We’re well into fall and no drink fits the season with as much comfortable class as whiskey. Whether neat or on the rocks, the thoughtful, warming power of this dark spirit continues to deliver upon its historic identity. It just so happens that many of our favorite brands have offered…
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In 2010, a former Kentucky rooftop moonshiner joined forces with the great-grandson of a Prohibition-era bootlegger. Kings County Distillery was born; the first of its kind in New York City since the national alcohol ban of…
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One of our favorite Fancy Food Show finds, Bourbon Barrel Foods harnesses the flavors in bourbon barrels to infuse salts, sugar and spices as well as their barrel-aged soy sauce, sorghum, Worcestershire and Kentuckyaki. Now Bourbon Barrel Foods has begun selling the wood that they use to smoked their…
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In addressing the challenge of producing a Kentucky bourbon whiskey in Brooklyn’s Red Hook neighborhood, Cacao Prieto distillery looked to the Widow Jane Mine in Rosendale, NY. Heavy in minerals and naturally filtered through limestone, the water makes an uncanny pair with the aged spirit. The mine also provided…
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Repurposed casks add distinctive notes to small-batch sauces and spices
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.
The barrels can only be used once to make bourbon, and are then typically exported to make scotch, Irish whiskey, rum and tequila. Bourbon Barrel Foods stood out from the crowd at the Winter 2012 Fancy Food Show for the company’s new local, sustainable approach to reusing bourbon barrels with delicious results.
Each small batch of soy sauce is made with non-GMO soybeans grown in southern Kentucky, soft red winter wheat, and limestone-filtered spring water, and then aged for 12 months in the whiskey casks, which infuse the liquid with a distinct, smoky flavor unusual to the traditional Japanese marinade.
Bourbon Barrel Foods is a member of the Original Makers Club, known for their cultural business guide to Louisville that champions the work of unique local companies. Products can be found in the Bourbon Barrel Foods online shop.
This is site is run by Sascha Endlicher, M.A., during ungodly late night hours. Wanna know more about him? Connect via Social Media by jumping to about.me/sascha.endlicher.
