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Origin & Ingredients
From sugarcane fields in Thanh Hóa to coffee in Sơn La and clay from Đông Triều — everything converges in Ha Long.
01 — The Sugarcane
A single growing region, a selected cane variety, and farmers who cut each stalk by hand. From field to press, the journey is short by design — fresh cane juice begins to change the moment the stalk is cut.
02 — The Land & Bưởi River
Alluvial soils along the Bưởi River shape the mineral backbone of our cane. The route is simple and deliberate: Thạch Thành → Ha Long.
03 — The Farmers
Our rum begins not in stills, but in the soil tended by our farmers. Working side by side with families in Thạch Thành, we build long-standing relationships based on fair value and mutual respect. Their dedication to hand-harvesting the purest cane is the true heartbeat of HaLong Rum, protecting native terroir while securing a sustainable future for the region.
04 — Vietnamese Botanicals
Whole Vietnamese spices, infused naturally — never flavoured with extracts.
Cinnamon
Yên Bái Sweet Cassia
Star Anise
Lạng Sơn Autumn Harvest
Ginger
Highland Wild Ginger
Orange Peel
Sun-dried Native Citrus
Cardamom
Wild Northwest Forest
Pepper
Phú Quốc Black Peppercorn
05 — Vietnamese Coffee
Two origins, two roles. Arabica from Sơn La brings aromatic lift and acidity; Robusta from the Central Highlands brings body and depth. Selection, roasting and extraction are matched to the rum base rather than to a coffee standard.
06 — Fresh Pandan Leaves
Deeply familiar in Vietnam, still unfamiliar to many international drinkers. Fresh pandan leaves carry a soft, grassy-vanilla sweetness that rounds the coffee and links it back to the cane.
07 — Vietnamese Clay
Traditional Vietnamese clay jars, fired without glaze, allow the spirit to breathe and soften. It is one of the most distinctive signatures of HaLong Rum.
08 — Ha Long
Sugarcane, coffee, botanicals and Vietnamese craftsmanship from many different places come together in Ha Long.
Three origins · one destination
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