Tiếng ViệtThere’s something most of us have never dared to imagine: not only can Vietnam make whisky — it can craft one so distinctive, so refined, that it triumphs over spirits from more than 30 countries to win one of the industry’s most prestigious global honors.
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 — 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 Mr. 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 is growing Vietnam’s first barley — a modest beginning cultivated by a H’mong farming cooperative in the highlands near Mộc Châu.
“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.
Về Để Đi – Make Impossible 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.
Know more about Về Đề Đi here
