Description

Repurposing bourbon barrels is a long-standing tradition in Kentucky, and Matt Jamie of Bourbon Barrel Foods is a master at it. His small-batch soy sauce is microbrewed using only whole Kentucky grown non-GMO soybeans, soft red winter wheat, and the purest limestone filtered Kentucky spring water. He then ferments and ages the soybean mash in the re-purposed bourbon barrels. The wood provides a smoky flavor with hints of oak and a mild sweetness reminiscent of fine Kentucky bourbon.