Clyde May’s Whiskey Three Bottle Miniature Sampler Set 3
Clyde May's bourbon Whiskey With a mash bill of 78% corn,
12% rye, and 10% barley, Clyde May's bourbon is a venture away from their
traditional, coined and trade-marked Alabama Style whiskey, which has
oven-dried apples added to barrels of new-make whiskey. This straight bourbon
was first launched in September of 2016, on Clyde May’s birthday and during
National Bourbon Heritage Month. The release received a Gold medal in the New
York World Wine & Spirits Competition and a 93 rating in the Ultimate
Clyde May's Alabama Whiskey continues to be made from the
same recipe that Kenneth's father perfected nearly 50 years ago — a mash of
corn, rye and malted barley. Once the grains are distilled, they are aged in
oak barrels for an average of five to six years. In April 2004, the State of
Alabama designated Clyde May's Conecuh Ridge Alabama Style Whiskey as the
"official state spirit." The whiskey also earned the Gold Medal at
the WSWA Tasting Competition and the MicroLiquor Spirits Awards in 2012. In
addition, it was named one of the Top 50 Spirits of 2012 by Wine
Enthusiast, which gave it a score of 93 points. Clyde May's Whiskey has a soft,
gentle flavor, and sweet notes of honey, caramel and apple that continue to pay
homage to its namesake.
Clyde May’s Straight Rye Whiskey from Conecuh Ridge
Distillery bears the name of the man responsible for the brand, Clyde May.
Clyde crafted his first spirits in 1946, but it wasn’t until 2001 that the
distilling operation was made legal. The company built its name around their
popular “Alabama Style Whiskey”, which according to their website is finished
with a hint of apple. Clyde May’s portfolio has now expanded beyond the
category of Alabama Style Whiskey, including both a bourbon and a rye whiskey.
Clyde May’s Straight Rye Whiskey is sourced from Indiana and is aged at least 3
years. It’s bottled at 94 proof.
Clyde May’s is aptly named after Clyde May who was an
Alabama farmer. May had a storied history as being a talented moonshiner in the
mid-20th century, refining his craft over the years and ultimately spending
time in a federal penitentiary because of this. Known for his usage of
oven-dried apples, May would add these to his barrels during the aging process
resulting in a distinctive flavor profile. In 2001, May’s son recreated his
father's recipe and legally began distilling Clyde May’s.