Top 12 Ethnic Liquors You Must Try at Least Once

While most liquors are made from rice, corn, or cassava, the Sán Lùng Liquor (San Lùng) is brewed and distilled from carefully selected rice grains, following a unique and meticulous process. According to local Dao legends, Sán Lùng Liquor is made for offerings to the gods and ancestors, which is why its preparation is done with great care, embodying both culinary and spiritual significance. This clear liquor, with a slight greenish hue, gives off a delicate, captivating fragrance as soon as the cup touches your lips. The taste is smooth and slightly creamy, and as you sip, a gentle warmth spreads through your body, leaving no headache behind. Crafted by the Dao people in San Lùng village, Bản Xèo commune, Bát Xát district, this liquor is not only a drink but a cultural experience. It is a must-try for anyone visiting the area.

If you visit Lào Cai, be sure to try the Sán Lùng Liquor. It is said that this liquor has left visitors enchanted, making them want to come back for more. Known as the “divine liquor,” it’s a drink that you’ll never forget. Made with mountain-grown grains and fermented with medicinal herbs, it’s not just a beverage but a cultural treasure for the Dao people, whose ancient traditions are preserved in every drop.

Mountain Apple Liquor is a renowned specialty of the H'Mong people in Sapa, alongside Sán Lùng and Bắc Hà Corn Liquor as the three famous liquors of Lào Cai. The mountain apple tree, also known as sơn tra, grows abundantly on the Hoàng Liên Sơn mountain range, a natural gift for the H'Mong people. This is why Mountain Apple Liquor has a distinct flavor and is known for its calming effects, treating various nervous system ailments like headaches, insomnia, and dizziness. In Sapa, visitors are not only mesmerized by the breathtaking landscapes and unique local dishes but also by the intoxicating aroma of this delightful liquor.

Making a batch of Mountain Apple Liquor requires great attention to detail and a meticulous process. The apples chosen must not be too large, just slightly bigger than a quail egg, with one side pink and the other yellow. The riper and more fragrant the apples, the better the taste. Selecting the right apples is only the first step; the fermentation process is equally elaborate. The apples are washed thoroughly, the ends cut off, and then cleaned with corn liquor before being dried. Once dry, they are packed into jars, sealed, and left overnight. By the next day, the fragrant aroma fills the air, and corn liquor is poured over them to begin the fermentation. After three days, the apples turn golden, followed by a rich brown color. After 15 to 20 days, the liquor has a beautiful amber hue, and the longer it ferments, the better it tastes. Visiting Sapa, you’ll not only be captivated by the majestic natural beauty but also by the enchanting allure of this sweet and aromatic apple liquor.

Can Wine is a unique and cherished cultural tradition in the Central Highlands of Vietnam. More than just a spiritual offering to the gods (Yàng), it represents the unity of the community and the hospitality of the hosts when welcoming guests. As people drink, they sing and dance, while the elders share ancient stories, epic poems, and legends around the fire with the can containers of wine. The wine has a light yet intoxicating effect, leaving a warm and refreshing feeling that encourages openness, joy, and camaraderie among those who partake. It is common for families to contribute wine during festivals and celebrations, making Can Wine an essential aspect of life in this region. So, visiting here without experiencing Can Wine means you haven’t truly explored the heart of this place!

Can Wine is both a common and iconic specialty of the Central Highlands. While tourists often buy it as a souvenir, for the local ethnic groups, it holds deep spiritual meaning. Locals are very cautious about breaking the can while drinking, often tying the can to a post for protection. They also believe that Can Wine is guarded by spirits, and the brewing process was passed down by Yàng. This sacred drink is typically reserved for rituals, village festivals, and honoring special guests. In the culture of the Central Highlands’ ethnic groups, every longhouse or family home features a drinking post. Family posts usually rise just a meter above the floor, while the posts in longhouses can stretch up to the ceiling, adorned with vibrant floral decorations.

The ingredients for making this wine are simple grains, but the secret lies in the fermentation agent, which is made from wild herbs and is carefully guarded. The preparation process is simple yet unique—fermentation agents and starch are mixed, placed into a jar, and covered with rice husks for fermentation. Instead of distilling like other types of alcohol, the jar is buried deep in the ground for exactly 100 days. The longer it’s buried, the more fragrant and delicious the wine becomes. Before drinking, water from a mountain spring is poured into the jar to dissolve the alcohol, creating a golden “core water” with an exquisite aroma that fills the air.

Binh Dinh is renowned not only for its martial arts heritage but also for its unique and captivating cuisine. One of the most famous local specialties is Bau Da Wine. According to legend, poor villagers living in the Cu Lam hills of Bau Da village started brewing this wine using water from an underground spring flowing from the Bau Da stone pool. The wine's exceptional taste and aroma quickly made it famous, eventually earning the title of 'royal wine,' reserved for offerings to the emperor and grand royal banquets. Today, Bau Da Wine is widely recognized and enjoyed throughout the region.

Bau Da Wine owes its distinctive flavor to a combination of factors. First, the sweet water sourced from the Kon River is filtered through underground stone pits at Vuc Ba, Nuoc Mien, Nuoc Trinh, and Kxom rivers, giving it a unique, chilled purity. Then, the skillful craftsmanship of the local people comes into play. This blend of nature and human ingenuity results in a wine with a rich, deep flavor. The story of Bau Da Wine traces back to Tân Long village, where a large stone pool was used as a fishing spot. Local tradition turned it into an annual event, where villagers gathered to catch fish, and the name 'Bau Da' eventually became synonymous with the wine.

The name 'Bau Da Wine' originates from the Tân Long village (Cu Lam commune, Nhon Loc district, Binh Dinh province), where a large pond full of stones gave the village its name. Over time, the local tradition of brewing wine spread, and the name 'Bau Da' was adopted for the wine itself. Anyone visiting Binh Dinh should not miss the opportunity to try local specialties like Tây Sơn roasted pigeon or Tuy Phuoc fried sparrow with a cup of Bau Da Wine – it’s a must for a complete Binh Dinh experience. Bau Da Wine is traditionally served at important occasions, including ancestor worship ceremonies, religious festivals, and especially during the Lunar New Year celebrations.

Visitors to Yen Bai are not only captivated by the golden terraced rice fields but also by the chance to savor a delicious, intoxicatingly fragrant local rice wine. The art of brewing rice wine in La Pan Tan commune - Mu Cang Chai has been passed down for generations. The key ingredient in their rice wine is the carefully cultivated golden rice, which reflects the Mông people's dedication and creativity. They have developed a unique method to create their special wine yeast. Unlike other wine yeasts, this one is made from a special blend of leaves, requiring great skill and patience. The leaves are carefully chosen from 15 different plants, including cardamom seeds, wild chili roots, and ginger, which together form a mixture that provides medicinal benefits such as easing joint pain, improving circulation, and even treating colds and headaches.

To make this exquisite rice wine, the process requires specific tools such as a clay stove, a wooden boiler made from precious forest wood, and a special bamboo tube for collecting the distilled wine. The fermentation process is carried out with a traditional water-steam method, which ensures the quality and distinct flavor. For the local Mông people, rice wine is considered a sacred gift of heaven and earth, traditionally reserved for ancestral worship, celebrations, weddings, and guest receptions.

Today, with support from the Department of Culture, Sports, and Tourism, the traditional rice wine-making craft of the La Pan Tan community is gaining recognition as a commodity, now available for both locals and tourists to enjoy. Many international visitors, especially, have taken the opportunity to purchase La Pan Tan Rice Wine as a unique souvenir to share with their loved ones. When you visit Yen Bai, be sure to enjoy a glass of this distinctive rice wine to fully appreciate the flavors of this remarkable region.

Sâu chít is a type of insect found within the stalks of chít trees, commonly growing in the forests of North-West Vietnam. These insects are rich in protein and contain high levels of fatty acids, which are essential for the body but cannot be synthesized naturally. To identify chít trees infested with these larvae, gatherers look for trees showing signs of disease or an inability to flower—indicating the presence of parasitic larvae. To harvest the larvae, the top of the chít plant is split open, and the insects are carefully extracted. After cleaning the larvae with water and then with salted water to remove impurities, they are placed in a jar and covered with white alcohol. The mixture is ready for consumption in just 2 to 3 hours, but the longer it is left to infuse, the stronger, more aromatic, and more beneficial it becomes.

In traditional medicine, sâu chít is known for its warming properties and is considered highly nourishing for the lungs, kidneys, and stomach. Scientific studies confirm that this rare insect is rich in protein (25-32% of its body weight) and contains 17 out of 20 essential amino acids, along with 58.37% unsaturated fatty acids. Sâu Chít Wine is used as a tonic in Eastern medicine, promoting overall health and vitality. It is NOT a drink meant for intoxication, but rather a powerful health supplement. This wine is particularly renowned for improving men's health, boosting the vitality of older adults, and helping women recover postpartum.

Tà Vạt Wine is an essential aperitif in the homes and festivals of the Cơ Tu people. When visiting Cơ Tu households, guests are welcomed with a refreshing and unique wine, often served alongside fresh fruits like Wild Rambutan, Bòng, and Pomelo. Sitting under the shade of Tà Vạt trees, sipping this wine, any weariness simply melts away. During the Đâm Trâu festival or the Lunar New Year celebrations, you may also indulge in other local delicacies like Cơm Lam, Chà Rá, and Bánh Sừng Trâu after enjoying a glass of Tà Vạt wine. It's a delight to drink this aromatic wine while the warmth of the fire flickers on the Rươi house floor, accompanied by the vibrant Tung Tung Dá Dá dance or fascinating folk tales that reflect the daily lives of the Cơ Tu people.

To make Tà Vạt Wine, the locals select healthy, robust Tà Vạt trees and set up a scaffolding beneath their branches for easy access to the fruit clusters. Typically, each tree yields 4-5 bunches of fruit, but only the clusters with fruits the size of a thumb are chosen for wine production, as they provide more liquid and produce better quality wine. Every 3-4 days, the fruit clusters are gently tapped around their stems for 1-2 hours. After 4-5 taps, the stem is cut, and a traditional method using crushed Taro leaves seals the cut. The process, known as '诱水' (诱水), continues by monitoring the flow of liquid from the cut until it drips consistently. Once ready, the sap is collected in bamboo or plastic containers for fermentation. The mixture is then infused with the bitter bark of the Chuon tree, adjusted for the desired bitterness and alcohol content. At peak production, each tree can yield 10-15 liters of wine per day, with an average of 400 liters per tree.

Tà Vạt Wine has a sweet and slightly bitter flavor that tingles on the tongue. It's a fragrant, nutritious beverage often used as an aperitif in the Cơ Tu people's households, especially during festivals and holidays. Tà Vạt Wine is commonly paired with 'Chà Vá,' a dish made of meat or fish mixed with fruits, vegetables, and wild herbs, placed inside a bamboo tube, cooked over a fire. The result is a delicious, savory dish that's perfect with the wine. These two specialties are always present when entertaining honored guests in a Cơ Tu home.

Hoang Wine is a traditional beverage enjoyed during the Lunar New Year and other festive occasions by the Dao Tiền people. Not only is it praised for its delicious taste, but it also offers several health benefits. Made primarily from rice yeast, Hoang Wine is brewed without any additives. The process begins with sticky rice, which is carefully washed and cooked in boiling water. After the rice has simmered, it is stirred, drained, and then baked over hot coals until fully cooked. The process of making Hoang Wine differs from other regional methods, as the rice must be rinsed to prevent clumping, and it is allowed to ferment for several days before being transferred into fermentation jars or containers. Once the rice has fermented, a hollowed-out bottle is placed in the center of the jar to collect the wine as it drips down.

In modern times, Hoang Wine is no longer exclusive to traditional celebrations but is also found in rural restaurants, construction sites, and local communities. It is often combined with various traditional medicinal herbs to treat ailments such as stomach issues (when brewed with black turmeric and the roots of the wild bear's bile plant), or conditions like kidney stones, gallstones, and urinary stones (with the addition of certain herbs).

For women recovering after childbirth, Hoang Wine can be simmered with free-range chicken, yellow turmeric, red ginger, and other regional herbs to promote healing, restore strength, and help prevent postpartum complications such as uterine prolapse or insufficient milk production.

If you visit the Mường region, be sure to try the Cốc Ngù Corn Wine brewed in the caves of Mã Tuyển. While not as famous as the corn wine from Bản Phố of the H'mong people in Bắc Hà, or the Shan Lùng rice wine of the Dao Red in Bát Xát, the Cốc Ngù Corn Wine made by the Pa Dí people offers its own unique taste, deeply infused with the flavors of the Lào Cai mountains. This corn wine is traditionally brewed from local glutinous corn, though some households may use non-glutinous corn as well. According to the people of Cốc Ngù, the glutinous corn wine tastes significantly better, fetches a higher price, and improves with age when stored in traditional jars. The exact origins of this brewing technique are unclear, but it is passed down through generations, with each family maintaining their own secret recipe that gives this corn wine its distinct and captivating flavor.

Local elders say that the combination of the area's unique water and climate is what makes the wine particularly special. Many Pa Dí people, after getting married and moving to different villages, tried to replicate the recipe in other places, but they couldn't match the quality of the wine brewed in Cốc Ngù, especially when it is made and fermented in the Mã Tuyển cave. This shows how different local climates and environments can produce one-of-a-kind specialties that cannot be found anywhere else.

During festive occasions, the intoxicating aroma of the glutinous corn, combined with the Pa Dí's secret fermentation process and the cool, pristine waters of Cốc Ngù, creates a wine that is not only delicious but also a true reflection of the local culture and traditions.

If you're a true connoisseur of spirits, you've undoubtedly heard of Mẫu Sơn Wine, renowned for its unforgettable flavor. Also known as Mẫu Sơn Đỉnh, this wine comes from the Dao people who live atop Mẫu Sơn Mountain. It is a traditional brew that has been passed down through countless generations of the Dao. The ingredients used in creating Mẫu Sơn Wine are particularly unique. For one, the water used is sourced from mountain springs that flow from peaks over 1000 meters above sea level—an arduous and challenging task. Additionally, the wine is fermented using special herbs found in the region's steep, rugged terrain, with more than 30 rare medicinal plants such as wild betel leaves, water vines, and sweet roots. The use of these herbs imbues Mẫu Sơn Wine with healing properties, including relief from rheumatism, back pain, and promoting faster wound healing.

Once distilled, Mẫu Sơn Wine is aged in oak barrels. The oak not only helps accelerate the absorption and diffusion of the alcohol, but it also imparts a richer, more intense flavor. The phenols in the oak interact with the wine to produce a sweet, aromatic profile. After being stored in oak, the barrels are placed in a stone cellar atop Mẫu Sơn Mountain, where they age at a stable temperature, lending the wine its smooth, refined character.

Mẫu Sơn Wine is affectionately known as the “top elixir” of Lạng Sơn, praised for its subtle herbal aroma and delicate taste. It’s said that anyone who drinks it is forever captivated by its flavor. A true symbol of the harmony between nature and the people of Mẫu Sơn, Mẫu Sơn Wine has grown in fame and is now recognized beyond the local village. In fact, it earned the “Golden Star of Vietnam” award in 2002. No visit to Lạng Sơn is complete without tasting this exquisite wine and taking home a jar as a souvenir.

Bản Phố Corn Wine, also known as Bắc Hà Corn Wine, is a famous specialty liquor produced by the H'mong people in Bản Phố, located in the Bắc Hà Highlands of Lào Cai. Together with Táo Mèo wine and San Lùng wine, Bản Phố Corn Wine is one of the region's signature beverages. The wine is clear as spring water, and when first sipped, it offers a strong, fragrant aroma followed by a smooth and pleasant feeling. Unlike many other liquors, it doesn’t cause a heavy intoxication but instead leaves the drinker feeling energized and refreshed.

What sets Bản Phố Corn Wine apart from other wines is that it is brewed with water from the Hang Dế stream, which has an enchanting and aromatic fragrance. The corn used in its production is not grown in valleys or plains but on the remote highlands, particularly a special yellow corn variety from Lùng Phình in Bắc Hà. The corn has a dense, golden kernel and although its yield is low, it is soft, rich in flavor, and full of nutrients. After harvesting, the corn is preserved and dried for later use in brewing.

The unique fermentation process involves using a powder from the “pa” tree (also known as Hồng Mi), which the H'mong people grind into flour. This flour is then mixed with the first batch of brewed liquor and hot water. After kneading the mixture into small balls, they are dried in a cool, airy place until they turn white. These balls of yeast are then stored in baskets for later use. The H'mong believe that drinking Bản Phố Corn Wine in the morning grants strength and endurance, like having a powerful spirit aiding them in their daily tasks. When consumed in the evening with friends, the wine is believed to create strong bonds of love and affection, inspiring meaningful conversations that wouldn’t occur otherwise.

Wine, when enjoyed responsibly, is a safe and delightful beverage. Understanding how to drink and savor it allows you to fully appreciate its unique flavors. If you ever travel to the northern regions of Vietnam, tasting this local specialty will be an unforgettable experience that offers insight into the culture of the region.

Bó Nặm Wine is a famous alcoholic beverage produced by the ethnic minorities in Bắc Kạn. The name Bó Nặm in the Dao language means 'source of water'. This wine is brewed using corn and a variety of local herbs, following a traditional distillation method passed down through generations. The unique features of Bó Nặm are its enticing aroma and slightly sweet taste. Because it is handcrafted, it appears somewhat cloudy, but still retains the distinctive character of this regional wine. Though not as refined as rice-based spirits, this corn wine exudes the wild, untamed essence of the northern Vietnamese mountains. Going beyond the domestic market, Bó Nặm Wine is now exported to Eastern European countries, where it is highly praised for its quality and flavor.

Bó Nặm Wine is made by fermenting corn and rare medicinal herbs, a practice that has been perfected by the Dao people over many decades. The Dao people, known for their knowledge of herbal medicine, gather hundreds of different types of leaves, which they use to create a special herbal yeast for the wine. The resulting brew carries the pure, earthy flavors of the mountains, offering a soft, mellow intoxication. After drinking, there is no headache, unlike the harsh effects of other types of spirits.

Bó Nặm Wine comes in various types with different alcohol content, each suited for particular occasions. The stronger varieties are distilled multiple times. Although the wine's color appears slightly cloudy due to the handmade process, it is still highly prized for its robust and free-spirited nature, much like the rugged landscape of northern Vietnam.