Hey Y'all,
Imagine sitting in a fine-dining room where guests swirl water in wine glasses, hold it to the light, and take slow, deliberate sips while murmuring tasting notes like “pine needles,” “volcanic ash,” and “cotton candy.” Sounds like satire, right?
That’s exactly what The Times recently explored in their fascinating article about the rise of water sommeliers—a group of trained professionals treating water with the same reverence as wine. The story centers on a tasting of 107 watersjudged by a panel of experts (myself included!), each one poured into elegant glasses, sniffed, sipped, swished, and scored on a scale of 90–100. These weren’t your average tap waters—some hailed from ancient glaciers, remote aquifers, or mineral-rich springs with terroir as complex as Burgundy.
This wasn’t parody. It was passion.
Breaking Down the Article: The New Age of Fine Waters
The article highlighted the meticulous efforts behind a formal water tasting hosted in New York, where several sommeliers (yes, that includes me!) blind-tasted waters from around the world. These ranged from:
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BERG Water (Iceland) – Sourced from melting 15,000-year-old glacial ice. Tasted clean, soft, and slightly sweet. Price: $95.
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Tau (New Zealand) – Pulled from deep beneath the Earth’s surface, with a long underground journey filtering it naturally.
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VEEN (Finland) – A minimalist glass bottle and an almost imperceptibly soft mouthfeel made it a standout for elegance.
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ROI (Slovenia) – A rich mineral bomb. High TDS, bold in the mouth—perfect for food pairings.
Some waters were crisp and refreshing; others were creamy, salty, or even bitter. All were unique. This wasn’t “just water”—it was nature bottled with character.
Comment Section Concerns — Let’s Talk About It
As always, the comment section of the article lit up. And rightfully so. Let’s tackle some of the most common critiques:
“Water doesn’t have a taste. This is ridiculous.”
Actually, water does have taste—just not in the same way as sweet or sour. What you’re tasting is minerality. The amount of calcium, magnesium, sodium, potassium, silica, and bicarbonate all contribute to mouthfeel, aftertaste, and even pH balance. It's subtle, yes. But so is the difference between different kinds of olive oils or dark chocolates. Once you train your palate, you can never “un-taste” the difference.
“Why pay for bottled water when tap is free?”
Valid question—and the answer is context. We support hydration in all its forms. But comparing NYC tap to something like Three Bays from Australia or 22 Artesian from Spain is like comparing box wine to a single-estate Cabernet. Fine water isn’t about thirst—it’s about taste, ritual, and origin. Just like coffee, tea, or craft beer.
“What about the carbon footprint? Aren’t we shipping rocks around the globe?”
This is a big one—and it deserves transparency. At Salacious Drinks, we work with brands who practice responsible stewardship of their sources. Many of these brands use carbon-neutral shipping, recyclable glass, and even local bottling where possible. And let's be real—nobody bats an eye at wine, wagyu beef, or avocados being flown around the world. Water deserves the same consideration—not shame.
Try It Yourself: A Water Tasting at Home
Inspired? You can do this too. With just a few bottles and a curious palate, you can recreate a tasting moment right at your kitchen table.
How to Set It Up:
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Choose 3-4 Waters from SalaciousDrinks.com
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Try different regions (Italy, Spain, Australia)
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Vary the TDS (total dissolved solids)
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Mix still and sparkling
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Serve in Wine Glasses
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Let the water breathe just a little.
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Try it at room temp and cold.
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Taste & Talk
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Use terms like: crisp, creamy, flat, salty, metallic, silky
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Pair with light bites: almonds, fruit, crackers, goat cheese
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Compare Notes
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Which was the softest?
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Which had a lingering finish?
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Which felt “luxurious”?
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From Judgment to Joy
What I loved most about being a judge in the article’s tasting wasn’t the prestige—it was the play. The chance to sit in a room and realize that water is so much more than hydration. It’s geology, it’s storytelling, and above all, it’s pleasure. That’s what we’re all about at Salacious Drinks.
So next time someone scoffs, “It’s just water,” invite them over. Pour them a glass of Vichy Catalan. Watch their eyes go wide. Then you’ll know: you’ve opened a new door.
Until then, keep sipping,
Ready to Sip Something Special?
Build your own tasting flight from our curated collection at www.SalaciousDrinks.com. Sparkling or still, soft or mineral-rich—each bottle tells a story.