In the white plateau of Bac Ha there is a song:
"When entering, remember Trung Do slope
When you go out, remember Bac Ha corn wine.
The famous and delicious drink that is often mentioned is corn wine in Ban Pho - a commune of Bac Ha district, Lao Cai province. This corn wine is brewed according to the secret recipe of the Mong people here. Visitors to Ban Pho will have the families who preserve the traditional craft share information and experience the stages of wine making with the Mong people.
The main ingredient for this famous highland drink is yellow corn - an old native corn variety grown on high mountain cliffs. After 6 or 7 months of wind, dew, rain and sun, the corn is ripe, golden and plump, and that is when people start harvesting. The corn cobs are dried in the sun and then stacked on the kitchen loft to wait for the wine to be gradually brewed. However, the most special feature of Bac Ha corn wine is the yeast used to brew the wine, which has a beautiful name - Hong Mi. This yeast is made from seeds of a grass family, black and tiny like millet, grown among corn fields, or intercropped under Tam Hoa plum trees. September - October is the Hong Mi harvest season, people will cut the Hong Mi flowers and bring them home to dry to make yeast for wine. As for the water used to make the wine, they have to take the trouble to get water from cliffs, mountain crevices or streams flowing from caves to create a pure, delicious and distinct flavor.
The first step in the wine making process is to pop the yellow corn kernels that have been separated and washed for about 20-24 hours. The large pan of popcorn is placed on a charcoal fire, simmering just enough for the corn to simmer in the pan. The person watching the pan constantly stirs the corn and adds water. When the corn kernels are all popped, they are taken out to dry on a tray or tray, waiting for them to cool before mixing with yeast. The yeast making and fermenting stages are also very important. The red corn kernels are crushed in a stone mortar, filtered to get the powder, kneaded with water and shaped into cakes. The yeast cakes are placed on straw, dried in a ventilated and less sunny place, until the yeast dries and turns white, the requirements are met. When the corn has cooled, the yeast cakes are crushed into powder and spread on the corn and mixed well at a ratio of 3 yeast balls for 10kg of corn. The corn mixed with yeast will be put in a wooden barrel and left in a cool place for about 5-7 days to ripen.
After that time, the yeast-mixed corn is put into the steamer and sealed to begin the water distillation process. The steamer used for distillation is made of pine or po mu wood to produce drops of fragrant wine. A large cast iron pan filled with water is placed on the wood stove, a bamboo screen is placed on top and the wooden steamer is placed on the screen. After about 30 minutes, the essence begins to flow out through the bamboo tube connected to the wooden steamer and poured directly into the earthenware jars. These jars are stored in the kitchen to help the wine retain its original flavor.
Besides special ingredients, the experience and attention of the brewer are important factors that determine the quality of the product.
To have a wine that is not too sour, has a clear color like spring water, a strong aroma and a sweet taste... the Mong people in Ban Pho have had to go through many years of experience to accumulate valuable experiences.
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