This sauce is from the only small batch soy sauce
brewery in the United States. It’s made from
whole non-GMO Kentucky grown soybeans
and pure limestone filtered Kentucky spring water.
It’s brewed and aged in bourbon barrels. The result
is a smoky, brothy sauce with hints of oak and a mild
sweetness reminiscent of fine Kentucky bourbon.
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Bluegrass Soy Sauce is the ONLY microbrewed soy sauce made in the United
States and the ONLY soy sauce in the world fermented and aged in bourbon
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.”
Seed to Shelf
Bluegrass Soy Sauce uses local ingredients, including 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
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.
Bourbon Barrel Foods
1201 Story Ave #175
Louisville, Kentucky, 40206