Still Carribie water in Australia scores 100 points in tasting
In Australia, married couple Damien Smith and Gretchen Skinta began selling premium mineral water extracted from an underground aquifer on their property on the western coast of the Yorke Peninsula in South Australia. Still Carribie water received the maximum score of 100 points from one of the judges at an international premium water tasting in Canada, while the sparkling version received 99 points.
As ABC News Australia reports, Smith and Skinta purchased the property in 2008. At first, they used water from the aquifer for their home and to grow vegetables. According to Smith, the presence of freshwater crayfish in the pasture sparked interest in the source, although the property is located close to the ocean.
Water from the Carribie Basin
The water is obtained from an aquifer in the Carribie Basin through a sealed extraction point. To preserve its natural mineral composition, it is moved underground through food-grade pipes to storage tanks. Smith said that during the process they try to limit the water's contact with oxygen and light, as well as avoid temperature fluctuations.
To be called mineral water, water must naturally contain dissolved substances. Australia has no defined minimum content for such substances, while in the United States water is considered mineral if it contains at least 250 milligrams of dissolved substances per litre.
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Water from the Yorke Peninsula is transported in bulk to a plant near Adelaide, where it is bottled. Smith noted that extraction volumes are determined taking into account government reports and engineers' assessments.
Premium water in restaurants
The international premium water tasting in Canada received more than 100 entries. Smith said that his trip to Montreal showed him how thoroughly specialists assess different types of water and pair them with dishes and wine.
Carribie water has already been added to the menu at the 2KW restaurant in Adelaide, where sommelier Dan McEvoy sells it for $10 per bottle. He linked interest in water and other non-alcoholic beverages to growing demand for them in restaurants.
