It all started with specialty coffee, but it has become so much more.

I design mineral profiles for culinary applications. It's an uncommon profession, but to me it's normal.

My morning oats? Cooked with a special mineral blend I've formulated for oats & grains.

Playing tennis? I'll bring my custom electrolyte water.

Afternoon tea? I'll brew that with empirical water's glacial and spring profiles.

Making soup? I'll add just the right amount of alkalinity to balance out the soup's acidity.

Even my drinking water has been intentionally designed to taste light and crisp.

I drink, cook with, and brew with fine mineral water, because it is key to great culinary experiences like specialty coffee.