VALSER Sparkling

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Our classic: authentic, sparkling, and balanced. The natural mineral water is carbonated and has a high mineral content. VALSER Sparkling is not only an excellent thirst quencher, but, due to its essential minerals, also especially valuable for our organism.

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VALSER Still

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A light, non-carbonated mineral water: still and smooth. Originating from the St. Paul’s spring, 1,806 meters above sea level, VALSER Still has a particularly mild taste, thanks to its low mineral content (220 mg/l).

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VALSER Magnesium + Calcium

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The distinctive taste of the mountains: still and unique. A natural, non-carbonated mineral water from the St. Peter’s spring that takes 25 years to flow through the rock – a process that gives this water its high mineral content and unique taste. Thanks to its valuable minerals, VALSER Still Magnesium + Calcium is especially suitable for a low-sodium diet.

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VALSER Sparkling Lemon

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Especially refreshing and tangy: VALSER Sparkling Lemon contains natural fruit extracts from lemons, which gives the water its distinctive flavour. Since 1990 the calorie-free and carbonated beverage has been refreshing consumers in Switzerland.

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Valser Sparkling Mint

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Based on the over 25-years’ success of VALSER Sparkling Lemon, we decided to offer an additional flavour in 2017: VALSER Sparkling Mint. It contains natural mint aromas and doesn’t contain any calories, sugar or sweeteners.

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Valser Viva Pear | Melissa

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The bottled water with pear and balm aroma has been refreshing the Swiss since 2005. VALSER Viva is carbonated and low calorie.

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Valser Viva Mango | Guava

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The bottled water with mango and guava aroma has been refreshing the Swiss since 2005. VALSER Viva is carbonated and low calorie.

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Valser Viva Rhubarb | Mint

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The bottled water with rhubarb and mint aroma has been refreshing the Swiss since 2005. VALSER Viva is carbonated and low calorie.

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Valser Viva Lemon | Herbs

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The bottled water with lemon and herbs aroma has been refreshing the Swiss since 2005. VALSER Viva is carbonated and low calorie.

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