Bluegrass Soy Sauce is handcrafted in Louisville, Kentucky using the local ingredients of the Bluegrass state. We combine solar-evaporated sea salt with Kentucky grown soft red winter wheat and non-GMO soybeans from Marion County. The climate of this part of the state is essential because the humidity makes for higher water content in the wheat and soy.
With the combination of non-GMO soybeans, wheat, and yeast (this is called a koji), we add limestone-filtered spring water brought in from Bardstown, Kentucky. Limestone-filtered spring water is the same water used to make Kentucky bourbon. The high mineral content of the limestone-filtered water adheres well to the yeast, ideal for fermenting the mash/koji.
By law, bourbon barrels can only be used once to age bourbon. By using the barrels as an aging vessel, the soy sauce becomes infused with the essence of Kentucky’s finest bourbon and the rich oaky flavors from the charred barrels. Each barrel of Bluegrass Soy Sauce ages for one year inside the barrels until it’s pressed and the final product is bottled.