We couldn't take it anymore. In the world of French Mustards, there is one we like a lot, but many more that aren't too exciting. In fact, they are all water, mustard flour and citric acid. Since 1996, we have wanted to import coarse mustard made with Banyuls vinegar. But we couldn't do it. Anyone familiar with European mustard and U.S. customs knows that there has been a 100% duty on all E.C. mustard for years in retaliation for beef or bananas or some such thing. This put a Euro product way out of range. So we looked and looked and finally found a U.S. firm we liked to do a private recipe. We sent them vinegar and other mustards we admired and called them every day for 3 months until they developed products we could LOVE. We are thrilled to shout out to everyone: "Houston, we have ignition!!!"