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. 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.”
Well. Mr. Clyde's family has recreated this whiskey a mash bill that consists of corn, rye, malted barley and then age in charred oak barrels. It's a delicious and refreshing, lighter style of whiskey. Sunday, we'll be offering tastes of Clyde May's, as well as two different libations. The first is a drink of our creation called "The Belle of The Ball." It's a variation of a Jack Rose with our own house-made grenadine and Alabama whiskey in place of Applejack. It's extraordinary. Clyde May's also works really well with ginger, and we're serving it long, over ice, with Blenheim's Ginger ale. Each of these will be $6 and we'll be offering samples of this fine former moonshine.
The pig will come off the coals at roughly 5 PM. He will be served along with the rest of our Stage Left Dinner and Bar Menus and some specials of Black-eyed Peas, Collards and Corn Bread.
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