Whisky from Dailuaine
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Dailuaine 16y Ff
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Dailuaine 16y Ff
In stock
Dailuaine 16y Ff is a Speyside single malt from Scotland, matured for 16 years in oak casks. It is a whisky where time in wood supports the spirit rather than turning the whole experience into a heavy oak-driven style.
The main impression is fruit-led, with lighter floral, woody and spicy accents around it. Peat and salty notes are not part of the profile, so the emphasis stays on a calmer, more fruit-focused side of Speyside malt whisky.
At Drankenshop Broekmans, this is the kind of bottle we would introduce to someone looking for a mature Scottish single malt with a composed character, a clear fruit presence and the classic strength of 43%.
Additional information about the brand can be found at https://www.diageo.com/en/brands/d/dailuaine/
Dailuaine 11y (Campbeltown Whisky Company - Watt Whisky)
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Dailuaine 11y (Campbeltown Whisky Company - Watt Whisky)
In stock
Dailuaine 11y is a Speyside single malt presented in a particularly direct form. Distilled in 2012 and bottled in 2023 by Watt Whisky, a bottling from the Campbeltown Whisky Company, it was drawn from a single refill butt and bottled at cask strength, at 58.8% alcohol.
Rather than a broad house-style release, this is a specific single cask selection. With 552 bottles produced and the last bottles now remaining, it occupies a distinctive place at Drankenshop Broekmans for drinkers who enjoy whisky with a clear sense of origin and cask identity.
The refill butt gives the whisky room to show its own structure. According to the supplied profile, spice is the most prominent element, supported by lighter fruity, floral and woody accents. With no peated or salty (…)Dailuaine 12y (Douglas Laing Old Particular) Tube Incl.
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Dailuaine 12y (Douglas Laing Old Particular) Tube Incl.
Only 3 left in stock!
Dailuaine 12y is a Speyside single malt shown here in a more forceful, less polished form: a single cask release bottled by Douglas Laing for the Old Particular range. At 55.1% ABV, it comes at cask strength, keeping the whisky close to its original intensity.
Only 303 bottles were released, so this is a tightly defined bottling rather than a regular large-batch expression. It is also non-chill filtered and uncoloured, allowing the whisky's natural weight and structure to remain at the centre of the experience.
At Drankenshop Broekmans, this is the kind of bottle we place in front of drinkers who appreciate Speyside whisky with real presence. The character leans into spice, dark fruit and a firm, dry structure, making it a dram to take time with rather than (…)Dailuaine 1997 21y (Signatory Vintage) Incl. Box
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Dailuaine 1997 21y (Signatory Vintage) Incl. Box
On request only
Dailuaine 1997 21y is a Speyside single malt where the interest lies in maturity, provenance and independent bottling rather than sheer intensity. Distilled on 21 May 1997 and bottled at 21 years of age by Signatory for the Signatory Vintage range, it has the calm confidence of a whisky shaped by time.
Its hogshead maturation supports a fruit-led profile, with wood and spice playing a lighter role. There is no peated emphasis here; the appeal sits more in an older Speyside style with measured cask influence and a clear sense of age.
At Drankenshop Broekmans, we see this as a thoughtful choice for drinkers who enjoy exploring single malts beyond the standard distillery releases. With the last bottles now available, it carries that extra sense of occasion (…)Dailuaine 1997 22y (Signatory - Cask Collection) Tube Incl.
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Dailuaine 1997 22y (Signatory - Cask Collection) Tube Incl.
Only 3 left in stock!
Dailuaine 1997 22y is a mature Speyside single malt bottled by Signatory as part of the Cask Collection. Rather than presenting a broad distillery standard, it gives a more focused view of Dailuaine after 22 years of maturation in a hogshead.
The available profile points to a measured whisky: light floral tones, fruit, gentle spice and a touch of wood all sit in the picture without one element taking full control. That makes the appeal of this release more about detail and maturity than about force.
At Drankenshop Broekmans, bottlings like this are valued for the way they show an individual side of a distillery through an independent selection. The 1997 vintage, 22 years of age, 46.1% cask strength bottling and last-bottle status give this Dailuaine a quiet (…)Dailuaine 1997 22y (Signatory Vintage) Tube Incl.
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Dailuaine 1997 22y (Signatory Vintage) Tube Incl.
On request only
Dailuaine 1997 22y is a Speyside single malt built around maturity, provenance and restraint. Distilled on 21 May 1997 and aged for 22 years, it was bottled by Signatory as part of the Signatory Vintage range, placing the focus firmly on a specific vintage and a carefully defined cask-led release.
The hogshead maturation and small outturn of 236 bottles give this whisky a quiet sense of rarity. With only the last bottles remaining, it feels less like a standard Speyside choice and more like a particular snapshot of Dailuaine at 22 years of age.
At Drankenshop Broekmans, we see this as a fitting bottle for drinkers who appreciate a mature, fruit-forward Speyside style without peat or heaviness. The 43% strength keeps the presentation composed, while the (…)Dailuaine 2007 15y (Campbeltown Whisky Company - Watt Whisky)
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Dailuaine 2007 15y (Campbeltown Whisky Company - Watt Whisky)
On request only
Dailuaine 2007 15y is a Speyside single malt with a very focused identity: distilled in 2007, matured for 15 years and bottled in 2022 from a single hogshead. Rather than presenting a broad house style, this release captures one individual cask and the character it developed over time.
It was bottled by Campbeltown Whisky Company as part of the Watt Whisky range, at a cask strength of 56.2%. That gives the whisky a more direct and concentrated presentation, with no reduction to a softer standard strength. Only 279 bottles were drawn, and the remaining availability is now down to the last bottles.
At Drankenshop Broekmans, releases like this are valued because they let customers explore Speyside through a more individual lens. The appeal lies in the (…)Dailuaine 2008 14y (Cadenhead - Original Collection)
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Dailuaine 2008 14y (Cadenhead - Original Collection)
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Dailuaine 2008 14y is a Speyside single malt shaped by fourteen years of maturation and an Oloroso Sherry cask influence. The main thread is fruit, supported by gentle touches of wood, spice and a light floral edge rather than smoke or coastal salinity.
Bottled by Cadenhead as part of the Original Collection, it has the feel of an independent release that lets the distillery speak without overcomplicating the style. At 46%, it carries enough weight while keeping the whisky approachable in its presentation.
At Drankenshop Broekmans, this is the kind of bottle we like to point out to customers who enjoy Speyside single malts with a clear fruit focus and a measured sherry-cask frame. With only the last bottles remaining, it is also one of those releases that (…)Dailuaine 2009 13y (The Single Malts Of Scotland - Whisky Trail)
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Dailuaine 2009 13y (The Single Malts Of Scotland - Whisky Trail)
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Dailuaine 2009 13y is a Speyside single malt bottled by The Single Malts of Scotland as part of the Whisky Trail series. Drawn from a single hogshead and limited to just 100 bottles, it captures one specific cask after 13 years of maturation rather than presenting a broad house style.
At Drankenshop Broekmans, this is the kind of bottling we value for its clear sense of origin and limited scale. Bottled at 52.9%, it has plenty of strength, yet the character described here leans toward chocolate, nuts, fruit and gentle spice rather than peat or coastal notes.
With the last bottles now in view, the appeal lies in its specificity: one distillery, one cask, one small release. For drinkers exploring Speyside through independent bottlings, this Dailuaine offers a (…)Dailuaine 2010 12y Tb (Thompson Brothers)
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Dailuaine 2010 12y Tb (Thompson Brothers)
On request only
Dailuaine 2010 12y Tb is a Speyside single malt drawn from a single cask, giving it the focused feel that makes these small releases so appealing. Distilled on 18 February 2010 and bottled on 1 July 2022, it spent 12 years in a refill hogshead, a cask style that keeps the wood influence present without making it the whole story.
Only 266 bottles were filled, and it was bottled at cask strength at 50%. At Drankenshop Broekmans, this is the kind of whisky we like to present as a specific snapshot of a distillery and a cask, rather than as a broad house style.
The flavour profile points most clearly towards spice, with lighter floral, fruity and woody notes in support. Peat and salinity are not part of the stated profile. With the last bottles now remaining from (…)Dailuaine 2010 15y (Adelphi)
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Dailuaine 2010 15y (Adelphi)
In stock
This Dailuaine presents Speyside in a fuller, more muscular style. The distillate has the weight to stand up to an expressive sherry cask, and Adelphi selected a 2010 single cask for this 15-year-old release, matured entirely in a First Fill Pedro Ximénez hogshead.
The PX influence deepens the whisky rather than simply sweetening it. It brings out dark fruit, chocolate and warm spice around Dailuaine's naturally robust core. Bottled at cask strength, 56.7%, it keeps that sense of concentration and directness in the glass.
At Drankenshop Broekmans, this is the kind of bottle we like to point out when someone is looking for Speyside with real weight and sherried richness. As a single cask with the last bottles remaining, it also has the appeal of a (…)Dailuaine 2011 12y (Elixir Distillers - Single Malts Of Scotland For The Nectar)
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Dailuaine 2011 12y (Elixir Distillers - Single Malts Of Scotland For The Nectar)
On request only
Dailuaine 2011 12y is a Speyside single malt with a slightly different kind of presence. Rather than leaning on a familiar distillery name, this release from Elixir Distillers, bottled as part of Single Malts of Scotland for The Nectar, focuses on a distillery described in the supplied information as sturdy and robust in style.
Distilled in 2011 and matured for 12 years, it comes from a small batch built around two casks, including a sherry hogshead and a new oak cask. That gives the whisky a clear maturation identity, while keeping the release narrow and specific. With the last bottles now in view, it feels like a focused glimpse of Dailuaine rather than a broad house-style bottling.
At Drankenshop Broekmans, this is the kind of whisky we like to place in (…)Dailuaine 2013 12y (Adelphi)
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Dailuaine 2013 12y (Adelphi)
On request only
Dailuaine 2013 12y is a Speyside single malt built around the individuality of one cask. Distilled in 2013 and bottled in 2025 after 12 years of maturation, it comes from a refill Oloroso sherry hogshead. Rather than presenting a broad house style, this release gives a focused view of one particular cask and its development.
The refill sherry cask adds depth while keeping the distillery's full, spicy character clearly in view. Bottling at cask strength, 53.5%, gives the whisky a direct and unfiltered feel in terms of presentation. With 265 bottles drawn and the last bottles now indicated, it is a release with a naturally limited window of availability.
At Drankenshop Broekmans, this Dailuaine sits well among the single cask whiskies for drinkers who (…)Dailuaine 2013 12y (Cadenhead - Original Collection)
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Dailuaine 2013 12y (Cadenhead - Original Collection)
On request only
Dailuaine 2013 12y is a Speyside single malt Scotch whisky bottled by Cadenhead as part of the Original Collection. Distilled in 2013 and matured for twelve years in bourbon casks, it presents Dailuaine through a clean, fruit-led style rather than through heavy oak or peat.
The charm here lies in the way the fruit takes the lead, supported by gentle spice and a light touch of wood. It feels classical in shape, yet lively enough to keep drawing attention back to the glass. The bourbon cask maturation sits naturally with that fresher side of the whisky.
At Drankenshop Broekmans, this is the kind of independent bottling we like to point out to customers looking for a Speyside malt with clarity, fruit and a little extra personality from the bottler. With only the (…)Dailuaine 2013 13y (Berry Bros For Kirsch And The Nectar)
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Dailuaine 2013 13y (Berry Bros For Kirsch And The Nectar)
Very last one in stock!
Dailuaine is one of those Scottish distilleries that often works quietly in the background, valued for its contribution to major blends rather than for standing alone. In this single cask release, the Speyside malt is given the spotlight. Distilled in 2013, matured for 13 years and bottled at cask strength, it shows a firm Oloroso influence with real weight and structure.
Berry Bros bottled this release for Kirsch Import and The Nectar as part of a joint anniversary edition, marking 50 years of Kirsch Import and 20 years of The Nectar. That gives the bottle a meaningful setting, but the real interest is in the whisky itself: one individual cask, just 286 bottles, and a style that helps explain why Dailuaine has long been prized by blenders.
At Drankenshop (…)Dailuaine 2015 10y (Adelphi)
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Dailuaine 2015 10y (Adelphi)
On request only
Dailuaine is one of those Speyside distilleries that often sits slightly away from the spotlight, which makes a carefully chosen independent bottling all the more appealing. This 2015 Dailuaine was selected by Adelphi and matured for 10 years in a first-fill Pedro Ximenez cask.
The cask brings the whisky into a fruit-led, honeyed register, supported by gentle spice and a creamy impression. Bottled at 55.4% cask strength, it keeps its full presence in the glass, while still retaining the elegance associated with its Speyside origin.
At Drankenshop Broekmans, we value bottlings like this because they show a very specific side of a distillery rather than a broad house style. As a single cask release drawn from only a few hundred bottles, now down to the last (…)Dailuaine 2015 10y (Adelphi)
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Dailuaine 2015 10y (Adelphi)
On request only
Dailuaine 2015 10y is a Speyside single malt with a generous, malty core and a clear emphasis on ripe fruit. Bottled at cask strength, 58%, it keeps a firm presence in the glass while still showing the roundness that comes from maturation.
The refill PX hogshead plays an important role here. It adds sweetness, depth and fruit-driven warmth, but it does not cover the distillery character. That balance between malt structure and gentle sherry influence is what makes this Dailuaine particularly engaging.
At Drankenshop Broekmans, this is the kind of whisky we would point out to someone looking for a powerful Speyside with body, softness and a fruit-rich profile. With only the last bottles remaining, it is also a release to discover while it is still within (…)Dailuaine 2016 7y Tb (Thompson Brothers)
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Dailuaine 2016 7y Tb (Thompson Brothers)
In stock
Dailuaine 2016 7y Tb is a young Speyside single malt with a clear, direct personality. Distilled in 2016 and aged for 7 years, it keeps the focus close to the spirit itself: fruit is the main thread, supported by light floral touches, restrained wood influence and a modest spicy edge.
The hogshead maturation gives the whisky structure without making the wood dominate. At 57.1% alcohol, it has a firm presence in the glass, making this a compact and energetic view of Dailuaine at a relatively young age.
At Drankenshop Broekmans, we see this as the kind of limited release that is interesting because it captures a specific style rather than trying to be a permanent house bottling. With 1006 bottles produced and the last bottles now available, it is clearly a (…)Dailuaine 21y 2025
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Dailuaine 21y 2025
Very last one in stock!
Dailuaine 21y 2025 is a Speyside single malt with real depth: matured for 21 years in Spanish sherry casks and bottled at cask strength, 54.3%. It speaks in a generous, mature style, where sherry richness, fruit, spice and oak all have a clear role to play.
The appeal lies in seeing Dailuaine presented so directly as a single malt. According to the supplied information, the distillery is known for robust malts used in blends, and this release brings that strength into focus with a rich, full expression of the distillery's character.
At Drankenshop Broekmans, this is the kind of whisky we would place in front of someone looking for a mature sherry-influenced Speyside with weight and presence. With the last bottles now available, it also has that extra sense of (…)Dailuaine 8y (Douglas Laing Old Particular)
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Dailuaine 8y (Douglas Laing Old Particular)
Temporarily sold out
Expected: 27/10/2026Dailuaine 8y from Speyside shows the sherried side of Douglas Laing's Old Particular Small Batch Collection. It is a relatively young single malt, yet the ex-sherry butts and the bottling strength of 48.4% give it a firm, flavour-led presence.
Douglas Laing bottled it without colouring and without chill filtration, keeping the whisky close to the cask. That suits this style well: darker sweetness, gentle spice and nutty depth come forward without smoke taking the stage.
At Drankenshop Broekmans, we see this Dailuaine as a Speyside malt for those who enjoy a clear sherry influence while still wanting a direct, cask-driven whisky. Dried fruit, dark chocolate, roasted nuts and warm baking spice define its place in the glass.
The aroma brings dried (…)
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.
