Topo Chico is Bubbling Up Into the Mainstream

It’s early on a June Friday evening in Austin. Bar manager Mark Yawn is carrying a large case of Topo Chico into the bar area of a buzzy downtown Austin restaurant. He’s preparing for the evening rush.

On a hot day in Texas, many reach for a cold bottle of water. Some think that water is best when bubbly. And for many connoisseurs of that bubbly water – there's nothing better than a Topo Chico. It’s one of the restaurant’s most popular non-alcoholic beverages.

Yawn says his bar probably sells more of it than any other bar in town. Yawn says they can go through eight to 12 cases in a night.

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