Tabasco sauce has been around since 1868, Lea and Perrins’ Worcestershire Sauce since 1837. So how have these brands managed to survive for so long?
David Reid explores why some brands outlive their founders by more than a century.
David speaks to Harold Osborn, CEO of McIlhenny Company which makes Tabasco.
Patrick Barwise, emeritus professor of management and marketing at London Business School explains what happened when Coca Cola tried to 'tweak' their recipe.
Samir Nanji, spokesperson at KraftHeinz who now own Lea and Perrins, explains the history of the sauce - and how an early batch didn't go too well.
And Jake Burger, cocktail expert from Portabello Road Gin and The Ginstitute explains how Angostura Bitters outlasted prohibition to become a bar staple.
