Feast your eyes, my friends, on a bottle of Biota Colorado Pure Spring Water. "What?!" you may say, "how does that work?" Well, the Denver Myspace page has a good writeup about the water and the process that makes it unique - basically they use 4 kinds of water in the "Northern Rockies" and bottle their water at the Ouray plant. (Sort of the reverse process for the terrible water we had in Jersey - they use the water from a grade school) The water is put in a holding tank (aka bottle) at Ouray’s and they pour on average three bottles per minute in their unique combination pour/ cap. The water is then aged for a minimum of two minutes (CO (or US?), law says it can’t leave the distillery until its on a truck) on new charred American white oak pallets.
So basically we’re talking about an all-spring American water made just an hour or two from my hometown using delicious Rocky Mountain water and a biodegradable bottles from a totally kick-ass Earth! It’s different from other American waters in that it’s all-water, no vitamins or electrolites, and different from Coffee in that there’s no peat caffine. I’m intrigued. The Mmm, Water(e)y blog has some tasting notes that make me very, very excited to try this.
(love ya duoteam! http://duoteam.com/blog/)
1 comment:
Great, now my coworkers all want to know what I'm laughing about! Well played, my friend, well played... :)
(permalink to the relevant post)
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