WORCESTERSHIRE SAUCE (vinegar, molasses, sugar, anchovies, water, hydrolyzed soy and corn protein, onions, tamarinds, salt, garlic, cloves, chili peppers, natural flavorings, shallots) SPICES, CHILI PEPPER PUREE, PREPARED HORSERADISH (grated horseradish roots, white distilled vinegar, soybean oil, citric acid, sugar) LEMON JUICE CONCENTRATE, RED PEPPER SAUCE, CELERY SEED, NATURAL FLAVORINGS, XANTHAN GUM (a natural stabilizer) CONTAINS SOY AND ANCHOVIES known allergens.
First off, I thought the same thing you did and I had to check, but yes, the ingredients list on both bottles is identical. According to FDA regulations, ingredients must be listed in order of quantity, meaning the first ingredient is the most abundant in the product, and the last is the least. The horseradish content added wasn’t enough to move its position ahead of the chili pepper puree, so we’ll see just how much of a kick this horse’s got. Peeling the tab, it smells like it does. I’m utilizing the same portion ratio on the previous Demitri’s post. Only one way to check this kick – Down the hatch!
I am disappointed. I didn’t taste any more significant horseradish than the previous iteration of sauce. To wit, I didn’t taste any difference, save for a lower heat level. The heat level was effectively nil, and the flavor? Well, again, color me disappointed. This is an acceptable Bloody Mary seasoning. It does, in fact, flavor a Bloody Mary. That said, I would not personally endorse this flavor, or go out of my way to purchase it. This is the flavor you find at the back of the cupboard when you’ve run out of mix and seasoning, give it a twice-over, and defeatedly say “You’ll do.” I give this a flavor rating of Neutral, and a fire rating of Mild.