Collaborators

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Blue Hill at Stone Barns is a renowned restaurant and farm located in Pocantico Hills, New York, known for its innovative approach to farm-to-table dining. It operates in partnership with the Stone Barns Center for Food and Agriculture, focusing on sustainable agriculture and seasonal cooking. The restaurant, led by chef Dan Barber, offers a unique dining experience that highlights the connection between the kitchen and the farm, aiming to educate diners about the importance of food origin and agricultural practices.  The chefs and farmers at Blue Hill Stone Barns are great collaborators and create new ways to use syrup every time we meet.

Rev Spirits is an artisanal distillery known for producing a unique range of spirits with a focus on innovation and craftsmanship. They are particularly celebrated for their small-batch productions, which often include experimental and traditional spirits, appealing to both connoisseurs and adventurous drinkers alike. The distillery prides itself on its sustainable practices and dedication to quality, sourcing local ingredients whenever possible to create spirits that are not only distinctive in flavor but also reflect their commitment to environmental responsibility.  Bill is our friend and transforms our syrup into a wonderful spirit.  

Happy Jack's Maple Syrup is a family-owned business renowned for its high-quality, pure maple syrup, harvested from lush forests to ensure a rich and authentic flavor. They employ traditional tapping methods combined with modern sustainable practices to produce a range of maple products, from syrup to candies and creams, celebrating the heritage of maple sugaring. Happy Jack's commitment to natural processes and local sourcing reflects in the exquisite taste and quality of their syrup, making it a favorite among those who appreciate the craft of artisanal maple syrup.  (Happy)Jack is our guide to boiling and living large in Groton NY.

The National Sweet Sorghum Producers and Processors Association (NSSPPA) is a key organization dedicated to promoting the sweet sorghum industry across the United States. It serves as a platform for producers, processors, and enthusiasts to share knowledge, techniques, and innovations related to the cultivation, processing, and use of sweet sorghum. The NSSPPA also plays a crucial role in advocating for the interests of the sweet sorghum community, organizing educational events, and facilitating research to improve crop yields, product quality, and market opportunities for this versatile plant.  Empire Syrups is grateful for being welcomed into the syrup community.

Steve Kresovich is a prominent figure at Clemson University, where he serves as a professor and researcher with a focus on genetics and genomics. At Clemson, he is known for his contributions to the field of plant genetics, particularly in the areas of crop improvement and biodiversity conservation. Kresovich's work is pivotal in advancing agricultural research and sustainability, utilizing genetic tools and resources to address challenges related to food security and environmental change.  Steve is Empire Syrups secret weapon and a long time friend.  Through his team's efforts we have been able to do field trials and can plot a path toward varietal improvements to best meet growing sweet sorghum in New York.

Townsend Sorghum Mill, located in Jeffersonville, Kentucky, is a family-operated business that has been producing high-quality sorghum syrup since 1956. The Townsend family is dedicated to preserving the traditional methods of sorghum syrup production, using horse-drawn equipment to harvest the sorghum cane, which is then processed on-site to create their signature syrup. This meticulous, artisanal approach ensures a rich, flavorful product that is celebrated for its versatility in cooking and baking, making Townsend Sorghum a cherished staple in Southern cuisine and beyond.  Danny Ray is the man and just a wonderful master syrup maker