Issue link: http://digital.copcomm.com/i/1050740
november 2018 / the tasting panel / 89 CRAFTING COCKTAILS Another important figure at Rabbit Hole is Beverage Director Brian Heese, who has assumed many of the duties typically assigned to a brand ambas- sador. Heese oversees OverLook, the bar that sits on the second floor of the distillery; with floor-to-ceiling windows and mid-century modern furniture that would look right at home in Don Draper's office, the bar has become a popular stop for visitors after distillery tours and also serves as a rentable event space. Overlook features an exclusive cocktail menu dreamed up in collabora- tion with Proprietors LLC, the cocktail superstars behind Death & Co. and The Normandie Club. The Proprietors LLC team partnered with Rabbit Hole to curate a collection of cocktails that highlight the distillery's spirits in styles that run the gamut from tiki-inspired to spirit-forward. Rabbit Hole's barrel- aged gin makes an appearance in the Cheeky Tiki alongside crème de banana, housemade coconut cream, lime, cinnamon, and dragonfruit, while the Niles Crane combines the Sherry cask–aged bourbon with salted caramel cordial, Amontillado Sherry, and toasted pecan bitters. With mixology establishing itself as a strong focus for the Rabbit Hole team, plans are underway to collaborate with Proprietors LLC in building another restaurant and bar adjacent to the distillery to further showcase the versatility of Rabbit Hole's spirits. Behind Every Great Bourbon is a Great Barrel Many elements must come together harmoniously to bring bourbon to life, but perhaps the most important "ingredient" is the barrel. Federal standards dictate that bourbon must be aged in new, charred oak barrels; beyond that, distillers are free to choose the barrels they want. While some simply buy mass-produced barrels, Rabbit Hole selects its vessels from one of the most venerable cooperages in Kentucky: Kelvin Cooperage. In fact, Kelvin's founders attended a rival high school of Zamanian's, and he jokes they've now put the rivalry behind them in the name of creating incredible bourbon. Using techniques that favor hands-on craftsmanship, all staves are personally selected for each barrel, which are manually tested for leaks once constructed. Kelvin is also one of the few cooperages to both toast and char all of its barrels, a process that relies on workers' olfactory senses rather than a timer to tell when the barrels should be taken off the fire. The parallels between the cooperage's and Rabbit Hole's careful approach to production are not lost on the distillery. "At Rabbit Hole, each step of our process is mapped out with extreme thought and detail. We take great care to oversee and ensure quality at every step of the process," said Zamanian. "Like Rabbit Hole, the team at Kelvin are passionate about their craft, never cutting corners or choosing to take the easy way out. This approach coupled with unique techniques are key in inspiring the depth and flavor present in the final Rabbit Hole product." Rabbit Hole Beverage Director Brian Heese conceptualized the menu at OverLook, the distillery's in-house bar. The Cheeky Tiki cocktail made by Rabbit Hole Beverage Director Brian Heese gets its vibrant color from dragonfruit.