A Sommelier's Verdict: Dr. Aleksandar Zeremski Reviews Carribie STILL

When a sommelier and Master of Wine-affiliated taster turns his attention to water, it's worth paying attention. Dr. Aleksandar Zeremski recently reviewed Carribie STILL on Instagram, and his tasting notes read like something you'd expect for a fine wine — not a mineral water.

Dr. Zeremski is a respected voice in the world of fine gastronomy, with ties to institutions including the Institute of Masters of Wine and Wine Australia. So when he takes the time to write a full tasting profile for a bottled water, it says something about what's in the glass.

Here's what he had to say about Carribie STILL.

Origin and Character

Carribie STILL is drawn from beneath the coastal sand dunes of the Southern Yorke Peninsula, South Australia — rising just metres from the Southern Ocean. Dr. Zeremski classifies it as a medium-mineralized water, and notes its clarity and complete absence of odor.

But it's on the palate where the water distinguishes itself. According to Dr. Zeremski, the first impression is one of genuine fullness — a sense of nourishment rather than simple hydration. The taste then unfolds in stages: an initial sweetness, followed by a subtle salinity, before settling into a savory, umami-like finish. He describes the texture as extremely full-bodied and creamy, with a character he calls "tough" and "complicated" — high praise in tasting terms, suggesting real depth and structure. The finish, he notes, is exceptionally long, leaving a dry residual quality that draws you back for another sip.

Food and Wine Pairing

Dr. Zeremski is specific about how to enjoy Carribie STILL at the table. He recommends it alongside sushi, sashimi, and seafood generally, as well as fattier meats and fatty river fish, where its texture and saline character can stand up to richness.

His one caution: skip the white wine pairing. He suggests white wines will be overwhelmed by the water's intensity. Instead, he recommends serving it with aged, high-tannin red wines, which can meet its complexity head-on.

A Special-Occasion Water

Dr. Zeremski is careful to frame Carribie STILL's purpose. This isn't, in his words, a water for everyday hydration — it's one designed for special gastronomic experiences, the kind of considered pairing you'd plan a tasting menu around.

Dr. Alekander Zeremski's Review

CARRIBIE REVIEW - STILL - Dr Aleksandar Zeremski

Place and Country of Origin:
Southern Yorke Peninsula, Australia

Classification:
Mineral Water

Description:
Medium mineralized water that rises beneath coastal sand dunes, right next to the ocean, in the very south of the York Peninsula.
It's visually bright. Odorless.

By entering the palate, it instantly brings a feeling of fulfillment and nourishment to the mouth. In the first sip, it is attractively sweet, and then subtly salty, to end in a complex "umami" note. Extremely full-bodied and creamy texture. It's a tough and somewhat complicated character.

Extremely long and durable finishes. A dry residual taste, which asks for new and new sips.

Pairing with food and wine:
Perfect with sushi, sashimi and all seafood, as well as very fatty meats and fatty river fish. It is not recommended with white wines, because they will eat them, but they will ideally accompany aged high-tannin red wines.

Special recommendation/note:
It is not water for daily hydration of the body, but it is exceptional for special gastronomic experiences.

Dry residue at 180°C: ≈ 730 mg/L Total mineralization (TDS): ≈ 900 mg/L pH: 7.4

Read Dr. Aleksandar Zeremski's original review on Instagram.