Jeffrey Scott Whisky

08/21/2026

I cracked this wee beauty the other day. First fill ex-bourbon barreled goodness with a kiss of peat, honey and tropical white fleshed fruits at a perfect 46% ABV. Just delicious whisky!

08/07/2026

An eclectic selection of pours for Whisky Wednesday: the newest Yellow Submarine, two Cotswolds, and an 18 years matured Linkwood. Always a nice time with Dave Baldwin and the Another Dram Society crew at Passion Vines, a bar within a liquor store in Somers Point, New Jersey. My fave of the pours I had was the ex-bourbon casked Cotswold's.

08/01/2026

Those who know me and at least follow me are aware of my considerable appreciation for blending whisky, which I have been blessed to do with guidance from several master blenders and distillers. One of my good college era friends called me last night to advise he came to the Philly area for the weekend to golf with several of our
buddies. We will be seeing one another this morning. Here is the whisky I blended up for the boys to enjoy on the golf course after lunch, composed of ex-bourbon, new charred oak, ex-port, and fig infused ex-rum casked malts. It is very rich and spicy with some complimentary notes of fruity sweetness.

07/22/2026

I do have a knack for meeting people who know good whisky.

Crazy to think how told me I must meet these guys, that guy being Finn and Reeve from Thomson Whisky, and within weeks we settled on an import that made it stateside faster than any other product we've brought over. We've just a few bottles of their releases left.

07/21/2026

Sometimes, one wishes to enjoy a nearly perfect dram. When one does desire such a dram, it is usually a good bet to have a dram blended by oneself.

07/14/2026

Better drinking through chemistry. While we tend to romanticize the distilling and maturing of spirits, the fact of the matter is that there is an awful lot of scientific quality control that goes into the process. These photos were taken in March 2026 at Loch Lomond Distillery in Alexandria, Scotland. Loch Lomond is one of the only distilleries in the UK that creates malt and grain spirits using both column and pot stills.

07/01/2026

I have recently come across a number of 10-15 yr Oloroso maturations and finishes that I thought were PX because they were indeed quite jammy and sweet, rather the than classic dark dried fruit, dryer, to***co and leathery Oloroso that I remember from the last 30 years. I’d love to hear from someone in the industry with a background deeper than mine on the subject.
Sandy Hyslop, Iain McAlister,Sam Filmus, Joshua Hatton, Jared Card, I would like to hear your collective thoughts on the subject.

07/01/2026

Another mystery dram from the Robin Robinson sample stash. This is a single barrel rye whiskey at 50% ABV, aged between five and 10 years. That is all I know about it.

The color is a pleasant bright amber. The nose is a pleasant medium classic rye spice with a hint of generic fruitiness. The palate is pleasant, with a light to medium mouthfeel, not surprising given the clingy though thin legs on the Glencairn. The flavor is okay at first, but seems to improve as the dram opens up in the glass and is consumed. There is baking spice typical of most ryes, but just hints of fruitiness and mint. I would guess there is no corn in the mash bill. I think this whiskey is more suited to cocktails than sipping, but I admit that I feel that way about most rye whiskeys that don't strike me as extraordinary. In fairness, I'm sure that folks who enjoy drinking rye by itself likely would find this more enjoyable than I do. Nothing wrong with it, I just don't love it. 🤷🏻‍♂️

06/30/2026

I'm fighting off a bug that has me feeling pretty bad. Well, high proof alcohol kills germs, so I broke out a sample bottle of a peated Bunnahabhain Marsala cask at 56.6% ABV that was part of a tasting at the distillery several years back. The peat level is low to moderate and the marsala cask adds a lovely sweetness to the classic malty distillate. Love those Bunnas! They hit it outta the park!

06/29/2026

Bespoken Spirits Aurelian Reserve
Straight Bourbon Finished with Oak Staves. 108 Proof.

Deep red amber in color.

The nose is strong with ethanol, caramel and generic baking spice. Rich caramel and some citrus zest on the palate at first. It is a bit hot on the nose and palate before adding a good splash of water to bring up the aromas and flavors.

With a wee splash of water, the nose is now cinnamon and brown sugar molasses heavy gingerbread with a little fruit (apples, raisins and lemon) and very little to no ethanol. The palate remains a rich caramel with tart apple, cinnamon, lemon oil, a small amount of oak tannin and plenty of citrus zest. The mouth feel is warming and medium in viscosity. The finish is just keeping the citrus oil and brown sugar/molasses going for a very long time.

To say I like this bourbon from a newer distillery out of Lexington, KY that promotes itself as scientifically advancing maturation (I suppose primarily by way of putting staves into barrels, which Maker's Mark has been doing for years with its Private Select line) is an understatement. It is an absolute belter! It is my favorite bourbon in the retail store I manage for BOTLD PA, which carries a good number of nice bourbons. It can be obtained online via www.botld.com or at BOTLD's retail stores in Philadelphia and the King of Prussia (PA) Mall.