First released in 2016, Baller Single Malt Whiskey has a crisp, dry, malty flavor profile. Distiller Lance Winters describes Baller as “a California take on the Japanese spin on Scotch whisky.”
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 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).