World-Wide Mustard Competition

The nineteenth annual World-Wide Mustard Competition is in the books. Congratulations to our 2014 Grand Champion — Bornier Dijon!

The competition was held under the auspices of the National Mustard Museum, a 501(c)3 nonprofit institution dedicated to promoting the condiment that means so much to us all. Mustards from around the world have entered over the years — from Japan, Australia, New Zealand, France, England, Germany, Poland, Sweden, Denmark, Ireland, South Africa, Canada, the United States, and more.

 

 

As founder and curator of the National Mustard Museum, I have been coordinating the judging of this prestigious international tasting since its inception in 1995. It is a blind tasting, so the judges have only unlabeled mustards in front of them. They do not know if they are sampling the mustard of a large international company or that of a small artisan moutardier. We bring together chefs, food writers, other food professionals and mustard aficionados to carefully evaluate the mustards. As you can imagine, it is a daunting task but one that our judges take very seriously.

If you are interested in entering the next WWMC, please review the rules and category descriptions (see buttons below). If you have any questions, do not hesitate to contact me. You should duplicate the entry form if you are entering more than one mustard.

There are 16 categories of mustard to be tasted and scored. You will help determine the Gold, Silver, and Bronze medal winners for each category. Examples of categories are Honey, Dijon, Spirit, Hot Pepper, and Exotic mustards, as well as mustard-based Dressings and BBQ Sauces.

For the 2014 competition entries were due here at the Mustard Museum by March 15, 2014.

Medals are awarded to the top three mustards in each category and a Grand Champion award will go to the best of the gold medal winners. We notify all the winners after the judges make their final decisions in late April. The National Mustard Museum will host a medal presentation event in early May and will send a press release to the trade and consumer media.

Condimentally yours,

Barry Levenson, Judge Coordinator and Museum Curator
National Mustard Museum
7477 Hubbard Avenue
Middleton, WI 53562 USA
curator@mustardmuseum.com
608-831-2222
800-438-6878

Review entry materials:

2 Responses to World-Wide Mustard Competition

  1. I’m a small volume producer of vinegar that is made from scratch. I make the wine and then that wine is fermented into vinegar using my static process. I have 19 International awards for my various vinegar types. I also make a mustard using my “Merlot Vinegar” which has a slight sweetness to it but no sugars are added through the process. The “slight” sweetness comes from the Merlot wine that was not fully fermented to “dry”.

    In which category would my mustard fall under? I hope to be able to enter my mustard in 2015.
    cheers
    Roger Lambert (Mr. Vinegar)
    Hamilton Ontario Can.

  2. Pingback: 25 Days of Ship & Dip | Day 12 | Mustard Girl Zesty Horseradish - Ship And Dip

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