When it comes to commercially available drinking water, consumers may have a rather simplistic conception of it being either pure or impure. There might be added flavors or minerals, but, despite the existence of numerous bottled water companies, it’s probable that the average person does not necessarily know the specifics of their chosen H20. With proper labeling, however, a bottled water producer could seek to educate others on the different properties their product really contains, as well as what goes into distilling, bottling and transporting it.
One place where the exact properties of a glass of water matter very much is the Los Angeles-based Ray’s & Stark Bar, a restaurant with the same attitude to water that others have toward wine. L.A. Magazine recently interviewed the establishment’s “mineral water sommelier” and manager, Martin Riese. He describes his approach to considering the individual character of different waters, and decries tap water that contains too much chlorine.
“I have at least four different brands at home,” Riese said. “A water with lower mineral content is my water for regular drinking, water with a higher mineral content is a perfect water for exercise because I lose a lot of minerals when I sweat.”
Bottled water companies can fight against the idea that there’s nothing to their product by giving detailed descriptions of their ingredients, in addition to the benefits that customers might not be expecting. In this way, making labels can be an eye-opening experience for your consumer base, both in terms of your specific product and the general industry that it is a part of.
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