Few moments in modern wine history have reshaped global perception as profoundly as the blind tasting held in Paris on May 24, 1976. What began as a modest promotional event would eventually become one of the most influential turning points the wine industry has ever witnessed.

The event, later immortalized as the “Judgment of Paris,” was organized by Steven Spurrier, a British wine merchant and educator based in Paris. Intended to celebrate the bicentennial of the United States, the tasting set out to compare French wines with a selection of emerging Californian producers. At the time, however, the outcome appeared almost predetermined.

France occupied an unquestioned position at the summit of fine wine. Bordeaux symbolized prestige, heritage, and authority, while Burgundy represented the ultimate expression of Chardonnay. California, by contrast, was still viewed as an ambitious outsider, a young wine region lacking the centuries of tradition that defined Europe’s most revered appellations.

Even Spurrier himself expected the French wines to dominate.

To ensure credibility, he assembled a judging panel made up of some of France’s most respected wine professionals, including Odette Kahn of Revue du Vin de France and Jean-Claude Vrinat of the legendary Parisian restaurant Taillevent. Nearly every judge entered the room convinced that no American wine could rival the great estates of Bordeaux or Burgundy.

The tasting was conducted blind and structured in two flights. The white wine category paired California Chardonnay against leading White Burgundies, while the red wine category compared California Cabernet Sauvignon with some of Bordeaux’s most celebrated wines.

Then came the moment that stunned Paris.

In the white wine flight, Chateau Montelena Chardonnay 1973 ranked ahead of several prestigious Burgundian producers. Yet the greater surprise emerged in the red wine category, where Stag’s Leap Wine Cellars Cabernet Sauvignon 1973 surpassed iconic Bordeaux estates including Chateau Mouton Rothschild and Chateau Haut-Brion.

For the first time in modern history, New World wines had defeated the established icons of France, on French soil, under the judgment of French experts.

The reaction was immediate and emotional. Some judges questioned the scoring and requested to review the results. French media initially approached the story with hesitation, uncertain of how to interpret what had just occurred. Yet beyond Paris, the impact spread quickly after George M. Taber, the only journalist present that day from Time Magazine, reported the story internationally.

What had been intended as a small tasting suddenly became a symbolic moment that challenged centuries of accepted hierarchy within fine wine.

The Tasting That Changed the Fine Wine Landscape

The significance of the Judgment of Paris extended far beyond a single competition. It fundamentally altered how the industry defined greatness.

Before 1976, fine wine was largely synonymous with Europe, particularly France. Reputation and origin carried immense authority. A Bordeaux or Burgundy label was often considered a guarantee of superiority, while wines produced outside Europe struggled for serious recognition regardless of quality.

The Judgment of Paris disrupted that belief system entirely.

For perhaps the first time on a global stage, the wine community was confronted with the idea that excellence did not belong exclusively to one geography or tradition. Once labels and prestige were removed, sensory experience alone became the deciding factor.

However, France’s defeat did not simply reflect a difference in quality. Many wine professionals later argued that the blind tasting environment naturally favored the Californian wines. The Chardonnay and Cabernet Sauvignon from Napa Valley often displayed generous fruit expression, softer textures, and immediate accessibility. Many Bordeaux and Burgundy wines, meanwhile, were still restrained and tightly structured, requiring additional aging before revealing their full complexity. Once labels and reputation disappeared, the wines that created the strongest first impression held a natural advantage.

What shocked Paris in 1976 may no longer surprise today’s consumers. Yet at the time, the result was almost unthinkable.

In the years that followed, Napa Valley experienced extraordinary growth. Investment flowed rapidly into California’s wine sector, vineyard values increased dramatically, and American producers began to earn legitimate recognition within the fine wine category.

More importantly, the event opened the door for the rise of the broader New World wine movement. Countries such as Australia, New Zealand, Chile, Argentina, and South Africa gradually gained greater credibility among critics, sommeliers, and international consumers.

The Judgment of Paris also elevated blind tasting into one of the most trusted methods of wine evaluation. Over time, it became central to sommelier education, wine competitions, and modern wine criticism.

Fifty Years Later – Why the Judgment of Paris Still Matters

Fifty years later, the Judgment of Paris remains one of the defining moments of modern wine culture.

Today, it is no longer controversial for a Napa Valley Cabernet Sauvignon or an Australian Shiraz to stand alongside the great wines of Bordeaux. The industry has become far more open, international, and dynamic than it was in 1976.

Yet the enduring importance of the Judgment of Paris lies not solely in California’s victory, but in the shift in mindset it created.

It reminded the industry that true greatness has no borders.

In a field long shaped by tradition, prestige, and inherited reputation, the tasting marked the beginning of a more democratic era, one in which craftsmanship, terroir, and vision could transcend geography.

Today, the spirit of the Judgment of Paris continues to live on in every blind tasting competition, every ambitious young producer, and in the growing openness of modern consumers toward discovering excellence beyond the traditional boundaries of Europe.

Fifty years later, the Judgment of Paris is no longer merely a story about California defeating France.

More than a competition, it became the moment fine wine ceased to belong to one nation alone.

Written by Sommelier Huong Le

The post Judgment of Paris 1976: The Tasting That Redefined Fine Wine appeared first on Ngonista.

As one of the most important trade exhibitions for the wine & spirits industry in Asia, Vinexpo Asia continues to serve as a key meeting point connecting producers, importers, distributors, buyers, and F&B businesses from strategic markets across the region.

Vinexpo Asia 2026 is expected to welcome more than 1,000 producers and brands from over 30 countries, alongside more than 15,000 visitors from around the world.

Beyond networking and business meetings, Vinexpo Asia also offers opportunities to explore emerging consumer trends, discover new product portfolios, and build new partnerships within the rapidly evolving global beverage industry.

To help industry professionals prepare for this year’s exhibition, free visitor registration is now officially open. Pre-registering allows attendees to save time and avoid on-site check-in queues during the event.

Register for your free visitor badge:
https://vinexposium.mybadgeonline.com/Pro-Login-en-US?trk=CRSPHMX 

Industry professionals and businesses may also join the VSA Delegation to receive exclusive benefits, including VIP access badges and invitation letter support from the exhibition organizers.

Register for the VSA Delegation:
https://forms.gle/7qTSMS3knwPstHAn8 

To further support buyers attending the exhibition, Vinexpo Asia will also host a dedicated webinar designed to help participants maximize their business trip through useful tools, services, and event-planning insights.

Buyer Webinar Registration:
https://bit.ly/MaximizeyourvisitatVinexpoAsia2026 

Venue: Hong Kong Convention and Exhibition Centre (HKCEC)
Date: May 26–28, 2026

Vinexpo Asia 2026 is expected to once again become one of the most important gathering points for the wine & spirits industry in APAC — bringing together key players across the region while opening new opportunities for collaboration and growth.

The post Vinexpo Asia 2026 Officially Returns to Hong Kong, Bringing Together the APAC Wine & Spirits Community appeared first on Ngonista.

From 1920 to 1933, the United States tested that idea in the most radical way imaginable: banning the production, transportation, and sale of alcohol across the entire nation. They called it Prohibition. And the outcome, as we know, did not go according to plan.

But this is not simply a story about a failed policy. It is a story about how a ban accidentally created modern cocktail culture, transformed alcohol from an ordinary beverage into a symbol of freedom and left a mark that still lives in every glass you hold today.

Before the Ban, There Was a Movement

Most people assume that in 1920, the American government suddenly decided to ban alcohol. In reality, the story had been building since the 19th century, quietly, and with far more patience.

The movement was called the Temperance Movement, beginning as a call for moderation, then escalating into a campaign for total prohibition. Churches, women’s organizations, and above all the Anti-Saloon League, an organization with remarkable political influence, worked steadily to frame alcohol as the root cause of domestic violence, poverty, and moral decline. They were not entirely wrong. But they were not entirely right either.

What pushed the movement to its tipping point was World War I. America needed grain for the war effort using it to make alcohol was considered wasteful. And crucially, Germans controlled a significant share of the American brewing industry at the time. In the anti-German atmosphere of wartime, banning alcohol also meant striking directly at an unpopular immigrant group.

In 1919, the 18th Amendment was passed. On January 17, 1920, America officially entered the dry era.

Alcohol Did Not Disappear. It Just Went Underground.

When the ban took effect, distilleries, breweries, and production facilities shut down by the thousands. The massive economic gap that created was filled almost immediately by organized crime.

The mafia quickly grasped a simple truth: people do not stop drinking because there is a law against it. Al Capone built a bootlegging empire worth tens of millions of dollars annually in Chicago alone. Alcohol came from three main sources: smuggled liquor from Canada, rum from the Caribbean transported through secret sea routes, and moonshine produced domestically in illegal stills. Because it was made in hiding, much of that moonshine was contaminated with methanol, causing thousands of poisoning cases, blindness, and death.

People knew this. And they drank anyway because Prohibition had done something its architects never anticipated: it transformed alcohol from an ordinary drink into a symbol of rebellion and personal freedom.

What is forbidden always tastes better.

Speakeasy – Where Every Boundary Dissolved

And from within that chaos, an entirely new culture was born: speakeasies, secret bars hidden behind fake doors, in underground basements, inside barbershops, warehouses, and even church cellars.

People entered using passwords. Some establishments issued membership cards small, plain-looking things that resembled business cards, but opened the door to a different world. Owners installed special mechanisms so that during raids, bottles would slide automatically down a chute, shatter on a bed of rocks below, and leave no evidence behind.

Inside those spaces, something unexpected happened.

Men and women drank together, something the traditional saloons of the time did not permit. Mafia bosses sat beside mayors. Police officers shared drinks with the very people they were supposed to arrest. And perhaps most significantly, speakeasies were among the few spaces of that era where racial segregation was less enforced the jazz of Black musicians filled the same rooms where white and Black patrons sat side by side, listening to the same music.

Alcohol in those moments was not something to get drunk on. It was a shared language between people who no longer wanted to live inside the boundaries that society had drawn for them.

In New York alone, it is estimated that more than 32,000 speakeasies operated during this period. That number is not evidence of moral failure it is evidence that when people are pushed into a corner, they find their own way out.

Bartenders – The Craftspeople of Wartime

And here is the detail that is least often mentioned, yet perhaps the most consequential: modern cocktail culture was born directly out of this era.

The bootleg alcohol of Prohibition was not good. It was cheap, harsh, chemical-smelling, and drinking it straight could send someone to the hospital. The bartenders working inside speakeasies faced a problem of survival: how do you take something that terrible and turn it into something people actually want to drink?

The answer was creativity. They added sugar, citrus juice, herbs, bitters anything that could mask the harshness and soften the industrial edge. There were no formulas. No training programs. Only experimentation in the dark, night after night.

The classic cocktails that bartenders study in their first days of training today, many of them trace their roots directly to this period. Prohibition did not kill drinking culture. It forced it to become smarter.

1933 and What Remained

On December 5, 1933, the 21st Amendment was ratified, Prohibition was officially over. But what those 13 years left behind did not disappear with the law that created them.

Speakeasies had taught Americans that drinking was not just consumption, it was a social act, a shared space, a place where the ordinary boundaries of life were permitted to dissolve for a while. The bartenders of Prohibition had laid the foundation for the entire modern cocktail industry that we live inside today.

And that paradox that an attempt to ban something made it deeper and more refined, remains, quietly present in every glass.

Sometimes the best things are not created under ideal conditions. They are created when there is no other choice.

The post Prohibition: When They Banned Alcohol, People Drank More appeared first on Ngonista.

In the 2026 edition, Food & Wine placed special emphasis on restaurants that clearly express cultural identity through cuisine where technique, creativity, and storytelling are seamlessly intertwined. In this context, CIEL Dining (Ho Chi Minh City), a one-Michelin-star restaurant, emerged as a standout representative of Vietnam in the Top 10, marking a significant milestone for Vietnamese cuisine on the global stage.

The presence of CIEL Dining is not just about ranking, but also reflects a clear trend: Vietnamese cuisine is being viewed through a new lens, one where local identity, when expressed with enough refinement and modernity, can meet and even surpass the world’s most rigorous standards.

1. Top 10 Best Restaurants in the World according to Food & Wine

1. Ikoyi (London, UK)
2. Maido (Lima, Peru)
3. CieL Dining (Ho Chi Minh City, Vietnam)
4. Arami (La Paz, Bolivia)
5. Potong (Bangkok, Thailand)
6. Naar (Darwa, India)
7. Botánico (Mexico City, Mexico)
8. Roscioli Salumeria con Cucina (Rome, Italy)
9. The Lunch Lady (Vancouver, Canada)
10. Saint Peter (Sydney, Australia)

Food & Wine (F&W), published by People (USA), is one of the world’s leading culinary magazines. The publication hosts several annual awards, including the Tastemakers Awards. Winning restaurants are selected through a rigorous evaluation process involving over 400 experts, from chefs to travel and food writers. Following the nomination stage, the F&W Global Advisory Board conducts the final ranking.

2. CieL Dining (Ho Chi Minh City) – Vietnam’s New Michelin Star on the Global Culinary Map

CieL Dining’s presence in the Top 10 is not merely an individual achievement, but a reflection of the growing strength of Vietnamese cuisine in the fine dining segment.

Behind the restaurant is Chef Viet Hong, who was formally trained in France before returning to Vietnam to open CieL in early 2024. In just over a year, the restaurant quickly earned one Michelin star, becoming a standout representative of Vietnam’s emerging new wave of gastronomy.

Nestled in a small villa in the quiet Thao Dien neighborhood, CieL offers an intimate dining experience through its evening tasting menu. The space, service, and pacing of the meal are all thoughtfully designed to create a seamless and immersive journey.

Chef Viet Hong’s culinary style strikes a balance between classical French techniques and bold Vietnamese identity. He demonstrates that familiar ingredients from local markets can serve as the foundation for refined, high-end dishes. Seemingly simple pairings such as Chinese kale with foie gras, or ambarella paired with house-made chili salt—are elevated into sophisticated flavor experiences, harmonizing sour, spicy, salty, and sweet notes.

Most of the dishes at CieL draw inspiration from Vietnamese cuisine and its intersections with neighboring cultures. Diners may encounter creative interpretations such as Hue-style fermented tofu paired with dry-aged wild Vietnamese duck, or a modern take on “drunken chicken,” served alongside offal. One of the restaurant’s signature dishes features fish maw, meticulously prepared, stir-fried, and served with a silky custard base.

While deeply rooted in local identity, the chef’s French culinary foundation occasionally emerges as a subtle highlight. This can be seen in dishes like pigeon served with miso hollandaise sauce, or petite tarts with seasonal morel mushrooms—details that echo European techniques and sensibilities. Complementing the cuisine is a carefully curated wine list by co-owner Thanh Liem, featuring a strong selection of natural wines that further elevate the overall dining experience.

3. A Turning Point for Vietnamese Cuisine

For decades, Vietnamese cuisine has been recognized globally primarily through its “street food” experiences—where flavors are shaped by speed, instinct, and oral tradition rather than standardized recipes. The emergence of restaurants like CieL Dining signals that this gap is gradually being filled. This is no longer a story of simply “elevating street food,” but of a comprehensive restructuring: from ingredient selection and technical execution to seasonal menu design and the orchestration of diners’ emotions through each course.

What stands out is that this new generation of chefs is not trying to “escape” Vietnamese identity to become more international, in fact, they are doing the opposite: digging deeper into local roots. They understand that what makes Vietnamese cuisine distinctive does not lie in technical complexity, but in its balance of flavors, the freshness of its ingredients, and those subtle aromatic layers that are hard to define yet instantly recognizable. The challenge is not to change these values, but to reinterpret them through a new framework where each dish is not only delicious, but also structured, narrative-driven, and capable of standing within global standards.

In this context, fine dining is no longer a layer of luxury imposed on Vietnamese cuisine, but a tool to systematize and elevate it. When familiar ingredients such as ambarella, fermented tofu, or chili salt appear on a tasting menu, what changes is not their essence, but the context in which they are placed where every detail is intentional, and every pairing has a purpose. Recognition from international rankings, therefore, goes beyond mere accolades. It signals that Vietnamese cuisine is gradually developing a “second language”: still true to itself, yet capable of engaging in dialogue with the world.

More importantly, this is not an isolated effort. Behind it stands a generation redefining how F&B is approached in Vietnam, understanding ingredients more deeply, mastering techniques more confidently, and most importantly, having a clear awareness of the story they want to tell the world.

This transformation is not momentary, but foundational. It opens up new possibilities for Vietnamese cuisine, not only to preserve its identity, but to evolve it into more refined and sustainable forms.

At this moment, the recognition of a Vietnamese restaurant in international rankings is more than a proud milestone. It is a sign that Vietnamese cuisine is entering a new chapter, one where, beyond the familiar street-side eateries, it now has representatives capable of standing confidently within the world’s finest culinary spaces.

The post Vietnamese Cuisine Makes Its Mark: CieL Dining Named Among the World’s Top 10 Best Restaurants appeared first on Ngonista.

Born in 1961, Mr. Mẫn is a Vietnamese Certified Sommelier currently working at Cafe Sydney, a renowned restaurant in the heart of Sydney, Australia. In addition, he consults for Vietnamese restaurants in Australia. Through sharing his articles, I had the opportunity to converse with Mr. Mẫn. Despite our geographical and generational differences, our shared passion for wine led to long, engaging conversations.

A Challenging Yet Remarkable Youth Journey

Arriving in Australia before completing high school, with no family or financial support, Mr. Mẫn was cared for by a Protestant church. Instead of continuing his studies, he chose to work and send money back home. Starting as a dishwasher in a French restaurant, his hard work and diligence earned him the respect and encouragement of the chef and restaurant owner to pursue vocational training. He enrolled in day classes and worked nights, a challenging yet enriching experience. He proudly recounts his youthful years and his role as assistant manager at Sydney Hilton’s largest nightclub.

As the demand for restaurants in Sydney surged, Mr. Mẫn saw an opportunity and transitioned into the restaurant industry, starting behind the bar, then moving to bar management, and eventually becoming a sommelier.

Pursuing Education to Fulfill a Lifelong Dream

Curious about his intense thirst for knowledge, Mr. Mẫn revealed it stemmed from his inability to continue his education upon arriving in Australia. Now, with the means to do so, he pursues his childhood dream of learning. Balancing work and study, he progressed from vocational training to earning a bachelor’s degree in hospitality management, followed by a master’s in event management. Currently, he dedicates his remaining years to wine studies.

Every day, the 44 minutes on the train are 44 minutes spent studying wine

In late 2019, Mr. Mẫn began studying wine and registered for the CMS exams, encouraged by his mentor Simon Curkovic, Head Sommelier at Cafe Sydney. “I didn’t know how tough the exams were but signed up for both Introductory and Certified Sommelier levels to gauge my knowledge and understand the exam structure. The first time, I only passed the Introductory level. Two years later, feeling confident, I returned and passed the Certified Sommelier in 2023.”

The CMS exam is the toughest and most prestigious in the wine industry, requiring candidates to excel in theory, practical skills, and blind tasting. The four levels of CMS exams have varying pass rates: Introductory Sommelier (80-90%), Certified Sommelier (50-60%), Advanced Sommelier (30-40%), and Master Sommelier (below 10%). Candidates must self-study with provided books and materials, making it more challenging than the WSET exams but more practical for aspiring professional sommeliers.

“The hardest part is learning German wine names because I can’t even pronounce them, let alone remember them, and then there’s the extensive list of American AVAs. For young people, passing might seem normal, but for me, it’s a significant milestone,” he shared.

Despite his busy restaurant job, often returning home at midnight, Mr. Mẫn utilizes every moment to study. His 44-minute train commute across 17 stations is spent reading wine books. Additionally, he studies on his days off.

He showed me his study corner, with walls covered in wine maps and shelves filled with study materials. On the wall, he hung two words, “Motivation” and “Discipline,” to remind himself that motivation can come and go, but discipline remains. Thus, he chose self-discipline, creating a daily study schedule.

Happiness is a Journey, Not the Destination

“When I aimed to become a Certified Sommelier, it was tough but exciting. After achieving it, I felt a sense of emptiness, so I set a new goal: the Advanced Sommelier Certificate.”

“Did the learning process ever discourage you?” I asked.

“Yes, it was difficult and sometimes felt impossible to grasp. Family members suggested I stop, given my age and stable job. Many people pursue further education for better job prospects and higher salaries, but at 63, with just four years until retirement, I know achieving the Advanced Sommelier Certificate is extremely challenging. It may take 3 to 6 attempts, and I might not succeed before retiring, but I’ll keep trying,” he laughed.

Memorable Moments as a Sommelier

“I have two memorable experiences. Once, a customer asked about a wine, and I admitted I didn’t know, so I called a more experienced colleague. The customer later tipped me generously, appreciating my honesty. Another time, a customer was furious, leaving a negative review about my lack of knowledge on Australian wines. It was a lesson in the importance of knowledge and its impact,” he reflected.

Advice for Young Vietnamese Pursuing a Sommelier Career

“I used to see Western women in movies wearing dresses and drinking wine, dreaming that one day, Asian women would experience the same. Now, as society advances, wine has become more integrated into Asian life. I’ve seen significant changes in the wine industry in recent years.

I encourage young people to pursue sommelier careers as it’s still a relatively new field, even globally, but offers great future opportunities and personal growth. Compared to other F&B jobs, sommelier positions offer much better salaries, around 75k-85k AUD annually in Australia, depending on the individual and their skills. Besides, studying to become a sommelier encompasses a vast array of knowledge, not just about wine but all beverages, food, and even cigars. Delving into wine, you’ll find yourself becoming more knowledgeable and refined.”

Even though the profession of a sommelier is relatively new to Vietnamese people, and we lack the advantages of language, culture, and exposure to wine that developed countries have, individuals like Mr. Mẫn are living proof that the competence of Vietnamese people is on par with any other nation, despite the unfavorable conditions.

He is eager to share his materials and experiences with young Vietnamese aspiring sommeliers. “If I can do it, anyone can.” he smiled.

Phuong Maxy

The post Vietnamese Sommelier Earns Prestigious Scholarship at age 63 appeared first on Ngonista.

Recently, Về Để Đi -Vietnam’s first independent whisky distillery and the first of its kind in Southeast Asia was awarded Best New Make & Young Spirit in the World at the World Whiskies Awards 2025. The winning expression? Pale Ale New Make  a bold and youthful single malt, hand-crafted with precision and personality.

Curious and captivated, I set out to uncover the remarkable story behind this milestone.

Vietnam’s Warm Climate Shapes Bold Whisky Flavours

Located just 15 kilometers from Hanoi’s bustling center, Về Để Đi feels like a world apart. As I stepped into the vast space housing over 500 American and French oak barrels, I felt a sense of awe dwarfed by the scale, and stirred by the quiet hum of something extraordinary taking shape.

My visit began with Lan Anh, Head brewer who spent years mastering the world of craft beer before turning her passion to whisky fermentation, the foundational stage of the distillation journey. With quiet pride, she walked me through the barrels, malt, and stainless steel, sharing her work. Then came Edward Tiedge -Master Distiller, a seasoned distiller with a global pedigree, having worked across the United States and with projects as distinctive as Copal Tree Distillery in the jungles of Belize. When he met Về Để Đi’s founder, Michael Rosen, Edward felt something different: a spark of vision so bold it lured him across the globe to Vietnam, to help build not just a product  but a legacy.

“We’re increasingly using new oak barrels,” Edward explained, “because they bring out layered flavors, unexpected aromas, and a vibrant character in the whisky.”

While the whisky world has grown accustomed to hearing about success stories from warmer climates like India and Taiwan, Vietnam is now stepping confidently onto the map.

“Hanoi’s humid subtropical climate, with its sharp seasonal contrasts, creates a golden advantage for ageing,” Edward told me. “The heat and humidity allow the whisky to mature more rapidly, unlocking flavor profiles you simply can’t achieve in the cooler climates of Scotland.”

What I found most compelling wasn’t just the science or technique  but the sensory journey.I was invited to taste several whisky samples in different stages of development: from the beer-like mash before distillation, to the raw unaged spirit (new make), and then a six-month-aged version just beginning to whisper its story. Each sip offered a new layer  a dialogue between tradition and innovation, guided by patience and purpose.

Meeting the Visionary Behind Về Để Đi – Michael Rosen and His Borderless Dream

I met Michael Rosen on an early morning during his business trip to Ho Chi Minh City. Within just 24 hours, I had visited the distillery near Hanoi and now found myself sitting across from the founder in the South, listening to the full arc of a story that felt anything but ordinary.

Michael is not a man bound by titles. Entrepreneur, writer, lecturer, investor, each role reflects a chapter in the rich, multidimensional life he has led. After three decades in New York, he chose Vietnam as his home 13 years ago.

“In New York, the days start and end in the same rhythm. But here in Vietnam, I see change happening every single day  and that excites me,” he shared.

When I asked him what he loved most about Vietnam, he smiled gently:
“My beloved wife, of course. And then, the positive, can-do spirit of the Vietnamese people.”

Michael sees something rare in Vietnam: a society eager to evolve, courageous enough to try. And I couldn’t help but ask the obvious question:
“At an age when most people choose retirement or safe investments, why pursue a long, uncertain journey like whisky-making?”He answered without hesitation:
“Look at Donald Trump, or Warren Buffet  both older than I am and still working. Why should I stop? For me, enjoying life means doing meaningful work.”

Planting a Seed No One Else Dared to

So why whisky? And why Vietnam?

“I had the idea as early as 2016,” Michael explained. “There are five traditional whisky-producing regions in the world  what we call the classics. Everything else is considered new whisky. At that time, Southeast Asia was a blank space on the map. No one had really done it. I wanted to be the first.”

But it wasn’t just about being the first  Michael aimed for something more profound.

“I wanted to create a whisky that is truly one-of-a-kind. Something no one else in the world could copy.”

His inspiration came from Vietnam itself  from premium, handcrafted Vietnamese products that had already shaken the global stage. One such example was Marou chocolate, which had redefined what the world thought Vietnam could produce.

“If we can make world-class chocolate, why not whisky?” he said. His voice was calm, but the conviction unmistakable.

“Về Để Đi”  A Philosophy Disguised as a Name

“What does ‘Về Để Đi’ mean?” I asked.

Instead of replying directly, Michael paused and gently turned the question back to me.
“Why did you choose this path, writing stories about people in the wine and spirits industry?”

His question gave me pause. I told him about leaving a stable job to pursue something closer to my heart. Something more authentic to who I am.

He nodded, then said:
“‘Về’ means to return – to your roots, your essence, your truth.
‘Đi’ means to go  to venture outward, to follow your dreams.
That’s your journey too, isn’t it?”

It was one of those moments that stay with you – the kind that shifts your perspective without needing to raise its voice. I suddenly realized that Về Để Đi isn’t just a name; it’s a living philosophy. A call to courage. A reminder to come home to oneself, and from there, go boldly into the world.

And perhaps that’s what made my conversation with Michael feel so meaningful. It didn’t feel like an interview – it felt like being inside a story, one layered with ideals, emotion, and quiet determination.

Few people know that Michael is also an author. And it shows – not just in the way he speaks, but in how he listens. His words are woven with metaphors, subtle and profound.His book, What Else But Home, chronicles life with his family in New York – where he and his ex-wife raised seven sons, five of whom were adopted from diverse racial and social backgrounds. It’s a story of inclusion, of love without borders – and ultimately, of opening your heart to the world.

Believing in Vietnamese Whisky  And in Vietnam

Why, I asked, did he choose a Vietnamese name for a luxury whisky brand when most people might expect something foreign-sounding?

“Because it’s made by Vietnamese, and it’s made in Vietnam,” he replied simply.

Though the market still carries skepticism  holding onto the belief that “real whisky” must come from Scotland, Michael believes a new era is dawning. One where Vietnamese consumers begin to trust in the quality and creativity born from their own soil.

“We want to build a community that loves whisky and even more, loves whisky with a Vietnamese identity,” he said. His tone was steady, but there was a quiet fire behind it.

The challenges are still immense. But Về Để Đi continues forward  not by following an existing path, but by daring to create one that never existed before.

A Story That Redefines What’s Possible

The story of Về Để Đi left me both humbled and astonished. Whisky, made in Vietnam? Winning international awards? Building a homegrown brand with global ambition?

All things I once thought impossible  until now.

And maybe that’s the true message of this journey:
The greatest limits we face are not found in geography or circumstance  but in our own minds.

The post “Về Để Đi” Vietnam’s First Whisky Distillery And A Daring Vision appeared first on Ngonista.