Water

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Welsh Spring Water | Pant Du

“Sourced from the glacial valley of Dyffryn Nantlle, at the foothills of Snowdon. This water is unique and well balanced in minerality due to its journey through Pre-Cambrian rocks which were formed over 500 million years ago.”

Back in 2008 the first borehole was drilled at Pant Du for personal use. After realizing how high the quality of the water from this borehole was it was a natural step for the business to consider drilling another borehole to bottle and sell the water.

Indeed, this is exactly what happened. On January 13, 2013 W.B & A.D. Morgan drilling company from Powys began the process of drilling the second hole on Pant Du land in the hope of discovering water. It was a very laborious process, and at times the outlook looked very bleak.

Finding the water was a complex operation, mainly due to the unexpected thickness of the overburden and the fractured nature of the bedrock beneath. It took until a depth of 26 meters to reach the rock, the drilling company needed to continue to bore through rock further to find water. Thirteen days later, and at a depth of 80 meters, finally water was found!

A report from 1926: "The Sratigraphy and Structure of the Cambrian Slate - Belt of Nantlle ( Caernarvonshire )" by Thomas Owen Morris and William George Feamsides, focuses on dating the volcanic rocks that are under the glacial valley of Dyffryn Nantlle. The report states that Pant Du farmland is sitting above Pre-Cambrian volcanic rocks that are over 500 million years old.

The natural quality and purity of the water exceeded Pant Du’s expectations. The water is filtered naturally as it travels through the Pre-Cambrian rocks, as a result the water is exceptionally pure and natural, and well balanced in minerality.

Pant Du Welsh Spring Water is available in both Still and Sparkling 750ml beautifully designed glass bottles.

Each element of the bottle has been designed and created carefully.

It was decided that a glass, wine shaped bottle would be suitable for the water, as the spring water originates from the land at Pant Du vineyard.

We at Pant Du collaborated with Justin Davies from Gringo Design to design the bottle. Choosing the right design and printing method was a lengthy process that took nearly a year.

The magnified outline you see through the water is of Yr Wyddfa (Snowdon), the highest mountain in Wales (1085m). This iconic mountain range can be seen clearly from Pant Du. The horizontal line represents the surface of Nantlle Lake, on a calm day the reflection of Snowdon can clearly be seen on the water. 

The bottles are printed with ceramic ink, which is a form of coloured frit or powdered glass. This ceramic ink is screen printed directly onto the glass bottle.

The bottles are then transferred to a special kiln oven (lehr) where over a 2 and 1/2 hour cycle the glass bottle goes from room temperature, gradually building up to 620°C, moving at a pace of 25mm per minute. At 620°C the surface area of the glass is just starting to melt, this is what bonds the blue or green ceramic colour into the glass. Effectively it bonding coloured glass to clear. Once they reach 620 °C they are held there for 20 mins and then gradually cooled back down to room temp. This whole process doesn't only cause adhesion of coloured print to the bottle, it also re strengthens (re anneals ) the bottle.

TYPICAL VALUES
Calcium 26 mg/l
Magnesium 3.7 mg/l
Potassium 0.78 mg/l
Sodium 11 mg/l
Chloride 14.5 mg/l
Sulphate 6.3 mg/l
Nitrate 9.3 mg/l
Silica 6.6 mg/l
Total dissolved solids at @180°C 116 mg/l
pH (at source) 7.35
   

The water is filtered naturally as it travels through the Pre-cambrian rocks that are over 500 million years old, as a result the water is exceptionally pure and natural.

The water is balanced in minerals; Low in sodium, and with a perfect pH of 7.35 - the ideal level for the body.

ROSEMARY & MULTISEED COBS (with Pant Du Spring Water)

Recipe by Hefin Roberts, The Loft, Ye Olde Bulls Head Inn

Ingredients
1kg strong flour
1 pint of Pant Du Spring Water
2oz of caster sugar
2oz fine sea salt
15g of fresh yeast
100g of mixed toasted seeds
35 g of freshly picked rosemary

Method

First you need to feed the caster sugar to the fresh yeast. Sprinkle all it over, in a few moments the sugar will dissolve and the yeast will become more liquid. This is the yeast eating the sugar and feeding.

Add one pint of the Pant Du spring water to the sugar-yeast mix. There will be plenty of water left in the bottle to enjoy after your hard work of kneading the dough later!

Mix the salt with the flour in a large bowl. If you do not have an electric mixer, no problem you’re just going to get your hands a bit dirty!

Make a small hole in the flour so that the water can pool in the middle. Start moving the dough in a circular motion and adding more water if it’s too stiff. This will take a bit of time and you really need to work the flour to get the gluten working. Your end result should be a tacky dough ball.

Leave to prove. This may take up to 1 hour or more depending on room temperature. Perfect time to enjoy the rest of the beautiful Pant Du water left from the recipe.

Once doubled in size it has proved enough.

Shape the dough into two large balls or cobs as they will become. Once a ball shape, press down and scatter your seeds and rosemary all over. Cover the dough in seeds and rosemary. Leave to prove for ten minutes, or until an oven has warmed up to 200oc.

Once oven is hot enough, pop the bread in and leave to cook for 20 minutes or so. To test pick up with a towel and knock the underneath, it should sound hollow.

I use Pant Du Spring Water in recipes where I need the flavor to be honest and pure. The difference and impact on flavor it makes is huge. All recipes should begin with the best ingredients; Pant Du Spring Water is one of these ingredients!

- Hefin Roberts, The Loft, Ye Olde Bulls Head Inn

 

Thank you so much Hefin for this lovely recipe. Can't wait to start baking!

 


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