Kinmen Distillery is a state-run distillery founded in 1952 as an offshoot of Kinmen's wartime economic control office, beginning full production the following year and renamed Kinmen Distillery in 1956. Using locally grown dryland sorghum and groundwater from Kinmen's granite bedrock, it employs a double-steaming, double-fermenting solid-state process to produce Kinmen Kaoliang, one of Taiwan's highest-volume spirits.
The predecessor of Kinmen Distillery, an economic-control-office distillery, was established on September 3, 1952, with Ye Huacheng appointed as head of the technical department; full production began on February 1, 1953 at the new Jiulongjiang plant, and the enterprise was renamed Kinmen Distillery in 1956. Kinmen Kaoliang is made from locally grown dryland sorghum and spring water from Kinmen's granite bedrock, using a traditional double-steaming, double-fermenting solid-state fermentation process.
Highlights of the Kinmen Distillery (Jincheng Plant)
The distillery was established in close connection with the military government's fiscal needs; during the period of military control, distillery revenues directly supported military construction and civilian expenses. Kinmen Kaoliang is made using traditional solid-state fermentation, with locally grown sorghum (though some raw materials now come from elsewhere) and the island's distinctive groundwater. The facilities have been expanded several times and are now a full-scale spirits production base.
The visitor center displays historical materials on the production of Kaoliang, explanations of the fermentation process, and a display of products from various years. Part of the production area is open for visitors to observe, including a viewing route past fermentation tanks and distillation equipment. The distillery shop sells Kaoliang in various sizes and also offers gift items derived from the liquor.
Tips for Getting the Most Out of Your Visit
Practical Information
Getting There & Hours
- The Kinmen Distillery Jincheng Plant is on Guangqian Road in Jincheng Town center, within walking distance of Juguang Tower and Jincheng Old Street. It works well as one stop on a town walking route.
- For opening hours and tour schedules, check the official Kinmen Distillery website. Visitor numbers are higher on holiday weekends; non-holiday visits are recommended.
Nearby Connections
- Jincheng Old Street (Mofan Street) is within walking distance; after picking up Kaoliang, continue to the old street for peanut candy and cleavers.
- Juguang Tower is also within the town's walking range, and the two can be combined into a half-day cultural walking route through Jincheng Town.
Sources: Kinmen Distillery official information; Wikipedia entry on Kinmen Distillery. Photos pending replacement with Dio's own shots.
Frequently Asked Questions
When was Kinmen Distillery founded?
Its predecessor was established on September 3, 1952, began full production in February 1953, and was renamed Kinmen Distillery in 1956.
What is Kinmen Kaoliang made from?
It is made from locally grown dryland sorghum and spring water drawn from Kinmen's granite bedrock, using a traditional double-steaming, double-fermenting solid-state process.
Who laid the technical foundation for Kinmen Kaoliang?
Ye Huacheng, appointed head of the technical department in 1952, was a key figure in establishing the distillery's early production techniques.
Sources
- 金門酒廠 - 維基百科 — 創立年份、更名沿革、釀造工藝