Botanical of the Month: Diễn Pomelo

Image via Flickr/Alex Kahn

Each month, we spotlight one of the many indigenous Vietnamese and Southeast Asian botanicals used to make Sông Cái Distillery’s gins and other products. In January 2022, we are taking a closer look at the pomelo, specifically the Diễn pomelo, which is native in Vietnam.

Pomelos, or Citrus Maxima, are native to Southeast Asia and are considered one of the few true ancestral species of citrus from which modern cultivated citrus are hybridized from. 

Sông Cái Distillery uses Diễn pomelos in our gins. This varietal is famous for its small fruit, thin rind, and honey sweet pulp. Diễn pomelos are one of two of the sweetest varieties native to Vietnam with its fruit registering an average Brix rating of 14 (this is comparable to the sweetness level of pineapples). 

The Origin of Diễn Pomelos

The story of diễn pomelos is a testament to terroir and its impact on agricultural products. It is believed that this pomelo originates from Đoan Hùng varieties brought to the Diễn village from Phú Thọ province. In 1915, North Vietnam experienced major flooding of historic proportions. The Red River carried alluvial sediment and completely submerged areas such as Diễn village in alluvial deposits for three months.

This unprecedented amount of flooding completely wiped out crops in the area save for pomelos. As such, it is believed that the richness of the alluvial deposits are a major factor contributing to the distinct aroma and taste of pomelos from this region. 

When Are Pomelos Harvested?

This region’s pomelos have a 2 month harvest season typically ranging from the 10th to the 12th lunar calendar, always coinciding with Tết (Lunar New Year). Because of this, these pomelos are often gifted and enjoyed throughout the Tết holiday season and families will often leave the pomelos to dry and cure for months to coax complexity and a deeper sweetness from the fruit before enjoying. 

As homage to the role that this special pomelo plays in Vietnamese culture and history, Sông Cái Distillery also dries and cures our pomelos for 3-4 months before using the thin rinds in our gins. This process develops deeper sweet notes akin to honey that result in more baritone citrus flavors in our gins.