THE SOURCE
There is something special about the place our water springs from. Deep
underground, a layer of porous rock transports and purifies rain that fell on
densely forested hills 50 years ago. This ingenious remarkable natural
filtration system is known as Otakiri Aquifer. Decades-old rainwater
travels through hidden fractures beneath the ground and into our underground
water channel or aquifer, which continually confines and pressurizes the
precious liquid until it emerges cleansed of all impurities The water
also absorbs essential characteristics from its subterranean environment. It’s
this unique blend of added minerals that imbues Otakiri water with its
essence.
In fact, its composition is so finely, perfectly balanced it outshines bore
water samples taken from just a few hundred metres away. Otakiri is the
embodiment of natures perfection.
A TASTE OF 932 We source draw our water at a location
hydrologists have designated “932”. It’s artesian, which means
it travels to the surface under its own pressure; in this case an upward
journey of more than 200 metres. And we bottle at its source. This
means Otakiri water is only exposed to the air at the moment it goes into the
bottle, so its purity is never compromised. The second time it meets the air is
when you open your own bottle, to taste water purified by nature.literally “a
la natural”
THE WATER We claim One sip of Otakiri confirms its
superiority. Otakiri Aquifer delivers naturally clean, healthy water
imbued with the dissolved minerals that provide its distinct character and
taste. And we can prove it. Our water’s exceptionally high quality
is scientifically measureable. It has been independently analysed by MWH
Laboratories on behalf of the American Food and Drug Adminstration. Don’t
take our word for it though. See for yourself, the exceptional characteristics
of Otakiri Source 932....
Total Dissolved Solids
Sometimes, water is compared to wine. The quantity of minerals dissolved in
the water is expressed as total dissolved solids (TDS) and is measured in
milligrams (a thousandth of a gram) per litre of water.
Low TDS waters have been compared to white wines with a light, clean, neutral
taste.
High TDS waters have a heavier taste and are the red wine equivalent.
By definition, no mineral water is comprised solely of H2O (hydrogen and
oxygen). However, it’s important that any additional minerals are desirable and
healthy. Nitrate levels are a good measure of the purity of a water
source as they are linked to human activity levels. In its natural state, water
has less than 1mg/l of nitrates. Anything above that indicates some outside
influence as nitrates are easily dissolved in water and carried into water
sources.
The amount of sparkle in your mineral water plays a large part in its taste
and your experience. The space between the bubbles and their size affect
the sensation and after-taste.
High TDS waters often have large bubbles.
Lightly carbonated, low TDS waters such as Otakiri are noticeable for their
subtle mouth feel.
People who normally wouldn’t like “fizzy water” often love light, sparkling
water. It provides texture but doesn’t overpower the food match and has a
light, cleansing appeal on its own.
Acidity (pH)
Acidity levels are measured using pH. A highly acidic liquid would have a pH
level of 1, while an extremely alkaline liquid would have a pH of 14. In the
middle, a pH level of between 7.0 and 7.5 indicates neutral taste and is
sometimes described as “sweet” because it is neither sour (acidic) or bitter
(alkaline). Otakiri water tests in the range of 6.8 to 7.2, or neutral.
So any “taste” comes is driven by its mineral component levels, rather than a
sour or bitter pH.
Much is made of the age of water when it is bottled. But this is only part
of the story. True, time allows water to dissolve minerals and achieve tasteful
characteristics. However, this process is either hastened or slowed by the
solubility of the geological material the water passes through.
In the case of Otakiri, 50 years is plenty of time to
produce perfection.