Regional Specialities

I'm planning a road trip to Chattanooga over the July 4th week. Because I will be driving my goal is to pick up as many regional specialties between here and Chattanooga. I love regional condiments (especially BBQ), beer, soda, etc. Does anyone have any suggestions for regional food stuffs in IN, KY & TN that isn't available in the Chicago land area?

Thanks...

The Shagbark Hickory Syrup from Indiana is quite good,
but in the same category, the Bourbon-Vanilla Sorghum
from Kentucky is fantastic. I know I plan to look into
some of the quality hams to be found in the KY/TN area
next time I’m down there. Oh, and the bourbon barrel
ales/stouts are worth seeking out, too. For sodas,
you can always stop by Filbert’s (3430 S. Ashland Ave.)
for some "regional" Chicago flavor (black cherry!) that
likely doesn’t make its way much into the burbs.

It's a shame that Weisenberger does not let your tour their water-driven grist mill, but they will sell you plenty of their outstanding product. That and the scenery make it worth the schlep east of Louisville:

http://www.weisenberger.com/default.asp

If you find yourself driving through Madison, Indiana, which is a worthy way to drive though, Mundt's Candy was a lot of fun (at least it was several years ago).

Speaking of several years ago, my family and I also really enjoyed our dinner in Shaker Village in KY.

If you go on I-65 through Bowling Green KY, it would be worth your while to visit the I-65 Country Ham Store, which has a good selection of KY hams.

Geo

My wife would be very upset with me if I didn't suggest a "Hot Brown" in Louisville.
http://www.brownhotel.com/dining-hot-brown.htm
available in many other places.

(edit)
Oh - the wife suggested Rebecca Ruth candies.I do know that when someone sends some to us I am not allowed to even sniff them
http://www.rebeccaruth.com/


And while I hate it, many folks (my relatives from the area) like a highly salted version of "Ky Country Ham". This is very specific and is incredibly salty - it has to be soaked in water or buttermilk or milk for hours before you cook it. However, like Geo said, there is some awesome ham to be had in Ky. The best way for the salty county ham according to my better two thirds is with biscuits and country gravy. The country gravy she likes is so salty it hits your salt intake for the day per tablespoon. To be fair the best smoked ham I ever had was from a neighbor in Waddy KY who had been doing it for 60+ years when I lived there. His 90 year old father asked me if I needed any wood split to give you an idea of the hardiness of the folk.

Going through Indiana, off of the beaten path (at least when I was commuting to Purdue many years ago) they often serve a pepper breakfast sausage. Very Hot, very non-midwest bland.