The finest fish sauce made with only two ingredients, using a centuries-old traditional slow fermentation method to create the exceptional standard.
In 2013, four remarkable chefs visited the Red Boat Fish Sauce workshop on Phu Quoc Island and created Chef’s Cuvée. One night they went fishing and returned with a very special catch. Made from the finest quality wild caught anchovy and sea salt, Chef’s Cuvée has undergone double barrel aging, first in Red Boat’s handcrafted wood barrels and then in bourbon barrels, resulting in a flavor of greater complexity and integration. The color and richness of flavor are as extraordinary as the chefs who created it.