Added 17 July, 2013
Oak-smoked water is one of the trendiest ingredients at London's high-end restaurants and cocktail bars. Smoked in oak for four days, the water is used to infuse a smoky aroma and flavor in a number of dishes and drinks. Alison Lea-Wilson, of the Anglesey Sea Salt company, which produces Halen Mon smoked water, says it "tastes like a bonfire smells" and claims it adds an incredible depth of flavor that's perfect for risotto stock and to marinate meat or fish. Celebrity chef Heston Blumenthal is using it as his restaurant Fat Duck and local mixologists using it to accentuate the already smoky flavor of whiskey and in Bloody Marys, among other drinks.