Food anthropologist turned water sommelier Michael Mascha provides an engaging discussion of premium waters—origins, taste profiles, market challenges, and where the premium water sector is headed. Plus, Reese Tisdale joins us for another Bluefield on Tap segment addressing Bluefield Research’s upcoming water market report.
In this session, you’ll learn about:
- How Michael came to be a water sommelier
- The origins of the premium water sector
- What “terroir” is and how it applies to water
- Why premium water was historically viewed as medicinal
- How water acquires its taste attributes
- Water composition factors: minerality; hardness; pH; carbonation
- How to pair water with food based on the composition factors
- The distribution challenges for premium waters
- Emerging markets for premium bottled water
- Michael’s thoughts on developing the premium water market
- Why private equity is paying attention to premium water
Resources and links mentioned in or relevant to this session include:
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The Water Values Podcast
Thanks to each of you for listening and spreading the word about The Water Values Podcast! Keep the emails coming and please rate and review The Water Values Podcast on iTunes and Stitcher if you haven’t done so already. And don’t forget to tell your friends about the podcast and whatever you do, don’t forget to join The Water Values mailing list!
