The old adage says you don’t miss the water until the well runs dry.

Way back in the fifth grade, I was tapped to portray Brigham Young in a school play and sing the song, “Cool, Clear Water.” Nobody from the Emmys was there to congratulate me on a performance that far exceeded the normal. It fell more into the category of “didn’t embarrass most of the family – the house doesn’t need to go on the market.”

I grew up in an era where drinking out of the garden hose was not only encouraged, it was expected. You could use the sun-warmed water in the line to rinse the salt off your mouth while waiting for the cool drink that was on its way. I still pick up the hose on occasion. Sometimes, nothing can beat it. On the same note, the number of times I have purchased bottled water you could count on one hand.

That leads me to my newest discovery and passion. It’s spring water — in particular, water from the Red Hill Spring in the Latham community. Back during the summer, I was headed up to Fort Mims and saw folks stopped at the spring filling jugs. That led me to contacting Leslie Smith to do a story on the spigot of free refreshment.

I didn’t have a container to put any water in that day, but when I finally made it back with some empty gallon jugs, my life changed. As I lifted the jug to my lips for a sample, I flashed back to Smith’s quote about the spring’s quality and lack of official scientific testing – “Nobody’s died from it yet.” From that first sip, I knew this was more than just tap water from an old hose. The assorted chemicals, minerals or whatever else in the ground that this spring flows through imparts a wondrous taste.

Water is described as odorless, colorless and tasteless. If it smells bad or has a funky shade, chances are it is not potable (or palatable for that fact). But water does have a taste. It’s kind of hard to discern at times. The first thing I noticed about this spring water was a slight sweet taste. It wasn’t astringent like some spring/mineral waters. This is bright and clean, but with a decided hint of sweetness, at least in my opinion.

During the summer, it was nice to come in from working in the yard and get a glass of cold spring water. Its refreshing powers seem to be greater than other liquids. As I thought about it, I realized this spring water did not just have to be for daytime enjoyment. It could also be used after dark to accompany adult beverages.

I remember hearing folks talk about combining hard liquors with creek water or spring water. Bourbon and branch water seemed so quaint, so backwoods, so unrefined. But it looks like your and my forefathers knew exactly what they were doing. Modern technology does not necessarily mean better.

City water is filtered, purified and sanitized. The efforts to make sure it is safe for the general public also strip away all the character. City water might be OK, but it doesn’t taste as good as the well water you used to get over the river and through the woods at grandmother’s house.

“Blessed are the pure of spirit. Nothing is any worse than a mixed drink.”

I figured the best way to introduce this lovely elixir to my favorite adult beverage was in the solid form. Ice cube trays were secured and the experiment began. With any experiment, you are supposed to enter it unbiased, so to not taint the results. But I actually thought the spring water ice wouldn’t make much of a difference. I can’t believe how wrong I was.

That same sweet note comes through as the ice cubes begin to melt. I can’t imagine how I managed before this spring water.

According to Smith, when ex-patriots return to the area, many leave with a car trunk full of jugs filled with spring water. I now know why.

My next experiment will involve a certain single malt whisky distilled in Kirkwall in the Orkney Islands.

William Moore is the Senior Editor at Gulf Coast Newspapers. He can be reached at wmoore@gulfcoastnewspapers.com