Why New York’s tap water is called ‘the champagne of drinking water’

Have you ever wondered why New Yorkers are so snobbish about their pizza and bagels?

The secret lies all in the water that makes the dough. New York City’s tap water comes from three main sources outside of the city: the Delaware, Catskill, and Croton watersheds. These watersheds have limited limestone and a natural pH balance of 7.2—as close as it gets to a "pure water" pH balance of 7.

It doesn’t stop there. The water travels, using gravity alone, through aqueducts and a water treatment facility that uses UV radiation to kill bacteria. It’s no wonder that tap water in New York has been described as the "champagne of drinking water."