Starting 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 in used bourbon casks and French oak wine casks, as well as filtered through maple charcoal.

Finished in the whiskey in casks that had held house-made umeshu (a Japanese style of plum liqueur 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.

In addition to using in Japanese-style whiskey highballs, we also recommend Baller in a Boulevardier, or in place of Scotch whisky in a Bobby Burns or Rob Roy.

Proof: 94