Jean B. wrote:

> I believe the OP spoke of the Spicy Brown version, which happens to be
> my standby mustard (now apt to be mixed with some whole-seed Dijon).


I did. There are plenty of German and French mustards available to me,
whole seed, Dijon, mixed seed, etc. But nothing tastes quite like
Gulden's Spicy Brown to me, and that is what I'm trying to make!