The premier renowned spirit of the Mau Son region

You have to wear this outfit, the traditional dress of the Dao people. It's as smooth as drinking water, you know. As smooth as drinking water. One bottle gets you drunk? Always. I'm at auntie and uncle's house right now. The local Dao community is right by the road here. Today is also the perfect time for you two to brew rice wine. This is the first step in preparing the rice wine. It's the cooking stove. The fire pit. What's her name again? Her name is Keo. She's also from the local Dao community. She's a member of the Dao community here. She came here to be married. Oh, I see. She came here to be married. Yes. Wow, the smoke is really amazing. There's water in here now, right? Yes, there is. Oh, what is this water? This water keeps the fire from going out. Ah, I see. It's filtered water, auntie. The fire's burning fiercely now. Uncle Vong, come here, uncle. Uncle Vong. Yes? Handsome Uncle Vong has just returned with firewood. This is what he usually wears. He'll look even more handsome in a moment, won't he? We raise pigs for a living too. There are pigs here in this workshop, right? Oh, everyone, look at this still. It's the Dao people's wine still. Here underneath, we call it a still, or we brew wine. We call it a still. I came here to learn the winemaking trade. Ah, I see. He married the daughter-in-law, not his daughter. Once the daughter is married off, she's gone for good. The steam's drifting everywhere. It's about to boil. It's about to boil. It's turning blue green. Careful, girls. Do you all like this pig? Wow, there's so many. You raise palm pigs too? They're here. Yes, here. This is the big sow. These are native pigs. This one is smaller, about half a pig. Oh my god. See that, everyone? You can tell that this palm pig is afraid of us. Its hair is very sparse. This is the one that grazed for 50 50 days, and Keo. This is the outfit Aunt Kiyo is wearing. This is a men's shirt. Men's clothes all look the same nowadays. If it were the women's version, it would be longer. Like a dress, Aunt Kiyo. Now Aunt Kiyo is preparing to put the rice wine in the vat, right? The still. Not very good. Aunt Kiyo, tell Fong-on to let me film. What? Fong-on has a mole? Fong-on looks different when filming by the wine vat. Alright, then. Take it down. What? A bird? Ow. What's this one's name? I am Uncle Dung. Uncle Dung? Once Uncle Deng is done, Huang An will add the boiled water. Boiled water is added when we move on to transferring the fermented rice mash. This rice mash was soaked 50 days ago, everyone. Within the household, the trade is passed down to daughters-in-law, never to daughters. You must learn the craft before it's too late. That's right, it's passed to daughters-in-law, not daughters. This rice wine is very strong. Wow, is that real, or just for show? You have to wear this outfit, styled in the traditional Dao way. We're dividing it into two batches, Enkyo. Splitting it into two batches won't work. These are the tools we'll use later. This one will take another week, or maybe a few days. This one has to wait until next month. It can only be brewed next month. We'll do them one at a time, Win? Just take them one at a time. After we finish this batch, we'll move to the next. We have to finish every batch. It isn't sticking to the pan. Alright. Once the mash is poured in, we put the pan over the fire and add the leaf starter. This keeps the steam from escaping. Yes, seal it tightly. If we roll it up like this, won't it trap the steam? It keeps the steam from escaping. How much rice wine comes out of this pot? As the wine comes out, the alcohol will evaporate. Does your household teach this, ma'am? Yes, we do. Oh, really? So our household still teaches apprentices. Teaching them how to manage when the time comes. I see. All we need to do is wait for the fermentation. The aroma of the rice wine will rise. Yes. It smells wonderful. No, really. Gurgle, gurgle, gurgle. Now that's a proper still. So it'll be quick, right? Maybe we'll have rice wine in half an hour. At least half an hour. Yes. The rice wine is strong, and I can't drink it yet. The wine is ready, but it's too strong for me to drink. Alright, alright. Oh, is it sealed shut? Here, the wine is over here. No problem. That's quick. Thanks. We have this spout at home, and you have to keep pumping it back and forth. Yes. Let's try a bowl, uncle. I'll give it a try, everyone. It's mild, aunt and uncle. I don't drink anything mild. Just like before. I think it's the same as before. You grind it thin. Here you go, everyone. A little cup. Have a try, aunt. All right. Just right. It's strong, you know. I'm not kidding, uncle. Are you having some? This isn't mild. Here, mix it with some sweet water. Whoa, there's a measuring cup too. My goodness. This wine is like rainwater, uncle. The wine really is like rainwater. A bottle of yours, uncle. Just one bottle. Alright. I brewed it, uncle. Try my family's wine. Two weeks. Two weeks? After the first batch, you'll be drunk, uncle. Hey everyone, uncle has another batch here, aged for two weeks. It can be aged for two weeks. Aged for two weeks. After one taste, you'll be drunk, uncle. You really get drunk? The hangover is awful. But it tastes good, with a sweet tingle on the tongue. It differs depending on the leaf starter. We still sell it in other provinces. If you'd like to buy the wine, you can contact uncle. I'll leave a phone number that's easy to remember for anyone who wants to order. That's the tap for drawing hot water. I see. You drew it from the wall? No, it doesn't take that long. It takes about an hour, okay? An hour? Look at how boiling that water is, everyone. If the water's boiling like this, you'll strain it. Pour out the water now. Draw it off. Where is it? Juanon, grab your clothes and come back. Here, put this on. These are two people wearing traditional Dao attire. This is Aunt Keo's daughter, Juanon. If you'd like to learn how to make it, you can become an apprentice. Contact Keo here. Juanon and Aunt Keo. Thank you, everyone. See you in the next video.