Which object best describes you and your work?

For me, the tasting glass is very important—something you should always have with you in my profession. It’s not about drinking a lot. But with it, you taste, you sample, you describe what you smell. Without tasting, we wouldn’t be able to produce any of our high-quality products. That’s what we do.

So tell us—who are you and what do you do?

My name is Mirco, Mirco Bösch. I have been working at Mosterei Möhl in Arbon, here at MoMö, for almost seven years. On the one hand, I am the host of the house and a master distiller. I also give various courses, tastings, and workshops, and I am responsible for the garden. I conduct tours and can occasionally be found at trade fairs. I'm a bit of a “jack of all trades.”

How did you discover your passion for distilling?

I used to work in hospitality as a bartender. So I was always surrounded by various spirits, mixing drinks. At some point, I became more interested in them. I wanted to continue my education, so I trained as a Swiss spirits sommelier. That’s when I discovered my passion for spirits.

Can you describe the process from the fruit to the bottles?

Normally, it goes like this: at the beginning of summer, I visit the farmers. I choose the farmers I source fruit from very carefully. Ideally, they are local farmers. We work with many farmers within a 40-kilometer radius. I go to their farm and talk with them. That’s how you get to know each other a bit. I look at how the farmer works, which fruit is available, and how the trees look. Sometimes you already select certain trees or specific fruit at this stage, always aiming for the best possible ripeness.

Throughout the summer, you trust the farmer to care for the chosen trees properly and hope the weather cooperates so the fruit develop as much sugar and flavor as possible. Then the fruit are harvested. Either the farmer delivers them, or we pick them up ourselves. After that, they are weighed, washed, and sorted.

After that, the fruit is ‘crushed’—that is, broken down into a pulp, called the mash. Then the pH is measured, adjusted if necessary, and the appropriate yeast is added. The properly filled barrels are sealed, fitted with fermentation locks, labeled, and stored. Then you wait for about 20–30 days. After this period, if the temperatures are ideal and the mash is in good condition, it is fully fermented.

Next comes the distillation. What slowly comes out of the distillery hoses carries usually between 75 and 83% alcohol by volume. The distillates are then stored in steel canisters or wooden barrels, waiting to be bottled. The desired alcohol content is adjusted depending on the product. Later, the spirits are bottled, sealed, and labeled. And then they are ready for sale.

What does a typical week or day look like for you in your work?

The autumn season is actually the busiest time for us. Ideally, the farmer calls the day before to announce that he’s coming—but that’s often not the case. Sometimes the phone rings, and it’s like, “I’ll be there in half an hour with two tons of apples.” Then you have to be ready. Then it’s all about processing the fruit as quickly as possible.

After that, it’s washing, mashing, measuring, and carefully processing. Other than that, we always have plenty to do in the orchard, and we often host guests here at MoMö. Most of alI want to sell the distilled spirits! That’s why it’s crucial that I, as the distiller, stay in contact with interested customers, talk about the products, and explain them.

Are there any rituals or habits that help you stay motivated and creative?

I rarely wake up unmotivated. I’m someone who enjoys going to work. Of course, creativity and motivation naturally fluctuate for me too. I draw inspiration from traveling. When I discover something interesting in a new place, it motivates me to try something new, explore a different direction, or experiment.