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Facts that you always wanted
to know about water

Timo Bausch 🇩🇪

Timo Bausch, Water Sommelier Germany

Main job: Key Account Manager

Origin: Germany

Academy: Doemens Academy

Water Sommelier since: 2017


Instagram: timo.bausch

LinkedIn: timobausch


What inspired you to become a Water Sommelier?

I originally trained as a Water Sommelier to build up the water category for my former employer and to be able to talk to the mineral water companies at eye level.

From the beginning, I was fascinated by the diversity of natural mineral waters. Like people, each water has its own DNA. It becomes especially interesting when you compare different waters or combine them with food and other beverages.

Today, my focus is to share this knowledge with my fellow human beings and to show how important an adequate water intake is for health.

What is your superpower?

Finding the right water for your wine.

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

Shortly after becoming a Water Sommelier, I started talking to my sister about water. She had always struggled with drinking enough water. She drank no more than a liter a day. The type: tap water.

I then advised her to go to the beverage market and buy 4-5 different mineral waters and try them. To her surprise, she found the water that was right for her. Since then she drinks at least two liters of water a day.

Still or Sparkling?


Low or high TDS?

High TDS

Salty or sweet?


What is your favorite water and why?

As a Water Sommelier, I don't really have a favorite water because it always depends on the situation. When I'm doing sports, for example, I like to drink Nürburg Quelle because it's highly mineralized and contains many important minerals such as calcium, magnesium and hydrogen carbonate. It also has a mild, sweet taste.

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

more fascinating than any other beverage in the world.

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

I would like to see more attention paid to the profession of Water Sommelier in the hospitality industry. For example, that restaurants, with the help of Sommeliers, have waters in their portfolio that go well with the dishes, and that guests can choose not only between still and sparkling waters.

And I hope that through the work of Sommeliers, mineral waters will receive more attention and that people will increasingly turn to water for both culinary and health reasons.

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

Water is a limited but vital resource that we must use responsibly. For me, that means using it sparingly and protecting it from pollution. Mineral springs in particular need to be better protected. We will need them more than ever in the coming decades. I am convinced of that.

What else would you like to share with the community?

I am looking forward to expanding my network, getting to know new perspectives of Sommeliers and having a lively exchange.

Timo, 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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