Hebridean H2O’s low mineral content ‘ideal for drams’
A WATER sourced from centuries-old gneiss rock in the Outer Hebrides which is said to enhance whiskies’ flavours has been developed by two whisky enthusiasts.
Described as a ‘wild water’, Larkfire is sourced on the Isle of Lewis, where the non-soluble metamorphic rock is said to result in pure, soft water with a low mineral content.
And it’s this that makes it perfect for pairing with whisky, according to Larkfire’s founders.
Available to the on-trade from September, the canned water is said to “open up and extend the true flavour of whisky” as there are no minerals or additives affecting it.
James McIntosh, co-founder of Larkfire, said: “If you think about how many times tap water has been recycled before it reaches a bar or restaurant and how much chlorine and fluoride is added, particularly in London, there’s no way it should be going anywhere near a good whisky.
“Consumers have now bought into the idea of making sure the tonic in their G&T is the best they can have, and this is exactly the same concept. Whisky drinkers might pay £20, £30 or even more for a single glass of Scotch in a bar, and then they’re adding chlorine-heavy tap water to a wonderful drink. It doesn’t make sense.
“Many whisky drinkers also incorrectly assume that using bottled water is better, but its high mineral content interferes with the aroma and taste.
“We wanted Larkfire to be as close to the perfect water for whisky we could find in the UK and we think we’ve got that. We travelled the breadth of Scotland looking for the very finest water to mix with whisky, consulting master blenders, professors, chemists and geologists en route.
“We learned that the Isle of Lewis is made up of some of the oldest rock in the world, Lewisian gneiss, and that this rock is metamorphic and non-soluble, meaning the water there is pure, soft and really low in mineral content. Mixing this water with whisky creates a natural chemistry – the water complements the whisky, unlocking its hidden complexities and creating a drink that is more enjoyable and has greater depth.”