All of our honeys are raw, unfiltered, unblended and naturally crystallized. The crystal texture varies from honey to honey depending on which plant nectars

the bees were foraging and storing as surplus, and what moisture level the bees evaporated the nectar to before capping.

Our honeys are extraordinary straight from the spoon or paired with any number of foods and drinks. Visit our cookbook page for recipes, pairings and serving suggestions.

Kirk Webster’s Vermont Honey - Kirk’s pale yellow summer honey from the Middlebury area of the Champlain Valley has a thick, smooth, creamy texture that melts on the tongue. The linden (basswood) nectar gives a fruity, floral taste with a lemony finish. We love this honey spread on toast with butter or olive oil, in tea and with soft, ripe cheeses. Yummy in salad dressings. Delicious in chai! 

Bob Brachmann’s New York Honey – Bob’s fall honey from western New York State ranges from pale yellow to deep ochre depending on the bees’ blending of goldenrod, aster and Japanese knotweed nectars. The dominant nectar in the palest of the New York honeys is goldenrod.  Intense, rich with a buttery flavor and perfume finish, we describe this honey as tasting like candycorn, if candycorn grew out of the ground. The nectars in the deep ochre honey are goldenrod, aster and Japanese knotweed. We describe this honey as the “complex New York” and the “dark New York”. Many customers describe the experience of tasting this honey as similar to tasting a fine wine. We sometimes have an “in-between” New York honey, rich and mellow and reminiscent of both the “candycorn” and the “complex” but not as intense.

Dee Lusby’s Arizona Rangeland Honey - Dee’s desert honey comes from extremely remote desert rangeland in southern Arizona, close to the Mexican border. Her bees live along mountain ranges where they share water holes and tanks with free range cattle. The long season and variety of desert blooms yield honeys from the pale yellow of early summer nectars to the deep mahogany of the fall flowers. Because the bees are far from agriculture, the forage is all wildflower. Nectar sources include cactus, catsclaw, scotch broom, verbena, mesquite, palo verde, ocotillo, fairy duster, fennel and burrow-weed. The dry desert climate helps the bees to create a very low moisture honey. Our Arizona honey textures range from stretchy to chewy to crunchy.

When we give honey tastings, customers often ask if the honey will get “hard” with age. The short answer is “no”. Because our honeys are unheated, the crystals remain tender and every bit of honey can easily be removed from the jars. A narrow rubber or silicon spatula works great for the last bits in a larger jar. Swish hot water around nearly empty jars and add to tea.

In her lifetime, a bee will only produce between 1/2th and 1/8th teaspoon honey. Respect her work and enjoy every drop!