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 Bluegrass Soy Sauce
from Bourbon Barrel Foods
Throw away those soy sauce packets which come with your favorite take-out sushi. While you are at it, throw away any bias of where good soy sauce should come from. Our buyers unanimously agree, Kentucky-brewed Bluegrass Soy Sauce beats average grocery brands hands down in flavor and aroma.
Bluegrass Soy Sauce is the only hand crafted microbrewed soy sauce in the United States. Why Kentucky? Bluegrass Soy Sauce is the brainchild of Louisville chef and food entrepreneur, Matt Jamie. Louisville is the gateway to Kentucky Bourbon Country. The mental jump from bourbon distilling to soy sauce production was an inspired leap - one capitalizing on the same fortuitous combination of local resources which make Kentucky Bourbon great. In this case, it is Kentucky-grown non-GMO soy, soft red winter wheat, limestone-filtered spring water and repurposed white oak bourbon barrels.
Learning traditional soy sauce production from the masters in Japan, Jamie brings the same classic brewing methods to Louisville. However, there is one slight difference: the soybean mash is fermented and aged in repurposed white oak bourbon barrels for 12 months. The result is spectacular. The flavor is complex with hints of smoke, caramel and chocolate. Unlike commercial soy sauces, there is no sharp salt burn on the tongue. Instead, one is pleasantly surprised by a mellow richness which builds slowly and lingers on the palate. Whether used as a table top condiment or cooking ingredient, you will be amazed by the results of this American innovation of an Asian classic.
Bluegrass Soy Sauce maker, Bourbon Barrel Foods brings the same commitment to quality and community partnerships in producing other superb Kentucky-made products, such as Worcestershire Sauce and Pure Cane Sorghum.
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