We don’t overheat our honey
Our raw honey is only ever heated to a maximum of 40 degrees, which is the natural temperature of the bee hive. If honey is heated over 40 degrees, (which most commercial honey companies do) the natural health properties of the honey are destroyed.
We don't blend honey from different regions or vintages
So each bottle of our honey is unique to a specific time and place
We don’t fine filter our honey
So the natural pollens, waxes remain in the honey giving it its unique texture and character (most commercial operators fine filter their honey resulting in a generic texture, flavour and colour).
Terrior (taste of place)
Like coffee, chocolate or wine, time and place affect the flavour, texture and colour of the honey, giving it its unique character, that is why we never blend honey from different regions, beekeeper, floral source or vintage.
Our honey was the first honey in the world to achieve carbon neutral status.
Our honey can be traced back to its source, vintage, region and beekeeper.