updated: 8/14/2012 12:56:22 PM
Some Hoosier entrepreneurs are using an unlikely source to develop a new alcoholic drink. Indianapolis-based Colglazier & Hobson Distilling Co. has taken sorghum syrup and fermented it into a product they call Sorghrum. The company is also planning to introduce a bourbon this fall. Co-founder Matt Colglazier talks with Inside INdiana Business Host Gerry Dick about the distiller's plans.
Colglazier saw many roadside stands selling jars of sorghum syrup when he was living in Lawrence County, and wondered why nobody was making an alcohol out the fermentable sugar source.
He teamed up with Heartland Distillers founder Stuart Hobson to develop the product and both were impressed by the results.
Colglazier notes the local nature of Sorgrhum is also a selling point, adding "the idea is we know where our products come from."
Source: Inside INdiana Business