Vietnam’s first single malt whisky is almost here. Right now, it’s up in Hanoi, soaking up subtle flavors from ex bourbon and new American oak barrels.
Về Để Đi’s first home-grown single malt whisky will be bottled in time for Tết 2027, bringing Vietnam into the sophisticated global community of single malt whisky makers. But before that happens, there is already cause for much excitement around the company co-founded by Dr. Michael Rosen and Quân Nguyễn in 2020.
Before There is Single Malt, There are Spirits
Originating in Northern Europe, whisky production is relatively new to subtropical regions, such as Vietnam. When perfromed in hot and humid conditions, the distilling process undergoes significant changes. Most significantly, the whisky ages much faster: what would take 3-4 years in Scotland might only take 1 year in Hanoi. Still, waiting several years before a product is ready to bring in revenues presents a great challenge to any new business. Thus, Về Để Đi, like many craft distilleries around the world, has been making spirits and liquors that don’t require such a lead time, as they prepare for their whisky’s release.
Because gin is a “make-it-today, sell-it-today” spirit, there are already a few local varieties on the market here in Vietnam. However, Về Để Đi has still found room to provide something unique by distilling from scratch using only Red River Delta rice that is blessed with hand-peeled and dried Buddha’s Hand fruit, white tea tree flowers, hạt dổi, mác khén, Italian juniper, cassia lavender, and green cardamom. Về Để Đi’s embrace of local ingredients extends to a Crème de Cacao made with Marou Chocolate’s Lâm Đồng single-origin cocoa nibs; a Crème de Coconut comprised only of Thái Bình rice, Nghệ An sugarcane, and Bến Tre coconuts; Triple Sec made with Hà Giang cam sành oranges, a cold brew Coffee Liqueur made with local Arabica and Robusts beans and a rum that makes use of Nghệ An molasses and village made sugarcane honey.
More than stops along the road till their premium single malt arrives, these are small batch, hand crafted spirits appealing to young, adventurous drinkers and innovative local bartenders in the country’s burgeoning cocktail scene. Particularly suitable for resorts, hotels and the convenience of individuals, Về Để Đi has also released ready-to-drink cocktails and partnered with local resorts and restaurants for customized versions. Curious at-home imbibers can also check out the many recipes featured on the company’s website.
These spirits and liqueurs are helping Về Để Đi build a reputation for expertly crafted and lovingly balanced drinks. They doubled down on these efforts when the team, led by Master Distiller Edward Tiege, purchased a secret single malt whisky from overseas then aged further here to offer a three cask single malt of bourbon, sherry and new American oak. This light and flavorful Distiller's Choice, “aged to perfection in Vietnam,” offers is a well-rounded introductory whisky that is flavorful enough for cocktails, including the region’s famed highballs, a campaign the company light heartedly calls it’s “hai ball” campaign..
Before there is Single Malt, There are Awards
While the quality of the current Về Để Đi lineup should assure thirsty customers that the team’s first single malt whisky will be something special, the greatest reason to trust and anticipate came earlier this year when they won “Best in the World” in the New Make & Young Spirits category at the prestigious 2025 World Whiskies Awards.
To understand the significance of this award, we must first understand a simplistic version of the whisky-making process. It starts when barley milled, seeped in a wash tun, run through a mash filter press, with yeast “pitched” in and the resulting “wash” and attended to as it ferments. Up to this point, the procedure is identical to making craft beers, except without hops. This explains why Về Để Đi employs a head brewer, Ms. Nguyễn Thị Lan Anh, whose mother introduced her to the distilling world in their traditional Ha Tinh village, famed for its rice liquor.
The “distiller’s beer,” as it is sometimes called, is then heated in stills to increase the alcohol percentage and remove impurities. This clear “new make” is then aged in oak barrels, where it acquires the complex flavors, aromas, and color of the oak. Called “moonshine” in America, new make is not commonly consumed outside of niche whisky nerd circles, but making a great new make is a strong sign that a distillery knows what they are doing, having perfected the detail-dependent process, selected excellent ingredients, and maintaining high standards when meticulously experimenting and testing.
When speaking with Saigoneer, Rosen jokingly said the award was akin to a young chessmaster winning a meaningful tournament; there’s good reason to believe he is on the road to being grand master sooner than later. But in all seriousness, it gives Về Để Đi confidence that their vision and execution are at the world-class level they are aspiring to.
Before there is Single Malt, There are Opportunities
While Về Để Đi’s single-malt won't reach glasses for another year and a half, there is plenty to do in the meantime. Logistical matters such as designing labels, selling barrels to interested bars and individuals, and sending out samples for competitions all require a lot of work. Moreover, there is still room to educate local drinkers about the beverage, including the meaning of single malt. Contrary to what people believe, it simply means the whisky was all produced at a single distillery from 100% malted partner. The master distiller or blender often combines many different casks from the one distillery to achieve the specific balance and profile he is after.
In addition to giving drinkers a better understanding of single malt, Về Để Đi is introducing themselves and their other spirits. At various tasting events throughout the country, glasses are being poured so guests can recognize the uniquely Vietnamese touches in the tropical beverages. Similarly, attendees can hear some stories that reveal their dedication to the country’s authentic heritage. In addition to Lanh Anh, the all-Vietnamese distillery team has quite a few interesting stories, including those of Trần Trung Dũng who joined the team after driving long-haul trucks across Russia. Interested folk can also pick up bottles at various shops throughout Vietnam.
Nguyễn Thị Lan Anh (left) and Trần Trung Dũng (right) reflect Về Để Đi's commitment to empowering local producers and experts.
While releasing Vietnam’s first single malt whisky is quite the achievement that upends the geographical expectations for the storied beverage, Rosen is earnest when reflecting on what it means. There are already many whiskies, he admits. But none that reflect the weather of Hanoi and the craft of Vietnam. In deep craft, he sees a sense of peace. “Not to be all 1960s ‘Peace, Love, and Rock & Roll,’ but that's a bit of the truth of it. I wanted us to create something that's a part of a peaceful way people share time and experience, where people share and respect each other's company.”
