Good Stuff from Bourbon Barrel Foods

I grew up in Louisville, Kentucky. In the 1970s. Not gonna lie to you. At that time it was pretty much a gastronomic wasteland, except for the not inconsiderable charms of Waffle House. Scattered, smothered and covered.. but I digress.

Bourbon has always been one of Kentucky's greatest exports. Even in the dark days, there was Maker's Mark and a handful of others making quality whiskey. Now the big houses like Jim Beam have many single-barrel upmarket products, and smaller producers such as Bulleit are making superb bourbons.

So it is only fitting that Bourbon Barrel Foods is using ... wait for it ... bourbon barrels ... to age some absolutely beautiful, artisanal foods. They graciously sent me three samples recently, and I've enjoyed them all.

Fine soy sauce is a non-trivial undertaking, and frankly I was a little skeptical. I needn't have been. This one has a rich, complex flavor without any chemical or caramel-flavor notes.

The bourbon-smoked paprika tastes as good to me as any from Spain. It isn't too spicy, and the smokiness level is just right to enhance an adult mac & cheese or this panko-crusted egg.

And possibly my favorite, if forced to choose: the bourbon-vanilla sorghum. Sorghum is a grass that is used mainly as animal fodder in America, though in other parts of the world it is an important cereal for people. When processed into a syrup, it has an intense flavor somewhat comparable to molasses. It might be an acquired taste for some, but I served it with pancakes for a group of 4 adults and 3 kids, and everyone enjoyed it. I think it would also be amazing with cornbread.

So there you have it. Some great products from my homeboys... makes me proud!