The first spirit developed at Dr. Clyde Distillery, their idea was to work from a 100% and typically Belgian raw material! They then decided to work with brown sugar… Because what could be more Belgian than the brown sugar that we lovingly pour over our pancakes on all occasions?
They start with GRAEFFE brown sugar from Tienen and ferment it, in the same way as cane molasses for rum. They then obtain a fermented must grading about 14% vol. This must is then distilled in a pot still to obtain a brown sugar brandy. It will then be aged by a process called “Moonshine” (accelerated aging process developed by American moonshiners during prohibition).
The particularity of this eau-de-vie is that it does not exist as such ... It does not fit into any existing category: it is not a rum, nor a whiskey, nor a cognac. , or nothing else! We named it "Old Clyde" after the name of the distillery.
From a taste point of view, Old Clyde is between rum and whiskey: it has a dry character that is generally attributed to whiskey, but a roundness that is more traditionally associated with a rum.