I recently observed an intense 90-minute session where six dedicated tasters evaluated 107 different mineral water varieties.
Each sample was concealed under a cloth bag, poured carefully into wine glasses for assessment. The judges swirled the water, reflecting thoughtfully as they scored each between 90 and 100 using a scoring system inspired by wine critic Robert Parker. They discarded the excess into buckets nearby and humorously noted their growing need for a restroom break.
While comparing this to watching paint dry might seem fitting, the subtle distinctions in fine water become apparent with enough attention—much like a Magic Eye puzzle revealing a hidden image.
The term 'fine water,' favored by its passionate followers, distinguishes these products from everyday bottled water. Unlike standard plastic bottles found in car holders, fine water is akin to the difference between a prestigious Château d’Yquem wine and a sports drink like Gatorade. Its flavor profile reflects the unique minerals absorbed from its natural source, making each brand a distinct expression of its origin. Enthusiasts tend to avoid mass-market brands, especially those owned by large corporations, preferring waters with compelling stories and provenance.
At the recent April event in Atlanta—part of the ninth annual Fine Waters taste and design awards—winners included snowmelt filtered through volcanic rock in Peru, deep-sea water harvested 80 miles off South Korea’s coast, water collected from nets in a misty Tasmanian pine forest, and a Texas-based water infused with lithium named Crazy Water.
Much like the third wave movements in coffee and craft beer, natural water is experiencing a renaissance, especially among Generation Z consumers who prefer alcohol-free beverages and have developed a taste for sparkling seltzers like LaCroix. Additionally, the wellness community, increasingly wary of municipal tap water and purified water sold in plastic containers, is also embracing these artisanal options.
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