The Elixir
Millions of years underground, Pure Valley is drawn from the aquifer deep beneath the blue hornfells rock strata that formed under the Yarra Valley, Victoria, Australia in different periods from 1 billion to 300 million years ago.
Every drop of Pure Valley took millions of years to pass through the blue hornfells rock cleansing the water of any impurities or unwanted minerals giving Pure Valley unique health properties and some of the purest water in Australia.
Due to this organic evolution process, Pure Valley has one of the lowest levels of TDS (Total Dissolvable Solids) in Australia.
The Fine Water Society classifies water, globally and Pure Valley falls under The Fine Water Society classification of Super Low TDS due to Pure Valley's level of milligrams/ litre being only 38.
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This gives Pure Valley it's crisp taste and unique character.
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This super low level of TDS in Pure Valley Spring Water allows the body to self-regulate and cleanse itself of toxins leaving it rich in health and wealth making it an ideal pairing for tea, whisky or certain foods, particularly seafood.
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Tea
Pure Valley understands the importance of the quality of water when brewing tea. The super low level of TDS compliment tea brewing and make it the perfect partner.
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The quality of water when brewing tea has been recognised for centuries as the way to compliment the flavour of the tea, as the sensory quality of tea is influenced by water purity and taste.
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Pure Valley has some of the finest quality natural spring water in Australia.
During the Tang Dynasty, between 760 and 762, Lu Yu wrote 'The Classic of Tea' (also known as ‘The Tea Bible’). For Lu Yu, tea symbolized the harmony and mysterious unity of the universe. When Lu Yu brewed tea with spring water, he found the tea tasted unexpectedly better than usual. From then on, Lu Yu realised the importance of quality water in brewing tea with natural spring water identified as the most suitable water source for brewing tea.
The effects of natural spring water on the sensory attributes, physicochemical composition, and antioxidant capacity of tea has been investigated.
Tea brewed with pure spring water was the most resistant to oxidation and darkening. Natural spring water with low TDS, such as Pure Valley, is most suitable for brewing unfermented or mildly fermented teas, improving their sensory quality.
Whisky
The properties that are contained in Pure Valley make it a perfect partner for other mixes such as whisky.
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To enjoy whisky with natural spring water, the water should be served at room temperature to reduce the presence of alcohol and unlock more flavour,
preserving as much of the natural character of the whisky as possible and avoiding
polluting the nuances of the mixture.
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The amount of Pure Valley Spring Water to add to the whisky depends on the type of cask being used and the personal palette preference. Finding your own equilibrium takes a bit of practice but once you get there, you will find it quite rewarding.
Food
Just like wine, each bottle of water has a story and origin that determines which foods
will pair best.
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Water can be used as a ‘counterbalance agent,’ according to their TDS levels and
chemical compounds.
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With a pH level of 6.8, Pure Valley Spring Water is an excellent companion with seafood.
Pure Valley and oysters go particularly well as it neutralizes the saltiness and bitterness and makes the oyster sweeter.