Lost Lantern 11 Year Old Triple Eight Peated Massachusetts Single Cask Single Malt

Honeyed depth meets Atlantic breeze. Lost Lantern 11 Year Old Triple Eight Massachusetts Single Cask Single Malt is the oldest whiskey the bottler has released so far, drawn from a single Sauternes cask on Nantucket and bottled at cask-strength 120.9 proof. The spirit spends its entire life in that French dessert-wine cask, pulling in layers of golden fruit, honey, and wine-kissed malt without losing its coastal backbone. It’s built from 100% Maris Otter malted barley, crafted at Triple Eight and selected by Lost Lantern to hit that sweet spot between Highland charm and Atlantic snap.

Nose: Golden raisins, honey, and candied almonds rise immediately, wrapped in orange marmalade, lemon meringue, and white grape juice brightness. Dried apricot, plum, toasted oak, and soft vanilla follow, giving a pastry-shop warmth over gently wine-tinted malt.

Palate: Honey, apricot, peach, and citrus lead, with orange marmalade, lemon, and sweet malt weaving together into a lush, almost dessert-like mid-palate. Honey-roasted peanuts, candied almonds, dried figs, and chocolate sea-salt caramel deepen the profile, while the 120.9-proof structure keeps it focused.

Finish: Aged malt and dry oak lead the finish, carrying concentrated white grape notes, a lingering red-wine character, and a gentle, slightly tart edge. Honey, golden raisins, and chocolate-dusted caramel echo late, leaving the impression of a long, warm, Sauternes-tinged goodbye

This cask loves rich, savory contrast. Pour it alongside seared duck breast with cherry or orange glaze; the orchard fruit and honeyed notes tuck seamlessly into the sauce and crispy skin.

Blue cheese and honey are a natural match. A wedge of Stilton or Roquefort with toasted walnuts pulls forward the whisky’s salty caramel, nutty edges, and wine-soaked fruit.

Roast pork with apple and fennel or a butter-heavy herb roast chicken also works beautifully, letting the coastal malt cut through the richness.

For dessert, try almond tart, crème brûlée, or a dense honey cake; each plays into the golden raisin, candied almond, and caramel streak running through the finish.