Single source · New Zealand
Waiwera
Waiwera geothermal artesian aquifer, Waiwera Valley, Hibiscus Coast, north of Auckland
From an aquifer carbon-dated near fifteen thousand years, the water local Māori called Te Rata, the doctor. Barely mineralised, faintly alkaline, quiet in the glass.
Mineral analysis
TDS120mg/L total dissolved solids
Still, light, calcium-crisp with a dry, mineral finish.
Cation
Ca / MgNa
Anion
HCO₃SO₄ · Cl
Magnesium2.6 mg/L
smooth & easy
Silicanot published
Sodium1.2 mg/L
low-sodium · under the 20 mg/L diet line
Unverified. Values estimated, pending a sourced analysis.
- soft on the tongue
- faint mineral hush
- clean warm-earth finish
Waiwera is a still water from New Zealand with 120 mg/L total dissolved solids and carries 12 mg/L calcium, 2.6 mg/L magnesium and 1.2 mg/L sodium.
Silky, slightly bitter · closest in profile to Acqua Panna.
Type · The Dry Wit
Related waters
Common questions
- What does Waiwera taste like?
- Waiwera is a still water, light-bodied, clean and crisp, closing on a dry, mineral finish. It belongs to the Dry Wit type in our sixteen-part typology, and the house tasting notes run soft on the tongue, faint mineral hush and clean warm-earth finish.
- Is Waiwera still or sparkling?
- Waiwera is a still water, bottled without carbonation.
- Where does Waiwera come from?
- Waiwera comes from Waiwera geothermal artesian aquifer, Waiwera Valley, Hibiscus Coast, north of Auckland in New Zealand, a single source.