Whisky
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Ben Nevis 2013 9y (The Single Malts Of Scotland - Old Reserve Cask)
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Ben Nevis 2013 9y (The Single Malts Of Scotland - Old Reserve Cask)
In stock
Ben Nevis 2013 9y is a Highland single malt bottled by The Single Malts of Scotland, and its appeal lies in its precision: one cask, 9 years of maturation and bottled at 48%. It is the kind of whisky where the identity of the cask matters, rather than a broad batch designed to taste the same every time.
The refill butt gives the whisky room to show its darker fruit and chocolate-led side, with spice present without taking over. There is no peaty or salty direction here; the emphasis sits more naturally around dried fruit, nuts, chocolate and a warming touch of spice.
At Drankenshop Broekmans, we see this as a bottle for drinkers who enjoy exploring individual cask selections from respected independent bottlers. As a single cask release with the last bottles (…)Jack Daniels Single Barrel
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Jack Daniels Single Barrel
In stock
Jack Daniels Single Barrel shows Tennessee whiskey through the lens of one individual cask. Rather than presenting a broad, blended house style, it focuses on the personality of a single barrel, with new oak playing a clear role in the character of the whiskey.
At Drankenshop Broekmans, we see this as a more defined way to explore Jack Daniels. There is no age statement here; the interest lies in the barrel-driven profile, where oak and spice stand at the centre and a lighter fruit note supports the overall impression.
Bottled at 45%, it has enough presence to carry that wood and spice without turning the story into something overly complicated. More information about the brand can be found at https://www.jackdaniels.com/
The stated flavour (…)Four Roses Single Barrel 100 Proof
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Four Roses Single Barrel 100 Proof
In stock
Four Roses Single Barrel 100 Proof is an American bourbon with the individual barrel at the heart of the experience. Rather than leaning on an age statement, it puts the focus on the character of one selected cask and the way that particular barrel speaks in the glass.
At 50% alcohol, the 100 Proof style gives this bourbon a firmer, more direct presence. New oak provides the classic bourbon foundation, while the flavour direction is led by spice, supported by lighter touches of fruit, floral notes and wood.
At Drankenshop Broekmans, we see this as a bourbon for drinkers who appreciate more intensity and a clearer cask-driven profile without moving into smoky territory. It is a straightforward, characterful Single Barrel bottling where strength and barrel (…)*Vintage* Ardbeg 1967 32y Omc (Douglas Laing - Old Malt Cask) Incl. Box
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*Vintage* Ardbeg 1967 32y Omc (Douglas Laing - Old Malt Cask) Incl. Box
Very last one in stock!
Ardbeg 1967 32 Year Old from Douglas Laing's Old Malt Cask range is a whisky with a very clear identity. Distilled in 1967 and bottled in 2000, it comes from a single oak cask and was released in an outturn of just 309 bottles. That makes it less a regular bottling and more a precisely captured piece of Islay single malt history.
At 32 years old, this Ardbeg has had long maturation time to develop beyond youthful intensity. Bottled at cask strength at 49%, it keeps the individual voice of the cask intact rather than being shaped into a broader house-style presentation.
For Drankenshop Broekmans, this is the kind of bottle that stands apart in a specialist whisky selection: old, limited, clearly traceable and tied to a respected independent bottler. The (…)*Vintage* Ardbeg 1972 28y Omc (Douglas Laing - Old Malt Cask) Incl. Box
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*Vintage* Ardbeg 1972 28y Omc (Douglas Laing - Old Malt Cask) Incl. Box
Very last one in stock!
Vintage Ardbeg 1972 28y Old Malt Cask is the kind of Islay single malt that immediately invites a slower look. Distilled in February 1972 and bottled in April 2000, it spent 28 years maturing before Douglas Laing released it as part of the Old Malt Cask range.
Its appeal lies in the concentration of very specific details. This is a single cask whisky from an oak cask, bottled at cask strength at 49.5%. With only 492 bottles drawn from that cask, the release captures one individual maturation rather than a broader house-style composition.
At Drankenshop Broekmans, this sits firmly among the more collectable Scotch whiskies in the selection. The collectors item indication and the fact that these are last bottles say a lot about the scarcity surrounding this (…)*Vintage* Ardbeg 1972 28y Omc For Alambic Classique Germany (Douglas Laing - Old Malt Cask) Incl. Box
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*Vintage* Ardbeg 1972 28y Omc For Alambic Classique Germany (Douglas Laing - Old Malt Cask) Incl. Box
Very last one in stock!
An Ardbeg distilled in 1972 immediately feels like a serious conversation piece. This 28 year old single malt was distilled on 1 November 1972 and bottled on 1 November 2000 by Douglas Laing as part of the Old Malt Cask range. It was bottled for Alambic Classique Germany from a single oak cask, at cask strength, with an alcoholic strength of 50.1%.
Its appeal lies in the way the details come together. Islay, Ardbeg, 28 years of maturation, one individual cask and an outturn of only 234 bottles: together they describe a very specific snapshot rather than a standard release. At Drankenshop Broekmans, bottlings like this stand out because they show a distillery through the lens of one carefully selected cask.
With only the last bottles remaining, this release (…)*Vintage* Ardmore 1988 32y (Dutch Whisky Connection - They Inspired)
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*Vintage* Ardmore 1988 32y (Dutch Whisky Connection - They Inspired)
In stock
Vintage Ardmore 1988 32y is a Highland single malt built around maturity, scarcity and the individuality of one cask. Distilled in April 1988 and bottled in January 2021, it spent 32 years maturing before being bottled by Dutch Whisky Connection for the They Inspired series.
This release comes from a single Bourbon Barrel and was bottled at cask strength. Only 192 bottles were drawn from that cask, and with the last bottles now indicated, it feels less like a broad distillery expression and more like a precise snapshot of one long maturation.
At Drankenshop Broekmans, bottlings like this are valued for exactly that sense of specificity. The supplied flavour profile points to fruit as the dominant theme, supported by clear wood and spice, with lighter floral (…)*Vintage* Bowmore 1996 20y Hand-Filled At The Distillery
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*Vintage* Bowmore 1996 20y Hand-Filled At The Distillery
Very last one in stock!
This Vintage Bowmore 1996 20 Year Old is the kind of Islay single malt where the story sits very close to the liquid. Distilled on 17 September 1996 and bottled on 23 November 2016, it was drawn from a single Oloroso sherry cask and bottled at natural cask strength, 56.2%.
The hand-filled at the distillery detail gives it a more personal feel than a standard release. Rather than representing a broad batch, this is a focused single cask Bowmore, shaped by twenty years of maturation and the influence of an Oloroso sherry cask.
At Drankenshop Broekmans, a bottle like this naturally stands out for customers who appreciate provenance, limited availability and distillery-linked bottlings. With the final bottles remaining and the product marked as a collector's (…)*Vintage* Bowmore 1998 20y Hand-Filled At The Distillery
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*Vintage* Bowmore 1998 20y Hand-Filled At The Distillery
Very last one in stock!
Bowmore 1998 20 Year Old Hand-Filled At The Distillery is a single malt with a very clear sense of origin. It was distilled on 13 January 1998 and bottled on 24 December 2018, giving it a precise vintage identity rather than a broad house-style presentation.
Drawn from a single Oloroso Sherry cask and bottled at cask strength, it comes across as a whisky with focus and presence. At 57.5% alcohol, it has not been softened into a standard strength release, so the link between cask, maturation and distillery remains very direct. At Drankenshop Broekmans, this is the kind of Bowmore we like to present with a little extra context, because the details genuinely matter here.
With the final bottles available and the whisky marked as a collector's item, its scarcity (…)*Vintage* Bunnahabhain 1986 30y North Star (North Star Spirits - Cask Series 002)
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*Vintage* Bunnahabhain 1986 30y North Star (North Star Spirits - Cask Series 002)
Very last one in stock!
The *Vintage* Bunnahabhain 1986 30y North Star is the kind of whisky where the facts already carry a strong story. Distilled in November 1986 and bottled in May 2017 after 30 years of maturation, it comes from a single Bourbon Hogshead and was bottled at cask strength by North Star Spirits as part of Cask Series 002.
Its scale is what makes it particularly striking: only 84 bottles were released. At Drankenshop Broekmans, bottlings like this naturally stand apart, because they show whisky not as a standard expression, but as the individual voice of one cask at one specific point in time.
At 52.5% alcohol, it keeps close to its natural strength. The collectors item indication and the fact that these are the last bottles underline how scarce this release has (…)*Vintage* Glen Grant 1985 30y Dlxop (Douglas Laing Extra Old Particular) Incl. Box
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*Vintage* Glen Grant 1985 30y Dlxop (Douglas Laing Extra Old Particular) Incl. Box
Very last one in stock!
This 1985 Glen Grant from Douglas Laing's Extra Old Particular range is built around one very specific cask story. Distilled in July 1985 and bottled in December 2015, it spent 30 years in a refill hogshead before being released as a single cask whisky. With only 36 bottles drawn from that cask, it represents a very narrow and clearly defined slice of maturation.
Bottled at cask strength, 59.1% ABV, this Speyside single malt stays close to the cask rather than being shaped into a broad house-style expression. The long maturation, the refill hogshead and the single cask origin are the key points here: maturity, directness and a strong sense of individuality.
At Drankenshop Broekmans, a bottling like this is the kind of whisky we place in front of customers who (…)*Vintage* Glenrothes 1997 20y Sansibar For Whiskyklubben Slainte Sweden
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*Vintage* Glenrothes 1997 20y Sansibar For Whiskyklubben Slainte Sweden
Very last one in stock!
This Glenrothes 1997 is interesting because it is so clearly tied to one cask and one moment in time. Distilled in 1997 and bottled in 2017 after 20 years of maturation, it was drawn from a single Sherry Hogshead. Rather than presenting a broad house style, it gives a focused view of a mature Speyside single malt from one individual cask.
Sansibar bottled it for Whiskyklubben Slainte Sweden, with a total outturn of just 300 bottles. With the last bottles now in view, it has a natural place in the Drankenshop Broekmans selection for customers who enjoy whiskies with a defined origin, age and cask story.
Bottled at 53.6%, this is a cask strength Glenrothes with real presence. The profile points toward spice as the main driver, supported by clear wood influence (…)*Vintage* Glenrothes 1997 20y Whisky Fassle
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*Vintage* Glenrothes 1997 20y Whisky Fassle
Very last one in stock!
Glenrothes 1997 20 Year Old Whisky Fassle is a Speyside single malt with a very clear identity. It was distilled in 1997, bottled in 2017 and matured for twenty years before being drawn from a single sherry butt. At 47.9% and bottled at cask strength, it keeps the focus firmly on that individual cask rather than on a blended house style.
The character is shaped by a strongly spiced profile, with fruit and oak also clearly present. There is no peated direction indicated here, so the interest lies more in the interaction between maturation, sherry cask influence and the mature Speyside malt beneath it.
At Drankenshop Broekmans, we see this as the kind of bottle that tells a compact but complete story: one distillation year, one cask, one bottling date, and now (…)*Vintage* Lagavulin 1978 14y Kingsbury's Unicorn Label For Japan (!See Filling Level)
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*Vintage* Lagavulin 1978 14y Kingsbury's Unicorn Label For Japan (!See Filling Level)
Very last one in stock!
Lagavulin 1978 14 Year Old Kingsbury's Unicorn Label is very much a vintage bottle with a specific story. Distilled on 1 December 1978 and bottled on 10 December 1992, it brings together a fourteen-year-old Islay single malt, a single bourbon cask and cask strength bottling at 64.7%, released for Japan.
At Drankenshop Broekmans, a bottle like this sits in the realm of specialist and collector-oriented whisky rather than everyday single malt. Lagavulin, Islay, Kingsbury's Unicorn Label, the Japanese release context and the single cask presentation all point to a very particular old bottling.
The note See Filling Level is important with a bottle of this age. As a vintage item and one of the last available bottles, its condition and fill level naturally form (…)*Vintage* Miltonduff 1998 Christmas Edition 2015 Malts Of Scotland
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*Vintage* Miltonduff 1998 Christmas Edition 2015 Malts Of Scotland
On request only
Miltonduff 1998 Christmas Edition 2015 from Malts of Scotland is built around a very precise whisky story: one Speyside single malt, one Sherry Hogshead, bottled at cask strength. Distilled in 1998 and bottled in 2015, it carries its vintage and cask identity clearly rather than presenting itself as a standard release.
Only 322 bottles came from this single cask. Together with the Christmas Edition 2015 presentation and its collector's item status, that gives the bottle a distinctly limited character, especially with the last bottles now in view. At Drankenshop Broekmans, we see releases like this as interesting because they show a specific slice of Miltonduff rather than a broad, ongoing expression.
For drinkers who follow independent bottlings, the key here (…)*Vintage* Old Pulteney 1967 34y (Douglas Laing - Platinum)
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*Vintage* Old Pulteney 1967 34y (Douglas Laing - Platinum)
Very last one in stock!
Old Pulteney 1967 34 year old is a Highland single malt defined by time, place and restraint. Distilled in 1967 and bottled in 2002, it carries a 34-year age statement that immediately sets it apart from everyday whisky releases.
Bottled by Douglas Laing as part of the Platinum series, this release comes from a single oak cask and was presented at cask strength, 54.9% ABV. With only 259 bottles produced, and now marked as last bottles, it has the quiet scarcity that serious single cask releases often carry.
At Drankenshop Broekmans, bottlings like this are valued for their specificity. One vintage, one cask, one limited outturn: it is a whisky for someone who appreciates a clearly defined snapshot of maturation rather than a broad house style.
*Vintage* Scapa 1980 16y Kingsbury's Unicorn Incl. Box
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*Vintage* Scapa 1980 16y Kingsbury's Unicorn Incl. Box
Very last one in stock!
Scapa 1980 16y Kingsbury's Unicorn is a Scottish single malt from Orkney with a strong sense of time and place. Distilled on 2 May 1980 and bottled in June 1996, it captures 16 years of maturation in a single bourbon barrel.
Because it was bottled as a single cask at cask strength, 59.9%, this is not a whisky shaped around consistency from batch to batch. It is the voice of one individual cask, bottled at a specific point in its development. The Kingsbury's Unicorn name only adds to that feeling of a distinctive and scarce release.
At Drankenshop Broekmans, a bottle like this is approached as something for considered appreciation rather than everyday pouring. The vintage 1980 date, the single cask origin, the cask strength bottling and its collectors item (…)*Vintage* Tomatin 1988 26y Salon De Sjimaji For Pen X Shinanoya Japan Incl. Box
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*Vintage* Tomatin 1988 26y Salon De Sjimaji For Pen X Shinanoya Japan Incl. Box
Very last one in stock!
Tomatin 1988 26 Year Old Salon De Sjimaji for Pen x Shinanoya Japan is a Highland single malt shaped by age, cask individuality and limited availability. Distilled in 1988 and bottled in 2015, it spent 26 years maturing before being released at its natural cask strength of 57%.
This is a single cask whisky from a refill hogshead, so its identity comes from one individual cask rather than a larger composition. Only 234 bottles were drawn, and with its collector's item status and last-bottle indication, it belongs to the kind of release that becomes increasingly scarce.
At Drankenshop Broekmans, we see this as a particularly interesting Tomatin for drinkers who appreciate older Highland single malts with a clear bottling story. The reference to Salon De (…)Aberfeldy 2009 13y Gmp (Gordon & Mcphail Single Cask) Incl. Box
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Aberfeldy 2009 13y Gmp (Gordon & Mcphail Single Cask) Incl. Box
In stock
Aberfeldy 2009 13y Gmp is a Highland single malt built around a very specific origin: one distillation date, one cask and one limited release. It was distilled on 21 October 2009 and bottled on 12 May 2023 after 13 years of maturation in a sherry hogshead.
Gordon & McPhail bottled this as a single cask at cask strength, with an alcoholic strength of 56.2%. That gives the whisky a direct connection to the cask it came from, rather than presenting it as a broader, standardised house style.
At Drankenshop Broekmans, this is the kind of bottle we like to place in front of customers who appreciate detail: Highland single malt, sherry hogshead maturation and a small outturn of 298 bottles. Its interest lies in the particularity of that one cask, selected and (…)Aberfeldy 24y Madeira Incl. Box
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Aberfeldy 24y Madeira Incl. Box
In stock
Aberfeldy 24y Madeira is a Highland single malt with a very focused identity. Distilled on 11 December 1998 and bottled on 24 November 2023, it spent 24 years maturing before receiving a Madeira finish. Rather than a regular core-range release, this is a whisky shaped by time, cask selection and a clearly defined maturation story.
Its single cask nature is a key part of the appeal. Drawn from one individual cask and limited to 288 bottles, it represents a specific snapshot of Aberfeldy at this age and strength. At Drankenshop Broekmans, we value releases like this because they invite a slower, more attentive way of discovering single malt whisky.
The flavour profile points towards fruit, spice and wood influence, supported by a lighter floral side. Peat and (…)Aberlour 1967 43y
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Aberlour 1967 43y
Very last one in stock!
Aberlour 1967 43y is the kind of Speyside single malt that deserves a slower introduction. Distilled on 26 January 1967 and bottled on 10 August 2010, it spent 43 years in a single oak cask. That gives the whisky a very specific identity: not a broad house expression, but the bottled story of one cask and one long maturation.
Only 25 bottles were drawn, and with the last bottles now remaining, this release occupies a particularly rare position in the Drankenshop Broekmans selection. Its single cask origin, natural cask strength of 47.9% and collector's item status all point in the same direction: this is a highly limited Aberlour with a clear sense of place and time.
The supplied flavour profile places fruit and spice at the centre, supported by floral and (…)Aberlour 2008 10y 50cl (Douglas Laing Old Particular)
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Aberlour 2008 10y 50cl (Douglas Laing Old Particular)
On request only
Aberlour 2008 10 Year Old 50cl presents a more individual side of this Speyside single malt. Bottled by Douglas Laing for the Old Particular range, it comes from a single refill hogshead, distilled in December 2008 and bottled in April 2019 after 10 years of maturation.
The attraction here is the very specific nature of the release. A single cask yielded 476 bottles, and with the final bottles now indicated, this is a whisky tied to one particular cask rather than an ongoing expression. At 48.4% and bottled at cask strength, it keeps a direct link to the way the whisky stood in the cask.
At Drankenshop Broekmans, we see this as the kind of Aberlour that suits drinkers who enjoy discovering a familiar Speyside name through an independent bottler's selection. (…)Aberlour 2013 12y (The Nectar - Daily Dram)
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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 (…)Agitator 2018 #741 (Berry Bros)
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Agitator 2018 #741 (Berry Bros)
On request only
Agitator 2018 #741 is a Swedish single malt with a distinctly modern mindset. It was bottled by the British independent bottler Berry Bros. & Rudd as part of Collective#1, a series built around like-minded distilleries from around the world that challenge convention and place strong emphasis on reducing their impact on the planet's natural resources.
Agitator, based in Stockholm and led by Oskar Bruno, is a fitting name for that project. The distillery works with vacuum distillation and explores yeast, barley and wood with real intent. For this single cask, the barley was malted to 40 ppm and fermented with a saison beer yeast, giving the whisky a very specific foundation before the cask influence comes into play.
Cask #741 was distilled in 2018, matured (…)
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.
