The Bistro

Sparkling and full-bodied, squeaky clean with a round mineral finish. The house style of European café culture.

Calcium bicarbonate over the 250 mg/L body line, with the gas often rising naturally from the same deep geology that loaded the minerals. Crisp calcium up front, round bicarbonate behind, bubbles over the top.

Perrier, Gerolsteiner and Badoit all pour from this cell, which is why it tastes like being waited on.