started in 1897, when Dr. Uy Masuy arrived in Cebu from China. Soon after settling in Cebu, he opened a drugstore in the city’s commercial district, establishing himself not just as a man of medicine but also as a businessman. While running the drug store, Dr. Uy Masuy came up with the idea of concocting an herbal drink that would offer health benefits to his patrons. He called it “Vino Uy Masuy.”
But when the drink was out, the locals fondly called it “tambal sa kinabuhi,” or medicine of life. Dr. Uy Masuy started by offering the drink in small shots until the demand ballooned and the drink had to be sold in bottles. The success of Vino Uy Masuy inspired Dr. Uy Masuy to create more products that promoted physical wellbeing, which would become the trademark of the company up to this day. Production
The company follows a high standard production process. The basic ingredients of Uy Masuy products include demineralized water (reverse osmosis), herbal extracts and high-grade quadruple ethyl alcohol combined and aged to achieve the desired taste and consistency. The storage and mixing tanks used in the aging process is pharmaceutical grade stainless steel. Demineralization
Production uses demineralization, which is a process of removing undesirable contaminants to enhance the taste and essence of the herbs. It also eliminates parasites, bacteria, algae, viruses and fungi from the water. Bottling
Bottles are cleaned using a mechanized cleaning process. The bottles pass a sanitizing machine before passing through an automatic bottle washer machine at a temperature of 160 degrees. The bottles then pass through an automatic filling line, which includes an automatic filling machine, labeling machine and sealing machine. Uy Masuy Wine Factory Inc. products today include Fighter Wine Classic, Fifty Fifty, RedLion Sioktong, Red Falcon Mallorca, and Drunk Barista.
