· Blenders International · Water Science
A canned highball is mostly water — so why does an RTD need a tighter water spec than a bottle of whisky?
Reduction water has one job — change the strength and nothing else. Blending water for a ready-to-drink can has three more — it has to arrive with almost no dissolved oxygen, it has to be microbiologically sound in a product too weak to defend itself, and it has to carbonate. This is the specification behind the fastest-growing category in drinks, and it is stricter than the one behind the bottle.