This golden-amber delight has a complex flavor far beyond molasses. It features notes of rich caramel, toasty malt, subtle earthy minerals, and a hint of spice, blended together in a sweet symphony. Way before processed sugar became the norm, Sorghum Syrup was the go-to sweetener in southern homes. Rather than sugar cane, it's made from drought tolerant sorghum cane. The Guenther family of Muddy Pond Sorghum Mill has been crafting it for generations in Tennessee. They grow the canes, harvest them, and then press out the sweet juice. Finally, it's boiled like maple syrup to produce a yummy complement to pancakes, waffles, biscuits, and toast. It can also be used in baking. Enjoy this delicious taste of Appalachia in our Sorghum Bourbon Pecan Pie. Non-GMO and oh-so-yum! Half Pint Jug
