Sông Cái is the first gin to be produced in Vietnam and the Spiced Roselle is its newest iteration. Inspired by the country’s Central Highland and red basalt forests, the ruby-colored gin is infused with rose myrtle berries and roselle buds, resulting in a full-bodied spirit that’s warm with cinnamon and star anise before giving way to the gentle sweetness of dried fruits.
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 …
From Beaverton, Oregon’s beloved family-owned Vietnamese restaurant Tân Tân Café & Delicatessen comes their coveted Mom’s Hot Chili Sauce which stems from the matriarch’s own recipe. The punchy sauce gets its kick from habanero and red chili peppers, before giving way to earthy aromatic notes of lemongrass, garlic and ginger. A touch of molasses provides sweetness, rounding out the potent, complex condiment.
