California bourbon and whiskey stand out due to their innovative mash bills, climate-driven aging, and a focus on local agriculture: Many California distilleries use corn, barley, rye, and even unique grains like triticale, often grown locally. This creates distinctive flavor profiles that differ from traditional Kentucky bourbons. California’s varied climate—ranging from coastal fog to Delta humidity—impacts barrel aging, often accelerating maturation and imparting unique notes of vanilla, caramel, dried fruit, and baking spices.