The hospo heavyweights behind small-batch gin distillery Threefold Distilling have opened a bayside venue with lofty aims.

The three Adelaide bartenders — Aidan Shaw, Luke Fleming and Steven Roennfeldt — behind local small-batch liquor and liqueur brand Threefold Distilling have opened their first venue.

After operating out of cult-classic suburban bar and cellar door Ferg’s in Stepney for two years, this Wednesday the trio opened their first independent bar in Glenelg, with their new space centred on being a tasting hall boasting views of a distilling area.

The venue is roughly 50sqm and licensed to serve 40 diners. It’s filled with communal custom-made oak tables, littered with leather menus, and features colours that blend with its warehouse industrial palette.

The business owners tell CityMag they chose the coastal location because they all grew up in the area and saw a gap in the local market for boutique booze experiences.

“A lot of our friends and family are around here,” Luke says.

“There are great venues in Glenelg, but there are no cellar doors or brew houses, so it was a spot we think we could fit in and add to the community.

“We didn’t want to be competition, [but] instead just be relatable, community-focused and not only be a destination for people to enjoy gins but give off the neighbourhood bar feel.”

Luke says after two years operating out of Ferg’s, it was time to leave. But the break-up between the parties was amicable.

“We weren’t the only brand at Ferg’s, [and] they had their own community,” Luke says.

“However, it just grew to the point where we couldn’t operate and grow as a brand any more. It was intrusive to them and obstructive to us.

“It was always mutual and friendly when we discussed us finding our own space, [and] Ferg’s still feature our products and we offer a detailed wine list showcasing the products of our friends down at Ferg’s.”

The minds behind Threefold Distilling

Threefold Distilling held soft openings last week to trial the menu, with edibles mainly centred on finger foods and the drinks menu focussing on what they do best: gin.

“Our food is mainly light bites, such as grazing tables with cured meats, cheeses and our house-made hummus,” Luke says.

“As for our drinks menu, it includes gin and tonics, or gin and not tonics, and many gin-based cocktails. We have taken many classic cocktails and put a twist on them to highlight our gin.”

The team’s eventual plan for the space, CityMag is told, is to complete the main dining area, flush with a large kitchen and pizza oven, as well as booth seating and lounge areas.

After that, the trio envision offering alfresco dining by constructing an outdoor lawn space.

Overall, they expect good things from their new locale.

“We want tourists to stop and have a quick tasting, and maybe take a bottle home,” Luke says.

“We expect a different mindset of this area – it is much less focused on finding a park and rushing for time.

“We want people to get here and relax, settle in so we can host and guide people around the area, giving them tips on the best things to see and do in Glenelg.”