We ship our spirits to anywhere in the US, except for AL, AK, DE, HI, ID, IL, KY, MI, MS, ND, OK, PA, RI, SD, & UT due to state laws.
Our story
Since 2014, we have taken pride in producing small-batch handcrafted spirits
with the highest quality ingredients, many organically grown and locally sourced from our backyard in the Pacific Northwest– sometimes from founder Erik Liedholm’s literal backyard.
An advanced sommelier and the wine director for Seattle restaurateur John Howie’s many restaurants, Erik began making grappa, an Italian brandy, as a hobby, perfecting the process over time. Together with John, Erik dreamed of distilling spirits with the same care and attention as a winemaker, and the idea for Wildwood Spirits was born. From distilling each individual botanical separately for Kur gin, to using hand-coopered artisan oak barrels to age The Dark Door bourbon, a sommelier’s thoughtfulness and passion goes into each and every bottle.
John Howie owns several celebrated Seattle area restaurants, including John Howie Steak, Seastar, and Beardslee Public House, which is also a brewery and the location of our distillery and tasting room in Bothell, WA.
Erik Liedholm is still the wine director for John Howie’s restaurants, and even leads sommelier courses for the staff. Originally hailing from East Lansing, MI, his childhood home on Wildwood Street is depicted in our logo. He continues to distill grappa, the spirit that started it all– Wildwood Arande grappa is released periodically in very limited quantities.
Our story
Since 2014, we have taken pride in producing small-batch handcrafted spirits
with the highest quality ingredients, many organically grown and locally sourced from our backyard in the Pacific Northwest– sometimes from founder Erik Liedholm’s literal backyard.
An advanced sommelier and the wine director for Seattle restaurateur John Howie’s many restaurants, Erik began making grappa, an Italian brandy, as a hobby, perfecting the process over time. Together with John, Erik dreamed of distilling spirits with the same care and attention as a winemaker, and the idea for Wildwood Spirits was born. From distilling each individual botanical separately for Kur gin, to using hand-coopered artisan oak barrels to age The Dark Door bourbon, a sommelier’s thoughtfulness and passion goes into each and every bottle.
John Howie owns several celebrated Seattle area restaurants, including John Howie Steak, Seastar, and Beardslee Public House, which is also a brewery and the location of our distillery and tasting room in Bothell, WA.
Erik Liedholm is still the wine director for John Howie’s restaurants, and even leads sommelier courses for the staff. Originally hailing from East Lansing, MI, his childhood home on Wildwood Street is depicted in our logo. He continues to distill grappa, the spirit that started it all– Wildwood Arande grappa is released periodically in very limited quantities.
Love from the critics
We have passion for distilling quality spirits, and our fans have a passion for drinking them.
Kur gin (pronounced cure) is very dry, gently piney and bright with citrus.
Wildwood’s Kur gin (pronounced cure) is very dry, gently piney and bright with citrus. It was one of...

Seattle Times
“A London Dry gin style, and gives it a local spin”
Seattle sommelier Erik Liedholm bases Kur on a London Dry gin style, and gives it a local spin,...

Wine & Spirits
“Might be just the pick-me-up you need”
They’ll certainly make amazingly good gifts for the gin aficionados and cocktail fiends in your life, and a...

Seattle Refined
Woodsy sweetness, citrus, and pine make this a mellow yet complex spirit.
Distiller Erik Liedholm also throws in Braeburn apples and Douglas fir grown in his backyard. Woodsy sweetness, citrus,...

Sunset Magazine
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