About the land of Bau Da: Following the traces of drunkenness, discovering the hundred-year-old wine village and the soul of the land of martial arts

Follow the footsteps of the wine village - the place where the "soul" of the land is kept

The journey to Bau Da begins from the gentle village roads, where the slow pace of life seems to hold the footsteps of the traveler. Not a noisy tourist destination, this place welcomes visitors with simplicity: old tiled roofs, courtyards full of jars and a very light aroma of orchid wine in the wind.

This village belongs to Cu Lam village, which was associated with the place name Nhon Loc (former Binh Dinh), now in An Nhon Tay commune, Gia Lai province. For more than two hundred years, the name Bau Da has become a symbol, a pride of the land of martial arts.

The Old Bau Da Shrine.

The name "Bau Da" is not only a place name, but also a story. People say that in the middle of the village, there is a "water bowl" – a source of pure groundwater, creeping through the bee rock, carrying a very unique natural mineral taste. It is this water that nourishes the special taste of the wine. There is another anecdote about a woman named Du who brought her profession from another place, and people read the camp as "Bau Da" to remember her merits. Whatever the story, the common denominator is appreciation – because people believe that good wine starts with the purity of the land and water.

In that space, each well is like a "living heritage". The villagers not only take water to make wine but also preserve and protect it as part of the spirituality of the profession. The well water must be clear, cool, free of impurities, and it is best to take it in the early morning, when the water flow is most stable.

The art of brewing and distillation - where time becomes the raw material

What makes Bau Da special attraction is not in the scale, but in the way they make wine as a ritual, where each stage bears the imprint of time and experience.

The main ingredient is glutinous rice – a type of rice that must be flexible, fragrant, and highly starchy. Some families even combine mung beans, creating their own flavor variations. But the most important thing is yeast – the "secret to life" of each house.

Leaf yeast in Bau Da is not something that is simply processed. It is made from many herbs such as roots, bark, forest leaves... Each family has its own recipe, which is passed down through generations. The yeast is pounded, dried, and then mixed in certain proportions. It is the yeast that determines the aroma and "smoothness" of the wine.

Bau Da Wine Village, located in An Nhon Tay Commune, Gia Lai Province, has preserved its traditional rice wine-making craft for more than 200 years and has become an attractive destination for craft village tourism.

The brewing process begins with cooking glutinous rice. The rice must be cooked evenly, not mushy, not dry, loose, and retain its plasticity. After cooking, the rice is spread out to cool naturally, and then mixed with the yeast.

This is a stage that requires the feeling of the worker: mixing too much, the rice will break; mix too lightly, the yeast does not absorb evenly. The mixture is then sealed in a jar or jar – usually ceramic or terracotta, which helps to keep the heat stable.

The dry brewing period lasts about 3 days and 3 nights. During this time, the yeast begins to "eat" the starch, creating a characteristic light aroma. Professionals can only smell it to know whether the batch of wine is "ripe" or not.

After dry brewing, Bau Da well water is added, and continues to brew for another 2 days and 2 nights. This is the complete fermentation stage, which determines the strength of the wine. If the weather changes, the incubation time is also flexibly adjusted – this experience cannot be taught by any book, it can only be accumulated over the years.

Distillation is the "heart" of the whole process. Copper pots or clay pots are placed on a wood stove. The fire must not be too big, nor too weak, but must be "roaring" - the type of fire that burns evenly and steadily for many hours.

The worker sat watching the fire, his eyes did not leave the pot. They listened to the sounds: the sound of boiling water, the sound of wine vapor rising. When the alcohol vapor is cold, it condenses into drops, dripping down slowly. The first drops are usually removed, the best part of the wine is the middle - clear, fragrant.

A batch of wine must be distilled for about 5–6 hours, continuously and carefully. Just by being negligent, the wine can lose its flavor. This is a job that requires almost absolute patience.

The finished product is a high-alcohol wine, usually between 40–45 degrees, but not harsh. When drinking, the feeling is smooth, fragrant, and the aftertaste is a little sweet – a rare balance between strong and soft.

Traditional herbal yeast, glutinous rice, and the village's distinctive well water are the key ingredients that give Bau Da rice wine its unique flavor.

Wine and life - an inseparable cultural feature

For the people of Bau Da, alcohol is not only for drinking but also a part of life. On every holiday, wedding, wedding, cup of wine is a greeting, a way of expressing hospitality.

The people of Nau usually don't talk much, but just pouring a cup of wine and inviting each other, is enough to understand the feelings. Wine becomes a bridge, helping people get closer to each other, sharing life stories and village stories.

Village elders offer incense in remembrance of the craft's founding ancestor, Huong Nghe.

The familiar image in Bau Da is the drying yards full of jars, bundles of firewood neatly stacked on the veranda, the laughter of the workers mixed with thin smoke. It's not just labor, it's the pace of life – slow but persistent.

Winemaking also creates livelihoods for many families. Each house is a "small workshop", each person is an "artisan". Regardless of young and old, anyone can participate: cooks, brewers, dryers, and firefighters.

Bau Da - the meeting place of experiential tourism and memories

Today, Bau Da is gradually becoming a unique cultural tourism destination. Tourists not only come to buy wine, but also to "live" in the space of the craft village.

They can mix yeast with their own hands, participate in brewing wine, stand by the wood stove to feel the heat of the fire and the meticulousness of the craftsmen. In particular, the stories about the ancestors and the history of the village are told as cultural underground veins, making the trip more profound.

The annual Ancestral Death Ceremony at the beginning of spring is a memorable event. The solemn atmosphere, incense smoke, traditional rituals... all create an experience imbued with spirituality and community.

At the same time, Bau Da wine products have been standardized, many lines have achieved OCOP 3-4 stars, contributing to bringing the name of the craft village further. Packaging and labels have been improved, but the production process remains the same – that's the balance between tradition and modernity.

Mr. Nguyen Ngoc Thuong showcases Nam Thuong Bau Da Rice Wine, a product recognized with a 3-star OCOP certification.

Keeping the traditional fire in the middle of the modern flow

In the context of many places switching to industrial production, Bau Da still chooses its own path: keeping the profession by slowing down. There are no big lines, no mass production, only small pots of wine and devotion.

That's what makes it valuable. It's not just the brand, it's the trust of consumers. Each bottle of wine is not only a product, but a story, a time, and the effort of a whole community.

From the drops of clear wine, the Bau Da people have been building a sustainable economic way, associated with culture and identity. And for visitors, the journey here is not just a trip, but an opportunity to understand that there are values that cannot be measured by speed, but by preservation and love.

In that warm aroma of wine, Bau Da still quietly tells his story - a story about the land, about people, and about things that seem simple but are extraordinarily sustainable.