Ransom Spirits produces Whippersnapper in Sheridan, Oregon, using barley malted in the Pacific Northwest and unmalted barley from the Willamette Valley, which are ground, mashed, fermented and distilled at the distillery. The whiskey also includes re-distilled Kentucky corn whitedog. Whippersnapper is then aged for six months to two years in used French pinot noir barrels, new American whiskey barrels and used American whiskey barrels, with an average aging time of one year. Each bottling uses eight selected barrels.
On the palate, not much to write home about. Very grain-forward, with a big malty character. Not bad, honestly, but the youth here pushes nuance out of the picture.