CHORQ

CHORQ is a British artesian spring water drawn from a chalk aquifer in Hampshire, where water is naturally filtered over an extended underground passage and bottled at source on a long-established organic estate. The spring is described as one of the sources feeding the River Test, a chalk stream with a long reputation in British angling history, particularly associated with the late-19th-century development of dry-fly fishing in the Test Valley.

In composition, CHORQ is presented as unusually mineral-rich for a British spring water, with a stated TDS of 454 mg/L. The profile is described in sensory terms rather than technical ones: a rounded, creamy mouthfeel, a crisp finish, and a slight sweetness, with the mineral load providing presence without turning overtly saline. Two expressions are offered—still and sparkling—positioned as small-batch bottlings rather than mass-market production.

The water sits within a working agricultural landscape managed by Murray Diplock, who operates the estate and cultivates watercress using the same spring-fed system. The site is identified as a local nature conservation area (SINC), and the spring is treated as both a practical resource and a protected feature of the property. In use, the water is framed as table-oriented—intended to sit alongside food and wine—without the need for performative claims beyond its origin, minerality, and consistency.