More than you want to know about.... mustard. Part 2

So here we have Canada with its waving fields of yellow, just screaming out for a homegrown condiment industry. "What kind of mustard do you want?" waitresses should ask all over the world, and patrons should reply, "Canadian!"

But we don't want to stick our brand on a tired old product. Not American mustard (turmeric) or Dijon (wine vinegar) or German (whole seed) or British (pure heat). We need something new. I myself feel it would be cliche to flavor our mustard with maple syrup, not to mention disgusting. I don't like sweet mustard much, so for me Saskatoon Berries and so on are out. You might be thinking Rye, but American bourbon has already cornered that idea.

So here's a proposition: smoked mustard. Has anyone done this? Sounds yummy. We can call it smustard. Or to be extra fancy, smoutarde. I offer my idea freely to anyone who will produce Smoutarde in Canada. Go for it!

(Oops. Seems that Alaska has a brand of smoked mustard called Moosetard, but I consider it an inconsequential novelty brand, unlike the serious culinary product Smoutarde.)