Ruou Can is a type of rice wine that is a speciality of the central highlands. In February, Hendrik went to Boun Ma Thout in the Vietnamese central highlands and scored us a jug. The jug was supposed to be for 4 litres worth of wine, enough for 5 people. Wednesday we decided to measure whether 4 litres was enough. 
The first step in its preparation is to open the jug and fill it with water. The jug itself contains two types of rice ingredients, sticky rice and normal rice. We are unsure how adding water to these ingredients actually produces alcohol, yet Tyler’s early experiences in the highlands assured us that there would be some.
During the 20 minutes in which you wait for the wine to ferment you need to check that the bamboo straws have no holes in them. Like most things involving drinking and eating it a communal jug, that is everybody has their own straw in the jug.
As all this was happening I was a spectator feeling nervous as I can recall the taste from one attempt previously. The taste can best be described as sour, and no indication that there is any alcohol in the jug.
After about an hour, I felt the mood had really changed from one of drinking to one of talk. Hendrik wanted to milk the jug for all it’s content. He appeared to be disappointed that there was really no alcohol in the jug so he decided to go quick fix and add rice wine.
He thought it improved yet Eric didn’t. By this time had opted out of the jug due to the lack of an agreeable taste. I felt the highlight of the night was discussion rather than the drink, yet now I can say that I have tried this type of wine.
The first step in its preparation is to open the jug and fill it with water. The jug itself contains two types of rice ingredients, sticky rice and normal rice. We are unsure how adding water to these ingredients actually produces alcohol, yet Tyler’s early experiences in the highlands assured us that there would be some. During the 20 minutes in which you wait for the wine to ferment you need to check that the bamboo straws have no holes in them. Like most things involving drinking and eating it a communal jug, that is everybody has their own straw in the jug. As all this was happening I was a spectator feeling nervous as I can recall the taste from one attempt previously. The taste can best be described as sour, and no indication that there is any alcohol in the jug.After about an hour, I felt the mood had really changed from one of drinking to one of talk. Hendrik wanted to milk the jug for all it’s content. He appeared to be disappointed that there was really no alcohol in the jug so he decided to go quick fix and add rice wine.
He thought it improved yet Eric didn’t. By this time had opted out of the jug due to the lack of an agreeable taste. I felt the highlight of the night was discussion rather than the drink, yet now I can say that I have tried this type of wine. 
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