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ONE SIP AT A TIME

Facts that you always wanted
to know about water

Daniel Iván Gallegos Nader 🇪🇨


Daniel Iván,  Water Sommelier from Ecuador

Main job: Business Administrator

Origin: Ecuador

Academy: Fine Water Academy

Water Sommelier since: 2020



 

What inspired you to become a Water Sommelier?

I have always been surrounded by mountains, high lands, and of course water. I grew up in a farm close by Quito, the capital of Ecuador, admiring some of the highest Andean Glaciers of the world, which show me form the beginning the importance and the impact water can have.


At 19 years old I decided to get involved in our family company that bottled spring water at source. As time pass through, I notice the importance of getting to know what we really are, how to make people to know the difference between water, and what makes us different.


What is your superpower?

Loving source water.


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

I’m founder member of the Association of Sommeliers is Ecuador, having the opportunity to make different testing and mixology with water.


I had opportunity to make a testing with the undergraduates of gastronomy of a private university in Quito. Also had de opportunity to give a class to the Cofradia del Vino about water and wine and its effects. Where future sommeliers where mind blown with the results.


Still or Sparkling?

Still


Low or high TDS?

Low TDS


Salty or sweet?

Sweet


What is your favorite water and why?

Tradicional spring water, the high content con silica I just love how round and smooth it is.


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

origin; to value and empower our Origin.


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

Water is the next big step world wide, that has already started. Water Sommeliers will not only be an experience on the table, but also on providing guidelines on how to really value water. I think that the most important thing of Water Sommeliers is to teach people the real difference between highly process tap water vs. real source water. As a Water Sommelier we believe in an Origin not is a process product.


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

Creating enough knowledge to protect the source, to teach how to value water, how gifted we are to be able to drink source water.


Drinking origin water helps companies to continue to protect their source for future generations.


What else would you like to share with the community?

Having an integrated community about fine water has been a real challenge, but has been and incredible opportunity to expose ,that water, is not just water. It has been an opportunity to give source water the importance it must have, on a table and on a daily basis.


Daniel, 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 hello@sommcademy.com.

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