The most unusual tasters in the world

Such different tequila.

When it comes to the sommelier profession, the overwhelming majority is the man who has refined sense of smell and is well versed in the wines. But in fact, this profession is much wider, and there are people who tasted completely different, sometimes completely unexpected things.

1. Water sommelier

The water sommelier.

Martin Riese - sommeliers, but he does not know much about wine. This is because he is a professional water sommelier, only in the United States.

A native of Germany, from early childhood was fascinated by the variety of flavors of water. His parents, who worked in the hotel industry, were taken during the holidays son throughout Europe, and the first thing he ever did was tried to tap water. Later he learned that the nature of his exceptional talent, which allowed the boy to detect subtle differences in the taste of a variety of mineral waters. Fortunately for Rize, I found a job that requires such a unique talent - water sommelier.

It works on such an unusual position in the Patina Group in Los Angeles. Martin's talents were recognized by the German Trade Association of mineral water, which also gave him the certificate. In the US, Rize working visa O-1 - a special permit, which is granted only "people with exceptional abilities or achievements."

2. Milk sommelier

Milk sommelier

Bas de Groot - a man who can compete with Martin Rize in terms of the easiest and most unique in the world of work. De Groot - only milk sommeliers in the world.

He's always been a big fan of milk, daily drinking 3 to 4 liters. Now, a man travels the world, trying to raw milk in different regions and telling people about its unique features and benefits.

3. Taster poisons

Taster poisons.

Brian Fry - a zoologist at the University of Queensland, which is obsessed with the most poisonous animals in the world. He is not afraid to risk their lives to study the evolution of chemical weapons these animals. In the end, a couple of bites do not mean anything to the person who speaks about the venom and bites as easily as OENOPHILIA describes wines.

Fry gnawed 26 kinds of poisonous snakes and stinging synanceia, skolopendry, scorpions and box jellyfish. While the former swimmer is still in good physical shape, his body is in fact can be used as a catalog of injuries. Brian does not feel his index finger on his right hand after being bitten by lizard, and three of his vertebrae were reinforced with metal after the fall of the mound.

4. Mustard sommelier

Mustard sommelier.

Sommeliers are respected around the world. Their tastes when selecting trusted any beverage.

But what about the vast world of spices. Perett Hattner - sommelier who works at the iconic French brand Maille Dijon mustard in the first American boutique in New York. This shop by the glass (yes, on tap) are five kinds of mustard, and more than 30 kinds of features in a more familiar form factor.

5. Tequila Taster

Such different tequila.

Cathy Schnurr - the new goddess of tequila in the restaurant La Hacienda at Hotel Fairmont Scottsdale. While still a student at the University of Arizona student, Schnurr has focused on the study of tequila. Now the 27-year-old woman holds an exclusive certification of tequila in Mexico, including the milestone visit farms and blind tests. As an administrator and Tequila Sommelier La Hacienda, it manages all the offers on drinks and organizes special events such as tastings, mixology classes and lessons of "Tequila 101".

6. Beer Sommelier

Beer Sommelier.

Since 2000 there is a special program for the transfer of knowledge of wine sommeliers in the world of malt and hops through training certified experts on beer, known as cicerone.

Chicago brewer Ray Daniels began cicerone certification program in 2008. He jokes that he did it for a relatively simple reason: bad beer.

There are three levels of cicerone: certified beer bottlers (Examination is taken online) certified cicerone (individual test, including a tasting) and master cicerone (individual exam two days duration). The test focuses on five main components: storage and maintenance of beer, beer style, taste and wine, the brewing process and ingredients, as well as the choice of beer and food.

7. Hot sauce

Taster sauces.

Noah Chaimberg quit his corporate job to bring his love of hot sauces to a new level. He became a "sommelier sauces" and opened a shop dedicated to condiments. Today, his popular shop in Williamsburg Heatonist sell small batches of sauces independent producers and boasts the city's only room for tasting hot sauces.

8. Sake

Taster sake.

Many do not like sake. But Motoko Watanabe from the restaurant "Zenkichi" says that it is only because they drank massive swipes, which served hot to hide his terrible quality. Watanabe, sake sommelier and co-owner of a network of modern Japanese beer restaurants "Zenkichi" in New York and Berlin, loved sake only after moving to the United States, despite the fact that I was born and raised in Tokyo. Studying biology and working as an assistant research laboratory at New York University, she was fascinated by the variety of flavors and variations of sake in the East Village bar. According to the sommelier, a certain taste of sake is no more difficult than determining the difference between India Pale ale and lager, or between the "Shiraz" and "Merlot".

9. Expert moths

It's hard to believe but it's true!

Model and DJ Jamie Raskone surpassed all sommeliers, "sitting" on a fantastic job that seems too good to be true - it deals with the control of the quality of service in a brothel. Girls who are interested in working in support of VIP-cabin Fiorella undergo interviews, psychological testing and a photo session. Jamie then making love to each of them (one per day), carefully assessing their every move. His office has a pylon for the strip and a suitcase with condoms.