A restaurant in the English county of Cheshire has launched a water menu, as have a number of US establishments. Is it really possible, though, to tell one terroir from another?
Tbf mineral water/spring water has a taste and feel to it, and that is dependant on the minerals. For instance Fiji water tastes/feels like that due to the silica content. “Purified water” in the states usually contains sodium bicarbonate (baking soda) and calcium chloride “for taste” they say, I personally think baking soda tastes bad.
But hell no I wouldn’t pay $19 a bottle, my go to is sourced from a local spring and is great, for $4 for 35, that’s like 11c a bottle lmao.
Tbf mineral water/spring water has a taste and feel to it, and that is dependant on the minerals. For instance Fiji water tastes/feels like that due to the silica content. “Purified water” in the states usually contains sodium bicarbonate (baking soda) and calcium chloride “for taste” they say, I personally think baking soda tastes bad.
But hell no I wouldn’t pay $19 a bottle, my go to is sourced from a local spring and is great, for $4 for 35, that’s like 11c a bottle lmao.