GOETZ & PREVOS | 108:12 • JOURNAL AWWA | DECEMBER 2016 47 A manda Finnis was the natural choice. A wine enthusiast, she is one of 200 employees of Coliban Water, which serves largely regional consumers in north-central Victoria, Australia. Finnis dabbles in winemaking and is no stranger to taste tests, so she was intrigued when a colleague asked for volunteers to sample and critique water from various communities. She volunteered with the enthu- siasm of a sommelier from Hunter Valley, Australia’s oldest wine-growing region and a premier tourist attraction. Of course, water is not wine, but by participat- ing in this taste test, Finnis would be contributing to the quality of life across the region; besides, it would be fun to be a part of “Tap Crawl,” Coliban Water’s planned “palate journey” of its widely dispersed water systems. So she stepped forward along with dozens of her fellow utility employees. As part of Coliban Water’s Tap Crawl, employees joined in for a taste tour of the waters of the 19 distribution systems. Seeing the event as more than an entertaining byplay, management staff hoped these employees might shed insight on the experiences of customers at the delivery point—in short, what do customers think of the water’s taste and smell when it comes through their faucets? EMPLOYEES OF A WATER UTILITY IN AUSTRALIA TOOK TIME TO STAND IN THEIR CUSTOMERS’ SHOES BY PARTICIPATING IN A TASTE TEST; THE RESULTS REVEALED DIFFERENT ASPECTS OF THE UTILITY’S 19 TAP WATERS, AND MUCH MORE. MELANIE K. GOETZ AND PETER PREVOS Tap Crawl From Down Under 2016 © American Water Works Association