Ransom gin seattle

Please be assured that we will only substitute with a vintage for the same type, varietal and winery. Weather: During extreme weather during the Summer and Winter months we do recommend delaying shipments. We do not like to ship if the weather is above 85 degrees or below 32 degrees.

To ensure the safety of your product we do recommend holding the shipment. We will hold in our temperature controlled facility until weather permits. During Checkout you may Choose the Hold Until Safe and we will ship it once weather conditions are suitable In this case, we will watch the weather closely and will remove the hold and ship your order as soon as conditions permit. Suggested Cocktail Recipies. Our interpretation of a traditional whiskey of Ireland. The Emerald matures in a mix of French and American oak for three years, and is hand bottled, capsuled, and labeled.

The result is a highly aromatic spirit with the weight, richness, and complexity of its forebears. An abiding fondness for the flavor of rye inspired us to produce our own bottling. With this Rye Whiskey, we sought to temper the admirable innate feistiness of rye with the rich, supple flavor of malted barley. All good things take time. So the saying goes. And this juvenile got off to a real slow start.

We took our sweet time selecting premium ingredients, meticulously milling the grain, working and fermenting the mash, and most importantly, making well-considered, ruthless cuts at the condenser.

Pot distillation is a slow, lengthy process, that when done properly and patiently can take 16 hours for one pass through the still. We kept and collected only the very best fraction of distillate and lovingly placed it in Oak to mature. Paul Pacult Spirit Journal. The selection of botanicals for this gin was done with tradition in mind, but we also sought to capture the essence of our terroir with the inclusion of the iconic Oregon Marionberry and local hops. The result is a highly aromatic gin with the most compelling attributes of both genever and dry gin styles.

But what our guests really enjoy are specialty lists that rotate through the season. We have a rhubarb tarragon rum infusion were serve with falernum and walnut bitters, mixed with Anna Wallace's celery soda from Seattle Seltzer and Co. Sweet and savory with a nutty tart finish, perfect for the patio.

Also, our wine selection is to die for! What's the best drink you make? I'm a people pleaser, so whatever a customer is looking for, I create—whether it be a vodka tonic or something obscure that they found on the internet that they want a professional to make for them. But I do love to make pisco sours, daquiris, and margaritas. These drinks turn bad days into great days. My favorite recipe would be a Ransom Gin old fashioned that Ricardo at Zig Zag made me, with benedictine, St Germain, and grapefruit bitters.

What is the craziest thing you've ever seen happen in a bar? So many things. Fights, puking on the bar, break-ups and divorces, a Peruvian and a Chilean arguing over whose country makes the best pisco, even talked a guy off the roof once. A long hour shift that included a lot of babysitting.