Myrtle wine (rượu sim), or myrtle honey (mật sim), is a specialty alcoholic drink of Phú Quốc in Vietnam, produced from the natural fermentation of sugar and wild myrtles (usually rose myrtles, or sim rừng). Sometimes, enriched wine is added to the mix.
The exact steps of its production are supposed to be secret, only to be shared with locals of Phú Quốc, although it is very similar to other more widely known fruit fermentation methods.
Also, since there is no clear definition of it, multiple different recipes coexist, with differing end results.
Harvesting
While rose myrtles in Phú Quốc blossom and produce fruits all year round, thanks to the mild climate of the island, the spring blossom is considered to produce the best material.[1].
Production
After washing and sorting the myrtles to eliminate impurities, the tops of the fruits are cut. Myrtles are then crushed, and layered with granulated sugar (sometimes rock sugar) inside anaerobic jars for one to twelve months. The exact ratio of sugar to myrtle is also kept secret.
Once fermentation is complete, the resulting product presents as a purple wine, with a sweet-sour and slightly astringent taste. This is myrtle honey ("mật sim"), sometimes called "myrtle fruit juice", at an alcoholic strength of 10% to 14% abv.
If white wine is added, usually in a 5 to 1 ratio, it becomes "myrtle wine".
Further variants (using reinforced wine) can reach up to 39% abv.
The island has a handful of registered producers targeting the tourists and export market, namely Thành Long, Sim Sơn, and Bảy Gáo – though most of the local production remains artisanal.
Other types of myrtle drinks
Although they may advertise themselves as such, other products using myrtles that do not involve fermentation of the fruit are not considered myrtle wine – specifically: stem, roots, leaves, or fresh myrtles soaked in wine.
Health properties
Locals – and manufacturers – advertise myrtle honey for its alleged medicinal properties, including a positive impact on the digestive system, reducing bloating and indigestion when consumed with seafood. There are also claims of the drink having a positive impact on almost any random type of ailment, favoring blood circulation, or being good for "old bones" [1].
None of these claims have ever been proven or backed by any serious study.
Uses
Although it can be drunk as is, myrtle honey is more typically mixed with water and ice (2 to 3 parts water to 1 part honey), making for a low-alcohol refreshing drink [2]
Besides its well-documented use in white wine, similarly to kir, or spritz, myrtle honey is also used on the island in bespoke cocktails.
References
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