Podcasts about bourbon barrel foods

Join us in this episode as we delve into the fascinating world of Bourbon Barrel Foods with the visionary entrepreneur and founder, Matt Jamie. From humble beginnings in Louisville, Kentucky, Matt embarked on a culinary journey that would lead him to create an empire built on the rich heritage of bourbon and the art of barrel aging.Discover the secrets behind the distinct flavors that define Bourbon Barrel Foods' signature products, from small-batch soy sauce to handcrafted sorghum and beyond. Matt shares his insights into the meticulous process of selecting and aging barrels, and how this tradition infuses depth and complexity into every culinary creation.But it's not just about the products; it's about the stories behind them. Uncover the tales of collaboration with local artisans and distilleries that breathe life into each bottle. Learn how Matt's passion for sustainability and community engagement shapes every aspect of his business, from sourcing ingredients to supporting local farmers.Join us as we explore the intersection of tradition and innovation, and how Bourbon Barrel Foods continues to push the boundaries of flavor while honoring its roots. Whether you're a seasoned foodie or simply curious about the alchemy of barrel aging, this episode offers a tantalizing glimpse into a world where craftsmanship meets culinary excellence.Follow the BBF SocialsBourbon Barrel FoodsFacebookInstagramYoutubePintrest Find all Built In The Bluegrass links here https://linktr.ee/builtinthebluegrass We want to take a moment to thank our partner – the Kentucky Association of Manufacturers. For over 100 years, KAM has served our state's manufacturing industry through advocacy, workforce development, education, and training, as well as cost-saving benefits for members. Fighting for manufacturers is what KAM does best, representing the industry in both Frankfort and Washington, D.C. Whether it's advocacy, offering shipping discounts, or group health insurance, KAM has its members covered. Learn more and become a member by visiting www.kam.us.com

Matt Jamie is the founder and owner of Bourbon Barrel Foods, a company that produces a collection of all-natural, award winning gourmet foods that embrace the history and mystique of Kentucky's Bourbon Country. His initial product, Bluegrass Soy Sauce, is the only microbrewed soy sauce made in the United States and the ONLY soy sauce in the world fermented and aged in bourbon barrels. Check out Matt and Bourbon Barrel Foods: https://bourbonbarrelfoods.com/ https://www.instagram.com/bourbonbarrelfoods/ https://www.facebook.com/bourbonbarrelfoods Support TVTV on Patreon: www.patreon.com/thevoyagesoftimvetter

Interview with Matt Jamie, CEO and founder of Bourbon Barrel Foods. Just in time for the Holiday Cooking Season, we are talking to Matt about his booming business. Bourbon Barrel Foods has championed the idea of combining Kentucky's skyrocketing bourbon biz with foods. His products range from bourbon smoked sea salt, paprika, and peppercorns, a wide variety of sauces to fresh cooked ready meals at his new Louisville marketplace. Everything he makes is either aged or smoked in bourbon barrels. He talks about how his business was uniquely positioned to survive COVID and how he sees cooking trends shifting to the one-pan trend he embraces in his own kitchen.

From the Bluegrass Soy Sauce to Bourbon Smoked Salt and more, Bourbon Barrel Foods produces a collection of all-natural, award-winning gourmet foods that embrace the history and mystique of Kentucky’s Bourbon Country. Founder Matt Jamie talks with Bourbon expert Tom Fischer about his products, and we taste his array of Old Forester, Woodford Reserve, and Jack Daniel's bitters on camera. Matt is also the author of the book Eat Your Bourbon. Watch every night live on BourbonBlog.com/live. --- Support this podcast: https://anchor.fm/bourbonblog/support

Matt Jamie is the founder of Bourbon Barrel Foods, America’s only soy sauce microbrewery. He taught himself the art of soy sauce brewing by researching online, followed by many hours of trial and error. The final result is our Bluegrass Soy Sauce, inspired by Kentucky’s nickname, “The Bluegrass State.” In 2018, Matt told his story through his love of cuisine in his cookbook, Eat Your Bourbon. Matt and Harry Rosenblum, one of HRN’s resident fermentation experts, taste and discuss Bourbon Barrel Foods’ innovative approach to traditional ingredients. HRN On Tour is powered by Simplecast.

Today you are in for a treat. A mouthwatering treat that sadly will remain a verbal-only treat to you and me as we will spend this episode with an innovator in a segment a lot of us would love to dive right into: Kentucky Bourbon. If you're a foodie, if you like soy sauce or bourbon, perhaps both, or if you run an F&B business, this is an episode to indulge in. Matt created a brand that is rooted in a romantic story; a story of place, taste, and craftsmanship. A story that created a company that continuously grows between 38-50% a year yet each of the 5,000 gallons of their soy sauce are still being meticulously hand-numbered. You can peruse Bourbon Barrel Foods' products via their site.

Matt Jamie, and his company Bourbon Barrel Foods, are doing some amazing things in both the culinary and cocktail worlds respectively. Matt talks to Steve, Jeremy and Kaitlyn about starting his company, his products and what the future holds for the organization. We are proud to have Flaviar once again sponsoring shows on the ABV Network. Flaviar (flaviar.com) is a club where you can enjoy many great benefits and sample some incredible whiskey, rum and gin offerings on a quarterly basis with their unique tasting boxes. You can also find more info about Flaviar on our website, abvnetwork.com. The Bourbon Show music (Whiskey on the Mississippi) is by Kevin MacLeod (incompetech.com).

Steve, Renee and Jeremy talk about the offerings from Bourbon Barrel Foods. The Bourbon Daily intro music (Welcome to the Show) and outro music (That’s A Wrap) are both by Kevin MacLeod (incompetech.com).

Matt Jamie’s motto of “Slow. Small. Simple.” guides his company in producing high quality, bourbon-based sauces. Louisville-native Jamie established Bourbon Barrel Foods in 2006. Made in re-purposed bourbon barrels, Jamie uses Kentucky grown non-GMO soybeans, soft red winter wheat, and limestone-filtered Kentucky water to produce his soy sauce. The smoky, brothy, meaty sauce has a subtle sweetness, similar to fine Kentucky bourbon. Bourbon Barrel Foods has since grown to include smoked spices, artisan sugars, gourmet sauces and marinades, grill wood, sorghum, vanilla extract, and a Woodford Reserve® branded line. Jamie’s studio is based in the Butchertown neighborhood of Louisville, Ky., and hosts cooking classes, chef-driven events, and corporate team building activities. He is an active Greater Louisville Inc. member and supports a pro-business environment. The company’s motto of “Slow. Small. Simple.” remains an important part of its culture and the artisan nature of Bourbon. Jamie’s hobbies are tennis and fatherhood. He resides in Louisville and has two children.

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Matt Jamie is the founder and owner of Bourbon Barrel Foods in Louisville, Kentucky. Established in 2006 as the U.S.’s only soy sauce microbrewery, Bourbon Barrel Foods has become a cornerstone in both the bourbon and gourmet foods industries. Matt not only took time to share his story on HIS BIRTHDAY but was gracious enough […] The post Kitchen Convos Episode 3: On the road with Matt Jaime appeared first on Rachel DesRochers.

Matt Jamie, Founder and Owner of Bourbon Barrel Foods, talks about how he started a company with Bluegrass Soy Sauce into a brand that does everything to promote "Eat Your Bourbon" - We’ve taken a hiatus and we apologize. Sometimes life just gets in the way… and bourbon hunting. lots and lots of bourbon hunting.- What's your bourbon story? I know you are a Louisville native, has bourbon always been in your blood like ours?- Tell us the story of Bourbon Barrel Foods and how it got created.- Talk about some of the products and what makes them special- I notice that you also have a lot of products from Woodford Reserve. Can you talk about their products or the partnership you have with them?- Talk a bit about Kentuckiaki and Bourbon Vanilla Extract- I was also reading about a sponsorship you received in 2013 to help build a Kitchen Studio. Can you talk about that?- Do you have any of your favorite recipes?- If people in louisville and traveling for the bourbon trail want to find a retail store, where do they go?- What entails the Eat Your Bourbon Class and the Chef Series?- If you want to learn more, you can visit the online at bourbonbarrelfoods.com or follow them on twitter @bourbonbarrel

Bourbon... it's more than just a drink these days. In this episode we visit with Matt Jamie from Bourbon Barrel Foods, watch Jason Cohen from Bourbon Barrel Artisan make Bourbon Furniture, smoke a Makers Mark Cigar Ted Jackson from Ted Cigars and enjoy a Mint Julep Slushie and BBQ with Social Media guru Jason Falls at Feast BBQ.

Woodford Reserve is a super-premium Kentucky small batch bourbon crafted at the Woodford Reserve Distillery in Versailles, Ky. Woodford Reserve is the Official Bourbon of the Kentucky Derby and its distillery is the oldest bourbon distillery in America. As just the seventh Master Distiller in Brown-Forman Corporation’s 140-year history, Chris Morris is responsible for maintaining the award-winning taste of Woodford Reserve. He crafts the yearly Master Collection with different handcrafted distilling methods to a variety of grain recipes, fermentation styles and maturation processes to create a range of unique whiskeys. Woodford Reserve recently partnered with Bourbon Barrel Foods for a line of bourbon-infused products like barrel-aged cocktail bitters, smoked salts and sugars, and bourbon-soaked cherries. Woodford Reserve’s annual $1000 mint julep, sold at the Kentucky Derby, raises money for equine charities. This program has been sponsored by Tekserve. “Craft isn’t about how big you are, how old you are, it’s about quality.” [4:15] “The modern straw was invented for the mint julep.” [25:15] —Chris Morris on The Speakeasy