Raye’s award-winning small batch blends are handcrafted for the true artisanal condiment connoisseur, every taste a testament to the pride that goes into each and every jar.

Since 1900, four generations of the Raye family have been making mustard in the eastern-most city in America—an island community on the rock bound coast of Maine. Today, they are still making one small batch at a time in North America’s last remaining traditional stone ground mustard mill.

Raye’s complex balance is formed by the perfect blending of old world craftsmanship and modern science. Unlike other mustard makers, the Rayes have maintained vintage Second Industrial Revolution machinery and the traditional cold grind process that preserves the volatile piquant qualities of the whole seeds, natural herbs and spices.

Down East Schooner is Raye's most classic recipe. Raye's has been grinding this popular yellow mustard flavor since 1900. It’s everything you want from a classic yellow mustard—rich yellow color, full mustard flavor, and a smooth texture. It’s the ideal addition to hot dogs, sandwiches, and more.

Hot + Spicy is bold! Coarsely ground mustard seeds are marinated with crushed chilis in a smooth mustard bath to give you double the mustard flavor and twice the heat. Use it as a veggie dip to make even cucumbers exciting. Full flavor with a kick of spice.

Old World Gourmet is a traditional European Dijon for a sophisticated palate. You could put it on a hot dog, but Old World Gourmet is more suited to an artisan sandwich made with crusty bread, hand-carved ham, and vegetables fresh from the garden.