single Cask
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Aultmore 21y Single Cask
In stock
Aultmore 21y Single Cask is a mature Speyside single malt with a composed, distillate-led feel. At 21 years old, it carries the weight of extended maturation, while the single cask origin gives it the sense of one specific cask rather than a broad house-style release.
The refill hogshead maturation matters here. It brings a clear wood influence, but not in a way that overshadows the whisky's fruit-driven side. The profile points to fruit and oak as the main themes, supported by gentle spice and without a peated direction.
At Drankenshop Broekmans, this is the kind of bottle we like to place in front of customers who appreciate mature Speyside whisky with a defined cask identity. With only the last bottles remaining, it is also a release that feels (…)Ben Nevis 1998 25y (The Whisky Jury - For Tasttoe)
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Ben Nevis 1998 25y (The Whisky Jury - For Tasttoe)
In stock
Ben Nevis 1998 25y is a Scottish single malt with a very focused appeal: long maturation, independent bottling and a notably small outturn. Distilled on 1 November 1998 and aged for 25 years, it was bottled by The Whisky Jury for TasTToe at 49.5% alcohol.
The refill hogshead maturation gives the whisky a setting where the cask influence is present without becoming the only point of interest. The supplied flavour profile points towards a clear combination of fruit, spice and wood, supported by a lighter floral side. Peat and salinity are not part of the main picture here, so the emphasis stays on maturity, structure and the Ben Nevis distillate as presented through this bottling.
Within the Drankenshop Broekmans selection, this release stands out as a scarce (…)Ben Nevis 2016 8y (Douglas Laing - Provenance)
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Ben Nevis 2016 8y (Douglas Laing - Provenance)
On request only
Ben Nevis 2016 8y is a Highland single malt bottled by Douglas Laing for the Provenance range. Distilled in October 2016 and bottled in March 2025, it captures a lively side of Ben Nevis, with freshness, savoury depth and a lightly wild edge rather than a polished, overly rounded style.
Maturation took place in a single Refill Hogshead, giving the spirit room to speak. The cask influence supports the whisky without dominating it, allowing the fruitier side to sit alongside deeper, more robust aromas. It was bottled at 46%, without colouring and without chill filtration, keeping the presentation close to the whisky's natural character.
With only 370 bottles drawn from this cask, and the final bottles now available, this release has a clear sense of (…)Ben Nevis 28y Macb (Elixir Distillers - Macbeth Series)
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Ben Nevis 28y Macb (Elixir Distillers - Macbeth Series)
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Ben Nevis 28y Macb belongs to Elixir Distillers' Macbeth Collection, a series of 42 Scottish whiskies named after characters from Shakespeare's tragedy. This release represents Ross: intelligent, experienced and sharp enough to understand where power is moving before others do.
That idea is reflected in the choice of whisky. A 28-year-old Ben Nevis from refill hogsheads brings maturity without losing the distillery character described in the product information. The continued use of brewer's yeasts in production is linked here to weight and body, while fresh fruit notes give the whisky energy beside its age and depth.
At Drankenshop Broekmans, this is the kind of bottle we like to introduce with a little context, because the concept and the whisky strengthen (…)Benrinnes 1997 19y (Berry Bros - Berry's Own Selection)
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Benrinnes 1997 19y (Berry Bros - Berry's Own Selection)
On request only
Benrinnes 1997 19y is a Speyside single malt from Scotland, bottled by Berry Bros as part of Berry's Own Selection. Its main appeal lies in the single cask origin: this is not a broad vatting, but the voice of one refill hogshead captured on its own terms.
Distilled in 1997 and bottled in 2017, it spent 19 years maturing before release. The refill hogshead points to a whisky where the cask influence remains supportive rather than heavy. The supplied profile places the emphasis on fruit and spice, with gentler wood and floral elements in the background.
At Drankenshop Broekmans, bottlings like this are the kind we enjoy presenting to customers who are curious about independent selections. Berry Bros gives this Benrinnes a focused setting: one cask, 46% (…)Big Peat Feis Isle 2025 No Giftbox (Douglas Laing Regional Malts)
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Big Peat Feis Isle 2025 No Giftbox (Douglas Laing Regional Malts)
Only 2 left in stock!
Big Peat Feis Isle 2025 is a special Douglas Laing release created in honour of the annual Feis Isle festival on Islay. In the Big Peat range, this edition leans strongly into the island's identity: a blended malt made from Islay malts, with a profile built around peat smoke, sea air and a distinctly maritime feel.
The 2025 release is shaped by its 2010 vintage and maturation in refill hogshead casks. In this case, the cask choice is about preserving aromatic purity and intensity rather than pushing heavy oak to the front. That allows the smoky, salty side of the whisky to remain central, while gentle wood, spice and fruit notes sit in support.
At Drankenshop Broekmans, we see this as a whisky for drinkers who enjoy Islay when it speaks with a coastal, smoky (…)Blair Athol 2006 12y Tb (Thompson Brothers)
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Blair Athol 2006 12y Tb (Thompson Brothers)
In stock
Blair Athol 2006 12y Tb is a Highland single malt built around the individuality of one cask. Drawn from a refill hogshead and bottled at cask strength, it comes from a limited outturn of 547 bottles. Rather than presenting a broad distillery style, it gives a more focused view of a specific cask.
At Drankenshop Broekmans, this is the kind of whisky we value for its clear sense of place within a small release: fruit takes the lead, with lighter floral, woody and spicy accents around it. Peat and salt are not part of the main impression here, so the whisky remains centred on the Highland malt character and the measured influence of the refill hogshead.
With its single cask origin and the last bottles now in sight, this Blair Athol feels like a whisky to choose (…)Bunnahabhain 2018 6y (The Single Malts Of Scotland)
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Bunnahabhain 2018 6y (The Single Malts Of Scotland)
On request only
Bunnahabhain 2018 6y shows a bold, smoky side of Islay. This Small Batch is made from five refill hogsheads of heavily peated Bunnahabhain, distilled in 2018 and matured for six years. It speaks in a direct style, with peat, saltiness and mineral notes taking the lead.
The refill hogsheads keep the wood influence in a supporting role, allowing the spirit's sharper coastal character to come through. Bottled at 48%, without chill filtration or colouring, this limited edition stays close to its natural presentation. The release is named after a water source at the distillery, a fitting detail for a whisky with such a mineral edge.
At Drankenshop Broekmans, we see this as a characterful choice for drinkers who enjoy young Islay malt with smoke, spice and a salty (…)Bunnahabhain Staoisha 2013 8y Artist 6 (Signatory - Artist Edition) Incl. Box
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Bunnahabhain Staoisha 2013 8y Artist 6 (Signatory - Artist Edition) Incl. Box
In stock
Bunnahabhain Staoisha 2013 8y Artist 6 is an Islay single malt with a clear sense of direction: peat, salt and cask-strength intensity. Bottled by Signatory as part of the Artist Edition, it comes at 57.1% ABV and keeps the whisky close to its natural strength.
Maturation in a refill hogshead gives the wood a supporting role rather than the main voice. That leaves room for the peated side of the whisky to come forward, backed by a salty edge and a noticeable spiced character.
With 1281 bottles released and only the last bottles remaining, this edition has a distinct place at Drankenshop Broekmans among independent Islay bottlings for drinkers who appreciate a firm, direct and smoky style.
The flavour is driven first by assertive peat smoke, (…)Cambus 1991 30y Dlxop (Douglas Laing Extra Old Particular) Incl. Box
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Cambus 1991 30y Dlxop (Douglas Laing Extra Old Particular) Incl. Box
In stock
Cambus 1991 30y DLXOP is a mature Scottish single grain whisky from the Lowlands, distilled in September 1991 and bottled in January 2022 after 30 years of maturation. It is the kind of bottling where the appeal lies in the specific moment captured from one individual cask.
Douglas Laing released this Cambus as part of the Extra Old Particular range, drawn from a single refill hogshead and bottled at natural cask strength, 59.5%. That refill cask setting keeps the wood influence present without making the whisky feel entirely cask-led, allowing its floral, fruity and gently spiced sides to come through alongside the maturity.
Only 278 bottles were released, and with the last bottles now in view, it has become a particularly focused choice within the (…)Caol Ila 2006 18y (The Single Malts Of Scotland) Incl. Box
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Caol Ila 2006 18y (The Single Malts Of Scotland) Incl. Box
On request only
Caol Ila 2006 18y is a tightly defined Islay single malt: distilled on 23 August 2006, matured for 18 years in a single refill hogshead and bottled on 24 April 2025. With only 271 bottles drawn from cask #307354, and with the last bottles now indicated, this is the kind of release where the individual cask really matters.
The setting behind the whisky is part of its identity. Caol Ila is located at the foot of the cliffs near Port Askaig on Islay's east coast, and the supplied information describes the distillery as known for elegant, maritime peated whiskies. This bottling stays close to that idea, bringing together smoke, saltiness and mature cask influence in a way that keeps the distillery character visible.
At Drankenshop Broekmans, releases like this (…)Cardhu 12y (Douglas Laing Old Particular)
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Cardhu 12y (Douglas Laing Old Particular)
On request only
Cardhu 12y appears here in a more individual form than many drinkers will know from the distillery's regular releases. Douglas Laing selected a single Refill Hogshead for its Old Particular range and bottled it at natural cask strength, 58.5%. The result is a Speyside single malt presented with very little distance between the cask and the glass.
Only 274 bottles were drawn from this cask. It is non-chill filtered and bottled without added colouring, keeping the focus on the whisky as it came from maturation. The refill wood plays a supporting role, allowing the malt, orchard fruit and gentle spice to remain at the centre of the experience.
At Drankenshop Broekmans, this is the kind of bottle we point out when someone wants to explore a familiar Speyside name (…)Carsebridge 1970 48y 2018
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Carsebridge 1970 48y 2018
Only 3 left in stock!
Carsebridge 1970 48y 2018 is a Lowland single grain whisky with a story built around age and patience. Distilled in 1970 and bottled in 2018 after 48 years, it represents a very long period of maturation captured in a limited release of 1000 bottles.
The refill hogshead maturation gives context to the whisky without turning the description into a list of cask details. Bottled at 43.2% and marked as cask strength, it stays close to the strength at which it left the cask. Its stated flavour profile places fruit and wood at the centre, with lighter floral and spicy elements around them.
At Drankenshop Broekmans, this is the sort of bottle we present for its combination of maturity, Lowland grain character and scarcity. With the last bottles indicated and a (…)Cragganmore 1989 30y Dlxop (Douglas Laing Extra Old Particular)
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Cragganmore 1989 30y Dlxop (Douglas Laing Extra Old Particular)
Only 3 left in stock!
Cragganmore 1989 30y Dlxop (Douglas Laing Extra Old Particular) is a(n) whisky from Scotland by the brand Cragganmore. It falls within the whisky group under the category Single Malt. This whisky comes from the Speyside region. It is one of the many references you can currently buy online at Drankenshop Broekmans.
IMPORTANT: This whisky from Cragganmore will never return once it is sold out. If you want to be sure that this Cragganmore will shine in your bar cabinet, don't wait too long to order!
This whisky is matured in Refill Hogshead barrels. It is a version of 70 cl and has an alcohol content of 52,1%.
Cragganmore 1989 30y Dlxop (Douglas Laing Extra Old Particular) is bottled by Douglas Laing. It belongs to the Douglas Laing Extra Old (…)Craigellachie 2007 15y Tb (Thompson Brothers)
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Craigellachie 2007 15y Tb (Thompson Brothers)
In stock
Craigellachie 2007 15y Tb is a Speyside single malt built around a very specific idea: one cask, fifteen years of maturation and bottling at cask strength. Distilled in 2007 and bottled in 2023, it captures the character of a single refill hogshead rather than presenting a broad, standardised house style.
Only 213 bottles were drawn from the cask, so the appeal lies partly in its scale. At Drankenshop Broekmans, bottlings like this are interesting because they let whisky drinkers explore a more individual side of a distillery, with the natural strength of 51.6% left intact.
The refill hogshead maturation points towards a whisky where wood influence is clearly present, supported by lighter spicy, fruity and floral accents according to the supplied profile. (…)Craigellachie 2009 13y 53,9° Tb (Thompson Brothers)
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Craigellachie 2009 13y 53,9° Tb (Thompson Brothers)
On request only
Craigellachie 2009 13y 53.9° Tb is a Speyside single malt with a very defined identity: one distillation date, one cask and a limited outturn. It was distilled on 18 May 2009 and bottled on 1 October 2022 after 13 years in a refill hogshead.
What makes it engaging is the focus on a single cask rather than a broadly composed house expression. Bottled at cask strength and drawn from an outturn of 628 bottles, it presents this particular maturation in a direct, unblended way. With only the last bottles remaining, its limited nature is now very tangible.
At Drankenshop Broekmans, this Craigellachie sits comfortably among whiskies for drinkers who enjoy the detail of individual cask selection. The flavour direction is led by spice, with lighter floral, fruity (…)Dailuaine 12y (Douglas Laing Old Particular) Tube Incl.
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Dailuaine 12y (Douglas Laing Old Particular) Tube Incl.
Only 3 left in stock!
Dailuaine 12y is a Speyside single malt shown here in a more forceful, less polished form: a single cask release bottled by Douglas Laing for the Old Particular range. At 55.1% ABV, it comes at cask strength, keeping the whisky close to its original intensity.
Only 303 bottles were released, so this is a tightly defined bottling rather than a regular large-batch expression. It is also non-chill filtered and uncoloured, allowing the whisky's natural weight and structure to remain at the centre of the experience.
At Drankenshop Broekmans, this is the kind of bottle we place in front of drinkers who appreciate Speyside whisky with real presence. The character leans into spice, dark fruit and a firm, dry structure, making it a dram to take time with rather than (…)Dailuaine 2010 12y Tb (Thompson Brothers)
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Dailuaine 2010 12y Tb (Thompson Brothers)
On request only
Dailuaine 2010 12y Tb is a Speyside single malt drawn from a single cask, giving it the focused feel that makes these small releases so appealing. Distilled on 18 February 2010 and bottled on 1 July 2022, it spent 12 years in a refill hogshead, a cask style that keeps the wood influence present without making it the whole story.
Only 266 bottles were filled, and it was bottled at cask strength at 50%. At Drankenshop Broekmans, this is the kind of whisky we like to present as a specific snapshot of a distillery and a cask, rather than as a broad house style.
The flavour profile points most clearly towards spice, with lighter floral, fruity and woody notes in support. Peat and salinity are not part of the stated profile. With the last bottles now remaining from (…)Dalwhinnie 30y 2020
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Dalwhinnie 30y 2020
In stock
Dalwhinnie 30y 2020 is a Highland single malt where age is very much part of the conversation. Distilled in 1989 and matured for 30 years, it presents Dalwhinnie in a more mature, reflective form.
The refill hogshead maturation gives the whisky a clear wood presence without turning it into a purely oak-driven dram. The supplied flavour profile points mainly towards fruit and wood, with spice playing a quieter supporting role. Peat smoke and salty notes are not central to its style.
Bottled at 51.9%, it is presented at cask strength, keeping the whisky closer to its natural strength than a standard reduced bottling. With 6,978 bottles produced and only the last bottles remaining, this release has a special place at Drankenshop Broekmans for drinkers looking (…)
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.
