Crag Spring Water is a new brand of water that’s being bottled at source in the unspoilt surroundings of the Peak District National Park. Not only is Crag Spring Water of exceptional quality, it’s also a brand that has a solid commitment to working sustainably and a remarkable back story thrown in for good measure.
Doran Binder, the man behind the Crag brand, is a qualified water sommelier who can offer restaurants, hotels and hospitality outlets his expertise to maximise opportunities to upsell mineral water and offer a unique guest/diner ‘experience’ by delivering one of his popular water tasting sessions at your venue.
Here we caught up with Doran, who tells us how his journey into the wonders of water began.
Discovering Crag Spring Water
Running 27 meters below ground at the foot of Shutlingsloe, near Wildboarclough in the Peak District National Park, is a natural spring that produces some of the best quality water in the world.
The aquifer, which has enough water to fill more than a million bottles a day, came to light when Doran Binder, the current owner of the Crag Inn pub and the surrounding land, had the water tested as part of an annual water safety inspection.
“I was expecting issues, and a hefty bill to put things right” begins Doran, “but to my surprise Richard Taylor, owner of testing company Blair Water, advised me that the water was not only safe to drink, but it was a source of exceptionally high-quality spring water. His advice to me was to quit my job and begin to bottle the water and sell it. So, that’s exactly what I did.
“Four years on and the business is going from strength to strength. In the process, I’ve also managed to find my true passion and purpose in life. Personally, I’ve never been happier. And I’ve discovered the many, many amazing benefits to drinking more water, I want to share this with as many people as possible.”
Doran studied and qualified as a water sommelier, one of just a handful in the UK, and he now runs popular water tasting sessions from the Crag Inn and on site at any venue, where he takes visitors through the entire spectrum of the world’s best mineral waters.
Water tasting? Surely, water all tastes the same.
“This statement couldn’t be further from the truth,” Doran continues. “With natural, mineral or spring water, the taste and how it feels in the mouth is governed by the level of Total Dissolved Solids (Minerals) it contains – the TDS level. TDS includes carbonates, bicarbonates, chlorides, sulphates, phosphates, nitrates, calcium, magnesium, sodium, potassium, iron, manganese, and many other minerals. These minerals are absorbed by the water as it filters through the geology in its journey to the source and they have a big impact on flavour.
“During a tasting session I will take diners through some of the best international spring waters available. They will learn about mineral content and how it changes both the flavour and texture of water as well as how carbonation too, can have a dramatic effect on the taste and feel of different waters.”
A Clear Vision: The Crag Environmental Promise
From the moment that he decided to start the business, Doran was clear that his overriding company ethos was to be as kind to the environment as possible.
He outlined a business model where every bottle is reused rather than being recycled, choosing glass bottles over plastic which could potentially be thrown away by the customer. Empties are returned, washed and sterilised ready to be used again.
To find out more about running a water tasting session at your venue, or to enquire about stocking Crag Spring Water please email [email protected].