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Three Wrens Gin

The creators of the world’s first apple crumble gin, Three Wrens was founded by owner and distiller Nick Wadeson in August 2019. Wadeson had a long career in the cocktail and spirits industry as an award winning mixologist who spent the best part of his career developing flavours and creating cocktail recipes, before turning that experience to creating spirits at a small distillery in Cheshire. Just one mile from the Shropshire border, the location is on the doorstep of woodlands that contain up to 50 edible plant varieties of roots, shrubs and flowers. Three Wrens is able to grow its own herbs and flowers to use in its gins, picked from planters right outside our doors. The small family business took the name Three Wrens as a nod to the local village of Wrenbury

The gins are made by hand on a 50-litre copper pot still named Valerie, but there’s also a bigger sister still Jill, equipped with a deep vapour basket to infuse fresh herbs and florals, which can produce around 300 bottles per batch. There’s a blend of traditional and modern distilling methods employed at Three Wrens, such as ultrasonic infusion, which involves running sound waves through vacuum sealed packs of spirit and botanicals, to assist the team in trials to develop new and exciting products.

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