Sông Cái ‘Sâm’ Aromatized Vermouth

For generations in nearly every Vietnamese household, rice wine infused with wild herbs was more than just a drink - it was a ritual, a fireside remedy, and, if you believe the old stories, a whispered secret to strength and stamina.

Rice wine made with Yellow Flower Sticky Rice (Nếp Cái Hoa Vàng) polished “Xát Dối” style, halfway between brown and white rice. 12 different native medicinal botanicals were added to aromatize the wine, including ginseng and ginger. Matured for 6 months minimum in traditional Vietnamese clay amphora (Chum Rượu) before bottling.

Chamomile, manuka honey, agave, young ginger, lemongrass, turmeric, liquorice, aniseed, sandalwood.

Enjoy neat or over ice.