Quick Q&A with Master Distiller and Owner, Nick

What are the origins of Three Wrens Distillery?
I set Three Wrens distillery up in August 2019, after a long career as a mixologist and spirits educator in the hospitality trade. Gin has always been my passion, and having spent most of my career carefully blending flavours together in cocktails, and writing inventive menus, it made perfect sense to make the transition to becoming a distiller, and launch my own brand of unique gins”

Tell us about your product range
The ethos behind three wrens is very much about using natural seasonal flavours and creating expressions of gin you won’t find elsewhere. We created the worlds first bison grass gin by growing the aromatic sweetgrass from seed in the planters outside the distillery, so the journey of the spirit is 10 metres, from garden to glass. For our bloody apricot edition, we spent a whole month hand zesting Italian blood oranges whilst in season, which we then dehydrate and steep in our gin to create a full and natural citrus aroma and flavour.

What’s a typical day like at the distillery?
I am usually here early around 6am to weigh out botanicals and start a distillation. We are a small team of 4 people, and some of our other daily tasks include prepping and drying citrus fruit, packing orders, bottling, hand labelling and also greeting guests who wander in for a look around and a sample! There is always a bit of copper polishing to do as well!

What makes three wrens distillery special?
Our location is pretty incredible, we are based opposite the 12th century Cholmondeley castle, famous for its botanical gardens, and surrounded by natural woodland. We like to think of ourselves as innovators, and we employ unusual techniques in the production of our gins such as cask-resting our raspberry gin in balsamic barrels of Modena.

What is the most important lesson you have learned so far?
Our customers mean everything to us, so it is to treat people with love and respect and try and include them in our story and journey as much as possible. We are not strangers to asking for genuine advice from our customers, such as what flavour combinations they would like to see in the future, and we think of our drinks development as a collaborative effort!

What will you be drinking later?
Later today if the sun is still shining I will be making myself a Frisky Spritz! Simply shake 50ml Bison grass gin, 150ml cloudy apple juice, a squeeze of lime and top with Champagne, garnishing with fresh mint. Delicious!

nick wadeson three wrens master gin distiller
Nick Wadeson, Three Wrens Gin Master Distiller.