Bluegrass Soy Sauce is the only microbrewed soy sauce made in the United States. Developed by Matt Jamie, Founder of Bourbon Barrel Foods, it is handcrafted 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 Kentucky bourbon barrels to develop a taste that is smoky and brothy with hints of oak and a mild sweetness reminiscent of fine Kentucky bourbon.. Each barrel is aged for a year, giving it a full body flavor and aroma. Once it is bottled, each label is hand-numbered by barrel and bottle, which is our nod to the boutique bourbons bottled in Kentucky. It’s smoky and brothy with hints of oak and a mild sweetness reminiscent of fine Kentucky bourbon. Bluegrass Soy Sauce is a sofi award finalist and has been 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. Find Bluegrass Soy Sauce on the menus of Milkwood (Louisville), 610 Magnolia (Louisville), Bistro 1860 (Louisville), Seviche (Louisville), MOPHO (New Orleans), Husk (Nashville and Charleston), and more.