Perrier Water Analysis:
| Balance | Bold |
| Virginality | Good |
| Minerality | Medium |
| Orientation | Acidic |
| Hardness | Very Hard |
| Vintage | |
| Carbonation | Natural |
| TDS | 475 mg/l |
| ph factor | 5.5 |
| Hardness | 380 mg/l |
| Nitrate | 5 mg/l |
| Calcium | 147 mg/l |
| Magnesium | 3 mg/l |
| Sodium | 9 mg/l |
| Potassium | 1 mg/l |
| Silica | 12 mg/l |
| Bicarbonate | 390 mg/l |
| Sulfate | 33 mg/l |
| Chloride | 22 mg/l |
| Source: | Spring |
| Location: | |
| Country of Origin: | France |
| Region: | Arles |
| Place: | Vergèze |
| Established: | 1863 |
| Company: | |
| Status: | Non-Member of the Fine Water Society |
| Web Site: | |
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The big, loud bubbles create a “fireworks in your mouth” sensation. Perrier has a very high level of nitrate and a very acidic pH. The famous brand enjoys a perception of prestige and privilege.
Perrier has been imported into the United States for about a century. The water’s popularity in the U.S. market truly took off at the beginning of the healthy-living fad in the late 1970's. Thanks to the marketing efforts of Nestlé Waters North America, Perrier became an appealing natural alternative to less healthful alcohol and soft drinks. Though still bottled at its original site, the water and carbon dioxide are now harvested from separate underground locations and combined during bottling.
