New York Springs Natural Spring Water flows from an ancient spring located within Vly Mountain near the village of Halcott Center, NY. Named after the area’s first settler, George W. Halcott, Halcott Center is located in the valley of Vly Creek, and ringed by mountains on three sides.
The spring flowing from the side of Vly Mountain was first used by settlers in 1887 and has been owned by the same family for four generations. In addition to being a drinking water source, the spring’s cool water was piped to the barn to water livestock. The pipes were actually six foot sections of hemlock logs with the centers drilled by hand. Many of these “pump logs” are still in place after more than 100 years.
Bubbling fresh from the source, the water flows directly from the spring into stainless steel staging tanks, and then passes through three separate filtration systems. It is then ozonated before being exposed to an ultra violet light to destroy any possible bacteria. This process takes less than 30 seconds. Inside a “clean room” the water is then placed into bottles and sealed. The quality control system, with checks and analyses made every three hours.
Where to Buy New York Springs:
BOTTLED WATER ANALYSIS:
milligrams per liter
(mg/l)
50
TDS
7.30
ph factor
11
Calcium
2.9
Chlorides
0.16
Fluordine
1.2
Magnesium
7.1
Sodium
CUP-A-WATER. The need for smaller
portions and an
environmentally friendly package inspired development
of the Cup-a-Water brand.
These convenient foil-topped cups are filled with New
York Springs
water and the plastic content of the container is minimal
making them “low
environmental impact packaging.”
Available in
140mL, 200mL, and 300mL
sizes, Cup-a-Water from New York Springs, is
perfect for lunch boxes, a quick
drink, or for taking medications.
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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.