Our Unique ProcessRice Whisky

• Premium 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 Milled

  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, selectively propagated on-site.

• Fermentation

  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.