Iskilde. A Rare Find. A Welcome Gift of Nature.
It was discovered just over 5 years ago, but God only knows how old Iskilde is. Some geologists believe it dates back to the Ice Age. One thing we do know, it is sensational!
Iskilde means “cold spring” in Danish and, yes, the water is truly cold as it comes out of the ground. But what stuns your palate on your very first taste is its wonderful silky texture and its subtle sweet taste - similar to a glacial water - only with much more body.
These rare qualities are due to the fact that Iskilde is filtered through billions of mineral particles before it is harvested. As it sieves through these layers of mineral matter it is exposed to a huge surface compared to waters that simply penetrate rock through a crevasse. In the process, Iskilde is exposed to many different types of rock, instead of just one variety. During this process the water absorbs a wide range of minerals, many of them rare in nature. It is these many different tastes, balancing each other out, that gives Iskilde its rare sweetness. This is also the reason why the water has more body than glacial waters, which it resembles at first impression.
Another distinguishing characteristic of Iskilde is its extreme purity, with not a trace of human activity to be found. This was no easy feat to achieve according to Jan Bender, the man behind the miracle of Iskilde. “My goal was to transport the experience of drinking Iskilde right at the source, to wherever one decides to open a bottle,” explained Mr. Bender. “We had to simulate the influence air has on the Iskilde's soft and silky texture as it comes from the ground. The only gas we could find that didn’t change the taste, while still restoring the life and silkiness of the water at the spring, was pure oxygen.” All this had to be done without introducing a single germ to a single bottle of Iskilde, according to Bender. “Even a single germ, is one too many.” says Bender.
The creation of Iskilde's packaging was made the responsibility of renowned Danish designer, Jesper Mathiesen. The design goal was a bottle as elegant as it is functional. “It was very important to maintain focus on the contents, the water, rather than the packaging,” explains Bender.
Then there was the challenge of maintaining the water’s silkiness. Given the fact that oxygen molecules are tiny and illusive, a dual-component screw cap was specified, then covered with a separate capsule. This unique closure system insures a completely oxygen-tight bottle with remarkable consistency.
Available only since May of 2005, you’ll be seeing a lot of Iskilde as gourmets and fine water lovers around the world get their first taste of this rare treasure.
Even the World of fine Water is getting flatter.
Fine water has become a universal obsession around the world, so off we go to remain true to our global reputation and influence. Our mission over the coming months will be to finalize arrangements for bringing new waters to market, even as we search out fresh finds, and qualify their fine water worthiness.
In October, you’ll find us in Cologne, Germany for ANUGA 07, considered the largest food and beverage show in the world. Then we’ll be on to Ferrarelle in Milan, Italy and San Benedetto in Venice, Italy....as well as Hildon, Speyside Glenlivet and Elsenham in the United Kingdom.
Stateside, we’ll be well represented at the “Cook, Eat, Drink, Live” event in New York City. This high end food festival will rival those of Aspen and South Beach, with a $625 ticket giving attendees access to extraordinary culinary classes, tastings and workshops.
Fine water will be an important part of this three-day New York event, with Michael Mascha from FineWaters conducting a tasting of a large selection of classic and new bottled waters. On the main stage top culinary talents will perform their magic for 600 at a time. Confirmed chefs include Ilan Hall (winner, Bravo Series Top Chef 2), Josh DeChellis (sumile sushi), Paul Liebrandt (formerly of Gilt), Will Goldfarb (Room 4 Dessert), Michael Laiskonis (Le Bernardin), Sam Talbot (Top Chef 2), Franklin Becker (Brasserie), Brad Farmerie (PUBLIC), Sam Mason (Tailor), Marc Orfaly (Pigalle), Amanda Freitag (Gusto), Yvan Lemoine, and George Mendes.
To order, please call or email Alexis Donney-Brillinger in the Private Client Division 561 392 3336 x 100; firstname.lastname@example.org.
Wholesale inquiries should be directed to Shirley Costanza, email@example.com.
Mineral rich water which comes from ice caps in western Greenland. Available in 0.5 L PET.
Originating in France, this water contains one of the lowest levels of mineral in Europe. Available in 1.0 L PET in both still and sparkling.
Discovered in 2002 in Denmark this water has a wonderful silky texture and a subtle, sweet taste. Available in 0.5 L and 1.0 L Glass in both still and sparkling.
Dubbed "The Queen of Mineral Waters," Saint Geron has been naturally filtered over the last eleven hundred years, cleansing the water of all bacteria and Nitrates. Available in 0.75 L Glass.
Because of its purity and the fact that it is rainwater, the water is exceptionally soft, velvety smooth, and refreshing. Available in 0.75 L.
If all the world's water were fit into a gallon jug, the fresh water available for us to use would equal only about one tablespoon.
Less than 1% of the water supply on earth can be used as drinking water.
A person must consume 2 litres of water daily to live healthily. Humans drink an average of 75,000 litres of water throughout their life.
Flavored Contrex water.