Three Wrens Distillery is based in Combermere near Whitchurch in Cheshire, just a mile from the Shropshire border. In launching the distillery in 2019, founder Nick Wadeson realised a lifelong dream after gaining 20 years of experience in the drinks and spirits industry as a cocktail bartender and a sales and brand manager for global gin brands. With Nick and his family of three hailing from nearby Wrenbury, this was the inspiration for the Three Wrens name.
The distillery and brand have gone from strength to strength since 2019, now boasting a wonderfully spacious distillery building and offering tours, tastings and gin making experiences in a beautifully rural setting. The distillery is home to a shop, cocktail bar, gin refill station, tasting tables, mini stills and a wall of botanical options for gin making experiences, and of course a dedicated production area where the copper stills gleam. And in July 2024 Three Wrens also opened 'The Nest' on Pepper Street in Nantwich - a gin bar, shop and distillery offering tastings, distilling experiences, and an array of cocktails.
If you visit Three Wrens Distillery for a Gin Making Experience, you have a wonderful day in store! After a warm welcome at the distillery, you'll get to enjoy a welcome cocktail before taking to your workstation, complete with mini copper stills. You learn all about the distillation process while a generous selection of 6 Gin & Tonics is on offer for your to enjoy at your own pace. After choosing your ingredients from the Botanicals Wall with expert guidance and preparing your distillation, you're served a delicious light lunch while your gin is distilling, before bottling your gin, labelling it and sealing it with wax. There's even a prize for the best gin of the day!
Since releasing their signature Original Dry Gin, the Three Wrens Gin range has expanded to include a Spiced Gin and innovative flavoured gins, such as their Bison Grass Gin and Apple Crumble Gin, as well as a Spiced Rum, ready-to-drink Negronis, and a selection of gifts. And if you meet Nick you'll get to understand just how much passion he continues to have for his gins and distilling, despite all of the challenges that have faced the gin industry in recent years. Nick explains, "each of our gins has a very different recipe. We don’t just take the Original Dry Gin and use that for the flavoured gins. There is also quite a lot of preparation before we distill. With our Rhubarb Gin for example, we sous-vide local rhubarb with fresh vanilla pods for 8 hours, then leave it in the spirit for 48 hours before distilling. Everything really is done by hand, with lots of care and attention to achieve consistency. My wife toasts the oats for our Apple Crumble Gin, which again are macerated in the spirit for a long period before we distill. A typical run of 50 litres takes around 4 hours to distill, but the time is really in the preparation."
You Might Also Like...
Comments are closed.
|
RSS Feed
