At Grand Talon, our techniques and cultural roots honour centuries of the spirit-making tradition of the Hakka people, who hail from Southern China.
As the rice grain is highly symbolic and celebrated in Chinese culture, its treatment requires generations of knowledge and a passion for quality in order to capture the beautiful and subtle nuances it brings to our final products.
Producing rice spirit of exceptional quality requires laborious processes all carried out by hand by our committed team. However, with patience, care and time, we are proud to share our golden liquid that unites Eastern and Western spirit-making traditions.
The Finest of Farms
The finest rice grain ensures an exceptional spirit with a flavour rich in character. For this reason, we only source premium-quality rice from farmers we know and trust.
Freshly Milled Grains
The natural enzymes belonging to rice are fundamental to successful fermentation. We begin fermentation within 21 days after the fresh rice has been dehulled and milled to ensure outstanding quality and to capture the grains’ pure and delicate nuances.
Fermented and Matured in Clay
As one of the earth’s most giving materials, clay is shaped into vessels and used to ferment our wine and spirits with Xiaoqu yeast strains, selectively propagated at our distillery.
Aged in Oak
Our preference for using virgin French and American oak casks for ageing, helps to add subtle layers of flavour inherited from clay-vessel maturation.
Our FamilySteeped in Tradition
Spirit making at Grand Talon is a life pursuit and each of our talented members shape our bright future. Our highly skilled team of craftsmen whose knowledge and intuition ensures Grand Talon products are born out of the utmost creativity and innovation.
Our team inherits generations of Hakka wine and spirit-making knowledge and are passionate about pushing the boundaries of craft distilling, by marrying techniques from Ancient China with distinguished barrel-ageing processes from the West.