Whisky
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Ben Nevis 2013 9y (The Single Malts Of Scotland - Old Reserve Cask)
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Ben Nevis 2013 9y (The Single Malts Of Scotland - Old Reserve Cask)
In stock
Ben Nevis 2013 9y is a Highland single malt bottled by The Single Malts of Scotland, and its appeal lies in its precision: one cask, 9 years of maturation and bottled at 48%. It is the kind of whisky where the identity of the cask matters, rather than a broad batch designed to taste the same every time.
The refill butt gives the whisky room to show its darker fruit and chocolate-led side, with spice present without taking over. There is no peaty or salty direction here; the emphasis sits more naturally around dried fruit, nuts, chocolate and a warming touch of spice.
At Drankenshop Broekmans, we see this as a bottle for drinkers who enjoy exploring individual cask selections from respected independent bottlers. As a single cask release with the last bottles (…)Auchroisk 1990 27y (Signatory - Cask Collection) Tube Incl.
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Auchroisk 1990 27y (Signatory - Cask Collection) Tube Incl.
In stock
Auchroisk 1990 27y is a Speyside single malt with the kind of appeal that independent bottlings often have: precise, limited and tied to one individual cask. Distilled on 15 August 1990 and bottled on 25 July 2018, it spent 27 years maturing before Signatory selected it for the Cask Collection.
This release comes from a refill butt and was bottled as a single cask at natural cask strength, 53.7% ABV. With 551 bottles drawn, it is not a widely available house style but a specific snapshot of Auchroisk from one cask and one point in time.
At Drankenshop Broekmans, bottlings like this are valued for the perspective they give on a distillery beyond its standard releases. The combination of mature Speyside single malt, Signatory selection, cask strength (…)Aultmore 2013 8y Dlprov (Douglas Laing - Provenance) Tube Incl.
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Aultmore 2013 8y Dlprov (Douglas Laing - Provenance) Tube Incl.
On request only
This Aultmore 2013 from Douglas Laing's Provenance range is a good example of why single cask whisky can be so engaging. It was drawn from one refill sherry butt, distilled in June 2013 and bottled in December 2021 after 8 years of maturation at 46% ABV. Rather than presenting a broad house style, it captures one specific cask and its own development.
Only 862 bottles were produced, and with the final bottles now in focus, it has a distinctive place in the Drankenshop Broekmans selection. Its interest lies in that defined Speyside snapshot: youthful enough to keep clarity and lift, yet shaped by gentle wood and a noticeable spicy thread.
The refill sherry butt does not appear to overwhelm the spirit. Instead, it supports a profile where spice is the main (…)Blended Malt 1980 33y (The Whisky Agency)
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Blended Malt 1980 33y (The Whisky Agency)
On request only
Blended Malt 1980 33y is a Scottish whisky built around age, patience and cask individuality. Distilled in 1980 and bottled in 2014, it spent 33 years maturing before release. Rather than presenting a single distillery identity, it places the focus on what time can do within the blended malt category.
It was drawn from one refill butt and bottled at cask strength, 45.8% ABV. With 636 bottles produced, and now down to the last bottles, it has the quiet appeal of a whisky that captures one specific cask rather than a broad house style. At Drankenshop Broekmans, this is the kind of bottle we like to present to customers who are interested in older Scotch with a clear sense of provenance.
The flavour profile gives most space to fruit and wood, with lighter (…)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 (…)Bunnahabhain 1977 40y Artist #12 (Signatory - Artist Edition) Incl. Box
350
Bunnahabhain 1977 40y Artist #12 (Signatory - Artist Edition) Incl. Box
In stock
Bunnahabhain 1977 40y Artist #12 is a Scottish single malt from Islay with the kind of detail that immediately gives it presence: 40 years old, bottled by Signatory for the Artist Edition, drawn from a single cask and limited to 546 bottles. With the last bottles now available, it has the quiet scarcity of a release that belongs to one precise cask and one precise moment.
Matured in a refill butt and bottled at cask strength, it comes in at 47.2% alcohol. That strength is part of its identity rather than a technical footnote, keeping the whisky close to the cask from which it was drawn. At Drankenshop Broekmans, this is the sort of bottle we look at through the lens of provenance: Bunnahabhain, Islay, Signatory, long maturation and limited outturn all matter here.
Bunnahabhain 1979 40yart9 (Signatory - Artist Edition) Incl. Box
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Bunnahabhain 1979 40yart9 (Signatory - Artist Edition) Incl. Box
In stock
Bunnahabhain 1979 40 Years from Signatory is a whisky where age, cask and scarcity do most of the talking. Distilled in 1979 and bottled in February 2019 as part of the Artist Edition, this Islay single malt spent four decades maturing before being released.
Drawn from a single refill butt and bottled at cask strength of 46.7%, it represents one individual cask rather than a broader house-style composition. Only 306 bottles were produced, and with the last bottles indicated, its limited nature is very much part of its appeal.
At Drankenshop Broekmans, this is the kind of Bunnahabhain we would point out to someone interested in mature single malt with a clear cask identity. The profile is built around fruit and wood, supported by gentle spice, without peat (…)Caol Ila 2010 11y Art6 (Signatory - Artist Edition) Incl. Box
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Caol Ila 2010 11y Art6 (Signatory - Artist Edition) Incl. Box
In stock
Caol Ila 2010 11y Art6 is an Islay single malt with a very direct presentation: bottled by Signatory for the Artist Edition and released at cask strength. At 59.1%, it keeps close to the cask, giving the whisky a firm presence and allowing its peated, salty and spicy side to come through clearly.
The refill butt maturation is part of the appeal here. Rather than letting wood dominate, it leaves room for the distillery character to stay in focus. Peat and salinity carry the profile, spice adds structure, and fruit and oak remain more restrained in the background.
At Drankenshop Broekmans, this is the kind of independent bottling we like to present to customers who enjoy a clear Islay identity without unnecessary embellishment. With 1191 bottles produced and (…)Dailuaine 11y (Campbeltown Whisky Company - Watt Whisky)
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Dailuaine 11y (Campbeltown Whisky Company - Watt Whisky)
In stock
Dailuaine 11y is a Speyside single malt presented in a particularly direct form. Distilled in 2012 and bottled in 2023 by Watt Whisky, a bottling from the Campbeltown Whisky Company, it was drawn from a single refill butt and bottled at cask strength, at 58.8% alcohol.
Rather than a broad house-style release, this is a specific single cask selection. With 552 bottles produced and the last bottles now remaining, it occupies a distinctive place at Drankenshop Broekmans for drinkers who enjoy whisky with a clear sense of origin and cask identity.
The refill butt gives the whisky room to show its own structure. According to the supplied profile, spice is the most prominent element, supported by lighter fruity, floral and woody accents. With no peated or salty (…)Glenallachie 2008 17y (Cadenhead - Original Collection)
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Glenallachie 2008 17y (Cadenhead - Original Collection)
On request only
Glenallachie 2008 17y is a Speyside single malt with a distinctly mature, spice-led personality. Its 17 years in refill sherry butts have shaped a style built around dried fruit, gentle nuttiness, pastry-like richness and warming spice, rather than a whisky that simply leans on heavy oak.
Bottled by Cadenhead for the Original Collection, it feels like a focused independent take on Glenallachie from the 2008 distillation year. At 46%, it has enough presence to carry its richer flavours while keeping the fruit and spice clearly in view.
At Drankenshop Broekmans, this is the kind of bottle we would point out to someone who enjoys taking time with a dram: dates, mocha, nutmeg, marzipan, rye bread and dark chocolate all sit within its flavour story. With only the (…)Glenkinchie 24y 2016
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Glenkinchie 24y 2016
Very last one in stock!
Glenkinchie 24y 2016 presents a more mature side of this Lowland single malt. Distilled in 1991 and bottled at 24 years of age, it has been kept at cask strength, showing 57.2% alcohol rather than being brought down to a more standard bottling strength.
The refill butt maturation is an important part of its identity. It suggests a whisky where wood, spice and fruit have had time to develop clearly, while the refill character leaves room for the spirit itself to remain part of the conversation. That makes this release more than just an older age statement; it is a snapshot of Glenkinchie after long maturation, with natural strength and a serious presence.
At Drankenshop Broekmans, this bottle stands out because it brings together age, cask strength and limited (…)Laphroaig 2001 Lbb Sv 18y 59,3 (Signatory Vintage Various) Incl. Box
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Laphroaig 2001 Lbb Sv 18y 59,3 (Signatory Vintage Various) Incl. Box
In stock
This Laphroaig 2001 from Signatory is built around the individuality of one cask. Distilled on 14 February 2001 and bottled on 21 August 2019, it spent 18 years maturing in a refill butt before being released as a single cask whisky at its natural cask strength of 59.3%.
At Drankenshop Broekmans, bottlings like this are valued for the way they show a distillery through a very specific lens. Only 606 bottles were drawn from this cask, so the whisky is not presented as a broad house style but as one defined chapter: Laphroaig, Islay, one refill butt, bottled by Signatory without being brought down to a lower drinking strength.
The flavour profile points to a firm Islay presence, with peat, wood and fruit all clearly in view. A lighter salty and spicy edge adds (…)North British 1985 40y (Cadenhead - Chairman's Stock)
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North British 1985 40y (Cadenhead - Chairman's Stock)
Very last one in stock!
North British 1985 40y is the kind of whisky where time is the central ingredient. Distilled in 1985 in Scotland's Lowland region and bottled in 2025, this single grain spent four decades maturing in a refill butt. That matters: the cask has given depth and maturity, while still allowing the whisky's own grain character to remain part of the conversation.
Cadenhead selected it for the Chairman's Stock series, and the presentation feels suitably restrained and serious. It is a single cask bottling at cask strength, sitting at 51.9% ABV, so it has not been shaped into a standardised house style. With its 40 years of age, single-cask origin and last-bottles status, this is a scarce release with a very specific identity.
At Drankenshop Broekmans, we would (…)North British 1988 30y Tb (Thompson Brothers)
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North British 1988 30y Tb (Thompson Brothers)
On request only
North British 1988 30y Tb is a Scottish grain whisky from the Lowlands with time at the centre of its character. It was distilled on 19 April 1988 and bottled on 27 March 2019, after 30 years of maturation, and released at cask strength with an alcohol strength of 51.7%.
The appeal here lies in its precision. Drawn from a single refill butt, this release produced only 311 bottles, and the remaining stock is now down to the last bottles. At Drankenshop Broekmans, this is the kind of whisky we place in front of customers who enjoy a clearly defined cask story rather than a broad, blended house style.
Its profile points towards fruit, floral notes and wood, with spice playing a supporting role. Peat and salinity are not part of the picture here, so the focus (…)Royal Brackla 2011 13y Tb (Thompson Brothers)
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Royal Brackla 2011 13y Tb (Thompson Brothers)
In stock
Royal Brackla 2011 13y Tb is a Highland single malt with a clearly defined frame: distilled in 2011, matured for 13 years and bottled at 48.5%. With 727 bottles released, it feels more like a specific snapshot of maturation than a broad permanent expression.
Its refill butt maturation supports a style where wood, spice and fruit form the main structure. The supplied profile does not point towards peat or coastal saltiness, so the emphasis sits more on Highland malt character, cask development and measured depth.
At Drankenshop Broekmans, this Royal Brackla fits the selection of whiskies for drinkers who appreciate a bottle with a stated age, a clear vintage reference and limited availability. The fact that these are the last bottles adds a quiet sense of (…)Speyside 1998 21y Dlxop (Douglas Laing Extra Old Particular) Incl. Box
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Speyside 1998 21y Dlxop (Douglas Laing Extra Old Particular) Incl. Box
On request only
Speyside 1998 21y DLXOP is a single malt built around the individuality of one cask. Distilled in May 1998 and bottled in May 2019 by Douglas Laing for the Extra Old Particular series, it spent 21 years in a refill sherry butt and was released at its natural cask strength of 61.3%.
At Drankenshop Broekmans, bottlings like this stand out because they are so specific: one cask, one maturation path and only 256 bottles drawn from it. It is not a standard ongoing release, but a precise snapshot of mature Speyside whisky from a single refill sherry butt.
The profile brings together fruit, oak and a gentle spicy edge, with the strength left intact rather than diluted. As this concerns the last bottles, it has become an increasingly scarce Douglas Laing release.
Williamson 12y Tb (Thompson Brothers)
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Williamson 12y Tb (Thompson Brothers)
On request only
Williamson 12y Tb is a Scottish blended malt with a deliberately discreet identity. The source is undisclosed, so the focus shifts away from distillery name and towards the bottling itself. It was distilled on 7 September 2010 and bottled on 1 December 2022 after 12 years of maturation.
Drawn from a single refill butt and bottled at cask strength at 50%, it gives a fairly direct view of one individual cask. The refill wood suggests a supporting role rather than an overpowering one, leaving room for the whisky's peat and spice to stand forward.
At Drankenshop Broekmans, this is the kind of release we place with the more characterful Scottish selections: limited, cask-focused and quietly intriguing. With only the last bottles remaining, it has the feel of a (…)
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.
