History
One spring. Nothing added, twenty years running.
The same ice-age thaw that carved out the Finger Lakes carved out the spring, too. Somewhere around sixty percent of the human body is water — so what goes into it, the family reasoned, had better be worth the trust. That reasoning is what led them to buy the spring and the land around it, in Avoca, New York, in 2003.
It took two years to complete the 7,200-square-foot facility that stands there now — the vault, the equipment, the process, tested and adjusted until it was right and met specifications. In June 2005, we delivered our first customer bottle.
More than two decades on, the equipment has been updated and the standards have only gotten stricter, but the idea hasn't changed: keep the water as close to what comes out of the ground as the process allows. If you'd like to taste the difference, call us at 607-566-8408.
Avoca, looking east over the Cohocton valley, early 1900s.