MY UIsviE MUSE
After a chance meeting in a warm bar on a windy night, I fall headlong for a disarmingly self-possessed woman with a radiant smile, who will become my first and most important collaborator. Born and raised in Louisville, Heather introduces me to her city’s progressive southern vibrancy, the lush Kentucky bluegrass fields and the magical native spirit that made it famous – Bourbon. One love begets another, and I fall for Kentucky and the amber liquid that will define my future.
 
  
 
             
  
 
            AP of FAITH
I take my first trip to Kentucky in 2003. Soon after, I become obsessed with Bourbon. At the time, outside of the commonwealth, Bourbon is languishing, but I am captivated by its rich history and tradition. I learn that bourbon is truly one of the most expressive and creative whiskey styles in the world. More American than baseball or apple pie, I have to be a part of the renaissance of our native spirit. So, in 2012, I close my practice and take the leap down the Rabbit Hole for the most unforgettable trip of my life.
BORN & BD IN NTUCKY
Inspired by the craft beer and distilling movements, I decide to build on Bourbon’s traditions without being bound by them. I am determined not to source barrels and set out to make Bourbon and Rye whiskies that are truly our own, distilled and aged in Kentucky, with one-of-a-kind mash bills. Being in Kentucky gives me access to the most seasoned experts to teach me the trade and discerning palates to help me master the craft of making whiskey. Together with Cameron Talley, our Head of Operation, and Cameron Leaali, my dear nephew, Distiller & Master Whiskey Taster, we push the boundaries in risky but rewarding experiments to arrive at a series of singular expressions that pave the path for what we deem to be the future of American whiskey. We apply this strategy in every aspect of Rabbit Hole, from liquid and packaging to the design of a world-class distillery right in the heart of NULU.
 
  
 
            A CULINARY AND COECTIVE APPA
Our distillery is intentionally designed like a culinary kitchen, perfectly suited to creativity and innovation. I work like a chef and operate on the principal idea that bourbon is “51% corn, 49% possibility.” So, I start with exceptional, unique and quality grains that set the tone for a series of decisions related to cooking, fermentation, distillation, barrel selection, leading to maturation, finishing, blending and bottling. Each batch of Rabbit Hole whiskey is limited to no more than 15 barrels, allowing us to create genuine small batch expressions while providing the flexibility to experiment with a range of recipes, finishes and whiskey profiles. Moreover, I dispense with the myth of the master distiller as I learned early on that whiskey-making is a collective effort. There is no single designated hero. Only through consensus and collaboration can exceptional whiskies that stand the test of time be made.
 
            
 
                                    
                                   
                                    
                                   
                                    
                                   
                                    
                                   
                                    
                                   
                                    
                                   
                                    
                                   
                                    
                                   
                                    
                                   
                                    
                                   
                                    
                                   
                                    
                                   
                                    
                                   
  
 
  
 
  
 
  
 
  
 
  
 
  
 
  
 
  
 
  
 
  
 
  
 
  
 
      
         
  
 
  
 
  
 
             
  
 
  
 
                          