Q: What does it mean to Eldorado Artesian Springs to recently have won a silver medal in the Berkeley Springs International Water Tasting competition?
A: It is gratifying for any business to receive positive recognition for their products or services.
The Berkeley Springs competition is the largest such competition for water anywhere in the world. There are some in the world who would have us believe that all water is the same. The fact that Eldorado Spring Water has been a consistent finalist and multiple medal winner from many different judging panels is testament to the quality of the resource we are fortunate to have here in Colorado.
Q: Is there really a difference in taste or quality among bottled water brands? How would you characterize Eldorado’s taste?
A: I feel that spring waters are a lot like different wines. Each spring has its own identity, as unique and individual as a fingerprint.
Eldorado’s taste is characterized by several factors. Its low dissolved solids and mineral content give it a clean, soft and neutral taste. Its neutral pH may be perceived as sweet, whereas a more alkaline water would seem bitter or a more acidic water sour. The naturally occurring minerals like potassium, magnesium and calcium add to the flavor.
Contact with geological formations imparts a unique mineral composition to each water. Eldorado’s aquifer rises under immense artesian pressure through a layer of sandstone, creating a natural filtering system that gives a unique taste and quality.
Q: How has the weak economy affected your sales?
A: Most companies have suffered some negative effects resulting from the demise of the economy, and our company is no exception. Unfortunately many families and individuals have suffered also, and as much as I wish it wasn’t so, for many of them bottled spring water is a discretionary expenditure.
Most people agree on the benefits to one’s health from consuming copious quantities of water from a trusted source. Our objective is to be that trusted source.
Edited for length and clarity by staff writer Steve Raabe.
