See they used pure cane sugar prior to the 1960s, not the high fructose corn syrup they later changed to.
But the real transformation came from something more fundamental in the formula. They used to use coca leaf extract - the same plant cocaine comes from—though the cocaine was removed—That extract provided a unique, bitter-sweet complexity not possible with them synthetic flavors.
The original formula had more carbonation too—sharpened its bite. The bubbles were smaller, more powerful—They had to lower carbonation levels to create lighter and less expensive—bottles for shipment when they began mass-producing in the 60s.
Back then, too, temperature was more important—The old-syrup recipe was meant to be served precisely at 34-degrees Fahrenheit.
Though it lost something in becoming more stable, today's version is more forgiving—The original had layers of flavor that would unfold as it warmed up.
So, it did taste better, but not just because of the formula. The experience was unique in general—They used real glass, smaller bottles, and hand-calibrated soda fountains by people treating mixing Coca-Cola like an art form.
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