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- Category American Whiskey
- Country United States
- Region Kentucky
- Distillery Clyde May's
- Age 6 Year Old
- Style Alabama style Whiskey
- Maturation Heavily toasted American oak
- Alcohol 55%*
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apple -
toasted -
cinnamon -
pie -
caramel -
butterscotch -
spicy -
vanilla -
clove
Clyde May's
Special Reserve Alabama Style Whiskey
(0.75l,
55%*)
*please note that the ABV of this bottle may vary
Price
$60.99
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.
Clyde May’s Whiskey started with their core Bourbon product. But in 2015 they extended their product line to include Clyde May's Whiskey Special Reserve, and it is something quite a bit different than you might expect. It starts with their signature six year old Bourbon with a mash of 55% core, 30% rye, and 15% barley aged in heavily toasted American oak. But a small amount of apple juice is added — just a touch — and it makes a big difference. And it is bottled at 55% ABV, so you get a huge pop of flavor too.
- Category American Whiskey
- Country United States
- Region Kentucky
- Distillery Clyde May's
- Age 6 Year Old
- Style Alabama style Whiskey
- Maturation Heavily toasted American oak
- Alcohol 55%*
Appearance / Color
Dark amber.
Nose / Aroma / Smell
Strongly scented with vanilla, caramel, and just a whiff of cinnamon apple tart.
Flavor / Taste / Palate
Surprisingly rich with butterscotch, apple pie, and toasted oak.
Finish
Long with waves of spice and sweetness.
Dark amber.
Nose / Aroma / Smell
Strongly scented with vanilla, caramel, and just a whiff of cinnamon apple tart.
Flavor / Taste / Palate
Surprisingly rich with butterscotch, apple pie, and toasted oak.
Finish
Long with waves of spice and sweetness.
Flavor Spiral TM
About the Flavor Spiral
What does Clyde May's Special Reserve 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 Special Reserve 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.
-
apple -
toasted -
cinnamon -
pie -
caramel -
butterscotch -
spicy -
vanilla -
clove
Clyde May's
Special Reserve Alabama Style Whiskey
Dog Dogson's
Smartass corner
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.
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.
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.
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.
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.
Tennessee Whiskey closely parallels Bourbon, but final filtering through sugar-maple charcoal (called the Lincoln County Process) is what some producers say differentiates them. Tennessee Whiskey’s finish is sweeter and smoother than Bourbon.
Similar drinks
Dog Dogson's
Smartass corner
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.
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.
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.
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.
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.
Tennessee Whiskey closely parallels Bourbon, but final filtering through sugar-maple charcoal (called the Lincoln County Process) is what some producers say differentiates them. Tennessee Whiskey’s finish is sweeter and smoother than Bourbon.
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