Bluegrass Soy Sauce, Barrel Aged Soy, is microbrewed in small batches using only whole Kentucky grown, Non-GMO soybeans, soft red winter wheat, and the purest limestone filtered Kentucky spring water. They ferment and age the soybean mash in re-purposed bourbon barrels, making a bold, slightly sweet sauce with a great umami savory flavor. It is smoky and brothy with hints of oak and a mild sweetness reminiscent of fine Kentucky bourbon.
Try this soy sauce with some Fresh Wasabi!
Bluegrass Soy Sauce was featured on Bizarre Foods America, America’s Heartland, and How It’s Made. Read about Bluegrass Soy Sauce in The New York Times, Southern Living, Garden and Gun, and Food and Dining.
Find Bluegrass Soy Sauce on the menus of Milkwood (Louisville), 610 Magnolia (Louisville), Bistro 1860 (Louisville), Seviche (Louisville), MOPHO (New Orleans), Husk (Nashville and Charleston), Miller Union (Atlanta), and more.
Bourbon Barrel Foods has borrowed the concept of aging in toasted oak that has made whisky great for so long and applied the same concept to different condiments. They use barrels that held Kentucky’s finest whisky (because all bourbons by law must be aged only in a new oak barrel) and lets those flavors of charred wood, vanilla, and all sorts of nutty goodness permeate into their sauces.