Fiji Water

Fiji is a still bottled water, and in a liquor store it sits in the mixer aisle for a plain reason: it adds volume and dilution without adding flavor. Bottled still waters differ mainly in mineral content, and that decides how much they show up in a glass. Expect a soft, clean, neutral taste with a slightly rounded mouthfeel rather than any sharpness. The listing doesn't give a mineral breakdown, so check the label if you need exact figures. Serve it well chilled, around 4 to 7°C, straight from the fridge or over a few cubes. Cold water tastes crisper, and a neutral water is easiest to judge when it's cold. Its most useful job behind the bar is as a tasting companion. A small splash, roughly a teaspoon to a tablespoon in a glass of whisky, loosens the alcohol and brings out aromas, and the water's neutrality means it changes the spirit's balance without adding flavors of its own. Keep a separate glass of it at hand to rinse your palate between pours of different spirits. It also works for highballs built on a splash of water, for stirred drinks that need dilution, and as a still alternative to soda water when you want a long, quiet drink without carbonation. For glassware, use a tumbler or rocks glass for whisky with water, a tall highball glass for long drinks, and a plain water tumbler for palate cleansing. Water is the one drink here that suits almost any food, so it works with rich or salty snacks like cured meats, aged cheeses and nuts, and it keeps strong spirits from tiring the palate.