DAY 2 AT THE DSTNCMP²³.

However, after the opening celebration at the fortress the night before, some partygoers had carried on well past midnight at the “Stollen 1930.” Over 600 years ago, four men carved it 90 meters deep into the fortress hill over the course of 19 years. Originally used to chill beer, today it houses the gin bar of the legendary “Auracher Löchl.” With over 1,000 different varieties, it is considered one of the largest gin collections in the world.

Perhaps it was also because of the rain that fewer participants than expected moved between the session locations. However, everyone met up again at the central netzvitamineHUB for lunch. The buffet featured spiced yogurt with falafel, lentil curry with flatbread, hake fillet, and sweet-and-sour chicken breast, along with fruit juices, mineral water, or a glass of wine. The excellent catering from the Festungswirtschaft Kufstein.

The netzvitamineTEAM responded professionally to the inclement weather—and simply put together the vacation offers : Instead of a ride up the Kaiserlift, there was a rain-friendly panoramic hike on the Stadtberg, and the leisurely e-bike tour turned into a leisurely tour by bus to Albert Schmider’s schnapps distillery, located in a farmhouse that’s nearly 500 years old.

At Plangger’s rock cellar in Niederndorf, visitors could marvel at thousands of cheese wheels lined up on long shelves and, of course, sample the rich, tangy mountain cheese specialties. Others watched the glassblowers at work in the 265-year-old Riedel Glassworks , while still others were introduced to the secrets of the “Heldenorgel” at the fortress—with its 4,948 pipes, the world’s largest open-air organ.

However, many participants also spent the afternoon in the co-working area at netzvitamineHUB or at their hotels, checking their emails, networking—or simply getting in the mood for the evening event at the Alpengasthof Schneeberg.

On a winding drive, six buses took the participants to the destination, located at an altitude of 1,000 meters, via Thiersee on the north side of the Pendling. The imposing massif of Kufstein’s local mountain loomed darkly above the Inn River, shrouded in clouds, even as they walked to the bus parking lot.

Once they reached the top, five “Stoaschleidara” created a lively atmosphere with traditional “Kufstoana Tanzlmusig” during theDSTNCMP²³’s Tyrolean evening. Trombone, French horn, trumpet, washboard, tuba, and clarinet filled the wood-paneled parlors and dining rooms with polkas, waltzes, Bavarian folk dances, and Ländler, as well as evergreens from the ’50s and ’60s—all of which had the nearly 250 participants dancing.

Ham, cheese, lard, and salami were piled high on the rustic tables, while the buffet featured vegan appetizers. Baked potatoes, spinach and cheese dumplings, or schnitzel made from alpine pork satisfied even the heartiest appetites, and fruit salad with ice cream or Kaiserschmarrn with applesauce added so many calories that no one headed home hungry. Instead, everyone was in high spirits—fueled by wine, beer, and sheer joy—and many didn’t leave until after midnight, as the party continued into Carsten Gluth’s 58th birthday celebration. Through his company, C3 Carpe Connect Communications, Carsten has been responsible for the highly acclaimed social program and catering at DestinationCamp for years.