I dont know about that. Water from the base of mount fuji, pulled from 2000 ft under the ocean in Hawaii, the arguably purist water in the world from Finland, and water taken from an aquifer 1500ft deep in the andes seems hard to make with some ro water and salts from a brew store.
Then I guess we understand how little you understand about water chemistry now. Which is fine, of course.
But just don't expect people to not come onto your thread about brewing water chemistry and tell you how you can get the same water chemistry of these specific waters you'd like to brew with. And then don't get upset at them for thinking you're trolling when your response is "no way man, there must be something special about that water. it must brew better beer." That special something about each specific bottled water is what types of dissolved solids they have in them. The ones most important to beer flavor are known already, and even more importantly, for the most part, the ones most important to specific styles are already known. All you have to do is look that up. It's generally very easy to understand as well.
If you're not willing to understand this concept, then people are going to assume you're trolling with this thread. If you actually want to learn something, then read people's posts and actually comprehend what they're saying. Otherwise you're just being just as dogmatic in your views as you accuse everyone on this site of being.