Harvey Nichols Foodmarkets exclusively present (saltless) oak smoked water, the latest innovation from The Anglesey Sea Salt Company.
Already smoking their award winning Halen Môn sea salt flakes at their
Brynsiencyn based smoker, they have extended their range and produced an
innovative new product that delivers a powerful smoky taste and aroma
with no artificial additives. The water is naturally smoked for
several days and then packed in pouches. Its adaptability means that it
can be used by chefs, mixologists and home cooks alike. The water can be
used to add a mild or strong smoky taste to soups, stocks, rice dishes
and marinades, or diluted down to add an umami edge, similar to Japanese
dashi. According to American trend spotters Baum and Whiteman,
smoke is one of the top flavours for 2013, especially in cocktails.
Smoke guns are currently used by many mixologists but they can add a
bitter note into the drink. Halen Môn's oak smoked water can be frozen
into ice cubes and added to whiskies or added drip by drip to cocktails
to give a much subtler and non-bitter note. It can add an extra depth of
flavour to Bloody Marys or can even be used to make whisky jellies
(sugar covered jelly sweets). Halen Môn oak smoked water is
available exclusively at Harvey Nichols Foodmarkets nationwide and
online from 1 May 2013, priced at £2.75 (150ml).