When Matt Jamie started microbrewing soy sauce in his Louisville basement, he pioneered a culinary movement that transforms everyday meals. His philosophy lives in every bottle of Bourbon Barrel Foods at Frank in Winter Park, inviting you to discover what happens when Kentucky's bourbon heritage meets artisan food craftsmanship.
The Story Behind "Eat Your Bourbon"
Bourbon Barrel Foods champions the intersection of Kentucky's bourbon industry and the craft food movement, creating products that capture bourbon's essence without requiring alcohol in your cooking. Matt Jamie's "Eat Your Bourbon" cookbook, available at Frank, serves as the gateway to understanding how bourbon barrel-aged ingredients transform familiar dishes.
Unlike mass-produced condiments, these Louisville-crafted sauces and spices undergo processes requiring patience and precision. Bluegrass Soy Sauce ages for a full year in reclaimed bourbon barrels from distilleries like Woodford Reserve, delivering meaty, brothy, subtly sweet notes that elevate marinades, glazes, and finishing touches.
Bluegrass Soy Sauce: America's Only Microbrewed Bourbon Barrel-Aged Soy Sauce
Bluegrass Soy Sauce stands as the only microbrewed soy sauce in the United States and the only soy sauce worldwide fermented and aged in bourbon barrels. The production follows traditional Japanese methods using just five ingredients: Kentucky-grown non-GMO soybeans, soft red winter wheat, limestone-filtered spring water, solar-evaporated sea salt, and aspergillus oryzae yeast.
The limestone-filtered water comes from the same Bardstown spring that distilleries use for Kentucky's finest bourbon. After fermentation, the mash ages in bourbon barrels, absorbing rich oaky flavors and hints of bourbon sweetness.
Add drops to grilled steak before serving, use it to deglaze pans after searing salmon, or incorporate it into salad dressings for unexpected depth. The smoky, brothy character with notes of charred oak works beautifully anywhere traditional soy sauce appears.
Kentuckyaki and Worcestershire: Kentucky Craft Meets Global Traditions
Bourbon Barrel Foods created Kentuckyaki, a Kentucky-style teriyaki sweetened with Kentucky-grown sorghum and flavored with fresh garlic and ginger. This all-natural sauce packs robust umami flavor with bourbon for depth. Use it as marinade for salmon, brush it on chicken during grilling, or toss it with stir-fried vegetables.
The Bourbon Barrel Aged Worcestershire sauce is fully vegetarian, sweetened with Kentucky sorghum and mellowed in bourbon barrels. This 2016 Good Food Award finalist brings depth to Bloody Marys and burgers. Mix it with mayo for instant dipping sauce.
Bourbon Smoked Spices: Everyday Flavor Without Alcohol
Bourbon Barrel Foods pioneered bourbon-smoked spices using reclaimed barrel staves as the smoking agent, imparting impossible-to-replicate flavor with zero alcohol content.
Bourbon Smoked Sea Salt works as your finishing salt. Sprinkle it over grilled ribeye, use it to rim margarita glasses, or add a pinch to chocolate chip cookie dough. Bourbon Smoked Paprika brings vibrant color and unique smoky flavor to poultry, fish, and vegetables. Bourbon Smoked Sugar opens possibilities for cocktails, ice cream, and creative spice rubs.
From Cookbook to Kitchen
Matt Jamie's "Eat Your Bourbon" cookbook teaches a philosophy valuing quality ingredients, patient processes, and Kentucky terroir. The book organizes recipes by courses with distinct bourbon flair, demonstrating how these products integrate into everything from appetizers to desserts.
Jamie writes for home cooks despite his classical French training. The recipes assume basic skills but nothing advanced. Start with the sauce trio Bourbon Barrel Foods packages together: Bluegrass Soy Sauce, Kentuckyaki, and Bourbon Barrel Aged Worcestershire. This combination covers Asian-inspired dishes, American classics, and everything in between.
Why Frank Carries Bourbon Barrel Foods
Frank in Winter Park curates brands that tell stories, support independent makers, and offer quality impossible to find in mass-market alternatives. Matt Jamie built his company on relationships with Kentucky farmers growing his non-GMO soybeans and soft red winter wheat. He sources barrels directly from distilleries, giving new life to vessels that can only age bourbon once.
This commitment to independent manufacturing aligns with Frank's broader collection. Just as Chilewich revolutionized textiles and Maileg brings Danish design to children's toys, Bourbon Barrel Foods transformed how Americans think about condiments and spices. Shopping at Frank means access to brands that would otherwise require specialty stores or online ordering.
Visit Frank at 112 South Park Ave in Winter Park to explore the Bourbon Barrel Foods collection alongside complementary lifestyle products. The next time you reach for soy sauce or sprinkle salt over dinner, consider what bourbon barrel aging could add to the experience.
