Martin Riese: The World's Leading Water Sommelier Transforming How We Taste Water
In a world obsessed with craft coffee, artisanal wine, and specialty spirits, one man has dedicated his career to elevating the most overlooked beverage of all: water. Martin Riese, recognized as America’s first and most prominent water sommelier, has spent years challenging the notion that “water is just water.” Through his expertise, advocacy, and entrepreneurial ventures, Riese has transformed water from a mundane necessity into a sophisticated tasting experience, and in the process, sparked important conversations about water quality, sustainability, and why the water you drink matters far more than you think.
Who Is Martin Riese?
Born and raised in Germany, Martin Riese developed his unusual career path in a country where bottled water culture is deeply ingrained. Unlike in America, where tap water dominates and bottled water is often viewed skeptically, Germans have long appreciated the diverse flavors and mineral profiles of different water sources. This cultural context shaped Riese’s palate and his understanding that water, far from being tasteless, offers a remarkable spectrum of flavors.
Riese trained in hospitality in Germany and became certified as a water sommelier, a profession that, while uncommon, does exist in parts of Europe where fine dining culture embraces water as seriously as wine. In 2009, he made the bold decision to move to Los Angeles, bringing his water expertise to a country where the concept of a “water sommelier” seemed almost comically pretentious to many Americans.
Despite initial skepticism (he’s been featured in segments poking fun at the very idea of water having sommeliers), Riese persevered. Today, he’s a respected voice in water quality advocacy, sustainable water sourcing, and the appreciation of mineral water, recognized by outlets from CNN to the New York Times.
The Science Behind Water’s Taste
Riese’s central message is grounded in a simple scientific fact: water is not tasteless. The flavor of water depends entirely on its mineral composition, the dissolved minerals, salts, and trace elements that give each water source its unique character. Calcium, magnesium, sodium, bicarbonates, and silica all contribute distinct flavor notes that trained palates can identify and appreciate.
Riese categorizes water flavor profiles along a spectrum from “light and sweet” (low mineral content, often from rain-fed sources) to “bold and robust” (high mineral content, often from deep geological formations). He measures this using Total Dissolved Solids (TDS), a standard metric that quantifies the mineral content of water in parts per million. Low-TDS waters taste clean, crisp, and neutral, while high-TDS waters carry complex, sometimes earthy or slightly salty flavor profiles.
This understanding connects directly to the work of water researchers like Dr. Gerald Pollack, whose exclusion zone water research demonstrates that water’s molecular structure affects its properties, and Gina Bria, whose hydration research shows that how water is structured affects how our bodies absorb it. The quality and composition of your water matters, not just for taste, but for your health and vitality.
Experience Water That Goes Beyond Taste
Martin Riese teaches the world that water has flavor. At Rius Water, we take it further: our water has lifeforce. The Rius Crystal Charging Chamber ($429) doesn’t just filter your water, it restructures, remineralizes, and energetically amplifies it using a handcrafted crystal matrix. The result is structured water that customers describe as smoother, more hydrating, and energetically alive. Verified by the Office of Masaru Emoto in Tokyo, Japan. Explore the Charging Chamber and feel the difference.
Water Pairings and Fine Dining
Just as a skilled wine sommelier pairs wines with dishes to enhance the dining experience, Riese pairs waters with food. He advocates for water menus in fine dining restaurants, curated selections of mineral waters that complement different courses. A light, low-mineral water might accompany delicate seafood, while a bold, mineral-rich water could stand up to a hearty steak.
Riese has created water menus for prestigious restaurants and hotels, and has guided countless chefs, restaurateurs, and hospitality professionals to take water as seriously as they take their wine and cocktail programs. His work has helped establish the idea that water service is a legitimate and valuable component of fine dining hospitality.
For restaurants and hospitality businesses looking to elevate their water program, Rius Water offers B2B solutions including the Crystal Charging Chamber for on-site structured water and premium glass-bottled structured water for table service.
Ray’s: The World’s First Water-Tasting Bar
In one of his most ambitious ventures, Riese opened Ray’s in Los Angeles, billed as the world’s first water-tasting bar. The establishment offered guided tastings of over 80 waters from around the world, organized by mineral content and flavor profile. Visitors could explore waters from volcanic springs in Iceland to deep aquifers in Germany, experiencing firsthand the remarkable diversity of water flavors.
Ray’s became a destination not just for water enthusiasts but for anyone curious about one of life’s most fundamental substances. The bar demonstrated that water appreciation is not pretentious, it’s about developing a deeper relationship with a substance we consume every day but rarely think about.
Advocacy and Education
Beyond his roles as sommelier and entrepreneur, Riese is a passionate advocate for several causes related to water quality and sustainability.
Tap Water Quality
Riese has been vocal about the challenges facing American tap water infrastructure. From aging pipes that can leach contaminants to inconsistent treatment standards across municipalities, he highlights issues that many people are unaware of. His advocacy has helped raise awareness about the importance of water filtration and knowing what’s in the water you drink every day.
Sustainable Water Sourcing
As a proponent of mineral water, Riese advocates for responsible and sustainable sourcing practices. He distinguishes between water companies that practice sustainable extraction, taking only what natural replenishment allows, and those that exploit water resources irresponsibly. He encourages consumers to research the sourcing practices of the brands they choose.
Water Literacy
Perhaps most importantly, Riese is committed to water literacy, teaching people to read water labels, understand mineral content, and make informed choices about the water they drink. He argues that consumers spend significant time and money choosing the right wine, coffee, or beer, but give almost no thought to the quality of the water that makes up the majority of their body.
Climate and Water Scarcity
Riese has increasingly focused on the intersection of water quality, climate change, and global water scarcity. He uses his platform to highlight how climate change affects water sources worldwide, from changing mineral compositions to threatening aquifer sustainability, and advocates for greater awareness and conservation.
What Riese’s Work Means for Your Water
Martin Riese’s mission is fundamentally about developing a conscious, intentional relationship with water. His message aligns with the broader movement of water researchers, from Dr. Masaru Emoto’s crystal photography to Veda Austin’s hydroglyphics to Jacques Benveniste’s water memory research, who have shown that water is far more complex, responsive, and vital than we commonly acknowledge.
Whether you approach water from a culinary perspective (like Riese), a scientific one (like Pollack), or a spiritual one (like Emoto), the conclusion is the same: the quality of your water deserves your attention, your respect, and your investment.
Elevate Your Water Experience
If Riese has inspired you to take your water seriously, the Rius Crystal Charging Chamber is the next step. The Crystal Charging Chamber ($429) connects to any standard filtration system via 1/4” post-filter line and uses a proprietary crystal matrix to restructure, remineralize, and energetically amplify your water. No electricity, no maintenance, no filter changes, just vibrant, structured water you can feel the difference in. Each chamber is handcrafted and made to order with a 4-week build time. Order your Charging Chamber today.
Want to taste the difference first? Try our premium glass-bottled structured water, verified by the Office of Masaru Emoto in Tokyo, Japan for its beautiful hexagonal crystal structure and high levels of hado (life energy).
Frequently Asked Questions
Who is Martin Riese?
Martin Riese is America’s first certified water sommelier, originally from Germany. He has dedicated his career to elevating water appreciation through tasting events, restaurant water menus, education, and his groundbreaking water-tasting bar Ray’s in Los Angeles. He is a leading voice in water quality advocacy and sustainability.
Can water really have different flavors?
Yes, water’s taste depends on its mineral composition. Calcium, magnesium, sodium, bicarbonates, and silica all contribute distinct flavor profiles. Water sommeliers like Riese measure Total Dissolved Solids (TDS) to categorize waters from light and sweet to bold and robust, similar to how wine sommeliers classify wines.
How does Rius Water compare to mineral water?
While mineral water gets its character from natural mineral deposits, Rius Water takes a different approach: starting with 100% pure reverse osmosis water and then restructuring and remineralizing it through the Crystal Charging Chamber’s proprietary crystal matrix. The result is water that is not only mineralized but energetically amplified and hexagonally structured, verified by the Office of Masaru Emoto in Tokyo.
Why should businesses care about water quality?
Riese has demonstrated that water service is a differentiator in fine dining and hospitality. Restaurants, hotels, wellness centers, and yoga studios that offer premium structured water create a memorable sensory experience for guests. Visit our For Businesses page to learn about volume pricing and custom proposals for the Crystal Charging Chamber.
Conclusion
Martin Riese has spent his career proving that water is worthy of the same appreciation, attention, and respect we give to wine, coffee, and craft spirits. His work as a water sommelier has opened millions of eyes to the fact that all water is not created equal, and that the water you choose to drink reflects your values, your palate, and your commitment to quality.
Experience water that goes beyond flavor, water that carries lifeforce, structure, and energetically amplified vibrance. Feel the difference with the Rius Crystal Charging Chamber.
Questions? Reach us at structure@riuswater.com or call (303) 219-0623.
Explore the researchers behind the science of water: Masaru Emoto, Dr. Gerald Pollack, Dr. Konstantin Korotkov, Jacques Benveniste, Gina Bria, Veda Austin, and Marcia Barbosa.
Related reading: water as part of the fine dining experience.