2 400 m Closer To The Sky.
A protected spring in the Northern Drakensberg, and the fifteen-year journey that fills every bottle.
Protected catchmentNo farmland aboveSlow water, made properly
Four stages, fifteen years, and a few metres of cold steel pipe at the very end of it.
- 01
The escarpment catches winter
Snow and highland rain settle on protected slopes 2 400 m above the sea, far from farmland, roads, and industry.
- 02
The long descent
Each drop spends up to fifteen years moving through layers of basalt and sandstone, losing everything it does not need.
- 03
The spring
Water surfaces at a constant 11 degrees, already filtered, already balanced at pH 7.4. We change nothing.
- 04
Bottled at source
Glass is filled metres from the spring mouth, sealed, and rested. From rock to bottle, the water never sees daylight.
StoneSpringBottled Where It Surfaces.
No reverse osmosis, no remineralising. The spring arrives balanced at pH 7.4 and a constant 11 degrees, and the bottling hall stands directly above it. Sparkling is the one liberty we take, carbonated gently on site for a bubble that is fine rather than loud.
- total dissolved solids
- 146 mg/Ltotal dissolved solids
- naturally balanced pH
- 7.4naturally balanced pH
- constant spring temperature
- 11 °Cconstant spring temperature
Light Minerality, Long Finish.
At 146 mg/L of total dissolved solids, AquaMint sits in the light mineral class. Soft bicarbonates carry the palate, calcium gives structure, and silica leaves the finish noticeably smooth. Certified by independent laboratory analysis, four times a year, published in full.
- Bicarbonates
- 92 mg/L
- Calcium
- 24 mg/L
- Silica
- 18 mg/L
- Magnesium
- 6.8 mg/L
- Sodium
- 4.6 mg/L
- Potassium
- 1.2 mg/L
Asked at every tasting
The five questions that come up before anyone has taken a sip.
Yes. The bottling hall stands directly above the spring in the Northern Drakensberg. Water travels a few metres of steel pipe from rock to bottle, nothing more.
Because purity is inherited, not added. The spring surfaces already filtered by fifteen years of stone, so our only job is to not interfere.
AquaMint is a light mineral water, 146 mg/L of total dissolved solids with soft bicarbonates and a touch of silica. It tastes clean rather than chalky, which is why chefs pour it with food and wine.
Both come from the same spring. Sparkling is carbonated gently on site for a fine, patient bubble, and both keep their character for two years unopened.
The catchment itself is protected, but our flagship in Cape Town pours every line in the collection, and guided source visits run twice a year for members of Source Notes.