Bourbon Barrel Foods’ Bourbon Bluegrass Soy Sauce is a rich, smoky soy sauce microbrewed using Kentucky-grown non-GMO soybeans, soft red winter wheat, and limestone-filtered Kentucky spring water. The soybeans are mashed and then fermented in white oak bourbon barrels for one year, which infuses them with a smoky, oaky flavor from Kentucky’s best bourbons.
Add a burst of salty umami and bourbon for a complex taste to soups, stews, noodles, or sushi. Sauté a light-skinned fish and add Bourbon Barrel Foods Bluegrass Soy Sauce to make a high-end fish sauce. Use it as a finishing sauce to make your dish complete.
Bluegrass Soy Sauce is so delicious that it has been featured in Bizarre Foods America, the New York Times, and Southern Living. It is also used in restaurants across the South, such as Milkwood in Louisville, Kentucky, MOPHO in New Orleans, Husk in Nashville and Charleston, and many more.
This sauce is the signature product that put Bourbon Barrel Foods on the map. It is the only soy sauce micro-brewed in the United States. It stands out from other soy sauces as being the only one in the world to be fermented in bourbon barrels. Bluegrass Soy Sauce was first made by owner Matt Jamie at his house. He taught himself how to make soy sauce through online research and many tests to find the right mix. Once he found the signature flavor, he gave it Kentucky’s nickname “Bluegrass.” Bourbon Barrel Foods advocates for combining the Kentucky bourbon industry with local food.