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 formulations? | 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! |