Whisky
Please note: stock and availability in our store may vary! More info
Aberlour 2013 12y (The Nectar - Daily Dram)
LAST PIECES97360° view available
Aberlour 2013 12y (The Nectar - Daily Dram)
On request only
Aberlour 2013 12 Year Old brings forward the richer, sherry-influenced side of this Speyside single malt. Coming from the distillery at the foot of Ben Rinnes, it has the full-bodied tone described for Aberlour, with maturation playing a central role in its personality.
Distilled on 13 June 2013 and bottled on 1 October 2025, this release was selected by The Nectar for the Daily Dram series. It comes from a single cask, bottled at cask strength at 55.5%, with a sherry finish adding depth to the whisky. Only 300 bottles were filled, and with the last bottles now available, it has a naturally limited feel within the Drankenshop Broekmans selection.
What stands out is the meeting of fruit, spice and wood, without peat or salty notes taking the lead. That keeps (…)Ardbeg 2013 8y Single Cask
COLLECTOR350
Ardbeg 2013 8y Single Cask
In stock
Ardbeg 2013 8y Single Cask is a very focused Islay single malt: one cask, one maturation story and a limited outturn of 670 bottles. Distilled on 20 February 2013 and bottled on 9 September 2021, it captures Ardbeg at 8 years old through the lens of a single individual cask.
The whisky was matured in a Sherry Butt and bottled at cask strength, 60.9%, giving this release a direct and uncompromised presentation. Rather than blending several casks into a broader house style, this bottling keeps the attention on the specific cask from which it came.
At Drankenshop Broekmans, bottles like this are valued for their clear sense of origin and limited nature. The combination of single cask, cask strength, 670 bottles and the fact that these are the last bottles makes (…)Armorik 2013 Single Cask Nectar
LAST PIECES63
Armorik 2013 Single Cask Nectar
On request only
Armorik 2013 Single Cask Nectar is a French single malt with a noticeably fresh identity. The producer's own description points to the sea, wind and rain as part of the whisky's character, giving this release a vivid, brisk style rather than a smoky one.
This was a special selection for The Nectar, drawn from a single cask that previously held American bourbon. At Drankenshop Broekmans, bottlings like this are interesting because they capture one very specific parcel of whisky: distilled in 2013, bottled in 2016, released at cask strength at 48.4%, and limited to 360 bottles.
The bourbon barrel gives structure, while the whisky keeps its fresh and fruit-driven side clearly in view. With only the last bottles remaining, this Armorik feels like a small, clearly (…)Arran 2013 12y (Douglas Laing Old Particular) Tube Incl.
112
Arran 2013 12y (Douglas Laing Old Particular) Tube Incl.
In stock
Arran 2013 12y is a Scottish single malt where the cask choice really matters. Douglas Laing selected it for the Old Particular range from a single ex-bourbon barrel, so this is not a broad house-style bottling but a focused release from one individual cask.
Distilled in September 2013 and bottled in April 2026, the whisky spent 12 years developing a style that keeps Arran's fruity, elegant side at the centre. The bourbon barrel adds creaminess and gentle vanilla tones, while the natural presentation at 48.4%, with no colouring and no chill filtration, helps preserve the whisky's full character.
Only 258 bottles were drawn from this cask. At Drankenshop Broekmans, bottlings like this are valued because they show a clear snapshot of maturation: one distillate, (…)Auchentoshan 13y 48,4 (Douglas Laing Old Particular)
LAST PIECES103
Auchentoshan 13y 48,4 (Douglas Laing Old Particular)
Very last one in stock!
Auchentoshan 13 Year Old from Douglas Laing's Old Particular Wine Cask Collection is a single cask Lowland single malt shaped by a carefully selected wine cask finish. Distilled in 2013 and bottled in 2026 at 48.4%, it sits in a series built around the meeting point between Scotch whisky tradition and the extra dimension that wine casks can bring.
The appeal here is very much in the individuality of the release. This is not a broad, ongoing expression, but whisky from one specific cask, with only 266 bottles drawn from it. At Drankenshop Broekmans, releases like this are always interesting to talk about because they give a clear sense of place, time and cask influence in one bottle.
The tasting profile points towards ripe red fruit, soft confectionery notes, (…)Auchentoshan 2013 12y (The Nectar - Daily Dram)
97360° view available
Auchentoshan 2013 12y (The Nectar - Daily Dram)
In stock
Auchentoshan 2013 12 Year Old shows a very specific side of Lowland single malt. The supplied information points to the distillery's triple distillation as the source of a lively, elegant style, with fresh citrus and fruit tones and a soft, refined character.
Bottled by The Nectar for the Daily Dram series, this release comes from a single Sherry Butt. Rather than presenting a broad house-style vatting, it captures one individual cask at cask strength. With 300 bottles released, 56.9% alcohol and the last bottles now indicated, it has a naturally limited feel within the selection at Drankenshop Broekmans.
What makes this Auchentoshan particularly engaging is the meeting of Lowland finesse with the directness of a single cask bottling: polished in origin, yet (…)Aultmore 2013 8y Dlprov (Douglas Laing - Provenance) Tube Incl.
LAST PIECES65
Aultmore 2013 8y Dlprov (Douglas Laing - Provenance) Tube Incl.
On request only
This Aultmore 2013 from Douglas Laing's Provenance range is a good example of why single cask whisky can be so engaging. It was drawn from one refill sherry butt, distilled in June 2013 and bottled in December 2021 after 8 years of maturation at 46% ABV. Rather than presenting a broad house style, it captures one specific cask and its own development.
Only 862 bottles were produced, and with the final bottles now in focus, it has a distinctive place in the Drankenshop Broekmans selection. Its interest lies in that defined Speyside snapshot: youthful enough to keep clarity and lift, yet shaped by gentle wood and a noticeable spicy thread.
The refill sherry butt does not appear to overwhelm the spirit. Instead, it supports a profile where spice is the main (…)Ballechin 2013 13y Nectar & Kirsch - Grand Marnier Finish (Signatory - The Nectar And Kirsch)
109
Ballechin 2013 13y Nectar & Kirsch - Grand Marnier Finish (Signatory - The Nectar And Kirsch)
In stock
Ballechin is the heavily peated side of Edradour, from the Highland region, linked in the supplied information to Scotland's smallest traditional distillery. This 2013 release spent 13 years maturing before being bottled by Signatory as part of the joint The Nectar & Kirsch bottling.
The distinctive twist here is the Grand Marnier hogshead finish. It does not simply soften the peat; it adds a layer of candied orange, clementine and vanilla around the smoky core of the spirit. That contrast gives the whisky a clear identity: dark, powerful and peated, yet with a vivid citrus accent from the finish.
At Drankenshop Broekmans, this is the kind of Ballechin we like to point out to drinkers who enjoy whisky with real force and definition. Bottled at cask (…)Ben Nevis 2013 11y (Adelphi)
114360° view available
Ben Nevis 2013 11y (Adelphi)
In stock
Ben Nevis 2013 11y is a Highland single malt with a firm, expressive presence. Distilled at Ben Nevis in 2013 and bottled in 2025 by Adelphi, it comes at cask strength with an alcohol level of 59.9%.
The whisky matured in a refill Oloroso sherry butt, giving it a rich and structured feel while still leaving room for the forceful Ben Nevis character to come through. Ripe fruit, wood and spice form the main lines of the whisky rather than a soft or polished style.
As a single cask release, only 624 bottles were drawn. At Drankenshop Broekmans, this is the kind of bottling we place with care: direct, limited and very much shaped by one individual cask.
The aroma brings ripe fruit together with sherry notes and wood. On the palate it is intense yet (…)Blair Athol 2013 12y (Adelphi)
114
Blair Athol 2013 12y (Adelphi)
In stock
Blair Athol 2013 12y presents a fresh, fruit-led side of this Highland distillery from Pitlochry. Blair Athol is known for a rich, malty style, yet this cask selected by Adelphi brings forward a more elegant and finely drawn expression of the spirit.
Matured for 12 years in a First Fill Bourbon Barrel and bottled at cask strength, 58.3%, it has the directness and concentration one expects from a single cask release. The bourbon barrel adds creaminess, vanilla and depth, while the distillery character remains clearly in view.
At Drankenshop Broekmans, this is the kind of Highland single malt we like to introduce to customers who enjoy whiskies with a clear sense of origin and cask identity. As one individual cask with the last bottles now available, it (…)Blair Athol 2013 12y #303635 (Berry Bros - Berry's Exceptional Casks)
LAST PIECES138
Blair Athol 2013 12y #303635 (Berry Bros - Berry's Exceptional Casks)
On request only
Blair Athol 2013 12y #303635 is a Highland single malt shaped by a very specific cask story. It comes from a single cask and was given a Pomerol wine finish from Bordeaux, bringing the whisky towards ripe red fruit, gentle spice and a fuller, rounded style.
The bottling is by Berry Bros. & Rudd, described in the supplied information as a wine and whisky merchant with roots going back to 1698. Their Odyssey approach is built around matching Scotch single malts with selected wine casks from across Europe, taking time to find combinations that genuinely add something. In this Blair Athol, the Pomerol cask is central to the personality of the whisky, adding a plum-like richness and extra depth.
At Drankenshop Broekmans, this is the kind of bottle we would (…)Blair Athol 2013 12y #303639 (Berry Bros - Berry's Exceptional Casks)
LAST PIECES139
Blair Athol 2013 12y #303639 (Berry Bros - Berry's Exceptional Casks)
On request only
Blair Athol 2013 12y #303639 is a Highland single malt with a very clear cask identity. Berry Bros selected it for Berry's Exceptional Casks, within the Odyssey Concept, a programme built around matching Scottish single malts with distinctive wine casks from across Europe.
This Margaux version is described as the more elegant side of the comparison: less driven by fruit, more by flowers, refinement and freshness. That gives the whisky a different emphasis, showing how a carefully chosen wine finish can steer the same spirit in a noticeably different direction.
At Drankenshop Broekmans, bottlings like this are valued for their specificity. It is a single cask release, bottled at cask strength at 58.2%, aged for 12 years and limited to 288 bottles. With the (…)Caol Ila 2013 8y (The Whisky Trail By Elixir - Silhouette Series)
LAST PIECES103
Caol Ila 2013 8y (The Whisky Trail By Elixir - Silhouette Series)
On request only
Caol Ila 2013 8y is an Islay single malt with a very focused identity: one hogshead, eight years of maturation, and a cask strength bottling at 60.6% by The Whisky Trail by Elixir for the Silhouette Series. Rather than presenting a softened house-style bottling, it gives a closer look at one individual cask.
Only 591 bottles came from this cask, so the appeal lies partly in its precision and limited nature. At Drankenshop Broekmans, releases like this are valued because they show a particular slice of maturation, not a whisky blended to repeat the same profile year after year.
The flavour direction is clearly Islay, with peat taking the lead and lighter touches of fruit, spice, floral notes and salt around it. Wood is not the main theme in the supplied (…)Caol Ila 2013 9y (Campbeltown Whisky Company - Watt Whisky)
LAST PIECES101360° view available
Caol Ila 2013 9y (Campbeltown Whisky Company - Watt Whisky)
On request only
Caol Ila 2013 9y is a Scottish Islay single malt with a very focused identity: one cask, one vintage and a total outturn of 306 bottles. It was distilled in 2013 and bottled in 2023 after 9 years of maturation in a hogshead.
The appeal here lies in its directness. Bottled at cask strength at 59.6%, it keeps close to the individual cask rather than presenting a softened house-style version. The profile is clearly shaped by salty and peated elements, while fruit and spice play a more supporting role.
At Drankenshop Broekmans, this Watt Whisky release from the Campbeltown Whisky Company sits among those bottlings that are chosen for their specific point of view. As a single cask with the last bottles available, this Caol Ila feels like a small, well-defined (…)Chichibu 2013 12y Cask #2874 Refill Bourbon Barrel Incl. Box
COLLECTOR850
Chichibu 2013 12y Cask #2874 Refill Bourbon Barrel Incl. Box
Temporarily sold out
Chichibu 2013 12y Cask #2874 Refill Bourbon Barrel is the kind of Japanese single malt where the individual cask really matters. It was distilled in 2013, matured for twelve years in a refill bourbon barrel and drawn from one single cask, #2874. With only 162 bottles produced, this is a very small release by any standard.
The refill bourbon cask is a key part of the story. Rather than covering the whisky with heavy oak, it is described as preserving freshness and vitality while still allowing a clear sense of maturity to come through. That balance between energy and development is what gives this bottling much of its appeal.
The character described for this Chichibu is especially engaging: sweetness, salinity, acidity and a gentle bitterness all play a role. (…)Chichibu 2013 Virgin
COLLECTOR350360° view available
Chichibu 2013 Virgin
In stock
Chichibu 2013 Virgin is a Japanese single malt with a very defined sense of place and cask. Distilled in 2013 and bottled in 2020, it comes from a single Virgin Oak cask and was released at cask strength, carrying its natural intensity at 50.9% ABV.
The appeal here lies in its focus. This is not a broad vatting designed for consistency across many casks; it is one individual cask, captured in a limited run of 212 bottles. The Virgin Oak element gives the wood an important role in the story, supported by a profile where wood, spice and fruit all stand clearly forward.
At Drankenshop Broekmans, we see this as a bottle for those who follow rare Japanese single malts with a clear cask identity. With only the last bottles remaining and its status as a collector's (…)Dailuaine 2013 12y (Adelphi)
LAST PIECES97360° view available
Dailuaine 2013 12y (Adelphi)
On request only
Dailuaine 2013 12y is a Speyside single malt built around the individuality of one cask. Distilled in 2013 and bottled in 2025 after 12 years of maturation, it comes from a refill Oloroso sherry hogshead. Rather than presenting a broad house style, this release gives a focused view of one particular cask and its development.
The refill sherry cask adds depth while keeping the distillery's full, spicy character clearly in view. Bottling at cask strength, 53.5%, gives the whisky a direct and unfiltered feel in terms of presentation. With 265 bottles drawn and the last bottles now indicated, it is a release with a naturally limited window of availability.
At Drankenshop Broekmans, this Dailuaine sits well among the single cask whiskies for drinkers who (…)Dailuaine 2013 13y (Berry Bros For Kirsch And The Nectar)
LAST PIECES109
Dailuaine 2013 13y (Berry Bros For Kirsch And The Nectar)
Very last one in stock!
Dailuaine is one of those Scottish distilleries that often works quietly in the background, valued for its contribution to major blends rather than for standing alone. In this single cask release, the Speyside malt is given the spotlight. Distilled in 2013, matured for 13 years and bottled at cask strength, it shows a firm Oloroso influence with real weight and structure.
Berry Bros bottled this release for Kirsch Import and The Nectar as part of a joint anniversary edition, marking 50 years of Kirsch Import and 20 years of The Nectar. That gives the bottle a meaningful setting, but the real interest is in the whisky itself: one individual cask, just 286 bottles, and a style that helps explain why Dailuaine has long been prized by blenders.
At Drankenshop (…)Glen Garioch 2013 12y (The Nectar - Daily Dram)
91360° view available
Glen Garioch 2013 12y (The Nectar - Daily Dram)
In stock
Glen Garioch 2013 12y is a Highland single malt with a very clear identity: one cask, bottled at cask strength by The Nectar for the Daily Dram series, with only 300 bottles released. That limited scale gives the whisky a more focused feel than a regular core-range expression.
Distilled on 11 February 2013 and bottled on 1 October 2025, it spent twelve years developing before receiving a sherry finish. The supplied profile points towards the warm, malty side of Glen Garioch, shaped here by depth, creaminess and a pastry-like softness rather than sheer weight.
At Drankenshop Broekmans, this is exactly the kind of bottling we like to highlight when a customer is looking for a single malt with a defined origin and a little extra individuality. As one of the last (…)Glenfarclas 2013 10y #2372 Tube Incl.
299
Glenfarclas 2013 10y #2372 Tube Incl.
In stock
Glenfarclas 2013 10y #2372 is a Speyside single malt drawn from one individual sherry butt. Distilled in 2013 and bottled in 2023, it is a 10-year-old release with a very specific identity: one cask, one bottling, 303 bottles in total.
At 61% cask strength, it keeps the whisky close to the cask rather than smoothing it into a broader house style. The profile points towards clear wood influence and spice, with lighter fruit and floral notes supporting the structure. There is no peated or salty direction here; the emphasis is firmly on cask-driven Speyside malt.
For Drankenshop Broekmans, this is the kind of bottle that adds depth to a specialist whisky selection: limited, direct, and increasingly scarce now that only the last bottles remain.
The (…)Glenlossie 2013 10y (Campbeltown Whisky Company - Watt Whisky)
92360° view available
Glenlossie 2013 10y (Campbeltown Whisky Company - Watt Whisky)
In stock
Glenlossie 2013 10y is a Speyside single malt where the single cask origin really matters. Distilled in 2013 and bottled in 2023, it captures ten years of maturation in one hogshead rather than presenting a broader, blended house style.
This Watt Whisky release, from the Campbeltown Whisky Company, is bottled at cask strength at 56.4%. That gives it a direct and concentrated presence in the glass, with room for the drinker to adjust the whisky with water if desired.
Only 264 bottles were filled, and these are now among the last bottles available. At Drankenshop Broekmans, releases like this are valued because they show a specific, limited view of a distillery rather than a standard expression made to taste the same year after year.
The flavour (…)High Coast 2013 (Berry Bros Nordic Casks)
LAST PIECES225
High Coast 2013 (Berry Bros Nordic Casks)
Only 2 left in stock!
High Coast 2013 is a Swedish single malt with a very focused identity: one hogshead cask, distilled in 2013 and bottled in 2021 by Berry Bros as part of the Nordic Casks series. Rather than a broad house expression, this is a single-cask snapshot of High Coast.
Only 290 bottles were drawn from the cask, and with the last bottles now indicated, its availability is naturally limited. At Drankenshop Broekmans, releases like this are appreciated for the way they show a whisky in a specific, unblended form, with the character of the individual cask still clearly present.
Bottled at 60.9%, it is presented at cask strength. The profile points towards a marked wood influence, supported by lighter fruit and a gentle peated accent. That gives this High Coast a firm, (…)Kilchoman 2013 10y Nec
LAST PIECES160360° view available
Kilchoman 2013 10y Nec
On request only
Kilchoman 2013 10y Nec is an Islay single malt with a very focused identity: one cask, ten years of maturation and bottling at cask strength. It was distilled on 31 May 2013 and bottled on 10 September 2023 as an exclusive single cask release for The Nectar.
The whisky matured in ex-bourbon barrels from Buffalo Trace Distillery in Kentucky. That maturation brings layers of vanilla and butterscotch, set against the peat smoke and sweet citrus noted in the product information for this Kilchoman. Rather than being smoke alone, it draws its interest from the contrast between coastal peat, salinity and the sweeter influence of the bourbon barrel.
Only 251 bottles were filled, and with the final bottles now indicated, it naturally stands out within the Drankenshop (…)Knockdhu 2013 10y (Alistair Walker - Infrequent Flyers)
LAST PIECES100
Knockdhu 2013 10y (Alistair Walker - Infrequent Flyers)
On request only
Knockdhu 2013 10 Year Old from Alistair Walker is a Highland single malt bottled as part of the Infrequent Flyers range. As a single cask release, it is less about a broad house style and more about one particular cask, captured at cask strength.
The Pedro Ximenez finish gives this bottling a clear direction. Rather than a restrained profile, it moves towards darker fruit, chocolate notes and warming spice, with the 59.2% strength keeping the whisky firm and expressive.
At Drankenshop Broekmans, this is the kind of bottle we place with the more characterful limited releases. Only 640 bottles were drawn from the cask, and with the last bottles now available, this Knockdhu feels like a specific snapshot of its 2013 to 2023 maturation that cannot be repeated in (…)
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:
-
Made from grains
-
Fermented with yeast
-
Distilled to a maximum of ±94.8% alcohol (so that flavour is retained)
-
Matured in wooden casks
-
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.
-
Must be wholly produced and matured in Scotland
-
Aged for at least 3 years in oak casks
-
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.
-
Produced and matured in Ireland
-
Aged for at least 3 years in wooden casks
-
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:
-
At least 51% corn in the grain mix
-
Matured in new charred oak barrels
-
Distilled to a maximum of 80% alcohol
-
In the barrel a maximum of 62.5% alcohol
-
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.
