«uisge», 2018

A complex process, profoundly nuanced by its original traditions, the tasting of whisky is an orchestration of all sensory impressions and not solely a matter of taste. Anaïs Wenger has collected a comprehensive series of stories and legends from purveyors and patrons she has met in distilleries and whisky bars in Switzerland, Ireland and Scotland and shares these tales with her audience — a ongoing narrative that in turn instigates more stories. With her tasting venue in the former stable of Kaserne Basel, Wenger analyzes the evaluative procedure of «savoirs» and «saveurs» in reference to the economic principle of enrichment, in which the value of a commodity rises according to the depth of its tradition and heritage. As a result, Wenger creates a new paradigm for the role of cultural assets in today’s society.