Bamboo wine is made by inserting wine inside of growing young bamboos and leaving it to ferment for several months. Secondary fermentation inside the growing bamboos is believed to give the wine a better taste. The resulting wine is usually low in alcohol content and has a slightly sweet, earthy flavor.

Since the liquor is grown in bamboo, it contains more vitamins and minerals that are good for health. According to traditional Chinese medicine, the wine blends with flavone and bamboo sap, referring to ingredients renowned for their detoxifying and anti-aging effects. It is often consumed by Dong and Miao people as a traditional medicinal drink.

After cleaning the top of the bamboo tube, simply tap it open with a bamboo mallet. The bamboo tube can be stored at room temperature for 45 days or refrigerated for six months. Once opened, if transferred into glass, ceramic, or other containers, it can be preserved for long-term storage.

(Translated by Yang Hong)