Bluegrass Soy Sauce is micro-brewed in small batches using only whole Kentucky grown Non-GMO soybeans, soft red winter wheat, and the purest limestone filtered Kentucky spring water. They then ferment and age 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. It's been featured on Bizarre Foods America, How It's Made, in The New York Times, as well as Southern Living, Garden and Gun and Food and Dining magazines
I wasn't sure what to expect from this product. How different could a soy sauce be? But when I opened the bottle, I loved the aroma. It's more complex than your basic soy sauce. I used it in tuna tartare (Ina Garten's recipe) and thought it was the best batch I've ever made.