Best Vietnamese Spirit/Liqueur Types
Rượu đế is a traditional Vietnamese rice liquor, primarily produced and consumed by ethnic minority groups in Central Vietnam, especially in the Bình Định province. It is made from glutinous or non-glutinous rice, fermented using natural yeast and distilled through a simple process.
The name "rượu đế" comes from "đế", which refers to the small bamboo or rattan containers traditionally used to store and serve the liquor. Unlike rượu cần (another Vietnamese rice beverage consumed communally through bamboo straws), rượu đế is distilled and has a higher alcohol content, often ranging from 30% to 40% ABV.
Rượu sim is a traditional rose myrtle liqueur that hails from Phú Quốc. It is usually made with a combination of rose myrtle berries (Rhodomyrtus tomentosa), sugar, and rice wine. Rose myrtle grows wild in the mountainous regions of Phú Quốc, and the berries are usually harvested in spring.
The drink originated in rural areas and is traditionally promoted as a health remedy. It can be produced by fermenting berries and sugar or steeping berries and sugar in rice wine for several months. The result is a fragrant red liqueur with a distinctive sweet and tart flavor.
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.
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Best Vietnamese Spirits and Liqueurs
AWARDS

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2024
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