Seattle Times
Wildwood’s Kur gin (pronounced cure) is very dry, gently piney and bright with citrus. It was one of Wine & Spirit Magazine’s Top Ten Spirits of 2014, the year it was first released.
Wine & Spirits
Seattle sommelier Erik Liedholm bases Kur on a London Dry gin style, and gives it a local spin, with a base spirit made from Washington State winter wheat and flavored with botanicals such as Douglas fir and Braeburn apples that Liedholm harvests from his backyard. It’s wonderfully fresh, the...
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Seattle Refined
They’ll certainly make amazingly good gifts for the gin aficionados and cocktail fiends in your life, and a visit to the distillery might be just the pick-me-up you need to get you through the next few weeks of festivities.
Sunset Magazine
Distiller Erik Liedholm also throws in Braeburn apples and Douglas fir grown in his backyard. Woodsy sweetness, citrus, and pine make this a mellow yet complex spirit.