Sông Cái Single Grain Whisky. Made with 100% unpolished Glutinous Purple Rice (Nếp Cẩm), inoculated with Bánh Men. The fermentation process includes of 2 weeks solid-state, 1 month liquid-state fermentation, and 6 months anaerobic solid-state fermentation of residual grains. Twice distilled, grain-on, direct-fired pot still then single distilled solid-state fermentation distillate in wood-fired alquitar Matured in solera system of American oak (seasoned with sweet purple rice wine and yellow rice wine) for 4 years.

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