Richland Rum: Sustainability At Work

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.

Sea Salt & Sugar: Bringing Balance To Wellness & Beauty

Editor’s note: While nail salons are well outside the realm of our usual topics, it’s easy to see many parallels between the mission and the challenges of this particular business and those with which many of our readers are all too familiar. These women became aware of the dangers and downfalls of conventional nail salons and, when they could not find an existing alternative here locally, they created it themselves. Their commitment to reducing the use of chemicals and to raising awareness with the public is something with which many of us who are passionate about sustainability can relate.

A physician and two dentists open a nail bar... 

No, this isn’t the opening line of a joke. It’s the start of a healthier alternative for nail care in Savannah. 

When friends and now co-owners of Sea Salt & Sugar, Suzanne Anderson, Lindsay Sammons and Christy Harpring first learned about the under-regulated beauty industry and the plethora of dangerous toxins that pervaded nail salons, they knew they wanted to seek out safer options. But they couldn’t find what they were looking for locally because it didn’t yet exist. 

The trio started doing some research and discovered that salons on the West Coast were making some significant strides toward healthier products and practices using less chemicals and fewer toxins. 

Following their lead, Sea Salt & Sugar opened its doors this past summer, providing Savannah with a nail bar where beauty and wellness are given equal billing and quality is not sacrificed for ideals. 

Taking into account their likes and dislikes about traditional nail salon establishments and the chic downtown day spas, the three women set out to create an experience that they themselves would want to have.

“Really it just came from a consumer-driven point of view,” Suzanne explained. “It’s really a selfish venture to create something that we wanted to see… we thought about everything we don’t like about the quick places and why we don’t go to a spa downtown to get our nails done and we tried to learn from those two.” 

They designed their space quite literally from the ground up, giving it an open, relaxing atmosphere with a luxurious feel. But it’s not just about the aesthetics, the design also includes a full-facility water filtration system, air filtration, natural plants, aromatherapy, foot basins without jets (which harbor bacteria), and a sterilization system for tools - all to ensure that the experience is as safe as it is relaxing. 

They have also done their research when it comes to the products that they use, choosing to use only products that meet safety standards that are much higher than the industry norm.

“We do everything as clean (meaning without toxins) as we can without sacrificing quality,” Suzanne explained. “The industry has some safer options. We have a gel option that’s seven-free, so it doesn’t have the top seven chemicals, but we’re not going to use something that’s an inferior product. We’re not going to charge you for a pedicure that only lasts two days.”

“Simple, safe, serene is our tagline,” she continued. “A lot of times simple is easier and safer. We make all our own scrubs here using high-quality essential oils. We evaluate products continuously to make sure we’re keeping up with the best products available.”

Though they are providing a safer alternative than conventional nail salons, many of their customers are not aware of the difference. Education also plays an important part of what the three women hope to accomplish with their business, but they feel sometimes their message can get lost in the process.

“We have plenty of clients who come in here just because it’s pretty and it’s a nice experience, but we know that our products are better - it’s safer for us, it’s safer for our employees,” Suzanne said.

As a physician, Suzanne is aware that switching nail polish isn’t likely to be a life-saving change but any time toxins can be avoided, especially considering a cumulative effect, is certainly a healthier choice. And the toxins in many of the nail products on the market today are far from harmless.

“Our products are free of the worst toxins like formaldehyde and parabens.. all these hormone disruptors, endocrine disruptors. There was one study that we looked at that showed that one of the chemicals that they tested showed up in your urine within 45 minutes of getting a manicure,” Suzanne asserted. “Think about how quickly that gets absorbed and processed through your kidneys. You think, ‘that’s just my fingernails’ or ‘that’s just my hair’, but it’s absorbed into our bodies… everything that gets put on us.”

Despite the upscale feel and the use of high-quality products, the menu selection at Sea Salt & Sugar is purposefully designed to be simple and affordable. And whether a client is in for a quick nail polish or the full mani/pedi option, he or she can expect to be pampered with an experience that is safe and serene.

Visit www.seasaltandsugar.com to learn more!