Premium Water, Shipped in Glass.

TDS (Minerality)Super Low <50 · Low 50–250 · Medium 250–800 · High 800–1500 · Very High >1500 mg/L

Total Dissolved Solids, measured in mg/L. The mineral mass a water carries from its source. Higher TDS = more pronounced mineral taste. The Fine Water Society classifies waters from Super Low (<50) through Very High (>1500). US-labeled mineral water requires ≥250 mg/L.

Source: Fine Water Society

CarbonationStill · Natural · Artificial 1–10 g/L

Still, naturally sparkling (geological CO₂ at the source), or artificially carbonated (CO₂ injected post-bottling). True natural carbonation is rare and a defining premium signal — Gerolsteiner, Badoit, Perrier (re-injected source gas), and Topo Chico are notable.

Source: FDA 21 CFR 165.110

Orientation (pH)Acidic 5–6.7 · Neutral 6.7–7.3 · Sweet 7.3–7.8 · Alkaline 7.8–10

The acid/alkaline balance of a water. Most premium springs sit between Neutral and Alkaline. Naturally alkaline waters (>7.8) are sought for their soft, sweet mouthfeel.

Source: Fine Water Society

VirginalitySuperior 0–1 · Very Good 1–4 · Good 4–7 · Acceptable 7–10 · Potable 10–50 mg/L sodium

Sodium content as a purity proxy. Lower sodium = a more pristine source. Coined by the Fine Water Society to distinguish waters whose mineral profile reflects untouched geology rather than industrial proximity.

Source: Fine Water Society

Source Type

Where the water comes from. Spring (flows naturally to the surface), Artesian (under-pressure aquifer), Mineral (≥250 mg/L TDS at the source, never added), Glacial, Purified. The FDA codifies these — and bans adding minerals post-extraction for any water labeled ''mineral.''

Source: FDA 21 CFR 165.110

Vintage

The geological age of the water — how long it has spent underground filtering through rock before reaching the source. Acqua Panna averages a 14-year aquifer journey through the Apennines. Some waters are tens of thousands of years old.

Source: Fine Water Society

The Houses We Carry

• Acqua Panna

  Bottled in the Apennines of Tuscany since 1564. A still water with 188 mg/L TDS and pH 8.0 — soft, round, slightly sweet. The official still-water partner of The World''s 50 Best Restaurants.

  “Acqua Panna is the canonical fine-dining still water. Pair it with light fish, lean veal, white Burgundy.”— Martin Riese, Certified Mineral Water Sommelier

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• San Pellegrino

  From the Italian Alps, TDS 1,109 mg/L (High on the FWS scale) with a fine, persistent bead. Carbonation is added at bottling. The default ''bold'' sparkling for steakhouses, supper clubs, and anything fried.

  “Pellegrino''s mineral weight stands up to red wine. It''s the sparkling equivalent of a Barolo.”— Michael Mascha, Fine Water Society

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• Saratoga Spring Water

  From Saratoga Springs, NY — bottled in their iconic cobalt-blue glass since 1872. Spring water at 270 mg/L. The official water of Top Chef and an Ashton Hall-era cult favorite.

  “Visually, nothing replaces Saratoga on the table — and the water is genuinely good.”— BoxNCase Editorial Desk

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• Topo Chico

  Naturally carbonated at the source in Monterrey, Mexico, since 1895. High mineral content (~950 mg/L) and a sharp, almost saline edge that locals call ''agua mineral.'' The default mixer in Texas; the perfect foil for mezcal and citrus.

  “Natural carbonation is what makes Topo Chico distinct. The bubbles are finer and the mouthfeel softer than any injected sparkling.”— Fine Water Academy

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• SOUROTI

  Volcanic natural mineral water from Halkidiki, Greece. TDS 1,400, naturally carbonated. Rare in the US market — we''re one of a small number of importers shipping it in original glass.

  “Greek volcanic waters bring a salinity that pairs beautifully with seafood and olive oil.”— Martin Riese

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• THEONI

  Award-winning Greek spring water from the Pindus mountains. Low TDS (189), soft and clean. Multiple international fine water awards.

  “THEONI is what people mean when they say ''invisible'' water — it stays out of the way.”— BoxNCase Editorial Desk

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Frequently Asked