Mustards

I have been using Jack Daniels hickory smoked mustard for a long time it seem they are no longer making it. Its has a smokey, spicy flavor to it and I need to find a replacement for it. So might be a silly question what do you mustard connoisseurs like to use. No sweet mustards.

Make your own mix! Seems like you got the main flavors identified; now just need to find what ingredients go together to make it...

replication is the most flattering way to express appreciation....

Anderson Valley Brewing has a great hot spicy IPA mustard.  Im pretty sure you can only get it from the brewery or their web site.

Nothing like a sweet and hot beaver 


Here a link to an assortment of Beavers 
http://www.bing.com/images/search?q=beaver+mustard&qpvt=beaver+mustard&FORM=IGRE

Nothing like a sweet and hot beaver 


Here a link to an assortment of Beavers 
http://www.bing.com/images/search?q=beaver+mustard&qpvt=beaver+mustard&FORM=IGRE

I'm just a tad bit nervous to click on that link. 

That's a lot of mustard!

I'm with G-Whiz.  Mustard is equal parts mustard powder (or ground mustard seed), vinegar and wine, water or other liquid. Then add flavoring of your choice.  You can even use that yellow Coleman's stuff. I bought some Tropical Island brown powder at Smart 'n final and its like horse radish hot!  For spicy, smoky, but not hot, and with Jack Daniels in mind, I'd try equal parts JD, colemans powder, white vinegar, and 1/10th part  liquid smoke, 2/10 chipotle powder and 1/10 part salt.  You can do a tablespoon of each to start.  Let it sit overnight to "release the heat." This chemical reaction is important.  Then label it "NCKA special blend." Let me know how it turns out.

Maybe add a bit of bbq sauce to Gouldens?  Lazy recipe.

I'm with G-Whiz.  Mustard is equal parts mustard powder (or ground mustard seed), vinegar and wine, water or other liquid. Then add flavoring of your choice.  You can even use that yellow Coleman's stuff. I bought some Tropical Island brown powder at Smart 'n final and its like horse radish hot!  For spicy, smoky, but not hot, and with Jack Daniels in mind, I'd try equal parts JD, colemans powder, white vinegar, and 1/10th part  liquid smoke, 2/10 chipotle powder and 1/10 part salt.  You can do a tablespoon of each to start.  Let it sit overnight to "release the heat." This chemical reaction is important.  Then label it "NCKA special blend." Let me know how it turns out.

This sounds amazing, though I might personally sub out the JD for something worth drinking.

I like the Sierra Nevada Stone Ground Mustard.

X2 on the Stout and did not realize Anderson makes a mustard- will now have to make a purchase.

Had to give up Mayo and started eating stuff with mustard. Never realized there were soooo many different types. Have to get me some beaver to try. I'll also start looking for those one off types. Good luck in your search!

X2 on the Stout and did not realize Anderson makes a mustard- will now have to make a purchase.

I like the Sierra Nevada Stone Ground Mustard.

Don't forget their original Pale Ale Honey Mustard!