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 juniper forward but balanced by floral notes of coriander, tangy citrus aromas and a verdant pine freshness.
Wildwood Spirits, Bothell, WA
This story appears in the print issue of August 2014.
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