Tuesday, August 5, 2008

First Soy Sauce Micro-Brewed in the U.S. Hits the Market

For generations, the limestone filtered water of Kentucky has been the magic ingredient in America's native spirit, bourbon. Now, the unique water, along with Kentucky soybeans and bourbon barrels, is part of an exciting alchemy producing the first micro brewed soy sauce made in the United States.

Bluegrass Soy Sauce Company, LTD (BSSC), founded by Bourbon Barrel Foods owner chef Matt Jamie, has announced the release of its small batch soy sauce, made at Butchertown Market in Louisville, Ky. Bluegrass Soy Sauce is available in 5 ounce glass bottles for gourmet retail and 1.75 ounce glass "travel" bottles. The sauce may be purchased online at www.bluegrasssoysauce.com. BSSC will be pre-selling the sauce in limited quantities to select retailers. Tours of the facility are available by reservation at info@bluegrasssoysauce.com.

"The sauce is inherently unique," says Jamie. "Besides the fact that I'm an American guy brewing soy sauce in Kentucky, it is made with whole non-GMO soybeans, custom roasted wheat and limestone filtered Kentucky spring water. We're the only micro-brewer of soy sauce in the country that I'm aware of, and the only soy sauce brewery in the world that ferments in bourbon barrels."

In Japan, there are approximately 1,500 - 2,000 soy sauce microbreweries Much like at the bourbon distilleries in Kentucky, workers at the Japanese facilities take pride in their specific water sources and identify with their agricultural heritage. Kentucky, with its abundant soybean and spring water resources, lends itself very well to the soy sauce micro brewing process, and Bluegrass Soy Sauce pays homage to its environs with a unique flavor imparted by traces of bourbon from the fermentation barrels, which were once used to age Kentucky's finest spirit. Three years of research and development went into the distinctive recipe, and each bottle of sauce is labeled with the barrel and batch number, evidence of the care and skill with which the sauce is produced.

Bluegrass Soy Sauce Company is the newest venture by Matt Jamie, the founder of Bourbon Barrel Foods. Jamie has pioneered high-quality food products that reflect the rich heritage of Kentucky's Bourbon Country. The products are available for gourmet retail outlets and food service. For additional information and recipes, visit www.bluegrasssoysauce.com.

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