The Dry Wit

Still and barely there, but the finish has an edge. Where its round siblings fade out softly, this one closes crisp and faintly mineral, like a remark you notice a second too late.

Sulfate and chloride outweigh the bicarbonate here, the dry side of the anion balance, while the water stays under the full-body line of 250 mg/L. Light and dry is an uncommon pairing in nature; most dry waters come out of gypsum with serious minerality attached, so this shelf stays short.

Pour it where you would pour a lean white wine. It suits salads, shellfish and people who find soft water a little too agreeable.