Ransom Dry 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.

The production of Vermouth is the great bridge between Ransom winemaking and distilling trades. Beginning in the winery with small lots of aromatic white grapes, Ransom carefully ferments and blends 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. 

In the distillery, Ransom uses alambically distilled and barrel aged brandy from house-made base wine for fortification. Next, the Vermouth is infused with a proprietary blend of aromatic botanicals, divined through two years of test batches and blending trials. Sweetened ever so slightly and gently filtered before bottling, our Vermouth retains a traditional slight golden color.  


Dry Vermouth

Tasting Notes

Opens with rich aromatics of neroli orange, verbena blossom, and white tea. On the palate, a bittersweet interplay between flavors of absinthe and baking spices is punctuated by juicy citrus notes. The finish is long and balanced, evoking the sweet herbal scent of a Willamette Valley meadow in late summer.

Selected Reviews

Wine Enthusiast – Rated 94 points (Nov 2013).
Taster’s Guild – Gold Medal.


Base Wine - A Blend Of Organically And Conventionally Farmed Aromatic White Varietals, Including Riesling, Pinot Gris, Gewurztraminer, And Muscat.

Spirits - Brandy Alambically Distilled In House From A Blend Of Wines From Pacific Northwest Grapes. Barrel Aged In Mixed French Oak.


Martini, Brooklyn, Vermouth & Tonic, Gibson, Chrysanthemum​

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