Created from 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.
Whiskey is then finished in casks that had held house-made umeshu (a Japanese style of plum liqueur we made entirely from California-grown ume fruit).
The result is a whiskey that is crisp and dry, with a touch of malt sweetness. The smoky finish lingers and builds with each sip. Excellent in a highball (hence the name) and also in classic cocktails such as the Bobby Burns, Rob Roy, and Boulevardier.