“At Ransom, the production of Vermouth is the great bridge between the winemaking and distilling crafts.

Ransom vermouth harkens back to the flourishing cocktail culture of the Belle Époque, when joie de vivre filled the air  and vermouth made the evolutionary leap from charlatan snake oil and disguised refuse to distinguished mainstay of the era’s most popular drinks—the Martinez, the Martini, the Marguerite, and across the pond, the Manhattan. As a revival in the mixing of these classic cocktails encouraged us to bring such endangered spirits as Old Tom Gin back into production, we yearned for an aperitif with the aromatic complexity and grace to complement our spirits.

So began the era of vermouth at Ransom.

The production of vermouth is the great bridge between our winemaking and distilling trades. Beginning in the winery with small lots of aromatic white grapes, we carefully ferment and blend wines of elegance and character, employing traditional techniques to maximize varietal expression, such as fermenting whites on the skins and employing carefully controlled oxidation of wine in barrel. Taking another cue from classic European vermouth houses, our solera system allows us to maintain the consistency and complexity of this unique base wine blend across vintages. In the distillery, we alambically distill and barrel age brandy from our house-made base wine for fortification. Next, our vermouth is infused with a proprietary blend of aromatic botanicals, divined through two years of test batches and blending trials.

While ours are original recipes with elements of whimsy, these vermouth’s are fundamentally classical formulations, with eponymous base notes of wormwood. Our vermouth’s lend depth, complexity, and elegance to cocktails both classic and modern and are worthy aperitifs either neat or on ice. We believe our vermouth’s retain the traditional apothecary signatures of their Belle Époque ancestors while contributing meaningfully to the modern vermouth tradition. Bonne santé!”


“We distill our spirits in a hand-hammered, direct-fired French alembic pot still, making all of the selective cuts by taste and smell, without the use of computers or robots. This labor intensive, traditional method of distillation retains greater aromatic intensity and body from the raw materials we select with such great care. We mash and ferment our base wort on site weekly in small batches, sourcing local and organic grains where possible and incorporating barley grown on our own farm. Our gins include the finest natural botanicals, many of which are Organically grown in Oregon.”


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