Thurgau is known for its apple crops and sometimes also for the fruit brandies that are made from them. But excellent apple products are not all that the canton in eastern Switzerland is capable of, as the Macardo distillery proves. The Thurgau-based company is in fact causing a sensation with whiskey - i.e. grain brandies. A milestone in the company's history is the recent opening of its new site in the little village of Strohwilen. A particularly sustainably designed distillation plant can be found here, along with an innovative barrel storage facility, a luxury bed & breakfast, an Honesty Bar complete with a selection of cigars, a store, and a large event room.

The Macardo distillery belongs to the couple Martina and Andy Bössow, who also planned and implemented the new building. It all began in 2007 when the first whisky was distilled in a small cheese dairy just a few kilometers from the new building. As chance would have it, the new building is also located on the site of a cheese dairy built in 1904. The project is groundbreaking not only architecturally, but especially from an energy perspective. The kilns are powered by solar energy, and if this is not sufficient, firewood from the region's forests is used. In turn, the waste heat from the firing process is used to generate energy; nothing is to be wasted.

Also special is the barrel warehouse, where the weight of each barrel is automatically recorded and controlled. This enables the Macardo team to track and control the development and, above all, the shrinkage - also known as Angel's Share - in each individual barrel. The system was developed together with the Zurich University of Applied Sciences in Winterthur. A world first, developed in eastern Switzerland.

The "Master Distiller" at Macardo is the Austrian Bartholomäus Fink. Together with owner and spirits enthusiast Andy Bussöw, he is always on the lookout for product innovations. In addition to whiskey, Macardo also produces vieille and marc brandies, rum, gin, vodka, vermouth, and a Thurgau bourbon that is called Thurbon for legal reasons. Local raw materials are used for this - in other words, Thurgau corn. The water for the process comes from the company's own spring.

The owner couple Martina and Andy Bussöw have not only built a production facility in Strohwilen, but have created a true world of experience. The building has ten luxurious rooms as well as apartments for longer stays. A special highlight is also the Honesty Bar where guests can enjoy self-service drinks. Cigar smoking is expressly permitted here. From November 30 until the end of December 2020, guided tours in small groups of 6 people can be booked free of charge.

Author: Benjamin Herzog

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