7.4 oz - France This may be Fallot's crowning achievement. They use white wine from Burgundy, instead of the traditional wine vinegar, and only mustard seeds grown in Burgundy to create a smooth mustard with significant heat. One taste will send the mustard lover into fits of frenzy. Their Burgundy mustard is the height of the traditional mustard maker's skill and technique coupled with the finest ingredients. In 1634, out of concern for the quality of is mustard, the city of Dijon imposed the first statues on the mustard-making trade. Even before this date the region was well known for the quality of its mustard. The 18th century discovery of verjuice - juice from grapes harvested in Burgundy - put the finishing touch of quality to this fine product. In the early 1900s it was found that wine vinegar produced a more consistent product than the juice of un-ripe grapes. Adding wine vinegar to the brown mustard seed and grinding the mixture using traditional grindstones - so as not to damage the heat-sensitive paste - helped to earn DIJON MUSTARD a worldwide reputation for quality. About the producer: The Fallot Mustard Mill is the last independent Burgundy 'Moutarderie - mustard mill. Fallot has been an independent Burgundian family business since 1840, and is the only one still housed on its original premises, a few steps away from the Hospice of Beaune. Marc Désarménien, the grandson of the man who took over the company, is currently in control of the business, while his father still plays an active role in the company. Fallot is very proud and protective of the Dijon tradition. The seeds are selected for their quality and are still ground as before using traditional millstones. Now as before, Fallot looks to the mustard-maker's craft to guarantee a quality product, which is why they still use traditional millstones in their process - indeed, they the only Dijon producer that still uses the traditional stone mill method. The Burgundy Mustard Association, founded by the regional growers and manufacturers, in which the FALLOT COMPANY plays an active role, has, over the last few years launched a program aimed at giving a new impetus to mustard cultivation in Burgundy. If various attempts at reintroducing mustard cultivation in France have met with setbacks in the past, this new initiative, in order to make sure that it has every chance of success, has been reinforced by the submission of an application for I.G.P. (Indication of Growth and Production) certification. Manufactured from seed grown in Burgundy and combined with AOC Burgundy wine, "Burgundy Mustard" is a product deeply rooted in Burgundian soil and the flagship of Burgundy mustard producers such as Fallot.
ingredients water, mustard seeds from Burgundy, white wine from burgundy(16.3%), salt, citric acid, potassium metabisulphite, spice
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