There’s a store on the Upper West Side with a mustard sommelier. There’s a store in Williamsburg with a hot sauce sommelier. And there’s even a beekeeper who calls herself a honey sommelier. Finally, there’s a NYDailyNews article written about this phenomenon…
I must say, I quite like the name of the hot sauce shop!
You could “curate” honey.
Bruce
Even souls…El Sommelier de Almas (The Sommelier of Souls)
The author is a friend from when I studied in Spain. We’ve kept in touch a bit, and I have meant to read his first book, La Sonrisa del Vencido (roughly Loser’s Smile or Smile of the Defeated). But I’ve been procrastinating, and my Spanish is not what it once was.
In fairness, most young industries attempt to use older and more successful businesses as models when attempting to create an expert field. This often results in “borrowing” terms from comps. In the beer biz, for example, when creating a group of certified experts to work in restaurants and bars, the founders modeled their program after the wine certification program. For a long time these folks were called beer sommeliers. Then, when the cicerone program became fully defined, they began to distance themselves from their wine brethren.
However, I understand the spirit of the original post. If some guy wants to be a water sommelier- that’s cool. But, ultimately, its also probably unnecessary. You could probably call yourself Ultimate Water Dude and you would demand the same respect . . .
For a reasonable price, I will curate only the best WB threads for you, selected just for your preferred levels of vitriol, humor, pretention, and ripeness. You’ll get access to my archived ranking system on a scale of 1-20 “we’ve been through this sh1t before”'s, and of course my personalized PMs offering behind the scenes commentary and insights into all the crap that goes on around here.
← lol
Should we call you a berserkelier?
