The jars of Dijon mustard, made with local french ingredients are sold as burgundy mustard, the name of the region where it has been made for centuries.

One of the factors that sets burgundy mustard apart from regular Dijon is that it's ground using a stone mill to give Dijon mustard its distinct creaminess.

The paste goes through a sieve, which extracts the yellow Colonel from the rind.

As the recipe evolved, producers sought to recreate its fruity flavor using a combination of white wine and vinegar, while burgundy mustard is made with wine only.

This wine comes from a local grape variety called alley goat, which carries hints of the chalky, potassium rich soil of the region.