Each week we feature a different whisk(e)y at The Franklin Room with special pricing and cocktails incorporating the whisk(e)y of the week.

Whiskey of the Week | Wyoming Whiskey

We’re not owned by some beverage giant or traded on the Big Board. We are independent, family-owned whiskey makers with a world-class distillery in the Big Horn Basin of Wyoming. Our company and products are a collaboration between our partners and 97,818 square miles of Wyoming. The state defines us; it’s in our blood and in our whiskey.

Whiskey of the Week | Tyrconnell

The Tyrconnell Single Malt Irish whiskey is a historic Irish whiskey brand born from the Watt Distillery in the late 18th century. This whiskey was inspired after a legendary horse who won the iconic National Produce Stakes in 1876, against all odds. This double distilled single malt whiskey is made from 100% malted barley in traditional copper pot stills and showcases a beautifully fresh, fruity bouquet with an incredibly smooth, sweet taste and delicate dry finish.

Whiskey of the Week | Few Whiskey

In a world chock-full of mass-produced spirits, only few remain truly handcrafted, and small-batched. (If you’re reading this, you’ve indeed found the finest.) FEW Spirits are a new take on timeless distilling techniques, and transcend the oft-ordinary taste we’ve all grown accustomed to. Distilled from the very best grains, aged to perfection, and bottled under their own roof, FEW remains in their own hands until distribution.

Whiskey of the Week | Aberlour

With an abundance of gold medals (including trophies for the best single malt of all), the Aberlour distillery is consistently recognised in the most prestigious international whisky competitions for producing single malts of exceptional quality and depth. But don’t just take their word for it – we would much prefer that you judge them for yourself.

Whiskey of the Week | Lot 40

This is a completely delicious rye that manages to capture the herbal, fruity, and spicy notes of the grain all at once. Lot No. 40 combines a rich, full flavor with a very soft mouth feel and understated alcohol, making it approachable yet satisfying.

Whiskey of the Week | Macallan

The Macallan spends more on sourcing, building, seasoning and caring for its casks than any other single malt whisky

The Macallan’s oak casks are the single greatest contributor to the outstanding quality, natural colours and distinctive aromas and flavours of The Macallan. In fact 60% of the flavour of a whisky is derived from the cask it is matured in. Because of this, The Macallan spends more per cask than any other distillery in sourcing, crafting, seasoning and caring for its casks. Spanish sherry seasoned oak casks deliver flavours and aromas of chocolate orange, dried fruits and spices; American sherry seasoned oak casks primarily provide sweet citrus, light spice, vanilla and light oak flavours and aromas; American bourbon seasoned oak barrels give flavours and aromas of sweet citrus, coconut and oak.

Whiskey of the Week | The Dalmore

The Dalmore, “the big meadowland”, was established in 1839 and passed it along to member of the Mackenzie Clan, whose family crest is the 12-pointed Royal Stag. The Dalmore uses a combination of different stills of various sizes to produce differing new make which is then aged in a combination of American white oak bourbon casks and exclusive aged sherry casks from Gonzalez Byass.

Whiskey of the Week | Jura

Jura whisky comes from a place of contrasts. A wild shoreline of craggy rocks battered by the open seas on one side, to secluded sandy bays with calm waters on the other. From the sweetness of Origin to the smokiness of Superstition you’ll find the nature of Jura island reflected in Jura Whisky and you‘ll taste the difference in every drop.

Whiskey of the Week | Hyde Irish Whiskey

The Hyde collection is three limited edition and very distinctive Irish Whiskeys, matured to perfection in County Cork. It includes Double-Gold award winning Hyde No. 1, President’s Cask, named Best Irish Single Malt Whiskey at the San Francisco World Spirits Competition 2016

Whiskey of the Week | Four Roses

A premium Single Barrel Bourbon with a taste you’ll want to savor again and again. Complex, full bodied and surprisingly smooth with a delicate long finish that’s unbelievably mellow. Contains hints of ripe plum, cherry and other fruits, mild spices, plus sweet aromas including caramel, cocoa, vanilla and maple syrup.

Whiskey of the Week | Springbank

Springbank is the only distillery in Scotland to carry out 100% of the production process on one site. For us, this means unrivalled quality control and the opportunity to pour decades of experience and passion into every drop of thier world-class whisky.

The Dalmore, “the big meadowland”, was established in 1839 and passed it along to member of the Mackenzie Clan, whose family crest is the 12-pointed Royal Stag. The Dalmore uses a combination of different stills of various sizes to produce differing new make which is then aged in a combination of American white oak bourbon casks and exclusive aged sherry casks from Gonzalez Byass.

High West l Whiskey of the Week

High West Distillery, located in Park City, Utah, began distilling in 2007 thereby becoming Utah’s first legal distillery since 1870. Though they are distilling and maturing house-made whiskey, they have been sourcing select whiskies from other producers to sell under the High West label

Benromach | Whiskey of the Week

Using the finest natural ingredients 3 distillers orchestrate every second of the distillation process; there are no short cuts to perfection. Made this way to give Benromach whisky that gorgeous pre-1960s Speyside character: beautifully balanced with a light touch of smoke. Making whisky by hand is a rare craft these days. Pour yourself a dram, sit back and enjoy. Slainte!

Balvenie | Whiskey of the Week

Balvenie is the second distillery built by William Grant (1892) and is home to Malt Master David Stewart. David Stewart was the first to introduce whisky ‘finishing’, the process of taking already matured whisky and placing them in barrels that held different types of spirit to add another layer of complexity.

Crown Royal | Whiskey of the Week

Crown Royal is produced at the Crown Royal distillery at Gimli, Manitoba, Canada. First produced when the King and Queen of England visited Canada in 1939. The best selling Canadian Whisky, Crown is a blend of corn, rye, and barley whiskey.

The Dalmore | Whiskey of the Week

The Dalmore, “the big meadowland”, was established in 1839 and passed it along to member of the Mackenzie Clan, whose family crest is the 12-pointed Royal Stag. The Dalmore uses a combination of different stills of various sizes to produce differing new make which is then aged in a combination of American white oak bourbon casks and exclusive aged sherry casks from Gonzalez Byass.

Glendalough Irish Whiskey | Whiskey of the Week

Glendalough is Ireland’s newest craft distillery. The founders have bottled quite a special whiskey that harkens back to the way Irish whiskey was made in the 18th and 19th century- double copper pot distilled 100% single malt whiskey. Glendalough brings you a 13year old single malt that has put in the hard yards. The style of whiskey that first made Irish whiskey great. The style of whiskey your great grandad drank. And a stylish whiskey whose time to be great is once again. It comes to you with hints of spice, creamy vanilla, biscuity malts, and that unmistakable clout of dedication that embodies the outstanding spirit of Ireland.

Redemption | Whiskey of the Week

Redemption Rye whiskey is a true American original from the award-winning Deutsch Family of Wine & Spirits. It’s carefully hand-crafted in the river town of Lawrenceburg, Indiana at 168-year-old MGP Distillery – Whisky Advocate’s 2015 Distiller of the Year. Redemption Rye perfectly captures the spicer and drier flavor of a rye that was the preferred whiskey of the saloon era and was hugely popular until prohibition. It’s a taste of the bold, robust spirit cherished throughout America’s early history. It’s carefully made in small batches for those who appreciate a nod to the past but have a taste for what’s new.

Laphroaig | Whiskey of the Week

The award winning family of Laphroaig Whiskies ranges from the rich, pungent 10 Year Old to the smooth and exceptionally rare 25 Year Old. But whatever Laphroaig you choose, you can sense 200 years of loving care distilled into every bottle.

Bulleit | Whiskey of the Week

Bulleit Bourbon is distilled and aged in the Bulleit family tradition. High rye content gives it a bold, spicy character with a distinctively smooth, clean finish. Kentucky limestone-filtered water provides a foundation for the bourbon’s character, while charred American oak barrels lend a smoky backbone.

WhistlePig Rye | Whiskey of the Week

Located in a 150-year-old renovated dairy barn, WhistlePig’s distillery is the culmination of five diligent years. Starting with 250 acres of rye grain harvested from the property, WhistlePig Rye is distilled in a unique copper pot designed by world-renowned Master Distiller Dave Pickerell, and then aged in custom charred barrels built from the farm’s very own Vermont White Oak.

Two James Spirits | Whiskey of the Week

Two James is located in Corktown, Detroit’s oldest neighborhood, and is the first licensed distillery in Detroit since Prohibition. Two James is committed to producing only the highest quality environmentally conscious handmade spirits utilizing locally sourced agricultural products with the aim of revitalizing the community and reinforcing the craft product movement.

Highland Park | Whiskey of the Week

Highland Park is made today with the same enduring belief and integrity, to the same exacting standards, as it has been since 1798. Highland Park is one of the most respected single malts in the world. The rich, succulent, complexity of their exceptional single malts inspires passion in single malt enthusiasts everywhere. It has balance, character and provenance and, in that, epitomises all that is great about single malt Scotch whisky.

Syndicate 58/6 | Whiskey of the Week

The Syndicate blend contains 18 Single Malt Whiskies and 4 Single Grain Whiskies. The quality and consistency of the blend has been maintained over the years by operating a ‘Solera’ system whereby when additional 12 year Old whiskies are added they are reblended with the older stock.

High West | Whiskey of the Week

High West Distillery, located in Park City, Utah, began distilling in 2007 thereby becoming Utah’s first legal distillery since 1870. Though they are distilling and maturing house-made whiskey, they have been sourcing select whiskies from other producers to sell under the High West label.

Compass Box | Whiskey of the Week

Created in 2000 by the highly regarded John Glaser, Compass Box seeks to create great Scotch whisky that is approachable and relevant. Ranging from light and ethereal to rich and smoky, Compass Box illustrates the high quality that selective blending can achieve.

Tullamore D.E.W. | Whiskey of the Week

Tullamore DEW ages in a combination of x-bourbon, oloroso sherry, port wine, and madiera wine barrels longer than the minimum of 3 years required by Irish law. Tullamore DEW was one of the first, to blend Irish whiskey. They dry all of their barley through smokeless heat.

Suntory | Whiskey of the Week

Suntory was started by Torii Shinjiro, who first opened his store Torii Shoten in Osaka on February 1, 1899, to sell imported wines. In 1907, the store began selling a sweet tasting red wine called Akadama Port Wine. The store became the Kotobukiya company in 1921 to further expand its business and in 1923, Torii Shinjiro built Japan’s first malt whisky distillery Yamazaki Distillery. Production began in December 1924 and five years later Suntory Whisky Shirofuda (White Label), the first single malt whisky made in Japan, was sold. Suntory is best know for their Yamasaki, Hibiki and Hakushu brands.

Macallan | Whiskey of the Week

The Macallan is a Speyside whisky founded in 1824. The Macallan boasts about “curiously small stills, which are the smallest in Speyside, which give the whisky maximum contact with the copper and the new make is imparted with rich, fruity, full-bodied flavors.

Balvenie | Whiskey of the Week

Balvenie is the second distillery built by William Grant (1892) and is home to Malt Master David Stewart. David Stewart was the first to introduce whisky ‘finishing’, the process of taking already matured whisky and placing them in barrels that held different types of spirit to add another layer of complexity.

Willlet Family Estate Whiskies | Whiskey of the Week

Willet Distilling Company, also known as Kentucky Bourbon Distillery, is a private family-owned and –operated company that produces various brands of bourbon and rye whiskey. Most of their brands are in the premium category and range from 6-23 years old. Although they have begun distilling in 2012, Willet actually is an independent bottler and purchase whiskey from other producers though they do aging themselves.

Westland American Single Malt | Whiskey of the Week

Founded in 2011 by the Lamb Family in Seattle, Washington, Westland is unusual in the American craft distillery scene in that they only produce single malt whiskey (almost every new American craft distillery begins by selling un-aged spirits while waiting for their whiskey to mature). Westland Distillery is singularly focused on making malted barley whiskey, thus competing against the like of Scotch single malt and Japanese single malt whisky. Westland sought out to intentionally create a spirit fitting for the Pacific Northwest, and if you know that barley grows well out there and that clean water is plentiful, it’s apparent that single malt whiskey fits that shirt size just right. Westland makes whiskey in the spirit of Scotch- 100% malted barley fermented, double pot distilled, and aged. The climate where the whiskey is matured is cooler, with only slight fluctuation in temperature.

Lock, Stock, & Barrel 101 | Whiskey of the Week

One of the latest creations from Robert Cooper – third generation master distiller of Cooper Spirits. Despite being bottled at 101 proof, the Lock, Stock, & Barrel still performs magnificently as a smooth sipping rye. Weighty and bold, Robert Cooper himself called it his “robust cut” – a gem not to be missed.

Mortlach 13yr Cast Strength | Whiskey of the Week

Mortlach is the backbone of the Johnnie Walker line of blended whiskies. It wasn’t until last year, 2014, that they began bottling their own single malts. Gordon & Macphail are an independent bottler that has contracts from many years ago to purchase whisky straight from the distilleries. Here they have selected a single cask, which is very rarely done, so expect the best!