Bluegrass Soy Sauce
Bluegrass Soy Sauce is microbrewed in small batches using only whole Kentucky grown Non-GMO soybeans, soft red winter wheat, and the purest limestone filtered Kentucky spring water. We ferment and age the soybean mash in re-purposed bourbon barrels. It’s smoky and brothy with hints of oak and a mild sweetness reminiscent of fine Kentucky bourbon.
Bluegrass Soy Sauce was featured on Bizarre Foods America, America’s Heartland, and How It’s Made. Read about Bluegrass Soy Sauce in The New York Times, Southern Living, Garden and Gun and Food and Dining.
Bourbon Barrel Aged Worcestershire Sauce
Our Bourbon Barrel Aged Worcestershire Sauce is a unique take on the traditional all-purpose seasoning. A finalist for the 2016 Good Food Award, we developed a sauce that utilizes the flavors of Kentucky’s Bourbon country. It’s sweetened with sorghum, blended with pure Kentucky limestone spring water, and mellowed in bourbon barrels that were used to age some of the Bluegrass State’s finest Bourbons. It is all-natural and vegetarian, as it contains no anchovies. Try our Worcestershire Sauce on eggs, in a bloody Mary and especially in a burger! Check out our Ultimate Worcestershire Burger Recipe!
Our Kentuckyaki Sauce is one of our best sellers. We refer to it as a “Kentucky-styled” teriyaki sauce, which means we add a bit of Kentucky Bourbon for extra fun and flair! This all-natural sauce is sweetened with Kentucky-grown sorghum syrup and flavored with fresh garlic and ginger. Use as a marinade on salmon, beef, and chicken. Add to your favorite stir-fry vegetables!
Find Kentuckyaki on the menus of Husk (Charleston and Nashville), Joy Luck (Louisville), South City Kitchen (Atlanta), Derek’s Rustic Coastal Cuisine, and more.