AquaBotanical is made by extracting, filtering and mineralising the aqueous liquid from juice concentrate. In the case of our sparkling water, we add some subtle carbonation.
We harvest AquaBotanical water in the countryside, close to our source of fresh fruit and vegetables. Our production takes place just outside of Mildura in Sunraysia, one of Australia’s key growing regions, near the border of New South Wales and Victoria.
AquaBotanical is a clear and clean tasting water that leaves your taste buds with a silky lingering finish. It has body and finesse without the salty or acidic after-taste of many mineral waters. AquaBotanical does not taste of fruit and vegetables.
Yes, we won the 2015 Food Industry Innovation Award from the Australian Institute of Food Science and Technology! The AIFST’s innovation award recognises a significant new development in a process, product, ingredient, equipment or packaging, which has achieved successful commercial application in the Australian food industry. AquaBotanical was also the only Australian finalist at the 2015 Global Bottled Water Awards!
We were also awarded Best New Water Concept, 2 years in a row by the Zenith Innobev Global Bottled Water Awards!
Yes, AquaBotanical water is gluten free.
AquaBotanical water can be made from any fruit or vegetable that can be juiced. The produce we use varies, depending on season and availability.
Our filtering and purification method is so effective that the end result is always of the same highest purity level, free from any toxins, irrespective of whether we use organic or non organic fruit and vegetables. Therefore, AquaBotanical is not certified organic and there is no need to be. To be certified we would have to source all our produce strictly from organic growers. We support all Aussie farmers.
Certainly not! Much like wine, there are many factors that influence the aroma, flavour, mouth sensation and after taste of a water, such as carbonation, total dissolved solids and pH levels. The Handbook of Fine Waters advises that “when considering the flavour of water, the pH factor plays a minor role (contributing five percent of the flavour) relative to the TDS (twenty percent) and the carbonation (seventy-five percent).”
The pH value indicates the level of alkalinity or acidity in a substance. Due to the fact that we extract water from fruit and vegetables the pH levels are subject to change depending on the type of produce we use, however the variations are minimal.
AquaBotanical still: 5.7 pH
AquaBotanical sparkling: 4.7
Total dissolved solids are the minerals in the water measured in milligrams per litre. Depending on how high the mineral content is of a water, the more distinctive the taste can be.
AquaBotanical still: 110 TDS (low)
AquaBotanical sparkling: 840 TDS (high)
AquaBotanical contains 74 plant based minerals, for example: Iron, Magnesium, Potassium and Zinc.
The possibilities for use of water made from fruit and vegetables are endless. Once purified, the aqueous liquid from fruit and vegetables is palatable, potable and storable. The cost of filtering and storage is a decisive factor in how and where the water is used.