“When you drink good seltzer,” says Kenny Gomberg, third-generation owner of the last remaining seltzer factory in New York City, “you should not be able to gulp it down. Good seltzer should hurt.”
I suppose that, since it’s just city tap water and CO2, it’s all that pressure (60 lbs., according to Gomberg, which isn’t possible with the plastic bottles you get at the supermarket) that’s made New York seltzer such an iconic beverage.
Wonder if he ships to Spokane? Guess I need to get to Brooklyn before he fills his last bottle…
