Bourbon Barrel Foods produces a collection of all-natural, award winning gourmet foods that embrace the history and mystique of Kentucky’s Bourbon Country.
All of our items are handcrafted in small batches in Louisville, Kentucky. We use reclaimed barrels straight from Kentucky’s finest bourbon distilleries as both a smoking and aging agent. The process imparts an added dimension of flavor that cannot be replicated using any other method.
Our signature product, Bluegrass Soy Sauce, is the only microbrewed soy sauce made in the United States and the ONLY soy sauce in the world fermented and aged in bourbon barrels.
With the popularity of bourbon continuing to increase, Bourbon Barrel Foods has championed the idea of combining the Kentucky Bourbon Industry with the local food movement. Our “EAT YOUR BOURBON” slogan embodies this idea and has catapulted many of our products to the forefront of the culinary scene.
Our product list is ever growing but currently includes Bourbon Barrel Aged sauces, vanilla extract, and sorghum, plus bourbon smoked spices, sugar, and other Kentucky-Bourbon inspired items.
In 2012, Bourbon Barrel Foods partnered with Woodford Reserve® to create a cocktail and culinary line. With the addition of the Bourbon Barrel Aged Cocktail Bitters, Bourbon Cherries and Bourbon Smoked Spice Blends, the Woodford Reserve® items expanded our reach to enthusiasts of this iconic brand.
FROM SEED TO SHELF
Bourbon Barrel Foods began as a soy sauce microbrewery. Matt Jamie, founder, and owner taught himself the art of soy sauce brewing by researching online, followed by many hours of trial and error. The final result is our Bluegrass Soy Sauce, inspired by Kentucky’s nickname, “The Bluegrass State.”
Bluegrass Soy Sauce uses local ingredients, including the bourbon barrels. By law, bourbon barrels can only be used once to age bourbon; they are then sold for a variety of uses. By using the barrels as an aging vessel, the soy sauce becomes infused with the essence of Kentucky’s finest bourbon and the rich, oaky flavors from the charred barrels.
Non-GMO soybeans, soft red winter wheat, and limestone filtered water are combined with solar-evaporated sea salt to create the soy mash. Each barrel of Bluegrass Soy Sauce ages for a year inside the barrels until it is pressed and the final product is bottled. Once bottled, each label is hand-numbered by batch and bottle—our nod to the small batch bourbon makers.
Bluegrass Soy Sauce has received recognition and acclaim from chefs, industry experts and gourmet enthusiasts around the globe. It has been featured on Bizarre Foods America, The Science Channel: How it’s Made as well as in Southern Living, Esquire, Garden and Gun and Food & Wine.