It Starts With The Water

Ask anyone who makes whisky what matters most, and we're fairly sure the water will feature highly.

It is there at the very beginning, when hot water draws the sugars out of the malted barley. It is there again at the very end, when the spirit is brought down to the strength you'll actually drink it at. But the water is the foundation of it all, not just the bookends.

Scotland is blessed with some of the world's purest water. Rain, rivers, lochs and burns (very small rivers) running off granite and through peat, arriving soft and clean at the places that have been using it for centuries. Distilleries were not built where the road was convenient. They were built where the water was right.

So why would you stop caring at the pour?

That was the question we could not get past.

A whisky is made with water, reduced with water, and then, in a highball, lengthened with water again. In fact, the soda (water) is the largest part of the drink. Roughly three quarters of what you are drinking.

Nobody was treating it that way.

Pure & Natural was our starting point. Carefully sourced in Speyside and lightly carbonated to create a clean and neutral soda water, elevating whisky's unique notes. Two ingredients. Scottish drinking water and carbon dioxide.

The rest of the range starts from the same place and adds flavour on top, never underneath.

Because whatever else goes into the glass, the water is doing most of the work. It always has.

Discover and share your perfect whisky and Spey Soda pairings @speysoda.

Explore whisky your way. Life's short. Mix well.