Home-made: The bricks specially designed for this building mystically cloak a South Tyrolean whisky distillery. Unusual, because the smoky brandy is not necessarily associated with Italy. Yet conditions such as clear water and good grain make the Venosta Valley virtually predestined for it. Architect Werner Tscholl accepted the challenge.
Home-made: The bricks specially designed for this building mystically cloak a South Tyrolean whisky distillery. Unusual, because the smoky brandy is not necessarily associated with Italy. Yet conditions such as clear water and good grain make the Venosta Valley virtually predestined for it. Architect Werner Tscholl accepted the challenge.
Baumeister: The “Puni” whisky distillery is unique not only in South Tyrol, but in the whole of Italy. How did the construction contract come about and how did you come up with the idea of a distillery in your home region?
Werner Tscholl: That’s a somewhat longer story. The first time I heard about the idea was during the restoration of Sigmundskron Castle, the Messner Mountain Museum in Bolzano. Albrecht Ebensprenger, founder of the whisky distillery, is a Baumeister himself and restores old castles and fortresses. At the end of the joint project in Bolzano, we sat together as a team and asked him what project he would like to work on next. His answer: a whisky distillery. We all looked at each other and smiled. It was simply unthinkable that anyone would come up with the idea of building a whisky distillery in Val Venosta/Vinschgau. A few years later, he approached me again and asked directly: Do you want to design this distillery for me or not? After a brief hesitation – is he joking now? – I said yes, of course.
B: But doesn’t whisky need sea air and the Scottish moors?
W T: No. What’s important is the pure, crystal-clear water. And we also have that here in Val Venosta/Vinschgau. Puni is not only the name of the distillery, but also a river in the upper Vinschgau Valley, whose water is used for the whisky.
B: And the tradition of a fruit or grain distillery is actually also present in Val Venosta/Vinschgau, isn’t it?
W T: Yes, the tradition would be there. But no one has ever thought of building a whisky distillery. The idea here is exactly right: the Venosta Valley used to be the granary of Tyrol. A lot of very good grain was grown here. And grain, along with water, is the main component of whisky. So the Venosta Valley is actually predestined for a whisky distillery, its own whisky.
B: When you think of South Tyrol and the building materials there, you don’t immediately associate red brick buildings. How did this choice come about?
W T: The red bricks are commonly used in rural areas of South Tyrol for ventilation windows in farm buildings. Brick hole patterns have been used for a very, very long time to ventilate hay, for example. Nevertheless, it is not so present. Only in retrospect did I realize that there was such a farm building opposite the house where I grew up. This pattern clearly shaped me unconsciously in my youth. And since the whisky distillery is a modern farm building, this association fits.
B: Has the traditional architecture around Glurns also influenced you in other ways?
W T: The Upper Venosta Valley is a Romanesque place. This means that the architecture is very sparse and poor; the materials are simple and uniform – that’s what we wanted to show: this sparseness, this Romanesque. In principle, brick is a very modest building material, but when put together in this way, it radiates a certain dignity despite its simplicity. We are more interested in the atmosphere of a place than in traditional barn buildings.
B: So the brick and its format were decisive for the architectural form?
W T: Exactly. The client is a very good Baumeister and therefore wanted to build his whisky distillery himself. We wanted to challenge him as a bricklayer and design a distillery that ultimately looks very simple but is extremely difficult to build. Every horizontal and vertical line had to be right for the building to look like this. If a brick was out of line, you would notice it immediately. It was an adventure. But the client succeeded, because it really was the work of experts. And because everything is his handiwork – including the brick firing – the project was feasible in terms of cost. The aspect of firing whisky and bricks also determined the choice of materials.
B: Are there also structural qualities of the brick?
W T: Yes, the ventilation element that bricks have. There were also originally plans to use glass bricks. But that would have had no historical value. Brick has been used so many times before in history, and it was intended to reflect this history here.
B: Is the brick used a regular product?
W T: Commercially available bricks measuring 12 by 24 centimetres were used for the interior. But these were too small for the exterior façade and window openings. That’s why we decided to produce the bricks ourselves and double their size to 24 by 48 centimetres. The blocks would have been far too heavy in this format if they had been completely filled, and that would not have been technically feasible. That’s why the brick blocks – 5,500 in total – were cast extra hollow. In addition, we were not allowed to use mortar, because otherwise the gaps between the joints would have been visible. We had to glue the whole thing together.
B: What spatial effect did you aim for with the brick pattern?
W T: The perforated brick façade allowed us to do several things. You can see in from the outside, but it’s not clear what’s going on inside. A mysterious atmosphere is created, as is usual when burning alcohol. Inside, we have this diffuse light, which creates an equally mysterious atmosphere. At the same time, each individual hole in the brick façade reveals a perfect, small picture as a section of the landscape. In the mind’s eye, the images then come together again to form an overall picture.
B: Why does the building consist of two independent shells – an inner shell of reflective glass surfaces and black panels and an outer shell of cement bricks?
W T: There are two reasons for this. Firstly, we wanted to create a threshold that visitors could cross without entering the building directly. In this way, we enabled them to take a tour of the brick façade from the inside and at the same time vaguely see into the rooms of the distillery through the reflective glass façade. This intermediate space and the fact that there is only one small entrance brings with it a certain mystique. Visitors sense this: they come in and become calmer, almost reverent. The second reason is a very simple one: we knew nothing about whisky distilling or how to build a functional distillery. With a front façade, we are able to constantly change the interior for function without interfering with the architectural shell or being dependent on windows. At the same time, we conceal the view of the internal changes. During construction, we were able to respond to suggestions from the Scottish engineers and perfect the interior to create a true Scottish distillery.
B: To what extent did Scottish architecture play a role in the design?
W T: It was the first time we had designed something like this. That’s why we traveled around a lot and looked at distilleries; we wanted to get advice from the experienced Scots – and we did. But we implemented everything differently to how it is done in Scotland. Even the stills are made in Scotland, but according to the client’s own ideas. During all our visits to Scotland and the distilleries we visited throughout Europe, we noticed one thing: Distilleries are usually chaotic. There are silos, stainless steel tanks, sheds, warehouses, production rooms and more. A distillery building is always a conglomerate that has slowly evolved, but doesn’t really fit together anywhere. There were hardly any old distilleries that looked really nice. We didn’t want that. We wanted to create a uniform, cohesive building in which we could incorporate everything that would otherwise have been added over the years. So we see the influence from Scotland in the fact that we didn’t imitate the Scottish gathering places, but rather their experience and housed the necessary functional spaces compactly in one building.
B: The distillery was completed almost a decade ago. How was it received by the South Tyroleans?
W T: It has been very well received from day one, because visitors – whether experts or laypeople – understand or intuitively experience what we wanted to express. For me, that is one of the most important criteria in architecture.
B: For a long time, the Venosta Valley was dominated by an agricultural fruit monoculture, from which biodiversity and building culture suffered. Would you say that the whisky distillery has succeeded in making the local production of rye attractive?
W T: There has definitely been an impetus. If you drive through the Vinschgau Valley today, you notice that many grain fields are being planted again and farmers are reviving the tradition. Such changes don’t happen overnight, of course, and ten years is not a lot of time. It will take several more impulses, but a start has been made. Since the distillery has been built and more grain has been grown, people’s awareness has changed. What fascinates me most about the project is that someone comes along and shows what a landscape is like, what it was like in history, what was cultivated and what is possible there. The client has turned this into reality with his idea and made a difference in this landscape.
Not whisky, but wine: in Ancy-Dornot in Lorraine, the Nancy-based architecture firm Gens has built a new building for the Les Béliers winery.