Tuesday, February 7, 2012

Bourbon Barrel Aged Soy

Kind of neat.
Based in Louisville, Kentucky, the city known as the gateway to bourbon country, Matt Jamie has found a new way to repurpose barrels that have been used to age the region's signature spirit. Bourbon Barrel Foods makes micro-brewed and barrel-aged soy sauce, Worcestershire sauce, marinades and sorghum salad dressing, as well as barrel-smoked salt, sugar pepper and paprika once the whiskey has been drained.
Allagash's Curieux has always been my favorite use of not-used-to-make-Scotch bourbon barrels, but maybe that could change? Looks like they also have a vegetarian Worcestershire sauce that sounds intriguing.

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