Good news for people who religiously drink at least 2.5 liters of water a day: There is a dream job out there for you hydrophiles!
Some people do not even recognize water as a cooking ingredient, even though it is essential in many culinary processes, from blanching and cooking to soaking, fermentation and brewing.
The tide is changing, as Gilles Belles, BE WTR's water ambassador, notes, "Today, anyone working in a Michelin-starred or high-end restaurant understands that every ingredient plays a role, including water." Indeed, the mineral content in hard water influences the texture, appearance, and taste of food, while the acidity of water can affect starch gelatinization and protein denaturation.
In the grand scheme of fine dining, water is It's the silent stagehand, resetting the palate for the next act. As you move from a delicate fish to a robust red meat or transition from a crisp white wine to a bold Bordeaux. Water washes away lingering flavors, ensuring each new taste is a fresh discovery.
In a lab full of water filtration experts, AQTiV+, a revolutionary water product was designed for high-end gastronomy. With a handblown carafe from the renowned La Rochère, paired with a Swiss resonator, this activated water makes the water molecules "dance," resulting in a smooth, velvety texture that heightens the flavors of both food and wine. AQTiV+ elevates the gastronomic experience, as demonstrated when it was used as a palate cleanser by the juries at the Bocuse d'Or in Trondheim. On another level, chefs, bakers, pâtissiers, and chocolatiers are experimenting with BE WTR AQTiV+, a breakthrough innovation.
Just as a sommelier guides a journey through a vineyard, a water menu invites you to explore the world's most pristine springs. Far from a simple list of hydration options, these curated menus mirror their vinicultural counterparts, detailing a water's country of origin, level of carbonation, and, most crucially, its terroir.
The true soul of each water lies in its mineral content, or Total Dissolved Solids (TDS). Much like a fine wine, this mineral signature dictates the water's unique flavor profile— from subtly sweet to distinctly salty, from a light, velvety mouthfeel to a rich, heavy body. Some menus enrich this experience with a poetic narrative, a glimpse into the water's source, or thoughtful pairing suggestions to complement the cuisine. After introducing a water menu, the Ray’s and Stark Bar in Los Angeles saw its water sales quintuple.
Interestingly, fine water is an industry that spans the globe. The premium water market is experiencing robust growth. It was valued at approximately USD 30.51 billion in 2025 and is projected to reach USD 45.16 billion by 2030. And the expert of water is called a water sommelier (yes, it is a thing!)
Water sommeliers are trained in programs around the world, like the Associazione Degustatori Acque Minerali in Italy, the Doemens Academy in Germany and Japan's Aqua Sommelier Association. In the US the Fine Water Academy has seen a steady increase in attendance of approximately 10% to 12% per year since its founding in 2018, with a notable spike in 2020.
In the hands of a water sommelier, the simple act of hydration becomes an art form. With a discerning palate, they might pair a light, seared scallop with the clean, low-mineral water from a Norwegian spring. For a richer, more robust dish, they would reach for a high-TDS water from the Italian Alps, its bold, structured character standing in perfect harmony with the meal. This thoughtful, sensory experience elevates the table, showcasing a restaurant’s profound commitment to the intricacy of gastronomy.
Becoming a water sommelier is a serious commitment. Barrak-Barber and Ashley Epperson, owners of Salacious Drinks, began their journey as a hobbyists, traveling and collecting unique bottled waters around the world. When hobby becomes a career path, Barrak-Barber and Epperson went through rigorous training at Doemens Academy and Fine Water Academy, which costed thousands of dollars. The intensive programs demand 10 to 12 hours of study and preparation daily, as Barrak-Barber recalls, "a lot of tears preparing for the final exams. It was way more intense than I thought."
At the zenith of this luxurious wave flows the phenomenon of opulent water bottles, these vessels demonstrate excellent artistry and glass-making techniques.
Consider the illustrious Acqua di Cristallo Tributo a Modigliani: a single vessel auctioned for an astonishing $60,000. Though its waters hail from enchanted springs of Fiji and France, the price glimmers with the sparkle of its container — 24-carat gold encrusted with diamonds, a masterpiece by Fernando Altamirano, whose signature also graces the realm of the world’s priciest Cognac bottles.
The Beverly Hills 9OH2O Diamond Edition, commanding $100,000 for its white gold cap, jeweled lavishly with over 600 white and 250 black diamonds, while the water within is celebrated for its crisp clarity and balanced alkalinity.
From the depths of Hawaiian seas, Kona Nigari emerges, desalinated and revered at $400 a bottle. Farther north, Svalbarði Polar Iceberg Water conjures the chill purity of Norway’s frozen fjords, its price exceeding $100 for each precious sip.
Dubai, ever a stage for grand spectacle, has presented luxury water bottles shaped like the Burj Khalifa, designed by Tayseer Hadi, whose goal was to make a water that represent Dubai. Standing at half a meter tall, the Burj Khalifa bottle is crafted from K9 crystal, platinum, and sparkling diamonds, these 750ml flacons are bathed in ethereal blue light, a radiant tribute unveiled alongside Expo Dubai 2020.
Such extravagant prices reflect the luxury market's obsession with transforming the ordinary into the extraordinary. The allure lies not just in the water, but the meticulously crafted vessels make luxury water a collectible art. Renowned designers, jewelers, and artists collaborate on limited editions that captivate the eye and elevate status. This trend also thrives on storytelling and branding. The combination of geological rarity, aesthetic design, and aspirational branding has created a profitable niche in the global beverage market.
Here is a healthier drinking game for you and your friends: Drink water from different brands blindfolded and try to guess which brand. Let's see if your palate is as refined as you thought!
