Digital Social Hour

Episode: Martin Riese: Water Sommelier Destr*ys 90% of Bottled Water Brands | DSH #1641
Host: Sean Kelly
Guest: Martin Riese ("Water Sommelier")
Date: November 26, 2025

Main Theme

In this episode, Sean Kelly explores the unique world of water tasting with Martin Riese, an internationally renowned Water Sommelier. The conversation covers the flaws of the bottled water industry, marketing myths, water quality across the globe, and why most bottled waters are not what you think. Martin brings expert insights and a sense of fun as he guides Sean through a comprehensive, globe-trotting water taste test, all while debunking myths and re-centering the importance of water as both a human right and a culinary experience.

Key Discussion Points & Insights

1. Martin Riese’s Water Journey and the Birth of Water Menus

• Grew up tasting different tap waters across Europe, noticing unique flavors even as a child (02:18).
• Inspired to create the first water menu in a Michelin-star restaurant in Berlin, Germany (03:10), later bringing the concept to America.
• Emphasizes that water, like wine, deserves variety and intentional selection in dining.

Notable Quote:

“The history of my idea with water came actually as a childhood… all tasted differently to me… In the restaurant business, it’s all about options. But when it comes to our most important beverage… we’re just saying still or sparkling or tap. Why not give you an option?”
– Martin, (02:18–03:17)

2. The Bottled Water Industry: Deception & Dominance

• Only about 40% of bottled waters are true spring/mineral water; the rest (about 60%) are simply tap water in a bottle (09:59).
• Major brands, especially in U.S. restaurants, often reflect deal-driven monopolies—not quality or locality (05:00).
• Branding terms like “pure,” “electrolyte,” or “vapor distilled” are often used purely for marketing, not scientific accuracy (11:00).
• Many “premium” bottled waters use local tap water with elaborate stories to justify high prices.

Notable Quote:

"60% on the shelves… is nothing else than your tap water. And that is the scary part and this is the sad part."
– Martin, (09:59)

Fact Drop:

"In Germany, you don’t find any purified water brands because why should I be buying stuff I can make at home?"
– Martin, (10:25)

3. Health Trends Debunked—Alkaline & Hydrogen Water

• Trends like “alkaline” and “hydrogen” water are mostly hype:
  • The body automatically regulates its pH, mostly via lungs and kidneys.
  • Ingesting high pH water doesn’t meaningfully change body acidity.
  • Studies on hydrogen water are “animal-based, inconclusive, and require much more research” (07:25–08:55).

Notable Quote:

“Your blood is 7.35 to 7.45. Everything a little bit higher or down, you’re dead. You don’t want to mess with that pH.”
– Martin, (07:33)

4. The “Pure” Water Myth & Mineral Importance

• Pure water doesn’t exist in nature; all water has dissolved minerals (tds: Total Dissolved Solids), which give flavor and health benefits (12:38).
• De-mineralized water can actually dry out your mouth, making people feel falsely “thirstier” (14:51).
• Minerals like sodium, calcium, and magnesium—whether called “electrolytes” or “salts”—are essential, not dangerous in natural, appropriate amounts.

Notable Quote:

“Water is universal solvent… When water doesn’t have any minerals dissolved, it will look for minerals in your saliva. So you drink super low TDS water and it pulls minerality from your saliva.”
– Martin, (15:05)

5. Tasting Tap Water & Regional Differences

• Martin routinely tastes tap water everywhere for comparison.
• Recommends filtering tap water in major U.S. cities like Las Vegas and LA due to taste and potential contaminants (17:10).
• New York tap water’s softness (from Catskill Mountains), lacking hard minerals, makes it uniquely good for baking and bagels (18:02).
• Many U.S. households lack access to even basic tap water; 2 million people in the U.S. do not have running water at home (20:06).

6. Plastic, Aluminum, & Microplastics Debate

• Microplastic contamination: Biggest source is car tires, not bottled water (22:05).
• Glass remains the superior packaging for taste and safety; aluminum cans are okay, but always have a plastic liner (23:21).
• Plastic bottles are practical but less ideal for long-term health and luxury consumption.
• Advocates reusable glass, good home filters, and awareness of maintenance (changing filters regularly).

7. Filters, Home Water Tech & Maintenance

• Brita and other cheap filters do little more than remove chlorine; higher-end RO (reverse osmosis) systems that remineralize water deliver far better taste and health effects (25:03).
• Emphasizes user vigilance: “A filter is a sponge… At one point, the sponge is filled up… You must maintain and replace it” (27:05).

8. Water Tasting: Six Global Waters & Their Unique Profiles

Taste Test Segment (28:08–49:59)

Still Waters:

• Saratoga (USA) – TDS 40: Smooth, low minerality, versatile (32:04).
• Skilde (Denmark) – TDS 320: Noticeably clouded when shaken due to oxygen, “earthy, slightly salty aftertaste” (34:28).
• Three Bays (Australia) – TDS 1,300: Exceptionally high minerality, creamy, “thick” texture. “Takes 2,000 years to pass through stone layers” (36:04–37:53).

Sparkling Waters:

• Gerolsteiner (Germany) – TDS 2,500: Naturally carbonated, intense minerals, same calcium as a glass of milk (41:02–43:16).
• Vichy Catalan (Spain) – TDS 3,052: Extremely high sodium (“double the electrolytes of Gatorade”), super salty, pairs best with BBQ (47:05).
• Bonneau Me (France) – TDS 5,000: Exceptionally mineral-dense, “anti-hangover water”, metallic, best as a rare treat (48:27).

Historical Note:

• European water brands began as medicinal due to observed mineral benefits; “Seltzer” comes from a German spa town (45:54–46:25).

Notable Quotes:

“It feels almost like… low-fat milk versus whole milk. Low fat milk is like Saratoga, whole milk is the Three Bays.”
– Martin, (36:39)

“Don’t freak out when a water costs a little bit more. Water companies pumping out a million bottles per day, but these are mom-and-pop shops, 50,000 a year maybe.”
– Martin, (40:47)

9. Water Menus, the Food Pairing Revolution, & Social Mission

• Martin’s water menus now feature in select U.S. restaurants (e.g., Gwen, Los Angeles).
• “Water’s not just for hydration. It can act as a complement to fine dining, much like wine” (49:18).
• Martin promotes global access to clean water, participating with UNESCO (50:18).

Notable Quote:

“I want to bring attention to water because millions of people don’t have access to clean, safe drinking water. That’s my second passion.”
– Martin, (49:59–50:18)

Memorable Moments & Quotes with Timestamps

• Debunking Tap Water vs. Bottled:
  "You have tap at home—does not mean you have the universal taste of water." (28:50)

• Critique of Restaurant Water Selection:
  "It drives me nuts to see two Italian brands in every American restaurant. We have amazing American waters here—no need to ship it in from Europe." – Martin, (05:30–06:10)

• Alkaline Water Myth:
  "You drink this, it goes to acidic stomach pH 1.5 – 3.5, super acidic to kill bacteria. Imagine if alkaline water worked – food poisoning every day. Lucky us, it doesn't!" – Martin, (07:33)

• On the Coca-Cola/DASANI Reddit Theory:
  “There was a Reddit conspiracy that Dasani, owned by Coca-Cola, added salt to make you thirstier in amusement parks. … The TDS was 28.”
  – Martin, (13:57)

• On Maintaining Water Filters:
  "A filter is a sponge… At one point, the sponge is filled up. A kitchen sponge, change out weekly—looks clean, but bacteria is real."
  – Martin, (27:05)

• On Pairing Water and Wine:
  "I'm always saying I can make your wine taste better as a water sommelier."
  – Martin, (35:31)

Timestamps for Key Segments

| Segment | Time | |------------------------------------------------|-----------| | Martin’s water origin story, water menus | 01:53–03:17 | | Bottled water industry & restaurant monopoly | 04:49–06:10 | | Airport/concession water pricing/rules | 06:10–07:19 | | Debunking alkaline & hydrogen water | 07:19–09:09 | | Tap water in bottled brands (60% stat) | 09:59–11:36 | | “Pure” water and mineral importance | 12:38–16:22 | | Regional tap water profiles (NYC, Alaska, Germany)|17:47–19:22| | Microplastics, tire pollution, container debate | 20:23–23:46 | | Home filters: RO vs. Brita, maintenance tips | 25:03–27:05 | | Water tasting (6 waters + notes) | 28:08–49:59 | | Water as a medicine, historical seltzer | 45:54–46:52 | | Water access & advocacy | 49:59–50:18 | | Fun shoutouts (Lotus of Siam, OnlyFans joke) | 33:07, 51:09|

Tone & Takeaways

Martin is insightful, passionate, irreverent, and delightfully nerdy, eager to share both the science and joy of water. He avoids pretension, instead embracing a mission rooted in taste, health, and global well-being.

For Listeners:

• Most bottled water is just tap—don’t fall for the hype.
• Minerals are essential. Real spring water, in glass, is best for taste and health.
• Don’t overpay for water “miracles” or marketing gimmicks.
• A good home filter should remove contaminants but ideally remineralize the water.
• Water tasting is as rich and diverse as wine—explore, experiment, and care for your water like you would your food.

Final Quote:

“Water’s not just water.”
– Martin (51:35)