After home-brewing several beers from concentrated malt, Matt Colglazier noticed how similar the dark syrup looked to the sweet sorghum sold at road-side stands across southern Indiana.

Needing a large supply of Sorghum, he eventually tracked down an Amish farmer outside Bromer, IN who could supply him with the hand-made syrup. He purchased 8 gallons, made a wash, fermented it, and called Stuart Hobson, the owner of Heartland Distilling.

Stuart, also a native of Southern Indiana, knew immediately what Matt wanted to do, and offered up the still where Indiana’s first vodka was created, to make the world’s first sweet sorghum spirit. Colglazier and Hobson Distilling was formed and now proudly presents a true American orginal, SORGRHUM.