Making Cần wine in the Central Highlands

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The wine is indigenous to several ethnic groups in Vietnam, particularly in the Central Highlands and some northern mountainous localities.

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It is made of rice mixed with various kinds of herbs and yeast, including leaves, barks, and roots from forests.

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Local people prepare rice and yeast for the wine making process.

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Rice is carefully selected to create a wine product with distinct flavours.

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The technique of making wine relies on the usage of natural materials, as well as a unique blend of yeast and rice in order to create a wine boasting a unique taste.

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Yeast made from leaves, roots, and bark is safe.

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The secret lies in the mixture of ingredients to create a uniquely-flavored alcoholic beverage.

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The wine is part of the culinary culture of ethnic minority group residing in the Central Highlands region.

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This mixture is then put into a big terracotta jar, covered, and left to ferment for at least 10 days or more.

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The type and amount of rice and yeast added differs according to each ethnic group.

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The wine is an indispensable drink during village rituals or family weddings.

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Taking a tour across Ea Kao commune in Buon Ma Thuot city of Dak Lak province and making the wine is a wonderful experience for any visitor.

Making Cần wine in the Central Highlands

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