Sparkling water is one of the most affordable luxuries, with 8-packs selling for between $4 and $7 and some singular cans costing less than $1. But not all sparkling waters are created equal. Some drinks marketed as sparkling water are actually sodas in disguise. Four of the world’s most reputable water sommeliers explained what sparkling water actually is, what to look for when buying one, and shared their favorites available at most grocery stores.
What Is Sparkling Water?
Sparkling water isn’t just water with bubbles. According to water sommelier Martin Riese, there are four distinct types.
1. Seltzer Water
“Seltzer water is [plain] water with added carbonation,” Riese told HuffPost. Milin Patel, a water sommelier with more than 20 years of experience, agreed: “Seltzer is carbonated water, often made from filtered or treated water with added carbon dioxide. It is designed to be clean, crisp and refreshing, usually without much natural mineral character.”
2. Soda Water
Riese explained that soda water is plain water with added carbonation and sodium added to it—essentially seltzer with sodium. “This gives the water a slightly salty taste and is done to mix it into cocktails. Cocktails tend to be sweet, so having a sparkling water that’s a little salty helps balance out the taste,” he said.
3. Sparkling Spring Water
Sparkling spring water comes from a natural spring source with carbonation added after collection, Riese explained. The U.S. Food and Drug Administration defines natural spring water as water collected from a spring or through a borehole tapping the underground formation feeding the spring.
4. Natural Sparkling Mineral Water
“Natural sparkling mineral water comes from a protected underground spring or aquifer, picking up a unique fingerprint of minerals like calcium, magnesium and silica from the earth,” water sommelier Anistacia Barber told HuffPost. Unlike sparkling spring water, the carbonation occurs naturally. It’s usually more expensive. Barber noted that “natural mineral and sparkling spring waters are premium products because they are bound to a single physical source, requiring specialized on-site bottling and global shipping from that lone location.” Seltzer and soda are less expensive because they use local tap water and are processed at regional bottling plants.
How to Identify the Type at the Store
Patel said the FDA requires brands to be truthful about the type of water they’re selling, so the packaging clearly states whether it’s spring water or mineral water. The FDA also requires transparency about how carbonation occurred—labels must indicate if it’s naturally sparkling or carbonated after sourcing. When shopping, check the label: if the water has calories or added flavorings, Riese considers it a soda, not a sparkling water. The exception is if the flavoring is naturally sourced from fruit.
What Makes a Good Sparkling Water?
The four types taste different due to mineral composition. “All water tastes different, and much of that comes down to its mineral composition, whether those minerals occur naturally in the source water or are added during the production process. Minerals influence everything from mouthfeel and texture to flavour, which is why no two waters taste exactly the same,” said water sommelier Candice Berry. Riese and Patel emphasized that taste is subjective—similar to wine, a “good” sparkling water depends on personal preference.
However, all sommeliers noted that natural sparkling mineral water offers added health benefits. A study in the Journal of the American College of Nutrition found that calcium in calcium-rich mineral water is as bioavailable as calcium in milk. Another study in the European Journal of Gastroenterology & Hepatology found that mineral water high in magnesium or sulfate helped with constipation and improved bowel movement frequency. Patel explained that “calcium, magnesium, bicarbonate, sodium sulphates and silica can all influence how a sparkling water feels in the mouth. Some waters taste soft and rounded, some feel dry and mineral, some have a slight savoury edge, and others can feel silky or smooth.” Seltzer tends to taste lighter and more neutral, while sparkling mineral water has more depth.
Top 5 Sparkling Waters According to Water Sommeliers
Even though taste is subjective, the sommeliers shared their favorite unflavored sparkling waters available at most grocery stores.
1. Gerolsteiner
A natural sparkling mineral water from Germany’s Volcanic Eifel, Gerolsteiner came up repeatedly as a favorite. Barber praised its “rich mineral character.” Patel described it as “Mother Nature’s Red Bull,” adding, “It has a high mineral content, so it has real structure. It is not just fizzy water; it has weight, mineral grip and a proper finish.”
2. Topo Chico
“Topo Chico is a natural sparkling mineral water from Mexico and it’s a great water,” Riese said. Patel admired its “distinctive carbonation profiles. The bubbles are sharp, lively and persistent, and the mineral character gives it more presence than a simple seltzer.”
3. Polar Seltzer
For a good seltzer, Patel recommended Polar. “It is clean, dry, refreshing and does not try to behave like a soft drink.” Barber noted that a great seltzer depends on filtration quality, carbonation precision, and flavor integration, with no chemical or metallic aftertaste. Polar’s milder taste profile won’t compete with food.
4. Adobe Mountain Sparkling Mineral Water
At 89 cents each, Adobe Mountain is a private label partnership in Kroger’s premium selection. Barber called it a standout for its unique mineral blend: “A lot of natural waters are heavy on calcium, but Adobe Mountain is completely dominated by natural magnesium, coming in at around 100 milligrams per liter,” giving it a smooth, alkaline texture and crisp finish.
5. Saratoga Sparkling Water
Patel said Saratoga Sparkling Water (a sparkling spring water) has elegance. “It is a good choice for people who want something that feels closer to restaurant-quality sparkling water rather than a casual can.”
Remember, taste is subjective. Patel advised, “Taste sparkling water the way you would taste anything else. Ask: Are the bubbles fine or harsh? Does it taste clean? Is the flavor natural or perfumed? Does it have a finish? Would it work with food? Does it make me want another sip? Once you start asking those questions, sparkling water becomes much more interesting.” He summed it up: “It is not just hydration. It is geology, chemistry, culture and pleasure in a glass.”
