What do you say when a server in a restaurant asks you the kind of water you’d like to have – sparkling, still, or tap (also known as regular)?
Do you respond with one of the options given, or do you ask for bottled water?
How about you are given an opportunity to have customised water? Imagine customised to be unleaded, pure, or mineral.
If pure, would you like to have it treated through deionisation, reverse osmosis, carbon filtering, microfiltration, ultrafiltration, ultraviolet filtration, or electrodeionization?
If mineral, what kind of minerals do you want in it? If spring, which spring do you want it from? If bottled, what brand do you prefer? Last, but not the least, at what temperature do you want it to be? Chilled, slightly chilled, slightly warm, warm, 35 deg Celsius?
Would you like spring water dug from underground or surface water? Or do you prefer we fetch it from a well? We also have a limited edition Arctic ice water that has been melting away from the ice sheet for quite some time now. Would you like water from a desalination plant or reclaimed water such as NEWater? We also have well-preserved rainwater for your disposal.
Exhausted? Delirious? Exhilarated?
Perhaps in the future, there will be a way to mimic the exact water composition from a particular spring so that we no more deplete groundwater? Who knows, maybe it has been condensed from the fog? Imagine your very own portable fog collector. Because, how do you know the restaurants are telling the truth? Third-party certifications such as Pure Random Estimations (P.U.R.E.) to the rescue.