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The perfect gift for chefs and food lovers, this limited edition collection of all 6 honey varietals recognized in the Slow Food Ark of Taste side gives you a chance to enjoy unique and endangered single source honey varietals from around the country.
This distinctive buttery, floral honey is produced exclusively in the swamplands along the Apalachicola and Ochlockonee rivers in Florida. The trees bloom for just 2-3 weeks each year making this highly prized honey difficult to obtain in a pure form.
Gallberry honey is harvested from a wild evergreen holly bush found only in the rapidly shrinking forests of southern Florida and northern Georgia. It has a sublime herbaceous flavor that makes it a favorite of chefs.
Sourwood honey in its pure form is incredibly rare. Producing this highly sought after honey requires an expert beekeeper with keen timing to manage the very short bloom time of the Sourwood tree. Honey connoisseurs clamor for it's distinctive flavor.
The Guajillo, a wild desert bush native to Southwestern Texas and Northern Mexico, blooms in March and early April, and it is during this time that bees seek out the little white blonde blossoms that give Guajillo honey both its unique flavor and color.
Rare, certified organic Kiawe Honey is gathered from an isolated Kiawe forest on the island of Hawaii. Pure Kiawe Honey rapidly and naturally crystallizes into an exceptionally creamy texture, creating a pearly white honey with a unique, delicate tropical flavor unlike anything you have ever tasted.
The Ohi’a Lehua blossom that thrives in the rain forests of the Kau regions of the island produces a smooth, white honey that is thick and creamy. It’s unique texture is creamy yet slightly crystallized. The flavor is sweet, but not overpowering. The taste could be described as floral with undertones of salted caramel.