Best Northern Vietnamese Alcoholic Beverage Types
Táo mèo is a type of a liqueur that is traditionally associated with Sapa and the H'Mong ethnic group. It is made from the eponymous wild apples (Docynia indica) that are harvested and then soaked and fermented in water before they are macerated in rice wine (rượu), usually for several months.
Optionally, it can also be made with sliced and dried apples. The beverage has an amber color and a subtly sweet flavor, while the aromas are reminiscent of apples and caramel. This traditional drink is often promoted for its numerous health benefits.
Often dubbed as Vietnamese corn wine, rượu ngô is a unique spirit distilled from local corn varieties. The drink is traditionally produced by ethnic minorities such as Hmong and Dao people located in northern mountainous provinces.
The production starts with boiled corn kernels that are fermented with spring water and yeast, usually made with various herbs and plants. After fermentation, the mixture is distilled, and it can be left to age. The final profile of these drinks can vary, depending on the exact techniques, the choice of ingredients, and the type of yeast.
Despite subtle differences, most examples are clear and aromatic, with a sweet and faintly spicy flavor.
Kim som is a variety of Vietnamese rice wine that hails from the eponymous region. The drink is made with fermented rice, spring water, and yeast, which usually incorporates various herbs and spices. The exact recipe and the ingredients are not known, and they are traditionally passed down through generations.
Sometimes, fruits or animals are macerated in the wine, which allegedly provides it with medicinal properties. Kim Son is traditionally fermented in large earthenware jars that are covered with banana leaves. Today, the wine is also available in bottled versions.
Mau son (mẫu sơn) is a Vietnamese rice wine that is traditionally made by Dao people who mainly live in the mountainous areas of the province of Lạng Sơn. The drink is distilled from cooked rice, spring water, and a specific type of yeast that is made with various herbs and plants.
Because of the cold weather, the fermentation takes place over several weeks, before the wine can be distilled. The final version is smooth and potent, but without being overpowering or too harsh, and it will usually have mellow herbaceous aromas.
Mau son is still produced following traditional methods that are passed down through generations.
Best Northern Vietnamese Alcoholic Beverage Producers
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