About us

  • About us

Bus Whisky Distillers is the first specialized whisky distillery inthee Netherlands and an independent family-owned distillery. Dennis Hurkmans & Ezra Leeger have been active as entrepreneurs for almost 20 years with De Heische Hoeve, a regional products farm where guests can get to know althede delicious products ththe de countryside produces in an informal way.In order to also bring valuetheo de fruit theom de farm in another way and not be dependent on supermarkets, Dennis & Ezra decided years ago to start their own distillery. More or less by chance, they then started producing single malt whisky in 2015 and one thing led to another...

In late 2019, Bus Whisky was successfully launched as a new Dutch whisky label. In just three years, the whisky start-up from Brabant grew into one ofthee larger whisky producers ithede Netherlands. Recently another milestone was reached: the de Global Green Awards in Hong Kothe, de Loosbroek whisky distillers were rewarded with a gold sustainability medal. Owners Dennis Hurkmans and Ezra Leeger are extremely proud: "Together with all our people, we have worked very hard to betheme de most sustainable whisky labthe in de world, and this golden awthed is de crowning glory of our work".

In addition to winning gold in Hong Kong in 2021, Bus Whisky also won medals at the London Spirits Competition in London (silver) andthee USA Spirits Ratings in San Francisco (bronze).

Dennis recently made a podcast with "change guru" Yousri Mandour. "𝐀𝐥𝐬 𝐣𝐞 𝐝𝐢𝐭 𝐣𝐚𝐚𝐫 1 𝐩𝐨𝐝𝐜𝐚𝐬𝐭 𝐛𝐞𝐥𝐮𝐢𝐬𝐭𝐞𝐫𝐭, 𝐥𝐚𝐚𝐭 𝐡𝐞𝐭 𝐝𝐚𝐧 𝐚𝐥𝐬𝐣𝐞𝐛𝐥𝐢𝐞𝐟𝐭 𝐝𝐞𝐳𝐞 𝐳𝐢𝐣𝐧!" said Yousri. Dennis sat down with him to talk about how he managed to transform his family's pig farm after swine fever into De Heische Hoeve, an estate with farm restaurant, farm store, whiskey distillery, beer brewery, coffee roasting, vineyard, food forest, fruit growing and mustard making. Of which, of course, the whiskey farm is surelythee most eye-catching.

In the podcast, Yousri asks him aboutthee genesis of Bus Whisky - with althede trial and error that comes with it. Listen to this entire episode the de Strategythef de Lobster podcast here:


Marcel van Roessel

Master Distiller

Marcel is the Master Distiller of Bus Whisky. He findsthee diversity in flavors of whiskey fascinating. From light, refined and fruity aromas to robust, smoky aroma cannons. It is his passion to discover new aromas and flavors every time while distilling.

Eric van Dijk

Distiller & Farmer

Eric van Dijk is a member of dorsclub de Stofvreters who keep the agricultural heritage alive with antique machines and grow malting barley for Bus Whisky. In addition to being a whisky distiller, Eric is alsothee man in charge of quality and safety policy. His pharmaceutical background comes in handy here.

Ine Stallaart

Food Designer & Liquorist

Ine has been involved with Bus Whisky from the very beginning and with her background as a food technologist and liquorist she is an expert withinthee team. Besides distilling, workshops and tastings Ine does concept development and design. Ine was previously active in Youth Food Movement

Bram Huvenaars

Masher & distiller

After a career in the quality department of Swinkels Family Brewers in Lieshout, Bram went to work for Bus Whisky. 'Not only did I work with beer, but it's also my hobby,' Bram explains. 'Also at home I am a fanatic beer builder and I can enjoy a delicious beer of my own.Thee...

Dennis Hurkmans & Ezra Leeger

Founding Family

Dennis and Ezra started distilling whiskey from their own brewing barley in 2015 and have since gathered a team of specialists around them to further build Bus as a whiskey label.



Heideweg 1a 5472 LC Loosbroek CHAMBER OF COMMERCE 17207582 IBAN NL75 RABO 0129 0736 95 BIC RABONL2U VAT number NL818075119B01


make work of your passion

Bus Whisky is the most sustainable whisky distillery inthee world. Will you get on our Bus? Your passion and interests are our starting point. A tailor-made job. Gettinthede most out of your work in beautiful harmony with home.

Grain to glass | Top of its class

Thus, nose, taste and finish are appreciated: