After just two years Three Floyds is making waves as a distilling powerhouse in the midwest. You may have heard of the name especially if you are into super aggressive high IBU beers one of which being the once heavily touted Zombie Dust, but now they are becoming known for their Akvavit and other award winning spirits. With a few connections I had the pleasure of speaking to the face behind 3 Floyds Distilling, a Bad A$$ Boss Babe, Abby Titcomb
Like Meena from Unknown Wood Grain, Abby did not always think she would become a Master Distiller. She began her journey in art school….yes art school. Being someone with a degree in a related field I could relate to her thoughts when it came to being middle of the pack in our respective degrees, and in awe of our classmates that would come with masterpieces when it came time for gallery review. If you get a chance to meet Abby, one thing will come to the forefront, that is her ability to pivot and adapt, which is exactly what she did. It all started with a Belles Two Hearted at The Gnome in St.Paul, from there she wanted to know more about brewing since as a bartender at the age of 18 in Minnesota it had been a part of her life for some time. There were several stars that aligned as Abby was introduced to someone who worked at 3 Floyd, a place she had only dreamed of having the opportunity to work!
Started building boxes now she distills (queue Drake, it’s a reach I know). Abby began her journey on the packaging line in 2010, became a brewer in 2011, and then distiller in 2016.
Now that we know how Abby got to where she is today, it’s time for the questions!
Q. From Brewer to Distiller, was this a tough transition? Do you prefer one over the other?
A. The transition was not easy for her, as she had to restructure her thinking on the process itself, and noted that it wasn’t organic. With brewing there’s a lot less room for error then distilling, “ you can fuck up a beer a million ways. Distilling is a little more forgiving.” She understood the science, it just took her a while to learn that she didn't have to manipulate it and should just let it do its thing.
Q. Of the 6 distilled products from 3 Floyds, which of them would you say gives you the “proud parent” feeling?
A. Just as most parents would say “all of them,” she noted the fact that after just the 2nd year in distilling, the fact that they have 6 products is amazing. One thing to note is that they are also all winning crazy recognition, validating the fact that Abby is kicking a$$! If she did have to choose though, it would be the White VVitch Gin and their Akvavit.
Q. What’s the inspiration behind the graphics for the “Not so Normal” spirits?
A. Simply put ‘tattoos and metal’ with a heavy Dungeons and Dragons influence bleed over from the brewery, it's an extension of Nick Floyd himself. The other item to note is their support of artists local and abroad. Graphics for both of their gin’s were created by Izabella Dawid Wolf out of Poland.
Q. Can we talk about the botanicals you use for 3 Floyds Gin? I noticed also you use a double gin basket, is there a reason why?
A.Abby was more than happy to share the botanicals that were prominent in both the White VVitch and the Boatface Gin. When it came to the Boatface Gin, juniper of course, coriander, and cardamom. It is a very citrus forward, where as the White VVitch has a more unique build utilizing a “sh*t ton” of ginger, lime, lemon grass, and pink peppercorn. Oh, double gin basket, this system was custom made for 3 Floyds. It gives the ability to control the way the botanicals influence the gin, whereas they can valve off a basket and change them out, reducing the amount of tannic flavor that comes from over cooking/steeping botanicals in the distillation process.
Q. What goes into making your Büsthead Akvavit?
A. Avavit wasn’t on the radar until a visit to Warpigs Brewpub in Kobenhavn, Denmark. Which just so happens to be a collaboration partner with 3 Floyds! This spirit is very popular as it originates from the Scandinavian region, so it was everywhere. Intrigued in the use of caraway seed along with other botanicals, and then decided she needed to learn how to make it. Winning a silver medal in 2019 from the Independent Spirits Awards, and double gold at San Francisco Spirit Competition in addition to others!
Q. Do you plan to barrel rest/age any of your clear spirits other than Divine Rite?
A. Yes! This question was an offshoot of our Akvavit question, and she mentioned that the Scandinavians (particularly the Norwegians) are known for barrel resting their spirits. As for their rum, and other clear spirits time will tell.Most of their barrels used tend to go to the brewery side of the house, however as growth continues we will see more from the distilling side when it comes to aged product. If you have been following them since inception, there have been limited releases of barrel rested products available for purchase.
Q. How much input do you have in the product line?
It is 100% Abby, however the collaboration and communication between her, Chris, and Nick is always there.
Q. When you are not distilling or brewing, what are some things one could find you doing?
A. She is still an artist at heart, so you can find her drawing, painting, writing but NOT taking photos. Her all time favorite artist is the late JMW Turner, and current Nicola Samori. Another cool thing about Abby is you could also find her playing hockey!
Q. A night on the town: what kind of beer do you tend to gravitate towards, do you have certain “go to” cocktails, and when it's all said and done what are you noshing on after a night of drinking?
A. As for beer she wants something “crushable,” working with such high IBU beers one can grow tired of them. This isn't because they aren't delicious, she lives and breathes them almost every day. Let’s just say her taste buds do love a break, so Schlitz, or another “chuggable” lager will be in her hands. When it comes to her “go to” cocktails she gravitates towards a negroni, an old fashioned, or one of the other foundational cocktails out there. Abby will sometimes gauge the interest of the bartender if they’d be up with a “you call it” challenge, coming from the service industry this only happens if the bartender is not in the weeds and has the time to put some thought into a unique cocktail geared towards her preferences. On the way home, she is either having a NY slice of pizza or a “char cheddar dog” topped with Merkt’s Cheddar, fries and a chocolate shake. A place she recommended for all time entertainment and late night "noms" called Wiener Circle in Wrigleyville, if ever in Chicago please go and tell me of your experience!
I can not wait to make my way up to Chicago and have a drink or several with Abby. As you can see she is cut from a different cloth, being able to land a dream job and continue to push the limits of the “norm.”
Salud!
-@wsky.n.jojo