A four-grain bourbon where every grain but the corn is malted — 70% corn plus malted wheat, malted barley and honey malted barley — which is a genuinely unusual recipe and the whole point of this bottle. Malting the secondary grains is a deliberate play for depth rather than a marketing flourish, and Rabbit Hole backs it up with barrel work: hand-picked new American white oak from Kelvin Cooperage, slowly toasted over a wood fire for up to twenty minutes before charring to pull sugars out of the staves, then filled at a low entry proof for the same reason. It's a real small batch too — no more than fifteen barrels go into any bottling, which is a rarer claim than the phrase usually suggests. The name comes from Louisville's Cave Hill Cemetery, resting place of more master distillers than any other cemetery in the world, which is either morbid or perfect depending on your mood. Rabbit Hole is the work of Kaveh Zamanian, who left Tehran with his family at fourteen during the 1979 revolution, spent a career as a clinical psychologist and psychoanalyst, fell for bourbon by way of his Louisville-native wife Heather, and founded the distillery in 2012 less than a decade after first setting foot in Kentucky. For anyone who thinks craft bourbon is all label and no liquid, this is the argument against.