Pott & Co built what was probably the largest vinegar brewery in Britain, and grew to control 25 percent of the market.
Rush family establishment
William Rush (1611 – 1668) began to brew vinegar at Castle Street, Southwark, London, from 1641. The premises had previously belonged to a gardener, who had used the land to rear hogs.
In an age before artificial refrigeration, vinegar was a much more important commodity than it is today, due to its preservative effect on foodstuffs.
A single vessel at the brewery held 50,000 gallons of vinegar by 1790.
Pott family acquisition
The Rush family operated the brewery until 1790 when it was acquired by Robert (died 1824) and Arthur Pott, whose family had brewed vinegar at Mansell Street, Whitechapel since 1720.
Robert and Arthur Pott rebuilt the entire site across five or six acres, to create perhaps the largest vinegar brewery in England by 1795.
Charles, Arthur and William Pott (1795 – 1878) were the partners by 1833. The firm was the third largest vinegar brewer in Britain by this time, with 14 percent of the market.
Charles and William Pott held a 25 percent share of the British vinegar market by 1844. The firm held a stock of 746,139 gallons of vinegar that year.
The brewery site covered five acres by 1846.
An examination of vinegars by The Lancet praised the purity of Pott’s vinegar in 1852.
The brewery possessed one of the principal wells of London in 1862.
The business traded as R W C Pott by 1866.
By 1876 the business traded as A W R & N Pott.
By 1884 the business traded as R & N Pott. Robert (1825 – 1894) and Norbury Pott (1838 – 1924), sons of William Pott, controlled the business.
Robert Pott was head of the concern until his death in 1894.
The brewery was operated by Robert Bertram Pott (1861 – 1944), son of Robert Pott, and Norbury Pott by 1900.
The family sold the brewery to Beaufoy & Co, its long-established London rival, in 1902.