Not all water tastes the same, and this water sommelier explains why

. I really like drinking root beer, but then I also started liking sparkling water but didn’t know the difference between this bottle and that bottle. So that became my treat. Instead of drinking plain water every day [as a replacement for soda], I’d have fizzy water. In Singapore, they have a couple of good fizzy waters so I was able to try them out and learn more about them.”

His interest grew stronger when he began brewing his own coffee and tea, drinks in which water is an important component. Driven by his hunger for knowledge—the same thing that led him to study coffee—Samonte enlisted in an institute in Germany called Doemens to learn more about water. “When I signed up, the course was only being offered in German, so I had to wait until they offered it in English.

That day came over a year ago. For two weeks, he invested time in understanding European law, finding out how wells were built, getting acquainted with the different rock bases and how water travels through them, and knowing the manner in which minerals are extracted. “I had to understand the taste, the difference between various still and sparkling waters, plus their application in culinary and how to do pairing. We visited bottling plants too.

Sly Samonte admits to still being a student of the craft, though. He believes that he can gain even more in-depth knowledge of mineral water, and that there’s still much to consume to be more well-versed in food and beverage.or a Master Cicerone , a water sommelier should know everything about potable water—from tasting to pairing, and even serving. As the water geek cleverly illustrates, his job is a mix of a geologist who studies mineralogy and a beverage expert who knows how to taste.

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