Why does water taste different depending on the location?
The taste of water varies depending on the dissolved minerals, the treatment it receives and the level of filtration, even affecting the drinks we prepare with it.
One of the factors that most influences the taste of water is the minerals it absorbs from the subsoil. These minerals come from the original source (reservoir, river, well, or spring) and are incorporated during its journey to the pipes or bottling plant. As a result, the water acquires a salty, milky, or bitter taste, depending on the concentration of sodium, calcium, or magnesium. It also absorbs elements from the pipes, which can give it a metallic taste, or, if it comes from a well, a chalky taste due to the limestone in the subsoil.
Water treatment varies from city to city. To protect the water from harmful microbes, most water is chlorinated. Although there is a set limit, communities use different levels depending on the source, the risk of contamination, and the filtration systems available. While this amount is still considered safe, in some areas it leaves a taste similar to bleach.
Filtration also plays a role. Not only do communities install their own systems, but many people do so in their homes. Manufacturers claim that the resulting water has a cleaner, more neutral taste. The type of water you consume even influences the taste of what you prepare with it, such as coffee.
Bottled waters have their own variations. Distilled water, from which dissolved substances have been removed, has little taste. Alkaline water is less acidic due to its higher pH level. Mineral water must contain a minimum amount of minerals according to FDA regulations. Often, bottled water is simply purified tap water enriched with electrolytes, but even though it may seem like a basic product, it has more nuances than one might expect.
