As a general rule, good tasting water makes good tasting beer. The biggest offenders in off flavors from water are Chlorine and Chloramine, commonly found in tap water. Spring water wouldn't have that so that's a BIG plus! If you're into water chemistry for specific styles then you would want to send it off for an analysis of the mineral content, but there are also a good many brewers who don't focus too heavily on this. One thing I would do is check the pH of it and adjust as necessary. Spring water, depending on where you are, can be fairly alkaline. A little lactic acid or phosphoric acid addition is easy enough to calculate to get your mash pH in the 5.2 - 5.4 range.
This is a great find! I'm jealous...Haha! Cheers, bro.