Skip to main content

Rabbit Hole Rebrands and Launches New Whiskey

Louisville’s new Rabbit Hole distillery has been making some major moves over the past few months. In June, it was announced that French beverage company Pernod Ricard had acquired a majority stake in the distillery, adding it to a whiskey portfolio that already includes popular brands like Jameson and The Glenlivet. Now Rabbit Hole has unveiled a complete rebranding of its core lineup that gives each whiskey a new name, and a brand-new expression has been added as well.

rabbit hole rebrand lineup
Pernod Ricard

According to the brand, Rabbit Hole founder/distiller Kaveh Zamanian had all of this in the works well before the Pernod Ricard acquisition. “Knowing that the Rabbit Hole portfolio would continue to grow, we decided to give each of our spirits a distinctive name that evokes the ethos of Rabbit Hole,” said chief marketing officer Michael Motamedi in a prepared statement. The names certainly are distinctive, although perhaps a bit harder to remember from a branding perspective as they don’t exactly roll off of your tongue. The four-grain straight bourbon will now be called Cavehill after a Louisville cemetery where distillers have been buried; the straight rye will be called Boxergrail, “inspired by the greatest boxer and Louisvillian of all-time”; and the bourbon finished in sherry casks will be called Dareringer as a tribute to Zamanian’s wife.

Recommended Videos

“Knowing that the Rabbit Hole portfolio would continue to grow, we decided to give each of our spirits a distinctive name that evokes the ethos of Rabbit Hole.”

The newest product is called Heigold ($70), a high-rye bourbon with a mash bill of 70% corn, 25% malted rye, and 5% malted barley. Like the other products in the portfolio, this bourbon will be contract distilled while the distillery continues to produce and mature its whiskey. Heigold is aged for less than four years, non-chill filtered, and bottled at 95 proof. The whiskey was named after German immigrant Christian Heigold, a stonemason who achieved success in Louisville in the 19th century. The facade of his mansion is still standing today just east of downtown.

Pernod Ricard continues to invest in American whiskey — the company bought a majority stake in Smooth Ambler in 2016, and just last month acquired Texas distillery Firestone & Robertson. It will be interesting to see how this all plays out in the coming years, and how much time and energy is spent on these relative newcomers to the American whiskey scene.

Jonah Flicker
Jonah Flicker is a freelance writer who covers booze, travel, food, and lifestyle. His work has appeared in a variety of…
Hudson Whiskey Relaunches with New Look, New Whiskey
hudson whiskey relaunch 1

Hudson Whiskey was one of the brands at the forefront of the American craft whiskey movement. The distillery behind it, Tuthilltown Spirits, was the first distillery in New York State to operate since Prohibition when it launched back in 2003. The distillery has gone through some changes since those early days, the biggest being the 2010 acquisition  of the Hudson Whiskey brand by beverage conglomerate William Grant & Sons (owner of well known brands like Glenfiddich, The Balvenie, and Sailor Jerry), followed by the overall acquisition of the distillery in 2017. Things have been relatively quiet from Tuthilltown since then, but the distillery revealed some big news in recent days. The label design and the liquid found within the bottle has undergone a significant relaunch, focusing on its role as a true representative of the New York craft whiskey scene, along with a price shift that should please consumers.

The new names of the whiskeys are all nods to iconic New York  cultural institutions including films and food. Baby Bourbon is now called Bright Lights, Big Bourbon. The mash bill is 95% corn and 5% malted barley, unique for bourbon in that no flavoring grain like rye or wheat is used. The whiskey is aged for longer than it used to be, or a minimum of three years according to the brand. Manhattan Rye is now called Do The Rye Thing, which should please Spike Lee fans. As a complement to the bourbon, the mash bill is 95% rye and 5% malted barley, similar to the ubiquitous MGP formula. This whiskey is also now aged for a minimum of three years and is certified as an Empire Rye, meaning it meets certain requirements like 75% of the mash must be New York-state grown rye. Also, Maple Cask Rye is now called Short Stack, and the distillery has unveiled a brand-new whiskey called Back Room Deal. This rye is finished in barrels that originated at Tuthilltown, were then sent to Scotland to age peated scotch, and then returned to the distillery to infuse the whiskey with a bit of smoke.

Read more
Little Book Chapter 4: Lessons Honored is a Conceptual Whiskey
Little Book Chapter 4

Freddie Noe is the son of Fred Noe who's the son of Booker Noe. If you are not familiar with these names, these men are essentially bourbon royalty, with a lineage that has been part of Jim Beam and its many brand offshoots for eight generations. Booker was sort of a bourbon luminary, a larger-than-life presence who was responsible for creating the Small Batch Collection -- Basil Hayden's, Knob Creek, Baker's, and the eponymous Booker's. Fred took over as master distiller in 2007, and has been a ubiquitous presence on the road promoting Beam products and holding court at the distillery. And now his son Freddie has taken an integral role at the distillery, most prominently with his Little Book series of blended straight whiskeys. The latest release, Chapter 4: "Lessons Honored," is an homage to his dad and the things he's taught him over the years, and it's really an excellent example of a conceptual whiskey that delivers in flavor as much as it does in ideas.

Like all the past chapters, this fourth installment is a blended straight whiskey (no neutral grain spirits here, folks). The components in this edition are: a 4-year-old Kentucky straight brown rice bourbon, an 8-year-old Kentucky straight "high rye" rye whiskey, and a 7-year-old Kentucky straight bourbon. I had a chance to taste through the components and the final product with Freddie a few weeks ago, and he had a lot to say about picking these particular whiskeys. The brown rice bourbon is the base of the blend, and on its own it really stands out from other Beam-distilled whiskeys. Freddie said that rice is a soft grain to work with, containing lots of starch, and it converts well. The resulting whiskey drinks beyond its four years, with dry spice and an underlying flavor that's almost like a sherry cask finish. The next largest component is the 7-year-old bourbon, which is actually a younger, cask strength version of Knob Creek. Freddie brought Knob Creek aged between seven and nine years to his dad for a blind tasting, and the elder Noe chose this one. There's a touch of astringency in this liquid, but it's still got those deep vanilla and caramel notes that make up Knob Creek. Finally, the last whiskey in the blend is a "higher rye" rye. At about 65% rye, that's definitely more of the grain in the mash bill than other Beam rye whiskeys. According to Freddie, this whiskey was made using the same mash bill as Booker's Rye, but he said it really hasn't been used for any Beam products before this Little Book release.

Read more
Angel’s Envy Releases Special New Mizunara Cask Whiskey
Mizunara Cask Whiskey

In celebration of the tenth anniversary of Angel's Envy's Founder's Day on August 19, the distillery released a new bourbon finished in Japanese Mizunara oak casks. This blend of four-year-old and nine-year-old whiskey spent an additional two years in these new charred oak casks, made from 200-year-old trees, during which it picked up a bouquet of floral notes including sandalwood, coffee, and a bit of smoke. "We chose this release for the tenth anniversary because my dad, having taken on several consulting roles in Japan during his career, always had a deep appreciation for the country and its distilling community," said cofounder and chief innovation officer Wes Henderson in a prepared statement. "This release, finished in Mizunara casks made from this rare, 200-year-old wood, felt fitting for such a special milestone for Angel’s Envy.”

This is a first for the distillery, and it really stands out in terms of flavor from its core range that is finished in port and rum barrels. "When we set out on this project, we knew where we wanted to end up, but we also knew we might not wind up there," said Henderson in a recent Zoom meeting. His son and production manager Kyle detailed the difficult and lengthy process of getting ahold of these barrels, which he said are extremely limited and tightly controlled by the Japanese government. It took about five years in total to procure them, and 18 months of that time was spent on a waiting list.

Read more