We kick off 2026’s Society Life with a member who has been a true champion of the Society for many years. I first met Bryan McCoy at our Westland Distillery launch party (anyone remember 133.1?) in 2017. While I was pedaling my wares, a gentleman marched up to me and exclaimed, “My name is Bryan, and I really want to get involved with the Society.” I immediately recognized a drive in him that just doesn’t quit. Little did I know this quick conversation would alter the Society in America in such a wonderful way….
Over the next year and change, Bryan was there to help our team with any Society event hosted in Seattle. As membership grew, I knew we’d need help and, in 2019, I offered Bryan the very first Member Ambassador position in the US. He CRUSHED it and continues to be an example for all of us in his passion for the Society and his thoroughness in creating and executing consistently exceptional events. While Bryan was the first Member Ambassador, he wasn’t the last – we now have 18 fantastic Member Ambassadors for the Society in the US.
Beyond his work with the Society, Bryan has become a great friend to me and so many of the Seattle-based members. His passion extends well beyond scotch whisky and translates into a life very well lived. Another example to us all.
If I know Bryan at all, he’ll want you to pour a hearty dram of anything from Distillery 53 and enjoy the read. Over to you, Mr. McCoy!
TS: Hi Bryan, please tell us a bit about yourself….
BM: Originally from Texas, I moved to the Seattle area during my time in the US Navy where I served onboard an Ohio-class Trident submarine. After I got out of the Navy, I loved the Seattle area so much that I decided to stay. I’ve worked in the Information Technology field for the past 35 years. I’ve been married to my lovely wife for over 20 years. I have two sons, a granddaughter and recently found out another grandchild is due in July. In addition to my love of whisky and the Society, other interests include travel, photography, baseball, and music (Classic rock, Blues and Jazz). I’ve been playing drums since I was 10 years old.
TS: What is it about whisky that interests you the most?
BM: Specifically with Single Malt Scotch, that they are all made with only three ingredients (malted barley, yeast, and water), yet they can taste so different. My first Scotch experience was with a Speyside whisky aged in ex-bourbon, then a different Speyside dram that was matured in ex-sherry, followed by a peated, smoky Islay whisky. I was instantly intrigued and had to know what caused them to be so different from each other.
TS: What has been your most memorable whisky experience to date?
BM: I’ve been very blessed in the almost 20 years that I’ve been drinking whisky, so it’s tough to name only one. A few examples: when my wife and I attended a sunset Society whisky tasting on the London Eye. Another is our first time visiting the Vaults that coincided with the last night of the Fringe festival which included live traditional Scottish music in the member’s room. We ate lunch at 28 Queen Street where Society drams were perfectly paired with our three-course meal. However, I think the best experience is all of the great people that my wife and I have met that we wouldn’t otherwise know if it weren’t for whisky. Our nearest and dearest friends were all met because of whisky.
TS: You're stranded on a desert island with one bottle of whisky for an entire month, what is it?
BM: A Society bottle of distillery 53 matured in a 1st-fill ex-bourbon barrel. (I hope I can make it last the entire month!)
TS: What is your favorite distillery to visit and why?
BM: There are so many great ones, but my favorite would have to be Bruichladdich due to their amazing people, the variety of distillate (unpeated, peated and Gin), the variety of unique casks and the focus on quality at every level of the operation all while using some of the oldest equipment in the industry.
TS: Why did you decide to become a member of The Scotch Malt Whisky Society?
BM: The ability to have access to a large variety of single cask, cask strength whiskies from distilleries that aren’t normally available as single malts.
TS: What has been the highlight of your membership experience so far?
BM: Being given the opportunity to be a member ambassador. I am so appreciative that I get to share my passion for the whisky and the Society with both seasoned members and those who are new to whisky. I love to share the knowledge that I’ve gained in my quest to answer the question I mentioned above as to why the whiskies taste so different when they all use the same three ingredients.
TS: Any advice for the other Society members?
BM: Yes, I would recommend that all members get to know as many of other Society members in their area as possible. The Society provides members with an amazing variety of outstanding whisky, but it tastes even better when shared with likeminded friends. I would also encourage members to utilize as much of their membership as possible. If you can, attend one of the many events that the Society offers (now in more cities around the country than ever) or visit one of the many partner bars around the country and around the world. Also, if you travel to London or Edinburgh, make time to visit the Society’s member’s rooms in both cities.
Thank you, Bryan. The Society is lucky to have you. And thank you, reader, for spending some time with us.
