Soda water vs. sparkling water: what’s the difference?

What is sparkling water?

Sparkling water is naturally carbonated water that contains minerals (such as calcium, magnesium, and sodium), usually from a spring or well near volcanic activity. It is the volcanic gases trapped in the water that make it naturally fizzy. Today, however, “sparkling water” is often used as a generic term for any sparkling water, even if it is not naturally carbonated, including seltzer water and club soda water (more on those drinks later). It might be helpful to refer to the first category as “sparkling mineral water.”

Note: Some of the most popular mineral water brands (like Perrier, San Pellegrino, and Topo Chico) contain spring water that is naturally sparkling but has carbonation added to increase the fizz factor. Other brands like La Croix, Spindrift, and Waterloo are labeled “sparkling water” but contain neither minerals nor naturally sparkling spring water. For this reason, these three brands are often considered more like sparkling water.

The taste: Depending on the mineral content and carbonation level, the taste of carbonated mineral water can range from mild to wild. Some are clear and fresh, while others can taste sweet-metallic, salty or even sulphurous. The bubbles can be tiny and delicate to sparkling and intensely fizzy.

Best served: To fully enjoy the taste of sparkling mineral water, it is best to drink it neat. Just as you wouldn’t use champagne to make mimosas, you wouldn’t mix this type of water into a drink. You usually pay a premium for the product and all the nuances would be lost if it was diluted with other ingredients.

Some brands with natural carbonation and their sources:

• Gerolsteiner Sprudel – fountain in Gerolstein in the Vulkaneifel
• Badoit – spring in St-Galmier, a spa town in the French Loire Valley
• Pedras – ancient springs of Pedras Salgadas in northern Portugal

What is soda water?

Like sparkling water, soda water contains minerals (e.g. potassium sulfate, sodium chloride, disodium phosphate, and sodium bicarbonate). However, these minerals are added to the water and are not always naturally present in spring water—and as the name suggests, they contain sodium. A 12-ounce can of soda water contains 95 mg of sodium, which is about 4% of the Daily Value (DV) of 2,300 mg sodium per day. Compare that to the sodium content in: Coke – 45 mg (2% DV) for a 12-ounce can; Gatorade – 270 mg (11% DV) for a 20-ounce bottle.

Interesting fact: The “Club” in Club Soda refers to the Kildare Street Club in Dublin, which commissioned the production of the fizzy drink.

The taste: The added minerals give soda water its characteristic saltier taste. The bubbles can range from small and strong to large and mild.

Best served: Due to its saltier nature, you should use soda water as a flavoring for your drinks. For this reason, most recipes for mojitos, spritzes, and other cocktails specifically recommend using soda water as a topping. Some bartenders believe that the mineral content and distinct bubbles in soda water enhance the flavor of the spirits and the overall consistency of the cocktail. If you don’t have soda water on hand, you can use sparkling water or carbonated mineral water in a pinch.

What is seltzer?

Seltzer is the simplest of carbonated drinks: It’s basically drinking water with added carbonation. Seltzer typically contains no added minerals or sodium, although many brands (such as Polar, Canada Dry, and Hal’s New York) offer flavored versions. When you carbonate still water in a soda maker, the resulting drink is seltzer.

The taste: Compared to soda water and sparkling water, seltzer water is relatively neutral in taste. The biggest difference between brands is the size and strength of the bubbles.

Best served: Due to its neutral profile, Seltzer is also a pleasure to drink neat. It is often the secret to a wonderfully crispy coating on tempura and Fish tacos. Flavored mineral waters are also delicious on their own and can enrich a drink recipe, like the lemon or lime mineral water in a Shirley Temple.

What is tonic water?

Tonic water is an iconic partner of gin and is a carbonated drink that contains quinine. Quinine is derived from the cinchona bark and was first used in South America in the 17th century to treat malaria. It was the British who added soda and sugar to mask the bitter taste of the drug, creating tonic water. In addition to quinine, most tonic waters today contain citric acid, sugar, high fructose corn syrup or other sweeteners.

The taste: Distinctly bittersweet with a sharp citrus profile.

Best served: Tonic water is indispensable in gin and tonic or vodka and tonic and countless other cocktails with rum, whiskey, tequila or mezcal. It has become popular among baristas in espresso and tonic or cold brew tonic. Due to its strong taste, tonic water is also an excellent base for a complex non-alcoholic drink.

Susan (she/her) is the recipe editor at Good housekeepingwhere she suggests ideas, analyzes words, and produces cooking content. In the test kitchen, she cooks (and tastes!) recipes and works with developers to deliver the best possible written versions. She is a graduate of Brown University and a contributor to several cookbooks. Her previous experience includes stints at gastronomyFood Network, three meal kit companies, a wine shop in Brooklyn, and Chez Panisse, the pioneering restaurant in Berkeley, California. She enjoys tennis, natural wines, and reality competitions.