OUR WATER EXPERTS

Dr Bill Simpson

Taste Expert

Dr Bill Simpson has spent most of his career focused on one thing: understanding water, what's in it, and why it tastes the way it does.

A qualified Microbiologist, Chartered Chemist, and specialist in Sensory Science (the study of why things taste the way they do), Bill consults for and trains people working in the UK tap water industry, as well as some of the world's largest bottled water producers. He's advised government bodies on water quality, and the sensory training tools he invented are now used in nearly 200 countries.

Before all of that, he spent nine years at Bass Brewers and a further nine in beverage research at BRF International - a long time to spend thinking about what goes into a drink before it reaches you. He's since consulted for drinks companies across most continents, which is how you end up genuinely understanding why water tastes different depending on where you are.

All of which puts him in a reasonably good position to explain why your tea tasted different after you moved house.

Bill's particular talent is translating genuinely complex science into something actually useful. Not dumbed down - just clear. It's exactly why we wanted him involved.

As Our Taap's principal water taste expert, Bill helps us translate that complexity into something genuinely useful. Because once you understand why water tastes the way it does, improving it becomes a lot more straightforward.