Sorghum is grown all over the world and but has a special place in Kentucky where it is used as a substitute for honey or molasses on cornbread and biscuits to pies and cocktails.
Brought to the states by Africans, sorghum cane is harvested in the fall and celebrated with an entire festivals in a handful of Kentucky towns.
Cane sorghum is the juice of a grass plant that is boiled down and clarified to make a syrup. It is a natural sweetener that is darker than honey and lighter than molasses. Sorghum has been harvested in Kentucky for generations as a hardy crop, thriving in even drought conditions. Kentucky and Tennessee lead the US in sorghum production.
In Louisville, you’ll see sorghum used as an ingredient in everything from cocktails and salad dressings to butters and meat glazes. Local purveyors offer jars of sorghum at gift shops, bakeries and farmers markets throughout the city.