The source in Haute Savoie was discovered in 1789 by the Marquis de Lessert. Nitrates are acceptable at 3.8 milligrams per liter; other than that, there really is nothing exceptional in its chemistry besides the strong level of silica, and low sodium content. With its neutral 7.2 pH, Evian rolls along, providing a signature taste understood by few but enjoyed by many.
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