Thank you to Eric Spangler and The Dayton Magazine for a wonderful article in the February/March issue!

Kathleen Hanover admits she’s not a mustard person. And, to be honest, she’s not much of a whiskey person either.

So how is it that she and her husband, Kaden Harris, developed a whiskey-infused, whole-grain mustard that won the 2016 Ohio Signature Food Contest sponsored by the Center for Innovative Food Technology and the Ohio Farm Bureau Federation?

They did it with a lot of love. And tenacity.

Hanover says she and Harris love to cook together. “That’s kind of our recreational activity that we do together,” she says. “We’ve always kind of made our own ketchup, we make our own mayonnaise, pickles, mustard, jelly and jam and all kinds of stuff. So we’re very kind of artsy and crafty in the kitchen,” says Hanover.

But it was a tour through Indian Creek Distillery in New Carlisle that Hanover gave to her husband as a surprise Valentine’s Day gift that really got the mustard ball rolling, she says. At the end of the tour they sampled the various whiskeys in the distillery’s tasting room.

Then came the “ah-ha” moment. “We were just kind of looking around and tasting the whiskey and we both kind of said to each other, ‘Oh my God, this would be so good in our condiments,’” says Hanover.

Actually, now that I’ve had occasion to taste a LOT more whiskey — GREAT whiskey from Indian Creek Distillery — I have developed an appreciation for the good stuff. I still don’t like the mass-produced hooch that my dear husband refers to as “tanker bourbon,” but some Andy’s Old No. 5 in an Old Fashioned? Hell, yeah.

But honestly, I’m still a ketchup person.  😉

Read the rest of the article here: Mustard Mania! Couple on incredible journey to bring condiment to market

And if you’d like to help us make our whiskey mustard a reality, please join our mailing list. ~ Kat