"Specialty water" gets used loosely. Used precisely, it means water chosen the way a sommelier chooses wine: for where it comes from and what it tastes of, not for price or availability.
The commodity test
Most bottled water is a commodity. It may be purified municipal water, or spring water blended for consistency, sold on price and shelf presence. Specialty water is the opposite: each one traces to a single named spring or mineral-water house, with a mineral profile that is specific to that place.
What to look for
- A named source. A real spring or house, not a generic "spring water" label.
- Mineral character. A stated analysis — total dissolved solids (TDS), calcium, magnesium, bicarbonate — that gives the water a taste of somewhere. Learn to read it in our guide to water terroir and TDS.
- The right vessel. Usually glass, which keeps the water true.
- Provenance over marketing. An established house with a long record of bottling its own water, rather than a label assembled for a shelf.
Still and sparkling
Specialty water spans both. On the still side, waters range from very light and soft to firmly mineral. On the sparkling side, the range runs from a fine, quiet perlage to a bold, insistent bead. Choosing between them is part of the pleasure — see still vs. sparkling.
How to buy it
Specialty water is bought by the case, for the table, the restaurant floor or the event. Start with the curated specialty and luxury range, or the full index.