Day 479

Gomberg Seltzer Works

April 22nd, 2013

This is the city's last seltzer factory, where a century-old carbonator is still doing its best Jesus impersonation: turning chilled, triple-filtered New York City tap water into "the poor man's champagne". The bubbly beverage is delivered to customers in thick glass siphon bottles (most of them made in Czechoslovakia during the middle of the last century) at a pressure of 60 pounds per square inch. Comparing his supremely fizzy product to "that dreck you buy in the supermarket", Kenny Gomberg says: "Good seltzer should hurt. It’s the truth."

One Comment

  1. Cheryl says:

    Yes, a great memory for those of us who had their bubby serve seltzer in the syphon bottle. The stuff in the plastic bottle really is dreck.

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