Scan Magazine | Culinary Feature | Eirawater
Perfectly pure water 10,000 years ago, a fjord named Eresfjord on the west coast of Norway was formed. The surroundings could not have been more beautiful, and years later, it resulted in the fantastic source of the spring water now named Eirawater. By Marte Eide | Photos: Eirawater
“Eresfjorden is incredibly beautiful and tells a unique story. The spring water source was found through geological mapping many years ago, which also documented the quality of the water as one of the purest in Norway,” says Harald Dahl, director and co-founder of water producer Eirawater. The fjords in Norway are famous around the world for their beauty, formed by the giant glacier tongues that through several Ice Ages have shaped the landscape. “The groundwater in Eresfjorden is naturally filtered through a 10,000-year-old moraine made out of hard rock, which deposits small amounts of minerals into the water. These unique conditions create a perfect natural water filter,” explains Dahl, describing the Eirawater as soft and pleasurable to drink. “Because
of its low contents of minerals, it makes a good companion to food and wine.” In fact, several renowned Norwegian chefs are ambassadors for Eirawater. “We are proud purveyors of water to some of the most discerning food experts in Scandinavia. They have chosen Eirawater because they like the taste of the water and because high quality is of great importance to them,” says Dahl proudly. The water producer Eirawater had international investors from the Middle East involved from the beginning, which makes that a natural market for them. “We are pleased to now expand to the international markets of the Middle East and the United Kingdom. Our main focus will be on restaurants and hotels,” says Dahl.
Eirawater recently renovated the manufacturing facilities and increased its production from 2,000 to 12,000 bottles an hour. “The new design of the bottles is classic and elegant, highlighting the quality of Eirawater. They are suitable for highclass restaurants and fine dining,” says Dahl, and elaborates on their future products. “We aim to sell more in the top-end retail market by the second half of 2018, and will eventually increase the sales in Norway as well. Eresfjorden is a perfect starting point, and we will not exclude developing other products with a more modern design in the future.”
Web: www.eirawater.com
Issue 110 | March 2018 | 23