Taichung Distillery Introduction
The origins of the Taichung Distillery can be traced back to the privately owned "Taisho Sake Company Taichung Factory" established during the Japanese colonial period in 1916 in the South District of Taichung City. It primarily produced sake and rice wine and became the largest distillery in Central Taiwan. After the implementation of the liquor monopoly system in 1922, this private facility was expropriated by the Taiwan Governor-General's Office and transformed into the "Taiwan Governor-General's Monopoly Bureau Taichung Distillery," subsequently expanding its site to meet increased production demands. After World War II, the Taichung Distillery was taken over by the Kuomintang government, and after several changes, it was officially renamed the "Taiwan Provincial Tobacco and Liquor Monopoly Bureau Taichung Distillery" in 1957. The distillery is renowned for developing yellow rice wine and high-concentration fermented rice wine, and in response to market demand in the 1960s, it actively developed a new product, "Hua Diao Wine," which became popular after its launch and won the "Gold Medal" from the World Liquor Evaluation Committee in 1988. Due to aging equipment, environmental concerns, and urban planning issues, the Taichung Distillery was relocated to the Taichung Industrial Zone in 1998. The new facility was built with an overall planning approach, integrating traditional brewing principles with advanced automation control systems and standard operating procedures, making it the first distillery in Taiwan to pass GMP certification. The "Old Taichung Distillery Area," featuring clear water brick walls, a traditional Japanese hall, and large wooden-span factories, was designated a historical building by the Taichung City Government in 2002 and included in the planned area for the Taichung Cultural and Creative Industries Park. After moving and restructuring, besides its main products of distilled rice wine and brewed yellow rice wine, the Taichung Distillery launched "Yongkang Wine" in 1999 with a recipe provided by Mr. Chen Lifu, made from a blend of 22 traditional Chinese medicinal ingredients and high-quality rice. This authentic Chinese health wine is renowned for its delicate and elegant flavor, appreciated not only for drinking but also for its health benefits, gaining popularity among consumers. Following Taiwan's accession to the WTO, the liquor monopoly system was abolished, and the Taiwan Provincial Tobacco and Liquor Monopoly Bureau was restructured into the Taiwan Tobacco and Liquor Corporation. The Taichung Distillery then shifted towards a consumer-oriented approach to develop diversified products. In recent years, in addition to steadily producing the most commonly produced rice wine, it has also committed to developing new diversified alcoholic products, including oligosaccharides, fruit vinegar, and red yeast rice products, fully utilizing the plant area, increasing production capacity, and improving equipment utilization. Text source: Taichung Distillery official website.
