Malting, in terms of " triple malt bourbon" is the method of germinating or sprouting grain to a certain level and then stopping the germination process before adding it to the mash bill. The germination process is performed under strict tolerances with meticulous methods to ensure it is stopped at precisely the same point each time. After the grain has reached the correct sprouting point, it is dried carefully with great attention to detail. It must be precisely done because any deviation can impact the flavor profile. Each and every Member must be of legal drinking age in its country of residence to be allowed to use the Service. If no such law exists in a Member’s country of residence, the Member has to be over 21 years old to use the Service. We have the right to ask you to provide proof of your age and/or to provide further identification to prevent underage usage and/or for any other legal or legitimate purpose. By using the Service, and by creating an account you represent, warrant and confirm that you are of legal age. How to score this? It’s less differentiated – though slightly less expensive – than the bourbon. I could be really crabby and shave two points off the middle of the range, but this feels excessively punitive. Bestowing a below-average score should be enough to communicate that I wouldn’t recommend buying this at SRP. Score: 4/10 This brings me to Rabbit Hole. Any of you who have had the pleasure of flying into Louisville will have noticed the several enormous Rabbit Hole advertisements covering the support columns in the terminal. If you’ve stayed in the trendy NuLu neighborhood (as the East Market District has been rechristened), you might have even strolled by the very design-y Rabbit Hole distillery, as I did the last time I was in town.

OK, so, I’m actually interested now. There’s a guy – Mr. Zamanian – who decided to take a differentiated approach to whiskey by fooling around with mash bills. This clears the very low bar set by the NDPs and the less competent craft concerns of the world, in that it indicates a deliberate approach that might even produce something different and better than what can be affordably procured elsewhere. This is the sine qua non of craft whiskey, and I’m approaching these with an open mind as a result. All of Rabbit Hole’s whiskeys are put into toasted and charred barrels at 110 proof. Each batch is 15 barrels or fewer, and non-chill filtered.In addition to the legally required 51% corn, almost all distillers use barley. If they omit traditional barely, they may opt for using malted barley, as it is necessary for the fermentation process. In the case of a triple malt bourbon, two other malted grains will be included in the mash bill in addition to malted barley. Final Thoughts: Zamanian makes no bones about the fact that he’s trying to do something distinctive with Rabbit Hole. He doesn’t want these whiskies to taste like anything else on your shelf, and I would have to say he’s succeeding. Whether that fact appeals to you or worries you is a personal preference. In any case, the bottles are beautiful – with debossed (indented) rabbits in the glass – and the juice inside them tends toward the idiosyncratic. SHARE WITH: This is a bourbon I would share with friends who enjoy something new and are looking to think outside the box. This would be a good blind-taste bourbon to see if your guest can identify the unique honey malted wheat.

Nose: The first thing I smell is a layer of rye grass, herbal and vegetal. Beneath it are hints of dark fruit; perhaps plums or dark cherries. Finally, there’s the slight spiciness of nutmeg.BOTTLE, BAR OR BUST: Try this at a bar before you invest in a bottle. It's a good first effort from the brand but not quite where it needs to be to get a space in my collection at home.