Barrel-aged
Small batches aged to create our one-of-kind smooth & balanced mustard flavors
Pop Mustards
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Warning:you'll eat it straight from the jar.
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More ThanMustard
More ThanMustard
Spread It
Spoon It
Whisk It
Dip It
Chef-Created
Gold Medal Winner
Gut Healthy
Only Clean Ingredients
Meet the family
THREE CLASSICS.
THREE NEW FLAVORS.
SYMON SAYS
Spread It On Brisket.
Build Your Own Pack
Pick your favorites. One box. Mix any way you want. If you love one, you'll love them all. Most people do.
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POP Original
IPA-brewed whole grain mustard with pickled jalapeno and lime is balanced and layered.
$9.99
1
POP Smoked
Applewood-smoked grains with a spicy tomato-cider infusion. Deep, warm, and gluten-free.
$9.99
1
POP Spicy
Ale-fermented grains with jalapeno and habanero. Barrel-aged heat that builds without burning.
$9.99
1
POP Honey
Real honey, beer and a touch of jalapeño. Sweet, savory, tangy.
$9.99
1
POP Maple Bourbon
100% maple syrup and bourbon on applewood-smoked grains. Sweet, smoky, rich.
$9.99
1
POP Sweet & Sour
Pineapple, tomato and applewood-smoked grains. Fruity, tangy, balanced.
$9.99
1
Your pack
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Orders ship Monday to Friday. Orders placed before 3 PM EST ship the same day. No shipping on Saturdays, Sundays, or holidays.
POP IT. PLATE IT. show us how you pop.
Tag @popmustards and we'll put you on the wall.
Why we're different
Pure Ingredients, Pure Joy.
Gut Health
The grain stays intact, so everything good stays inside. Fermented for gut health. Prebiotic.
Soft pop, BIG flavor
Every grain stays whole. Pickled, fermented, or smoked one by one, then barrel-aged until the flavor is layered and deep. American-grown grains, nothing wasted. The first bite surprises everyone.
VERSATILE
Spread it. Spoon it. Whisk it. Dip it. One jar that works on a burger and a rack of lamb.
FLAVOR UNLOCKED
Barrel-fermented to draw out depth you can't get from grinding. Every grain carries the full flavor inside it.
Why whole grain? Why we ferment?
Most mustards grind everything into a paste. You lose the texture and most of the flavor. POP keeps every grain whole, then barrel-ages them in small batches. Fermentation builds depth. Barrel aging smooths the harshness. Soft on the outside, layered on the inside, pops the second it hits your tongue.
Elevates everything
From Fritos to Fine Dining.
Don't take our word for it
Don't Trust Us. Trust Them.
"I’ve always been Team Mustard, and Pop Mustard takes my favorite condiment and turns it up a notch with amazing texture! Move over, smooth and creamy—these pop-in-your-mouth mustard pearls bring an incredible burst of bright flavor wherever you use them: whipped into a vinaigrette, used in a marinade, or generously swiped across a warm steamed bun for the ultimate juicy hot dog. Pop mustard for life"
Chef Ayesha Nurdjaja
"Mustard is my #1 condiment
I love Pop for so many reasons ..The texture of the mustard seeds are perfect. The tang and brightness of the mustard is clean .. it’s so diverse, simple and delicious! …."
Chef Antonia Lofaso
"Exquisite flavor, old world structure, truly one of a kind mustard magic. I cant stop using it on everything. It is great on all my grilled meats, sausages and hot dogs but I even use it in my Hunan Chicken Salad. Pop Mustard has a permanent spot in my kitchen and on our families table."
Chef Andrew Zimmern
"There are a lot of whole-grain mustards out there, but there's nothing like what Michael is making."
Michael Symon,
Iron Chef & Co-Founder
“POP mustard is seriously delicious. It has that perfect balance of tang, sweetness, and a little bite that makes you want to put it on everything. As a chef, I love condiments that can completely wake up a dish without overpowering it—and POP does exactly that. It’s bold, super versatile, and honestly kind of addictive."
Chef Esther Choi
“Most of my cooking begins and ends with mustard. While I love a smooth Dijon, the robust flavors of POP mustard and the fabulous textural crunch make it a unique product I love!”
Iron Chef Alex Guarnaschelli
Chef Bobby Flay
"I love the texture POP Mustards bring to my outdoor BBQ. I use it in my potato salad, ColeSlaw and my home made pickles."
THE STORY
I started working his mustards into my repertoire, using them more and more in recipes and for cookbooks, and that's how the partnership started.
Michael Symon
James Beard Award-Winning Iron Chef & POP Co-Founder
Michael Januska spent years as a chef before he started fermenting mustard grains. He'd pickle them, smoke them over applewood, barrel-age them with local IPA. Michael Symon found the mustard, started using it in his restaurants and cookbooks, and called it "mustard caviar." In 2024, they made it official. We take our food seriously. Just not ourselves.
Why we're different
What's in the jar. And what's not.
Whole Grain.
Every grain stays intact. No grinding.
Barrel-Fermented.
Aged for depth, not a shortcut in the process.
Award-Winning.
Gold Medal, World-Wide Mustard Competition.
Responsibly Made.
American-grown grains. Small batch. Cleveland.
Chef-Created.
By an Iron Chef and a mustard maker who eat it daily.
Clean Label.
Few ingredients. Nothing you can't pronounce.
A smoky whole grain mustard glaze made with 100% maple syrup. Brush it on ham, salmon or ribs.