Acquamara is purified seawater from the Outer Hebrides and is claimed to enhance the flavour of foodstuffs, from shellfish to soups. It’s believed to be the first packaged seawater in the world that has been aimed at the culinary market.
Created by Andy Inglis, a former UN official who now lives in East Lothian, Acquamara was launched at the Taste of Edinburgh Festival. He admits some diners may baulk at paying almost a fiver for something that can be found naturally.
“I think it’s going to be seen as a bit cheeky, but if I can be a bit cheeky and create jobs in the Hebrides, then I’m happy being a bit cheeky,” he said.
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Acquamara comes from the waters around the tiny Hebridean island of Berneray, where it is extracted from the sea and passed through a filter that cleans it of dirt, sand and rust, and any other containing particles. It is then tanked to a bottling facility near Dunbar. Certified as safe drinking water under EC drinking water standards, it’s sold in 3-litre and 20-litre bulk bag-in-box containers made by Smurfit Kappa.
The name Acquamara comes from the Italian for water, ‘acqua’, and the Gaelic for sea, ‘mara’. It was inspired by Inglis’ days working for the UN in Rome, as well as by the source of the water in the Gaelic-speaking Outer Hebrides.
Source: Scotland on Sunday
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