Whiskey Mustard

1/2 cup yellow mustard seeds
1/2 cup brown mustard seeds
2/3 cup cider vinegar
2/3 cup whiskey
1/2 tsp cayenne pepper
1/2 cup runny honey
1 tbsp grated nutmeg
1 tbsp mustard powder
1 tbsp salt
pulse ½ cup of yellow and ½ cup of brown in a spice grinder, leaving some chunky bits.
Add the ground seeds, cider vinegar and whiskey. Sitr and let sit for at least four hours or overnight.
Puree in blender until thickened.
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