Ask us what
everyone asks.

No — quite the opposite. Crystallisation doesn't mean sugar, and it doesn't mean the honey has gone off: it is a natural property of pure, unheated honey — its sugars "set" with time and cold. Honey that stays liquid on the shelf forever has usually been heated to keep it that way.

We design for it: we bottle before winter, so the honey crystallises in your jar — not in our tanks, where it would need heating to flow again. The proof is measurable: see the HMF on the batch pages.

Want it liquid again? A bain-marie in warm water up to ~40 °C, with patience. Never the oven or the microwave.

In a shaded cupboard, at room temperature, with the lid firmly closed — nothing more. Not the fridge (it speeds up crystallisation) and not next to the oven. Honey doesn't spoil; the "best before" date is about aroma, not safety.

Heating makes honey liquid and "convenient" to bottle — but it degrades enzymes such as diastase and raises HMF. Raw (unheated) honey keeps what the bees put in, in exchange for crystallising at some point.

On the batches that have been analysed you can see both: high diastase, low HMF. More: Raw honey, with proof.

In the mountains the hives are far from intensive farming and spraying, and surrounded by clean, characteristic blossom — thyme, wild rosemary, wild lavender. That is why we move the hives for every harvest, instead of leaving them in one spot all year.

In short: moisture shows proper ripening; HMF rises with heating and age (low = fresh, unheated); diastase is an enzyme that heating destroys; the pollen analysis confirms the blossom on the label; the adulteration check shows whether a honey came from feeding (sugar or syrup); pesticides/antibiotics must simply not be present.

Whenever a batch is analysed, every value is published verbatim beside the EU limit, on its page, together with the lab's PDF.

A honey's aroma is at its peak in the first months. Because our production sells out within its year, you will never find last year's honey behind this year's label — that is why we write the harvest up front, like a wine vintage.

It depends on the blossoms: the first extractions come in spring, and the thyme ones at the start of summer. The home page always shows the current status, and the notification list sends one notification per harvest.

The term "organic" is legally protected in the EU and only certified producers may use it — so we don't. We tell you what is true and provable: only organic acids and thymol in the hives — never synthetics — our own wax, isolated mountain apiaries, a public page for every batch.

If and when a certificate is issued, you will see it here and on the label.

Only with what organic beekeeping allows: organic acids — oxalic and formic — and thymol. Never synthetic acaricides, never antibiotics.

Synthetics leave residues that persist in wax for years — which is why we keep a closed cycle with our own wax.

Not under 12 months — no honey, from any producer. Honey can contain spores that an infant's digestive system cannot yet handle (infant botulism).

After the first year, it is fine.