Recently, Seattle-based small-batch distiller Wildwood Spirits reached out with an offer to sample and review a selection of its sprits. I accepted and received three bottles representing a selection of the lineup: Rendition Rye Whiskey, Kur Gin, and perhaps most interestingly, Ginnocence, a non-alcoholic gin.

Wildwood touts that it is the “only known Chef-Sommelier owned spirits company” in the U.S., led by “co-owners, Erik Liedholm, head distiller and sommelier, and Seattle steak legend John Howie.” The company sources 90% of its ingredients from the state of Washington, taking a farm-to-table approach to its products.

Here are details provided on each of the spirits:

• Rendition Rye ($65), a five-year straight rye whiskey that unites aromas of citrus, cinnamon and baking spice with flavors of white pepper, mocha and vanilla for a lengthy, rich finish. The rye used in Rendition is harvested in Indiana and the spirit is aged for nearly five years in the Midwest before making its way to Wildwood’s bourbon barrels which previously housed the distillery’s award-winning bourbon, The Dark Door.
• Kur Gin ($36.40), made in the London Dry Gin style, is produced with Washington heirloom–variety red winter wheat. A backbone of classic juniper aromas and flavors is supplemented by the subtle citrus of Seville oranges, as well as Douglas fir and Braeburn apples from co-founder Erik Liedholm’s backyard.
• Ginnocence ($25), an N/A gin that manages to shine with all the classic flavors and aromas of its award-winning cousin, Kur gin, without the alcohol. To our knowledge, Ginnocence is the only non-alcoholic spirits produced in Washington state. There’s a simple idea behind Ginnocence: no alcohol, but all the spirit.

I’ve written about whiskey a number of times here on the blog, but really haven’t tackled gin; and in particular I’m very curious about the NA gin.