Tahoe Artesian Water Analysis:
|Country of Origin:||USA|
|Region:||Lake Tahoe National Forest|
|Company:||Tahoe Beverage Company|
High in the Sierra Nevada Mountains and deep in California’s Tahoe National Forest lies the Wells family’s protected artesian aquifer. The Wells Artesian Aquifer rests 7000’ above sea level, where the air is cold, crisp and clean. Each winter, the snow-melt filters through granite rock formations into deep subterranean aquifers where it naturally pressurizes our artesian spring.
For decades, countless hikers, campers, skiers and snowboarders heading to Lake Tahoe stopped at the family’s historic lodge just West of the town of Truckee, raving about our water’s exceptional taste and filling up their canteens and water bottles before continuing on their journey.
One of the brands primary goals was to share this exceptional water without negatively impacting natural resources. While the California’s Farm-to-Table Movement was focused on local, natural, and non-GMO foods, it was completely accepting of highly processed water that filtered out life’s essential minerals.
The family was asking the question: “Why would you buy modified water or purchase water shipped halfway across globe when there is fantastic artesian water in your own back yard?” As Californians, they knew the value of water, and the difference between natural and modified and wanted to share great tasting water — from a local sustainable source.
Only excess water that reaches the surface through natural pressurization is bottled and this allows our aquifer to perpetually remain full — in perfect harmony with the environment. The water has no detectable nitrates and a low minerality resulting in a soft, light, and neutral taste. The water is available in PET and a premium glass presentation for restaurants.
#FineWatersPairingsWachauer Marillenknödel (apricot dumplings): The mild climate and fertile soil of the Wachau Valley not only produce outstanding white wines; they are also perfect for fruit-growing. When the apricots are ripe in summer it is the perfect time for this quark based dish covered with toasted bread crumbs and served with apricot compote. The dish is not very sweet - at least by American standards - and retains some tartines from the apricots. When I was eating this dish I was thinking that the soft and neutral Tahoe Artesian would with low minerality would be a good match.