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Originally Posted by Da Klugs
Aged distilled?
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Indeed my good Watson. Amatures of water purification often ignore the subtle molecular changes that occur during slow ageing of purified water. Freshly distilled and purified water has 4 hydrogen bonds per molecule. During extended peaceful rest, the number of hydrogen bonds per molecule slowly changes, and ultimately reaches √16 .... I'm sure even an amature water afficianado such as yourself you can appreciate the impact of this change on the quality.
Oh ... and if anybody is interested ... I have mangums of 1961 Chateau la Tour de Morans that I can sell for a VERY resonable price ... $1575 + shipping. Looking at the recent prices that this fine aqueous treat have been achieving at Christies, you can see that this is a substantial discount from retail.