Bourbon Smoked Soy Sauce

Bluegrass Soy Sauce, microbrewed in Louisville, Kentucky and aged one year in bourbon barrels. The first microbrewed soy sauce made in the United States. Built on Kentucky-grown non-GMO soybeans, soft red winter wheat, limestone-filtered spring water from Bardstown, and naturally cultivated yeast (koji).

At a glance

• Style: Bourbon-barrel-aged microbrewed soy sauce
• Size: 100 ml glass bottle
• Ingredients: Spring water, non-GMO soybeans, wheat, sea salt, yeast (no caramel color or preservatives)
• Origin: Brewed and bottled in Louisville, Kentucky
• Allergens: Wheat, soy
• Aging: One year in used Kentucky bourbon barrels
• Maker: Bourbon Barrel Foods

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 and serious cooks

How to use

Use as a finishing soy sauce rather than a cooking soy. The oak and bourbon notes shine when added at the end of cooking or at the table.

Flavor profile

Clean naturally brewed soy umami up front, smoky oak through the middle, mild bourbon sweetness on the finish.

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.