Whisky from Springbank
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Springbank 10y 2026
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Springbank 10y 2026
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In stockSpringbank 10y 2026 is a(n) whisky from Scotland by the brand Springbank. It falls within the whisky group under the category Single Malt. This whisky comes from the Campbeltown region. It is one of the many references you can currently buy online at Drankenshop Broekmans.
It is a version of 70 cl and has an alcohol content of 46%.
We have compiled a flavour profile for this Springbank 10y 2026 whisky. Of course, taste is very personal, so these parameters mainly serve as a guide to help you figure out what you like so you can discover new things.
The spicy, and also fruity flavours are quite noticeable, but are not dominant. They help determine the flavour, profile and character of this drink but are less decisive than any strong notes (…)Springbank 15y Batch 2026
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Springbank 15y Batch 2026
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In stockSpringbank 15y Batch 2026 is a Campbeltown single malt with a dark, coastal mood. The distillery's own description is vivid: like a storm moving across the shore, brooding and powerful, yet striking in flavour. Much of that depth comes from the high proportion of sherry casks used during maturation, supported by the maturity of its 15 years in oak.
At Drankenshop Broekmans, this is the kind of Springbank we like to present to customers who enjoy a whisky with several layers to explore. Fruit, spice, oak, a touch of salinity and gentle peat smoke all play a role, without reducing the whisky to a single dominant note. Bottled at 46%, it has enough strength to carry its character clearly.
It is especially well suited to a moment after dinner, and the supplier (…)Springbank 18y 2026
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Springbank 18y 2026
In stock
Springbank 18y 2026 is one of those annual releases that naturally draws attention from people who follow Campbeltown whisky. At 18 years old, it carries maturity, but the appeal here is also in the way the whisky keeps its coastal, slightly peated identity clearly in view.
This batch is built mainly around ex-sherry cask maturation, making up 80% of the composition, with the remaining 20% coming from ex-bourbon casks. That gives the whisky room for fruit, spice and depth, while the 46% bottling strength keeps enough definition for the salty and gently peated notes to come through.
At Drankenshop Broekmans, this is the kind of Springbank we like to introduce as a whisky that rewards a little patience. The tasting notes even suggest letting it stand for a (…)Springbank 1991 27y (The Whisky Agency)
COLLECTOR
Springbank 1991 27y (The Whisky Agency)
In stock
Springbank 1991 27y is a Campbeltown single malt built around age, origin and the individuality of a single cask. Distilled in 1991 and bottled in December 2018, it spent 27 years maturing before being drawn from one hogshead.
As a cask strength single cask release, it presents one specific maturation rather than a broader vatting of several casks. At 46.4%, the whisky stays close to its natural cask identity while remaining focused on maturity rather than sheer power.
At Drankenshop Broekmans, this is the kind of bottle we place with whiskies that deserve a slower look: mature Springbank, Campbeltown provenance, limited availability and the added interest of a collector's item. With only the last bottles remaining, it feels very much like a release from a (…)Springbank 1993 25y (The Whisky Agency)
COLLECTOR
Springbank 1993 25y (The Whisky Agency)
In stock
Springbank 1993 25y is the kind of Campbeltown single malt where the details genuinely matter. It was distilled in January 1993 and bottled in December 2018 after 25 years in a hogshead, giving this release a clearly defined sense of time and place.
As a single cask bottling, it represents one individual cask rather than a broader vatting. Bottled at cask strength at 48.1%, it keeps close to the character of that particular maturation rather than being shaped into a standardised format.
At Drankenshop Broekmans, this bottle stands out for its combination of mature age, single cask origin and limited availability. The gift packaging, collector's item indication and last-bottles status all point in the same direction: this is a Springbank to consider with (…)Springbank 1996 21y (The Whisky Agency)
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Springbank 1996 21y (The Whisky Agency)
In stock
Springbank 1996 21y is a Campbeltown single malt where the appeal lies in its precision. Distilled in 1996 and bottled in 2018 after 21 years of maturation, it comes from a single hogshead cask. Rather than presenting a broad house-style composition, it captures one individual cask at one specific point in its life.
Bottled at cask strength, at 50.9% alcohol, it keeps a direct connection with the whisky as it left the cask. At Drankenshop Broekmans, releases like this are selected for drinkers who enjoy mature single malts with a clear provenance and a limited, one-cask identity.
The indication that these are the last bottles adds to the sense of scarcity. With a single cask, there is no second batch of the same whisky; once the cask is gone, this exact (…)Springbank 21y Batch 2026 Incl. Box
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Springbank 21y Batch 2026 Incl. Box
In stock
Springbank 21y Batch 2026 is a Campbeltown single malt where age, distillery character and patience all matter. Springbank stands out because the full production process, from malting through to bottling, is carried out at the distillery itself. That gives this whisky a strong sense of origin rather than the feel of a standard release.
At 21 years old, this Springbank brings together fruit, spice and a clear but measured wood influence, with a light salty accent and only a gentle trace of smoke on the finish. The product information also points to Springbank's moderately peated style and its two-and-a-half-times distillation, details that help explain its distinctive place among Scottish single malts.
For Drankenshop Broekmans, this is the kind of whisky that (…)Springbank 25y B 2022
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Springbank 25y B 2022
Very last one in stock!
Springbank 25y B 2022 is the kind of Campbeltown single malt where the details matter: 25 years old, bottled at 46%, and made by a distillery where everything from malting the barley to bottling takes place on its own site.
For this release, bourbon and sherry cask whiskies were brought together in port casks. That gives the whisky a mature, fruit-led profile, supported by oak, spice and a gentle salty edge. The emphasis is not on peat, but on layered maturity, vinous fruit and the depth that comes with long ageing.
At Drankenshop Broekmans, this bottling naturally stands apart: a long-awaited 25-year-old Springbank, now down to the last bottles. It is a thoughtful choice for anyone looking for an older Springbank with ripe fruit, cask depth and a clear (…)Springbank 30y 2026 Incl. Box
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Springbank 30y 2026 Incl. Box
Last one in stock!
Springbank 30y 2026 is a Campbeltown single malt from Scotland, matured for 30 years and bottled at 46%. That age statement already sets the tone: this is a whisky shaped by long maturation, careful cask selection and the quieter depth that only time can bring.
The maturation brings together sherry and bourbon casks, with just 1400 bottles released. Its profile is led by fruit, supported by clear wood influence and spice, while gentle salty, floral and lightly peated notes add extra definition rather than taking over.
At Drankenshop Broekmans, we see this as a whisky for those who enjoy older single malts with maturity and structure, but still want a sense of place and tension in the glass rather than only cask weight.
Further information about (…)Springbank 5y 100 Proof 2026
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Springbank 5y 100 Proof 2026
In stock
Springbank 5y 100 Proof 2026 is a young Campbeltown single malt with a notably assertive presence. Bottled at 100° Proof, or 57.1% ABV, it is presented as a limited edition where strength and refinement sit side by side rather than competing with each other.
The most interesting point here is the contrast between age and depth. At five years old, it remains youthful, yet the supplied information highlights a surprising level of complexity. The bourbon barrel maturation gives the whisky a clear structure, while the flavour profile points towards fruit, spice, gentle peat and a subtle salty edge.
At Drankenshop Broekmans, this is the kind of Springbank we would introduce to someone who wants to experience the distillery in a more immediate, high-strength (…)Springbank Cv
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Springbank Cv
In stock
Springbank CV is a Campbeltown single malt built around composition rather than a single age statement. It brings together different cask types and whiskies aged between 7 and 14 years, personally selected by Director of Production Frank McHardy and Distillery Manager Stuart Robertson.
There is a playful side to the name as well. CV may stand for Curriculum Vitae, or perhaps Chairman's Vatting; even at Springbank, nobody seems too concerned about settling the matter. What matters more is the whisky in the glass: fruit-led, gently spiced, lightly floral and bottled at 46%.
At Drankenshop Broekmans, we appreciate releases like this because they show Springbank through selection and house style rather than through a simple number on the label. With the last (…)Springbank Fino 10y
1.500
Springbank Fino 10y
In stock
Springbank Fino 10y shows Campbeltown single malt in a drier, more aromatic register. Fully matured in Fino sherry casks, it moves away from heavy sweetness and instead brings forward nutty notes, dried herbs, citrus brightness and a distinctly maritime edge.
There is real intensity here, helped by the 55% strength, yet the whisky keeps a refined line. Light smoke, almond, sea influence and spicy wood are all present, with the Fino casks adding a clean, dry tension rather than a broad, syrupy richness. The result is a Springbank with energy, salinity and a precise balance between sweet and dry.
At Drankenshop Broekmans, this limited release stands out for customers looking for a more taut and mineral side of Springbank. It is bottled without chill filtration (…)Springbank Local Barley 10y Incl. Box
2.500
Springbank Local Barley 10y Incl. Box
In stock
Springbank Local Barley 10y is built around a very clear idea: a Campbeltown single malt made entirely from locally grown barley. That gives the whisky a strong sense of place, with the grain itself playing a central role in the character of the release.
Matured in bourbon and sherry casks, this 10-year-old Springbank keeps its natural identity at the forefront. It is bottled at 55.2% ABV, non-chill filtered and without added colouring, so the whisky comes across in a direct, unpolished and craft-driven way.
At Drankenshop Broekmans, this limited edition stands out for its authenticity and scarcity. With the last bottles now available, it is a particularly engaging choice for anyone looking to explore a distinctive Campbeltown malt shaped by local barley, (…)Springbank Local Barley 8y 2025 Incl. Box
LAST PIECES3.000
Springbank Local Barley 8y 2025 Incl. Box
Only 3 left in stock!
Springbank Local Barley 8y 2025 is a Campbeltown single malt with a very clear sense of origin. The Local Barley series is built around locally grown Bere barley, carefully selected from High Ranachan farm, giving this release a direct link to the terroir around Springbank.
Matured for 8 years and bottled at cask strength, it comes in at 58.1% alcohol. The cask make-up is evenly split between bourbon casks and sherry casks, giving the whisky a firm, expressive frame while keeping the local barley story at the heart of the release.
At Drankenshop Broekmans, this is the kind of bottle that immediately catches the eye of Springbank followers. The Local Barley releases are especially well regarded, and with this 2025 edition now down to the last bottles, it has (…)Springbank Vintage 1994 Incl. Box
LAST PIECES5.000
Springbank Vintage 1994 Incl. Box
Only 2 left in stock!
Springbank Vintage 1994 is a Campbeltown single malt where the vintage immediately sets the scene. Springbank vintage releases are among the most sought-after Scotch whiskies, and this bottling shows why: traditional craftsmanship, long maturation and a clearly defined distillery character come together in one considered release.
After more than thirty years of maturation, it has developed real depth, bringing together ripe fruit, maritime influence, a waxy texture and gentle smoke. Bottled at cask strength at 45.1%, it stays close to the whisky's natural state without relying on sheer alcoholic force.
With 1,180 bottles produced and only the last bottles remaining, this Springbank has a special place in the selection at Drankenshop Broekmans for drinkers and (…)Springbank Vintage 1998 27y Incl. Box
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Springbank Vintage 1998 27y Incl. Box
Only 2 left in stock!
Springbank Vintage 1998 27y is the first release in the Springbank Vintage Series, a limited annual collection created to show some of the distillery's oldest whiskies. It also replaces the Springbank 25, giving this inaugural bottling a meaningful place in the Springbank line-up.
Distilled in 1998 and bottled in 2025, this 27-year-old Campbeltown single malt was matured entirely in sherry casks. That full sherry maturation brings a mature, generous style, with chocolate richness and juicy fruit at the centre of its character. Bottled at cask strength at 48.3%, it keeps the focus on the whisky's long development rather than on sheer power.
Only 1500 bottles were released, so this is very much a finite edition. At Drankenshop Broekmans, we see it as the kind (…)
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.
