|
North Carolina honeyI minimally filter and bottle the honey raw, which means the honey is never heated. This allows the beneficial enzymes naturally present in honey to remain intact.
I extract the honey from comb by hand-cranking a stainless steel extractor, which drains into BPA-free buckets. For the bottling process, I only use glass. I pour each jar by hand. I also design, print, and label every jar. Personalized service prevents me from having a large inventory, but when I know about special events or requests in advance, it helps me decide which bottle sizes to order and stock. Learn where to buy honey. |
Sourwood honey in 2025?
"Sourwood honey is so rare that a good crop
sometimes only surfaces once per decade." - Slow Food USA
My inaugural sourwood harvest in 2024 yielded 3.5 pounds. It's not for sale. Let's hope the weather, hives, and timing align in 2025 for a larger harvest. Lab testing to verify sourwood content is more than $200, so I'll need to see a substantial crop to justify offering it for sale.
Timing the sourwood flow is an art. If you're unfamiliar with sourwood honey, OUR STATE published a great article about it. Sourwood honey is only produced in a small pocket of southern Appalachia. It's won "best honey" in world competitions more than any other honey.
According to Slow Food USA, "Sourwood honey is so rare that a good crop sometimes only surfaces once per decade." If I time it right and have a larger harvest next year, I'd love to offer some for sale.
Timing the sourwood flow is an art. If you're unfamiliar with sourwood honey, OUR STATE published a great article about it. Sourwood honey is only produced in a small pocket of southern Appalachia. It's won "best honey" in world competitions more than any other honey.
According to Slow Food USA, "Sourwood honey is so rare that a good crop sometimes only surfaces once per decade." If I time it right and have a larger harvest next year, I'd love to offer some for sale.