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Cream Cocktail: Whiskey Sour

Ransom Wines & Spirits, founded by Tad Seestedt in 1997, is an artisan winery and distillery located in McMinnville, Oregon. Tad named the operation Ransom to represent the debt incurred to start the business; Tad was paying his own ransom to realize his dream.

Initially, the distillery made small amounts of grappa, eau de vie and brandy. The production of small batch, fine wines started in 1999. In 2007, Tad took up the craft of grain-based spirits, adding gin, whiskey and vodka to the lineup. In 2010, Tad combined his crafts of winemaking and distilling to create his first dry vermouth.

Ransom sources local and organic grains for their spirits where possible. Tad mashes and ferments the base wort on site weekly in small batches. The spirits are distilled in a hand-hammered, direct-fired French alembic pot still. Tad makes 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 they select with such great care.

The pot distilled, handcrafted Whipper Snapper represents Tad’s endeavor to utilize and combine the best of production methods, and technical approaches to making bourbon, scotch, Irish whiskey, and Dutch corenwyn. The Whipper Snapper cannot be placed in one category of whiskey. It is clearly different from any one single style, with the best of the parts from several distinct styles. Although the mash bill is most similar to bourbon, it is quite heavy on malted barley, and aromatically is more similar to a highland scotch or Irish whiskey. It is intended for sipping, mixing in cocktails, or just plain drinking.

Whiskey Sour

2 oz Ransom Wines & Spirits ‘Whipper Snapper’ Whiskey
3⁄4 oz Lemon Juice
3/4 oz Simple Syrup
one whole Egg White

Add all ingredients to tin without ice, dry shake, add ice, hard shake, strain into coupe or rocks glass

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