Kentucky’s bourbon country—The Napa Valley of the Bluegrass
On of my favorite bacons is the Bacon Freak Vanilla Bourbon Bacon. Basically the bourbon mixed with the vanilla brings you a bacon that has a little bit of Kentucky in it. A bacon that really goes down smooth if you know what I mean!
When I heard that their was a company called Bourbon Barrel Foods that made gourmet bbq sauces and seasonings that reflect the rich heritage of Kentucky’s bourbon country-The Napa Valley of the Bluegrass, I got excited! I promptly contacted the owner Matt Jamie to learn more about his sauces and rubs. He told me that he founded his company in 2006 with a vision of using ingredients from local Kentucky farmers and suppliers. “I have personally met with many of the farmers that grow the ingredients for my products,” he says. “I have a hands-on approach that requires me to search for the best the state has to offer and develop relationships with the farmers who get great satisfaction seeing their crops grow from the seed to the shelf.” Jamie creates his products by adhering to a three-word philosophy: slow, small, simple.
1. Work slowly
2. Work in small batches
3. Work with simple ingredients
Since the creation of their first product, Bourbon Barrel Aged Worcestershire sauce, made purely with Kentucky ingredients such as sorghum, limestone filtered Kentucky spring water,
Bourbon barrels that were once used to age some of the Bluegrass State’s finest spirits and Bourbon Smoked Sea Salt Jamie knew that his products would be different and appreciated by individuals with a sophisticated pallet or those who just love a great gourmet sauce!
Matt Jamie is Louisville, Ky. native and self-taught chef. He has always been enamored with the Bluegrass State’s bountiful culinary offerings and the mystique of its rich bourbon heritage. In 2006, he molded his passion for Kentucky flavors and the allure of Bourbon Country into Bourbon Barrel Foods, LLC.
“I enjoy producing products that are representative of Kentucky, and I love being even a small part of the bourbon industry,” he says. “Things like sweet sorghum and bourbon are Kentucky, and I utilize both whenever I can.”
To learn more about Matt Jamie visit http://www.bourbonbarrelfoods.com/home/
Signing Off and Pigging Out,
Rocco “Boss Hog” Loosbrock
www.cvwine.com
