Media productions | Rabbit Hole Distillery

Beyond The Label

See first-hand how all four of our distinct recipes got their name. For every one of our whiskey expressions, there’s an origin story that’s as unique as the liquid inside the bottle. Told by Rabbit Hole’s founder and whiskey maker Kaveh Zamanian, this four-part video series is a testament to our unwavering commitment to elevate American Whiskey to its rightful place among the best in the world.

Heigold

High Rye Double Malt Bourbon

Dareringer

Pedro Ximenez Sherry Cask Finished Bourbon

Boxergrail

Kentucky Straight Rye Whiskey

Cavehill

Four Grain Triple Malt Bourbon

There's No Going Back

Alison Mosshart

Musician

Ché Rhodes

Glassblower

Briony Douglas

Photographer

Stephen Kenn

Designer

Gunner Foxx

Hatter

Kaveh Zamanian

Whiskey Maker

From Spain to Kentucky: Dareringer

From the American Oak that grows not too far from us in Ohio, and the Spanish countryside where coopers make our barrels, to the vineyards in Malaga where PX grapes grow, and all the way back to the Southern United States where we make our bourbon, this is the journey of Dareringer.

From Spain to Kentucky - Part 1

From Spain to Kentucky - Part 2

From Spain to Kentucky - Part 3

From Spain to Kentucky - Part 4

From Spain to Kentucky - Part 5

From Spain to Kentucky - Part 6

From Spain to Kentucky - Part 7

From Spain to Kentucky - Part 8

Creation Is Personal

A motto at Rabbit Hole is “Production is repetitive, creation is personal.” It’s the first thing you see as you walk into the heart of our distillery. It’s an appeal to our core values of originality and innovation. We are a collective of whiskey lovers joined together to carry on the vision set by Rabbit Hole’s founder and whiskey maker, Kaveh Zamanian.

Creation is Personal - Part 1

Creation is Personal - Part 2

Creation is Personal - Part 3

Creation is Personal - Part 4

Creation is Personal - Part 5

Raise A Glass

This series goes beyond the plate and explores the eccentricities that make up the individual. We want to know more about what matters to them, what inspires them, and what they’re thankful for, once they turn the lights off to their restaurant and head outside of its doors.