Destileria Limtuaco & Co, the oldest distillery in continuous operation in the Philippines. Established by Bonifacio Lim Tua Co in Binondo, 1852. Introduced and popularized the Chinese medicinal wine known as Siok Hoc Tong or Sioktong. Offices and plant transferred to Grace Park in Caloon City, 1939. Moved to its present location in Balintawak, Quezon City, 1956.
Student/Senior: Php 50.00 Rates: Regular: Php 100.00 Premium (tour with liquor tasting): Php 200.00
Bahay na Bato
In 1979, Julius Limpe acquired archetypal bahay na bato specifically to enshrine the Destileria Limtuaco Museum.
Within the confines of this edifice are vestiges of the principles of design during the Spanish colonial rule. Little has been changed or altered in its floor plan or elevations; even the machuca tiles , escalera, zaguan and grillworks have been conserved. This structure has been preserved to bring us back to the time when the company planted its seeds in Manila. Evolving from vernacular bahay kubo, the bahay na bato synthesized the practical, environmental and cultural adaptation of the era. It serves as a solid yet elegant backdrop for the collection it now houses.
In 1979, Julius Limpe acquired archetypal bahay na bato specifically to enshrine the Destileria Limtuaco Museum.
Within the confines of this edifice are vestiges of the principles of design during the Spanish colonial rule. Little has been changed or altered in its floor plan or elevations; even the machuca tiles , escalera, zaguan and grillworks have been conserved. This structure has been preserved to bring us back to the time when the company planted its seeds in Manila. Evolving from vernacular bahay kubo, the bahay na bato synthesized the practical, environmental and cultural adaptation of the era. It serves as a solid yet elegant backdrop for the collection it now houses.
The stairs' form and concept appealed to me, and the full-frame window provided ample lighting.
Julius Limpe acquired archetypal bahay na bato specifically to enshrine the Destileria Limtuaco Museum.
What’s Behind the Name?
In 1850, a 36-year old Mandarin from Amoy, China, bade goodbye to his family and set out on a voyage to the Philippines. He carried with him a secret formula for a Chinese medicinal wine which had been with his family for five generations.
The young man was Lim Tua Co. In 1852, he set up a distillery in Manila’s old Binondo and produced Vino de Chino, a medicinal tonic wine made from a variety of choice Chinese herbs.
The wine, said to build up stamina, became popularly known as Sioktong and, through the years, it became a generic term for any kind of medicinal wine.
Lim Tua Co became a prominent figure in Filipino-Chinese society and adopted a Christian name, becoming known as Don Bonifacio Limtuaco.
As with his only son, Carlos, Don Bonifacio died on a visit to China, in 1887. A nephew, Lim Chay Seng, took over the business, pumped in much needed capital and also modernized the distillery.
In 1937, Lim Chay Seng passed the torch on to his son, James Limpe. A new generation of master blenders had emerged. In 1924, Limpe obtained a Bachelor’s degree in business administration from the University of Washington in the United States. He introduced modern management practices into the business.
In 1942, during the Japanese occupation, James Limpe was incarcerated at Fort Santiago, along with other prominent American, Filipino and Chinese patriots. He was imprisoned for following the order of General MacArthur to destroy all liquor stocks before the Japanese invasion of Manila. For being the only Philippine distillery to obey the order, Destileria Limtuaco’s properties were confiscated.
Following the American liberation in 1945, James Limpe rebuilt the distillery.
Julius has succeeded his father, James to continue four generations of liquor manufacturing tradition since 1852, keeping up the company’s reputation as leader of the Philippine wine-making industry. Destileria Limtuaco is known in the Far East as the oldest existing continental distillery firm.
Today, the fifth generation, headed by Olivia Limpe-Aw, is steering the company into the challenges of the 21st century. Appreciating its heritage, the company’s current management has maintained the wisdom gained from the past generations while utilizing modern advantages and gaining a contemporary edge in the industry.
It has reengineered its company into a streamlined organization, computerized most of its operational systems, and utilizes modern marketing and production techniques. However, it has remained true to the integrity and quality of Limtuaco’s products.
This is, indeed, a shining tribute to the dreams and visions of Don Bonifacio Limtuaco.
In 1850, a 36-year old Mandarin from Amoy, China, bade goodbye to his family and set out on a voyage to the Philippines. He carried with him a secret formula for a Chinese medicinal wine which had been with his family for five generations.
The young man was Lim Tua Co. In 1852, he set up a distillery in Manila’s old Binondo and produced Vino de Chino, a medicinal tonic wine made from a variety of choice Chinese herbs.
The wine, said to build up stamina, became popularly known as Sioktong and, through the years, it became a generic term for any kind of medicinal wine.
Lim Tua Co became a prominent figure in Filipino-Chinese society and adopted a Christian name, becoming known as Don Bonifacio Limtuaco.
As with his only son, Carlos, Don Bonifacio died on a visit to China, in 1887. A nephew, Lim Chay Seng, took over the business, pumped in much needed capital and also modernized the distillery.
In 1937, Lim Chay Seng passed the torch on to his son, James Limpe. A new generation of master blenders had emerged. In 1924, Limpe obtained a Bachelor’s degree in business administration from the University of Washington in the United States. He introduced modern management practices into the business.
In 1942, during the Japanese occupation, James Limpe was incarcerated at Fort Santiago, along with other prominent American, Filipino and Chinese patriots. He was imprisoned for following the order of General MacArthur to destroy all liquor stocks before the Japanese invasion of Manila. For being the only Philippine distillery to obey the order, Destileria Limtuaco’s properties were confiscated.
Following the American liberation in 1945, James Limpe rebuilt the distillery.
Julius has succeeded his father, James to continue four generations of liquor manufacturing tradition since 1852, keeping up the company’s reputation as leader of the Philippine wine-making industry. Destileria Limtuaco is known in the Far East as the oldest existing continental distillery firm.
Today, the fifth generation, headed by Olivia Limpe-Aw, is steering the company into the challenges of the 21st century. Appreciating its heritage, the company’s current management has maintained the wisdom gained from the past generations while utilizing modern advantages and gaining a contemporary edge in the industry.
It has reengineered its company into a streamlined organization, computerized most of its operational systems, and utilizes modern marketing and production techniques. However, it has remained true to the integrity and quality of Limtuaco’s products.
This is, indeed, a shining tribute to the dreams and visions of Don Bonifacio Limtuaco.
The wedding picture of James Limpe and Teh Siu Yong
Lim Tua Co (1850). The founder of Destileria Limtuaco became an acknowledged leader in the Filipino Chinese business community and in the distillery trade.
James Limpe graduating from University of Washington with the Bachelors degree in Business Management
Old building of Destileria Limtuaco & Co., Inc.
The Process
The process begins with the delivery of refined neutral spirits which are shipped to the various plants in large trailers. The spirits are first stored in giant stainless steel tanks before they are processed into liquor. The liquor is then mixed in huge 5,000 gallon wooden vats fashioned out of guijo, a refined local oak. To produce some of the county's best known brandies and whiskies, the liquor is then placed in oak barrels imported form the United States where it is slowly and patiently mellowed. Limtuaco has the largest inventory of aging barrels in the local distilling industry. The aging technique developed by Julius Limpe, allows for an accelerated process that saves on time while the liquor attains its true physical age quality. This method has been duly patented in South Africa, England, Ireland and the Philippines. Before the liquor is bottled, it is purified through several stainless steel filtering machines to ensure clarity and brilliance of the filtrates. The bottling operation is scientific. As liquor is pumped into sterilized bottles in stainless steel assembly lines, the bottles are capped, labeled and sealed in quick succession. Licensed chemists then makes the needed checks on bottles of liquor from the assembly line for clarity, aroma, smoothness and color. To produce Limtuaco's well-known gin brands, a copper gin pot still, imported from Germany, is used to distill London dry gins in a process that is traditionally English. The distillery also produces London Dry Gin using the pot still process from selected botanicals under license from Duncan Gilbey and Matheson, and Britannia Distillers Ltd. of England. Oak barrels imported from the United States ensure proper aging, that is, the slow patient mellowing of Limtuaco’s products, which are the basis for the largest inventory of aging barrels in the local distilling industry.
The process begins with the delivery of refined neutral spirits which are shipped to the various plants in large trailers. The spirits are first stored in giant stainless steel tanks before they are processed into liquor. The liquor is then mixed in huge 5,000 gallon wooden vats fashioned out of guijo, a refined local oak. To produce some of the county's best known brandies and whiskies, the liquor is then placed in oak barrels imported form the United States where it is slowly and patiently mellowed. Limtuaco has the largest inventory of aging barrels in the local distilling industry. The aging technique developed by Julius Limpe, allows for an accelerated process that saves on time while the liquor attains its true physical age quality. This method has been duly patented in South Africa, England, Ireland and the Philippines. Before the liquor is bottled, it is purified through several stainless steel filtering machines to ensure clarity and brilliance of the filtrates. The bottling operation is scientific. As liquor is pumped into sterilized bottles in stainless steel assembly lines, the bottles are capped, labeled and sealed in quick succession. Licensed chemists then makes the needed checks on bottles of liquor from the assembly line for clarity, aroma, smoothness and color. To produce Limtuaco's well-known gin brands, a copper gin pot still, imported from Germany, is used to distill London dry gins in a process that is traditionally English. The distillery also produces London Dry Gin using the pot still process from selected botanicals under license from Duncan Gilbey and Matheson, and Britannia Distillers Ltd. of England. Oak barrels imported from the United States ensure proper aging, that is, the slow patient mellowing of Limtuaco’s products, which are the basis for the largest inventory of aging barrels in the local distilling industry.
Since the company was using paper labels that are not self-adhesive, the management bought a label paster to facilitate the operation. Each labeler has to have one Pot Devin Machine. Labels are slipped quickly through the roller that dispenses enough formulated glue. Then, the labeler can already attach the label to the product-filled bottle.
This Manual Crowner (Tansan Machine) was bought by James Limpe in 1945. This was used to crown bottles especially that of Siok Tong bottles. Manually, operated, it can crown an average of 30 cases of 375 ml bottles (24/1) per hour.
This was among the first US-made computer units bought by Julium Limpe. It was a one-piece desktop Monroe computer with a monochrome monitor and two 5.5 floppy disk drives. This was used by the Credit & Collection Department from the late 1980s to the early 1990s, mainly to control accounts receivable.
This was a 1972 model of the Sanyo Cash Register. This was used by the company cashier during the helm of Julius Limpe of the company.
Today, the fifth generation, headed by Olivia Limpe-Aw, is steering the company into the challenges of the 21st century.
The old-style way of packaging before delivery to the market.
Secret formulas
These old phones were the ones used in the Limtuaco Office at EDSA, Quezon City, since the late 1960s.
The museum staff shows us the actual fermented dark rum. It has a strong odor and a powerful flavor.
Here are more details:
Address: 482 San Juan de Letran St., Intramuros, Manila, Metro Manila, Manila, Philippines
Operating Hours: Tuesday to Sunday ( 9:00 am to 5:00 pm)
Contact Numbers: (02) 485 9621 | (632) 8-361-7491
Email Address: [email protected]
Facebook Page: DLCIMuseum
Instagram: destilerialimtuaco
Website: limtuaco.com
Rates
Student/Senior: Php 50.00
Regular: Php 100.00
Premium (tour with liquor tasting): Php 200.00
Address: 482 San Juan de Letran St., Intramuros, Manila, Metro Manila, Manila, Philippines
Operating Hours: Tuesday to Sunday ( 9:00 am to 5:00 pm)
Contact Numbers: (02) 485 9621 | (632) 8-361-7491
Email Address: [email protected]
Facebook Page: DLCIMuseum
Instagram: destilerialimtuaco
Website: limtuaco.com
Rates
Student/Senior: Php 50.00
Regular: Php 100.00
Premium (tour with liquor tasting): Php 200.00
