We love sorghum syrup, and we’re on a mission to make it the “maple syrup of the south.” The traditional southern ingredient has grown in popularity over the years but is still relatively unknown outside the south. It adds a dark, malty sweetness to nut butter while incorporating a lightness to the texture.
Our co-founder Mark grew up in East Tennessee, where it’s common to enjoy sorghum made by Muddy Pond Sorghum Mill on “potato cakes,” an Appalachian take on pancakes made with mashed potatoes, and he still considers it the best sorghum on the planet.
Grown, harvested, and processed by the Guenther family in Muddy Pond, TN, the beautiful syrup offers the touch of sweetness we are looking for and is loaded with unsaturated fats, protein, fiber, and minerals like phosphorus, potassium, calcium, and iron. It also has more antioxidants than blueberries and pomegranates.
The Guenthers live and breathe sorghum, and it is evident in the rich flavor and consistent quality of their syrup. The grain is grown over four months, harvested in September and October, and processed on equipment custom built by the Guenthers (see the process from start to finish here). Each step, from juicing the grain and boiling it down to a thick syrup, to jarring and packaging, is completed by a member of the family.
They currently have three generations working together to grow their operation while keeping it true to their roots. As they've modernized their process, they've maintained a horse-drawn mill that processes the sorghum the old-fashioned way, and the elder Guenthers still harvest using horse-drawn buggies. The Guenther's farm is undoubtedly worth a visit if you're ever in the area!