Awhile back, I heard of a American-based company who aged soy sauce inside bourbon barrels. An interesting use of available ingredients(spent bourbon barrels and soy beans) and an even more interesting flavour profile: vanilla, butter, mollasses, and maple tagged to the depth and savory nature of shoyu.
The neutral wine barrel staves were soaked in bourbon and soy. Steelhead trout was chosen for it's richness and light delicate texture. Marinated in lemongrass caramel, the steelhead is planked on the grill to add smoke as the stave burns and transfers flavor.