The New York Times, After Crispy Pigs Ears, 10 Trends for 2013 cites Smoked Everything as a major food trend in 2013 because “smoke’s not just for meat anymore.” From smoked ice cream, to smoked Cherry Coke in Manhattan cocktails, smoke is everywhere.
Two of Seattle Magazine Favorite Dining Trends of 2012 are Smoke as a Flavor, and Cooking Over a Wood Fire.
A few US cider makers are exploring the world of smoke.
California’s Tilted Shed Ciderworks just released January Barbecue Smoked Cider. Their tasting notes: “This dry, aromatic cider is tart and bright, with a mellow smoky finish. Imagine drinking an extra brut champagne near a bonfire.”
Are other US cider makers crafting with smoke ?