When you think of South Africa, your mind might wander to the vineyards of Stellenbosch or the cliffs of the Cape. But there’s a new experience drawing curious palates from around the globe and it comes in a glass of water.
We’re thrilled to introduce you to Nico Pieterse, a trailblazing water sommelier based in South Africa, who is not only changing the way people taste water, but how they appreciate it as an essential part of fine dining, wellness, and culture.
We had the pleasure of interviewing Nico about his journey from discovering the nuances of water as a beverage to becoming a certified sommelier and launching something truly special: The Tasting Room.
💧 The Tasting Room by Nico Pieterse
Located in the heart of South Africa, The Tasting Room is a first-of-its-kind space on the continent—dedicated entirely to water education, sensory exploration, and curated tasting experiences. Here, guests are guided through the intricate world of water just as they would be with wine or whiskey. Different sources, mineral compositions, carbonation levels, and even temperatures are examined in depth, revealing water’s potential as a powerful, and pleasurable, element of everyday life.
Nico is doing something few have dared: giving water the spotlight it deserves, in a place that’s rich with natural springs and untapped liquid potential. His mission is simple but profound to help people taste, respect, and fall in love with water again.
In our full conversation, Nico shares how South African water sources shaped his palate, why terroir matters just as much for water as it does for wine, and what it means to open The Tasting Room in a time when hydration, health, and sustainability are more important than ever.
Introduction and Story
1. What first drew you to the world of water, and what led you to become a certified water sommelier in South Africa?
It began with a deep respect for nature and a lifelong curiosity about what we often take for granted. Water wasn’t just something I drank — I began to notice its differences, its personalities, its source stories. In a country like South Africa, where water has both sacred and scarce status, I felt called to understand it more deeply. Becoming a certified water sommelier was my way of turning curiosity into purpose — to elevate water, not just as a resource, but as an experience.
2. What has surprised you the most on your journey — either about water itself or the industry surrounding it?
What surprises me daily is how complex, emotional, and misunderstood water really is. People assume it’s simple — just H₂O — but the terroir, minerality, texture, and even the story behind a water’s source can rival that of wine. What also surprises me is the lack of regulation or education in the bottled water industry, and how much room there still is to shift the conversation from marketing to meaning.
Water, Privilege, and Responsibility
3. How do you balance the joy and celebration of water with the reality of scarcity in South Africa?
It’s a constant balancing act. I celebrate water through storytelling, respect, and ritual — but I’m always mindful of the deeper context. The joy I bring through curated experiences must walk hand-in-hand with education, empathy, and awareness. Every tasting is also an opportunity to open someone’s eyes to both beauty and scarcity.
4. Do you feel a tension between the luxury side of being a water sommelier and the urgent water crises in Africa?
Absolutely — and I think it's healthy to acknowledge that tension. Luxury without consciousness is empty. But showcasing the upper end of water’s potential — its purity, its terroir — can actually inspire greater respect for it. I use luxury as a bridge to awareness, not as a distraction from reality.
5. What is the role of a water sommelier in a country where access to clean water isn’t a given?
The role is both educator and steward. It’s about elevating water culture in all its forms — helping people appreciate quality, yes, but also helping them understand infrastructure, conservation, and the privilege of access. My job isn’t to separate premium from basic — it’s to connect them in meaningful ways.
6. Is educating people about premium water at odds with promoting basic access — or can the two support each other?
They absolutely support each other. If we can teach someone to respect a rare glacier water, we can also teach them to respect the act of turning on a tap. Elevating water’s value at one end of the spectrum can ripple back to how we treat every drop.
Being a Steward of Water in a Dry Nation
7. What does being a ‘steward of water’ mean to you, especially in South Africa?
It means holding space for water — culturally, spiritually, and practically. It means advocating for better systems, celebrating its diversity, and reminding people that water is not guaranteed. In South Africa, stewardship means education, celebration, and accountability.
8. What are your hopes for how your work can impact water awareness and access in South Africa?
I hope to build more public awareness around water’s quality, not just its quantity. I also hope to create initiatives where every luxury water tasting funds or supports water access programs. Long term, I’d love to see water sommeliers involved in schools, tourism, and policy conversations.
9. What steps can individuals take to be better stewards of water themselves?
Start with mindfulness. Ask: where does my water come from? What does it taste like? What’s wasted in my day? Support local and global water NGOs. And most of all — speak about water with reverence, not assumption.
10. If you could wave a magic wand and change one thing about how the world handles water, what would it be?
I’d eliminate indifference. If everyone truly cared about water the way they care about oil, coffee, or wine, we’d see a tidal shift in how we manage and protect it.
South Africa, Water, and Global Perspective
11. What do you wish the world truly understood about South Africa’s water?
That it is some of the most diverse, mineral-rich, and storied water on the planet. From Karoo aquifers to mountain springs, our water is not just a necessity — it’s a natural treasure. But it’s also under pressure from aging infrastructure and climate volatility.
12. Are there South African waters the world deserves to know more about?
Yes — waters from the Cederberg mountains, the Western Cape fynbos region, and even ancient karst aquifers. These waters carry geological stories older than humanity. Their taste is shaped by the land —wild, mineral, untamed.
13. What are the most misunderstood aspects about Africa’s relationship with water?
That it’s only a story of scarcity. Yes, access is a real issue — but Africa also has deep hydrological wisdom, ancient water knowledge, and abundant natural sources. We’re not just lacking — we’re layered, complex, and resilient.
14. How does the global bottled water conversation look through a South African lens?
There’s more awareness here of the ethics behind bottled water — who gets it, who doesn’t, and why. For us, bottled water isn’t just convenience; it’s often necessity or aspiration. That nuance needs more global attention.
Looking Forward
15. What are some projects or dreams you’re working toward in the water space?
I’m building partnerships to scale the Fine Water Tasting Room into a recognised global destination — a place where taste meets impact. I’m also working on programs that link premium water appreciationwith grassroots water access initiatives.
16. How can people support better water futures for South Africa and beyond?
Support water literacy campaigns. Fund access projects. Advocate for responsible water labeling. And most importantly, think twice before wasting a glass. Respect begins with awareness.
17. Where do you hope to see the water sommelier profession — and your own work — five years from now?
I’d love to see water sommeliers in hotels, restaurants, schools — even hospitals. I want to help shape a world where water is not just served but understood. Personally, I hope to be mentoring new sommeliers across Africa and leading global water tastings that inspire change.
Quick Fun Finishers
18. Most unique water you’ve tasted — South African and international?
From South Africa: a wild artesian water near Prince Albert — slightly salty, ancient, almost oceanic. Globally: a glacier water from Norway that was almost impossibly soft — like drinking snow in slow motion.
19. Still or sparkling — if you had to choose one forever?
Still. There’s more nuance. Sparkling is exciting, but still is where the terroir speaks louder.
20. If water had a voice, what would it be telling the world right now?
“Slow down. Listen to me. I remember things you’ve forgotten — and I’ll outlive you if you don’t take care.”