Water & Distilling
Updated: Jan 6
Since each bottle of spirits contain 60% water, water is critical to the art of distilling. Our water is special. If Spring44 was a bottled water, it would be one of the best available. Natural springs are as unique as a fingerprint. No two are identical. They occur randomly, and each one has its own personality. Some are gushers while others gurgle. Some are still while others are carbonated. Some are boiling hot while others are near freezing. The taste of spring water reflects different geologic strata where water absorbs minerals and trace elements, some over a year or two and some over centuries. These minerals are described in the water’s mineral analysis and perceived in its taste. Highly mineralized water can sometimes taste metallic and high bicarbonates can taste salty. Water with hydrogen sulfide tastes like rotten eggs and high iron in water can taste like a rusty nail.
Water with lower TDS (total dissolved solids) have virtually no taste and have an airy or light mouth feel, even a hint of sweetness. Spring44 water has a TDS rating in the 30s as compared to municipal water with ratings above 100. Acidity also is important - acidic waters are slightly sweet, which balances with the heat of spirits. The pH of Spring44 is slightly on the acidic side.
As for minerality and softness, minerals add character but too many can cause cloudiness. White flakes or sediment are normal in spirits that have been blended with hard water. These turbidities consist of calcium salts or magnesium salts. Spring44 has a rating of 2.3 and 7 ppm (parts per million ) for magnesium and calcium, respectively. You will see sediment in your bottles of Spring44 – it the minerals which have some unsettled from the alcohol. Simply shake and enjoy.