Skip to main content

Review: Clyde May’s Slammin’ Alabama Bourbon

clyde may's
Image used with permission by copyright holder
Open up almost any book about whiskey in America and you’re bound to find at least a few tales of moonshiners who worked hard to create a quality product while constantly trying to evade the law.

Some moonshiners were successful, hiding their stills deep in the mountains or woods. Some weren’t so lucky. Clyde May, an Alabama moonshiner who was active from around the 1950s through the 1980s, was not one of the lucky ones. He ended up serving time for moonshining.

This is the story that Clyde May’s Straight Bourbon Whiskey starts with—a moonshiner whose motto was “It’s better to break a few laws than cut a few corners.” In his time, May handcrafted his own stills and worked with the best ingredients he could find.

Flash forward a few decades and, as a way of honoring his father’s memory, Kenny May created Clyde May’s whiskey, legally producing “Alabama Style” whiskey (a style created by his father and characterized by the addition of oven-dried apples to new barrels of bourbon).

Their latest release, Straight Bourbon Whiskey, is not given the “Alabama Style” treatment. Instead, it abides by all the laws that govern bourbon.

Nose: On the front, there are spice and vanilla notes. These are underpinned by oak and a hint of honeyed apples, despite there not being apples added to this whiskey.

Palate:  Caramel sweetness blends with dryer oaky notes. These dryer notes make me think of the term “Old School,” though trying to explain that, I admit to being at a loss. Vanilla and a little bit of peanut brittle come through and are followed by a hint of baking spice.

Finish: Medium length and fairly dry. Toffee and peanut notes mix with a little bit of black pepper.

Final Thoughts: Getting back to the idea of story, it takes a little time staring at the highly-stylized (and very aesthetically appealing) bottle to see that the bourbon is not distilled in Alabama, but is instead sourced from Kentucky and bottled by the Conecuh Ridge distillery, which is located in Florida. The idea of it being Alabama whiskey is a fabrication, but one that works to continue the story of the man it is named after. If story does not impact your perception of a spirit and you are merely looking for a good-tasting bourbon (and one, because of its 46% ABV that would do well in a cocktail), then this is a good place to start if you’re looking for a bourbon that’s not “from” Kentucky.

Clyde May’s Straight Bourbon Whiskey is 46% ABV and retails for around $50.

Editors' Recommendations

Topics
Sam Slaughter
Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…
What, exactly, is a flat white? All about the tasty coffee drink
All about the flat white, a delicious coffee drink
flat white coffee

Espresso lovers who travel overseas may find a new world of coffee shop menu options not commonly seen in U.S. coffee chains. One drink popular in Australia, the flat white, has made its way to many U.S. coffee shops, including Starbucks. Yet most Americans do not actually know what this drink consists of. The flat white is a delicious, smooth, and velvety espresso drink that you might just be missing out on. Here's what you need to know about the flat white.
What is a flat white?

You can think of a flat white as a hybrid between a standard latte and a cappuccino. A classic latte is made with a shot of espresso, steamed milk, and foam on top. In contrast, a flat white is a smaller drink than a latte and is made with a double shot of espresso with micro-foamed milk on top. On the other hand, a flat white is larger than a cappuccino, which is made with a more equal ratio of espresso, steamed milk, and milk froth.

Read more
12 amazing types of pasta (and when you should actually be using them)
Swap your spaghetti for bucatini and thank us later.
Various dried pastas

One stroll down your local grocer's pasta aisle, and you'll be quickly, startlingly reminded of just how many pasta shapes there are. According to Italy Magazine, there are an estimated 350 different types of pasta, and about four times that many names for them. Needless to say, we'd love to cover them all, but an article addressing each and every pasta shape might prove a bit excessive.

The world of Italian pasta is an extensive one that would take months to dissect properly. We could spend days on gnocchi alone, and months on the beautiful madness that is stuffed pastas. Ravioli, tortellini, lasagna, and cannelloni are each individually deserving of their own articles. As it is, though, in the American market, there seems to be a bit of confusion around some of the more common dried pasta shapes and how they're best used. We've chosen a dozen of our very favorite, most commonly found pasta shapes to discuss here.
Bucatini

Read more
The ultimate guide to Lebanese cuisine, a rich and distinct food culture
After you read this, you'll be excited to cook this cuisine at home
Middle Eastern, Arabic, or Mediterranean dinner table with grilled lamb kebab, chicken skewers with roasted vegetables and appetizers variety serving on rustic outdoor table

The food culture of Lebanon is rich and resonant, reflecting both its Mediterranean setting and deep anthropological history.
Even those who have never trekked to Beirut — let alone their local Middle Eastern eatery — are likely familiar with a few of the staples. Lebanon, once a major part of the Ottoman Empire, is the birthplace of earthy dishes like baba ganoush and sweet treats such as baklava.

With its admiration for seasonality and a mix of breads and produce almost always accompanied by beverages, Lebanese cuisine is like the Italy of the Arab world. Whether you're munching at a cafe in Tripoli or just thumbing though a good cookbook at home, this kind of food is not only delicious and distinctive, but it welcomes an unhurried pace over the duration of many, many enjoyable courses.
The history of Lebanese cuisine

Read more