Cheers

The journey into water flavor began through water treatment. Work across more than 100 municipalities, restaurants, hotels, wineries, and breweries throughout the United States provided direct exposure to diverse source waters, treatment strategies, and mineral profiles.

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Over time, that technical foundation evolved into a focused study of how water expresses structure, texture, and deviation. Formal training as a Certified Water Sommelier followed, along with the founding of the Water Sensory Institute to advance structured language and methodology for describing water through character and deviation.

This path bridges chemistry, process design, and perception. The result is an integrated approach to understanding water not only as a utility, but as a measurable sensory product shaped by geology and treatment decisions.