Clyde May’s Whiskey, named after the legendary Alabama moonshiner, is made using a mash bill consisting of corn, rye and malted barley. It is then aged in new caramel-charred white oak barrels creating an intricately crafted spirit meant to be sipped and savored.
Just a few years ago only a select few could taste the smooth, mellow whiskey made by Clyde May in South Alabama. Take just one sip and you'll understand why folks from miles around risked a brush with the law for a bottle of Mr. Clyde's legendary bourbon mash whiskey. Using a recipe passed down for generations, Conecuh Ridge is made with the purest spring water and the best whole grains. Aged to perfection in caramel- charred white oak barrels, Clyde May's fine whiskey is now available, legally, for your enjoyment.
After serving in World War II, Clyde 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. 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."