It all started with a realization: there weren’t any micro-brewed soy sauces being made in the United States. Add bourbon to the equation, and Bourbon Barrel Foods was born.
What began as spit-balling creative business ideas among friends (over oysters, no less), has since developed into a thriving local business. Bourbon Barrel Foods, which launched in 2006 with its signature Bluegrass Soy Sauce, is the brainchild of Matt Jamie. Matt, a returned Louisvillian, recognized the power of the bourbon trend early on and got to work creating the first and only Bourbon-barrel aged soy sauce.
You’d be hard-pressed to find anyone who doesn’t love Tyler. Outgoing and fun, Tyler is friends with everyone. It’s hard not to get drawn into a conversation with him!
Georgia, now the manager at Vint Coffee, loves working with him because, “It’s always a blast! Not only is he great at his job, but he’s constantly cracking up his coworkers. He’s an amazing latte artist, but he’s also accomplished at stage lighting. He even worked with Actors Theater over the summer!”
How long have you been working at HB?
I’ve been working here for almost two years!
Native or Transplant
Native! I’ve been living in Jeffersonville, Indiana since I was a kid.
Where do you work?
Is there a story behind your nickname “Spooky”?
I played roller derby for the Derby City Roller Girls a couple years ago. My name was Spooky Lil Ghoul.
How long have you been working at HB?
About 2 years
If you’ve ever enjoyed one of the many treats in our bakery case, odds are they were handmade by the one of the bakers at Najla’s Inc.
Headed up by long-time baker and local entrepreneur Najla Aswad, Najla’s Inc. employs an almost-all female team (Audras makes the deliveries) of bakers, chefs, and culinary school graduates to make everything from scones, cakes, and brownies to protein bowls, energy bars and breakfast wraps from fresh, raw ingredients.
“It’s never scared me to start from raw ingredient to finished product. You can get so much more integrity in flavor and quality when you do it yourself,” Najla explains.
Generous and inclusive, Tiffany is always finding ways to brighten up the day of her co-workers and customers. (Even as she was being interviewed for this Meet Your Barista feature, she started nominating a fellow barista for the next one!)
Stephanie, who now manages HB-Hikes Point, says of Tiffany, “Tiffany does all the cool things. She is the manager of the Flame Run glass blowing studio AND she makes art of her own. Carved and painted things with skeletons, sort of Day of the Dead. Oh and she is like obsessed with squirrels, or as she says in Spanish “ardilla”. I just love working with this girl!”
Which location do you work at?
Four and a half years, I think
Espresso, bourbon-smoked sugar, and peppermint? Yes, please!
Those are some of the ingredients in the award-winning dessert combination from our Vint location – an Espresso Pecan scone and our iced Vint Julep (made with bourbon-smoked & mint sugars from local Bourbon Barrel Foods).
Vint has been competing in the Taste of Frankfort Avenue event since 2010, which just celebrated it’s 25 year anniversary this year. When the Vint barista team competed in the People’s Choice contest this year, their original iced Vint Julep latte was voted “Best Dessert”! With samples from more than 25 bars and restaurants — including Bourbons Bistro, Varanese, Volaré and the Italian Table – our signature drink had some stiff competition.
The Vint Julep is made using the Heine Brothers’ Coffee organic and fair trade espresso, steamed milk and Bourbon Barrel Food’s smoked sugars – a local business that uses bourbon barrels to smoke and infuse the sugars, as well as cooking spices, soy sauce, and other foods.
The scones are made by our local food partner Najla – a women-run business that uses natural & sustainable ingredients.
The Vint Julep can be ordered at our stores hot or iced, and the Espresso Pecan scones also pair well with any of our single origin coffees or specialty teas.