Known for its live music and distinct food and drink culture, Austin, Texas hosts some of the country's largest festivals attracting diverse groups of people. Amidst the hustle and fun, distinguished chef, book author, and member of the American Royal Barbecue Hall of Famer, Aaron Franklin, plays a vital role. He has blended the city’s dynamic live music and award-winning barbecue at his famous Franklin Barbecue. His latest contribution, the Uptown Sports Club, celebrates his interests in American whiskeys, specifically rye, while incorporating a Texas flavored Louisiana concept.

Being in charge of the Uptown’s whiskey list, Franklin often presents rare whiskey selections on an ice chunk. His latest favorite being the New Riff Kentucky Straight Rye Whiskey. His appreciation for vintage whiskeys has developed over time. “If you go to a rock show, it’s like, ‘Give me a whiskey,’ or ‘Give me a lager.’ Somewhere along the way, I realized that dark spirits are more my thing,” proclaimed Franklin “My love for whiskey happened post-barbecue. I started noticing the similarities between vanillin and sweet flavors while cooking barbecue. There were similarities in the tastes of whiskeys I like, such as some of the sweeter and toasted barrel flavors.”

Roughly six years ago, thanks to fellow chef Chris Shepherd of Houston’s Georgia James Steak, Franklin tasted premium rye for the first time. Upon Shepherd's recommendation, Franklin tried Willett Family Estate 4-Year Rye Whiskey, which was difficult to find in Texas due to allocation. This session marked Franklin's transformation into a rye whiskey enthusiast.

“I like barrel-strength whiskey, but it’s hard to drink those big ones with food,” mentioned Franklin. He shocked everyone by confessing that although being a decorated pitmaster, he doesn’t fancy barbecued food. “The last thing you want to do after cooking turkey all day is sit down and think, ‘I’m looking forward to eating some turkey.’ The same concept applies to barbecue for me.”

But when Franklin does feel like eating barbecue, he prefers it to be in the Carolinas, where whole hog barbecue is popularized. In terms of food and rye whiskey pairings, Franklin recommends an effervescent Whiskey Highball alongside a tasty burger. He relishes Old Overholt 10, Old Fitzgerald 8-Year, Traverse City Whiskey Co., and Nine Banded Wheated Straight Bourbon.

“I’m not one of those collectors hoarding all kinds of bottles. These people don’t make whiskey for you to just stare at. I have a handful of really special ones,” added Franklin. Far from being a whiskey hunter, Franklin is quality driven over quantity with three to five go-to whiskeys and enjoys each of them.

An enthusiastic learner, Franklin loves exploring the technicality behind whiskey production and enjoys taking his time analyzing each pour. He is also a significant fan of an underrated whiskey with a value that outstrips its price.

“Willett 4-Year Rye is my fave. I buy it by the case and gift it to everybody every year. That’s my go-to,” he concluded. Franklin also prides himself on Michter’s consistency, saying "What they can do in a short amount of time is just incredible.”