In 2012, former psychoanlayst Kaveh Zamanian founded Rabbit Hole Distilling.  With the help of collaborators like Larry Ebersold, former Master Distiller of Seagram’s, Zamanian began production of his whiskies.  Being such an odd mash bill, it’s highly likely they contract distilled these whiskies at other distilleries.  Their own distillery broke ground last year, and should be operational by Fall 2017.  They’ve named Cameron Talley head distiller, so he’s in charge of overseeing production. 

So, how are the whiskies?

Let’s start with their bourbon.  It’s made up of four grains: 70% corn, 10% malted wheat, 10% malted barley, and 10% honey malted barley.  The entry proof, which is the proof of the whiskey as it enters the barrel, is 110 proof.  It’s lower than the industry standard 125 proof.  This bourbon has matured for 2+ years and has been bottled at 95 proof.  On the nose, there’s a “green” quality, but that’s to be expected in such a young whiskey.  I pick up hints of toffee, nuts and herbs (especially basil), along with a touch of vanilla.  The palate is rich, thanks to the low entry proof, featuring notes of honeyed grain, yogurt parfait, and caramel alongside some spice and vanilla.  The medium finish features lingering a great spiced caramel apple note. 8/10

Rabbit Hole’s rye whiskey consists of 95% rye and 5% malted barley.  That should sound familiar, as it’s one of the popular rye mash bills from Indiana’s MGP distillery.  However, this whiskey comes from Kentucky.  Like the bourbon, the entry proof here is also 110 proof.  The 2+ year age statement and 95% bottling proof also carry over.  The nose is sharp and herbaceous, with hints of toasted rye bread, dill, and light brown sugar.  Taste-wise, rye spice quickly builds up, followed closely by caramel, baking spice and Honey Nut Cheerios.  The finish is slightly longer than the bourbon, and leaves behind a mint julep (mint, caramel) note.  7.5/10

Impressive.

I like what Rabbit Hole is doing here.  Not only do these whiskies show a lot of promise at such a young age, they’re quite rich and enjoyable as is.  That said, I’m curious to see how they would taste after a few more years of maturation.  Recommended.