It’s mustard’s last stand! Made with vinegar fermented with Brooklyn-brewed amber beer, you’ll never go back to the grocery store stuff. Especially since the vinegar is further aged in whiskey barrels, lending this limited edition, small-batch condiment an uncommonly complex flavor. No wonder they call it the “caviar of mustards.” It’s truly a cut above.
Tip of the Tongue:
In addition to dolloping atop your favorite Oktoberfest pretzels and sausages, you can stir the beer-soused mustard into potato salad, whisk into a vinaigrette for French lentils tossed with bacon and frisée, or turn into a marinade for grilled chicken wings.
Mustard Seeds, Mustard Powder, Sea Salt, Cider Vinegar, Water, Spices