John Howie and Erik Liedholm couldn’t have anticipated the hurdles they’d have to overcome to open Wildwood Distillery in the heart of Ballard’s Brewery District.

Covid caused multiple delays in the fabrication of their stills in Germany. A 140-day concrete workers strike created more chaos during build-out, as did city permitting issues. Much of their equipment burned to the ground in a Kent warehouse fire.

It’s almost enough to drive one to drink, but after years of setbacks, the only distillery in the booming Brewery District held its grand opening last month.

The location was intentional, but not for reasons you might think. Sure, spillover crowds from beer lovers help, but Liedholm lives only four blocks away. Some of the ingredients in Wildwood’s craft whiskeys, gins, vodkas, and other offerings come from Liedholm’s backyard.

“Besides, the commute, we love Ballard’s vibrancy and true neighborhood vibe,” says Liedholm, the wine director for Howie’s restaurants, including John Howie Steak, Seastar, and Beardslee Public House. “It doesn’t hurt that we are surrounded by great breweries and restaurants.”

Wildwood’s offerings can be found in restaurants, hotels, and retailers throughout the Northwest, including at Howie’s restaurants. National expansion will come next year. The Ballard distillery will increasingly focus on producing bourbon.

Wildwood also operates a small tasting room in Bothell.