For such a big market, I’m astounded at the lack of water reviews available online. Why is hardly anybody talking about mineral water compared to wine, beer, whisky and other spirits? I’d like to really dive into the water. So, let’s continue with this series of water tasting!

Today’s water is:

Saint-Geron

Origin: Saint-Géron gallo romain source in Auvergne, France

Bottle: 750 ml Glass

Mineral Content:

Calcium	79.1
Magnesium	53.7
Sodium	225.5
Potassium	18.4
Bicarbonate	1,128.9
Sulfate	20.4
Chloride	44.2
Nitrate	0.1
Silica	28

Hardness	418 mg/L as CaCO3
Alkalinity	925.3 mg/L as CaCO3
Hardness to Alkalinity Ratio	0.45
TDS	1158 ppm
Electrical Conductivity at 25ºC	Not reported
pH	6.2
Cations charge	18.64
Anions charge	20.17
Water quality report error	8.2%

Electrical Conductivity at 25ºC	1423 μS/cm
pH	(forgot to measure)
Drinking Temperature	60ºF (16ºC)

I love the tall, squarish, elegant glass bottle. With its non-twist bottle cap (you need a bottle opener for this water), you’d better be quite thirsty or have company, because you’re not going to be able to re-cap it. I’ve never had this water before, and am excited to try it. I ordered it from Salacious Drinks, the colorfully-titled US water importer and distributor.

Upon opening, a few bubbles rush up to the surface, but not many. I actually notice a few tiny crystals of calcium and/or magnesium carbonate in the glass! The smell is quite fresh and mineral, the faint smell of petrichor. The smell is also slightly sweet. Initial taste: I was worried the bubbles would be too light from what I read, but there’s just enough natural carbonation here to give a tickling effervescence. It’s actually wonderful to have a carbonation level like this, as it doesn’t overpower the water itself and doesn’t hurt/fatigue the tongue. The body is very expansive, and the taste is rather sweet with a sodium bicarbonate salty softness in the back. The high TDS of 1158 doesn’t present itself as heavy here – it’s rich yet clean. It’s crisp even at 60º – very impressive. Low sulfate and chloride (and near-zero nitrate) give it a clean and clear taste, and high magnesium brings quite appreciated sweetness and presence. The 28 mg/L silica seems to help hold the water together nicely, as the texture is cohesive.

As the water is held in the mouth, the bubbles fade, leaving a very silky texture with a sweet-saltiness. There’s little to no milkiness in this water. There’s also a pleasant dry/crispness, possibly from potassium. It’s good that this water is carbonated, as without the bright, light carbonation it would likely come across as too dull and salty. I’m amazed at the sweetness and brightness under that huge bed of bicarbonate.

What other complexities can I find here… well, it’s not really that complex! The bubbles/magnesium can come across as a bit fruity in the front, as the bubbles are acidic. There is a “rock” taste here, very generally. Not limestone, but more a gray-colored rock… shale? Need to learn geology and taste some rocks I guess (semi-kidding)! Overall, drinking this water was very pleasant and satisfying. Did it blow me away? No. Was it well-composed and “executed”? Yes. It’s well-bottled, well-presented and there’s no wonder people have been drinking it since 1884.

For tea, this is not something to make tea with in any capacity. But maybe before or after it would cleanse the palate well and prepare it for something slightly earthy or mineral.

85 points