Clyde May’s Cask Strength Whiskey continues to be made from the same recipe that Clyde May perfected nearly 50 years ago — a mash of corn, rye and malted barley. Once the grains are distilled, they are aged in charred American Oak barrels for eight years.
After May’s death in 1990, his son, Kenny, took up the family business and began working with Kentucky Bourbon Distillers to produce a whiskey in honor of his father. Using his father’s recipe and water imported from Conecuh Ridge, May produced the first legal batch of Clyde May’s Whiskey in 2001.
This new cask strength release from Clyde May’s Whiskey at 117 proof is older and bolder than prior releases — a full-proof version of the classic! On the nose, red apple skins and flesh mix with pepper and vanilla, continuing to a fruity palate followed by a long lasting finish of apple, spice, toffee, and vanilla.