Vietnam is rice civilization, so almost all traditional Vietnamese wine is made from rice, maize, cassava, etc. Each of which gives rise to a type of wine, from tangy to taste sweet and spicy, men say the same feeling when drinking a “hớp” alcohol completely different non-duplicate. Coming to Ben Tre, you could taste the famous wine that could be recommended by anyone is coconut wine.
To get elected ordinary coconut wine, sweet, gentle nature sketches, such as air conditioning year round people sticking to the land of three strips Cu Lao must also be quite carefully and skillfully. Coconut fruit is chosen to be old, fat, fat and membrane thickness rice Jasmine ngai afraid. The external appearance of the fruit is also important. The outside layer was smooth “sùi” for smooth gloss lacquer to create a beautiful gloss, impressive as a wine gourd. Nếp (glutinous rice) was chosen as the type strain, mẩy (big round) seeds, mixed with traditional specialized wine yeast.
Then it was gouged out a small hole on the top of coconuts, the injection mixture “nếp”, men on a certain percentage, sealing and packing from 15 to 20 days is going to be used. Ivory white wine, etc using opaque with an authentic coconut mezzanine hovering. To make a difference by drinking coconut water is distilled into alcohol. A natural source of pure water is distilled, deposited and where only the Sun, wind, mist net … where young, clean ” omit the life ” impermanence filled with dust dusty maneuver.