SMALL BATCH PRODUCTION
Our family has spent decades perfecting our processes to allow us to produce the highest quality sorghum, and we strive for perfection. Using a mechanically automated harvesting system allows us to focus more of our time in the cookhouse. All of our products are produced in our state-inspected, FDA approved facility. Each time our juice, semi-syrup, or syrup is transferred it is filtered; thirteen times to be exact. The time between harvest and cooking is the difference between average and award-winning sorghum. During this time our juice is chilled to reduce the amount of starch, preheated to reduce the amount of chlorophyll and other impurities, and pastuerized. We use cooking instruments we have developed over the years to improve our sanitation and improve our syrup quality. There are many factors to consider when determining if sorghum is finished cooking such as- temperature, color, smell, speed of boil, size of bubble, and color of steam produced. Our sorghum exits the pan between 227-232 degrees fahrenheit, passes through a filter, and into a stainless steel two gallon pail. The sugar content of each pail is measured with a refractometer. If the pail meets our standards, it is immediately chilled. Sorghum continues to cook while over 180 degrees F, so the pails are submerged into a chilling tank. Then, it is hand-bottled and packaged.
From before the seeds are planted, until the last bottle is filled, every decision is made with quality in mind. My family produces products that are consumed by our customers, and we do not take that lightly. We hope you fall in love with our quality products, as much as we love the tradition.