Our Unique ProcessBarrel-Aged Rice Wine

• Premium Rice

  The finest sticky rice harvested from across China and delivered fresh in their husks to a local mill, our premium rice grain ensures an exceptional wine 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 ensure outstanding quality and 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

  Our intricate three-month fermentation process has been used in Hakka culture for hundreds of years. Here, a funnel within the clay vessel affords the mash just the right exposure to air, allowing the alcohol to start rising after 1-2 days. From there a high-ABV rice spirit is added to ensure the fermentation achieves the naturally sweet flavour unique to rice wine.

• Matured in Clay

  The precious wine is then matured for 3 months in a 250L clay vessel, continuing a Chinese winemaking tradition dating as far back as the Shang Dynasty, more than 3,000 years ago.

• Filtered by Hand

  Grand Talon uses a traditional method of separating the fermented golden liquid and solids by delicately sifting through a bamboo basket. Carried out by hand, this process ensures a more natural rice flavour profiled in the final product.

• Aged in Virgin Oak

  The aromatic wine is then transferred into virgin French and American oak casks for further maturation, which imparts depth in colour and well-rounded notes of fruit cake and Pedro Ximénez sherry.

By using time and care we are proud to share with you a fine rice wine made to sip and savour with friends and family.