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.

Made by fermenting and aging 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.