Tequila Joe's Collection |
| El Hombre |
| NOM: n/a (from the Philippines) Distillery: Destileria Limtuaco & Co., Inc. Area: n/a (from the Philippines) Aged: Unaged Barrel Type: n/a Bottle Size: 750ml Bottle Number: n/a Number of Distillations: 2 Alcohol Percentage: 40%/80 Proof Price: Gift From Adrian Blanco Current Website: http://www.limtuaco.com/home.html |
My Tasting Notes: n/a
Info on the Back of the Bottle: n/a
Other Info: This bottle of El Hombre was given to me by a good friend of mine,
Adrian Blanco, who brought it back from the Philippines. Unfortunately, I have never
been able to find much information about this bottle or even pictures of it.
Below is some information about the distillery:
“Destileria Limtuaco was established by a Chinese immigrant Lim Tua Co. Born of a
merchant family in Amoy, China, Lim Tua Co sailed for the Philippines in 1850 with the
blessings of the Chinese Emperor. He was then 36 years old and he was a Mandarin
trained in martial arts. But Lim Tua Co was also a merchant and had in his possession
a secret formula for medicinal wine that has been with his family for five generations.
Within two years of his arrival in the Philippines, Lim Tua Co had put this formula into
good use. He set up a distillery at 135 Gandara Street, Binondo, the Chinese quarter of
the city, beside the Pasig River, and began producing Vino de Chino, a bittersweet
brew derived from a variety of Chinese herbs. This wine was known to build up
stamina like today’s energy drinks and it became immensely popular among the
Filipinos men and women alike.
The drink soon became popularly known as Sioktong and through the years, this
Chinese word has become part of the Filipino language, referring to any locally – made
medicinal wine.
The founder of Destileria Limtuaco became an acknowledged leader in the Filipino
Chinese business community and in the distillery trade. To complete his integration into
Filipino life, Limtuaco took on a Christian name and became known to friends,
associates and heirs as Don Bonifacio Limtuaco.
Don Bonifacio had two children - Carlos and Andrea. It was his son Carlos whom he
hoped would take over the business. Carlos was therefore sent to prestigious Ateneo
de Manila for a Bachelor of Arts degree, class of 1889. Shortly after graduation, Carlos
sailed for Amoy, China, to visit his ancestral home where he died before reaching the
age of forty.
Unfortunately, like his only son, Don Bonifacio Limtuaco died while on a visit to Amoy in
1887. A nephew took over the distillery, steering the company through the turn of the
century. It was a period of turmoil for the country, marked by the Philippine revolution
and the entry of new allies, the Americans, into Philippine life.
In 1926, Limtuaco’s nephew, Lim Chay Seng, took over the helm of the company. Much
needed capital was pumped into distillery and production shifted from the home-
brewed concoction of Sioktong, anisados and tintos to other Western type liquors.
In 1937, James Limpe, a son of Lim Chay Seng, was placed at the helm of the
company. James Limpe, a professional manager, graduated in 1924 from the University
of Washington in Seattle, United States. It was he who introduced modern
management into the business.
In 1939, the distillery was transferred from the heart of Chinatown to the growing
industrial center in Grace Park, Kalookan City.
The second world war hit the Philippines in 1941 and it found Destileria Limtuaco at
odds with invading Japanese forces. Obeying a last minute order of USAFFE (United
States Armed Forces of the Far East) Commander General Douglas Mac Arthur for liquor
manufacturers to stop their operations and dump their liquor before the Japanese
entered the Open City of Manila, James Limpe was incarcerated in Fort Santiago along
with prominent American, Filipino and Chinese leaders of the community. Today a
marker stands at Fort Santiago to honor patriots like James Limpe who shared its
dungeons during the last war.
With the onset of world peace in 1945, James Limpe rebuilt Destileria Limtuaco and
began training his eldest son Julius in the business of running a distillery.
Julius Limpe was sent to the United States in 1946 to study business management at
the University of Indiana. In 1958, James relinquished his position of Chief Executive
Officer to Julius.
As he grew in the business, Julius Limpe learned the chemistry of liquor manufacturing
and became like his father, a master blender of whiskies, gins, brandies, rums, vodkas
and wines. Julius Limpe invented, developed and patented formulas and aging
processes that are today, part of the closely guarded secrets of the corporation. On
the other hand, the manager in him propelled Destileria Limtuaco to its present
position of primacy in the liquor industry. The distillery has over 30 different products,
which include local blends and foreign brands manufactured locally under license. It
has three bottling, processing and aging plants as well as many warehouses in Metro
Manila, which constitute the largest stock of aging spirits in oak barrels in the liquor
industry.
Today, the fifth generation 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.” -Destileria Limtuaco Website
Info on the Back of the Bottle: n/a
Other Info: This bottle of El Hombre was given to me by a good friend of mine,
Adrian Blanco, who brought it back from the Philippines. Unfortunately, I have never
been able to find much information about this bottle or even pictures of it.
Below is some information about the distillery:
“Destileria Limtuaco was established by a Chinese immigrant Lim Tua Co. Born of a
merchant family in Amoy, China, Lim Tua Co sailed for the Philippines in 1850 with the
blessings of the Chinese Emperor. He was then 36 years old and he was a Mandarin
trained in martial arts. But Lim Tua Co was also a merchant and had in his possession
a secret formula for medicinal wine that has been with his family for five generations.
Within two years of his arrival in the Philippines, Lim Tua Co had put this formula into
good use. He set up a distillery at 135 Gandara Street, Binondo, the Chinese quarter of
the city, beside the Pasig River, and began producing Vino de Chino, a bittersweet
brew derived from a variety of Chinese herbs. This wine was known to build up
stamina like today’s energy drinks and it became immensely popular among the
Filipinos men and women alike.
The drink soon became popularly known as Sioktong and through the years, this
Chinese word has become part of the Filipino language, referring to any locally – made
medicinal wine.
The founder of Destileria Limtuaco became an acknowledged leader in the Filipino
Chinese business community and in the distillery trade. To complete his integration into
Filipino life, Limtuaco took on a Christian name and became known to friends,
associates and heirs as Don Bonifacio Limtuaco.
Don Bonifacio had two children - Carlos and Andrea. It was his son Carlos whom he
hoped would take over the business. Carlos was therefore sent to prestigious Ateneo
de Manila for a Bachelor of Arts degree, class of 1889. Shortly after graduation, Carlos
sailed for Amoy, China, to visit his ancestral home where he died before reaching the
age of forty.
Unfortunately, like his only son, Don Bonifacio Limtuaco died while on a visit to Amoy in
1887. A nephew took over the distillery, steering the company through the turn of the
century. It was a period of turmoil for the country, marked by the Philippine revolution
and the entry of new allies, the Americans, into Philippine life.
In 1926, Limtuaco’s nephew, Lim Chay Seng, took over the helm of the company. Much
needed capital was pumped into distillery and production shifted from the home-
brewed concoction of Sioktong, anisados and tintos to other Western type liquors.
In 1937, James Limpe, a son of Lim Chay Seng, was placed at the helm of the
company. James Limpe, a professional manager, graduated in 1924 from the University
of Washington in Seattle, United States. It was he who introduced modern
management into the business.
In 1939, the distillery was transferred from the heart of Chinatown to the growing
industrial center in Grace Park, Kalookan City.
The second world war hit the Philippines in 1941 and it found Destileria Limtuaco at
odds with invading Japanese forces. Obeying a last minute order of USAFFE (United
States Armed Forces of the Far East) Commander General Douglas Mac Arthur for liquor
manufacturers to stop their operations and dump their liquor before the Japanese
entered the Open City of Manila, James Limpe was incarcerated in Fort Santiago along
with prominent American, Filipino and Chinese leaders of the community. Today a
marker stands at Fort Santiago to honor patriots like James Limpe who shared its
dungeons during the last war.
With the onset of world peace in 1945, James Limpe rebuilt Destileria Limtuaco and
began training his eldest son Julius in the business of running a distillery.
Julius Limpe was sent to the United States in 1946 to study business management at
the University of Indiana. In 1958, James relinquished his position of Chief Executive
Officer to Julius.
As he grew in the business, Julius Limpe learned the chemistry of liquor manufacturing
and became like his father, a master blender of whiskies, gins, brandies, rums, vodkas
and wines. Julius Limpe invented, developed and patented formulas and aging
processes that are today, part of the closely guarded secrets of the corporation. On
the other hand, the manager in him propelled Destileria Limtuaco to its present
position of primacy in the liquor industry. The distillery has over 30 different products,
which include local blends and foreign brands manufactured locally under license. It
has three bottling, processing and aging plants as well as many warehouses in Metro
Manila, which constitute the largest stock of aging spirits in oak barrels in the liquor
industry.
Today, the fifth generation 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.” -Destileria Limtuaco Website
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