Distilled water is the grandma of pure waters. You boil the heck out of it, catch the steam, and let it cool into a clean liquid. The minerals, bacteria, and other stuff stay behind in the pot.
It’s like making a perfect cup of tea, but instead of keeping the flavour, you ditch everything except the pure water vapour. Distillation is ancient—people have been doing it for centuries. It’s reliable, simple, and feels a bit like a science fair project.
But here’s the catch:
Distillation takes energy—lots of it. Boiling water for a long time isn’t exactly eco-chill. Plus, it can strip out good minerals along with the bad, leaving water that tastes a little flat.
