Whisky
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Amrut 10y Artist (La Maison Du Whisky - Artist Collection)
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Amrut 10y Artist (La Maison Du Whisky - Artist Collection)
Only 3 left in stock!
Amrut 10y Artist shows Indian single malt through the lens of La Maison du Whisky's Artist Collection. Rather than a broad release, this is a single cask whisky, distilled in 2010 and bottled in 2020 at ten years of age.
The Pedro Ximenez cask gives the bottling a clear point of focus, while the 63.9% cask strength keeps the presentation powerful and direct. It feels like a close-up view of one particular Amrut cask, bottled without being softened into a larger batch.
At Drankenshop Broekmans, releases like this are valued for their specificity: one cask, 279 bottles, and now down to the last bottles. It is the kind of whisky that invites attention from drinkers who enjoy limited single cask bottlings with a strong sense of origin and selection.
Ardlair 2010 11y Tb (Thompson Brothers)
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Ardlair 2010 11y Tb (Thompson Brothers)
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Ardlair 2010 11y Tb is built around a very clear idea: a Highland single malt drawn from one refill barrel, bottled after 11 years, with only 287 bottles released. Distilled on 13 October 2010 and bottled on 1 July 2022, it captures a specific cask rather than a broad house style.
At 50% and bottled at cask strength, it keeps a direct, small-batch feel. The refill barrel points to a whisky where the cask supports rather than dominates, with the supplied profile placing fruit and spice at the centre and lighter touches of wood and floral character around them.
For Drankenshop Broekmans, this is the kind of bottle that adds depth to a specialist whisky selection: limited, cask-specific and now down to the last bottles. It is particularly interesting for (…)Ardmore 2010 10y Sv Nectar (Signatory - Cask Collection) Tube Incl.
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Ardmore 2010 10y Sv Nectar (Signatory - Cask Collection) Tube Incl.
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Ardmore 2010 10y SV Nectar is a Highland single malt built around the individuality of one cask. Distilled on 6 May 2010 and bottled on 14 September 2020, it spent 10 years in a bourbon barrel before being released by Signatory as part of the Cask Collection. Rather than presenting a broad house style, this bottle captures one specific cask at one specific point in time.
Only 217 bottles were produced, and with the last bottles now in circulation, its limited nature is very clear. At Drankenshop Broekmans, releases like this are especially interesting because they show how direct and characterful an independent single cask whisky can be when bottled at cask strength.
At 59.2%, this Ardmore has real presence. The profile leans clearly towards fruit and spice, (…)Ardmore 2010 15y (The Nectar - Daily Dram)
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Ardmore 2010 15y (The Nectar - Daily Dram)
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Ardmore 2010 15y is a Highland single malt with a clearly defined personality. The distillery, located in the eastern Highlands, is described as staying true to its lightly peated style, and that comes through here in a way that supports the whisky rather than overpowering it.
This Daily Dram release from The Nectar was drawn from a single sherry hogshead. Distilled on 8 July 2010 and bottled on 1 October 2025, it reached 15 years of age and was bottled at cask strength, 58.8%. With only 300 bottles, and now down to the last bottles, it has the feel of a very specific cask selection rather than a regular distillery expression.
At Drankenshop Broekmans, bottlings like this are valued because they show a distillery through one individual cask. In this Ardmore, (…)Arran 2010 12y #1453 Tt (Damaged: Label dirty, damaged or missing)
DAMAGED137
Your benefit: € 17,13 / 15%
Ballechin 2010 11y Nec
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Ballechin 2010 11y Nec
In stock
Ballechin 2010 11y Nec is a Highland single malt Scotch whisky with a very focused identity. It was distilled on 24 September 2010 and bottled on 1 October 2021, after 11 years in a bourbon barrel.
The appeal here lies in its small-scale nature. This is a single cask release, bottled at cask strength at 53.6%, with only 244 bottles drawn from that one barrel. Rather than presenting a broad house style, it captures the character of one individual cask at one precise point in its maturation.
At Drankenshop Broekmans, this is the kind of bottle we place in front of customers who appreciate peat and spice with a clear presence. The flavour indication also points to lighter fruity, floral, woody and salty accents, giving the whisky some detail around its more (…)Ballechin Straight From The Cask 2010 10y 50cl
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Ballechin Straight From The Cask 2010 10y 50cl
Only 3 left in stock!
Ballechin Straight From The Cask 2010 10y is a Highland single malt from Edradour with a very direct identity: one bourbon cask, bottled at cask strength. The appeal lies in that clarity. It was distilled on 28 October 2010 and bottled on 25 October 2021, giving a 10-year-old whisky that captures the character of one individual cask.
At 58.2% ABV, it keeps a firm, unsoftened presence. The profile is driven by peat and spice, with lighter touches of fruit, wood, floral nuance and salinity. The bourbon cask plays a supporting role rather than turning the whisky into something overly polished.
At Drankenshop Broekmans, this is the kind of bottle we place in front of customers who enjoy cask strength single malts with a clearly defined origin. With only 319 (…)Ballechin Straight From The Cask'10 10ybb
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Ballechin Straight From The Cask'10 10ybb
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Ballechin Straight From The Cask 2010 10 Years Bourbon Barrel is a Highland single malt with a very focused story: one bourbon barrel, one limited outturn, bottled at natural cask strength. Distilled on 22 October 2010 and bottled on 14 April 2021, it spent 10 years maturing before being released at 52.7% ABV.
The Straight From The Cask name matters here. This is not a softened, heavily polished style, but a single cask release that keeps close to the individual barrel it came from. Only 322 bottles were filled, and at Drankenshop Broekmans we see this as the kind of bottling that speaks to drinkers who enjoy a clear sense of origin and batch identity.
Its profile is driven by peat and a pronounced salty side, with lighter touches of fruit, spice and wood in (…)Ben Nevis 2010 10y Artist 11 (Signatory - Artist Edition) Incl. Box
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Ben Nevis 2010 10y Artist 11 (Signatory - Artist Edition) Incl. Box
In stock
Ben Nevis 2010 10y Artist 11 is a Highland single malt with the focused character of an individual cask release. Distilled in 2010 and bottled in 2021, it matured for 10 years in a bourbon barrel before being bottled by Signatory in the Artist Edition series.
Only 195 bottles came from this single cask, and it was released at cask strength: 58.1%. That gives the whisky a very particular identity. Rather than presenting a broad house style, it captures one specific barrel of Ben Nevis at one point in its maturation.
At Drankenshop Broekmans, we value bottlings like this because they show how much detail a single cask can carry. The supplied flavour profile points toward a whisky with clear fruity, spicy and floral dimensions, supported by a lighter wood (…)Benriach 2010 16y (The Whisky Agency - Made For Friends & Wave Farewell)
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Benriach 2010 16y (The Whisky Agency - Made For Friends & Wave Farewell)
On request only
Benriach 2010 16y shows a very fruit-driven side of Speyside single malt. Distilled in 2010 and matured for 16 years in a Ruby Port cask, it brings the cask influence clearly to the foreground, especially through its red and dark fruit character.
This single cask was bottled by The Whisky Agency at cask strength as part of the Made for friends & wave farewell series. Rather than presenting a broad house style, it captures the personality of one individual cask, with the Ruby Port maturation giving the whisky its generous, juicy direction.
At Drankenshop Broekmans, this is the kind of bottle we place among the more limited discoveries: specific, expressive and available only in small remaining quantities. It is a Benriach for those moments when you want (…)Blair Athol 2010 12y (The Single Malts Of Scotland) Incl. Box
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Blair Athol 2010 12y (The Single Malts Of Scotland) Incl. Box
In stock
Blair Athol 2010 12y is a Highland single malt with a very focused identity: one cask, one limited release, bottled at natural strength. Distilled on 19 April 2010 and bottled as a 12-year-old whisky, it comes at 60.2% ABV, keeping the presentation close to the cask itself.
The American Oak cask gives the whisky its maturation setting, while the available profile points more clearly towards spice than heavy wood influence. Fruit and floral notes sit in a lighter supporting role, so the interest here lies in the directness of a single-cask whisky rather than in a broad house-style expression.
Only 201 bottles were filled, and with the last bottles now indicated, this Blair Athol has a naturally limited place in the selection at Drankenshop Broekmans. It is a (…)Blair Athol 2010 13y (Berry Bros - Berry's Own Selection)
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Blair Athol 2010 13y (Berry Bros - Berry's Own Selection)
On request only
Blair Athol 2010 13y is a Highland single malt bottled by Berry Bros & Rudd as part of Berry's Own Selection. Berry Bros & Rudd has been active in the drinks trade since 1698, and its single cask releases continue a long house tradition of selecting spirits from across Scotland's whisky regions.
This Blair Athol was distilled in 2010 and bottled in 2023 at 13 years of age. The distillery sits just south of Pitlochry in Perthshire, at what is described as the gateway to the Highlands, and with a starting date of 1798 it belongs to the older names in Scottish whisky.
Within the Drankenshop Broekmans range, this release stands out through its very focused nature: one single cask, 265 bottles, and a finish in a Sauternes cask. Bottled at 56.4%, it keeps a (…)Blair Athol 2010 14y Tb (Thompson Brothers)
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Blair Athol 2010 14y Tb (Thompson Brothers)
In stock
Blair Athol 2010 14y Tb is a Highland single malt with a very focused identity: one cask, one distillation date and a release of just 274 bottles. Distilled on 20 March 2010 and bottled on 1 April 2024, it spent 14 years maturing in a first fill bourbon barrel.
What makes this bottling stand out is its close connection to the cask. It was bottled at 51.1% cask strength, with natural colour and without chill filtration, so the whisky keeps a direct and unpolished feel. The character is built around ripe yellow fruit, honeyed roundness, caramel, gentle oak and warm spice rather than smoke.
At Drankenshop Broekmans, this is the kind of limited single cask we like to explain properly: a small release that captures one particular stage in Blair Athol's maturation (…)Blended Islay 2010 9y59,8 Wtcar (The Whisky Trail By Elixir - The Whisky Trail Cars Series)
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Blended Islay 2010 9y59,8 Wtcar (The Whisky Trail By Elixir - The Whisky Trail Cars Series)
On request only
Blended Islay 2010 9 Year Old 59.8% from The Whisky Trail Cars Series is a Scottish blended malt with a clear Islay direction. It was distilled in October 2010 and bottled in January 2020 after 9 years in a bourbon barrel.
The appeal here lies in the way the release is framed: a single cask bottling, presented at cask strength. At 59.8%, it has a direct, powerful presence, yet the supplied profile does not point towards heavy wood influence. Peat sits at the centre, with lighter salty, spicy, fruity and floral touches around it.
For Drankenshop Broekmans, this is the kind of independent Islay bottling that adds character beyond the familiar distillery names. The Whisky Trail by Elixir places it within the Cars Series, and with only the last bottles remaining, (…)Bowmore 2010 15y (The Whisky Agency - Milroy's For Twa)
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Bowmore 2010 15y (The Whisky Agency - Milroy's For Twa)
On request only
Bowmore 2010 15y is a very focused Islay single malt: one bourbon barrel, fifteen years of maturation, and bottled at cask strength by The Whisky Agency for Milroy's for TWA. Rather than presenting a broad house style, it captures the development of a single cask from one specific period.
Its character is built around coastal smoke, with a fresher fruit note sitting in the background. At 53.7%, the whisky keeps a direct, cask-strength presence in the glass, giving the maritime and peated side room to come through with real clarity.
For Drankenshop Broekmans, this is the kind of bottling that speaks to drinkers who enjoy independent releases with a clear origin. Distilled in 2010 and bottled after fifteen years from a single bourbon barrel, it offers a sharply (…)Braeckman Single Grain 2010 10y Co 62,9° 50cl
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Braeckman Single Grain 2010 10y Co 62,9° 50cl
In stock
Braeckman Single Grain 2010 10y Co is a Belgian grain whisky with a very defined identity: one cask, ten years of maturation and a cask strength bottling. The 62.9° stated in the name immediately points to a whisky presented with real intensity, rather than softened into a broader house style.
Its Cognac-matured cask background gives this release a distinctive angle within Belgian whisky. Distilled in 2010 and bottled in 2021, it was drawn from a limited outturn of 446 bottles, making it less about consistency from batch to batch and more about one particular cask at one particular point in time.
At Drankenshop Broekmans, this is the kind of bottle we place in front of customers who enjoy discovering Belgian whisky with a clear cask identity and a (…)Bruichladdich 2010 12y (The Whisky Agency)
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Bruichladdich 2010 12y (The Whisky Agency)
In stock
Bruichladdich 2010 12y is an Islay single malt with a distinctly focused identity. Rather than leaning on peat, its profile is built around floral, fruity and spiced elements, with wood playing a more restrained supporting role. That makes it a particularly interesting Islay bottling for anyone who wants to explore the island from a different angle.
Distilled in 2010 and bottled in 2022, it spent 12 years maturing before being released as a single cask whisky at cask strength. The Wine Matured indication points to an important wine-cask influence in its development, while the 52.1% strength keeps the presentation direct and uncut. At Drankenshop Broekmans, we value releases like this because they capture one specific cask rather than a broad house style.
As (…)Bunnahabhain 2010 11y (The Whisky Agency)
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Bunnahabhain 2010 11y (The Whisky Agency)
In stock
Bunnahabhain 2010 11y is an Islay single malt built around the individuality of one cask. Distilled in 2010 and bottled in 2021 after 11 years of maturation, it is less about a broad house-style blend and more about a focused snapshot of a single maturation.
The refill bourbon cask keeps the whisky close to its distillate-driven core. Peat is the main voice here, with a clear salty and woody thread running alongside it. Spice, fruit and floral notes sit more in the background, giving support rather than taking over.
At Drankenshop Broekmans, we see this as a bottle for drinkers who enjoy single cask whisky in a direct, undiluted form. Bottled at cask strength at 53.8%, and now down to the last bottles, it has the feel of a release with a clearly defined and (…)Caol Ila 2010 (Berry Bros)
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Caol Ila 2010 (Berry Bros)
On request only
Caol Ila 2010 is a single malt from Islay with peat clearly at the heart of its identity. Distilled in 2010 and bottled in 2023, it comes at cask strength, 56.4%, giving a direct impression of the whisky as it stood in the cask.
This is a single cask bottling from a hogshead, so the interest lies in its individuality. Rather than a broad house-style expression, it shows one particular cask's take on Caol Ila, with peat in the foreground and lighter salty, spicy and fruity accents around it.
At Drankenshop Broekmans, we see this as the kind of bottle that speaks to drinkers who enjoy the more specific side of Islay whisky. With only the last bottles remaining, it also carries the quiet appeal of a release that will not stay around indefinitely.
Caol Ila 2010 10y (Campbeltown Whisky Company - Watt Whisky)
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Caol Ila 2010 10y (Campbeltown Whisky Company - Watt Whisky)
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Caol Ila 2010 10y is a Scottish Islay single malt with a very focused identity: one hogshead, one distillation year, one bottling date and just 326 bottles. Distilled in 2010 and bottled in March 2021, this Watt Whisky release from the Campbeltown Whisky Company presents a single cask rather than a broad house-style vatting.
At Drankenshop Broekmans, bottlings like this stand out because they show a whisky in a particularly direct form. Bottled at cask strength at 58.2%, it keeps the energy of the cask intact. The profile points clearly towards Islay, with peat and salinity at the centre, supported by lighter fruity, spicy and floral touches rather than heavy wood influence.
With the last bottles now remaining, its limited nature is part of the appeal. It is (…)Caol Ila 2010 14y #311745 (Berry Bros)
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Caol Ila 2010 14y #311745 (Berry Bros)
On request only
Caol Ila 2010 14y #311745 comes from Berry Bros & Rudd's Coasts & Shores series, a range built around distilleries shaped by remarkable coastal settings. Caol Ila fits that theme naturally. The distillery sits near Port Askaig on Islay's east coast, sheltered from the Atlantic, in a place where sea air and peat are part of the whisky's identity rather than decorative details.
Distilled in 2010 and bottled in 2024, this single malt spent 14 years maturing. It began in a 1st fill hogshead before being finished in an active Pedro Ximenez cask. That finish brings a darker, sweeter dimension to the whisky, giving the coastal and smoky Caol Ila style a layer of raisined richness and deeper sweetness.
As a single cask release with only a small outturn, this (…)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 (…)Dailuaine 2010 15y (Adelphi)
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Dailuaine 2010 15y (Adelphi)
In stock
This Dailuaine presents Speyside in a fuller, more muscular style. The distillate has the weight to stand up to an expressive sherry cask, and Adelphi selected a 2010 single cask for this 15-year-old release, matured entirely in a First Fill Pedro Ximénez hogshead.
The PX influence deepens the whisky rather than simply sweetening it. It brings out dark fruit, chocolate and warm spice around Dailuaine's naturally robust core. Bottled at cask strength, 56.7%, it keeps that sense of concentration and directness in the glass.
At Drankenshop Broekmans, this is the kind of bottle we like to point out when someone is looking for Speyside with real weight and sherried richness. As a single cask with the last bottles remaining, it also has the appeal of a (…)Dufftown 2010 15y Awwif (Alistair Walker - Infrequent Flyers) Tube Incl.
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Dufftown 2010 15y Awwif (Alistair Walker - Infrequent Flyers) Tube Incl.
In stock
Dufftown 2010 15y Awwif shows a generous, deeply flavoured side of Speyside single malt. Distilled at Dufftown in 2010 and bottled by Alistair Walker for the Infrequent Flyers series, it is built around the individuality of a single cask rather than a broad house style.
The defining element here is the five-year finish in a Pedro Ximénez puncheon. That finish gives the whisky its dark, lavish and patisserie-like feel, with a full texture and an aromatic intensity that suits its 55.7% cask strength presentation. It is a bottling with plenty of presence, yet its appeal lies just as much in the richness of detail.
At Drankenshop Broekmans, releases like this are valued because they show a very specific snapshot of maturation. In this case, Dufftown is (…)
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.
