Although the virtues and health benefits of natural mineral waters have long been recognised, their taste has often been unfairly overlooked as being of secondary interest.
However, the flavour, density, and the fizz of the bubbles, in the case of a sparkling water, bear the hallmarks of a water’s origins and the stamp of each individual spring. All Nestlé Waters natural mineral waters reflect the taste of their terroir, a terroir which must be preserved so that the water remains untainted for future generations.
That is why Nestlé Waters has launched a quest to redefine the taste of water.
A group of experts including internationally renowned sommeliers and the tea master Yu Hui Tseng, the only woman among the top ten world-class experts working in this field, set off on a mission to reveal and distil its taste. With the involvement of Nestlé Waters expert (sensory analysis, hydro geologist ...), this tasting team, comprising the most refined palates, captured the flavours and nuances of each water (140 waters from all over the world have been tasted !), identifying their peculiarities and defining salty or sweeter notes. Several consumer tests have also been conducted in different countries to validate this particular approach of water.
Out of this study has emerged a new classification of water taste with a set of six families, based on similarities in taste.
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