Smoked Water Craze: Old-School Technique Gets A New Flavor

Smoked water is said to be the latest craze in the culinary world.

Smoked Water Craze

Celebrity chef Heston Blumenthal recently asked The Anglesey Sea Salt Company to create something called smoked water for his award-winning restaurant in England, The Fat Duck.

The water is a product of a 4-day process, which utilizes the old-school technique of smoking, in the company's oak smokery near Brynsiencyn, where it absorbs a savory scent.

Blumenthal's smoked water became an instant hit among popular chefs and trend-setting bars when it was launched at Abergavenny Food Festival in Wales three weeks ago.

"This was tried as a curiosity but has really caught on," David Lea-Wilson, director at Anglesey Sea Salt, told The Daily Post. "We have been very busy with orders, and it has even seen us take an extra part-time staff member on to meet the demand."

The company said the pale-yellow liquid can be used in stocks, soups, rice and pulse dishes, or frozen into ice cubes for cocktails and whiskies. It added that the product is naturally smoked and delivers a powerful smoky taste and aroma with no artificial additives.

"Mixologists are very excited, as they currently do a smoky cocktail using smoke guns, which are apparently a nightmare because of smoke detectors in the bars, and it can also introduce a bitter note into the drink," Lea-Wilson said. "We've tried it as ice cubes in whiskey, and it certainly enhances the already smoky flavor of the drink." 

Smoked water retails about $2.40 for a small pouch.