WSU welcomes Switzerland with Mineralquelle Eptingen AG

We welcome Mineralbrunnen Eptingen AG as a new and first sustaining member from Switzerland!

Switzerland has over 20 mineral water springs. Mineralbrunnen Eptingen AG has a total of three active springs (Birchquelle, Cristalloquelle and Saguaroquelle).

The Swiss mineral water originates in the beautiful canton Baselland. From one of the deepest springs in Europe, the water is collected at a depth of 417 meters. The mineral-rich Eptinger water comes from the gentle hills of the Jura mountains.

The traditional company is now managed by the fourth generation. It sticks to its values and continuously pursues its goals. In addition to its social responsibility as an employer, the highest product quality, customer orientation, sustainability and cooperation based on partnership are part of the everyday work of the Swiss SME.

We look forward to working with Eptingen AG and say thank you!

RheinfelsQuellen becomes new WSU sustaining member

Originally pure: The natural mineral water Rheinfels Quelle is perfect from its origin.

Long before our time, more than 25,000 years ago, a high-quality spring deposit was formed in the depths of the rock at a depth of over 300 meters.
The ice age origin of the spring has been scientifically proven. For thousands of years, 150 meter thick layers of clay have protected the uniquely pure primeval water of Rheinfels Quelle from all the influences of our time. The natural mineral water Rheinfels Quelle owes its original purity and harmonious mineralization to nature itself.

The Wassersommelier Union would like to say thank you for the trust placed in us and is pleased to welcome RheinfelsQuellen as a sustaining member.

Mineral Water Celebration Day 2019

In the run-up to our Annual General Meeting, the 4th Mineral Water Celebration Day took place in Hochheim (Germany) on October 24th and 25th 2019 under the direction of Peter Schropp, with support of Marion Schropp. After the Managing Director of Tetra Pak, Mr. Stefan Karl, opened the meeting, we engaged in extensive sensory assessment tests to discover taste and mouth feel for various minerals. The presentation of new sustaining members and natural springs companies, who commissioned sensory assessment reports from the WSU, began with a tasting of the corresponding mineral waters. After all, the topic was “Flavor or Off-Flavor”, in which numerous natural mineral waters and some added off-flavors were taste-tested. The second day of the workshop focused mainly on the topic of “food pairing”. In accordance with theoretical principles, different waters were combined with different food ingredients.