For the table, and the room.
Soft, light, and naturally alkaline at pH 8.9. Served chilled, it sits quietly beside the food and the wine.
A quiet pour, on the table.
Soft, light, and naturally alkaline at pH 8.9. Served chilled, it sits quietly beside the food and the wine.
- Glass reserve
- Still, 750 mL glass, for the tableReserve tier, produced through our co-packing network
- Can service
- 330 mL and 355 mL, for bars, rooms, and events
- Water profile
- Soft, low in sodium, naturally alkaline at pH 8.9
- Service
- Chilled, poured still, no garnish needed
Poured cold, and left to the food.
How to serve it, and what it sits beside.
Soft, low in minerals, and naturally alkaline at pH 8.9. Serve chilled. Its clean, quiet character sits beside delicate dishes and fine wine without competing.
How to serve
- Temperature
- Chilled, 6 to 8 degrees. Never over-iced.
- Glass
- A clean, thin-walled tumbler or a still-water glass. No garnish.
- On the table
- Poured still, refreshed quietly, kept away from the wine glass.
What it pairs with
- Raw and delicate
- Oysters, crudo, sashimi, and dishes built on salt and acid.
- Tasting menus
- Between courses, where a heavier water would sit in the way.
- Fine wine
- Beside white and red service, resetting the palate without cutting it.
The KALDÁ Reserve Table
A founding programme for a small number of restaurants, hotels, and sommelier partners. We open it slowly, one room at a time, and the houses that join shape how KALDÁ is served.
Talk to our team- Founding listing
- Your room is named as a founding house of the programme, here and in Where to buy.
- Sommelier partners
- A small group of sommeliers advising on service, glassware, and the water list.
- Standing supply
- Reserve glass and can service held for your covers, with a named account contact.
Looked after, not just delivered.
Account support
A named contact for your group, standing orders, and reorder cadence agreed with your beverage team.
Service and training
Pouring notes for front of house, chilled service guidance, and tasting sessions for your team.
Events and rooms
Banquet volumes, room service formats, and event supply planned against your calendar.
Pour KALDÁ in your room.