Eve to Adam

To first understand what we are working with, I have selected a variety of still and sparkling waters.

When people generally 'taste' water, especially wine specialists, they always tend to look for immediate 'taste' experiences. You'll often hear 'chalky' or 'minerally' used to describe a water. 

This, however, overlooks the subtle and fundamental aspects of water tasting.

Tasting a water in isolation of any other is rather like Adam seeing Eve and determining that there could be no woman more beautiful on Earth. Of course, had he sat through an afternoon of MTV, he would have probably set his sights a little higher.

Once a number of waters are tasted alongside one another, it becomes apparent that there are differentiation factors that should bear relevance to the appreciation of character. These differences are qualities that should be considered in addition to 'taste'.

There is the 'freshness' of the water - how cool is it when the water first hits the tip of your tongue. Is it fairly dull, like tap water, or does it possess a natural 'cooling' sensation that give an immediate sense of refreshment. In addition to this, there is the element of how 'fresh' the water feels when on the palate and when it is swallowed. 

Other considerations are the structure, lightness and softeness of the water. When carefully considered and scored, it becomes quite apparent that there is a great variety in the constitution and 'taste' sensations offered by different waters.