Fine Waters: A Connoisseur's Guide to the World's Most Distinctive Bottled Waters by Michael Mascha

Michael Mascha is a modern legend in the world of fine water. In this book he evaluates water using a framework similar to wine tasting. He emphasizes origin and geology, noting that the type of source and surrounding rock shape the water’s identity. Mineral content, often measured as total dissolved solids (TDS), determines structure of the water and intensity of the experience. From there, he assesses mouthfeel, describing texture from light and silky to dense or weighty. Taste is decribed as flavors like sweetness, bitterness, or salinity...each one tied to specific minerals. Carbonation is judged by whether it is natural or added, along with bubble size and more. Finally, the finish captures how the water lingers or cleanses the palate.