Grand Tasting of Grand Talon Rice whiskey and barrel-aged Rice Wine

A First for China,
A First for the World

In the Year of the Dragon, whisky aficionado Hayden Wood hosted a focused tasting session introducing Grand Talon rice whisky and barrel-aged rice wine to the Australian trade. The evening centred on a new category shaped by traditional Chinese methods and modern ageing.

Guests were taken through the full story behind the spirit, from its roots in Guangdong to its place in today’s drinks scene. The discussion covered the distillery’s history, its location in the mountains, and the process that sets these rice-based spirits apart.

The tasting explored both technique and flavour. One year of clay maturation followed by five years in French and American oak created a profile that felt light, fresh, and layered. Guests noted orchard fruit notes, a gentle sweetness, and a character that felt both familiar and new.

The session opened a broader conversation around what defines whisky and how rice-based spirits fit within that space. For many, it was a first encounter with this style, and a clear introduction to something worth watching.

#GrandTalon #RiceWhisky #AustralianTastings #WhiskyAustralia #EastMeetsWest #NewSpirits

It's very light, it's very fresh — I could definitely see myself drinking this on a hot day with some ice. It's challenging in a good way, but it's beautiful. It's a privilege to try something new.— Hayden Wood, Whisky Aficionado & Host