Distillery
the Bronckhorst
A WELL THOUGHT-OUT PROCESS
THE CRAFT OF DISTILLING
At The Bronckhorst, everything revolves around attention. Attention to the land, to the grain, to the process — and ultimately, to the taste. Erik works with old grain varieties that he has grown locally, because he wants to know what he has in his hands. You have to understand the land, know the grain, he says. Only then can you make something that has character.
After the harvest, the process of malting, fermenting and distilling begins. In our characteristic pear-shaped stills, we slowly and carefully distill the spirit. Then we let the distillates mature in wooden barrels, until we have reached a unique flavour. Everything is done in small batches, by hand and with a keen eye for detail. No fast production, but working with the seasons and with the rhythm of the product itself. That requires patience. But it produces something that is unique, and you won't find anywhere else.
"Dahomey is not a whisky for the masses, but for those who dare to taste with attention. Made from Achterhoek grain, with the land in the bottle and the craftsmanship in every drop. Strong, pure and full of character — exactly as it was meant to be."
A dream between the fields
The story of the Bronckhorst
In the countryside of the Achterhoek, where the wind blows over the fields and time seems to stand still, Erik Legters started something special. No grand plans, no quick profit. Just a clear idea: to make something that really works. “If you do it with passion, it will work out,” he says. And that was the beginning of Distilleerderij de Bronckhorst — a place where craftsmanship, common sense and love for the land come together.
Erik is not a man of big words. He loves the silence of the countryside, doing things well, and above all: staying true to himself. He never had to be the biggest. What counts is authenticity. Making something that lasts. Something he can be proud of, and others can enjoy.