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As one of our most sought after discontinued items - Altoid Sours, I thought it was time I did a deep dive. I’ve been through countless forums, contacted collectors, and even tried to recreate the recipe. Here’s what I can tell you: Mango Sours were superior, hands down. The tin design was iconic, and yes, the taste was unmatched. Some say it's the citric acid that was key, but I suspect there was more to the formula. If anyone out there has a lead on any old stock, please hit me up. Till then, I'll keep dreaming of that tartness.
Submitted 9 months, 4 weeks ago by RareSnackFinder
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As someone deeply interested in the history of food and candy, let me tell you, the demise of Altoid Sours is a true loss to our cultural palate. If you're interested, there's an online petition to bring them back. Companies sometimes listen if there's enough of an uproar. Meanwhile, keep the dream alive; maybe pay a visit to specialty candy shops, sometimes they have similar products that flew under the radar.
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I actually had a lead last year on an old convenience store that had been locked up since the mid-2000s. Got my hopes UP, thinking they might have a treasure trove of mint condition Altoid Sours. Turned out the place was cleared out by another collector eons ago. Lesson learned - if you hear a rumor, pounce on it FAST.
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I've been experimenting with homemade sour candies and I think you're on to something with the citric acid, but it's not the whole story. From what I understand, Altoid Sours may have used a specific ratio of citric and malic acid to get that unique kick. And not to forget, the type of sugar used can affect the texture & sourness profile. If I ever crack the code, I'll share the recipe here for sure.