Taking the band wing Lau Sieu alcohol

4/7/2020 - 5:57:51 PM

(HBO) - In 2019, Lau Sieu alcohol was recognized as an 3-star OCOP product. This is a private trademark of Vi Thi Ton business household in Chieng Ha hamlet, Mai Ha commune (Mai Chau). With the hope that Lau Sieu alcohol would be sustainably developed, Ms. Vi Thi Ton's family has boldly expanded its scale and has applied the advanced technology in completing the product, using detoxification filter system in alcohol elements and the technology reducing the shock of alcohol before launching the product into the market.

The members of Lau Sieu alcohol Producing Enterprise (on the left), Mai Ha Commune (Mai Chau) are introducing the detoxification system in alcohol to the ustomers.

Ms. Vi Thi Ton's family is one of the senior households in brewing alcohol in Chieng Ha hamlet. According to Ms. Ton, the process of making yeast is the most important and it determines the quality of alcohol. Ms. Vi Thi Ton says: To make the yeast, we have to go to the forest to pick more than 20 different kinds of leaves, tubers and fruits such as galangal, ginger, guava, persimmon ... Then we wash and dry them, and after that we pound them into flour and mix that flour with the tapioca to make the yeast. The cooking material for Lau Sieu alcohol is the cassava. The cassava must be dried, smashed and soaked in water for 24 hours.

After flushing, soak it in new water for 6 days and 6 nights to remove the dirt in cassava, until the water is pure, soak it in the water, and mix it with rice husks to team until it is well-done. After being well-done, the cassava is put on the pot, it is cooled down and then mixed with the yeast. After that put it into the jars of crockery and incubate it for about 25 days, then distill it.

It takes a month to distill off a liter of Lau Sieu alcohol. The processes of making alcohol ensure food safety and environmental hygiene. However, after distilling the liter of tangy alcohol, Ms. Vi Thi Ton’s family is also interested in improving the quality of the product by using the advanced technology to filter toxins in alcohol.

Manufacturing facility has been invested in the construction of workshop area of about 600 m2, with a system of machinery, equipment and technology applied the advanced techniques in completing the product, using the refinery alcohol to filter toxins, the technology to reduce the shocking level for alcohol before launching the product into the market. Ms. Ton’s family is the only facility in Chieng Ha hamlet using filters to remove toxins in alcohol. Focusing on handling and removing the toxins in alcohol by refinery has confirmed the brand for Lau Sieu alcohol, creating trust, prestige and quality and ensuring the standards of food safety as prescribed.

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