Unlike many other novel water varieties on the market, this smoked water is meant for cooking purposes instead of satiating thirst. Halen Mon Owners Alison and David Lea-Wilson developed the bottled beverage for chef Heston Blumenthal.
The oak smoked water tastes like burned wood and is made similarly to barrel-aged whiskey. The product makes a yummy addition to "soups and casseroles for a rich, smoky depth," or more adventurous consumers can freeze it as "ice cubes for cocktails." Other suggestions from the Halen Mon website include risotto and savory mayo.
The oak smoked water is made by running filtered tap water through oak chips and oak dust loops for a period of ten days. The result is an amber liquid that has a strong charred wood flavor.
Key Themes Behind This Trend
- Smoked Water for Cooking
- The trend of using smoked water as an ingredient in cooking creates opportunities for new culinary experiences and flavor profiles.
- Innovative Water Varieties
- The rise of unique water varieties, such as smoked water, opens up opportunities for differentiation and niche markets within the beverage industry.
- Barrel-aged Flavors
- The trend of incorporating barrel-aged flavors, like those found in smoked water, presents opportunities for experimentation in various food and drink products.
Where This Applies
- Culinary/food Services
- The culinary industry can explore the usage of smoked water in creating new flavor profiles and innovative dishes.
- Beverage
- The beverage industry can tap into the demand for unique water varieties, like smoked water, as an alternative to traditional bottled water.
- Food Product Manufacturing
- Food product manufacturers can incorporate barrel-aged flavors, such as smoked water, into their line of sauces, condiments, and other food products.
