Barbecue Pitmaster Aaron Franklin’s High Rye Whiskey Picks

Austin, Texas is aware of easy methods to have a superb time. Widely known for its stay music scene and vibrant foods and drinks tradition, the town hosts among the greatest festivals within the nation. Austin has a manner of bringing all types of individuals collectively. 

Austin-based chef Aaron Franklin is aware of one thing about this. The James Beard Award-winning chef, creator, and American Royal Barbecue Corridor of Famer has fused two of the town’s iconic scenes, stay music and award-winning barbecue, at his famend Franklin Barbecue. At his latest enterprise, Uptown Sports activities Membership, a Louisiana-inspired idea with a Texas accent, Franklin flexes his enthusiasm for American whiskeys — particularly, rye.

Franklin curates Uptown’s whiskey listing. He likes to current visitors with uncommon picks on a fats block of ice, corresponding to his newest favourite, New Riff Kentucky Straight Rye Whiskey. Although he’s grown to have a higher appreciation for premium whiskeys, this ardour has advanced over time. 

“Working round eating places, you’d have a beer and shot,” says Franklin. “In case you go to a rock present, it’s like, ‘Give me a whiskey,’ or ‘Give me a beer.’ Someplace alongside the way in which, I spotted that darkish spirits are extra my factor.” 

In his early 20s, Franklin says he “solely drank Knob Creek,” normally obtained as a present, which fueled his Beam Suntory choice through the years. Franklin’s whiskey enlightenment reached new strata after he sharpened his barbecue expertise. 

“My love for whiskey occurred post-barbecue,” he says. “I began noticing the similarities between vanillin and candy flavors whereas cooking barbecue. There have been similarities within the tastes of whiskeys I like, corresponding to among the sweeter and toasted barrel flavors.”

“It was all concerning the similarities between barbecue and whiskey, the science behind them. Whiskey is liquid barbecue.”

The fervour and curiosity that drives Franklin to good the artwork of fork-tender brisket is identical inquisitiveness that informs his method to whiskeys. 

“I like the way in which whiskey tastes and studying about the way it’s made, not simply the mash invoice,” says Franklin. “I prefer to know the way the warmth cycles. Was it re-barreled, or did it age in a Port barrel?”

About six years in the past, Franklin skilled his first premium rye, due to pal and fellow chef Chris Shepherd at Houston’s Georgia James Steak. 

Franklin ordered an Previous Original, and Shepherd prompt Willett Household Property 4-Yr Rye Whiskey, which was difficult to get in Texas on the time due to allocation. Franklin grew to become hooked on Willett 4-Yr, and a rye whiskey convert was born.

 “I like barrel-strength whiskey, however it’s onerous to drink these large ones with meals,” says Franklin. 

Then got here a surprising revelation, coming from an award-winning pitmaster. “I don’t eat barbecue, I cook dinner it. It’s like if you cook dinner a Thanksgiving meal, and also you’ve been cooking turkey all day. The very last thing you wish to do is sit down and suppose, ‘I’m trying ahead to consuming some turkey.’ 

“I’ve been doing this for 20 years. There are quite a lot of barbecue cooks that I believe are superb,” he says. “I like their meals, however I’m not going on the market like, ‘Man, I am excited to eat barbecue!’” 

When Franklin craves barbecue, he is typically within the Carolinas, the place they’re identified for the entire hog. “That is the stuff that I do get enthusiastic about. If Sam Jones is cooking someplace in North Carolina or [I’m at] Rodney Scott’s place.”

What makes for the most effective meals and rye whiskey pairing, in keeping with Franklin? The chef suggests a burger alongside an effervescent Whiskey Highball. 

“It’s actually flipping scorching down right here more often than not, so I like my whiskeys like my beers, type of refreshing. I don’t do large IPAs,” says Franklin. “I am keen on Previous Overholt 10 (a cask-strength, 10-year rye), and I normally begin with that on a rock.”  Franklin additionally says he’s a fan of Previous Fitzgerald 8-Yr, Traverse Metropolis Whiskey Co., and 9 Banded Wheated Straight Bourbon.

Learn on for a number of of Franklin’s barbecue-meets-whiskey suggestions.

High quality over amount

Life is brief. Whiskeys are supposed to be loved, to not merely sit on a shelf. 

“I’m not a type of collectors hoarding all types of bottles. These individuals don’t make whiskey so that you can simply stare at. I’ve a handful of actually particular ones,” says Franklin.

It’s OK in case you solely have three to 5 go-to whiskeys, so long as you relish them. “I do not go round tasting a whole lot of various whiskeys,” says Franklin. “I do know those I like. I understand how they make it, and I get excited for sure ones. I can take the opposite ones or go away them.” 

He believes that high quality trumps amount. “I additionally really feel that manner about barbecue since you solely eat a lot meals earlier than all of it begins to style the identical. The identical factor applies to whiskey, espresso, and wine,” says Franklin.

Benefit from the journey

Franklin is drawn to the science behind whiskey. And he likes to take his time with a pour. 

“I wish to begin neat and possibly rub a bit on my hand to get a superb whiff. Then, I’d add a rock. A glass of whiskey is actually a journey,” says Franklin. “I’m not going to slam it or be like, ‘I solely drink it neat.’ I drink all of it methods.” 

Franklin loves an unheralded whiskey with sudden worth. “I get actually excited when one thing looks as if it must be good, after which it punches manner above its weight,” he says. “You are like, ‘Wow, this can be a $60 bottle, and this must be about $160.’” 

Aaron Franklin’s prime three rye whiskey picks

Willett Household Property 4-Yr Rye Whiskey

“Willet 4-Yr Rye is my fave. I purchase it by the case and reward it to all people yearly. I hold loads of it available at dwelling. That’s my go-to,” says Franklin. “This was the primary whiskey I seen nuance in taste. I’m offered on something by Willett. What they’ll do in a brief period of time is simply unimaginable.”

Michter’s US 1 Kentucky Straight Rye

“I like how constant Michter’s is, and so they’ve acquired some actually good ones. It’s virtually like pure science, and it’s painfully constant,” says Franklin. “They air out their staves earlier than they make their barrels, and so they’re so particular. That’s just like the Franklin Barbecue aspect of it, like, ‘How will we replicate this taste and make this over and over?’”

New Riff Kentucky Straight Rye Whiskey

“It is good, and it is inexpensive. I believe it is nuanced and has many layers. It is not as wealthy as a Willett, however it’s nonetheless acquired the flavour,” says Franklin.