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Matt Jamie Bourbon Barrel Foods Owner and Founder Continues the Series on Making Bluegrass Soy Sauce Parts 3 – 5

Matt Jamie Bourbon Barrel Foods Owner and Founder and his famous Soy Sauce aged in bourbon barrels continue in this 5 part series.  The Bluegrass Soy Sauce, the only small-batch soy sauce made in America, and how it is made, come to a close in the last three episodes below. Watch the first two episodes on this link.

Making Bluegrass Soy Sauce, Part 3

Part 3 of 5: Matt Jamie talks about bourbon barrels and brine.

Making Bluegrass Soy Sauce, Part 4

Part 4 of 5: Artisan Chef Matt Jamie talks about the fermentation and aging process of the Soy Sauce

Making Bluegrass Soy Sauce, Part 5

Part 5 of 5: Matt Jamie talks about pressing and packaging of the Soy Sauce

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Like this article? Here are some other articles of interest:

  1. Making Bluegrass Soy Sauce with Artisan Chef Matt Jamie of Bourbon Barrel Foods
  2. Bourbon Barrel Foods Bluegrass Soy Sauce
  3. Bourbon Barrel Foods Interview at the Kentucky Bourbon Festival
  4. Bluegrass Brewing Company’s Bourbon Barrel Stout
  5. Four Roses Bourbon Barrel Loft at BBC Louisville

This entry was posted on Wednesday, November 11th, 2009 at 10:08 am and is filed under Blog. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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