History

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.

In 1903, Wes moved the mill to its current location,  allowing Raye’s Mustard to be shipped out by both rail and by steamship.

Today, the trains, steamships and all but one of Maine’s sardine canneries are only a memory.  But Raye’s historic old stone mill, now a working museum, stands as a lasting testament to the quality and authenticity of a bygone era. 

The tenacious commitment of each succeeding generation of the Raye family has preserved that quality and authenticity even while adapting to the preferences of a changing world. 

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.

Karen & Kevin Raye Proprietor's

Today, Raye’s Mustard Mill is known for its array of 21 award-winning gourmet and specialty mustards. 

Raye’s trademark Down East Schooner Mustard won the gold medal in the Classic Yellow Mustard division at the 2006 World-Wide Mustard Competition in Napa Valley, California.

Winner of the Maine Tourism Association’s 2006 Down East and Acadia Regional Tourism Award, the quaint and authentic mill charms young and old visitors alike.

The Pantry Store, located at the front of the mill, is a well-stocked gift shop featuring the full range of Raye’s internationally acclaimed yellow and brown mustards, as well as Maine-made food products, gifts, locally-produced arts and crafts, and home-cooked take-out foods.    

Both the mill and pantry store are open year-round, and visitors are always welcome.  Fourth-generation owners Kevin and Karen Raye and their friendly staff are happy to provide tours of the mill and invite visitors to sample each of their mustard flavors.  For those who visit when the mill is not in operation, a video allows visitors to get a glimpse of the mustard-making process. 

But you don’t have to visit the mill in person to experience Raye’s Mustard.  Order your favorites today, and enjoy the authentic flavor that modern technology left behind.