The Results Are In…

(Cue the trumpet fanfare…) Here they are, the winners of the 2017 World-Wide Mustard Competition! The best part? Many of the winners are available right here on our website (indicated by an asterisk). If a mustard is available you can just click the product code that follows the name to learn more and buy it in our store (although a few may be currently out of stock).

2017 WWMC Medal Winners

Category 1: SWEET-HOT
GOLD: Inglehoffer Sweet Hot
SILVER: LissElla’s S-Special
BRONZE: Martin Olsson’s Jingle Bell Rock

Category 2: SWEET-MILD
GOLD: Vasterviks Grov
SILVER: Bornier Honey Dijon
BRONZE: Lowensenf Bavarian* (LOW101)

Category 3: HONEY
GOLD: Terrapin Ridge Pecan Honey* (TRP125)
SILVER: Pommery Honey* (PMM105)
BRONZE: Mustard Girl Sweet & Spicy with Honey* (MGL103)

Category 4: DIJON
GOLD: Edmond Fallot Dijon* (EFL120)
SILVER: Pommery Dijon
BRONZE: Bornier Dijon

Category 5: COARSE GRAIN
GOLD: Martin Olsson Foxy Lady
SILVER: Boetje’s Stone Ground* (BTJ100)
BRONZE: Smak Dab

Category 6: CLASSIC HOT
GOLD: Lowensenf Extra* (LOW100)
SILVER: Boetje’s Stone Ground* (BTJ100)
BRONZE: Beaver Russian* (BVR110)

GOLD: Haus Barhyte Spicy Red Jalapeno* (HBT103)
SILVER: Braswell’s Smoky Chipotle
BRONZE: Cherchie’s Hot Banana Pepper* (CHC105)

Category 7B: PEPPER HOT
GOLD: Inglehoffer Ghost Pepper* (ING113)
SILVER: Pommery Fireman’s (Pommery Moutardes des Pompiers)* (PMM102)
BRONZE: Inglehoffer Sriracha* (ING125)

GOLD: Inglehoffer Extra Hot Horseradish* (ING100)
SILVER: Inglehoffer Wasabi Horseradish Mustard* (ING112)
BRONZE: Minokyu Horseradish Mustard

Category 9. HERB/VEGGIE
GOLD: Stonewall Kitchen Basil Pesto* (STK109)
SILVER: Pommery Fines Herbes
BRONZE: Inglehoffer Creamy Dill* (ING128)

Category 10. GARLIC
GOLD: Garlic Festival Garlic Jalapeno
SILVER: Brava Gourmet Champagne Garlic
BRONZE: Rothschild Garlic Champagne* (RRF107)

Category 11. FRUIT
GOLD: LissElla’s Sea Buckthorn
SILVER: Napa Valley Orange & Ginger* (NVM102)
BRONZE: Aunty Lilikoi Passion Wasabi* (ALK100)

Category 12. SPIRIT
GOLD: Pike Brewing Stout* (PKE100)
SILVER: Plochman’s Bourbon* (PLC117)
BRONZE: LissElla’s Speyside Whisky

GOLD: Raye’s Down East Schooner* (RAY102)
SILVER: Sir Kensington Yellow
BRONZE: Suzie’s Organic Yellow

Category 14. DELI-BROWN
GOLD: Sir Kensington Brown Mustard
SILVER: Kelley’s Gourmet* (KGM100)
BRONZE: French’s Spicy Brown

Category 15. EXOTIC
GOLD: Schlotterbeck & Foss Blue Cheese
SILVER: Terrapin Ridge Indian Spices (Garam Masala)* (TRP114)
BRONZE: Braswell’s Truffle Mustard

Category 16. BBQ SAUCES
GOLD: Ole Ray’s Classic* (OLE503)
SILVER: LissElla’s Cowboy BBQ
BRONZE: French’s Twangy BBQ Sauce

But which of these mustards was crowned “Grand Champion” for 2017? This year’s best of the best is Haus Barhyte Spicy Red Jalapeño Mustard (HBT103). It’s the first pepper mustard to win the Grand Champion award at the World-Wide Mustard Competition. This medium hot mustard is the perfect mix of zesty mustard and spicy peppers. It is excellent on burgers, brats, and cheese.

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Salute to the Winners

The Curator and I invite you to visit on Saturday and Sunday, April 29-30, when we host our annual salute to the winners of the 2017 World-Wide Mustard Competition here at the National Mustard Museum, from 10am-5pm each day. Taste and buy the winning mustards — supplies of many will be extremely limited. We will announce the winners in next week’s newsletter.

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“I’ll Gladly Pay You Tuesday…”

“…for a Hamburger Today.”

Popeye’s friend, J. Wellington Wimpy, said it and we know he always puts mustard on his hamburgers. We suggest these fine mustards to make your next burger come to life:

KKL110 – Keller Black Truffle Mustard
PCT125 – Pecatonica Tomato Mustard
SLN140 – Slimm & Nunne Maple Peppercorn Mustard
HBT105 – Haus Barhyte Smoky Garlic Onion Mustard
IPS100 – Ipswich Ale Mustard
LOW100 – Lowensenf “Extra”

Buy them separately and pay $54.75 but buy all six for just $42.95, packed in a Mustard Museum “Burger Bar” gift box (BURGERBAR).

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Closed Easter Sunday

The Curator and I will be bringing several mustards to a soon-to-be-disclosed restaurant for an Easter Sunday buffet with friends and family. The Curator feels you just can’t trust restaurants to have the “right” mustards for your foods. But don’t worry, the next day we will be closed? Not until Thanksgiving. Happy Easter!

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The Next Twenty-Five

The next 25 years? They’re starting off awfully cute.

The world’s largest collection of mustards and mustard memorabilia keeps growing. Our latest acquisition is this drop-dead adorable tin of Fairway brand dry mustard. Despite warnings from the accountant, the Curator could not resist buying this gem.

Help maintain the habit with your donation to America’s favorite condiment museum. May we suggest a tax-deductible gift of $25 in honor of our first quarter century of mustard merriment?

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“But, How Do You Open It?…”

We often get calls about one of the world’s most elegant mustards, Pommery Moutarde Royale. Some calls are asking about the taste of this amazing cognac-scented grainy mustard. But many are simply asking, “how do you open it?!”

As part of the Museum’s 25th Anniversary celebration, we’re offering Royale for 25% off — only $16.50 instead of the regular price of $22. This rare treat in the gold and black stone crock tastes as good as it looks. It is sealed with cork and wax, just as it was sealed over a hundred years ago. But there in lies the rub: uncorking the mustard.

While I like to run it under very hot water to melt the wax, the Curator prefers a tapping-it-with-a-knife method. Watch our YouTube video where the Curator demonstrates his easy way to uncork the goodness of Pommery Moutarde Royale.

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The Big Two-Five

Still Wiggy (!) After All These Years…

This week marks our twenty-fifth anniversary. It was April 5, 1992, when we first opened our doors to the public. That’s what it was, about 900 square feet in the old opera house in the village of Mount Horeb. We had just over 1,000 mustards and only a handful of antique tins in the collection.

Now in scenic Middleton, we have nearly 6,000 mustards and more than 400 old tins. The Curator could not resist his latest acquisition, this WGY tin, and he has since learned that it has special meaning. How do you pronounce “WGY?” Sounds like “wiggy,” right? And according to the Oxford English Dictionary, that is a real word:

WIGGY (adj) – emotionally uncontrolled; crazy

In his humble way, the Curator says, “I’m no biggy, I’m just wiggy…”

Remembrance of Things Past…

There are so many memories from the last quarter century but here’s a favorite from 1996 — presenting WGN’s Spike O’Dell with a $15,000 check for the WGN Neediest Kids Fund. That donation was a thank you for our partnership in producing Spike’s BYB Mustard (BYB = “Bite Your Butt”). Spike’s BYB is gone –- but it really isn’t. It is now known as Slimm & Nunne Sweet & Nicely Hot Mustard (SLN100), our number one selling mustard.

Remembrance of Things Even Further Past…

Here’s a photo of the Curator when the museum opened in 1992. He has certainly aged. Twenty-five years ago? Maybe more like sixty-five, but who’s counting?

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A Silver Anniversary

Next week marks 25 years.

After months of planning and preparation, the Mustard Museum was almost ready to open — exactly on schedule — on Monday, April 6, 1992. I remember stocking the shelves the day before, when an insistent knock on the front door grabbed my attention. The man at the door was waving a twenty dollar bill at me. I unlocked the door.

“Are you open?” he asked.

“Well, I’m planning on opening tomorrow.”

“I won’t be here tomorrow. I want to buy some mustard today. So are you open or not?”

“I guess we’re open.”

Sales for the day: about a hundred dollars.

That was our not so grand and unexpected opening, April 5, 1992, at 109 E, Main Street, in Mount Horeb, Wisconsin. We had fewer than 1,400 mustards in the collection (we now have nearly 6,000) and only a handful of old mustard tins. Help us celebrate the 25th anniversary of America’s favorite condiment museum with your good wishes, purchases, and donations to the nonprofit wing of the National Mustard Museum.

So do you think that guy pictured knew the amazing adventures the next 25 years would bring? (Yes, that’s the Curator, circa 1992).


Life is a lot like mustard. Sometimes it’s smooth, sometimes it’s rough. Sometimes it’s sweet, sometimes it’s not. Our twenty-five years brings back another memory. The day after the museum first opened was the day I said goodbye to Nellie, the sweetest dog that ever lived. Nellie spend many nights with me as I worked on preparing the space for what would become an international food icon. I sanded, I painted, and Nellie sat by, silently cheering me on.

Nellie is pictured with her best friend, Theodore. They slept together, took walks together, and even ate together. Nellie waited until the day the museum opened to go and in her own canine way said, “Okay, boss, I got you here, now it’s up to you.”

Here’s to Nellie and all of our four-legged friends. Twenty-five people years! That would be 175 years in dog speak. Stay tuned…

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Open Tuesdays (Again)

The worst of winter is over! That means the Mustard Museum and the Museum Gourmet Gift Shop is once again open seven days a week, beginning next Tuesday. Don’t get trapped in a time warp with all this anniversary talk, we’re still in Middleton. : )

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Everyone’s Number 1 Seeds

Have you filled in your brackets? We’re betting on the number one seeds all the way – the top “whole seed” mustards. When mustard makers leave the entire seed in their products, the result is a culinary conquest. Here are our top four “seeds”

Lakeshore Wholegrain with Irish Stout (LKS101)
Pommery Moutard de Meaux (PMM100)
Boetje’s Stone Ground (BTJ100)
Edmond Fallot Seed Style (EFL122)

In honor of the March Mayhem that is sweeping the country, we have a special price when you buy all four: ONLY $35. If you were to buy all four separately, it would be $44.25. Sale price good through next Wednesday, March 22.

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