Where do you keep your whole-grain mustard?
Wholegrain is kept out of the fridge. Smooth is kept in the fridge. Don’t ask me why, it just is 
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Top shelf of fridge door, with the smooth. Lid firmly on.
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The preservatives in most mustard (French, Wholegrain, Dijon and English) make it fine to keep it in a cupboard, although keeping it in the fridge may help to preserve its kick and punchiness for longer, two month shelf life once opened normally like tomato sauce.
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There’s a few things on the list that I’d put in the bin rather than keep in the fridge or a cupboard…
Mustard being one of them, pesto and piccalilli are two others 
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Since the Great Mustard Famine of 2021 I now have mustard everywhere! Fridge, cupboards, larder…. All our friends from UK, Germany and Switzerland arrived that year with pots of mustard and we ended up with enough for next X years.
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It wouldn’t normally last as long as that in our house
Just after the great Nutella riots.
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In my pantry.
I like mustard in very small doses with beef, and pesto in small doses with pasta, but I definitely draw the line at picalilli !
Mustard and piccalilli definitely! Pesto is great with pasta, but otherwise not so much.
I grieve for the lack of taste shown by some colleaugues here 
And we’ve yet to touch on horseradish or mint sauce, mint, rosemary and lavender jellies, pickles and chutneys, chop sauce, …
Maybe it’s a British taste?
Liking piccalilli, great with bubble and squeek and cold cuts on boxing day.
Japanese as well, wasabi.
I don’t like horseradish/wasabi or mint sauce, rosemary and most herbs I don’t mind, pickled onions and chutneys I like, but I really hate the smell of garlic cooking as it makes me want to 
and I’m not keen on the taste either.
Most condiments I don’t mind, I love HP Sauce, worcestershire sauce, not keen on tomato sauce and I’m funny about certain mayonnaise, but mustard is just a no
Mark will shudder, but I love Heinz salad cream 
Yikes !
Only Mango chutney, and occasional Branstons for OH.
Nothing wrong with tabasco, worcester sauce and rice vinegar though… to spice up sweet and sour stir frys.
I’m sure there’s a combination of nature & nurture, with some races/phenotypes liking acidic and strongly acrid flavours, while others not so much, and also there’s a training from a young age to acquire a liking for those flavours.
Not leaving out the gut microbiome which is in part genetically transferred from the mother to her children. Unless delivered through cesarien
Errrrm???