Every Spring, Lavington Farms grows sugar cane at their family farm in the ACE Basin of South Carolina, and by November it’s ready to be harvested by hand and crafted into the . The canes are stripped and the tops are cut by machete-wielding men for days to harvest the sugar cane. Then the meticulous and laborious cooking process begins…an antique syrup kettle full of cane juice is cooked over an open fire, and carefully monitored, to yield just a few gallons of cane syrup. But it’s worth all the effort! The result is a perfectly sweet, beautiful amber syrup— the same syrup enjoyed for generations prior to granulated sugar’s ready availability.