Whisky from Linkwood
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Linkwood 12y (Flora & Fauna)
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Linkwood 12y (Flora & Fauna)
Only 2 left in stock!
Linkwood 12y is a Scottish single malt from Speyside with a calm, traditional feel. Its 12 years of maturation in oak casks and 43% bottling strength place it firmly in a classic single malt setting, without pushing it towards peat smoke or coastal salinity.
The character is built around fruit and spice, with lighter floral notes and a modest oak influence in support. At Drankenshop Broekmans, this is the kind of Speyside malt we would introduce to someone looking for clarity of style rather than heaviness: fruit-led, gently spicy and shaped by oak without being dominated by it.
Additional information about the brand can be found at https://www.diageo.com/en/ourbrands/linkwood/
The flavour direction of Linkwood 12y is led by fruit and spice. (…)Linkwood 12y 2013 (Blackadder - Raw Cask) Incl. Box
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Linkwood 12y 2013 (Blackadder - Raw Cask) Incl. Box
Very last one in stock!
Linkwood 12y 2013 from Blackadder is a Speyside single malt with a very focused identity: a single cask release, bottled at cask strength, finished in Oloroso. Rather than feeling like a broad house-style bottling, it gives a close look at one individual cask and the way sherry influence can add texture to Linkwood's elegant, fruit-led side.
Distilled on 2 April 2013 and bottled on 1 February 2026 as a 12-year-old whisky, it comes in at 59.1% ABV. Only 261 bottles were drawn, and within the selection at Drankenshop Broekmans this is now down to the last bottles, giving it a naturally limited feel.
The charm here lies in the contrast between Speyside finesse and the richer touch of the Oloroso finish. Ripe fruit, dried fruit, gentle spice and pastry-like notes (…)Linkwood 13y 2006 Artist (Signatory - Artist Edition) Incl. Box
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Linkwood 13y 2006 Artist (Signatory - Artist Edition) Incl. Box
In stock
Linkwood 13y 2006 Artist is a Speyside single malt with a clear sense of focus. Distilled in 2006, matured for 13 years and bottled by Signatory as part of the Artist Edition, it draws much of its identity from a Sherry Butt maturation. The supplied profile points towards fruit, spice and wood rather than smoke or maritime notes.
At 58.1% alcohol, this is presented at cask strength. That gives the whisky a more concentrated feel and leaves room for the drinker to decide whether to enjoy it neat or to add a little water and follow how it changes in the glass.
For Drankenshop Broekmans, this is the kind of Linkwood that speaks to customers looking for a Speyside whisky with more weight and cask presence. With the last bottles indicated, it also has the feel of (…)Linkwood 13y Sd (Stalla Dhu)
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Linkwood 13y Sd (Stalla Dhu)
In stock
Linkwood 13y Sd is a Scottish Speyside whisky built around a clear set of facts: Linkwood, 13 years of age, and a bottling strength of 57.3%. That strength gives the bottle a more assertive presence than a standard lower-strength release, without needing to dress it up with claims that are not provided.
At Drankenshop Broekmans, this is the kind of whisky we would present to someone who enjoys a focused Speyside bottling and appreciates the appeal of a specific age statement. With only the last bottles remaining, it has a naturally limited character within the selection.
No detailed producer background or tasting notes are supplied for this release, so the most honest way to introduce it is through what is certain: a 13-year-old Linkwood from Speyside, (…)Linkwood 1974 42y (Signatory Rare Reserve) Incl. Box
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Linkwood 1974 42y (Signatory Rare Reserve) Incl. Box
Only 2 left in stock!
Linkwood 1974 42y is a Speyside single malt where the main story is time. Distilled on 31 May 1974 and bottled after 42 years by Signatory, it represents a mature style of whisky in which the long ageing period is central to its identity.
Released in the Signatory Rare Reserve series and matured in a hogshead, this is a very limited bottling of just 237 bottles. With the last bottles indicated, it holds a notably scarce position in the selection at Drankenshop Broekmans: a Linkwood from a much earlier era, available only in very small quantity.
Bottled at cask strength at 40.9%, it remains close to the way Signatory selected it. The profile points towards mature fruit, spice and wood influence, with a lighter floral element adding refinement rather than (…)Linkwood 1978 37y 2016
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Linkwood 1978 37y 2016
Very last one in stock!
Linkwood 1978 37y 2016 is a Speyside single malt where age and origin do much of the talking. Distilled in 1978 and bottled in 2016 after 37 years, it belongs to a style of whisky in which time, cask influence and distillery character become closely intertwined. The use of sherry and bourbon casks frames the whisky around mature wood influence and clear fruit, with spice playing a more supporting role in the stated profile.
Bottled at 50.3%, this is presented at cask strength rather than reduced to a standard drinking strength. For a whisky of this age, that detail matters: it keeps the focus on concentration and the personality of the casks. With 6,114 bottles produced, and with the remaining stock marked as last bottles and a collector's item, this Linkwood has a (…)Linkwood 1992 30y (Alistair Walker - Infrequent Flyers) Tube Incl.
350
Linkwood 1992 30y (Alistair Walker - Infrequent Flyers) Tube Incl.
In stock
Linkwood 1992 30y is a mature Speyside single malt with a very defined identity. Distilled on 24 November 1992 and bottled on 1 May 2023, it brings together thirty years of maturation in a single cask, giving this whisky the feel of a carefully preserved snapshot rather than a broad house-style release.
It was bottled by Alistair Walker for the Infrequent Flyers series, with only 219 bottles drawn from the cask. As these are the last bottles, there is a quiet sense of scarcity around it. At Drankenshop Broekmans, this is the kind of bottle we would point out to someone looking for an aged Speyside malt with independent bottling character and a clear cask story.
The Chinkapin Finish adds another layer to its long maturation, while the 46.8% cask strength keeps (…)Linkwood 1997 25y (The Nectar - Daily Dram)
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Linkwood 1997 25y (The Nectar - Daily Dram)
In stock
Linkwood 1997 25y is a Speyside single malt with a very focused identity: one vintage, one cask, long maturation and bottling at cask strength. Distilled on 17 April 1997 and bottled on 1 August 2022, it captures 25 years of development in a limited run of 327 bottles.
The sherry hogshead maturation gives this Linkwood a serious frame, but the appeal lies just as much in its directness. Bottled by The Nectar for the Daily Dram series at 56%, it brings a pronounced spicy side, with clear fruit and wood influence supporting the structure.
At Drankenshop Broekmans, this is the kind of bottle we place in front of someone who wants a mature Speyside in an unfiltered-by-style, single-cask form. With only the last bottles remaining, it feels like a precise snapshot (…)Linkwood 2009 16y (Adelphi)
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Linkwood 2009 16y (Adelphi)
On request only
Linkwood is regarded as one of Speyside's more elegant distilleries, known for a refined, floral style and a sense of finesse that makes it especially attractive to independent bottlers. It is the kind of malt where the distillate itself matters, not just the cask around it.
This 2009 Linkwood, selected by Adelphi, spent 16 years in a First Fill Oloroso Hogshead. The sherry influence brings richness and darker tones, yet it does not overwhelm the polished character of the spirit. Drawn from a single cask and bottled at cask strength at 53.1%, it keeps a direct, vivid feel while still showing the subtle side associated with Linkwood.
At Drankenshop Broekmans, releases like this are interesting because they show how Speyside whisky can combine strength with (…)Linkwood 2010 11y (The Single Malts Of Scotland)
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Linkwood 2010 11y (The Single Malts Of Scotland)
On request only
Linkwood 2010 11y is a Speyside single malt built around the personality of one individual cask. Distilled on 29 October 2010 and bottled on 27 September 2022, it spent 11 years in a Bourbon Hogshead. As a single cask release, it gives a focused view of that particular maturation rather than the broader character of a larger batch.
Bottled at 55.8%, it keeps its cask strength presence. Only 289 bottles were drawn from the cask, and the fact that just the last bottles remain adds to the sense of a limited release. At Drankenshop Broekmans, this is the kind of whisky we like to introduce to customers who enjoy Speyside malt with a more specific, small-scale identity.
The available flavour profile points most clearly towards spice, supported by lighter floral, (…)Linkwood 2010 13y Tb (Thompson Brothers)
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Linkwood 2010 13y Tb (Thompson Brothers)
On request only
Linkwood 2010 13y Tb is a Speyside single malt with a very defined identity: distilled in 2010, bottled in 2023, drawn from a single refill hogshead and released as a single cask bottling. With 331 bottles produced, it speaks more of a specific cask selection than of a general house style.
The refill hogshead matters here, because it suggests a restrained wood influence rather than a heavily cask-led whisky. Bottled at cask strength, 54.6%, it keeps close to the character of the individual cask and gives the whisky a more direct presentation.
At Drankenshop Broekmans, releases like this are valued for their clarity and limited nature: one cask, one moment in maturation, and now down to the last bottles. It is the kind of Linkwood that invites a closer look (…)Linkwood 2010 15y (The Single Malts Of Scotland) Incl. Box
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Linkwood 2010 15y (The Single Malts Of Scotland) Incl. Box
On request only
Linkwood 2010 15y is a Speyside single malt with a very clear sense of place and cask. Distilled on 3 February 2010 and bottled on 25 April 2025, it spent 15 years in a refill hogshead, allowing the fruit-driven side of Linkwood to remain at the centre rather than being overshadowed by heavy oak.
Drawn from a single cask and limited to 261 bottles, this is a small-scale release with a specific identity. As these are the last bottles, it has a discreet but special place in the selection at Drankenshop Broekmans: a whisky for those moments when the detail of one individual cask matters.
Bottled at 51.9%, it follows the Single Malts of Scotland approach of no chill filtration and no added colouring. The character described here is refined and expressive, with (…)Linkwood 2011 14y Sv 100proof Nr72 (Signatory Vintage 100 Proof)
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Linkwood 2011 14y Sv 100proof Nr72 (Signatory Vintage 100 Proof)
On request only
This Linkwood from Speyside comes through Signatory in a firm, expressive form. Distilled in 2011 and bottled at 14 years old, it belongs to the Signatory Vintage 100 Proof series. At 57.1% alcohol, it is clearly a single malt with weight and presence rather than a gentle, understated dram.
The sherry maturation gives the whisky its direction, with spice as the main point of emphasis. Fruit, wood and a light floral side sit more in support, while peat and salty notes are not part of the profile. That keeps the focus on Speyside malt character shaped by sherry cask maturation.
At Drankenshop Broekmans, this is the kind of bottling we place with the more characterful independent Scotch selections: a 14-year-old Linkwood, bottled by Signatory, with the strength (…)Linkwood 2011 15y (The Whisky Agency & The Nectar - Anniversary)
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Linkwood 2011 15y (The Whisky Agency & The Nectar - Anniversary)
On request only
Linkwood 2011 15y is a Speyside single malt built around aromatic clarity and generous fruit. The supplied notes describe it as having a golden era character, and that idea comes through in the focus on mirabelle, cooked apricot, acacia honey, candied mango and vanilla.
Distilled in February 2011 and bottled in May 2026, it spent 15 years maturing in a Monbazillac barrique. That cask influence brings an elegant sweetness and a pastry-like side, while the whisky remains firmly centred on clean, expressive fruit rather than heavy wood.
At Drankenshop Broekmans, bottles like this are valued for their sense of place and precision: a single cask release, bottled at cask strength at 50.9%, from the joint 20th anniversary bottling by The Whisky Agency & The (…)Linkwood 2012 10y Art6 (Signatory - Artist Edition) Incl. Box
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Linkwood 2012 10y Art6 (Signatory - Artist Edition) Incl. Box
In stock
Linkwood 2012 10y Art6 is a Speyside single malt bottled by Signatory as part of the Artist Edition. It is a clearly defined release: distilled in 2012, matured for ten years and bottled at 48% ABV.
The Bourbon Barrel maturation gives this whisky its framework, while the flavour direction remains led by spice, with lighter fruit, floral and woody accents around it. It is not presented as a peated or coastal style; the focus is on a more direct Speyside malt character with a spiced edge.
At Drankenshop Broekmans, this Linkwood is the kind of independent bottling that stands out through its specificity. With 1763 bottles released and only the last bottles remaining, it is a limited Speyside selection with a clear sense of place and vintage.
The (…)Linkwood 2012 12y Art7 (Signatory - Artist Edition)
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Linkwood 2012 12y Art7 (Signatory - Artist Edition)
Very last one in stock!
Linkwood 2012 12y Art7 is a Speyside single malt bottled by Signatory for the Artist Edition series. Distilled in 2012 and bottled in 2024, it spent 12 years in a Bourbon Barrel and was released at 48%, giving it a little more presence than a standard-strength whisky while remaining approachable in structure.
The appeal here lies in the focus of the release: one Linkwood single cask, presented as part of an artistic bottling series, with 1776 bottles produced. With the final bottles now indicated, it carries that extra sense of limited availability that makes independent bottlings interesting to follow.
At Drankenshop Broekmans, this is the kind of Speyside selection we like for customers who enjoy exploring a distillery through a more specific cask-driven (…)Linkwood 2012 13y Awif (Alistair Walker - Infrequent Flyers)
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Linkwood 2012 13y Awif (Alistair Walker - Infrequent Flyers)
On request only
Linkwood 2012 13y Awif is a Speyside single malt bottled by Alistair Walker for the Infrequent Flyers series. It comes from a single cask, was bottled at cask strength, and produced just 337 bottles.
Distilled on 3 May 2012 and bottled on 1 September 2025, it spent 13 years maturing. The whisky first rested in bourbon casks before receiving a 3-year finish in an Oloroso sherry hogshead. That final stage gives the naturally creamy Linkwood style a deeper, richer side, with a clear dessert-like influence.
At Drankenshop Broekmans, bottlings like this are valued for the way they capture one specific cask rather than a broader house style. At 55.8%, with its Oloroso finish and limited outturn, this is a whisky to take time with, especially for drinkers who enjoy (…)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 (…)Linkwood 2015 10y (Douglas Laing Old Particular)
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Linkwood 2015 10y (Douglas Laing Old Particular)
Temporarily sold out
Expected: 28/10/2026Linkwood 2015 10y brings out a richer side of this Speyside single malt. Bottled by Douglas Laing as part of the Old Particular range, it was finished in a Sherry Butt, adding extra depth, dried fruit and warming spice to Linkwood's naturally elegant style.
Because this is a single cask release, it feels like a very specific snapshot rather than a broad house expression. Only 349 bottles were released worldwide, giving this bottling a focused, limited character built around fruit, pastry-like richness and spice.
At Drankenshop Broekmans, we see this as a particularly interesting Linkwood for drinkers who enjoy Speyside refinement but want a little more weight and gourmand depth in the glass. The 48.4% strength gives it enough structure while keeping the (…)Linkwood 31y (The Single Malts Of Scotland - Director's Special) Incl. Box
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Linkwood 31y (The Single Malts Of Scotland - Director's Special) Incl. Box
In stock
Linkwood 31y is a Speyside single malt where age and restraint do much of the talking. After 31 years of maturation, the focus is on a mature interplay of fruit, wood and quieter details rather than on a loud or smoky style.
Bottled by The Single Malts of Scotland as part of the Director's Special series, this is a very limited release of just 140 bottles. At Drankenshop Broekmans, the fact that only the last bottles remain gives this Linkwood an extra sense of scarcity without needing to overstate it.
At 49.6% and bottled at cask strength, it keeps a close connection to the cask from which it came. The profile points toward clear fruit and wood, supported by gentle spice and a light floral side. It is a mature Speyside single malt for slow, attentive (…)
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.
