Triple Eight Nor’easter Bourbon

Nor’Easter Bourbon, named for these legendary storms that have battered New England, is made from a mash of 60% corn, 35% barley and 5% rye. After distillation, the bourbon is aged 30 miles out to sea, typically from four to eight years in 53-gallon, charred American oak barrels sourced from the Buffalo Trace Distillery in Kentucky.

“Our climate and geography have a real noticeable impact on the taste of the bourbon,” says Harman. The distillery’s proximity to the ocean and marine haze (Nantucket is nicknamed “The Grey Lady”¬ù) add a touch of salt to the bourbon. The hints of salt are complimented by notes of mild vanilla, sweet corn and a touch of honey, which precede a medium-long, smooth finish.

After its more than eight year beauty rest, Master Distiller Randy Hudson brings the bourbon to 88.8 proof (“this is The Triple 8 Distillery after all,” he says) before filling each painted-glass bottle by hand. Pick up a Nantucket treasure today!

NOSE: The nose is sweet and slightly peaty, which we thought may come from the ocean air.

PALATE: The taste is extremely sweet with vanilla, apple, and spices coming through strongly.

FINISH: A medium, long, smooth finish