the British version, coming in a dark bottle with a beige label and wrapped in paper. Lea & Perrins USA claims this practice is a vestige of shipping practices from the 19th century, when the product was imported from England, as a measure of protection for the bottles. The producer also claims that its Worcestershire sauce is the oldest commercially bottled condiment in the U.S. The ingredients in the US version of Lea And Perrins also differ somewhat the US version uses distilled white vinegar as opposed to the malt vinegar used by the UK and Canadian versions. Brazil and Portugal In Brazil and Portugal it is known as ('English sauce'). Costa Rica In Costa Rica, a local variation of the sauce is , created in 1920 and a staple condiment at homes and restaurants. Denmark In Denmark, Worcestershire sauce is commonly known as , meaning 'English sauce'. El Salvador Worcestershire sauce, known as ('English sauce') or ('Perrins sauce'), is very popular in El Salvador. Many restaurants provide a bottle on each table, and the per capita annual consumption is , the highest in the world as of 1996. Germany A sweeter, less salty version of the sauce called was developed in the beginning of the 20th century in Dresden, Germany, where it is still being produced. It contains lower amounts of anchovies. It is mostly consumed in the eastern part of the country. Mexico In Mexico it is known as (English sauce). United Kingdom, Australia, New Zealand Holbrook's Worcestershire was produced in Birmingham, England, from 1875 but only the Australian subsidiary survives. United States Lea & Perrins Worcestershire Sauce is sold in the United States by Kraft Heinz following the Kraft & Heinz merger in 2015. Other leading Worcestershire sauce brands in the United States include French's, which was introduced in 1941. Venezuela It is commonly named ('English sauce') and is part of many traditional dishes such as (a traditional Christmas dish) and (in some of its versions). Non-fish variations Some "Worcestershire sauces" are inspired by the original source but have deviated significantly from the original taste profile, most notably by the exclusion of fish. Thailand () Worcestershire sauce has been produced since 1917. It relies on soy sauce instead of anchovies for the umami flavour. The company makes two versions: Formula 1 for Asian taste, and Formula 2 for international taste. The two differ only in that Formula