Whisky
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*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* 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 (…)Benrinnes 1997 19y (Berry Bros - Berry's Own Selection)
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Benrinnes 1997 19y (Berry Bros - Berry's Own Selection)
On request only
Benrinnes 1997 19y is a Speyside single malt from Scotland, bottled by Berry Bros as part of Berry's Own Selection. Its main appeal lies in the single cask origin: this is not a broad vatting, but the voice of one refill hogshead captured on its own terms.
Distilled in 1997 and bottled in 2017, it spent 19 years maturing before release. The refill hogshead points to a whisky where the cask influence remains supportive rather than heavy. The supplied profile places the emphasis on fruit and spice, with gentler wood and floral elements in the background.
At Drankenshop Broekmans, bottlings like this are the kind we enjoy presenting to customers who are curious about independent selections. Berry Bros gives this Benrinnes a focused setting: one cask, 46% (…)Black Snake Oloroso Vat2 (Blackadder)
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Black Snake Oloroso Vat2 (Blackadder)
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Black Snake Oloroso Vat2 is a Scottish single malt that is defined less by an age statement and more by cask choice, strength and limited availability. Bottled by Blackadder as part of the Black Snake range, it comes at a full 60.5% cask strength, with a sherry finish shaping its direction.
The appeal here lies in its small-scale nature. Only 466 bottles were produced, and the whisky comes from a single cask, giving it the feel of a specific cask-driven release rather than a broad, repeated expression. The Oloroso Vat2 name points clearly toward a sherry-led style, without needing an age statement to explain its identity.
At Drankenshop Broekmans, this is the kind of bottle we place in front of customers who enjoy powerful Scottish single malt with a (…)Blair Athol 1991 25y (Wemyss Single Cask)
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Blair Athol 1991 25y (Wemyss Single Cask)
On request only
Blair Athol 1991 25y is a Highland single malt with a very focused identity. Distilled in 1991 and bottled in 2017 by Wemyss for the Wemyss Single Cask range, it comes from one individual hogshead rather than from a marriage of several casks. That makes it a specific view of Blair Athol at 25 years of age.
Only 298 bottles were drawn from this cask, and the remaining availability is now limited to the last bottles. At Drankenshop Broekmans, releases like this stand out because they are defined by place, time and cask rather than by broad house style. It is a whisky for someone who enjoys the precision of an independent single cask bottling.
The supplied flavour profile points toward a fruit-led Highland character, with lighter floral, woody and spiced accents (…)Bowmore 2001 15y Artist (La Maison Du Whisky - Artist Collection)
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Bowmore 2001 15y Artist (La Maison Du Whisky - Artist Collection)
On request only
Bowmore 2001 15y Artist (La Maison Du Whisky - Artist Collection) is a(n) whisky from Scotland by the brand Bowmore. It falls within the whisky group under the category Single Malt. This whisky comes from the Islay region. Bowmore 2001 15y Artist (La Maison Du Whisky - Artist Collection) is regarded by us as a Collector's Item, which makes many a collector's heart beat that little bit faster. It is one of the many references you can currently buy online at Drankenshop Broekmans.
IMPORTANT: This whisky from Bowmore will never return once it is sold out. If you want to be sure that this Bowmore will shine in your bar cabinet, don't wait too long to order!
This whisky is matured in Hogshead barrels. It is a version of 70 cl and has an alcohol content of 56%. (…)Bunnahabhain 1975 40y Art7 (Signatory - Artist Edition) Incl. Box
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Bunnahabhain 1975 40y Art7 (Signatory - Artist Edition) Incl. Box
In stock
Bunnahabhain 1975 40y Art7 is the kind of Islay single malt where the details tell a very focused story. This is a 40-year-old Bunnahabhain, bottled by Signatory for the Artist Edition, with spirit distilled in 1975.
It was drawn from a single hogshead and bottled at cask strength, at 49%. Rather than presenting a broad house style, it captures the individuality of one cask after four decades of maturation. With only 237 bottles released and the last bottles now remaining, it has a very particular place in the Drankenshop Broekmans selection of older single cask whiskies.
Its collector's appeal comes from the whole combination: Bunnahabhain, Islay, long ageing, single cask origin and the Signatory Artist Edition presentation. This is a whisky to approach (…)Caol Ila 1995 20y Artist (Signatory - Artist Edition) Incl. Box
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Caol Ila 1995 20y Artist (Signatory - Artist Edition) Incl. Box
In stock
Caol Ila 1995 20y Artist is a sharply defined Islay single malt rather than a broad house-style release. Signatory bottled it for the Artist Edition from a single hogshead, at cask strength, with an alcoholic strength of 54.1%. That gives this whisky a very specific identity: one cask, one vintage, twenty years of maturation.
Only 276 bottles were drawn from this cask, and these are now the last bottles. Within the Drankenshop Broekmans range, that makes it a particularly focused choice for drinkers who enjoy independent bottlings with a clear sense of origin.
The supplied flavour profile points to a whisky where peat smoke, maritime saltiness and fruit carry the main story. Light floral and spicy touches sit around that core, while wood influence is not (…)Edradour 2000 16y Barolo Finish Tube Incl.
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Edradour 2000 16y Barolo Finish Tube Incl.
On request only
Edradour 2000 16y Barolo Finish is a Highland single malt with a very specific sense of place and timing. Distilled on 28 November 2000 and bottled on 29 May 2017, it spent 16 years maturing, including a 46-month finish in Barolo wine casks. That extended wine-cask period is central to the way this whisky presents itself.
There is also a deliberately individual nature to the release. It is a single cask bottling, drawn at cask strength at 56.1%, with an outturn of 893 bottles. At Drankenshop Broekmans, we value releases like this because they show one particular cask rather than a broader house style shaped for consistency.
The character is led by fruit, while spice and wood sit in a more supporting role. With the final bottles now in view, this Edradour (…)Glen Keith 1995 21y (Wemyss Single Cask)
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Glen Keith 1995 21y (Wemyss Single Cask)
On request only
Glen Keith 1995 21y is a Speyside single malt Scotch whisky bottled by Wemyss as part of the Wemyss Single Cask range. It comes from one hogshead, distilled in 1995 and bottled in 2017 after 21 years of maturation.
The attraction here lies in its precision. This is one cask, one maturation story and a total outturn of just 313 bottles. With the last bottles now in view, it feels less like a standard Glen Keith release and more like a finite snapshot of the distillery through the lens of Wemyss. At Drankenshop Broekmans, bottlings like this are especially interesting because they show how much individuality a single cask can bring to a familiar whisky region.
The flavour direction is built around fruit and spice, supported by lighter floral and woody notes. (…)Glentauchers 1992 25y Dd (The Nectar Of The Daily Drams)
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Glentauchers 1992 25y Dd (The Nectar Of The Daily Drams)
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Glentauchers 1992 25y DD is the kind of single malt where the cask tells most of the story. Distilled in 1992 and bottled in 2017, it spent 25 years maturing before being released by The Nectar as part of The Nectar of the Daily Drams series. Bottled at 51.2% cask strength, it keeps close to the character of the individual cask.
That individual cask is central here. This release came from a single hogshead and produced just 258 bottles, making it a very focused snapshot of mature Glentauchers rather than a broad, repeated expression. With the last bottles remaining, its limited nature becomes especially tangible.
At Drankenshop Broekmans, we see this as a whisky for drinkers who enjoy independent Speyside single malts with age, cask identity and a more (…)Glentauchers 1996 20y 50cl (That Boutique-Y Whisky Company)
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Glentauchers 1996 20y 50cl (That Boutique-Y Whisky Company)
In stock
Glentauchers 1996 20y is a Speyside single malt with a very focused identity: one vintage, one bourbon barrel and a total outturn of 327 bottles. In this 50cl release, the interest lies in that specific cask rather than in a broad house style, giving a direct view of how this Glentauchers matured over twenty years.
Bottled as a single cask at cask strength, it carries its 46.9% with a natural sense of presence. The bourbon barrel maturation supports a profile where fruit, oak and spice are clearly part of the conversation, with a lighter floral accent in the background.
At Drankenshop Broekmans, this is the kind of whisky we like to present to customers who enjoy limited Scottish single malts with a clear provenance. The last bottles indication matters here: (…)Irish Single Malt XO II Dd (The Nectar Of The Daily Drams)
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Irish Single Malt XO II Dd (The Nectar Of The Daily Drams)
On request only
Irish Single Malt XO II Dd is an Irish single malt from Bushmills, bottled by The Nectar as part of The Nectar of the Daily Drams series. Rather than a broad standard release, this is a cask strength bottling from one individual bourbon barrel, presented at 49.3%.
That single cask origin gives the whisky its main point of interest. There is no age statement here, so the focus shifts away from a number on the label and towards the personality of one particular barrel. The profile points clearly towards fruit, with lighter wood and spice in support.
At Drankenshop Broekmans, we value releases like this because they show a more specific side of a familiar Irish single malt name. With 264 bottles filled and only the last bottles remaining, Irish Single Malt XO II (…)Islay's Finest 2nd Ed (The Nectar - Daily Dram)
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Islay's Finest 2nd Ed (The Nectar - Daily Dram)
On request only
Islay's Finest 2nd Ed is a Scottish single malt with a clearly defined Islay voice: peat, coastal saltiness and spice form the core of its identity. It was bottled by The Nectar as part of the Daily Dram range, placing the focus on an individual selection rather than a broad, standard expression.
The appeal here lies in its precision. This is a single cask whisky from one Bourbon Barrel, bottled at cask strength at 53.7%. With only 240 bottles produced, it is a limited release, and the remaining bottles at Drankenshop Broekmans have become especially interesting for drinkers who appreciate small-batch Islay bottlings.
Bottled in 2017, it presents a specific snapshot of one cask rather than a blended house profile. The emphasis is firmly on peat, salt and (…)Jack's Pirate Whisky 17y 13th Release (Jack Wieber's)
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Jack's Pirate Whisky 17y 13th Release (Jack Wieber's)
On request only
Jack's Pirate Whisky 17y 13th Release is a Scottish single malt built around the individuality of one cask. Bottled by Jack Wieber's under the Jack's Pirate Whisky label, it presents a 17-year-old whisky as a focused release rather than a repeatable house style.
The details give it its appeal: single cask, cask strength, 52.8% alcohol and just 235 bottles filled in 2017. The Beer Cask reference adds another point of distinction, making this 13th Release stand apart within the series without needing to overstate the story.
At Drankenshop Broekmans, releases like this are valued for their specificity. One cask, one limited outturn, one bottled snapshot. With only the last bottles remaining, its small-scale nature is very much part of the experience.
Laphroaig 1996 21y Dlxop (Douglas Laing Extra Old Particular)
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Laphroaig 1996 21y Dlxop (Douglas Laing Extra Old Particular)
Very last one in stock!
Laphroaig 1996 21y Dlxop is an Islay single malt where the details really matter. Distilled in July 1996 and bottled in September 2017, it spent 21 years maturing before Douglas Laing released it as part of the Extra Old Particular range.
Its appeal lies in the precision of the bottling: a single hogshead cask, filled at cask strength and yielding just 253 bottles. At 53.4% alcohol, this is not a broad house-style release, but a very specific cask-driven snapshot of mature Laphroaig.
At Drankenshop Broekmans, we see this as one of those bottles that belongs among the more scarce Islay selections. With the last bottles available and its status as a collector's item, it carries a clear sense of rarity. In character, the emphasis sits on peat and spice, (…)Royal Brackla 1997 19y (Berry Bros - Berry's Own Selection)
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Royal Brackla 1997 19y (Berry Bros - Berry's Own Selection)
On request only
Royal Brackla 1997 19y is a Highland single malt built around a very specific cask story. Distilled in 1997 and bottled in 2017, it spent 19 years maturing before being released by Berry Bros as part of Berry's Own Selection.
The whisky comes from a single refill hogshead, so its character is tied to one individual cask rather than a broad house-style vatting. That refill cask detail is meaningful here: the wood is present, but the profile points more clearly toward spice, with lighter fruit, floral and woody accents supporting the whole.
At Drankenshop Broekmans, this Royal Brackla sits in the kind of selection we like for drinkers who enjoy discovering older single malts through the lens of a particular cask. With only the last bottles remaining, it also (…)
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.
