Isn’t that how Worcestershire sauce is made?
Isn’t that how Worcestershire sauce is made?
https://en.wikipedia.org/wiki/Worcestershire_sauce
Invention
The Lea & Perrins brand was commercialised in 1837 and was the first type of sauce to bear the Worcestershire name.[6][2] The origin of the Lea & Perrins recipe is unclear. The packaging originally stated that the sauce came “from the recipe of a nobleman in the county”. The company has also claimed that “Lord Marcus Sandys, ex-Governor of Bengal” encountered it while in India with the East India Company in the 1830s, and commissioned the local pharmacists (the partnership of John Wheeley Lea and William Perrins of 63 Broad Street, Worcester) to recreate it.[2] However, neither Lord Marcus Sandys nor any Baron Sandys was ever a Governor of Bengal, nor had they ever visited India.[7]
According to company tradition,[clarification needed] when the recipe was first mixed, the resulting product was so strong that it was considered inedible and the barrel was abandoned in the basement. Looking to make space in the storage area some 18 months later, the chemists decided to try it and discovered that the long-fermented sauce had mellowed and become palatable. In 1838, the first bottles of Lea & Perrins Worcestershire sauce were released to the general public.[3][8]