Varietal honey is honey in which the nectar comes primarily from one type of flowering plant. Not exclusively—bees go where they want—but predominantly.For example, when black locust trees are in bloom and the bees are actively working those blossoms, much of the nectar they collect may come from black locust. The resulting honey takes on the distinctive color, aroma and flavor associated with that nectar source. That's Black Locust honey.That's also why different honey varietals can look and taste remarkably different—even when they're produced by the same bees in the same part of Iowa.

Mostly because they are more difficult to harvest and available in very limited quantities.Black locust and linden/basswood have short bloom windows—black locust typically blooms in May and linden/basswood in June. Neither is a completely reliable nectar source from year to year.Mother Nature also determines how much the bees can gather. Rain, wind and other weather conditions can shorten an already brief opportunity for our bees to collect nectar from these blossoms.Some years we harvest a wonderful crop. Other years, we may harvest very little—or none at all.Short bloom window + unpredictable weather + limited harvest = limited supply and a higher price.

Identifying a honey varietal begins long before the honey is harvested. We carefully observe what is blooming within about a three-mile radius of each apiary throughout the season and keep track of when major nectar sources come into bloom. As John inspects the hives throughout the season, he notes on each honey super or frame which trees and flowers are in bloom as the bees begin bringing in nectar. Those observations, combined with the apiary location, and the honey's color, aroma, and flavor, help us identify the primary nectar source for each harvest.Because honey bees naturally visit many different flowers, our honeys are not monofloral. Instead, each varietal reflects the dominant nectar source along with smaller contributions from other blooms growing nearby. That's why we describe our honey by its primary nectar source rather than claiming it comes from a single flower.

We describe our honey as hyper-local because the nectar is gathered primarily from plants growing within approximately three miles of each apiary. Because every neighborhood has different plants and growing conditions, each apiary produces honey with its own flavor and character.

Just like wine grapes, apples, or maple syrup, honey reflects the growing season in which it was produced. Weather, rainfall, temperatures, bloom timing, and the availability of nectar all influence the flavor of each year's harvest.Even the same apiary and the same primary nectar source can produce noticeably different honey from one year to the next. For example, one year's Linden honey may be delicate and mild because our bees also collected nectar from nearby wildflowers. Another year, when basswood (linden) trees produce an especially abundant nectar flow, the honey may have a richer, more pronounced linden flavor.Because we keep each apiary's honey separate and never blend different harvests together, every jar reflects the unique conditions of that place and season. Rather than making every harvest taste exactly the same, we celebrate those natural differences—they're part of what makes hyper-local honey so special.

Honey is 'raw' when it comes straight from the beehive and is only minimally strained without undergoing pasteurization (high-heat treatment) or fine pressure-filtration. This lack of heavy processing means it keeps its natural bee pollen, enzymes, antioxidants, and propolis.

Crystallization is a natural process that occurs in all raw honey. It is a sign that your honey has not been pasteurized. Simply place the jar in warm (not boiling) water to gently return it to a liquid state..

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Yes. Our honey is harvested only once each year, and each apiary produces a limited amount based on the weather, nectar flow, and what our bees collect during the season. Because we don't blend honey from different apiaries or import honey to fill inventory, some varietals sell out before the next harvest.If a particular honey is unavailable, it won't be available again until our bees produce the next season's harvest. We recommend ordering your favorite varietals while they're in stock.

No. While each varietal has its own characteristic flavor profile, every harvest is unique.The flavor of honey is influenced by weather, rainfall, temperatures, bloom timing, and the mix of nectar sources available to our bees during the season. For example, one year's Linden honey may have a delicate, floral character because the bees also gathered nectar from other nearby blooms. Another year, when basswood (linden) nectar is especially abundant, the same honey may have a noticeably stronger, more distinctive linden flavor, without as much secondary nectar.Because we keep each apiary's honey separate and never blend different harvests together, every jar reflects that particular place and season. That's one of the joys of hyper-local honey—you can experience how nature changes from year to year. Mother Nature and our bees control how our honey tastes - and we celebrate those natural differences.

Absolutely! Just as different wines pair well with different foods, each honey varietal has its own unique flavor that can complement certain dishes.A delicate honey may be perfect for tea, yogurt, fresh fruit, or soft cheeses, while a bolder honey can add depth to grilled meats, roasted vegetables, charcuterie boards, or hearty breads. Wildflower honeys are often wonderfully versatile, while varietals such as Linden or Black Locust each bring their own distinctive character to the table.To help you experience these unique flavors, our signature Linden and Black Locust honeys include a complimentary food pairing card with serving suggestions and pairing ideas. It's a fun way to discover how different honeys can enhance everyday foods and special occasions alike.We encourage customers to experiment and find their own favorite combinations. One of the joys of hyper-local honey is discovering how each harvest brings something new to the table.

Creamed honey does not need to be refrigerated. It is best kept at room temperature in a tightly sealed jar, where it will stay smooth and spreadable.Storage GuidelinesPantry Storage: Keep the jar in a cool, dark place like a cupboard or pantry (ideal temperature is between 60°F and 75°F). Avoid Heat: Do not place it near stoves or in direct sunlight, as heat above 90°F will melt the fine crystals and turn it back into liquid honey. Avoid the Fridge: Putting it in the refrigerator is not required and can make the honey too hard and difficult to spread, though it can be used in very hot climates if your room gets too warm.