b’ui

Nestled in the heart of Tehuacán, Puebla, the water springs forth from nature's own reservoirs. A legacy dating back to 1519, when Aztec emperors revered its restorative properties, this water is a testament to time-honored purity. Originating from the glacial melts atop the majestic Citlaltepetl Volcano, known as Pico de Orizaba, Mexico's highest peak, it embarks on a remarkable subterranean odyssey, coursing through 25 miles of underground passages over several months. Along this journey, it absorbs a bounty of minerals - magnesium, calcium, silica, and sodium - bestowing upon it a uniquely rich minerality, culminating in a taste that's as storied as its origins.    

                      
Founded in 2009 by Estefanía Sidaoui, b’ui means ‘to live’ in the native Otomí language where the natural spring is located.
In the 1920’s ‘Agua de Tehuacán’ was introduced to Mexico City and the world through soft drink manufacturers. With its positioning as an inexpensive ‘soda’, there was an opening in the market for a premium natural water product. 

With this in mind, Estefanía began working on her thesis and partnered with Chef Enrique Olvera as an advisor to create b’ui. With its elegant design, robust portfolio including still and sparkling versions, and the ability to enhance the food and spirits it’s paired with, b’ui has been adopted by Chef Olvera’s renowned restaurant, Pujol, amongst other high-end restaurants and hotels in Mexico and the U.S.

Crafted with care, the premium water embodies a commitment to harmony, sustainability, and responsibility. Each sip tells a story of our dedication to using locally sourced, recyclable materials, ensuring every moment of enjoyment leaves a positive mark on the world.