Clyde May's 11 Year old 120 Proof Cask Strength Alabama Whiskey


"Bottled at 120 proof, only 3,000 bottles will be available for this holiday season.

The Clyde May’s 11 Year-Old Cask Strength Alabama Style Whiskey release is the most recent from the Cask Strength Continuity Program. The program began in 2016 with an 8-year-old release, followed by 9- and 10-year-old releases in 2017 and 2018, respectively."

"Big, bold corn notes with clove, vanilla, and charred wood, this full-bodied whisky delivers a lot of power and spice for a 10 year-old whisky. With water, more pepper and chili spice accent the buttery pear tart of this well-balanced Bourbon." 94 Points 2019 Ultimate Spirits Challenge

This 10-year old whiskey is bottled at Cask Strength to release a full nose of citrus, peach and cedar. At 117 proof, the Cask Strength delivers layers of rich spice, apple and oak on the palate, and finishes with a lingering complexity of zesty orchard fruits and white pepper. Only 3,000 bottles of this unique spirit were produced.

“Using a lot of great care and consideration, both the Straight Bourbon and the Cask Strength Whiskey stay true to Clyde May’s heritage and his craftsmanship,” said Ron Call, Clyde May’s Whiskey Master. “I’m delighted that these two carefully-crafted spirits deliver such great character and intensity, while being exceptionally smooth and appreciated by whiskey drinkers of all calibers.”

"After serving in World War II, legend has it that Clyde May returned to his native Alabama to raise his eight children and tend to the farm that he had purchased before the war began. Like many farmers at the time, Clyde would distill the excess grains he harvested into corn whiskey — "branch-farming," he liked to call it. From the 1950s to the 1980s, May managed to produce nearly 300 gallons of whiskey a week just southeast of Montgomery in a still that he had designed and built himself. While much of May's whiskey was sold unaged, a portion of the whiskey he produced was aged in charred oak casks into which dried apples were dropped in order to enhance the flavor.

Always distilling whiskey outside the law, May was arrested in 1973 and served an 18-month sentence at the Maxwell Air Force Base. "He sure had a reputation for making fine whiskey," said Thomas Allison, a former officer with the United States Bureau of Alcohol, Tobacco and Firearms. Upon his release, May gave up his cell to the man who convicted him Attorney General John Mitchell, who was convicted in 1974 on charges relating to the Watergate scandal.

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 in 2001.

Today, Clyde May's Whiskey continues to be made from the same recipe that Kenneth's father 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 nine years.

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."

Collections: Bourbon/Rye, Spirits, Whiskey


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