Many processed bottled water brands begin with municipal sources. These waters typically undergo advanced treatment to remove organic flavors, chlorine, and other residuals, creating a neutral foundation for controlled mineral addition.

The Water Sensory Institute assist brands in refining this process. Through mineral profiling and sensory analysis, we help brands move closer to the nuanced taste and mouthfeel of high-quality natural spring waters, widely regarded as the gold standard in bottled water.

The section below outlines key purification methods and how they influence the sensory qualities of bottled water.