What’s the big deal with raw honey anyway? Is it really that different from store bought honey, other than the seemingly exorbitant price? Wouldn’t less processing make it cheaper? We get a lot of questions about the honey that we use and if it actually makes our mead taste different. In our last blog post, we discussed some of the unique aspects of our raw honey and how varietal or regional honeys influence mead. Suffice to say, we think raw honey makes for really good mead.
Honey seems like a straightforward thing -- it’s that lovely, viscous, caramel-colored stuff made by bees that you buy in little bear-shaped squeeze bottles at the grocery store. Maybe you’ve seen clover or wildflower honey, or really expensive bottles at the farmer’s market, but there’s not much difference, right? Maybe, but then again, maybe not.
For our second installment of the Bee to Bottle blog series, we’re talking about bees. Unlike wine and beer, which begin with humans or machines harvesting grapes and grain, mead begins with millions of these busy insects collecting nectar from flowers to make honey. We discussed the importance of quality forage in our last blog post, but this week, we’ll be taking a much closer look at our relationship with our most critical employees: the millions of honeybees who create our raw material.