Muddy Pond Pure Sorghum 16 Fluid Ounces, Pint

Sorghum -- the "other" syrup. Maple and molasses are better known and have their fans. But you really should try sorghum, especially on a hot, buttered biscuit. But do yourself a favor, if you do, and try this one from Muddy Pond first. Raised in the rural, deep South, I've been eating sorghum since the 1940s more or less. It was all made locally. In the late summer, I would see mule drawn wagons carrying loads of sorghum cane up the dirt road in front of the house to the cane mill in town. I would run down to beg the farmer for a piece of cane -- tastes like sugar cane. Sorghum syrup was a household pantry item and eaten on biscuits, pancakes, and even cornbread. Much of what we ate had a strong taste, possibly owing, as my Mother maintained, to being partially burned in the cooking. Muddy Pond sorghum is the best sorghum I think I have ever eaten! It is perfectly cooked with a delightful, mild sweet taste. It hits all the right notes and none of the wrong. Now to some, a syrup with the first name "Muddy" might be off putting. Don't let that stop you. It is grown, harvested, crushed, and cooked by one enterprising man, a Mennonite farmer in Muddy Pond, Tennessee, hence the name. Too bad his little community wasn't named Bright Pond, Crystal Pond, or Clear Pond for marketing purposes. This syrup is anything BUT muddy. I first came across it by watching a YouTube video. Look it up yourself, if you want to learn more. Intrigued and unlikely to arrange a visit to purchase, I ordered this on Amazon. I am so very glad I did.

Love the flavor. It’s hard to find upstate NY

This sorghum reminds me of being at grandmas in the south when i was a littLe girl. Homemade biscuits and syrup was a treat. I couldn’t find any at stores where I shop, so I was happy when I saw it on Amazon. I always try to keep some in the pantry.

Tastes like a dark corn syrup with strong hints of sweet raspberry, having a light sour raspberry after taste. Think most would agree, from past century's sales, most prefer maple syrup's strong caramelized (burnt) syrup having a consistent after taste. If reminiscing your past real life cowboy days, grab a small jar of sorghum syrup.

No kidding, it smells and tastes the way I remember from many years ago. Brought back memories of homemade biscuits and letting the sorghum syrup drizzle on it in a circle from the spoon. Delicious!

I have gone through several jugs of Muddy Pond Sorghum. I was not a sorghum fan, , but my husband loved it on hot biscuits. That was the reason I got the first bottle. Well, he went through that, and I re-ordered. Since then, I have found that I really like to use it in place of molasses in recipes. Molasses has always had a "burned" taste to me, and sorghum does not depart a flavor like that at all. It makes THE BEST Gingersnaps on the planet. Good in baked beans, and sweetener for perfect bbq sauce, It isn't easy to find, but it lasts a long time. There is none better than Muddy Pond.

Good as they claim

Tastes great