When the early American farms produced excess fruit and grain, colonists couldn't store it—but they couldn't let it go to waste either. They turned to distillation to stretch their crops as far as possible. That farm-to-distillery philosophy is the driving force behind Wildwood Spirits Co., a boutique operation where 90% of the produce used to make its gin and vodka is grown in Washington State.

Wildwood is the loving result of a partnership between John Howie, the renowned Seattle-area restaurateur, and Erik Liedholm, his longtime sommelier. Liedholm worked directly with master distiller Kris Berglund, a professor at Michigan State University, to nail down the process and define the spirits' flavors. Today, visitors can learn the role Wildwood's gleaming, German-made copper stills play in the craft, then taste the final products in a cozy, apothecary-style tasting room. Read more about the spirits:

• Kur gin: This London dry gin offers not only classic juniper aromas but also subtle citrus flavors and hints of Douglas fir and Braeburn apples, which are grown in Liedholm's backyard. It won a Gold Medal at the 2015 San Francisco International Spirits Competition and was named one of the Top Ten Spirits of 2014 by Wine & Spirits.

• Stark Vatten vodka: It's no surprise the name means "strong water" in Swedish, as it's distilled from pure, filtered water and an heirloom variety of Washington red winter wheat. This clean-tasting European-style vodka won the 2014 Gold Medal, Best of Class, and Best of Category from the American Distilling Institute.