Journal

The best premium sparkling water, compared bottle by bottle

Ranking sparkling waters on a single score misses the point. A soft, light sparkling water and a dense, salty one are not competing for the same glass. So rather than crown a winner, we lined up eight of the sparkling waters we carry in glass and compared them on the things you can actually taste: how much mineral they carry, how sharp the bubble feels, where they come from, and what they are good with.

How we compared them

Each water's published analysis gives two useful figures. Total dissolved solids (TDS) tells you how much mineral is in the bottle, which tracks closely with body and weight. The pH reflects the carbonic acid formed by dissolved carbon dioxide, so a lower figure usually means a brisker, sharper bubble. We added origin and a short tasting note for each. If TDS is new to you, start with what TDS in water means.

Water	Origin	TDS (mg/L)	pH
Saratoga	Saratoga Springs, New York	116	7.4
Smeraldina	Sardinia, Italy	130	7.7
Tŷ Nant	Ceredigion, Wales	165	6.2
Perrier	Vergèze, France	475	5.5
Topo Chico	Monterrey, Mexico	700	5.5
S.Pellegrino	Lombardy, Italy	970	5.6
Galvanina	Rimini, Italy	1,100	7.6
Vichy Catalan	Catalonia, Spain	3,052	6.9

Light and soft: Saratoga, Smeraldina, Tŷ Nant

These three carry under 200 mg/L, so the bubble does most of the talking. Saratoga comes from Saratoga Springs in upstate New York and is about as neutral as a sparkling water gets, which makes it an easy match for almost any food. Smeraldina rises from an artesian spring in the granite hills of northern Sardinia; at pH 7.7 it is unusually gentle for a sparkling water, with a soft finish. Tŷ Nant from west Wales has a little more acidity and a lively lift, but still very little mineral weight.

Pour these with delicate dishes, raw fish, salads and light white wine, or for anyone who likes sparkling water but finds the mineral styles too heavy.

Firm and bright: Perrier and Topo Chico

Perrier is drawn at Vergèze in the Gard, southern France, where the water and its natural carbon dioxide are captured separately and recombined at bottling. At 475 mg/L and pH 5.5 it is firm and dry, with a bubble that stays sharp to the last sip. Topo Chico from Monterrey has the same pH but more mineral, including 100 mg/L of sodium, which gives it a savory edge. Both hold up over ice and with citrus, and Topo Chico in particular is a familiar choice behind the bar for highballs.

These are the bottles for an aperitivo, fried food, salty snacks and anything you want to cut through.

Rich and structured: S.Pellegrino and Galvanina

S.Pellegrino, from San Pellegrino Terme in the mountains of Lombardy, carries 970 mg/L, a good share of it sulfate and calcium. The result is a full, rounded water with a medium bubble and a faintly bitter, dry finish that suits a long meal. Galvanina, from the hills behind Rimini on the Adriatic coast, goes slightly further at 1,100 mg/L, but its pH of 7.6 keeps it from tasting sharp. It reads dense and smooth rather than brisk.

Both stand up to cured meats, aged cheese, tomato sauces and richer plates where a lighter water would disappear.

Saline and singular: Vichy Catalan

Vichy Catalan rises warm from a thermal spring at Caldes de Malavella in Catalonia. At 3,052 mg/L, with more than 1,000 mg/L of sodium and 2,100 mg/L of bicarbonate, it tastes noticeably salty and savory. It is not a water for pouring by the liter. Serve it very cold, in smaller glasses, with oily fish, charcuterie or fried food, where its salinity works almost like seasoning.

Which one to pour when

Everyday table water: Saratoga or Smeraldina.
Light dishes and white wine: Tŷ Nant or Smeraldina.
Aperitivo, cocktails and fried food: Perrier or Topo Chico.
A long dinner with rich courses: S.Pellegrino or Galvanina.
Something to talk about: Vichy Catalan, in small pours.

All eight are sold by the case in our sparkling range, alongside other sparkling mineral waters. Restaurants and bars ordering regularly can ask for business pricing through our wholesale page.

Frequently asked questions

Which sparkling water has the most minerals?

Of the eight compared here, Vichy Catalan, at 3,052 mg/L. In our wider range, Vilajuïga from Catalonia is close behind at 2,900 mg/L.

Why is the pH of sparkling water lower than still water?

Dissolved carbon dioxide forms carbonic acid, which lowers the pH. That is why most sparkling waters measure between about 5.5 and 6.5.

Which sparkling water is the lightest?

Saratoga, at 116 mg/L, is the lightest in this comparison. Our range also includes sparkling waters from S. Bernardo and Sant'Anna in Italy at around 22 to 23 mg/L.