Chef Testimonials

See what the top chefs in the country are saying about Bourbon Barrel Foods and our products!

"Matt Jamie is one of Louisville's best-known specialty and artisan food producers and entrepreneurs. A good friend, Matt is the owner of Bourbon Barrel Foods and the creator of the first ever small-batch soy sauce produced in the United States. His Bluegrass Soy Sauce, a chef favorite, is made with Kentucky-grown non-GMO soybeans and is fermented in repurposed Kentucky bourbon barrels from Woodford Reserve. The flavor is outstanding. Matt's ever-expanding line of artisan food products is truly unique."

Chef Anthony Lamas from the Southern Heat cookbook

"I was convinced it was going to suck, but the world is full of surprises, Matt's Bluegrass Soy Sauce is some of the best I've ever had."

Chef Edward Lee from the Smoke and Pickles cookbook

“My friend Matt Jamie, in Louisville, Kentucky, makes a delicious American soy sauce from local, organic soybeans. When I visited his plant very late one night with Ed Lee and Mike Lata, I was knocked over by the flavor of the fermented soybean solids that were left over after pressing the soy sauce out.”

Chef John Currence from the book Pickles, Pigs & Whiskey

"Ever since I tasted the soy sauce from Bourbon Barrel Foods, I knew this stuff was the real deal. The flavor is complex and deep and adds richness, body and umami to everything. I've visited Bourbon Barrel Foods and have witnessed their process. It is authentic and masterful, with a reverent regard to the traditional artisans of Asia."

Chef Steven Satterfield, Head Chef and owner of Miller Union in ATL http://www.millerunion.com