Fine Bottled Water - Guangzhou, China 2017

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

The 5th Summit in Guangzhou had as an overarching theme the focus on the Premiumization of the category. We see a general trend in the beverage, food and hospitality industry of bridging of luxury and mass market consumption gap. Making the “good” better and the “greater” more accessible thereby giving consumers a taste of premium choices. Presentations by international experts focused on the current global status of Premiumization as well as the trend in China. Topics discussed included: Global portfolio distribution concepts, Water menu solutions for the hospitality industry, bottled water etiquette and workshops with water sommeliers. The Summit will be followed by the FineWaters International Tasting & Design Competition at the WaterExpo 2017.

Speakers & Presentations

June 14th

Jan Bender, Iskilde - Denmark
Premiumization - challenges and opportunities for the Fine Water Category

Peter Svenningsen, Chocolatier - Denmark
Water for Chocolate, Premium Water as Ingredient (Chocolate Tasting)

Martin Riese – Water Sommelier - USA
Now you have a Water Menu: selling premium water in a restaurant

Michael Mascha – FineWaters - USA
Fine Water Global Portfolio Strategy Proposal

Panel Discussion (Steve Rowe): Premiumization

Gotz Graeber - Water Sommelier - China
Premiumization of water in China – personal experience

Haneul Kim Water - Sommelier - South Korea
Fine Water in Korea – adoption and go-to-market strategies

Jason Kuok - Water Sommelier - Macau
Water Portfolio distribution and Water Menus in Macau and Hong Kong

Marielena Acevedo – Jaguar Connections - Guatemala
Waters of the World, Portfolio Distribution Concept, Pilot, New York 2017

Brett Spitalny – AquaMaestro - USA
Fine Water Society Store Concept

Panel Discussion (Steve Rowe)
Portfolio Distribution Strategies

June 15th

Gotz Graeber - Water sommelier certification in Germany

Haneul Kim - Water sommelier certification in Korea

Rita Palandrani - Water sommelier certification in Italy

John Zhu - Water sommelier certification in China

Jan Bender, Iskilde - Denmark
Water Sommeliers - lessons from the wine world

Panel Discussion (Jan Bender)
Fine Waters Society Sommeliers.
Mascha, Riese, Graeber, Kuok, Haneul, Zhu, Palandrani …..
Forming the Fine Waters Society Sommeliers.

Brand presentations:

Cape Caroo

Primal

2 x 10 minutes brand story and go-to-market strategy presentations
Panel discussion and feedback from distribution and brand experts Rowe, Spitalny and Acevedo

Event Images