“Sam Sifton, The Times food editor, loves Bluegrass Soy Sauce, a microbrewed soy sauce that’s fermented and aged in old Kentucky bourbon barrels. There’s a hint of smoky sweetness in every drop.”
Featured in New York Times’ Gift Guide.
Bluegrass Soy Sauce – 100 ml is the sole micro-brewed soy sauce handcrafted in the United States, made in Louisville, Kentucky. The premium Bluegrass Soy Sauce is made from locally-procured Non-GMO soybeans, limestone-filtered spring water, sea salt, yeast, and red winter wheat.
The soybean mash used in Bluegrass Soy Sauce is fermented and aged in the repurposed Kentucky bourbon barrels to give a taste that is brothy and smoky, with a mild sweetness and hints of oak that is evocative of fine Kentucky bourbon.
Bluegrass Soy Sauce is great when used to season shrimp and vegetables as well as in marinades.
Each of the barrels is aged for a year making it develop a full body aroma and flavor. After the labels are bottled, they are hand-numbered by barrel and bottle. Bluegrass Soy Sauce has been featured on famous TV shows like America’s Heartland, Andrew Zimmern’s Bizarre Foods America, and Discovery Channel’s How It’s Made as well as various newspapers and publications in Food and Dining, Garden and Gun, Southern Living, and The New York Times.
Bluegrass Soy Sauce is a sofi award finalist and can be found on the menus of Husk (Nashville and Charleston), MOPHO (New Orleans), Seviche (Louisville), Bistro 1860 (Louisville), 610 Magnolia (Louisville), Milkwood (Louisville), and many more.
The Bluegrass Soy Sauce was developed in 2006 by Matt Jamie, founder of Bourbon Barrel Foods, who did it by mastering the art of repurposing Kentucky bourbon barrels that is an old tradition in the southeastern state in the United States of America.