St. George master distiller Lance Winters describes Baller as “a California take on the Japanese spin on Scotch whisky. Distillery starts with 100% American barley (predominately two-row pale malted barley, the remainder is lightly roasted). After distillation in 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. Distillery then finishes the whiskey in casks that had held house-made umeshu (a Japanese style of plum liqueur we made entirely from California-grown ume fruit).
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.