December 27, 2017
Today water sommelier Martin Riese and Chance Sanchez are joinded by Katja Reitemeyer from Marin Munchies chocolates.
Marin Mūnchies' founder, Katja Reitemeyer, grew up in Hamburg, Germany and began making her own cakes, cookies, and chocolatey desserts as a child. For years, she indulged in eating whatever she wanted. Her love of chocolate was so intense that she combined it with everything, even breakfast eggs. It wasn’t until the early 2000's in the midst of a thriving technology career when, after moving from Europe to the United States, she was diagnosed with Celiac Disease and a variety of other severe food allergies. Devastated, she was advised that among many culinary loves, desserts and chocolate were simply off the menu due to the multitude of seemingly unavoidable ingredients.
We taste several waters to Katja's chocolate and we discover together that water even has an impact on her amazing chocolates.
December 20, 2017
Today water sommelier Martin Riese and Chance Sanchez are joined by the founder of the Fine Water Society Michael Mascha.
The Fine Water Society was founded in 2008 to create a global forum and to further enhance the visibility of Fine Water and convey the idea that water is not just water but a natural product with terroir and unique characteristics.
All Fine Waters are Premium Waters but not all Premium Water is Fine Water and membership is per invitation or nomination only.
Stay thirsty everybody.
December 14, 2017
Today water sommelier Martin Riese and Chance Sanchez are joined by certified wine sommelier Stefan Juling. We will taste several German wines talk about wine production, terroir and pair them to waters like Fiji, Veen, Aqui-Life and Hildon. Bonus: Learn what an "Angel fart" is. Stay thirsty everybody.
December 5, 2017
Join Martin Riese, the leading water sommelier with his co-host Chance Sanchez to discuss everthing about bottled water. The first episode features how Martin became a water sommelier, how his apperiance on the Conan O'Brain Show went and that not everybody appriciate a selection of water in a restaurant.