Werner Koch arguably has a unique CV: he spent 25 years in active flight service with Swissair and Belair, including several years serving First Class guests. Six years ago, out of personal interest, he was one of the first participants in the specialist training programme to become a Swiss water sommelier. Today, he himself holds lectures at these seminars. Hospitality has always been a passion for Werner Koch. He enjoys making his guests feel comfortable. He particularly likes to spoil them with his water creations, so-called "infused waters", in which he adds new flavours to mineral water with the help of fruits, herbs, spices or vegetables – without any added sugar.

The fact that not all water tastes the same is something that everyone may have noticed if they have tasted drinking water from different countries or enjoyed water straight from a mountain spring. However, the fact that mineral water can even reveal entire flavour profiles, aromas, textures and quality characteristics may come as a surprise to some. Depending on the composition of the natural ingredients in mineral water, there are differences in flavour and mouthfeel. For Werner Koch, this was precisely what fascinated him to delve deeper into the subject of mineral water – a genuine natural product. Today, he can no longer imagine drinking the transparent elixir without recognising these characteristics. 

 

Two sources, two flavours

Since the beginning of the year, SWISS has been serving the sparkling and still version of the well-known Swiss VALSER water on board. The name of the beverage also provides a clue to its origin: Vals in the canton of Graubünden is not only a supplier of drinking water but also a popular wellness destination, as the water there is not only a treat for the palate but, with its 30 degrees, is also beneficial for external body treatments.

VALSER sources the water for its still and sparkling product from two different springs in the Vals Valley. The differences between the two waters are not only manifested in the added carbon dioxide of the sparkling water, as Werner Koch explains: "VALSER Sparkling has a high content of minerals such as calcium, magnesium and hydrogen carbonate. These give it a distinctive, authentic flavour." This makes it the ideal thirst quencher - but not necessarily the best accompaniment for every dish. Still water, on the other hand, has a noticeably mild flavour due to its lower mineral content. According to Werner Koch, this "simply always goes", whether as an accompaniment to food and alcoholic drinks or for regular hydration on a flight.
 

The role of water when flying

Anyone who has flown as much as Werner Koch knows that staying well hydrated is the key to getting off the plane at your destination feeling refreshed and rested. Cabin air is generally rather dry, which is why Werner recommends balancing this out with a sufficient supply of water. The ideal water consumption in the aircraft is around 2.5 dl per hour. With still water from Valser, which has a very mild flavour, this is child's play. For a bit of variety, Werner suggests choosing sparkling water and revitalising it with lemon or a splash of fruit juice. It is also advisable to avoid large quantities of alcoholic and caffeinated drinks, as they have a dehydrating effect. Salty snacks and meals should also be consumed in moderation, as salt can also dehydrate the body. Good alternatives to refresh yourself between meals are foods containing water such as apples, oranges, melons, cucumbers, peppers or tomatoes.

To ensure that the moisture stays on your body, you should opt for loose and breathable clothing made from natural materials to reduce sweating and keep the moisture in your skin. Regular standing up on the plane also stimulates blood circulation and promotes fluid distribution in the body. Important: Every body is different and has individual needs. Always pay attention to your body's signals.