Linguists contend that to be coarse is to be brutish or unrefined. Wine snobs might doubt a Dijon without a dry white. To both, we say,�baloney. Sure, our mustard is good and grainy. And we don't miss the vino in our amazing recipe (partly because we're drinking it from a glass). We figure we'll bring the purists along when they taste it in a deviled egg. Or with a charcuterie board. Or, on baloney.

Water, Distilled Vinegar, Cracked Mustard Seeds, Salt, Mustard Bran, Citric Acid, Turmeric

Shake ruthlessly before enjoying.

Refrigerate after opening.