India's first water sommelier promotes water flavor appreciation

On World Water Day 2025, Ganesh Iyer, India’s first certified water sommelier, highlighted the importance of appreciating the unique flavors of water. He argues that water is not tasteless, but has distinct characteristics influenced by its source. Iyer shared insights from his long experience in the beverage industry. He completed a specialized program in Germany to deepen his understanding of water's complexity. He emphasized that natural mineral waters have flavors shaped by elements like potassium and magnesium. This makes tasting water similar to wine tasting, where attributes such as sight and smell also play a role. India has rich and varied water sources, from the Himalayas to borewells. This diversity affects the taste and quality of water. For instance, water from mountainous regions may contain higher calcium levels. Iyer recommends pairing different waters with food, like choosing sparkling water with low bubbles for seafood or mineral water with high bicarbonate for cheese. Iyer also acknowledged the challenge surrounding access to clean drinking water. He believes that recognizing water’s value can lead to better discussions about water quality in hospitality and dining. With concerns about microplastics and chemicals in bottled water, he advises consumers to prefer natural mineral water in glass bottles. He stated that understanding water’s taste can be influenced by serving temperature, suggesting that ambient temperature allows for better flavor appreciation. Looking ahead, Iyer sees potential for water pairing in fine dining, similar to wine. He envisions water sommeliers working alongside wine experts to enhance dining experiences. Lastly, he addressed common misconceptions, such as the belief that sealed bottled water is always safe. He warned against the dangers of drinking from plastic bottles and promoted awareness of their impact on health and the environment. Iyer’s goal is to elevate water’s status in India, bringing attention to its vital role in health and dining culture.