Water Tasting Experience1 hour virtual event
Event short description
During the Fine Water tasting experience, we will change the way you think about water, and you will never again say, "water is just water."
- $125 / person
- Your host will provide a video conference link prior to the event.
- This event supports 12 - 250 participants.
- 1 hour
- A kit to accompany the event will be delivered prior to the event date.
Book this event
$125 / person
How it works
You will learn about bottled water etiquette, why the waters taste so different, and how water is paired with food to enhance the epicurean experience. Much more than just for drinking, Fine Water has qualities that elevate cocktails and food. Michael will teach how to create a super easy but fantastic cocktail with premium waters that will make entertaining easy and provide a recipe for a special sorbet made with premium water.
Kit contents & instructions
You will receive five (5) international premium waters
Things you'll need
We suggest you have at least one tall stem wine glass, but a regular glass will do just fine.
A laptop or a screen with the ability to log into Zoom. For this event, we recommend a desktop or laptop for the best experience.
How to join
After you book you will receive an email with a meeting link that you can share with your team
The host is not able to use a video link provided by you.
Other things you will need to join:
- Link to this event, provided after purchase
- Internet connected device, tablets and phones are supported
- Internet connection
Michael Mascha is credited with having helped create the premium or Fine Water category when he founded FineWaters in 2002, and went on to become one of the co-founders of the Fine Water Society in 2008. With the founding of the Fine Water Academy in 2018, Michael now trains and certifies water sommeliers worldwide. Michael is also the author of the acclaimed book Fine Waters - A Connoisseur's Guide to the World's Most Distinctive Bottled Waters called 'an encyclopedia of water, a bible of water' by the London Times