To many individuals, water is simply water — a drink vital for survival. To Lodovico Di Gioia, it’s way more.
The native of Italy works as a water sommelier at Danone, a significant bottler of mineral water whose manufacturers embrace Evian, Volvic and Badoit. Very similar to a connoisseur of wonderful wines, Di Gioia has a educated palette, however his is attuned to the delicate however distinctive tastes and textures of H2O.
He first holds a glass of water as much as the sunshine to search for any seen sediments, then checks for odors like sulfur from volcanic springs. He listens to the crackle and pop of bubbles in glowing water, which “ought to sound like items of ice clashing collectively,” he says. Subsequent there’s the style — with salty, crisp or candy notes — and what Di Gioia calls “mouthfeel,” which varies relying on the minerals the water has amassed throughout its journey by means of the Earth.
