Liquid smoke may be contentious among barbecue purists, but Halen Môn’s Oak Smoked Water is in a class of its own and has even captured the attention of Michelin-starred chefs including Heston Blumenthal of the UK’s The Fat Duck. Halen Môn filters water through smoked oak chips over the course of four days, gradually infusing the liquid with a deep, savory and smoky aroma. The amber-colored water is then bottled and ready for use. Halen Môn never uses any coloring agents or additives, making this a great alternative to other liquid smoke brands that are made with chemicals or extraneous ingredients like molasses or vinegar.
How to use
Halen Môn Oak Smoked Water offers a shortcut to hot-off-the-coal flavor for all kinds of foods—no grill or smoker required. Add a splash to marinades for roasted meats and vegetables, or finish off risottos, braises, stews and sauces. Oak Smoked Water also makes a unique addition to the home bar, lending a savory dimension to classic cocktails like Old-Fashioneds, Negronis or Margaritas.
About the producer
Halen Môn was founded in 1997 by partners Alison and David Lea-Wilson, specializing in artisan sea salt from the pristine waters surrounding Anglesey Island in Wales. Since then, Alison and David have expanded their team and their Halen Môn offerings to include innovative condiments, seasonings and spirits.