GRAMMY-Winning Producer DJ Mustard Drops Sweet Chipotle Heinz Collab

Forbes

3 days ago

Chief Mustard Officer DJ Mustard introduces Heinz Mustaaaaaard, a limited-edition sauce marking ... More Heinz's first new mustard product in 10 years.
About two minutes into Kendrick Lamar's track 'TV Off,' a standout on his surprise GNX album, the rapper lets out a guttural, drawn-out yell: 'Mustaaaaaard!' What started as a producer tag turned into a full-blown cultural moment. The shout was instantly memed, parodied by comedians, recreated by fans, echoed by celebrities, and even spoofed by The Minions. Then came the tour.
'To hear 50,000 people screaming it all together every night is wild,' says GRAMMY-winning producer DJ Mustard, who just wrapped the North American leg of Kendrick and SZA's Grand National Tour. 'Man, it's crazy that the whole world is yelling Mustard right now. No one could've expected this.'
The phrase stuck because it was more than a name drop. 'It's the feeling you get when yelling it—like you can do anything,' says Mustard, born Dijon Isaiah McFarlane. It's a philosophy he's long subscribed to, most notably on his last album, Faith of A Mustard Seed, inspired by the idea that just a little belief in yourself can go a long way.
Now, Mustard's turning that energy into something tangible and tasty. Just ahead of the international leg of the tour, he launched a limited-edition collaboration with HEINZ: HEINZ Mustaaaaard, a smoky but sweet chipotle honey mustard. 'I've always wanted to make my own sauce,' he says. 'HEINZ mustard has always been the foundation when I'm grilling.'
In February, Mustard visited HEINZ HQ to experiment with flavors. 'I came in knowing I wanted sweetness; I'm not big on heat,' he explains. He landed on a honey mustard base—with extra honey layered in—and added subtle smoky elements like jalapeños and chipotle. 'It's not too overbearing, but it has its own thing going on. Nothing like HEINZ has ever done before.'
The bold chipotle honey mustard blend will first hit menus at Buffalo Wild Wings for a two-week run before rolling out for a limited time at select Target and 7-Eleven locations, as well as online at Walmart.com and Amazon.
In the meantime, Mustard is preparing to head out on the international leg of the Grand National Tour, which kicks off in Cologne, Germany, on July 2nd, 2025. He spoke to Forbes about the parallels between producing music and curating flavors and the extra special stop he has planned in Paris.
Was there a specific food or dish you had in mind while developing this chipotle honey mustard?
The sweet chipotle honey mustard blend will first hit menus at Buffalo Wild Wings for a two-week run ... More before rolling out for a limited time at select Target and 7-Eleven locations, as well as online at Walmart.com and Amazon.
Coming into this, I definitely had grilling in mind. Summertime. Backyard BBQs. Picnics. All that. So ribs, steaks, chicken, etc. I wanted a sauce that had that same vibe. I make all my own sauces and rubs from scratch, so I already had that blueprint in my head. I knew exactly what flavors hit right and what was missing in the market. The team at Heinz has been really supportive and let me make the sauce with no compromise, helping me bring to life my vision, so I appreciate that. This came out just how I wanted it.
You've made hits in the studio and now you're making hits in the kitchen. Do you see any overlap between producing music and curating flavors?
Absolutely. It's all about making whatever you're doing as good as you can. So whether it's in the studio, a performance on stage, or making a sauce for Heinz—no matter what it is, I'm gonna take it seriously. If I put my name on it, you know to expect my best. That's exactly what HEINZ stands for as a brand, which is why this partnership is so great.
You're about to head overseas. What's one meal or dish that instantly makes you feel at home no matter where you are in the world?
If I had to pick one, it might be ribs. I love grilling for my family when I get time at home. I have multiple grills and even a smoker, so when it's time to get things going, I have people over to eat, but everyone stays out of the chef's way, lol. That's my sanctuary, man. Being able to fire up the grill and cook for the people I love—that's what makes anywhere feel like home, no matter how far I am from L.A.
What's something that's non-negotiable on your tour rider?
Starting today, it's gonna have to be Heinz MUSTAAAAAARD, the Chipotle Honey Mustard I just mixed up with them. I wanna make sure it's on everybody's rider. That's non-negotiable. But other than that, I keep it simple: sandwiches, a fruit platter, water, juice. I try to stay as healthy as possible when on the road because that's where it's easiest to make bad decisions when it comes to food.
How do you stay energized and healthy while touring, especially with long flights and back-to-back shows?
It's really about self-discipline, which I think everybody deals best with. I try to stick to a routine as best I can. The first thing I'll do when I wake up is head to the gym in the hotel and knock out my workout. If it's the first thing you do, you don't have to think about it again, and the rest of the day will be easy. Beyond the physical, it's also about staying mentally locked in, keeping my vision clear and my focus on the mission. That's the real fuel that keeps me going night after night.
Is there a country on this tour that you're most excited to eat your way through?
I can't wait to get back to London. I'm also gonna celebrate my daughter's first birthday by taking her to Disneyland Paris, so it'll be fun whenever we end up eating because that kind of trip is more about creating the memories that'll make this whole thing worth it.
Do you have a favorite post-show meal, whether it's from room service, a late-night spot, or something from the dressing room?
The late-night meals are the worst—that's when it's easiest to fall off being healthy while on the road. I do my best to eat a proper dinner before it gets too late so that way late-night cravings don't come in. But it just depends on the city or country I'm in. If I'm going to order something, I try to grab whatever the city is known for.
You're very busy now, but what projects can we look forward to from you in the future?
I'm always working, always in the studio, always cooking up something new. You can expect more heat in the music, more collaborations that'll surprise you, and definitely more flavor from the kitchen. Like I said, we're just getting started with HEINZ, so stay tuned for what else we've got brewing. I'm always pushing the boundaries, so just know whatever it is, it's gonna be next level.
This interview has been edited for length and clarity.