Sparkling water contains dissolved carbon dioxide gas, which is either naturally present from geological processes or artificially injected under pressure. This gas dissolves into the water, creating a weak carbonic acid that provides the refreshing, effervescent quality people have enjoyed for centuries. While bubbly water was known through natural mineral springs, the ability to create it artificially marked a significant moment in beverage history. This innovation paved the way for the entire modern soft drink industry.
The Scientific Pioneer
The person credited with the invention of artificially carbonated water is the English chemist and theologian Joseph Priestley. His discovery occurred in 1767 while he was living next to a brewery in Leeds, England, which provided access to materials for his experiments. Priestley observed the gas, which he referred to as “fixed air,” rising from the vats of fermenting beer.
He devised a method to infuse still water with this gas, now known as carbon dioxide ($\text{CO}_2$). Priestley suspended a bowl of water above the fermenting beer, allowing the heavier-than-air $\text{CO}_2$ to dissolve. This simple process resulted in the first intentionally created sparkling water, which he described as having a “peculiar satisfaction” when he drank it.
Following this initial breakthrough, Priestley refined his method and published a paper in 1772 titled Directions for Impregnating Water with Fixed Air. The paper described a more reliable chemical process for generating $\text{CO}_2$ by dripping sulfuric acid onto chalk, or calcium carbonate, and then infusing this gas into agitated water. This scientific blueprint for artificial carbonation earned him the Royal Society’s Copley Prize and became the foundational work for the effervescent beverage market.
Bringing Carbonation to the Market
Priestley never sought to commercialize his discovery, leaving the business application to others. The person who successfully transitioned this laboratory experiment into a mass-market beverage was Johann Jacob Schweppe, a German-Swiss watchmaker and amateur scientist based in Geneva, Switzerland. He was inspired by Priestley’s scientific paper.
Schweppe spent years refining the process to make it commercially viable, developing a more efficient industrial method for carbonation. He simplified the chemical reaction by using sodium bicarbonate and tartaric acid to generate the $\text{CO}_2$ gas. In 1783, he founded the Schweppes Company in Geneva, initially selling his product as “artificial mineral water” believed to replicate the health benefits of natural spa waters.
Demand for this bottled, bubbly water grew quickly, and Schweppe moved his operations to London in 1792 to expand his business. The challenge of bottling highly pressurized water was solved partly by the invention of the torpedo-shaped bottle. This bottle had a round base that required it to be stored on its side, which kept the cork stopper wet, ensuring a tight seal that prevented the carbonation from escaping.
Modern Types and Production Methods
Today, carbonated water is produced by injecting pressurized carbon dioxide into chilled, purified water. This modern process forces the $\text{CO}_2$ to dissolve, forming carbonic acid and creating the signature fizz. When the bottle or can is opened, the pressure is released, and the gas rapidly exits the solution as bubbles.
The modern market includes several types of sparkling water, differentiated by their source and composition. Naturally sparkling mineral water is sourced from underground springs where geological activity infuses the water with $\text{CO}_2$ and dissolved minerals like calcium and magnesium. The mineral content gives these waters a unique taste profile.
Seltzer water is plain water that has been artificially carbonated with no added minerals or salts. Club soda is also artificially carbonated, but it contains added compounds such as sodium bicarbonate or potassium sulfate. These added minerals give club soda a slightly different taste and make it a common choice for mixing in cocktails.