Sông Cái means "Mother River," a nod to the cradle of Vietnamese civilization, and the distillery is the first 100% Vietnamese-owned operation of its kind — a distillery, winery, and fermentation lab working outside Hanoi to bottle the country's biodiverse terroir. Its founder spent more than a decade in agriculture before turning to spirits, and that foundation still shapes everything: botanicals are sourced from multi-generational farming and foraging families across Vietnam's highlands, with the brand functioning as a platform to tell the story of the country's heirloom and native ingredients. The range is genuinely unlike anything else on a back bar — gin built on foraged Vietnamese botanicals, rice wine made from two native rice varieties with 18-month solera maturation in oak and terracotta amphorae, tonic, whisky, and Mẩy Amaro Bitters, an eight-year collaboration with Red Dao medicine woman Lý Lở Mẩy based on a traditional herbal tincture, where she co-owns the intellectual property and splits profits 50/50. The distillery also works with partner communities to propagate native tree and understory species, restoring the forests the botanicals come from. Spirits of place, in the truest sense.

Browse our full Sông Cái collection with fast nationwide shipping delivered straight to your door.