I'll never forget the humiliating experience of downing a glass of Vichy Catalan at a work dinner years ago.
I was taken aback by the earthy, saline flavour, but I kept my cool long enough to gently ask my neighbour what was in the water I had just consumed.
Vichy Catalan, I quickly discovered, isn't your average seltzer. It's not only sparkling water.
This mineral water, sourced from a hot spring in Caldes de Malavella, Spain, is loved or disliked by many.
If you've ever wondered what the technical and flavour distinctions between mineral water and sparkling water are—and where seltzer, club soda, and tonic
Mineral water contains natural minerals such as calcium, magnesium, potassium, and sodium derived from its source.
"The specific mineral composition [of water] can greatly affect its taste and health benefits," says Julien Callela, vice president of beverage for the Wish You Were Here Group, which owns New York City
Topo Chico, for example, is obtained solely from a spring in the Topo Chico Mountain Region of Monterrey
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