We have a French's mustard plant here in Springfield. I bought some surplus barrels from them. Popped the bung on the first one and almost got knocked down by the smell. Read the label, and it was white wine for the fancy Dijon mustard. Might have smelled pretty good before it sat in the sun for 3 or 4 months.
They cleaned out just fine, though.
They cleaned out just fine, though.