Two kinds of peanuts in one jar: high-oleic runner peanuts from a small farming community on North Carolina's Coastal Plain for the base, and Hubs Virginia peanuts for crunch. Mark and Megan Overbay have been roasting and mixing every batch by hand in Hillsborough, North Carolina since 2011, starting from a single farmers' market. The sorghum syrup comes from Muddy Pond Sorghum Mill in Tennessee; the salt is Jacobsen. Glass jar, metal lid, nothing else. New York Magazine called it the best peanut butter in the country.