Ep 189: Rabbit Hole Bourbon Whiskey Review / Tasting with Bulleit, Monkey Shoulder/Tomatin 12 Cameo

Today we do a review and tasting of Rabbit Hole Bourbon Whiskey and compare it to Bulleit. We also try a blend of Monkey Shoulder blended scotch and Tomatin 12.

Check out the Instagram account @whiskey_marketing_school

** Can I donate a whisk(e)y for you to review in The Whisk(e)y Vault?
Of course! If you’re interested in making a tax deductible donation towards our whiskey selection, head on over to:

Whisky Donations

** What’s with the necklaces?

Rex is a whiskey mooch. His necklace is a manifestation of pure glory – forged from the irradiated bones of eagles and wolves. Also a tube sock.

See the origin story here: http://goo.gl/JMc2Hr

Daniel is a whiskey sommelier. His necklace is a token of his sommelier level, and he trains whiskey sommeliers at The Whisk(e)y Marketing School in Austin Texas.

**A Whisk(e)y school?

Yup. Here are a few things we believe.

** You don’t have to be a snob to appreciate and love great whiskey.

Whisky and Whiskey (it depends on where it’s from) have been an important part of cultures around the world from time immemorial. Whiskey is a part of the very fabric of Western society, and in most places, is as common and accessible as beer.

Like Jazz and wine, snobs have predictably hijacked whiskey appreciation, spoiling our natural, common connection with it and creating a false dichotomy of “good whiskey” and “bad whiskey.”

It’s time to break through the emotional bias with facts and science. That’s what this school is about.

** The only valid definition of “good” whiskey is “whiskey you like to drink.”

Learning how to share your love of whiskey in a way that connects people to the history and the story has more to do with public speaking and storytelling than it does with facts and tests.

The best way to learn about whiskey and share that love is to drink whiskey and talk about it with friends. Study the history, find the stories, and discover the culture and the methods that have been developed over hundreds of years. That’s what you’ll do when you attend The Whisk(e)y Marketing School.

** You don’t need a marketing degree to learn how to share your love of whiskey with the world.

There’s an old saying, “In business, it’s not what you know… It’s who you know.”

Regardless the industry you’re in, most people are clumsy and ineffective when it comes to “networking” because they ignore a very important rule – Relationship First, Business Second.

There’s a tremendous amount of curiosity about Whisk(e)y today. It’s a great excuse for you to gather a group of people who want to have fun and learn something new. The Whisk(e)y School teaches you how to tap into that curiosity, and share your love of whisk(e)y in an unpretentious way. You’re demonstrating knowledge, expertise, and an engaging personality – things valued by every gatekeeper, in every industry.

Or would you rather hand out business cards and cross your fingers?

Learn more at http://www.whiskymarketing.org


GinoMarks says:

I love because out of the hundreds of drinks that are on those shelves the bullet rye sticks out like a sore thumb

Raster says:

That was the best joke I’ve heard all year! “No, she’s left handed…” Ha! This was a great video. Great fun!

bmxriderforlife1234 says:

okay so ive heard you and other say that an open bottle less then a quarter full needs to be finished quick but half full or more will last years. is it true you can use wine preservers to prevent a whiskey from oxidizing? ive also heard you can decant into smaller bottles, is this true? i also know someone who uses some thing to remove air from bottles.

basically what i want to know are there any negative side effects to using any of these methods? is there a best practice for trying to preserve rare whiskey thats been opened? or any whiskey for that matter? cause every so often i come across some pretty rare bottles and i was thinking if i ever dropped money on one or am gifted another whats the best way to preserve them if say i wanted to keep it only for special occasions.

Matthew D says:

A proud wanker from Ireland here, love you lads.

Thomas Nolder says:

I am so done with challenging flavor profiles… Too much of my hard earned money has been thrown at challenging… BTW, THIS IS GREAT BOURBON…My bottle was batch #4.

Albert C. says:


Brad L says:

Black Feather…

Jan Kubát says:

Rex, that’s tiny cake. Biscuit is flat, dry, sweet with tones of vanilla and butter… as described by Daniel.

TheCornBreadMan says:

holy corn! it took me what seemed like a month but i am finally caught up. I have also seen this channel grow about 15k subscribers since I started. so great job guys. I have a list of 20 as the most interesting whiskeys i will be buying asap. as much as I don’t want to agree with Rex cause he always interrupts Daniels interesting nerdy stories or facts, biscuit = biscuit as in biscuit and gravy. speaking of interrupting we should buy Rex a comfy chair to sit in and enjoy the whiskey whilst Daniel does his nerdy rants. he could even name the chair the “fuck Daniel” chair since he doesn’t like nerd facts or stories about whiskey. the details is why I took an interest in whisky in the first place. i look forward to learning more.

AmericanBiker98 says:

It’d be interesting to see a comparison between 4 or 5 completely different whiskeys blindfolded.

RAPHAEL Lasne says:

The tartan suits you well, Daniel ! I like your funny and very interesting revues on whiskey. I enjoy particularly the way you joke against together.
Cheers from France (scuse my English). Bulleit rocks ! (you helped made me to discover it .)

Chace Hawkins says:

You guys rock!

UPhoRia Inc says:

this  channel is great. very inspiring. wish to be in your position soon. and much agreed on  the biscuit argument we won and now  that is indeed a real biscuit damnit! much love. yours truly uphoria

Frederik Jakobsen says:

Ever thought about trying out some danish whisky?

Liam Todd says:

Biscuit = cookie. Or in Australia we call them bikkies

LoneWanderer360 says:

Does “challenging” mean tastes like rubbing alcohol and burns like gasoline? Lol

Fidasaind says:

You guys may have to get an expert to settle this debate. There is a certain gaming critic that should be able to help. After all, he is the Total Biscuit :p

Glenn McWilliams says:

Daniel, I find that my Scotch always tastes better when I’m wearing my kilt! Way to go!

Arrynek01 says:

Two things.
First: The Talisker Dark Storm I promised you guys ended up in a bin at the airport because it wasn’t in a properly sealed container. The bastards.
Second: Mooch story!
I am at Vegas right now, and ordered a Macallan 12 to help with digestion of the Ramsay burger.
They brought it, I sip it and freeze. I am no whiskey expert, but this had to be Talisker. No way Macallan is this sharp.
I call the bartender, he starts to apologise. They mixed up orders with another table. They gave me Talisker 10.
He brought me back the Macallan and was about to take the Talisker away. I couldn’t let it go down the drain, so I stop him and get two for price of one.
And then the waiter comes again, and brings me Angel’s Envy, a gift from the other guy who got the bad order. As thanks for catching it.
And that is how I got 3 for 1, and thus became Moochster myself.

Raster says:

“The Mooch” that joke was told so well… you should try stand-up. Watch Seinfeld’s latest special on Netflix where he tells of how he got his start. Your delivery is so smooth I think you should give it a try. I think you’re a natural…

charlie.g.hague says:

No kidding Daniel never wears shorts. The whiteness of the leg shot was blinding.

EffGames says:

Hey there fellas, just found your channel. Not really a whiskey kind of guy, I prefer my rum and my gins, but a bottle of Jameson can never do too much harm.

MoahGentle says:

I came here to hear something about the Tomatin 12 since you haven’t made a review about it.
I’m standing disappointed.. 😀

bagehi says:

Biscuits are one weird thing in the English language. Pudding is where I have my beef with the Brits. Pudding is pudding. It is not every single dessert ever. That doesn’t make sense.

Fidasaind says:

First bunny haven and now rabbit hole. I’ll have to watch for this. Because I can imagine pouring 2 glasses one night. This and Bunnahabbain. Go down the rabbit hole and end up at bunny haven!

Nick Campbell says:

Buttermilk biscuits and shortbread biscuits both exist in my world. The former for breakfast and the latter for every other meal.

Albert C. says:


Ed Cary says:

Oh the biscuit cookie thing is still going? I just presumed Daniel won with him being correct and all…

SoTotallyEpic says:

Hey guys, recently found you from your Pewdiepie response. Really love whiskey, really love your content.
Just wanted to ask a question as a new consumer of whiskey though. As an Australian, I wanted to know if there are any good Australian whiskeys and if they are popular in the US and Europe as I have yet to find some. Maybe you could do a video specifically about Australian whiskeys, that would be cool to see.

shenlun says:

you forgot the aussies :p
I am 4th gen scottish

Patrick Maton says:

Love the content, was wondering if you guys planned on doing a review on blood oath pact?

WhiskyJason says:

Love the kilt but with BOURBON – why didn’t you wear it for SCOTCH ???

Ethan Buck says:

What a horrible fire this bar would cause

Bas Nederlof says:

wait… did the just say ” thats gonna be a maim” ? did he mean meme??? 5:00

steve thepirate says:

If you look up ships biscuits you will see why American biscuits are called biscuits. They are the same general size, shape, and ingredients. Flour, lard (butter) and milk or water. They simply cooked them till all the moisture was out and they were flat as roofing tiles … thus easy to ship.

We made the same thing, called it the same thing, and just ate them hot out the oven. And still, do to this day.

Or … if you go back far enough, we too made them hard as bricks for travel. The wagon settlers to … *cough* Texas *cough* … carried barrels of them along. bought from the same English suppliers that made them for ships. It was easier to transport than flour that could get ruined.

Now biscuits and gravy comes from not wanting to waste anything that could be turned into food. Not even greasy oil in a pan from frying sausage or bacon. Frugal food for a hungry people not sure where their next meal was coming from.


liam griffiths says:

Hey Guys

I have sent you two samples of the Glenfarclas 40, i hope you receive them soon. I’m going to be sitting down with my friend Andy Carr to celebrate our 40th birthdays on Saturday September 23rd, I hope you enjoy the samples and have a drink with us, maybe talk about how whisky changes with age

Regarding the live show, I went to our local bottle shop, as I live in a small country town in Queensland Australia, which I will refer to as Bumfucknowhere, but it’s official name is Dysart. Given the fact that Bumfucknowhere has one pub, The Jolly Colllier (it’s a coal mining town and our pub is a pun), the limited stock is probably a good example of big brands that are available anywhere, see below a full list

Jim Beam
Jim Beam Black
Jim Beam Devils Cut
Jim Beam Honey
Jack Daniels
Jack Daniels Tennessee Honey
Gentlemen Jack
Makers Mark
Wild Turkey
Wild Turkey 101
Wild Turkey American Honey
Glenfiddich 12
Tullamore Dew
Black Douglas 12
Johhn Walker Red
Johhny Walker Black
Chivas Regal

My five would be

Jim Beam
Jack Daniels
Glenfiddich 12
Johnny Walker Black

P.S 1pm Saturday Austin time, is 3am Bumfucknowhere time, So I need to get up and start drinking Whisky waaaaaaay before breakfast.


Robert Draeger says:

Love that stuff

Chad Winters says:

When my Laphroaig gets below a half or a third instead of trying to drink it real fast before it oxidizes I blend it with Ardmore legacy or Speyburn, etc at that 2:1 ratio etc and it tastes fantastic

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