Made from the finest rice harvested fresh across China, Grand Talon Rice Whisky is a unique expression of whisky forged by master craftsmen of Guangdong Province. Here, 700-year-old artisanal methods inspire a spirit that is as pure as it is delicate.
The ageing journey begins with maturation in traditional clay vessels before resting in a combination of virgin French and American oak barrels. It is then carefully blended to reveal soft aromas of vanilla, hay and ginger, followed by a rich and textured palate of crème brûlée, pumpkin pie and pimento.
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Our Unique ProcessRice Whisky
Locally Harvested Rice
Harvested from across China and delivered fresh in their husks to a local mill, our premium rice grain ensures an exceptional spirit with a unique expression of the terroir.
Freshly harvested rice is the key to unlocking the full potential of flavour and is essential in achieving a healthy fermentation. We begin fermentation within 21 days after the fresh rice has been dehulled and milled to capture the grains’ pure and delicate nuances.
Steamed and Massaged by Hand
A labour-intensive process, rice is steamed in a timber vat and massaged by hand with Xiaoqu yeast strains, selectively propagated on-site.
During the fermentation process, rice mash makes its journey across two differently sized vessels. Water is added to a smaller vessel to assist the conversion to alcohol; the mash is then transferred to a larger vessel where the fermentation journey continues. The laborious process unfolds across two to three weeks, depending on the season.
Pot Distilled and Matured in Clay
The fermented mash is distilled using a direct-fire method, in our purpose-built rice spirit pot still. This traditional method gives the delicate spirit a lovely viscosity that comes through in the final product. It is then matured for one to six years in a 1000L clay vessel, continuing a Chinese spirit-making tradition that has been carried out for more than 700 years.
Aged in Virgin Oak
The delicate spirit is then transferred into virgin French and American oak casks for further maturation, which imparts depth in colour and offers complex toast, toffee and spiced-fruit notes.
By using time and care we are proud to share with you a fine rice whisky made to sip and savour with friends and family.
20ml Lemon Juice
15ml x Sugar Syrup
10ml x Ginger Wine
20ml x Lemon Juice
40ml x Rice Whisky
10ml x Rice Wine
Add all ingredients except for Rice Wine to cocktail shaker.
Add ice to shaker and shake for 10 seconds, until cold.
Strain mix in to rocks glass filled with ice.
Allow Rice Wine to float into cocktail.
Chilled Rocks Glass
Green Mist Highball
30ml x Rice Whisky
15ml x Fino Dry Sherry
120ml x Bitter Lemon
Fresh Lemon Wedge
Green Tea Mist**
Squeeze lemon over ice in a highball glass. Then build all ingredients except mist into glass. Spray Green Tea Mist atop glass and garnish with edible flowers
or tea flower buds.
Chilled Highball Glass
Edible Flower or Tea Flowers
*1.2 STD Drink
**Green Tea Mist is made by chilling strong green tea and pouring tea into an atomizer.
30ml x Rice Whisky
20ml x Rosso Vermouth
10ml x Campari
5ml x Spiced Honey Apple Syrup
Stir all ingredients over ice in a mixing glass for 10-15 seconds.
Strain mix into chilled martini glass.
Garnish with orange peel.
Chilled Martini Glass
*1.7 STD Drink