Oak Smoked Water
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What is Smoked Water?
Oak Smoked Water is a 100% natural way to add real wood‑smoked flavour to food and drink, without a smoker in sight.
Made by hand at Halen Môn in Wales, it is simply water slowly infused with smoke from sustainable oak chippings. No flavourings, no colourings, just wood smoke and water. Loved by chefs, food producers and home cooks, it is a powerful ingredient, so you only need a few drops.
How to use smoked water
Start with a small splash for gentle savoury depth, or add more for an overtly smoky flavour. It is brilliant for:
- Soups, casseroles, risottos and chowders
- Marinades for meat or vegetables, for cooked‑over‑wood character
- Homemade dips like hummus, guacamole or muhammara
- Tomato sauces for pasta and pizza bases
Award‑winning flavour
The 2024 Great Taste Award judges said the flavour was fresh, clean and beautifully balanced, with heady oaky notes and impressive versatility.
If you are interested in buying trade quantities, please email sales@halenmon.com. For more questions about smoked water and how to use it, please read our FAQ article.
Smoked water is simply water that has been slowly infused with oak smoke. At Halen Môn we make it by hand in Wales, using sustainable oak chippings to create a clean, natural smoked flavour with no artificial additives.
Use smoked water anywhere you want gentle, savoury smokiness. A few drops can transform soups, casseroles, risottos, chowders, marinades, dips and tomato sauces, adding the character of food cooked over wood without needing a smoker.
No. Smoked water is made from just two ingredients, water and oak smoke, with no colourings, flavour enhancers or preservatives. It gives a clean, rounded smoke flavour that many chefs prefer to conventional liquid smoke.
Smoked water is powerful, so start small. Begin with a few drops in a sauce, soup or marinade, taste, then add more if you would like a bigger hit of smoke. It is easier to add more than to take it away.
Yes. A little smoked water works beautifully in Bloody Marys, Margaritas, Negronis, Hot Toddies and whisky based cocktails. Add a few drops straight to the glass or into ice cubes for a gentle, bar quality smokiness.
- Adding a few drops to ice cube trays before freezing, or adding straight to a Bloody Mary, Negroni, Margarita, Hot Toddy or Whisky Sour
- Kneading into bread or pizza dough for an irresistible savoury edge
- Stiring into fudge or caramel as a foil for high-pitched sweetness
- Swirling into mayonnaise or yoghurt for the best BBQ accompaniment
