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Backyard to Bottle: The Story of Wildwood Spirits
Since its launch in 2014, Wildwood Spirits Co. has embraced the art of crafting exquisite spirits and focusing on quality by using only the finest ingredients. Many of these ingredients are organically grown and lovingly sourced from the heart of the local community, occasionally right from co-founder and master distiller Erik Liedholm’s own backyard. The journey began with Erik’s initial experiments, which involved a small still and apples harvested from his own trees. This simple start ignited a passion that led him on a remarkable journey to elevate the art of spirit-making, resulting in a unique line of products that marries his deep-rooted expertise in wine and spirits with a profound appreciation for local, seasonal treasures.
Wildwood Spirits Co. was established in collaboration with Erik’s talented business partner, renowned chef John Howie, who shares a commitment to excellence. Together, they have cultivated a distillery that emphasizes craftsmanship in every aspect of the production process. Each step, from the careful fractional distillation of each botanical in the gin to the meticulous aging of whiskey in artisanal, hand-coopered barrels, reflects their dedication to quality and artistry.
The unique ‘farm to distillery’ philosophy elegantly intertwines the concepts of ‘farm to table’ and ‘vineyard to bottle,’ ensuring every sip is a true reflection of the vibrant Northwest landscape. As the only chef- and sommelier-owned distillery in the world, John and Erik take immense pride in their collaborative efforts with local farmers. They source a diverse array of grains and fruits, culminating in a celebrated collection of award-winning craft spirits. This dedication to local sourcing not only enriches the flavors in the spirits but also supports the community. So, we raise a glass to every devoted spirit enthusiast and the journey we embark on together!
Cheers!
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Spice Waala’s owners have just opened a little cafe in Wallingford, and to understand why I’m so excited about it, you first need to know what’s so great about Spice Waala, which is that it’s one of the last restaurants in Seattle that feels like a deal. You can get a chicken or lamb roll…
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House Special: A Taste of Ecuador at Bad Chancla
Chef José Garzón brings a coastal Ecuadorian classic to his 335-square-foot Capitol Hill kitchen, where he hopes to introduce more dishes from home.
There is not much room at Bad Chancla. The bright pink walk-up on East Olive Way seats a handful of people elbow to elbow, mostly outside, and the kitchen behind the counter is small enough that chef and co-owner José Garzón can talk to you while he cooks. Garzón grew up between Guayaquil and the…
Opening Night: GoodMart Makes Lunch Feel Like Luxury
Victor Steinbrueck, owner of Fremont’s acclaimed Local Tide, opens his second seafood-centric restaurant in the heart of Ballard.
On a Thursday afternoon I was able to walk right up to the counter at GoodMart on Ballard Avenue and order lunch, which surprised me. GoodMart is owned by Victor Steinbrueck, who opened Local Tide in Fremont during the height of the pandemic (August 2020) and built it into one of Seattle’s most acclaimed seafood…