Spanish
Spain's waters here come from two very different landscapes. In Catalonia, Vichy Catalan rises warm at Caldes de Malavella and Vilajuïga surfaces in the Empordà near the Pyrenees, both naturally sparkling and intensely mineral at roughly 2,900 to 3,050 mg/L. They taste saline and bracing, more a companion to food than a background water. Sant Aniol, from the volcanic Garrotxa, is soft and delicate at 190 mg/L and comes still or sparkling. In rainy Galicia, Mondariz filters through granite to a light, gently bicarbonate profile.
Nearly everything here is in glass, in 330 ml, 500 ml, 750 ml and 1 L, packed 12, 20 or 24 to a case. Spanish mineral water suits a tapas evening at home as much as a restaurant table or hotel bar, and businesses can request volume pricing on our wholesale page. For other Catalan springs, start with Vichy Catalan.
