Since the mid-1800’s our family has produced high-quality, small-batch sorghum. No recipe, no additives, just the same general practices, with improved sanitation. Uncle Josh’s Sorghum is produced by 6th generation sorghum producer, Joshua Stephens, alongside his father, Fred (5th generation). Our 350-gallon pre-heat system allows us to remove over 95% of impurities before the juice even reaches our final evaporator pan. From field to bottle, our juice, semi-syrup and syrup pass through twelve different micron filters, eliminating all impurities. At the of the cooking process, each 3-gallon pail of finished sorghum is graded.
All sorghum must pass strict self-imposed standards before being transferred to our bottlings tanks. We monitor several intangible things through the cooking process, like boil strength, bubble size, color, and smell. We also monitor several tangible things like moisture content, sugar content, temperature, thickness and clarity. All syrup exits our evaporator pan between 227-230 degrees Fahrenheit, and must be between 74-76% brix (sugar content calculated by the liquid/solid ratio). Any sorghum doesn’t meet these standards doesn’t get bottle.
It’s time to taste a spoonful of the south! You’ll experience a delicious mild-flavored syrup, amber in color and more thick than pancake syrup, but not as thick as molasses. While each year, field and batch all cooks a little different and therefore tastes slightly different. With our strict quality control we’re able to provide a delicious syrup with a consistent taste and consistency.
Net weight: 21 ounce (by weight)