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Douglas Laing Yula (Douglas Laing Regional Malts) Incl. Box
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Douglas Laing Yula (Douglas Laing Regional Malts) Incl. Box
In stock
Douglas Laing Yula is a Speyside single malt with a modern, approachable feel. It is built around softness, warmth and immediate drinkability rather than heavy intensity, making it a clear and inviting take on Scottish single malt whisky.
The sherry hogshead influence gives Yula much of its roundness. It supports the fruity and gently spiced side of the whisky, while the overall style remains smooth and open, without peat taking the lead.
At Drankenshop Broekmans, we see this as a Speyside malt for drinkers who enjoy a generous, easy-going whisky with enough depth to keep the glass interesting. Bottled at 40%, it keeps a friendly profile while still carrying the richness associated with sherry cask maturation.
Yula is a small batch bottling (…)Sea Shepherd Islay Single Malt
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Sea Shepherd Islay Single Malt
In stock
Sea Shepherd Islay Single Malt presents Islay in a direct and recognisable way, while keeping the precise distillery identity undisclosed. The focus is therefore less on a famous name and more on the island style itself: peat, coastal salinity and a distinctly maritime edge.
Maturation in bourbon casks gives the whisky a familiar framework, but the supplied profile points clearly towards smoke and salt as the main elements. Gentle fruity, spicy and floral touches sit in the background. Wood influence is not the point here; the emphasis remains on the Islay character rather than on heavy cask weight.
At Drankenshop Broekmans, this bottle fits well for customers looking for a Scottish Islay single malt with clear peat and a coastal feel, without an age (…)Speyside Single Malt Spy.4.A (Cadenhead's Enigma Series)
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Speyside Single Malt Spy.4.A (Cadenhead's Enigma Series)
In stock
Speyside Single Malt Spy.4.A comes from Cadenhead's Enigma Series, where the distillery name deliberately remains undisclosed. That gives the whisky a different kind of focus: a 12-year-old Speyside single malt, distilled in 2013 and bottled at 50%, judged first and foremost by what is in the glass.
The Oloroso finish brings a generous, dessert-like side to the whisky while keeping its fruit character clearly present. Orange, sweet baking spice, honeyed notes and ripe fruit all have their place, followed by a distinctive salty edge on the finish that makes this release stand apart.
At Drankenshop Broekmans, bottlings like this are valued for the way they invite discovery without relying on a famous distillery name. With Cadenhead as bottler, an undisclosed (…)Aldunie 1998 27y Tb (Thompson Brothers Blend)
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Aldunie 1998 27y Tb (Thompson Brothers Blend)
On request only
Aldunie 1998 27 Year Old from Thompson Brothers is a mature blended malt Scotch whisky with the calm depth that comes from long ageing. It was composed from carefully selected casks that spent almost three decades developing, giving the whisky a character built around maturity, layered richness and quiet elegance rather than immediate showiness.
The refill barrel maturation keeps the oak influence measured, allowing dried fruit, refined wood, gentle spice and a light oxidative note to shape the experience. Bottled at 52.5%, it retains strength and presence, while the supplied profile points to a soft, full texture and a composed style. It is bottled without chill filtration and without added colouring.
At Drankenshop Broekmans, this is the kind of release we (…)Alness Blended 12y Tb (Thompson Brothers Blend)
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Alness Blended 12y Tb (Thompson Brothers Blend)
On request only
Alness 12 Year Old from Thompson Brothers is a Scottish blended malt built around the combined character of Teaninich and Dalmore. It has a fresh, expressive style with a lightly maritime edge, while maturation in bourbon and sherry casks gives the whisky extra shape without making the wood feel dominant.
Bottled at 50%, it carries real presence, yet the overall impression remains lively and approachable. In typical Thompson Brothers fashion, it is non-chill filtered and bottled without added colouring, allowing the whisky's mix of tropical fruit, floral notes, gentle spice, saline accents and subtle peat smoke to come through with clarity.
At Drankenshop Broekmans, this is the kind of bottle we like to point out to customers who want a blended malt with a (…)An Islay 30y (The Single Malts Of Scotland - Single Malts Of Scotland Marriage) Incl. Box
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An Islay 30y (The Single Malts Of Scotland - Single Malts Of Scotland Marriage) Incl. Box
In stock
An Islay 30y is a Scottish single malt where the age and origin do most of the talking. The distillery remains undisclosed, yet the essentials are firmly in place: Islay, thirty years of maturation, and a bottling by The Single Malts of Scotland under the Marriage label.
That anonymity gives the whisky a different kind of appeal. Rather than leaning on a distillery name, it invites attention to the style itself: mature Islay malt with clear peat, wood and spice, supported by a lighter touch of fruit and salinity. At 47.5%, it has enough strength to carry that mature profile without making the alcohol the centre of attention.
At Drankenshop Broekmans, this is the sort of bottle we would introduce to someone who enjoys aged Islay whisky and is comfortable (…)An Orkney 2012 8y (Campbeltown Whisky Company - Watt Whisky)
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An Orkney 2012 8y (Campbeltown Whisky Company - Watt Whisky)
On request only
An Orkney 2012 8y is a Scottish single malt from an undisclosed distillery. Rather than leaning on a famous distillery name, this release puts the focus on one individual cask and the specific character it captured.
Distilled in 2012 and bottled in 2021, it was released by Campbeltown Whisky Company under the Watt Whisky label. The whisky comes from a single hogshead and was bottled at cask strength, 57.1% ABV. With 392 bottles produced and the last bottles now remaining, it has a naturally limited place in the Drankenshop Broekmans whisky selection.
The flavour profile is led by spice, supported by lighter notes of fruit, wood, floral character, salinity and gentle peat. It is a whisky for drinkers who enjoy exploring cask-specific single malts, especially (…)An Orkney 2012 9y Ww (Campbeltown Whisky Company)
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An Orkney 2012 9y Ww (Campbeltown Whisky Company)
In stock
An Orkney 2012 9y Ww is a Scottish single malt from Orkney, bottled without revealing the distillery behind it. That gives the whisky a slightly more curious edge: instead of leaning on a familiar name, it invites attention to the actual character of this particular release.
Distilled in 2012, matured for 9 years and bottled at cask strength at 57.1%, it came from a hogshead. The profile does not point towards a heavily wood-led whisky; the emphasis sits more on spice, supported by lighter touches of fruit, floral notes, salinity and gentle peat.
With 733 bottles released and the last bottles now in circulation, this bottling has a natural place at Drankenshop Broekmans for drinkers who enjoy discovering independent-style single malts where origin, strength (…)Anniversary Malt 1993 2nd Edition (The Nectar Of The Daily Drams)
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Anniversary Malt 1993 2nd Edition (The Nectar Of The Daily Drams)
On request only
Anniversary Malt 1993 2nd Edition is a Scottish blended malt built around maturity, discretion and scarcity. Distilled in 1993 and bottled at 25 years of age by The Nectar for The Nectar of the Daily Drams, it keeps its exact origin undisclosed. That shifts the focus away from a distillery name and towards the character of the whisky in the bottle.
Its maturation in a sherry butt gives this release a classic, substantial frame. The stated flavour profile points to clear fruit and wood influence, with spice playing a supporting role. Bottled at 49.3%, it has enough strength to carry that mature profile without making the alcohol level the whole story.
Only 180 bottles were released, and with the last bottles now in circulation, Anniversary Malt 1993 2nd (…)Asta Ila 2008 12y (Asta Morris)
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Asta Ila 2008 12y (Asta Morris)
On request only
Asta Ila 2008 12y is a Scottish single malt from Islay with its exact distillery kept undisclosed. That gives the bottle a quiet sense of intrigue: instead of leaning on a famous name, it asks to be judged on the character of this particular release.
Distilled in 2008 and bottled in 2021, it spent 12 years maturing before being drawn from a single cask. The sherry finish and cask strength bottling at 52% make this a very specific snapshot rather than a broad, standardised expression.
With 732 bottles produced and the remaining stock now marked as last bottles, it has the appeal of a clearly limited Islay release. At Drankenshop Broekmans, this sits well among whiskies for drinkers who enjoy discovering single malts beyond the most obvious distillery names.
Blended Malt 2001 20y Tb (Thompson Brothers)
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Blended Malt 2001 20y Tb (Thompson Brothers)
Very last one in stock!
Blended Malt 2001 20y Tb is a Scottish blended malt with an undisclosed origin. That quiet anonymity gives the whisky a different kind of appeal: the focus is not on a famous name, but on the age, the cask and the character in the glass.
Distilled in 2001 and bottled in 2022, the product name presents it as a 20-year-old release. It comes from a single cask, bottled at cask strength, with a total outturn of 630 bottles. At Drankenshop Broekmans, we see bottlings like this as discovery whiskies: limited, specific and shaped by one individual cask rather than a standard house style.
With the last bottles now remaining, there is a quiet sense of scarcity around this release. It is a thoughtful choice for drinkers who enjoy mature Scottish blended malt and are (…)Blended Scotch Whisky 5y Tb (Thompson Brothers)
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Blended Scotch Whisky 5y Tb (Thompson Brothers)
On request only
Blended Scotch Whisky 5y Tb is a Scottish blend with a clear point of view: five years old, shaped by sherry maturation and bottled at 46%. With the origin kept undisclosed, the focus moves away from a familiar name and towards the whisky's own character in the glass.
The style leans towards spice, supported by lighter touches of fruit, floral notes and wood. At Drankenshop Broekmans, releases like this are appreciated because they offer a straightforward way to explore a sherry-matured blended Scotch without relying on a big distillery identity.
Only 621 bottles were filled, and the remaining stock is marked as last bottles. That gives this release a more limited feel, while its popularity suggests that customers have responded well to its direct, (…)Blended Whisky 2003 18yww (Campbeltown Whisky Company - Watt Whisky)
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Blended Whisky 2003 18yww (Campbeltown Whisky Company - Watt Whisky)
In stock
Blended Whisky 2003 18y is a Scottish blended whisky bottled independently by Campbeltown Whisky Company under the Watt Whisky name. The source remains undisclosed, so the bottle does not lean on a famous producer's identity. Instead, it asks you to focus on what is in front of you: an 18-year-old whisky from a single cask, presented with very little distraction.
Distilled in 2003 and bottled in 2021, it was drawn from one hogshead and released at cask strength, 56.3% ABV. Only 345 bottles were filled, and with the final bottles now remaining, it has the naturally limited feel that single cask whisky often carries. At Drankenshop Broekmans, releases like this are valued for that precise snapshot they give of one cask at one moment in time.
The profile points (…)Blended Whisky 2017 5y (Campbeltown Whisky Company - Watt Whisky) Incl. Box
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Blended Whisky 2017 5y (Campbeltown Whisky Company - Watt Whisky) Incl. Box
In stock
Blended Whisky 2017 5y from Watt Whisky is not an everyday anonymous blend. The distilleries remain undisclosed, yet the release itself is very clearly defined: a Scottish blended whisky distilled in 2017, bottled in 2023 and drawn from a single refill butt.
That makes the focus refreshingly direct. Campbeltown Whisky Company, through Watt Whisky, does not build the story around a famous distillery name here. Instead, the attention falls on the cask, the composition and the whisky's own presence, bottled at a natural strength of 57.1%.
At Drankenshop Broekmans, this sits comfortably among independent Scottish bottlings for drinkers who enjoy limited releases with a more individual angle. Only 501 bottles were produced, and with the last bottles now in (…)Campbeltown 2014 9y (Campbeltown Whisky Company - Watt Whisky)
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Campbeltown 2014 9y (Campbeltown Whisky Company - Watt Whisky)
On request only
Campbeltown 2014 9y is a Scottish blended malt from Campbeltown with its exact origin kept undisclosed. That makes the bottle feel less like a label-driven choice and more like a whisky selected for the character of the cask itself.
Distilled in 2014 and bottled in 2023 at 9 years of age, it comes from a single cask and was bottled at natural cask strength, 56.8%. A rum finish gives this release an extra point of interest, while the outturn of only 272 bottles keeps it firmly in small-batch territory. At Drankenshop Broekmans, bottlings like this have a natural place among whiskies for drinkers who enjoy exploring independent releases with a clear identity.
The profile is shaped by peat and spice, with lighter fruity, floral and salty accents around it. Wood (…)D.R.K.N.S.S. Sherry Batch 2 (Asta Morris)
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D.R.K.N.S.S. Sherry Batch 2 (Asta Morris)
On request only
D.R.K.N.S.S. Sherry Batch 2 is a Scottish single malt from an undisclosed source. That anonymity gives the whisky a slightly intriguing edge: instead of leaning on a distillery name, it asks to be judged by what it brings to the glass.
Sherry maturation shapes the style, with fruit and gentle spice taking the lead. The wood is present but restrained, and there is no peated profile competing for attention. At 46% ABV, it has enough weight to carry those flavours without feeling overdriven.
At Drankenshop Broekmans, releases like this tend to interest customers who enjoy discovering Scotch single malts beyond the familiar labels. Batch 2 is now down to the last bottles, so it has that extra sense of a limited opportunity without needing to shout about it.
Drkness Sherry Batch 4 (Asta Morris)
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Drkness Sherry Batch 4 (Asta Morris)
In stock
Drkness Sherry Batch 4 is an 8-year-old Highland single malt from Scotland and part of the D.R.K.N.S.S. series. Its main interest lies in its connection with Batch 2 and Batch 3: this release comes from the same two casks, which were transferred together into a sherry cask on 21/04/2025 for an extended period of maturation.
That extra time in sherry wood gives the whisky added depth and balance. The style is built around dried fruit, gentle spice and a soft touch of oak rather than peat or smoke. Bottled at 46% and without chill filtration, it keeps a natural sense of texture and flavour.
At Drankenshop Broekmans, this is the kind of release we enjoy explaining because it has a clear batch story behind it. For those who tasted the earlier editions, Batch 4 (…)Highland 1985 40y (Cadenhead's Enigma Series)
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Highland 1985 40y (Cadenhead's Enigma Series)
In stock
Highland 1985 40y is a rare old single malt from Cadenhead's Enigma Series, drawn from an undisclosed Highland distillery. Distilled in 1985 and matured for forty years in a bourbon barrel, it has the quiet intrigue that defines the Enigma releases: the name remains hidden, while the whisky itself tells the story.
For Cadenhead, this is the first time this distillery has appeared in the Enigma range under the code HIG.3. Some may remember an earlier 37-year-old release from the same undisclosed Highland distillery in the Original Collection, yet independent bottlings from this highly regarded producer are described as rare. That makes this edition stand out without needing to reveal everything on the label.
At Drankenshop Broekmans, this is the kind of bottle (…)Highland 2000 22y (Campbeltown Whisky Company - Watt Whisky) Incl. Box
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Highland 2000 22y (Campbeltown Whisky Company - Watt Whisky) Incl. Box
In stock
Highland 2000 22y keeps its exact distillery name undisclosed, which gives the bottle a certain quiet intrigue. What we do know is precise enough to make it interesting: a Highland single malt distilled in 2000, matured for 22 years and bottled by Watt Whisky, the Campbeltown Whisky Company label.
Rather than being part of a large blended batch, this comes from one sherry hogshead and was bottled at cask strength, at 54%. That makes it a snapshot of one individual cask rather than a polished house style. Only 294 bottles were filled, and with the last bottles now in view, it is the kind of small-release whisky that naturally catches our attention at Drankenshop Broekmans.
Its profile places peat clearly in the foreground, with lighter touches of wood, spice, (…)Highland 2011 11y Tb (Thompson Brothers)
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Highland 2011 11y Tb (Thompson Brothers)
In stock
Highland 2011 11y Tb is a Scottish Highland single malt from an undisclosed distillery. That discretion shifts the focus away from a familiar distillery name and towards the whisky itself: an 11-year-old single cask release with a clearly defined origin and maturation.
Distilled on 21 June 2011 and bottled on 1 March 2023, it was drawn from a single Bourbon Barrel and bottled at cask strength, 48.5%. At Drankenshop Broekmans, releases like this are valued for their sense of place and precision: one cask, one period of maturation, one particular expression of Highland single malt.
The profile leans into fruit and spice, with a lighter floral accent in the background. Peat, salinity and pronounced oak are not the driving forces here, allowing the fruit-spice (…)Highland Distillery 1985 37y (Cadenhead - Original Collection)
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Highland Distillery 1985 37y (Cadenhead - Original Collection)
In stock
Highland Distillery 1985 37y is a Scotch single malt with an deliberately undisclosed distillery name. What is known is its Highland origin, its 1985 distillation date and its long 37-year maturation. That makes the bottle intriguing in a very specific way: the focus shifts from the name on the label to the age, region and character of the whisky itself.
Bottled by Cadenhead as part of the Original Collection, it was matured in a Bourbon Barrel and released at 46% alcohol. The available profile points to a whisky where wood, spice and fruit all have a clear role, without peat or salt shaping the style.
At Drankenshop Broekmans, this is the kind of bottle we like to present to whisky drinkers who enjoy discovering mature single malt beyond the obvious (…)Highland Malt 2004 16y (Campbeltown Whisky Company - Watt Whisky)
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Highland Malt 2004 16y (Campbeltown Whisky Company - Watt Whisky)
On request only
Highland Malt 2004 16y is an intriguing independent single malt precisely because it does not reveal everything. The distillery remains undisclosed, while the whisky is clearly presented as a Highland malt from Scotland. That shifts the focus away from a famous label and onto the personality of one selected cask.
Distilled in 2004 and bottled in March 2021, it spent 16 years maturing before Watt Whisky, bottled by Campbeltown Whisky Company, released it from a single refill sherry cask. The refill sherry element is part of its appeal: it points towards fruit and spice, while the relatively modest wood influence keeps the whisky from being defined by oak alone.
At 57.1%, this is bottled at cask strength, with 628 bottles drawn from the cask. Within the (…)Highland Malt2000 21y (Campbeltown Whisky Company - Watt Whisky)
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Highland Malt2000 21y (Campbeltown Whisky Company - Watt Whisky)
On request only
Highland Malt2000 21y is a Scottish single malt with an intentionally undisclosed origin. The name gives just enough to set the scene Highland, distilled in 2000, matured for 21 years while keeping the distillery out of focus. That makes the cask itself the centre of attention.
Bottled in 2022 by Campbeltown Whisky Company under the Watt Whisky label, this release comes from a single sherry hogshead and was filled at cask strength, 55.2% ABV. Only 308 bottles were produced, so it represents one particular cask rather than a broad house style.
At Drankenshop Broekmans, we see this as the kind of whisky that rewards curiosity: mature Highland single malt, shaped by sherry wood, bottled without dilution and now down to the last bottles. The appeal lies in its (…)Highland Secret 1987 31y (The Whisky Agency & The Nectar)
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Highland Secret 1987 31y (The Whisky Agency & The Nectar)
Very last one in stock!
Highland Secret 1987 31y is a Scottish single malt where the undisclosed origin is part of the intrigue. The distillery name remains hidden, but the key facts are clear enough to set the tone: distilled in 1987, bottled in 2019, and matured for 31 years.
It comes from a single sherry hogshead and was bottled at cask strength, 50.1%. That makes it a very specific snapshot of one individual cask rather than a broader vatting designed around a house style. The interest here lies in age, concentration and the personality of that one cask.
Only 265 bottles were released, and with the last bottles now involved, this whisky has a naturally scarce character. At Drankenshop Broekmans, we see it as the kind of bottle that speaks to drinkers who enjoy mature single (…)
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.
