About Us

collecting gin botanicals

Our Story

Our master distiller and owner, Nick, has spent 20 years in the drinks & spirits industry. His career started in Manchester where he was award winning mixologist, running high end bars and competing in cocktail competitions all over the world. Nick then became a cocktail bar owner, and more recently held the position of brand manager for a global, award-winning gin.

Nick has harboured a long standing ambition to create his own brand of gin for most of his working life and finally took the plunge to open the Three Wrens distillery in August 2019.

The location of our distillery is pretty incredible, and we are lucky to be surrounded by outstanding countryside. Ancient woodlands with up to 50 edible plant varieties of roots, shrubs and flowers, are all within a few minutes walk. We are able to grow our own herbs and flowers to use in the gins we make, and we pick them from literally right outside our doors.

Nick’s background in mixology and gin, enabled him to successfully turn his hand to distillation. Much of the skill set needed has been acquired over time with his experience of carefully pairing flavours together to create inventive cocktail menus. After an intensive period of study, distillers courses, trial distillations and exams, Nick made the first batch of Three Wrens in June 2019, and knew he had made something truly special.

We were honoured to be awarded a Gold Medal at the World Gin Awards in January 2020, for our apple crumble edition. This was the first competition we had entered and was judged by the UK’s top spirits experts, drinks critics and distillers.

gin botanicals
gin distilling

Visiting our Distillery

You can purchases tickets to our distillery tours and distilling experience here

You are guaranteed a warm Cheshire welcome when visiting us, we have a lovely comfortable space with two large tasting tables, in a well appointed lounge over looking fields. After your arrival drink we will show you into our spirits lab, where you can smell and touch some of the 100 botanicals we use, and meet ‘Valerie’ our copper pot still. During our tours, you will enjoy an intimate and interactive experience with a hands on approach throughout. You will help make a batch of gin, taste our full range, and learn the art of making classic cocktails. Our distilling experience is a much more in-depth session, where you experience all of the above, plus you will create your own signature bottle of craft gin under our guidance.

Our Gins

Juniper is at the very heart of each expression and always will be. This is a matter of principal and pride. Our key values are integrity and passion. We firmly believe our customers are looking for authenticity and credibility in the gin brands they look at. We are there to guarantee those promises, and to create exceptional liquids for people to enjoy – True Cheshire Gin. Our gins are all single shot distilled, meaning unlike many larger gin brands, we never use a concentrate.

Our dry gin is elegant, sophisticated and easy on the pallet with bursts of herbaceous citrus and soft vanilla. Perfect over ice with a slice of pink grapefruit.

Our rhubarb gin is not artificially coloured. The flavour is intense, as we use 5 kilos of real rhubarb in every batch. Delicious with classic tonic or ginger ale and fresh raspberries.

The apple crumble gin is a world first, and the one that took the longest to develop. Complex on both the nose and the pallet, the juniper shines through and is complimented by fresh apple, spices, Demerara and toasted oats. Lovely with elderflower tonic and a slice of fresh apple.

rocky distillery dog

Our Botanicals & our process

Fir, Magnolia, Apple mint, Lemon balm and Angelica, are 5 of the botanicals in our original dry gin. We are fully self sufficient for them all and they grow in the forest around us and in pots outside the distillery. Distilling is all about preparation, this is where most of our time is spent. For our apple crumble gin, we toast oats which are then soaked in the spirit for up to 48 hours before distillation. For our rhubarb gin, we slow-cook local Marbury rhubarb with fresh vanilla pods before macerating for 24 hours. All this happens before we even fire up our still.

Our three gins all have completely different recipes. At the heart of the process is Valerie, our hand-made copper pot still who ensures they are smooth and consistent with every batch. The typical yield from a batch is around 100 bottles. Botanicals are macerated in wheat spirit before we start the distillation process. Distillation time is 4-12 hours depending on which gin we are making. The gins are brought down to ABV with local Peckforton spring water before being hand bottled and labelled on site.

We hope to see you soon and share with you our unbelievable passion for all things Juniper!

serving original dry gin