Designed for the epicurean table to enhance the dining experience. Paired with foods & wines to celebrate the nuance of these. Through exotic locations and rare sources, each water has an incredible journey to share gently bottled for your tasting pleasure.
Water is not just water, water has taste and experience. Through each water’s unique mineral fingerprint, the taste of water is created.
Water gets its taste from minerals. Water is not pure. The minerality of water is measured as TDS (Total Dissolved Solids).
The minerality of water is measured by TDS. Total Dissolved Solids. Minerality affects the taste of water and water can be paired to food & wine using different minerality levels to create a matching and pairing experience.
| Super | Low 0 – 50mg/l |
|---|---|
| Low | 50- 250 mg/l |
| Medium | 250- 800mg/l |
| High | 800 – 1,500mg/l |
| Very High | 1,500mg/l & over |
Virginality indicates how protected a water is from its surroundings and is determined by measuring the level of Nitrate in the water.
| Superior: | 0 – 1 mg/l |
|---|---|
| Very Good: | 1 – 4 mg/l |
| Good: | 4 – 7 mg/l |
| Acceptable: | 7 – 10 mg/l |
| Potable: | 10 – 50 mg/l |
Calcium and Magnesium levels found in water determine whether it is regarded as Hardor Soft.
| Soft: | 0 – 17.1 mg/l |
|---|---|
| Slightly Hard: | 17.1 – 60 mg/l |
| Moderately Hard: | 60 – 120 mg/l |
| Hard: | 120 – 180 mg/l |
| Very Hard: | 180 mg/l & over |
The pH of water measures acidity or alkalinity.
| Alkaline: | pH 7.8 – 10 |
|---|---|
| A hint of Sweet: | pH 7.3 – 7.8 |
| Neutral: | pH 6.7 – 7.3 |
| Acidic: | pH 5 – 6.7 |
Vintage affects water through its storytelling. Waters that have a vintage can be described as old waters that have a remarkable length of time in their journey to their point of source, whereas young waters will not have a vintage due to having a quick water cycle journey. Old waters may feel more substantial in taste. Young waters tend to have lower TDS levels.
Balance allows us to define the difference in carbonation levels off carbonation in water. These are classified as Still, Effervescent, Light, Classic & Bold. Still, Effervescent, Light, Classic & Bold. Certain geological conditions create naturally carbonated water.
Low sodium with a gentle fizz. Naturally carbonated. Perfect for a salad with a mild vinaigrette, scallops, or a bottle of Chardonnay
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Natural premium water from Norway’s Lofoten Islands.
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