The facility is built on the site of the former Yilan Distillery, which has been in operation since 1909.
Red yeast rice wine, known as 'Hong Qu,' is the facility's specialty and was historically a staple in Taiwanese cooking and traditional medicine.
The museum grounds include an industrial heritage park featuring vintage distillery tanks and equipment preserved from the early 1900s.
It is one of the few remaining locations where industrial-scale traditional brewing methods from the Japanese colonial period are documented and displayed.
The Yilan Distillery Chia Chi Lan Wine Museum is managed by the state-owned Taiwan Tobacco and Liquor Corporation, situated on the grounds of a distillery established in 1909. It showcases the history of Taiwanese red yeast rice wine production, particularly the iconic Chia Chi Lan brand. Visitors can explore the manufacturing evolution of spirits through historical equipment and static displays. The site features an educational gallery detailing the fermentation process and the cultural significance of winemaking in Yilan. A retail section allows for the tasting and purchase of local distillery products and related merchandise. The grounds retain architectural remnants of the Japanese colonial era, reflecting early 20th-century industrial design. It serves as a regional hub for preserving the heritage of traditional brewing techniques in northeastern Taiwan.
The outdoor display area featuring the large, rusted vintage distillery vats and industrial equipment.
Sample the red yeast ice cream available at the on-site shop.
Check the back area of the compound for outdoor historical equipment displays which are often missed by casual visitors.
Inquire about seasonal limited-edition spirits that are only sold directly at this location.
Do not mistake the retail shop for the museum entrance; walk through the industrial park area to reach the main exhibition hall.
