Spring water isn't made—it's collected. It flows through rocks and sand, picking up tiny amounts of natural minerals. That's why it can taste slightly different depending on the brand. It's like terroir for water—fancy, right?
Distilled water, though? That's a whole process. Boil the water, catch the steam, let it cool, and bam—pure H₂O. Everything else—dissolved minerals, bacteria, even your hopes and dreams—stays behind in the boiling pot. It's sterile and dead in a good way.
So, one is nature's handshake, the other is a lab's handoff. Both clean, but in totally different ways.
