Bàu Đá Wine

Bau Da wine is the resonance of many factors. The first is the inheritance of the sweet water of the source of the Kon River, which is cold brewed and filtered from the reefs in Vuc Ba, Nuoc Mien, Nuoc Trinh, Kxom River, Ham Ho... Next is the ingenuity and industriousness of people in the "land of martial arts and literature". The resonance between nature and human talent has created a rich wine.

Bau Da wine (also known as Bau Da) has a very high concentration, more than 50 degrees, drinking quickly but getting drunk and not feeling tired. To have good wine, cooks must adhere to strict requirements for water, rice, yeast, cooking utensils, plus heirloom experience. Only the sweet water of the Kon River produces this delicious, aromatic and satisfying wine (the drinkers use this term only for the kind of wine that is still sweet in the neck). When cooking wine, do not use aluminum pot, but use copper pot with terracotta lid; wine with bamboo tubes. When distilling, do not rush, must use a fire to squeeze out the essence of rice.