One of the qualities that makes FIJI Water so special is its high silica content. FIJI Water starts as rain and is filtered through volcanic rock, which is rich in silica, for over a hundred years until it reaches the aquifer. FIJI Water's incomparable taste, the soft mouth feel and silky texture, is a result of its unique mineral profile, with high silica and low calcium and magnesium content. (While calcium and magnesium are important to our diet, high levels in water can make it taste hard and unpleasant.)