Spring water or mineral water? — Explainer video

Transcript

Spring water or mineral water? The difference is defined by law.

Spring water sounds like untouched nature. But what may appear on the bottle is decided by food law. The terms are protected.

Swiss law recognises three categories: natural mineral water, the most strictly regulated, spring water, less strictly regulated, and drinking water from the tap, with rules of its own.

Four characteristics define natural mineral water: It comes from a protected underground deposit. It is of original purity. It is bottled directly at the source. And its mineralisation is characteristic and constant.

The water may only be treated within narrow limits, for instance to remove iron or to add carbon dioxide. Disinfection and chemical treatment are not permitted. The water must already be pure underground.

Spring water also comes from underground and is bottled at the source. It must meet the requirements for drinking water. Its composition may fluctuate more and must not be stated on the label. A consistent, documented mineralisation is guaranteed only in natural mineral water.

What this looks like in practice can be seen at the Castels spring in Mels. The water filters through the rock for around 12 years. The result is a constant composition with 540 milligrams of minerals per litre.

So is spring water not as good? No. The three categories are not grades of quality. All waters sold in Switzerland must be safe and beyond reproach. The choice is ultimately a question of taste and mineral content.

More on this in the Piz Sardona Academy.