Campaign Details
Green Mountain Mustard
| Campaign ID: |
C12076 |
| Categories: |
Food & Drink
|
| Shipping Method: |
Send Product via Shipping Carrier |
| Shipping Carrier: |
USPS |
| Hashtag: |
#vtmustard |
Product Details
Green Mountain Mustard makes mustard differently. We’re not your run of the mill yellow mustard in a squeeze bottle. In fact, we’re not even gourmet mustard. We make different mustard. Mustard that isn’t bright yellow. Mustard that isn’t boring. And mustard that belongs on way more than just your everyday office sandwich. Green Mountain Mustard started out as a “let’s just see if this stuff sells” mustard back in 2007. Several years later, it’s evolved into a brand known for wacky flavors that take you on a flavor journey far beyond national, squeeze-bottle counterparts. With flavors like Deli Dirt (the blend of toppings on an everything bagel), Ragin' Rooster (made with homemade Sriracha sauce), and Clove Encounter (made with a whopping 10 cloves of garlic in every jar), we like to help you push the flavor boundaries of condiment creation. The Story of the First Jar Ed, who holds a PhD in Materials Science worked with his son, Michael, the Director of All that Happens at Green Mountain Mustard, to come up with their first mustard recipe. Michael ate it with a spoon – it was that good. But, then the tweaking began. We knew we could make it better. After a few months of tweaking, the perfect mustard was here: rich, creamy, and down-right delicious. Our First Farmer’s Market – We Sold Out! We were selling energy bars at a farmer’s market the next town over and noticed that no one was selling mustard – or any condiment for that matter. We whipped up nine jars of our original Sweet-Hot Mustard and brought it to the market the next weekend. It sold out in 30 minutes. The next weekend we brought 24 jars and sold out in just over an hour. The process repeated throughout the summer. We knew we were on to something. The Initial Launch After a few years at various farmer’s markets around where we lived, and after Michael graduated college, we decided to launch this little venture and see where we could take it, however we needed to differentiate from the other mustards in the state. Of course they all use Vermont Maple Syrup, so we decided that we would source our eggs and butter locally. Our eggs come from a 70-year-old family farm and our butter is from the many VT farmer’s who support the Cabot Coop. Our smooth and creamy mustard was ready to make its debut on the shelf.
Green Mountain Mustard