CleverRoot

3 2 | t h e c l e v e r r o o t 3 2 | t h e c l e v e r r o o t BOTTLED BEVERAGES 3 2 | t h e c l e v e r r o o t PEOPLE SAY IT ALL THE TIME: "Water is water." But that couldn't be further from the truth. Many global foods come labeled with a Protected Designation of Origin, wine has its terroir and AVAs, and natural spring waters reflect their precise individual source. We often overlook that the water we drink expresses the residual fingerprint of where it came from. Natural spring water from Australia is vastly different than wa- ter from Chile or North Dakota, for example. Hydrogeo- logic processes ensure that pure waters consumed or bottled at their source retain the specifics of the rock, sand, limestone, lava, and anything else that water fil- ters through, picking up minerals and trace elements on a journey to the surface that sometimes takes hundreds of years. When it comes to using water in wine and food pairings at restaurants or even at home, your choice is important. A flawed water can impact a dining experi- ence, ruin a cup of tea, or sabotage baked goods and cocktails. Many tap waters contain residual chlorine— used to kill bacteria in the municipal pipes that carry water to your faucet—but naturally occurring waters have their own distinct taste, palate weight, and viscos- ity. Here are ten widely available, unprocessed waters from around the globe that are sourced from natural springs and aquifers. Note: Bottled water is a regulated food product adhering to U.S. Food and Drug Adminis- tration (FDA) guidelines. TEN BOTTLED WATER PICKS THAT PROVE TIME AND TERRITORY AFFECT TASTE AQUA Carpatica: This naturally sparkling, nitrate-free mineral water hails from the Carpathian Mountains in Romania and is sourced from the meta- morphic rocks that surround the Paˇ ltinis˛ aquifer. The mouthfeel offers a fine balance between weightiness and softness: unadul- terated, simple, and clean with a slight min- erality on the finish. Gerolsteiner Mineral Water: This brand takes its name from the German town of Gerolstein, where the naturally carbonated mineral water is sourced from a volcanic crater lake. Founded in 1888 and sold in the U.S. since 1890, Gerolsteiner has medium-level carbon- ation that fills the pal- ate with semi-aggres- sive bubbles, leading to a noticeable thread of minerality and a hint of herbaceousness and sweetness. Icelandic Glacial Water: Drawn from the naturally replenish- ing Ölfus Spring found deep underground in Iceland, aptly named Icelandic Glacial also has a medium-level carbonation that allows more of its flavor to come through. There's a certain brightness to this water, as well as a sweet herbaceousness with subtle sodium. San Benedetto Frizzante: This spar- kling water originates from snowmelt in the northern Italian Alps which then flows down the mountain slopes to a vast plain. It pres- ents mild bubbles with a softness and viscos- ity and is fairly light in the mouth: clean and pleasing with mineral- ity and delicate floral notes. TEN Spring Water: Sourced from natural springs in the Ap- palachian Mountains, TEN sees electrolytes added to increase the pH levels referenced by its name. While there's an understated smoothness to its texture, the high pH registers in the mid- and back palate with a very slight visceral twinge in the sides and roof of the mouth. by Michael Cervin Straight From the Source

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