Every distiller is looking for that edge, something that will make their spirit stand out in a crowded field. In the States, some distillers are now using rice as their lead grain. But Distillers Journal questions whether it would work here.

Rice spirits are anything but unique in Asia where both China and Japan have a long tradition of making distilled spirits from rice, including types such as well-known sake, to lesser-known lao-lao, baiju and others. For the most part, these never make to a bar shelf due to harsh flavours.

However, some Japanese distillers such as Suntory have recently upped the game, making rice whiskies that can complete against their own barley-based whiskies.

According to SevenFiftyDaily, the attraction is for western consumers is that when properly distilled, rice whiskies can be soft and light, attracting whiskey novices.

However, for those wanting to try using rice, it is tough to break it down and requires a 24 to 30 day fermentation, according to Jacksonville, Florida’s Burlock and Barrel who produce Whisper Rice whiskey.

There was some confusion in the States as to whether rice spirits can be labelled as whiskey, but as long as its grain-based and touches oak during the aging process, it can fall under the whiskey umbrella.

Distillers believes for rice whiskey to work here, it will have to marketed as an alternative to rye and sold along those lines as a niche drink.