More to keep in mind on recreating the recipe. The Food & Drug Administration requires that ingredients be listed in the order they are present in a product ... so if water is the first ingredient listed and the recipe calls for 12 oz. of tomato paste, then there must be at least 12 oz. of water in the recipe.

Since water is the first ingredient in Woody's, maybe the recipe is cooked at a really, really low heat for a long time to reduce the sauce.

Also, I found a worchestershire sauce recipe on the web and am reproducing it here - I've noting the ingredients that aren't listed on the Woody's label:

Worcestershire Sauce Recipe Ingredients:

2 cups malt vinegar
1/2 cup water
1/2 cup molasses
1/4 cup tamarind pulp
1 anchovy, crushed
2 cloves garlic, crushed
1 onion, chopped
dash of Salt

Unverified Ingredients that may be in it (as �spices�)
1/2 cup dark soy sauce
3 Tbls. yellow mustard seeds
1 tsp. peppercorns
1/2 tsp. curry powder
1/2 tsp. red pepper flakes
1 1-inch long cinnamon stick
1 tsp. whole cloves
1/2 tsp. cardamon pods
1 1/4 -inch-thick slice of ginger

Directions:

Place the onion, garlic, mustard seeds, red pepper flakes, peppercorns, ginger, cinnamon, cloves and the cardamon on a large piece of cheesecloth and tie into a little bundle.

In a large saucepan, combine the spice bundle with the vinegar, molasses, soy sauce, and the tamarind. Bring to a boil, lower the heat and let simmer for 45 minutes.

Mix together the salt, curry powder, anchovy and the water. Add to the liquid in the saucepan. Remove from the heat. Pour the contents of the saucepan (including the spice bundle) into a stainless or glass container. Cover tightly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bundle. After the two weeks, remove the spice bundle and bottle the sauce. Keep in the refrigerator and shake well before using.

The present-day "Original and Genuine Worcestershire", which still bears the names of its inventors (Lea & Perrins) is made of malt vinegar, molasses, sugar, shallot, garlic, tamarind, clove, anchovy essence and meat extract. [According to Larousse Gastronomique]

Good Luck to all of us ...