Inside the very real (and very complicated) world of luxury water collectors.
hosted by the Water Sommelier Union. I wanted to speak to someone like Barrak-Barber, who was focused on individual tastings and water education, as opposed to her peers who may focus more on developing water menus at expensive restaurants or judging water competitions.
“I think water has the original terroir, because ‘terroir’ means ‘of the earth’ and water really comes from the earth.” If this is all sounding very serious and, dare I say, pretentious, I don’t blame you. It’s water, after all. But for these water devotees, the drink is more than a means to hydration. It’s an art form, a tapestry of taste, texture, and sensation. After speaking with three water professionals , I started to get a sense of the draw fine water could have.
Over the course of my tasting, the waters were described as bright, wide, round, high in silica, surprisingly acidic, and high in magnesium. Some of these descriptors made sense, and others, even after an explanation, seemed nonsensical., which touts itself as the most popular carbonated water in Spain. The aquifers are filled with rainwater that fell 10,000 years ago, and the water from its springs have been lauded for their health benefits for centuries.
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