Lea & Perrins tells of a batch its makers judged too foul to sell.
In the 1830s, Worcester chemists John Lea and William Perrins mixed a batch so harsh they rolled the barrel into the cellar and wrote it off. About 18 months later someone tasted it again and found the harsh brew had mellowed. In 1837 the two chemists began bottling it as Worcestershire sauce.
Lea & Perrins on Brandseum