A smooth yellow mustard with crystal clear flavors, highly recommended.

I think the most interesting part about J. W. Raye’s fourth generation operation in Eastport, Maine, is that the seeds are ground in the 105-year-old stone mill. It has a series of eight one-ton quartz grindstones that, though I haven’t seen them in person, must be a dramatic sight.

As the mustard mash moves from stone to stone it gets creamier without any addition of heat, which would drive off the aromatics and lessen the flavor. It’s put into large barrels and aged about four weeks to balance and deepen its flavor. Then it’s off to us.