Ransom Spirits

Overview of the Distillery

Ransom Spirits sits on a 40-acre organic farm in Willamette Valley, Oregon, combining distillation, winemaking, and vermouth production. The distillery is known for its hand-hammered, direct-fired French alembic pot still and a working method that prioritizes small-batch production, ecology, and local ingredients.

History

Ransom was founded in 1997 by Tad Seestedt, who began distilling that same year and revived the old Tom gin tradition. The farm’s development has gradually included both grain and wine; barley was planted from 2008, and the first vines were planted in spring 2010. In 2011 the farm achieved organic certification, and in 2021 the distillery was also certified organic. The story is characterized by a consistent commitment to craft, terroir, and sustainability—from field work to pot still distillation.

Raw Materials and Production

Ransom produces in small, weekly batches and uses local and organic ingredients, including self-grown barley. Mash and fermentation occur on-site in small lots. Distillation takes place in hand-hammered, direct-fired French alembic pot stills, and the distillate cuts are made manually by taste and smell. This traditional approach is consciously maintained to preserve aromatic intensity and body in the final product. For some products, collected rainwater from the distillery roof is used as process water.

Maturation and Cask Types

Aging includes American oak casks, with product pages noting both toasted and charred American Oak. For at least one blended bourbon product, a combination of barrelings with an age range (roughly three to 16 years) is used and includes 12-year-old casks from the distillery’s alembic equipment as part of the assemblage. The combination of different cask types and ages is used to build complexity in the finished whiskey.

Whiskies

Ransom produces a range of handcrafted spirits from their farm, with bourbon highlighted as a central whiskey product. The range complements their gin- and vermouth production as well as estate wine. Production is centered around small-batch series and experiments with local ingredients and traditional production methods.

The Whiskeys' Style and Flavor Profile

The documented descriptions highlight three associated flavor directions: malt and grain sweetness (Ida Gold malted barley, genever-inspired), sweet notes of toffee and caramel, and grain/corn character in bourbon. In addition, spicy elements such as anise and hop-like botanicals are mentioned, as well as fruity tones from Marionberry in the gins — collectively painting a picture of concentrated, malty, and aromatic products with both sweetness and spice.

Visit the Distillery

tastings of Ransom Spirits take place in Duck Pond Cellars' tasting room in Dundee, Oregon. The tasting room is open Thursday to Monday from 11 a.m. to 5 p.m. Tuesdays and Wednesdays are available by appointment. For contact and arrangements, both email and phone number are provided; visitors can plan tastings or inquiries directly.

The stated hours are Duck Pond Cellars Tasting Room: Open Thursday–Monday 11:00–17:00. Tuesday and Wednesday by appointment only.

Philosophy and Craft

Ransom's working philosophy is based on six key principles: not cutting corners, cultivating and using organic ingredients, acting as stewards of the land through reuse and recycling, seeking the unconventional, keeping production tangible and without robots, and celebrating life in good health and good humor. These values support both the farming and distilling work.

Sustainability

• The farm has been organically certified since 2011.

• The distillery certified organic in 2021.

• Use of home-grown barley and collected rainwater in production.

Awards and Recognitions

• Washington Cup Winner (2014, Winner)

• Gold Medal (2015, Gold Medal)

• Gold Medal (2015, Gold Medal)

• 93 Points (2017, 93 Points)

• 90 Points (2016, 90 Points)