WEBVTT 00:00:00.000 --> 00:00:01.639 I think I must have gone through like a hundred 00:00:01.639 --> 00:00:04.620 different brands of water over at Dolman's, over 00:00:04.620 --> 00:00:06.339 like a whole two -week period. Holy shit, how 00:00:06.339 --> 00:00:14.279 much do you pee? Non -stop. Buckets. Tons of 00:00:14.279 --> 00:00:16.899 water, yeah. We must have a lot of cubicles ready 00:00:16.899 --> 00:00:19.660 for you guys, boy. A lot, a lot. But I felt good, 00:00:19.780 --> 00:00:27.379 yeah. This particular episode you're on is... 00:00:27.800 --> 00:00:31.879 for the I Love My Job series on my show. Oh, 00:00:31.899 --> 00:00:34.560 right. Okay, so we've met a few people already, 00:00:34.700 --> 00:00:37.020 people who do different kinds of work. Yes. You 00:00:37.020 --> 00:00:39.020 know, and I want to find out why they do what 00:00:39.020 --> 00:00:41.619 they do, et cetera, et cetera. And yours is one 00:00:41.619 --> 00:00:44.979 of the more unusual, you know, kind of. Thank 00:00:44.979 --> 00:00:46.979 you. No, I wouldn't even call it a trade. As 00:00:46.979 --> 00:00:48.340 a matter of fact, it's a profession because you 00:00:48.340 --> 00:00:52.259 need to be certified, right? Yes. Yes. And the 00:00:52.259 --> 00:00:54.719 title of your episode is called That One with 00:00:54.719 --> 00:00:58.770 the Water Sommelier, Sam Wu. Thank you for having 00:00:58.770 --> 00:01:02.170 me. No, not at all. And since we're on that particular 00:01:02.170 --> 00:01:04.489 topic, and since I've already said whatever I've 00:01:04.489 --> 00:01:07.849 said, welcome back everybody to the Chris Hansen 00:01:07.849 --> 00:01:10.250 Conversation. We're still on the I Love My Job 00:01:10.250 --> 00:01:14.209 series. And today, today is going to be something 00:01:14.209 --> 00:01:17.609 really unusual. Because usually when I have a 00:01:17.609 --> 00:01:21.549 person here accredited as a sommelier, we expect 00:01:21.549 --> 00:01:25.969 to have wine at least. Or whiskey even, and I'll 00:01:25.969 --> 00:01:29.829 be such a happy man. But no, today we're here 00:01:29.829 --> 00:01:34.290 for the purest of all liquids, man. You and I 00:01:34.290 --> 00:01:37.510 and the whole planet need it all the time. 70 00:01:37.510 --> 00:01:40.730 % of the planet is covered in this particular 00:01:40.730 --> 00:01:46.250 liquid. And it's, yep, you guessed it, H2O. Water. 00:01:46.430 --> 00:01:52.590 We have this thing, or this particular... profession 00:01:52.590 --> 00:01:57.370 called water the water sommelier can you beat 00:01:57.370 --> 00:02:00.870 that man i mean what the fuck's going on right 00:02:00.870 --> 00:02:03.870 but yeah and with me in the studio today i have 00:02:03.870 --> 00:02:06.769 singapore's first i don't know if he's still 00:02:06.769 --> 00:02:09.530 the only but i'll find out soon first certified 00:02:09.530 --> 00:02:12.539 water sommelier Samu, welcome to the studio, 00:02:12.580 --> 00:02:14.599 man. Hello, Chris. Thank you for having me. No, 00:02:14.620 --> 00:02:18.039 not at all. Not at all. And really, I see all 00:02:18.039 --> 00:02:21.800 the bottles and different brands of water just 00:02:21.800 --> 00:02:24.520 rested in front of you. Yeah. We're going to 00:02:24.520 --> 00:02:27.740 try all that, I'm sure. Yes, we will. Okay. But 00:02:27.740 --> 00:02:29.580 before we do all that, before we do all that, 00:02:29.740 --> 00:02:32.819 water sommelier, man, as I was saying, what the 00:02:32.819 --> 00:02:35.879 heck. I mean, I understand when someone tells 00:02:35.879 --> 00:02:37.719 me about, Chris, this is a Shiraz and here's 00:02:37.719 --> 00:02:40.159 the difference between a Shiraz and a Pinot Noir, 00:02:40.379 --> 00:02:43.680 you know, and a Cabernet Sauvignon. Or even if 00:02:43.680 --> 00:02:46.280 we talk about, Chris, this thing called Sigelmalt, 00:02:46.379 --> 00:02:47.780 you know, and how many years they've been in 00:02:47.780 --> 00:02:50.599 the cask, but it's a 12 -year or 18 -year or 00:02:50.599 --> 00:02:52.819 even a 20 -year or what's the difference between 00:02:52.819 --> 00:02:58.159 that and a blended, right? So I'm just wondering, 00:02:58.419 --> 00:03:02.919 water is water, man. Okay, you got still? And 00:03:02.919 --> 00:03:06.900 you've got sparkling. But then again, water is 00:03:06.900 --> 00:03:11.039 water. How can we actually define the difference 00:03:11.039 --> 00:03:13.379 in water? Because when we ask anyone to go to 00:03:13.379 --> 00:03:16.659 a science class, water is... What's the taste 00:03:16.659 --> 00:03:19.939 of water, Kai? What's the taste of water, Kai? 00:03:20.000 --> 00:03:22.719 Come on, quick, chop, chop. Lead water. O -level 00:03:22.719 --> 00:03:25.319 question, come on. Not even O -levels, man. Primary 00:03:25.319 --> 00:03:27.990 school. Kai, what's the taste of water? Just 00:03:27.990 --> 00:03:30.849 plain. Plain water. Plain your backside. Tasteless. 00:03:33.509 --> 00:03:37.030 It's not salty, right? It can be. What? As you 00:03:37.030 --> 00:03:38.530 will discover. Get the fuck out of here, man. 00:03:40.750 --> 00:03:43.629 The only salty water I know is coming from the 00:03:43.629 --> 00:03:46.729 ocean. That's seawater, right? Salt water. Come 00:03:46.729 --> 00:03:49.909 on. You're in for a big surprise. Okay. You got 00:03:49.909 --> 00:03:55.580 to really show me that. Yes. Okay. Sweet. Yes, 00:03:55.599 --> 00:03:58.620 possibly, yes. Come on, let's add it with sugar 00:03:58.620 --> 00:04:01.539 becomes syrup. Not like sugar sweet, but it can 00:04:01.539 --> 00:04:04.159 be like... Simple syrup. Different kind of sweet, 00:04:04.199 --> 00:04:05.919 but yeah. Different kind of sweet. Yeah, but 00:04:05.919 --> 00:04:07.819 I like your vocabulary. Right, right, right. 00:04:08.340 --> 00:04:10.740 Bitter? Yes. I've been down on the entire taste 00:04:10.740 --> 00:04:13.400 profile, man. Yes, yeah. Bitter is a very common 00:04:13.400 --> 00:04:17.259 one, in fact. What? Yeah. Oh, man. Yes. Bitter 00:04:17.259 --> 00:04:21.420 water. Bitter water. By the end of this... you 00:04:21.420 --> 00:04:24.060 will agree with me. Would you be that confident 00:04:24.060 --> 00:04:27.579 in that? Of course, yeah. This title, man, Water 00:04:27.579 --> 00:04:29.300 Sommelier, is something you don't hear every 00:04:29.300 --> 00:04:31.540 day. Yeah. Not just in Singapore, I think anywhere 00:04:31.540 --> 00:04:34.399 else in the world. Very few of us, yeah. Very 00:04:34.399 --> 00:04:37.120 few, what? Very few of us. But Singapore, we 00:04:37.120 --> 00:04:38.660 have four. Exclusive club, huh? There's four 00:04:38.660 --> 00:04:41.180 of us in Singapore now. Oh really? Yeah, four 00:04:41.180 --> 00:04:44.000 of us. And the second one is a female as well. 00:04:44.579 --> 00:04:46.819 Kareen, she's a wine sommelier as well. wine 00:04:46.819 --> 00:04:49.199 sommelier and water sommelier yes and she's a 00:04:49.199 --> 00:04:51.980 level 4 WSET level 4 wine sommelier what the 00:04:51.980 --> 00:04:54.379 hell does that mean basically just very advanced 00:04:54.379 --> 00:04:58.300 very advanced wine sommelier very advanced most 00:04:58.300 --> 00:05:00.639 people are level 1 level 2 right she's like level 00:05:00.639 --> 00:05:02.939 4 okay she's the one that can taste the earth 00:05:02.939 --> 00:05:06.540 yes the earth from the wine she's really good 00:05:06.540 --> 00:05:08.980 you should definitely have her on your show oh 00:05:08.980 --> 00:05:12.370 okay okay Hand me the contact later on, man. 00:05:12.449 --> 00:05:14.949 I would love to. Yeah. Talk about wine and water 00:05:14.949 --> 00:05:16.290 together. And we're just going to get pissed 00:05:16.290 --> 00:05:18.290 at the same time at the end of the show. Yeah. 00:05:18.410 --> 00:05:20.230 I mean, I'm looking forward to that, man. Tell 00:05:20.230 --> 00:05:21.829 her to bring the damn wine. I'm not going to 00:05:21.829 --> 00:05:24.949 be the one. Shiro, shiro. Take me back to the 00:05:24.949 --> 00:05:29.149 beginning. Yes. Water sommelier. Yeah. What were 00:05:29.149 --> 00:05:31.470 you doing before you embarked on this, man? Family 00:05:31.470 --> 00:05:33.560 business. And what kind of business, don't mind 00:05:33.560 --> 00:05:36.680 me asking? Apparel, clothing. Huh? Yeah. So from 00:05:36.680 --> 00:05:38.839 clothes, you went to water? Yes, from clothes 00:05:38.839 --> 00:05:43.300 to water. What the fuck? Yeah. Okay. Why? Why? 00:05:44.439 --> 00:05:48.680 Well, so I was doing apparel, you know. My family, 00:05:48.759 --> 00:05:52.139 we manufacture clothes. Yeah, we have a factory 00:05:52.139 --> 00:05:55.480 in Cambodia. Wow. Still running today. Okay. 00:05:56.379 --> 00:05:58.420 Yeah, but it's just not really my interest, I 00:05:58.420 --> 00:06:00.829 would say. Okay. Yeah. So after I was finding 00:06:00.829 --> 00:06:04.029 like something to do. Yeah. And then I chanced 00:06:04.029 --> 00:06:07.930 upon Martin Rees. Yeah. So he's... the very I 00:06:07.930 --> 00:06:09.750 would say like probably the most famous water 00:06:09.750 --> 00:06:11.889 sommelier in the world right yeah in fact one 00:06:11.889 --> 00:06:13.750 of the front runners you know the one who established 00:06:13.750 --> 00:06:16.810 this yeah he even went on to like the Conan O 00:06:16.810 --> 00:06:19.649 'Brien show he has a show with Zac Efron Down 00:06:19.649 --> 00:06:21.670 to Earth you can catch it on Netflix episode 00:06:21.670 --> 00:06:24.509 2 yeah yeah yeah I remember that show that Zac 00:06:24.509 --> 00:06:27.750 Efron was in yeah and he was the water sommelier 00:06:27.750 --> 00:06:29.970 who was like introducing to him about so okay 00:06:29.970 --> 00:06:32.670 wait so you're saying this guy started this whole 00:06:32.670 --> 00:06:37.560 thing he yeah I would say Or made it more popular 00:06:37.560 --> 00:06:40.360 or he started it? What were the origins of this, 00:06:40.420 --> 00:06:43.519 man, of tasting the difference of water? Well, 00:06:43.540 --> 00:06:47.519 according to Martin, he learned it from like 00:06:47.519 --> 00:06:51.399 a school in Germany. Yeah, but I'm not entirely 00:06:51.399 --> 00:06:55.600 sure which school he went. Right. Yeah. But he 00:06:55.600 --> 00:06:59.660 did this and then he, I think he just started 00:06:59.660 --> 00:07:03.050 to market himself as the first one. Right. So 00:07:03.050 --> 00:07:05.089 he is like the first one. So the origin of this, 00:07:05.329 --> 00:07:08.129 actually, since there's a school that he went 00:07:08.129 --> 00:07:13.129 to in Germany, so how long has this, what do 00:07:13.129 --> 00:07:17.629 you call this? An art? A craft? Both. Okay. That 00:07:17.629 --> 00:07:20.089 has been going on in the world. Historically, 00:07:20.129 --> 00:07:23.189 I mean, how long? Well, I would say that the 00:07:23.189 --> 00:07:26.480 knowledge... Okay, if you ask me, like from what 00:07:26.480 --> 00:07:30.620 I know, right? Right. The real pioneer for this 00:07:30.620 --> 00:07:35.199 in terms of like the knowledge and the inquiry 00:07:35.199 --> 00:07:38.660 into like the taste of water, it really started 00:07:38.660 --> 00:07:42.399 by this guy called Dr. Peter Shropes, who is 00:07:42.399 --> 00:07:44.220 the founder of the certification program that 00:07:44.220 --> 00:07:46.939 I went to. Right. How long ago is this? So this 00:07:46.939 --> 00:07:49.000 was 2018. Well, that's not long. It's within 00:07:49.000 --> 00:07:50.620 this freaking century. Yeah, yeah, yeah. It's 00:07:50.620 --> 00:07:53.939 definitely within a century. Right. So, he was 00:07:53.939 --> 00:07:56.379 the one who established this course, I think 00:07:56.379 --> 00:07:59.660 about maybe 10 years ago now. Yeah. Right. So, 00:07:59.860 --> 00:08:03.439 first he started with German, you know, and then 00:08:03.439 --> 00:08:07.220 the English one. Right. And to me, he is the 00:08:07.220 --> 00:08:10.819 most knowledgeable person in terms of tasting 00:08:10.819 --> 00:08:14.600 of water on the planet. He is the one. Look, 00:08:14.600 --> 00:08:16.459 man, I'm not trying to be an asshole, but let 00:08:16.459 --> 00:08:20.720 me just put this across to you. I mean, if that's 00:08:20.720 --> 00:08:23.160 the case, it's been around since just only 2018. 00:08:23.319 --> 00:08:26.000 It's been, what, seven years? Yeah, yeah. Just 00:08:26.000 --> 00:08:27.879 seven years, right? I mean, anyone could take 00:08:27.879 --> 00:08:29.660 something and say that, you know, this one's 00:08:29.660 --> 00:08:31.019 got a difference between the taste of this and 00:08:31.019 --> 00:08:33.600 that. If you take my thumb and you suck at my 00:08:33.600 --> 00:08:36.720 thumb and I suck at your thumb, my thumb tastes 00:08:36.720 --> 00:08:39.080 different from your thumb. Yes, yes. But you 00:08:39.080 --> 00:08:41.240 need someone to do that. You need someone to 00:08:41.240 --> 00:08:43.620 have like, okay, so there's something in this 00:08:43.620 --> 00:08:46.500 water. Does anyone know anything about it? Okay, 00:08:46.519 --> 00:08:48.419 nobody knows. There's no knowledge on the planet. 00:08:48.679 --> 00:08:52.600 So let's sit down and let's have a taste. And 00:08:52.600 --> 00:08:55.740 then you taste and not forgetting that Dr. Peter 00:08:55.740 --> 00:08:59.379 Shropes, he is a chemist. Okay. A food chemist. 00:08:59.539 --> 00:09:02.120 Okay. Yeah, so he does have this background on 00:09:02.120 --> 00:09:04.639 like looking into what's inside this product, 00:09:04.940 --> 00:09:07.279 constituents of the product. Right. So he does 00:09:07.279 --> 00:09:10.080 have this scientific knowledge behind him and 00:09:10.080 --> 00:09:12.460 his doctor, right? But don't you think that besides 00:09:12.460 --> 00:09:14.879 having that knowledge of chemistry, for example, 00:09:14.879 --> 00:09:20.240 if, I mean, just much like a wine connoisseur 00:09:20.240 --> 00:09:25.019 or sommelier or say even a chef, right? Or someone 00:09:25.019 --> 00:09:28.240 who is a flavorist yes right it's a profession 00:09:28.240 --> 00:09:29.860 a flavorist there's about 300 plus of them in 00:09:29.860 --> 00:09:32.259 the world and one i know for a fact yes you know 00:09:32.259 --> 00:09:38.240 um yeah you need to have great gustatory senses 00:09:38.240 --> 00:09:42.139 basically your sense of taste has got to be quite 00:09:42.139 --> 00:09:44.340 amazing isn't it we all know that these people 00:09:44.340 --> 00:09:47.379 need to have that but isn't is that the same 00:09:47.379 --> 00:09:50.539 for water sommeliers i would say partially because 00:09:50.539 --> 00:09:55.110 it's I would say that, so yes, if you are more 00:09:55.110 --> 00:09:57.669 sensitive to the different tastes or smells, 00:09:57.889 --> 00:10:01.049 that's amazing. You have superior senses in that 00:10:01.049 --> 00:10:04.240 sense. But in general, most people can taste 00:10:04.240 --> 00:10:06.960 and can smell the thing. It's just, the difference 00:10:06.960 --> 00:10:09.139 is the knowledge and the exposure and the experience. 00:10:09.500 --> 00:10:10.940 Wow, you're really going to walk me through this 00:10:10.940 --> 00:10:13.059 thing later on. It's a practical, I'm looking 00:10:13.059 --> 00:10:16.019 forward to it. So you, you can taste it as well. 00:10:16.080 --> 00:10:18.179 And in fact, you will prove to yourself that 00:10:18.179 --> 00:10:20.659 you can taste it later on when you finally, when 00:10:20.659 --> 00:10:22.919 I bring you through it. Okay. But when you, perhaps 00:10:22.919 --> 00:10:24.919 if you do it yourself. it doesn't make sense 00:10:24.919 --> 00:10:27.139 to you. You're like, yeah, this tastes something, 00:10:27.220 --> 00:10:28.419 this something, but you don't know what it is. 00:10:28.460 --> 00:10:31.120 But with me around, it will make sense to you. 00:10:31.200 --> 00:10:33.159 Okay, I'm going to roll back this conversation 00:10:33.159 --> 00:10:35.460 a little bit. Yes. Because I want to be fair 00:10:35.460 --> 00:10:37.659 to you and of course to our viewers and listeners, 00:10:37.759 --> 00:10:42.860 right? Yes. Look. You were involved in your family's 00:10:42.860 --> 00:10:45.759 apparel business. You decided that this isn't 00:10:45.759 --> 00:10:48.379 for me. Then you came across this guy. What's 00:10:48.379 --> 00:10:51.720 his name again? Martin Rees. Martin Rees. And 00:10:51.720 --> 00:10:54.840 then you decided that, let's give this a shot. 00:10:54.899 --> 00:10:57.879 I want to try to discover why. I mean, why? I 00:10:57.879 --> 00:10:59.220 mean, it could have been anything else, man. 00:10:59.519 --> 00:11:02.759 It could be, but I felt like... Okay, there was 00:11:02.759 --> 00:11:05.639 a pull to it. I mean, of course, it starts from 00:11:05.639 --> 00:11:07.600 like your own personal passion and interest, 00:11:07.779 --> 00:11:10.039 right? Yeah. But then after you realize that 00:11:10.039 --> 00:11:12.600 there's nobody in Singapore that has this information. 00:11:12.940 --> 00:11:15.419 Sure. Yeah. And it's like this profession is 00:11:15.419 --> 00:11:18.279 so unique. So you're thinking like, why aren't 00:11:18.279 --> 00:11:21.399 there more people doing this? So how about maybe 00:11:21.399 --> 00:11:23.700 this is a chance for me, you know, to go into 00:11:23.700 --> 00:11:26.220 it and to explore because no one has. done it 00:11:26.220 --> 00:11:28.340 yet so it was an exploration kind of thing yeah 00:11:28.340 --> 00:11:30.200 it was like going and setting yourself onto a 00:11:30.200 --> 00:11:33.639 discovery adventure exactly because no one will 00:11:33.639 --> 00:11:35.539 wake up in the morning one freaking day you know 00:11:35.539 --> 00:11:38.860 as a young man or as a young even in your teens 00:11:38.860 --> 00:11:41.539 wake up in the morning say guess what I'm gonna 00:11:41.539 --> 00:11:45.519 learn about I'm gonna I love water I'm gonna 00:11:45.519 --> 00:11:48.500 make water my profession that happened after 00:11:48.500 --> 00:11:52.149 after Dohmans in Germany Like after the course, 00:11:52.309 --> 00:11:55.149 I was so mind blown that that actually happened. 00:11:55.230 --> 00:11:58.230 Okay, so the passion set in after you've learned 00:11:58.230 --> 00:12:01.250 about it. Yes. So it's not as if you wake up, 00:12:01.269 --> 00:12:03.269 some people wake up, I'm going to go work in 00:12:03.269 --> 00:12:06.809 a new water plant. No, it was curiosity. I would 00:12:06.809 --> 00:12:10.039 say that the curiosity brought me to... to the 00:12:10.039 --> 00:12:12.940 place where I can learn and after you learn and 00:12:12.940 --> 00:12:14.539 then you're like oh my god there's this opportunity 00:12:14.539 --> 00:12:16.960 here and there's so many people who needs to 00:12:16.960 --> 00:12:19.840 know this they should know I feel like because 00:12:19.840 --> 00:12:22.320 it's health right it's health I mean it's something 00:12:22.320 --> 00:12:24.159 that you drink everyday like everybody needs 00:12:24.159 --> 00:12:26.580 it you know it's just most of the time people 00:12:26.580 --> 00:12:29.360 they don't know how to use it they just use it 00:12:29.360 --> 00:12:32.299 in a sense health you said you used the term 00:12:32.299 --> 00:12:36.139 health but it isn't about health it is more sustenance 00:12:36.139 --> 00:12:40.950 we need water Yes. You can also use it for health 00:12:40.950 --> 00:12:42.809 purposes, which you will discover along this 00:12:42.809 --> 00:12:44.389 conversation. Okay, so more things for me to 00:12:44.389 --> 00:12:47.149 discover. Kai, did you flash that Business Times 00:12:47.149 --> 00:12:51.950 headline earlier on? Was it this one? Let me 00:12:51.950 --> 00:12:54.529 check. Show it to me, baby. That's the one. Did 00:12:54.529 --> 00:12:56.830 you flash it earlier? We're flashing it now. 00:12:56.929 --> 00:12:59.870 First few articles. Wow, check you out, man. 00:13:00.049 --> 00:13:02.669 I mean, it's like, you know, I mean, look at 00:13:02.669 --> 00:13:04.929 that, man. I mean, Business Times covered you 00:13:04.929 --> 00:13:06.889 for this. Six years ago or seven years ago, I 00:13:06.889 --> 00:13:09.429 think. ah 6, 7 so this is how long you've been 00:13:09.429 --> 00:13:12.549 doing this yeah since I mean 2018 then my business 00:13:12.549 --> 00:13:16.610 started early 2019 January 2019 so till now so 00:13:16.610 --> 00:13:19.450 you turned this into a business I turned it into 00:13:19.450 --> 00:13:23.889 a business but so okay I think it's what is evolving 00:13:23.889 --> 00:13:26.429 as well and I'll share more on that on my own 00:13:26.429 --> 00:13:28.789 personal how the business is evolving and how 00:13:28.789 --> 00:13:32.889 I am my role in it as well okay I guess we'll 00:13:32.889 --> 00:13:34.470 come to that later you know we can come to that 00:13:34.470 --> 00:13:40.330 now it's fine Well, the thing is, I'm forever 00:13:40.330 --> 00:13:42.980 passionate. I won't say forever, but at the moment, 00:13:43.039 --> 00:13:45.059 I'm still very passionate about like water education 00:13:45.059 --> 00:13:48.659 and teaching, advising, consulting, sharing, 00:13:48.879 --> 00:13:50.879 whatever, you know, education part about water. 00:13:51.019 --> 00:13:52.820 You know, I'm very, very into that. So this is 00:13:52.820 --> 00:13:54.700 something that I will continue doing. But in 00:13:54.700 --> 00:13:56.620 terms of the business side of it, in terms of 00:13:56.620 --> 00:14:00.080 like selling water, you know, I would say that 00:14:00.080 --> 00:14:05.220 I think another person may be more suitable for 00:14:05.220 --> 00:14:08.090 this because I'm... let's just say that I have 00:14:08.090 --> 00:14:10.409 another direction like I have a different and 00:14:10.409 --> 00:14:12.830 I'm actually going personally personally I'm 00:14:12.830 --> 00:14:15.809 going to like the mental health space yeah so 00:14:15.809 --> 00:14:17.429 very different another it's another stage of 00:14:17.429 --> 00:14:20.799 my life yeah no this is like Wait, wait, wait. 00:14:20.899 --> 00:14:23.720 So are you saying you're incorporating your expertise 00:14:23.720 --> 00:14:25.840 as a water sommelier into the mental health space? 00:14:26.019 --> 00:14:27.799 May or may not. It's two separate things. It's 00:14:27.799 --> 00:14:31.539 two separate things. Okay. But in terms of education, 00:14:31.759 --> 00:14:33.679 still very passionate and more than willing to 00:14:33.679 --> 00:14:36.019 share and do and will continue to do so. Doing 00:14:36.019 --> 00:14:38.019 tasting classes and things like this. So basically 00:14:38.019 --> 00:14:42.039 in your water sommelier business as the entity 00:14:42.039 --> 00:14:46.019 that exists, you are basically the guy that educates 00:14:46.019 --> 00:14:48.259 and the other person, whoever that person is, 00:14:48.299 --> 00:14:50.059 is the one that runs the business. Yes, correct. 00:14:50.179 --> 00:14:52.440 Is that what you say? Yes, exactly. You got it, 00:14:52.500 --> 00:14:55.639 yeah. Okay, okay. So you don't think that we 00:14:55.639 --> 00:14:57.039 should talk about the business because you're 00:14:57.039 --> 00:14:59.279 not the guy running the business. I'm still am, 00:14:59.399 --> 00:15:02.460 you know, so we can talk about it. It's just 00:15:02.460 --> 00:15:05.120 going forward, maybe next year onwards, this 00:15:05.120 --> 00:15:07.500 is like a transition period for me. So next year, 00:15:07.700 --> 00:15:10.720 maybe you can find someone who is very passionate 00:15:10.720 --> 00:15:12.720 about this, who wants to run a water business 00:15:12.720 --> 00:15:16.740 and maybe you can come talk to me. I'm open to 00:15:16.740 --> 00:15:19.539 that. Come and talk to you to sell off your shares. 00:15:20.179 --> 00:15:23.179 Yeah, sure. Or I don't know however way that, 00:15:23.220 --> 00:15:25.440 you know, it is. So are you saying to me you'll 00:15:25.440 --> 00:15:28.639 be jamming the brakes on being a water sommelier? 00:15:29.200 --> 00:15:31.179 Not being a water sommelier but on selling water. 00:15:31.399 --> 00:15:33.940 On selling water. So the business you're involved 00:15:33.940 --> 00:15:35.860 in right now actually is in the business of selling 00:15:35.860 --> 00:15:37.980 water. Two things. It's like a vending business. 00:15:38.279 --> 00:15:40.690 Yeah, so there's a selling water. So I import 00:15:40.690 --> 00:15:43.049 and distribute water. Right. That's the first 00:15:43.049 --> 00:15:46.610 part. And the second part is doing classes. Masterclass. 00:15:46.649 --> 00:15:49.690 Right. Water tasting class. Which is what you're 00:15:49.690 --> 00:15:51.490 passionate about. Which is what I'm passionate 00:15:51.490 --> 00:15:52.950 about. It's not about the selling of the water 00:15:52.950 --> 00:15:54.570 that you're passionate about. Yes. That one is 00:15:54.570 --> 00:15:56.289 just a business aspect. It's not the money making 00:15:56.289 --> 00:16:00.590 that interests me. Right. Wow. Now, okay, okay. 00:16:00.669 --> 00:16:02.830 Let's get away from that for a bit. Yes. Becoming 00:16:02.830 --> 00:16:04.850 Singapore's first certified water sommelier. 00:16:05.029 --> 00:16:09.529 Yes. Can we flash that pic, please, Kai? Pick 00:16:09.529 --> 00:16:14.690 four. Sad one. Take a look at you, man. I would 00:16:14.690 --> 00:16:18.769 have thought inside neck, vodka. Vodka, martini, 00:16:18.870 --> 00:16:22.129 shaken, not stirred. Guy dressed like James Bond, 00:16:22.330 --> 00:16:24.590 testing the, and holding the glass like he's 00:16:24.590 --> 00:16:27.889 holding wine. Yeah. I just had to do that, man. 00:16:27.909 --> 00:16:30.350 I saw that shot. It's kind of cool. So that's 00:16:30.350 --> 00:16:31.950 the reason why I flashed it there. But being 00:16:31.950 --> 00:16:34.110 the first certified water sommelier here in this 00:16:34.110 --> 00:16:37.000 country. Yeah. That journey you've had started 00:16:37.000 --> 00:16:39.080 from Germany, right? Started from Germany. So 00:16:39.080 --> 00:16:41.919 your certification came from Germany. What's 00:16:41.919 --> 00:16:44.200 the name of that place? Dolmens Academy. How 00:16:44.200 --> 00:16:47.220 do you spell that? D -O -E -M -E -N -S. Wow. 00:16:47.360 --> 00:16:48.720 You can actually go and get your certification. 00:16:49.899 --> 00:16:54.539 I think it will cost in total. I'd rather be 00:16:54.539 --> 00:16:57.690 certified other things. I mean, look, like you 00:16:57.690 --> 00:16:59.769 said, you know, I mean, to be fair, to be fair. 00:16:59.769 --> 00:17:03.070 Okay. Since you said this, if I go, if I go for 00:17:03.070 --> 00:17:05.049 a course like that, maybe I get, I get excited. 00:17:05.109 --> 00:17:07.210 Maybe I get passionate. I don't know. To be fair. 00:17:07.450 --> 00:17:09.930 Yeah. But at this juncture, man, I don't get 00:17:09.930 --> 00:17:12.289 it, man. I look at something colorless. I know 00:17:12.289 --> 00:17:15.309 I need it. Colorless and tasteless. Or you say 00:17:15.309 --> 00:17:18.170 there's taste. But what were the steps, man? 00:17:18.230 --> 00:17:19.849 When you went to Dolman's, what were the steps 00:17:19.849 --> 00:17:23.509 you had to take to achieve this, this certification? 00:17:23.910 --> 00:17:27.470 So there were a lot of blind tastings. Wow. A 00:17:27.470 --> 00:17:30.990 lot. I'm going to so blind taste you later. Sure, 00:17:31.230 --> 00:17:33.529 sure. But I don't know how rusty I am, but I'm 00:17:33.529 --> 00:17:36.150 sure, yeah. I did like, must be a hundred. As 00:17:36.150 --> 00:17:40.509 long as the water doesn't taste like rust. It 00:17:40.509 --> 00:17:43.549 can, but hopefully I don't think, I don't think, 00:17:43.549 --> 00:17:45.450 if there's iron in it, yeah, but I don't think 00:17:45.450 --> 00:17:47.630 these waters have them. Yeah, but yeah, I mean, 00:17:47.630 --> 00:17:49.269 I think I must have gone through like a hundred 00:17:49.269 --> 00:17:52.230 different brands of water over at Dolman's, over 00:17:52.230 --> 00:17:53.970 like a whole two -week period. Holy shit, how 00:17:53.970 --> 00:18:00.259 much do you pee? non -stop buckets yeah tons 00:18:00.259 --> 00:18:04.259 of water yeah we must have a lot of cubicles 00:18:04.259 --> 00:18:07.019 ready for you guys boy a lot yeah but i felt 00:18:07.019 --> 00:18:11.160 good yeah although have any okay okay since we're 00:18:11.160 --> 00:18:14.069 talking since since since since Since we're on 00:18:14.069 --> 00:18:16.390 this topic of drinking loads of water, you know, 00:18:16.430 --> 00:18:19.450 I'm learning this stuff and then going to the 00:18:19.450 --> 00:18:21.529 loo quite a lot. I mean, there's this thing called 00:18:21.529 --> 00:18:23.910 water poisoning, isn't there? Absolutely. Yeah. 00:18:24.150 --> 00:18:26.490 That's when you drink too much. Too much water. 00:18:26.710 --> 00:18:29.589 But not just too much. The water poisoning comes 00:18:29.589 --> 00:18:33.049 from mineral imbalance as well. What? Yeah. So, 00:18:33.130 --> 00:18:35.589 for example, you would be at a higher risk of 00:18:35.589 --> 00:18:37.769 water poisoning if you are, say, an athlete. 00:18:38.539 --> 00:18:40.819 Right? And then you run, say, a marathon. Right. 00:18:40.900 --> 00:18:43.299 And then you drink a highly purified demineralized 00:18:43.299 --> 00:18:46.480 water with no minerals inside. Yeah. I mean, 00:18:46.500 --> 00:18:49.640 this is why you have 100+. Electrolytes. Yeah, 00:18:49.660 --> 00:18:52.599 yeah. Yeah. Okay. Exactly. So, electrolytes is 00:18:52.599 --> 00:18:56.539 another fancy term for minerals. Okay. Basically. 00:18:56.779 --> 00:19:00.240 Right. Yeah. Which is the core essence of water, 00:19:00.339 --> 00:19:04.410 in fact. Oh. Okay. Yes. So there's that link 00:19:04.410 --> 00:19:05.609 over there. But I mean, that's why you drink 00:19:05.609 --> 00:19:07.670 100 plus because you are replenishing your minerals, 00:19:07.789 --> 00:19:09.829 right? Okay. So if you get water that doesn't 00:19:09.829 --> 00:19:12.769 have minerals in them, you're quite screwed. 00:19:13.750 --> 00:19:15.990 If you drink a lot of it. Yeah. What happens 00:19:15.990 --> 00:19:18.289 to a person then? You get water poisoning. I 00:19:18.289 --> 00:19:20.490 know, I know. What happens? But what are those 00:19:20.490 --> 00:19:22.529 symptoms? What can happen to a person? So, I 00:19:22.529 --> 00:19:24.750 mean, what happens is, so you know osmosis, right? 00:19:25.190 --> 00:19:29.069 Yeah. Yeah. So when there's, basically like, 00:19:29.190 --> 00:19:33.710 if the cell, is in, say your blood is so diluted. 00:19:33.849 --> 00:19:37.609 Right. So diluted and then your cell is in the 00:19:37.609 --> 00:19:40.950 middle of a highly diluted blood, right? So the 00:19:40.950 --> 00:19:44.930 water would go into the cell? Oh, you're talking, 00:19:45.049 --> 00:19:47.250 you're really talking from a cellular level. 00:19:47.490 --> 00:19:49.990 Yeah, yeah, correct, yeah. Okay. And then what 00:19:49.990 --> 00:19:53.130 happens to the person? So, so imagine your cell, 00:19:53.250 --> 00:19:56.009 just imagine like your cell wants to explode 00:19:56.009 --> 00:19:58.410 because there's too much H2O in it. Right. So 00:19:58.410 --> 00:20:01.250 just feeling like your brain cells, like, pushing 00:20:01.250 --> 00:20:05.329 against your skull. In fact, that is a symptom 00:20:05.329 --> 00:20:08.609 of water poisoning. So you get what? Massive 00:20:08.609 --> 00:20:11.109 headache? Yeah, massive headache. Massive, yeah. 00:20:11.490 --> 00:20:15.769 And other symptoms as well. Okay. But it's what 00:20:15.769 --> 00:20:17.549 happens when you have, of course, this is highly 00:20:17.549 --> 00:20:20.430 excessive amounts of water. Like you drink like 00:20:20.430 --> 00:20:22.170 five litres in one, three to five litres in one 00:20:22.170 --> 00:20:25.849 go. Right. And it's highly demineralised. Okay. 00:20:26.089 --> 00:20:28.569 So when you went to Dolman's, and as you said, 00:20:29.079 --> 00:20:31.319 probably tried about a hundred different versions 00:20:31.319 --> 00:20:33.480 of water, right? Yes. And then when you did that, 00:20:33.579 --> 00:20:37.519 what did you have to learn? Put me through, you 00:20:37.519 --> 00:20:39.240 know, a bit of the rudiments that you had to 00:20:39.240 --> 00:20:41.799 go through to learn how to be a water sommelier. 00:20:41.940 --> 00:20:45.720 You tasted so many types of water and then you 00:20:45.720 --> 00:20:49.880 had to learn what that, you had to refine your 00:20:49.880 --> 00:20:53.700 taste buds, isn't it? Well, not really. It's 00:20:53.700 --> 00:20:55.819 more about your knowledge. Okay. Yeah, and then 00:20:55.819 --> 00:20:58.240 you sort of, as you taste, you figure out why 00:20:58.240 --> 00:21:00.259 it is like that. You make sense of what you taste. 00:21:00.599 --> 00:21:02.420 Okay. Yeah, because... Walk me through that a 00:21:02.420 --> 00:21:04.880 bit. So, like, you get to understand, like, what 00:21:04.880 --> 00:21:07.619 are the types of water, why water has taste. 00:21:09.319 --> 00:21:11.460 So essentially why water has taste is because 00:21:11.460 --> 00:21:13.940 of the minerals inside the water. Then you will 00:21:13.940 --> 00:21:16.200 know there are different kinds of mineral waters. 00:21:16.380 --> 00:21:19.140 There's very low, low, medium, high, very high. 00:21:19.859 --> 00:21:23.420 And then if you break the minerals down further, 00:21:23.599 --> 00:21:26.640 there are types of minerals. Calcium tastes a 00:21:26.640 --> 00:21:28.339 certain way. Magnesium tastes a certain way. 00:21:28.420 --> 00:21:31.380 Sodium, of course, tastes a certain way. So what 00:21:31.380 --> 00:21:33.779 happens if, now that you said this, does it make 00:21:33.779 --> 00:21:35.960 sense? Because I'm trying, what's going through 00:21:35.960 --> 00:21:39.400 my head, I'm telling you. Yeah. It's, how about 00:21:39.400 --> 00:21:42.279 people who have filtered water at home? Yes. 00:21:42.519 --> 00:21:44.420 And they filter the water. Yes. If that's the 00:21:44.420 --> 00:21:46.240 case, they go through, let's say, for example, 00:21:46.240 --> 00:21:48.740 I have, I'm not going to give them free advertising. 00:21:49.059 --> 00:21:52.119 I have this brand that I've had in all my homes 00:21:52.119 --> 00:21:54.240 since I got married. Yeah. And it's not a cheap, 00:21:54.279 --> 00:21:58.130 bloody brand. Yes. we always, every now and then, 00:21:58.170 --> 00:21:59.730 have to change the different filters. There are 00:21:59.730 --> 00:22:02.349 like six or eight filters of different minerals 00:22:02.349 --> 00:22:05.369 that go through the filtration process. So when 00:22:05.369 --> 00:22:08.930 it goes through, yeah, minerals actually. I wouldn't 00:22:08.930 --> 00:22:11.230 say they are minerals, but they are more like 00:22:11.230 --> 00:22:15.500 things that remove minerals. Yeah, yeah. I mean, 00:22:15.539 --> 00:22:21.079 yeah. So, you know, well, not really. Well, the 00:22:21.079 --> 00:22:24.700 selling point to us is that it's filtered with 00:22:24.700 --> 00:22:27.019 minerals, through minerals. So there could be 00:22:27.019 --> 00:22:29.859 something in there that adds minerals. Ah, perhaps. 00:22:30.180 --> 00:22:32.359 Yeah, yeah, perhaps. Ah, okay. But more often 00:22:32.359 --> 00:22:35.460 than not, before that, there will be something 00:22:35.460 --> 00:22:39.799 to remove. To remove the initial minerals. So 00:22:39.799 --> 00:22:41.599 is that a good thing or a bad thing, having a 00:22:41.599 --> 00:22:46.000 filter? A water filter? It can be... I would 00:22:46.000 --> 00:22:47.579 say that there are advantages and disadvantages 00:22:47.579 --> 00:22:51.299 to it. So, of course, the disadvantage will be 00:22:51.299 --> 00:22:55.579 that so long -term consumption of a highly demineralized 00:22:55.579 --> 00:22:59.000 water... As you said, it screws you over. Well, 00:22:59.380 --> 00:23:01.980 so... In that moment, it could be water poisoning. 00:23:02.140 --> 00:23:04.019 But now we are talking about years and years. 00:23:04.519 --> 00:23:07.500 So when you finally, one fine day when you fall 00:23:07.500 --> 00:23:10.500 and then your doctor tells you, oh, your bone 00:23:10.500 --> 00:23:13.500 density is low. You are not taking enough calcium, 00:23:13.660 --> 00:23:15.519 you know, things like this. Then you start to, 00:23:15.619 --> 00:23:18.339 why do I have that? Yeah. And then you realize 00:23:18.339 --> 00:23:21.200 that it's linked, you know, to your long -term 00:23:21.200 --> 00:23:25.740 exposure of highly demineralized water. So it's 00:23:25.740 --> 00:23:28.950 not just about having milk then. But also milk 00:23:28.950 --> 00:23:31.869 definitely is part of the whole equation. Yeah, 00:23:31.890 --> 00:23:35.269 giving you calcium. Along with water, along with 00:23:35.269 --> 00:23:38.490 food and everything. But water is a main thing. 00:23:38.609 --> 00:23:42.069 Right, right. Okay. And then you, so you had 00:23:42.069 --> 00:23:44.569 to learn what the different minerals are in water. 00:23:44.750 --> 00:23:46.730 Yes. And also what, water from different parts 00:23:46.730 --> 00:23:50.109 of the world? From different springs? Yes, water 00:23:50.109 --> 00:23:52.410 from different springs. But you will also realize 00:23:52.410 --> 00:23:57.839 that unlike wine, where different regions, not 00:23:57.839 --> 00:23:59.980 even world, like world, of course, there are 00:23:59.980 --> 00:24:01.740 differences, but even like within a country, 00:24:01.839 --> 00:24:03.859 a certain region, different regions, depending 00:24:03.859 --> 00:24:05.700 on what the grape is exposed to, the weather, 00:24:05.900 --> 00:24:07.799 you know, you get different kinds of wine. Yeah. 00:24:08.319 --> 00:24:10.700 So, but you realize that for water, right, it's 00:24:10.700 --> 00:24:13.660 not like that. Yeah. Because the process is happening 00:24:13.660 --> 00:24:16.799 underground. You know, so how is water being 00:24:16.799 --> 00:24:18.740 produced? You know, it comes from rain, right? 00:24:18.779 --> 00:24:20.599 That's the first step. Right. Yeah. And then 00:24:20.599 --> 00:24:23.049 as it hits the ground and gets filtered, through 00:24:23.049 --> 00:24:25.210 the ground so your filter your home filter is 00:24:25.210 --> 00:24:27.430 kind of like trying to simulate that right yeah 00:24:27.430 --> 00:24:29.029 but naturally you know it gets filtered through 00:24:29.029 --> 00:24:31.170 the ground and along the way it picks up these 00:24:31.170 --> 00:24:34.190 things minerals right yeah so depending on the 00:24:34.190 --> 00:24:36.309 trajectory of how the water flows you know it 00:24:36.309 --> 00:24:38.490 picks up different kind of minerals okay and 00:24:38.490 --> 00:24:43.430 it's so varied and so unique in a sense the trajectory 00:24:43.430 --> 00:24:45.910 that every single mineral water brand that you 00:24:45.910 --> 00:24:47.809 find on the planet is like a thumbprint it is 00:24:47.809 --> 00:24:50.410 unique it is as unique as a thumbprint you can't 00:24:50.410 --> 00:24:53.289 find the exact same mineral water It's a gift 00:24:53.289 --> 00:24:56.049 from Mother Nature. Really? Yes. All different. 00:24:56.329 --> 00:24:58.509 All different. Every single one. You can't find 00:24:58.509 --> 00:25:01.950 another avian. Of course, you can find similar 00:25:01.950 --> 00:25:05.009 in the category, say, medium mineral water, which 00:25:05.009 --> 00:25:07.849 it is. You'll find many brands in medium. So 00:25:07.849 --> 00:25:10.339 every one is... typically unique everyone is 00:25:10.339 --> 00:25:11.640 unique everyone is different because they go 00:25:11.640 --> 00:25:14.920 through different different rocks different trajectories 00:25:14.920 --> 00:25:17.420 underground right and different flow there's 00:25:17.420 --> 00:25:19.720 a wave flows yeah different you know they're 00:25:19.720 --> 00:25:21.859 all different oh it's getting a little interesting 00:25:21.859 --> 00:25:24.880 yeah and you can't really predict them in a sense 00:25:24.880 --> 00:25:27.299 unless of course you're a geologist right and 00:25:27.299 --> 00:25:29.640 then when you well when you set up a mineral 00:25:29.640 --> 00:25:31.940 water plant you've got to have a geologist to 00:25:31.940 --> 00:25:35.970 figure out the trajectory anyway yeah A stupid 00:25:35.970 --> 00:25:37.309 question. I don't know whether it's a stupid 00:25:37.309 --> 00:25:38.789 question or not, but I'm going to ask you a stupid 00:25:38.789 --> 00:25:41.049 question. I think it's a stupid question. Okay. 00:25:42.269 --> 00:25:46.369 No, no, no. Let's see now. Rain, precipitation. 00:25:46.789 --> 00:25:49.890 Yes. When there's precipitation, rain comes down. 00:25:49.970 --> 00:25:54.390 And when rain comes down, on the hypothesis that 00:25:54.390 --> 00:25:58.390 it's caught in a bottle or on a pail. Yes. So 00:25:58.390 --> 00:26:01.589 we collect rainwater. Yes. Now, that's unfiltered. 00:26:01.789 --> 00:26:06.619 Yes. What's in that rainwater, man? Well, there's 00:26:06.619 --> 00:26:12.380 dust. Go on, go on, go on. There's dust. That's 00:26:12.380 --> 00:26:15.140 it. A little bit of minerals. Right. So you'll 00:26:15.140 --> 00:26:17.400 realize that the profile, the mineral profile 00:26:17.400 --> 00:26:20.470 of rainwater is very low. Very, very low. Why? 00:26:20.609 --> 00:26:23.990 But obviously none. Yeah. Well, because it doesn't 00:26:23.990 --> 00:26:27.750 get exposed to rocks. Yeah, but it's a process. 00:26:28.150 --> 00:26:30.769 Precipitation is a process of evaporation. Yeah. 00:26:30.809 --> 00:26:33.950 So in that process, it's a bit like distilling 00:26:33.950 --> 00:26:36.130 water. Yeah. You know, where you boil the water 00:26:36.130 --> 00:26:39.369 and then you capture the... Moisture. The condensation, 00:26:39.470 --> 00:26:41.210 right? Right, yeah. The water vapor condenses. 00:26:41.390 --> 00:26:44.130 Right. So in the process of evaporation or boiling, 00:26:44.390 --> 00:26:47.049 you know, you leave everything behind. Nothing 00:26:47.049 --> 00:26:49.720 is taken. All the minerals are left behind. It's 00:26:49.720 --> 00:26:51.319 like if you boil salt water, the salt is left 00:26:51.319 --> 00:26:55.400 behind. And the water is pure, in a sense, pure 00:26:55.400 --> 00:26:59.559 water. So pure water will evaporate, condense. 00:26:59.960 --> 00:27:02.960 But there's nothing, can we call it nutrients? 00:27:03.180 --> 00:27:06.240 There are no nutrients in that? No, but of course 00:27:06.240 --> 00:27:09.779 along the way, there will be things in the air 00:27:09.779 --> 00:27:13.420 which will dissolve in it, get captured. Whether 00:27:13.420 --> 00:27:15.640 it's dust or bacteria or whatever it is, minerals 00:27:15.640 --> 00:27:17.579 to whatever, yeah. Okay, let's look at this process 00:27:17.579 --> 00:27:19.500 again. Let's look at this process again. Yeah, 00:27:19.559 --> 00:27:21.019 yeah, yeah. Thanks for schooling me on this. 00:27:21.160 --> 00:27:24.299 No. Water goes up, okay, evaporates up, it goes 00:27:24.299 --> 00:27:26.480 into the sky. False. Similar numbers, yes, folks. 00:27:27.220 --> 00:27:29.599 Yes. And then after that, you have water coming 00:27:29.599 --> 00:27:32.700 down, rainwater. Yes. And when rainwater comes 00:27:32.700 --> 00:27:38.079 down... what happens again, and it's not a hypothesis, 00:27:38.259 --> 00:27:40.799 it's actually quite real. We know about acid 00:27:40.799 --> 00:27:43.160 rain. Yeah, yeah, yeah. And then, you know, all 00:27:43.160 --> 00:27:45.799 the pollutants and all that crap that it collects 00:27:45.799 --> 00:27:48.440 on the way up to the sky and it comes back down. 00:27:48.779 --> 00:27:50.440 Collecting everything on the way down as well. 00:27:50.660 --> 00:27:51.960 Yeah, let's say it goes, collecting everything 00:27:51.960 --> 00:27:54.160 on the way down, it goes in back into the earth, 00:27:54.240 --> 00:27:56.740 it goes through rocks and minerals and pebbles 00:27:56.740 --> 00:28:00.279 and whatever. Yes. And then, ooh, voila, water, 00:28:00.359 --> 00:28:05.150 drinking water. Yes. Can all that process of 00:28:05.150 --> 00:28:09.130 filtration. Yes. Get rid of that acid rain. Yes, 00:28:09.230 --> 00:28:11.630 absolutely. In fact, all natural mineral waters 00:28:11.630 --> 00:28:14.069 are what you drink is what you get. It's not 00:28:14.069 --> 00:28:17.470 processed. It is natural. No, no, but does it 00:28:17.470 --> 00:28:22.089 get rid of all that gunk and fucked up stuff 00:28:22.089 --> 00:28:24.670 that went up into the sky and comes down as acid 00:28:24.670 --> 00:28:27.730 rain? It can, depending on, of course, the system 00:28:27.730 --> 00:28:31.470 itself. Like how deep you go, you know, what 00:28:31.470 --> 00:28:33.130 are the rocks that are available there. Right. 00:28:33.269 --> 00:28:35.269 Things like this. It's exactly how you, you know, 00:28:35.269 --> 00:28:37.390 you watch those like YouTube videos, right? Where 00:28:37.390 --> 00:28:43.200 they make those makeshift. purify purifiers like 00:28:43.200 --> 00:28:45.160 if you're in a jungle yeah yeah yeah let's talk 00:28:45.160 --> 00:28:47.720 about that yeah and then you you take the river 00:28:47.720 --> 00:28:50.339 water and it's like so dirty and then they do 00:28:50.339 --> 00:28:54.400 those makeshift filters using rocks and boiling 00:28:54.400 --> 00:28:56.539 and things like this yeah and then what comes 00:28:56.539 --> 00:28:59.700 out is like a clean clear and we clear water 00:28:59.700 --> 00:29:03.019 yeah it's exactly that okay so you're saying 00:29:03.019 --> 00:29:06.039 but people actually doing that to those survivalists 00:29:06.039 --> 00:29:10.160 yes when they actually filter yeah you know yeah 00:29:10.160 --> 00:29:13.200 but those that is basic level right but if you 00:29:13.200 --> 00:29:15.539 do it at a much larger scale right like mother 00:29:15.539 --> 00:29:18.400 nature level right filters 100 meters downwards 00:29:18.400 --> 00:29:21.160 right I'm not talking about like 5 meters I'm 00:29:21.160 --> 00:29:23.759 talking about like 80 meters 70 80 meters downwards 00:29:23.759 --> 00:29:28.099 okay yeah you can get a very very pure water 00:29:28.099 --> 00:29:32.619 essence and it's clean bacteria free you know 00:29:33.159 --> 00:29:37.559 Yeah. Sorry to interject, man. Because you know 00:29:37.559 --> 00:29:40.279 I'm getting old. I lose my train of thought. 00:29:40.920 --> 00:29:44.539 Come on, dude. Don't tell me you're old, okay? 00:29:44.599 --> 00:29:46.440 I'm going to throw some... I'm going to pour 00:29:46.440 --> 00:29:48.839 water on you. I'm not that much younger than 00:29:48.839 --> 00:29:53.359 you. What do you mean you're not that much younger 00:29:53.359 --> 00:29:57.299 than me? How young are you? 35 this year. Excuse 00:29:57.299 --> 00:30:02.440 me, sir. I'm 20 years your senior. Okay. Why 00:30:02.440 --> 00:30:07.420 goodness me. Oh boy. But thanks anyway. Sucker 00:30:07.420 --> 00:30:11.460 for compliments. Yeah. But see, where was I going 00:30:11.460 --> 00:30:15.460 with this? Creation system. Yeah. Tell me more 00:30:15.460 --> 00:30:18.039 about domains. What else did you have to go through 00:30:18.039 --> 00:30:19.700 to get your certification? How long was this 00:30:19.700 --> 00:30:22.559 process for? It's about two weeks. That's it? 00:30:22.720 --> 00:30:27.660 Yeah. So it's intensive. You sit there and you 00:30:27.660 --> 00:30:31.059 drink a water. Oh, God. You sit there for eight 00:30:31.059 --> 00:30:34.920 hours and then you drink a water. Okay. And what 00:30:34.920 --> 00:30:37.559 are the objectives, man, for these guys setting 00:30:37.559 --> 00:30:41.680 up an institute like that? So, Dolmans? Yeah. 00:30:41.839 --> 00:30:45.299 Water is only like, I would say like 5 % at Dolmans. 00:30:45.539 --> 00:30:48.920 The real deal for Dolmans, being in Munich, is 00:30:48.920 --> 00:30:51.960 a beer school in a beer land. Back and out. Yeah, 00:30:51.960 --> 00:30:55.059 that's where you will go. So in the end, it's 00:30:55.059 --> 00:30:56.980 about beer, right? Yes, it's all about beer. 00:30:57.160 --> 00:31:03.880 Oh, fuck. It is a beer academy. Because we know 00:31:03.880 --> 00:31:08.440 for many good beer makers, right? They use a 00:31:08.440 --> 00:31:11.720 lot of mineral water to make the beer. Am I right? 00:31:11.819 --> 00:31:14.680 They got to add clean water to make the beer. 00:31:15.019 --> 00:31:17.819 Although I'm not sure if they necessarily use 00:31:17.819 --> 00:31:20.269 mineral water. And what kind of mineral water? 00:31:20.390 --> 00:31:22.269 I'm not... Ah, Kennell, if you take a bottle 00:31:22.269 --> 00:31:23.750 of whatever beer, I'm not going to be selling 00:31:23.750 --> 00:31:25.990 any beer. If you take a bottle of any beer, you 00:31:25.990 --> 00:31:28.049 take a read behind on the label, how this beer 00:31:28.049 --> 00:31:29.910 has been made. Fuck, you always see mineral water 00:31:29.910 --> 00:31:32.970 somewhere. Possibly. Well, it depends on where 00:31:32.970 --> 00:31:35.150 the factory is, I guess, you know, whether accessible, 00:31:35.450 --> 00:31:37.750 you know, to fresh drinking. But, you know, a 00:31:37.750 --> 00:31:40.109 couple of years ago, man, before this water sommelier 00:31:40.109 --> 00:31:42.349 thing started to exist, which I actually didn't 00:31:42.349 --> 00:31:46.119 know even existed until I met you. People were 00:31:46.119 --> 00:31:48.220 saying, don't drink too much mineral water because 00:31:48.220 --> 00:31:50.480 of the sediments on the mineral will start to 00:31:50.480 --> 00:31:52.900 give you kidney stones. Any truth in that shit? 00:31:53.140 --> 00:31:58.519 That is the most... You only say that because 00:31:58.519 --> 00:32:02.880 you... I can explain and then you can decide 00:32:02.880 --> 00:32:05.460 for yourself. Okay, sure. Tell me. So, talk about 00:32:05.460 --> 00:32:08.200 minerals, right? So, for example, if you look 00:32:08.200 --> 00:32:11.680 at... Say, for example, Evian here, right? Yeah. 00:32:11.880 --> 00:32:14.269 So, if you look at... What are kidney stones? 00:32:14.509 --> 00:32:16.470 What are kidney stones? Kidney stones are essentially 00:32:16.470 --> 00:32:22.509 minerals. Yeah, yeah, yeah, yeah. Minerals that 00:32:22.509 --> 00:32:24.630 became stones. That became stones. Yeah. And 00:32:24.630 --> 00:32:27.450 under what conditions are these stones formed? 00:32:27.869 --> 00:32:32.369 Okay, you tell me. Okay, so from what I know, 00:32:32.470 --> 00:32:34.990 and I've done research on this as well, the biggest 00:32:34.990 --> 00:32:38.329 contributor, number one, is dehydration. Okay, 00:32:38.430 --> 00:32:40.890 fair. Yes. I'll give you that. Makes sense to 00:32:40.890 --> 00:32:42.250 you, right? Yeah, it does. When you're dehydrated, 00:32:42.329 --> 00:32:47.150 you basically, there's no flushing. Yep. So whatever 00:32:47.150 --> 00:32:50.589 that's left behind starts to calcify, become 00:32:50.589 --> 00:32:53.049 a stone. Right. Number one. Yeah. Number two 00:32:53.049 --> 00:32:56.710 is diet. Okay. Yeah. So if, for example, you're 00:32:56.710 --> 00:33:00.230 on a very high -sodium diet, yeah, don't ask 00:33:00.230 --> 00:33:02.160 me about the... So whatever that's going through 00:33:02.160 --> 00:33:03.660 there, but that is one of the contributing factors. 00:33:03.900 --> 00:33:06.539 Sure. Yes. Yeah. Of course, there's genetics 00:33:06.539 --> 00:33:09.579 as well. Yeah, for sure. Okay. But the main factors, 00:33:09.619 --> 00:33:12.900 in fact, hydration. So what you're saying is 00:33:12.900 --> 00:33:15.420 don't blame the mineral water or the minerals 00:33:15.420 --> 00:33:19.000 in mineral water. Blame your stupid habits. Yes. 00:33:19.039 --> 00:33:21.440 Okay. And then I'll add on further. Sure. Yeah. 00:33:21.480 --> 00:33:26.920 So minerals, kidney stones. So what is a kidney 00:33:26.920 --> 00:33:29.519 stone? What mineral is it made of? How the fuck 00:33:29.519 --> 00:33:36.380 do I know? Well, it is... So, a mineral is plus 00:33:36.380 --> 00:33:38.900 and minus, right? So, the plus side is calcium. 00:33:39.460 --> 00:33:45.200 And the minus side is... Wow, you got me there. 00:33:46.920 --> 00:33:50.940 It's... Basically, it's from the diet. Okay, 00:33:51.480 --> 00:33:54.019 I just need 10 seconds to Google it. Sure. Google 00:33:54.019 --> 00:33:55.519 it. Okay, I don't have my phone with me. No, 00:33:55.519 --> 00:33:57.359 don't worry about it, man. But yeah, can you 00:33:57.359 --> 00:33:58.720 Google it? I'm not going to put you in a spot. 00:33:58.799 --> 00:34:00.200 I'm not here to put you in a spot. But anyway, 00:34:00.220 --> 00:34:03.940 yes. Can you Google it? Okay, there are a few 00:34:03.940 --> 00:34:06.019 kinds of kidney stones. Right. But the main one 00:34:06.019 --> 00:34:09.300 is a calcium something that behind. I can't remember. 00:34:09.320 --> 00:34:11.900 So basically, what constitutes, Kai, what constitutes 00:34:11.900 --> 00:34:14.760 kidney stones? Yeah. What goes into a kidney 00:34:14.760 --> 00:34:18.900 stone besides calcium, Kai? So you have calcium. 00:34:18.980 --> 00:34:21.019 So anyway, while he's searching on that. Yeah. 00:34:21.119 --> 00:34:25.719 So calcium. So don't you need calcium? Yeah, 00:34:25.760 --> 00:34:28.199 of course. Right? For bones. But if you know 00:34:28.199 --> 00:34:31.590 that kidney stone is made from... which you, 00:34:31.650 --> 00:34:33.530 because of this, then like, don't take calcium. 00:34:33.750 --> 00:34:36.309 No, I'm not that ignorant. At the end of the 00:34:36.309 --> 00:34:38.829 day, right? I mean, everything in us oxidizes, 00:34:38.849 --> 00:34:41.050 calcifies, you know what I mean? Yes. Including 00:34:41.050 --> 00:34:43.110 with your arteries and stuff, if you get clogged 00:34:43.110 --> 00:34:45.409 arteries, they calcify, they get hardened. Yes. 00:34:45.449 --> 00:34:47.769 So it's not so much about the calcium, but about 00:34:47.769 --> 00:34:50.849 the conditions that... Cause that calcium. Okay, 00:34:50.869 --> 00:34:54.530 so basically there is an ideal condition for 00:34:54.530 --> 00:34:57.969 these things to happen. Yes. Right. So, one more 00:34:57.969 --> 00:35:00.429 thing to add is that, so calcium, we've talked 00:35:00.429 --> 00:35:02.469 about calcium, so now leading to the health benefits, 00:35:02.630 --> 00:35:05.289 right? Do you know how much calcium you need 00:35:05.289 --> 00:35:09.250 a day? The recommended daily intake. Testing 00:35:09.250 --> 00:35:12.329 you on that. How much calcium a day? Calcium. 00:35:12.550 --> 00:35:15.570 Calcium. Per se. Per day, per day. Yeah, but 00:35:15.570 --> 00:35:17.210 just calcium alone. Yeah, calcium alone. Per 00:35:17.210 --> 00:35:21.199 day. Per day. that will constitute a normal intake? 00:35:21.400 --> 00:35:23.139 Yes, the recommended intake. What are you looking 00:35:23.139 --> 00:35:25.659 at? MG or what? MG. How the hell would I know? 00:35:26.420 --> 00:35:29.239 It's good to know. Okay. Because you're at that 00:35:29.239 --> 00:35:32.219 age then. Four liters of water is what we all 00:35:32.219 --> 00:35:34.820 know, right? Which is what every human being 00:35:34.820 --> 00:35:38.170 should be having by all rights. Four is... A 00:35:38.170 --> 00:35:40.369 bit much. A bit much? I would say the typical 00:35:40.369 --> 00:35:42.530 eight glasses is two. But in Singapore, it's 00:35:42.530 --> 00:35:44.670 so hot, you need more. Yeah. And if you exercise, 00:35:44.829 --> 00:35:47.869 and clearly you gym, so you need more as well. 00:35:48.070 --> 00:35:49.610 Yeah. So I would say three to four is actually 00:35:49.610 --> 00:35:51.590 ideal for yourself. Three to four liters, right? 00:35:51.710 --> 00:35:54.110 Yeah. So that's water. But in terms of calcium? 00:35:55.170 --> 00:35:58.269 I don't know. Okay. The answer is 1 ,000. 1 ,000 00:35:58.269 --> 00:36:01.329 what? 1 ,000 mg. Okay. Yeah. Guess how much calcium 00:36:01.329 --> 00:36:04.730 this bottle of Evian has? I don't know. You tell 00:36:04.730 --> 00:36:08.340 me. You can imagine. So for mineral waters, It's 00:36:08.340 --> 00:36:10.900 all clearly written on the labels. Okay. Yeah. 00:36:11.019 --> 00:36:17.579 What does it say? It says 80 milligrams per liter. 00:36:18.480 --> 00:36:21.059 Okay. How much are you going to drink per day? 00:36:21.179 --> 00:36:23.960 If I give you all the Avian and Tybalt that you 00:36:23.960 --> 00:36:26.320 can drown yourself in, how much will you drink? 00:36:26.380 --> 00:36:28.699 A lot. Okay, so 4 liters, right? Right. So you 00:36:28.699 --> 00:36:31.420 drink 4, right? Okay. So if 1 liter of Avian 00:36:31.420 --> 00:36:36.230 contains 80, so 4 would be 320. Right. And how 00:36:36.230 --> 00:36:38.170 much do you need a day again? $1 ,000. So it 00:36:38.170 --> 00:36:40.670 still isn't enough. If you drink four liters 00:36:40.670 --> 00:36:45.710 of this, you are still getting only 32 % of your 00:36:45.710 --> 00:36:48.789 daily requirement. It's not even half, you know. 00:36:49.130 --> 00:36:51.710 So we're all screwed then? No, no, no, no, we 00:36:51.710 --> 00:36:57.230 haven't finished yet. So, so 32%, you know. But 00:36:57.230 --> 00:37:00.969 say, if you are drinking this instead. Which 00:37:00.969 --> 00:37:05.250 is like Dasani. Dasani, yeah. This is Meadows 00:37:05.250 --> 00:37:07.530 distilled water. Yeah, yeah. Guess how much calcium 00:37:07.530 --> 00:37:12.150 this has. I don't know. Zero. Because it's distilled. 00:37:12.929 --> 00:37:15.289 But you know it's funny because I know and I 00:37:15.289 --> 00:37:19.090 cannot remember even if I do. Yes. I can't mention 00:37:19.090 --> 00:37:21.570 it. Yes. But I will say that there is a particular 00:37:21.570 --> 00:37:31.449 popular dieting where this group of people, they 00:37:31.449 --> 00:37:38.110 actually espouse the ingesting distilled water 00:37:38.110 --> 00:37:44.530 with maple syrup to lose weight. There are people 00:37:44.530 --> 00:37:47.730 I know that takes distilled water and they add 00:37:47.730 --> 00:37:50.469 maple syrup for taste. Well, at least there's 00:37:50.469 --> 00:37:52.989 maple syrup dissolved in it. So in a sense, you're 00:37:52.989 --> 00:37:55.510 not really drinking distilled water. And then 00:37:55.510 --> 00:37:58.409 when they... pee in there when they go and pee 00:37:58.409 --> 00:38:01.889 right all the bad stuff comes out and you actually 00:38:01.889 --> 00:38:04.349 lose weight along with it of course because you're 00:38:04.349 --> 00:38:06.809 on a calorie deficit so definitely you'll lose 00:38:06.809 --> 00:38:09.030 weight calorie deficit is one thing but they 00:38:09.030 --> 00:38:11.530 actually say that one of the main things would 00:38:11.530 --> 00:38:15.469 be distilled water with maple syrup personally 00:38:15.469 --> 00:38:18.210 I think that there are many things wrong about 00:38:18.210 --> 00:38:20.809 this diet right for the I mean the fact that 00:38:20.809 --> 00:38:24.179 it has almost no protein in it. Itself is a very 00:38:24.179 --> 00:38:26.019 big red flag to me. But of course, that's talking 00:38:26.019 --> 00:38:28.440 about dieting, right? But okay, when you talk 00:38:28.440 --> 00:38:30.380 about water. There are people I know, sorry to 00:38:30.380 --> 00:38:32.000 interject. Yeah, yeah, yeah. There are also people 00:38:32.000 --> 00:38:34.900 I know, families I mean, that order cartons after 00:38:34.900 --> 00:38:37.960 cartons of water. Yeah. Distilled water. Yeah. 00:38:38.019 --> 00:38:42.079 Instead of drinking off the tap, you know. When 00:38:42.079 --> 00:38:45.320 you later do a tasting with me, you will discover 00:38:45.320 --> 00:38:48.320 what's wrong with the distilled water. Okay, 00:38:48.320 --> 00:38:51.739 okay. There is a certain Well, we can go into 00:38:51.739 --> 00:38:53.559 that later on during tasting. But essentially, 00:38:53.699 --> 00:38:57.239 yeah, so distilled water contains zero, almost 00:38:57.239 --> 00:38:59.880 zero. Well, if you look at tap water, right, 00:39:00.179 --> 00:39:04.320 tap water, according to PUB statistics, I'm not 00:39:04.320 --> 00:39:07.340 even, this is PUB stats. Yeah, let's not diss 00:39:07.340 --> 00:39:08.820 them, okay? I'm not going to get in trouble for 00:39:08.820 --> 00:39:11.750 this. No, no, no, no. No, I'm talking about talking 00:39:11.750 --> 00:39:15.550 facts here. No, no, there are merits to low mineral 00:39:15.550 --> 00:39:18.469 water. I'm not saying low mineral is bad. Okay, 00:39:18.489 --> 00:39:21.650 okay. There are merits to it. It's ideal for 00:39:21.650 --> 00:39:24.949 coffee, for teas, and for other purposes. Okay. 00:39:25.130 --> 00:39:26.909 There are merits to low mineral water, which 00:39:26.909 --> 00:39:29.989 I will highlight right after this. Right. But 00:39:29.989 --> 00:39:32.389 right now, talking about calcium, specifically 00:39:32.389 --> 00:39:36.170 calcium. Right. So even tap water is very low. 00:39:36.269 --> 00:39:38.349 Tap water is around, it's less than 50. It's 00:39:38.349 --> 00:39:40.989 20. You know? Okay. And if you put it through 00:39:40.989 --> 00:39:43.829 a filtration system, it could bring it down even 00:39:43.829 --> 00:39:48.050 further to almost zero, if not zero. What? And 00:39:48.050 --> 00:39:50.170 so imagine if you drink four liters of Evian 00:39:50.170 --> 00:39:52.630 a day, compared to drinking four liters of this 00:39:52.630 --> 00:39:55.769 a day, for 10 years, 20 years. Right. How much 00:39:55.769 --> 00:39:57.550 are you missing? How much calcium are you missing? 00:39:57.570 --> 00:40:00.070 Sure. So, you know what I feel? I feel like Chris, 00:40:00.130 --> 00:40:01.909 you wasted a lot of money with that filtration 00:40:01.909 --> 00:40:06.050 system of yours. Yep. Okay, wait. I just heard 00:40:06.050 --> 00:40:10.469 Kai say, yep, yes, Kai. To qualify, to qualify 00:40:10.469 --> 00:40:13.469 on low mineral water, there are times where drinking 00:40:13.469 --> 00:40:16.329 very low, demineralized, very low mineral water, 00:40:16.409 --> 00:40:18.590 it's good for you. For example, if you go to 00:40:18.590 --> 00:40:22.110 Hai Di Lao, right? Yeah. And you just had, wow, 00:40:22.190 --> 00:40:26.690 the saltiest soup for like, liters of it maybe, 00:40:26.789 --> 00:40:28.090 I don't know, because it's so delicious, right? 00:40:28.170 --> 00:40:31.309 Liters of it, yeah. It's so delicious. So your 00:40:31.309 --> 00:40:34.969 body would be extremely high in sodium. Right. 00:40:35.190 --> 00:40:37.639 And not only that, with everything like, cholesterol 00:40:37.639 --> 00:40:40.380 whatever everything basically very highly nutritious 00:40:40.380 --> 00:40:44.840 meal right you know and yeah unhealthy meal yeah 00:40:44.840 --> 00:40:47.900 you want to dilute right right that's where the 00:40:47.900 --> 00:40:50.059 very low mineral or low mineral water comes in 00:40:50.059 --> 00:40:51.960 and that's where tap water comes in you know 00:40:51.960 --> 00:40:56.480 you can simply dilute and pee out because as 00:40:56.480 --> 00:40:59.159 you pee, you are flushing out toxins, minerals, 00:40:59.460 --> 00:41:03.360 waste products. And when you ingest a very nutritious 00:41:03.360 --> 00:41:06.159 meal, there's going to be a lot of waste product 00:41:06.159 --> 00:41:09.380 coming out. And the very low mineral will help 00:41:09.380 --> 00:41:13.599 you in that. Okay, okay. Yes. Kai, have you got 00:41:13.599 --> 00:41:17.199 the answer yet, Kai? Yes, let me switch to the... 00:41:17.199 --> 00:41:21.039 I remember. What? Yeah, calcium oxalate here. 00:41:21.159 --> 00:41:23.920 Yeah. Calcium oxalate. Yeah. And oxalate comes 00:41:23.920 --> 00:41:27.860 from diet. Thanks, guy. No problem. You're the 00:41:27.860 --> 00:41:31.519 best. It comes from, again, sorry? Diet, oxalate. 00:41:31.679 --> 00:41:34.280 Right. Yeah, it comes from, I mean, even your 00:41:34.280 --> 00:41:38.070 like bran, your wheat. wheat products and few 00:41:38.070 --> 00:41:39.889 other I mean like things that are very high spinach 00:41:39.889 --> 00:41:43.630 is very high it's in brand brand B -R -A -N brand 00:41:43.630 --> 00:41:49.230 wheat okay spinach spinach but very high in oxalate 00:41:49.230 --> 00:41:51.210 yeah and then you can you can google like but 00:41:51.210 --> 00:41:53.769 there's good stuff what yes but the thing is 00:41:53.769 --> 00:41:56.949 so is calcium calcium is also good stuff yeah 00:41:56.949 --> 00:42:00.349 but you can create conditions within you that 00:42:00.349 --> 00:42:05.090 will create bad stuff from the good stuff Okay. 00:42:05.769 --> 00:42:10.710 Such as by not drinking enough water, being dehydrated 00:42:10.710 --> 00:42:16.429 most of the time, and having bad diet. Diet is 00:42:16.429 --> 00:42:20.489 a very key thing, definitely. Drink water is 00:42:20.489 --> 00:42:22.690 part of a diet, right? So essentially, it is 00:42:22.690 --> 00:42:25.969 diet. Let's talk about cuisine then. Yeah. Are 00:42:25.969 --> 00:42:29.250 there specific... types of water that pair particularly 00:42:29.250 --> 00:42:32.250 well with some foods. So this is where... Like 00:42:32.250 --> 00:42:34.110 wine pairing, you know, but it's water pairing. 00:42:34.210 --> 00:42:39.150 Is there such a thing? Yes. So this is where 00:42:39.150 --> 00:42:41.670 the art comes in. Okay. And as you know, art 00:42:41.670 --> 00:42:45.269 is subjective, right? Yeah. So there can be recommendations 00:42:45.269 --> 00:42:49.150 in advance by professionals. Look, wine is also 00:42:49.150 --> 00:42:51.590 subjective with whatever you pair it with. Exactly. 00:42:51.949 --> 00:42:54.869 I want to drink white wine with my red meat. 00:42:54.909 --> 00:42:56.820 Why not? Like, who's there to stop me? Who's 00:42:56.820 --> 00:42:59.199 there to say that it is bad? Oh, what are you 00:42:59.199 --> 00:43:01.159 doing? The snobs will. The snobs will say something. 00:43:01.820 --> 00:43:07.019 So everyone has their own... Like me. And I mean, 00:43:07.039 --> 00:43:08.800 I've actually heard of a scientific reason why 00:43:08.800 --> 00:43:12.829 red pairs better with red meat. but anyways let's 00:43:12.829 --> 00:43:14.469 not go into wine let's talk about water yeah 00:43:14.469 --> 00:43:16.590 so how about pairing with water so essentially 00:43:16.590 --> 00:43:19.710 there are there are reasons why like certain 00:43:19.710 --> 00:43:23.070 waters may go with certain foods right you know 00:43:23.070 --> 00:43:26.449 so for example say if you're eating sashimi right 00:43:26.449 --> 00:43:29.409 yeah yeah and you really kind of just really 00:43:29.409 --> 00:43:34.989 want to taste essence of the sashimi right fullness 00:43:34.989 --> 00:43:37.889 of the fish you know the pure taste of the fish 00:43:37.889 --> 00:43:39.949 and you don't want anything to get in your way 00:43:39.949 --> 00:43:42.469 right yeah so in that sense then you may want 00:43:42.469 --> 00:43:44.530 to pair it with like a very low mineral water 00:43:44.530 --> 00:43:46.969 like how the Japanese people would do it yeah 00:43:46.969 --> 00:43:54.329 but there are contrarians yeah who say that hmm 00:43:54.329 --> 00:43:58.239 let's pair this with something extra strong instead. 00:43:58.679 --> 00:44:01.039 So instead of very low mineral water, go with 00:44:01.039 --> 00:44:03.400 higher mineral water. So not even medium or high, 00:44:03.460 --> 00:44:07.559 it's like ultra high. Right. So like salty, bittery 00:44:07.559 --> 00:44:11.000 water. And it goes with the fish. With fish or 00:44:11.000 --> 00:44:13.440 oysters. Some like it with the oysters. Yeah, 00:44:13.440 --> 00:44:15.639 I love it, man. Yeah. Like if you ask, if you 00:44:15.639 --> 00:44:18.559 ask, so Martin Rees, he would recommend like, 00:44:18.619 --> 00:44:21.159 so there's this brand called ROI. ROI. Right. 00:44:21.679 --> 00:44:24.280 world's most magnesium rich water yeah so if 00:44:24.280 --> 00:44:25.960 you're talking about so water if we talk about 00:44:25.960 --> 00:44:28.559 minerals right it's about what the quantity of 00:44:28.559 --> 00:44:30.940 minerals inside right so something like this 00:44:30.940 --> 00:44:33.019 will have zero right right something like this 00:44:33.019 --> 00:44:36.219 will contain about 500 milligrams in total in 00:44:36.219 --> 00:44:38.039 total right so now we're talking about using 00:44:38.039 --> 00:44:41.360 ROY which is like almost 10 ,000 milligrams wow 00:44:41.360 --> 00:44:45.599 so very strong right very strong water for reference 00:44:45.599 --> 00:44:50.239 sea water so water water but sea water that's 00:44:50.239 --> 00:44:54.039 about 35 ,000 40 ,000 milligrams right yeah wow 00:44:54.039 --> 00:44:57.699 yeah so all water has a minerality to it right 00:44:57.699 --> 00:45:00.780 yeah whether it's zero or 35 ,000 including from 00:45:00.780 --> 00:45:03.159 the ocean exactly because it's all water right 00:45:03.159 --> 00:45:05.260 and what's in the water but there must be some 00:45:05.260 --> 00:45:07.980 form of desalinization of course of course of 00:45:07.980 --> 00:45:14.460 course yeah to make it to So you have something 00:45:14.460 --> 00:45:15.980 like Roy, which is around 10 ,000 milligrams 00:45:15.980 --> 00:45:18.260 and very strong. I mean, I don't have the example 00:45:18.260 --> 00:45:20.300 here, but if you ever get a chance to taste something 00:45:20.300 --> 00:45:22.840 like this, maybe in future, if you go to my office, 00:45:22.880 --> 00:45:25.239 I may have a bottle to taste something like this. 00:45:25.440 --> 00:45:28.239 Then you realize that it's very salty, very bitter 00:45:28.239 --> 00:45:31.659 and a bit sweet because of the high levels of 00:45:31.659 --> 00:45:33.300 calcium, magnesium, sodium. It's high in everything. 00:45:34.460 --> 00:45:38.280 So someone might say, hey, that adds complexity 00:45:38.280 --> 00:45:40.739 to the food. And that will pair very well with 00:45:40.739 --> 00:45:43.420 something like oysters, for example. So, I mean, 00:45:43.420 --> 00:45:46.559 there's always these both sides. Yeah, very interesting. 00:45:46.980 --> 00:45:50.380 When you said magnesium content, the term magnesium 00:45:50.380 --> 00:45:52.880 means a lot to me because I know that once people 00:45:52.880 --> 00:45:56.400 my age, as we get older, besides the calcium, 00:45:56.880 --> 00:46:00.760 we lose a lot of magnesium or we can't produce 00:46:00.760 --> 00:46:04.059 enough sufficient magnesium. You don't actually 00:46:04.059 --> 00:46:08.289 ever produce. You can only get it from... Supplements? 00:46:08.289 --> 00:46:11.969 No. Diet. Is that zinc? Magnesium, actually, 00:46:12.010 --> 00:46:15.289 we could before we turn 30. After we turn 30, 00:46:15.369 --> 00:46:18.070 we slow down. And that's when hormonal changes 00:46:18.070 --> 00:46:20.030 start to happen because we are aging and aging 00:46:20.030 --> 00:46:22.429 and aging and we get dead bods, right? Yeah. 00:46:22.889 --> 00:46:27.170 And that's because we have more estrogen than 00:46:27.170 --> 00:46:29.230 we do testosterone. We're losing some testosterone. 00:46:29.630 --> 00:46:31.849 Okay. And one of the building blocks of that, 00:46:31.969 --> 00:46:34.449 from what I know, is that I may be wrong. I'm 00:46:34.449 --> 00:46:37.059 not a doctor. It's magnesium, yeah? Yeah, so 00:46:37.059 --> 00:46:39.480 like me, guys like me, for example, I take zinc 00:46:39.480 --> 00:46:43.019 and magnesium as supplements. Yes. Almost every 00:46:43.019 --> 00:46:46.639 day. Yes. Just to make sure that I still, you 00:46:46.639 --> 00:46:48.559 know, still look 20 years younger than I am. 00:46:48.780 --> 00:46:52.860 Yeah. Bullshit. Yeah, but anyway. So in this 00:46:52.860 --> 00:46:55.039 instance, right? Yes. People can actually also 00:46:55.039 --> 00:46:57.320 get it from something like Roy, for example. 00:46:57.519 --> 00:47:00.639 Yes, from a mineral -rich water. Not just any 00:47:00.639 --> 00:47:03.960 water, but from a magnesium -rich water. Right, 00:47:03.960 --> 00:47:07.289 right. Okay, that's interesting. Now, I'm curious 00:47:07.289 --> 00:47:11.210 about this blind tasting thing. Yes. So when 00:47:11.210 --> 00:47:13.769 you actually do a blind taste, which we will 00:47:13.769 --> 00:47:17.190 be doing. Okay. What are some of the key characteristics 00:47:17.190 --> 00:47:20.289 that you actually be looking for? Do you know 00:47:20.289 --> 00:47:23.630 the difference between what we'll be doing is 00:47:23.630 --> 00:47:27.610 it'll be my homes, very expensive, filtered water. 00:47:27.730 --> 00:47:30.809 Yeah. And the other types that you brought along 00:47:30.809 --> 00:47:33.949 today. Yes. What will you be looking out for? 00:47:34.269 --> 00:47:39.260 So, Number one, off flavours. Off flavours. Yes. 00:47:39.300 --> 00:47:41.579 So a very common thing about water to take note 00:47:41.579 --> 00:47:44.659 of is the presence of off flavours. Off flavours 00:47:44.659 --> 00:47:47.300 in water that's really not supposed to be there. 00:47:47.500 --> 00:47:50.619 And this is extremely common in highly demineralised 00:47:50.619 --> 00:47:55.619 or purified waters. So do you recall ever buying 00:47:55.619 --> 00:48:01.780 a very cheap bottle? All the time. shan't name 00:48:01.780 --> 00:48:04.679 names but you know I know so we don't name names 00:48:04.679 --> 00:48:08.099 either so when you drink then you're like wow 00:48:08.099 --> 00:48:11.000 this water tastes funny right yeah so that is 00:48:11.000 --> 00:48:15.079 the kind of effect Okay, so how you're relating 00:48:15.079 --> 00:48:17.820 this to me is that people, even me, would say, 00:48:17.900 --> 00:48:20.420 hey, it tastes funny, this water. Yes. Is it? 00:48:20.679 --> 00:48:22.940 Exactly. Well, trust your instincts. If it tastes 00:48:22.940 --> 00:48:25.179 funny, it is funny. It's something that's inside 00:48:25.179 --> 00:48:27.239 that's not supposed to be in there. So it is 00:48:27.239 --> 00:48:30.780 possible, therefore, to train the untrained person, 00:48:30.940 --> 00:48:35.019 to train the person, the palate, to discern these 00:48:35.019 --> 00:48:37.539 subtle differences in water. The thing is, they 00:48:37.539 --> 00:48:41.440 already can discern it. It's just to identify 00:48:41.440 --> 00:48:44.730 it. Okay. Yeah. So it's to look for all flavours. 00:48:44.909 --> 00:48:47.170 It's to look for the taste of minerals. It's 00:48:47.170 --> 00:48:49.630 to feel the water. Feel meaning the body of the 00:48:49.630 --> 00:48:52.070 water. Right. Yeah. So the body of the water. 00:48:52.110 --> 00:48:53.949 Some waters are thicker. Some waters are thinner. 00:48:54.369 --> 00:48:59.389 What? Yes, just like human beings. Some are thicker. 00:48:59.630 --> 00:49:04.170 Some are thinner. Shut the fuck up, man. I know 00:49:04.170 --> 00:49:08.889 that's meant for me. Hey Kai, you heard about 00:49:08.889 --> 00:49:11.480 that? Thin water and thick water, dude. Yes. 00:49:11.539 --> 00:49:14.320 If you feel the body, whether it's heavy or light, 00:49:14.380 --> 00:49:18.900 you can feel it on your palate. Freaking hell, 00:49:18.940 --> 00:49:21.599 I'm thinking this personally. Yeah. Are there 00:49:21.599 --> 00:49:26.639 any common misconceptions people have, you know, 00:49:26.659 --> 00:49:30.780 about, say, bottled water versus tap water versus 00:49:30.780 --> 00:49:34.920 filtered water? Yes. So, spring waters, mineral 00:49:34.920 --> 00:49:38.400 water. So, to me, There are essentially two categories 00:49:38.400 --> 00:49:40.880 of water. So one is a natural spring, natural 00:49:40.880 --> 00:49:44.219 mineral water. Basically one that comes from 00:49:44.219 --> 00:49:46.360 Mother Nature. Right. And the other category 00:49:46.360 --> 00:49:50.159 is one that is purified. So filtered through 00:49:50.159 --> 00:49:52.739 machines. Okay. So these are the two big categories. 00:49:52.840 --> 00:49:57.539 And any water, besides seawater, that you can 00:49:57.539 --> 00:50:00.579 get your hands on, is either one of these categories. 00:50:01.210 --> 00:50:03.309 Right. And then from these two, you can break 00:50:03.309 --> 00:50:05.510 it down further. One is so -called manufactured, 00:50:05.710 --> 00:50:08.489 the other one is natural. Exactly, yeah. Right, 00:50:09.469 --> 00:50:16.349 okay. What are your thoughts on growing interest 00:50:16.349 --> 00:50:19.570 in premium and artisanal waters? Is this a trend? 00:50:19.969 --> 00:50:23.210 It's just marketing. That's all it is. It's not 00:50:23.210 --> 00:50:25.929 about genuine appreciation or, you know. the 00:50:25.929 --> 00:50:29.750 nuances of water development. Okay, what I'll 00:50:29.750 --> 00:50:32.230 say is, I'm being very blunt here, but the thing 00:50:32.230 --> 00:50:37.929 is that, okay, be blunt. As with everything, 00:50:38.190 --> 00:50:43.590 the story, the packaging, all these things are 00:50:43.590 --> 00:50:48.050 integral to the experience of appreciating something. 00:50:48.329 --> 00:50:51.849 Right. If you put the most expensive water, in 00:50:51.849 --> 00:50:55.539 that sense, and you pour it in a cheap, plastic 00:50:55.539 --> 00:50:57.900 bottle right serving and you just hand it over 00:50:57.900 --> 00:51:01.380 to someone like this right that person will never 00:51:01.380 --> 00:51:04.159 understand why they should pay like say ten dollars 00:51:04.159 --> 00:51:06.880 for that but if you put it in like nice paging 00:51:06.880 --> 00:51:09.059 and if you explain to the person about the story 00:51:09.059 --> 00:51:11.420 behind it if you talk about the minerals in it 00:51:11.420 --> 00:51:13.460 you know like how it could benefit you in certain 00:51:13.460 --> 00:51:16.079 ways you talk about the taste you know what the 00:51:16.079 --> 00:51:18.969 sensations that could be gotten from from tasting 00:51:18.969 --> 00:51:20.570 this water come back to another brand of water 00:51:20.570 --> 00:51:22.510 things like this you know it's all part of the 00:51:22.510 --> 00:51:25.369 story you know so in a way it's also how you 00:51:25.369 --> 00:51:30.329 market it you know yeah so so yeah it's it's 00:51:30.329 --> 00:51:32.849 the marketing is definitely important so not 00:51:32.849 --> 00:51:35.110 saying that there are so as i shared with you 00:51:35.110 --> 00:51:37.670 just now that every every mineral water brand 00:51:37.670 --> 00:51:40.909 is unique right right yeah but there are some 00:51:40.909 --> 00:51:43.570 waters that are in a sense more unique than others 00:51:43.570 --> 00:51:46.360 in a sense that the mineral profile is rarer 00:51:46.360 --> 00:51:48.400 so like magnesium rich water for example right 00:51:48.400 --> 00:51:52.480 yeah these things are more rare than the usual 00:51:52.480 --> 00:51:55.360 typical waters that are lower in mineral right 00:51:55.360 --> 00:51:57.659 let's just put it as that okay so in a sense 00:51:57.659 --> 00:52:01.539 when you can get a rarer bottle and if you can 00:52:01.539 --> 00:52:04.500 market it package it in a certain way then yes 00:52:04.500 --> 00:52:06.300 you can elevate it further you can elevate it 00:52:06.300 --> 00:52:08.719 of course sure but of course you can also make 00:52:08.719 --> 00:52:11.320 that more accessible okay by making it more mainstream 00:52:11.320 --> 00:52:13.840 which is what some bottle brands do right so 00:52:14.250 --> 00:52:16.710 So it's... But does water really fly off the 00:52:16.710 --> 00:52:20.409 shelves, man? If the consumer understands how 00:52:20.409 --> 00:52:22.230 it can benefit them. How do you think about Singapore, 00:52:22.309 --> 00:52:24.230 the Singapore consumer? I mean, do we have a 00:52:24.230 --> 00:52:27.170 market? Do these people really get it? Singapore, 00:52:27.210 --> 00:52:28.949 well, we are really just right at the beginning. 00:52:29.130 --> 00:52:32.110 It's like when wine was first introduced to Singapore, 00:52:32.110 --> 00:52:35.150 maybe like 30 years ago, five years ago. Yeah, 00:52:35.230 --> 00:52:37.369 when like... what's that? It's so expensive. 00:52:37.369 --> 00:52:40.170 Nobody wants to drink that. When people don't 00:52:40.170 --> 00:52:41.829 understand it, you know, then of course they 00:52:41.829 --> 00:52:43.929 won't pay for it. But I think like we're on this 00:52:43.929 --> 00:52:48.730 trend where increasingly so, yeah, more people 00:52:48.730 --> 00:52:52.389 will be able to appreciate what can that water 00:52:52.389 --> 00:52:54.650 offer them. Okay. So Sam, I tell you what I'm 00:52:54.650 --> 00:52:55.750 going to do. We'll change the plans a little 00:52:55.750 --> 00:52:58.750 bit. Yeah. Kai, just take note, Kai. Yeah. Forget 00:52:58.750 --> 00:53:02.050 the blind tasting, man. Teach me. Yeah. Show 00:53:02.050 --> 00:53:04.429 me the difference, yeah? In fact, that's what 00:53:04.429 --> 00:53:07.050 I prefer doing. Okay, let's do that then. Yes. 00:53:07.190 --> 00:53:09.809 Let's do that. Because it's more of... If you 00:53:09.809 --> 00:53:12.349 say that there's a difference, it has 100 times 00:53:12.349 --> 00:53:14.789 more impact than me. I think so too. That's the 00:53:14.789 --> 00:53:16.789 reason why I changed my mind. Yes. Because from 00:53:16.789 --> 00:53:18.030 the very get -go, I told you you're going to 00:53:18.030 --> 00:53:20.230 prove it to me, man. Yes. You know, I didn't 00:53:20.230 --> 00:53:23.949 mean... You will prove it to yourself. Yes. Sure, 00:53:23.969 --> 00:53:28.130 sure, sure. So, now I'm going to be put through 00:53:28.130 --> 00:53:33.139 school. The water school. By Sam Wu. On small 00:53:33.139 --> 00:53:36.119 session. All yours, man. Teach me, my friend, 00:53:36.179 --> 00:53:40.300 teach me. My usual tasting has about 30 brands. 00:53:41.500 --> 00:53:44.460 And I take them through this in about almost 00:53:44.460 --> 00:53:46.380 three hours. I'm going to be 55 years old. Put 00:53:46.380 --> 00:53:47.840 me through 30 brands, I'll be running to the 00:53:47.840 --> 00:53:51.820 toilet 30 times. So, yeah, but it's very comprehensive 00:53:51.820 --> 00:53:55.039 in a sense. Yeah, but today is a very short taster. 00:53:55.159 --> 00:53:57.619 Yeah. But I think it is more than sufficient 00:53:57.619 --> 00:54:00.880 for you to understand it at least. Okay. Yeah. 00:54:00.940 --> 00:54:03.679 Let's see. Yeah. I'm not being a skeptic for 00:54:03.679 --> 00:54:05.320 the sake of being a skeptic, but I really want 00:54:05.320 --> 00:54:10.139 to find out. Yes. Okay. Okay. So, hopefully it 00:54:10.139 --> 00:54:14.199 will change your life. Sure. Sure, man. Okay. 00:54:14.260 --> 00:54:17.280 So, you can see here that I've arranged the waters 00:54:17.280 --> 00:54:20.130 in two categories. Okay. So might you have a 00:54:20.130 --> 00:54:22.849 guess? Like what? I mean... Steel and sparkling. 00:54:24.190 --> 00:54:27.010 Good guess. But no, because the sparkling is 00:54:27.010 --> 00:54:30.590 still in my bag here. Oh, shit. Okay. Okay, okay. 00:54:31.110 --> 00:54:34.210 One is low minerals. The other one is high minerals. 00:54:34.489 --> 00:54:37.579 In the sense that it's... Kind of correct. Yeah. 00:54:37.699 --> 00:54:40.719 Shit, I still got it wrong. Okay. Well, it's 00:54:40.719 --> 00:54:42.780 kind of correct because yes, one category is 00:54:42.780 --> 00:54:45.820 definitely low or in fact very low or demineralized. 00:54:45.960 --> 00:54:49.340 Yeah. So remember the... Very low demineralized, 00:54:49.340 --> 00:54:51.320 okay. Yeah. So there's a slight difference. Right. 00:54:51.380 --> 00:54:54.559 So demineralized is an action of removing the 00:54:54.559 --> 00:54:56.300 minerals from the water. Yeah, you told me that. 00:54:56.420 --> 00:54:58.440 Whereas low mineral can just be a characteristic. 00:54:58.840 --> 00:55:01.539 Yeah. So yes, so one category... So remember 00:55:01.539 --> 00:55:03.619 the two categories of water that I told you about 00:55:03.619 --> 00:55:06.000 just now. Right. The two big categories. It's 00:55:06.000 --> 00:55:08.639 the one that's purified or manufactured. Yeah. 00:55:08.739 --> 00:55:11.460 And the other one is natural, you know, natural 00:55:11.460 --> 00:55:13.099 spring, natural material. From the earth. From 00:55:13.099 --> 00:55:15.400 the earth, yeah. So it's exactly these two categories 00:55:15.400 --> 00:55:18.159 here. Okay. I guess, I guess this one is manufactured, 00:55:18.320 --> 00:55:20.400 that one's from the earth. You know why not? 00:55:20.460 --> 00:55:21.820 Because the ones from the earth normally comes 00:55:21.820 --> 00:55:23.980 with more expensive packaging. Yeah. And they 00:55:23.980 --> 00:55:26.860 cost more money. Yes, they do. Yeah. Because 00:55:26.860 --> 00:55:31.550 they are imported. Yeah. Because of the branding 00:55:31.550 --> 00:55:34.070 and the marketing. Guess where this comes from. 00:55:34.210 --> 00:55:38.409 Holy crap, Singapore. Almost got it. For Salita 00:55:38.409 --> 00:55:42.090 Hills. Okay. Almost correct. Almost, not Salita 00:55:42.090 --> 00:55:46.559 Hills. Well, it's partially correct because it 00:55:46.559 --> 00:55:49.800 comes from JB tap water that is purified by the 00:55:49.800 --> 00:55:53.300 Singapore government. So you're kind of correct. 00:55:53.400 --> 00:55:56.519 So it's manufactured. Yeah. It is not natural. 00:55:56.780 --> 00:56:00.199 Correct. Water that we buy and then we purify. 00:56:00.400 --> 00:56:03.780 Yes. Okay. So we usually start off with the taste 00:56:03.780 --> 00:56:07.880 of that. Right. As like the, I'll say baseline. 00:56:08.440 --> 00:56:12.269 Okay, sure. Starting off with... Yeah, okay. 00:56:12.349 --> 00:56:13.929 We'll just go by that. Yeah, I'm thirsty, man. 00:56:13.989 --> 00:56:16.329 Come on. Yes. So, the very first one we have 00:56:16.329 --> 00:56:18.789 here is distilled water. Yeah. So, this is from 00:56:18.789 --> 00:56:25.769 the supermarket brand. Right. Yes. So, I hold 00:56:25.769 --> 00:56:29.030 this like a like a like a wine condition. So, 00:56:29.030 --> 00:56:33.670 how to drink it? Array, array. So, Martin Rees. 00:56:34.090 --> 00:56:36.550 Yes. I think he tries to do it a bit more fancy 00:56:36.550 --> 00:56:39.849 where he will actually do that. Right. Here we 00:56:39.849 --> 00:56:43.610 go. And not only that, when he drinks it, he 00:56:43.610 --> 00:56:46.489 will drink it in a way that is like... What? 00:56:47.329 --> 00:56:51.550 And he says that it will aerate the palate. No, 00:56:51.570 --> 00:56:55.289 really? Yeah, but the thing is, I never ever 00:56:55.289 --> 00:56:57.590 do that and I don't even encourage to do that 00:56:57.590 --> 00:57:00.510 because there's no point to me. No, no, but I 00:57:00.510 --> 00:57:02.010 think I've got a dry mouth so I'm going to do 00:57:02.010 --> 00:57:05.329 it that way. Martin Rees, right? Up to you. It's 00:57:05.329 --> 00:57:07.829 to you, Martin. I'm going to be slurping it like... 00:57:07.829 --> 00:57:09.570 One second, one second. Yeah, okay. Before you 00:57:09.570 --> 00:57:13.550 sip it, you know... Okay. Smell. Smell. Yes. 00:57:13.929 --> 00:57:16.250 Cheers. I would like to invite you... Water bouquet. 00:57:16.409 --> 00:57:23.380 To smell the water. Seriously? So... By right, 00:57:23.500 --> 00:57:26.719 water being neutral, you know, there shouldn't 00:57:26.719 --> 00:57:31.300 be any smell. Unless it is... So very high mineral 00:57:31.300 --> 00:57:35.099 waters can have a smell. Unfortunately, we don't 00:57:35.099 --> 00:57:36.860 have that today. What did you pour? You just 00:57:36.860 --> 00:57:38.219 poured from your distilled, right? I just poured 00:57:38.219 --> 00:57:40.880 from my distilled. Definitely no smell. 100 % 00:57:40.880 --> 00:57:46.019 no smell. Do you smell anything? No? No. No? 00:57:46.159 --> 00:57:51.440 Okay, sure. Yeah, but maybe... I just want to 00:57:51.440 --> 00:57:54.559 drink damn thing. Yeah. Okay. Go ahead and have 00:57:54.559 --> 00:57:56.800 a sip. Okay. You can drink the whole thing if 00:57:56.800 --> 00:58:08.699 you want. Yeah. Yeah. Water. Water. Okay. Sure. 00:58:09.119 --> 00:58:12.320 Okay. Can? Yeah. Okay. So this is baseline. That's 00:58:12.320 --> 00:58:16.260 baseline. Yeah. Yeah. Okay. So now I will give 00:58:16.260 --> 00:58:21.239 you another water but like a contrast. A contrast. 00:58:21.460 --> 00:58:24.460 Explain contrast. So, okay. I'm going to give 00:58:24.460 --> 00:58:25.559 you this one. So, you're saying I'm going to 00:58:25.559 --> 00:58:28.380 tell a difference? I don't know. Okay. You might 00:58:28.380 --> 00:58:31.460 or you may not. Okay. So, what is that? So, this 00:58:31.460 --> 00:58:35.019 is Voss water. So, they are... What water? Voss. 00:58:35.199 --> 00:58:38.719 V -O -S -S. Yeah. I heard Voss. Okay. Sorry. 00:58:39.099 --> 00:58:41.780 So, in terms of mineralization of the water, 00:58:41.980 --> 00:58:45.840 they are both equally, almost equally low or 00:58:45.840 --> 00:58:48.710 very low. Okay. Yeah. So this would be, so if 00:58:48.710 --> 00:58:51.309 you look at the label here, so a natural mineral 00:58:51.309 --> 00:58:54.510 water will always tell you, will always give 00:58:54.510 --> 00:58:56.469 you a mineral analysis. Right. Of what's the 00:58:56.469 --> 00:58:58.769 composition of the water. And it will tell you 00:58:58.769 --> 00:59:02.730 what is the total dissolved solids, TDS. Okay. 00:59:02.769 --> 00:59:04.710 So water is all about the minerals inside the 00:59:04.710 --> 00:59:07.389 water. Sure, sure, sure. And minerals is measured 00:59:07.389 --> 00:59:10.170 by, or the term is TDS, total dissolved solids. 00:59:10.349 --> 00:59:14.760 Sure. Okay. So the one that's here is 44. Right. 00:59:14.900 --> 00:59:17.659 So, 44 milligrams. So, anything that is below 00:59:17.659 --> 00:59:21.079 50 is considered very low mineral. Fine. Okay. 00:59:21.280 --> 00:59:25.440 Yeah. Okay. So, something like distilled water, 00:59:25.559 --> 00:59:28.559 it would be zero if not close to zero. Okay. 00:59:28.900 --> 00:59:30.820 Yeah. I mean, I explained it a lot because it's 00:59:30.820 --> 00:59:32.539 distilled anyway. So, it should be zero. So, 00:59:32.559 --> 00:59:35.000 they're all in the very low mineral category. 00:59:35.340 --> 00:59:37.780 Fine. Kind of similar in a sense. Okay. Yeah. 00:59:38.139 --> 00:59:40.980 So, make sure that, of course, it's empty. You 00:59:40.980 --> 00:59:45.159 know. Before that, I think I will drink a bit 00:59:45.159 --> 00:59:48.840 from yours as well. Sure. Just to be on the same 00:59:48.840 --> 00:59:54.000 page as you. This is serious, man. Same page 00:59:54.000 --> 01:00:03.739 as me. And it just goes a little tinkle. There's 01:00:03.739 --> 01:00:08.039 no smell. I think also because the space is quite... 01:00:08.300 --> 01:00:09.880 Yeah, I mean, it's meant for wine. Yeah, yeah, 01:00:09.900 --> 01:00:11.800 yeah. So I thought, you know, might as well make 01:00:11.800 --> 01:00:13.619 it look, you know, make the today's shoot a little 01:00:13.619 --> 01:00:15.519 bit more style, you know what I mean? I would, 01:00:15.559 --> 01:00:19.300 I would actually put it in a, by the way, it's 01:00:19.300 --> 01:00:34.920 okay. Japanese flute. Okay. Now. Voss. Voss. 01:00:35.440 --> 01:00:38.929 Okay. Okay. Low mineral, below 50 is about 40 01:00:38.929 --> 01:00:50.369 something. Okay. I want some of this too. Okay. 01:00:50.730 --> 01:00:57.650 There you go. And cheers. So a characteristic 01:00:57.650 --> 01:00:59.630 of a very low mineral, of course we have no much 01:00:59.630 --> 01:01:01.730 reference right now, but if a characteristic 01:01:01.730 --> 01:01:04.469 of a very low mineral water is one that is... 01:01:05.299 --> 01:01:07.239 light -bodied. So of course, there's little to 01:01:07.239 --> 01:01:09.860 no minerals inside, right? Yeah. So one that 01:01:09.860 --> 01:01:12.239 is light, it glides down very fast, you know, 01:01:12.239 --> 01:01:15.159 and it has neutral, I would say a very neutral 01:01:15.159 --> 01:01:18.940 taste in a sense. Yeah. But in terms of, um, 01:01:19.079 --> 01:01:22.960 watersome language, right? Um, later as we move 01:01:22.960 --> 01:01:29.500 on to, uh, we don't have a, so there's, there's 01:01:29.500 --> 01:01:31.840 a gap here. But right here, there's supposed 01:01:31.840 --> 01:01:36.010 to be, well let's use volvic later yeah okay 01:01:36.010 --> 01:01:39.030 okay because volvic so this is 44 right right 01:01:39.030 --> 01:01:42.389 and the second one here so which is hilden here 01:01:42.389 --> 01:01:45.590 yeah this is about 300 plus wow yeah so there's 01:01:45.590 --> 01:01:48.289 quite a big jump very big jump yeah so you the 01:01:48.289 --> 01:01:50.130 jump is good because you can taste this thing 01:01:50.130 --> 01:01:53.949 difference yes but the transition which is a 01:01:53.949 --> 01:01:56.150 low mineral water which is very similar to tap 01:01:56.150 --> 01:01:58.409 water in singapore yeah so this is where tap 01:01:58.409 --> 01:02:00.969 water and all that lies right here right yeah 01:02:01.469 --> 01:02:02.889 Correct. So we can actually use your filtered 01:02:02.889 --> 01:02:04.650 tap water and you will actually see the transition. 01:02:04.849 --> 01:02:06.750 Like there is in between this and this. You can 01:02:06.750 --> 01:02:09.929 actually sense that. Okay. Yes. I know you can 01:02:09.929 --> 01:02:21.710 drink the faucet first. Right. I have only one 01:02:21.710 --> 01:02:24.789 thing to say. What? Compared to the distilled, 01:02:24.849 --> 01:02:27.929 right? Yes. Thicker. Okay. Yeah, slightly. Okay. 01:02:28.110 --> 01:02:30.670 When I say thicker, I don't know how to explain 01:02:30.670 --> 01:02:34.139 it. It feels something. Like something more, 01:02:34.219 --> 01:02:38.679 there's more body. Yes, more volume. Yeah, it 01:02:38.679 --> 01:02:41.639 feels more voluminous. That's it, Kai. Thank 01:02:41.639 --> 01:02:44.460 you so very much. No problem. Yeah, yeah. Well, 01:02:44.500 --> 01:02:49.019 very good, you. Voluminous. Yeah. Well, it is 01:02:49.019 --> 01:02:51.099 slightly more mineral. You know, it feels more 01:02:51.099 --> 01:02:53.360 like a mouthful. It feels like it fills you up 01:02:53.360 --> 01:02:57.099 more. You know, yeah. I think that would be proper 01:02:57.099 --> 01:03:00.820 to say it that way. In my own... Are we going 01:03:00.820 --> 01:03:02.500 for the mineral? Are we going for the distilled 01:03:02.500 --> 01:03:05.119 again? So this one... Yeah. This one is a drinking 01:03:05.119 --> 01:03:09.019 water. Yeah. So... Well, in fact, they are the 01:03:09.019 --> 01:03:11.400 same water, but it's just packaged differently. 01:03:11.659 --> 01:03:15.340 Yeah, okay. Why are we having this one now? To... 01:03:15.340 --> 01:03:18.699 Well, to show you... For the differentiation. 01:03:19.159 --> 01:03:21.000 For the differentiation, yeah. Okay, so I go 01:03:21.000 --> 01:03:23.059 for it, huh? Go for it. In fact, the next one 01:03:23.059 --> 01:03:25.519 will be this pH one. Might we just drink... We 01:03:25.519 --> 01:03:39.159 are now establishing like the... Baseline. Thinner. 01:03:41.760 --> 01:03:44.800 I can just... It's not about taste. Hang on. 01:03:45.719 --> 01:03:47.679 Surprisingly, these two, right? It's a bit more 01:03:47.679 --> 01:03:50.739 bitter. Surprisingly, these two, I would expect 01:03:50.739 --> 01:03:54.900 the... Usually. Usually, even my perception of 01:03:54.900 --> 01:03:57.250 it, it will have a stronger off -flavor. But 01:03:57.250 --> 01:03:59.469 today, it doesn't... I don't know why it doesn't 01:03:59.469 --> 01:04:01.570 feel as strong. But I think this one should have 01:04:01.570 --> 01:04:03.369 a more pronounced... When you say off -flavour, 01:04:03.409 --> 01:04:08.530 explain to me again off -flavour. So... Okay, 01:04:08.530 --> 01:04:18.869 one second. So, a very low mineral water, a very 01:04:18.869 --> 01:04:22.670 low mineral water, because of the way it is being 01:04:22.670 --> 01:04:27.750 manufactured or produced, it... It becomes demineralized, 01:04:27.750 --> 01:04:30.349 so minerals are forcibly removed from the water. 01:04:30.469 --> 01:04:34.130 Fine. So when you forcibly remove the minerals 01:04:34.130 --> 01:04:37.050 from the water, it becomes unstable, and it wants 01:04:37.050 --> 01:04:39.829 to dissolve things in it. So when you put it 01:04:39.829 --> 01:04:45.070 in a cheap plastic bottle, it will tend to get 01:04:45.070 --> 01:04:46.909 from its immediate environment, and that is the 01:04:46.909 --> 01:04:48.650 cheap plastic bottle that is surrounded by... 01:04:48.650 --> 01:04:52.409 Like the plasticky kind of taste? Correct, yes. 01:04:53.599 --> 01:04:55.739 and that's why I asked about the off flavour 01:04:55.739 --> 01:04:57.719 thing because I felt there was a little bitterness 01:04:57.719 --> 01:05:00.840 yes yeah that is the some people even tell me 01:05:00.840 --> 01:05:08.280 sweet and aftertaste yes so so the thing is sweet 01:05:08.280 --> 01:05:12.699 when you so When you put it in a cheap plastic 01:05:12.699 --> 01:05:16.460 bottle that has no, this thing called acetaldehyde 01:05:16.460 --> 01:05:18.860 blockers. So that's when the plastic, which is 01:05:18.860 --> 01:05:20.739 acetaldehyde, it goes into the water and then 01:05:20.739 --> 01:05:23.199 you can have that taste. Right. So I have, I 01:05:23.199 --> 01:05:25.420 have a friend who does like this resin stuff, 01:05:25.619 --> 01:05:29.260 like resin sculptures. Yeah. Yeah. So I did a 01:05:29.260 --> 01:05:30.840 tasting with her before and then she even said 01:05:30.840 --> 01:05:34.480 like, oh, this actually smells like my lab. Wow. 01:05:34.739 --> 01:05:37.659 Yeah. With a plastic smell. Exactly. Yeah. And 01:05:37.659 --> 01:05:41.940 from time to time, as you drink these, in a sense, 01:05:41.940 --> 01:05:46.519 very cheap bottled waters, sometimes you will 01:05:46.519 --> 01:05:50.460 discover them as well. Like when you drink them, 01:05:50.480 --> 01:05:53.719 especially after today, as you drink the natural 01:05:53.719 --> 01:05:58.030 ones, and then when you go back to the... distilled 01:05:58.030 --> 01:06:00.449 ones you know and whether it's pure drinking 01:06:00.449 --> 01:06:02.869 water or distilled water I mean there's different 01:06:02.869 --> 01:06:05.489 packaging names for the same water essentially 01:06:05.489 --> 01:06:09.289 you will be more aware of these off flavours 01:06:09.289 --> 01:06:12.610 in a sense now this is pH yeah that's correct 01:06:12.610 --> 01:06:18.210 yeah pH so yeah pH this is from Taiwan yeah so 01:06:18.210 --> 01:06:23.809 there's more alkaline supposedly so the whole 01:06:23.809 --> 01:06:28.130 discussion about alkaline Alkaline, alkaline 01:06:28.130 --> 01:06:33.849 water. Yup, so, essentially, when you, when you 01:06:33.849 --> 01:06:36.750 look at the water, like, I showed you the two 01:06:36.750 --> 01:06:44.769 main categories, right? Yup. It is, what did 01:06:44.769 --> 01:06:46.409 I want to say? Let me think. Let me, let me, 01:06:46.409 --> 01:06:52.610 let me retrace my thoughts. Yup, yup. Okay, alkaline 01:06:52.610 --> 01:06:55.719 water. Basically, So I talk about two categories, 01:06:55.860 --> 01:06:58.199 right? Every water that you have, you can fit 01:06:58.199 --> 01:07:01.099 into one of these two. Okay. Most of the alkaline 01:07:01.099 --> 01:07:02.500 water brands that you find in the supermarket, 01:07:02.800 --> 01:07:05.079 when you first try to identify them, like, okay, 01:07:05.099 --> 01:07:06.980 so which type is it? It is obviously the first 01:07:06.980 --> 01:07:10.840 type, which is a manufactured, highly purified, 01:07:10.880 --> 01:07:14.460 demineralized water. Okay. Yeah. Right. But they 01:07:14.460 --> 01:07:17.980 will always sell it as oxygenated water or alkaline 01:07:17.980 --> 01:07:20.019 water. Yeah, yeah. You know, they will put these 01:07:20.019 --> 01:07:22.340 fancy stuff, fancy names onto the bottle. Right. 01:07:22.670 --> 01:07:25.070 Yeah, so these are just gimmicks. Okay. You know, 01:07:25.090 --> 01:07:29.170 to upsell what is essentially just surefire water. 01:07:29.530 --> 01:07:32.809 Right, right, right. Yeah. And the health benefits, 01:07:33.010 --> 01:07:37.269 supposed health benefits behind these are unproven 01:07:37.269 --> 01:07:40.550 and dubious. It is really like someone like who 01:07:40.550 --> 01:07:45.190 works for like, say, like a large, I don't know 01:07:45.190 --> 01:07:49.110 the name, but like for a large, say, firm, you 01:07:49.110 --> 01:07:51.769 know, that sells like bottled water, purified 01:07:51.769 --> 01:07:54.610 bottled water, you know, and it's like, oh, how 01:07:54.610 --> 01:07:57.269 can we sell the same water? How can we make consumers 01:07:57.269 --> 01:08:00.690 pay more for the same water? Oh, let's confuse 01:08:00.690 --> 01:08:04.050 them with like a health benefit. That is dubious. 01:08:04.150 --> 01:08:06.469 Wrong. Not scientifically proven. And it really 01:08:06.469 --> 01:08:08.570 is not scientifically proven. What is scientifically 01:08:08.570 --> 01:08:11.250 proven is the benefits of calcium, magnesium, 01:08:11.489 --> 01:08:14.309 sodium, blah, blah, blah. What is not is like, 01:08:14.329 --> 01:08:16.930 oh, it's alkaline water, oxygen water, and things 01:08:16.930 --> 01:08:19.479 like this. What I'm getting from the PH drink 01:08:19.479 --> 01:08:25.220 is this lasting flavour at the back. It's not 01:08:25.220 --> 01:08:28.000 a flavour. It's more like a... More like a... 01:08:28.000 --> 01:08:30.920 Yeah, a sensation. It's not a... No, no, no, 01:08:30.920 --> 01:08:33.520 no. It's a refrigerated sensation at the back. 01:08:33.880 --> 01:08:37.260 Yeah, that one's more obvious. I'm still getting 01:08:37.260 --> 01:08:39.760 it at the back. Yeah. Yeah, yeah, yeah. It's 01:08:39.760 --> 01:08:43.119 quite pleasant. But I still don't see a difference 01:08:43.119 --> 01:08:47.850 in taste, though. Excuse me. More voluminous 01:08:47.850 --> 01:08:51.670 or thick compared to those two. Not as thick 01:08:51.670 --> 01:08:55.689 as Voss. So it doesn't feel that much volume 01:08:55.689 --> 01:08:57.890 as Voss, but thicker than these two for sure. 01:08:59.479 --> 01:09:01.960 Well, we will explore more of the natural ones, 01:09:02.140 --> 01:09:04.239 you know. Let's go for it, man. Hopefully see... 01:09:04.239 --> 01:09:06.520 Give me something that's distinct. A more distinct 01:09:06.520 --> 01:09:09.159 difference. Yeah. So usually, I will experience 01:09:09.159 --> 01:09:11.560 personally, usually I will experience very stark 01:09:11.560 --> 01:09:13.939 differences for the Purified. Right. But I have 01:09:13.939 --> 01:09:16.539 to be in line with you today because I also don't 01:09:16.539 --> 01:09:19.800 really feel very big differences as of now. But 01:09:19.800 --> 01:09:22.119 also because if you understand that the four 01:09:22.119 --> 01:09:24.000 brands that we have been drinking so far are 01:09:24.000 --> 01:09:26.819 all in the same category. Right. Yeah, but what 01:09:26.819 --> 01:09:29.069 I wanted to... point out more distinctly were 01:09:29.069 --> 01:09:31.090 the off -favors. Right. But they were not so 01:09:31.090 --> 01:09:35.510 stark today. Right. Okay. But later, if you revisit 01:09:35.510 --> 01:09:41.710 just this and the Voss, you may start to... Yeah. 01:09:41.949 --> 01:09:43.909 They may become more obvious. Give me something 01:09:43.909 --> 01:09:46.810 really significantly different, man. Yeah, I'll 01:09:46.810 --> 01:09:49.170 just jump to this. Oh, you mean that's more significantly 01:09:49.170 --> 01:09:52.489 different than the glass bottle? Okay. In fact, 01:09:52.510 --> 01:09:54.710 maybe I'll jump to this. I'll just give you Hilden 01:09:54.710 --> 01:09:57.689 first, which itself will be very stark difference 01:09:57.689 --> 01:10:01.069 from whatever you've drunk. Okay. Yeah. So looking 01:10:01.069 --> 01:10:03.789 at mineral levels, right? So Voss is 44 just 01:10:03.789 --> 01:10:06.090 now, you know, and all these are almost zero. 01:10:06.130 --> 01:10:08.010 Right. Yeah. So now we are going to something 01:10:08.010 --> 01:10:11.270 that is 300 plus with 100 milligrams. Now we 01:10:11.270 --> 01:10:13.810 talking baby. Yeah. So with 100 milligrams per 01:10:13.810 --> 01:10:16.729 liter of calcium. Yeah. Yeah. So it is. And 45 01:10:16.729 --> 01:10:23.819 % alcohol as well. So. So Kildon is the queen's 01:10:23.819 --> 01:10:27.399 water. Queen's water? Yeah. So, I mean, it is 01:10:27.399 --> 01:10:30.579 sold quite expensively. It says also the branding 01:10:30.579 --> 01:10:32.899 as well. Or king's water actually now. Now it's 01:10:32.899 --> 01:10:35.300 the king. Yeah, yeah, yeah. On his majesty's... 01:10:35.300 --> 01:10:38.060 They haven't changed. His majesty's water supply. 01:10:38.359 --> 01:10:40.340 Cheers. Enjoy. This one, yeah, this one you can, 01:10:40.380 --> 01:10:43.640 you can feel atas when you drink it. Yeah. Right. 01:10:45.300 --> 01:10:50.149 Cheers, mate. Down the hatch then. Straight away, 01:10:50.310 --> 01:10:53.850 you'll find the body of the water to be distinctly 01:10:53.850 --> 01:10:57.729 more than the past four. Straight away, the first 01:10:57.729 --> 01:11:02.369 thing. And then you may feel a certain taste 01:11:02.369 --> 01:11:04.310 of the calcium coming out. It starts to emerge, 01:11:04.550 --> 01:11:08.149 although it's not very strong. Certain bitterness 01:11:08.149 --> 01:11:10.829 coming out from the calcium. But it's not very, 01:11:10.850 --> 01:11:13.539 very strong because it's only 100mg. When you 01:11:13.539 --> 01:11:15.500 drink the heavy duty one later, it will shout 01:11:15.500 --> 01:11:18.380 out to you. Yeah, but this one isn't too strong, 01:11:18.500 --> 01:11:20.500 you know, but the body... I can drink this all 01:11:20.500 --> 01:11:23.859 day. No, I can drink this all day, man. Sam, 01:11:24.039 --> 01:11:27.460 this one is delightful. No, it's nice. Delightfully 01:11:27.460 --> 01:11:33.380 still. It is nice. Yeah, it says... Delightfully 01:11:33.380 --> 01:11:36.340 still. You just said something that is written 01:11:36.340 --> 01:11:38.199 on this and you didn't even know that it's on 01:11:38.199 --> 01:11:42.140 here. No, it's delightful because... Something 01:11:42.140 --> 01:11:44.180 about it, man. I mean, it's really... Balance, 01:11:44.319 --> 01:11:50.140 more balance. Yeah, no, it feels, it tastes pure. 01:11:51.319 --> 01:11:54.479 That's how I feel it. There is a taste to it. 01:11:54.579 --> 01:11:59.260 There is a little, not bitterness, just a tinge 01:11:59.260 --> 01:12:06.680 of salty. Very, very, very small, you know, very 01:12:06.680 --> 01:12:10.920 minute tinge of salty. Yep. Now you're going 01:12:10.920 --> 01:12:12.819 to give me the kicker, right? Yes, the kicker. 01:12:12.899 --> 01:12:15.140 Go for it, man. Give me half a glass, man. Damn 01:12:15.140 --> 01:12:20.760 it, I'm thirsty. So this, this one is 240 milligrams 01:12:20.760 --> 01:12:25.100 of calcium. And this one will, you will, comparing 01:12:25.100 --> 01:12:30.159 this to Hilden, to the purified waters, you will 01:12:30.159 --> 01:12:32.979 start to see, you start to have a grasp of what 01:12:32.979 --> 01:12:35.520 calcium tastes like. You start to have a grass. 01:12:35.600 --> 01:12:38.000 Tells him. Yeah. The one thing I never got from 01:12:38.000 --> 01:12:41.239 any one of these tests so far is the bouquet. 01:12:41.659 --> 01:12:45.960 I can't get it. Is the? Bouquet. The smell. Bouquet 01:12:45.960 --> 01:12:48.020 like? Bouquet the smell. Oh, the smell? Yeah, 01:12:48.079 --> 01:12:50.640 I can't get. I can't tell anything. I think it's 01:12:50.640 --> 01:12:52.539 also got to do with the cup. But usually with 01:12:52.539 --> 01:12:55.420 another cup, I think not with this, you can smell 01:12:55.420 --> 01:12:58.220 quite distinctly for the... But even then, for 01:12:58.220 --> 01:13:00.420 me today, I couldn't smell it as well. I think 01:13:00.420 --> 01:13:02.600 something about a cup that diffuses the smell. 01:13:02.600 --> 01:13:05.380 Maybe. It's made to a red. Yeah. Okay, let's 01:13:05.380 --> 01:13:27.780 go. Bitter. How do you find? Bitter. Bitter. 01:13:27.780 --> 01:13:30.680 Okay, you hold on to that. Let me give you one 01:13:30.680 --> 01:13:38.880 last one. Bitter. This one? So this is 240? Yeah. 01:13:39.000 --> 01:13:43.119 This one? Yeah. 480. Okay. Calcium. So we are 01:13:43.119 --> 01:13:45.180 very focused on calcium. I'm tasting it now. 01:13:45.300 --> 01:13:48.680 And this one? This one even has, it's so rich 01:13:48.680 --> 01:13:52.720 that it has precipitated. What is what? Precipitated. 01:13:54.539 --> 01:13:58.680 Do you see? you basically you've only got that 01:13:58.680 --> 01:14:03.060 much yeah because this one evaporated no I mean 01:14:03.060 --> 01:14:05.619 I use it sparingly for tastings right because 01:14:05.619 --> 01:14:08.939 I have very I literally I don't have much of 01:14:08.939 --> 01:14:11.180 this left right so it's precious it's precious 01:14:11.180 --> 01:14:14.359 okay I appreciate that yeah but you can but this 01:14:14.359 --> 01:14:15.659 will give you a very good idea so if you look 01:14:15.659 --> 01:14:17.520 at the labelling of the mineral analysis here 01:14:17.520 --> 01:14:20.220 yeah this is very very health oriented because 01:14:20.220 --> 01:14:21.899 it's very high mineral water right how high is 01:14:21.899 --> 01:14:25.979 this so in total this is about two thousand two 01:14:27.009 --> 01:14:30.909 Holy crap. Almost 2 ,000 milligrams. Which is 01:14:30.909 --> 01:14:34.489 more than what's needed. No, in total. Not calcium 01:14:34.489 --> 01:14:37.390 alone. So of the 2 ,000, calcium is about 500. 01:14:37.689 --> 01:14:47.850 Right. Right, man. Oops, oops, oops. Mmm. This 01:14:47.850 --> 01:14:51.829 one is a heavy. A ton of calcium. Wow. That's 01:14:51.829 --> 01:14:56.300 different. Now that one. Yes. But it's... So 01:14:56.300 --> 01:14:59.060 if you're not... Well, that one is really different. 01:14:59.300 --> 01:15:02.840 Yeah. This one is really, really different. Yeah. 01:15:02.939 --> 01:15:05.279 I'll be honest with you, man. Of all these we 01:15:05.279 --> 01:15:09.840 tasted, this is my baby. Yeah. This is my baby. 01:15:12.600 --> 01:15:14.560 I'm not saying the name because they didn't pay 01:15:14.560 --> 01:15:17.020 me to say the name. I'm really showing the label 01:15:17.020 --> 01:15:19.460 which is damn bloody good at me, okay? You know 01:15:19.460 --> 01:15:22.039 why? Yeah. Why you gravitate towards this? Why? 01:15:22.619 --> 01:15:24.659 Because... Because I look like Ang Mo, right? 01:15:25.960 --> 01:15:29.520 because it's asians right yeah we grew up drinking 01:15:29.520 --> 01:15:32.600 uh low mineral water i mean tap water itself 01:15:32.600 --> 01:15:35.699 is low right right so tap water on average the 01:15:35.699 --> 01:15:38.539 average minerality of tap water is 100 Right. 01:15:38.659 --> 01:15:43.180 Yeah. So, what we prefer, we are shaped by it 01:15:43.180 --> 01:15:45.760 in a sense. Yeah. So, if you stay in, if you 01:15:45.760 --> 01:15:47.500 stay in Germany, right, where you are used to 01:15:47.500 --> 01:15:49.399 like very high mineral waters, you may actually 01:15:49.399 --> 01:15:52.020 prefer something stronger. But here in Asia, 01:15:52.199 --> 01:15:55.500 we like something usually lighter. Yeah. So, 01:15:55.579 --> 01:15:57.279 although Kilden, I would say it's heavier, I 01:15:57.279 --> 01:15:59.439 mean it's 300, it's not exactly 100, you know. 01:15:59.880 --> 01:16:02.979 But, there's a certain body to it and certain 01:16:02.979 --> 01:16:07.829 character to it that, Makes it a bit more special 01:16:07.829 --> 01:16:11.970 in a sense. No, I felt quenched with this. Yeah, 01:16:11.970 --> 01:16:15.010 more bad. But that last one you gave me, man. 01:16:15.229 --> 01:16:19.149 That made you thirsty. Well, that one made me... 01:16:19.149 --> 01:16:21.449 No, that one is a real kicker. That one you can 01:16:21.449 --> 01:16:24.510 sense everything in there. Yes. You're right, 01:16:24.609 --> 01:16:27.869 I'm sold. So this one... I'm sold. This one is 01:16:27.869 --> 01:16:31.119 for people who are calcium deficient. Okay. It 01:16:31.119 --> 01:16:33.520 really is because you just calculate. So one 01:16:33.520 --> 01:16:36.560 liter of this 480 milligrams. So basically one 01:16:36.560 --> 01:16:38.619 liter of this, 50 % of your daily requirement, 01:16:38.859 --> 01:16:41.439 which is extremely good. Yeah. You know, if it 01:16:41.439 --> 01:16:43.840 is a calcium supplement, it's by itself, you 01:16:43.840 --> 01:16:46.960 know, but in water. And this is sold in France. 01:16:47.000 --> 01:16:48.739 This is from France. Must be damn expensive. 01:16:49.180 --> 01:16:52.399 No, it's not, not very expensive. Oh. Yeah. In 01:16:52.399 --> 01:16:53.859 fact, you can, I think in France, this is like 01:16:53.859 --> 01:16:58.699 maybe two euros. and the most yeah yeah but the 01:16:58.699 --> 01:17:00.619 thing is of course you don't get to ship here 01:17:00.619 --> 01:17:01.979 and shipping fees and all that kind of stuff 01:17:01.979 --> 01:17:04.979 so it's sold locally it's very affordable yeah 01:17:04.979 --> 01:17:08.579 and yeah it's a very good water for for elderly 01:17:08.579 --> 01:17:11.060 for in fact for everybody who we all need calcium 01:17:11.060 --> 01:17:13.340 in some way or form yeah right so this is very 01:17:13.340 --> 01:17:18.399 good for that and if you look at yeah and so 01:17:18.810 --> 01:17:20.350 So far, we've been talking about the plus, the 01:17:20.350 --> 01:17:23.109 cation. So a mineral, so like salt, table salt, 01:17:23.210 --> 01:17:25.369 right? Sodium chloride. It's made from cation 01:17:25.369 --> 01:17:29.010 and anion, right? So sodium, cation, and chloride, 01:17:29.109 --> 01:17:35.369 the anion. Okay. Yes. So it's no harder than 01:17:35.369 --> 01:17:37.250 that. You're losing me. You're losing me already, 01:17:37.430 --> 01:17:39.510 man. You're losing me already, man. Listen, man, 01:17:39.609 --> 01:17:41.470 we'll just get out of the show just a little 01:17:41.470 --> 01:17:43.529 bit. Yeah. Thanks for all this. This is great. 01:17:43.710 --> 01:17:47.329 This is still my favorite. And yeah, okay. I 01:17:47.329 --> 01:17:50.489 get what you mean now. Yeah. First hand. I taste 01:17:50.489 --> 01:17:54.289 it. I know. I can sense it. I mean, it's okay. 01:17:54.510 --> 01:17:56.289 Let's not go there. Because after that, I'm really 01:17:56.289 --> 01:17:59.489 going to take a long leak in the toilet. Sam, 01:17:59.550 --> 01:18:02.510 what are your hopes? Emmett, can I just let you 01:18:02.510 --> 01:18:05.369 try one more water? Oh, okay. The guy is still 01:18:05.369 --> 01:18:08.850 going, man. Okay. Okay, so what you got for me? 01:18:08.970 --> 01:18:12.310 Yeah, you got for me sparkling? Is it sparkling? 01:18:12.590 --> 01:18:15.789 Is it sparkling? Vichy. Vichy Catalan from Barcelona. 01:18:16.090 --> 01:18:19.210 From Barcelona. So it's Spanish water. Yeah. 01:18:19.329 --> 01:18:21.369 If you go to, if you visit there, of course, 01:18:21.409 --> 01:18:23.310 it's a fantastic place. Yeah. This is like the 01:18:23.310 --> 01:18:25.090 main brand there. Yeah, you were so excited, 01:18:25.130 --> 01:18:27.829 man. We want to go on and, you know. Yeah, you 01:18:27.829 --> 01:18:29.369 must try this. Get a little bit more shell, but 01:18:29.369 --> 01:18:31.210 then again, you're really insisting on this. 01:18:31.329 --> 01:18:33.369 Yes. And the reason that you're insisting on 01:18:33.369 --> 01:18:35.750 this is because why? Because it will produce 01:18:35.750 --> 01:18:37.710 a similar kind of reaction from you drinking 01:18:37.710 --> 01:18:39.829 that high calcium water. This is a high sodium 01:18:39.829 --> 01:18:43.500 water. Sodium means salty, right? Yeah. Okay, 01:18:43.520 --> 01:18:45.579 let's give him the shot, man. See what the hype 01:18:45.579 --> 01:18:50.479 is all about. Ooh. If only it was champagne. 01:18:50.920 --> 01:18:53.520 This is like a... You feel the bubbly? This is 01:18:53.520 --> 01:18:55.579 like a 100 plus. Mike, pick up the bubbly. It's 01:18:55.579 --> 01:18:58.619 like 100 plus, but without the sugar and flavourings. 01:18:58.779 --> 01:19:02.699 100 plus for what? 100 plus what? This is like 01:19:02.699 --> 01:19:05.199 100 plus, but without sugar. Oh, 100 plus the 01:19:05.199 --> 01:19:07.359 drink. Yes, but without the flavourings, without 01:19:07.359 --> 01:19:14.199 the sugar. And you'll get why I say that. Holy 01:19:14.199 --> 01:19:19.180 shitballs, dude. It's actually very nice. Yeah. 01:19:19.420 --> 01:19:24.140 This is... It's the actual form? Yeah. So this 01:19:24.140 --> 01:19:27.560 emerges from... No additional additives? It's 01:19:27.560 --> 01:19:31.520 like that? Natural. 100 % natural. But carbonated. 01:19:31.720 --> 01:19:34.159 Okay. So it emerges from the ground naturally 01:19:34.159 --> 01:19:37.760 carbonated? But... But... But... Because of... 01:19:38.739 --> 01:19:41.539 commercial reasons, they fortify the carbonation. 01:19:41.680 --> 01:19:44.100 Sure, but are you telling me the sparkling water 01:19:44.100 --> 01:19:47.220 actually is natural sparkling? Yes, this is a 01:19:47.220 --> 01:19:48.779 natural sparkling. There is no steel version. 01:19:49.180 --> 01:19:53.000 So the streams are what? These streams or springs 01:19:53.000 --> 01:19:56.000 are bubbling springs? From the ground, underground, 01:19:56.199 --> 01:20:00.689 volcanic regions. You know, when they have CO2 01:20:00.689 --> 01:20:03.430 on the ground. Damn, this is like 100 plus. Yeah. 01:20:03.729 --> 01:20:05.909 And when you drink it, now it's not cold. When 01:20:05.909 --> 01:20:08.770 you drink it like super cold, it's very, very 01:20:08.770 --> 01:20:11.289 nice. It is very, very nice. So it's really like 01:20:11.289 --> 01:20:13.090 electrolytes and stuff like that and all that. 01:20:13.630 --> 01:20:15.770 Exactly. It's just what form of electrolytes. 01:20:15.850 --> 01:20:18.609 Wow. Yeah. Wow, that's a kicker, man. Now I understand 01:20:18.609 --> 01:20:20.590 why you had to rush out and get that. Yes, yes. 01:20:20.729 --> 01:20:23.569 You wanted me to really try this. This is a kicker. 01:20:23.670 --> 01:20:26.210 Yeah, this one is like undeniable, the taste. 01:20:26.430 --> 01:20:31.340 Man, I will have that any day. that and and and 01:20:31.340 --> 01:20:35.699 this is my delightful water I will I will send 01:20:35.699 --> 01:20:39.560 you one carton hey wow thank you that's cool 01:20:39.560 --> 01:20:42.079 man but this is this is something quite something 01:20:42.079 --> 01:20:45.079 yeah what are your hopes and aspirations for 01:20:45.079 --> 01:20:47.420 the future of water appreciation here in Singapore 01:20:47.420 --> 01:20:50.720 well I just hope that more people are aware of 01:20:50.720 --> 01:20:54.340 how they can make use of water. To drink the 01:20:54.340 --> 01:20:57.140 right water, how to make use of the water. Right. 01:20:57.279 --> 01:20:58.720 And in order for that to happen, do you think 01:20:58.720 --> 01:21:01.039 we need not inspire you guys who are water sommeliers 01:21:01.039 --> 01:21:03.539 in Singapore? There should be more, right? More. 01:21:03.560 --> 01:21:07.140 We need more. More water sommeliers. I hope to 01:21:07.140 --> 01:21:10.500 see more brands of water as well. But working 01:21:10.500 --> 01:21:12.180 in the industry, I know it's tough to get people 01:21:12.180 --> 01:21:14.640 to buy mineral water because it's expensive because 01:21:14.640 --> 01:21:17.319 you import it. And of course, the big brands, 01:21:17.500 --> 01:21:20.710 you know, they... they have made it very competitive 01:21:20.710 --> 01:21:24.130 for new entries, you know, so I'm not saying 01:21:24.130 --> 01:21:25.890 that they are bad, but in fact, they are good. 01:21:26.149 --> 01:21:30.829 It's just, it's difficult to enter, I would say, 01:21:30.890 --> 01:21:33.789 like for new brands to enter. Right. Yeah. So 01:21:33.789 --> 01:21:37.250 for someone who's watching the show, who might 01:21:37.250 --> 01:21:39.130 be looking for a unique career path like you 01:21:39.130 --> 01:21:42.229 were before, what advice would you offer based 01:21:42.229 --> 01:21:46.470 on your own serendipitous journey in this world 01:21:46.470 --> 01:21:50.399 of water? Follow whatever that, excites you that's 01:21:50.399 --> 01:21:53.079 your passion that doesn't feel like a job to 01:21:53.079 --> 01:21:56.199 you well that when you are in the flow it feels 01:21:56.199 --> 01:22:00.500 so easy just to like do it right yeah okay and 01:22:00.500 --> 01:22:05.189 if you and really to investigate like when you're 01:22:05.189 --> 01:22:07.289 doing something right like are you is it because 01:22:07.289 --> 01:22:10.069 you are really interested in it or is it because 01:22:10.069 --> 01:22:12.689 you fear the alternative like for example like 01:22:12.689 --> 01:22:15.189 you're working in a job and then like oh I mean 01:22:15.189 --> 01:22:16.649 and actually I don't really like the job but 01:22:16.649 --> 01:22:19.090 I just do it because a job is a job and I fear 01:22:19.090 --> 01:22:22.489 that I cannot be supported if I have to really 01:22:22.489 --> 01:22:24.729 follow what I want to do so a lot of people have 01:22:24.729 --> 01:22:27.430 this yeah yeah and then over the long term you 01:22:27.430 --> 01:22:30.789 know they they suffer in a sense But in this 01:22:30.789 --> 01:22:33.829 juncture, can you say that since you've embarked 01:22:33.829 --> 01:22:38.310 on this journey, you truly love what you do? 01:22:38.529 --> 01:22:41.670 I truly love the water education aspect. Okay. 01:22:41.770 --> 01:22:44.329 And of course, me moving on to a new field now. 01:22:44.569 --> 01:22:49.989 Yeah. I mean, I'm 35, you know, and it feels 01:22:49.989 --> 01:22:52.590 like life just started in a whole new direction 01:22:52.590 --> 01:22:55.630 for me. So it's like, it's not too late in a 01:22:55.630 --> 01:22:58.130 sense to do something that you feel like, hey, 01:22:58.170 --> 01:23:00.220 you know, you want to change to something different 01:23:00.220 --> 01:23:02.979 yeah go and do it well are you still going to 01:23:02.979 --> 01:23:05.319 continue the water education stuff as a water 01:23:05.319 --> 01:23:07.479 sommelier I definitely will continue the water 01:23:07.479 --> 01:23:10.279 education stuff because it is my passion in some 01:23:10.279 --> 01:23:13.500 way some way shape or form in a sense in some 01:23:13.500 --> 01:23:16.199 yeah in some form I'll still be doing it right 01:23:16.199 --> 01:23:20.060 yeah but I'm hoping to have someone to spearhead 01:23:20.060 --> 01:23:23.600 like water sommelier the business side and me 01:23:23.600 --> 01:23:25.939 playing the supportive role the marketing role 01:23:25.939 --> 01:23:27.979 because after all I mean I do have this like 01:23:27.979 --> 01:23:30.739 knowledge like expertise in a sense so Kai let's 01:23:30.739 --> 01:23:33.039 put up that there you go the Water Sommelier 01:23:33.039 --> 01:23:35.100 this is still your business anyway right oh yeah 01:23:35.100 --> 01:23:38.479 thanks yeah okay so for those of you who want 01:23:38.479 --> 01:23:41.859 to reach out to Sam Wu you can also go to the 01:23:41.859 --> 01:23:44.560 Water Sommelier or catch him on his socials okay 01:23:44.560 --> 01:23:48.960 he's on IG quite a lot thanks very much man I 01:23:48.960 --> 01:23:51.710 mean it's been really nice I mean I've Yeah, 01:23:51.710 --> 01:23:53.890 okay. I get the point. You get the point, right? 01:23:53.989 --> 01:23:57.369 I get the point. Okay. I see the value and I 01:23:57.369 --> 01:23:59.289 appreciate you for doing all this work. Thanks 01:23:59.289 --> 01:24:00.869 a lot. Especially for me, Manuel. Thank you for 01:24:00.869 --> 01:24:03.130 being here. I wish you all the very best, especially 01:24:03.130 --> 01:24:05.569 whatever else you're planning on doing in your 01:24:05.569 --> 01:24:09.489 ensuing future. Thank you. Okay, everyone. You've 01:24:09.489 --> 01:24:13.850 just watched Sam Wu. First certified water sommelier 01:24:13.850 --> 01:24:17.609 in Singapore for the I Love Our Job series or 01:24:17.609 --> 01:24:21.109 I Love My Job series on the Chris Hansen Conversation. 01:24:22.130 --> 01:24:25.789 Don't forget to catch us next Friday, okay, for 01:24:25.789 --> 01:24:28.369 our next episode. Until next time, bye -bye.