William H. Macy Argues There's a Right Way to Drink Whiskey: 'Some People Run Afoul'
For Men's Journal's special fall Whiskey Issue, I interviewed Emmy Award-winning actor and whiskey drinker William H. Macy. The legendary actor is the face of Woody Creek Distillers shared his drinking philosophy, how he discovered whiskey in Scotland, and a bold take on ice that might just change how you imbibe.
If you're not yet acquainted, Woody Creek Distillers is based out of Basalt, CO. Unlike some distillers, the brand doesn't use neutral grain spirits or buy base distillate from anywhere else. Everything it makes is distilled in-house using custom CARL stills—custom copper distillation systems—Rocky Mountain water, local ingredients, and intentionally selected mashbills.
What was your introduction to whiskey?
My grandmother gave me a trip when I graduated high school to see plays in Europe. We ended up in Scotland, and that was the first place I drank Scotch whisky. When it comes to Scotch, I love the peat. I love when they’re thick, as opposed to the milder brands. And I love the lore. I read books about it because I was fascinated.
Do you think there’s a right and wrong way to enjoy whiskey? What’s your philosophy?
I think whiskey is to be sipped. Some people run afoul—just downing this stuff. That’s no way to drink a fine spirit.
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Neat, on the rocks, or in a cocktail?
In my old age, I’ve gone off cocktails. Now, I drink my whiskey with a bunch of cubes. I love every part of that drink. Our bartending guru Sean Kenyon said he likes the first sip. You get the bite of the bourbon or rye, all those flavors. Halfway through, now it’s been watered down a bit, and it’s so smooth and lovely. He even loves the last couple sips when it’s mostly water with a little brown spirit. I’m with him.
John S. Miller
Have you ever worked as a bartender?
When I started my career, I realized I was going to have to make some money, so I went to a bar in Montpelier, VT, and befriended the bartender and said, ‘I will work for nothing if you teach me how to tend bar.’ He was a glorious bartender. I started off making cocktails and just loving it. I turned that guy teaching me for six weeks into a résumé that should have gotten an award. It was some of the more creative writing I’ve ever done.
I imagine it’s been a long time since you had to pay for a drink in a bar. Is that accurate?
That’s true. Although, I try to keep things even by picking up the check on a regular basis. Also, I’m Woody Creek Distillers’ spokesdude. I told ’em, ‘You gotta keep cases of this stuff in my garage—both here in L.A. and in Aspen—because I’m gonna give it away hand over fist.’ And, interestingly, I’d say maybe half the time I get a call [asking ,] ‘Where can I get more of that?’
How does it feel to have your name on Woody Creek Distillers Reserve Rye?
Pretty cool. It sold really quickly. I love that!
Is that up there with winning an Emmy?
Well, I’m going to say, yeah, it’s up there. The cool factor is really off the charts. And they put it in this wicked-cool box that folds out, and there’s a picture of me standing in Woody Creek. I stand behind the whiskey! It’s so fun.
I’m dying to know: bourbon or rye?
I’m a rye drinker. That’s my favorite. I think it’s America’s drink. I have a tendency to try all of the ryes—the good ryes—everywhere I go just to compare them to our rye.
This interview appeared in Men’s Journal’s fall Whiskey Special issue.