Taste is always a matter of personal taste, but it also depends on external factors. When it comes to water, the taste depends on minerals content, and pH level.
Natural minerals for a naturally good taste
TDS is an acronym that is often mentioned on waters. It stands for total dissolved solids and tells you what naturally occurring minerals, salts, and organic compounds the water contains. These solids create and define the specific taste of the water and affect the taste of everything the water is mixed with, like coffee, tea, or cocktails. They also influence how you experience the food and beverages you consume together with water – they can enhance or taint the nuances in your mouth.
TDS is measured in parts per millions (ppm) which refers to the amount of a mineral present in a given volume of water. A common unit of measure is milligrams per litre (mg/l). The international Fine Water Society has created the following categorization for TDS levels:
- Super low 0–50 mg/l
- Low 50–250 mg/l
- Medium 250–800 mg/l
- High 800–1,500 mg/l
- Very high, over 1,500 mg/l
Waters with lower TDS levels taste soft and fresh. They are usually perfect when pairing with food and beverages that have flavours or nuances you don’t want to hide. High TDS waters with salty tones, on the other hand, can complement stronger flavours like red meat. If the water has higher TDS levels, it can taste bitter, salty, or even sulphuric, depending on the type of dissolved solids. For instance, magnesium, potassium, iron, and zinc may leave a bitter and metallic taste; sodium, bicarbonate, chloride, and sulphate a salty taste. A side note here on smells: fresh water doesn’t have a smell, but many of the common minerals found in water do. Their smell can come out if the mineral concentration in the water is high enough. Since the sense of smell has a great impact on how things taste in our mouths, our noses can tell us a lot about the quality of water.
A study published in 2013 showed that there are four minerals that have the biggest impact on the taste ¬– and smell! ¬– of water: bicarbonate, calcium, magnesium, and sulphate. So, when trying out different waters and finding your favourites, those are the minerals the levels of which you may want to keep an eye on.
The minerality and therefore the TDS levels of the Kuohu waters are super low, as you can see here. A significant reason for the low levels and the exceptional taste is the bedrock through which the water is naturally filtered. With artesian waters and well waters, the solids are absorbed in the water during its travel through the soil. The longer they travel, the more minerals are absorbed and the lower the TDS levels.
Read more about artesian water and our sources.
Acidic or basic?
Another factor that slightly affects the taste is how acidic or neutral the water is. This is measured in pH levels on a scale of 0 (pure acid) to 14 (pure alkaline solution). Water naturally varies between 6.5 and 8.5 on the pH scale, depending on weather patterns, human activity, and natural processes. The pH of the purest water is 7, and regular tap water is often 7.5 due to plumbing.
There is currently a discussion waging on the health benefits of slightly alkaline water, but there is no conclusive proof on the matter. If the water is very alkaline, it can have an unpleasant taste and smell. Very acidic water can taste metallic or sour. If the water has an extremely low or high pH, it can be a sign of chemical or heavy metal pollution. When the groundwater source is in a clean, unpolluted area like the area around Kuohu village, there is no risk of pollution or contamination.
Read more about the taste of our Kuohu waters, appraised by Nordic’s Best Sommelier 2003
