The Origins

 

Coming from an unique source, Saint-Justin originates from Canada’s lower Laurentian Mountains. Water travels from the virgin side of these mountains to the village of Saint-Justin.

 

While underground, the Saint-Justin water gets enriched with minerals, most particularly  bicarbonate (HCO3),  an element beneficial to the digestive system.

 

Contrary to popular belief, it is not the bubbles but only the natural presence of bicarbonate in the water which helps in the digestion process.

 

The Saint-Justin water source is protected from any form of contamination. 

 

The source enjoys an efficient natural protection ensured by a significant layer of marine clay deposited more than 10 000 years ago. The marine clay of the Champlain Sea is considered an impermeable geological material. The naturally mineralized groundwater is then in a captive aquifer condition and therefore the risk of contamination by anthropogenic activities is non-existent due to the thickness and large lateral extension of impervious deposit throughout Saint-Justin’s territory.

 

Saint-Justin meets the classification criteria of natural mineral water, in particular by its total dissolved mineral composition and because, being from an unique and naturally effervescent source, it undergoes no transformation or modification.

 

At the point of catchment, the groundwater contains a stable mineral charge and gives off a slight crackle due to the carbon dioxide naturally present in the water.

 

Naturally sparkling at the source, and as nature conceived it, Saint-Justin distinguishes itself by the delicacy of its taste and the fine sparkle of its bubbles. It can be paired with various flavors to create an exceptional product.

* In order to preserve its original taste, the natural sparkle is then reinforced by carbon dioxide