The Lotus Royal Wine is a distilled wine made from reddened rice. This is a particularly nutritious rice that is grown in the mangroves of Chuon village, with no pesticides and very limited annual production. This kind of rice was formerly chosen by the Nguyen dynasty and given to the villagers of Chuon, they harvested and brought distilled wine to the palace.
Alcohol is a special type of glaze, used by the Thai Nguyen dynasty, used by physician Phan Tan To – Vice President of the Hue Provincial Medical Association.
The wine is distilled from the ancient copper, completely handmade. Each batch is distilled 7 to 8 liters of alcohol, but only 0.5 liters of the nozzle (also known as the tip of the nozzle or the wine) to be used as raw material processing LIEN HOA TUAN
This separated cocktail of alcohol is incubated in the jars for 12 months or more to soften the concentration, then refined again to remove residual toxins such as aldehyde.
After refining the wine is soaked with lotus seeds have been repainted, marinated pistil flowers and lotus leaves so that the wine absorbed the lotus naturally.
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