When I was a kid, my PaPaw would take a huge pat of butter and drown it in sorghum, then mix it all together and slather it on Bobbie’s (my grandma) homemade biscuits. If your goal is to go a little fancier, drizzle it over artisan cheeses on a cheese tray. This sorghum is estate grown by a fifth-generation farmer in Eastern Kentucky. It is hand-harvested and then aged in a reclaimed Woodford Reserve Bourbon barrel to draw out the intensity of flavors. This all-natural sweetener is a favorite of chefs and adds an earthiness and hint of spice that other sweeteners cannot provide.
8 fluid ounces