Kentucky soy sauce. Really? Really!

Matt Jamie boils soybeans, mixes them with roasted wheat—all from southern Kentucky—adds local spring water, some salt and yeast, then ferments the mash in old bourbon barrels. (By law, bourbon distilleries can only use a barrel once, so re-purposing them has a long tradition in Kentucky.) The barrels contribute a smoky, woody tinge to the flavor—a little something American, I think. If you're used to soy tasting like the byproduct of a salt mill with no real flavor to speak of, this will be a welcome surprise.