A bagpiper and a drummer welcome guests to the Macardo distillery. They symbolize the country of origin of whiskey. The Bössow family's major project is also about fine spirits. Within two years, they have turned an idea into a new tourist highlight in the community of Amlikon-Bissegg, their Macardo world of enjoyment and experience. In addition to the distillery and the store, it also offers guest rooms, a large event room and a lounge.

In his welcoming address, government president Walter Schönholzer praised the project. It corresponds exactly to the Terroir Initiative in the Thurgau government's Strategy 2040: "Macardo combines food, hotels, gastronomy and tourism in an exemplary way in this project. And the products are fantastic" Thomas Ochs, mayor of Amlikon-Bissegg, also joins the ranks of the congratulators. "We are proud to have such a location and successful company in the community." He said he was impressed by the passion of the Bössow family and their employees for the distillery.

From one cheese dairy to the next

Andy Bössow is very happy about the completion of the new Macardo World. "I am fascinated by distilling, the refinement of raw materials. For a very long time, relevant technical literature was my bedtime reading," says the owner to the media and guests. He and his wife Martina had taken over the Macardo distillery in the old Strohwilen cheese dairy in 2015. "Soon the space was no longer enough and we started looking for a larger project." They found what they were looking for in the hamlet of Kreuz, again in an old cheese dairy. In just one year, they had the old building converted into a distillery and built a large new building next to it. Sustainability was particularly important to them, says Bössow. "We cool with spring water, heat with wood, solar energy and geothermal energy. No energy is lost anywhere. Wastewater is also used, and the stillage - the residue from the burning process - is turned into energy in a biogas plant."

Sleep with a view of meadows and the Säntis mountain

In addition to the main business, the production of whiskies, fruit brandies and other spirits, Macardo now also offers a hotel business. "We have ten B&B rooms, plus two apartments," says Martina Bössow. "I started my professional career in the hotel business and have now come back to it after many detours," says the landlady. In the color design of the rooms, reference was made to the distillery. So there are rooms black like a barrel from the inside, yellow like the pears in the Vieille Poire or brown like barrels. Meadows stretch out in front of the windows and the Alpstein shines in the distance.

Most modern drum storage in the world

The Bössows are particularly proud of their barrel storage facility. "It is unique in the world," says Andy Bössow. Each barrel is individually suspended and stands on a scale. "This allows us to access each barrel and accurately measure evaporation - the so-called Angel's share. In addition, we can control humidity and temperature in the barrel storage area." Due to the Corona situation, Bössows had to cancel the originally planned opening ceremony for the public. The world of enjoyment and experience will be open to customers and guests from November 28.

Bourbon becomes Thurbon

With its bourbon made from corn, rye and barley, the Macardo distillery has already won awards. This also drew the attention of the American Bourbon Association to the product from Thurgau. "We received some nasty letters and threats of legal action as a result," says Andy Bössow. Bourbon is only allowed to be called whiskeys produced in America. "Then one day I came up with the name Thurbon. It sounds similar and includes the regional reference. After all, the Thur flows through the community." He has now registered the name.

Author: Mario Testa

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