I love the idea of honey mustards but dislike that almost all of them are dijons. Admittedly, that's partly in my case to do with a sensitivity issue with eggs and trying to avoid dijons generally, but beyond that I find dijons naturally already tend to be lighter/sweeter to start with and adding honey to that just moves things way over the balance scale to "too sweet" territory.
It's also unapologetically spicy, not just in a very strong mustard tang, but also a very nice balance of a good amount of pepper heat to really counterbalance the front sweet of the honey with some sinus tang and throat heat.
As someone that goes through jars of Colman's and Chinese Mustards somewhat regularly, and loves a variety of mustards for different occasions in my fridge, it's the perfect honey mustard for my tastes and almost exactly what I'd been searching for in a honey mustard for something like years.
I love the idea of honey mustards but dislike that almost all of them are dijons. Admittedly, that's partly in my case to do with a sensitivity issue with eggs and trying to avoid dijons generally, but beyond that I find dijons naturally already tend to be lighter/sweeter to start with and adding honey to that just moves things way over the balance scale to "too sweet" territory.
My favorite relatively recent discovery was a Kentucky honey mustard that is not at all a dijon! https://www.kentuckysmokingrill.com/product/grand-reserve-sp...
It's also unapologetically spicy, not just in a very strong mustard tang, but also a very nice balance of a good amount of pepper heat to really counterbalance the front sweet of the honey with some sinus tang and throat heat.
As someone that goes through jars of Colman's and Chinese Mustards somewhat regularly, and loves a variety of mustards for different occasions in my fridge, it's the perfect honey mustard for my tastes and almost exactly what I'd been searching for in a honey mustard for something like years.