It's water, but not as you know it. Well, it's wet, it's clear, it's water, but it's not water, it's water.
Boutique water to be exact. Water from rare springs, water with a low mineral content making for a "smooth" taste, water from glaciers and icebergs, 'fresh' water sucked from the bottom of salty seas where it has swirled for thousands of years.
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...purveyors are given advice on which water is best suited to what occasion.Occasion? Like thirst? You don't get it, do you? Fine water is the new wine, according to the boutique water store in a flash London hotel :
Finé artesian water from Japan is said to be "a perfect companion" to sushi, sashimi and caviar, while Waiwera Mineral Water from the Waiwera Thermal Resort in New Zealand has a low mineral content which goes well with grilled and fried meat.
For those suffering from exhaustion or trying to get over jet lag, OGO spring water from Tilburg in the Netherlands contains 35 times more oxygen than regular water to revitalise the drinker.
The most expensive on the menu is 420 Volcanic, spring water from Tai Tapu in New Zealand, which can be bought for £21 for 42 cl - the equivalent of £50 per litre.
Its low mineral content and "smooth sensation on the palate" comes from its journey from the source at the bottom of an extinct volcano through 200 metres of volcanic rock.Included on the list is 10 Thousand BC, water that comes from the melted ice of the Hat Mountain Glacier and is more than 10,000 years old...