May Amaro Bitters

• Limited-release Vietnamese amaro produced by Sông Cái Distillery in Hanoi, Vietnam
• Made in collaboration with Red Dao medicine woman Lý Mở Mẩy, with whom Sông Cái splits the profits from this expression
• Inspired by a traditional Red Dao medicinal tincture
• Produced from primarily foraged native and heirloom Vietnamese botanicals
• 15 botanicals in total—featuring fig, poppy, horehound, angelica root, and dandelion root—are macerated in neutral spirit distilled from rice and molasses
• Sweetened with honey produced by black dwarf honeybees in Lào Cai Province
• A peppery and herbaceous nose delivering mint, mesquite smoke, and galangal precedes a palate of sarsaparilla, angelica root, cacao, and black tea with a long, smokey finish featuring rose, bitter orange peel, and roasted dandelion root
• 40% ABV

Sông Cái’s exploration of native Vietnamese botanicals continues with this amaro-style liqueur named for and produced in collaboration with Lý Mở Mẩy, a Red Dao medicine woman from Tả Phìn, Vietnam. Derived from a recipe developed by the Red Dao—known for their expertise in medicinal botany—Mẩy Amaro is based on a traditional herbal medicinal tincture called Đia Tíu, which is historically used to treat muscle aches and digestive issues.

As all the botanicals in Sông Cái Mẩy are sourced from forested land, Sông Cái Distillery is working with Lý Mở Mẩy and her community to propagate native tree and understory species to help maintain and restore local forests and biodiversity.

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