ABAS Distillery Story Hall
History
2002
2003
2014
2018
2020
2021
2022
2023
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Government Opens Brewing Industry to Private Enterprise
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Establishment of Can Chwen Shia Wine Villa (Old Facility)
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Establishment of Daan Mellow Distillery
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Completion of Factory Equipment Setup: Commencing Raw Material Production
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Introducing the New Brand 'ABAS'
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ABAS 53% Aged Liquor - 3 stars at the Belgium iTQi Flavor Awards
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Hai Chuan Chen Lu Aged Liquor - 2 stars at the Belgium iTQi Flavor Awards
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ABAS 16.8% Aged Plum Liqueur - 2 stars at the Belgium iTQi Flavor Awards
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Creating the ABAS Distillery Story Hall: Open for Public Tours and Liquor Tasting
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Hai Chuan Chen Lu Aging Liquo - Certified by the Ministry of Finance
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ABAS Jia An Pu Gift Set - TCOD Taichung Original Design Award by the Taichung City Cultural Affairs Bureau
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ABAS Citrus Liqueur - OTOP Taiwan Friendly Award from the Ministry of Economic Affairs Small and Medium Enterprise Administration.
The Brewing History of Taiwan
Winemaking in Taiwan has a history dating back to 1922 when the Japanese colonial government established a complete liquor monopoly, forbidding private brewing. The Kuomintang government continued this policy until 2002 when Taiwan joined the WTO, allowing private distilleries to apply for licenses. The monopoly system, while stabilizing government revenue, hindered the development of the private distillery industry. The Taiwan Tobacco and Liquor Corporation was the sole established winemaking entity during this period, contributing to a knowledge gap in the industry.
"This Year's Wine Ready Yet!?" —
Private Brews, the Flavor of Family
In the brief span of just over 20 years since the opening of private distilleries, the development of Taiwan's local spirits lacks the deep-rooted history seen in foreign centuries-old distilleries. However, when viewed through the lens of "private brews," Taiwan reveals a rich culture of winemaking. The founders, a husband and wife, embarked on the journey of the distillery business driven by the desire to pass down the unique flavor of their family's homemade rice wine.
Keeping the Unforgettable Flavor Intact:
A Journey Starting from the Stove in Our Own Kitchen
In the brief span of just over 20 years since the opening of private distilleries, the development of Taiwan's local spirits lacks the deep-rooted history seen in foreign centuries-old distilleries. However, when viewed through the lens of "private brews," Taiwan reveals a rich culture of winemaking. The founders, a husband and wife, embarked on the journey of the distillery business driven by the desire to pass down the unique flavor of their family's homemade rice wine.
Waiting for Flavorful Surprises:
Pure Grain Solid-State Fermentation
The conviction in winemaking is embodied in every sip of smoothness. In the crafting of sorghum liquor, ABAS adheres to the ancient brewing technique, distinct from the majority that adopts 'liquid-state fermentation' for sorghum liquor production. Opting for 'pure grain solid-state fermentation' takes nearly twenty times the time, with high costs and intricate processes, making it a rarity in Taiwan. Yet, during the extended fermentation period, each grain interacts independently with the fungi, creating a dazzling sensory experience akin to a vast galaxy. In addition to ethanol, solid-state fermentation imbues the spirit with rich octanoic acid ethyl esters, transforming the high-proof liquor into a nuanced, aromatic indulgence rather than the expected harshness, providing a wealth of layered flavors and a warm, lingering finish.
Solid-State Fermentation vs. Liquid-State Fermentation
Solid-State
Steps
Fermentation
Yield
Production Time
Flavor
Storage Time
Liquid-State
