| What is it? | Distilled water is water that has been distilled to remove impurities like minerals and salts. |
| INCI | Aqua |
| Appearance | Funnily enough, it looks just like water 😝 |
| Usage rate | Up to 100% |
| Texture | It feels just like water |
| Scent | Nothing |
| Absorbency Speed | Fast |
| Approximate Melting Point | 0°C (32°F) |
| pH | ~5.8 (read this to learn more) |
| Solubility | Water |
| Why do we use it in recipes? | We use distilled water in our formulations because it removes the variable of whatever might be in tap or mineral water. Learn more here. |
| Do you need it? | Yes |
| Strengths | Inexpensive, easily available, low-variable water. |
| Weaknesses | It doesn’t come out of your tap? |
| Alternatives & Substitutions | De-ionized water is a good alternative, and tap water will likely work in a pinch assuming your tap water is clean and not extremely mineral heavy. You can learn about other alternatives here.
If you’d like to fancy up a recipe you can swap some of the water for other watery-type ingredients like aloe vera juice, witch hazel distillate, or hydrosols. |
| How to Work with It | Use as the recipe directs—it’s an extremely flexible ingredient! |
| Storage & Shelf Life | Stored somewhere cool, dark, and dry, distilled water should last indefinitely. |
| Tips, Tricks, and Quirks | Distilled water is not sterile—it simply lacks the minerals and salts that can be found in tap water or mineral water. |
| Recommended starter amount | 4L (1 gallon) |
| Where to Buy it | I recommend buying it from your local grocery store; you’ll be buying it roughly 4L/1 gallon at a time (at least) and you don’t want to pay to ship that! |
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