Tbf mineral water/spring water has a taste and feel to it, and that is dependant on the minerals. For instance Fiji water tastes/feels like that due to the silica content. “Purified water” in the states usually contains sodium bicarbonate (baking soda) and calcium chloride “for taste” they say, I personally think baking soda tastes bad.

But hell no I wouldn’t pay $19 a bottle, my go to is sourced from a local spring and is great, for $4 for 35, that’s like 11c a bottle lmao.

Great share. These pretentious asshats gave me a hearty belly laugh, thank you

That’s a blatant scam for self-appointed restaurant critics and other food pedants.

Let them be scammed. Why not… I have nothing against taking money from fools, so long as they don’t convince reasonable people to do the same.

£19 for a Bottle of water? What is that shit

This is peak troll.

It’s been long established that what tastes good to one person, will not taste good to another person.

This is because taste buds are a two-way communication channel, they will call out for nutrients the body asks for, and provide reward chemicals to the brain upon receipt of said nutrients.

So if Buddy Boy thinks that a water with slightly higher mineral content in one way pairs best with pasta, it’s because he’s deficient in that mineral.

The whole concept of sommeliers needing to exist was blown to smithereens over 2 decades ago - I don’t know why we’re still having this conversation.

Conceptually This doesn’t seem too different from Perrier or San Pellegrino who for decades have had expensive water. I think a 750mL of Pellegrino was $7 on a menu I saw recently and I’ve seen Fiji water (still) for around the same.

I get it, I will never buy in to it though.

I prefer my water distilled