A California take on the Japanese spin on Scotch whisky. So says master distiller Lance Winters of this unique and inspired spirit, which was created with Japanese-style whiskey highballs in mind (hence the name Baller).
We start with 100% American barley (predominately two-row pale malted barley, the remainder is lightly roasted).
After distillation in our eau de vie pot stills, the whiskey is aged in used bourbon casks and French oak wine casks, as well as filtered through maple charcoal.
We then finish the whiskey in casks that had held house-made umeshu (a Japanese style of plum liqueur we made entirely from California-grown ume fruit).