Sour Wine

Mornings at the Sâu Chua distillery begin very early. While the morning mist still lingers on the porch, the gentle hum of machinery blends with the steady rhythm of the workers. In the raw material preparation area, carefully selected corn kernels are undergoing the "gelatinization" process – the colloquial term for the cooking process that converts starch into sugar. The aroma of cooked corn mingled with the scent of honey creates a unique flavor, both rustic and warm.

Mr. Dinh Van Dang, a worker who has been with the distillation plant since its early days, shared while checking the temperature of the stills: "Since the distillery was established, I've learned a new skill. Production here is no longer done manually, but with machinery and a clear process, so we feel very secure working here."

That sense of security stems from the systematic approach of Sâu Chua Fine Wine. According to Mr. Lam Van Thuan, the owner of Sâu Chua Fine Wine, this entrepreneurial journey has been nurtured since 2020, when he and his family chose Sa Pa as their long-term home.

Sa Pa has very unique natural conditions, from its climate and water sources to its altitude. I think that focusing solely on tourism won't fully exploit its potential. Local liquor, if made correctly, can absolutely become a high-value product," Mr. Thuan shared.

From that perspective, Sâu Chua fine wine has been oriented from the beginning towards a closed-loop production process, proactively managing raw materials and controlling quality. Corn and honey are sourced directly from local farmers. Apricots and plums, when in season, are processed on-site, creating seasonal jobs for locals while ensuring the freshness of the ingredients. The entire fermentation process is carried out in a closed-loop system, with strict temperature control to minimize the generation of unwanted substances.

According to Mr. Thuan, the major difference of Sau Chua fine liquor lies in its distillation technology. "We use a multi-stage distillation tower, designed by domestic experts, which helps to eliminate harmful aldehydes, methanol, and high-proof alcohol right from the start," he said.

After distillation, the liquor undergoes further oxidation and homogenization using ultrasound before aging. Depending on the product line, the liquor is aged in traditional earthenware jars or oak barrels. These oak barrels are neatly arranged in a cool, shaded area where winter temperatures in Sa Pa drop low, creating ideal conditions for the liquor to "rest" and mature over time. This is also the basis for the high regard of Sâu Chua's oak-aged liquor, making it a standout product in Sa Pa's 3-star OCOP collection.

Besides focusing on technology, Sâu Chua Fine Wine also prioritizes the use and development of local human resources. Currently, the factory maintains 5 regular workers, mainly locals, and can increase this to 10-15 workers during the fruit harvesting season.

Ms. Ly Thi Sung, from Hau Chu Ngai village, Ta Van commune, said that working at the factory not only provides a stable income but also helps her change her way of thinking: "My job is packaging wine, tying knots, selling goods; every step must be done according to the facility's procedures."

Its reputation is gradually being established in the market. Since officially becoming widely known in 2023, Sâu Chua fine spirits have received positive feedback from consumers. The ready-to-drink spirits mainly serve the markets of Sa Pa, Lao Cai, and Hanoi , while the product lines, especially the oak-aged spirits, are chosen by many businesses in Hanoi and Ho Chi Minh City as gifts during holidays and Tet (Lunar New Year).

Mr. Nguyen Dinh Tuyen, a tourist who visited and experienced the factory, said: “I have drunk many kinds of wine, but the wine here tastes very different, not harsh, with a sweet and fragrant aftertaste. More importantly, I got to see the production process firsthand, so I felt confident. I bought a few bottles as gifts, because I think this is not just wine, but also the story of Sa Pa.”

Linking production with experiential tourism has helped Sâu Chua fine wine expand the value of its product. Tourists come not only to buy wine, but also to hear stories about the entrepreneurial journey, about how the winemakers utilize the cold climate, pure water sources, and modern technology to create a distinctive product from the cold region of Sa Pa.

With a maximum designed capacity of 200,000 liters per year, the factory is currently operating at approximately 60% capacity. This is sufficient to ensure consistent quality while also creating room for longer-term plans. In the future, Sâu Chua Fine Wine aims to establish a wine-making village in the Sâu Chua residential area, Sa Pa ward, and Hang Đá village, Tả Van commune, gradually transferring technology to local people and forming a cooperative for joint production and product distribution.

"We hope that rượu (rice wine) will not only be a product of individual households, but will become a livelihood for the people. They will be able to preserve their traditional culture, have a stable job, and ensure their health and safety. Then, Sâu Chua will not only be a tourist destination, but also a production area with a distinct identity," Thuận added.

Amidst the ever-growing hustle and bustle of Sa Pa, Sau Chua fine liquor maintains its unhurried pace. From mountain corn kernels and forest honey, through human hands and modern technology, each drop of distilled liquor not only carries flavor but also embodies the aspiration for prosperity. This is also how Sau Chua fine liquor contributes its unique touch to the OCOP (One Commune One Product) landscape of Lao Cai , where cultural identity is not only preserved but also elevated to a value for development.

Source: https://baolaocai.vn/sau-chua-my-tuu-post892140.html