Rabbit Hole Dareringer

Developing Rabbit Hole's super-premium whiskey takes time. They slowly toast their barrels over a wood-fired flame before charring, a process that takes up to 20 minutes per barrel.

Toasting coaxes sugars from deep in the fibres of the wood which mingle with the distillate during the aging process, giving the whiskies unparalleled complexity and flavour. 

This expression is carefully crafted by taking fine wheated bourbon aged in alligator char barrels and resting it in hand-made Pedro Ximenez Sherry Casks from Spain's renowned Casknolia Cooperage. The blender then marries no more than fifteen barrels to produce the desired flavour profile — a true small batch.

Nose: A potpourri of herbs, dried flowers, liquorice, candied lemon peel, baklava, and furniture polish.

Palate: Shows some minerality and is a bit bitter, but has prominent blueberry, grape, and boysenberry flavours, along with liquorice, coriander seed, mint, and oak spice.