Mustard

It is better than your mustard.

How's that for arrogance? 

It is better than your Dijon style, better than your wholegrain, better than your mixed, brown and yellow, better than your boutique mustards, better than your mixed flavor mustards with their interesting flavors, better than your specialty vinegars, special artesian water mustards, your wasabi, your Chinese yellow mustard, your horseradish, better than all of the flavors like chiles and garlic and interesting things that you mix with mustard, better than all of that. It just flat is. 

I am not bragging. No. I am reporting feedback accurately. The feedback so far is 100% raves. 

Its flavor is freshly exploded from powder via vinegar, and this time not even diluted with water. Yet. We'll see how thick it becomes. It will not stay this amazing forever. It is most mind-blowing freshly mixed up. That is why batches are small. 

In reverse.

Seasons don't fear the mustard.

Nor do the wind, the sun or the rain.

We can be like they are.

Come on, Baby.

Don't fear the mustard.

Baby, take my hand. 

We'll be able to fly.