Distillation is the old-school method, like grandma’s secret soup recipe. You boil water until it turns into steam, then collect that steam as it cools back into liquid. It’s literally water evaporation on a science-fair budget.
Why does that work? Because most impurities—like minerals, bacteria, and that weird metallic taste—are left behind in the boiling pot. They don’t vaporize with the water. Poof! They’re gone.
But here’s the funny part: distillation is a bit of a slowcoach. It takes energy and time to boil that kettle. And it’s not perfect—some organic compounds with lower boiling points can hitch a ride with the steam.
So, distilled water is pure, but it’s a lazy purifier: it only removes what doesn’t vaporize. It still might leave behind a few sneaky chemicals that boil at lower temperatures.
