Product Overview
About Bourbon Barrel Foods
Inspired by the craft food movement, founder Matt Jamie set out to micro-brew soy sauce, becoming the first to do so in the U.S. With a background in French culinary arts but no prior experience in soy sauce or business, Matt tirelessly researched, consulted experts, and developed his process. His breakthrough came with aging soy sauce in bourbon barrels, a nod to Kentucky’s heritage and Japan’s mastery of the craft. What began in his basement grew into Bourbon Barrel Foods, now a 30,000-square-foot facility in Louisville’s historic Butchertown, employing 25 people. To support the business, Matt created bourbon-inspired products like smoked sea salt and spices. Driven by simplicity, respect for tradition, and innovation, Matt continues to educate the world about soy sauce and expand his Kentucky-inspired creations.
