In 1888, Otis Hinckley and George J. Schmitt founded what would become Hinckley Springs Water Company. At that time, most Chicago residents drank raw, untreated water from Lake Michigan, and epidemics of water-borne diseases, such as typhoid, cholera and dysentery, were common.
Schmitt, a pharmacist's assistant, observed that many health-conscious customers were purchasing spring water with their prescriptions. He joined with Hinckley, who was a route deliveryman for White Rock Corporation's spring water, and the two purchased water from White Rock and delivered it to customers. As time progressed, their services increased: they pioneered the development of water cooler service to offices.
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The FineWaters Balance
Certainly the difference in bottled waters is subtle. Some might even argue indistinguishable. But we believe that there are discreet differences in bottled water - and that these differences can enhance the experience in drinking them.
The Flavor of Bottled Water
When tasting water the most important factor in its overall integrated sensation we call flavor is the mouthfeel generated by the size, amount and distribution of the bubbles or the absence of it.
Matching Bottled Water With Food
The FineWaters Balance categorizes the "mouthfeel" of water based on the level of carbonization in five steps from Still to Effervescent, Light, Classic and Bold. This categorization is the basis of matching water with food in a fine dinig experience.
Temperature
There is nothing wrong with drinking water at almost any temperature but you should start paying attention and a little experimentation will revel a lot of epicurean delight in the consumption of water.