Sirab

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Common questions

What does Sirab taste like?

Sirab is sparkling, full-bodied, clean and crisp, closing on a soft, round finish. It belongs to the Bistro type in our sixteen-part typology, and the house tasting notes run mineral and briny, firm natural fizz and long saline finish. Its pH is just over neutral, which on the palate reads as a touch sweet.

Is Sirab good for you?

Sirab is a regulated bottled water and safe to drink. The published analysis shows an intensely mineral water at 2400 mg/L dissolved solids, with 300 mg/L of calcium (a serious share of a day’s intake). Sodium sits at 140 mg/L, over the 20 mg/L low-sodium line.

What minerals are in Sirab?

Sirab carries calcium 300, magnesium 47, sodium 140 and potassium 7.4 mg/L over bicarbonate 1100, sulfate 200 and chloride 30 mg/L. Calcium leads the mineral profile with bicarbonate the main anion, at 2400 mg/L total dissolved solids.

How much sodium is in Sirab?

Sirab carries 140 mg/L of sodium. That is over the 20 mg/L line a low-sodium claim requires.

Is Sirab hard or soft water?

By its calcium and magnesium, Sirab works out to 938 mg/L as calcium carbonate, which counts as very hard water. That is genuinely hard water, chalky on the tongue and quick to scale a kettle.

Is Sirab alkaline or acidic?

Sirab sits at pH 7.4, just over neutral, so faintly alkaline rather than a true high-pH water. On the palate that reads as a touch sweet.

Is Sirab still or sparkling?

Sirab is a sparkling water. The carbonation is natural, carried out of the ground with the water rather than added at bottling.

Where does Sirab come from?

Sirab comes from Sirab spring, Kəlbəağıl valley, Sirab village, Babek district, Nakhchivan Autonomous Republic in Azerbaijan, a single source.