New York Spring Water Now Being Packaged

New York Springs 12,000-square-foot bottling facility captures water directly from a natural spring adjacent to the 300,000-acre Catskill Preserve.

18/12/07 NY Springs Natural Spring Water bottled at the Catskill Mountains A company has begun bottling water from the source from which New York City's municipal water is drawn.

While New York City water has been recognized for its palatability, New York Spring Water, Inc. is promoting its water, New York Springs Natural Spring Water, as better in flavor because it is bottled directly at the source.

New York Springs 12,000-square-foot bottling facility captures water directly from a natural spring adjacent to the 300,000-acre Catskill Preserve. The water flows from the spring through three separate filtration systems and is then ozonated before being exposed to an ultra violet light to destroy any possible bacteria.

In addition to coming in recyclable plastic bottles in 8-ounce, 16.9-ounce, 1-liter and 1.5-liter sizes, New York Spring Water also is available in a 6-gram plastic cup offering 8 ounces of New York Spring Water. Called "Cup-A-Water" it uses less plastic than conventional bottles, the company says.

The suggested retail price of New York Spring Water ranges from $14.16 for a case of 24 8-ounce bottles to $18.96 for a case of 12 1.5-liter bottles.
 
A comparison of the water mineral analysis of New York City tap water, conducted by the Department for Environmental Protection, to an independent analysis of New York Springs Natural Spring Water reveals that:

• New York Springs has more than twice the amount of calcium than New York City tap water (11.o mg/L vs. 5.4 mg/L) but slightly less sodium (7.1 mg/L vs. 8 mg/L), making it a "harder" water.  Hardness can have a significant influence on taste and is generally more palatable than "soft" water.

• New York Spring Water has less chloride than New York City tap water (2.9 mg/L vs. 10 mg/L). Although 10 mg/L is below the FDA regulated limit, and not in a high enough concentration to make New York City tap water taste "salty," chloride can still impact overall water taste, the company says.

• New York Spring Water has no detectable levels of iron or lead, while New York City tap water has 50 µg/L of iron and 0.6 µg/L of lead. The company reports that iron can give water a "rusty taste."  New York City tap water also has trace elements of nitrite at 0.001 mg/L of nitrogen.

"There is no need to bottle and ship water to the United States from all over the world when the best tasting water is right here," says New York Spring Water, Inc. president and CEO Richard Zakka. "New York City water is renowned as some of the best tasting water in the world, but that's not due to the municipal water system or New York City plumbing--it's due to the source of that water. We have gone directly to that source to produce a water that is superior in flavor and purity to not only New York City water, but to truly any bottled water sourced from throughout the world."