What people ask us

Muội is a pressed spirit, not an infusion. The young-rice sediment settles to the bottom, so shake it evenly before pouring. The longer a bottle stands the more firmly it settles and the longer it takes to disperse — that is ordinary for a pressed spirit, not a sign anything is wrong.

Slightly. After roughly six months to a year the sediment can lose some colour and no longer looks as green as when it was new. The change is small and does not affect the quality.

No. Those are fragments of leaf yeast. Leaf yeast is milled from several medicinal leaves and pressed into cakes, unlike ordinary distiller's yeast. A clear spirit can be filtered completely through a fine mesh, but this one has to keep its young-rice sediment, so it cannot be filtered that finely — yeast fragments of the same size come through with it. They are a production ingredient and entirely safe. If it bothers you visually, Muội will replace the bottle.

The young rice is steamed the way rice is steamed for a clear spirit, then fermented with leaf yeast made by highland families. Once fermented, it is pressed and the extract is blended into sticky-rice spirit. The pressed rice is milled fine and part of it goes back into the bottle to hold the colour and the texture.

The strength is printed on each bottle's label and stated on its product page — one figure per spirit, so you read the bottle in your hand rather than one number for the whole range. The test report and the licences are published; the link is at the foot of this page.

Somewhere dry and cool, out of direct sunlight. Reseal firmly after opening so the spirit does not evaporate. It needs no refrigeration, but it is better cold.