Antipodes
It may pay to give bottled water options on our supermarket shelves some extra attention.
Indications are that this precious natural life-source is increasingly a drink of choice for many social occasions. There’s a growing awareness that there is more to enjoy and understand about natural mineral water, beyond “just being thirsty”.
Who even knew there is such a thing as a water sommelier (yes, in the US), or that there’s a Society for Fine Water that celebrates unique sustainable water sources around the world. And did you know there are restaurants showcasing a selection of mineral waters in a dedicated water menu? (Again, yes, in the US).
Well aware of what’s to discover in the world of natural mineral water are the folk at heritage bottled water brand (and NZ Beverage Council members) The Antipodes Water Company.
The Antipodes Water Company CEO, Rachael Armstrong is keen to share some of the less known facts regarding bottled mineral water, spilling the beans on sommeliers, water menus and the likes. There are many interesting things for consumers, mulling in the water isle, to know about water’s natural mineral characteristics and the different taste experiences it holds, Rachael says. “Water is not just water”.
She confirms that, based on conversations with others in the industry and globally, a rise in natural bottled water consumption - and interest in different water sources - has been noted. Certainly, Antipodes’ consumption figures back this up. It goes hand-in-hand, she says, with the rise of non-alcoholic beverage options on restaurant menus and supermarket shelves and has paved the way for more conversations about the value and unique qualities of natural water sources and perhaps the advent of water sommeliers speaks to this.
While a rarity at this end of the world, water sommeliers serve an interesting purpose educating and telling stories about the value of natural water sources, their unique mineral characteristics, and our need to preserve them into the future.
“They also dispel some pretty crazy myths about water and the bottled water industry. It’s surprising how minerality matters when it comes to the taste of water. Like terroir in wine, water expresses the mineral characteristics of its journey through the natural environment. Increasingly diners are intrigued by the difference a water choice can make to the food and wine experience,” Rachael says.
“At Antipodes we talk about the place the mineral water has in the dining experience based on the level of minerality and its interaction with both food and wine.
“The water sourced by Antipodes has a subtle minerality, meaning the food and wine it accompanies can be enhanced and enjoyed as the winemaker or chef intended. In addition, the water is naturally high in silica (coming from quartz in the dense volcanic rock) which gives an imperceptible taste and unique mouth feel. The subtle bubble in our sparkling means our water can be enjoyed all the way through a meal without feel-full…leaving more room for dessert,” she says.
Of course, within such a scenario, diners are looking for alternatives to alcohol to accompany their meal. Those looking for healthy options can potentially ponder the merits of different bottled mineral water options. That pondering may include noting the different mineral levels on offer (denoted in TDS or Total Dissolved Minerals mg/l) as that changes the taste. The natural minerality is also great if you need a pick-me-up, Rachael points out, as minerals or natural salts present are a natural source of electrolytes.
Those interested in discovering different mineral waters concur there is no best water – there is water you select for a unique taste experience or occasion. That’s where water menus came in, with sommelier Martin Riese leading the charge in the US by creating such a menu and championing natural water sources. Why not offer people a choice beyond a mocktail, he asked. Martin enthusiastically educates people on water and disproves some myths about bottled water. (Check him out on Instagram @martinriese. He recently spoke at UNESCO HQ in Paris to their theme Nature = Future).
Antipodes is sourced just outside Whakatāne, where both the bottling plant and natural water source are found. This Bay of Plenty water source is an artesian aquifer known for its high quality and is as deep as Auckland’s Sky Tower is tall.
Rachael explains that, like all natural mineral water, Antipodes’ starts as rain on the Central Plateau (a very long time ago) and then journeys through dense volcanic rock strata where it absorbs all the beautiful natural minerals that provide its unique characteristics and are part of the essence of the water.
“The water is, of course, a gift from nature. From carbon dating we know the oldest water in the aquifer is 300 years old, so essentially rain from 300 years ago. We need to look after our natural environment so in the next 300 years people can continue to enjoy this precious resource” she adds.
Antipodes remains true to its founders’ desire to create a contemporary NZ company that provide jobs, pays people well and works to reduce any environmental footprint. The company is recognised by the UN as a sustainable business case study in the Carbon Neural Network and has been Toitū Carbon Zero certified since 2007.
“We proudly count not just the impact of what we do, but what others in our supply chain do to bring our product to restaurant.”
Unsurprisingly, therefore, Antipodes’ still and sparkling (the favourite amongst antipodeans) bottled water offerings are found only in glass (two different bottle sizes), with a high recycled component sourced from NZ.
“We don’t add flavours and don’t like to change with fads. It’s all about the enjoying and showcasing the precious natural qualities of the water ,” Rachael says.
Beyond restaurants and cafes, Antipodes water can be found in New Zealand in selected independent grocery stores, Woolworths, New World and some Pak n Saves – and in select independent grocery stores in Australia. It is also available online.
“Often people discover us when dining in their favourite restaurants… and then they seek us out to enjoy at home,” Rachael shares.
(April 2025 Supermarket News)
