What makes a great glass of water? A pristine source, plus careful testing and high-tech filtration and treatment.
by Michael Park, for Rodale's Organic Life
PHOTOGRAPH BY FRANK PETERS/GETTY
New York City
More than 1 billion daily gallons of sweet, mineral-rich water travels over 125 miles from carefully guarded Catskill Mountains reservoirs.
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Stevens Point, Wisconsin
Pulled from aquifers and treated with chlorine, fluoride, and phosphate, the silky, clean sip topped the American Water Works Association (AWWA) 2010 taste test.
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Moderately hard Lake Michigan water is filtered through carbon and sand for a clean-tasting drink.
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Fed by Rocky Mountains snowmelt, this water's brisk taste is mineral and grassy.
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Manchester, New Hampshire
The soft Lake Massabesic water, purified with ozone, has earned kudos from the Partnership for Safe Water for its quality.
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Fort Collins, Colorado
Mountain snowmelt and the Cache La Poudre River are coal-filtered and chlorine-treated for a crisp, fresh sip.
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Greenville, South Carolina
This Southern city's smooth-tasting supply hails from a pristine, 26,000-acre area of the Blue Ridge foothills.
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The deep Green Mountain aquifer is so pure that the rainwater-fresh H2O can be consumed untreated.
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Oklahoma City, Oklahoma
Pumped from six manmade lakes, then filtered and treated with ozone, this neutral-tasting stuff won the AWWA contest in 2007 and 2013.
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Sand and gravel filtration and hundreds of daily tests ensure that even water from the not-so-untouched Ohio River flows from taps sweet and clean.
Go to water.epa.gov/drink/local for more information on your local taps.
This article was originally published on Rodale's Organic Life.
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