Vichy Catalan

Vichy Catalan water comes from the thermal spring in Caldes de Malavella, in the region of Catalonia, Spain. The spring was discovered in 1881 by Catalan physician and chemist Dr Modest Furest i Roca, who studied the water's medicinal properties and founded the Vichy Catalan brand in 1889. The water rises naturally from the ground at a temperature of around 60°C and contains a high concentration of minerals. The spring quickly became famous, and in the early 20th century Vichy Catalan became a symbol of luxury and health in Spain.

Powerful minerals from the depths, a source of health since 1881.

Salty, refreshing, full of minerals.

Vichy Catalan is a highly mineralised water with a unique, salty taste due to its high content of bicarbonate (±2,000 mg/L) and sodium (±1,100 mg/L). It also contains calcium, magnesium and potassium, contributing to electrolyte balance. The water has a soft, long-lasting sparkle and a distinct mineral character, making it taste refreshing and slightly salty. Thanks to its effervescence and minerality, it is widely used in gastronomy, such as in wine tastings to neutralise the taste buds and in cooking for airy pasta such as tempura.

Pure mineral water with a rich flavor and history.

Vichy Catalan is committed to sustainability by integrating several initiatives into their production process. They use advanced technologies that optimise energy consumption and reduce their carbon footprint. The brand aims to reduce water consumption and minimise waste. They also focus on sustainable packaging, reducing the use of plastic by using recycled material and glass bottles. These efforts show their commitment to environmental responsibility and striving to improve their ecological impact.

Sustainable, for a future which the nature respects.

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