How temperature affects the taste of water
Why temperature matters
Water at different temperatures activates different sensory receptors. Cold water heightens refreshing acidity and bubbles; warmer water reveals structure and mineral profile more clearly.
Recommended serving temperatures
- Still – 12–14 °C. Cool enough to refresh, warm enough to feel CANA's mineral character.
- Gently sparkling – 10–12 °C. Colder than still — bubbles come through more.
- Elegantly sparkling – 8–10 °C.
- Strongly sparkling – 6–8 °C. Coldest — intense bubbles need more chill.
Too warm
Above 16 °C the refreshing feeling fades. Mineral character becomes stronger, which is useful for tasting but less so with a meal.
Too cold
Below 4 °C tongue receptors dull. All waters taste the same — which is why professional tastings never use ice water.
In practice
In a restaurant: keep CANA at 8–10 °C. Still and Gently with less ice, Elegant and Strong can take more. At home: put the bottle in the fridge an hour before dinner.