Mixologist Brian Heese Joins Lousville Hotspot Rabbit Hole | Food Newsfeed
Continue to Site

Mixologist Brian Heese Joins Lousville Hotspot Rabbit Hole

August 01, 2018 Industry News
Industry News

Rabbit Hole, Lousville’s newest bourbon distillery in the progressive Nulu community, welcomed Brian Heese to its team as Bar Manager and mixologist for OverLook, the distillery’s on-site event space and where tours will conclude, beginning summer of 2018.

In his new role, Heese will work with each of Rabbit Hole’s libations, in conjunction with Death & Co's Proprietors LLC, to create innovative cocktails through the distillery’s unique partnership. His cocktails will follow Rabbit Hole’s transparent approach to spirits, sharing techniques and recipes to any who inquire rather than cloud them in bourbon secrecy.

Heese adheres to the simple philosophy that each guest should feel welcome and every experience should be uniquely personal. He holds a strong belief that cocktail development directly expresses one’s creativity and a deep expectation for quality service carries into his belief. Heese’s cocktails reflect his style and mindfulness through the utilization of fresh ingredients to create bold, seasonal libations.

 “We are thrilled to have Brian at the forefront of our cocktail program,” says Rabbit Hole founder Kaveh Zamanian. “His creativity develops spectacular flavors while letting the honesty of our spirits shine through. Guests of OverLook are in for a treat and we can’t wait to raise a glass with them.” 

Hailing from the burgeoning food and beverage scene in Omaha, Nebraska, Heese brings 16 years of industry experience, eight of which include directly overseeing cocktail programs. His passion for the industry started at the age of 18 when he challenged himself to converse with people he didn’t know—a simple task that sparked his love for human interaction; one of the most crucial parts of bartending. Heese studied business management, entrepreneurship and advertising at both the University of Nebraska—Lincoln and the University of Nebraska—Omaha.

 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.