Construction has been underway since September 2019. Now the doors are opening and with them a new world for the craft of distilling, enjoyment and experience. "A milestone in the Swiss spirits industry," says Augustin Mettler, president of Die Schweizer Brenner. "A tourist beacon that will carry Thurgau out into the world," says a delighted Rolf Müller, managing director of Thurgau Tourism. "Thurgau is grateful for this success story," says Walter Schönholzer, president of the cantonal government, in praise of the work and investments made by the owner couple Martina and Andy Bössow and their team.

100-year-old tradition of enjoyment reinvented

Macardo started in 2007 in a small cheese dairy in Strohwilen. The new location is just two kilometers away. With the new building, Macardo wants to continue a tradition of enjoyment here. For this reason, the cheese dairy building has been preserved. The new distillery is located in it. Around it are the barrel cellar, premium B&B, Honesty Bar, Cigar Lounge, event location and walk-in store. "Our history shows that people not only wanted to buy our products, they also wanted to see where and how we make them. That's why we invented the Macardo world of enjoyment and experience," says Bössow, explaining the concept, whose architecture bears the signature of Florian Öttl.

The recipe for success also includes a world first

Macardo belongs to the generation of young distilleries. All the more remarkable is its track record, which includes over 20 national and international awards. Andy Bössow explains the recipe for success as follows: "Swissness, tradition, innovation, craftsmanship, small-batch, premium quality and sustainability. A philosophy that we can pursue even more specifically in the new building." With this, Bössow also addresses the new barrel warehouse. For this, Macardo has set itself particularly high goals and developed an innovation together with the Winterthur University of Applied Sciences. "We call it Drum Storage 4.0," Andy Bössow says proudly. "In our barrel storage, there is a microclimate that allows for the best aging. The barrels are individually suspended and monitored with sensors." Considering that barrel and maturation determine around 60% of the final distillate quality and character, this is an investment that is likely to pay off.

Sustainability concept leads the way for the firing scene

Looking at the complex construction of Macardo today, one inevitably asks the question of how much energy must be provided for operation. Bössow and his team have also found a contemporary answer to this. The new building is a multigenerational project and is based on a sustainability concept that is unique in the distillery scene, he says. "No other distillery is designed like Macardo. We use firewood, solar energy, geothermal energy, water from our own source and regional ingredients. Thanks to our cycle, not a log of wood, not a kWh, not a liter of water, and not a raw material is wasted," says Andy Bössow. And even biogas is produced from the combustion waste on a nearby farm, he adds. 

Two whiskey novelties for the opening

Whether so much novelty may not be missing, with which everything has begun: The Swiss Premium Whisky from Macardo. Just at the opening, the noble distillery launches two new whiskies. The "Opening Edition 1904" and "The Slightly Smoky", both single malts. 

We would have liked to present them in person during the open day. Unfortunately, this is not possible due to COVID19. Nevertheless, the store will open on 28.11.2020. From then on, the walk-in store, the Honesty Bar with Cigar Lounge and the Premium B&B will be open. And guided tours are also possible. In small groups.

Author: Chief Thing

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