Sông Cái Distillery — The First Vietnamese Gin

Sông Cái is the first 100% Vietnamese-owned endeavor of its kind.

Bottling the taste of Việt Nam’s biodiverse terroir through gins, amaro, rice wine, and other products.

They are a testament to the astonishing places we live and work.

To the courage of its stories and the truth of its promises.

Of what has yet to be said and explored.

The Spirit of Việt Nam.

Our Journey

KHÀ Natural Yellow Rice Wine

ABV: 17.3 ABV, 3g/l Residual Sugar, 0.88% TA

A take on traditional rượu Cái (Vietnamese fermented rice wine) made purely from the fermentation of two types of native rice with an 18-month solera-style maturation in oak and terracotta amphorae.

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MẨY Amaro Bitters

Mẩy Amaro Bitters is our collaborative project between Sông Cái Distillery and Lý Lở Mẩy, (Cô Chạn) a Red Dao medicine woman from Tả Phìn, Lào Cai.

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The Spirit of Việt Nam

Our foundation is agriculture.

Our founder, prior to Sông Cái Distillery, had been working in agriculture for over 10 years and the transition to making alcohol professionally happened 5 years ago to add value to agricultural products and to use this brand platform to tell a story of Vietnam - the place, people, cultures, and highlighting its heirloom and native ingredients.

You can experience this in Sông Cái Distillery’s approach to making spirits and wine. From our selection of fruits, herbs, grains, to how ferment, distill, mature, and age our growing ecosystem of products.

The name Sông Cái translates to “Mother River,” paying homage to the cradle of Vietnamese civilization (a concept found universal in Việt Nam) as well as to the distinctly Vietnamese spiritual relationship to the land: that all things come from and are interwoven with nature.

Our Story