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The History of Worcestershire Sauce

In 1835, English Lord Sandys commissioned two chemists from Worcestershire, John Lea and William Perrins, to duplicate a sauce he had acquired during his travels in India. The pungent batch proved disappointing and wound up in the cellar. When the pair stumbled upon the aged concoction 2 years later, they tasted it and were pleasantly surprised by its wonderfully unique taste.

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