Located in Eastport, Maine – the nation’s eastern-most city – Raye’s Mustard Mill is North America’s last remaining traditional stone-ground mustard mill. 

Four generations of the Raye family have been grinding mustard on the rock-bound coast of Maine since 1900, when 20-year old J. Wesley Raye, the son of a sea captain, founded the business in the family smokehouse to produce mustard for Maine’s burgeoning sardine industry.

While most modern mustards are either cooked or ground by high speed technology, Raye’s maintains the traditional cold grind process that preserves the volatile taste qualities of the whole seeds, natural herbs and spices. The resulting flavor experience comes in part from the heightened awareness of taste as the mustard stimulates the taste buds.