The rise of water sommeliers highlights the complexity and significance of water's flavor profile in enhancing culinary experiences. With water being integral to tasting food, whiskey, and wine, professionals in this field are now collaborating with restaurateurs and beverage experts. Michael Mascha, a pioneer in this niche, emphasizes that water is not just a humble necessity but can provide a gourmet experience similar to that of fine wines. As society shifts towards lower alcohol consumption, the appreciation for water's terroir and distinct tastes is growing.
"People think water is just water, but it's not," says Michael Mascha, a food anthropologist and wine enthusiast turned certified water sommelier who founded FineWaters.
"The first 10 years were tough," Mascha says. During one blind tasting, I was actually given toilet water as a joke.
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