Martin Rize - Water Sommelier

ave you ever heard of a job called "water sommelier"? Meet Martin Rize, the world's most famous practitioner of this challenging profession! At first glance, these words may seem ironic, as it is hard for an outsider to believe in the seriousness of such an occupation. However, Martin's biography sheds a different light on his chosen profession. Although the statement is not entirely accurate: this is a case where it is more appropriate to say that "the profession chose the person." How did this happen?

What Happens When You Listen to Your Talent

ize is convinced that a unique, innate gift has determined everything in his life. In his opinion, every single person has some talent, and the problem lies in identifying and developing it. Some excel at playing musical instruments, some are skilled in logical constructions and mathematics, while others can create masterpieces with a paintbrush and canvas. Martin's talent is not so obvious, and according to most people, even useless: how practical can it be to discern taste nuances in water? Martin also struggled to find an outlet for his unique ability for a long time. However, every time he arrived in a new city, he would immediately run to the tap and taste the local water – because it's so intriguing to discover what it's like!

nlightenment struck him suddenly. After finishing school, he worked part-time as a waiter in a restaurant in his hometown of Aventoft, Germany. One of the customers reproached Martin about the establishment. The essence of the complaint was that the restaurant's wine list consisted of almost a thousand items, while there was only one type of water. It was a wake-up call for Martin, making him realize that he was not alone, and his skills could benefit others. Initially, he created a water catalog. For clearer classification, water can be divided into four types: tap (purified), distilled, mineral, and spring. Martin decided to focus on studying the latter two types. Both spring and mineral water are sourced from underground springs, differing only in their chemical composition – mineral content.

n 2010, a German trade association suggested that Rize create a water sommelier training program. He eagerly took on the task, receiving the association's first certification and thus also becoming a sommelier. He then began working with a large group of restaurants in Los Angeles, where he developed a complete water menu. It included 21 selections from 11 countries. Each water has its own story and detailed description – after all, the cheapest bottle of water from Martin costs $8! The most valuable is considered to be glacial water obtained from Greenlandic icebergs, estimated by experts to be several million years old. Martin's collaboration with restaurants did not end there. He still advises visitors on water selection based on their ordered dishes. For example, he recommends consuming meat with salty mineral water and fish with a softer, neutral water. For those recovering from a hangover, he suggests choosing highly mineralized water to boost metabolic processes in the body. There is also water created by Martin on the menu. It is named Beverly Hills 9OH2O. The process of its creation is a separate story. Rize shared that he spent hours in the laboratory mixing calcium, magnesium, and other minerals. Once the desired result was achieved, Martin moved on to the second stage – evaluating which dishes would pair best with this water.

Unique Aspects of the Profession

Given the nature of his work, Martin has to impose certain restrictions on his lifestyle, especially concerning oral health – which is quite natural. He does not smoke, avoid coffee, and engages in sports. He always keeps a large supply of various water at home, although he is not a collector: according to him, the taste properties of water diminish over time, even though the water itself does not spoil.

Martin's wife also loves water, although their tastes differ. However, this does not prevent them from occasionally being alone with each other and simply enjoying water – such is their family idyll.

According to Martin, which water is the most delicious? He says this honorary title belongs to the sources in Flensburg, Germany. Actually, this city is renowned for its beer, but the success of this undoubtedly magnificent hoppy beverage is precisely due to the water from which it is brewed.

And finally, returning to the question addressed at the beginning of the article about the benefit of Martin Rize's profession. Since he started working in Los Angeles, water sales in the restaurant have increased by 500%, indicating that his work resonates with people!

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