Bluegrass Soy Sauce is handcrafted in Louisville, Kentucky using the local ingredients of the Bluegrass state. We combine solar-evaporated sea salt with Kentucky grown soft red winter wheat and non-GMO soybeans from Marion County. The climate of this part of the state is essential because the humidity makes for higher water content in the wheat and soy.

With the combination of non-GMO soybeans, wheat, and yeast (this is called a koji), we add limestone-filtered spring water brought in from Bardstown, Kentucky. Limestone-filtered spring water is the same water used to make Kentucky bourbon. The high mineral content of the limestone-filtered water adheres well to the yeast, ideal for fermenting the mash/koji.

By law, bourbon barrels can only be used once to age bourbon. 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. Each barrel of Bluegrass Soy Sauce ages for one year inside the barrels until it’s pressed and the final product is bottled.

Imperial Double Fermented Soy Sauce Ingredients: water, non-GMO soybeans, wheat, salt, yeast

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.

Imperial Double Fermented Soy Sauce is naturally brewed and double fermented for a richer, fuller flavor. The complex fermentation begins with a Bluegrass Soy Sauce brine combined with more non-GMO soybeans, soft red winter wheat, and aged for an additional six months in bourbon barrels.  Full-bodied and thick with earthy flavors ranging from coffee, and molasses to dark chocolate, use Imperial Double Fermented Soy Sauce to season broth or noodles. The vibrant, luxurious texture is perfect for dipping sushi and making dressing.

Bourbon Smoked Soy Sauce is a rich, smoky soy sauce that will add a burst of salty umami to your favorite food. We take our famous Bluegrass Soy Sauce and slow-smoke it using the white oak bourbon barrel staves infusing a natural smoked flavor and aroma.  Use as a finishing sauce; the complex flavor is perfect for soups, stews, noodles, or sushi.

Small Batch Bourbon Ponzu is a combination of Bluegrass Soy Sauce, all natural fresh lemon juice, rice wine vinegar, and a hint of Kentucky bourbon. With the perfect balance of salty and sweet this vibrant sauce adds citrus elements perfect for dumplings and sushi. The clean and refreshing flavors are great for making salad dressings, seasoning fresh vegetables, or marinating fish, pork, poultry, and beef.