Deep Purple couldn't have imagined this...
Smoke on the Water? Nope. Smoke IN the water? Hell yes! It's real, folks.
The whole thing came about when a chef named Heston Blumenthal, of The Fat Duck in England, asked The Anglesey Sea Salt Company to come up with a way to impart smoked flavor to food without using artificial flavoring. The result? Smoked water.
The company lets plain water sit in an oak smokery for four days so that the water becomes inflused with the smoke flavor. People have apparently been going NUTS over it. There are many ways to use it. You could marinate meat in it, use it to cook potatoes or vegetables, and even include it in mixed drinks. Word is, smoked water ice cubes go nicely with whiskey.
Because of the fact that there are no chemicals or artificial flavors in smoked water, it could be poised to replace liquid smoke as a viable alternative. Either way, smoky = delicious.