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Matt was born and raised on a generational family farm in Indiana; after studying Biology at Purdue University, he answered a job posting from Willamette Valley, Oregon, landed his first harvest internship, and never looked back. He has been making wine in Oregon since 2005 and became an apprentice to Tad Seestadt in 2019 to start a new Oregon adventure in spirits.

In 2021, Matt took the helm at Ransom and is responsible for soup to nuts; from running the farm, organic production, harvesting the grain, mash builds, distillation in the French alembic pot stills, making the selective cuts and calls to aging and bottling.