Manning's School alum, Gary Brown, had an idea to create a mineral water that would rival the Catherine's Peak and Wata products. After receiving a chemical engineering degree from the University of Technology, Brown founded BIG spring water, a new mineral-water product that he says has the "smoothest" feel compared to other water products.

Pinch and save

After critics and testers tasted the natural water and realised its potential, Brown began to receive offers. Most recently, he partnered with Virginia Dare fruit extracts which has grape, fruit punch, and pineapple flavours. The mixed drinks create a flavourful blend that Brown believes will be a hit due to the combination's ability to 'stretch.'

"In these times, you have to pinch and save in every way possible," Brown said. "It's more efficient to have products that can go a long way."

The concoction calls for one part fruit extract and two-and-a-half parts BIG spring water in order to formulate a perfect combination of the all-natural drink, according to Brown. He said BIG spring water does not utilise reverse osmosis during its creation - a process he says often leaves water with a flat taste because it is stripped of essential minerals.