HIGHLAND SPRING - the real Scot.

The source:
The "Ochil Hills" region in Scotland is remote, unspoilt land.
Most of Scotland consists of granite rocks and sandstone. Rainwater that flows over or through these rock layers contains very few minerals.
It takes about 15 years for the water to filter through the 400 million year old basalt and sandstone layers. HIGHLAND SPRING is delivered as nature intended.

The water:
Naturally filtered and sourced from a protected spring, HIGHLAND SPRING 100% natural Scottish spring water.

This low-mineral water is a secret favorite of many connoisseurs. HIGHLAND SPRING perfectly with Scotch and is also great water for making ice cubes.

It is the land that makes HIGHLAND SPRING water so special. The privately owned area is more than a thousand acres of hilly, heather-covered area. The land is not allowed to farm, fertilize, build, or live, and is free of pesticides and pollution, and this "pristine" approach has given the land "organic" status (by the Soil Association as organic certified soil).

Whiskey and its dilution with water:
The full taste of a first-class whiskey is sometimes only revealed by adding water. So doesn't it make sense to use water that comes from the same region as the whiskey? Using first class water with similar properties underlines the true and original character of the whiskey.

High-quality whiskeys are increasingly being bottled at cask strength, so that it is up to the connoisseur himself to decide in which dilution the whiskey should be enjoyed. The strength of alcohol can simply numb our taste buds on the tongue and in the mouth and massively impair the taste sensation. So we can't really help but dilute.

The choice of water:
The Scots only use fresh spring water from local sources to dilute their most beloved drink. If you order a whiskey in a Scottish pub, you will also receive a jug of spring water. So what is more stylish than diluting the Scots national drink with their local water?

1000ml still