MAC’s New Mix Master Knows His Craft

Daniel Guidry Ready to Engage Cocktail-Focused Club Community

By Jake Ten Pas

Just because someone is a jack of all trades, it doesn’t necessarily mean they’re a master of none. Daniel Guidry can build a bar with his own hands — not simply the selection of bottles and taps, but the physical structure — and then stand behind it and discuss philosophy, language, and English literature. But when the member on the other side of the counter raises their glass in appreciation, it’s to his mastery of the cocktail arts.

From The Parish to Pepe Le Moko, Clyde Common to Bar Casa Vale, Guidry has honed his craft at some of the best bars in town, and under the tutelage of at least one master Portland tender, Jeffrey Morgenthaler. But he got his start at McMenamin’s manychambered Kennedy School, where he learned to accent a variety of atmospheres and cater to any sized crowd, a range that should serve him well at MAC.

“I worked in just about every department there except the theater, so I learned about the scale of an operation and how to tailor things to the needs of patrons within those environments. And then, of course, thinking about how different environments cater to different communities within that operation,” Guidry says.

“I honed my attention to cocktails and bartending at Pepe le Moko and Clyde Common, and then put those things into practice at Bar Casa Vale, which while I was managing it, was Willamette Week’s Bar of the Year.”

Guidry says he’s long been known for a guest-first mentality and plans to bring that approach both to his service in 1891 and his stewardship of MAC’s Brown Bottle Society.

The BBS, as it’s known in shorthand, encourages members to explore more than 130 whiskeys, lovingly displayed in the library case behind 1891’s bar.

As one of only a handful of cocktail experts in the Pacific Northwest who’ve completed the prestigious Wine & Spirits Education Trust (WSET) Level 3 Spirits certification, he’s properly prepared to not just guide the BBS but add significant educational context to any of its events.

“I’m curating the program, so I’m listening to what members are excited about. I do bring the expertise, but also trying to figure out how this fits within the social aspect of MAC. We’re guides, not gatekeepers,” Guidry says. In addition to the regular tastings and dinners that are part of BBS membership, he hopes to bring in more brands for larger-scale member interaction and provide opportunities for more BBS members to mingle than just the number that can fit around the bar. “Having those occasions for them to all to get together to discuss their shared interests seems like a part of what our broader mission statement is here at the club.”

Another way Guidry is bringing people together is through keg cocktails and prebatched versions of classics like margaritas, which also happen to be his personal favorite mixed drinks. “Finding ways to increase consistency is really important to me. It’s making sure that if one member came in and they had a drink this way, that that’s how they — or any other member — can expect it to have it again in the future.”

In other words, that consistency helps members share experiences, much like the notion of passing a pitcher of margaritas. It also increases the speed with which patrons get their drinks and allows for exploring variations such as spicy or smoky takes in a time-efficient fashion. Speaking of smoky, there’s even talk between Guidry, Events & Culinary Director Erik Anderson, and other stakeholders about working with Union Mezcal to produce a MAC barrel of their artisanal Oaxacan liquor.

Whether he’s welding bar stools for Bar Casa Vale or finding fresh ways to engage with MAC’s beverage aficionados, Guidry says he’s drawn to collaborative environments where improving processes and the end product are the ultimate goals. MAC perfectly fits that bill for him.

“We’re not only going to maintain the premium experience here, we’re going to improve the quality,” he says. “Finding opportunities to introduce something new or unique to people is part of what makes dining and working behind the bar super fun.

Join the Brown Bottle Society

For the true whiskey enthusiast, Brown Bottle Elite Membership offers 10 percent off all whiskey, a complimentary cocktail and tasting on the first Tuesday of the month, and the member’s name on a custom plaque. To become an Elite Member, try 75 different whiskeys. Get started by emailing dguidry@themac.com.

Brown Bottle Society Dinner

Friday, Oct. 10, 6-9 p.m. FBA1010

Whether you’ve been officially inducted into the Brown Bottle Society or just love whiskey, get your fill with a dinner featuring spirit pairings, plus Jefferson bourbon and rye whiskey tastings. This event is for members and guests ages 21.