Bluegrass Soy Sauce

The first microbrewed soy sauce made in the United States, aged in bourbon barrels for an oak-and-bourbon finish. Bluegrass Soy Sauce is brewed from Kentucky-grown non-GMO soybeans, soft red winter wheat, and limestone-filtered Kentucky spring water, then aged in used bourbon barrels for a smoky, mildly sweet character.

At a glance

• Style: Bourbon-barrel-aged microbrewed soy sauce
• Sizes: 100 ml glass bottle ($9) or 32 oz ($55, plastic bottle)
• Ingredients: Spring water, non-GMO soybeans, wheat, sea salt, yeast (no caramel color, no preservatives)
• Origin: Brewed and bottled in Louisville, Kentucky
• Allergens: Wheat, soy
• Press: Featured on Bizarre Foods America, How It's Made, America's Heartland, The New York Times, Southern Living, Garden & Gun, Food & Dining
• Restaurant placements: Husk (Nashville and Charleston), Miller Union (Atlanta), Milkwood and 610 Magnolia (Louisville), MOPHO (New Orleans)
• Note: 32 oz orders take up to 10 days due to micro-batch brewing

Best for

• Finishing sushi, sashimi, and dumplings
• Glazing salmon, steak, and roasted vegetables
• Stir-fries, fried rice, and noodle bowls
• Marinades for chicken and pork
• Whisking into vinaigrettes
• Gifts for chefs, bourbon fans, and serious cooks

How to use

Use as you would any premium soy sauce, but with a richer oak and mild bourbon finish that holds up against bigger flavors. Excellent as a finishing sauce on grilled meats and brushed onto salmon before broiling.

Flavor profile

Clean naturally brewed soy character up front, smoky oak through the middle, mild bourbon sweetness on the finish. No caramel color or harsh saltiness.

About Bourbon Barrel Foods

Bourbon Barrel Foods is a Louisville, Kentucky maker of barrel-aged and bourbon-smoked specialty pantry items. Bluegrass Soy Sauce is their flagship product and the first microbrewed soy sauce made in America.