THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Short Orders

A thoroughbred soy

By Karoline Boehm Goodnick
Globe Correspondent / March 3, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Microbrewed, small batch, and single barrel are not terms usually associated with the production of soy sauce. But Matt Jamie, president of Bourbon Barrel Foods, is doing just that. Made with non-GMO soybeans and spring water, Blue Grass Soy Sauce ($5.99 for 5 ounces) is one of Kentucky’s finest. The condiment is fermented and aged in bourbon barrels; each label ... (Full article: 139 words)

This article is available in our archives:

Globe Subscribers

FREE for subscribers

Subscribers to the Boston Globe get unlimited access to our archives.

Not a subscriber?

Non-Subscribers

Purchase an electronic copy of the full article. Learn More

  • $9.95 1 month archives pass
  • $24.95 3 months archives pass
  • $74.95 1 year archives pass