Clyde May's bourbon is aged for a period of 4 to 5 years in new 53-gallon oak barrels. This aging process is essential in developing the unique flavors and characteristics that you find in a bottle of Clyde May's bourbon.
When bourbon is aged in oak barrels, it undergoes a transformation. The wood interacts with the spirit, imparting its own flavors and aromas. Over time, the bourbon takes on the rich and complex notes that we associate with aged whiskey.
The choice of 53-gallon barrels is significant. The larger size allows for a slower aging process. This means that the bourbon has more time to mellow and develop its flavors. It also means that the spirit has a larger surface area of contact with the wood, allowing for greater interaction and extraction of flavors.
During the aging process, the bourbon undergoes a number of changes. The harsh raw flavors of the new spirit mellow and smooth out. The heat and spice of the alcohol begin to integrate with the flavors of the wood, creating a harmonious balance. The bourbon takes on the characteristics of the oak, with hints of vanilla, caramel, and toasted wood.
One of the key factors in the aging process is the climate. The location where the barrels are stored can have a significant impact on the final product. In the case of Clyde May's bourbon, the barrels are aged in Alabama, where the hot and humid climate helps to accelerate the aging process. This means that even in just 4 to 5 years, the bourbon can develop complex flavors and aromas.
When you pour a glass of Clyde May's bourbon, you'll find that the aging process has resulted in a whiskey with dried orchard fruits on the nose. This could be reminiscent of apples, pears, or even apricots. These fruity notes add a touch of sweetness and complexity to the aroma.
On the palate, you'll experience the spice that is characteristic of Clyde May's bourbon. This could manifest as a peppery or cinnamon-like heat, providing a pleasant and warming sensation. The spice is balanced by the fruit flavors, creating a well-rounded and enjoyable drinking experience.
It's important to note that Clyde May's bourbon is non-chill filtered. This means that it retains all of the natural oils, flavors, and aromas that are present in the whiskey. Chill filtering is a process that removes certain compounds from the spirit, which can result in a smoother and clearer appearance. However, by choosing not to chill filter, Clyde May's preserves the full integrity of the whiskey.
Clyde May's bourbon is aged for 4 to 5 years in new 53-gallon oak barrels. This aging process allows the whiskey to develop rich and complex flavors, with dried orchard fruits on the nose and spice on the palate. The non-chill filtered nature of Clyde May's ensures that you get the full experience of the whiskey, with all of its natural characteristics intact. So, sit back, pour yourself a glass, and enjoy the craftsmanship and care that goes into each bottle of Clyde May's bourbon.