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- Category American Whiskey
- Country United States
- Region Kentucky
- Distillery Clyde May's
- Style American Whiskey
- Maturation Oak barrels
- Alcohol 42.5%*
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caramel -
butterscotch -
dried fruit -
green apple -
brown sugar -
black pepper -
anise -
toasted oak -
chocolate
Clyde May was a WWII war hero and a bit of a local legend. But when he got home after the war, he made his living as a moonshiner in the back-woods of Alabama. He produced high quality Spirits and actually aged his Moonshine into Whiskey when other illegal operators were selling it right out of the still. He got caught and served eight months in federal prison, but as soon as he got out he built a new still and started over again. In 2001, Clyde’s son recreated the magic of that first aged Moonshine and built Clyde May’s Whiskey — legally this time — and their signature Bourbon is now the Official State Spirit of Alabama.
If you're wondering what the deal is with "Alabama Style Whiskey", we'll let you know. The secret is that the Spirit is finished with a little bit of apple juice for a touch of light fruitiness ― none of that artificial flavor, mind you. Otherwise, it's a proper Bourbon that spends 4 years in oak barrels, before being bottled at 85 proof. It's a pleasant, approachable, and easy drinker, this one is. It performs beautifully in cocktails as well!
- Category American Whiskey
- Country United States
- Region Kentucky
- Distillery Clyde May's
- Style American Whiskey
- Maturation Oak barrels
- Alcohol 42.5%*
Appearance / Color
Deep Bronze
Nose / Aroma / Smell
The nose has caramel, butterscotch, and dried orchard fruit aromas. There's a light green apple note as well.
Flavor / Taste / Palate
A pleasant dark-sugar and fruity sweetness is on the palate. Medium-bodied, there's spice in the form of black pepper and anise notes, as well as some toasted oak and hints of chocolate.
Finish
It finishes smooth with charred oak and cinnamon notes.
Deep Bronze
Nose / Aroma / Smell
The nose has caramel, butterscotch, and dried orchard fruit aromas. There's a light green apple note as well.
Flavor / Taste / Palate
A pleasant dark-sugar and fruity sweetness is on the palate. Medium-bodied, there's spice in the form of black pepper and anise notes, as well as some toasted oak and hints of chocolate.
Finish
It finishes smooth with charred oak and cinnamon notes.
Flavor Spiral TM
About the Flavor Spiral
What does Clyde May's Alabama Style Whiskey taste like?
Back to flavor spiral
The Flavor Spiral™ shows the most common flavors that you'll taste in Clyde May's Alabama Style Whiskey and gives you a chance to have a taste of it before actually tasting it.
We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.
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caramel -
butterscotch -
dried fruit -
green apple -
brown sugar -
black pepper -
anise -
toasted oak -
chocolate
Clyde May's
Alabama Style Whiskey
Dog Dogson's
Smartass corner
Corn Whiskey is a commercial product that must contain at least 80% corn, be distilled at less than 80% ABV (160 proof), and, if wood-aged, may be aged in either used or new un-charred barrels.
An un-aged American Whisky is often called “white dog.”Sour Mash is the fermentation process by which a percentage of a previous fermentation is added to a new batch as a "starter" to get the fermentation going and maintain a level of consistency from batch to batch. A sweet mash means that only fresh yeast is added to a new batch to start fermentation.
Bourbon rules refer to manufacturing methods rather than location. Bourbon must be matured in new and charred American white oak casks for at least 2 years. If the bottle has no age statement, the Bourbon is at least 4 years old. No coloring or flavoring of any type is allowed, and the mash bill must contain at least 51% corn.
Rye Whiskey is made from mash that is at least 51 percent rye. The grain gives Rye Whiskey its spicy, sometimes peppery, and bitter flavor. It was a big seller before Prohibition, and after decades in obscurity, it’s fashionable again. Fun fact: George Washington distilled Rye Whiskey at Mount Vernon.
Moonshine Whiskey is distilled from a varied mix of corn and sugar and is aged in Mason jars and jugs for the length of time it takes the customers to get home.
is the fermentation process by which a percentage of a previous fermentation is added to a new batch as a "starter" to get the fermentation going and maintain a level of consistency from batch to batch. A sweet mash means that only fresh yeast is added to a new batch to start fermentation.
Similar drinks
Dog Dogson's
Smartass corner
Corn Whiskey is a commercial product that must contain at least 80% corn, be distilled at less than 80% ABV (160 proof), and, if wood-aged, may be aged in either used or new un-charred barrels.
An un-aged American Whisky is often called “white dog.”Sour Mash is the fermentation process by which a percentage of a previous fermentation is added to a new batch as a "starter" to get the fermentation going and maintain a level of consistency from batch to batch. A sweet mash means that only fresh yeast is added to a new batch to start fermentation.
Bourbon rules refer to manufacturing methods rather than location. Bourbon must be matured in new and charred American white oak casks for at least 2 years. If the bottle has no age statement, the Bourbon is at least 4 years old. No coloring or flavoring of any type is allowed, and the mash bill must contain at least 51% corn.
Rye Whiskey is made from mash that is at least 51 percent rye. The grain gives Rye Whiskey its spicy, sometimes peppery, and bitter flavor. It was a big seller before Prohibition, and after decades in obscurity, it’s fashionable again. Fun fact: George Washington distilled Rye Whiskey at Mount Vernon.
Moonshine Whiskey is distilled from a varied mix of corn and sugar and is aged in Mason jars and jugs for the length of time it takes the customers to get home.
is the fermentation process by which a percentage of a previous fermentation is added to a new batch as a "starter" to get the fermentation going and maintain a level of consistency from batch to batch. A sweet mash means that only fresh yeast is added to a new batch to start fermentation.
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