Last summer I made a batch of BBQ sauce. The recipe contains bourbon, lemon juice, Worcestershire, vinegar and dark molasses. It was simmered before being bottled. It's been sitting in a capped jar in the fridge since then. I know the flavor might not be optimal now, but is it safe? It's at least six months old.
Rule #1 is always: When in doubt, throw it out. Nobody here can guarantee that it is safe. If you didn't pasteurize (or sterilize depending on acidity) then there is always a chance of dangerous contamination.
That being said, Worcestershire and and molasses are both shelf-stable while bourbon (alcohol), lemon juice (acid), and vinegar (acid) are all types of preservatives. So if that is the complete list of ingredients (no garlic or other perishable food) then the chances of this mixture developing any harmful bacteria, especially if it's been sealed and refrigerated all this time, are slim to nil.
I'd still throw it out. Your health is worth more than the $2 and 10 minutes it costs to make a new batch. Even if it won't harm you, it can't be very good in terms of quality anymore.