Issue #244 Can Tasting Water Be Serious Business?

Hey Y'all,

When The New York Times published their piece, “I Watched Six People Taste 107 Bottled Waters,” it sent a ripple across the bottled water world. For those of us who’ve been building the fine water movement, it was a thrilling moment. But as one of the jurors at the tasting event featured in the article and someone whose water box was literally spotlighted, I have a few things to say from behind the scenes.

The fact that The New York Times gave nearly 2,000 words to natural mineral water, and not just a how-to guide on staying hydrated, but a full dive into the nuance, tasting culture, and global reach of fine water? That’s a big deal.

The event they covered—the 9th Fine Water Tasting and Design Awards wasn’t just a gimmick. It brought together some of the most respected water sommeliers and brands from around the world: from volcanic-filtered meltwater in Peru to lithium-rich Crazy Water in Texas. These are not your gas-station grab-and-go bottles. These are terroir-driven, geologically unique, microbiologically safe expressions of nature’s complexity.

The best part? The article told the story of how fine water isn’t just about taste. It’s about origin. It’s about mineral content. It’s about knowing what’s in your bottle, just like we’ve started to care about where our coffee beans are grown or how our wine grapes are crushed.

Let’s get into it: what the article got right, what the public still misunderstands, and what the water world wishes you'd really ask before calling us “pretentious.”

 I Was One of Those “Serious People”

Yes, I sat on the jury panel at the 9th annual Fine Water Tasting and Design Awards in Atlanta. And yes, I swirled, sipped, and scored over a hundred waters using a refined palate built over years of study and tasting. I’m a certified water sommelier, and I don’t take this role lightly.

Each water tells a story of earth and time. My job is to listen—and translate that for others. We judged based on aroma, mouthfeel, aftertaste, and mineral balance. And let me tell you, when you try water that has filtered for centuries through volcanic rock or is collected gently from mist in Tasmania, you realize just how alive and varied this element truly is.

 But This Isn’t Just About Taste—It’s About Truth

Some readers were quick to dismiss the NYT piece with jokes about paying $30 for “bougie water” or asking why bottled water is being glamorized at all when so many people lack access to clean drinking water.

Let’s address that head-on.

First, no one at the table is advocating against public water. In fact, most fine water sommeliers are huge supporters of better infrastructure, safer municipal systems, and equitable access globally. But just like you can support local food AND enjoy imported wine, it’s not a binary.

Second, no, bottled water is not “stealing” water from communities.

This narrative gets repeated without looking at the facts. Every brand represented at these awards sources its water sustainably and responsibly. These are not mega-corporations pumping municipal wells dry. They are often family-owned businesses, built on protecting natural springs and aquifers.

Fine water producers are stewards of their sources. Many protect surrounding land, monitor withdrawal rates, and often use less than 1% of their available source flow. That’s less than golf courses. Less than agriculture. Less than that giant almond milk latte you had this morning.

We don’t “take” water. We share it with reverence and responsibility.

 But What About the Carbon Footprint?

Shipping water has a footprint, absolutely. But let’s put it in perspective.

🌱 A bottle of wine from Italy? That’s glass, cork, label, and often far longer shipping distances. It’s also heavier.
🍣 Your sushi date last week? That tuna might’ve flown in from Japan overnight.
💄 Cosmetics, coffee beans, luxury cheese, boxed water, sparkling cider— they all carry a carbon load.

If we’re going to talk sustainability, let’s talk it across the board. Not single out bottled water just because it’s visibly clear. Transparency is not a flaw, it’s an invitation to understand what you’re consuming.

Fine water brands are investing in lighter glass, local distribution, carbon offsets, and alternative packaging like aluminum and boxed casks. Many are already carbon neutral or working toward it.

The real question should be: “Is the value of what I’m consuming worth the footprint?”

When you’re drinking 2,000-year-old naturally sparkling water with 23 minerals from a protected Australian aquifer (hello, Three Bays), the answer is yes.

 And Let’s Be Real—What Are You Drinking Right Now?

Dasani? That’s purified tap water sold in plastic. It has a footprint too—but no mineral benefit, no story, no terroir. Just branding.

Fine water, by contrast, offers something no filter can: origin, mineral health, and taste. These aren’t lifestyle accessories. These are natural treasures bottled for appreciation, not mass consumption.

And let’s not forget—fine water is also being adopted by the sober-curious movement, those who can’t or don’t drink alcohol (like me), and Gen Zers redefining what a “drink experience” looks like.

So What’s the Takeaway?

If you left the article giggling at people “tasting water,” that’s okay. It’s a new world for many. But I hope your curiosity takes you a little deeper.

Try a high magnesium water if you suffer from muscle fatigue. Try a naturally sparkling one with your favorite meal. Notice the way a spring water feels creamier or more textured than that filtered plastic stuff from the corner store.

Water is the most essential thing we put in our body.

So why not make it an experience worth savoring?

And by the way, if you’re curious…

The Beardy’s Tasting Box mentioned in the article? It’s available exclusively at SalaciousDrinks.com. It’s a perfect introduction to the world of fine water—with selections from ancient springs, volcanic aquifers, and more.

Come taste what all the “serious people” are sipping.