Charleston – Charleston-based Burnt and Salty’s Korean Mustard won the bronze medal in the Exotic Mustard category last month at the National Mustard Museum’s World-wide Mustard Competition in Middleton, WI.
Burnt and Salty owners Cris Miller and Bob Cook competed against 23 other entries in the exotic mustard category with their original Korean Mustard recipe of sesame oil, soy sauce, fermented pepper paste, Korean pepper powder and fish sauce.
“We get so wrapped up in the day-to-day grind of running a business, so we were thrilled to receive this award validating all of our hard work! We are honored to rub shoulders with the likes of French’s and Inglehoffer (other award winners) and applaud the judges’ for having open minds and palates,” says Miller.
Burnt and Salty Korean Mustard, Spicy Korean Mustard, Coconut Suka and Chili Glaze are sold in retailers in South Carolina, North Carolina, Tennessee, New York, Virginia, Washington, DC, Maryland and Arizona. Visit their website at www.burntandsalty.com for more information.
Cook: “We knew the public was ready for the complex, crave-able flavors we put into our unique recipes; receiving this medal is like a stamp of approval.”
Created in 2015 and inspired by Miller and Cook’s passion for big flavors, extensive consumption and an inexhaustible love of condiments, Burnt and Salty has been featured in local, regional, and national publications.
Source: Burnt & Salty