Top 10 Most Famous Liquor Brands in Vietnam

Ba Kich is a rare medicinal herb known for its ability to strengthen the kidneys, enhance vitality, and relax the muscles and joints. In Quang Ninh, locals often infuse Ba Kich with liquor, combining its medicinal properties with a fine, flavorful drink. During significant events, holidays, and celebrations, a bottle of Ba Kich liquor is an essential part of every meal, adding depth to the dining experience and sparking lively conversations. Quang Ninh's Ba Kich liquor is a famous traditional specialty, produced in areas with distinct tropical monsoon climates, including Tiên Yên, Ba Chẽ, and Hoành Bồ. The region’s climate and soil create an ideal environment for this unique medicinal plant. The fresh Ba Kich root used in liquor infusion has a purple color, a slightly sweet taste, and a characteristic fragrance. Ba Kich liquor is believed to strengthen and invigorate the body, treat back pain, enhance brain function, improve stamina, and due to its long infusion time, it is smooth and has noticeable medicinal effects.

Bo Nam Liquor is a famous white liquor from Bac Kan, made from fermented corn and local herbs, then distilled using traditional methods of the indigenous ethnic minorities. In the Dao language, 'Bo Nam' means 'source of water.' Historically, Bo Nam Liquor was only consumed in Bac Kan, but in recent years, it has gained popularity in major markets like Hanoi, Ho Chi Minh City, and Vung Tau, and has even been exported to Eastern Europe. This liquor is known for its distinctive fragrance and slightly sweet taste. There are various types of Bo Nam Liquor with different alcohol content and fermentation processes, with stronger versions being distilled multiple times. The traditional handmade distillation method gives the liquor a slightly cloudy appearance due to the presence of fine starch particles and sugars. Bo Nam Liquor is made from locally sourced corn and herbs, using traditional techniques passed down in ethnic minority households. The product is then filtered and refined at a factory to remove impurities, stabilize the alcohol content, and prepare it for bottling and distribution.

Can Wine is a traditional and essential beverage of the indigenous people of the Central Highlands. Drinking Can Wine has become a longstanding custom, an integral part of the cultural identity of the region. It is typically reserved for special occasions such as ceremonies to honor deities, village festivals, or to entertain guests. What makes Can Wine unique is not just the drink itself, but the method of consumption using a tool called 'can.' In terms of its physical form, Can Wine alone doesn't embody the full 'culture' of this drink; it also involves spiritual, ritualistic, and customary elements that contribute to its status as a form of cultural expression, known as the culture of Can Wine. The drink is also referred to by various names such as 'Lau Kep' (corn wine), 'Lau Bang' (tube wine), 'Lau Co' (tree wine), 'Lau Xa' (shell wine), and 'Lau Xa' (a sweet, potent wine made by the Khmu people).

Once upon a time, along the banks of the Kon River in the highlands, the region of Binh Dinh was known for its villages producing excellent liquor, particularly in the areas of Vinh Cuu, Vinh Phuc, and Tien Thuan, which locals called Tây Sơn Liquor. Bau Da Liquor, a famous brand both in the south and north today, shares the same heritage as Tây Sơn Liquor, benefiting from the sweet water of the Kon River, traditionally brewed and filtered through natural stone wells in places like Vuc Ba, Nuoc Mien, Nuoc Trinh, and the Kxom River. Bau Da Liquor is named after an ancient pond once used by the entire village to gather water for distilling the liquor. Today, this old pond is dry, and locals now use spring water from village wells for the brewing process. Genuine Bau Da Liquor can still be enjoyed at the traditional Bau Da village, where the water still retains the unique essence of the liquor.

Hong Dao Liquor is a well-known drink from the people of Quang Nam. It is available throughout the region but is typically made for special occasions such as festivals, weddings, or ceremonies. The preparation of Hong Dao Liquor is quite intricate: it is made from white rice liquor that is fermented, and then either incense sticks (still burning) or the outer husk of incense is dipped in the liquor to give it a distinct pink color. Because of its special process, Hong Dao Liquor is not commonly consumed on ordinary days.

Go Den Liquor is made from premium glutinous rice, selected for its plump, round grains, often fragrant or sticky rice varieties. The freshly distilled liquor has a cloudy white color, but after settling for a few days, it becomes clearer. Most Go Den liquor is traditionally brewed using an inherited family recipe, which has made it one of the finest spirits in Vietnam. It is a local delicacy from Long An, a region rich in glutinous rice cultivation. This liquor has a high alcohol content, often reaching up to 50 proof, making it a prized specialty of Long An and the Mekong Delta region. Like other famous local spirits worldwide (such as China’s Mao Tai), Go Den is influenced by its unique terroir, so the best Go Den must be brewed in the Go Den region itself. While traditionally made from regular rice, modern producers often prefer glutinous rice for better flavor.

Go Den Liquor is produced in local home distilleries using traditional methods in areas surrounding Go Den, including Long Hiep, My Yen (Ben Luc District), Phuoc Van, Long Cang, and Long Dinh (Can Duoc District). Like many well-known regional brands in Vietnam, Go Den faces challenges with brand protection. The high demand for this exceptional liquor has led to many counterfeit or low-quality imitations flooding the market, damaging its reputation. To safeguard its legacy, the "Go Den Liquor Association" was founded in December 2009, based in Ben Luc, Long An, to ensure quality control and prevent the addition of chemicals or water, maintaining Go Den as a premier liquor.

Xuan Thanh Liquor is a famous drink from Tra Vinh. Along with Phu Le Liquor (Ben Tre) and Go Den Liquor (Long An), it is one of the most renowned spirits of the Mekong Delta region. Xuan Thanh is a strong liquor (around 60 proof), sparkling and crystal-clear, with a rich and captivating flavor that doesn’t cause discomfort for those who enjoy it a little too much. It is produced by several families within the same clan in Xuan Thanh Hamlet, Hoa Thuan Commune, Chau Thanh District, who have kept the distillation technique a closely guarded secret. Made from traditional glutinous rice and a blend of 14 types of yeast and 48 strains of traditional mold with high saccharification activity, Xuan Thanh has a unique preparation method. It is particularly delightful when paired with boiled buffalo meat served with fermented rice.

When visiting the Mekong Delta, a bottle of Xuan Thanh Liquor is a must-have for many. Not only is it enjoyed for its taste, but many also purchase it as a gift during holidays or family gatherings. For liquor connoisseurs, Xuan Thanh is a popular choice for after-dinner drinks with friends. For older generations in the region, it is customary to have a small glass before meals to aid digestion. In the past, it was also used in ceremonial rituals and festive events. Xuan Thanh is a strong 60-proof liquor, clear and sparkling, with an irresistible, full-bodied taste that is smooth to drink without any unpleasant aftereffects or burning sensation in the stomach.

Van Village Liquor from Bac Giang has become a unique brand and is regarded as one of the finest liquors of the Kinh Bac region. It is a source of pride for the locals, passed down through generations. The origins of Van Village and its famous liquor are shrouded in mystery, with historical records destroyed during the wars. However, it is known that the villagers have long revered their 'patron goddess,' Mrs. Nghi Dinh, who brought the art of liquor brewing from China and taught it to the people of Van Village. Since then, the villagers have followed a tradition on the 4th day of the Lunar New Year, where each household sends a representative to the Roc Temple to swear an oath to preserve the secret brewing recipe, vowing not to share it with outsiders, not even daughters.

Based on the region’s educational and cultural development, it is estimated that Van Village has a history of 500 to 600 years. According to the local brewers, to make the perfect batch of Van Liquor, the rice must be of the best quality, specifically the golden sticky rice. Only fully ripe grains are chosen—those that are plump and golden. No underdeveloped or unripe grains are used. Additionally, the yeast used to ferment the rice is a closely guarded secret, made from a blend of 35 different herbs. The liquor, once brewed, is not ready for immediate consumption; it must be aged in clay jars buried underground at a temperature of 28-30°C for 15 days, allowing it to develop its unique flavor and aroma, characteristic of traditional Van Village Liquor.

Kim Son Liquor is a renowned beverage, recently nominated for the title of "Top 10 Most Famous Liquors in Vietnam." It is produced in the traditional villages of Kim Son, Ninh Binh, located along the coast. The liquor is distilled from glutinous rice, Chinese medicinal yeast, and natural spring water, following the age-old techniques of the local communities. Kim Son Liquor is typically clear with a high alcohol content, and larger bubbles indicate stronger alcohol. Traditionally, it was stored in clay jars sealed with dried banana leaves, offering a smooth and fragrant drinking experience. As the people of Kim Son migrated, the liquor spread throughout Vietnam. Today, it is bottled and sold commercially. While many villages in Kim Son, such as Phat Diem, Hoa Lac, and Ung Luat, specialize in liquor-making, the most famous and widely recognized production comes from Lai Thanh, making both Kim Son and Lai Thanh synonymous with quality liquor.

In Kim Son, liquor made from autumn rice is called "chiem liquor," while liquor made from summer rice is known as "mua liquor." The rice used is unpolished, meaning the husk remains intact. After soaking the rice for several hours, it is steamed into fermented rice. Once cooled, yeast is sprinkled on top, and the mixture is placed in a basket lined with water spinach leaves. The basket is sealed with dry banana leaves, and the process is left undisturbed to ensure proper fermentation. The yeast, crafted by local families with years of experience, gives the liquor a distinctive fragrance and dry finish. After about a week of fermentation, the mixture takes on a sweet and sour taste, referred to as "sticky rice." Once liquid appears at the bottom of the basket, it is transferred to a jar, with water added and sealed for further fermentation. The liquor is ready for distillation after several days, depending on the brewer's skill. Early distillation results in a weaker liquor, while delayed distillation may spoil the batch.

Mau Son Liquor is a specialty drink made by the Dao people living on the heights of Mau Son in Lang Son. This liquor is handcrafted using a traditional method passed down for thousands of years, made from rice, pure mountain spring water sourced from over 1000 meters in elevation, and a special yeast blend created from over 30 rare medicinal herbs. The liquor is crystal clear like spring water and bubbles when poured into a cup. The taste is smooth and mellow, without harshness or heat, with a fragrant aroma that reflects the essence of mountain leaves and roots. In 2002, Mau Son Liquor won the Sao Vang Dat Viet award. Mau Son Liquor, or more specifically, the folk liquor originating from the highlands of Mau Son, including the regions of Mau Son, Cong Son Cao Loc, and Mau Son Loc Binh, is a cherished culinary delicacy in Lang Son, highly popular among consumers nationwide, and a source of pride for the people of Lang Son when they interact with people from other regions of Vietnam.

Mau Son Liquor is a distinguished brand of Lang Son, representing the region's unique climate, pristine water, Dao leaf yeast, and traditional distillation techniques. During cold weather, enjoying a cup of Mau Son Liquor while gazing at the valley from a mountain height, listening to traditional folk music, creates a warm, soothing feeling unlike any other hot beverage. This is the special charm of Mau Son Liquor, which captivates drinkers easily. On July 11, 2011, the Lang Son Provincial People's Committee issued Decision No. 1087/QD-UBND, allowing the establishment of the Mau Son High Liquor Association. On October 12, 2011, the first congress of the association was held, electing its leadership, with Mr. Doan Quyet Chien, Chairman of the Mau Son Development Joint Stock Company, being elected as the President of the Association.