The New York Times recently turned heads with a deep dive into this burgeoning world, revealing that some of the wealthiest among us are now swapping their wine glasses for water goblets, discerning subtle notes and mineral complexities in various bottled waters that can fetch hundreds of dollars a bottle.
A Times writer attended a recent “fine water competition” in Atlanta, where a panel of six “water sommeliers” (yes, that’s a real thing now) blind taste-tested a staggering 107 different mineral waters from across the globe. Apparently, much like wine, the flavor of water is said to vary distinctly based on its origin and mineral composition.
Among the exotic entries and winners? Think “melted snow filtered through Peruvian volcanic rock” and even a truly unique contender: mist gathered from a pine forest in Tasmania. Just picture that for a second.
While the concept of “fine water” isn’t entirely new (Atlanta has hosted this competition nine times!), it’s definitely gaining traction. The Times suggests this trend is fueled, in part, by a societal shift towards less alcohol consumption. It’s even sparking a rise in water sommelier programs, and some enthusiasts are literally converting their prized wine cellars into . . . water cellars.
As the founder of Fine Waters, a group organizing these competitions, put it: “If you pay attention, the world opens up to you. If you think water’s just water, you are missing out.”
So, next time you grab a glass from the tap, remember: you might be missing out on a multi-hundred dollar bottle of melted snow or pine forest mist.