(Baonghean.vn) - The rice wine of the Thai ethnic group in Con Cuong still retains its unique flavor, because the yeast is made from forest leaves.
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Leaf-fermented rice wine has a long history, closely associated with the daily life of the Thai people of Con Cuong. To make a good batch of wine, the people first have to go into the forest to find plants such as cardamom, monkey grass, charcoal, and virgin's flower...According to the locals, each pot of rice wine...It must have taken at least 20 people working together. Photo: Bá Hậu |
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| According to Ms. Lang Thi Than from Phuc village, Don Phuc commune, a veteran in brewing herbal rice wine, each type of forest leaf used to make the yeast is a medicinal herb with various uses such as detoxification and fever reduction. Photo: Ba Hau |
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| After harvesting the forest leaves, the leaves and stems are separated. The leaves are dried, ground into a powder, and mixed with glutinous rice flour and roasted rice husks. The stems are chopped, dried, and then distilled. The resulting liquid is mixed with the above ingredients and pressed into yeast pellets. (Photo: Bá Hậu) |
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| Each yeast tablet was then hung to dry in the attic above the kitchen for later use. Photo: Bá Hậu |
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| The yeast is usually arranged evenly on a tray, with a layer of rice husks underneath to absorb moisture... Photo: Bá Hậu |
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The rice used for making rice wine and fermenting the yeast is glutinous rice, which is washed thoroughly and then steamed. After steaming until cooked, it is cooled, mixed with yeast, and fermented in earthenware jars for 7-10 days. Afterward, it is steamed again and distilled into wine. (Photo: Bá Hậu) |
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| According to local experience, each pot of rice requires about 11 liters of distilled liquor. Photo: Bá Hậu |
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| The distilled liquor is not consumed immediately as usual, but is filtered through a cloth before being poured into earthenware jars. Photo: Bá Hậu |
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| After being poured into earthenware jars, the wine is sealed tightly to prevent evaporation. Photo: Bá Hậu |
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| It is then buried underground for a year before being brought out for use. Photo: Bá Hậu |
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Thanks to its elaborate process, the herbal rice wine of the Thai ethnic group in Con Cuong has a warm, rich flavor and a fragrant aroma of forest leaves, making it very smooth and pleasant to drink, without causing headaches afterward. Currently, this type of wine sells for 50-60 thousand VND per liter. Photo: Ba Hau |
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