FIJI Water comes from the remote Yaqara Valley of Viti Levu which is one of Fiji’s two principal islands. It is clean pure and untouched by man, made from a natural water source; it is far from pollution, far from acid rain and far from industrial waste. The island nation of Fiji is a remote collection of tropical jewels positioned in the never-ending blue of the Pacific. In this isolated and perfect setting, Fiji water is drawn from an artesian aquifer that lays hundreds of feet below the edges of a primitive rainforest. The distance and isolation is part of what makes Fiji Water so much purer and richer in taste than other bottled water.
Millions of years ago, the Yagara Aquifer was actually and volcano. Once the volcano became extinct, it built up layers of rock and sediments over thousands of years. Countless tropical rainfalls soaked through these ancient volcanic sediments giving it a natural filtration system. In this process the water picks up the mineral Silica which gives Fiji water it unique soft smooth mouth feel.
The key to this water is that it is untouched, and to keep it this way until you unscrew the cap, the Fiji water’s bottling site is placed on top of the aquifer, so the water goes straight from aquifer to bottle.
This water is used by top chefs such as Nobu Matsuhisa who describes it as "The soft, smooth taste is one of those rare discoveries" and Todd English owner of the Olives restaurant at the Bellagio sates ";Its unparalleled purity brings out the very best in my food".