Carribie Named a Rising Star in Food & Drink Business Quarterly
We're proud to share that Carribie Mineral Water features in the September 2026 edition of Food & Drink Business Quarterly as the Rising Star for the quarter, an incredible achievement for a brand only 5 months old, but reflective of the shift in alcohol consumption and the rise and understanding around fine waters. In the story, journalist Kim Berry speaks with co-founder Damien Smith about how a coastal property on South Australia's Yorke Peninsula led to one of Australia's most distinct and balanced premium mineral waters.
A water discovered, not invented
Nearly 20 years ago, Damien Smith and Gretchen Scinta bought land on the Yorke Peninsula for its landscape, its remoteness and the surf. They knew there was water beneath it, but it took years to understand what they had: the Carribie Basin, a protected coastal aquifer beneath the region's prehistoric dunes.
Rainfall filters slowly through ancient marine sands and limestone in a geological landscape dating back around 540 million years. That natural journey gives Carribie its unique mineral composition, and its character.
Mineral architecture: balance over intensity
With almost 30 years in the wine and luxury beverage industry, including senior roles with Moet Hennessy brands, Damien approached the water the way he'd approach a great wine: where does it come from, what makes it distinctive, and can you taste that place in the glass?
That thinking shapes what Carribie calls "mineral architecture" – the idea that minerals should work together in balance rather than compete for attention. Calcium and total dissolved solids build structure and texture, magnesium brings freshness, potassium adds balance, and bicarbonate supports mouthfeel. Naturally occurring sodium and chloride give a savoury lift and persistence on the palate, reflecting the water's proximity to the Great Southern Ocean.
Protecting the source
Carribie's story is as much about stewardship as it is about taste. Around 30 per cent of the property has been rehabilitated with native vegetation to protect the landscape and the aquifer's recharge environment, replanted to Trees For Life back in 2011. The water is drawn from a purpose-built bore on the property and bottled under controlled conditions by a partner chosen specifically because it understood that Carribie is a natural source, not a formulated beverage.
Recognised on the world stage
Only months into its commercial life, Carribie received 100 points for Still from Fine Water Sommelier Pat Eckert and 99 points for the Sparkling from Fine Waters founder Michael Masha at the 2026 Fine Water Summit in Montreal, Canada,- judged on balance, structure and suitability for the table, not just origin.
Acclaimed chef Justin James of Restaurant Aptos has also praised Carribie, describing it as some of the finest single-origin water he has tasted.
Made for the table
As more people choose to drink less and drink better, Carribie is designed to sit alongside great food and wine rather than simply hydrate. It's already poured in premium restaurants, wineries and luxury hospitality venues across Australia, with distribution developing in Hong Kong, Thailand, Singapore and China.
Great wines come from great places. We believe the same is true of water.
Read the full feature, "Ancient beginnings quench new thirst", in the September 2026 edition of Food & Drink Business Quarterly at https://online.flipbuilder.com/YaffaMedia/dlzo/#p=18
Written by Damien Smith
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