Song Cai Distillery May Amaro Bitters

Sông Cái ("Mother River") is the first fully Vietnamese-owned distillery of its kind, working outside Hanoi to bottle the country's biodiverse terroir through gin, amaro, rice wine, and more, sourcing botanicals from multi-generational farming and foraging families. Mẩy Amaro was eight years in the making, built in partnership with Lý Lở Mẩy, a Red Dao medicine woman from Tả Phìn in Lào Cai — and the arrangement behind it is genuinely rare: she and the distillery co-own the intellectual property and split profits 50/50, making her an equity owner rather than a supplier. The recipe comes from Địa Tíu, a traditional Red Dao herbal tincture historically used for muscle aches and digestion. Fourteen to fifteen wild forest botanicals — fig, poppy, horehound, angelica root, dandelion root among them — are macerated in a neutral spirit distilled from rice and molasses, then sweetened with honey from black dwarf honeybees in Lào Cai Province. Bottled at 40% ABV. Expect a peppery, herbaceous nose of mint, mesquite smoke, and galangal, opening into sarsaparilla, angelica root, cacao, and black tea, finishing long and smoky with rose, bitter orange peel, and roasted dandelion root. A genuine departure from European amaro.

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