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Facts that you always wanted
to know about water

Avanti Mehta 🇮🇳

Avanti Mehta - Water Sommelier India

Main job: Water Sommelier & Brand Manager

Origin: Indian

Academy: Fine Water Academy

Water Sommelier since: 2022


Instagram: watervanti

LinkedIn: Avanti Mehta


What inspired you to become a Water Sommelière?

Water has been an essential part of my life, because Aava Natural Mineral Water has been my family business for the last 17 years. In India, "mineral water" is synonymous with packaged drinking/purified RO water, which ironically has no minerals. Seeing and realising that lack of awareness, was almost like a wake up call.

During covid-19 , easy access to healthy natural mineral water was a necessity, we tried our best as a family to make that happen using e-commerce and partnering with hospitals and other stakeholders. Understanding the importance of water for wellness and witnessing my family's commitment ethical water sourcing, biodiversity conservation and efficient recycling inspired me to become a Certified Water Sommelier.

What is your superpower?

Most Water Sommeliers focus on the epicurean experience. My superpower is knowing how ecosystems, biodiversity and water advocacy can actually help us make more ethical choices when it comes to water sourcing and management. And also able to tell filtered/distilled/RO water apart from natural mineral water with my eyes closed.

Can you share a memorable experience you've had as a Water Sommelière?

My most memorable experience as a Water Sommelier was tasting a high minerality naturally carbonated water like a Gerolsteiner and Vichy Catalan. I think that was an "aha" moment that made me also realise why I want to pursue this profession.

Natural carbonation has a completely different and unique mouthfeel compared to added carbonation, and it's something I hope everyone can experience. It's special, especially when paired with the right kind of food.

Still or Sparkling?


Low or high TDS?


Salty or sweet?


What is your favorite water and why?

A Water Sommelier will tell you there is no favorite water, but I am biased towards natural mineral waters like Aava water, and Fiji water because they have silica which lends a sweet and smooth aftertaste. I drink Aava all day, every day. I think silica is my most favourite mineral.

Please finish the sentence: Water for me is...

how I make sense of the world, because there is no life without it. Once you realise the role it plays in every little thing that you use and consume, you can't go back from that.

What do you believe is the future of the Water Sommelier profession?

Yes epicurean experiences are important, but I think in the future Water Sommeliers will also focus equally on water advocacy and even policy. Water Sommeliers can draw attention to the value of water, which becomes even more important with climate change and depleting water resources. What role does technology play in water conservation vs water purification? How can we better optimise groundwater usage? How can we be more mindful about our approach to water? How do you ensure groundwater recharge? If you are buying bottled water, what impact does your choice have? I think these questions are very relevant and important and a water sommelier is equipped to discern and understand the impact of these choices.

Water Sommeliers also play a huge role in making water more relatable, by sharing its story and we definitely need more of that in the world to make better choices.

How do you think valuing water contributes to a more sustainable future?

When you value water, you don't see it as a commodity. You value it as a natural product that has terroir and gives wellness. Today, with bottled water becoming such an ubiquitous part of our busy lives, we take water for granted and assume all bottled water is the same.

Natural mineral water is ethically sourced and contains natural occurring minerals that impart wellness and give it a unique taste. It has the lightest environmental footprint compared to other packed beverages. Purification processes such as RO cause 75% water rejection. While natural mineral water is bottled as drawn, needs no purification, and causes zero water rejection. If you value water you will realise the impact of your choice. You will choose to drink water that is ethically sourced, packed in containers which can be recycled/repurposed or reused.

There is no one size fits all answer to sustainability. For me personally, I look at resource and waste management through a local lens to ensure action and efficiency. Also, once you realise that no machine can fully match up to what nature creates – you will value nature more and make more sustainable choices to protect the same.

What else would you like to share with the community?

I think finding yourself a community that you can share experiences and knowledge with has been the most important part of my sommelier journey. I hope I get the chance to connect with more people from within this community and we can help each other grow and learn.

Avanti, thank you for the interview!

Best regards

Timo Bausch

Certified Water Sommelier


You are also a Certified Water Sommelier and would like to introduce yourself to the community? Then write me a short e-mail with the keyword "SOMMUNITY" to


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