Fine Bottled Water - Atlanta, Georgia 2025

Key Concepts

Minerality +

Super Low <50mg/l
Low 50-250mg/l
Medium 250-800mg/l
High 800-1500mg/l
Very High >1500mg/l

Balance (carbonation) +

Still
Effervescent
Light
Medium
Bold

Orientation (pH) +

Acidic pH 5-6.7
Neutral pH 6.7-7.3
Hint of Sweet pH 7.3-7.8
Alkaline pH 7.8-10

Hardness +

Soft
0 - 17.1 mg/l

Slightly Hard
17.1 - 60mg/l

Moderately Hard
60 -120mg/l

Hard
120 -180mg/l

Very Hard
180mg/l & over

Virginality +

Superior 0 - 1mg/l
Very Good 1 - 4mg/l
Good 4 - 7mg/l
Acceptable 7 - 10 mg/l
Potable10 -50 mg/l

Added Carbonation +

Most artificially carbonated waters have 1 to 10g/l of carbon dioxide. Current carbonation techniques involve pressurizing carbon dioxide before adding it to the water — the pressure increases the amount of carbon dioxide that will dissolve.

Natural Carbonation +

Certain rare geological conditions can produce naturally carbonated water. The origin of the CO2 is either organic matter degradation, interaction with carbonates, metamorphic devolatilization, or magmatic degassing (volcanic activity).

Sources of Water

Spring +

More bottled waters claim springs as their origin than any other type of source. Spring waters vary widely in their mineral composition and TDS level, both of which are influenced by the geology of the local area. What all true, free-flowing springs have in common is that they're gravity-driven.

Artesian +

An artesian aquifer is under pressure. The aquifer is usually surrounded by impermeable rock. The pressure built up in an aquifer will push water to the surface and create a permanent fountain when an artesian aquifer is tapped.

Well +

Non-artesian wells need mechanical pumps to bring water from the aquifer to the surface.

Rain +

Recently, companies began bottling rainwater falling in remote, unpolluted parts of the world. Several of these waters come from Tasmania and Chile, where air pollution is exceptionally low.

Hardness +

About 20,000 years ago, the Earth was one-third covered by glaciers, the remains of which are now being tapped as a source for bottled water.

Iceberg +

An exciting new source for bottled water is melted ice from icebergs. Most icebergs in the North Atlantic Ocean come from the major glaciers of West Greenland.

Clouds +

We also have water from condensation bottled and sold. In Chile, fog forms on the shore and then moves inland in the form of cloud banks. The locals call it "camanchaca." Fog is basically tiny drops of water that are so light they don't yet fall as rain.

Deep Sea +

As they do today, icebergs near Greenland melted thousands of years ago, and the water produced was of a different temperature and salinity than the surrounding seawater. This difference kept the water separate from the surrounding water as it sank to the ocean floor. It now circles the Earth every several thousand years.

Condensation +

The production of drinking water from humidity is an innovative water extraction solution that tackles the growing problem of access to clean and safe drinking water in remote areas. Entrepreneurs have used the technology to bring us exotic waters from remote and pristine regions of the planet.

Curated +

Probably as old as winemaking itself is the idea of a cuvée. We can now also have water cuvées. Nevas from Germany is probably the first water cuvée, with two mineral waters blended and carbonated, in a stunning champagne bottle with a wire-cork presentation.

Latest Additions

Fine Water Summit Atlanta 2025

The Global Premium Water Conference, known as FineWaters SUMMIT and the Bottled Water TASTE & DESIGN AWARDS 2024, will be held in Atlanta, Georgia, on April 25-27. All events will take place at the Kimpton Sylvan Hotel in the Buckhead area, known as the “Beverly Hills of the South.”

REGISTRATION

The registration is $975 per person, including the conference, the water experience dinner on Friday 25th, and lunch and coffee break on the 26th.

REGISTER NOW

HOTEL RESERVATION

The conference Hotel is the Kimpton Sylvan Hotel, Atlanta, and we have secured 40 rooms available at a special rate of $229 plus tax, including breakfast. Please book early, as the rooms at this special rate will only be held until March 25th, 2025.

Group Rate (KXB) link to book the hotel Room

SUSTAINABILITY and COMMUNITY IMPACT

Under the overarching theme of "Sustainability and Community Impact," the FineWaters SUMMIT 2025 aims to address the issues at the forefront of any bottled water discussion.

During the one-and-a-half-day conference, attendees can expect enlightening presentations from prominent brands, distributors, water sommeliers, and environmental experts. The event will serve as a platform for networking and knowledge-sharing among industry leaders and water enthusiasts.

TASTE & DESIGN AWARDS 2025

Before the conference, the much-anticipated TASTE & DESIGN AWARDS 2025 will take place. A jury of 5 international water sommeliers will judge 100 waters worldwide, highlighting excellence in taste and design. Following the award ceremony, attendees will indulge in the renowned Water Experience Dinner, an immersive experience guided by international water sommeliers featuring up to 100 distinct water samples and food pairings.

SCHEDULE OF EVENTS

FRIDAY, April 25th

TASTE & DESIGN AWARD Judging
09:00 -12:00 | Jury judging of the waters before an audience and audience tasting afterward. Location: Hotel, Camellia Ballroom

AWARD Ceremony & FineWaters Experience
19:00 - 21:00 | Award Ceremony and Food & Water pairing dinner. Location: Hotel, The Betty Restaurant

SATURDAY, April 26th

Fine Water Summit Full Day
09:00 - 17:00 | Conference with lunch and coffee break. Location: BCC

Water & Cocktails Tasting
17:00 - 19:00 | Location: Hotel, Camellia Ballroom

SUNDAY, April 28th

Fine Water Summit ½ Day
09:00 - 12:00 | Conference. Location: Hotel, Camellia Ballroom

Fine Water Summit 2024

TASTE AWARDS 2024

Key Concepts

Minerality +

Super Low <50mg/l
Low 50-250mg/l
Medium 250-800mg/l
High 800-1500mg/l
Very High >1500mg/l

Balance (carbonation) +

Still
Effervescent
Light
Medium
Bold

Orientation (pH) +

Acidic pH 5-6.7
Neutral pH 6.7-7.3
Hint of Sweet pH 7.3-7.8
Alkaline pH 7.8-10

Hardness +

Soft
0 - 17.1 mg/l

Slightly Hard
17.1 - 60mg/l

Moderately Hard
60 -120mg/l

Hard
120 -180mg/l

Very Hard
180mg/l & over

Virginality +

Superior 0 - 1mg/l
Very Good 1 - 4mg/l
Good 4 - 7mg/l
Acceptable 7 - 10 mg/l
Potable10 -50 mg/l

Added Carbonation +

Most artificially carbonated waters have 1 to 10g/l of carbon dioxide. Current carbonation techniques involve pressurizing carbon dioxide before adding it to the water — the pressure increases the amount of carbon dioxide that will dissolve.

Natural Carbonation +

Certain rare geological conditions can produce naturally carbonated water. The origin of the CO2 is either organic matter degradation, interaction with carbonates, metamorphic devolatilization, or magmatic degassing (volcanic activity).

Sources of Water

Spring +

More bottled waters claim springs as their origin than any other type of source. Spring waters vary widely in their mineral composition and TDS level, both of which are influenced by the geology of the local area. What all true, free-flowing springs have in common is that they're gravity-driven.

Artesian +

An artesian aquifer is under pressure. The aquifer is usually surrounded by impermeable rock. The pressure built up in an aquifer will push water to the surface and create a permanent fountain when an artesian aquifer is tapped.

Well +

Non-artesian wells need mechanical pumps to bring water from the aquifer to the surface.

Rain +

Recently, companies began bottling rainwater falling in remote, unpolluted parts of the world. Several of these waters come from Tasmania and Chile, where air pollution is exceptionally low.

Hardness +

About 20,000 years ago, the Earth was one-third covered by glaciers, the remains of which are now being tapped as a source for bottled water.

Iceberg +

An exciting new source for bottled water is melted ice from icebergs. Most icebergs in the North Atlantic Ocean come from the major glaciers of West Greenland.

Clouds +

We also have water from condensation bottled and sold. In Chile, fog forms on the shore and then moves inland in the form of cloud banks. The locals call it "camanchaca." Fog is basically tiny drops of water that are so light they don't yet fall as rain.

Deep Sea +

As they do today, icebergs near Greenland melted thousands of years ago, and the water produced was of a different temperature and salinity than the surrounding seawater. This difference kept the water separate from the surrounding water as it sank to the ocean floor. It now circles the Earth every several thousand years.

Condensation +

The production of drinking water from humidity is an innovative water extraction solution that tackles the growing problem of access to clean and safe drinking water in remote areas. Entrepreneurs have used the technology to bring us exotic waters from remote and pristine regions of the planet.

Curated +

Probably as old as winemaking itself is the idea of a cuvée. We can now also have water cuvées. Nevas from Germany is probably the first water cuvée, with two mineral waters blended and carbonated, in a stunning champagne bottle with a wire-cork presentation.

Key Concepts

Minerality +

Balance (carbonation) +

Orientation (pH) +

Hardness +

Virginality +

Added Carbonation +

Natural Carbonation +

Sources of Water

Spring +

Artesian +

Well +

Rain +

Hardness +

Iceberg +

Clouds +

Deep Sea +

Condensation +

Curated +

Latest Additions

Fine Water Summit, 2025

REGISTRATION

HOTEL RESERVATION

SUSTAINABILITY and COMMUNITY IMPACT

TASTE & DESIGN AWARDS 2025

SCHEDULE OF EVENTS

Minerality +

Balance (carbonation) +

Orientation (pH) +

Hardness +

Virginality +

Added Carbonation +

Natural Carbonation +

Spring +

Artesian +

Well +

Rain +

Hardness +

Iceberg +

Clouds +

Deep Sea +

Condensation +

Curated +

Water is not Just Water

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