Our desalinated water tastes good but thin and viscous like which is a change to the depth of taste in the water we drink when with our family in northern Italy. Direct from the Dolomites there’s nothing like it. We’d love to do our best to improve the water we drink onboard it’s just hard to pin down the best way to remineralise the water. We’ve been using Celtic salts but there’s far better ways it’s just finding one that’s simple and easy enough to do onboard a boat sailing remote parts of the world?