“Something to truly look forward to.” It’s the answer I give without hesitation when someone asks whether Spirits Inn Beringen is worth the trip. Because what is created here each year is not your average fair or festival, but a carefully curated gathering of passionate spirits enthusiasts, a place where curiosity is nurtured and experience is key.
Anyone who has attended before knows that this event excels in unique discoveries. From old to exceptionally rare bottlings, it all finds its way here. In past editions, I’ve tasted cognacs from my birth year and even a glass dating back to 1900, moments no enthusiast easily forgets. Both samples were poured by Ivo Drabs of Wine4U, who this year hinted at the upcoming release of a brand-new series of old and rare cognacs before summer. Certainly something to anticipate, though in the meantime, I was also treated to a delightful Tamnavulin 2009.
At the same time, the festival remains firmly rooted in the present, showcasing new releases and developments within the industry. Over the years, for instance, I’ve been able to follow the evolution of local whisky from Het Aerts Paradijs, a story that grows richer with each passing year. Their latest bottling, matured in a cask that previously held heavily peated whisky, is nothing short of a flavour bomb.
The lead-up to this edition was promising. Social media teasers hinted at an intriguing trend in the spotlight this year: the crossover experiments between whisky and beer. Not the classic boilermaker, but a far more subtle and creative interaction within the production process itself.
The concept is as simple as it is brilliant. A whisky cask, saturated with aromas after years of maturation, is repurposed—this time for beer. The beer absorbs the complex whisky notes as it rests in the cask. The barrel then returns to the distillery, where it is filled once again with whisky, now gaining a distinctive finish shaped by the beer’s influence. The result? Two spirits that carry each other’s soul: a whisky with beer nuances and a beer with a clear whisky signature.
At the festival, this story came to life at the booth of Brewery Het Nest, with offerings such as Kempisch Vuur Whisky and Schuppenboer Whisky Barrel Aged. Brewery and distillery Den Toetëlèr presented a similar yet distinctly personal approach. They have long worked with casks from Belgian winemakers to add depth to their beers and are now taking their first steps into whisky production. In their case, the casks first hold wine, then beer, and soon also whisky, creating a layered maturation process that delivers complex and surprising results.
Established names like Chris Lauriers of The Scotch Malt Whisky Society Benelux were, of course, present as well. Fresh from a week in Scotland, with his dirty laundry still in his suitcase, he made it just in time with an impressive selection of whiskies. On his recommendation, I tasted the fruity Speyside whisky “Essence of Summer”, an absolute hit.
What truly sets Spirits Inn Beringen apart, however, are the people behind the stands. These are not salespeople focused on volume, but connoisseurs and enthusiasts who share their passion through stories, anecdotes, and genuine enthusiasm. It’s those conversations that give each dram an added layer of meaning. This was further elevated by the presence of Niamh Walsh, the newly appointed brand ambassador for The Lakes Distillery, who eloquently brought the story of the distillery and its bottlings to life. The Lakes Distillery itself is an intriguing outlier—an English distillery, situated not far from the Scottish border, yet still something of a rarity in my tasting experience.
Spirits Inn Beringen feels different from most whisky festivals—more intimate, more genuine, and guided by a clear vision. It consciously chooses not to grow in size, but in quality and experience. Rare bottles, compelling stories, and unique tastings form its very core. And that is precisely why I am already looking forward to the next edition. See you next year.
(Een Nederlandstalige versie van deze blogpost verschijnt op Internetgazet Beringen)
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