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I would argue that there's more difference in taste between Highland Spring and Speyside Glenlivet than there is between Grolsch and Heineken, and BA consider those last two to be a 'choice' of beer....

I'm sure I've seen reports that bottled water is, hygienically speaking, significantly inferior to tap water, as the latter has to meet much stricter directives.
Obviously only applies to the First World, but even when I'm travelling I will try and drink local bottled water and not water that has been shipped half-way round the world.

Hmmph... Tullibardine whisky is made from the same source as Highland Spring - and at least according to Jim Murray's 'Whisky Bible' is as good or better than Glenlivet which presumably is connected to the water in some way.

I doubt really that the water is in any sense 'peaty' - it sells itself on the fact that it has 'exceptionally low mineral content' - water that contains any detectable amount of peat (soil in other words) is brown which tends not to be desirable in bottled water. Whisky gets its peatiness from the peat smoke used to dry out the malt - not in any meaningful amount from the water.

I confess to being a big Scottish Sparkiling water fiend and prefer the Speyside to Highland Spring (although Strathmore is my favourite).

How do people feel about Fiji Water, often found in hotel rooms for ridiculous prices... I nearly drank it in the Shangri La in Sydney before realising I would need to remortgage my house to pay for it!

Hate it - went to Nobu and it's all they'd serve us. That is a stupid waste of resources.

I love the fact that in Edinburgh, we've trained the restaurants to expect to serve us tap water. For those that want bottled, they have it, but the vast majority of us do drink tap water.

But even tap water tastes different from place to place - and even within places. Water in central Edinburgh can taste pretty nasty - chemically and medicine like, but water down in Leith thankfully tastes an awful lot better.

I grew up pretty much drinking Highland Spring out of a tap, and love it. The 12 years I spent in Yorkshire were a trial because the water was limey and blah and very often came out the tap not that cold. I used a Britta filter to improve it.

But it's subtle - you've got to be paying attention when you drink it, drink it often and I would imagine if you are a smoker, or your palate is not that great, you might struggle to pick up the differences.

My bottle of choice seems to be Volvic. Not a fan of most of the English waters, although I'll drink them when necessary, I think they are too hard.

I suspect water is a personal choice, driven by what you drank growing up. I am amused though by someone who detects peat in bottled water - the power of suggestion is great. As someone who has drunk very soft, brown highland water, there's not even a hint of peat in that. Probably because the colour comes from the leaching of minerals from the soil, not actually peat.

Is there a particular reason for that?

I'm not picky with mineral waters however two I particularly don't like are the Evian and Vital brands.

I was never that keen on the Highland Spring products. I'm more of a San Pellegrino man myself, but I do understand that it's not particular British.

[B]... Speaking of bottled water (longhaul)[/B]
 

As far as longhaul is concerned, lately, I've noticed 500ml bottles of Crystal Geyser Alpine Spring(US) water being passed around the premium cabins. Maybe I am unaccustomed to the taste, but I didn't fancy it at all. Is there an ongoing supply issue with the Highland Spring/Speyside Glenlivet brand, or has BA contracted a new water supplier?

Bring back our British water please, BA. Cheers!

Indeed this week first bottle was Highland Spring, bottles 2-6 were the Crystal Geyser brand.

I have seen different water from outstations. Was this on a flight from the US?

The last data-point I have is from 31 December 2012, where Highland Spring water was in abundance in F, both small bottles given to passengers and if I remember correctly, the large bottles from which they pour the water into your glass.

This has occurred on several flights out of LHR, and again on the return. It's been in both First and CW cabins that I've witnessed it, albeit, the Highland Spring is more prevalent in F.

Also, it was always my understanding that water and many other catering items are supplied by BA to the outstations for a return catering standard. Food for starters and mains are sourced locally (with some exceptions for certain outstations), but dictated by BA.