The Notch is made with 100% Maris Otter malt, a heritage barley cross-bred in 1966 and a longtime favorite in cask ale production due to its distinctive flavor and high quality. The grain is milled, mashed and fermented on property at Cisco Brewers, before being transferred next door to Triple Eight Distillery where it is distilled twice through an Arnold Holstein hybrid pot still. Following distillation, Triple Eight Distillery takes advantage of the island’s unique Maritime climate allowing the ocean breeze to mature our spirits until it is hand bottled on Nantucket.

Since its first release in 2008, The Notch has been recognized as one of the world’s finest whiskies. The fifteen year old expression of The Notch continues it s journey with the addition of casks from the Sherry Triangle that previously held Pedro Ximénez, a sweet fortified Spanish wine. The barrels imparts hints of dried fruits and nuts to complement the stone fruits and honey expressed in the malt. It amplifies an already lovely mouthfeel and lingering finish.

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