Sông Cái Single Malt Whisky

Made with a mash bill of malted and solid-state fermented nixtamalized dent corn, red flint corn, and white/purple glutinous corn. The mash is fermented and twice distilled on-grain.

The spent grain is left to ferment further before being distilled once in a solid-state wood still.

51.4 ABV (cask strength). Matured in American oak for 4 years.

Silver

San Francisco World Spirits Competition 2024

Corn isn’t just a crop for Vietnam’s highland communities.

It’s a way of life. Corn represents tradition, sustenance, and resilience.

These heirloom corns, passed down through generations, embody tradition and pride.

A vast majority of heirloom and native varieties are grown higher than 1,500 meters in elevation where they are adapted to soil and micro-climates.

Farmers rely on traditional varieties that thrive in cooler temperatures, rocky soils, and shorter growing seasons.

The taste and texture of upland corn reflect the specific mountain terroir and swidden growing practices.

Traditional varieties are cultivated from saved seeds each year.

Preserving unique genetic traits suited to their region’s soil and climate.

Highland farmers cultivate corn often to feed their families and honor customs.

In Hmong culture, corn is used in dishes such as mèn mén, similar to corn meal, symbolizing sustenance and historically eaten in lieu of rice as the staple grain.

Since Vietnam liberalized its economy, hybrid and GMO corn varieties have overshadowed traditional corn. Higher yields and pest resistance drive this shift, leading farmers to abandon heirloom corn that have long been passed down through generations.

These native corns, rich in cultural heritage and biodiversity, are at risk. The shift to modern varieties threatens genetic diversity and traditional knowledge. The loss of these corns represents a broader erosion of cultural identity and agricultural sustainability in these regions, especially as hybrid and GMO corn are not as resilient in highland growing conditions as native varietals.

For the past 6 years, Sông Cái has been working with Hmong and Red Dao farmers in partnership with the Vietnam National University of Agriculture to collect, study, propagate, and cultivate more than 5 varieties of native corn.

Each variety of Vietnamese corn tells a story of adaptation to terroir through time - illustrated through taste and aroma in each bottle of our whisky.

Sông Cái Single Malt Whisky

Grain Bill:
 53.4% malted corn
 46.6% nixtamalized corn inoculated with bánh men (koji)

Fermentation:
 1 month liquid state
 6 months solid state for leftover grains

Distillation:
 Twice distilled, grain-on, direct fired pot still
 Single distilled, solid-state, wood alquitar for left-over grains

Solera Maturation: 4 years
 50% American Oak seasoned with yellow rice wine
 50% American Oak seasoned with sweet purple rice wine

Tasting notes:

Toasted popcorn, cinnamon apple,

baking spices, oatmeal cookie, red tea.