Small-batch distillers taking on more than just beer



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Buckets of sticky, sweet sorghum syrup sat on the floor of Heartland Distillers in Indianapolis.

Hints of molasses, butterscotch and gingerbread hung in the air, wafting out as distillery workers poured gallons of the concoction into the belly — or mash tun — of the copper still.

The syrup traditionally is used for cookies, pies and breads. But craft distillers Matt Colglazier and Stuart Hobson have used it to add to their expanding craft spirits endeavor.

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