History
Erik has his advanced level accreditation with the Court of Master Sommeliers, and has studied with world renowned Master Distiller & Michigan State University Professor Dr. Kris Berglund. This experience affords Erik the unique ability to create spirits with both a Sommelier's palate and a scientist's pragmatism.
Specialties
Inspired by both Chef and Sommelier sensibilities,Wildwood Spirits Co. blends 'farm to table' and 'vineyard to bottle' to create distillates in a unique & distinctive 'farm to distillery' fashion. In the spirit of farmers from colonial times, where making distillates maximized local crops by preserving excess fruit and grain, Wildwood Spirits Co. sources nearly all of its ingredients from local farms. Ninety percent of the produce used for distilling Wildwood Spirits Co. spirits, from winter wheat to Braeburn apples to Douglas fir, is grown in Washington state.