Whisky
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*Vintage* Glen Grant 1985 30y Dlxop (Douglas Laing Extra Old Particular) Incl. Box
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*Vintage* Glen Grant 1985 30y Dlxop (Douglas Laing Extra Old Particular) Incl. Box
Very last one in stock!
This 1985 Glen Grant from Douglas Laing's Extra Old Particular range is built around one very specific cask story. Distilled in July 1985 and bottled in December 2015, it spent 30 years in a refill hogshead before being released as a single cask whisky. With only 36 bottles drawn from that cask, it represents a very narrow and clearly defined slice of maturation.
Bottled at cask strength, 59.1% ABV, this Speyside single malt stays close to the cask rather than being shaped into a broad house-style expression. The long maturation, the refill hogshead and the single cask origin are the key points here: maturity, directness and a strong sense of individuality.
At Drankenshop Broekmans, a bottling like this is the kind of whisky we place in front of customers who (…)*Vintage* 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* 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 (…)Ben Nevis 2002 12y Port Matured
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Ben Nevis 2002 12y Port Matured
Only 2 left in stock!
Ben Nevis 2002 12y Port Matured is a Highland single malt with a very clearly defined identity. Distilled on 9 December 2002 and bottled in February 2015, it comes from a single cask, so it represents one particular cask-driven interpretation of Ben Nevis rather than a broad house-style release.
The port maturation gives this 12-year-old bottling its own place in the range. At 56.3% ABV, it was bottled at cask strength, keeping the whisky close to the intensity of the cask. With only 684 bottles produced, and with the final bottles now available, it has the kind of limited character that naturally attracts attention from collectors of distinctive single cask Scotch whisky.
At Drankenshop Broekmans, we see this as a bottle for drinkers who appreciate (…)Benrinnes 1997 (Jack Wieber's - The Scottish Malt's Steamship Line)
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Benrinnes 1997 (Jack Wieber's - The Scottish Malt's Steamship Line)
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Benrinnes 1997 is a Speyside single malt with the kind of identity that makes independent bottlings so engaging. Distilled in 1997 and bottled in 2015 by Jack Wieber's for The Scottish Malt's Steamship Line, it spent 18 years maturing before being released.
This is not a large-scale expression. It was drawn from a single hogshead and bottled at cask strength, with just 156 bottles produced. At Drankenshop Broekmans, releases like this are valued for the way they capture one individual cask rather than a repeated house style.
At 49.1% ABV, it carries its strength naturally, while the supplied profile points towards a fruit-led Speyside character with gentle wood and spice in the background. Peat and salinity are not part of the main picture here, so the focus (…)Blended Malt 8y (The Whisky Agency)
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Blended Malt 8y (The Whisky Agency)
On request only
Unbd Blended Malt 8y is a Scottish blended malt with a very specific identity. It was distilled in 2007, bottled in 2015 and drawn from a single refill sherry cask, then released at cask strength at 50.7%.
Only 264 bottles were filled, so this is not a whisky built around broad availability or a permanent house style. At Drankenshop Broekmans, releases like this are especially interesting because they show a compact, clearly defined snapshot of maturation rather than a standard ongoing bottling.
The refill sherry cask gives the maturation its setting, while the available profile points to a relatively even spread of light floral, fruity, spicy and woody accents. Peat and salinity are not presented as defining features here, keeping the focus on a more (…)Eddu Diamant 1999 16y
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Eddu Diamant 1999 16y
In stock
Eddu Diamant 1999 16y is a French whisky with a very distinct identity. Made in Brittany as a pure buckwheat whisky, it sits apart from more familiar grain whisky styles and immediately brings something different to the glass.
Distilled in 1999 and bottled in 2015, this release combines sixteen years of maturation with single cask character and a very small outturn of only a few hundred bottles. With the last bottles now available, it feels like a precise snapshot of a whisky that will not simply reappear in the same form.
Maturation in ex-cognac casks, together with a Claret Finish, gives the whisky an elegant framework while keeping the focus on its own personality. At Drankenshop Broekmans, we see this as a bottle for drinkers who enjoy discovering whisky (…)Glenallachie 1995 (Jack Wieber's - The Distillery Site Series)
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Glenallachie 1995 (Jack Wieber's - The Distillery Site Series)
On request only
Glenallachie 1995 is a Speyside single malt with a very focused identity: distilled in 1995, matured for 20 years and bottled in 2015 by Jack Wieber's as part of The Distillery Site Series.
Rather than a large-scale release, this is a whisky drawn from one individual oak cask and bottled at cask strength. Only 159 bottles were produced, giving it the feel of a precise snapshot from a single cask rather than a broad house-style expression.
At Drankenshop Broekmans, this is the kind of bottle we like to place in front of customers who enjoy independent single malts with a clear origin. Its profile is led by fruit, with lighter floral, woody and spicy accents, and no peated or salty emphasis.
The flavour profile is clearly fruit-led, supported by (…)Glenlivet Campdalemore 19y
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Glenlivet Campdalemore 19y
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Glenlivet Campdalemore 19y is a Speyside single malt built around a very particular idea: 19 years of maturation, one individual oak cask and bottling at cask strength. At 58.1% ABV, it presents the whisky in a powerful, undiluted setting where the identity of that single cask matters.
Bottled on 17 August 2015, this release has a clear sense of place in time. At Drankenshop Broekmans, we see it above all as a scarce Glenlivet bottling: single cask, last bottles and marked as a collector's item, without needing to dress it up as a standard shelf whisky.
The stated flavour profile points most clearly to oak influence, with lighter fruit and spice in support. Peat is not the focus here; the appeal lies in age, cask character and the direct intensity of a cask (…)Glenlivet Single Cask Castleton Of Blairfindy 18y
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Glenlivet Single Cask Castleton Of Blairfindy 18y
In stock
Glenlivet Single Cask Castleton Of Blairfindy 18y is a Speyside single malt built around the individuality of one oak cask. Aged for 18 years, bottled in 2015 and released at a cask strength of 53.1%, it presents this particular maturation in a direct, undiluted way rather than as part of a broader vatting.
At Drankenshop Broekmans, this bottle stands out because the details all point in the same direction: single cask, last bottles and collector's item. It is not a standard Glenlivet release, but a limited snapshot from one specific cask, with the kind of scarcity that naturally attracts attention among single malt drinkers.
The stated flavour profile places oak clearly at the centre, with lighter floral, spicy and fruity accents around it. Peat smoke and (…)Glenlochy 1980 35y Sigrare (Signatory Rare Reserve) Incl. Box
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Glenlochy 1980 35y Sigrare (Signatory Rare Reserve) Incl. Box
Only 3 left in stock!
Glenlochy 1980 35y Sigrare is a whisky built around time, restraint and a very small-scale release. Distilled on 6 November 1980 and bottled on 2 December 2015, this Highland single malt spent 35 years maturing before being released by Signatory as part of the Rare Reserve series.
Its appeal lies in the detail. This is a single cask whisky from a hogshead, bottled at cask strength at 48%, with only 71 bottles drawn in total. Rather than presenting a broad house style, it captures one individual cask at one particular point in its life.
At Drankenshop Broekmans, bottles like this are valued for that sense of specificity. The profile points towards a fruit-led whisky, with wood and spice giving structure, and without peat taking the lead.
With (…)Invergordon 1984 30y Rossow Midgets (The Whisky Agency)
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Invergordon 1984 30y Rossow Midgets (The Whisky Agency)
On request only
Invergordon 1984 30y Rossow Midgets is a Scottish grain whisky built around patience and precision. Distilled in 1984 and bottled in 2015, it captures thirty years of maturation from one individual cask.
The details make the story here: a single cask release from a Sherry Butt, bottled at cask strength at 51.7%. Only 597 bottles were drawn from that cask, so this is not a broad house style but a defined release from one particular maturation.
At Drankenshop Broekmans, older grain whiskies like this have a distinct appeal. They suit customers looking for a whisky with a clear vintage, Highland origin and a long ageing period rather than a familiar everyday expression. With only the last bottles remaining, this Invergordon has become an increasingly limited (…)Islay Malt 8y (The Whisky Agency)
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Islay Malt 8y (The Whisky Agency)
On request only
Islay Malt 8y tells a concise and appealing whisky story: a Scottish single malt from Islay, matured for eight years, drawn from one individual cask and bottled at cask strength. Its identity is shaped first of all by its island origin, with peat and salinity forming the clearest lines in the profile.
Distilled in 2007 and bottled in 2015, it came from a hogshead with a total outturn of 349 bottles. That places it far away from a broad standard release; it is a small snapshot of one cask at one moment in time. At Drankenshop Broekmans, whiskies like this are valued for exactly that reason: they let you explore a more specific side of Islay malt.
At 51.5% ABV, the whisky keeps its natural strength and directness. The flavour profile points to a peated, coastal (…)Karuizawa 1984 30y Warran Khong
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Karuizawa 1984 30y Warran Khong
Very last one in stock!
Karuizawa 1984 30y Warran Khong is the kind of Japanese single malt where the details genuinely matter. Distilled in September 1984 and bottled in August 2015, it spent 30 years maturing before being released as a single cask whisky.
The sherry maturation and cask strength bottling at 61.6% point to a powerful, concentrated style, presented with the individuality of one specific cask. Only 151 bottles were filled, so this is a very small release rather than a widely available expression.
At Drankenshop Broekmans, we see this as a bottle to discuss with care: a rare Karuizawa with clear collector appeal, shaped by its age, Japanese origin, single cask nature and limited outturn. The fact that these are the last bottles only adds to the sense of scarcity around (…)Karuizawa 1984 30y Warren Khong
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Karuizawa 1984 30y Warren Khong
Very last one in stock!
Karuizawa 1984 30y Warren Khong is a Japanese single malt with a distinctly rare profile. Distilled in November 1984 and bottled in October 2015, it spent thirty years maturing before being released as a single cask whisky at natural cask strength, 57.7% ABV.
Its sherry maturation is central to the identity of the bottle. Rather than a broad, blended-style composition, this is the voice of one individual cask after three decades of development. The combination of age, cask strength, sherry influence and the Karuizawa name gives it a very specific presence.
At Drankenshop Broekmans, bottles like this are treated as specialist pieces rather than everyday whiskies. With only the last bottles remaining and its collector's item status clearly indicated, this (…)Kininvie 25y First Drops 35cl
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Kininvie 25y First Drops 35cl
Only 2 left in stock!
Kininvie 25y First Drops is best understood as a single cask story rather than a regular Speyside release. Distilled on 4 July 1990 and bottled in 2015, it spent 25 years maturing before being filled at cask strength, preserving the direct character of the individual bourbon cask.
Only 650 bottles were produced, and the 35cl format gives this release a distinctive presence of its own. At 61.4% alcohol, it is a whisky with real cask-driven intensity, shaped by age, wood and fruit rather than by peat or coastal notes.
For Drankenshop Broekmans, this is the kind of bottle that stands out because of its precision and scarcity: a Kininvie drawn from one cask, marked as a collectors item, and now available only in the last bottles. It is a particularly interesting (…)Linkwood 2015 10y (Adelphi)
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Linkwood 2015 10y (Adelphi)
On request only
Linkwood 2015 10y presents Speyside single malt in a more concentrated and cask-driven form. Distilled at Linkwood in 2015, it spent 10 years in a first fill Pedro Ximenez hogshead, giving the whisky a clear sherry-cask direction while keeping the focus on one individual maturation.
This is a single cask release, bottled at cask strength with an outturn of 280 bottles and selected exclusively for the European market. At Drankenshop Broekmans, bottlings like this are valued because they show a very specific side of a distillery: one cask, one maturation path, one limited release.
At 57.8%, it is firmly built, with the Pedro Ximenez influence shaping the richer side of the whisky. The remaining bottles underline its limited nature, making it a compact but (…)Lochside 1981 34y Gm (Gordon & Mcphail - Rare Old)
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Lochside 1981 34y Gm (Gordon & Mcphail - Rare Old)
On request only
Lochside 1981 34y GM is a Highland single malt where the main attraction is patience. Distilled in 1981 and bottled in 2015, it spent 34 years maturing before Gordon & McPhail released it as part of the Rare Old series.
What makes this bottling particularly focused is its origin from a single refill sherry cask. With only 173 bottles drawn, it represents one specific cask rather than a broad house style, bottled at 46% alcohol after long maturation.
At Drankenshop Broekmans, this is the kind of whisky we place in front of customers who appreciate age, provenance and scarcity in a bottle. Its collectors item status and last-bottles availability underline that this Lochside is far from an everyday Highland single malt.
The flavour profile (…)Port Charlotte 12y Rbt (Rest & Be Thankful)
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Port Charlotte 12y Rbt (Rest & Be Thankful)
On request only
Port Charlotte 12y Rbt is an Islay single malt with a very specific identity: distilled on 17 June 2002, bottled on 5 May 2015 and drawn from a single sherry butt. Rather than a broad batch release, this is the character of one individual cask captured at 12 years of age.
Bottled at cask strength, at 63.8% ABV, it presents Port Charlotte in a notably direct and powerful form. The profile points clearly towards Islay, with peat and a salty edge taking the lead, while spice and fruit sit more in support.
At Drankenshop Broekmans, releases like this are valued for their focus: one cask, one maturation path, and a limited number of bottles by nature. With the last bottles now in view, it has become a particularly scarce example of Port Charlotte in a concentrated (…)Rare Ayrshire 1975 40y (Signatory Rare Reserve) Incl. Box
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Rare Ayrshire 1975 40y (Signatory Rare Reserve) Incl. Box
Only 2 left in stock!
Rare Ayrshire 1975 40y is a Lowland single malt Scotch with a quietly impressive sense of time behind it. It was distilled on 24 October 1975 and bottled on 2 December 2015, giving it forty years of maturation before being released at natural cask strength.
Signatory bottled it as part of the Rare Reserve series, drawn from a single bourbon barrel. With only 166 bottles produced, this is not a broad release but a very precise look at one individual cask after four decades of ageing.
At Drankenshop Broekmans, bottles like this are selected for customers who value provenance, age and rarity as part of the drinking story. Its collector's item status and last-bottles indication underline just how limited this release has become.
The flavour profile (…)Speyside Region 1998 17y (The Whisky Agency)
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Speyside Region 1998 17y (The Whisky Agency)
On request only
Speyside Region 1998 17y is a Scottish single malt with a deliberately quiet identity: the distillery is not disclosed, so the focus shifts to the region, the age and the cask itself. Distilled in 1998 and bottled in 2015, it spent 17 years maturing before being released.
The appeal lies in its small-scale nature. This was drawn from a single refill sherry cask and bottled at cask strength, carrying 50.3% alcohol rather than being reduced to a standard bottling strength. The profile points to a whisky where fruit and wood have a clear role, with spice present in a more supporting way.
For Drankenshop Broekmans, bottlings like this are interesting because they show a more individual side of Speyside whisky. Only 264 bottles were filled, and the remaining stock (…)Strathmill 1990 (Signatory - Cask Collection) Tube Incl.
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Strathmill 1990 (Signatory - Cask Collection) Tube Incl.
On request only
Strathmill 1990 is a Speyside single malt with a very focused identity: one distillation date, one hogshead, one small outturn. It was distilled on 26 March 1990 and bottled by Signatory on 3 November 2015 after 25 years of maturation, released at cask strength as part of the Cask Collection.
What makes this bottling stand out is its sense of specificity. Rather than presenting a broad, blended house style, it captures the character of a single cask at one point in time. Only 245 bottles were filled, and with the last bottles now remaining, it has a naturally scarce place in the older whisky selection at Drankenshop Broekmans.
At 52.3%, this is a direct and undiluted interpretation of Strathmill. The supplied flavour profile points towards a clear presence of (…)Tomintoul 1977 38y Single Cask
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Tomintoul 1977 38y Single Cask
Very last one in stock!
Tomintoul 1977 38y Single Cask is a Speyside single malt with a very defined sense of origin. It was distilled on 12 April 1977, matured for 38 years, and bottled on 1 June 2015 from one individual sherry butt. That single cask origin is the heart of the bottle: one cask, one long maturation, one limited release.
Bottled at cask strength at 54.9%, it keeps close to the strength at which the whisky left the cask. Only 470 bottles were drawn, and with the last bottles now indicated, its limited nature is an important part of the story. At Drankenshop Broekmans, we would place this Tomintoul among the more distinctive bottles for drinkers who appreciate age, provenance and the individuality of single cask whisky.
Its collector's item status follows naturally (…)
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.
