Smoked water is a staple for home chefs who want to get more depth and smokiness from their dishes.
But what really is Smoked Water?
Well it’s what it says on the bottle, water that has been smoked in a smoker. It is made in a similar way to barrel ageing whisky (minus the alcohol). Filtered tap water circulates through loops of piping that have oak chips and oak dust for around 10 days. This creates a whiskey-looking non-alcoholic liquid that smells purely of burning oak wood.
Producers Halen Mon, based in Wales, were approached by cooking legend Heston Blumenthal, from The Fat Duck, as Blumenthal was struggling to create a standout risotto that had the right balance of smokiness.
And the Halen Mon Smoked Water was born. This isn’t water you’d chug after a heavy workout. This is very much an ingredient that compliments your dishes in the best way; by adding depth, flavour and, most importantly, smokiness.
Smoked Water Recipes
You’ve got the low down on the backstory and flavour of Smoked Water, here’s 3 ways you can use it in the kitchen.
A smoky take on a winter classic that will have everyone running to the dinner table. Check out the full recipe here.
A rustic risotto with deep flavours that you can’t ignore. If it’s good enough for Heston Blumenthal, then it’s good enough for Cottage foods ;-). Check out the full recipe here.
Smoky Prawn Cocktail
A classic Christmas starter with a twist. This Smoky Prawn Cocktail will have guests coming back for seconds. Check out the full recipes here.
You can buy your very own bottle of Smoked Water here