MERRY CHRISTMAS AND HAPPY NEW YEAR
A timeless gourmet favorite, Badoit is a naturally sparkling mineral water characterized by its abundance of tiny bubbles and its unique, delicate taste.
Badoit is an iconic beverage in the restaurants and homes of France and has long held a special place in the French diet. Bottled since 1838 at its source in the picturesque town of St. Galmier, Badoit has a legendary history in French water consumption. This naturally sparkling water was not only known and prescribed by local doctors for its many healthful properties in the XVIIIth century, but was obviously known to the Romans since the remains of thermal baths have been found on the present site of the Badoit factory.
For centuries the residents of the town of Saint Galmier have satisfied their need for sparkling, refreshment by partaking directly from the water’s source. Today, the local inhabitants venture to the town’s “filling station” where they can tap into the sparkling benefits of Badoit whenever the need arises.
Propelled by the pressure of naturally occurring underground gas deposits, Badoit travels the long journey from its deep and ancient source through fissures in the granite sub-strata slowly acquiring its distinct mineral composition, unique taste and its lively, intensely sparkling, carbonation along the way.
Badoit is captured at a depth of 100 meters into the granite where it retains a constant temperature of 16°C. The size of the bubbles of a sparkling mineral water is influenced by its mineral composition. It contains bicarbonates, as well as calcium and fluoride, and has a low sodium content. It is also rich in magnesium, an important component of a balanced diet. The source water emerges lightly sparkling, then the carbonation is carefully intensified.
A long time market leader in France, Badoit is now available in North America at select fine dining establishments, exclusive hotels, gourmet food retailers and, of course, proudly delivered to these venues by Aqua Maestro.
Water in the News
Grace Period In NY Ends
A federal judge had ruled effective October 31 all bottled water containers under 1 gallon in size sold in New York state must have a 5-cent recycling deposit added to their price, however retailers were given a grace period until November 8th to comply in order to work through current supplies.
Outlook For Flavored And Functional Water
A new report from food and drinks consultant, Zenith International, stated the European market for flavored and functional waters rose a further 5% to 3,600 million liters in 2008. Flavored water was again by far the largest segment, with 84% of the total. Functional waters were responsible for the remaining 16%, advancing their share by 1% since 2007. “Increasing public awareness about the benefits of hydration and mounting concerns over calories in other soft drinks have led to extensive innovation in flavored and functional waters over the past few years,” commented Zenith Market Intelligence Director Gary Roethenbaugh.
And In Washington…
The Chief Administrative Officer of the House released expenditures by the Congressional Offices for the period between June and October, 2009. Line items showed Speaker of the House Nancy Pelosi spent $2740 on bottled water. House Majority Leader Steny Hoyer also spent $1561. We offer a heartfelt “thank you” to both the Speaker and the Majority Leader.
Brands in the news…
Evian Roller Babies Makes Guinness Book Of Records
We mentioned Evians new viral advertising campaign back in the August FountainHead, however, the latest honor is bestowed on the ad by none other than the Guiness Book of Records. As of November 9, 2009, the Evian Roller Babies became the most viewed online advertisement to date with 45,166,109 views. If you didn’t see it then, you have another chance. Click here
On the Tech Side…
How Many Types Of Water?
How many types of drinking water can you think of ? There is the usual, tap water, spring water and mineral water. Then of course, artesian and glacial waters are two more. Rain water and Sea water have also made their way to dining tables
How about Fog Water? Although not a new resource, a new emphasis has been applied to improve this technique. The term coined for this resource is Fog Water harvesting. It has been successfully used in places such as Peru, where nets to catch fog have collected up to 60 liters of water a night, from a single panel of netting up on a hilltop.
Another method we had also mentioned in the FountainHead is from modern water coolers called atmospheric water generators (AWG) which work by extracting humidity from the air and purifying it so consumers can enjoy high quality water without delivery costs, pollution and waste. This technique is being used successfully in military applications where purified water is hard to come by. AWG's help to extract up to eight gallons of water from the air with as little as 35 percent humidity.
*article inspired by Richard Hall Bevblog
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You will use one gallon of water to just brush your teeth.
Salt used to give you better traction on roads in the winter can raise the sodium content of your tap water.
When water is called for in a recipe it should be between 60 and 80 degrees for the best results.
Sugar lowers the boiling point of water.