Water is always indicated as a key component of almost any distilled product, however, I have a question: Is the water used at a distillery the same as can be found in the local public water supply? If so, how does water treatment affect the distinctive quality of the "spring" water? Considering chlorine, flouride etc. on taste and whether the "key" minerals from a particular strata are still present. They are not using softened water...unless it is natural limestone softened. I recall a beer brewery tour guide saying that the water didn't make any difference as it was all distilled anyway...just marketing hype.