· Blenders International · Water Science
Can you taste blending water? The sensory check no certificate of analysis will do for you
A blending water can pass conductivity, TDS, pH and microbiology and still carry an earthy or antiseptic note straight into the bottle — because the compounds that cause it are active at nanograms per litre, below what routine instruments report. The drinking-water industry solved this with formal sensory methods decades ago. Here is how they work, what a trained panel can detect that a lab cannot, and how a distillery should smell its water before it proofs a cask.