ABBEY WELL Natural Mineral Water was discovered by Thomas Robson in 1910 and is named after his favourite Northumbrian landmark, a 12th century Cistercian Abbey.
ABBEY WELL Natural Mineral Water fell as rain or snow before the age of pollution. Every drop of ABBEY WELL® has been naturally filtered through water bearing white sandstone for at least 3000 years. Today, it is still being bottled from a single underground source deep in the Northumbrian hills just as it has always been done.
Bottled water Rules and Regulations, FAQ, Resources and links.
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.