Diamonds and gold in bottle $ 900,000

Who knew that the water also became a celebrity. Luxury versions, fine or premium as they are called, are increasingly sought after. The world takes more mineral water encouraged by a search for health and fitness. But also because many labels entered into the category of "must have" products.
Four years ago an American bottle Bling H2O, studded with 10 thousand Swarovski crystals, was auctioned in Dubai for $ 23 million. Also in the UAE last year, released a copy of mineral water in collector packaging. It was covered with gold and diamonds, with edible gold particles in the liquid, and cost $ 900,000.
Water, strain and beautiful clothing not listed only in the Almanac of extravagances. They are increasingly valued by their "virginity", criterion that can be associated with exclusivity. This is its index of "untouchability", i.e. a water that comes from wild places of the Andes, the Himalayas, etc., and in which the earthlings practically haven't drove a little finger. A technical explanation, a Virgin is considered more water the less nitrates are present in its composition.
One of the most famous examples in this category is the Norwegian Voss, who came to Brazil two years ago. It is extracted from a rugged region of Norway and became an object of desire for being packaged in bottles that look like perfume and that were developed by a former Calvin Klein. It costs, on average, $ 12 in glass bottle.
The strategy of the brand, which in Brazil is imported and distributed by Home Flora, is in places more "cool" and luxurious. Voss is on 180 points of sale in the country as the hotels Fasano, Emiliano, starred restaurants and delicatessens.
"The premium water consumption is still only at the beginning in Brazil, but it is growing. Until 2014, we'll reach 300 points with Voss and occupy 10% of the market of imported water in the country, the equivalent of 150 thousand liters, "says Franco Evelee, brand manager at Casa Flora.
The premium water consumption also grows on the basis of the recognition of its culinary function. Five years ago, for example, the Brazilian Association of Sommeliers (ABS) started a course on the water service to meet the market. "Consumers traveling more and become more demanding. In turn, the professionals are increasingly being collected and require subsidies up to mount a letter of water in restaurants, "says specialist Mario Telles, who teaches the course in association. "While wine consumption is stable, the mineral water only grows," he says.
Generally speaking, mineral waters are divided by criteria such as the presence of minerals, the acid-alkaline and pH, and if they are gaseous or not. In Brazil, 90% of the water consumed is out of gas and with low content of mineral salts. "In Europe, with the presence of mineralized waters, the consumer is accustomed to more full-bodied versions", explains Telles. In the United States, 65% of the preference is also not gaseous. In Italy, the greatest interest is by the water with bubbles.
For these variables, it is possible to make gourmet breadsticks that take water from the backseat. Salads go well with enough gas versions, says Telles. "The combination gives a pleasant sensation of freshness." Desserts, in turn, will marry better with near neutral pH waters. "The pull the alkaline taste of ' fruit ' and salt go well with grilled meats and strong cheeses such as reblochon." The greasy dishes are best accompanied by waters with high content of minerals. "A leitãozinho da Bairrada, for example, goes well with the Portuguese Pedras Salgadas," says Talwar.