Bee Raw

Indiana Cranberry Blossom (Vaccinium oxycoccos) grows best in open bogs, swamps and along lakesides. This aquatic wildflower was originally called "craneberry" because the nodding, elongated bloom resembled the head of a crane. It is used to cool temperatures and thrives in the northern hemisphere.

Pumpkin Blossom Honey (Cucurbita pepo) is typically harvested in late August at our partner apiary in Oregon. Pumpkins produce both a male and female flower. The male flower blossoms first, followed by the female blossom. Bees are attracted to the sweet nectar of these flowers and play a significant role in pollination. Without them we would have far fewer pumpkins to carve! These blossoms were originally pollinated by the native squash bee, however that population is in a significant decline due to pesticides and other chemicals.

This Oregon Maple Blossom (Acer macrophyllum), known as the Big Leaf Maple, blooms with flowers full of sweet nectar that pollinators and people relish. The western maple is native to western North America specifically near the pacific coast. This plant flourishes in moist soil which is why it is seen near streams or bodies of water.

You may have heard the song by Van Morrison, but have you tried the real deal? Tupelo honey sings a song of sunlight and spring flowers in the American South, and it's one of the finest examples of raw honey we’ve tasted.

Wild star thistle flowers bloom in mid-summer in the majestic Front Range of central Colorado, gateway to Rocky Mountain National Park. An important (and abundant) nectar source for pollinators during late summer, beekeepers rely on the bloom to make one of the most prized honeys: Colorado Star Thistle Honey.

One hundred percent raw, real varietal honey.

Sounds good, right? But what does it mean? The raw part is easy: raw honey has not been processed, heated or filtered. (You could just as well call it unadulterated, but that didn’t fit on our jar.)

In other words, raw honey comes straight from the hive. It can be strained to remove large particles and other non-honey elements, but the honey itself, including the pollen, remains.

Deep in the foothills of Appalachia, when weather conditions are just right, honeybees make one of the rarest of American treasures: North Carolina Sourwood Honey. We love it not just because it’s rare, but because it takes the honey tasting experience to new heights, with unmatched complexity and pairing potential. Sourwood has mythic status, thrilling connoisseurs and winning international awards all while singing the sweet song of the American South.

California honey or liquid sunshine? Whatever you call it, the West Coast has it, made by bees living the good life. And right in the center of of the state, tucked in the San Joaquin Valley between coastal ranges and the Sierra Nevada, happy honeybees produce one of our all-time favorites: California Wild Black Sage Honey.

New York Basswood Honey doesn’t reveal its secrets all in one go. To taste this varietal is to experience conflicting flavor notes all at once: delicate and biting, warm and cooling, clean and perfume-like. The rewards grow with every bite, eventually revealing a subtle floral character that lends itself to a wide range of pairings. Mild-mannered maybe, but never boring.

To taste Maine Blueberry Honey is to take a step into the forests of New England. With a full, well-rounded flavor that reveals rich earthy components, this varietal finishes on a playful, buttery-sweet note.