Curt has been developing his mustard for more than 50 years. The original recipe, was taught to him by his father in the early 1950s. An extremely hot German mustard, a friend helped Curt "tame" the mustard so everyone could enjoy it.

Curt initially began making small batches of mustard intending it for "in-house" use for his customers to enjoy. Originally, the patrons of the mustard used it on their hamburgers, sandwiches, finger steaks, and chicken strips. An unusual use for Nine Fingers Mustard accidentally happened: customers started using it even on their pizza. Most swear that once it is tried, there is no turning back. Its popularity gradually increased the volume of mustard that had to be produced, so Riemann built a facility to professionally produce and bottle the mustard.

The mustard is named after Riemann himself. During high school, he lost his right ring finger when he fell from a truck. When he was pondering a name for his mustard, friends suggested he call the mustard Nine Fingers, the nickname he was given after losing his finger. Curt's mantra since then has been: IF TEN IS PERFECT, THEN NINE IS AS CLOSE TO PERFECT AS YOU CAN GET!

Today, over 15,000 bottles are sold annually, most to area grocery stores in Montana and Wyoming. Riemann is proud of one fact: Nine Fingers Mustard has been used in nearly every state, in many countries, and on most continents, even Antarctica. Out of the area customers try Nine Fingers Mustard and, upon returning home, they just have to have more and order it. This web site is designed to facilitate the ordering process. Try Nine Fingers Mustard – you'll love it!

If you still want to know more, click here to see a news article from the Billings Gazette all about Nine Fingers Mustard.