Baller

    THE SPIRIT

    Distiller Lance Winters describes Baller as “a California take on the Japanese spin on Scotch whisky.” What does that mean? Read on...

    THE PROCESS

    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).

    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 whiskey highballs in mind (hence the name Baller!). We also recommend it in place of Scotch whisky in a Bobby Burns or Rob Roy, or in a Boulevardier.

    ABOUT THE LABEL

    Distiller Lance Winters did the art direction for the label, which re-imagines the legend of St. George as a samurai. The original watercolor on the front label was by Oakland artist Sylvia Solochek Walters, done to emulate woodcut. The calligraphy was done by Eri Takase of Takase Studios.

    WHAT THEY'RE SAYING

    One of the Best New Spirits of 2016 — Playboy

    This might be the best new spirit of the year, period. — Supercall

    Perfect sipped neat or on a rock or two... an intense crispness and ferocious burst of plum on the front, followed by a warm, slate-like dryness and lingering smokiness. — Imbibe

    An absolute pleasure… exactly the kind of whisk(e)y that I love and that keeps me in love with whisk(e)y. — The Whiskey Wash

    A bold, dry whiskey with subtle plum and smoky notes ideal for Japanese highballs and Scotch-style cocktails. — Liquor.com


    SPECS

    Format: 750ml
    ABV: 47%
    Availability: California only, very limited. Contact us for assistance.