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| Edition: 2 February, 2011 |
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Photographs courtesy of Bourbon Barrel Foods
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"It will blow your mind." That's how chef Sean Brock (Husk, McCrady's in Charleston) describes the Bluegrass Soy Sauce made by Bourbon Barrel Foods.
Owner / chef Matt Jamie is the first in the US to microbrew soy sauce in repurposed bourbon barrels and Brock is just one of the many James Beard Award winning chefs who is a fan.
While Matt thinks of the Bluegrass Soy Sauce as "his baby," he's also doing unique twists on standard condiments like sea salt, pepper, paprika, sweet sorghum, Worcestershire and teriyaki sauces.
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Next month, Williams-Sonoma will be carrying Bourbon Barrel Foods' products, but you can buy them today at a discount.
Through February, F.E.D. subscribers will receive 10% off of all Bourbon Barrel Foods products. Just start shopping here and enter the code: findeatdrink.
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Here are a few products to try:
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BLUEGRASS SOY SAUCE
Made from non-GMO soy beans and soft red winter wheat from the fields of Kentucky. Fermented in repurposed bourbon barrels. Chef Sean Brock says "Holy s*t, it's so good, it's just incredible!"
$5 for 5 fluid oz.
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BOURBON SMOKED PEPPERCORNS
Chef Charlie Palmer uses the smoky, oaky peppercorns in his Rib Roast recipe.
$7 for a 2 oz tin
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BOURBON VANILLA SUGAR
All natural Demerara sugar is packed and aged with Bourbon-Madagascar vanilla beans. Great to use in baked goods and ice cream.
$10 for a 10 oz tin
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More F.E.D.
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