FROM SEED TO SHELF

Bourbon Barrel Foods began as a soy sauce microbrewery. Matt Jamie, founder, and owner taught himself the art of soy sauce brewing by researching online, followed by many hours of trial and error. The final result is our Bluegrass Soy Sauce, inspired by Kentucky’s nickname, “The Bluegrass State.”

Bluegrass Soy Sauce uses local ingredients, including the bourbon barrels. By law, bourbon barrels can only be used once to age bourbon; they are then sold for a variety of uses. By using the barrels as an aging vessel, the soy sauce becomes infused with the essence of Kentucky’s finest bourbon and the rich, oaky flavors from the charred barrels.

Non-GMO soybeans, soft red winter wheat, and limestone filtered water are combined with solar-evaporated sea salt to create the soy mash. Each barrel of Bluegrass Soy Sauce ages for a year inside the barrels until it is pressed and the final product is bottled. Once bottled, each label is hand-numbered by batch and bottle—our nod to the small batch bourbon makers.

Bluegrass Soy Sauce has received recognition and acclaim from chefs, industry experts and gourmet enthusiasts around the globe. It has been featured on Bizarre Foods America, The Science Channel: How it’s Made as well as in Southern Living, Esquire, Garden and Gun and Food & Wine.