Whisky from Teaninich
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Teaninich 2016 10y Unchill Filtered (Signatory) Tube Incl.
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Teaninich 2016 10y Unchill Filtered (Signatory) Tube Incl.
Very last one in stock!
Teaninich 2016 10y Unchill Filtered is a Highland single malt bottled by Signatory and finished in sherry casks. At 46%, and presented within the Unchill Filtered range, it sits in that appealing space where the whisky remains approachable while still carrying the identity of an independent bottling.
Distilled in 2016 and matured for 10 years, this release brings together the Highland origin, Signatory's selection and the extra dimension of a sherry finish. The available profile points away from peat or coastal saltiness and more towards a measured combination of fruit, gentle spice, light wood and a floral touch.
At Drankenshop Broekmans, this is the kind of bottle we like to show to customers who enjoy discovering a distillery through an independent (…)Teaninich 10y (Flora & Fauna)
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Teaninich 10y (Flora & Fauna)
In stock
Teaninich 10y is a Scottish Highland single malt bottled at 43%. It is the kind of whisky where the essentials matter: the Teaninich name, a 10-year age statement and maturation in oak cask, all presented without unnecessary embellishment.
The oak cask influence gives it a measured woody frame, while spice is the more noticeable part of the profile. Fruit and floral notes sit more lightly in the background, and there is no peated emphasis. That makes the whisky feel clearly Highland in positioning, with its interest coming from spice, oak and a relatively direct single malt style.
At Drankenshop Broekmans, we see this Teaninich as a good example of a straightforward 10-year-old Scotch single malt for customers who want a whisky with defined character, but (…)Teaninich 15y 100 Proof (Stalla Dhu)
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Teaninich 15y 100 Proof (Stalla Dhu)
In stock
Teaninich 15y 100 Proof is built around a clear identity: a Scottish Highland whisky aged for 15 years and bottled at 50% alcohol. The 100 Proof name gives it a more assertive position than many standard-strength releases, without needing to dress it up with tasting claims that are not part of the supplied information.
At Drankenshop Broekmans, what makes this bottle stand out is the combination of Highland origin, stated age and stronger bottling strength. It is the kind of whisky that invites a more attentive pour, especially for drinkers who appreciate a mature expression with a little more presence in the glass.
With only the last bottles remaining, this particular Teaninich 15 year old 100 Proof also carries a natural sense of scarcity. Not as a slogan, (…)Teaninich 1999 17y 2017
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Teaninich 1999 17y 2017
Very last one in stock!
Teaninich 1999 17y 2017 is a Highland single malt with a clear sense of place and time: distilled in 1999, matured for 17 years and bottled in 2017 at cask strength. At 55.9%, it keeps a firm, undiluted presence, giving the whisky a more direct expression than a standard-strength release.
American Oak maturation gives the whisky its wood-framed backbone, yet the profile is not simply about oak. Spice is the most pronounced element, supported by lighter fruity, floral and woody touches. Peat smoke and saltiness are not part of the main picture here; the focus is on strength, maturity and a Highland style built around clarity rather than smoke.
At Drankenshop Broekmans, this Teaninich stands out for customers looking for an older cask strength Scotch single (…)Teaninich 2007 14y (Elixir Distillers - Whisky Trail)
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Teaninich 2007 14y (Elixir Distillers - Whisky Trail)
On request only
Teaninich 2007 14y is a Highland single malt with the kind of narrow focus that makes independent bottlings so engaging. Distilled on 28 September 2007 and bottled on 21 February 2022 by Elixir Distillers for the Whisky Trail series, it was drawn from a single hogshead and released at cask strength. Rather than presenting a house style blended across many casks, it captures one individual cask at one specific point in its maturation.
Only 260 bottles were produced, and these are marked as the last bottles with us. In the whisky range at Drankenshop Broekmans, this Teaninich sits in that appealing corner where limited availability, independent selection and cask-driven character come together without unnecessary decoration.
The profile points towards fruit and (…)Teaninich 2007 15y (The Single Malts Of Scotland)
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Teaninich 2007 15y (The Single Malts Of Scotland)
On request only
Teaninich 2007 15y is the kind of Highland single malt where the detail really matters. It comes from a single hogshead, distilled on 28 September 2007 and bottled on 31 October 2022 after 15 years of maturation. Rather than presenting a broad house style, it captures the character of one individual cask at one particular point in time.
Only 274 bottles were drawn from that cask, and the whisky was bottled at cask strength at 56%. At Drankenshop Broekmans, releases like this are valued for their directness: no large-scale batch character, just a focused single cask bottling with its own identity.
The available flavour profile points towards wood and spice as the main elements, with lighter fruity and floral accents behind them. That places this Teaninich (…)Teaninich 2007 18y #30372-1 (Berry Bros - Berry's Exceptional Casks)
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Teaninich 2007 18y #30372-1 (Berry Bros - Berry's Exceptional Casks)
On request only
Teaninich is not one of the most obvious Highland names, and that is part of the appeal here. This 18-year-old single malt was distilled in 2007 and bottled in 2025 from a single cask, at natural cask strength. With only 251 bottles released, it feels like a very focused snapshot of one particular cask rather than a broad house style.
The Pineau de Charente finish gives the whisky its fresh, slightly different angle. It brings out apple-like fruit, a floral lift and a gentle wine-rounded touch, while the wood influence stays relatively measured. The result is more about brightness and detail than weight.
Berry Bros has a long tradition in wine and whisky, dating back to 1698, and that background makes sense in a bottling like this: a Scottish single malt (…)Teaninich 2008 15y (Cadenhead - Original Collection)
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Teaninich 2008 15y (Cadenhead - Original Collection)
On request only
Teaninich 2008 15y is a Highland single malt bottled by Cadenhead as part of the Original Collection. With its 2008 distillation year and 15 years of age, it has a clear sense of identity: a specific selection rather than a broad, anonymous release.
At Drankenshop Broekmans, this bottle sits comfortably among the Scottish whiskies chosen for drinkers who appreciate origin, bottler and style. Bottled at 46%, it has enough strength to carry its profile, with spice taking the main role and lighter fruit, floral and wood notes sitting in the background.
As only the last bottles remain, this Teaninich has an added sense of availability that should not be taken for granted. It is a quietly distinctive Highland malt shaped by age, independent bottling and a flavour (…)Teaninich 2009 12y Tb (Thompson Brothers)
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Teaninich 2009 12y Tb (Thompson Brothers)
On request only
Teaninich 2009 12y Tb is a Highland single malt with a very focused presentation: one cask, twelve years of maturation and bottled at cask strength at 53.1%. Rather than showing a broad house style, it gives a closer look at one individual cask of Teaninich.
Distilled in 2009 and bottled in 2022, it keeps the story compact and precise. At Drankenshop Broekmans, releases like this stand out because they are limited by nature, especially when only the last bottles remain.
The flavour profile points towards a fruit-led whisky, supported by lighter floral, woody and spicy notes. This is not presented as a peated or salty style; the focus sits on fruit, cask strength and the particular character of a single Highland cask.
The available profile puts (…)Teaninich 2009 13y (Signatory Vintage)
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Teaninich 2009 13y (Signatory Vintage)
On request only
Teaninich 2009 13y is a Highland single malt with a clearly defined identity: distilled in September 2009, matured for 13 years, and bottled by Signatory as part of the Signatory Vintage range. The wine cask element gives this release its point of interest, placing the focus on cask influence, structure and spice rather than peat or coastal notes.
The flavour profile points towards noticeable wood and spice, with fruit playing a supporting role. That makes it a whisky with a more composed, cask-led character, rather than one built around smoke or salinity.
At Drankenshop Broekmans, bottlings like this are appreciated because they offer a specific snapshot of a distillery through the lens of a particular maturation. With only the last bottles remaining, this (…)Teaninich 2009 13y (Wemyss Single Cask)
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Teaninich 2009 13y (Wemyss Single Cask)
In stock
Teaninich 2009 13y is a Highland single malt with a very clearly defined origin: one hogshead, distilled in 2009 and bottled in 2022 by Wemyss as part of the Wemyss Single Cask range. Rather than presenting a broad house style, it captures the character of one individual cask after 13 years of maturation.
Only 252 bottles were drawn from this cask, and the remaining availability is limited. Bottled at cask strength at 53.5%, it keeps close to the whisky as it came from the wood. At Drankenshop Broekmans, bottlings like this are valued for the way they let customers explore the detail and individuality of a single malt through one specific cask selection.
The profile points towards fruit as the main thread, supported by lighter floral, woody and spicy accents. (…)Teaninich 2009 16y (Adelphi)
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Teaninich 2009 16y (Adelphi)
In stock
Teaninich 2009 16y is a Highland single malt with a very clear identity: one cask, one vintage, 16 years of maturation and just 207 bottles. Distilled in 2009 and bottled in 2025, it shows a specific side of Teaninich, presented at its natural cask strength of 56.4%.
The refill Oloroso sherry cask is an important part of the story. It supports the dry, fruity Teaninich style rather than overwhelming it, adding structure, wood influence and a restrained spicy edge. The result is a whisky that feels focused rather than heavily dressed by the cask.
Within the Drankenshop Broekmans selection, this is the kind of single cask that stands out through detail: limited in quantity, clearly rooted in the Highlands, and shaped by one individual refill sherry cask.
Teaninich 2010 11y Tb (Thompson Brothers)
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Teaninich 2010 11y Tb (Thompson Brothers)
On request only
Teaninich 2010 11y Tb is a Highland single malt with a very clearly defined identity: distilled in 2010, bottled in 2022 after 11 years, and drawn from a single cask. Rather than presenting a broad house style, it gives you one particular cask at one particular point in its development.
Bottled at cask strength, 53.9%, it carries a firm and direct presence. The available flavour profile points towards spice as the main thread, supported by lighter fruit, floral and wood notes. Peat smoke and salinity are not part of the core impression here, so the emphasis stays on the cask-driven, spicy side of the whisky.
At Drankenshop Broekmans, bottlings like this are valued because they show how specific single malt can become when it is taken from one individual cask. (…)Teaninich 2010 14y #721397 (Berry Bros - Berry's Exceptional Casks)
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Teaninich 2010 14y #721397 (Berry Bros - Berry's Exceptional Casks)
Very last one in stock!
Teaninich 2010 14y #721397 is a Highland single malt shaped by a particularly expressive wine finish. Berry Bros. has paired Teaninich with a Margaux cask, giving the whisky a refined red-wine influence while keeping a fresh edge in the glass.
It reflects the careful Berry Bros. & Rudd approach to matching Scotch single malts with distinctive European wine casks. The Margaux element brings darker fruit, a hint of tobacco and a more tannic, polished structure rather than simply adding sweetness.
At Drankenshop Broekmans, this is the kind of bottle we like to point out when someone is looking for a single malt with a clear cask story. Drawn from a single cask and bottled at cask strength, it stands at 59.2% and was limited to 264 bottles. With the last (…)Teaninich 2010 15y Awif (Alistair Walker - Infrequent Flyers) Tube Incl.
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Teaninich 2010 15y Awif (Alistair Walker - Infrequent Flyers) Tube Incl.
In stock
Teaninich 2010 15y Awif is a Highland single malt with a very defined identity: distilled in 2010, matured for 15 years and bottled by Alistair Walker for the Infrequent Flyers range.
Its appeal lies in the way the whisky has been presented. This is a single cask release, bottled at cask strength at 55.4%, with only 314 bottles drawn from that individual cask. That gives the whisky a specific, limited character rather than the broader feel of a regular distillery expression.
The Madeira finish gives useful context to the dessert-like notes described in the glass, while the strength keeps the whisky firmly expressive. At Drankenshop Broekmans, this is the kind of independent bottling we like to introduce slowly: a mature Highland malt where cask selection, (…)Teaninich 2011 12y (Asta Morris)
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Teaninich 2011 12y (Asta Morris)
On request only
Teaninich 2011 12y is a Highland single malt with a very defined identity: distilled in 2011, bottled in 2023 and drawn from a single cask. Rather than a broad house-style release, it captures one particular twelve-year maturation in French oak.
At Drankenshop Broekmans, this is the kind of bottle we like to present when someone is looking for a whisky with a clear cask story. Only 633 bottles were filled, and with the last bottles now available, its appeal lies in that finite, one-cask nature as much as in the flavour itself.
The character is led by spice, supported by citrus, white fruit and a measured touch of oak. At 51.5% alcohol it has presence, yet the tasting profile stays away from peat or coastal salinity. The result is a Highland malt with energy, (…)Teaninich 2015 10y (Campbeltown Whisky Company - Watt Whisky)
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Teaninich 2015 10y (Campbeltown Whisky Company - Watt Whisky)
In stock
Teaninich 2015 10 year old from Watt Whisky presents a focused Highland single malt with a clear cask story. Distilled in 2015, it spent 33 months finishing in an Oloroso hogshead, giving the whisky a dry sherry influence while keeping the fruit-driven freshness described in the release.
This is a single cask bottling, released at cask strength with an alcohol level of 56.1%. Only 282 bottles were produced, so it sits firmly in the realm of small-batch, one-cask whisky rather than regular distillery output. Its appeal lies in that directness: fruit, gentle spice and malty warmth, carried with the natural intensity of the cask.
At Drankenshop Broekmans, we value bottlings like this because they show a very specific side of a distillery. Here, Teaninich is seen (…)Teaninich 8y Special Reserve 2025 Tube Incl.
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Teaninich 8y Special Reserve 2025 Tube Incl.
In stock
Teaninich 8y Special Reserve 2025 is an intriguing Highland whisky because it explores a direction not often associated with Scotch: the use of rye. The supplied product information describes it as a first for Teaninich, adding a new dimension to the distillery's identity and marking a creative step within this 2025 release.
Bottled at cask strength, at 60.3% ABV, it carries the confidence you would expect from such a bold idea. Spice is the main thread, supported by gentle fruit, a light floral touch and restrained wood. There is no peat shaping the profile; the drive comes from rye spice, structure and energy.
At Drankenshop Broekmans, this Teaninich stands out as a bottle for drinkers who enjoy seeing a Scottish distillery experiment while still keeping (…)
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.
