Bourbon Barrel Foods – Louisville, Kentucky

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Kentucky is the perfect place to produce this product surrounded with plentiful fresh soybeans and soft red winter wheat fields, pure limestone filtered spring water, and easy access to bourbon barrels. His soy sauce is barrel aged for 1 year, producing a unique blend of flavors and aroma.  He also developed 30 products with bourbon country influence like sea salt, bourbon smoked pepper, and my favorite bourbon smoked paprika.  If you want to try the new trendy spice, look up his bourbon smoked togarashi.

Jamie shared his cookbook, “Eat Your Bourbon”, with us and several of the recipes are on our website for you to try.  Love those Soy Brined Tea Eggs shared by Chef Annie Pettry, Decca Restaurant, Louisville, Kentucky.

We knew that you would just love to hear Matt Jamie’s “dream come true” story so we drove to Louisville for a visit to his company and asked him about his Bluegrass Soy Sauce.

Matt Jamie Interview Link

Soy Sauce Brewing Differences

New Ideas and Health Benefits of Soy Sauce

 

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