1. Sweet-Hot
These popular mustards have classic heat countered by sweetness in the form of honey, sugar, brown sugar, molasses, or other
sweetening agents. The heat in this mustard should come predominately from the mustard and not any flavorants (e.g., horseradish
or peppers). See also the HONEY MUSTARD category.
2. Honey Mustard
Honey can provide both sweetness and a distinctive flavor to mustards. Mustard in this category contains a certain amount
of honey, although no minimum percentage is required. Other flavorants, such as herbs, peppers, horseradish, etc. may be
present but the honey character of the mustard must come through and will be a critical factor in the judging of this category.
3. Classic Dijon
The classic Dijon-style mustard should be smooth in texture (enter coarse-grained Dijon mustard in Category 4, below), made
entirely from the brown mustard seed, and contain no flavorings such as herbs or sweeteners. The mustard should be pungent
with a full finish.
4. Coarse Grained
A coarse-grained mustard may contain either cracked or whole mustard seeds and may be flavored.
5. Classic Hot
The heat (or “strength”) comes only from the mustard seed, not from any other agent.
6. Pepper Hot
The flavor and heat of the particular pepper or peppers is the defining flavor profile in this category.
7. Horseradish/Wasabi Mustard
These mustards, flavored with either horseradish or wasabi (or both), will tickle or even torment the sinuses but will be
first and foremost mustards.
8. Herb Mustard
These mustards, either smooth or coarse, are defined by the herbs which flavor them. For purposes of this category, onion,
peppercorns, spice blends (e.g., curry), and tomatoes are considered herbs. Garlic is not an herb for this category but has
its own category.
9. Garlic Mustard
It is called “the stinking rose” and it is a flavor that has married well with mustard for centuries. Mustard in this category
must contain garlic. Other flavors are permitted but the hallmark of the medal winner will be its great garlic flavor.
10. Fruit Mustard
Any fruit may give the defining flavor to the mustard in this category. The mustard may be mild or hot, as long as the fruit
flavor is evident.
11. Spirit Mustard
Beer, wine, liqueur, or any spirit may be used as the principal liquid and flavoring agent for this category.
12. American Yellow
The classic American Yellow mustard is smooth and gets its yellow color from a natural coloring agent, typically turmeric.
13. Deli/Brown Mustard
This mustard is typically smooth to tightly grained and is the appropriate mustard for a corned beef sandwich.
14. Exotic
Anything goes in this wide-open category, proving that mustard is indeed an artist’s canvas on which all things may be drawn.
15. Mustard Based Salad Dressing
These dressings are based on mustard and may be sweet or tangy; classic vinaigrettes and honey mustard dressings are only
two of the possibilities that represent this category.
16. Mustard Based Hot Sauce
These hot sauces are based on mustard but combine hot peppers and other flavors to create its own genre within the ever-growing
population of hot sauces.
17. Mustard Based BBQ Sauce, Glaze, or Marinade
These are cooking sauces, used to enhance the flavors of meats, poultry, and fish; the mustard character must be evident.
18. Organic Mustard
This new category is open only to products that are certified as organic under U.S. law; any style of mustard is allowed,
(dressings, hot sauces, and other sauces are not eligible).
19. Outstanding Label/Packaging
This is the only category not judged blind, and rewards creativity in marketing, design, and presentation. A single mustard
or an entire line may be entered. Not eligible for the Grand Champion Award.
