VOSS Water Analysis:
| Balance | Still & Effervescent |
| Virginality | Superior |
| Minerality | Super Low & Medium |
| Orientation | Acidic |
| Hardness | Soft |
| Vintage | |
| Carbonation | Added |
| TDS | 44/290 mg/l |
| ph factor | 5.5/4.8 |
| Hardness | 14 mg/l |
| Nitrate | 1 mg/l |
| Calcium | 4 mg/l |
| Magnesium | 1 mg/l |
| Sodium | 4 mg/l |
| Potassium | 1 mg/l |
| Silica | 1 mg/l |
| Bicarbonate | 20/230 mg/l |
| Sulfate | 6/90 mg/l |
| Chloride | 12 mg/l |
| Source: | Artesian (Still), Processed (Sparkling) |
| Location: | |
| Country of Origin: | Norway |
| Region: | Southern Coast |
| Place: | Iveland |
| Established: | 1998 |
| Company: | |
| Status: | Not a member of the Fine Water Society |
| Web Site: | |
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Voss’s most recognizable feature is its highly designed, some say over-designed, bottle. There is a distinct difference between Voss Still and Voss Sparkling: The sparkling version is augmented with sodium bicarbonate to bring its TDS to 500 mg/l (as opposed to just 22 mg/l for the still version). I don’t think Voss needs to polish its sparkling water in this way, which forces an otherwise natural product into the processed water category.
Though the name might lead you to think that the water comes from the mountains near Voss, in western Norway, in fact it comes from that country’s south coast—specifically, the remote, thinly populated Iveland area, northeast of Kristiansand. Rock and ice have protected the artesian source for hundreds of years.
