Sông Cái’s Lush Gins Embody Vietnam’s Diverse Terroir

The first-ever gin from Vietnam celebrates the overlooked and authentic spirit of the country

Founded by Daniel Nguyen, Sông Cái is the first gin to be made in Vietnam—an accomplishment that seems surprising given that the country’s rich forests abound with flavorful botanicals ripe for spirit-making. Nevertheless, much of Vietnam’s mountainous landscape is mistakenly associated with rice paddies and deltas rather than vast habitats. To showcase the country’s diverse terroir, Nguyen cultivates Vietnam’s rare heirloom flowers and fruits using …

The Ancient Methodology and Depth Behind Hana Makgeolli’s Fermented Wines

In NYC, this brewery and tasting room offer a rare taste of Korean tradition

From as early as the Neolithic era, humans across cultures have used fermentation to produce succulent, imaginative beverages. Be it 7000 to 6600 BCE in China, 5000 BCE in India or 3150 BCE in ancient Egypt, fermentation’s ancient technology has been cultivated and expanded throughout the ages. In Korea, the process is used to create vastly different alcoholic beverages, which are referred to under the …

Vermut Negre

Made in Catalonia’s Terra Alta comarca (or region) from 100% Macabeu grapes distilled with 150 local botanicals, herbs, walnuts and spices, Casa Mariol’s Spanish vermouth makes for a light, nutty and complex aperitif. Aged through a solera system, this fragrant vermouth concludes with notes of cola, candied figs and citrus.