If you can't think of Worcestershire sauce without thinking of Lea & Perrins, blame it on more than just branding. In the early 1800s, chemists John Lea and William Perrins tried to duplicate an Indian sauce recipe for Worcester nobleman Lord Sandys. The chemists found the result of their attempt "unpalatable" and moved on to other projects while the jars of sauce gathered dust in the cellar. Years later, they tasted the aged sauce and found it delicious and savory. The men bottled the sauce and sold it throughout Europe. In 1839, New York entrepreneur John Duncan imported the sauce to the states where it became the oldest commercially bottled condiment in the U.S.
Just in case you were wondering, you can properly pronounce the sauce a number of ways: "WUST-ter-shire," "WOOS-ter-sheer," or "WOOS-ter-sher" sauce, according to manufacturers.
Info from Grandparents.com