(Baonghean.vn) - The wine of the Thai people in Con Cuong still retains its own flavor, because the yeast is made from forest leaves.
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Leaf-fermented wine has existed for a long time, closely associated with the daily life of the Thai people in Con Cuong. To have a good pot of wine, people must first go into the forest to find plants such as cardamom, monkey glue, motherwort, mimosa...According to the people, each pot of wineThere must be up to 20 flavors combined together. Photo: Ba Hau |
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| According to Ms. Lang Thi Than in Phuc village, Don Phuc commune, who has many years of experience in making wine with leaf yeast, each type of forest leaf used to make yeast is a medicinal herb with uses such as detoxification, cooling... Photo: Ba Hau |
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| After being collected, the leaves and stems will be separated. The leaves will be dried and crushed, mixed with sticky rice flour and unripe rice husks. The stems will be chopped, dried, then distilled, the water will be mixed with the mixture and squeezed into yeast balls. Photo: Ba Hau |
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| Each yeast ball is then dried in the kitchen loft for later use. Photo: Ba Hau |
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| Usually yeast is arranged evenly on a tray, with a layer of rice husk spread underneath to absorb moisture... Photo: Ba Hau |
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The rice used to make rice wine and ferment yeast is glutinous rice. It is washed and put into a jar. After the rice is cooked, it is cooled, mixed with yeast, and put into a jar to ferment for 7-10 days. Then put into a jar and distilled into wine. Photo: Ba Hau |
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| According to the experience of the people, each pot of 10kg of rice wine can distill about 11 liters of wine. Photo: Ba Hau |
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| After being distilled, the wine is not used immediately as usual but is filtered through a piece of gauze before being put into jars. Photo: Ba Hau |
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| After being put into the earthenware jar, the wine is sealed to prevent evaporation. Photo: Ba Hau |
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| Then it is buried for 1 year before being put into use. Photo: Ba Hau |
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With an elaborate process, the Thai people's leaf-fermented wine in Con Cuong has a warm, rich flavor and a fragrant scent of forest leaves, so it is very gentle and smooth, and does not cause headaches after drinking. Currently, this wine is sold for 50-60 thousand VND/liter. Photo: Ba Hau |
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