Water Tasting Competition | Stockholm 2019

TASTE & DESIGN AWARDS, Stockholm, Sweden, April 23/24, 2019

The FineWaters International Water Tasting Competition TASTE & DESIGN AWARDS 2019 will be held in Stockholm, Sweden in April 23/24, 2019. Like wine water deserves attention and the FineWaters International Water Tasting Competition will be conducted with a 5 judge panel of professional and experienced international water sommeliers and experts. Water is not just water. It has terroir, comes from a real place and has character.

Waters Qualified to Participate

Only natural unprocessed waters as defined by the Fine Water Society, are eligible. Participating brands need to be approved by the Fine Water Society.

Entry fee

There is no entry fee for current members of the Fine Water Society. The fee for non-members is $ 900 per brand for 3 categories (still/sparkling/design).

Registration and Shipping

We will announce the registration and shipping instructions in November.

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  • History of Bottled Water
Over the past two decades, bottled water has become the fastest-growing drinks market in the world. The global market was valued at $157bn in 2013 and is expected to reach $280bn by 2020.
Water is turning into wine. The same culture that surrounds the production and consumption of wine is emerging around water. Water competitions akin to wine competitions are now held.
NY Times Science
Earth is old. The sun is old. But do you know what may be even older than both? Water.
Salt Science
Washington Post declares that unknown to many shoppers urged to buy foods that are “low sodium” and “low salt,” this longstanding warning has come under assault by scientists who say that typical American salt consumption is without risk.

History Bottled Water
Ours is the blue planet, and the hallmark of life on Earth is water. But where did this colorless, odorless liquid first come from? Recent discoveries in astrophysics suggest that water is not native to Earth.
History Bottled Water
This website appeared first in 2004 and the concept of considering water at the same level as wine and food as a natural product was still new and foreign to many.