Red Boat Fish Sauce is already considered the fine dining chefs' standard for its superb clarity of flavor, but this limited edition version takes it to new heights. If you love their standard fish sauce, this version will blow your mind.
Red Boat Chef’s Cuvee Fish Sauce is double barrel aged. After it comes out of Red Boat’s handcrafted wooden barrels used for the initial ferment, this sauce is then slow-aged in bourbon barrels, giving it a natural smoothness, sweetness & creaminess drawn from the wood.
Red Boat Fish Sauce is produced from the freshest ingredients using traditional methods that have been used in Vietnam for centuries. No modern tricks are used to speed up the process, and no water, MSG, preservatives or other ingredients are added to the traditional recipe.
To produce Red Boat fish sauce, fresh black anchovies are salted minutes after they leave the sea – before they even come off the boat. They’re then brought back to the production facility on Phu Quoc Island (where all of Vietnam’s finest fish sauces are produced). Once at the facility, they are again salted and then packed in massive traditional wood barrels for aging. The anchovies slowly ferment for a full year (if not longer).