54 • May | June 2026 • abasto.com • FOOD INDUSTRY BY HERNANDO RAMÍREZ-SANTOS T he bubbles spoke first, and they spoke loudly for Mineragua. In a blind taste test conducted by the web publication Serious Eats, the Mexican sparkling water claimed the No. 1 spot among 12 widely available brands. Tasters did not know which water they sampled. They simply followed the fizz. Serious Eats published the results Feb. 24 under the headline, “We Taste-Tested 12 Sparkling Waters: This One Had the Brigh- test Bubbles and Cleanest Flavor.” After ta- bulating scores, editors named Mineragua the overall winner. That endorsement carries weight. Foun- ded in 2006, Serious Eats draws more than 7 million monthly readers who turn to the website for rigorously tested recipes, science-based techniques, and detailed product reviews. Inside the Mineragua Taste Test To find the best sparkling water, Serious Eats editors poured 12 brands into unmar- ked cups. Tasters evaluated texture, mine- rality, and flavor without discussion. The methodology aimed to eliminate bias and palate fatigue. What set Mineragua apart? “Our winner is Mineragua Sparkling Water,” wrote author Lee Musho. The pa- nel praised its “bright pop” and consistent effervescence. One taster described the bubbles as “crispy.” Another called them “steady.” The site’s art director said the small, uniform bubbles gave it a “fancy sh- mancy” feel. Flavor sealed the victory. Associate culinary editor Laila Ghambari described Mineragua as “mineral-forward, with the mildest hint of salinity.” Musho agreed, noting that it felt “rounder on the palate than the other samples.” In contrast, testers dismissed lower- ranked waters as flat, metallic, or plas- tic-like. The winning sample stood out for clarity and sparkle. The lineup included legacy names such as Perrier, San Pellegrino, and Topo Chico. Yet Mineragua edged them all. Mineragua Wins Serious Eats’ Sparkling Water Crown Why Mineragua’s Bubbles Matter Sparkling water may seem simple, water plus carbon dioxide. However, Serious Eats noted that minerals such as magnesium and calcium shape tex- ture and taste. Bubble structure can range from aggressive to creamy. The best versions deliver abundant, fine carbonation without harshness. Packaging also plays a role. Mine- ragua is sold in glass bottles, which act as airtight barriers that preserve carbonation over time. Plastic, by con- trast, allows some gas to escape, redu- cing sparkle. A Timely Spotlight for Mineragua The recognition comes at a time when pre- mium sparkling water is attracting more attention than ever. Active consumers look for clean hydration that feels eleva- ted, not ordinary. Mineragua, owned by Novamex, the company behind Jarritos, has expanded distribution across Hispanic retailers, national grocery chains, club stores, and restaurants. That footprint positions the brand well as shoppers reassess their op- tions in the sparkling aisle.