Halen Môn makes a splash with smoked water
By MICK WHITWORTH
An unlikely new product from the Anglesey Sea Salt Co is causing a stir among mixologists, chefs and food manufacturers after its launch at Abergavenny Food Festival last month.
Oak smoked water is the latest spin-off for the Welsh business, whose Halen Môn branded salt is used in top restaurants around the world and is name-checked as an ingredient on a growing number of premium food products.
The company produced its first retail batch of smoked Welsh water at its oak smokery near Brynsiencyn in mid-September, and the product is already being used by Heston Blumenthal’s chefs at The Fat Duck in Bray, Berkshire.
Alison Lea-Wilson, who runs Halen Môn with husband David, told FFD: “Chefs I spoke to at the Restaurant Show [at Earls Court earlier this month] are interested in using it for marinating and poaching.
“I also spoke to food manufacturers who like the idea of using it in mash or sauces, especially as the use of artificial smoke flavouring is being phased out.
“Finally, mixologists are very excited as they currently do a lot of smoky cocktails using smoke guns which are apparently a nightmare vis-à-vis smoke detectors in the bars and it can also introduce a bitter note into the drink. I gave samples to Ping Pong amongst others and their man is pretty sure it'll make the drink smoky in a better way.”
The Lea-Wilsons have also tried the product it as ice cubes in whisky and say it enhances the already smoky flavour of the drink.
Halen Môn is now seeking distributors for the oak smoked water, which is wholesaling at around 75p for a 100ml pouch, £2.50 for 500ml, £3.25 a litre and £12.50 for five litres.
“I'm confident we'll get some listings from distributors as there is truly nothing else like it on the market.” Lea-Wilson added.
