This stuff is nuts. I don’t know how they get that many bubbles in a space this small. They must put the bubbles in first and then add water. It’s the only way. Pellegrino and La Croix fall flat compared to Topo’s pure bubble power. Don’t drink too many, though. You will explode. It’s true.

Who came up with that label?!? A shirtless Native American drinking from a stream and frostiness on the Topo Chico name. That dude better get his head out of the water, he is going to freeze to death! When asked for a comment, the Native American said “Hey Austin Food Journal, you’re an idiot!”