The Reserve Label

This mustard is the first one I ever made, originating from an old Polish recipe. You'll catch a hint of Indian flavors, intermingled with some bold Korean spice. It's made with organic mustard seeds, spices, and vinegar; no artificial additives or thickeners. Each batch ferments for six months before hitting the table, to achieve exceptional balance of flavor. The Reserve Label is perfect for mustard connoisseurs who appreciate a little heat. I hope you enjoy it!

The Yellow Label

I crafted the Yellow Label with my kids in mind. While I enjoy spicy mustard, they prefer something a bit milder. Like all of my mustards, this one is full of bold flavor and made with organic mustard seeds, spices, and vinegar; no artificial additives or thickeners. This mustard is as pure as it gets. Each batch ferments for six months, giving the mustard time to develop its great flavor. It’s incredibly versatile, and I hope you enjoy it as much as we do.

The Brown Label

I created this mustard with simplicity at its core. My goal was to make a truly great brown mustard, without the need for extra fancy spices. I sourced high-quality organic mustard seeds, added a few spices and vinegar, and the rest fell into place. Each batch ferments for six months before hitting the table, allowing the flavors to fully develop. With no artificial additives or thickeners, it’s pure and bold. I hope you enjoy its rich, authentic taste.

The Black Label

I decided to tap into my more creative side and venture into something I hadn’t seen done before. The result? A one-of-a-kind, jet-black mustard made from organic black mustard seeds and spices, with a unique twist—octopus ink and chili peppers. There are no artificial additives or thickeners inside; just pure ingredients. Each batch ferments for six months, letting the flavors fully develop. I hope you enjoy this distinctive creation.