Bluegrass Soy Sauce Independence Day and Mary Stornetta have worked

and Mary Stornetta have worked together for nearly 30 years from their Napa Valley headquarters creating artisan truffles

The flavor balance of sweet and acid is just right

Serve them every day with coffee or tea

Grab the integrated handle in one hand

Infused with the rich and smoky essence of the bourbon they once aged

Bluegrass Soy Sauce Independence Day and Mary Stornetta have workedRepurposing bourbon barrels is a long standing tradition in Kentucky, and Matt Jamie of Bourbon Barrel Foods is a master at it. His small batch soy sauce is microbrewed using only whole Kentucky grown non GMO soybeans, soft red winter wheat, and the purest limestone filtered Kentucky spring water. He then ferments and ages the soybean mash in the re purposed bourbon barrels. The wood provides a smoky flavor with hints of oak and a mild sweetness