Brewing Stories: The Timeless Legacy of Taitung’s Indigenous Liquor Culture

In Taitung, brewing is not just a craft; it is a bridge connecting generations and a vessel for cultural heritage. Liquor culture has long been intertwined with Indigenous community life, where the brewing of millet wine and glutinous rice wine serves as an important ritual in Harvest Festivals and communal gatherings. Each sip carries a story, echoing the wisdom of ancestors and the spirit of nature.

For generations, Taitung’s Indigenous peoples have used local wild chrysanthemum, Taiwan wampee, mountain jasmine, and Asiatic wormwood to enhance the flavor and medicinal properties of their brews. The use of traditional fermentation starters is a key technique in Indigenous brewing, allowing the microflora of the local natural environment to influence the taste of each batch. This centuries-old method is preserved by Truly Wine, a Taitung-based traditional Indigenous brewery, which upholds the philosophy of “letting the wine age naturally over time, carrying the essence of the land.”

In recent years, a new wave of Indigenous master brewers have emerged, dedicated to reviving and innovating Indigenous brewing culture. The launch of the signature Malikuda Dulan Liquor, blends ancient brewing wisdom with modern craftsmanship, making it a symbol of cultural resilience.

Beyond just a beverage, Indigenous liquor serves as a medium for communication with ancestral spirits, a tradition that continues in Taitung’s Indigenous communities. Through chanting, the voices of elders resonate, passing down knowledge from one generation to the next. As waves of progress sweep through Taitung, these brewing traditions remain steadfast, preserving the essence of Taitung’s Indigenous liquor culture for years to come.