BERKELEY SPRINGS, W.Va. - Two towns in Quebec have the best municipal water, Sweden produces the best bottled water and Bosnians drink the best carbonated bottled water, according to judges at the 12th annual Berkeley Springs International Water Tasting.

Six countries, 18 states and the District of Columbia competed for the best tasting water Saturday, vying in four categories: municipal, bottled, purified and carbonated bottled.

"We have incredible tools in our mouths," says Arthur von Wiesenberger, a California author who has trained judges and served as water master of the International Water Tasting for 10 years.

Von Wiesenberger spent about an hour Saturday coaching a dozen journalists-turned-judges to tell the differences at the tasting.

"It gives you a finer appreciation for the subtle qualities of water," said Peter Swanson, a filmmaker from Leicester, Mass., who was among the judges. "It challenges you to focus your senses, and that's not something you do every day."

The winners were:

-For municipal water - Barraute, Que. was first, followed by Senneterre, Que., Hesperia, Calif., West Gilgo Beach, NY and Montpelier, Ohio.

-For bottled water - Ice Mist of Morarp, Sweden, was first, followed by Canadian Mountain of Barrie, Ont., Laure' Spring Water of Unicoi, Tenn., Whistler Water Pure Glacial Spring Water of Burnaby, B.C; and Mountain Valley Spring Water of Hot Springs, Ark.

-For purified water - Blue Moon Water Systems of Brandon, Man. and Cherokee Bottled Water of Cherokee, N.C., tied for first, followed by Whispering Springs Purified Drinking Water of Pierceton, Ind., and Stoneclear Springs of Vanleer, Tenn.

-For carbonated bottled water - Oaza Tesanj of Tesanj, Bosnia, was first, followed by Gleneagles Scottish Spring Water of Blackford Scotland; and Highland Spring Scottish Spring Water of Blackford, Scotland.

Generally, the more natural water is, the better it tastes and the better it fares in competition. Some municipal systems use as many as 30 chemicals to clarify, treat and flavour their water. Potassium, for example, makes water sweeter, while calcium and magnesium give it body.

The ideal water is colourless and clear, odour-free, with a balanced mouth feel and no single overpowering taste or aftertaste. Each sample is judged on appearance, odour, flavour, mouth feel, aftertaste and overall impression.

Tasting is subjective, with individual preferences often influenced by childhood experience or acquired tastes, as a trial run before the judging showed.

In the trial run, the judges tried three water samples. One, from Ohio, smelled of chlorine and had a metallic aftertaste, yet two judges preferred it. Another, from Moldavia, was salty and mildly carbonated. One judge preferred that, saying it was most like a gin and tonic. But the majority chose a Canadian water which had almost no taste or aroma.