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When Andrew from Perennial Chocolate told us that Jason Campbell was making barrel-aged worcestershire sauce in Holland, MI, we had to give it a try. It became an instant hit! We love Black Sheep Worcestershire on steak or even as a way to give your brussels a little kick before they finish roasting. It also is great in bloody marys or put a Michigan twist on a caesar dressing.
8.5 oz (250 ml)