Ironically synthetic cork would be much better used in high end bottles, as you don’t have th problem of one occasionally disintegrating and ruining a bottle that’s been maturing for decades. The amount of speciality products around wine corks is prettty insane, all the various removal devices and sealers, etc. A simple, impervious (Mylar lined?) screw top would be the actual best for both practical and “archival” purposes.
I believe you. I didn’t experience the switchover, but the real sugar/original recipe “Throwback” from about a decade ago was yummy. Can’t get it anymore, though.
idk new hampshire cans sold out to coke. pennsylvania still makes the bottled ones and i believe theyre still sugar.....but it dosent taste the same. the new hampshire product was superior. coke nerfed it to nothing.