Matt Jamie brewed his first batch of soy sauce in his basement in 2006. That experiment became Bourbon Barrel Foods in Louisville, Kentucky, where bourbon barrels are part of making sauces and seasonings, not just part of the surroundings.

Its Bluegrass Soy Sauce is naturally brewed in small batches and aged in bourbon barrels. The recipe uses Kentucky-grown wheat and soybeans, and the broader lineup includes smoked spices and other barrel-aged sauces.

If you’re choosing a place to begin, think about what you already cook. Try a sauce in a marinade or a smoked seasoning on roasted vegetables. Add a little, taste, and decide whether the dish needs more.