The formation process of our honey begins with nectar collected from a range of organically grown flowers. The bees take the nectar back to the hive where they ingest and regurgiate the nectar until it is partially digested. The enzymes and gastric acid during this process are responsible for hydrolizing sucrose to a mixture of glucose and fructose. This process can take up to 20 minutes to complete and at this point the product is about 20% water. If the product is left it will ferment with the natural yeasts and sugars. The bees then evaporate the product by fulttering their wings which circulates the air. The bees get the product down to about 18%, water which is enough to keep the honey from fermenting and is suitable for storage. The honey is stored in a cell and sealed with beeswax. This process is repeated numerous times by the bees and when enough honey has beens stored, the cells are removed by the beekeper crushed and filtered to remove wax. The different hives honey are sent to be blended together, and filtered numerous times before being stored.
Our honey has floral notes, can be used as an all-purpose sweetener in recipes and is a source of antioxidants and other beneficial nutrients.