Rich and earthy with a hint of aged wood, this is the only micro-brewed soy sauce in the country. Made from locally grown non-GMO soybeans, custom roasted wheat and filtered limestone spring water, just like Kentucky's native small batch bourbon.
Central to the culinary tradition of Kentucky, sorghum is an earthy and slightly sweet spiced syrup. Jamie's is "single estate": milled in Kentucky from a single crop and not blended with sorghum from other growers. His bourbon vanilla can be used in place of maple syrup.
Slow. Simple. Small. That's how former chef and Bourbon Barrel founder Matt Jamie describes his popular line of sauces and condiments that reflect the rich heritage of Kentucky's bourbon country. The products are aged in wooden casks reclaimed from the 120-year-old old rick system (bourbon aging method) of Kentucky's Old Crow Distillery in Woodford County, which Jamie refers to as "The Napa Valley of the Bluegrass." Think peppercorns that add a subtle oaky flavor and a wispy hint of smoke to your cooking. Or the two standouts featured here.