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After serving in World War II, Clyde May returned to Alabama to farm his land and raise a family. Though Clyde reared eight children, his farming endeavors were not as successful. Following in the well-worn footsteps of many before him, he turned to the illegal trade of whiskey-making, or “branch- farming” as he liked to call it, to help supplement his income.

May sold much of his whiskey unaged, right from the still, but some he put down in barrels. Working in small batches and with careful attention to detail, Clyde produced a warm, amber whiskey containing a hint of apples. In the deep South, there remain folk who still keep unmarked bottles of Mr. Clyde’s Special Reserve tucked away as carefully as family Bibles and precious photographs.

He spent a large portion of his life perfecting the art of small batch whiskey-making and continued to experiment with different methods until he finally developed what came to be known as “Mr. Clyde’s Special Reserve.” The whiskey’s mash bill consists of corn, rye and malted barley, and is a marriage of 5& 6 year old bourbon from Heaven Hill that was aged in new caramel-charred white oak barrels.
 

Color:  Deep, the glimmering bronze color with perfect clarity.
Aroma:  The generous aromatics are loaded with rich caramel, dried orchard fruits, toffee, butterscotch, nutmeg, spicy rye notes, maple, and candied orange peel.
Taste:  The palate is harmonious and seamless. The flavor profile bursts open with dried fruits, sage and black pepper offering enough viscosity to give the whiskey length and depth.
Finish:  Silky finish  with a complex black pepper accent and hints of anise and toasted oak.

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