Wild Scottish Water for Whisky

 Our story


Sitting in a bar, enjoying a wonderful single malt with some fellow whisky enthusiasts, the conversation turned to water. Should we add it, or not?

We mostly agreed that we added water - but what were our choices? That night it was a choice between tap water, full of chlorine and fluoride or a hard mineral water.

And so our debate began, what is the best water to add to whisky? Why does whisky taste better when you add water? What is the best water to add to whisky to bring out its depth of flavour? How can we make the whisky shine?

This debate took us on a journey, we travelled across the length and breadth of Scotland looking for the perfect water to mix with whisky. We consulted master blenders, professors, chemists and geologists. We learned that Lewis was made up of some of the oldest rock in the world, Lewisian gneiss, and that this rock was metamorphic and insoluble making the water very soft. We also learned that the Outer Hebrides is home to 15% of the UK’s freshwater surface area and that it’s very windy. And we got wet.

We discovered that by mixing the incredibly soft and pure water from Lewis with whisky, we could help unleash the whisky’s depth of flavour and its true majesty.

We also saw a way to help an island community. Over a whisky or two (with local water) we worked with The Stornoway Trust to bring Larkfire water to your glass. We believe that all whiskies are improved with the addition of our very soft, wild water from the Isle of Lewis.

By adding Larkfire to your whisky, you can discover a new depth in your whisky and enhance your enjoyment of it while retaining its integrity.


 Science and nature


Whisky is chemically very complex; ethanol contrives to keep the flavour compounds locked into the centre of the drink at full strength. Adding water releases these flavour compounds from the ethanol to the surface of the drink, enhancing taste and smell.

But not all water is equal. We currently have two bad choices, tap water and mineral water. While tap water is convenient it has many different additives such as chlorine and fluoride which affect the delicate and complex composition of whisky. If you have bought a beautiful, organic whisky you should only add water that will enhance the drink and unleash its full potential.

Likewise, the high mineral content of many mineral and spring waters also affect the aromas and taste. The best water to mix with whisky is naturally low in minerals and has no additives.

The climate of the Isle of Lewis is characterised by short, cool and windy summers and extremely wet and windy winters - this wild climate and Scottish wilderness come together to produce the purest wild water.

This water is almost like captured rainwater, held on top of the surface by 3-billion-year-old Lewisian gneiss - some of the oldest rocks in the world. This non-soluble metamorphic rock is one of the reasons for this water’s purity, very low mineral content and natural softness. Larkfire is a product of its natural environment and retains a very slight, natural, golden hue.

Larkfire is a beautifully natural and wild water which opens up and extends the true flavour of whisky. This very lowly mineralised water allows the taste and depth of the whisky to shine through, unleashing these to the drinker and maximising their enjoyment.

We like to think of it as natural chemistry, nature does its work with as little human intervention as possible.