I guess it’s more like most places in some regions.

• Where I grew up it they get 44% pumped groundwater, and 56% from capped sources in the surrounding hills. The water from the sources is UV light treated to kill any organic contaminants, the ground water didn’t need it.

• Where I lived during high school it was all ground water filtered in three stages: ozone, activated carbon, and pH rebalancing, because it was close to a major river that leads into the Rhine.

• Where I live now we get 85% groundwater, and 15% from sources with UV treatment for the sources only again.

So you can imagine that I’m not used to the taste. Visiting some regions in Italy where they chlorinated their water pretty hard, especially in summer, is always kind of a shock taste wise. Though to be fair I gotta say in Torino where I was last year it was completely fine.