The drum store of the future – designed in Winterthur
The ZHAW students Ivan Krajinovic and Lars Müggler developed the “barrel storage 4.0”. It enables an optimal maturation of whiskey distillates.
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–The barrels of the distillery have recently been stored macardo on steel girders. This makes weighing easier.
Photo: Enzo Lopardo
An intense scent of peat, some leather and hay flows from the 180 wooden barrels made of American white oak into the premises of the Macardo distillery in the canton of Thurgau. Not only whiskey is stored in the barrels, but also a lot of technology. Sensors measure the climatic conditions in the wooden tanks.
Because during years of storage, environmental factors such as temperature and humidity influence the whiskey’s ripening process. Since there are sometimes different conditions within a cellar, this can lead to different volume percentages in the distillates of the individual barrels after a few years. But the distillers want a homogeneous product, as pure and uniform as possible.
