Why Are Chefs So Excited About...Water?

A British couple has figured out how to smoke water. David and Alison Lea-Wilson, of North Wales, have developed a process that runs filtered tap water through oak chips and oak dust. What emerges is an amber-hued liquid that begets a sharp smoky taste.

David and Alison developed the product, dubbed Halen Mon Oak Smoked Water, in 2013 after a request from Heston Blumenthal, chef and owner of the Michelin-starred restaurant The Fat Duck.

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