mineral water

Beverage giant Nongfu Spring is considered a Chinese business success story, with its mineral water bottles a ubiquitous sight across the country’s convenience stores and restaurant tables.

Soda water, mineral water, tonic water and flavored water are similar, but not the same product.

While champagne would be of more interest to many today, mineral water was an exclusive product "treated almost like medicine" which "only found its way to royal tables", said Mr Stachura.

To sommeliers like him, spring or mineral waters are preferable because they come from a natural source; they are rich in calcium, magnesium and sodium.

We’re sitting on the patio of a Pacific Palisades restaurant, not far from her home, sharing a bottle of mineral water, throwing caution to the wind and adding a wedge of lime for fun.