Our water starts as Phoenix city water. It is safe to drink, but it tastes of chlorine and is hard on coolers. Five treatment steps in our own plant turn it into the clean, neutral water in every Aquafilter Fresh bottle and jug.
1. Sediment filters
The first filters catch sand, rust and scale from the city mains. They protect the membranes further down the line and are changed on a fixed schedule, not when they look dirty.
2. Activated carbon
Carbon removes the chlorine and chloramine the city adds, and with them most of the taste and smell people dislike in tap water. Removing chlorine first also keeps the reverse osmosis membranes working longer.
3. Reverse osmosis
High-pressure membranes take out dissolved salts, hardness, nitrates and fluoride. What comes out is very pure, with total dissolved solids in single figures, but it tastes flat.
4. Mineral blend
We dose back a small, measured amount of magnesium, potassium and bicarbonate. That is what gives the water a fresh, rounded taste. The dose is the same on every run, so a jug in March tastes like a jug in August.
5. UV light
Just before bottling, the water passes a UV lamp. It is the last barrier before the filler, and it adds nothing to the water.
Then: fill, code, check
Bottles are rinsed, filled and capped on a 3-in-1 line. An inkjet prints the lot number and date on every bottle, a sleeve label goes on, and cases are shrink-packed in 12s or 24s. Before a lot is released, samples are checked for leaks, drop strength, taste, odour and packaging. A lot that fails stays in the plant.
Because every bottle carries its lot code, we can trace it back to the day it was made and the checks it passed. Want the latest water analysis? Ask us and we will send it.