From a garage company to a large company

Many world-famous companies have their origins in the garage. This is how the success story of the Wenger heating specialist Hargassner begins. Roman Kainhofer from Mining recently started his “Karolido Distillery” – in the garage.

Many successful large companies were founded in the garage. Yours too, Mr. Hargassner. What memories do you have of this “garage” time?

Hargassner: I had an excavating company at the time and my garage was a small excavating workshop. This is where I did my first tests on my wood chip heating system. It smoked every now and then, and opening the windows alone was sometimes a bit too little (laughs). I spent nights in the workshop until I optimized the combustion. That was pioneering work; there was nothing like it back then. I have fond memories of that time. At first I worked alone, then together with my brother.

Roman Kainhofer is in the garage stage. What is the most important thing for him now?

Hargassner: Perfect quality and 100 percent confidence. Keep developing your product because it is never finished. Always move on before the others are faster than you. Sitting back doesn’t work because the others don’t sleep, in any industry. If you are the best, you must remain the best.

Mr. Kainhofer, with Mr. Harrgassner it was a promise to the woman that he would build a heater that wouldn’t require her to add additional heat. What drives you?

Kainhofer: I am motivated by the idea of, in a certain way, driving forward a revolution in fine spirits and distillates. Distillates, especially in the fruit sector, have been established in our country for a long time, but are often undervalued. Schnapps is not necessarily drunk for pleasure. I would like to change that by producing distillates and refining them. I would like to use quality to raise awareness of the good Stamperl Edelbrand, a local fruit product.

Where does this interest come from?

I come from a farm with many fruit trees. Although there was never any burning at home, I am a pharmacist by profession and inevitably have a lot to do with these processes. I have always been interested in plants. My first product was absinthe, a product made from wormwood, fennel and anise. Growing this plant, seeing whether the cultivation works and creating a high-quality distillate from it, that was my first approach. And now I’m putting my heart and soul into it.

Mr. Hargassner, an empire has emerged from the small workshop. When did you realize you had made it?

Hargassner: There was never a specific time. I never thought the company would become this big. I was very happy when I was able to sell the first heaters and double the number. With the good product and the hard-working people, it all came about here. And luck. You also need luck. We simply had the right product at the right time.

“Bringing comfort into the house” was Mr. Hargassner’s guiding principle. Where do you want to go with your fires??

Kainhofer: I also have a leitmotif: the union of timelessness and modernity. By this I mean the Austrian, deeply rooted brandies combined with international products. In my case currently gin and absinthe, in the future perhaps other products such as whiskey or rum. I would like to develop new products, for example low-proof products, and add them to the portfolio.

Mr. Hargassner: A lot has changed in 40 years. Looking back, what was the one crucial investment?

Hargassner: The CNC machines made work easier and, above all, improved quality. A human can weld well, but a robot welds better. Basically, we always said: invest when I can afford it. We bought some used machines with which we were still able to produce the best quality. At that time, some colleagues who had also founded a company got completely into debt. So be careful, don’t go into debt! This is what I can advise every new beginner.

Mr. Kainhofer, what recent purchase has brought you a big step forward?

Kainhofer: A fruit elevator with a mill and a water bath makes my work a lot easier. In the past, the fruit had to be washed in the tractor bucket, skimmed and mixed in with a mill. Now it all happens in one machine. My new still brings more efficiency and increases quality. I do a lot of manual work, especially when it comes to picking fruit. This will remain so. For me: grow slowly, the quality grows with you, the costs are manageable and I can sleep peacefully (laughs). Hargassner: If you keep the attitude, I can only congratulate you.

What advice would you give to the young Anton Hargassner from 1984 today?

Hargassner: Be confident it will work.

Looking to the future, where do you see yourself in 20 years?

Kainhofer: Hopefully with a nice variety of products. It doesn’t always have to be Irish or Scottish whiskey. Maybe in 20 years I’ll open my 20 year old rum? I would also like to look back with satisfaction on the trust of my customers. Hargassner: I can only advise you to take care of the end customer, because in the end it is he who buys and not the wholesaler. Keep in touch with people to get a feel for what the end customer needs. Wishes change, and that is often overlooked.