Threefold Distilling

Aidan Shaw, Luke Fleming and Steven Roennfeldt started their small-batch gin label Threefold Distilling, unsurprisingly, over a few gin and tonics. But the idea took flight when the trio moved into Ferg’s in January 2020, a city-fringe urban cellar with a 200-litre copper still and just enough room to get things off the ground.

They’ve since outgrown that space, and these days you’ll find them at Threefold’s dedicated tasting bar and distillery in Glenelg East. The spot is approachable – much like the gins on offer – and draws on the trio’s wealth of hospitality experience: Fleming was previously a general manager at Paloma Bar and Pantry, Shaw was the assistant manager at 2KW, and Roennfeldt was the owner-operator of mobile bar service Steve the Bartender.

Set within an industrial space five minutes away from the Esplanade, the tasting room feels like a not-too-distant cousin of a wine bar, filled with large communal tables that invariably get crowded with tasting flights and selections from the concise grazing menu.

As you’d expect, the drinks list showcases Threefold’s core range of gins; available in flights or matched with various tonics, fresh juices and sodas by Strangelove. You can also try them in fruit-forward cocktails that hero each spirit. For example, the Aromatic Gin (featuring 11 botanicals led by grapefruit, rosemary and lavender) might appear in a highball with limoncello, blood orange bitters and ginger. Options for the gin-averse include Adelaide beers, wines and a handful of non-alc options.