We all know that Water is one of the most essentials of life, next only to air; thus the metaphoric expression of ‘water is life'. No doubt, the sustenance of life largely depends on the quality of water we consume. Most often the portability, freshness, health, purity and cleanliness of water are assessed by its clarity, odour and taste. It is obvious that tastes and odours influence the consumers' perception of drinking water quality.

Traditionally, water is meant to be bland and tasteless as it is generally believed that any drinking water with slight taste or ‘off' smell is probably of low quality or not safe to drink. Tangible and instant parameters consumers can use to gauge the quality of drinking water are its appearance and presence of unfamiliar or unpleasant taste or odour. A near absent of taste and odour is expected of any good quality water.

However, most public waters taste is masked by a fizzy and effervescence ‘feel' of residual chlorine - which is however a permissible disinfectant allowed in water to the point of use.

It is a profound fact that water in its raw state may contain some natural minerals such as calcium, magnesium, sodium, potassium, manganese, iron, carbonates, bicarbonates, chlorides, and a few other essential minerals in varying proportions . Without these elements it would taste just like distilled water - flat, insipid with unappetizing palate. These minerals are dissolved in water in form of total dissolved solids (TDS), which is another parameter used to judge drinking water quality. TDS is measured in milligrams per liter (mg/l) or parts per million (ppm). It is somehow associated with ‘heavy mouth feel' or tart. The more the TDS, the more distinct the water's taste can be; water with very high TDS will feel distinctly heavy and may have an aftertaste.

Each water source subtly influences the taste which varies with the individual's perception, state of health and background. Interestingly SWAN Natural spring water has a TDS of 120mg/l, which is thus classified as low.

It is a common knowledge that SWAN Natural spring water is sourced from the virgin volcanic area of Kerang hills of the Jos Plateau. The water seeps slowly through many layers of volcanic rock and sand which filters and purify the water, while naturally imparting a low mineral content and the essential elements in the right proportion. Interestingly SWAN Natural spring water has a TDS of 120mg/l, which is thus classified as low. It is not subjected to any chemical treatment and only filtration processes are allowed to ensure compliance.

Although it has naturally and universally been accepted that NO waters from different source will ever taste the same, SWAN natural spring water can be said to be without taste other than the distinctly unique, clear and pleasant earthy taste that gives the consumer an appetizing, sensational and satisfying palate either chilled or at room temperature, which reminded us that the earth speaks in all tongues.

This is a major favourable distinction and an edge SWAN natural spring water have over all other waters, most especially treated bottled or packaged waters. The taste in most bottled and packaged waters is from their source of extraction, processing and treatment methods as well as that imparted from packaging materials or combination of any of the factors.

Each time you take a gulp of SWAN natural spring water; have the confidence that you are taking the best water that gives all round satisfaction and robust health benefit. No wonder SWAN remains the choice of upscale establishment and health- conscious and discerning individuals and you too … just … because you know .