Richland Rum is creating a name for itself and the town where the distillery is located, quite literally putting Richland on the map. The distilling company has gained recognition both for the quality of the product produced, as well as, the economic revitalization it has helped to spark in the local communities where their two distilleries are located - Richland and Brunswick.
Less acclaimed but certainly not less noteworthy, however, is how remarkably sustainable Richland Rum truly is. This agriculturally based business takes what is essentially a humble grass and transforms it into a sophisticated sipping rum - all while staying true to principles that are deeply rooted in simplicity and a respect for nature.
Richland Rum is described as “a single estate rum”, meaning that all the sugarcane used in its production is grown right there, processed there, and taken to the distillery for fermentation, distillation, aging, bottling and distribution. Everything, literally from the ground up, is done on-site - either at the farm or a few miles down the road at the distillery.
This farm-to-glass operation is one-of-a-kind here in the US.
Richland Rum consists of precisely two ingredients: the juice from the sugarcane that has been cooked down into syrup form, fermented and distilled; and spring water - both ingredients sourced directly from the Vonk’s farm.
Erik and Karin Vonk are the unintentional owners and founders of Richland Distilling Company. Unintentional because there was never supposed to be a company at all, it was all meant to be a hobby. A post-retirement way of life - country living, a small sugarcane farm, some distilling of rum for personal use and for friends and family.
The couple, originally from Holland, are committed to sustainable agriculture and producing a finished product that is free of additives. The sugarcane is grown on a small part of their farm, most of which is used as a nature preserve.
“The farm is 1,700 acres. What is not in sugarcane, we operate as a wildlife preserve. We have been restoring the cotton farm for years by planting longleaf trees to bring back habitat for the quail population and deer,” Karin explained. “We have an abundance of ponds and lakes and streams and then, of course, my mustang sanctuary - I have about 20 horses right now.”
The farm had been used for generations to grow cotton and peanuts, but over the past 20 years or so since purchasing the land, the Vonks have been working to restore the soil and create a space that invites and sustains wildlife. Using sustainable practices for growing their sugarcane is a part of that overall design.
Pesticides and herbicides are not used at all and fertilizers have been used sparingly and not for many years.
“We have been blessed … There’s no need for them, but it’s also our principle that we do not want to use any pesticides or herbicides … It’s a grass. It’s a very grateful crop. It’s an easy crop,” Karin said of their choice to grow without chemical inputs.
“We plant six feet apart, so in early spring the weeds will come up and the weeds are higher than the sugarcane at that point. So, it’s easy for us to scorch the weeds ... which will replenish the soil. And then by the time the summer weeds are coming, they won’t come because then the sugarcane has shaded out the soil. Summer weeds are not a problem for us. It’s sustainable, it’s organic.”
In terms of sustainability, sugarcane is a model crop. As a grass, it will naturally regrow after being cut down and is therefore self-sustaining for several years.
“The sugarcane stalk has nodes and that’s where new shoots will come out,” Karin explained. “So, part of the harvest we turn into sugarcane syrup. With the remaining harvest, the cut stalk is laid flat and (immediately) buried in a six inch row. The nodes will produce roots underground since the soil is still warm. In March, you already have a nice stalk because the root has been established.”
Replanting at the time of harvest is a method that took some time to develop. Initially the stalks were stored over winter and then planted in the spring. This not only didn’t produce good results because the canes had dried out and were less likely to take root at all, but also because it significantly reduced the growing season.
After growing cane in one area for a period of four years or so, the Vonks will plant peanuts for one to two years. This rotation allows the soil to be replenished with nitrogen which the peanuts provide and the sugarcane needs for healthy growth. Thus virtually eliminating the need for fertilizers.
An aspect of Richland Rum that is of great importance is the complete absence of chemicals and additives. This fact, which Karin is quick to point out, makes it stand out from many other forms of alcohol and types of rum.
“We bring it (sugarcane) from the farm in November and December and this is the only ingredient in our rum,” Karin emphasized. “Everything else that are normally in alcoholic beverages: coloring, taste enhancers, mouth feel changers, preservatives, additives - nothing. Sugar cane syrup from cane grown in Georgia is the only ingredient.”
The Vonks are committed to the single-estate approach to producing rum. They have no intention of expanding beyond the 250 acres they currently use for growing the cane. Having recently invested in a pivot system for irrigation and specialty equipment that enabled them to transition from hand-cutting the crop to using a tractor, they plan to maintain their current acreage. To this point, additional acres had been added to sugarcane production each year, but they believe they have reached the optimum size for their farm and for the rum production they wish to maintain.
By intentionally limiting the company’s growth, they understand that there may come a point where demand outstrips supply, but they are okay with that outcome. Scarcity will only serve to increase the prices.
““So be it, it becomes scarce,” Karin said. “It’s good, because the price goes up. We will not become slaves of our own success.””
It was, after all, only ever intended to be a hobby.
Visit www.richlandrum.com to learn more!
Recipes
Although they recommend you enjoy Richland Rum neat, here are two cocktail recipes that will be sure to warm you up this holiday season!
Richland Coffee
In a coffee mug, combine 2 oz of Richland Single Estate Old Georgia Rum and 4 oz of dark roast coffee. Add ½ oz of Richland Almost Rum Pure Cane Syrup and stir. Add thin layer of heavy cream by gently pouring over stirring spoon.
Richland Buttered Cider
Dash of Richland Almost Rum - unrefined sugar cane syrup, 4 oz. hot unfiltered apple cider, 1.5 oz. Richland Single Estate Old South Georgia Rum, Cinnamon stick, Slice of orange. RITUAL: Slowly bring apple cider to a simmer over low heat, Put a dash of Almost Rum in a glass, Pour hot apple cider in the glass, Add Richland Rum, Add a dollop of butter, Garnish with cinnamon stick and orange slice
Editor’s Note:
For those who are familiar with our policies and coverage area, you may be wondering why we included an article on Richland Rum as it is not located here within Southeast Georgia. Richland Rum recently opened their second distillery in downtown Brunswick, bringing them squarely into our neighborhood.
Additionally, while consumers are becoming much more accustomed to seeking out sustainable and clean food options, beverages are still very much under the radar. Here we have a product that is produced in South Georgia that is not only sustainable, but is gaining a world-wide reputation for its quality as well.
While it’s a bit of a trek to Richland from where most of us in Southeast Georgia live, the distillery is a treat to visit.
The Richland Rum Distillery is a feast for the senses. Buildings full of history in downtown Richland have been renovated and restored, offering an attractive backdrop for tastings, events and tours.
The aroma itself is intoxicating. Something like cotton candy dancing on a breeze of fresh cut grass and sunshine just after a rain shower has washed the air clean. Sugarcane syrup bubbles contentedly as natural yeasts work their magic - turning grass into rum.
And then, of course, there’s the tastings. If you’d rather not make the drive to Richland, the Brunswick location is open to the public for tours, tastings and shopping.