The Los Angeles restaurant Ray's and Stark Bar has 40+ pages of nothing but water on its menu. Each water choice on the list has a detailed description of its mineral content, "taste," and place of origin. All of it was curated by the hand of its full-time water sommelier, Martin Riese. Riese has been a certified water sommelier (recognized by the German Water Trade Association) since 2010. Though the word "sommelier" usually describes a person who is trained and knowledgeable in the intricacies of wine, the water sommelier's forte is H2O. In reference to tasting the tap water from around the world during his travels as child, Riese said, "It was fascinating to me that everyone said it's all tap water and none of it tasted the same to me. I couldn't understand why everyone called it the same thing."
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Key Facts In This Video
A restaurant in Los Angeles employs the U.S.'s only water sommelier. 00:21
Martin Riese is the only water sommelier in the United States. 00:44
Vichy Catalan is naturally carbonated water, and is the most consumed carbonated water in Spain. 03:10
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