When you think of soy sauce, Kentucky is probably not the first place that comes to mind. However, in the push to bring the state more to the gastronomic forefront, one man in Louisville began experimenting with micro-brewing soy sauce in his home bar. The result was Bluegrass Soy Sauce.
Matt Jamie, the founder of Bourbon Barrel Foods, got his idea when he was feasting on oysters and beer. His inspiration turned into an amazing product that starts with non-GMO soybeans and red wheat, and is stored in repurposed bourbon barrels, an item in great supply in Kentucky. The sauce is rich and smoky, and finishes with a mild sweetness acquired from the barrels. It is excellent not only in it’s traditional role (as a sushi accompaniment) but as a base for other sauces as well.