The Essence of Thuy Thuong in Muong Land

Captivated by the brand slogan “Essence from National Epics,” we sought the origins of the traditional wine-making formula passed down in the Muong epic. Thach Yen Cooperative, with the Vuong Thi Thu Hang household as its core, has successfully researched, tested, and produced wine products under the brand Thuy Thuong Xu Muong.

Buried wine jars absorb geothermal heat, which enhances the wine’s flavor.

Visiting the production facility of Thach Yen Cooperative at Ngoc 1 Group, Hoa Binh Ward, we were amazed by the meticulous craftsmanship required to produce each drop of traditional Muong wine. The synergy between traditional elements and modern technology not only preserves the authentic flavor profile but also enhances product quality, building a prestigious market brand.

Mrs. Vuong Thi Thu Hang, Director of Thach Yen Cooperative, explained the superiority of the ancient “Thuy Thuong” distillation method: fermented mash is heated in a copper pot; the vaporized alcohol rises through the cuop (distillation chamber), condenses upon hitting the cold bottom of a top pan, and falls onto a tortoise-shell-shaped wooden receiver called the ba ba.

Mrs. Vuong Thi Thu Hang focuses on improving product quality and packaging.

“The higher the cuop, the purer the wine,” she noted. The wine trickles out at a high temperature (around 70°C). At this heat, toxins like aldehyde (boiling point 21°C) and methanol (64.7°C) are naturally eliminated or decomposed. This demonstrates the brilliant ingenuity of ancient traditional distillation.

Thach Yen Cooperative currently offers 6 product lines, including Bach Hoa Tinh Rum, Thach Yen sugarcane wine, and various sticky rice wines fermented with forest leaves. These are recognized as 3-star and 4-star OCOP products. The most distinctive element is the starter culture (yeast), made using ancient methods with 14 indigenous herbs, such as Giao co lam (Gynostemma pentaphyllum) and Thien nien kien (Homalomena occulta). Notably, the bark of the Mun tree is considered the “soul” of Muong leaf-fermented yeast.

After years of field research and refinement, Thuy Thuong Xu Muong products have expanded significantly. In 2025, the cooperative supplied approximately 100,000 liters to the market, primarily in Phu Tho province and neighboring areas. Prices range from 50,000 to 70,000 VND per liter. To meet diverse consumer needs, products are packaged in bags, plastic bottles, glass bottles, and ceramic jars.

Mr. Do Hung, the cooperative’s technical representative, stated that they have boldly applied technology and automation in stages such as yeast cultivation, distillation, purification, aging, and packaging to ensure competitiveness and meet strict market requirements.

Typical products of Thuy Thuong Xu Muong.

Looking ahead, Thach Yen Cooperative aims to transfer technology and establish traditional wine-making craft villages to boost the local economy and create stable jobs. To secure clean raw materials, the cooperative collaborates with farmers in highland areas. In 2025, they partnered with about 200 households to intercrop over 300 hectares of upland sticky rice in the Da Bac district (formerly of Hoa Binh province).

With the mission of preserving and spreading Muong culinary culture, Thuy Thuong Xu Muong products carry not only the passion for ancient secrets but also a profound story of culinary excellence rooted in national origins.

Duc Anh