From the marketing bumf, you'd think all mineral waters tasted alike. The aquifers are ancient, the nature is untouched and blah blah blah. But H2O is such a great solvent it steals a bit of anything it passes through, resulting in a shelfload of different flavors.
OK, a shelfload of subtly different flavors. Which is why I gathered some local gastronomes to help me find the world's tastiest water.
Meet the panel:
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