Về Để Đi Distillery
Learn about Vietnam's first ever whisky distillery.
Summary
Về Để Đi Distillery, founded in 2020 in Hanoi by anthropologist-turned-distiller Michael Rosen, is Vietnam’s first whisky distillery and aims to establish a lasting Vietnamese whisky tradition. Working in a subtropical climate, the distillery embraces accelerated tropical maturation, where one year in Hanoi can approximate 2.5–3 years of aging in cooler regions. This environment helps produce a distinctive, fruit-forward whisky style with notes such as mango, papaya and guava, balanced by sweeter oak influence. Rather than replicating traditional Scotch profiles, Về Để Đi focuses on creating spirits shaped by local climate and taste preferences. Using experimental mash bills inspired by craft beer styles and a mix of new American oak and finishing casks, the distillery has already earned international awards while building recognition for Vietnamese whisky globally.
Về Để Đi Distillery first came onto Cask Trade’s radar when the distillery’s founder and CEO, Michael Rosen, visited London to collect a whisky award. To the delight of Cask Trade, he combined the trip with a visit to their very own tasting room on Regent Street to meet Simon Aron (CEO & Founder of Cask Trade).
Simon comments: “After many years of tasting whiskies from distilleries around the world, it doesn’t happen often that something truly new catches my attention... but what Michael was creating certainly did. When I later travelled to Vietnam and tasted the whisky with him there, I was impressed enough to purchase two casks for Cask Trade.”
In a market dominated by corporate giants, Michael is determined to pave the way for independent whisky brands and small distillers in Vietnam and, with time and patience, change the perception of Vietnamese luxury products within the country itself.
Welcome to Về Để Đi Distillery
Founded in 2020 as Vietnam’s first whisky distillery, Về Để Đi is situated in Hanoi and produces whisky, alongside other spirits. They are on a mission to create high‑integrity spirits that reflect the subtropical conditions and local flavour. Combining craft brewing techniques and careful barrel selection, Về Để Đi focuses on fruit-forward, sweeter whisky expressions designed to thrive in a warm climate while aiming for long-term credibility and international recognition.
About the Founder – Michael Rosen
Michael Rosen is an academic and anthropologist-turned-distiller. He frames his distillery as a long-term quest: to build a Vietnamese whisky legacy that’s meaningful, well-crafted and enduring. He emphasises storytelling, provenance and producing spirits with “depth of meaning” rather than mass-market, low-cost output.
Hanoi vs the Highlands
With polarising climates, how does cask maturation differ in a subtropical climate? Warmer maturation speeds up the chemical reactions in casks - Michael estimates one year in Hanoi can approximate 2.5–3 years of maturation in cooler climates. The climate also increases liquid loss through the angel’s share and shifts how age statements are perceived, meaning that a younger cask aged in Hanoi may embody characteristics of older casks aged in Scotland.
Crafting their own technique
Michael was so determined to produce whisky that he had purchased the copper pot stills prior to site completion! He has built a team of experts with their own ambitions and flair - Edward Tiedge (trained in American/cognac styles) and head brewer Nguyễn Thị Lan Ein (ex-craft brewery) develop mash bills inspired by beer styles (pale ale, brown ale, imperial stout).
The distillery features heavy use of New American oak (char #4 and toasted) targeting a sweeter profile. Finishing barrels include sherry, Armagnac, rum and experimental Bordeaux-style barrels. They also bring in finished liquids from other producers to bottle and finish locally while their own stocks mature for short term experimentation.
Embracing the Tropics
Target profile: fruit-forward, tropical notes (papaya, mango, guava) with sweeter oak influence, built to resonate with local palates and to take advantage of accelerated tropical maturation.
Michael is adamant that this is not a direct replica of your typical Scotch profiles, rather a unique, climate-shaped whisky that leans into sweetness and tropical fruit complexity.
Awards & Recognition
- World Whiskies Awards: “Best in the world” for a pale new-make; gold medals for brown/newmake and one-year-old pale-ale cask expression.
- World Spirit Masters: Two Master-level awards (including for pale new-make).
- Additional category awards across rum and other spirits.
Casks vs Bottles
At Về Để Đi, bottled releases are viewed as the primary route to commercial sustainability. However, cask ownership and personalisation (signed plaques, visitor experiences) are important tools for building an authentic community who value experience just as much as commodities.
This personal element has already landed the distillery high praise. Cask Trade’s Founder and CEO, Simon Aron, travelled to Hanoi to sample the liquid straight from the source where he purchased two casks. Explaining his intentions, he says:
“I will sample and monitor these casks over the coming years before eventually bottling and enjoying when the whisky reaches the right moment. Since my first visit, I’ve taken a close personal interest in the distillery’s progress and I’m already looking forward to returning to Vietnam to see my casks and taste the next chapter of Michael’s work.”
What is next for Về Để Đi?
Michael faces no easy market. Corporate owned brands currently dominate the whisky bar real estate, while local bias for imported premium brands mean market recognition will take time and innovation. However, with the goal to continue growing both local and global market awareness, we have no doubt that Michael and his team will achieve something that (quite literally) has not been done before.
Visit https://ve-de-di.com/en/ to read more about Về Để Đi Distillery, their whisky expressions, and other spirits produced in Vietnam’s first ever whisky distillery.