Sweetened with sorghum, blended with pure Kentucky limestone spring water, and mellowed in bourbon barrels that were used to age some of the Bluegrass State’s finest Bourbons. Vegetarian and containing no anchovies this sauce is a unique take on the traditional all-purpose seasoning.
1st off Matt Jamie is a genius and I’ll leave it at that. This is from the only handcrafted Soy Sauce micro-brewery in the US. Non-GMO Kentucky soy beans, red winter wheat and pure limestone filtered Kentucky spring water are fermented in repurposed Kentucky Bourbon Barrels resulting in a smoky, oaky flavor unlike anything else.