They changed the coating of Sour Skittles
To those who don't know, one of the major reasons that sour skittles are as sour as they are (were) is not due to the composition of the coating (which is primarily citric acid) but the shape
If you look up pictures of the skittles themselves, you'll see that the granuals are large. The way that the citric acid sugar blend was ground up, was particularly course and sharp which would abrase the tounge, causing a cycle of wounds, allowing for more acid to interact and hurt the tounge, causing more wounds and more acid.
I would eat these until my tounge bled - no exaggeration.
But I just bought a new bag and - to my immense disappointment, the course shards are gone, they are now coated in a fine powder, that is only slightly more sour than average. And certainly doesn't hurt you. It's just.... Okay.
Unless this was just a batch error.... Rip to one of the greats.