St. George master distiller Lance Winters describes Baller as “a California take on the Japanese spin on Scotch whisky.” They 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 3-4 years 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). THE EXPERIENCE Crisp and dry, with a touch of malt sweetness. The smoky finish lingers and builds with each sip. We created this spirit with Japanese-style whiskey highballs in mind (hence the name...). We also recommend it in place of Scotch whisky in a Bobby Burns or Rob Roy, or in a Boulevardier.