Louisville, Ky.
The idea of small-batch American soy sauce was born of beer and realized with bourbon.
Matt Jamie and a friend were in a bar, drinking longnecks and eating oysters. The year was 2003. Both were in their early 30s, angling for opportunities.
“Artisanal American olive oils were on the market; small-batch bourbons, too,” said Mr. Jamie, who was a chef at the time. “And it hit us: soy sauce. No one in America was making small-batch soy sauce.”
