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Interview Questions for Dr. Michael Mascha
1. The Ethical Quandary of Bottled Water
Given the environmental concerns associated with bottled water, such as plastic waste and the carbon footprint of transportation, how do you reconcile the promotion of fine bottled waters with the pressing need for sustainability? Is there a role for the Fine Waters Society in leading the industry towards more environmentally friendly practices?
I think it is essential to look at what we are talking about when we talk about Fine or Premium water. For hydration, tap water is just perfect, and almost all of us here in the US have access to clean, safe, and environmentally friendly tap water. I think it makes no sense to sell processed tap water in PET bottles, so rather than drinking from your tap at home, you drive the SUV to the supermarket and buy 48 plastic bottles with processed tap water. The brands will tell you it is smart and healthy, but it is not good for the planet. It is estimated that 50% of the plastic bottles for water is processed tap water, which could be eliminated by drinking tap water or using a water filter at home if you don’t like the taste of tap water.
When I am talking about Fine or Premium water, I am talking about a water from a natural source that has terroir, holds experiences, and gives wellness. Those waters are special, have character and unique taste, and express terroir like wine. Those waters are not for hydration, they are for experiences with water similar to experiences you have with wine. Water is not just water and some special sources from around the world give us very special water and this is what Salacious Drinks brings to you. An experience with water.
On top of everything, it is also evident that bottled water has the smallest carbon footprint of any bottled beverage as it needs not to be produced only bottled. Other beverages like beer, wine, sodas , … have a much larger carbon footprint.
2. The Role and Recognition of Water Sommeliers
As the appreciation for fine waters grows, so does the role of the water sommelier. However, this profession is often met with skepticism, seen by some as a marketing gimmick rather than a legitimate expertise. How do you respond to such criticisms, and what steps do you believe are necessary to elevate the profession's recognition and credibility within the broader culinary and beverage communities?
Water is not just water, fine waters are a natural product not a commodity. If all the waters were the same, you would not need a water sommelier. But waters are very different in character and taste, like wine they have terroir. A water sommelier curates experiences with waters, pairs water with food and suggests waters that bring out the flavor in your wine or make a great cup of coffee or tea. Water sommeliers bring value to water.
3. The Future and Expansion of The Fine Waters Society
Looking ahead, how do you envision the evolution of The Fine Waters Society? Considering the rapid changes in consumer preferences and the global beverage market, what are your plans for adapting and expanding the society's reach and impact? Are there new initiatives or areas of research that you are particularly excited about?
We see robust adoption of the idea that water can hold epicurean experiences. Alcohol and soda consumption is declining, and water is seen as a healthy alternative if it provides more than just hydration. This is where the bottled water etiquette provides a guideline of integrating water into your lifestyle and epicurean curiosity. Over the next couple of years, we will see an adoption of water menus in restaurants that will give consumers choices beyond the boring San Pellegrino/ Panna.
Fun Question: Desert Island Scenario
Imagine you're stranded on a deserted island but have an unlimited supply of three different bottled waters of your choice. Which waters would you choose and why? Consider the taste, mineral content, and any sentimental value these choices might have for you.
1. On a tropical Island, especially if it is uninhabited, I should have access to a great variety of seafood, like fish, shellfish and mussels so one of my choices would be super low minerality still water that goes well with subtle seafood.
2. Medium minerality water with loud big bubbles and an acidic pH would be my second choice as it would be perfect to mix with some tropical fruit juices.
3. Now we must think about sweating in the tropical climate and losing minerals and trace elements. I would choose a very high minerality water that replenishes the minerals and keeps me healthy.
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