Ransom Dry Gin opens with ethereal aromatics of hops and white flowers, set off by bass notes from fresh marionberry and juniper berries. The palate is rich and silky, with malt flavors punctuated by citrus and exotic spice piquancy from cardamom and coriander. The gin finishes with suppleness and power, with the viscosity and richness of malt carrying clean, focused botanicals.
This Old Tom Gin is a historically accurate revival of the predominant Gin in fashion during the mid 1800's and the golden age of American cocktails. The recipe was developed in collaboration with historian, author, and mixologist extraordinaire David Wondrich. Old Tom is the Gin for mixing classic cocktails dating from the days before prohibition. Its subtle maltiness is the result of using a base wort of malted barley, combined with an infusion of botanicals in high proof corn spirits. The final distillation is run through an alambic pot still in order to preserve the maximum amount of aromatics, flavor and body. Only the heart of the hearts (the very best portion of distillate) is retained for this special bottling.
The Emerald is a highly aromatic spirit with the weight, richness, and complexity of its forbearers. In seeking to recreate a whiskey of another time and place, we feel we have created a spirit which speaks meaningfully to its two provenances; Ireland of yore, and the green hills of Oregon.
Whipper Snapper is a pot distilled, handcrafted spirit made for those who appreciate quality, flavorful whiskey. It is created by combining the best production methods for bourbon, scotch, Irish whiskey, and Dutch corenwyn, so it doesn't quite fit into any particular category. Although the mash bill is most similar to bourbon, it is quite heavy on malted barley, and aromatically is more similar to an Irish whiskey. The first component of Whipper Snapper is made from barley that is malted in the Pacific Northwest, and unmalted barely grown in the Willamette Valley of Oregon. The barely is ground, mashed, fermented, and distilled on location at the Ransom Distillery in Sheridan, Oregon. The second part is created by using a base of Kentucky corn whitedog, which is re-distilled in an alembic pot still. These concoctions are then aged in a variety of barrels, included used French coopered Pinot Noir barrels, new American coopered whiskey barrels, and used American whiskey barrels. For each bottling, eight barrels are specifically selected to make the best possible blend. The Whipper Snapper is then aged for about one year, and the final product is hand bottled, hand labeled, and hand waxed.