Clyde May’s Whiskey is made with a Bourbon recipe of corn, rye, and malted barley and is aged in charred new oak barrels, reportedly for four years, though no age statement is offered. (Clyde May’s is also not called a Bourbon on the label.) On the nose there’s a whole lot to love: caramel, butterscotch, and coconut notes in various degrees. It’s a little boozy, but the sweet stuff shines through. On the palate, the grain is present but far from overpowering, with that butterscotch particularly strong. There’s a touch of Port character in there, a richness that hints at raisins and dried figs.