A vineyard once stood near Hsinchu's Dongmen area a century ago. Its history now returns to the spotlight through "Turning Land into Liquor - Taiwan Local Spirits Exhibition" at "Or Xinchou House", tracing Taiwan's century-long development of local spirits from land and farming to brewing.

Visitors can explore brewing ingredients such as sweet potatoes and rice, while scent installations present the character of different local terroirs. Brewers also share how ingredients and local conditions shape the flavor of spirits from land to table.

Brewing techniques are another focus. Wine, beer and grain spirits are used to explain production from ingredient preparation and fermentation to distillation and aging, showing how the same agricultural products can develop different flavors through different methods.

Private brewing in Taiwan was once restricted by the alcohol tax system during Japanese rule and the 1922 Taiwan Monopoly Order. The postwar monopoly system continued for decades. After the monopoly was abolished in 2002, private distilleries reopened, and local spirits have developed for more than 20 years, with over 300 licensed private alcohol producers by 2026.

The exhibition is free on the fourth floor of "Or Xinchou House" through February 14, 2027. Exhibition and event information is available on the Hsinchu City Cultural Affairs Bureau website and the "Or Xinchou House" Facebook page.