Lost Lantern Triple Eight Peated Massachusetts Single Cask Single Malt

Lost Lantern hand-selected this cask from Triple Eight Distillery on the island of Nantucket. The distillery’s traditional methods, long aging times, and the maritime climate of Nantucket make for exquisitely balanced whiskies that truly rank among the finest single malts in the world. Its flagship single malt, The Notch, is the longest aged American Single Malt ever released and a beacon for what American single malt can be.

This release is part of a Lost Lantern trio of the first Triple Eight single casks ever released. Made with 100% malted barley, smoked with peat from the Scottish Highlands, and aged for 6 years in an ex-bourbon barrel.

Briny on the nose, with hints of dried apricot, salt, and dense smoke. The palate is rich and smoky, with notes of dried fruit, marzipan, and golden raisins. Well-rounded, with a warm, smoky finish.

Nose: Briny sea air, dried apricot, and coarse salt over dense peat smoke. Secondary notes bring honey, lemon meringue, vanilla cream, hearth ash, and a gentle earthy undertone that hints at wet stone and harbor docks.

Palate: First sip lands sweet and smoky at once.
Honey, caramel, golden raisin, and warm bakery bread lead, followed by marzipan, dried mixed fruit, and a subtle passion-fruit brightness. Light oak, peat ash, and toasted crust frame the sweetness, keeping the texture firm despite the generous fruit.

Finish: Peat and burnt caramel arrive together, joined by toasted oak and lingering campfire smoke that clings to the back palate. Golden raisin, warm bread crust, and a pinch of sea salt stay long after the glass leaves your hand.

This coastal-leaning malt loves brine. Pour it beside chargrilled oysters with garlic butter or smoked bluefish pâté on rye toast; the peat and sea spray lock into the richness.

New England clam chowder with bacon works beautifully.
The whiskey’s dried fruit and caramel notes weave through the creamy broth while the smoke picks up the pork’s savory edge.

On a cheese board, reach for Stilton, aged Gouda, and smoked almonds. Their salt, fat, and funk play right into the peat, caramel, and raisin core.

For dessert, try lemon cheesecake or burnt Basque cheesecake. The bright citrus and deep caramelized top echo the whiskey’s dried apricot, vanilla, and burnt-sugar finish.