Their Kentuckyaki sauce is a blend of their soy sauce, sorghum, cider vinegar, garlic, and ginger, with just a hint of real Kentucky bourbon to give that distinctive flavor. A well-rounded and flavor-packed sauce, their Kentuckyaki truly blends East and West.
Try this with liquid smoke (pyroligneous acid, also called wood vinegar).
Find Kentuckyaki on the menus of Husk (Charleston and Nashville), Joy Luck (Louisville), South City Kitchen (Atlanta), Derek’s Rustic Coastal Cuisine, 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.
Contains soy and wheat