I did some more reading yesterday. And, I'm thinking it's kind of like having three people make chocolate chip cookies. One person uses a readi-made mix (which a few months ago, I was told came in one gallon buckets, yuck), two make from scratch although one has ingredients that are closest to purer forms. The cookies may look the same, for the most part, but they are different.
They are all chocolate chip cookies but the difference in ingredients, heat of the oven and time baked, makes the taste and texture different.
Each manufacturer has a version of oxblood and it 'seems' that the variations have to do with ingredients, heat and conditions. There may be other variables that I just 'don't get' but I think I have begun to grasp the concept of more than one type of oxblood being used out there.
Thanx to everyone who helped in my quest to understand and become more enlightened on this subject.
Have a blessed day!
:-) Felicia