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Ruou can can be found in any village in the Central Highlands. Dark reddish brown in color, the liquor has a sweet flavor and a slightly spicy scent.
To make ruou can, peoples use rice, glutinous rice, cassava or corn, all mixed with a type of leaf used as yeast are kept in a terra-cotta jar known as a che and fermented for a month. Usually the jars are buried deep in the earth for as long as possible until the liquid turns dense and yellow like honey. The only exception is wine made of cassava, which turns sour if kept too long.
Ruou can should always be drunk as a group, and only one straw is used.
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