Icelandic Glacial Water is a unique and exceptional ingredient used in the production of Icelandic gin. Unlike many other natural water sources, this water is filtered through lava rock, a process that takes many years to complete. The slow and thorough filtration process contributes to the water’s exceptional quality, and sets it apart from other natural water sources.
In the distillation process, water acts as a solvent, extracting the flavors and aromas from the botanicals used in gin. It is therefore crucial that the water used in this process is of high quality, without impurities or minerals that could negatively impact the final product. By using Icelandic Glacial Water, gin makers are able to produce a clean, crisp, and flavorful gin that stands out from the rest.
The lava rock filtration process results in a water source with a naturally high, alkaline pH level of 8.4. This high pH level sets the water apart from other natural water sources, and provides a neutral base for the botanical flavors to shine through in the gin. Unlike many other alkaline waters, which use additives such as sodium bicarbonate or calcium chloride to increase the pH level, Icelandic Glacial Water is naturally alkaline, making it an ideal ingredient for gin production.
The high pH level of the water provides a neutral base that allows the botanical flavors to come through in the gin. It also acts as a buffer, neutralizing any acidic elements in the gin, resulting in a well-balanced and enjoyable taste. Additionally, the naturally occurring minerals in the water, such as magnesium and calcium, also contribute to the final flavor profile of the gin.
The water’s natural alkalinity and neutral pH level provide a clean and crisp base for the gin, allowing the botanical flavors to come through without any interference. This is particularly important for gin, which relies heavily on the flavors of its botanical ingredients. The use of high-quality water ensures that the final product is of the highest quality, and that the flavor profile of the gin is well-balanced and enjoyable.
In addition to its quality, the water’s origin is also an important factor in the production of Icelandic gin. The water is sourced from the pure and unspoiled glaciers of Iceland, which are renowned for their exceptional beauty and unique landscape. The glaciers are fed by snow and ice, which are naturally filtered and purified over time, resulting in a water source that is clean and pure.
The source of the water is not only important for its quality, but also for its unique composition. The water contains minerals that are unique to the glaciers of Iceland, which contribute to the final flavor profile of the gin. The use of this water source provides a unique and authentic character to the gin, setting it apart from other gins produced elsewhere.
In conclusion, Icelandic Glacial Water is a crucial ingredient in the production of Icelandic gin. Its exceptional quality, naturally high pH level, and unique composition set it apart from other natural water sources, and contribute to the clean, crisp, and flavorful taste of the final product. The use of high-quality water is crucial in the distillation process, as it provides a neutral base for the botanical flavors to come through, resulting in a well-balanced and enjoyable gin. The source of the water, from the glaciers of Iceland, also contributes to the final flavor profile and character of the gin, setting it apart from other gins produced elsewhere.