Whisky
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Aberfeldy 2009 13y Gmp (Gordon & Mcphail Single Cask) Incl. Box
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Aberfeldy 2009 13y Gmp (Gordon & Mcphail Single Cask) Incl. Box
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Aberfeldy 2009 13y Gmp is a Highland single malt built around a very specific origin: one distillation date, one cask and one limited release. It was distilled on 21 October 2009 and bottled on 12 May 2023 after 13 years of maturation in a sherry hogshead.
Gordon & McPhail bottled this as a single cask at cask strength, with an alcoholic strength of 56.2%. That gives the whisky a direct connection to the cask it came from, rather than presenting it as a broader, standardised house style.
At Drankenshop Broekmans, this is the kind of bottle we like to place in front of customers who appreciate detail: Highland single malt, sherry hogshead maturation and a small outturn of 298 bottles. Its interest lies in the particularity of that one cask, selected and (…)Ardmore 2009 10y Nectar (The Single Malts Of Scotland - Single Malts Of Scotland For The Nectar)
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Ardmore 2009 10y Nectar (The Single Malts Of Scotland - Single Malts Of Scotland For The Nectar)
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Ardmore 2009 10y Nectar is a Highland single malt with a clear independent bottling identity. Distilled in December 2009 and bottled in October 2020 by The Single Malts of Scotland for The Nectar, it captures Ardmore through one focused release rather than a broad house expression.
Its appeal lies in the combination of a single cask, cask strength bottling and a small outturn of 230 bottles. That makes it a very specific snapshot: one cask, ten years of maturation, and a whisky presented with its strength intact at 57.8%.
The Peated Cask brings peat into the foreground, supported by a notably spicy profile. Wood, fruit, floral notes and a light saline edge sit more quietly around that core. At Drankenshop Broekmans, this is the kind of bottle we like for its (…)Ardmore 2009 12y Ww (Campbeltown Whisky Company)
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Ardmore 2009 12y Ww (Campbeltown Whisky Company)
In stock
Ardmore 2009 12y Ww is a Highland single malt with a very specific identity: distilled in 2009, bottled in August 2022, matured for 12 years and drawn from a single bourbon barrel. Rather than presenting a broad, blended house expression, it captures one individual cask at one moment in time.
Bottled at 57.1%, it carries its cask strength clearly. The flavour profile points first towards fruit, supported by lighter touches of wood, spice, salinity and gentle peat. That combination gives the whisky a direct, unpolished feel without needing to make it heavy or overworked.
At Drankenshop Broekmans, releases like this are valued for their limited nature and their ability to show a distillery from a more individual angle. With only the last bottles remaining, this (…)Ardmore 2009 16y (The Whisky Agency - Made For Friends & Wave Farewell)
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Ardmore 2009 16y (The Whisky Agency - Made For Friends & Wave Farewell)
On request only
Ardmore 2009 16y is the kind of Highland single malt where the cask immediately sets the tone. Distilled in 2009 and matured for 16 years in a Monbazillac cask, it brings an unexpected sense of richness to Ardmore's classic Highland peat.
The Whisky Agency bottled this single cask at cask strength, 49.5%. That matters here, because the whisky is presented as the expression of one individual cask rather than a broad, blended distillery profile. The supplied profile points towards fruit, spice and wood, with a lighter peated thread running through it.
At Drankenshop Broekmans, we see this as a bottle for drinkers who enjoy independent releases with a clear point of difference. A single cask Ardmore from a Monbazillac cask, now down to its last bottles, has the (…)Ardmore Ardlair 2009 12y (The Nectar - Daily Dram)
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Ardmore Ardlair 2009 12y (The Nectar - Daily Dram)
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Ardmore Ardlair 2009 12y is a Highland single malt with the unmistakable feel of an independent bottling. Distilled in September 2009 and bottled in September 2021, it was selected by The Nectar for the Daily Dram series, giving it a more individual character than a regular distillery expression.
The appeal here lies in the way several details come together: a single cask release, bottled at cask strength, matured in a Vin Doux Naturel cask. At 51.8% and with only 340 bottles drawn, it presents a focused snapshot of one particular cask rather than a broad house style.
At Drankenshop Broekmans, this is the kind of bottle we place in front of customers who enjoy limited independent Scotch with a clear cask identity. With the last bottles now indicated, it also (…)Benriach 2009 12y Lmdw
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Benriach 2009 12y Lmdw
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Benriach 2009 12y LMDW is a Speyside single malt built around the individuality of one cask. Distilled in 2009 and bottled in 2021 at 12 years old, it presents a more specific snapshot of Benriach than a regular core-range release.
The port maturation and cask strength bottling at 59.8% give this whisky a firm presence. Its profile points towards clearly expressed spice and peat, with lighter fruity, floral and woody elements around them rather than dominating the experience.
At Drankenshop Broekmans, releases like this are valued because they show whisky in a more focused form: one cask, one limited outturn, one particular interpretation. With 762 bottles produced and the last bottles available, this Benriach has the appeal of a defined and increasingly (…)Benrinnes 2009 11y (Berry Bros - Berry's Own Selection)
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Benrinnes 2009 11y (Berry Bros - Berry's Own Selection)
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Benrinnes 2009 11 Year Old is a Speyside single malt built around the individuality of one cask. Drawn from a single hogshead and bottled at cask strength by Berry Bros for Berry's own selection, it presents a particular snapshot of Benrinnes rather than a broad, blended house expression.
Distilled in 2009 and bottled in 2021, it spent 11 years maturing before being released at 52.9% ABV. The wood influence is clearly part of its identity, with spice, fruit and a light floral side playing a more supporting role.
Only 316 bottles were produced, and with the last bottles now in circulation, it has the naturally limited feel that comes with a single cask release. At Drankenshop Broekmans, this is the kind of whisky we like to present to drinkers who enjoy (…)Bunnahabhain 10y Artist 10th (La Maison Du Whisky - Artist Edition)
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Bunnahabhain 10y Artist 10th (La Maison Du Whisky - Artist Edition)
In stock
Bunnahabhain 10y Artist 10th shows an Islay single malt without putting peat smoke at the centre of the glass. Here the focus is on one sherry-matured cask, selected and bottled by La Maison du Whisky as part of the Artist Edition.
Distilled in 2009 and bottled in 2020, this 10-year-old Bunnahabhain was released at cask strength, reaching 67.1% alcohol. The sherry maturation supports a profile where fruit and spice are clearly present, with wood and floral notes playing a lighter role in the background.
At Drankenshop Broekmans, this is the kind of bottle we like to highlight for customers who enjoy independent Scottish single malts with a very specific cask identity. With only 589 bottles filled and the last bottles now available, it is a limited release (…)Craigellachie 2009 13y 53,9° Tb (Thompson Brothers)
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Craigellachie 2009 13y 53,9° Tb (Thompson Brothers)
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Craigellachie 2009 13y 53.9° Tb is a Speyside single malt with a very defined identity: one distillation date, one cask and a limited outturn. It was distilled on 18 May 2009 and bottled on 1 October 2022 after 13 years in a refill hogshead.
What makes it engaging is the focus on a single cask rather than a broadly composed house expression. Bottled at cask strength and drawn from an outturn of 628 bottles, it presents this particular maturation in a direct, unblended way. With only the last bottles remaining, its limited nature is now very tangible.
At Drankenshop Broekmans, this Craigellachie sits comfortably among whiskies for drinkers who enjoy the detail of individual cask selection. The flavour direction is led by spice, with lighter floral, fruity (…)Dailuaine 2009 13y (The Single Malts Of Scotland - Whisky Trail)
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Dailuaine 2009 13y (The Single Malts Of Scotland - Whisky Trail)
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Dailuaine 2009 13y is a Speyside single malt bottled by The Single Malts of Scotland as part of the Whisky Trail series. Drawn from a single hogshead and limited to just 100 bottles, it captures one specific cask after 13 years of maturation rather than presenting a broad house style.
At Drankenshop Broekmans, this is the kind of bottling we value for its clear sense of origin and limited scale. Bottled at 52.9%, it has plenty of strength, yet the character described here leans toward chocolate, nuts, fruit and gentle spice rather than peat or coastal notes.
With the last bottles now in view, the appeal lies in its specificity: one distillery, one cask, one small release. For drinkers exploring Speyside through independent bottlings, this Dailuaine offers a (…)Deanston 2009 9y 50cl (Douglas Laing Old Particular)
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Deanston 2009 9y 50cl (Douglas Laing Old Particular)
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Deanston 2009 9 Year Old is a Highland single malt with a very specific sense of origin: distilled in September 2009, bottled in April 2019, and drawn from a single refill barrel. Douglas Laing released it as part of the Old Particular series, where the focus is placed on individual casks rather than broad, ongoing releases.
Only 359 bottles were filled, making this a small-scale bottling with a clearly defined identity. At 48.4% and bottled at cask strength, it keeps a direct cask-driven presence, while the refill barrel suggests a whisky where the distillate is not overwhelmed by heavy oak.
At Drankenshop Broekmans, this is the kind of bottle that speaks to customers who enjoy exploring a particular vintage, cask and bottling moment rather than choosing a (…)English Whisky 2009 12y Ww (Campbeltown Whisky Company)
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English Whisky 2009 12y Ww (Campbeltown Whisky Company)
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English Whisky 2009 12y Ww is a British single malt with a very clear sense of origin: distilled in 2009, bottled in 2022 and matured for twelve years in a single bourbon barrel. As a single cask release, it is less about a broad house recipe and more about one individual cask captured at bottling strength.
At Drankenshop Broekmans, bottles like this stand out because they give whisky drinkers something specific to explore. Only 228 bottles were drawn, and with the last bottles now indicated, this release has become a sharply limited snapshot of English single malt whisky. The 57.1% cask strength keeps the presentation direct and forceful.
Its profile points toward spice and peat as the main drivers, with lighter fruity, floral and salty touches around them. (…)Glen Elgin 2009 16y (Adelphi)
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Glen Elgin 2009 16y (Adelphi)
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Glen Elgin is one of those Speyside names that tends to stay just below the surface, and that is part of its appeal. This 16-year-old Glen Elgin 2009, selected by Adelphi, shows the distillery through a richer lens: a naturally fruit-driven spirit matured entirely in a First Fill Oloroso Hogshead.
The Oloroso influence adds depth, wood and spice, while the fruit character remains central rather than being covered up. Bottled at 57.1% cask strength, it has the concentration one expects from a single cask whisky, but the impression is not simply about power. It is about density, dark fruit and a well-defined sherry cask signature.
At Drankenshop Broekmans, this is the kind of bottle we like to highlight for drinkers who enjoy Speyside single malt with extra (…)Glen Elgin 2009 17y (The Whisky Agency & The Nectar)
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Glen Elgin 2009 17y (The Whisky Agency & The Nectar)
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Glen Elgin is presented here as one of Speyside's more discreet names, the kind of malt that rewards a closer look rather than shouting for attention. The supplied information describes it as long valued by blenders for its richness and honeyed style, and this 17-year-old release leans clearly into that generous side.
Distilled in 2009 and bottled at 49.4%, this single malt matured in a Ruby Port Barrique. That cask influence brings a wine-like elegance around the distillery's beeswax and orchard-fruit notes. As a single cask bottled at cask strength, it feels less like a broad house expression and more like a focused glimpse of one individual maturation.
At Drankenshop Broekmans, this is the sort of Speyside bottling we like to place in front of customers (…)Glenallachie 2009 15y #864 (Signatory Vintage Symington's Choice)
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Glenallachie 2009 15y #864 (Signatory Vintage Symington's Choice)
On request only
Glenallachie 2009 15y #864 is all about the individuality of a single cask. Bottled by Signatory as part of the Signatory Vintage Symington's Choice range, this Speyside single malt comes from one Oloroso Sherry cask and was released at cask strength. It is not a whisky shaped to represent a general house style, but a specific snapshot of cask #864.
Distilled on 17 November 2009 and bottled on 27 May 2025, the release is limited to 570 bottles. At 65.6% alcohol, it keeps the natural power of the cask intact, giving the whisky a direct and concentrated presence.
At Drankenshop Broekmans, we see this as the kind of bottle that speaks to drinkers who enjoy detail: the influence of one sherry cask, the strength of natural bottling, and the limited nature of an (…)Glendullan 2009 15y#10 (Signatory - Cask Collection) Tube Incl.
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Glendullan 2009 15y#10 (Signatory - Cask Collection) Tube Incl.
On request only
Glendullan 2009 15y #10 is a Speyside single malt with the focus firmly on one individual cask. Bottled by Signatory for the Cask Collection, it comes from a single sherry hogshead and is presented at cask strength, 55.5% alc. That gives the whisky a clear sense of place and time rather than the broader style of a regular batch release.
Distilled on 19 November 2009 and bottled on 11 April 2025, it spent 15 years maturing before being released in a run of 344 bottles. At Drankenshop Broekmans, bottlings like this are appreciated because they show a more specific side of a distillery, shaped by one cask rather than by a larger composition.
With the last bottles now indicated, this release has become increasingly limited in a very natural way. A single cask (…)Glenlossie 2009 16y (Alistair Walker - Infrequent Flyers) Tube Incl.
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Glenlossie 2009 16y (Alistair Walker - Infrequent Flyers) Tube Incl.
Very last one in stock!
Glenlossie 2009 16y is a Speyside single malt bottled by Alistair Walker as part of the Infrequent Flyers series. The series is built around carefully selected casks and bold maturation choices, and in this case the focus is squarely on Pedro Ximénez cask finishing.
Distilled on 29 January 2009 and bottled on 1 March 2025, this whisky spent 16 years maturing. The PX finish lasted 1 year and 5 months: intense enough to bring deep, dessert-like richness, yet handled in a way that does not cover the underlying malt character.
At Drankenshop Broekmans, this Glenlossie stands out as a small and specific release: a single cask bottling of 354 bottles, presented at 54.7%. With the last bottles now available, it feels very much like a particular snapshot of (…)Glenrothes 2009 16y Awwif (Alistair Walker - Infrequent Flyers)
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Glenrothes 2009 16y Awwif (Alistair Walker - Infrequent Flyers)
In stock
Glenrothes 2009 16y Awwif shows a generous, dessert-led side of Speyside whisky. Bottled by Alistair Walker for the Infrequent Flyers series, it comes from a single cask and has been released at cask strength.
The defining detail here is the long Moscatel Hogshead finish of around six years. That finishing period gives this 16-year-old Glenrothes a creamy, patisserie-like richness, while the whisky still keeps enough lift and energy on the palate.
At Drankenshop Broekmans, this is the kind of bottling we would point out to customers who enjoy a fuller Speyside style with sweetness, soft spice and real presence. At 58.1% and with only the last bottles remaining, it feels generous rather than shy, carried by its rich cask influence and dessert-like (…)Glentauchers 2009 (Berry Bros)
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Glentauchers 2009 (Berry Bros)
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Glentauchers 2009 is a Speyside single malt with a very direct identity: one cask, one distillation year and bottled at cask strength. Distilled in 2009 and bottled in 2023, it captures a clearly defined period of maturation rather than presenting a broad, house-style blend.
The whisky comes from a single Sherry Butt and is bottled at 63.7% ABV. That strength is central to the experience: this is whisky presented close to the way it came from the cask, with the individuality of that one vessel left intact.
At Drankenshop Broekmans, releases like this stand out because they offer a specific snapshot rather than a repeatable standard bottling. With only the last bottles remaining, this Glentauchers is particularly interesting for anyone drawn to Speyside single (…)Inchgower 2009 (Berry Bros - Berry's Own Selection)
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Inchgower 2009 (Berry Bros - Berry's Own Selection)
On request only
Inchgower 2009 shows Speyside through the lens of an independent bottling rather than a standard distillery release. It comes from Berry Bros as part of Berry's Own Selection and was drawn from a single hogshead cask. That gives the whisky a very specific identity: one distillation from 2009, bottled in 2022, shaped by one individual cask.
At 61.9% ABV, this is firmly in cask strength territory. The available profile points toward spice as the main feature, supported more gently by fruit, floral notes and wood. There is no peat-driven or salty emphasis indicated, so the focus remains on the cask and the malt rather than smoke.
At Drankenshop Broekmans, bottlings like this are especially valuable for drinkers who enjoy seeing how a single cask can present a (…)Jura 2009 16y (The Whisky Agency - Made For Friends & Wave Farewell)
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Jura 2009 16y (The Whisky Agency - Made For Friends & Wave Farewell)
On request only
Jura 2009 16y is a single malt with a distinctly darker, more comforting side. Distilled in 2009 and matured for 16 years in a Tawny Port cask, it was bottled by The Whisky Agency as part of the Made for friends & wave farewell series. The port cask brings the focus towards candied plum, dark chocolate and gentle spice, giving this island whisky a rich and rounded presence.
Its appeal lies in the detail: one single cask, bottled at cask strength at 51%. Rather than feeling like a broad house style, this is a specific snapshot of maturation, shaped by one cask and one bottling moment.
At Drankenshop Broekmans, this Jura stands out as the kind of independent bottling that rewards a closer look. With its 16 years of maturation, Tawny Port influence and last (…)Ledaig 2009 13y (The Whisky Agency)
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Ledaig 2009 13y (The Whisky Agency)
Very last one in stock!
Ledaig 2009 13y is a Scottish single malt from Mull, distilled in 2009 and bottled in 2022 after 13 years of maturation. Its appeal lies in the way it is presented: drawn from a single hogshead cask and bottled at cask strength, with an alcohol level of 52.3%.
At Drankenshop Broekmans, bottlings like this stand out because they capture one particular cask rather than a broad house-style release. That gives the whisky a clear sense of origin, age and individuality.
With only the last bottles remaining, this Ledaig also carries a natural sense of scarcity. It is a focused choice for drinkers who enjoy single malt in a more direct, cask-driven form.
This Ledaig is bottled at 52.3%, giving it a firm cask strength presentation. No detailed tasting (…)Ledaig 2009 16y (The Whisky Agency - Made For Friends & Wave Farewell)
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Ledaig 2009 16y (The Whisky Agency - Made For Friends & Wave Farewell)
On request only
Ledaig 2009 16y is a Mull single malt with a distinctly raw, coastal voice. The supplied notes describe it as phenolic, iodine-rich and maritime, with the wild edge associated with this Ledaig style rather than a polished, softened presentation.
Distilled in 2009 and bottled in 2025 after 16 years of maturation, it comes from a single Hogshead cask. The Whisky Agency bottled it at cask strength, 52.9%, as part of the Made for friends & wave farewell release. That gives it the feel of a very specific cask snapshot: concentrated, limited and tied to one individual maturation.
At Drankenshop Broekmans, this is the kind of whisky we place in front of someone looking for island intensity with real coastal bite. The last-bottles status matters here, because a (…)Linkwood 2009 16y (Adelphi)
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Linkwood 2009 16y (Adelphi)
On request only
Linkwood is regarded as one of Speyside's more elegant distilleries, known for a refined, floral style and a sense of finesse that makes it especially attractive to independent bottlers. It is the kind of malt where the distillate itself matters, not just the cask around it.
This 2009 Linkwood, selected by Adelphi, spent 16 years in a First Fill Oloroso Hogshead. The sherry influence brings richness and darker tones, yet it does not overwhelm the polished character of the spirit. Drawn from a single cask and bottled at cask strength at 53.1%, it keeps a direct, vivid feel while still showing the subtle side associated with Linkwood.
At Drankenshop Broekmans, releases like this are interesting because they show how Speyside whisky can combine strength with (…)
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.
