TRY THIS AT HOME -- GUIDE TO CONDUCTING A WATER TASTING

Each water source has an identity as unique as a fingerprint which makes it possible to conduct a water tasting. Here is how it is done at the Berkeley Springs International Water Tasting, largest and longest running of its kind on the planet. Unlike leaping cars with motorcycles or eating fire, we urge you to try this at home.

At the water tasting, waters compete in specific categories: municipal, bottled non-carbonated, bottled carbonated and purified. At home you may choose to abide by categories or mix and match to see if people can discern tap water from pricey bottled water. They will always be able to pick out the carbonated ones.

Water must be judged at room temperature because any cold water will taste better. Make certain the glasses you use have been hygenically cleaned and do not have lint from dishrags or remnants of dish soap.

A clear palate is required which means no alcohol or strong tasting foods just before or while you are tasting the waters. Plain crackers are acceptable for cleansing in between waters. Strong odors are also an obstacle so leave off the powerful perfumes.

Pour in a couple fingers worth of each water into a separate glass and be VERY careful about not mixing up which water is which. At the Berkeley Springs International Water Tasting, the judges taste blind, meaning they do not know the identity of the waters they are tasting. The waters are kept in a small backroom, identified only by number with the key to the coded list a well guarded secret.

There are five different characteristics to evaluate in any water. At the Berkeley Springs International Water Tasting, the ratings are from 1 to 5 with 5 being excellent. The flavor category rates from 1 to 10. There is also a wild card characteristic where you rate from 1 to 14 whether you would want this water to be your daily drinking water.

The Bible of water tasting terms is "The Taste of Water", a 30 page booklet written by Arthur von Wiesenberger, longtime watermaster of the Berkeley Springs event and available from his Website: www.bottledwaterweb.com.

APPEARANCE. Hold the glass up to the light. A good water will be clear and bright and show no floating particles. Watch out for lint in the glass.

ODOR. Sniff the water in the glass. Highest scores are given to those waters with no odor. It is here that most tap waters lose points as clouds of chlorine assault nostrils. Hopefully, you never experience either septic or guppy water: unpleasant odors caused by algae in the source.

FLAVOR. Take a sip of the water and roll it around in your mouth, letting it flow over the tongue where most tastebuds are. Chemical, greasy or artificial taste loses points. Descriptions of prize winning waters include: sturdy, clean without seeming scrubbed, reticent with character and serious but well balanced. The very best waters are said to have breeding and finesse. Losers may be apre which means the water is rough or harsh because of the presence of chemicals like chlorine.

MOUTH FEEL. As you are swirling the water in your mouth, note how your mouth feels. You want a clean edge, a fresh and light texture; nothing flabby, cloying, musty or squeaky.

AFTERTASTE. After you swallow or expectorate the water, notice the sensation that remains. Tastelessness is key while thirst-quenching and clean are sought after qualities. The goal of a great water is to make your mouth feel better. An aftertaste of wet dog or sucking on a wet band-aid is decidedly NOT desireable.

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