An advanced sommelier and the wine director for Seattle restaurateur John Howie’s many restaurants, Erik Liedholm began making grappa, an Italian brandy, as a hobby, perfecting the process over time. Together with Chef John Howie, 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 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 on the label of The Dark Door bourbon.  He continues to distill grappa, the spirit that started it all– Wildwood Arande grappa is released periodically in very limited quantities.